Easy Vegan Pitta Bread Pizzas

These quick and easy pizzas are great anytime you fancy a healthy snack that feels naughty – but are actually very nice

pitta bread pizza

You need –

  • A pitta bread or two per person
  • Tomato puree
  • Grated cheese – we use a Vegan option – Violife that melts beautifully
  • Optional chopped toppings – go wild with –
  • Peppers
  • Mushrooms
  • Chillies
  • Spring onions
  • Sweet peppers
  • Tomatoes
  • Chilli flakes – optional
  •  Basil or mixed herbs

To make –

  • Pre heat oven to 180 o C
  • Arrange pittas on a rack – we use our grill tray
  • Spread each pitta with tomato puree
  • Sprinkle chopped toppings evenly over the pitta
  • Sprinkle topping with herbs / chilli flakes
  • Cover pittas with grated cheese
  • put tray in hot oven for 5 / 10 minutes – until cheese is melted but pittas are not burnt
  • Carefully remove and enjoy

These wonderful hot snacks can quickly be made post ride, as an early evening snack, with a drink, a simple lunch – when friends drop by – in fact anytime really and they never fail to impress 

 

Healthy Vegan Bran Cake

This is one of our long time favourites – its shockingly simple to make – as as healthy as a cake can be – great with a brew on a rest day. 

vegan bran cake
Vegan Bran Cake

You need –

  • 1 x cup of All Bran cereal
  • 1 x cup of mixed fruit or raisins
  • 1 x cup of sugar – any version – soft brown works well
  • 1 x cup soya milk
  • 1 x cup self raising flour

To make – 

  • Soak the All Bran, fruit, sugar and milk in a bowl overnight or 2+ hours
  • Add the flour and mix well
  • Pre heat oven to 180o C
  • Line a 24 x 12 x 7 cm cake tin with grease proof paper
  • Tip mix into lined cake tin
  • Place tin into centre of oven for 1 x hour
  • Remove and allow to cool
  • Slice and enjoy on its own or with your choice of spread or soft cheese

A great way of adding some extra fruit and fibre to your daily diet – this low fat treat will disappear overnight (it does in our house !!) 

 

 

 

 

Omelette

Ideal rest day breakfast or lunch – fill your omelette with your favourite veg’s – or raid the fridge and use up fresh odds and ends.  Eggs and cheese provide tired bodies with lots of protein to rebuild muscles. 

omelettes
Recovery day omelette

You need –

  • Selection of chopped mushrooms – peppers – tomato – spring onion – chillies
  • 3 x eggs whisked together in a bowl / jug  + salt and pepper ( optional )
  • Grated cheese ( non dairy versions are available )
  • Coconut or olive oil – butter ( or similar )
  • Oven proof frying pan ( with metal handle )
  • Optional – mixed herbs – spinach

To make –

  • Pre heat your ovens grill – removing the grill pan while its cool
  • Melt cooking oil in frying pan over a medium heat
  • Add chopped veg’s and fry for a couple of minutes – till softening
  • Add a little extra cooking oil if needed – to prevent omelette sticking
  • Pour in egg mix
  • Add any optional spinach or herbs
  • Jiggle pan so egg covers the veg’s evenly
  • Cook for 2 / 3 x minutes – until edges are browning slightly
  • Sprinkle with grated cheese
  • Put frying pan under hot grill for 2 / 3 minutes – until eggs are cooked and cheese is melted – omelette should also be loose on bottom of pan if shaken
  • Tip cooked omelette onto a plate – folding in half

*A great start to your well earned day off – enjoy with a slice off bread for a more filling meal – a dollop of tomato sauce or chutney will add a spicy kick*

 

Vegan Chocolate Brownies

Quick and easy to make post ride or rest day treats – to make vegan versions use strong dark chocolate ( 80%+ ) and vegan protein / cocoa powder

chocolate brownies
Chocolate Brownies

You need –

  • Large bar – 170 / 200 g – dark chocolate ( 80%+ vegan? )
  • 170 g self raising flour
  • 50 g light olive oil
  • 230 g soya milk
  • 180 g brown sugar
  • 30 g chocolate protein  or cocoa powder ( vegan? )
  • 15 g vanilla extract
  • Optional – pinch of salt – raisins – sultanas – goji berries – cherries

To make – 

  • Pre heat oven to 160o C
  • Line a medium sized ( 20 cm square or 28 x 18 cm ) baking tray with grease proof paper
  • Warm a heatproof bowl over a pan of simmering water – make sure bottom of bowl stays out of the water
  • Break 150 g of chocolate into pieces and put them into the bowl to melt
  • Sieve the self raising flour and protein / cocoa powder into another bowl
  • Add brown sugar – salt (if used) and vanilla extract to the flour / powder bowl and mix well
  • Then add the olive oil – soya milk and melted chocolate to the bowl and mix well
  • Roughly chop or grate the remaining chocolate and add to the mix along with any optional fruit
  • Pour the mix into the lined baking tin – spread the mix out evenly
  • Put tray in pre heated oven for 20 / 25 minutes – until the the outside is browned while the inside remains moist
  • Remove from oven – allow to cool and chop into squares

* These are great with a coffee after a long ride or relaxing on a day off – but beware that they won t be around very long*

 

Vegan Flapjack

The best tasting and easy to make version of this timeless favourite – great fuel on the go – as well as a pre and post ride snack.

vegan flap jacks
Vegan Flapjacks

You need –

  • 150g coconut oil
  • 90g brown sugar
  • 90g maple syrup or agave nectar
  • 170g porridge oats
  • 75g rasins or mixed fruit
  • 75g mixed chopped nuts – sunflower, chia, linseeds, mixed seeds, pistachio nuts can be included
  • 1 x peeled and mashed banana

To make –

  • Pre heat your oven to 160o C or 140o C if its fan assisted
  • Line a medium sized – 20 cm square or 18 cm x 28 cm baking tray with grease proof paper (top tip – scrunch it up 1st – then it covers the tray better)
  • In a pan over a moderate heat – melt the coconut oil, brown sugar and maple syrup / agave nectar together (don t overheat)
  • Remove pan from the heat and mix in the oats, fruit, nuts and mashed banana
  •  Tip the mix into the lined baking tray and spread / flatten the mix with back of spoon
  • Put baking tray into oven to bake for 30 – 35 minutes (till golden on top)
  • Remove baking tray from oven and allow to cool
  • Place a chopping board on top of tray, tip over to remove flapjack
  • Remove grease proof paper and chop flapjack into squares
  • Store in an airtight container (best for around 3 days if they last that long)

*These don t last long in our house – lovely with a coffee – 1st thing in morning – heading out the door to ride – foil wrapped in our jersey pockets for fuel while out on the bikes or to kick start the re fuelling process  on our return.*