Feast on your 5-a-day with these veg-packed desserts
Need a little extra help packing in your 5-a-day? Look no further friends, the scroll is over.
We’ve been cooking up a storm in the kitchen, transforming the unsung heroes of the veg aisle into delicious sweet treats. Packed with a whole load of goodness, your favourite veggies are destined for more than a salad or a side. From luscious chocolate mousse bursting with creamy avocado to tuck-time favourites with a parsnipy twist, we’ve thought of it all.
Beetroot, Lemon & Tahini Marble Cake
This gorgeous tea-time showstopper is packed with earthy root vegetable goodness. You really can’t beet it.
Serves 8 -10
Time 1 hour 10 mins
- 250g cooked beetroot
- 100ml sunflower oil
- 200g sugar
- 175g flour
- 3 eggs
- 1 lemon
- 3 tbsp tahini
- 1 tsp vanilla extract
- 1 tsp baking powder
- 4 tbsp icing sugar
- 1 tsp black sesame seeds
Step 1 Preheat the oven to 180c/160c Fan/Gas Mark 4 and line a loaf tin with greaseproof paper.
Step 2 In a medium bowl beat your eggs and sugar together into a smooth batter. Add flour, oil and vanilla extract and mix together until well combined. Divide the batter equally into two bowls.
Step 3 Blitz your beetroot in a food processor to a smooth puree, saving any liquid in a small bowl for later. Add the beetroot to one part of your cake batter and mix. In the second bowl, add tahini and the zest and juice of your lemon and mix.
Step 4 Start pouring your batter into the loaf tin, alternating the two mixtures to create marbled layers. Pop the tin into the oven for 40-45 minutes and back until golden and cooked through.
Step 5 While your cake is baking, make your icing. In a small box, combine icing sugar with a little of your remaining beetroot juice and mix well.
Step 6 Once your cake is cooled, remove it from the tin and drizzle with your beetroot icing and sprinkle with black sesame seeds.
Dark Chocolate Sweet Potato & Pumpkin Brownies
If you love a hearty brownie that you can really sink your teeth into, try these.
Time 45- 50 minutes
- 200g sweet potato & pumpkin puree
- 2 eggs
- 100g flour
- 120g dark chocolate chips
- 100g butter (soften)
- 1 tsp vanilla extract
- 50g pecans (chopped)
- 3 tbsp maple syrup
- 3 tbsp soft brown sugar
Step 1 Preheat oven to 180c/160c Fan/Gas Mark 4 and line a square baking tin with greaseproof paper.
Step 2 Add butter to your vegetable puree, mix until well combined then add eggs, sugar, vanilla extract and maple syrup. Add flour and mix the lot until smooth. Fold in pecans and dark chocolate chips.
Step 3 Pour the batter into your tin and bake for 30 – 35 minutes.
Step 4 Once cooked, leave to cool on a rack before slicing into squares.
Avocado, Raspberry Dark Chocolate Mousse with Banana Cream
You’ll avo very good time whipping up this plant-based pie. The secret to its luscious creaminess is ripe, fleshy avocado. Who knew?
Serves 8 -10
Time 45 – 50 minutes
- 2 ripe avocados
- 120g dark chocolate
- 6 tbsp plant-based milk
- 1 tbsp cocoa powder
- 150g raspberries
- 2 tsp icing sugar
- 2 tbsp maple syrup
- 1 banana
- 1 Oatly cream
- 2 packs Oreo cookies (154g)
- 100g plant-based butter
Step 1 Grease a 9-inch pie dish. Melt your plant-based butter in a saucepan on low heat. Bash your Oreo cookies into crumbs in a bag using a rolling pin, then combine with the melted butter in a mixing bowl. Press the mixture into your pie dish completely covering the base and sides. This is your pie crust. Pop it into the freezer.
Step 2 Add your chocolate, plant-based milk and cocoa powder to a bowl and pop it on top of a saucepan filled with hot water. Heat it slowly and stir until combined.
Step 3 Blitz your chocolate and avocado in a blender until smooth. Transfer the mixture to a bowl.
Step 4 Rinse your blender, then blitz your raspberries (leaving a few set aside for garnish) with icing sugar until smooth. Top top: pass the blitzed raspberries through a sieve to make it even smoother. Transfer the mixture to a bowl.
Step 5 To make your banana cream, mash your banana until smooth with a fork. Whip your cream in a separate bowl until it forms stiff peaks, then gently fold through the mashed banana.
Step 6 Assemble your pie by filling it evenly with your chocolate mousse. Add a dollop of banana cream on top and serve with a drizzle of your raspberry coulis.
Parsnip, Coconut & Maple Flapjacks
Ever wondered what to do with parsnips that didn’t make it to the roast? Grate them up and stick them in a flapjack. The kids will never know.
Time 35 – 40 minutes
- 250g oats
- 8 tbsp maple syrup
- 20g desiccated coconut
- 3 parsnips
- 3 apples
- 100g coconut oil
- 1 lime
Step 1 Preheat the oven to 180c/ 160c fan/ Gas Mark 4 and line a square baking tin with greaseproof paper.
Step 2 Melt the coconut oil in a large saucepan over medium heat.
Step 3 Grate in your apples and parsnips, then add them to the saucepan with the oats, lime zest and desiccated coconut. Take off the heat and stir. Drizzle over your maple syrup and mix until well combined.
Step 4 Spread the mixture evenly into the lined baking tin, then bake it in the oven for 20 -25 minutes until golden brown.
Cinnamon & Sweetcorn Crème Brûlée
Inspired by Brazilian curau de milho, these tempting treats are the perfect way to use up tinned sweetcorn hiding in the cupboard.
Time 1 hour 20 mins
- 1 tin sweetcorn
- 1 tsp cinnamon
- 6 egg yolks
- 400ml double cream
- 1 tsp vanilla extract
- 100g caster sugar
- 3 – 4 tbsp golden caster sugar (for topping)
Step 1 Preheat oven to 180c/ 160c Fan / Gas mark 4
Step 2 Drain your sweetcorn, add it to a blender with cream and blitz until smooth. Pour the mixture into a medium saucepan and heat it on low.
Step 3 Add your egg yolks to a heat-proof bowl with the caster sugar and whisk together until pale.
Step 4 Once the cream is warm, add your egg mixture and continue whisking until thick and smooth. Stir through your cinnamon and vanilla extract.
Step 5 Pour the mixture into 4 ramekins. Place them into a deep baking tray, adding boiled water to the tray until it reaches halfway up the sides of your ramekins. Carefully add the tray to the oven and bake for 40 – 45 minutes until firm on top but still slightly wobbly.
Step 6 Leave the creme brulees in the fridge until ready to serve. Dust the tops with golden caster sugar then use a blow torch to melt the sugar on top till it caramelises.
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