Oh So Easy Vegan Scones!

I love being Vegan!


Because I can make my own food AND do it without harming another living being in the process.

This makes me so happy, and more so when I come across a recipe that helps me create Scones from scratch that are so blinkin easy it’s untrue!

Thanks to All Recipes I was able to re-create them beautifully 🙂

AND they are soooooo delicious!


I won’t go on about it because I want you to enjoy these babies too!

p.s between you and me, I’m looking to sell these and many more of my bakery creations online soon – because I love it THAT much – so stay tuned!

What you’ll need: 

  • 250g self raising flour
  • 1 pinch salt (you don’t have to)
  • 50g soya butter (or any other non-dairy marg/butter)
  • 100ml soya milk (or any other non-dairy milk)
  • 50g caster sugar
  • dried fruit (I used raisins)

What you’ll need to do:

Preheat oven to 180 C / Gas 4 and grease a baking tray with some of your butter/marg.  Then mix your flour, salt and soya butter and rub it together between your fingers so it starts to look like breadcrumbs. Once done stir in the sugar.

Now gradually mix, little by little, the milk leaving some of it to brush on top of the scones.  When it’s starts to turn into a dough, mix in the dried fruit.   You may need to flour the counter top first to do the next bit to stop it from sticking.   Then roll out the dough and divide into balls. Place balls on prepared tray.  Or like me, use a cookie cutter so it creates a nice shape for your scones.

Lastly bake them in the over until just golden, normally 10 to 25 minutes.

I have a fan assisted over, so took about 15 minutes! So keep an eye on them.


What do you think?

I loved them (remember to keep your eye out either on here or on my facebook page for further info on purchasing your own)

P x

Please follow and like us:

Vegan Easy Peasy Victoria Sandwich

I love cake.

Actually I love to go out and be able to order a Soya Latte and a slice of cake.  But sadly being Vegan, most of the time, this isn’t always that easy.  If I’m ordering a Soya Latte it’s normally from a ‘well known’ chain cafe, rather than the individual cafe’s I’d rather support.

So I decided to contact a couple of local cafe’s near me and offer to make them a vegan cake or two.  One being the Chocolate Loaf cake I made the other day – you know the one with the hint of ‘Balsamic Vinegar’.

I also wanted to make a very traditional cake too, that most non-vegan’s think could never be vegan and still be delicious!  So I went in search of the great old ‘Victoria Sandwich’ VEGAN STYLE and found it here thanks to Tesco.com 🙂

This is my take on it – looks delicious right?


So why not try it?

Here’s what you’ll need:

  • 400g self-raising organic flour
  • 1 1/4 tsp bicarbonate of soda
  • 250g caster sugar
  • 115ml rapeseed oil (not olive oil)
  • 400ml almond or soya milk (I used almond)
  • 3 tbsp golden syrup
  • 2 tsp vanilla extract
  • 200g dairy-free spread, plus extra for greasing
  • 175g icing sugar, sifted

What you’ll need to do:

Preheat the oven to gas 4, 180°C, fan 160°C. Grease and flour the sides 2 x 23cm (9 inch) cake tins

Sift the flour, bicarbonate of soda and sugar into a large mixing bowl and mix together. Whisk together the oil, milk, syrup and vanilla essence in a jug and pour the mixture into the dry ingredients. I used an electric whisk just to make sure it was creamy enough!

Spoon the mixture into the prepared cake tins and bake for 35–45 minutes until risen and cooked through (if it’s a fan assisted oven it will take a lot less time) . Remove from the oven and leave to cool for 15 minutes in the tin, then remove and leave to cool completely on a wire rack.

While the cakes are cooling, make the filling: beat together the spread, icing sugar and vanilla in a mixing bowl, cover and leave to firm up in the fridge until needed.

Spread the jam evenly over one half of the cake, followed by the cream mixture. Then sprinkle some icing sugar over the top so it’s like a little dusting of it 🙂

And then EAT!

I am hoping the cafe I’m giving this to will ask for more, let’s hope they keep coming out looking this good!


Please follow and like us:

Vegan Chocolate Cake with a dash of Balsamic Vinegar!

I’m not really a chocolate person, yet when it comes to a certain time of the month (yep sorry if that’s too much info) I absolutely crave it!

I don’t think it’s the chocolate so much; I think it’s more the sugar or ‘lack of it’ during that time the rest of the month it’s savory every single time.

So I search for an easy recipe, because I like easy and something I had all the ingredients for and hey prestoall recipes came up trumps!

Being vegan doesn’t mean you do without treats, in fact being vegan means you get more and feel good about it afterwards!


Now that’s how it should be 🙂

p.s  there is a slight change to the recipe above, as I’d seen somewhere that if you substitute the vinegar for balsamic vinegar it gives it a much nicer taste – which I have to say is spot on!

This cake is moist, light and very yummy!

What you’ll need:

200g self-raising flour
200g caster sugar
4 table spoons of cocoa powder
1/2 teaspoon of salt
5 tablespoons of oil (I used rapeseed)
1 teaspoon of vanilla essence
1 dessert spoon of balsamic vinegar
250ml of water

What you’ll need to do:

Preheat oven to 180 degree’s, gas 4 and lightly grease a loaf tin or line it with parchment paper.

Then mix the flours, caster sugar and cocoa together in a bowl. Add the oil, vanilla essence and vinegar and water and mix until it’s a nice smooth paste.

Pour the mixture into the tin and then bake for around 45 minutes.  You’ll know it’s ready when the knife you stick in is clean and it smells delicious!

Enjoy 🙂



Please follow and like us:

Over-ripe Mashed Banana Fritters

Yep you’ve guessed it we’ve got loads of banana’s again. This time they are all really over-ripe – which means they are really REALLY tasty!

Because, as you know, I hate waste…..I also LOVE breakfast!  So if I was going to be eating a good hearty breakfast, then the banana’s had to be used!

Plus as we are always getting these babies; I wanted to find something that you’d use too 🙂

These are soooo tasty; that tasty I’ve been having them every few days – either for breakfast or for desert!  As a new found vegan, it’s not been that easy to replace the donuts I loved or the milk fueled puddings I used to adore!  So this is a great replacement!

I guarantee you WILL love them!


What you’ll need:

(Makes about 4-5 fritters)

2 largish banana’s (over-ripe only!)
4-5 tablespoons of flour
1/4 teaspoon of baking powder
1/8 teaspoon of bicarb soda
1 teaspoon of sugar (if wanted)

What you’ll need to do:

Mix the flour, baking powder, soda and sugar in a bowl.  Then mash the banana with a fork in another bowl and stir the flour mixture into it.  Heat the frying pan to medium hot, coating the area with oil (bottom of the pan).

Once it’s warm enough (starts to bubble slightly), scoop a tablespoon of the mixture into the pan and flatten it slightly.  Fry one side until it’s a medium brown colour and then flip over and do the other side.  Once both sides are cooked you can lay on a sheet of kitchen paper to soak up any excess oil and then serve.

I served mine with a drizzle of maple syrup, but you can leave it as it is or add whatever topping you fancy!

Now tell me you don’t love them!

p.s thanks to this great recipe from Food.com



Please follow and like us:

Tea & Vegan Strawberry & Banana muffins

(OK the muffins don’t have tea in them, but we can’t have a muffin without a cuppa can we?!!)

I love strawberries and so do doubtless many people.  Yet, why in February do we need strawberries in our lives?

The last few weeks during our Junk Food Project collections, we’ve been intercepting lots of strawberries.   Lots of big juicy red slightly over ripe strawberries, but nonetheless beautifully tasty.
Fruit is so important and although (after a little bit of research) strawberries aren’t actually fruits as their seeds are on the outside – they are in fact runners and are not produced by seeds; strawberries are high in vitamin C, K and a great source of fibre, potassium and so much more.

Yet in February, in the UK, strawberries are not yet ready for harvest let alone ready to be planted! So why are we so insistent on having them when they simply aren’t ready?   So rather than wait we ship them in from abroad, because ‘that’s what we are used to’.

Which is why we have so many going to waste right??!!!!

I would, and could, go on about the environmental impact on such waste.  The throwaway society we have, and the constant need for more above and beyond what nature intended.  But I think you may already know my view point on that if you’ve been following The Project or even been to our cafe.

So instead, I wanted to make use of these beautiful fruits, rather than see them go mushy and furry in the back of the fridge or worse – in the bin! (not that this would ever happen with me, they’d go to compost)

So I made…..

Strawberry & Banana Muffins! (cos we always get Banana’s – but that’s another story!)


What you’ll need:

113 g vegan margarine melted (I used pure sunflower spread)
125 ml soya milk
2 large banana’s
150 g strawberries chopped
320 g flour
150 g light brown sugar
1 tsp vanilla essence
1 1/2 tsp baking powder
1/2 tsp bicarbonate powder
1/2 tsp cinnamon
1/2 tsp salt

What do to:

Preheat your oven to 180 c (a bit less if you have a fan assisted oven), and place the muffin cases in the muffin tray.

Melt your marge. You won’t need to melt it for too long as vegan margarine is pretty soft and then let it cool down to room temp.

Mash your banana’s with a fork, add the milk and the vanilla extract – then once all mixed add the melted margarine.

In another bowl mix all the other another ingredients and then throw in the strawberries. Make sure they are covered with the flour mixture, just so they don’t all sink to the bottom of each muffin (you want to see them!)

Add the banana mixture to the strawberry mixture and combine. Not too much though, just enough so they all coat each other – you don’t want your muffins to come out like bricks!

Then fill each muffin cup, you might have loads left over as I had enough to make about 13 – but I am sure one more won’t hurt! 🙂

They’ll take about 15 – 20 minutes depending on how good your oven is.  Let them cool, as they aren’t as tasty too warm!

Let me know how they went, would love to see your pictures if you can! 🙂


Read More:http://www.egglesscooking.com/strawberry-banana-muffins-recipe/



Please follow and like us:

Apricot & Almond Cake – Who says you need eggs to bake a cake?


Now that I’m a fully fledged vegan I wanted to get back into baking some good delicious cakes.   I’m a real sucker for a sponge cake, and although egg’s do tend to make a cake light and fluffy this cake recipe is gonna knock that right out of the ball park in one sitting!

It’s a really moist yet light cake, with just the right amount of dried apricots, almonds and sugar – not too much and definitely not too little.  When people ask me what do I eat, as a Vegan. I can’t help but chuckle – “just what you eat, just without dairy and meat” – and it’s true!

It’s all about experimenting.  That’s the joy of all this, it gets you thinking right out of the box and really getting to know what you put into your body.

So enjoy this one folks, you won’t be disappointed!

Apricot & Almond Cake

You’ll need a 9″ inch cake tin, nicely greased (with soya marge or such like) or lining paper.


  • 10 oz plain flour
  • 4 oz sugar
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 5 oz soft dried apricots (chopped)
  • 3 oz ground almonds
  • 1 tsp vanilla extract
  • 4 oz soya margarine
  • 2 tbs golden syrup
  • 150 ml soya milk

    Topped with flaked almonds to really drive the almond flavor home!

    Firstly, preheat your oven to 190 degrees.  Then combine the first 6 ingredients together in a fairly good sized bowl.  The melt your margarine, golden syrup and vanilla extra in a separate pan.  Mix the margarine liquid in with the main ingredients and make sure they are all combined.  Spoon the mixture into your pan and pop into the oven for about 30 minutes (I have a fan assisted oven so it normally takes this time, but if you need longer make sure you keep an eye on it. If your cake is browning on top quicker than cooking inside, cover with foil to ensure it cooks evenly).

And voila your cake is done!  Honestly, its absolutely gorgeous. I had a piece a few minutes later, just couldn’t resist – but it’s even nicer the next time – well that’s how long it lasted anyway!!

Paula x

Please follow and like us:

French Toast with a Banana & Cinnamon twist!

Call me a ‘French Toast Virgin’ but I’ve never had the stuff, not even in my carnivore days (I’ll explain that one to you some day).

So why now?

As per usual we’d had a stack load of banana’s from our latest, Real Junk Food Portsmouth collection/interception at The Fruit Basket in Stubbington (a little village not far from me).   Most week’s we get shed loads, and Banana Bread (albeit scrummy) does get a bit boring after the third slice or two…..

So, in my limited capacity as a new vegan; I wanted to use up the banana’s in my breakfast rather than in ‘just another cake’.  So I Googled it, saw a few idea’s and rather than copy completely I took a snippets of ideas from a great blog by the name of Fettle Vegan – just on this very theme!

So here it is – looks good right?


If so check the recipe below – and let me know what you think – or if you’ve made any additions or changes!

French Toast with a Banana & Cinnamon Twist!

Ingredients (you’ll deffo need)

3 ripe banana’s (very ripe in my case – they taste better that way)
177 ml of soya milk (or any vegan milk – I reckon almond would be even better!)
1 1/2 tsp of cinnamon
1 1/2 tsp of vanilla essence
4-6 slices of vegan bread


A squeeze of lemon juice
A sprinkle of chopped almonds (flakes I used)
A drizzle of maple syrup (yep used that again!)

What you’ll need to do:

Mash the banana’s (peeling them first of course!), pour in the soya milk and the vanilla essence and mix all together.  Then dip and cover both sides of the bread, whilst you grease up a non-stick pan or griddle heating it gently.   Once dipped and fully covered place on the pan and let it cook each side for about 5 minutes, until the edges stop bubbling and both sides are golden brown.  It’s up to you how much you cook, I left mine a little bit soggy (truth be told) as I quite like the bread and butter feel to the dish – but if you like it crispy then go for it!

Once done on both sides, drizzle with the flaked almond and the maple syrup!

Hope you enjoy it as much as I did – I’m off to make a little batch now – it’s 8.30pm and I’m feeling it again after writing this!



Please follow and like us:

5 Minute Banana Ice-Cream!

All you need are some frozen pieces of these….


One of these…..



And voila you’ll end up with Banana Ice-Cream!


OK my photography skills aren’t the best but if you are looking for an instant hit either for you, your kids or for friends/family then this is the one to serve up!

And it’s perfect if you’ve got a few banana’s going black in the fruit bowl. So no longer throw them out, use them for this quick and easy pudding.

Banana Ice-Cream!

Blended banana’s are a perfect Vegan alternative to dairy ice-cream. Why? Because banana’s have a natural sugar and less water, they provide the perfect consistency for this kind of desert – once blended of course!

So how do you make it?


You’ll need 3 very ripe banana’s (the more ripe they are the more tasty they become). Chop them up into 1 inch pieces.  Then place them into a sealed freezer safe container and leave them to freeze overnight.   One frozen, take them out and let them stand for a few minutes just so they soften a little (well that’s what I had to do due to my blender not quite taken the force of completely solid banana’s). Place them into the blender and then whiz away!  You’ll have to keep pushing the banana back down the sides of the blender, but after about 5 mins or so you’ll have a nice ice-cream looking dessert! (just so you know I served mine up a little bit lumpy, but you can blitz away til your hearts content!)

Pop them into a bowl and eat!

You could also add some little extra’s to the bowl if you so wish. Like raisins, coconut, apricots or some sprinkles. Treat it just like you are having dairy ice-cream, but you’re being a bit more thoughtful about the environment and compassionate about animals…….


Paula x

Please follow and like us: