13662263_155727601521033_7620970432983266569_o

Jam Doughnut Cupcakes soooo scrummy!

These are magical, and to be frank there is no better way I’d rather spend a Saturday morning than bake these!

They may look complicated but they really are not.

They are light.

They are fluffy.

They are gorgeous!

AND easy to make!

So without any further ado, check out the recipe below and create your won little cupcakes of pleasure!

Thanks to Wallflower Kitchen for the recipe 🙂

13920295_155727714854355_2758357727466409081_o

What you’ll need:

120 ml soya milk or almond milk
1/2 tsp of apple cider vinegar
125 g self raising flour
1 tbs cornflour
40 ml sunflower oil
75 g caster sugar
1/2 tsb vanilla extract
Raspberry jam
Icing Sugar to decorate

What you’ll need to do:

  1. Preheat the oven to 170 and line a cupcake tray with cupcake cases
  2. Mix the plant milk and vinegar together in a bowl or jug and leave to “curdle” for a few minutes.
  3. Meanwhile, mix the flour and corn starch together in a separate bowl.
  4. Add the oil, sugar and vanilla extract to the almond milk and then the flour mixture. Stir everything until just combined.
  5. Divide equally between 12 cupcake cases and bake for 20-25 minutes until golden brown and spongy to the touch.
  6. Leave to cool completely before coring the center of the cupcakes. I used an apple corer but you can also find cupcake corers.
  7. Fill the center’s with the jam and dust with icing sugar.

These are available to order via my bakery on facebook!

 

Enjoy xx

Please follow and like us:
13737721_145115875915539_5466318644835880819_o

Chunky Dark Chocolate Cookies

Cookies aren’t my forte…..

Neither is dark chocolate.

However, because I know a lot of people absolutely love them, especially when chocolate’s involved I went searching for  a simple recipe.

Luckily for me Daily Rebecca came up trumps and posted The BEST Vegan Chocolate Chip Cookies ready for me to do my thing with!

These turned out great.   Moist, fluffy AND chewy – just how a cookie should be! (as long as you don’t over cook them)

13737721_145115875915539_5466318644835880819_o

Don’t they look good????!!

You’ll be able to order these once Paula’s Vegan Bakery is up and running (hopefully early August) but in the meantime if you fancy doing your own, now’s your chance!

What you’ll need: (it’s in cup’s I’m afraid, so you’ll need to use a converter to grams)

½ cup coconut oil
1 cup brown sugar
¼ cup almond milk
1 tablespoon vanilla extract
2 cups self raising flour
1 teaspoon bicardonate of soda
1 teaspoon baking powder
½ teaspoon salt
1 cup vegan dark chocolate (broken up in to chunks)

What you’ll need to do:

Firstly you’ll need to pre-heat your oven to 200 degrees.

Next mixed together the coconut oil and brown sugar, until it’s nice and creamy.  Add the almond milk and vanilla – it’ll be pretty runny but don’t worry  that’s how it’s supposed to be.

Next in a separate bowl mix your bicarb of soda, baking powder and salt and then combine all together into the one bowl.  You’ll find the ingredients lumpy, but don’t worry, just fold in the chunky chocolate until it’s all mixed in together.

Next you’ll need to use a dessert spoon and lump the mixture onto some greased proof paper on a baking tray.  Don’t worry about flattening them out as the heat will do that for you – just make sure they aren’t too close together.

Then pop them into the oven and bake for about 8-10 minutes (please do keep an eye on them) once they start to harden round the edges and don’t leave in imprint if you touch the top – they are done. You don’t want them too hard.

And enjoy!

P x

Please follow and like us:
13668919_143007032793090_5361541705749227647_o

Fruity Tutti Raw Flapjacks

Just look at these!

Aren’t they a beautiful colourful?

I’ve been re-creating lots of vegan cakes recently but nothing as colourful as these flapjacks.

My theory on why they are so lovely, is because they are really really good for you because they are Raw!   No sugar (other than natural sugar from the fruit), which most of my cakes have and lots of flavor and so easy to make.

As part of Paula’s Vegan Bakery, I want to create good old fashioned cakes but I also want to re-create such cakes but of the raw variety too.  Raw is just as tasty!

Thanks to The Herb Diaries for the recipe 🙂

These will definitely be available to buy too. The only prerequisite is that they’ll need to stay in the fridge if it’s a little hot outside (or inside for that matter).

13701154_143007126126414_8542798820307321303_o

What you’ll need:  

150 g of raisins
105 g of coconut oï
70 g cup of pumpkin seed
70 cup of dried apricots, chopped
180 g oats
1 tbsp ground flax

What you’ll need to do:

Using a blender, blend the raisins and coconut oil until a smooth paste forms.  Once done mix the paste with the rest of the ingredients until they are all combined.  Then press into a lined shallow tin and then put into the fridge for around an hour.  It’ll firm up and voila your flapjacks will be ready to eat and share 🙂

Enjoy

 

Paula x

Please follow and like us:
13690967_140749649685495_7351783061473437058_o

Easy Vegan Banana Loaf

If you are new to cooking and on a tight budget (who isn’t?) then Jack Monroe’s book ‘A Girl Called Jack’ is THE recipe book!

I’ve always thought that good food recipes had to be complicated, with loads and loads of ingredients and utensils/equipment that only the experts would have.

That was until I found Jack’s book!

It’s not a Vegan book by any means, but it does have recipes that are vegan and the one’s with meat you can substitute to make it vegan.

One of my favorite recipes is this beautifully easy Banana Loaf recipe, it’s only got a few ingredients (which I like ALOT) and it’s blinkin tasty!

AND I can guarantee it will come out like this!

13690925_140749616352165_6234262423790562757_o

So you fancy making it for yourself?

Here you go then – you won’t regret it!

What you’ll need: 

3 large bananas (over-ripe is the best!)
75 g oil (I used sunflower)
50 g sugar
225 g self-raising flour
3 teaspoons baking powder
1 teaspoon ground cinnamon

What you’ll need to do:

Preheat oven to 180°C, and lightly grease a loaf tin.

Next peel your banana’s and mash them in a bowl. I kept mine a little lumpy just cos I could!  Next add the oil and sugar to the banana’s and stir.  Next add the flour, baking powder and cinnamon and stir well.

Once that’s done pour it all into the loaf tin and bake for approximately 30-45 minutes (depending if you have a fan over or not – mine is, so it cooks a lot quicker).  Just make sure you cover if the top starts to darken too much, before the inside had been cooked – do the usual test by putting in a knife to test if it’s come out clean or not.

Once done, leave it to cool for 5 mins and then pop it onto a cooling rack to cool down completely (not before you sneak a little bit, cos if your’e like me you can’t wait to try it!)

Keep it in a cool dry place, covered and it’ll last a week! (If you don’t gobble it all down before then that is!)

Note: This beautiful loaf will be available to buy as soon as my online bakery is open (hopefully early August) – check out my Facebook Page here for updates 🙂

Px

 

Please follow and like us:
13575748_479034282303327_29710262600425841_o

Beautiful Bakewell Tart

There’s something quite magical about baking, especially Vegan Baking.

To create beautifully delicious cakes without any harm, well it’s amazing. Especially when they taste almost as good as before.

I’ve been looking for good traditional recipes, to bake for my new little venture and asked a good few vegan’s what baked good’s they missed the most – Bakewell Tart came out on top!

So without further ado here is the recipe……….all thanks to Live Long and Vegan

 

Yum yum!

13576775_479034258969996_3113017229905430741_o

What you’ll need:

100g Plain Flour
25g Icing Sugar
50g Vegan Margarine
50g Ground Almond
40g Self Raising Flour
30g Sugar
1/2 tsp Baking Powder
1 tsp Sunflower Oil
60ml Water
4 tbsp Raspberry Jam

For the topping:

200g Icing Sugar
Water – little by little

What you’ll need to do:

Start by making the shortcrust pastry base, by mixing the plain flour and icing sugar. Then add the vegan margarine and rub between your fingers until the mixture becomes breadcrumb like.  Then add water, little by little, until the mixture turns into a pastry dough.

Next roll the dough out into a circular shape on a floured work surface, until it is around 5mm thick, then push into a shallow tin of 7-8 inches diameter.  Using a fork prick the pastry and bake at 180°C for 10 minutes until just starting to harden up. Take out of the oven and out of the tin, and place on a baking tray.

Make the filling by adding the ground almonds, self raising flour,  sugar and baking powder. Stir these together well before adding the vegetable oil and cold water. Stir together and you should get a sort of gloopy cake mixture that looks a bit rough because of the ground almonds.

Now the pastry dough has cooled down add the raspberry jam. Spread this evenly over the base before carefully spooning the almond mixture on top. Spread this with the back of a spoon so that it makes an even layer with no jam poking through! Pop back in the oven at the same temperature for 25 minutes.

The middle should rise, essentially it is like a cake mixture, and you can test it after 25 minutes by putting a cocktail stick inside and seeing if it comes out clean. If it isn’t yet done, put it back in but keep a close eye on it to ensure the pastry edges don’t burn.

When cooked, remove from the oven and set aside until completely cool.

Now do the topping:

Once cooled, sift the icing sugar into a bowl and add water a little bit at a time, to make a fairly stiff icing. Bear in mind, this icing needs to be spreadable, but you don’t want it all thin and running down the edges of your pastry case! Spread evenly over the cooled almond topping and there you go all done!

13576860_302797063396086_6974403485385755660_o

Now you get to try it!

P x

Please follow and like us: