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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)

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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

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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!

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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!

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Now you get to try it!

P x

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Vegan Crazy Carrot Cake!

If you’ve been following recently you’ll know that I am intending to start my own little Vegan Cake venture very soon (I’ll be posting on my Facebook Page soon the name of my business – when I’ve thought of one – and update you on progress and tasting opportunities!)

Why?

Because I thought it was about time that us vegan’s got to eat those good old fashioned cakes we loved, and ate whilst we were non-vegans.    I kind of think we deserve it and plus it’s another way of getting those non-vegan’s in our life to realise that being vegan isn’t so bad after all!

If only the killing of poor innocent animals wasn’t enough to turn them, this might…in some small way!

Anyway, as part of the process I decided to find a good old recipe for that vegetable cake we all know very well – Carrot Cake!

Luckily for me I found a great recipe on The Ethical Chef which I found to pretty simple to follow.

This was the result (I did cut it too soon, cos I couldn’t wait to try it…hence it crumbling a bit!)

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So what do you think?  Wanna try it?

Here’s the recipe just in case you do:

What you’ll need:

225g Carrots
280g Self Raising Flour
170g Sugar
1 tsp Ground Cinnamon
1 tsp Ground Ginger
1 tsp Ground Nutmeg
200g Vegan Margarine/or Vegan Butter
200ml Orange Juice
1 tsp Orange Zest
1/2 Vanilla Extract
a pinch of Salt

What you’ll need to do:

Mix the sugar and margarine together in a mixing bowl until it’s light and fluffy (I used a hand mixer just to make sure!)  You’ll then need to grate the carrots and then add them to the mix.  Then throw in the sultana’s, orange juice and zest.   Give it a good old mix.  Then add the flour, salt spices and vanilla – stir it all together well.

Pour into a loaf tin, or whatever tin you have and place in the oven for about 20 minutes, at about 170 degree’s,  until it’s nice and brown (cooked in the middle of course).

I decided not to add an icing to the top, because it was already sweet enough – but if you feel like making one – then go right ahead!

Enjoy

 

Px

 

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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?

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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!

Px

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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!)

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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! 🙂

Px

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

 

 

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