Vegan french toast

If you grew up eating french toast on the weekends as a special treat, you’ll know what a treat it is. If you’re vegan there’s no reason to miss out – I prefer this version to the non-vegan version too. It’s also ideal if you have some bread that’s a little past its best as you won’t be able to tell at all with this! Perfect with mixed berries and maple syrup on top 🙂

 

Ingredients:

  • 1tbsp maple syrup
  • 240ml almond milk
  • 1tsp ground cinnamon
  • 5 slices bread (sourdough works well – not too soft)
  • Coconut oil
  • Toppings of choice (works well with anything you’d usually put on pancakes)

Method:

  • Mix all the ingredients except the bread in a mixing bowl
  • Heat a tsp coconut oil in a frying or griddle pan
  • Dip the bread slices in the mixture for a couple of seconds – you don’t want them totally drenched
  • Once the pan is hot (before the oil burns) place the slices of bread in and cook until browning on one side (around 3 minutes in a hot pan)
  • Using a spatula, flip the bread to cook the other side
  • Top with desired toppings and serve up!

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Chocolate cornflake cakes

An Easter classic, these can be made in no time at all and are great to made with kids! They’re also vegan and gluten free, if need be, so perfect little treats even for family dietary requirements! They can be made with most breakfast cereals, but work best with cornflakes, rice crispies or bran flakes. I use mesa sunrise, a gluten free cereal that I love. Top with mini eggs to make them super Easter-y.

Ingredients:

  • 50g coconut oil
  • 150g dark chocolate
  • 1tbsp syrup (I use coconut nectar)
  • 1tbsp cacao powder
  • 100g cornflakes (or other cereal)

Method:

  • Place the cupcake moulds in a cupcake tray, or another dish if you don’t have one.
  • Put the coconut oil, broken up dark chocolate and syrup in a bowl. Heat in the microwave, stirring every 30s until it is all melted.
  • Once melted, pour in the cereal and mix until all the cereal is coated.
  • Spoon into the cupcake cases and pour over any remaining melted chocolate mixture when done, then top with whatever you’d like (I went for silver and chocolate balls).
  • Place in the fridge to set.

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Vegan pancakes

I always thought that vegan pancakes would have something lacking from them, or maybe they wouldn’t hold together as well as ‘normal’ pancakes. These, however, taste just like your classic fluffy american pancake and are 100% vegan!

Let me know if you make these by tagging my instagram or commenting below.

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Drooling yet?

Ingredients:

  • 150g self raising flour
  • 250ml almond milk
  • 1tsp vanilla extract
  • 1/2tsp baking powder
  • 3tbsp brown sugar
  • Coconut oil
  • Mixed berries
  • Sweeter (I use fruit syrup)

Method:

Pancakes

  • Mix together the dry and wet ingredients separately
  • Pour the wet ingredients into the dry ingredients bowl and whisk to remove lumps
  • Leave for a few minutes to thicken while you make the sauce (see below)
  • Heat coconut oil in a non-stick pan
  • Ladle the mixture into the hot pan – you should be able to make 2 pancakes at once in the pan
  • Once the top surface is bubbly and starting to cook around the edges, flip the pancakes using a wide plastic spatula
  • Cook for a minute or two longer until light brown

Sauce

  • Pour the required amount of mixed berries into a saucepan and add a dash of water.
  • Heat and let simmer while you make the pancakes
  • Sweeten to tasteDSC_0834

Gooey chocolate cake

This recipe is totally vegan but for anyone who’s not vegan, don’t be put off – the gooey interior will please any dessert lover, and it’s rich enough to only need one slice (although who would stop at that). The recipe is also super easy and requires minimum ingredients, dishes and time. The best!

Ingredients:

  • 180g dark chocolate
  • 100g ground almonds
  • 70g flour
  • 3 heaped tbsp cocoa
  • 150g dark sugar (Demerara, golden caster or muscavado)
  • Pinch of salt
  • Vanilla essence
  • 230ml almond milk
  • 5tbsp sunflower oil
  • 100g pecan or walnuts (optional but recommended)

Method:

  • Preheat the oven to 180 degrees
  • Melt 150g of the chocolate in a glass bowl over a saucepan of water
  • While it’s melting, add all the dry ingredients to a large mixing bowl and mix
  • Warm the almond milk slightly and add it, the oil and the melted chocolate to the bowl with the dry ingredients in
  • Chop the remaining 30g of chocolate and pecans and mix in (the mixture will start off quite liquidy but start to solidify as it cools)
  • Pour into a lined cake tin and cook for 20 minutes.*

*This leaves a slightly gooey centre – if you prefer it more gooey or solid, adjust the cooking time by 2-3 minutes more or less (depending what you like). Remember it solidifies more as it cools.

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This cake is the perfect dessert when you’re short of time but want something to please everyone

Protein cookie dough

When you just want something that tastes unhealthy, looks unhealthy and is just the right amount of decadent, this one is for you.

It needs no more introduction: peanut-butter protein cookie dough

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Ingredients:

  • 1 can chickpeas
  • 50g peanut flour
  • 1 scoop vanilla protein
  • 100g honey
  • 100g peanut butter
  • 60g 70% (or more) dark chocolate (chips or finely chopped)

Method:

  • Pour all the ingredients except for the chocolate in a blender
  • Start slowly and then increase blending speed to mix
  • If you would like peanut butter swirls add the peanut butter at the end and blend slowly, or hand mix in
  • Fold the chocolate pieces into the mix
  • Refrigerate

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Lemon & Parsnip Cake

This post is part two of the recipes we learned from the Blogger’s event I held in Bristol with baker and chef Marianne (@mariannebakes). The basic recipe is easy but makes delightful little individual cakes, perfect for dessert at a dinner party! For a more complex and showy recipe, add the glacé icing and candied parsnips.

The recipe is gluten free, dairy free and can be made vegan by using an egg substitute. It also contains no refined sugars. But most importantly, it just tastes amazing!

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Marianne piping cake mixture into the cannelé moulds (ft. chocolate beetroot cake)

Ingredients (Makes 12 mini bundt cakes (made in silicone cannelé moulds) or 8 cupcakes):

Cake:

  • 100g eggs (2 medium)
  • 60g Total Sweet Xylitol
  • 60g honey
  • Zest of 2 lemons
  • 35g lemon juice
  • 80g sunflower (or other flavourless) oil
  • 150g grated parsnip (from approximately 1 large parsnip)
  • 50g ground almonds
  • 50g brown rice flour
  • ½ tsp ground psyllium husk (available in health food shops)
  • 1½ tsp baking powder

Lemon syrup:

  • 60g lemon juice (from approx 1 lemon)
  • 60g xylitol (or honey)
  • 30g water

Lemon glacé icing:

  • 150g sieved unrefined (golden) icing sugar
  • 40g lemon juice (from 1 lemon)
  • dried calendula petals or candied parsnip to finish

Candied Parsnip:

  • 1 small parsnip
  • 100g xylitol or regular white cane sugar
  • 50g water
  • small squeeze of lemon juice

 Method:

Cake:

  1. Wash (but don’t peel) the parsnip and grate it using the finer cheese-grating part of a box grater. Avoid the inner woody part of the vegetable and grate around the outside.
  1. Once grated, zest the lemons on top, weigh out the lemon juice and mix this all into the grated parsnip to prevent discolouration. Set aside.
  1. Crack the eggs and check the weight is approximately 100g (you can use any size eggs as long as you weigh the cracked quantity). Add the Total Sweet Xylitol and whisk on medium-high speed using an electric hand-held mixer or stand mixer for 5 minutes, or until paler and doubled in volume.
  1. Keep whisking the eggs on high speed and gradually pour in the oil a little at a time. Once incorporated, add the honey and whisk in.
  1. Fold through the grated parsnip using a silicone spatula until well incorporated. Sift together the rice flour, ground almonds, psyllium and baking powder, then fold this mixture through the cake batter.
  1. Allow the mix to stand for ten minutes while you pre-heat the oven to 140°C (fan setting) or 160°C (conventional).
  1. Grease the moulds with a little flavourless oil (eg sunflower oil) or coconut oil and place them onto a metal baking tray. Scrape the rested batter gently into a piping bag or jug, snip the tip of the bag with a pair of clean scissors and fill the moulds to just below the top. Let the mix sit and rest in the moulds for another 5 minutes before baking.
  1. Bake in the preheated oven for around 25 minutes, or until browned and the tops spring back when gently pressed, but the sponge still feels soft to the touch.
  1. Keep the cakes in the silicone moulds and allow to cool on a wire rack for about 10 minutes. De-mould the cakes and either brush with the lemon syrup or let cool and ice with the lemon glaze. They will keep for a good 3 days in the fridge, in a covered container.

Lemon syrup:

  1. Place all ingredients in a small saucepan and heat until it just comes to the boil.
  1. Brush over the cakes with a pastry brush while they are still warm. The syrup can be stored in the fridge for up to 4 weeks, so you can re-use any leftovers; just make sure you strain out any cake crumbs!

Baking Tip: For extra moisture, you can re-use the moulds to soak the cakes. Once de-moulded, let the cakes cool slightly on a wire rack, then fill 1 tsp syrup into the bottom of each mould. Replace the cakes inside the moulds and then brush the remaining syrup on top. Let sit 5 minutes before de-moulding.

Glacé icing:

  1. Sift the icing sugar into a small bowl and make a well in the centre.
  1. Pour in half the lemon juice and stir from the centre using a balloon whisk. Gradually add more lemon juice until you achieve a pouring consistency the texture of custard.
  1. Spoon just 1 small teaspoon on top of each cake and pull the edges out to achieve drips down the sides. Sprinkle dried calendula petals on top before the icing sets, or wait for it to set before topping with the candied parsnip.

Baking Tip: If you prefer not to use cane sugar in this recipe you can omit the icing and just top the cakes with the decorations directly.

Candied parsnips:

  1. Dissolve the xylitol/sugar with the water and squeeze of lemon in a small saucepan.
  1. Wash the parsnip, but don’t peel it. For candied strips, use a vegetable peeler to pare off thin strips from the parsnip, peeling both sides of the vegetable until you have removed as much as you can. For candied flowers, use a sharp knife to cut very thin rounds horizontally through the parsnip.
  2. Place the strips or rounds directly into the hot syrup and cook gently, covered, for 2-3 minutes until the parsnip is just tender and translucent.
  3. Take off the heat and let steep in the syrup overnight at room temperature. Use a flower cutter to cut blossoms from the centre of the parsnip rounds. Store the candied parsnip strips/flowers in the syrup in the fridge for up to a week and drain from the syrup before topping the cakes.

Baking Tip: For pale coloured parsnip crisps use white caster sugar; the xylitol makes them brown slightly.

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Enjoy!

Chocolate Beetroot cake

This is a recipe that baker Marianne (@mariannebakes) developed for our joint blogger’s event in Bristol recently. The cake is moist, indulgent and chocolatey, without containing huge amounts of sugar or fat! In fact, it’s totally free from refined sugars, gluten and dairy, and tastes absolutely incredible.

In addition, it’s easy to make and doesn’t require huge numbers of specialist ingredients – most of the ingredients can be bought in supermarkets or replaced with those that can.

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Ingredients:

Cake:

  • 225g Beetroot, red or golden – look for good quality veg
  • 65g dark chocolate (dairy-free if required, approx 55% cocoa solids), cut into rough chunks
  • 20g honey
  • 1 tb cocoa powder
  • 150g (3 medium) eggs
  • 150g Biona Organic Rapadura Sugar**
  • large pinch sea salt
  • ½ vanilla pod, seeds scraped
  • 90g ground almonds
  • 35g buckwheat flour
  • ¼ tsp bicarbonate of soda
  • large pinch ground psyllium husk (available in health food shops)*

Ganache:

  • 250g dark chocolate (dairy-free), roughly chopped
  • 60g honey
  • 110g water
  • small pinch sea salt
  • 1 tb coconut oil

*The psyllium husk helps to bind the ingredients together and makes gluten-free bakes less fragile. If you can’t get hold of any, just omit it, as it is not totally necessary.

**Rapadura sugar (dehydrated cane juice) is a totally unrefined form of cane sugar, with a distinctive caramel flavour. If you can’t get hold of any, try coconut sugar or light muscovado sugar

Method:

Cake:

  1. Wash the beetroot (don’t peel them!), top and tail them and cut into 2cm chunks. Place in a microwaveable bowl and add about 2 tb water. Cover with cling film and heat on full power for about 5 minutes or until just tender. Do not cook more than totally necessary, in order to preserve more nutrients.
  1. Tip the beetroot pieces and the water into a small liquidizer or blender, and puree until fine. Add the chocolate and let sit for a few minutes to let it melt through. Add the honey and cocoa powder and blend again until all well mixed.
  1. Crack the eggs and check the weight is approximately 150g (you can use any size eggs as long as you weigh the cracked quantity). Add the Rapadura sugar, pinch of salt and scraped vanilla seeds and whisk on medium-high speed using an electric hand-held mixer or stand mixer for 5 minutes, or until paler and doubled in volume.
  1. Sift together the ground almonds, buckwheat flour, bicarbonate of soda and ground psyllium. Make sure there are no lumps of bicarb.
  1. When the eggs are well whisked, use a silicone spatula to fold through the beetroot puree mixture until it is well-blended. Use a lifting motion to keep the mixing light and retain some of the air. Sprinkle the dry ingredients on top and fold again until no lumps remain.
  1. Let the mixture sit for 5-10 minutes while you preheat the oven to 140°C (fan setting) or 160°C (conventional). This allows the psyllium and buckwheat to properly absorb the liquid in the cake batter.
  1. Grease the moulds with a little flavourless oil (eg sunflower oil) or coconut oil and place them onto a metal baking tray. Scrape the rested batter gently into a piping bag or jug, snip the tip of the bag with a pair of clean scissors and fill the moulds to just below the top.
  1. Bake immediately in the preheated oven for around 25-30 minutes, or until the tops spring back when gently pressed, but the sponge still feels soft to the touch.

9. Keep the cakes in the silicone moulds and allow to cool on a wire rack for about 20 minutes, before chilling in the fridge or freezer until quite cold. De-mould the cakes when completely cold, as they are less breakable then. Store in the fridge until you are ready to dip in the ganache and decorate. They will keep for a good 3 days in the fridge, in a covered container.

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Marianne greasing moulds in preparation for the batter

Ganache:

  1. Heat the honey in a small saucepan over a medium heat until it boils and caramelises. This should only take a few minutes, so don’t leave it unattended – the colour will darken and the honey will smell caramelised when it is ready.
  1. Add the water and salt, and place the saucepan back on a low heat to dissolve the caramelised honey. Remove from the heat and let cool slightly while you melt the chocolate.
  1. Place the chocolate in a heat-proof bowl and melt gently over a saucepan of simmering water or in the microwave on a low heat setting for a minute at a time. Stir occasionally during melting.
  1. Add a third of the chocolate to the hot water and stir gently with a balloon whisk to blend. Add the next third and stir again, then add the last bit of chocolate and blend until just incorporated. Finally, add the coconut oil and blend using a stick blender until completely smooth (about 20 seconds). If you don’t have a stick blender, just use the whisk again. Tap the bowl to release air bubbles to the top.
  1. Remove the cakes from the fridge and dip top-down into the ganache. Lift out, shake off the excess and let them set on top of a wire rack. Top with edible dried petals, such as rose petals or cornflowers. Use a knife to lift the cakes from underneath when you want to move them – this prevents fingermarks from marring your beautiful glaze!

Baking Tip: Any excess ganache can be stored covered in the fridge for up to a week and makes delicious dairy-free truffles. Just roll into balls and dust with cocoa powder.

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Freshly dipped cakes topped with rose petals (ft. @the_honey_jar hand modelling)