Tag: baking

It’s nearly Christmas!! Meaning I’ve basically had time to do nothing. I really wanted to make some vegan gingerbread this year and I finally found some time to do it. I was a bit wary because this was my first time baking anything in our new oven – our old oven sadly died a couple of weeks ago (we had it for 20 years and it was here when we moved in!). The new oven is all in centigrade and has a fan so everything cooks a lot quicker.

These turned out great however! I’ve used wholegrain spelt flour because I wanted a deeper darker cookie but if you want to you can use regular flour. If you want to use these cookies as christmas tree decorations make a small hole in the dough before baking – then thread through some ribbon after they are chilled.

INGREDIENTS

Recipe adapted and veganised from here

  • 400g  wholegrain spelt flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 125g vegan butter
  • 175g soft brown sugar
  • 3 tbsp aquafaba
  • 2 tbsp maple syrup
  • 2 tbsp golden syrup

  1. Preheat your oven to 350f/180c. Line two baking trays with parchment paper or silpat mats and set aside.
  2. In a large bowl sift together the flour, baking soda, salt, ground ginger, cinnamon and cloves. Set aside.
  3. In the bowl of a stand mixer add the butter and brown sugar. Beat on medium to cream together. Drizzle in the golden syrup and maple syrup. Add the aquafaba until everything is well mixed
  4. Slowly add the flour mixture bit by bit until the mixture comes together in a dough.
  5. Tip the dough out onto some clingfilm and knead lightly for about 3 minutes. It will be sticky – kneading it in the clingfilm will help reduce some mess!
  6. Wrap the dough up in the clingfilm and leave it in the freezer to chill for 1 hour.
  7. Remove the dough from the freezer. Tip it out onto a well floured work surface. Using a floured rolling pin roll the dough out thinly, to around 1cm thick. Use cookie cutters to cut out your desired shapes until all the dough is used up. I used a mixture of star shapes, christmas tree and holly leaf cutters.
  8. Carefully place the cookies onto the prepared baking trays – making sure to leave a good distance between them as they will expand outwards when cooking.
  9. Bake the cookies in the oven for 12 minutes or until golden brown.
  10. Leave the cookies to cool on the parchment before peeling off and dusting with icing sugar.

 

Please follow and like us:
144

One of the Le Creuset pans I received was a Madeleine pan. It’s the kind of baking pan I’ve always wanted to own but never really felt justified in buying. I mean, a pan that you only use for one thing? But now I have one!

I’m using orange extract here but feel free to sub it for fresh orange juice if you can’t find it although you may not get as an intense orange flavour.

This recipe makes approximately 24 madeleines.

INGREDIENTS

  • 1 cup plain flour
  • 2/3 cups cane sugar
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 6 tbsp aquafaba (liquid drained from a can of chickpeas)
  • 150ml/2/3 cup melted vegan butter
  • 1/4 tsp orange extract
  • 1/2 tsp orange zest
  • 2-3 tbsp icing sugar







  1. Preheat the oven to 375f/190c.
  2. Melt the butter in a small pan and set aside to cool slightly.
  3. In a large bowl sift together the flour, baking powder and salt. Set aside.
  4. In the bowl of a stand mixer fitted with the whisk attachment, add the aquafaba and sugar. Beat on low for a few minutes until mixed and slightly foamy.
  5. Slowly add the flour mixture whilst beating on medium until well mixed. Slowly drizzle in the melted butter. Add the zest and the orange extract.
  6. Beat until the mixture is smooth and shiny. It will resemble a thick batter.
  7. If your pan is not a non-stick pan, butter and flour the madeleine pan and carefully spoon a tablespoon of the mixture into the pan. Bake in the oven for 4 minutes, then rotate and bake for another 4-8 minutes until golden brown. The middle of the madeleine should spring back when touched.
  8. Remove from the oven, leave the pan to cool for 2 minutes. Carefully remove the madeleines from the pan. Cool the madeleines with the flat side on a wire wrack.
  9. Repeat the baking process with any leftover batter.
  10. Once cooled, dust the madeleines with a little icing sugar.



Please follow and like us:
144

It’s PUMPKIN TIME!

Now that I’m one half of a UK-US power couple I figured it was time to bring out the big guns. I definitely bought 4 cans of pumpkin this week.

These are overnight cinnamon rolls, meaning you mix up the dough the night before and leave it to rise in the fridge over night. In the morning, with a little bit of time and patience you can have fresh cinnamon rolls which is perfect for lazy people like me.

INGREDIENTS

For the cinnamon roll dough

  • 3 tbsp vegan butter (I use Pure or Earth Balance)
  • 170ml unsweetened almond milk
  • 1/2 tsp salt
  • 3 tbsp caster sugar
  • 1 tsp vanilla extract
  • 1/2 cup pumpkin puree
  • 340g self raising flour
  • 2 1/4 tsp dried active yeast

For the filling

  • 3 tbsp softened vegan butter
  • 3 tbsp brown sugar
  • 1/2 tsp cinnamon

For the cashew frosting

  • 1/2 cup cashews, soaked 1 hour in boiling water
  • 1/2 cup icing sugar
  • 1 tsp vanilla extract
  • 140-150ml  almond milk







  1. The night before you wish to eat the cinnamon rolls begin the dough. In a small pan on a low heat melt the butter. Add the sugar and stir until dissolved. Set aside to cool.
  2. Add the flour, salt and yeast to a big bowl and mix well. In a jug add the cooled butter mixture, pumpkin puree, vanilla and almond milk. Whisk until well combined.
  3. Make a well in the flour, add the pumpkin mixture and mix using a wooden spoon. The dough will be sticky.
  4. Once the dough has come together, tip onto a well floured surface and knead for 5 minutes until smooth.
  5. Return the dough to the bowl and cover with cling film. Leave in the fridge over night.
  6. The next morning lightly flour your work surface and remove the dough from the fridge. It should have doubled in size. Using your fingers punch the dough down to remove the air.
  7. Roll the dough out into an approximately 18 inch rectangle. Spread the butter over the dough making sure to reach the edges. Mix the cinnamon and sugar together and sprinkle it evenly over the butter.
  8. Starting from one end, roll the dough up into a large sausage shape. Using a sharp knife cut the dough into 1 inch sections. Repeat until you have used all the dough.
  9. Grease a baking dish and arrange the rolls so that they are touching. Cover the rolls with a dish cloth and leave for 1 hour to rise.
  10. Whilst the rolls are rising preheat the oven to 350f/180c. Prepare the glaze, drain the cashews. Rinse them and add them to the blender. Blend on high until smooth. Add the sugar and vanilla. Slowly add the almond milk until the frosting is smooth.
  11. Scrape out the frosting into a container and refrigerate until time to use.
  12. Bake the cinnamon rolls for 20 minutes or until golden brown. Pour over the cashew glaze!



Please follow and like us:
144

A little treat I made on a Sunday afternoon.



INGREDIENTS
Adapted and veganised from Short and Sweet by Dan Lepard

  • 250g wholewheat spelt flour
  • 2 1/2 tsp baking powder
  • 3 tbsp soft brown sugar
  • 40g vegan butter, softened
  • 25g strawberries cut into bite size pieces
  • 25g blueberries
  • 50g sultanas
  • 1 flax egg (1 tbsp ground flax mixed with 3 tbsp water)
  • 75ml almond milk
  • 1 tsp apple cider vinegar
  • 1 tbsp vegan butter, melted

  1. Preheat the oven to 425f. First, prepare the flax egg. Mix the flax seed with the water in a small bowl and set aside for 10 minutes to thicken.
  2. Prepare the vegan buttermilk mixture, in a jug combine the almond milk and vinegar then set aside.
  3. In a bowl sift together the spelt flour, baking soda and sugar. Add in the softened butter. Using your hands, rub the mixture between your fingers until it resembles a fine soil.
  4. Add the flax egg to the almond milk mixture and beat with a fork until fluffy, about 30 seconds. Pour into the flour mixture and mix with a spoon until it comes together.
  5. Tip the dough out onto a floured surface and knead lightly for about 20 seconds. Using a rolling pin, roll out to about 5 cm thick. Cut out approximately 4-5 cm rounds using a pastry cutter or upside down glass.
  6. Place on a non-stick or parchment lined baking tray making sure the scones are touching each other. Brush with a little vegan butter.
  7. Bake in the oven for 15 minutes, rotating the tray once at 7 minutes. Serve warm with butter or a good jam. Yield: approximately 10 scones.



Please follow and like us:
144

If you’d told me last week I’d be blogging about making vegan meringue I would have told you to shut up. But lo! the impossible is possible.

And how is it possible? Because of CHICKPEAS! That’s right. This recipe is based on that slimey chickpea brine that you pour down the sink when you open a can of chickpeas. Insane, right? The whole vegan meringue party started when  someone on the aptly named What Fat Vegans Eat Facebook group posted about their recipe testing with chickpea water. This is a band wagon I wasn’t about to miss.

Science wise I have no idea how this works but I’m just happy it does. Some people have reported that their meringue tastes a little too “beany” using chickpeas so feel free to sub for any white bean if you prefer. The bean taste disappeared in baking for me.

I’ll probably be blogging a few more recipes using this technique in the near future.

In regards to chickpea meringue and all its wonders you can check out https://www.facebook.com/groups/VeganMeringue/ or http://aquafaba.com to find out what other people are making!!!

INGREDIENTS

For the vegan chickpea meringue

  • 1 can of chickpeas, liquid drained off – my liquid came to just shy of 1 cup
  • 1 cup of icing sugar (powdered sugar)
  • 2 vanilla beans, scraped
  • 1/2 tsp cream of tartar

For the coconut whip

  • 1  250ml carton coconut cream
  • 1 tbsp maple syrup

  1. Preheat your oven to 200f/100c. Prepare your baking sheets by lining them with parchment paper. Set aside.
  2. In the bowl of an electric mixer or using a handheld mixer (beating by hand will NOT work here) (using the balloon whisk attachment) begin to beat the chickpea brine.
  3. Beat on medium until the mixture starts to resemble a white foam – my mixer took about 5 minutes but it all depends on the strength of your machine. Add in the cream of tartar.
  4. The meringue will start to form soft peaks. Next, add the sugar gradually.
  5. Once the sugar is incorporated add in the vanilla bean paste.
  6. Keep beating for an extra 5 minutes or until stiff peaks have formed in the meringue.
  7. Either spoon the meringue straight onto the parchment paper or pipe using a bag into a circle shape – making sure the edges are slightly higher. Form an indentation in the middle of each meringue using a spoon.
  8. Bake the meringues in the oven for 2 hours. DO NOT OPEN THE DOOR BEFORE THE FIRST HOUR IS UP.
  9. Once the 2 hours are up, turn off the oven and leave the meringues to cool for half an hour.
  10. Whilst the meringue is cooling, prepare the coconut whip. In a mixer using the beater attachment whip the coconut cream and maple syrup until it forms soft peaks. Set aside.
  11. Remove from the oven and then peel them carefully away from the parchment paper. They should be fully dry and make a hollow sound when tapped.
  12. To assemble the pavlovas, spoon a little of the coconut whip into each indentation and top with raspberries.

The meringue should keep for a couple of days but will begin to become sticky to the touch after the first 24 hours or so.
Only add the coconut whip just before serving – any moisture coming into contact with the meringue will cause it to eventually collapse.

Please follow and like us:
144

Pretzels always make me think of flying to Los Angeles to visit my fiance so I have a bit of a soft spot for them!

These rolls are chewy on the outside and soft and buttery on the inside. Just like a pretzel should be!

INGREDIENTS

For the dough

  • 2 cups/250g plain flour
  • 2 cups/250g strong white flour
  • 1 tsp dried active yeast
  • 1 1/2 tsp fine sea salt
  • 1 tbsp olive oil + more for kneading
  • 11floz/325ml water

For boiling the rolls

  • 6 cups/1.4 litres water
  • 1/4 cup/45g baking soda

To top the rolls

  • Coarse sea salt

  1. In a big bowl, mix the flours together. Add the salt on one side of the bowl and the yeast on the other.
  2. Add the olive oil and the water and stir the dough with a wooden spoon until it forms a shaggy dough.
  3. Lightly oil your work surface with some olive oil and tip out the dough. Knead the dough for about 5-10 minutes until it is smooth and glossy.
  4. Return the dough to a lightly oiled clean bowl and cover it with a tea towel. Leave the dough to rise for 2 hours or until doubled in size. A longer and slower rise makes for a better tasting bread so don’t leave it in too warm a place!
  5. Once the dough has risen for 2 hours, on a lightly floured surface knock it back, pushing the air out with your knuckles.
  6. Fold the dough over on itself a couple times and then using a sharp knife divide the dough into 8 equal sections.
  7. Form each piece of dough into a ball. Put the balls of dough onto a baking tray and place them in a plastic bag. Leave to rise for another hour.
  8. Preheat the oven to 400f/200c. In a large pot, boil the 6 cups of water. Once boiling add the baking soda. It will fizz up!
  9. Using a slotted spoon, lower each roll into the water. Boil the rolls for 1 minutes and then turn them over and boil again for another minute.
  10. Scoop out the dough and place back on the baking tray. Using a sharp knife cut an X shape on top of each roll and sprinkle with coarse sea salt.
  11. Bake the rolls for 20 minutes, turning once or until golden brown and shiny on top.
Please follow and like us:
144

Apologies for the lack of posts – exercising has replaced food for the most part. That’s going well but I was desperate to make something good to eat but that was still nutritious!
This is a “oh god we have too many bananas” sort of cake.

INGREDIENTS
Adapted from here

  •  1 cup/220g light brown soft sugar (the kind you can sort of press with your fingers, it’s squishy)
  • 1/2 cup/209g solid coconut oil at room temp
  • 3 bananas with black spots or entirely black, mashed
  • 1 1/2 cups/192g plain flour
  • 1/2 cup/45.6g  dessicated coconut
  • 1/2 tsp baking powder
  • 1/4 cup/59ml soy milk mixed with 1 tsp apple cinedar vinegar + 1/4 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 teaspoon mixed spice
  • pinch of salt
  • 7 apricots, halved with the stone removed
  • oil for greasing

 

  1. Preheat the oven to 350f and grease your skillet – mine is 10.25 inches. If you don’t have a skillet you can use a 10 inch cake pan.
  2. Mix your vanilla, soy milk and vinegar together in a small jug and set aside to curdle – around ten minutes.
  3. Cream together the coconut oil and brown sugar using an electric mixer or by hand until smooth.
  4. Mash your bananas (I used a pestle and mortar) and add them to the coconut oil and sugar.
  5. Add the extra vanilla and the soy milk mixture and stir to combine.
  6. Sift together the flour, baking powder, salt and spices. Stir in the dessicated coconut.
  7. Add the dry mixture to the wet and mix well until fully incorporated.
  8. Pour your mixture into your skillet and smooth out with a spatula.
  9. Push your apricot halves (you should have 14) into the batter in whatever pattern you like! I went for simple circles.
  10. Bake the cake in the oven for 20-25 minutes or until a toothpick pushed into the middle of the cake comes out clean.

 

Sarah xxx

 

Please follow and like us:
144

When I was little we always used to make these chocolate biscuits we affectionately referred to as “dung balls”. They look almost exactly like dung balls but that makes them sound a little disgusting so I’ve gone with a more adult friendly title for this post! Anyway, last week I suddenly remembered that dung balls existed and that I definitely needed to “veganise” them.

This is a super easy recipe that takes less than 30 minutes.

INGREDIENTS

  • 4oz/113g vegan butter or margarine (at room temp)
  • 2oz/56g caster sugar
  • 3oz/85g cocoa powder
  • 3oz/85g plain flour
  • oil for greasing

  1. Preheat the oven to 300f/93c.
  2. Beat the butter until smooth then add the sugar. Beat until light and fluffy.
  3. Sift in your flour and cocoa powder and stir until the mixture resembles a sort of coarse soil.
  4. Using your hands, grab some of the dough and squish it together, rolling it in the palm of your hand to form a small ball.
  5. Grease a baking tray and place the shortbread balls on the tray, spaced fairly far apart as they will spread when cooking.
  6. Bake the shortbread in the oven for around 20-25 minutes or until a toothpick comes out clean. Remember, the cookies will carry on cooking out of the oven so be careful not to over bake!

Sarah xxx

Please follow and like us:
144

First week back at work after three weeks off, need a chocolate hit. Here’s a recipe for anyone who is tired and wants a sweet treat that literally takes about 20 minutes to make (including cooking time!) You can switch out the fruit for whatever floats your boat.

INGREDIENTS
Recipe adapted from here

  • 1 1/2 tsp coconut oil or vegan butter (coconut oil gives a much better flavour)
  • 1 tbsp coconut sugar
  • 1 tbsp maple syrup or agave nectar
  • 1/4 tsp vanilla extract
  • Pinch of salt
  • 2 tbsp + 1 tsp plain flour (sub gluten-free if you wish)
  • 1 tsp cocoa powder
  • Dark chocolate, chopped (I used 2 small squares)
  • Raspberries

  1. Preheat the oven to 350f/180c
  2. Melt your coconut oil in a small pan over a low heat. Once melted remove from the heat and stir in the coconut sugar, maple syrup, vanilla and salt.
  3. Add in your flour and cocoa powder and mix together. Don’t worry if it’s streaky or lumpy – we’re going for quick here.
  4. Chop your chocolate into small pieces.
  5. Scrape the dough from the small pan into a ramekin or oven-proof dish.
  6. Push your chocolate pieces into the surface of the dough and squash as many raspberries as you can on top!
  7. Bake in the oven for 10 minutes. It’s ready when the edges are slightly crisp and the chocolate is bubbling.

Sarah xxx

Please follow and like us:
144

Today I combined three of my favourite things: snickerdoodles, chai and donuts!

INGREDIENTS

For the donuts

(adapted from Ms Cupcake’s book)

  • 3 tbsp vegan butter
  • 170ml/5.7fl oz plant based milk
  • 1/2 tsp salt
  • 3 tbsp caster sugar
  • 1 tbsp vanilla extract
  • 340g/12oz self-raising flour
  • 2¼ tsp dried active yeast
  • 1/2 tsp ground cinnamon
  • 2 chai tea bags
  • Vegetable or sunflower oil to fry

For the spiced sugar

  • 1/4 cup/50g sugar (I used brown)
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp mixed spice

  1. Start by melting the butter on a low heat, add in the milk, sugar, salt, vanilla and the two tea bags. Warm the mixture for a bit then take off the heat and leave to cool for ten minutes. Discard the tea bags.
  2. Whilst the mixture is cooling mix the flour, yeast and cinnamon in a big mixing bowl.
  3. Add in the butter mixture and mix until it comes together in a shaggy dough. Tip out onto a light floured surface and knead until smooth – about ten minutes.
  4. Return the dough to the bowl and leave, covered for 1 hour to rise.
  5. Whilst the dough is rising, make the spiced sugar. Mix your spices and sugar in a deep sided bowl and set aside.
  6. Once the dough has risen roll it out to around 1 inch thick and cut out your circle shapes, I got 7 from mine but it really depends on the size of your cutter. Using a smaller cutter cut out a hole in the middle of the circles.
  7. Cover the donuts and donut holes and leave them in a warm place for another hour to rise.
  8. Heat your oil in a deep sided pan until it reaches 160c, I use a candy thermometer to measure. 
  9. Once your oil is hot fry your donuts and donut holes in batches. They will take hardly any time to brown – around 30-50 seconds each side. 
  10. Remove the donuts from the oil with a slotted spoon and then put them to drain on a wire rack. 
  11. Whilst the donuts are still warm put them in the bowl with the spiced sugar and roll them around to coat.

Enjoy!

Sarah xxx

Please follow and like us:
144