Tag: cake

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.



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I generally try to keep the tone of this blog as chilled out and cheerful as I am in real life. But sometimes you need a more serious tone. I wanted to talk a little about having confidence in yourself.

Having confidence in myself is something that has alluded me for a long time. Being an adult makes it a lot harder, I remember being 12 and thinking everyone who was 20 had it so clued in! Now at 26 I know full well it doesn’t really work that way. I know a lot of young adults feel pressured to know exactly what they are doing all the time!

I watched the Pure #bakedairyfree competition unfold as I was watching Great British Bake Off and keeping up with the tweets each week. Then I decided, what the heck, let’s take a chance on me. I submitted my overnight pumpkin cinnamon rolls into the competition a few days before it ended.

On October 22 I was shortlisted along with 10 other dairy-free bakers. I was shocked.  The next day I was anxiously checking my phone to see if the winner had been announced but eventually had to go into a meeting – when I came out an hour later I found out I was the winner!

I haven’t stopped smiling to myself since then. It’s hard to believe in yourself – especially in a world that’s saturated with people trying to do the same thing as you. I adore food and I’m passionate about my veganism.  This blog has reignited my love for photography tenfold. I keep muddling on with my blog because I enjoy the creative process so much and if even one person makes some of my food or enjoys what I post then I consider that a win.

I’d like to encourage you if you are reading this to do something that you’re scared of. Maybe submitting that piece of writing to a magazine or that photo to a photography competition. Be confident in your gifts – perhaps you will surprise yourself! It really is the best feeling.

On Saturday my prize was delivered! There were two massive boxes waiting for me when I got home from work. My mum and I went at them with the scissors and spent the better part of an hour unpacking them. There were  a lot of “oooh”s and “aaah”s and “oh my god”s involved.

The prize!

Bundt pan and madeline pan!!!

Pure Dairy Free pretty much sent me an entire kitchen’s worth of Le Creuset kitchenware. I said to my husband that we are basically set in the kitchen tools area for life! The whole time we were un-boxing my mum kept saying “THERE’S MORE?!”.

I guess the jewel in the crown is the Kitchenaid Artisan mixer they sent me. As someone who had a rickety Kenwood mixer that vibrated the entire kitchen counter, the Kitchenaid is AMAZING. It makes virtually no noise and the beating so smooth! I am in love!

The books!

Personalised spatula!

It also happened to be my mum’s birthday this weekend so I made her Fran Costigan’s Chocolate Pecan Cranberry Coffee Cake!

I used the Kitchenaid to beat the cake batter and baked it in one of the new Le Creuset cake pans (the 9 inch springform) In the recipe Fran tells you to invert the cake after baking and when I did this the cake slid out so smoothly I didn’t even need to release the sides!

I can tell I’m going to have a lot of fun using my prize. The first thing I want to do is bake some lovely bread!

Before I wrap this post up I wanted to say a huge thank you to everyone at Pure especially Vanessa for such a wonderful prize, Saskia of Naturally Sassy and Sadie of Hip and Healthy for judging the competition, Le Creuset and Kitchenaid for a whole kitchen’s worth of beautiful things!

Normal recipes resume in the next post!

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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

 

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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

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