sweet-treats

 

Chai Teabread

Gluten-free and fat free teabread. It’s also vegan and very yummy! This teabread gets better if you leave it for a couple of days before cutting it, due to the high fruit content. ,

(Vegan, gluten-free, makes 1 loaf)Chai teabread

225g dried fruit

170ml chai tea

200g oats

1 1/2 tsps baking powder

175g demerara sugar

1 tbsp flaxseed meal and 2 1/2 tbsps water

Pinch of salt

1.Soak the fruit in the tea for 4 hours, or even better, overnight.

2. Preheat the oven to 180C/350F/gas mark 4. Grease with a little veg spread and line a 2 lb loaf tin with baking paper. (Grease the paper too or the paper may stick to the loaf.)

3. Mix the water with the flaxseed and leave to stand. Blitz the oats into a powder to make oat flour.

4. Mix the oat flour, baking powder, salt and demerara sugar into the fruit and tea. Add the flaxseed and stir.

5. Spoon into the loaf tin and ease it into the corners with a spatula or the back of the spoon.

6. Bake for 1 hour. Leave in the tin to cool before transferring to a wire rack.

 

Speedy Ginger Oat Biscuits

 

These are an adapted Delia Smith recipe. Really quick to make, vegan and gluten free!

(vegan, gluten-free, makes 12)img_0001

100g coconut oil

90g maple syrup

110g oat flour (toast oats in the oven for 5 mins at blitz to a powder)

1 tsp baking powder

100g oats

1-2 rounded tsp ground ginger

pinch of salt

 

1.Preheat the oven at 170C/350F/gas 3 and line 2 baking trays with greaseproof paper.

2. Put the coconut oil and maple syrup in a small pan and melt together over a low heat.

3. Mix all of the dry ingredients together in a big bowl.

4. Add the oil and syrup to the dry ingrediants and mix until combined.

5. Take small blobs of the mixture (approx. 1 tbsp) and roll into balls. Space out well on the baking trays (about 6 biscuits to a tray) and flatten out a bit with your hands.

6. Bake in the oven for 10 – 15 mins, until golden brown.

7. Allow the biscuits to firm up on the baking trays for 15 mins, transfer to wire racks to finish cooling. Store in an airtight container once fully cooled.

Variation:

  • Add cinnamon or mixed spice instead of the ginger
  • Use vegan spread instead of coconut oil
  • Use gluten-free flour instead of oat flour

 

Vegan Chocolate and Orange Biscuits

 

I love chocolate and orange together so came up with this biscuit recipe.

(Vegan, makes 20)img_0742

200g self-raising flour

25g cocoa powder

Pinch of salt

150g vegan spread

110g caster sugar

Zest of 1 orange

Juice of 1/2 orange

50g vegan dark chocolate, chopped into chunks

1.Sift the flour, salt and cocoa powder into a bowl. Add the vegan spread.

2. Rub the spread into the flour between your fingers until the spread disappears.

3. Add the sugar, orange zest, chocolate chunks and mix in enough orange juice to make a stiff dough.

4. Divide the dough in half and squash into two sausage shapes. Wrap in clingfilm and chill. Preheat the oven to 180C (350F, gas mark 4). Grease and line two baking trays.

5. Divide each sausage into 10 equal pieces, roll into little balls place on the baking trays. Flatten the balls slightly to make 20 round biscuits.

6. Cook for 12-15 mins, the dough will still feel soft to touch but should be slightly darker. Cool on the trays for 3-4 minutes to allow them to firm up, before transfering on wire racks to finish cooling.

Vegan Coconut and Cherry Brownies

(makes 12, adapted from BBC Good Food)

80g vegan margarine (plus extra for greasing)

2 tbsp ground flaxseed

120g dark chocolate

1/2 tsp coffee gradules

125g self-raising flour

70g desiccated coconut

50g cocoa powder

1/4 tsp baking powder

250g golden caster sugar

1 1/2 tsp vanilla extract

70g glacé cherries, rinsed and halved

1/4 tsp salt

1. Preheat the oven to 170C (150C fan, gas mark 3 1/2). Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for 5 mins.

2. In a small saucepan, melt the chocolate, coffee and margarine with 60ml water on a low heat. Leave to cool slightly.

3. Put the flour, coconut, salt, baking powder, cocoa powder in a bowl and mix together.

4. Whisk the sugar into the chocolate mixture and beat well until smooth and glossy, making sure the sugar is dissolved. Stir in the flaxseed mixture and vanilla extract. Add the cherries and then the flour mix, it will now be very thick. Stir until combined and spoon into the prepared tin.

5. Bake for 35 – 45 mins, until a skewer comes out clean, with moist crumbs.

Leave to cool in the tin completely before cutting into squares.

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