Described as sheer bliss and delightful. These muffins are beautifully light and full of fresh fruit that give a burst of natural sweetness along, with a proper bite that doesn't leave you feeling bloated. I'm still getting used to baking with gluten free flour and I have to say the lightness after eating these was really nice. The brown rice flour is nutty and wholesome.
I adapted the recipe from Deliciously Ella's recipe of blueberry muffins. However I halved the syrup quantity and used less blueberries and mixed frozen raspberries instead. I also used unsweetened soya milk.
400g of brown rice flour
1 tablespoon of cinnamon
80g ground almonds (though you could use up to 120g. I only had 80g)
128g of fresh blueberries
172g of frozen raspberries
150ml of agave syrup
300ml of unsweetened soya milk
Coconut oil for greasing the muffin tin
Pre heat oven to Gas Mark 4 and grease the 12 hole muffin tin with the coconut oil.
Add the flour, cinnamon, ground almonds to a mixing bowl and then add the almond milk and agave syrup. Mix together until it all forms a smooth batter. Finally add the raspberries and blueberries. Stirring in gently.
Use a tablespoon to scoop the batter into each 12 hole muffin tin. Topping up if needed. Bake for 40-45 minutes or until the muffins are golden brown on the top.
Super simple and unbelievably tasty. This homemade pizza satisfies all your taste buds. With a wholemeal flour base, you get a proper bite and a wholesome feel. Load with whatever toppings you fancy. We had sheese (bought from Matta's) the best we have found for a cheesy flavour that melts too. Peppers, sundried tomatoes, olives, red onion, spinach and smoked tofu that you can really sink your teeth into.
2 cups wholemeal flour
1 cup of plain flour
2 tablespoons of extra virgin olive oil
Sprinkle of salt
1 cup of warm water
4 tablespoons of yeast extract
Simply mix the flour, yeast and salt together in a mixing bowl, then add the water and oil. Mix until formed into a ball. Leave to sit for 10 minutes.
Pre heat oven to Gas Mark 6
Then roll out to form a circle and then pop into your oven for 10 minutes or until brown. You don't really need a pizza pan as it cooked just fine on a wire rack.
Once cooked, take out the oven, spread tomato puree all over and and top with your favourite toppings. Sprinkle some basil, oregano and black pepper for extra flavour. Then pop back into oven for 10-15 minutes. Serve with a side salad or homemade sweet potato chips, enjoy the yumminess <3 Oh and we ate the whole thing!
I love Bold street. Full of boss veggie, vegan restaurants and of course Matta's, my favourite health food shop, perfect to get vegan goodies for the cinema as it's super close to Fact. The best art house in Liverpool. Booja booja (pictured above) is great quality and so delicious. Great to share :) We also had an Indian feast at Mogwli, which has a vegan menu. Tiffin boxes and a chip butty to start. Super good and surprisingly filling. Happy Friday everybody xx
These sweet potato chips are so quick and easy to make. Throw together with some Linda McCartney sausages and you have a high protein, healthy carb meal. Perfect after a long day at work! As there is minimal cooking to do.
1/2 tablespoons of extra virgin olive oil or light olive oil
1 large sweet potato cut into chip style
Fresh rosemary (1 stem or a few sprinkles of dried)
Salt and pepper to taste
(Makes enough chips for 2 people.)
Pre heat oven to Gas Mark 5.
Simply wash any dirt on the potato and prepare by chopping off the ends and then cut into chip style. Leaving the skin on. I find it's best to keep them quite chunky so the oil doesn't absorb quickly. Put the sweet potato chips into a baking pan and drizzle the olive oil over the chips and cook for 30-40 mins. Season with salt and pepper and fresh rosemary or dried.
Serve with sausages and peas for a perfect comfort meal. Enjoy <3
I just love carrot cake.
I love baking a cake that everybody can enjoy, including my pet rabbit Bertie for all the carrot shavings from the peeling! Always goes down well. This is a moist and full of flavour cake, perfect with a cup of green tea. I decided to use a cashew spread for my most recent bake, as I think it's much healthier than a butter based icing. Though if you do fancy a buttercream icing see recipe below for a vegan version :) Enjoy xx
2-3 carrots peeled and grated ( if you have a food processor that can peel for you, all the better!)
140g of self raising wholemeal flour (sieved)
140g cup self raising plain flour (sieved)
170g of brown sugar
1 tsp of cinnamon
1 tsp of fresh ginger
150ml of coconut oil (melted) and 50ml of rapeseed oil
200ml of water
pinch of salt
1/2 tsp of almond essence
Dash of apple cider vinegar
1 9inch round cake tin
For the icing
1 cup of cashew nuts (soaked overnight)
125 ml of almond milk
2 tbsp of agave syrup
1 tbsp of coconut oil
For a buttercream icing
170g of icing sugar
1/2 tsp of vanilla icing
115g of vegan margarine
Simply mash the sugar and vanilla essence into the margarine in a mixing bowl. Fluff with a fork until creamy. Then spread on your cake.
Drain the cashew nuts and then put into a blender, add the milk agave syrup and coconut oil. Blend until creamy.
Firstly pre heat the oven to Gas Mark 5
Simply mix all the dry ingredients together and then mix the wet ingredients in. Bake for around 45 minutes depending on your oven temperature. Then reduce the heat to gas mark 3 and cook for a further 30 minutes. Allow the cake to cool in the tin.
I have been guilty of trying to ice a hot cake before and it didn't work as you can imagine! Let to cake cool and then ice with the creamy cashew spread. You could top with chopped sunflower seeds and walnuts.
Adapted from the Vegan Society's website.
An all time favourite of the British tea time. Scones are super yummy and even better when they are all dairy free. You may think that it's unusual to put quinoa in a sweet dish but it works really well with the sultana's, especially when you top them with some butter and jam. Perfect anytime of the day with a cuppa. Enjoy!
5 tablespoons of quinoa
2 cups of wholemeal flour
2 teaspoons of baking powder
Dash of salt
1/2 cup of vegan margarine (left out to soften)
1 tablespoon of corn flour
1/2 cup of soya milk or rice milk
1/2 teaspoon of apple cider vinegar
1/2 cup of mixed fruit. I used sultanas and raisins
3 tablespoons of agave syrup
Coconut oil (for greasing tray)
First mix the apple cider vinegar with the milk and leave aside.
Follow the quinoa pack for instructions to cook and wash. Usually the ratio is 1 cup of quinoa to 2 cups of water on a low simmer until the water has been absorbed. Then allow to cool.
Firstly pre heat the oven to Gas Mark 6. Then sieve the flour, baking powder and salt together into a mixing bowl. Next rub the margarine into the dry ingredients until the mixture starts to look like bread crumbs. I found it's best to use your hands, after stir in the quinoa and corn flour.
Then in a separate bowl mix together the milk, apple cider mix with the fruit and agave syrup. Finally pour the wet ingredients into the dry ingredients and mix together until you get a soft dough.
I used a tablespoon of mixture to then drop each one on a baking tray that is pre greased with coconut oil. I made around 8-10 scones, depending on how much mixture you use for each one. Pat each one down and make sure they are nicely spaced apart. Cook for 15-20 mins or until golden and risen. Delicious toasted with jam and butter.
Adapted from the Vegan Baker cookbook.
One of the most common questions I get from people when I have told them I am vegan is "what do you eat?!" I always tend to say the same thing, everything you do, without the meat! A Sunday roast is one of them. With homemade roasties, nut roasts/nut cutlets, veggies and gravy, you have everything you need with all the goodness. I will roast my potatoes and vegetables in coconut oil, which makes them super tasty with minimal seasoning needed. Though I do love some fresh or dried rosemary on the spuds! When you're veggies are done, from either steaming or roasting, simply keep hold of that stock from your veggies and use it for the gravy. Fry an onion with some garlic and add the cornflour and stock gradually. Now you have yourself some home made onion gravy. Finally for the main, there are so many alternatives including nut roasts, nut cutlets and why not try a veggie burger (see below) The burgers and nut cutlets are quick and easy to make, simply keep rotating under a grill for the desired time. You can buy nut cutlets and veggie burgers from most supermarkets. If you decide to make a homemade nut roast. All you will need is some mixed nuts, breadcrumbs, yeast extract, stock and seasoning. Full of protein and absolutely delicious, try with lashings of gravy poured on top. Yum!
My first blog of 2017 and the vegan delights are still ongoing... I finally got to visit the Old Hardware shop in Woolton village today. Relaxed inside and quick service. I loved the decor and the cat clock especially I couldn't take my eyes off! I had a delicious meatball sub with vegan cheese and coleslaw. We also tried the hot dog with salad, a valentines "olive you" bagel (all vegan salami with cream cheese onion, and olive tapenade) and chocolate and banana milkshakes, super yummy and such an awesome vegan alternative. Superb prices too, we had 3 dishes with 2 milkshakes for £20! Definitely be going back to try the breakfast and toasties.
I hope you all had a Merry Merry Christmas, filled with lots of yummy goodies. I've wanted to bake a winter batch of cookies for a while now, so adapted from my own personal favourite recipe from The Vegan Zombie. If you haven't heard, go check it out! I always tend to eat wholemeal goods so I thought I would use wholemeal flour, fresh cranberries and 2 different types of nut butter. I also reduced the suagr quantity and used half the recipe amount. As you have the sweetness of the cranberries. All for a quality cookie bite with fruity goodness, Yum!
2 1/2 cups of wholemeal flour (sieved)
1 teaspoon of baking powder
1/4 teaspoon of salt
7 tablespoons of soft light brown sugar
1/3 cup of dairy free spread
3 tablespoons of organic peanut butter, cruncy or smooth
2 tablespoons of organic cashew butter
1/2 cup of rice milk
1/4 cup of dark chocolate chips
1/4 cup of cranberries (rinsed and halved)
What you will need
Mixing bowl, wooden spoon and a sheet of baking paper and a baking tray
Pre heat oven to Gas Mark 4
Simply mix the dry ingredients in a large bowl and then add the wet ingredients.
Get a baking tray and lay out your baking paper.
Roll mixture into small balls and place on a tray. Evenly spaced apart.
Bake for 10-12 minutes. Voila! Enjoy everybody
This really couldn't be a simpler recipe. I was inspired from a recipe in the cookbook Easy Vegan. It's a perfect dish for winter and Christmas time. The recipe just had apples and rhubarb but I added some pomegranate, pears and and blueberries instead. What better way to use up lots of fruit then to throw it into a crumble. Try with some vegan ice cream. Yum!
3 to 4 pears peeled and sliced
2 tablespoons of pomegranate
Good handful of blueberries (washed)
4 tablespoons of agave syrup
4 tablespoons of water
2 1/2 tablespoons of vegan margarine
1 cup of wholemeal flour
1/3 cup of light demerara sugar
Sprinkle of cinnamon
1/3 cup of whole rolled oats
1 tablespoon of chopped or ground almonds
A shallow ovenproof baking dish, lightly greased.
Simply preheat the oven to Gas mark 4.
Mix the fruit together with the agave syrup in the baking dish. Sprinke with water, cinnamon then cover with some foil and bake in the oven for 20 minutes.
Whilst the fruit is cooking, rub the margarine into the flour until it starts to look like breadcrumbs. Stir in the sugar, oats and almonds. Then when the fruit is ready, scatter the crumble mix evenly on top and press down gently. Finally pop into the oven uncovered for 20 minutes or so. Until the fruit starts bubbling up the sides or if there is a nice golden colour on top. Serve on it's own or with some icecream.
I had mine with a cup of green tea. Perfect.
Hello and welcome, my name is Hollie.