Friday, February 27, 2015

Vegan Peach Cobbler

Fresh poached peaches with a cake batter crust, Served with some ice cream or custard

1 cup Plain Flour
1 cup Sugar
1/2 cup dairy free Butter
3/4 cup dairy free Milk
2 tsp Baking Powder
1 tsp Apple Cider Vinegar
1 tsp Cinnamon
1 tsp vanilla
1/4 tsp Salt
7-8 Fresh Peaches (halved and poached in water and sugar syrup)
or a large tin of peaches

Preheat oven to 170-180C, Poach peaches and peel first set aside, In a bowl add Flour, Baking Powder, Cinnamon, Sugar, Salt and stir to combine. Add all the wet ingredients accept the butter and mix well, In a long cake pan add the butter and pop it in to the oven for 10mins till its melted and hot, lay the peaches center side down in the cake pan covering the bottom, Now pour the cake batter over the top of the peaches and put it back in the oven to cook till golden brown. Enjoy!!  =)

Thursday, February 26, 2015

Vegan Pistachio & Almond Dukkah (Mezze Platter)

Dukkah is a middle eastern aromatic spice blend made up of Seeds, Roasted Nuts and Spices.
It makes a great pre meal snack by dipping crusty ciabatta in extra virgin olive oil and then into the Dukkah, Great served with wine or alcoholic beverages.

1/2 cup Roasted Almonds
1/2 cup Roasted Pistachios
1/2 cup Toasted Sesame Seeds
1 Tbsp Coriander Seeds
1Tbsp Cumin Seeds
1/4 tsp Nutmeg
1/4 tsp Cinnamon
1 tsp Dried Red Chili Flakes
1/2 tsp Turmeric
(or your own spices)
Himalayan Salt and Cracked Black Pepper (to taste)

In to a dry fry pan add all the spices and lightly toast to draw out their flavors (beware of chili fumes)
Add the Roasted nuts to a food processor and pulse till crumbly not too fine (a little texture is good)
Put the spice mix in to a pestle and mortar and grind to a fine powder.... then add it to the nuts, add the seeds also and salt and pepper now. Serve with Ciabatta or a crusty bread lightly grilled with a drizzle of extra virgin olive oil. Do you have plenty left over and not sure what to do with it? Makes a great crumb over cauliflower and baked in the oven or as a crumb for tofu.... even a sprinkle for salads!     Enjoy!!  =)

Saturday, February 21, 2015

Pineapple Vegan Upside Down Cake

I've always liked the look of the Pineapple upside down cake, Today I thought I'd try coming up with a nice butter cake recipe just for it.

1/2 cup vegan Butter
1/3 cup Brown Sugar
1+1/4 cup Self Raising Flour
1 tsp Baking powder or 1/4 cup Apple sauce
1 Tbsp apple cider vinegar mixed with 1 Tbsp water
1/2 cup Castor Sugar
440gm Tin Pineapple Slices in juice (drained)
2 Tbsp Pineapple Juice

 Preheat oven 180C, In a greased and lined fluted cake pan or round cake tin, Sprinkle the base of it with the brown sugar and lay the slices of pineapple on top of the sugar, In a mixing bowl add the butter and sugar and beat till light and fluffy, add vinegar and water to the baking powder and stir... will foam up, Add half the bicarb vinegar mixture to the butter mixture and combine well, Add the remaining bicarb mixture to the butter and mix well and add the pineapple juice to the batter stir well, dollop the cake batter on to the pineapple...evenly spreading the mixture, Bake till golden brown and leave to cool in the tin before turning it out on to a serving plate. Enjoy!!  =)  

Saturday, February 14, 2015

Strawberry Truffle Chocolates, raw, vegan, gluten-free, dairy-free, paleo-friendly

The fact that these are a healthy alternative, means you can have a couple more :) Use organic where possible,   Recipe adapted from The Healthy Family and Home

Ingredients Chocolate
1 cup Coconut Oil (melt it by standing the jar in some hot water)
1/4 cup Maple Syrup or Agave Nectar (To taste)
1/2 cup Cacao Powder or *Coco powder (*Note It wont be raw any longer if you use Cocoa powder)

Ingredients Cream
1/2 cup Cashew Butter Here!
1+1/2 cup Strawberries fresh or frozen and thawed
1-2 Tbsp Maple Syrup or Agave nectar (To Taste)
1/2 cup Coconut Oil
1/2 Lemon Juiced
1/4 tsp Vanilla extract or Powder
1/4 tsp Himalayan Pink Salt

In a food Processor or blender, Add all the ingredients of the strawberry cream and mix till smooth and creamy.
In a bowl add all the chocolate ingredients adding more sweetness if you need, I used ice cube trays or you can use chocolate molds, Pour a small amount into each mold and then add a small amount of  strawberry filling to each, I put mine into the freezer after each step to get the layered effect, Add the final layer of chocolate and freeze, Serve, by letting stand out of the freezer for a couple of mins....They need to be kept in the fridge or freezer as they melt at a warn temperature.  Enjoy!! =)

Friday, February 13, 2015

Vegan "Hummingbird Spice Cake"

This is more of a decadent cake rather than a budget buster, But really, what goes in it isn't that exotic. This is one very moist cake.

1+1/4 cup SR Flour
1+3/4 cup Brown Sugar
3/4 cup Desiccated Coconut
1 cup Oil or almost 1 cup Vegan Butter
2 ripe Bananas (Mashed)
440 gram Can Crushed Pineapple in syrup (strained)
2 eggs replaced by 1 Tbsp Flax meal mixed with 3 Tbsp water + 1/2 tsp Bicarb Soda
1/2 tsp Ground Coriander
1/2 tsp Ground Cinnamon
1/2 cup Chopped Walnuts

Make up the flax egg and set aside, Sift flour, Bicarb, Coriander and Cinnamon and mix well.
Add all the rest of the ingredients and mix till well combined, Pour batter into a greased and lined square Pyrex dish approx 23cm, Bake till golden brown and springs back when lightly touched in the center. 

For the Cream Cheese Frosting
1 Tub approx 225gm Tofutti Cream Cheese  
1/2 cup (or to taste) Brown sugar or Icing Sugar
1/2 tsp Vanilla extract
2 Tbsp vegan Butter
Stir or beat with mixer till creamy and well combined.

Almond Brittle (optional)
1/2 cup Castor Sugar
1/4 cup roasted Almonds
2 Tbsp water
In a fry pan on medium heat add sugar and water, Do not stir it if it needs help to mix just gently swirl the pan (Be careful)  after about 5mins it should start coloring give it another swirl, When it start to go a golden brown add your nuts and swirl again to coat the nuts, Pour onto a sheet of grease proof paper and leave it to harden, break it up and pop it into a pestle and mortar and break it up into small chunks and scatter over the cake.      Enjoy!!  =) 


Wednesday, February 11, 2015

3 Ingredient Vegan Honeycomb

 You need a sweet tooth for this one, Just like the inside of a crunchy bar without the chocolate.

1 Cup Castor Sugar
4 Tbsp Golden Syrup
3 tsp Bicarb 

In a saucepan, Add Sugar and Golden Syrup and melt over medium heat, Turn it to med/high and bring to a boil, turn it down slightly (so it doesn't burn) let it bubble away for 10-15mins It's ready when a little drop is dropped into a glass of cold water and should go hard, Now this is where you must work fast, Take it off the heat and add the bicarb...It will bubble up fast stir well, Have a lightly greased tray ready and pour the mix into the tray, Leave to cool and pop into fridge over night, Nice dipped into vegan chocolate. Enjoy!!  =)

Vegan Red Velvet Cupcakes with Cream Cheese Frosting

These beauties i made with the use of Beetroot also, I love using beetroot for coloring, These are perfect for Valentines Day! Makes approx 12.

1-1/4 cup Plain Flour
1 cup Sugar
1 cup Water
1/3 cup Cocoa Powder
1/3 cup Vegan Butter
2 tsp Vanilla Extract
1 tsp Baking Powder
1 tsp Apple Cider Vinegar
1/2 tsp Salt
2 tsp Beetroot Juice (from juicing it or grating and straining)
2 tsp Red vegan Food Coloring (till you get the desired color)

Preheat oven to 170C,In a large bowl add dry ingredients combine well, Add all the dry ingredients and mix well till combined, Pour batter into cupcake liners, Cook till a skewer inserted into them comes out clean. Leave to cool before icing. For Vegan Cream Cheese frosting see Here. Enjoy!!  =)