Vegan Banoffi PieServes 12
Easy to make vegan family favourite!!
6oz (170g) plain wholemeal flour
3oz (85g) margarine (vegan)
4oz (115g) brown sugar
4oz (115g) margarine (vegan)
1 tbsp golden syrup
4floz (100 ml) soya milk
1 dessert spoon cornflour
½ tsp vanilla vssence
First make the pastry by rubbing the margarine into the flour until it resembles fine breadcrumbs. Add enough water to
make a dough which is soft, but not sticky.
Roll out and place into a dish. Bake for 10 minutes at 200°C/400°F/Gas Mark 6 to set the pastry. Allow to cool.
In a saucepan with sugar thermometer attached, gently heat the sugar, margarine and and golden syrup.
Constantly stirring the mixture with a non plastic spoon, boil up to soft ball stage. Simmer at this temperature for 5 minutes, making sure not to let the temperature go any higher.
Heat the soya milk and heaped dessert spoonful of cornflour in the microwave until a thick white sauce is made. Stir in the vanilla.
Take the toffee off the heat and allow to cool for a couple of minutes. Beat the toffee whilst slowly adding the white sauce to it. Mix thoroughly, removing any un-dissolved lumps of cornflour.
Slice the banana thinly and line the base of the pastry case evenly.
Once cooled to room temperature, carefully poor the toffee mixture over the top, making sure as to cover the bananas completely. Refrigerate for a few hours before enjoying. The longer you leave it the firmer and less runny the toffee will
2 cups self raising flour (or plain flour)
half a teaspoon of salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
1 cup granulated sugar
half a cup light brown sugar
1 cup vegetable oil
1 cup hot coffee – (made with 1 teaspoon of instant coffee powder)
1 cup soya milk
1/2 cup silken tofu (whizz it up first to make it nice and smooth)
1 teaspoon of good vanilla extract
Preheat oven to 180 degrees (360 Fahrenheit)
Grease two 9 inch sandwich cake pans with margarine and line the base with greaseproof (parchment) paper. Sprinkle some flour into the pans to coat the sides and shake off excess flour.
In a big mixing bowl sift together the flour, salt, baking powder, baking soda, cocoa powder, granulated sugar and light brown sugar.
In a separate mixing bowl mix together the oil, coffee, milk, tofu and vanilla extract and then add these to the bowl with the flour and things.
Mix really well.
Divide the mixture equally into the two sandwich pans and bake in the middle of the oven for about 40 mins. Check the cakes are cooked by inserting a clean cocktail stick into the centre - if the stick comes out clean your cakes are cooked.
Leave to cool completely before turning them out.
I sandwiched mine together using buttercream which is a delicious mixture of marg and icing sugar.
To cover the cake I melted 100 grams of 85% dark chocolate and added this to more buttercream.
This cake is a winner.
MAKE IT NOW!
Flax Seed Nutty MuffinsPacked with all the nutrients you need, very low calories per portions
Yields 26 muffins (Good for party or for freezing)
3 cups Unbleached Flour
1.5 cups Flax Seed Meal
1.5 cups Oat Bran
2 cups Splenda Brown Sugar Blend
4 tsp Baking Soda
2 tsp Baking Power
4 tsp Cinnamon
3 cups finelyshredded carrots
2 finely shredded green apples
2 finely shredde sweet apples
1/2 cup golden raisins
1/2 dried cherris
1 cup chopped walnuts
1 cup chopped pecans
1/2 cup pistachio nuts
4 medium eggs (Use substitute for vegans)
1.5 cup milk (Use soy for vegans)
2 tsp Vanilla
Mix dry ingredients (except wheat germ)in a large bowl. In a separate bowl mix wet ingredients.
Incorporate wet ingridients into dry ingridients and mix unitil blended. Fill up muffin cups (about 3 tbls. per muffin)
Sprinke wheat germ on each muffin.
Place on oven warmed up to 350 F from 15-17 minutes.
Double Chocolate Chip CookiesMakes 12
1/2 cup canola oil
1 cup sugar
1 tbsp vanilla
1 tablespoon ground flax seeds
1/2 cup soy milk
1 and 1/2 cups all purp flour
3/4 cup dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
In a large bowl ,sift together flour, cocoa, baking soda and salt.
In a separate large bowl cream together oil and sugar. Add the flax seeds and soy milk. Mix well. Add the vanilla.
Fold in the dry ingredients in small batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Alternatively, a dough hook on a stand mixer can be used for this process. Add the chocolate chips.
Roll dough into 1 inch balls and place on a greased cookie sheet (you could also use parchment paper here) about an inch apart. The cookies will not spread out that much.
Bake for 15 minutes at 350 F. Do not overbake! Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.
Note: taken from a livejournal, but also seems to be similar to the one in "The Post Punk Kitchen" recipe database. I am not claiming as my own, merely sharing the deliciousness.
Banana BreadServes 16
2 very ripe bananas
1/3 cup unsweetened applesauce
2/3 cup granulated sweetener of choice (I use 0 calorie ZSweet)
2 egg substitutes
1/4 cup rice milk
1 2/3 cup flour of choice (I used whole wheat)
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
cinnamon to taste (several shakes)
Preheat oven to 325 degrees and spray a 9 inch square pan with non-stick cooking spray. If using a standard loaf tin, increase heat to 350.
In a large mixing bowl, mix together first five ingredients until well incorporated.
In a medium bowl, mix the remaining ingredients.
Place flour mixture into the wet and stir just until uniformly moist. DO NOT OVERMIX! Depending on the type of flour you use, you may need to add a little extra water or ricemilk to reach the right consistency. The dough should be somewhere in between pancake batter and cookie dough.
Pour into prepared pan and give it a couple shakes to distribute the batter.
Place on the middle oven rack and bake uncovered for 30-40 minutes. (If using a standard loaf tin, increase baking time.) Check the bread at around 30 minutes. It is done when just starting to brown around the edges and still a little moist looking in the middle. Allow to cool ten minutes before cutting into squares or slices.
Cover and hide the bread so no one else eats it!!
Vegan Coconut & Peanut Butter Icecream
2 tins full fat coconut milk
half a cup muscavado sugar
1 teaspoon vanilla extract
2 Tablespoons smooth peanut butter, warmed a little so as it mixes easily
Mix all ingredients together, chill for 4 or 5 hours then follow ice cream maker instructions.
Easy or what!
Easy or what!
Vegan FudgeServes 16
4 cup powdered sugar
1/2 cup cocoa
1/2 cup soy milk
2 tbsp. Vegan Margarine
1 1/2 tsp. vanilla
1 cup marshmallows
1/2 cup chopped nuts
Spray a 9x9 inch pan with cooking spray
Sift sugar and cocoa together, then add the chocolate chips and set aside.
In a small sauce pan, heat soy milk and margarine together until they achieve a rolling boil; be sure to stir constantly.
Pour over sugar mixture and stir until well combined.
Stir in vanilla, marshmallows and nuts. Spread in pan and refrigerate for one day so that it solidfies well.