Recipes
We love a good recipe. Here you’ll find the recipes that have featured in Gosport Choice.
Have you made the recipe? We’d love to see it! Send us your photos or tag us! #bakingwithgosportchoice
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Alfie's Santa Hat Brownies
Alf used small cases, he made around 26.
You can use standard cases too!
To make around 26 you’ll need:
• 100g plain flour
• 20g cocoa powder
• 140g caster sugar
• 1½ tsp baking powder
• a pinch of salt
• 40g unsalted butter
• 120ml whole milk
• 1 egg
• ¼ tsp vanilla extract
To decorate:
• 300ml double cream
• 3 tbsp icing sugar
• 1tsp vanilla extract
• strawberries, tops trimmed off
Method
Preheat oven to 170°C/325°F/Gas Mark 3. Put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.
Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture.
Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
Divide the mixture between the cup cake cases filling to about ⅔ full and cook for 15-20 minutes. They should spring back when touched. A skewer inserted should come out clean.
Whisk the cream with the icing sugar and vanilla until stiff, then spoon into a piping bag. Pipe a ring of cream on top of each round, place a strawberry in the middle then top the strawberry with a small dollop of cream.
Alf used small cases, he made around 26.
You can use standard cases too!
To make around 26 you’ll need:
• 100g plain flour
• 20g cocoa powder
• 140g caster sugar
• 1½ tsp baking powder
• a pinch of salt
• 40g unsalted butter
• 120ml whole milk
• 1 egg
• ¼ tsp vanilla extract
To decorate:
• 300ml double cream
• 3 tbsp icing sugar
• 1tsp vanilla extract
• strawberries, tops trimmed off
Method
Preheat oven to 170°C/325°F/Gas Mark 3. Put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.
Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture.
Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
Divide the mixture between the cup cake cases filling to about ⅔ full and cook for 15-20 minutes. They should spring back when touched. A skewer inserted should come out clean.
Whisk the cream with the icing sugar and vanilla until stiff, then spoon into a piping bag. Pipe a ring of cream on top of each round, place a strawberry in the middle then top the strawberry with a small dollop of cream.
Apple pudding cake
Meera Sodha’s recipe is delicious. I made this on a chilly and rainy Sunday afternoon. The day became a lot nicer when the smell of this filled the house! You can use dairy milk if you don’t have non-dairy milk.
To make this delicious dessert you’ll need:
For the apples
• 2 granny smith apples, peeled, cored and cut into 2cm cubes (175g prepared weight)
• 1½ tsp ground cinnamon
• 40g soft brown sugar
For the cake batter
• 200g self-raising flour
• 1½ tsp baking powder
• ½ tsp salt
• 160g soft brown sugar
• 120ml olive oil
• 1 tsp vanilla extract
• 100ml non-dairy milk (I used oat)
• 1 tbsp apple cider vinegar
For the top of the cake
• 2 granny smith apples, cored and sliced
• 1 tbsp soft brown sugar
Method
Heat the oven to 200C (180C fan)/390F/gas 6, and line a 20cm springform round cake tin with greaseproof paper.
In a medium bowl, mix the apple cubes with the cinnamon and brown sugar, and set aside.
Measure all the dry ingredients for the batter into a large bowl, stir to combine, then pour in the wet ingredients and beat until you have a smooth batter. Tip in the cubed apples and their sugary, cinnamony juices, stir to combine, then scrape the batter into the lined tin.
Fan the sliced apples in a circle to cover the top of the cake, sprinkle over the remaining soft brown sugar, then bake on the middle shelf of the oven for 50-60 minutes, until the cake has risen, the apples on top are golden and a skewer inserted into the centre comes out clean. Serve warm or cold.
With your choice of coconut yoghurt, cream, ice cream or custard.
Recipe by Meera Sodha www.meerasodha.com
Photo credit: Claire Macaulay
Meera Sodha’s recipe is delicious. I made this on a chilly and rainy Sunday afternoon. The day became a lot nicer when the smell of this filled the house! You can use dairy milk if you don’t have non-dairy milk.
To make this delicious dessert you’ll need:
For the apples
• 2 granny smith apples, peeled, cored and cut into 2cm cubes (175g prepared weight)
• 1½ tsp ground cinnamon
• 40g soft brown sugar
For the cake batter
• 200g self-raising flour
• 1½ tsp baking powder
• ½ tsp salt
• 160g soft brown sugar
• 120ml olive oil
• 1 tsp vanilla extract
• 100ml non-dairy milk (I used oat)
• 1 tbsp apple cider vinegar
For the top of the cake
• 2 granny smith apples, cored and sliced
• 1 tbsp soft brown sugar
Method
Heat the oven to 200C (180C fan)/390F/gas 6, and line a 20cm springform round cake tin with greaseproof paper.
In a medium bowl, mix the apple cubes with the cinnamon and brown sugar, and set aside.
Measure all the dry ingredients for the batter into a large bowl, stir to combine, then pour in the wet ingredients and beat until you have a smooth batter. Tip in the cubed apples and their sugary, cinnamony juices, stir to combine, then scrape the batter into the lined tin.
Fan the sliced apples in a circle to cover the top of the cake, sprinkle over the remaining soft brown sugar, then bake on the middle shelf of the oven for 50-60 minutes, until the cake has risen, the apples on top are golden and a skewer inserted into the centre comes out clean. Serve warm or cold.
With your choice of coconut yoghurt, cream, ice cream or custard.
Recipe by Meera Sodha www.meerasodha.com
Photo credit: Claire Macaulay
Berry Showstopper
To serve 4:
• 9 tablespoons of aquafaba (or 3 eggs)
• 75g/3oz caster sugar
• 50g/2oz self-raising flour, sieved
• 25g/1oz cocoa powder, sieved
• 300ml dairy-free whippable cream (or double or whipping cream) whipped
• tablespoon of jam of your choice
• berries of your choice
• icing sugar for dusting
This is a surprising light dessert. It’s an easy recipe but looks great! Pick which berries you prefer, I always like a mix of blueberries, raspberries and strawberries. As always the recipe gives vegan and non vegan alternatives.
Preheat the oven to 200°C/180°C Fan/Gas 6. You’ll need a roasting tin or traybake tin measuring approx. 30 x 23cm (12 x 9”). Line the tin with parchment paper.
Measure the aquafaba (or eggs) and sugar into a bowl and whisk together with a hand held electric mixer or freestanding mixer until the mixture is light and frothy and has increased in volume. Whisk for long enough so that the trail left behind when the whisk is lifted leaves an impression for about 3 seconds. Sift in the flour and cocoa, carefully folding in at the same time using a metal spoon. Turn the mixture into the prepared tin, spreading it gently into the corners.
Conventional oven: Bake in the preheated oven for about 10 minutes, until shrinking away from the sides of the tin.
AGA users: Slide onto the grid shelf on the floor of the roasting oven. Bake for 8 minutes.
Leave to cool. Once cold, trim all the edges to neaten and then cut the cake in half lengthways. Arrange one half on a serving plate. Spread your chosen jam over the cake on the plate. Mix the whipped cream with the vanilla extract. Spread half over the cake on the plate. If you’re using strawberries then cut them in half and place on top of the cream. You can use other berries such as raspberries and blueberries too. Just try and make sure the fruit is quite level. Sit the other half on top. Spread the remaining cream over the top of the cake and arrange more berries on top in even rows.
Dust with icing sugar and to serve cut either side of the rows of fruit to give a neat slice. Enjoy!
To serve 4:
• 9 tablespoons of aquafaba (or 3 eggs)
• 75g/3oz caster sugar
• 50g/2oz self-raising flour, sieved
• 25g/1oz cocoa powder, sieved
• 300ml dairy-free whippable cream (or double or whipping cream) whipped
• tablespoon of jam of your choice
• berries of your choice
• icing sugar for dusting
This is a surprising light dessert. It’s an easy recipe but looks great! Pick which berries you prefer, I always like a mix of blueberries, raspberries and strawberries. As always the recipe gives vegan and non vegan alternatives.
Preheat the oven to 200°C/180°C Fan/Gas 6. You’ll need a roasting tin or traybake tin measuring approx. 30 x 23cm (12 x 9”). Line the tin with parchment paper.
Measure the aquafaba (or eggs) and sugar into a bowl and whisk together with a hand held electric mixer or freestanding mixer until the mixture is light and frothy and has increased in volume. Whisk for long enough so that the trail left behind when the whisk is lifted leaves an impression for about 3 seconds. Sift in the flour and cocoa, carefully folding in at the same time using a metal spoon. Turn the mixture into the prepared tin, spreading it gently into the corners.
Conventional oven: Bake in the preheated oven for about 10 minutes, until shrinking away from the sides of the tin.
AGA users: Slide onto the grid shelf on the floor of the roasting oven. Bake for 8 minutes.
Leave to cool. Once cold, trim all the edges to neaten and then cut the cake in half lengthways. Arrange one half on a serving plate. Spread your chosen jam over the cake on the plate. Mix the whipped cream with the vanilla extract. Spread half over the cake on the plate. If you’re using strawberries then cut them in half and place on top of the cream. You can use other berries such as raspberries and blueberries too. Just try and make sure the fruit is quite level. Sit the other half on top. Spread the remaining cream over the top of the cake and arrange more berries on top in even rows.
Dust with icing sugar and to serve cut either side of the rows of fruit to give a neat slice. Enjoy!
Berry Yoghurt and Orange Blossom Fool
I’ve made this Yotam Ottolenghi recipe twice. The first time, I used strawberries instead of blackberries and I added the orange blossom. The second time, I used blackberries and totally forgot to add the orange blossom water. Both times it was delicious! So, if you don’t have orange blossom in the cupboard leave it out and use whatever berries you can get your hands on. *I also didn’t weigh out the amounts when serving - too much of a faff! I guestimated!
To make 6 portions you’ll need:
For the blackberries
• 540g blackberries, cut in half
• 45g caster sugar
• 1 tsp finely grated lime zest
• 1 tsp orange blossom water (optional)
For the oat crumble
• 50g oats, 30g blitzed finely in food processor
• 20g plain flour
• 40g wholemeal spelt flour (or regular wholemeal flour)
• ¼ tsp bicarbonate of soda
• ¾ tsp flaked sea salt
• 40g demerara sugar
• 45g unsalted butter, melted
• 2 tsp golden syrup
• 2 tsp double cream
For the cream filling
• 255ml double cream
• 255g Greek-style yoghurt
• 45g icing sugar
• 1½ tsp vanilla bean paste
• 2 tsp finely grated lime zest
Method
Put the berries in a bowl with the sugar, lime zest and orange blossom water, if using, and leave to macerate for an hour while you get on with everything else.
Heat the oven to 170C (150C fan)/325F/gas 3. Mix the first six ingredients for the crumble in a medium bowl. Pour over the melted butter, golden syrup and cream, and stir to combine. Transfer to a medium oven tray lined with greaseproof paper, then bake for 18 minutes, until golden. Leave to cool, then roughly break into a fine crumble with the back of a spoon.
Meanwhile, make the filling. Put the cream, yoghurt, icing sugar and vanilla paste in the bowl of a stand mixer fitted with the whisk attachment and whisk for three to four minutes, until the cream mix has medium peaks that hold their shape (alternatively, whip it by hand). Fold in a teaspoon of the lime zest, then refrigerate until ready to serve.
To assemble the dish, spoon 30g of the cream mix into six small 9cm high x 6cm wide glasses. Top each one with 30g* macerated berries and 10g oat crumble, then repeat the layering twice more, so you have three layers of each component, finishing with the crumble on top. Sprinkle over the remaining teaspoon of lime zest and serve at once.
I’ve made this Yotam Ottolenghi recipe twice. The first time, I used strawberries instead of blackberries and I added the orange blossom. The second time, I used blackberries and totally forgot to add the orange blossom water. Both times it was delicious! So, if you don’t have orange blossom in the cupboard leave it out and use whatever berries you can get your hands on. *I also didn’t weigh out the amounts when serving - too much of a faff! I guestimated!
To make 6 portions you’ll need:
For the blackberries
• 540g blackberries, cut in half
• 45g caster sugar
• 1 tsp finely grated lime zest
• 1 tsp orange blossom water (optional)
For the oat crumble
• 50g oats, 30g blitzed finely in food processor
• 20g plain flour
• 40g wholemeal spelt flour (or regular wholemeal flour)
• ¼ tsp bicarbonate of soda
• ¾ tsp flaked sea salt
• 40g demerara sugar
• 45g unsalted butter, melted
• 2 tsp golden syrup
• 2 tsp double cream
For the cream filling
• 255ml double cream
• 255g Greek-style yoghurt
• 45g icing sugar
• 1½ tsp vanilla bean paste
• 2 tsp finely grated lime zest
Method
Put the berries in a bowl with the sugar, lime zest and orange blossom water, if using, and leave to macerate for an hour while you get on with everything else.
Heat the oven to 170C (150C fan)/325F/gas 3. Mix the first six ingredients for the crumble in a medium bowl. Pour over the melted butter, golden syrup and cream, and stir to combine. Transfer to a medium oven tray lined with greaseproof paper, then bake for 18 minutes, until golden. Leave to cool, then roughly break into a fine crumble with the back of a spoon.
Meanwhile, make the filling. Put the cream, yoghurt, icing sugar and vanilla paste in the bowl of a stand mixer fitted with the whisk attachment and whisk for three to four minutes, until the cream mix has medium peaks that hold their shape (alternatively, whip it by hand). Fold in a teaspoon of the lime zest, then refrigerate until ready to serve.
To assemble the dish, spoon 30g of the cream mix into six small 9cm high x 6cm wide glasses. Top each one with 30g* macerated berries and 10g oat crumble, then repeat the layering twice more, so you have three layers of each component, finishing with the crumble on top. Sprinkle over the remaining teaspoon of lime zest and serve at once.
Carrot Cake
This is my go to recipe from the Hummingbird Bakery.
You’ll need:
• 300g soft light brown sugar
• 3 eggs
• 300ml sunflower oil
• 300g plain flour
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp salt
• ¼ tsp vanilla extract
• 300g carrots, grated
• 100g shelled walnuts , chopped, plus extra, chopped & whole, to decorate
For the frosting
• 600g icing sugar
• 100g unsalted butter, at room temperature
• 250g cream cheese, cold
Method
You’ll need three* 20cm cake tins with greaseproof paper. Preheat the oven to Gas 3/170˚C/325˚F.
Put the sugar, eggs and oil in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) beat until all the ingredients are well incorporated (don’t worry if it mixture looks slightly split). Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt, vanilla extract, beat until well mixed.
Stir in the grated carrots & walnuts by hand until they are evenly dispersed. Pour mixture into prepared cake tins and smooth over with a palette knife. Bake in the preheated oven for 20–25 minutes, or until golden brown and the sponge bounces back when touched. Leave cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.
For the Cream Cheese Frosting: Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or a handheld electric whisk) on medium‐slow speed until the mixture comes together and is well mixed.
Add the cream cheese in one go, beat until completely incorporated. Turn the mixer up to medium‐high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.
When the cakes are cold, put one on a cake stand and spread about one‐quarter of the Cream Cheese Frosting over it with a palette knife. Place a second cake on top and spread another quarter of the frosting over it. Top with the last cake and spread the remaining frosting over the top and sides. Finish with walnuts and a light sprinkling of cinnamon. Enjoy!
(*If you don’t have 3 tins, you can use 1 and repeat!)
This is my go to recipe from the Hummingbird Bakery.
You’ll need:
• 300g soft light brown sugar
• 3 eggs
• 300ml sunflower oil
• 300g plain flour
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp salt
• ¼ tsp vanilla extract
• 300g carrots, grated
• 100g shelled walnuts , chopped, plus extra, chopped & whole, to decorate
For the frosting
• 600g icing sugar
• 100g unsalted butter, at room temperature
• 250g cream cheese, cold
Method
You’ll need three* 20cm cake tins with greaseproof paper. Preheat the oven to Gas 3/170˚C/325˚F.
Put the sugar, eggs and oil in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) beat until all the ingredients are well incorporated (don’t worry if it mixture looks slightly split). Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt, vanilla extract, beat until well mixed.
Stir in the grated carrots & walnuts by hand until they are evenly dispersed. Pour mixture into prepared cake tins and smooth over with a palette knife. Bake in the preheated oven for 20–25 minutes, or until golden brown and the sponge bounces back when touched. Leave cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.
For the Cream Cheese Frosting: Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or a handheld electric whisk) on medium‐slow speed until the mixture comes together and is well mixed.
Add the cream cheese in one go, beat until completely incorporated. Turn the mixer up to medium‐high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.
When the cakes are cold, put one on a cake stand and spread about one‐quarter of the Cream Cheese Frosting over it with a palette knife. Place a second cake on top and spread another quarter of the frosting over it. Top with the last cake and spread the remaining frosting over the top and sides. Finish with walnuts and a light sprinkling of cinnamon. Enjoy!
(*If you don’t have 3 tins, you can use 1 and repeat!)
Chocolate chip cookies
These are delicious, easy and you get your chocolate fix!
To make 16 cookies you’ll need:
• 200g plain flour
• ¾ tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp sea salt, crumbled
• 150g golden caster sugar
• 125g 70% dark chocolate
• 85ml sunflower oil
• 2 tsp vanilla extract
Method
Put the flour, baking powder, bicarb, salt and sugar in a large bowl and mix well. Break the chocolate into little chunks, add these to the bowl and mix again.
In a small bowl, briskly whisk the oil, vanilla extract and four tablespoons of water, until emulsified. Pour the liquids into the dry
ingredients, stir vigorously with a wooden spoon until the mixture comes together into a batter, then pop the bowl in the fridge for at least 30 minutes.
Heat the oven to 190˚C/Fan180˚C/)/390˚F/gas 6 and line two large oven trays with baking paper. Using a small scoop – for example a tablespoon measuring spoon – spoon the cookie dough on to the sheet, spacing the rounds 10cm apart, because they’ll spread. (If you don’t have a suitable scoop, gently roll the dough with your hands into balls the size of ping-pong balls and weighing about 40g each.)
Bake for 12 minutes, or until the cookies have a crisp, golden edge and are not wobbly to the touch in the centre. Leave to cool completely on the trays before eating.
If you can’t wait until they are completely cool then the chocolate wil be deliciously gooey. If you wait until they are completely cooled they’ll be lovely and crunchy. I had one both ways! Why not?!
These are delicious, easy and you get your chocolate fix!
To make 16 cookies you’ll need:
• 200g plain flour
• ¾ tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp sea salt, crumbled
• 150g golden caster sugar
• 125g 70% dark chocolate
• 85ml sunflower oil
• 2 tsp vanilla extract
Method
Put the flour, baking powder, bicarb, salt and sugar in a large bowl and mix well. Break the chocolate into little chunks, add these to the bowl and mix again.
In a small bowl, briskly whisk the oil, vanilla extract and four tablespoons of water, until emulsified. Pour the liquids into the dry
ingredients, stir vigorously with a wooden spoon until the mixture comes together into a batter, then pop the bowl in the fridge for at least 30 minutes.
Heat the oven to 190˚C/Fan180˚C/)/390˚F/gas 6 and line two large oven trays with baking paper. Using a small scoop – for example a tablespoon measuring spoon – spoon the cookie dough on to the sheet, spacing the rounds 10cm apart, because they’ll spread. (If you don’t have a suitable scoop, gently roll the dough with your hands into balls the size of ping-pong balls and weighing about 40g each.)
Bake for 12 minutes, or until the cookies have a crisp, golden edge and are not wobbly to the touch in the centre. Leave to cool completely on the trays before eating.
If you can’t wait until they are completely cool then the chocolate wil be deliciously gooey. If you wait until they are completely cooled they’ll be lovely and crunchy. I had one both ways! Why not?!
Chocolate Fudge Cake
These are delicious, easy and you get your chocolate fix!
I made this cake twice in a week! It’s a recipe by Anna Jones and is the perfect cake for the chocolate lover in your life! And it’s vegan!
Serves 10
For the icing
• 100g olive, coconut or vegetable oil
• 65g dark muscovado sugar
• 2 tablespoons cocoa powder
• 200g dark chocolate finely chopped
For the cake
• 200g plain or light spelt flour
• 1 ½ teaspoons bicarbonate of soda
• 75g cocoa powder
• 250g dark muscovado sugar
• 75g olive, coconut or vegetable oil plus extra for greasing
• 1 ½ teaspoons vinegar (I use cider)
Method
Heat the oven to 180C/160C fan/gas 4. Grease a 20cm round springform cake tin with oil and line the base with baking paper.
Put all the icing ingredients except the chocolate into a saucepan with 60ml cold water. Heat until everything is melted, making sure the mixture doesn’t boil, then turn off the heat, add the chocolate at once and leave it to sit. After about a minute, the chocolate should have melted. Whisk until you have a thick icing and set aside. It should be cool by the time the cake has baked and cooled.
For the cake, whisk the flour, bicarbonate of soda, a good pinch of sea salt and the cocoa together in a bowl. Make sure there are no lumps of bicarbonate of soda.
In a separate bowl, mix the sugar, 375ml of just-boiled water, the oil and vinegar. Stir the mixture into the dry ingredients, then pour into the prepared tin (it will be quite a wet batter). Bake for 30-40 minutes.
When it is ready, the cake should have pulled away from the edges of the tin and a skewer inserted into the centre will come out clean. Cool for 30 minutes in the tin, then transfer to a wire rack to cool completely. Spoon over the icing and decorate as you like. As you can see I used fruit and more chocolate!
These are delicious, easy and you get your chocolate fix!
I made this cake twice in a week! It’s a recipe by Anna Jones and is the perfect cake for the chocolate lover in your life! And it’s vegan!
Serves 10
For the icing
• 100g olive, coconut or vegetable oil
• 65g dark muscovado sugar
• 2 tablespoons cocoa powder
• 200g dark chocolate finely chopped
For the cake
• 200g plain or light spelt flour
• 1 ½ teaspoons bicarbonate of soda
• 75g cocoa powder
• 250g dark muscovado sugar
• 75g olive, coconut or vegetable oil plus extra for greasing
• 1 ½ teaspoons vinegar (I use cider)
Method
Heat the oven to 180C/160C fan/gas 4. Grease a 20cm round springform cake tin with oil and line the base with baking paper.
Put all the icing ingredients except the chocolate into a saucepan with 60ml cold water. Heat until everything is melted, making sure the mixture doesn’t boil, then turn off the heat, add the chocolate at once and leave it to sit. After about a minute, the chocolate should have melted. Whisk until you have a thick icing and set aside. It should be cool by the time the cake has baked and cooled.
For the cake, whisk the flour, bicarbonate of soda, a good pinch of sea salt and the cocoa together in a bowl. Make sure there are no lumps of bicarbonate of soda.
In a separate bowl, mix the sugar, 375ml of just-boiled water, the oil and vinegar. Stir the mixture into the dry ingredients, then pour into the prepared tin (it will be quite a wet batter). Bake for 30-40 minutes.
When it is ready, the cake should have pulled away from the edges of the tin and a skewer inserted into the centre will come out clean. Cool for 30 minutes in the tin, then transfer to a wire rack to cool completely. Spoon over the icing and decorate as you like. As you can see I used fruit and more chocolate!
Chocolate, Ginger and Rhubarb Cookies
Cookies are a favourite go-to for a quick and easy weekend treat. This is another great Anna Jones recipe. The first time I made these I used the exact ingredients listed. The next time I didn’t have quite enough white chocolate, so I used milk chocolate, I also didn’t have quite enough rhubarb so I added raspberries and they were even more delicious! So I’ve included variations, if you don’t have rhubarb, ginger oats, it’s no problem! I’m hoping with the variations you’ll find them super easy to make! This is a photo of mine, I’d love to see yours! Email us or tag us in your social media posts!
To make 18 cookies you’ll need:
• 2 sticks rhubarb* (about 180g), cut into 1cm pieces
• 150g plain flour
• 50g porridge oats**
• ¾ tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp fine salt
• 150g golden caster sugar
• 125g vegan chocolate, roughly chopped white or milk work well too
• 2 balls stem ginger, roughly chopped
• 85ml sunflower oil
• 2 tsp vanilla extract (or ½ tsp vanilla bean paste)
Method
Put the cut rhubarb on to a lined baking tray and then put in the oven, turning it to 190C (180°C fan)/390°F/gas 6. Bake for about 20 minutes while you prep the cookie dough, then set aside to cool.
Line two large oven trays with baking paper, and start on the cookie dough. Put the flour, oats, baking powder, bicarb, salt and sugar in a large bowl and mix well with a whisk. Add the chocolate and stem ginger.
In another bowl, whisk the oil, vanilla and two tablespoons of water. Pour the liquid mixture into the dry ingredients, stir vigorously with a wooden spoon until the mixture comes together into a batter, and pop the bowl in the fridge to chill for at least 30 minutes.
By this time, the rhubarb should be cool; add half of it to the chilled dough, loosely stirring to mix it through. Scoop out the mixture one tablespoon**** at a time, then gently roll the dough in your hands into balls about the size of a golf ball. Put the raw cookies on to a baking tray, leaving about 10cm between each, so they can spread out while cooking. Gently push them down to flatten them and pop a little extra rhubarb on top.
Bake for 12-15 minutes, or until the cookies have a crisp, golden edge and are not wobbly to the touch in the centre.
Variations
* or the same weight in raspberries or a mix of the two work well
** if you don’t have oats add an extra 50g plain flour
*** omit if you don’t have or don’t like
**** for smaller cookies use a teaspoon
Recipe adapted from Anna Jones annajones.co.uk
Cookies are a favourite go-to for a quick and easy weekend treat. This is another great Anna Jones recipe. The first time I made these I used the exact ingredients listed. The next time I didn’t have quite enough white chocolate, so I used milk chocolate, I also didn’t have quite enough rhubarb so I added raspberries and they were even more delicious! So I’ve included variations, if you don’t have rhubarb, ginger oats, it’s no problem! I’m hoping with the variations you’ll find them super easy to make! This is a photo of mine, I’d love to see yours! Email us or tag us in your social media posts!
To make 18 cookies you’ll need:
• 2 sticks rhubarb* (about 180g), cut into 1cm pieces
• 150g plain flour
• 50g porridge oats**
• ¾ tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp fine salt
• 150g golden caster sugar
• 125g vegan chocolate, roughly chopped white or milk work well too
• 2 balls stem ginger, roughly chopped
• 85ml sunflower oil
• 2 tsp vanilla extract (or ½ tsp vanilla bean paste)
Method
Put the cut rhubarb on to a lined baking tray and then put in the oven, turning it to 190C (180°C fan)/390°F/gas 6. Bake for about 20 minutes while you prep the cookie dough, then set aside to cool.
Line two large oven trays with baking paper, and start on the cookie dough. Put the flour, oats, baking powder, bicarb, salt and sugar in a large bowl and mix well with a whisk. Add the chocolate and stem ginger.
In another bowl, whisk the oil, vanilla and two tablespoons of water. Pour the liquid mixture into the dry ingredients, stir vigorously with a wooden spoon until the mixture comes together into a batter, and pop the bowl in the fridge to chill for at least 30 minutes.
By this time, the rhubarb should be cool; add half of it to the chilled dough, loosely stirring to mix it through. Scoop out the mixture one tablespoon**** at a time, then gently roll the dough in your hands into balls about the size of a golf ball. Put the raw cookies on to a baking tray, leaving about 10cm between each, so they can spread out while cooking. Gently push them down to flatten them and pop a little extra rhubarb on top.
Bake for 12-15 minutes, or until the cookies have a crisp, golden edge and are not wobbly to the touch in the centre.
Variations
* or the same weight in raspberries or a mix of the two work well
** if you don’t have oats add an extra 50g plain flour
*** omit if you don’t have or don’t like
**** for smaller cookies use a teaspoon
Recipe adapted from Anna Jones annajones.co.uk
Chocolate & Orange Rye Muffins
This is Terry’s Chocolate Orange in a healthier muffin version that you can happily eat for breakfast.
With no refined sugar, no dairy and just a bit of spelt flour. The pic is of my efforts and the recipe is from A Modern Way to Cook by Anna Jones.
Ingredients for 12 muffins
• 150ml olive oil or coconut oil
• 150g good white spelt flour
• 50g wholegrain rye flour
• 5 tablespoons cocoa powder
• 1 teaspoon baking powder
• 3 free-range organic eggs
• 250ml milk of your choice
• 150ml pure maple syrup
• 2 unwaxed blood oranges or normal oranges
• 100g dark chocolate (70%)
Method
Preheat the oven to 220°C/200°C fan/gas 7.
Line a muffin tin with paper liners. Get all your ingredients together. If you are using coconut oil, melt it and let it cool.
Sift together all the dry ingredients in a large mixing bowl.
Crack the eggs in a separate bowl and whisk together, then add the milk, maple syrup and oil while constantly stirring. Grate in the zest of one of the oranges.
Use a knife to cut the peel from both oranges and remove any pithy bits, then chop the oranges into small pieces, taking care to cut out any bits of white pith from the centre.
Add the dry mixture to the wet mixture. Roughly chop the dark chocolate and add half of it to the batter, along with half the orange pieces. Use a spatula to carefully fold everything together until combined.
Divide the batter between the muffin tins and top with the rest of the dark chocolate and orange pieces.
Bake for 16-18 mins. Best warm from the oven.
This is Terry’s Chocolate Orange in a healthier muffin version that you can happily eat for breakfast.
With no refined sugar, no dairy and just a bit of spelt flour. The pic is of my efforts and the recipe is from A Modern Way to Cook by Anna Jones.
Ingredients for 12 muffins
• 150ml olive oil or coconut oil
• 150g good white spelt flour
• 50g wholegrain rye flour
• 5 tablespoons cocoa powder
• 1 teaspoon baking powder
• 3 free-range organic eggs
• 250ml milk of your choice
• 150ml pure maple syrup
• 2 unwaxed blood oranges or normal oranges
• 100g dark chocolate (70%)
Method
Preheat the oven to 220°C/200°C fan/gas 7.
Line a muffin tin with paper liners. Get all your ingredients together. If you are using coconut oil, melt it and let it cool.
Sift together all the dry ingredients in a large mixing bowl.
Crack the eggs in a separate bowl and whisk together, then add the milk, maple syrup and oil while constantly stirring. Grate in the zest of one of the oranges.
Use a knife to cut the peel from both oranges and remove any pithy bits, then chop the oranges into small pieces, taking care to cut out any bits of white pith from the centre.
Add the dry mixture to the wet mixture. Roughly chop the dark chocolate and add half of it to the batter, along with half the orange pieces. Use a spatula to carefully fold everything together until combined.
Divide the batter between the muffin tins and top with the rest of the dark chocolate and orange pieces.
Bake for 16-18 mins. Best warm from the oven.
Chocolate Pecan Cookies
To make about 24 you’ll need:
• 100g dark chocolate (70% cocoa solids)
• 125g ground almonds
• 125g pecans, chopped roughly, plus 50g pecans sliced crossways for the topping
• 150g dark brown sugar
• 1 tablespoon cocoa powder
• 2 egg whites
• 1½ teaspoons vanilla extract
Method
Preheat oven to 180°C/160°fan/gas 4. Line a large baking tray or two small baking trays with parchment paper.in a heatproof bowl, melt the chocolate over a pan of barely simmering water, stirring occasionally as it melts. (Don’t let the bottom of the bowl touch the water.) Leave to cool slightly.Put the nuts, sugar and cocoa into a food processor and blitz until fine. Add the melted chocolate, the egg whites and the vanilla and mix well.Using an ice-cream scoop or two dessertspoons, scop individual portions of cookie dough on to the lined baking tray, leaving enough space between each one to allow them to spread. Flatten them slightly with the underside of a glass or measuring cup, then top each cookie with a slice of pecan.Bake for 15-20 minutes or until the biscuits have set and puffed up but are still chewy on the inside. These keep well for up to 1 week in an airtight container.
To make about 24 you’ll need:
• 100g dark chocolate (70% cocoa solids)
• 125g ground almonds
• 125g pecans, chopped roughly, plus 50g pecans sliced crossways for the topping
• 150g dark brown sugar
• 1 tablespoon cocoa powder
• 2 egg whites
• 1½ teaspoons vanilla extract
Method
Preheat oven to 180°C/160°fan/gas 4. Line a large baking tray or two small baking trays with parchment paper.in a heatproof bowl, melt the chocolate over a pan of barely simmering water, stirring occasionally as it melts. (Don’t let the bottom of the bowl touch the water.) Leave to cool slightly.Put the nuts, sugar and cocoa into a food processor and blitz until fine. Add the melted chocolate, the egg whites and the vanilla and mix well.Using an ice-cream scoop or two dessertspoons, scop individual portions of cookie dough on to the lined baking tray, leaving enough space between each one to allow them to spread. Flatten them slightly with the underside of a glass or measuring cup, then top each cookie with a slice of pecan.Bake for 15-20 minutes or until the biscuits have set and puffed up but are still chewy on the inside. These keep well for up to 1 week in an airtight container.
To make 10 large macaroons you’ll need:
• 4 egg white or 8 tablespoons aquafaba
• 250g caster sugar
• ¼ teaspoon fine sea salt
• 1 tablespoon honey or maple syrup
• 200g unsweetened, dessicated coconut
• ½ teaspoon vanilla extract
• a few chunks of dark chocolate melted to drizzle over - optional
Method
Preheat the oven to 180°C/160°C (fan)/gas3. Line a baking tray with parchment paper.
Measure out all the ingredients into a medium-sized, heavy-bottomed pan and place over a medium-low heat, stirring constantly. As the mixture starts to warm up, it will be easier to mix everything together. Reduce the heat to low and stir continuously until all the sugar has melted and the mixture starts to look like rice pudding.
Keep stirring until the mixture thickens and begins to dry out, keeping a careful watch to make sure it does not catch and scorch on the bottom.
Scoop individual portions of the mixture on to the lined baking tray, leaving enough space between each one so they have room to expand. Bake for 15-20 minutes, until the macaroons are puffed and golden.
(If using an Aga, place the cold sheet on second set of runners of the roasting oven, slide tray onto a rack on the floor of the roasting oven for 10 mins).
Allow them to cool completely before serving or storing.
If you’re using the chocolate, melt and drizzle over the macaroons once they’ve cooled.
These will keep well for up to 1 week in an airtight container.
• 4 egg white or 8 tablespoons aquafaba
• 250g caster sugar
• ¼ teaspoon fine sea salt
• 1 tablespoon honey or maple syrup
• 200g unsweetened, dessicated coconut
• ½ teaspoon vanilla extract
• a few chunks of dark chocolate melted to drizzle over - optional
Method
Preheat the oven to 180°C/160°C (fan)/gas3. Line a baking tray with parchment paper.
Measure out all the ingredients into a medium-sized, heavy-bottomed pan and place over a medium-low heat, stirring constantly. As the mixture starts to warm up, it will be easier to mix everything together. Reduce the heat to low and stir continuously until all the sugar has melted and the mixture starts to look like rice pudding.
Keep stirring until the mixture thickens and begins to dry out, keeping a careful watch to make sure it does not catch and scorch on the bottom.
Scoop individual portions of the mixture on to the lined baking tray, leaving enough space between each one so they have room to expand. Bake for 15-20 minutes, until the macaroons are puffed and golden.
(If using an Aga, place the cold sheet on second set of runners of the roasting oven, slide tray onto a rack on the floor of the roasting oven for 10 mins).
Allow them to cool completely before serving or storing.
If you’re using the chocolate, melt and drizzle over the macaroons once they’ve cooled.
These will keep well for up to 1 week in an airtight container.
Dreamy Brownies
These brownies from Gem’s Wholesome Kitchen are delicious and surprisingly good for you! I made 20 mini brownies to try and make them last longer! Just slice to your desired size.
You’ll need:
• 150g pecans or walnuts
• 150g dates, soaked in hot water for 10 minutes
• 6 tbsp cacao powder
• 3 tbsp honey or maple syrup
• a pinch of sea salt
For the icing:
• 150g dates, soaked in hot water for 10 minutes (save the water after soaking)
• 4 tbsp raw cacao powder
• 2 tbsp coconut oil (melted)
Optional toppings:
• chopped walnuts and slivered almonds
• freeze-dried raspberries
• edible rose petals
Method
Blitz the nuts in a food processor until crumbly. Add the dates and blitz again until the mixture sticks together. Add the remaining ingredients and blend until the mixture turns a lovely dark brown. (If you don’t have a food processor, chop the nuts and dates finely and combine with the rest of the ingredients to make a fairly firm brownie mixture.)
Line a small cake tin with baking paper and spoon the mixture into it, pressing down firmly.
Now make the icing. Put all the ingredients in a food processor or blender with 50ml of the reserved date-soaking liquid, and blitz for a few minutes until smooth and velvety. Add a little more water if needed. Using a spatula, spread the icing on top of the brownie mix.
Top with any decorations you are using, then chill in the fridge until ready to serve.
I usually slice the brownies before putting in the fridge to chill as they are easier to cut before they have been chilled.
Recipe by Gemma Ogston of Gem’s Wholesome Kitchen gemswholesomekitchen.com
These brownies from Gem’s Wholesome Kitchen are delicious and surprisingly good for you! I made 20 mini brownies to try and make them last longer! Just slice to your desired size.
You’ll need:
• 150g pecans or walnuts
• 150g dates, soaked in hot water for 10 minutes
• 6 tbsp cacao powder
• 3 tbsp honey or maple syrup
• a pinch of sea salt
For the icing:
• 150g dates, soaked in hot water for 10 minutes (save the water after soaking)
• 4 tbsp raw cacao powder
• 2 tbsp coconut oil (melted)
Optional toppings:
• chopped walnuts and slivered almonds
• freeze-dried raspberries
• edible rose petals
Method
Blitz the nuts in a food processor until crumbly. Add the dates and blitz again until the mixture sticks together. Add the remaining ingredients and blend until the mixture turns a lovely dark brown. (If you don’t have a food processor, chop the nuts and dates finely and combine with the rest of the ingredients to make a fairly firm brownie mixture.)
Line a small cake tin with baking paper and spoon the mixture into it, pressing down firmly.
Now make the icing. Put all the ingredients in a food processor or blender with 50ml of the reserved date-soaking liquid, and blitz for a few minutes until smooth and velvety. Add a little more water if needed. Using a spatula, spread the icing on top of the brownie mix.
Top with any decorations you are using, then chill in the fridge until ready to serve.
I usually slice the brownies before putting in the fridge to chill as they are easier to cut before they have been chilled.
Recipe by Gemma Ogston of Gem’s Wholesome Kitchen gemswholesomekitchen.com
DOUBLE CHOCOLATE CLOUD CAKE
Another great recipe from Anna Jones.
We demolished this in record time!
Ingredients for the cake
• coconut oil 125g
• maple syrup 150ml
• vanilla extract 2 tsp
• white spelt flour 100g (or plain white flour)
• good unsweetened cocoa powder 50g
• ground almonds 150g
• good unsweetened cocoa powder 100g
• baking powder 2 tsp
• salt a good pinch
• milk (I use almond milk or ready-to-drink coconut milk) 200ml
• ripe banana 1
For the icing
• full-fat coconut milk 1 × 400ml tin
• set honey 3 tbsp
• cocoa powder 3 tbsp
• vanilla essence 1 tbsp
For the chocolate glaze
• almond or ready-to-drink coconut milk 60ml
• good-quality dark chocolate 100g,
chopped into small pieces
To decorate
• a couple of handfuls of berries
Method
Preheat the oven to 180°C/fan 160°C/gas 4.
Grease a 23cm springform cake tin and line the base with baking paper. Put your tin of coconut milk into the fridge to chill.
Put the coconut oil into a small pan and let it melt over a low heat. Add the maple syrup and vanilla extract and mix well.
Put the flour, ground almonds, cocoa, baking powder and salt into a bowl and mix well. Mash the banana and add it to the milk. Make a well in the centre of the dry ingredients and slowly pour in the melted coconut oil mixture and the banana and milk. Mix well.
Pour the mixture into the lined tin and level the top using the back of a spoon. Bake in the oven for 35–40 minutes, until it feels firm to the touch and a skewer comes out clean. Don't worry if the cake has cracked on the top, as this will get covered by chocolate glaze.
Remove the cake from the oven and leave to cool in its tin for 10 minutes.
Transfer to cooling rack, leave to cool completely.
Once it has had an hour in the fridge, open the tin of coconut milk and scoop the thick, creamy white top layer into a bowl, leaving behind the watery stuff (you can keep this to use in smoothies). Add the honey, cocoa powder and vanilla essence, then use an electric hand whisk or a normal whisk and a bit of elbow grease to quickly whisk together, breaking down the coconut cream and whisking it into a smooth fluff. Put it straight into the fridge, leave to chill.
For the chocolate glaze, pour the milk into a small pan, bring to a simmer, then remove from the heat. Put the chopped chocolate into a medium bowl and pour over the hot milk, stirring until melted and glossy.
Once the cake has cooled, use a bread knife to slice it horizontally into two layers. Remove the top layer and place to one side. Spread the chocolate coconut icing over the bottom layer and put the top on. Now put the cake back on the cooling rack and place a plate underneath.
Pour the glaze all over the top of the cake, letting it drip down the sides (the plate underneath should catch all the drips). Pile the fruit on top and pop into the fridge to chill for 10 minutes, allowing the chocolate on top to set.
Another great recipe from Anna Jones.
We demolished this in record time!
Ingredients for the cake
• coconut oil 125g
• maple syrup 150ml
• vanilla extract 2 tsp
• white spelt flour 100g (or plain white flour)
• good unsweetened cocoa powder 50g
• ground almonds 150g
• good unsweetened cocoa powder 100g
• baking powder 2 tsp
• salt a good pinch
• milk (I use almond milk or ready-to-drink coconut milk) 200ml
• ripe banana 1
For the icing
• full-fat coconut milk 1 × 400ml tin
• set honey 3 tbsp
• cocoa powder 3 tbsp
• vanilla essence 1 tbsp
For the chocolate glaze
• almond or ready-to-drink coconut milk 60ml
• good-quality dark chocolate 100g,
chopped into small pieces
To decorate
• a couple of handfuls of berries
Method
Preheat the oven to 180°C/fan 160°C/gas 4.
Grease a 23cm springform cake tin and line the base with baking paper. Put your tin of coconut milk into the fridge to chill.
Put the coconut oil into a small pan and let it melt over a low heat. Add the maple syrup and vanilla extract and mix well.
Put the flour, ground almonds, cocoa, baking powder and salt into a bowl and mix well. Mash the banana and add it to the milk. Make a well in the centre of the dry ingredients and slowly pour in the melted coconut oil mixture and the banana and milk. Mix well.
Pour the mixture into the lined tin and level the top using the back of a spoon. Bake in the oven for 35–40 minutes, until it feels firm to the touch and a skewer comes out clean. Don't worry if the cake has cracked on the top, as this will get covered by chocolate glaze.
Remove the cake from the oven and leave to cool in its tin for 10 minutes.
Transfer to cooling rack, leave to cool completely.
Once it has had an hour in the fridge, open the tin of coconut milk and scoop the thick, creamy white top layer into a bowl, leaving behind the watery stuff (you can keep this to use in smoothies). Add the honey, cocoa powder and vanilla essence, then use an electric hand whisk or a normal whisk and a bit of elbow grease to quickly whisk together, breaking down the coconut cream and whisking it into a smooth fluff. Put it straight into the fridge, leave to chill.
For the chocolate glaze, pour the milk into a small pan, bring to a simmer, then remove from the heat. Put the chopped chocolate into a medium bowl and pour over the hot milk, stirring until melted and glossy.
Once the cake has cooled, use a bread knife to slice it horizontally into two layers. Remove the top layer and place to one side. Spread the chocolate coconut icing over the bottom layer and put the top on. Now put the cake back on the cooling rack and place a plate underneath.
Pour the glaze all over the top of the cake, letting it drip down the sides (the plate underneath should catch all the drips). Pile the fruit on top and pop into the fridge to chill for 10 minutes, allowing the chocolate on top to set.
DOUBLE GINGER CAKE
You may not be not be eating cake in January but this is filled with ‘oh so good for you’ ginger so that may convince you otherwise! This recipe is by the wonderful Nigel Slater. It’s for his Double Ginger Cake with Orange Icing from his new book ‘A Cook’s Book’.
He bakes it in a square tin - I don’t have one - I used a round one, it was ideal! So, please grab your tin and line with baking parchment. Pre heat your oven to 180ºC/Gas 4. Away we go!
You’ll need:
• 250g self-raising flour
• 2 level tsp ground ginger
• ½ tsp ground cinnamon
• 1 level tsp bicarbonate of soda
• pinch of salt
• 200g golden syrup
• 2 tbsp of syrup from the stem ginger jar
• 125g butter
• 3 lumps stem ginger in syrup (about 60g)
• 2 heaped tbsp sultanas
• 125g dark muscovado sugar
• 2 large eggs
• 240ml milk
For the icing
• 250g icing sugar
• 2-3 tbsp orange juice
• 2tsp poppy seeds
Method
Sift the flour with the ginger and cinnamon,
bicarbonate of soda and salt. Put the golden and ginger syrups and the butter into a small saucepan and warm over a low heat. Dice the ginger finely, then add it to the pan with the sultanas and sugar. Let the mixture bubble gently for a minute, giving it the occasional stir to stop the fruit sticking to the bottom.
Break the eggs into a bowl, pour in the milk, beat gently to break up the egg and mix it into the milk. Remove the butter and sugar mixture from the heat and pour into the flour, stirring smoothly and firmly with a large metal spoon. mix in the milk and eggs. The mixture should be sloppy, with no trace of flour.
Scoop the mixture into the lined cake tin and bake for 35-40 minutes, or until a skewer,
inserted into the centre of the cake, comes out relatively clean. (There should be no raw
mixture on it!). Leave the cake to cool in its tin, then tip out on to a sheet of baking parchment.
AGA: Place the cold sheet on the second set of runners, place the cake tin on the grid shelf on the floor of the roasting oven for 40 mins.
Make the icing: put the icing sugar into a bowl, then beat in the orange juice, wither with a fork or a small hand whisk. It should be thick enough that it takes several seconds to fall from the spoon. (Just add more juice if it’s too thick). Spoon over the cake, sprinkle with poppy seeds and leave to set.
You may not be not be eating cake in January but this is filled with ‘oh so good for you’ ginger so that may convince you otherwise! This recipe is by the wonderful Nigel Slater. It’s for his Double Ginger Cake with Orange Icing from his new book ‘A Cook’s Book’.
He bakes it in a square tin - I don’t have one - I used a round one, it was ideal! So, please grab your tin and line with baking parchment. Pre heat your oven to 180ºC/Gas 4. Away we go!
You’ll need:
• 250g self-raising flour
• 2 level tsp ground ginger
• ½ tsp ground cinnamon
• 1 level tsp bicarbonate of soda
• pinch of salt
• 200g golden syrup
• 2 tbsp of syrup from the stem ginger jar
• 125g butter
• 3 lumps stem ginger in syrup (about 60g)
• 2 heaped tbsp sultanas
• 125g dark muscovado sugar
• 2 large eggs
• 240ml milk
For the icing
• 250g icing sugar
• 2-3 tbsp orange juice
• 2tsp poppy seeds
Method
Sift the flour with the ginger and cinnamon,
bicarbonate of soda and salt. Put the golden and ginger syrups and the butter into a small saucepan and warm over a low heat. Dice the ginger finely, then add it to the pan with the sultanas and sugar. Let the mixture bubble gently for a minute, giving it the occasional stir to stop the fruit sticking to the bottom.
Break the eggs into a bowl, pour in the milk, beat gently to break up the egg and mix it into the milk. Remove the butter and sugar mixture from the heat and pour into the flour, stirring smoothly and firmly with a large metal spoon. mix in the milk and eggs. The mixture should be sloppy, with no trace of flour.
Scoop the mixture into the lined cake tin and bake for 35-40 minutes, or until a skewer,
inserted into the centre of the cake, comes out relatively clean. (There should be no raw
mixture on it!). Leave the cake to cool in its tin, then tip out on to a sheet of baking parchment.
AGA: Place the cold sheet on the second set of runners, place the cake tin on the grid shelf on the floor of the roasting oven for 40 mins.
Make the icing: put the icing sugar into a bowl, then beat in the orange juice, wither with a fork or a small hand whisk. It should be thick enough that it takes several seconds to fall from the spoon. (Just add more juice if it’s too thick). Spoon over the cake, sprinkle with poppy seeds and leave to set.
Easy Carrot And Apple Flapjacks
This is another lovely recipe from Anna Jones. They are easy to make, hit the sweet spot but without being full of sugar and they are vegan.
To make 16 you’ll need:
• 4 tbsp chia seeds
• 200g rolled oats
• 150g dried fruit (I used dried apricots & raisins)
• 1 medium carrot
• 1 apple
• 100g desiccated coconut
• 100g pumpkin seeds
• 6 tbsp maple syrup
• 1 tbsp vanilla extract
• ½ tsp ground cinnamon
• 1 pinch ground ginger
• 70g coconut oil, melted
Method
Heat the oven to 200C (180C fan)/gas 6 and line a 20cm × 30cm baking tin with greaseproof paper. In a small bowl, soak the chia seeds in four tablespoons of water, then set aside.
Put the oats in a food processor and blitz until you have a scruffy flour, then tip into a large bowl. Put half the dried fruit into the food processor and blitz until broken down and a little mushy. Scrape into the bowl with the oats.
Grate the carrot and apple (no need to peel them) into the bowl, and add the remaining dried fruit, coconut, chia mixture, pumpkin seeds, maple syrup, vanilla, spices and melted coconut oil. Mix well.
Spoon into the tin, smooth the top with the back of a spoon, and bake for 40–45 minutes, until golden brown. Leave to cool a little in the tray, then turn out on to a wire rack and leave to cool completely. Slice into pieces.
This is another lovely recipe from Anna Jones. They are easy to make, hit the sweet spot but without being full of sugar and they are vegan.
To make 16 you’ll need:
• 4 tbsp chia seeds
• 200g rolled oats
• 150g dried fruit (I used dried apricots & raisins)
• 1 medium carrot
• 1 apple
• 100g desiccated coconut
• 100g pumpkin seeds
• 6 tbsp maple syrup
• 1 tbsp vanilla extract
• ½ tsp ground cinnamon
• 1 pinch ground ginger
• 70g coconut oil, melted
Method
Heat the oven to 200C (180C fan)/gas 6 and line a 20cm × 30cm baking tin with greaseproof paper. In a small bowl, soak the chia seeds in four tablespoons of water, then set aside.
Put the oats in a food processor and blitz until you have a scruffy flour, then tip into a large bowl. Put half the dried fruit into the food processor and blitz until broken down and a little mushy. Scrape into the bowl with the oats.
Grate the carrot and apple (no need to peel them) into the bowl, and add the remaining dried fruit, coconut, chia mixture, pumpkin seeds, maple syrup, vanilla, spices and melted coconut oil. Mix well.
Spoon into the tin, smooth the top with the back of a spoon, and bake for 40–45 minutes, until golden brown. Leave to cool a little in the tray, then turn out on to a wire rack and leave to cool completely. Slice into pieces.
Easy Florentine chocolate drops
Depending on your preference or what you have in the cupboard you can use milk, dark or white chocolate.
White chocolate is harder to melt. To ensure it melts continuously stir it!
To make 24 you’ll need:
• 300g dark chocolate, broken up
• 40g flaked almonds
• 40g shelled pistachios, roughly chopped
• 2 tbsp maple syrup
• 1 ball stem ginger, drained and roughly chopped
• 60g sour cherries
• 4 medjool dates, stoned and roughly chopped
• 1 good pinch flaky sea salt
Method
Fill a medium saucepan with water and put on the heat until simmering. Put a heatproof glass bowl on top, making sure the bottom doesn’t touch the water, add the chocolate, and melt. Once melted, remove the bowl and turn off the heat.
Put the almonds and pistachios in a medium-sized frying pan and toast until they smell fragrant. Add the maple syrup, stir, then take off the heat. Add the stem ginger, sour cherries and dates, stir again, then transfer to a bowl.
Line two baking sheets with greaseproof paper. Carefully drop tablespoons of the melted chocolate on to the sheet, creating roughly 5cm rounds, six to eight per tray.
While the chocolate is still melted, scatter over a mixture of fruit and nuts. Finish with a pinch of salt and put in the fridge to set for half an hour.
Indulge or bag and box up as gifts!
This recipe is by the wonderful Anna Jones. Follow her @we_are_food http://annajones.co.uk/
Depending on your preference or what you have in the cupboard you can use milk, dark or white chocolate.
White chocolate is harder to melt. To ensure it melts continuously stir it!
To make 24 you’ll need:
• 300g dark chocolate, broken up
• 40g flaked almonds
• 40g shelled pistachios, roughly chopped
• 2 tbsp maple syrup
• 1 ball stem ginger, drained and roughly chopped
• 60g sour cherries
• 4 medjool dates, stoned and roughly chopped
• 1 good pinch flaky sea salt
Method
Fill a medium saucepan with water and put on the heat until simmering. Put a heatproof glass bowl on top, making sure the bottom doesn’t touch the water, add the chocolate, and melt. Once melted, remove the bowl and turn off the heat.
Put the almonds and pistachios in a medium-sized frying pan and toast until they smell fragrant. Add the maple syrup, stir, then take off the heat. Add the stem ginger, sour cherries and dates, stir again, then transfer to a bowl.
Line two baking sheets with greaseproof paper. Carefully drop tablespoons of the melted chocolate on to the sheet, creating roughly 5cm rounds, six to eight per tray.
While the chocolate is still melted, scatter over a mixture of fruit and nuts. Finish with a pinch of salt and put in the fridge to set for half an hour.
Indulge or bag and box up as gifts!
This recipe is by the wonderful Anna Jones. Follow her @we_are_food http://annajones.co.uk/
Eleven Sandwich Ideas
Are you in a sandwich rut? Have a vegan coming for lunch? Below are a few sandwich ideas to make your lunchtime luscious! You can swap the dairy cheeses for non-dairy to make them vegan. Whether you prefer an open sandwich or closed, seeded sourdough or super soft white these will be delicious!
• ricotta, strawberry, sliced spring onions (squeeze half a lemon over them before you put on the sandwich), basil leaves and lemon zest
• avocado, mustard, mango chutney and cashews/pine kernels with fresh leaves
• houmous, avocado and grated carrot
• goats cheese, sliced nectarine and sliced blackberries, chopped walnuts and a drizzle of honey
• brie, mushrooms and chilli jam
• houmous, smashed avocado, courgette ribbons marinated in a squeeze of lemon juice & olive oil
• falafel, houmous and tomato salsa or chopped tomatoes
• houmous, smashed avocado, feta, chopped tomatoes and mixed seeds sprinkled on top
• mayonnaise, apple, celery, walnuts and sultanas
• brie, sliced grapes and mixed berries, chopped dried figs and walnuts plus a drizzle of honey
• mozzarella, roast veg, chilli jam or pesto
Are you in a sandwich rut? Have a vegan coming for lunch? Below are a few sandwich ideas to make your lunchtime luscious! You can swap the dairy cheeses for non-dairy to make them vegan. Whether you prefer an open sandwich or closed, seeded sourdough or super soft white these will be delicious!
• ricotta, strawberry, sliced spring onions (squeeze half a lemon over them before you put on the sandwich), basil leaves and lemon zest
• avocado, mustard, mango chutney and cashews/pine kernels with fresh leaves
• houmous, avocado and grated carrot
• goats cheese, sliced nectarine and sliced blackberries, chopped walnuts and a drizzle of honey
• brie, mushrooms and chilli jam
• houmous, smashed avocado, courgette ribbons marinated in a squeeze of lemon juice & olive oil
• falafel, houmous and tomato salsa or chopped tomatoes
• houmous, smashed avocado, feta, chopped tomatoes and mixed seeds sprinkled on top
• mayonnaise, apple, celery, walnuts and sultanas
• brie, sliced grapes and mixed berries, chopped dried figs and walnuts plus a drizzle of honey
• mozzarella, roast veg, chilli jam or pesto
Flapjack Anzac Cookie
Another delicious recipe from Anna Jones. In her words “chewy in the best sense and whipped up in a flash...low on sugar levels too”.
An easy, delicious and guilt free cookie, I’m there!
To make 14 big or 24 little cookies you’ll need:
• 125g light spelt flour or coconut flour
• 50g oats
• 50g unsweetened coconut flakes or desiccated coconut
• 100g raisins
• 75g unrefined soft brown or coconut sugar
• ¼ teaspoon bicarbonate of soda
• 125g coconut oil (or melted butter)
• 3 tablespoons maple syrup
Method
Preheat your oven to 200°C/fan 180°C/gas 6 and line two baking trays with baking paper.
Weigh out all the ingredients into a bowl - flour, oats, coconut, raisins, sugar and bicarbonate of soda.
Next, melt the coconut oil in a small pan, allow to cool a little, then add the maple syrup. Stir the warm mixture into the bowl of dry ingredients and mix well - the dough will look a bot crumbly but it will come together when you squeeze it.
Using a spoon and your hands, form the dough into balls. For larger biscuits, make them just over a tablespoon size, and for smaller ones make them a generous teaspoon size. Place them on the prepared baking trays, leaving a little space for them to spread.
Bake the bigger biscuits for 12 minutes and the smaller ones for 8-10 minutes, until lightly golden and even in colour. Allow to cool for about 5 minutes on the trays before transferring them to a cooling rack to cool completely.
This recipe is by the wonderful Anna Jones. Follow her @we_are_food Photo credit: Claire Macaulay
Another delicious recipe from Anna Jones. In her words “chewy in the best sense and whipped up in a flash...low on sugar levels too”.
An easy, delicious and guilt free cookie, I’m there!
To make 14 big or 24 little cookies you’ll need:
• 125g light spelt flour or coconut flour
• 50g oats
• 50g unsweetened coconut flakes or desiccated coconut
• 100g raisins
• 75g unrefined soft brown or coconut sugar
• ¼ teaspoon bicarbonate of soda
• 125g coconut oil (or melted butter)
• 3 tablespoons maple syrup
Method
Preheat your oven to 200°C/fan 180°C/gas 6 and line two baking trays with baking paper.
Weigh out all the ingredients into a bowl - flour, oats, coconut, raisins, sugar and bicarbonate of soda.
Next, melt the coconut oil in a small pan, allow to cool a little, then add the maple syrup. Stir the warm mixture into the bowl of dry ingredients and mix well - the dough will look a bot crumbly but it will come together when you squeeze it.
Using a spoon and your hands, form the dough into balls. For larger biscuits, make them just over a tablespoon size, and for smaller ones make them a generous teaspoon size. Place them on the prepared baking trays, leaving a little space for them to spread.
Bake the bigger biscuits for 12 minutes and the smaller ones for 8-10 minutes, until lightly golden and even in colour. Allow to cool for about 5 minutes on the trays before transferring them to a cooling rack to cool completely.
This recipe is by the wonderful Anna Jones. Follow her @we_are_food Photo credit: Claire Macaulay
This recipe is by the wonderful Gem’s Wholesome Kitchen.
Gemma Ogston creates delicious and good for you recipes. She created this one as the perfect snack! Gem makes them slightly larger but whenever I make cookies I make small ones so I can have more than 1 (2).
For 20 small cookies you’ll need:
• ½ cup coconut oil melted
• ½ cup dark brown sugar
• ¼ cup plant based milk (or dairy)
• 1 tsp vanilla extract
• 1 cup of spelt flour
• ½ cup oats
• pinch of salt
• ½ tsp baking powder
For the topping
• bar of dark chocolate, melted
Method
Preheat oven to 200°C/fan 180°C/gas 6 and line two baking trays with baking paper.
Weigh out all the ingredients into a bowl and mix well. Using a spoon and your hands, form the dough into balls. For larger biscuits, make them just over a tablespoon size, and for smaller ones make them a generous teaspoon size. Place them on the prepared baking trays, leaving a little space for them to spread.
Bake the bigger biscuits for 12 minutes and the smaller ones for 8-10 minutes, until lightly golden and even in colour.
Allow to cool for about 5 minutes on the trays before transferring them to a cooling rack to cool completely.
Once cool dip into the melted chocolate and leave to set. Enjoy!
Follow Gem’s Wholesome Kitchen:
https://www.instagram.com/gemswholesomekitchen/
gemswholesomekitchen.com
Gemma Ogston creates delicious and good for you recipes. She created this one as the perfect snack! Gem makes them slightly larger but whenever I make cookies I make small ones so I can have more than 1 (2).
For 20 small cookies you’ll need:
• ½ cup coconut oil melted
• ½ cup dark brown sugar
• ¼ cup plant based milk (or dairy)
• 1 tsp vanilla extract
• 1 cup of spelt flour
• ½ cup oats
• pinch of salt
• ½ tsp baking powder
For the topping
• bar of dark chocolate, melted
Method
Preheat oven to 200°C/fan 180°C/gas 6 and line two baking trays with baking paper.
Weigh out all the ingredients into a bowl and mix well. Using a spoon and your hands, form the dough into balls. For larger biscuits, make them just over a tablespoon size, and for smaller ones make them a generous teaspoon size. Place them on the prepared baking trays, leaving a little space for them to spread.
Bake the bigger biscuits for 12 minutes and the smaller ones for 8-10 minutes, until lightly golden and even in colour.
Allow to cool for about 5 minutes on the trays before transferring them to a cooling rack to cool completely.
Once cool dip into the melted chocolate and leave to set. Enjoy!
Follow Gem’s Wholesome Kitchen:
https://www.instagram.com/gemswholesomekitchen/
gemswholesomekitchen.com
Ginger & Apple Cake
Each time I make this cake the apple on top sinks! It may not look amazing but the taste is!
You’ll need:
• 200g plain flour
• 1 tsp baking powder
• 1½ tsp bicarbonate of soda
• 2 tsp ground ginger
• 200g unsalted butter or 150g coconut oil, plus extra for greasing
• 150g dark brown soft sugar
• 5 balls (75g) stem ginger, finely chopped, plus 2 tbsp syrup from the jar for brushing and drizzling
• 3 medium organic eggs or 180ml sparkling water
• 5-6 small eating apples
• 1 tbsp demerara sugar for sprinkling
Method
Grease a deep 23cm square or round springform baking tin. Heat the oven to 180℃/160℃ fan/gas 4. Put all the dry ingredients, except 1 teaspoon of the ground ginger and the dark brown sugar, into a bowl. Whisk to combine.
For the non-vegan cake, melt the butter in a pan, then whisk in the dark brown sugar and chopped stem ginger. Leave to cool slightly, then beat in the eggs one by one, until emulsified. Fold through the dry ingredients and pour into the prepared cake tin.
For the vegan cake, melt the coconut oil in a pan, then whisk in the dark brown sugar and stem ginger pieces. Add the coconut oil mix to the flour mixture and whisk to combine. Now, with the whisk running, add the sparkling water and mix until the batter is smooth and light. Pour into the prepared cake tin.
Peel, halve and core the apples, then very thinly slice about two-thirds of the way down each half, leaving the last third uncut to hold the apple together. It is much like a hedgehog or a hasselback potato. Arrange the apple halves cut side up on top of the batter, brush with some of the ginger syrup, then sprinkle over the demerara sugar and the remaining teaspoon of ground ginger. Bake on the middle shelf of the oven for 45-50 minutes, until golden and cooked through. If using an Aga; place the cold sheet on the second set of runners, slide the cake onto the grid shelf on the floor of the roasting oven for 35 minutes.
Test the thickest part of the cake with a skewer: if it doesn’t come out clean, put the cake back in for another 5 minutes.
Remove the cake from the oven and pour over the remaining 2 tablespoons of syrup. Cool in the tin for 10 minutes, then remove and serve. This is best eaten on the day but will keep well for up to 3 days, wrapped inside a tin.
Recipe by Anna Jones from her new book One, pot, pan, planet. annajones.co.uk
Each time I make this cake the apple on top sinks! It may not look amazing but the taste is!
You’ll need:
• 200g plain flour
• 1 tsp baking powder
• 1½ tsp bicarbonate of soda
• 2 tsp ground ginger
• 200g unsalted butter or 150g coconut oil, plus extra for greasing
• 150g dark brown soft sugar
• 5 balls (75g) stem ginger, finely chopped, plus 2 tbsp syrup from the jar for brushing and drizzling
• 3 medium organic eggs or 180ml sparkling water
• 5-6 small eating apples
• 1 tbsp demerara sugar for sprinkling
Method
Grease a deep 23cm square or round springform baking tin. Heat the oven to 180℃/160℃ fan/gas 4. Put all the dry ingredients, except 1 teaspoon of the ground ginger and the dark brown sugar, into a bowl. Whisk to combine.
For the non-vegan cake, melt the butter in a pan, then whisk in the dark brown sugar and chopped stem ginger. Leave to cool slightly, then beat in the eggs one by one, until emulsified. Fold through the dry ingredients and pour into the prepared cake tin.
For the vegan cake, melt the coconut oil in a pan, then whisk in the dark brown sugar and stem ginger pieces. Add the coconut oil mix to the flour mixture and whisk to combine. Now, with the whisk running, add the sparkling water and mix until the batter is smooth and light. Pour into the prepared cake tin.
Peel, halve and core the apples, then very thinly slice about two-thirds of the way down each half, leaving the last third uncut to hold the apple together. It is much like a hedgehog or a hasselback potato. Arrange the apple halves cut side up on top of the batter, brush with some of the ginger syrup, then sprinkle over the demerara sugar and the remaining teaspoon of ground ginger. Bake on the middle shelf of the oven for 45-50 minutes, until golden and cooked through. If using an Aga; place the cold sheet on the second set of runners, slide the cake onto the grid shelf on the floor of the roasting oven for 35 minutes.
Test the thickest part of the cake with a skewer: if it doesn’t come out clean, put the cake back in for another 5 minutes.
Remove the cake from the oven and pour over the remaining 2 tablespoons of syrup. Cool in the tin for 10 minutes, then remove and serve. This is best eaten on the day but will keep well for up to 3 days, wrapped inside a tin.
Recipe by Anna Jones from her new book One, pot, pan, planet. annajones.co.uk
Ginger Cookies
My love of ginger continues! After chatting to a friend about our shared love of the zingy and so good for you stuff, I decided to make some ginger cookies. I made them twice, once with chocolate and once without. Both delicious but, surprisingly I preferred the ones without the chocolate!
To make around 24 you’ll need:
• 75g stem ginger in syrup, plus 3 tbsp of the syrup
• 150g light brown soft sugar
• 150g coconut oil (or 150g unsalted butter, softened)
• 200g self-raising flour
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 3 tsp ground ginger
• 100g dark chocolate, roughly chopped (optional)
Preheat the oven to 170°C, gas mark 3. Line two large baking sheets with baking parchment.
Chop the stem ginger into very small dice and set aside. Place the brown sugar and coconut oil (or butter) in a large mixing bowl and, using an electric handheld mixer, beat together until combined.
Sieve the flour, bicarbonate of soda, mixed spice, cinnamon and ground ginger into the bowl. Stir in the stem ginger, syrup and chocolate if using, until everything comes together to form a dough. Scoop out the mixture one tablespoon at a time, then gently roll the dough in your hands into balls about the size of a golf ball. Bake for 15 minutes until golden. They will still feel a little soft but will firm up as they cool. Repeat with the remaining dough until you have used up all the mixture.
My love of ginger continues! After chatting to a friend about our shared love of the zingy and so good for you stuff, I decided to make some ginger cookies. I made them twice, once with chocolate and once without. Both delicious but, surprisingly I preferred the ones without the chocolate!
To make around 24 you’ll need:
• 75g stem ginger in syrup, plus 3 tbsp of the syrup
• 150g light brown soft sugar
• 150g coconut oil (or 150g unsalted butter, softened)
• 200g self-raising flour
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 3 tsp ground ginger
• 100g dark chocolate, roughly chopped (optional)
Preheat the oven to 170°C, gas mark 3. Line two large baking sheets with baking parchment.
Chop the stem ginger into very small dice and set aside. Place the brown sugar and coconut oil (or butter) in a large mixing bowl and, using an electric handheld mixer, beat together until combined.
Sieve the flour, bicarbonate of soda, mixed spice, cinnamon and ground ginger into the bowl. Stir in the stem ginger, syrup and chocolate if using, until everything comes together to form a dough. Scoop out the mixture one tablespoon at a time, then gently roll the dough in your hands into balls about the size of a golf ball. Bake for 15 minutes until golden. They will still feel a little soft but will firm up as they cool. Repeat with the remaining dough until you have used up all the mixture.
GRANOLA
This is perfect sprinkled over yoghurt, porridge or straight from the jar!
To fill a small Kilner jar you’ll need:
• 80g mixed nuts (almonds/walnuts)
• 40g dessicated coconut
• 80g sunflower seeds
• 40g pumpkin seeds
• 1 tablespoon chia seeds
• 35ml maple syrup
• ½ teaspoon vanilla extract
• a pinch of sea salt
• a pinch of ground Cinnamon
• 2 tablespoons of coconut oil
• additions of your choice, see last paragraph
Method
Put the mixed nuts, dessicated coconut, sunflower, pumpkin and chia seeds into a food processor and pulse until all ingredients are roughly chopped but still have some texture remaining.
Put the coconut oil and maple syrup into a large wide-bottomed pan on a high heat until the coconut oil is melted. Stir occasionally to make sure it doesn’t burn.
Add the nut and seed mixture to the pan, along with the vanilla extract, salt and cinnamon, and mix everything thoroughly. Cook for about 3 minutes, or until the nut mixture starts to colour and brown, making sure you stir continuously.
Remove from the heat and leave to cool down.
Once cool add whatever you fancy! You could add all or some of the following: goji berries, raisins, sliced mango, dates, cacao nibs.
This is perfect sprinkled over yoghurt, porridge or straight from the jar!
To fill a small Kilner jar you’ll need:
• 80g mixed nuts (almonds/walnuts)
• 40g dessicated coconut
• 80g sunflower seeds
• 40g pumpkin seeds
• 1 tablespoon chia seeds
• 35ml maple syrup
• ½ teaspoon vanilla extract
• a pinch of sea salt
• a pinch of ground Cinnamon
• 2 tablespoons of coconut oil
• additions of your choice, see last paragraph
Method
Put the mixed nuts, dessicated coconut, sunflower, pumpkin and chia seeds into a food processor and pulse until all ingredients are roughly chopped but still have some texture remaining.
Put the coconut oil and maple syrup into a large wide-bottomed pan on a high heat until the coconut oil is melted. Stir occasionally to make sure it doesn’t burn.
Add the nut and seed mixture to the pan, along with the vanilla extract, salt and cinnamon, and mix everything thoroughly. Cook for about 3 minutes, or until the nut mixture starts to colour and brown, making sure you stir continuously.
Remove from the heat and leave to cool down.
Once cool add whatever you fancy! You could add all or some of the following: goji berries, raisins, sliced mango, dates, cacao nibs.
Delicious Vegan Ice Cream
Sometimes only ice cream will do! I made this super quick and delicious ice cream in just a few minutes. You can use any frozen fruit.
The recipe is by Anna Jones.
For 6 scoops you’ll need:
• 100g oat creme fraiche or full fat creme fraiche or full fat yoghurt
• 200g frozen fruit of your choice
• 1 tsp agave or honey
• 1 tsp vanilla extract
Method
Put all the ingredients into a blender, and whizz on high speed until smooth and the consistency of ice-cream. Serve immediately, scooped into glasses. If you do have leftovers, transfer to freezer-proof tubs and keep in the freezer for up to two days. Take the ice-cream out of the freezer 10 minutes before serving to soften up.
Sometimes only ice cream will do! I made this super quick and delicious ice cream in just a few minutes. You can use any frozen fruit.
The recipe is by Anna Jones.
For 6 scoops you’ll need:
• 100g oat creme fraiche or full fat creme fraiche or full fat yoghurt
• 200g frozen fruit of your choice
• 1 tsp agave or honey
• 1 tsp vanilla extract
Method
Put all the ingredients into a blender, and whizz on high speed until smooth and the consistency of ice-cream. Serve immediately, scooped into glasses. If you do have leftovers, transfer to freezer-proof tubs and keep in the freezer for up to two days. Take the ice-cream out of the freezer 10 minutes before serving to soften up.
Jam & Sunflower thimbles
I’ve spotted this type of ‘thumbprint/thimble’ cookie quite a few times. I’ve had this recipe saved for a long time and I finally got round to making them! The recipe is from gorgeous husband and wife team Green Kitchen Stories.
You may want to add a large teaspoon of jam! I was a little tight on the jam! Next time I’ll add more! I felt they tasted better once cool.
To make 20 you’ll need:
• 1 chia egg (1 tbsp chia seeds + 3 tbsp water)
• 1 cup/120g finely chopped sunflower seeds
• 1 cup/90g rolled oats (or oat flour)
• ½ cup/60g buckwheat/spelt flour
• 1½ tbsp arrowroot (or corn starch or potato starch)
• 1tsp baking powder
• 1 tsp vanilla extract
• 1/3 tsp salt
• 5 tbsp (75g) coconut oil, room tempered
• 5 tbsp maple syrup
• ½ cup milk of your choice
• ½ cup jam of your choice
Method
Mix 1 tbsp chia seeds with 3 tbsp water and let stand 5-10 minutes until thick and gloppy.
Set the oven to 350°F/175°C. Line a baking sheet with baking paper. Spread out the
sunflower seeds on the baking sheet and let them roast very quickly in the oven, only for a few minutes. Put half of the sunflower seeds in a high-speed mixer together with the oats and mix until you have a coarse flour. (If you don’t have a mixer you can chop the sunflower seeds finely and grind the oats in a mortar). Add the rest of the dry ingredients the sunflower and oat flour and stir to combine.
Whisk together coconut oil, maple syrup, vanilla extract and chia egg in a large bowl and beat until everything is mixed.
Add the dry ingredients to the bowl and mix until the dough comes together. Scoop out about 20 portions of the dough and roll them between your hands into balls. If they crack easily you can add a splash of cold water to the dough. Pour the milk in a glass or bowl and have the rest of the sunflower seeds in a bowl. Dip and roll each ball in the milk and then in the sunflower seeds.
Place them on the baking sheet and use your thumb to carefully press into the center of each cookie. Fill the indents with 1 teaspoon jam. Bake for 10-14 minutes. Let cool slightly before moving them to a wire rack. They can be a little soft and fragile at first, but will firm up as soon as they chill.
I’ve spotted this type of ‘thumbprint/thimble’ cookie quite a few times. I’ve had this recipe saved for a long time and I finally got round to making them! The recipe is from gorgeous husband and wife team Green Kitchen Stories.
You may want to add a large teaspoon of jam! I was a little tight on the jam! Next time I’ll add more! I felt they tasted better once cool.
To make 20 you’ll need:
• 1 chia egg (1 tbsp chia seeds + 3 tbsp water)
• 1 cup/120g finely chopped sunflower seeds
• 1 cup/90g rolled oats (or oat flour)
• ½ cup/60g buckwheat/spelt flour
• 1½ tbsp arrowroot (or corn starch or potato starch)
• 1tsp baking powder
• 1 tsp vanilla extract
• 1/3 tsp salt
• 5 tbsp (75g) coconut oil, room tempered
• 5 tbsp maple syrup
• ½ cup milk of your choice
• ½ cup jam of your choice
Method
Mix 1 tbsp chia seeds with 3 tbsp water and let stand 5-10 minutes until thick and gloppy.
Set the oven to 350°F/175°C. Line a baking sheet with baking paper. Spread out the
sunflower seeds on the baking sheet and let them roast very quickly in the oven, only for a few minutes. Put half of the sunflower seeds in a high-speed mixer together with the oats and mix until you have a coarse flour. (If you don’t have a mixer you can chop the sunflower seeds finely and grind the oats in a mortar). Add the rest of the dry ingredients the sunflower and oat flour and stir to combine.
Whisk together coconut oil, maple syrup, vanilla extract and chia egg in a large bowl and beat until everything is mixed.
Add the dry ingredients to the bowl and mix until the dough comes together. Scoop out about 20 portions of the dough and roll them between your hands into balls. If they crack easily you can add a splash of cold water to the dough. Pour the milk in a glass or bowl and have the rest of the sunflower seeds in a bowl. Dip and roll each ball in the milk and then in the sunflower seeds.
Place them on the baking sheet and use your thumb to carefully press into the center of each cookie. Fill the indents with 1 teaspoon jam. Bake for 10-14 minutes. Let cool slightly before moving them to a wire rack. They can be a little soft and fragile at first, but will firm up as soon as they chill.
This cake is perfect for a Royal celebration! It’s an easy showstopper and very patriotic!
You’ll need:
• 100g/4oz butter, softened plus extra for the tin
• 175g/6oz self-raising flour
• 50g/2oz ground almonds
• 2 tsp baking powder
• 4 large eggs
• 225g/8oz caster sugar
• 125ml/4fl oz full-fat Greek yogurt
• zest of 2 lemons
For the icing
• 175g/6oz butter, softened
• 350g/12oz icing sugar, sieved
To decorate
• 250g/11oz strawberries
• 250g/6oz blueberries
Method
Preheat the oven to 180oC/160oC Fan/350oF/Gas 4. Butter and line a 30 x 20cm traybake tin with baking parchment. Measure all the sponge ingredients into a mixing bowl and mix together using an electric hand whick until smooth. Spoon into the tin and level the surface.
Bake for 25-30 mins until lightly golden and the top of the cake springs back when pressed with your finger and the sides of the sponge are shrinking away from the sides of the tin. Carefully lift the sponge and transfer to a wire rack to cool.
Remove the baking parchment.
To make the icing, tip the butter into a bowl and whisk using an electric hand whisk until light and fluffy. Add half the icing sugar and whisk again until incorporated. Add the remaining sugar and whisk again until smooth.
Spread the icing over the top of the cold cake.
Decorate with your berries and enjoy!
You’ll need:
• 100g/4oz butter, softened plus extra for the tin
• 175g/6oz self-raising flour
• 50g/2oz ground almonds
• 2 tsp baking powder
• 4 large eggs
• 225g/8oz caster sugar
• 125ml/4fl oz full-fat Greek yogurt
• zest of 2 lemons
For the icing
• 175g/6oz butter, softened
• 350g/12oz icing sugar, sieved
To decorate
• 250g/11oz strawberries
• 250g/6oz blueberries
Method
Preheat the oven to 180oC/160oC Fan/350oF/Gas 4. Butter and line a 30 x 20cm traybake tin with baking parchment. Measure all the sponge ingredients into a mixing bowl and mix together using an electric hand whick until smooth. Spoon into the tin and level the surface.
Bake for 25-30 mins until lightly golden and the top of the cake springs back when pressed with your finger and the sides of the sponge are shrinking away from the sides of the tin. Carefully lift the sponge and transfer to a wire rack to cool.
Remove the baking parchment.
To make the icing, tip the butter into a bowl and whisk using an electric hand whisk until light and fluffy. Add half the icing sugar and whisk again until incorporated. Add the remaining sugar and whisk again until smooth.
Spread the icing over the top of the cold cake.
Decorate with your berries and enjoy!
Lemon Drizzle Layer Cake
This is another great Anna Jones recipe. It's a wonderful mix of both Victoria Sponge and Lemon Drizzle cake. You will need two 20cm round cake tins. If you're not using vegan yoghurt you could use cream cheese or Greek yogurt. This is a photo of mine, I'd love to see yours! Email us or tag us in your social media posts!
To make this you'll need:
• 350g plain or spelt flour
• 250g sugar (caster is best, granulated or light brown also work)
• 2 tsp baking powder
• A pinch of salt
• 350ml milk of your choice (I used oat)
• 120ml flavourless oil (such as vegetable, sunflower, light olive, coconut)
• 2 unwaxed lemons or limes, zested and juiced (about 8 tbsp)
For the yoghurt-jam filling
• 4 tbsp thick vegan yoghurt (or thick coconut or Greek yoghurt or cream cheese)
• 4 tbsp icing sugar
• 4 tbsp jam of your choice
For the drizzle syrup
• 2 tbsp sugar
Method
Grease both cake tins and line the base with discs of baking paper. If you don't have baking paper, grease the tin, add a tablespoon of sugar, then tip the tin and shake it around to cover the surface, shaking off any excess.
Heat the oven to 180°C (160°C fan)/350°F/gas 4. In a large bowl, mix the flour, sugar, baking powder and salt with a whisk.
In another bowl, whisk the milk, oil and half the citrus juice. Add the wet ingredients to the dry and mix well with a wooden spoon.
Add the zest from the citrus fruit. Beat well, until the ingredients are thoroughly combined and the mixture is smooth.
Spoon the cake mix evenly between the lined tins, spread to level it out with the back of a spoon, and bake on the middle shelf of the oven for 30-40 minutes. Transfer to a rack and leave to cool completely before removing from the tin.
Meanwhile, make the drizzle syrup, combining three tablespoons of the remaining juice with the sugar, then carefully and evenly spoon it over the top of just one of the cakes – this will be the topping.
Once the cakes are cool, make the filling.
Combine the yoghurt and icing sugar, and mix the jam with a tablespoon of lemon juice. Put the bottom cake on a plate, spread over the
filling, dot with the jam, then make sandwich with the sugared cake on top.
Lemon & Poppy Seed Cakes / Muffins
This recipe is by Ania at Lazy Cat Kitchen. Feel free to top with whatever you like! As you can see from my photo I added some berries.
For 12 you’ll need:
WET INGREDIENTS
• 80ml / 1/3 cup neutral oil, odourless coconut oil or vegan butter (or dairy butter)
• 175g / ¾ cup + 2 tbsp caster or coconut sugar
• 120ml / ½ cup soy milk (or other plant milk)
• 80ml / 1/3 cup lemon juice
• zest of 2 lemons
• ½ tsp lemon extract (optional)
DRY INGREDIENTS
• 180g / 1½ cups all purpose white flour or GF cake flour mix, sifted
• ¾ tsp baking soda
• 1½ tsp baking powder
• ½ tsp fine salt
• a smidge of turmeric, for colour (optional)
• 100g / 1 cup ground almonds
• 2 tbsp poppy seeds
ICING
• 50g /½ cup icing sugar
• approx. 3 tsp lemon juice
• candied lemon peel/berries (optional)
Method
Heat the oven to 175°C/160°fan/350°F.
Line standard 12 muffin tin with cupcake liners.
If using coconut oil or vegan butter, melt it gently over a low heat, allow it to cool down. If using coconut oil, make sure your plant milk is at room temperature otherwise it will cause coconut oil to solidify into shards.
Combine oil/vegan butter, sugar, plant milk, lemon juice, lemon zest and lemon extract (if using) and mix vigorously with a wooden spoon, until well combined.
Place a sieve over the bowl and sift in flour, raising agents, salt and turmeric (if using).
Mix gently but thoroughly, making small circles in centre of the bowl gradually incorporating more dry ingredients into the wet ones.
Next, mix in ground almonds and poppy seeds, until everything has been well incorporated.
Divide the batter between cases. Bake for around 18 minutes, until a toothpick comes out clean and the tops are golden.
Whisk the icing sugar and lemon juice in a medium size bowl until fully combined. Add the lemon juice gradually to avoid lumps in your icing. This icing is quite thick, if you want it more drippy add a touch more lemon juice.
Once cool, apply the icing with a dessert spoon and top with candied lemon peel (if using).
Recipe from lazycatkitchen.com
This recipe is by Ania at Lazy Cat Kitchen. Feel free to top with whatever you like! As you can see from my photo I added some berries.
For 12 you’ll need:
WET INGREDIENTS
• 80ml / 1/3 cup neutral oil, odourless coconut oil or vegan butter (or dairy butter)
• 175g / ¾ cup + 2 tbsp caster or coconut sugar
• 120ml / ½ cup soy milk (or other plant milk)
• 80ml / 1/3 cup lemon juice
• zest of 2 lemons
• ½ tsp lemon extract (optional)
DRY INGREDIENTS
• 180g / 1½ cups all purpose white flour or GF cake flour mix, sifted
• ¾ tsp baking soda
• 1½ tsp baking powder
• ½ tsp fine salt
• a smidge of turmeric, for colour (optional)
• 100g / 1 cup ground almonds
• 2 tbsp poppy seeds
ICING
• 50g /½ cup icing sugar
• approx. 3 tsp lemon juice
• candied lemon peel/berries (optional)
Method
Heat the oven to 175°C/160°fan/350°F.
Line standard 12 muffin tin with cupcake liners.
If using coconut oil or vegan butter, melt it gently over a low heat, allow it to cool down. If using coconut oil, make sure your plant milk is at room temperature otherwise it will cause coconut oil to solidify into shards.
Combine oil/vegan butter, sugar, plant milk, lemon juice, lemon zest and lemon extract (if using) and mix vigorously with a wooden spoon, until well combined.
Place a sieve over the bowl and sift in flour, raising agents, salt and turmeric (if using).
Mix gently but thoroughly, making small circles in centre of the bowl gradually incorporating more dry ingredients into the wet ones.
Next, mix in ground almonds and poppy seeds, until everything has been well incorporated.
Divide the batter between cases. Bake for around 18 minutes, until a toothpick comes out clean and the tops are golden.
Whisk the icing sugar and lemon juice in a medium size bowl until fully combined. Add the lemon juice gradually to avoid lumps in your icing. This icing is quite thick, if you want it more drippy add a touch more lemon juice.
Once cool, apply the icing with a dessert spoon and top with candied lemon peel (if using).
Recipe from lazycatkitchen.com
MADELEINES
To make 24 madeleines you’ll need:
• 3 free-range eggs
• 130g/4½oz sugar
• 200g/7oz plain flour
• 10g/¼oz baking powder
• 1 unwaxed lemon, finely grated zest only
• 20g/¾oz honey
• 4 tbsp milk
• 200g/7oz butter, melted and cooled
• punnet of raspberries
• icing sugar, for dusting
• lemon curd
Method
Beat the eggs with the sugar until pale and frothy. Put the flour and baking powder into a separate bowl and add the lemon zest.
Mix the honey and milk with the cooled butter, then add to the eggs. In two batches, fold in the flour. Cover and leave to rest in the fridge for a few hours, or overnight.
Preheat the oven to 190°C/375°F/Gas 5. Butter and flour a 12-shell madeleine tin. Put the lemon curd into a piping bag fitted with a small, pointed nozzle and place in the fridge.
Put a heaped tablespoon of batter into each madeleine shell, press a raspberry into the
batter.
Bake for 5 mins, turn the oven off for 1 min (so they get their signature peaks), then turn oven on to 160°C/325°F/Gas 3, bake for a 5 minutes.
Transfer madeleines to a wire rack and leave for a few minutes until cool enough to handle.
Wash and dry the tin, then repeat the baking as for the first batch. While the second batch is baking, pop the piping nozzle into the mound in each baked madeleine and squirt in a
teaspoon’s worth of lemon curd. Repeat with the second batch, then dust with icing sugar and serve straightaway.
To make 24 madeleines you’ll need:
• 3 free-range eggs
• 130g/4½oz sugar
• 200g/7oz plain flour
• 10g/¼oz baking powder
• 1 unwaxed lemon, finely grated zest only
• 20g/¾oz honey
• 4 tbsp milk
• 200g/7oz butter, melted and cooled
• punnet of raspberries
• icing sugar, for dusting
• lemon curd
Method
Beat the eggs with the sugar until pale and frothy. Put the flour and baking powder into a separate bowl and add the lemon zest.
Mix the honey and milk with the cooled butter, then add to the eggs. In two batches, fold in the flour. Cover and leave to rest in the fridge for a few hours, or overnight.
Preheat the oven to 190°C/375°F/Gas 5. Butter and flour a 12-shell madeleine tin. Put the lemon curd into a piping bag fitted with a small, pointed nozzle and place in the fridge.
Put a heaped tablespoon of batter into each madeleine shell, press a raspberry into the
batter.
Bake for 5 mins, turn the oven off for 1 min (so they get their signature peaks), then turn oven on to 160°C/325°F/Gas 3, bake for a 5 minutes.
Transfer madeleines to a wire rack and leave for a few minutes until cool enough to handle.
Wash and dry the tin, then repeat the baking as for the first batch. While the second batch is baking, pop the piping nozzle into the mound in each baked madeleine and squirt in a
teaspoon’s worth of lemon curd. Repeat with the second batch, then dust with icing sugar and serve straightaway.
MANGO & PASSIONFRUIT ETON MESS
To feed 4 you’ll need:
• 300ml double cream
• 180g meringue
• 2 small very ripe mangoes
• 6 ripe passion fruits
Method
Whip the double cream till it stands in soft folds.
Crumble the meringues into it, roughly, so you get both large and small pieces, but do not stir.
Peel the mangoes, slice the flesh from the stones and chop it into small pieces. Add to the cream and meringues. Halve the passion fruits, then squeeze out the juice through a small sieve into a bowl. Gently, fold the juice, mango and meringues into the whipped cream. It will need only 2 or 3 stirs. You can chill for an hour or so, if you wish.
To feed 4 you’ll need:
• 300ml double cream
• 180g meringue
• 2 small very ripe mangoes
• 6 ripe passion fruits
Method
Whip the double cream till it stands in soft folds.
Crumble the meringues into it, roughly, so you get both large and small pieces, but do not stir.
Peel the mangoes, slice the flesh from the stones and chop it into small pieces. Add to the cream and meringues. Halve the passion fruits, then squeeze out the juice through a small sieve into a bowl. Gently, fold the juice, mango and meringues into the whipped cream. It will need only 2 or 3 stirs. You can chill for an hour or so, if you wish.
MONSTER COOKIES
You’lll need
• edible eyes and smarties/M&Ms
• 125g plain flour 125g
• 4 tbsp cocoa powder
• ½ tsp baking powder
• ¼ tsp bicarbonate of soda
• 100g demerara sugar
• 100g dark chocolate chips or chopped dark chocolate (optional)
• 75g coconut oil, (or butter) melted and cooled
• 1 tsp vanilla paste or extract
Prehat the oven to 180°C/fan 160°C/gas 4.
Mix the flour, cocoa, baking powder, bicarb, sugar and a pinch of salt in a large bowl. Stir in the chocolate chips.
Stir in the coconut oil, vanilla and 2 tbsp water until you have a rough dough. It will look a bit crumbly but should come together if you squeeze a lump together in your hand – if not, add a little more water.
Line a large baking tray with baking paper. Scoop out a generous tbsp of dough and mold into a ball using your hands. Push down on the baking tray into a cookie shape and repeat with the remaining dough – don’t worry about spacing them too far apart as they won’t expand much in the oven.
Bake for 12 minutes. Add the smarties/M&Ms and edible eyes to turn your cookies into monsters! Then leave to cool before eating. Stored in an airtight container the cookies will keep for a few days.
You’lll need
• edible eyes and smarties/M&Ms
• 125g plain flour 125g
• 4 tbsp cocoa powder
• ½ tsp baking powder
• ¼ tsp bicarbonate of soda
• 100g demerara sugar
• 100g dark chocolate chips or chopped dark chocolate (optional)
• 75g coconut oil, (or butter) melted and cooled
• 1 tsp vanilla paste or extract
Prehat the oven to 180°C/fan 160°C/gas 4.
Mix the flour, cocoa, baking powder, bicarb, sugar and a pinch of salt in a large bowl. Stir in the chocolate chips.
Stir in the coconut oil, vanilla and 2 tbsp water until you have a rough dough. It will look a bit crumbly but should come together if you squeeze a lump together in your hand – if not, add a little more water.
Line a large baking tray with baking paper. Scoop out a generous tbsp of dough and mold into a ball using your hands. Push down on the baking tray into a cookie shape and repeat with the remaining dough – don’t worry about spacing them too far apart as they won’t expand much in the oven.
Bake for 12 minutes. Add the smarties/M&Ms and edible eyes to turn your cookies into monsters! Then leave to cool before eating. Stored in an airtight container the cookies will keep for a few days.
MUSHROOMS & STILTON ON TOAST
This recipe is perfect for a light lunch on top of some delicious bread that’s been lightly toasted. The juices from the dish can be soaked up by the bread, lovely. It also makes a perfect starter, just lose the bread and add salad leaves. The ingredients below make enough for 2 people for lunch or 4 people for a starter.
Ingredients
• A slice of butter
• a few sprigs of fresh thyme
• 4 large mushrooms
• 100g Stilton (or whatever you have left!)
• 2 tablespoons chopped walnuts
• salt and black pepper
• bread (optional)
• rocket/salad leaves (also optional)
Method
Warm the butter in a large, shallow pan.
Add a little water, salt and black pepper, and the sprigs of thyme.
Place the mushrooms into the pan, bottom-side up, and cover with a lid.
Leave to cook over a moderate heat for 10 minutes, or until they have softened. Turn over and cook the other side.
When the mushrooms are tender, crumble some of the Stilton onto each mushroom followed by a few walnuts. Cover the pan with the lid.
As the cheese begins to melt, serve.
Serve on toast or simply with some fresh rocket or salad leaves.
This recipe is perfect for a light lunch on top of some delicious bread that’s been lightly toasted. The juices from the dish can be soaked up by the bread, lovely. It also makes a perfect starter, just lose the bread and add salad leaves. The ingredients below make enough for 2 people for lunch or 4 people for a starter.
Ingredients
• A slice of butter
• a few sprigs of fresh thyme
• 4 large mushrooms
• 100g Stilton (or whatever you have left!)
• 2 tablespoons chopped walnuts
• salt and black pepper
• bread (optional)
• rocket/salad leaves (also optional)
Method
Warm the butter in a large, shallow pan.
Add a little water, salt and black pepper, and the sprigs of thyme.
Place the mushrooms into the pan, bottom-side up, and cover with a lid.
Leave to cook over a moderate heat for 10 minutes, or until they have softened. Turn over and cook the other side.
When the mushrooms are tender, crumble some of the Stilton onto each mushroom followed by a few walnuts. Cover the pan with the lid.
As the cheese begins to melt, serve.
Serve on toast or simply with some fresh rocket or salad leaves.
Raspberry & Pistachio Brownies
This is a favourite of my Mum’s. She loves chocolate and raspberries. I’ll be making her these for Mother’s Day.
Vegan and non-vegan alternatives are given below.
To make 12 brownies you’ll need:
• 3 tbsp chia seeds
(or 3 organic or free range eggs, beaten)
• 200g dark chocolate (70%), roughly chopped
• 100g coconut oil (or unsalted butter)
• 200g coconut sugar
• 1 tsp vanilla extract
• 200g ground almonds
• 1½ tsp baking powder, if you are using chia seeds
• 50g cocoa powder
• 125g raspberries
• 50g pistachio nuts, roughly chopped
Method
Preheat your oven to 180˚C/Fan 160˚C/Gas 4.
Grease a small brownie tin with coconut oil or butter and line it with baking paper (mine is 20cm x 20cm but anything around that size will do).
If you are using chia seeds rather than eggs, put the seeds in a little bowl and add 9 tbsp of cold water. Leave to form a gel-like paste.
Place a large, heatproof bowl (big enough to fit all your ingredients) over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Put 150g of the chocolate into the bowl along with the coconut oil (or butter), sugar and vanilla extract. Let them melt, stirring from time to time until the sugar is dissolved.
Once melted, take the bowl off the heat and stir in the chia seed mixture (or beaten eggs), then the ground almonds, baking powder (if using), cocoa powder, half the raspberries and pistachios and remaining chocolate. Fold everything together until well mixed.
Pour the brownie mix into the lined tin and scatter over the rest of the raspberries and pistachios. Bake for 30 – 35 minutes until just cooked but still a little soft in the middle.
Leave to cool for at least 20 minutes before cutting. These will keep for 3-4 days but I challenge you to make them last that long!
This is a favourite of my Mum’s. She loves chocolate and raspberries. I’ll be making her these for Mother’s Day.
Vegan and non-vegan alternatives are given below.
To make 12 brownies you’ll need:
• 3 tbsp chia seeds
(or 3 organic or free range eggs, beaten)
• 200g dark chocolate (70%), roughly chopped
• 100g coconut oil (or unsalted butter)
• 200g coconut sugar
• 1 tsp vanilla extract
• 200g ground almonds
• 1½ tsp baking powder, if you are using chia seeds
• 50g cocoa powder
• 125g raspberries
• 50g pistachio nuts, roughly chopped
Method
Preheat your oven to 180˚C/Fan 160˚C/Gas 4.
Grease a small brownie tin with coconut oil or butter and line it with baking paper (mine is 20cm x 20cm but anything around that size will do).
If you are using chia seeds rather than eggs, put the seeds in a little bowl and add 9 tbsp of cold water. Leave to form a gel-like paste.
Place a large, heatproof bowl (big enough to fit all your ingredients) over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Put 150g of the chocolate into the bowl along with the coconut oil (or butter), sugar and vanilla extract. Let them melt, stirring from time to time until the sugar is dissolved.
Once melted, take the bowl off the heat and stir in the chia seed mixture (or beaten eggs), then the ground almonds, baking powder (if using), cocoa powder, half the raspberries and pistachios and remaining chocolate. Fold everything together until well mixed.
Pour the brownie mix into the lined tin and scatter over the rest of the raspberries and pistachios. Bake for 30 – 35 minutes until just cooked but still a little soft in the middle.
Leave to cool for at least 20 minutes before cutting. These will keep for 3-4 days but I challenge you to make them last that long!
ROASTED CAULIFLOWER WITH TAHINI SAUCE
This is perfect served with a selections of small dishes.
To feed 4 you’ll need:
• 1 large cauliflower with all leaves intact (1.3kg)
• 45g unsalted butter at room temperature
• 2 tbsp olive oil
• 1 lemon, cut into wedges, to serve
• flaked sea salt
• pomegranate seeds
For the tahini sauce you’ll need:
• 2tbsp light tahini
• 2 tbsp yoghurt
• 1 garlic clove, crushed
• 2 tbsp olive oil
• juice of ½ lemon (more to taste)
• handful of coriander leaves, finely chopped
• handful of mint, finely chopped
• salt & black pepper
Method
Using a pair of scissors, lightly trim the leaves at the top of the cauliflower, so that about 5cm of the actual cauliflower head is exposed.
Fill a pan (large enough to put the cauliflower in) three quarters full of salted water. Bring to the boil, then carefully lower in the cauliflower, exposed head down: don’t worry of the base sticks out a little. Return to the boil for 6 minutes, then use a slotted spoon to transfer the cauliflower to the colander, exposed head down. Set aside for 10 minutes, to drain and cool.
Preheat the oven to 170°C.
Mix together the butter and oil. Place the cauliflower in a medium baking tray, exposed head now facing upwards, and spread the
butter-oil mix all over the flower, followed by 1¼ teaspoons of flaked salt. Place in the oven and roast for 1½-2 hours basting the cauliflower with the oil five or six times during cooking, until the cauliflower is really tender and dark golden-brown and the leaves are crisp and charred.
Remove from the oven and set aside for 5 minutes, then cut into wedges (or pull it apart with your hands!) and serve with the lemon wedges and a little sprinkle of salt, or the tahini sauce. Add Pomegranate seeds to top off the dish perfectly.
To make the dressing, stir the tahini with the yoghurt until you have a smooth paste. Whisk in the garlic, olive oil and lemon juice and add water, a little at a time, until the dressing has the consistency of pouring cream. Stir in the chopped herbs. Season to taste with salt, pepper and more lemon juice.
Stan’s got his eye on the cauliflower!
This is perfect served with a selections of small dishes.
To feed 4 you’ll need:
• 1 large cauliflower with all leaves intact (1.3kg)
• 45g unsalted butter at room temperature
• 2 tbsp olive oil
• 1 lemon, cut into wedges, to serve
• flaked sea salt
• pomegranate seeds
For the tahini sauce you’ll need:
• 2tbsp light tahini
• 2 tbsp yoghurt
• 1 garlic clove, crushed
• 2 tbsp olive oil
• juice of ½ lemon (more to taste)
• handful of coriander leaves, finely chopped
• handful of mint, finely chopped
• salt & black pepper
Method
Using a pair of scissors, lightly trim the leaves at the top of the cauliflower, so that about 5cm of the actual cauliflower head is exposed.
Fill a pan (large enough to put the cauliflower in) three quarters full of salted water. Bring to the boil, then carefully lower in the cauliflower, exposed head down: don’t worry of the base sticks out a little. Return to the boil for 6 minutes, then use a slotted spoon to transfer the cauliflower to the colander, exposed head down. Set aside for 10 minutes, to drain and cool.
Preheat the oven to 170°C.
Mix together the butter and oil. Place the cauliflower in a medium baking tray, exposed head now facing upwards, and spread the
butter-oil mix all over the flower, followed by 1¼ teaspoons of flaked salt. Place in the oven and roast for 1½-2 hours basting the cauliflower with the oil five or six times during cooking, until the cauliflower is really tender and dark golden-brown and the leaves are crisp and charred.
Remove from the oven and set aside for 5 minutes, then cut into wedges (or pull it apart with your hands!) and serve with the lemon wedges and a little sprinkle of salt, or the tahini sauce. Add Pomegranate seeds to top off the dish perfectly.
To make the dressing, stir the tahini with the yoghurt until you have a smooth paste. Whisk in the garlic, olive oil and lemon juice and add water, a little at a time, until the dressing has the consistency of pouring cream. Stir in the chopped herbs. Season to taste with salt, pepper and more lemon juice.
Stan’s got his eye on the cauliflower!
Rhubarb & Berry Summer Bars
These are delicious, you can swap rhubarb for raspberries or strawberries. I used a mixture of raspberries, blueberries, strawberries and rhubarb.
To make 20 bars you’ll need:
• 150g coconut oil* plus extra for greasing
• 150g rolled oats
• 150g spelt flour
• 150g coconut sugar or unrefined light brown sugar, plus 1 tablespoon
• 250g rhubarb (about 2 medium stalks)
• 300g strawberries, hulled or berries of your choice
• the juice of 1 lemon
Method
Preheat the oven to 210°C/190°C fan/gas 7 and get all your ingredients and equipment together. Line a roughly 30cm × 20cm baking tray with greaseproof paper and rub with a little coconut oil.
Put the coconut oil or butter into a large saucepan over a medium heat and leave to melt, then take off the heat. Add the oats, flour, 150g sugar and a pinch of salt and give it a good mix. Take out 6 tablespoons of the mixture and put to one side to make the topping. Press the rest of the mixture into the bottom of the baking tray. Press down with the back of a spoon until it evenly coats the tray.
Chop the rhubarb and the strawberries quite finely and put into a bowl; squeeze over the lemon juice, add 1 tablespoon of sugar and toss to coat. Scatter the fruit over the crumb base then sprinkle with the reserved topping. Bake for 40 minutes, until the fruit is bubbly and the crumbs are golden.
Let the bars cool in the tray (you can do this in the fridge to speed things up), then cut into roughly 30 pieces. Store in the fridge – they will keep for 4–5 days.
These are delicious, you can swap rhubarb for raspberries or strawberries. I used a mixture of raspberries, blueberries, strawberries and rhubarb.
To make 20 bars you’ll need:
• 150g coconut oil* plus extra for greasing
• 150g rolled oats
• 150g spelt flour
• 150g coconut sugar or unrefined light brown sugar, plus 1 tablespoon
• 250g rhubarb (about 2 medium stalks)
• 300g strawberries, hulled or berries of your choice
• the juice of 1 lemon
Method
Preheat the oven to 210°C/190°C fan/gas 7 and get all your ingredients and equipment together. Line a roughly 30cm × 20cm baking tray with greaseproof paper and rub with a little coconut oil.
Put the coconut oil or butter into a large saucepan over a medium heat and leave to melt, then take off the heat. Add the oats, flour, 150g sugar and a pinch of salt and give it a good mix. Take out 6 tablespoons of the mixture and put to one side to make the topping. Press the rest of the mixture into the bottom of the baking tray. Press down with the back of a spoon until it evenly coats the tray.
Chop the rhubarb and the strawberries quite finely and put into a bowl; squeeze over the lemon juice, add 1 tablespoon of sugar and toss to coat. Scatter the fruit over the crumb base then sprinkle with the reserved topping. Bake for 40 minutes, until the fruit is bubbly and the crumbs are golden.
Let the bars cool in the tray (you can do this in the fridge to speed things up), then cut into roughly 30 pieces. Store in the fridge – they will keep for 4–5 days.
SQUASH, KALE AND STILTON PIE
This recipe is from Riverford. It’s really tasty, it works just with a simple salad or add potatoes and greens. It’s a great way of eating a lot of good for you kale!
To serve 4 you’ll need:
For the cake
• 1 small (750g-800g) butternut squash, peeled & chopped into 1-2cm dice (Or use frozen)
• 1 large red onion, finely diced
• 2 tbsp finely chopped rosemary leaves
• 200g curly kale, washed, leaves stripped from their stalks
• 4 tbsp double cream
• 200g blue cheese, crumbled
• 2 ready-rolled puff pastry sheets
• 1 egg, lightly beaten
Method
Preheat your oven to 220˚C/gas 6.
Toss the squash in just enough oil to coat and season. Roast in a baking dish for approx 30 mins, or until just tender.
Fry the onion and rosemary in 3 tbsp oil on a low heat for 10 mins, stirring now and then, until softened. If it looks like catching at any point, add a splash of water.
Cook the kale in the pan of boiling water for 4 mins, until softened. Drain, refresh in cold water, then drain again and squeeze out any excess
moisture. Finely chop.
Mix the squash, onion, kale and double cream. Season and cool for 15 mins. Mix in the blue cheese.
Unroll the pastry sheets and cut into quarters. Lay 4 pieces on a lightly greased baking tray, score a 2cm border inside the edge of each and pile the veg within it. Dampen the pastry border with some water. Lay the other 4 pastry pieces over the top. Gently stretch to cover, pressing the edges down well to seal. Pull the edges up and over slightly to confirm the seal. Brush the top with beaten egg and bake for 25-30 mins, until crisp, puffed and golden.
This recipe is from Riverford. It’s really tasty, it works just with a simple salad or add potatoes and greens. It’s a great way of eating a lot of good for you kale!
To serve 4 you’ll need:
For the cake
• 1 small (750g-800g) butternut squash, peeled & chopped into 1-2cm dice (Or use frozen)
• 1 large red onion, finely diced
• 2 tbsp finely chopped rosemary leaves
• 200g curly kale, washed, leaves stripped from their stalks
• 4 tbsp double cream
• 200g blue cheese, crumbled
• 2 ready-rolled puff pastry sheets
• 1 egg, lightly beaten
Method
Preheat your oven to 220˚C/gas 6.
Toss the squash in just enough oil to coat and season. Roast in a baking dish for approx 30 mins, or until just tender.
Fry the onion and rosemary in 3 tbsp oil on a low heat for 10 mins, stirring now and then, until softened. If it looks like catching at any point, add a splash of water.
Cook the kale in the pan of boiling water for 4 mins, until softened. Drain, refresh in cold water, then drain again and squeeze out any excess
moisture. Finely chop.
Mix the squash, onion, kale and double cream. Season and cool for 15 mins. Mix in the blue cheese.
Unroll the pastry sheets and cut into quarters. Lay 4 pieces on a lightly greased baking tray, score a 2cm border inside the edge of each and pile the veg within it. Dampen the pastry border with some water. Lay the other 4 pastry pieces over the top. Gently stretch to cover, pressing the edges down well to seal. Pull the edges up and over slightly to confirm the seal. Brush the top with beaten egg and bake for 25-30 mins, until crisp, puffed and golden.
Strawberry poppy seed crisp
This is basically a delicious crumble. You can swap the strawberries for other fruit. I used strawberries, blueberries and raspberries. The photo may not scream delicious but it certainly was!
To make this delicious dessert you’ll need:
• 800g hulled strawberries, cut into halves and quarters or fruit of choice
• 100g unrefined light brown sugar, plus 3 tbps
• grated zest of 1 unwaxed lemon
• seeds from 1 vanilla pod
• 100g ground almonds
• 100g porridge oats
• 2 tablespoons poppy seeds
• grated zest of 1 unwaxed orange
• 100g cold unsalted butter or coconut oil
Method
Put the strawberries into an ovenproof dish with the 3 tablespoons of sugar, the lemon zest and the vanilla seeds.
Mix the almonds, oats and poppy seeds in a bowl and add the orange zest.
Break the butter into little chunks and add it to the bowl or pour in the coconut oil, then use your fingers to rub the mixture together, lifting them out of the bowl to get some air into the crisp topping. Once the mixture looks like fine breadcrumbs and there are no big lumps of butter, you’re ready to go.
Pile the mixture on top of the strawberries and bake in the hot oven for 25 minutes, until the top is golden and the strawberries have shrunk and started to caramelise around the edges.
Serve this with a big spoonful of your choice of coconut yoghurt, cream, ice cream or custard.
This recipe is by the wonderful Anna Jones from her book A Modern Way To Eat. Follow her @we_are_food http://annajones.co.uk/
This is basically a delicious crumble. You can swap the strawberries for other fruit. I used strawberries, blueberries and raspberries. The photo may not scream delicious but it certainly was!
To make this delicious dessert you’ll need:
• 800g hulled strawberries, cut into halves and quarters or fruit of choice
• 100g unrefined light brown sugar, plus 3 tbps
• grated zest of 1 unwaxed lemon
• seeds from 1 vanilla pod
• 100g ground almonds
• 100g porridge oats
• 2 tablespoons poppy seeds
• grated zest of 1 unwaxed orange
• 100g cold unsalted butter or coconut oil
Method
Put the strawberries into an ovenproof dish with the 3 tablespoons of sugar, the lemon zest and the vanilla seeds.
Mix the almonds, oats and poppy seeds in a bowl and add the orange zest.
Break the butter into little chunks and add it to the bowl or pour in the coconut oil, then use your fingers to rub the mixture together, lifting them out of the bowl to get some air into the crisp topping. Once the mixture looks like fine breadcrumbs and there are no big lumps of butter, you’re ready to go.
Pile the mixture on top of the strawberries and bake in the hot oven for 25 minutes, until the top is golden and the strawberries have shrunk and started to caramelise around the edges.
Serve this with a big spoonful of your choice of coconut yoghurt, cream, ice cream or custard.
This recipe is by the wonderful Anna Jones from her book A Modern Way To Eat. Follow her @we_are_food http://annajones.co.uk/
Strawberry Santas
This is a great, fun and festive thing to do.
It doesn’t take very long and they are delicious!
My nephew Alfie’s efforts are pictured!
You’ll need:
• Vegan or dairy whipping cream
• Strawberries
• Chocolate chips
• Blueberries
Method
Slice the flat end of each strawberry so they can stand up on a plate. Slice the tip off each
strawberry to make the hat; set aside.
Whip the cream in a bowl until soft peaks form.
Pipe some cream on the main part of each
strawberry then put the ‘hat’ on.
Next, pipe on a couple of buttons, a bobble on top of the hat and pop on some chocolate drops for eyes. To finish, cut a blueberry in half and position as Santa’s boots!
This is a great, fun and festive thing to do.
It doesn’t take very long and they are delicious!
My nephew Alfie’s efforts are pictured!
You’ll need:
• Vegan or dairy whipping cream
• Strawberries
• Chocolate chips
• Blueberries
Method
Slice the flat end of each strawberry so they can stand up on a plate. Slice the tip off each
strawberry to make the hat; set aside.
Whip the cream in a bowl until soft peaks form.
Pipe some cream on the main part of each
strawberry then put the ‘hat’ on.
Next, pipe on a couple of buttons, a bobble on top of the hat and pop on some chocolate drops for eyes. To finish, cut a blueberry in half and position as Santa’s boots!
Sweet Potato Dahl with coconut chutney
This is super delicious and feels so good for you. Don’t be put off by the long list of ingredients, lots of them are herbs! If you don’t want to make the chutney then a mango chutney from a jar will work too.
Serves 4
Ingredients for the sweet potatoes
• 2 sweet potatoes, skins on, washed and roughly chopped into 1.5cm cubes
• sea salt and freshly ground black pepper
• 1 teaspoon cumin seeds
• ½ teaspoon fennel seeds
• olive oil
Ingredients for the dahl
• 2 cloves of garlic, peeled and chopped
• thumb-size piece of ginger, peeled & chopped
• 1 green chilli, finely chopped
• 1 red onion, peeled and roughly chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 200g red lentils
• 1 × 400ml tin of coconut milk
• 400ml vegetable stock
• 2 large handfuls of spinach
• a bunch of fresh coriander, roughly chopped
• juice of 1 lemon
Ingredients for the coconut chutney
• 50g unsweetened desiccated coconut
• 1 teaspoon black mustard seeds
• 10 curry leaves
• a little vegetable or coconut oil
• a 20g piece of fresh ginger, grated
• 1 red chilli, finely chopped
Method
Preheat your oven to 220°C/fan 200°C/gas 7. Pour 150ml of boiling water over the coconut and leave to soak. Put your sweet potatoes on a roasting tray and add a good pinch of salt and pepper, the cumin and fennel seeds and a drizzle of olive oil. Roast in the oven for 20–25 minutes, until soft and sweet in the middle and crispy brown on the outside. In a large saucepan, sizzle the garlic, ginger, chilli and red onion in a little oil for about 10 minutes, until soft and sweet. Grind the cumin and coriander seeds in a pestle and mortar, then add to the pan with the other spices and cook for a couple of minutes to toast and release the oils. Add the lentils, coconut milk and stock to the pan and bring to a simmer, then turn the heat down and bubble away for 25–30 minutes.
While that is cooking make your chutney. Drain the coconut and put it into a bowl. Fry the mustard seeds and curry leaves in a little oil until they begin to crackle, then pour the mixture over the coconut. Season with salt and pepper, then stir in the ginger and chilli and give it a good mix. To finish your dhal, take it off the heat, then stir in the spinach and allow it to wilt a little, stirring in half the chopped coriander and the lemon juice too. Pile into bowls and top with the crispy sweet potatoes, spoonfuls of the coconut chutney and the remaining coriander. I served this with a naan bread. If you are super hungry you could serve with basmati rice too.
This is super delicious and feels so good for you. Don’t be put off by the long list of ingredients, lots of them are herbs! If you don’t want to make the chutney then a mango chutney from a jar will work too.
Serves 4
Ingredients for the sweet potatoes
• 2 sweet potatoes, skins on, washed and roughly chopped into 1.5cm cubes
• sea salt and freshly ground black pepper
• 1 teaspoon cumin seeds
• ½ teaspoon fennel seeds
• olive oil
Ingredients for the dahl
• 2 cloves of garlic, peeled and chopped
• thumb-size piece of ginger, peeled & chopped
• 1 green chilli, finely chopped
• 1 red onion, peeled and roughly chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 200g red lentils
• 1 × 400ml tin of coconut milk
• 400ml vegetable stock
• 2 large handfuls of spinach
• a bunch of fresh coriander, roughly chopped
• juice of 1 lemon
Ingredients for the coconut chutney
• 50g unsweetened desiccated coconut
• 1 teaspoon black mustard seeds
• 10 curry leaves
• a little vegetable or coconut oil
• a 20g piece of fresh ginger, grated
• 1 red chilli, finely chopped
Method
Preheat your oven to 220°C/fan 200°C/gas 7. Pour 150ml of boiling water over the coconut and leave to soak. Put your sweet potatoes on a roasting tray and add a good pinch of salt and pepper, the cumin and fennel seeds and a drizzle of olive oil. Roast in the oven for 20–25 minutes, until soft and sweet in the middle and crispy brown on the outside. In a large saucepan, sizzle the garlic, ginger, chilli and red onion in a little oil for about 10 minutes, until soft and sweet. Grind the cumin and coriander seeds in a pestle and mortar, then add to the pan with the other spices and cook for a couple of minutes to toast and release the oils. Add the lentils, coconut milk and stock to the pan and bring to a simmer, then turn the heat down and bubble away for 25–30 minutes.
While that is cooking make your chutney. Drain the coconut and put it into a bowl. Fry the mustard seeds and curry leaves in a little oil until they begin to crackle, then pour the mixture over the coconut. Season with salt and pepper, then stir in the ginger and chilli and give it a good mix. To finish your dhal, take it off the heat, then stir in the spinach and allow it to wilt a little, stirring in half the chopped coriander and the lemon juice too. Pile into bowls and top with the crispy sweet potatoes, spoonfuls of the coconut chutney and the remaining coriander. I served this with a naan bread. If you are super hungry you could serve with basmati rice too.
Tomato and Coconut Cassoulet
This delicious recipe by the wonderful Anna Jones brings together sticky roasted tomatoes, soothing creamy coconut milk and sweet little white beans, topped with sourdough bread.
Ingredients for 2 servings
• 1 leek, washed, trimmed and roughly sliced
• 1 clove of garlic, peeled and finely chopped
• 1 red chilli, deseeded & finely chopped (if you don’t like things too hot then use half a chilli)
• a 1cm thick piece of fresh ginger, the size of a 50p piece, peeled and roughly chopped
• sea salt and freshly ground black pepper
• 1 × 400g tin of chopped tomatoes
• 4 tablespoons coconut milk
• 1 × 400g jar/tin haricot beans, drained
• 250g vine or cherry tomatoes, halved
• a bunch of fresh basil
• 2 slices of sourdough bread
Method
Preheat the oven to 200°C/fan 180°C/gas 6.
First heat an ovenproof pan on a medium heat and add a slosh of olive oil. Throw in the leeks, garlic, chilli and ginger and a pinch of salt and some pepper, then turn the heat down and cook for 10 minutes, until the leeks are soft and sweet. Next, add the tinned tomatoes, coconut milk and beans and simmer for a couple of minutes, then take off the heat. Check the seasoning, and add a little more salt and pepper if needed.
Scatter over the fresh tomatoes, followed by the basil, then tear the slices of bread into chunks and push them into the gaps between the tomatoes. You are looking for a covering of tomatoes and chunks of bread.
Drizzle the lot with olive oil and pop it into the oven for 20-30 minutes, until the tomatoes have shrunk and sweetened and the bread is crisp and golden. Allow to sit for a few minutes before piling on to plates with lemony green salad.
This delicious recipe by the wonderful Anna Jones brings together sticky roasted tomatoes, soothing creamy coconut milk and sweet little white beans, topped with sourdough bread.
Ingredients for 2 servings
• 1 leek, washed, trimmed and roughly sliced
• 1 clove of garlic, peeled and finely chopped
• 1 red chilli, deseeded & finely chopped (if you don’t like things too hot then use half a chilli)
• a 1cm thick piece of fresh ginger, the size of a 50p piece, peeled and roughly chopped
• sea salt and freshly ground black pepper
• 1 × 400g tin of chopped tomatoes
• 4 tablespoons coconut milk
• 1 × 400g jar/tin haricot beans, drained
• 250g vine or cherry tomatoes, halved
• a bunch of fresh basil
• 2 slices of sourdough bread
Method
Preheat the oven to 200°C/fan 180°C/gas 6.
First heat an ovenproof pan on a medium heat and add a slosh of olive oil. Throw in the leeks, garlic, chilli and ginger and a pinch of salt and some pepper, then turn the heat down and cook for 10 minutes, until the leeks are soft and sweet. Next, add the tinned tomatoes, coconut milk and beans and simmer for a couple of minutes, then take off the heat. Check the seasoning, and add a little more salt and pepper if needed.
Scatter over the fresh tomatoes, followed by the basil, then tear the slices of bread into chunks and push them into the gaps between the tomatoes. You are looking for a covering of tomatoes and chunks of bread.
Drizzle the lot with olive oil and pop it into the oven for 20-30 minutes, until the tomatoes have shrunk and sweetened and the bread is crisp and golden. Allow to sit for a few minutes before piling on to plates with lemony green salad.
Victoria Sponge - 2 options…
Dairy Recipe
You can make one 2 tiered cake or mix it up and make individual ones.
You’ll need:
• 225 g unsalted butter (at room temperature) , plus extra for greasing
• 225 g self-raising flour
• 225 g caster sugar
• 4 large free-range eggs
• zest of 1 lemon
For the filling
• 200 ml double cream
• 1 vanilla pod (optional)
• juice of 1 lemon
• icing sugar for dusting
• 250 g fresh strawberries hulled & sliced
• strawberry jam
• 2 heaped tablespoons caster sugar
Method
Preheat the oven to 180ºC/gas 4. Grease and line the bases of your chosen tins.
Cream together the butter with the sugar until pale and fluffy.
Add the eggs one at a time, beating each one in well before you add the next, then fold in the flour and lemon zest.
Divide the mix between the cake tins.
Bake the cakes in the oven for 20 minutes or until golden and cooked through. To test, insert a skewer into the middle of a cake; it’s ready when the skewer comes out clean. Leave to cool in the tins for 5 minutes, then turn onto a wire rack to cool completely.
Whip the cream with sugar, lemon juice and vanilla seeds if using, until you have soft peaks.
Either cut your individual cakes in half or place one of the cakes on your chosen plate or cake stand and spread over the jam and a layer of strawberries and then cream. Top with the the second cake or top half of the individual cake. Dust with icing sugar and decorate with extra strawberries. Enjoy!
Vegan Recipe
You’ll need:
• 240ml of dairy-free milk
• 1 teaspoon of apple cider vinegar
• 210g of self raising flour
• 50g of caster sugar
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of bicarbonate of soda
• 60ml of sunflower oil
• 2 teaspoons of vanilla extract
For the filling
• 100g of dairy-free block butter
• 200g of icing sugar
• 1 teaspoon of vanilla extract
• 1 tablespoon of dairy-free milk
• 50g of strawberry jam
Decorations (optional)
• Icing sugar
• Fresh strawberries
Method
Preheat your oven to 180ºC fan/gas 4 and line a cupcake tin or loose base sandwich tin with cupcake cases.
In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. This creates a vegan buttermilk.
In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
Add the vanilla extract oil to the ‘buttermilk’ and whisk to combine.
Add the wet ingredients into the dry and mix until a smooth batter.
Fill the cases 3/4 full with the batter. Make sure to tap the tins on the worktop to remove any air bubbles.
Pop the cakes into the preheated oven and bake for 18-20 minutes. You will know they are done when you put a knife or skewer down the centre of the cakes and it comes out clean and they are springy to the touch.
Place the cupcakes on a cooling rack and allow to cool fully before filling and decorating.
In a large mixing bowl, add in the dairy-free butter and whip until creamy.
Sift in the icing sugar and vanilla extract. Whip for 5 minutes on high speed until the buttercream becomes pale and fluffy in texture. If it’s too thick add in a splash of dairy-free milk to get it to the right consistency. It should be thick and creamy.
Carefully peel the sponges from the cupcake cases. Slice each cake horizontally.
Spread (or pipe) the buttercream over one half of the sponges, and pipe on some jam in-between the buttercream.
Place the other half of the sponge on-top to create a sandwich. Press down slightly to stick, but not too much that the fillings will ooze out.
Place into the fridge for 10 minutes to slightly set the buttercream.
Decorate with a dusting of icing sugar over each sponge top with half a fresh strawberry.
Dairy Recipe
You can make one 2 tiered cake or mix it up and make individual ones.
You’ll need:
• 225 g unsalted butter (at room temperature) , plus extra for greasing
• 225 g self-raising flour
• 225 g caster sugar
• 4 large free-range eggs
• zest of 1 lemon
For the filling
• 200 ml double cream
• 1 vanilla pod (optional)
• juice of 1 lemon
• icing sugar for dusting
• 250 g fresh strawberries hulled & sliced
• strawberry jam
• 2 heaped tablespoons caster sugar
Method
Preheat the oven to 180ºC/gas 4. Grease and line the bases of your chosen tins.
Cream together the butter with the sugar until pale and fluffy.
Add the eggs one at a time, beating each one in well before you add the next, then fold in the flour and lemon zest.
Divide the mix between the cake tins.
Bake the cakes in the oven for 20 minutes or until golden and cooked through. To test, insert a skewer into the middle of a cake; it’s ready when the skewer comes out clean. Leave to cool in the tins for 5 minutes, then turn onto a wire rack to cool completely.
Whip the cream with sugar, lemon juice and vanilla seeds if using, until you have soft peaks.
Either cut your individual cakes in half or place one of the cakes on your chosen plate or cake stand and spread over the jam and a layer of strawberries and then cream. Top with the the second cake or top half of the individual cake. Dust with icing sugar and decorate with extra strawberries. Enjoy!
Vegan Recipe
You’ll need:
• 240ml of dairy-free milk
• 1 teaspoon of apple cider vinegar
• 210g of self raising flour
• 50g of caster sugar
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of bicarbonate of soda
• 60ml of sunflower oil
• 2 teaspoons of vanilla extract
For the filling
• 100g of dairy-free block butter
• 200g of icing sugar
• 1 teaspoon of vanilla extract
• 1 tablespoon of dairy-free milk
• 50g of strawberry jam
Decorations (optional)
• Icing sugar
• Fresh strawberries
Method
Preheat your oven to 180ºC fan/gas 4 and line a cupcake tin or loose base sandwich tin with cupcake cases.
In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. This creates a vegan buttermilk.
In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
Add the vanilla extract oil to the ‘buttermilk’ and whisk to combine.
Add the wet ingredients into the dry and mix until a smooth batter.
Fill the cases 3/4 full with the batter. Make sure to tap the tins on the worktop to remove any air bubbles.
Pop the cakes into the preheated oven and bake for 18-20 minutes. You will know they are done when you put a knife or skewer down the centre of the cakes and it comes out clean and they are springy to the touch.
Place the cupcakes on a cooling rack and allow to cool fully before filling and decorating.
In a large mixing bowl, add in the dairy-free butter and whip until creamy.
Sift in the icing sugar and vanilla extract. Whip for 5 minutes on high speed until the buttercream becomes pale and fluffy in texture. If it’s too thick add in a splash of dairy-free milk to get it to the right consistency. It should be thick and creamy.
Carefully peel the sponges from the cupcake cases. Slice each cake horizontally.
Spread (or pipe) the buttercream over one half of the sponges, and pipe on some jam in-between the buttercream.
Place the other half of the sponge on-top to create a sandwich. Press down slightly to stick, but not too much that the fillings will ooze out.
Place into the fridge for 10 minutes to slightly set the buttercream.
Decorate with a dusting of icing sugar over each sponge top with half a fresh strawberry.
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