This is a super fast fruit sorbet (For a Thermomix but I guess you could also use a blender or food processor). Maybe I should have put this on a month ago when it was actually hot... I've made loads of these this summer, when lock down made it harder to find an ice cream van! Ingredients: 500 grams frozen fruit (Frozen raspberries, mango, blueberries etc.), 60 grams sugar. Method: Place sugar in mixing bowl (or blender) and blend 15 seconds speed 10 (or just blend it for 15 seconds). Add frozen fruit of choice and blend 1 min 30 seconds speed 5 (or blend it until smooth). Serve while cold or freeze it for another day. Yum!
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Allergens: Gluten If you don't have a Thermomix you can find the original recipe on BBC Good food (https://www.bbcgoodfood.com/recipes/vegan-scones ) Ingredients: 350 grams self raising flour, 1/4 tsp salt, 1 tsp baking powder, 3 table spoons caster sugar, 95g dairy free butter, 150 ml allergy free milk alternative (I use oat milk) and vegan cream and jam (maybe also marmalade!) to serve. Place the dry ingredients in the mixing bowl and mix, 20 seconds speed 1. Then add butter and blend, 20 seconds speed 5 or until it is a similar consistency to breadcrumbs. Next, dial in 40 seconds speed 1 (without the measuring cup) and continuously add the milk. You can add another 20 seconds if it hasn't formed a smooth dough. Now - we are ready to roll the dough. Tip the dough onto a baking tray lined with baking paper (tip: I find that if you twist the blade from underneath it loosens the dough!). Roll it to 2 cm thick and then put it in the fridge for 30 minutes. This helps it firm up to make it easier to cut into shape. You can use any cutter you like - I used a 6 cm circle (my mum likes scones to be round!). Brush them with your oat milk and then put them in the freezer for 15 minutes. While the scones are in the freezer, pre-heat the oven to 200 degrees. Bake for 15-20 minutes. They are ready when they go golden brown. Serve warm - so that the butter melts! I have made these AMAZING meringues using my Thermomix. You can also make this recipe using an ordinary mixer. Preheat the oven to 100 degrees celcius You will need: 100 grams of Aquafaba (from chickpea water or butter bean water), 100 grams of sugar and 3 to 4 drops of lemon juice. Steps: Blend sugar until fine (this will take around 10 seconds) and put in seberate bowl, whip your aquafaba for 5 mins speed 3/4, whip aquafaba again for 3 mins speed 3/4 but this time gradually add the sugar while it is whipping. Pipe on to baking tray using a plain nozzle and fairly small. Place in oven for 2 hours. And when they come out of the oven you will have: The perfect allergy free meringues!
I have made a cake for the carers (and also one with the Union Jack (well... my version of it)) I used a different nozzle for the Cake for Carers than for the Union Jack wich is smaller and circular. I made the actual lemon cakes by using the recipe for the Vanilla cupcakes (wich can also be used for cakes) but added lemon juice and lemon zest. Here is the Cake for Carers: And here is the Union Jack: Hope you like them!
If you bake any allergy free bakes that you want me to put up on this website, please contact me at [email protected] or press the button below to send me your pictures and they will be put up as soon as possible! I have made a coffee cake with chocolate vegan buttercream and crushed biscuit topping! For the Coffee cake use the recipe for the cupcakes but put it in a cake tin instead of cup cake cases (I used a non stick 23cm by 9cm tin). Also to make it a "Coffee Cake" you need to add the coffee extract. I would start with 1/2 a teaspoon and keep on adding it till you are satisfied with the flavour. Even though you are putting in the coffee extract you still need to put in around a teaspoon of vanilla to balance the flavours. For the chocolate butter cream, for the best results I would use a mixer but you can also do it by hand. Beat 125 grams of your dairy free butter alternative until it is nice and creamy, then add 125 grams of icing sugar and mix until fully incorporated. Then and another 125 grams icing sugar and just 10 grams of your preferred dairy free milk alternative and mix until (again) fully incorporated. The chocolate buttercream Now for the piping. Fill your piping bag with your chocolate buttercream, and pipe carefully one ring at a time: The first ring The second ring And the final ring! Now crush your biscuits in a bowl and sprinkle them in the open whole in the centre! Voila! Your Allergy free Coffee Cake with Chocolate buttercream and crushed biscuit topping!
Enjoy! I have also made this as a orange cake with chocolate buttercream with freeze dried berries on top! I have officially made my first batch of yummy doughnuts in my machine! The recipe I found is the most delicious one (and probably the easiest)! Here is the recipe: http://veganstart.com/doughnut-maker-doughnuts/#google_vignette Here are some pics of my batch!: Yum!
Hi guys, yesterday I bought a 2 in 1 waffle/doughnut machine and have been exploring the possibilities of it ever since! I have found this amazingly yummy (and amazingly simple) waffle recipe! https://delicious-plants.com/7-ingriedient-vegan-waffles/ Here are some pics of my results!: Yum!
Hi, I have just found and made the recipe for this yummy Vegan (and nut free) orange polenta cake!
There is a great recipe blog called Exceedingly Vegan that has this yummy polenta cake on it. https://www.exceedinglyvegan.com/vegan-recipes/baking-desserts/vegan-orange-polenta-cake Here are some pics of the yummy cake: |
A few treats to brighten up your weekend!Chocolate chip cookies!
Allergens: Wheat. Preheat the oven to 180 Degrees Celsius Ingredients: 170 grams Plain flour, 113 grams Soft brown sugar, 113 grams Sunflower butter, 1 *tbsp Golden Syrup, 1/2 *tsp Vanilla extract, 57 grams Choc chips. Method: Beat butter, sugar and syrup till creamy. Mix in flour, vanilla and add choc. Shape into any shape you want to! { 10 mins till pale golden - no longer!} Can add raisins, dates, apricots or glazed cherries! *Tbsp = table spoon *Tsp = tea spoon Vanilla Cupcakes with Strawberry Vanilla Frosting Allergens: Wheat and Sulphites
Can also be made as a cake if you pour the batter into a cake tin instead of cupcake cases! Vanilla Cupcakes ingredients: 220 grams Plain flour, 200 grams Caster Sugar, 1 tsp Baking soda, 1/2 tsp Salt, 240 ml Oat milk ( Or any other non dairy alternative), 2 *tsp Vanilla extract, 80 ml Extra virgin olive oil, 1 *tbsp White vinegar. Vanilla Frosting ingredients: 112 grams Vegan butter, 375 grams Icing sugar, 2 *tsp Vanilla extract. Method: Sift flour into a bowl and add the sugar, baking soda and salt. Then add the milk alternative, vanilla extract, oil and white vinegar. Mix thoroughly! Pour batter into 12 cupcake liners. Bake for 20-25 minutes. Decorate with fruit of your choice before serving! Tell me if you like these delicious allergy free recipes! |