Recipes which don't contain any added fat, but are quite sweet!
Sticky Toffee Cake
(Serves 4 -This recipe has been adapted from: Demuths Green World Cookbook)
250ml plant milk
250g chopped dates
1 teaspoon bicarbonate of soda
8 tablespoons puréed apple
100g soft brown sugar
200g self-raising whole wheat flour
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Line 20cm cake tin & preheat oven to 190C
Put dates, milk & water into a pan, simmer until the dates are soft.
Take off the heat, stir in the bicarbonate of soda & leave to cool.
Mix together the puréed apple & sugar, add the date mixture & stir well.
Add the spices & gradually add the flour & fold in.
Place mixture into the cake tin & bake for around 30 minutes. Test with a fork, which should come out clean when cooked.
100g maple syrup
200g soft brown sugar
150g puréed apple
100mls soya or oat cream
1 teaspoon vanilla extract
In a pan, melt the maple syrup, puréed apple & sugar, then simmer for 5 minutes without stirring.
Leave to cool slightly & then stir in the cream & vanilla.
We use the sauce to serve with the cake, but you can also pour it on to the warm cake (prick the sponge with a fork first) & serve with soya ice cream.
Chocolate Chunk Cookies
(Makes 12 large or 24 small - Adapted from: Kris Holechek's The 100 Best Vegan Baking Recipes)
450g whole wheat flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
170g puréed apple
230g soft brown sugar
2 tablespoons molasses
1 tablespoon plant milk
1/2 teaspoon vanilla extract
100g vegan chocolate bar
Line two baking sheets & preheat oven to 180C.
While still in the wrapper, bash the chocolate bar with a rolling pin - until it becomes tiny chunks.
In a medium bowl, combine flour, baking powder, bicarb, spices & salt.
In a large bowl, mix together puréed apple & sugar, then add molasses, milk & vanilla.
Add the dry ingredients to the wet in batches, mix well & add the chocolate chunks.
Dollop on to the baking trays, either 6 large on each or 12 small.
Bake in oven for 10 minutes, then rotate the trays & bake for another 5 minutes.
Remove from the oven & cool on the trays for 10 minutes, then transfer to a cooling rack.
Store the cold cookies in an airtight container.
Tonight, we're going to have a go at making avocado & carob mousse...
Hope you're having a good weekend.
We've had some lovely sunshine here!
Kay & Sime