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Tahini Biscuits

Tahini Biscuits

Ever since I got black sesame seeds Ive been wondering what to do with them except sprinkle them on some food.

Then I got my new food processor and what did I do?I made black tahini of course. It did take a while and it didnt turn out as smooth as shop bought tahini but it was delicious.

So then I though Ive never had Tahini biscuits, so I made some.

You can find the resipe below. Enjoy.

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Tahini Biscuits
Course Snack
Servings
biscuits
Ingredients
Course Snack
Servings
biscuits
Ingredients
Instructions
  1. Preheat the oven to 180 degrees celcius.
  2. Sieve the flower into a bowl and add ingredients in the order above except the last almond butter and coconut oil. Mix to combine into a pastry.
  3. Refrigerate for about 30 minutes.
  4. Roll out the pastry and cut out about twenty cookies with a cookie cutter.
  5. Bake the cookies for about 20 mintes .
  6. In the meantime mix the melted coconut oil into the almond butter and let it set.
  7. When the cookies are cooled down spread the almond butter on half of the biscuites and cover each biscuit with the other half to make sandwiched cookies
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Fluffy Vegan pancakes

Fluffy Vegan pancakes

Who doesnt like pancakes right? I certainly do. And I was on the search for a delicious vegan pancake forever until I came across the fluffy recipe by thevegan8.com

I did try it out and thought it was a bit too starchy for me. So i adapted it a small bit and used Oatmilk instead of coconutmilk (just because I am not a big fan of coconut flavour in anything except on its own)

Anyway these turned out so so fluffy and delicious.

Please have a go and try them you will not regret it.

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Fluffy Vegan pancakes
Course Breakfast
Servings
Ingredients
Course Breakfast
Servings
Ingredients
Instructions
  1. In a large bowl sieve in the flour, corn flour baking powder and baking soda. Mix well
  2. In a separate bowl combine the apple cider vinegar and oat milk, whisk and let stand for 5 minutes.
  3. Now pour in the the milk mixture along with the maple syrup and vanilla essence into the dry ingredients. Whisk well and let stand for another ten minutes or so.
  4. Stir again and fry pancakes on a high-ish temperature in a non stick pan.
  5. Serve with berries and cashew cream.
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Vegan Lemon Meringue Pie

Vegan Lemon Meringue Pie

WARNING! This is not a healthy cake! Its full of sugar and white flour.

But on the other hand its my little James’ favourite cake and I had to perfect the vegan version of it. So here it is your treat that is to be enjoyed sparingly but nevertheless enjoyed.

Aquafaba is very temperamental so let me know how it works for you. Every tin of chickpeas could be different in aquafaba quality so maybe try different brands if it doesn’t work well at first. I had a few terrible outcomes but this one turned out perfect.

So enjoy!

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Vegan Lemon Meringue Pie
Course Dessert
Servings
pieces
Ingredients
Course Dessert
Servings
pieces
Ingredients
Instructions
  1. To make the shortcrust pastry mix together the first three ingredients and knead until well combined. Shape into a ball and refrigerate for about 30 minutes
  2. To make the Lemon curd filling place the juice of three lemons and sugar into a saucepan and heat until the sugar is dissolved. mix the cornflour with the cold water until dissolved and stir into the hot juice sugar mix. Stir constanly until it thickens. Now add the coconut milk, stir well and let it cool.
  3. Roll out the pastry. Grease an eight inch tart tin and press the pastry into it. Blind bake the pastry for about 15 minutes at 175 degrees C. Pour in the lemon curd. let it cool completely.
  4. To make the meringue. Pour the aquafaba into a bowl add the cream of tartar and mix at full speed until its very firm. Gradually add the sugar and vinegar and mix until very very firm peaks appear.
  5. Pipe or slather onto the now completely cool base and lemon curd and bake in a preheated over at 130 degrees C for about 45 -50 minutes or until the meringue is crunchy.
  6. Enjoy
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Black Bean Brownies with Marshmallow Fluff

Black Bean Brownies with Marshmallow Fluff

I have made these delicious black bean brownies a really really long time ago and I think it’s time I make them again.

I was always sceptical about brownies made from sweet potatoes, beetroot and especially black beans. Until I tried them. The first two make delicious juicy and moist brownies and the latter have a bit of a bite to them. I’m guessing it’s the black beans (how did I figure that out??).

There is no refined sugar in the brownie at least (the marshmallow foam is a different story) and loads of fibre and protein due to the beans. As egg replacement I used aquafaba, my favourite egg replacement  and very versatile ingredient.

I found out about aquafaba when I saw delicious macaroons on Instagram last year and having looked up the recipe and ingredients list, I saw this strange ingredient I had never heard of before.

So what did I do? Of course I googled it (what else dummy!!!) 

Off I went first a bit sceptical then after the first deliciously firm foam that looked just like beaten egg white, totally convinced and made my first vegan macaroons. They had no feet, I knew nothing about macaroons and feet . Long story short aquafaba became my go to egg replacement and I used it in everything. As I did in this recipe.

It is used as egg replacement in the brownies themselves and also obviously for the Marshmallow Foam. My monkeys loved it and so did I.

 

 

 

Black Bean Brownies with Marshmallow Fluff
For the Brownies
Dry ingredients
  1. 1 1/2 cups almondmeal
  2. 3/4 cup Cacao Powder
  3. 1 cup Agave syrup
  4. 2 tsp baking powder
  5. 1/2 tsp Salt
Wet ingredients
  1. 125ml almond milk
  2. 2/3 cup (160ml) coconut oil, melted
  3. 2 vanilla beans
  4. 1 x 400g tin of black beans, drained and washed
  5. 2 tbsp Aquafaba
For the Marshmallow Fluff
  1. Aquafaba from one can of chickpeas, chilled
  2. 1 cup caster sugar I used brown
  3. 1 tablespoon arrowroot powder
  4. pinch fine grain sea salt
  5. 1 teaspoon apple cider vinegar
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
To make the brownies
  1. Preheat the oven to 180 degrees Celcius
  2. Combine all the dry ingredients in a large bowl. Beat the aquafaba in a separate bowl until
  3. foamy
  4. Now mix all the wet ingredients (except the aquafaba) in a standmixer until thick and
  5. creamy
  6. Combine the wet (except the aquafaba) and dry ingredients.
  7. Now fold everything carefully into the aquafaba
  8. Pour the batter into a deep baking tin lined with parchment paper and bake for about 30-40.
  9. Please check every now and then because every oven is different. When you take out the
  10. brownies they will be very wet and you will need to let them cool down completely before you can spread the marshmallow foam on top. It’s best to let them cool down in the fridge
  11. for about ca. 20 minutes
For the Marshmallow Fluff
  1. Mix the AF in a standmixer until stiff and you can turn bowl upside down.
  2. Add the vinegar and arrowroot powder and continue mixing.
  3. Gradually add the sugar.
  4. Mix until the mixture is very stiff and shiny.
  5. You saw the picture its very stiff.
  6. Now to assemble spread the fluff on the brownie.
  7. Turn on your grill and brown the fluff under the grill. Watch it though I nearly burned it. Its very quick
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http://the-vegantwins-plantry.com/
 

Fluffy Blueberry and Cranberry Muffins

Fluffy Blueberry and Cranberry Muffins

I am going to be honest with you guys. Since I went vegan and even before that I struggled to make my own very fluffy muffins. The kind that you would get in your local coffee shop. And I tried so so many times. Everytime they were either too dry or just plain boring. So I kept baking and kept trying and NOW I have succeeded. I have created the most juicy and fluffy muffins ever. Better than the ones in the shop. And they are are non-vegan and child approved.

I do hate to say that there is sugar in them though which is a fact I really dislike and I might try to improve this recipe to make it refined sugar free but I might mess it up.

So for now I will share this sugary treat with you and hopefully you will like it as much as my colleagues, kids and me.

Blueberry and Cranberry Muffins
Serves 6
The fluffiest muffins youll ever make
Ingredients
  1. Plain flour 250g
  2. Sugar 150g
  3. Vegan Margerine or vegan Butter 150g
  4. Vanilla pod 1
  5. Binnamon 1/2tsp
  6. Bread Soda 1tsp
  7. Vanilla flavoured soya milk or plain if you like 200ml
  8. Chickpea brine 6 tbsp
  9. Apple Cider Vinegar 1 tbsp
  10. Frozen or fresh blueberries two handfuls
  11. Frozen or fresh cranberries two handfuls
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Preheat the over to 175-180degrees, note ovens vary so watch them.
  2. Line a 6 mould muffin tin for parchment paper or muffin cases.
  3. Mix all the dry ingredients in a large bowl.
  4. Mix the chickpea brine, apple cider vinegar and soya milk in a different bowl and let stand for a couple of minutes.
  5. Now add the wet ingredients into the dry ingredients and mix with a hand or stand mixer unti well combined.
  6. Dicide the mixtures in two and add the cranberries and blueberries each in a different bowl.
  7. Mix well.
  8. Pour into the muffin tins and bake in the over for about 25 minutes or until a wooden stick come out clear.
  9. Enjoy
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http://the-vegantwins-plantry.com/
Avocado pumpkin seed cakelets

Avocado pumpkin seed cakelets

My little monkey Alex is turning 2 next week and I have promised him and his older brother a green monster cake for the party. So I really needed to create something green. You might say why not use food colouring? Nope not me…I refuse to use food colouring and I don’t want any refined sugar in it.

I’m not a health freak and when it come to myself, I often, I try not to, indulge in sugary treats..But for my monkeys I want to reduce their sugar intake as much as possible, because frankly they just go MAD on it.

So off I went trying to come up with nice recipes and I remembered I made a cake once using a recipe from the lovely Audrey www.unconventionalbaker.com, that consisted only of a couple of ingredients. Because I’m really bad at following recipes and because most of the time I don’t have the ingredients at hand and also want to try something once it pops into my head, I adapted it.

When I was finished I was left with these beautiful cakelets (is that even a word?). They were only a trial so I didn’t decorate them to be monsters but beautiful girly cakelets with dried roses.

Having decorated them I really wanted to see what the guys think. There is no point asking my lovely Alex because he eats everything but James is the fussbob, the one that represents all kids and their weird tastes.

So I got my little guy and said “Ive got a lovely treat for you babs, let me know what you think.” He ate some and said, “its lovely mama but I don’t like the bottom bit (which is the crust). Ill eat just the top bit if that’s ok and you can have the bottom”. Fine with me. Two seconds later…”actually mama I don’t like the top bit either its too cold and its avocado.

Whats wrong with avocado? He loves avocado and eats it all the time mixed with banana.

Anyway, so here we are if he doesn’t like it, none of the kids at the party will like it. I guess that means more recipe testing.

But if you want the recipe, here it comes:

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