Recipes · Sweets

Gingerbread

Perfect Gingerbread

Ingredients

  • 400g flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp bicarbonate of soda
  • 175g brown sugar
  • 150g dairy free butter
  • 1 tbs molasses
  • 100g golden syrup

Method

  • Preheat the oven to gas mark 5/180c.
  • In a saucepan on a low heat melt the sugar, butter, golden syrup and molasses, just melt it do not let it boil.
  • In a large bowl add all the dry ingredients.
  • Pour the wet ingredients in to the dry and stir together until a dough forms. It will be quite a soft wet dough.
  • Put the dough in the fridge to cool for 30 minutes.
  • Flour the surface lightly and roll out the dough. You can cut it in to any shapes you like.
  • Place on to a baking try lined with baking parchment.
  • Bake for 8 minutes for chew gingerbread or 10 minutes for hard gingerbread (watch your teeth!)

Tips and cheats

Once the dough has been cooled you can roll in to a sausage and freeze it, you can cut out the shapes and freeze those too. It is a really versatile dough that I use as a pastry case for my Christmas chocolate torte and my son even made a viking longboat from it. If you want to build a gingerbread house then cook it for a little longer. In the oven the gingerbread will fluff up as you take it out it will then settle down and that is what makes it nice and chewy in the the middle. To store the biscuits pop them in an air tight container and they will last a week unless you eat them first!

Cake · Recipes · Sweets

Angel Cake

Angel Cake

Ingredients

  • 250g self raising flour
  • 1 tsp baking powder
  • 150g sugar
  • 70ml vegetable/sunflower oil
  • 210ml dairy free milk (I use oat)
  • 1 tbsp vanilla extract
  • pink and yellow food colouring
  • 300g icing sugar and water to make icing.

Method

  • Preheat oven to gas mark 5/180c
  • In a mixing bowl add the flour, sugar, baking powder, oil, milk and vanilla. Beat until smooth.
  • Split the mix in half and colour one half pink and one half yellow. (This is totally optional!)
  • I use a small roasting tin to cook the cake in but you can use any tin you wish. Line the tin with baking paper.
  • Pour in the pink mix and spread evenly.
  • Carefully pour over the yellow mix and very gently spread it out.
  • Cook for 25-30 minutes until a skewer comes out clean.
  • Allow the cake to cool
  • To make the icing put the icing sugar in a bowl and add in a tsp of water at a time until you get a thick icing. It should just be able to pour.
  • take out 3 tbsp of the icing and colour pink.
  • Pour the white icing over the cake and then either using a piping bag or a spoon drizzle over the pink icing in a pattern of your choice!
  • Allow the icing to set before cutting.

Tips and cheats

This cake really is a chuck it all in and mix cake it is so easy. You don’t have to colour the batter and you don’t have to colour the icing. Depending on your oven cooking time will vary slightly by 5 minutes so just watch it from 25 min so it doesn’t burn.

Cake · Recipes · Sweets

Banana Bread

Banana Bread

Ingredients

  • 4 squishy bananas
  • 1/4 cup vegetable oil
  • 1 cup oat milk (or any vegan milk)
  • 2 tsp vanilla extract
  • 1/2 cup sugar (brown or white)
  • 2 cups self raising flour
  • 1 tsp cinnamon
  • pinch of salt

Method

  • Heat oven to gas mark 5/180c
  • Mash the bananas with the other wet ingredients
  • Add all the dry ingredients and beat together
  • Line a loaf tin and pour the mixture in
  • Bake for 50 minutes or until cooked
  • Allow to cool in the tin

Tips and cheats

So many options with this! you can take out the cinnamon and add in a cup of dark chocolate chips or a cup of dried cranberries. You can add a cup of chopped nuts or you can add a layer of nuts to the top before cooking. If you don’t have a loaf tin just bake as a cake in a square or round tin and reduce the cooking time to about 30/35 minutes.

Recipes · Sweets

Vegan Crumble

Poached Pear Crumble

Ingredients

  • 150g self raising flour
  • 50g rolled oats
  • 100g sugar (brown or white or half and half)
  • 100g vegan butter (I love Vitalite)

Method

  • Set oven to gas mark 5/ 180c
  • Prepare your fruit filling (see note below)
  • Put all the ingredients in to a bowl
  • Rub the butter in to the dry by rubbing your thumb and fingers together.
  • Put the fruit in to a pie dish and put the crumble mix on top (thickly!)
  • Cook for 25 min or until golden brown.

Tips and cheats

Who doesn’t love a crumble? You can use any fruit you like in this, just make sure you cook it a little first.

  • Apples – use twice as many apples as the size of your pie dish. Peal and core them and cook them in a little water with a table spoon of sugar until they start to soften.
  • Apples and blackberry – As above but chuck in two cups of blackberries.
  • Rhubarb – use twice as much as your pie dish will hold. Chop in to inch size pieces taking off any thick skin. Bring to the boil in a small amount of water with 2 tbsp sugar.
  • Rhubarb and strawberry – half and half but don’t pre-cook the strawberries toss them in once the rhubarb has cooked.
  • Poached pear – use twice as many pears as the pie dish holds and peal and half them. Put in to a pan of water with a thumb of ginger and 1/2 cup of maple syrup. Poach until soft.

There are so many more options to play around with! you can add some orange zest into the crumble mix too or even some ginger and cinnamon.