Wednesday, 31 October 2012
The recipe is pimped from on of my favourite cookbooks "Vegan Cupcakes - take over the world" Isa Chandra Moskowitz & Terry Hope Romero. This book is truly well used. It got sugar stains and chocolate splatters all over the pages. But as always I have to change the recipes for a less sugar craving European pallet. So if you start now, you should have time to bake them for tonight. Get baking!
Mix all these wet ingredients together by hand :
1 cup canned pumpkin
1/3 cup cold pressed rapeseed oil
3/4 cup Xylitol or sugar
1/4 cup Soy milk
1 teaspoon good vanilla extract.
DON'T use electric mixer- it will get rubbery!
Now add all the the dry ingredients into the wets:
1 1/4 white flour or light brown self raising
1/2 tsp baking powder +1/2 tsp bicarbonate of soda,
1 tsp Cinnamon, 1/4 tsp salt, little nutmeg and a little ground ginger.
Mix it all together with a fork.
Into 12 paper cases in a cupcake tin, 180 degrees in the oven for about 22 min.
Make sure they are cold before you add the frosting.
Cashew Butter frosting
I a food processors add :
1/3 cup cashew nut butter + 3 Tbsp soft non dairy spread. Mix for 1 min
Now add 1tsp vanilla extract, 1/3 Cup Maple syrup, 1/3 cup Soya milk powder and a small dash of cardamon.
Mix until soft and smooth.
Put in the fridge for at least 15 min, before frosting the cupcakes. Frost them with a knife and leave to set.
Hope you will enjoy these and a Happy Halloween to you all.
Wednesday, 1 August 2012
On my walk with the dog through Greenwich marked this morning, I passed Rhodes Bakery. They had the most impressive and enormous meringues in their window. So trying to give the locale traders in Greenwich marked some business, I bought lots of meringues and lot of other goods. Every little helps!
I got inspired to make an old time English favourite dessert "Eton Mess".
Pimped by me to "Greenwich Mess".
So here is my dairy free, but for sure not sugar-free version.
Get out your most beautiful glasses and lets get messy! This is what you need :
- Fresh fruit - mine is strawberries and raspberries
- Soya yoghurt - with blueberries
- Soya cream
- Vanilla extract
- Real vanilla
- Dairy free custard
Mix up the Blueberry yoghurt with 1/2 tsp vanilla extract, some real vanilla and a bit of soya cream
Smash the meringue with a rolling pin or your hands to small bits. This is good stress relief - you can pretend it is somebodies head!!
Now start to build, in no particular order, in the glass : meringue - fruit - yoghurt - soya custard - repeat until the glass is full. Keep an berry for the top.
So the weather might not be that brilliant, Greenwich park is closed (if you don't have a ticket), the traffic is up the creek and Greenwich is not quite is usual self. But this dessert will chase away the Olympic blues!
Dig in and enjoy - use your spoon as you eat, to make it even more messed up!
Wednesday, 13 June 2012
Coming out of a cookery hibernation - writers creative mind drought, call it what you want.
I want to share with you a totally foolproof Flap Jack recipe, I have pimped from Hugh Fearnley-Whittingstall's cookbook "River Cottage everyday".
I love his way of cooking and his philosophy about food.
When my Mother on law was still alive, we visited his "canteen" in Axmister many times. I can highly recommend it.
He call this recipe a Booster bar, but it is a good old fashion Flap Jack - just healthier.
Set the oven to 160 degrees and let start baking !!
125 gr vegetable spread or butter
125 gr brown muscovado sugar
125 gr no-sugar added smooth or crunchy peanut butter
75 gr of honey
grated zest of an organic lemon
Put these in to a pot and cook on low heat until it is all melted together. Keep an eye on this you don't want this to boil!
In another bowl :
200 gr Oat
150 gr dried fruits of your choice - I used dried cranberries and sour cherries in mine
150 gr Mixed seeds - Sunflower, pumpkin, sesame, poppy etc. Holland and |Barret got a premix called Omega sprinkle.
1 tsp w/top cinnamon - for the blood sugar
and some real vanilla powder or from a pod to bring the flavours out.
Mix the dries with the wets, and push it down with a spoon in a lined baking tray.
That is very important to line the tray, or you can't get it out afterwards. Been there - done that!
Into the oven for 30-35 min 160 degrees.
Allow it to cool before you cut it into squares. Please be patient and then enjoy!!