Chocolate chip loaf

*** Ingredients ***

25ml golden syrup/maple syrup/corn syrup.
100g brown sugar
80ml milk (any alternative milk)
60ml oil
125ml yogurt (I use koko yogurt)
180g self raising flour (I use gluten free self raising flour)
1 tsp baking powder
100g dairy free chocolate chips or chocolate chunks

** Method **

Preheat oven to 180 degrees Celsius
Whisk the syrup, milk, oil and yogurt together.
Add to the sugar, flour and baking powder.
Mix well.
Carefully fold in the chocolate.
Put in loaf tin and bake for 45/50 minutes.

Chocolate mallowcake

Ingredients

200g digestive biscuits (read ingredients)
80g dairy free butter (melted)
3 tbsp warm water
130g plain chocolate
20 Marshmallows
4 tbsp chickpea aquafad
240ml (1 cup) double dairy free cream

Method

Crush biscuits. Add melted butter and mix well.
Put into a lined cake tin and press down. Put aside to set.
Melt chocolate in bowl over saucepan of hot water. When chocolate is almost melted, add marshmallows. Mix well until marshmallows are fully melted and combined.
Add the warm water to chocolate mixture and mix well.
Place in fridge to cool.
Whip aquafad until stiff, it’ll take about 10 minutes. Add cold chocolate mixture.
Whip cream and add to chocolate mixture.
Spoon over biscuit mixture and place in fridge to set for at least 2 hours.

Alternative

Any biscuits can used including gluten free biscuits.
Add chocolate chips after whip cream.
Add chopped nuts to chocolate mixture.
Decorate with strawberries.

Flourless chocolate brownies

*** Dairy free, Soya free, Egg free and Gluten free ***

Ingredients

1 can of chickpeas (400g) in liquid

125g/half cup of peanut butter/any nut butter

4 tbsp maple syrup

2 tbsp flavourless oil

1 tsp baking powder

Half tsp baking soda

1 tbsp cocoa powder

Pinch of salt

100g/half cup chocolate chips

Method

Preheat oven to 180C/355F. Line a 8 inch square tin.
Put chickpeas with aquafad in food processor and blend until smooth
Add all other ingredients, except the chocolate, in the food processor and put on at medium/high until fully mixed.
Fold in half the chocolate.
Spread mix in tin.
Sprinkle remaining chocolate across top of mixture.
Bake for 25/30 minutes. It should be soft but golden brown on top.
Leave in tin to cool down.
Cut in squares – should make about 9 blondies.

Alternative

Add half cup of chocolate nuts
Add 2 tbsp dried fruit
Add 1 tbsp chocolate spread

Vegan pancakes – using milled flaxseed

Ingredients

2 tbsp milled flaxseed
90ml/6 tbsp warm water
1 cup/130g flour
1 tsp baking powder
1 cup/250ml milk
1 tbsp oil
Dairy free butter/margarine to fry

Methods

Mix water and milled flaxseed and beat with fork. Set a side for 10 minutes.
Mix all ingredients together, mix well. If you have time, it benefits from been set a side for 30 minutes.
Fry on medium temperature until golden brown. Use butter/margarine to fry.

Alternatives

Add a handful of blueberries.
Add a tablespoon of cocoa powder for chocolate treat.
Buckwheat flour is a great option for pancakes
Can be made using ground oats.

Flourless blondies

*** Dairy free, Soya free, Egg free and Gluten free ***

Ingredients

1 can of chickpeas (400g)

125g/half cup of peanut butter/any nut butter

3 tbsp maple syrup

2 tbsp flavourless oil

1 tsp baking powder

Half tsp baking soda

Pinch of salt

100g/half cup chocolate chips

Method

Preheat oven to 180C/355F. Line a 8 inch square tin.
Drain the chickpeas. Set aquafad aside for use in other recipes.
Put chickpeas and all ingredients, except chocolate, in food processor and put on at medium/high for 10 minutes. (Mixture will be thick and sticky)
Fold in half the chocolate.
Spread mix in tin.
Sprinkle remaining chocolate across top of mixture.
Bake for 20/25 minutes. It should be soft but golden brown on top.
Leave in tin to cool down.
Cut in squares – should make about 9 blondies.

Alternative

Add half cup of chocolate nuts
Add 2 tbsp cocoa powder
Add 1 tbsp chocolate spread

Aquafaba – liquid from the tinned chickpeas

The aquafaba can be used as an egg replacement. It makes really good meringues.

Meringues

Vegan condensed milk – slow cooker

*** Vegan coconut condensed milk ***

Ingredients

1 can of full fat coconut milk (400g)

100g/½ cup sugar

50g/¼ cup dairy free butter

Method

Place the tinned coconut milk in fridge over night to it will raise to the top of the can.
Take the coconut cream from the canned milk and put in the bowl of your slow cooker. You do not need to be exact. It doesn’t matter if some of the water from the can is put in the bowl as it will evaporate.
Place all ingredients in slow cooker and turn on high and leave lid off.
Cook for 2 hours, mix every 30 minutes. It should have reduced in volume/
Mix well at the end of the 2 hours and pour in jar to cool and thicken. Place in fridge overnight.

Alternatives

Can be made using alternative milks creams. It may require a longer time depending on fat content of milk been used.
Works well with soya cream or oat milk cream.

Vegan vanilla fudge

A can of vegan condensed milk (320g can) or Homemade Condensed coconut milk

75g/⅓ cup dairy free butter

75g/less than ½ cup caster sugar

1 tbsp golden syrup (maple syrup or corn syrup can alternatively be used but these will alter the flavour)

2 tsp vanilla essence

*** Method ***

Put the condensed milk, caster sugar, syrup and butter into a saucepan.
Stir constantly over a low heat until sugar melt. Stir constantly to prevent burning. this will take approximately 10/15 minutes.
The mixture will thicken as the sugar and syrup melts.
Continue stirring over medium heat until colour changes to a ‘caramel’. This will not take very long so watch carefully as it can easily burn.
Put in moulds to set or spread on line tray to set. Leave overnight before removing from moulds or cutting.
The fudge will keep for up to a week in a air tight container.

*** Alternatives ***

Add chopped nuts once you get the caramel colour.
Line moulds in chocolate prior to adding fudge
Role fudge into balls and cover in either icing sugar or cocoa powder

Vegan Victoria Sponge Cake

****dairy free, soya free, egg free and gluten free ****

Ingredients

400g/3 cups self-raising gluten free flour
1 tsp baking powder
1 tsp bicarbonate of soda
225g/1¼ cups caster sugar
120ml/half a cup flavourless oil (vegetable oil, sunflower oil, rapeseed oil)
400ml/1⅔ cups rice milk (or any milk)
3 tbsp/40ml/50g golden syrup
1 tsp vanilla extract

Method

Preheat oven 180/350 degrees. Grease 2 8 inch/20cm circular tins.
Mix dry ingredients together
In a separate bowl, mix all liquid ingredients together. Whisk to incorporate air.
Add wet ingredients to dry ingredients and mix until ingredients are completely combined. Do not over mix.
Divide equally between the 2 cake trays.
Bake in oven for 35 minutes.

Use buttercream between layer. https://freefromyummies.ie/2018/11/14/dairy-free-butter-cream/

Chocolate ganache

Chocolate chunk cookies

Chocolate chunk cookies
**Egg free, dairy free, nut free & gluten free **

***Ingredients**

100g/half a cup dairy free butter (Stork margarine in gold foil)
50g/quarter of a cup caster sugar/baker sugar
100g/half a cup brown sugar
225g/2 cups plain gluten free flour (any plain flour will work)
1 tsp baking powder
Half tsp bicarbonate soda
1 tbsp oil
2 tbsp water
2 tbsp golden syrup/honey/maple syrup/corn syrup
100g/1 cup chopped chocolate

**Method**
– Preheat oven to 180 C/356 F

– Cream the butter and sugar together

– Add the flour, baking powder and bicarbonate soda and mix well.

– While mixer is going, add the water, oil and golden syrup.

– Fold in the chocolate.

– Roll into balls, place on lined baking tray.

– Chill in fridge for about 30 minutes before baking. Bake for 12/15 minutes.

– Careful not to over bake.

– Half way through baking, remove from oven and tap on worktop. Do this again at end of bake.

– Leave on tray for 5 minutes and move to wired tray to fully cool.

Alternatives:

Add a cup of chopped nuts
Replace 30g/2 tablespoons of the flour with cocoa powder
Use 50g white chocolate chips and add 50g of dried chopped cranberries
Instead of chocolate, add 100g raisins.

Fruity breakfast fingers

***Dairy free, egg free, nut free and gluten free***

Ingredients

2 tbsp milled flaxseed

half a cup/125ml warm water

1 banana

1 cup /125g raspberries/chopped blueberries/chopped strawberries/mixed berries

4 tbsp/50g any butter or oil

1cup/110g flour (any flour)

1 cup/110g millet flakes (or any other breakfast flakes)

4 tbsp/50g corn flour

Method

Preheat oven to 180 degrees Celsius
Mix the milled flaxseed with the water. Whisk with fork. Set a side for at least 10 minutes.
Mash the banana and other fruit and add all other ingredients. Mix well.
Put in lined tin and bake for 18/20 minutes. It should start going golden brown but not hard.

Alternatives

Add half a cup of raisins/dried fruit
Add 2 tbsp of maple syrup/honey/golden syrup
Add a grated apple
Add 2 tbsp of any nut butter
Add half a cup of chopped nuts
2 tsp nutmeg / cinnamon
Half a cup of dairy free chocolate chips
Add half a cup of any fruit puree