Author: freefromyummies

Yummy Vegan Chocolate Fudge cake

*** Dairy free, soya free, egg free and gluten free ***

360ml rice milk

1.5tsp apple cider vinegar

250g caster sugar

150ml sunflower oil

200g plain flour

50g cocoa powder

1 tsp baking powder

1 tsp bicarbonate soda

Pinch of salt

Method

  • Preheat oven to 180C/350F.
  • Sift the flour, cocoa powder, baking powder, bicarbonate soda and salt together. Add the sugar and mix. (Dry mix)
  • Whisk together the milk, vinegar and oil. Don’t worry if the milk curdles (wet mix).
  • Prepare two cake tins – 20cm/8inch tins.
  • Add the wet mix and fold into dry mix. Do not over mix and immediately get it into the oven.
  • Bake for 30 minutes.

Decorate with vegan ganache. https://freefromyummies.ie/2018/11/07/vegan-ganache/

Lemon muffins

Lemon muffins.

*** Simple lemon buns ***
Dairy free, egg free and gluten free
Ingredients
200g self raising gluten free flour

1 tsp baking powder

100g sugar

50ml sunflower oil

100ml milk (any alternative milk)

15ml golden syrup

100ml lemon juice

Method
  • Preheat oven to 180 degrees Celsius
  • Sieve flour and baking soda together. Add the sugar.
  • In another bowl whisk the milk, oil, vanilla, syrup and lemon juice together. (this is really important). The milk might look curdled but that’s OK.
  • Add the liquid to dry ingredients and mix well but don’t over mix. Put in bun cases immediately and get them into the oven as quick as possible.
  • Bake at 180 degrees celsius for 20 minutes.

Banana bites

Very simple banana bites. No added sugar.

3 ingredient banana snack

*** Dairy free, soya free, egg free, gluten free and no added sugar ***

Ingredients

1 ripe banana

100g plain flour

50g nut butter

Method

  • Preheat oven to 180 degrees celcuis.
  • Put all ingredients into blender and mix well. If it doesn’t come together, add a small a moment of water.
  • Roll out on floured surface and cut as required. You also cut after baking if you prefer.
  • Bake for 15 minutes.

Alternatives

  • If nut free, use any butter and add nutmeg or cinnamon for flavour.
  • Add a tablespoon of flaxseed.
  • Add raisins/dried fruit/chocolate chips.
  • Serve with chocolate spread or make a sandwich biscuit.
  • Add a grated apple.
  • Replace 20g of flour with 20g of cocoa powder.

Sweet potato chocolate loaf

Sweet potato chocolate loaf

*** Dairy free, egg free, gluten free and no added sugar ***

Ingredients

150g sweet potato (peeled and chopped)

1 apple (peel and cored)

1 carrot (chopped)

100g nut butter (alternatively vegan butter can be used)

200g plain flour (any flour will work)

30g cocoa powder

Method

  • Preheat oven to 160 degrees Celsius
  • Boil the sweet potato, apple and carrot until very soft. Drain of most of the water, leaving about a tablespoon of water in the saucepan. Add the nut butter and mash well until smooth (I find it’s easier to use a hand blender to get it smooth).
  • Add the flour and cocoa powder and mix until completely combined. Any additional ingredients will be added at this stage. Add a little water if it’s too dry.
  • Put in a loaf tin
  • Bake in oven for 45/50 minutes.

Alternatives

  • Add 1 tablespoon of golden syrup/maple syrup/honey.
  • Add 50g chopped nuts
  • Add a large tablespoon of chocolate spread
  • Add 50g chocolate chips
  • Add 50g raisins or dried fruit
  • Add one grated apple/carrot
  • Replace the 50g cocoa with an extra 50g flour.

Sweet potato chocolate biscuits

Sweet potato chocolate biscuits

*** Dairy free, egg free, gluten feee and no added sugar ***

Ingredients

150g sweet potato (peeled and chopped)

1 apple (peel and cored)

1 carrot (chopped)

100g nut butter

200g plain flour (any flour will work)

30g cocoa powder

Method

  • Preheat oven to 180 degrees Celsius
  • Boil the sweet potato, apple and carrot until very soft. Drain of most of the water, leaving about a tablespoon of water in the saucepan. Add the nut butter and mash well until smooth (I find it’s easier to use a hand blender to get it smooth).
  • Add the flour and cocoa powder and mix until completely combined. Add a little water if it’s too dry and doesn’t come together.
  • Roll out on floured surface and cut into shapes.
  • Bake in oven for 15/18 minutes.

Alternatives

  • Add 50g chopped nuts
  • Add a generous tablespoon of chocolate spread
  • Add 50g chocolate chips
  • Add 50g raisins or dried fruit
  • Replace the 50g cocoa with an extra 50g flour.

Simple Raspberry muffins

*** Simple raspberry muffins ***

Dairy free, egg free and gluten free

Ingredients

250g self raising flour (I use Aldi gluten free self raising flour)

1 tsp baking powder

1 tsp apple cider vinegar

125g sugar

60ml flavourless oil (sunflower, vegetable, rapeseed oil, corn oil)

200ml milk (any alternative milk)

20ml golden syrup 

40g raspberries

Method
• Preheat oven to 180 degrees Celsius
• Sieve flour and baking soda together. Add the sugar.
• In another bowl whisk the milk, oil, vanilla, syrup and apple cider vinegar together. (this is really important)
• Add the liquid ingredients and the raspberries to the dry ingredients and mix well but don’t over mix. Immediately put in muffin cases and get into the oven ASAP. This important as you want the cider to react with baking soda in the oven so they will rise.
• Bake at 180 degrees Celsius for 15/18 minutes.

Alternatives to raspberries

  • 50g blueberries
  • 50g dairy free chocolate chips
  • 50g raisins
  • 3 tablespoons of lemon juice
  • Grated apple

 

Golden syrup

A question regularly asked is what is golden syrup? The following information is taken directly from Wikipedia.

Golden syrup or light treacle is a thick amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to honey and is often used as a substitute where honey is unavailable or prohibitively expensive.

It is not to be confused with amber corn syrup or amber refined sugar. Regular molasses, or dark treacle, has both a richer colour and a strong, distinctive flavour.

 A common brand used is Lyle Golden Syrup.

Sugar free Spinach muffins

Sugar free Spinach muffins

*** Dairy free, soya free, egg free and gluten free ***

Wet ingredients

1 tbsp milled flaxseed

3 tbsp hot water

1 avocado

1 apple (peeled and core removed)

Cup of Spinach

180ml/three quarters of a cup of milk (any milk will work)

100g dates

125m/half a cup flavourless oil (Sunflower oil, vegetable oil, rapeseed oil, corn oil)

Dry ingredients

225g/2 cups self raising flour (I use gluten free self raising flour)

1 tsp baking powder

Half tsp bicarbonate soda

Pinch of salt

1 tsp cinnamon

Method

  • Preheat oven to 160 degrees celcuis.
  • Add the water to the flaxseed and whisk with fork and set aside for 10 minutes.
  • Put at the wet ingredients into a blender and blend until smooth.
  • In a bowl, sieve all the dry ingredients together.
  • Add the wet ingredients to dry ingredients and fold in until fully mixed in.
  • Spoon into muffin cases.
  • Bake for 25 minutes.

These freeze well.

Great for a snack or putting into a lunchbox.

If you don’t have an avocado, you can swap with a banana

You can swap the apple for a carrot

Healthy sweet muffins

Healthy sugar free muffins

***Dairy free, egg free, gluten free, sugar free***

***Ingredients***

Wet ingredients:

  • 1 avocado
  • 2 carrots
  • 2 eating apples
  • 100ml sunflower oil (or any flavourless oil)
  • 100g dates

Dry ingredients

  • 220g self raising flour (I used gluten free flour)
  • 50g fine oats
  • 1 tsp baking powder
  • 1 tsp cinnamon

***Method***

  • Preheat oven to 180 degrees celcuis/350 degrees Fahrenheit
  • Put all the wet ingredients into a blender and mix well.
  • In another bowl, put all the other ingredients and mix.
  • Add the wet ingredients to the dry ingredients and fold together.
  • Put in muffin cases and bake for 20 minutes.

Alternatives

  • Instead of oats use millet flakes or buckwheat flakes or quinoa flakes.
  • Add 50g raisins
  • If not use gluten free flour then use wholemeal self raising flour
  • Add chopped nuts
  • Add 50g raspberries or strawberries or blueberries
  • Replace the apples with a grated carrot.

Vegetables and avocado muffins

*** Dairy free, soya free, egg free, gluten free, nut free ***

Healthy snack or lunch option

Ingredients

1 ripe avocado

1 carrot – grated

½ courgette – grated

160ml/¾ cup milk (I used rice milk)

80ml/¼ cup flavourless oil (sunflower oil, rapeseed, vegetable oil)

125ml golden syrup (or maple syrup or honey)

225g/1 cup plain gluten free flour

2 tsp baking powder

1 tsp baking soda

½ tsp xanthan gum (not required if using wheat flour)

pinch of salt

Method

  • Preheat the oven to 180 degrees
  • Put the avocado, carrot and courgette into a blender and puree.
  • Add the milk, syrup and oil. This is your wet ingredients.
  • In another bowl mix all the other ingredients together. Dry ingredients
  • Add the wet ingredients to the dry ingredient and fully combine.
  • Put in muffins cases and bake for 20 minutes

These freeze well so handy for snacks and lunchboxes

Alternatives

  • Add 50g raisins
  • Add 50g oat flakes or Buckwheat flakes or quinoa flakes or millet flakes
  • Replace 30g of the flour with cocoa powder.
  • Add a handful of spinach to blender
  • Use a banana instead of the avocado
  • If not gluten free then use wholemeal instead.
  • Add 30g flaxseed

Vegetable soup

Vegetable soup

**** Dairy free, soya free, gluten free ****

2 carrots

3 potatoes

1 parsnip

1 onion

2 cloves of garlic

1 stock cube

1 tablespoon of mixed herbs

400ml water

Method

  • Put all the ingredients in a saucepan, bring to the boil.
  • Simmer for 30/40 minutes (until all vegetables are soft)
  • Blend with hand blender.