Vegan plain scones

*** #dairyfree #soyafree #eggfree #nutfree #peanutfree #glutenfree #vegan ****

Ingredients

220g gluten free plain flour

2 teaspoons baking powder

1 teaspoons bicarbonate soda

half teaspoon xanthan gum

half teaspoon salt

50g sugar

50g dairy free butter

1 tablespoon of milled flaxseed mixed 50ml of warm water

130ml dairy free milk (rice milk is best for baking)

1 teaspoon of mixed spices (optional)

Method

Preheat the oven to 180 degrees celsius
Add the milled flaxseed to the warm water, whisk with fork and set aside for at least 10 minutes
Sieve the flour, baking soda, bicarbonate soda and xanthan gum together, add the salt and sugar and mix will.
Add the butter and rub in until it resembles bread crumbs.
Add milk to milled flaxseed mix and whisk together. Slowly add this to the mix. If it doesn’t come together, add a small amount of additional water. Be careful not to add too much water.
Rolled out on floured surface and cut as required.
Bake in oven for approximately 18 minutes. They should be golden brown and firm to touch.

Alternatives

Add 50g of raisins/other dried fruit/dairy free chocolate chips after the butter is rubbed in.
Add 50g of fresh raspberries/strawberries chopped after the butter is rubbed in.
Add 2 tablespoons of pureed apple but reduce the milk by 30ml.

Cookie bites

*** #dairyfree #eggfree #soyafree #nutfree #peanutfree #glutenfree ***

Ingredients

170g plain flour

30g cornflour

2 teaspoons baking powder

Pinch of salt

120g dairy free soft butter

70g brown sugar

30g powdered sugar (icing sugar)

2 tablespoon maple syrup

1 teaspoon vanilla essence

Method

Preheat oven to 180 degree Celsius
Mix all ingredients together. Make sure it well combined
Role in balls, lay out on greaseproof paper and flatten with back of teaspoon.
Bake in over for 8 to 10 minutes. Do not over bake.

Alternative

Replace 30g of flour with 30g of cocoa powder
Add 50g of dairy free chocolate chips.
Replace 50g of the butter with 50g nut butter.

Vegan lemon loaf

*** Simple lemon loaf ***

Dairy free, egg free and gluten free

Ingredients

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

1 tsp baking powder

125g sugar

60ml sunflower oil

150ml milk (any alternative milk)

20ml golden syrup

50ml lemon juice

1 tsp cider vinegar

Half teaspoon vanilla essence

Method

• Preheat oven to 170 degrees Celsius

• Sieve flour and baking soda together. Add the sugar and mix together.

• In another bowl whisk the milk, oil, vanilla, lemon juice, syrup and cider vinegar together. (this is really important)

• Add the liquid to dry ingredients and fold in but take care not to over mix. Put in loaf tin immediately and get it into the oven as quick as possible .

• Bake at 170 degrees celsius for 45/50 minutes.

Vegan Strawberry Cheese Cake

*** Dairy free, soya free, egg free and can easily be made gluten free ***

Ingredients

One can of coconut milk

2 tbsp icing sugar

135g block of jelly/jello (strawberry flavour if you want it to be strawberry flavoured)

200ml water

250g biscuits (I used digestive biscuits)

100g dairy free butter

Method

Store can of coconut milk in fridge over night. This will allow the cream to rise to the top.
Crush biscuits in blender. Melt the butter and add to the crushed biscuits. Place crush biscuits in bottom of cake dish and set a side to set .
With 200ml of boiling water, melt the jelly and leave a side to cool down fully.
Using only the cream of the coconut milk (not the water), whisk with the sugar.
Add the melted jelly to the coconut cream and mix well.
Spread across top of crushed biscuits. Place in fridge overnight to set.
Decorate as required.

Alternatives:

Use gluten free biscuits in base.
Any flavour of jelly will work.
Use 2 cans of coconut milk and 2 blocks of jelly to make top thicker.

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

*** 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

*** 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.