Preparation Time 10 MinutesCooking Time 45 Minutes10 Servings Dairy-free, Vegan, Vegetarian The thing I have against most commercial granola is that they come loaded normally with refined sugar. They are often advertised as this healthy, wholesome and natural breakfast cereal. I prefer to make my own, sweetened with organic maple syrup and packed with healthy... Continue Reading →
This is an update of a blog I wrote a while ago, the reason being more egg replacements are now available on our supermarket shelves. It is amazing how many products are available now on top of the natural ones we can use. See below for some new items. Before I became vegan I was... Continue Reading →
Hi everyone and I hope you have recovered from the festive season. Mine went downhill the Saturday before Christmas when I split my big toe wide open when I fell and then on Christmas Eve I went down with pneumonia. After that and a cortisone injection I am on the road to recovery and now... Continue Reading →
I love a biscuit or a cookie, although I am not easy to please. I am not a fan of soft biscuits or ones that are hard. These hit the spot. CrispySoft centreDeliciousMoreishPerfect for dunkingChewy Everyone that tasted them loved them. There are so many varieties of vegan/gluten-free biscuits but I probably have a few... Continue Reading →
Two of my favourite ingredients to work with are pesto and tofu, mainly because there are so many ways to use both and I love the taste. In my mind the best way to prepare tofu is to freeze it beforehand, it changes the texture of tofu completely. If you are planning to marinate it,... Continue Reading →
To me, there is more to gluten-free baking and buying a bag of flour. Having a natural baking curiosity, I sought out other available natural gluten-free flours, there are quite a few on offer. It is finding the right flour for the right job. Each flour serves a purpose, such as BindingTextureTasteLeavening Once they are... Continue Reading →
Gluten-free bread, let's face it has a bad rap. I must admit a lot of them deserves it. There are some though that deserve a medal. I have looked at the ingredients on the pack to see if I could replicate the recipe, all to no avail though. I have achieved a few great recipes,... Continue Reading →
Lovely Christmas treat
- Preparation Time 3-24 hours
- Cooking Time 25 minutes
Vegan, vegetarian and gluten-free
It has been a long-standing tradition in our house for me to bake stollen. This traditional German Dresden bread is packed full of plump dried fruit, spices, nuts, alcohol, and citrus zest at Christmas time.
My sons, friends, and family adore them. On occasions baking as many as 25 loaves. Not for me though because of my dislike for marzipan.
In the past few years, I have made them vegan but never gluten-free because I did not see the need until my blog started gaining interest. I wanted to make a gluten-free one for those who love them and are coeliac or have a wheat allergy.
I have made this with my flour mix but I intend to try it with Dove Farms plain flour.
- Packed with fruit
- Flavoured with almonds
It is delicious…
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You gotta make these.
- Preparation Time
- Baking Time 20 Minutes
- Makes 12
Vegan, vegetarian, gluten-free, dairy-free and egg-free
There are two things that I could happily eat by the spoonful straight from a jar. One is peanut butter and the other is chocolate & hazelnut spread. Mind you wanting to and doing so is another matter. It does contain great deal of restraint.
Being that Nutella is not vegan, I was so relieved that after I became vegan my delicious nutty choc spread was not off the menu. There are quite a few brands available now.
These Nutella style cupcakes are an absolute dream and certainly hit any sweet tooth. Chocolate and hazelnuts are a bakers match made in heaven, they belong together. These beauties will not disappoint.
- Simple to make
These lovely cupcakes are as light and fluffy as any I used to make with eggs in…
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- Makes 9-12 rolls
- Preparation Time 15 Minutes
- Cooking Time 25-30 Minutes
I love a cinnamon roll, or I did until I began having a problem with wheat 10 years ago. Usually made with a sweet enriched dough using bread flour.
Experimenting with scones a few weeks back, I had a flash of inspiration, a real light bulb moment. The outcome was these gorgeous cinnamon buns/rolls.
- Flavour packed
I would would put these up against any wheat-based ones. Using a yeast free dough it is such a simple dough to make up and handle.
These have been made in both the usual plain flour and a gluten-free versions (see notes*). Both non GF and non-vegan friends and family, did not notice the difference . Both were loved and devoured super quick.
Along with the usual cinnamon, I have added apple sauce which is the perfect partner…
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What is Baharat? Baharat spice is a staple spice used in Eastern Mediterranean its name is Arabic for spice For me, It is a spice that reminds me of Autumn. It is The weather starts to get cooler and the leaves turn a golden amber. Out of hibernation comes my slow cooker, I start to... Continue Reading →
One of my favorite flavours. These are great in a bread roll.
- Preparation 40 Minutes
- Cooking Time 5 Minutes
- Makes 12-16
One of my favourite snacks or quick lunch fixes is falafels, this is funny as until I went vegan my lip curled at the thought of them. Anything containing chickpeas to me sounded horrendous. A year later I am now a complete convert, and they have become a huge part of my diet.
For me, these flavour packed crispy nuggets wrapped in a warm pitta blanket, with a crisp and lashing of humus is food heaven. Other times I like them freshly cooked and drizzled with some Tahini dressing, accompanied by a crunchy salad and greens.
I do prefer my falafels cooked from dried chickpeas but there are times when the need is there but the freezer is bare. This is where tinned chickpeas are great. We don’t always have 12 hours to soak the dry version or even remember…
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Love these. Fantastic weekend brekkie
- Serves 4
- Preparation Time 10 Minutes
- Cooking Time 5 Minutes
Vegan, Egg free, Vegetarian, Dairy-free, and easily made gluten-free
To Britain and America, pancakes are a whole different thing. Here ours are more like a crepe. These are the thicker American style pancakes, served in a stack and drizzled with golden or maple syrup. Layered with gorgeous soft fruits.
Coming down to breakfast to a pile of these beauties is a sure way to put a smile on the families faces.
What makes these pancakes so deliciously fluffy? Well, that would be the addition of the baking powder, this gives a lovely rise to them and creates pockets of air. No eggs or dairy required here.
I made these using a good quality gluten-free plain flour, if you have no problem with gluten then just use regular plain flour.
Do not leave out sifting the flour…
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Great for brunch
- Preparation Time 10 Minutes
- Cooking Time 35 Minutes
- Makes 8-10
I love sides and I especially love sides that make good brunch dishes. I have never liked the uniformly shaped frozen hash browns that you can buy. For me hash browns should be more than just potato, they should be made from an interesting array of vegetables that you have available. As long as they all work in harmony, then that is the main thing. I call these my loaded hash browns because they are well and truly loaded.
These are great in a vegan brunch with roasted tomatoes, baked beans, mushrooms and maybe some sausages. A couple on their own are great too, dipped in bbq or maybe sweet chilli sauce or even topped with lovely ripe avocados and sriracha sauce. Whatever way you have them, they are quick to prepare and so tasty
They freeze well too, just…
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Ahhh the taste of mocha, how would I describe it? Well to me it means coffee + chocolate all rolled into a delicious flavour. These started as an idea for coffee cupcakes, they then morphed into an idea for using a mochaccino flavour instead. I am not a fan of coffee cake but I adore... Continue Reading →
Cook of the day
Spaghetti Bolognese is a firm favourite in most households or families all over the UK and even further afield. A go-to dinner where the recipe has been passed down from family or perfected from the constant cooking. I had used the same recipe when cooking a meat-based sauce for many years and at many family dinners.
I wanted the same deep, hearty and tomato-based richness with a vegan sauce too, I didn’t want it compromised in either texture or flavour.
This is not a quick recipe but one for when you have a lazy day in the kitchen. It is however well worth one to make or to give it a try.
This recipe is perfect for batch cooking. It freezes so well.
There are a few changes you can make if you prefer to
- Replace some of the stock with a vegan red wine
- If no dried mushrooms then…
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- Preparation Time 15 Minutes
- Baking Time 20-25 Minutes
- Makes 18 cupcakes
Vegan, vegetarian, gluten-free, nut-free
If you are looking for a cupcake bursting with that zingy lemon flavour, then look no further.
- Super moist
- Light & fluffy
- Deliciously lemony
Once filled with the curd and topped with a swirl of buttercream are so delicious and with the right amount of mouth-watering tang. These are a great tea-time treat. They are made in just one bowl so super easy.
This is the recipe for my homemade vegan lemon curd.
- If you have a cupcake filler nozzle, then you do not need to remove and on the cake. With them you can pipe straight into the cake.
How long will these keep?
These will keep for 5-6 days in an airtight container in the fridge. If you want to freeze them, it is best to do so as plain…
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Serves 10Preparation Time 10 MinutesCooking Time 40-45 MinutesApproximately 370 calories per serving Vegan, vegetarian, egg-free and milk-free In our house Cherry Bakewell is such a favourite flavour. Over the years I have made many Bakewell related goodies such as tarts, Victoria sponge, hot cross buns, ice cream, and cake. They were always winners and are... Continue Reading →
Preparation Time 20 Minutes plus 30 Minutes for chilling pastryBaking Time 25 MinutesMakes 4 Vegan, gluten-free, vegetarian, nut-free and dairy-free There are sometimes for me, that I crave a pasty. Living here in the Westcountry we are known for our delicious pasties. It is that crispy pastry crust filled with a perfectly seasoned soft hot... Continue Reading →
- Preparation Time 30 Minutes
- Cooking Time20-25 Minutes
- Serves 4
Vegetarian, Vegan, Gluten-free, Nut-free
This is a lovely light lunch and delicious with a fresh green salad, after the excess of the festive season, this feels so nice.
This works for me, as it is very east to as I play around with the flavours and the range of vegetables that could be used to create different flavours profiles. Great to wrap up and take to an outdoor gathering or served at a buffet cold. It provides me with a lovely pastry tart that works in replacement of my usual Quiche.
Other vegetables that work well in this are courgette, different colour beetroots or aubergine.
Nothing beats some gorgeous fresh vegetables, especially when that vegetable is in season.
The tomato for me even surpasses the great British strawberry in its sweetness
Every year in the greenhouse I grow a few different…
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Makes 14Preparation Time 10 MinutesBasking Time 20 Minutes Vegan, gluten-free, egg-free and vegetarian The combination of banana and peanut butter, in my opinion, is a top flavour combination. As a young child peanut butter and banana sandwiches on sliced white bread was my favourite snack It is one I still return to now at the... Continue Reading →
Preparation Time 15 MinutesCooking Time 25 MinutesServes 6 Dairy-free, gluten-free, vegan and vegetarian As much as I love the classic basil or herb based pestos there is always room to change it up and incorporate some different flavours. I fell in love with this pesto as soon as I made it. This beautiful vibrant red... Continue Reading →
Serves 4Preparation Time 25 MinutesCooking Time 30 Minutes Vegan, vegetarian, gluten-free and dairy-free I have been cooking plaits before my children were born, over 38 years ago. Every Christmas, buffet, party or family gathering, that's a lot of plaits. Back then they were neither vegan nor gluten-free, although a lot were vegetarian. My favourite has... Continue Reading →