Because yesterday just really felt like a muffin baking day.
Makes: 12 muffins
1 1/2 cups self raising flour
1/2 cup wholemeal flour
Pinch of salt
1 1/2 tsp cinnamon
1/2 cup brown sugar
1 cup apple sauce
1/3 cup coconut oil
100ml water
1 cup desiccated coconut
1. Preheat the oven to 180 degrees C and grease your muffin tin - I used coconut oil for this. In a large bowl, combine flours, salt, cinnamon, and sugar.
2. Add apple sauce, coconut oil, and water, and mix until well combined. Stir in desiccated coconut until even distributed.
3. Spoon into muffin tins and bake for 20-15 minutes, until the centre is springy. Cool in tin for 10 minutes before transferring to a wire rack.
Happy eating! :)
Greetings one and all! I have not posted for quite a while as I have been working on a research project. However, I now find myself with a couple of hours free and so I thought I'd make up for my absence by posting an amazing chocolate cheesecake recipe slightly adapted from Colleen Patrick-Goudreau's fabulous and never-fail cookbook - The Joy of Vegan Baking.
Makes one 23cm cheesecake
For the filling
Egg replacer made up to the equivalent of 4 eggs
1/2 cup water
1 cup vegan 'milk' chocolate chips (I use Sweet William brand)
690g soy cream cheese (at room temperature)
3/4 cup sugar
1/2 tsp vanilla extract
For the base
1 cup crushed vegan cookies (I use Ogran Outback Animals Chocolate Biscuits which I get from Coles/Woolworths and use a food processor to crumble them)
1/4 cup Nuttelex, melted
1. Preheat the oven to 180 degrees C and lightly oil a springform cake tin.
2. In a bowl, mix together the cookie crumbs and melted Nuttelex until will blended. Firmly press mixture into the bottom of the cake tin. Set aside.
3. Using a food processor, whip the egg replacer and the water together until it's thick and creamy. Set aside.
4. In a large bowl and using an electric mixer on medium speed, beat together the cream cheese, sugar, and egg replacer mixture until smooth and fluffy, scraping down the sides of the bowl as needed.
5. Melt the chocolate chips either in the microwave or using a bain-marie. Add melted chocolate and vanilla extract to the cream cheese mixture and blend thoroughly.
6. Pour mixture into the springform tin with prepared crust and bake for 60 minutes. Remove from the oven and cool completely. Transfer to a serving plate, cover with cling-wrap, and chill in refrigerator for at least 2 hours, though preferably overnight.
7. Eat, and eat, and eat that absolutely delicious cake!
Happy eating! :)
Having trouble getting little ones to eat food that's good for them? Or maybe it's your own mouth you're wanting to trick. Either way, these chocolate muffins are yummy AND good for you! Perfect for lunch or a snack.
Makes 12
1 1/2 cups self raising flour
1 1/2 cups wheat bran (not flakes or pellets, just regular bran)
1 tbsp cocoa
1 1/2 tsp bi-carb soda
1 tbsp brown sugar
3/4 cup vegetable oil
2 cups water
2 tbsp white vinegar
1 tbsp soy milk
1 cup prunes
1. Preheat the oven to 190 degrees C and grease a 12 hole muffin tray with a little vegetable oil.
2. In a large bowl, mix together flour, bran, cocoa, bi-carb, and sugar until thoroughly combined.
3. Make a well in the centre of the dry ingredients and add the vegetable oil, vinegar, soy milk, and 1 1/2 cups of the water. Mix until just combined.
4. In a food processor, process the prunes and the remaining 1/2 cup of water until smooth. Add to the bowl and fold in.
5. Spoon mixture into muffin tray and bake for 20 minutes or until a toothpick comes out clean, but with a few crumbs still clinging to it.
6. Leave to cool in the tray for 10 minutes, then remove and cool completely on an airing rack.
Happy eating! :)
I made this cake for Jeff's birthday this year and, as Portal so aptly put it, it was so delicious and moist. This recipe comes from Colleen Patrick-Goudreau's excellent recipe book, The Joy of Vegan Baking. Her recipe for the accompanying frosting can be found here.
Makes one 23cm cake or 8 cupcakes
1 1/2 cups plain flour
3/4 cup sugar
1/2 tsp salt
1 tsp bi-carb
1/4 cup cocoa powder
1 1/2 tsp vanilla extract
1/3 cup canola oil
1 tbsp white vinegar
1 cup water
1. Preheat oven to 180 degrees C and lightly oil cake tin.
2. Mix flour, sugar, salt, bi-carb, and cocoa in a bowl until thoroughly combined.
3. Create a well in the centre of the dry ingredients and add the vanilla, oil, vinegar, and water. Mix until just combined.
4. Pour into cake tin and bake for 30 minutes (15 minutes for cupcakes) or until a toothpick inserted into the middle comes out clean.
5. Cool completely before frosting.
Happy eating! :)
I made this chocolate frosting for Jeff's birthday cake this year and it was amazing. The recipe comes from Colleen Patrick-Goudreau's The Joy of Vegan Baking, and says that it will make enough for a 23cm cake or 8 cupcakes. Well, Colleen must absolutely PILE on the frosting because I ended up with a hell of a lot! However, it does say that you can store the frosting in the fridge for up to 2 weeks, just re-whip it before using it. So if you have lots birthdays coming up, that could be very handy.
1/2 cup Nuttelex
3 cups icing sugar, sifted
1/3 cup cocoa powder, sifted
1 tsp vanilla extract
3-4 tbsp soy milk, or more as needed
1. With an electric hand mixer (and trust me, you WILL need one!), cream the butter until smooth.
2. With the mixer on low speed, add the icing sugar and cream for about 2 minutes.
3. Add the cocoa, vanilla, and milk. Once the ingredients are all fairly well combined, turn the mixer to high speed. Beat on high speed until the frosting is light and fluffy, about 3 minutes. Add 1-2 tbsp milk if it's too dry.
Happy eating! :)
