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Pancakes for Breakfast

18 Feb

Recently I found some vegan chocolate & hazelnut spread, so I decided to make pancakes to put it on, then Jessie informed me that the spread was too sugary for the blog, so these pancakes don’t have the spread.

INGREDIENTS

2 cups flour
2 teaspoons baking powder
2 teaspoons egg replacer (or 1 banana)
2-3 cups water
1 teaspoon vanilla essence
a pinch of cinnamon

Margarine
Berries
Nuts (sliced or crushed)
Banana (sliced)
Agave

INSTRUCTIONS

Mix together the flour, baking powder, egg replacer (or banana), water, vanilla essence, and cinnamon. Depending on how you like your pancakes will determine how much water you add. 2 cups of water will produce thick pancakes, whereas adding 3 cups allows you to make thin pancakes.

Melt a knob of margarine in a flat bottomed frying pan on medium heat. Pour in enough batter to cover the base of the frying pan (depending on how thick you like your pancakes) – if you want really thin pancakes, use the edge of a spatula to spread out the batter – and fry until the bubbles on the top start to pop. Flip the pancake over and cook for a similar amount of time. Remove from pan, put on a plate in the oven, and repeat until you’re out of batter. You want to add a small amount of marg to the pan before each pancake.

Note: If you don’t have margarine, don’t try replace it with oil. This will result in the pancakes being rubbery and not very nice.

Cover the pancakes in berries, nuts, banana and drizzle some agave over the top. If you have some chocolate hazelnut spread like me, add that too, but if Jessie asks, you didn’t read that here!

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Donuts!

3 Feb

After three days of searching for a good donut recipe, getting frustrated and giving up every few hours, Jessie finally found me a good one. One might even say, a perfect one.

This recipe produces light, fluffy donuts, that are simply delicious to stick in your mouth.


INGREDIENTS

2 & 1/4 teaspoons yeast
1 teaspoon sugar
1/2 teaspoon salt
4 cups flour
1 & 1/4 cups water
1/4 cup oil

INSTRUCTIONS

I use a bread maker for all my doughs; it means I don’t have to knead the dough, but more importantly the bread maker is an expert at making dough rise. Either chuck all the ingredients in the bread maker and tell it to make you dough (I always leave dough in the bread maker for a half hour once it’s done, so it rises even more), or combine the ingredients in a bowl, knead for about 10 minutes, and leave in a warm place to rise for a few hours.

Roll the dough out to 1cm thickness. Using some form of round cutting shape (I use an upturned glass) cut the dough into circles, then using a smaller cutting shape (I use the lid of our vanilla essence) cut the middle out of each circle. You should be able to knead the remaining dough into a ball, and repeat this until you have lots of donuts and no dough left. Leave to rise for another 10 minutes or so.

Half full a pan with oil, and heat to 190ºC  (or use a deep fryer). If you’re like me and don’t have a thermometer that goes that high, you may have to play around with the temperature and practice on a few donuts to find the right heat. If the donuts brown on the outside without cooking the way through, then you need to turn it down a bit. Add a few donuts to the pan (as many as the pan will comfortably hold), and fry until the bottom is brown, then turn over and fry until the other side is brown also. Remove from the pan and shake any remaining oil off.

TOPPINGS

Sugar and Cinnamon – Mix 1 cup of sugar (less for lower sugar) with 1 tablespoon cinnamon in a bowl or bag. While the donuts are still warm, put them in the mix and shake until coated.

Chocolate – Melt equal parts vegan chocolate and the thick part of coconut cream from the tin. Once the donuts have cooled, dip in the chocolate mix. Leave to cool, and then dip again.

Nuts or coconut – Using shredded coconut, or crushed nuts. Dip the donuts in the above chocolate mix, then while it’s still wet, dip into the coconut or nuts.

Chocolate Cupcakes (with no refined sugar)

11 Jan

I promise I don’t exist solely off flour, but I do adore chocolate. As such I am forced to develop mechanisms by which to introduce chocolate to my mouth.

These are quick, easy and as the title implies, require no refined sugar.

INGREDIENTS

4 bananas, mashed
1/4 cup oil
2 teaspoons vanilla
1/3 cup cocoa
2 handfuls sultanas
2 cups flour
1 & 1/2 teaspoons baking powder
1 teaspoon baking soda
1/3 cup apple or orange juice

INSTRUCTIONS

Mash bananas, mix in oil, add vanilla and blend. Then add sultanas and cocoa. Mix again before stirring in flour, baking powder, baking soda and finally orange juice. Bake cupcakes in cases or muffin tin. Eat plain or top with something sweet, such as fresh raspberry coulis, banana icecream or pure fruit sorbet.