Apple-Oat Dessert Cake (Vegan!)

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Just a quick wee recipe to get you through the week! If it is fall/autumn in your area of the world, then these apples will be a hit, I’m sure πŸ™‚ Plus it’s all one bowl! In half an hour, you can have morning or afternoon tea on the table. I had mine with some leftover caramel sauce (use coconut cream instead of cream if you are making vegan caramel sauce).

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Have a good week everyone! πŸ˜€
Vegan Apple Dessert Cake
Ingredients:
250g wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp ginger
100g brown sugar
210g apple, chopped
1 Tbsp white vinegar
1/4 cup oil
1 cup water
1 Tbsp oats to top

Instructions:
Preheat the oven to 180 degrees celsius and line a 20cm square baking tin.

In a large bowl, mix in the flour, baking powder and baking soda, ginger and sugar, followed by the apples. Make a well in he middle and mix in the vinegar, oil and water until all combined. Pour into the tin and top with some oats, Bake for 20 minutes, until a skewer comes out with only a few crumbs.

Cut and enjoy!

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Vegan Lemon-Banana Cupcakes


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As promised, more cupcakes! These ones are even vegan πŸ™‚ (Although if you want to put butter in your buttercream, then you do that, you are in charge here). The cupcakes themselves only take a few minutes to get into the oven, and are one bowl too.


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They are quite tropical, and if you want to make them more of a winter after-noon tea fix, then maybe take out the lemon in the cake and add some cocoa instead of zest and juice in the frosting. I’d recommend these if you are, or are baking with, someone who is quite new to all this mixing and measuring and pouring stuff. And if you are a beginner, welcome to the wonderful world of baking, please make yourself quite at home πŸ™‚

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Banana and Lemon Cupcakes with Lemon Frosting
Ingredients:
Banana and Lemon Cupcakes
1.5 cups flour
1 tsp baking soda
2/3 cup any sugar
Juice of 1.5 lemons
1 Tbsp white vinegar
2 mashed bananas
1/3 cup oil
About 3/4 cup water
Frosting:
3 TbspΒ vegan spread/butter alternative
1 tsp lemon zest
1 tsp lemon juice
1&1/3 cups icing sugar
1-2 tsp milk
To decorate:
Banana chips
Coconut shavings

Instructions:
Preheat the oven to 180 degrees celsius and line a cupcake tin with patty cases.

In a large bowl, mix together the flour, baking soda and sugar. Make a well in the centre, pour in the lemon juice, vinegar, mashed bananas and oil. Pour over half the water and mix well, adding the rest of the water a bit at a time until you have quite a runny batter (don’t worry if you aren’t 100% sure about the consistency!).

Pour into the patty cases and bake for about 20 minutes, until a skewer comes out clean when inserted. Cool on a wire rack.

For the frosting, soften the butter/spread and mix with the lemon zest, lemon juice and icing sugar until thick and fluffy. This will probably take a few minutes. Add the milk if the frosting is getting a little too thick to mix.

Spoon into a piping bag and pipe swirls onto each of the cupcakes (I didn’t do very generous, rich ones, just enough to make them look pretty πŸ™‚ ) or spread the icing on with a knife; up to you!

Decorate each one with a banana chip and some coconut shavings if desired.

Makes 12, and tastes just as delicious the next day (some even say better…..)

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Have a good week everyone!

Toasted Oat and Cinnamon Waffles

 

 

 

 

What is it about oats and cinnamon? Porridge, oat and raisin cookies (I used to work at Subway and was very pleased when I saw the amount of cinnamon in their cookies), and now waffles!
I may be an addict. Do you have any favourite spices or condiments that you seem to add to everything? Please comment if you do, I’d actually be very curious to know!

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As you can see from above, these waffles were devoured a midst a morning of chaos and football comings and goings; my brother had honey and chocolate chips on his waffles; I forgot to mention that this is an excellent topping too. They’re a one-bowl recipe so go nuts!

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Enjoy everyone, and have a good week πŸ™‚

Toasted Oat Cinnamon Waffles
Ingredients:
1/2 cup rolled oats
2 tsp cinnamon
2 Tbsp brown sugar
2&1/2 tsp baking powder
1&1/2 cups flour
1&1/3 cups milk, approx
2 eggs
1/3 cup oil
To Serve:
Blueberries (fresh or defrosted) or other berries
Yogurt
Chopped nuts

Instructions:
Over low heat, in a pan, toast the oats until golden. Cool. In a big bowl, mix the oats, cinnamon, brown sugar, baking power and flour. In another bowl, mix the milk, eggs and oil. Pour the wet ingredients into the dry and mix until well combined. Done! Heat up the waffle iron and get cooking!

Makes about 10. You can leave the mixture in the fridge for about 24 hours.

Chocolate Crunchies Disguised as Afghan Biscuits

Haha my grandfather goes crazy over these biscuits πŸ™‚ The reason they aren’t true afghans is because I didn’t use a method where you cream the butter and sugar first, I did a melt and mix one. Plus, I didn’t have any cornflakes :O So I had to use some crushed up weetbix. Anyway, they taste good!

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If you don’t feel like icing them, they work just as well ‘nude’ πŸ™‚

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Usually when rolling afghans I get itchy hands because of the cornflakes (does that happen to anyone else?) but thankfully this time I was spared. These are a kiwi classic and a super easy tin-filler cookie πŸ™‚

Chocolate Crunchies/Afghan Biscuits
Ingredients:
Cookies:
100g butter
1/2 cup white sugar
2-3 Tbsp cocoa
1 egg
1/2 tsp baking powder
3/4 cup four
1&1/2 cups crushed weetbix (or cornflakes!) (plus extra to roll in)
Icing+Topping (To make them into afghans):
1/2 cup icing sugar
1 Tbsp cocoa
1 Tbsp butter
Hot water
Walnut pieces

Instructions:
Preheat the oven to 180 degrees Celsius and line a cookie tray.

Melt the butter with the sugar and cocoa (don’t let it get too hot though, go for just melted). Remove from heat and mix in the egg, followed by the baking powder and then the flour. Fold in the crushed weetbix/cornflakes.

Roll tablespoonful-sized balls of the dough and roll in some extraΒ crushed weetbix/cornflakes. Place on the baking tray and flatten with a fork. Bake for 20 minutes, until firm and the cookies move when nudged.

Cool on a wire rack to cool.

To make the icing, mix together the icing sugar and cocoa, then put the butter and bit of hot water in a well in the centre. Mix to melt the butter, you may need to put it in the microwave for about 10 seconds on high to get the butter melted depending on room temp etc). Add a bit more water to make the consistency a bit thinner if you need, it should be smooth and thin enough to spread πŸ™‚ Ice the tops of the cookies and place a walnut piece on top. Leave to set and store in an airtight container.

Makes 20, lasts for about 3 days!

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Have a good day!

Sami xx

Vegan Cakey Banana Brownies

 

 

Just something simple and satisfying for the weekend, which can be whipped up in a moment! Plus they are vegan, so they are good for your soul and the environment…… πŸ˜‰

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You could easily add some fresh or frozen berries into the mixture, or opt out of the orange juice. I just used that to add an extra layer of flavour and to make them a little less rich. Just use some milk or water instead.

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Vegan Cakey Banana Brownies
Ingredients:
3 Tbsp neutral oil
7 Tbsp orange juice
1 Tbsp white vinegar
2 bananas, mashed
3/4 tsp baking soda
2 Tbsp cocoa
1/2 cup sugar
1&1/2 cups flour
Splash of water
Handful of Dark Chocolate Chips/Drops

Instructions:
Preheat the oven to 180 degrees Celsius and line a 20x20cm cake tin.

In a large bowl, mix together the oil, orange juice, vinegar and banana together until combined. Add the baking soda, cocoa and sugar and mix again. Sift the flour on top and fold in gently until combined. If the mixture seems a little thick, then add a splash of water. Pour into the cake tin and sprinkle the chocolate chips on top.

Bake for 45 minutes until the brownies spring back when lightly touched and a skewer comes out clean when inserted. Cool slightly and enjoy warm or cool!

Makes about 16, lasts nicely for 4 days.

Delicious πŸ˜€

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Happy Baking!
Sami xxx