Tag Archives: baking

Salted Pistachio Rose Cookies

Here in the UK, we’ve been experiencing an Indian summer. Blue skies, sunshine, warmth, walking around in short sleeves… I’ve been enjoying it for sure. And so has the garden. Typically winding down for Winter this month, gardens have suddenly burst into colour again. June roses are back in full bloom. I’ve never known this happen before.

Pink Rose

Seeing the roses out in bloom again has been the inspiration for my latest experiments in the kitchen. Continue reading

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My “Go-to” Chocolate Cupcake Recipe. Dairy Free. Egg Free. Vegan.

Today I’m sharing my “go-to” recipe for chocolate cupcakes. This recipe has never left me down. My oven can be really temperamental when it comes to cake baking, but these cupcakes always turn out perfectly. They’re light, fluffy and deliciously moist.

Chocolate Cupcake

I’ve made them numerous times for fundraisers and they always sell in a flash. None of the children at our local school are vegan, but they choose these cupcakes simply because they love them. It also makes me happy to know that the children with dairy allergies are able to join in.  I often spot their mums making a beeline for me as I step through the school gate with my cake tin.

Next Friday is the annual Macmillan coffee morning here in the UK, which has now gained the status of the World’s Biggest Coffee Morning. Last year, the event raised a wopping £25 million for people affected by cancer.

Macmillan Coffee Morning 2015 Continue reading

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Raspberry Muffins with Streusel Topping. Dairy Free. Egg Free. Vegan

I love this time of year when the British hedgerows and allotments are laden with berries. Whenever I’m out on a run along the river and canal paths, I can never resist pausing to grab a handful of blackberries. If you see someone running round Bath with purple stained hands, that’ll be me!

In today’ post, I’m sharing a recipe that showcases another glorious summer fruit – the raspberry

Raspberries Continue reading

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Orange Spiced Oatmeal Raisin Cookies. Dairy Free. Vegan.

Orange Spiced Oatmeal Raisin Cookies

Each month, I eagerly anticipate the delivery of The Vegan Kind subscription box. I love the diversity of products included in the boxes. There’s usually a sweet treat (this month we were spoilt with two high quality chocolate treats), a savoury snack, as well as a fab new vegan beauty, toiletry or cleaning product.

In addition to these goodies, I always get very excited when I see ingredients in a box. My brain immediately starts whizzing with new recipe ideas and I can’t wait to get in the kitchen and start creating.

TVK18

This month we received a package of Coconom ginger coconut sugar. I’ve mentioned in previous posts how much I love coconut sugar and though I use it all the time, I’d never tried this particular sugar before. It’s infused with real ginger and tastes amazing! My family are huge ginger fans so this product was spot on for us.

Coconom Coconut Sugar

As soon as I spied the sugar, a recipe sprung to mind that I knew it would be perfect for – Spiced Oatmeal Raisin Cookies. I often make these cookies as they’re a family favourite, but this week I decided to add an extra dimension of flavour by adding in some orange zest. Not only did they taste delicious, but they smelt wonderful too. As they baked, the kitchen was filled with the most beautiful orange aroma.

Orange Spiced Oatmeal Raisin Cookies

These cookies got a big thumbs up from the family and my Tuesday night study class. I’ve already baked four batches this week and I’ve still got plenty of ginger coconut sugar left for more recipe experimenting. Next up, I’ve got my eye on The Vegan Cookie Fairy’s Banana Ginger Butterscotch Muffin recipe (featured on the TVK recipe card). They sound really yummy!

Products used in this recipe
Tesco Organic Rapeseed Oil, Organic Oranges, Chapatti Flour
Coconom Coconut Sugar
Steenburgs Organic Fairtrade Vanilla Extract
Mornflake Superfast Oats
Crazy Jack Organic Raisins

Gluten-Free Trial
So far, I’ve had one attempt at a gluten-free version of this cookie. I subbed the wheat flour with oat flour and added 1/2 TBSP ground flaxseed to the wet ingredients. Sadly I found them a bit too dry and ‘claggy’, so I’ll need to try a different GF flour. Lil’ L and M didn’t mind them so much though. They scoffed the lot.

Orange Spiced Oatmeal Raisin Cookies

Did you get this month’s TVK box? If so, I’d love to hear what you thought of it. What was your favourite product? Impossible for me to choose a favourite this month as I loved it all!

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Pecan Topped Banana Bread (Dairy-free, Egg-free, Vegan)

Hi everyone! I hope you all had a great Easter. I’ve finally plugged back in after my extended break. It did me the world of good to have some time out but I missed you guys! Thank you so much to everyone that’s emailed or left me feedback on the blog about recipes you’ve tried these past few weeks. You guys have made me smile so much!

To kickstart my return, I thought I’d share one of my all-time favourite baked treats…

Pecan Topped Banana Bread

For banana bread, you want to use very ripe bananas – the blacker the better. So, if you’ve got some bananas languishing in the fruit bowl, this recipe is a great way to use them up.

Since banana bread can be a bit plain looking, I like to dress up our loaves by adding toppings or extra ingredients into the batter. In this loaf, I’ve sprinkled a handful of pecans on top which impart a delicious flavour and crunchiness when baked.

Pecan Topped Banana Bread

In the centre, I’ve added some chopped dates for a touch of caramel-like sweetness. If you wish, you could sub some of the dates for chopped nuts in the batter. Pecans or walnuts work especially well.

Pecan Topped Banana Bread

Since Lil’ L is currently at primary school (where nuts are banned), I tend to leave the nuts out of the banana bread batter so that he can take a slice in his lunchbox. I simply slice off the pecan top and he eats it when he gets home from school :o)

 

Have a lovely weekend everyone

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