Categories
Baking Egg Free Recipes Sweet

Cinnamon Pinwheel Date Scones

Makes around 18 scones / wheels.

Developed from here.

Ingredients:

Dough
  • 2 Cups Plain Flour
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 2 Tablespoons white sugar
  • 60g Butter (straight from the fridge)
  • ¾ Cup of Milk
  • 60-100g dates, finely chopped.
Filling
  • 70g Butter
  • ⅓ Cup Soft Brown Sugar
  • 1 Tablespoon Cinnamon
Glaze (Optional)
  • 1/2  Cup Icing Sugar
  • 1-2 Tablespoons Water

Method

  • Preheat Oven to 200C
  • Prepare squares of baking paper (around 8x8cm) , to line a muffins tray.
  • Sift flour, baking powder, salt and sugar into a medium bowl.
  • Add cold butter that’s been cut into smallish pieces.
  • Using your fingers, or a pastry cutter (looks large a large knuckle duster), rub the butter into the flour mixture until it resembles coarse breadcrumbs and no large bits of butter are there.
  • Add almost all the milk at once, keeping a little aside in case. It should be soft and sticky, if a little dry looking add the remaining milk, stir in quickly, but be careful not to overstir
  • Add the finely chopped dates, and mix in.
  • Tip the dough onto a floured board or bench. Knead and fold 8 – 10 times, sprinkling flour as required.
  • Then roll out to a square about 30 x 30cm, trying to keep the edges as even as possible.

Filling

  • Melt butter in a small bowl (or microwave)
  • Add to this the soft brown sugar and cinnamon and mix well.
  • Using a spoon or knife spread the butter & sugar mixture over the dough, up to the edges.
  • Roll carefully and tightly, and seal the edge with a little of the left over filling mixture.
  • Using a sharp knife slice the pinwheels between 1-2 cm thick and place in the middle of each square of parchment paper, and then place each within each muffin tray well.
  • Bake for 12-15 minutes until golden brown and remove from the oven.
  • While cooking prepare the glaze.

Glaze (optional)

  • In a medium bowl or mixing jug, add the icing sugar
  • Add water a small amount at a time stirring well until you have a smooth but drizzle-able consistency.
  • Once the scones are removed from the oven, using a dessert spoon drizzle the glaze over the pinwheels.
  • Serve still slightly warm.

 

Categories
Baking Egg Free Gluten Free Recipes Sweet Vegan

Vegan Gluten Free Belgian Waffles

Quick Background Story

I historically plan baking ingredients that don’t need to be freshly purchased, and can be stored comparatively long term.

These are a few variations of the ingredients.  I’m still fine tuning options, trying to bring the price down per waffle, whilst keeping it simple to access the ingredients, and taking out as many common allergens as I can.

This was all instigated after ‘The Little Waffle Shop’ in Wellington, didn’t carry a vegan waffle mix. Their gluten free mix contains egg, and apparently the chef’s are too busy to work out a new recipe for the comparative low demand at present (possibly because of the egg reducing demand). So I figured if I did the work for them, it could be switched over more easily for my own convenience. I also have friends who are both vegan and celiac (gluten free), so I wanted to make a delicious mix that was accessible for them too. The waffle shop hasn’t taken on the recipe yet, but hopefully they will one day, for those lazy times when I’m seeking a convenient sweet treat in town.

The larger commercial mix was also used in July 2018 at the Circus Hub for their Night Circus performance event (where over 200 waffles were made, for the charity). The smaller recipes are for when making them at a partner’s home.

Ingredients:

Makes 2 @ 1/2 cup of mix per full deep Belgian Waffle
  • 1/4 cup Rice Flour
  • 1/4 cup Buckwheat Flour
  • 2 tbls Cashew Milk Powder
  • 2 tbls Soy Milk Powder
  • 1 tsp Baking Powder (Gluten Free version)
  • 1/2 tsp Baking Soda (Gluten Free version)
  • About 20ml Oil (1tbs + 1 tsp)
  • 1 tbls Maple Syrup
  • 1 tsp Vanilla Essence
  • 1/4 tsp Ground Cinnamon
  • 1/2 cup + 1 tbls water
Makes 4 @ 1/2 cup of mix per full deep Belgian Waffle
  • 1/2 cup Rice Flour
  • 1/2 cup Buckwheat Flour
  • 4 tbls Soy Milk powder (or soy Flour, but that’s not as good)
  • 2 tsp Baking Powder (Gluten Free version)
  • 1 tsp Baking Soda (Gluten Free version)
  • 2 tbls Oil (Rice Bran or similar)
  • 2 tbls Golden Syrup (or Caster Sugar)
  • 1 tsp Vanilla Essence (optional)
  • 1/2 tsp Ground Cinnamon
  • 1 cup + 1 tbls water (to get the right consistency)
Makes about 16 Deep Belgian waffles
  • 8 tsp Baking Powder (Gluten Free version)
  • 4 tsp Baking Soda (Gluten Free version)
  • 250g Buckwheat Flour
  • 300g Glutenous Rice Flour
  • 60g Soy Milk Powder
  • 2 tbls Ground Cinamon
  • 4 tbls Cocoa
  • 80g Rice Bran Oil
  • 80g Golden Syrup
  • 1 litre (1kg) Water

Method:

  1. Combine all the ingredients with a whisk.  The mix should resemble the consistency of fresh double cream.
  2. If using the larger mix, you may find it easier to put the liquid ingredients into a bowl first, add then the dry ingredients on top. Mix slowly with a mechanical mixer.
  3. Cook for around 5 minutes in a pre-heated deep Waffle Press (1/2 cup of mix per waffle)
Naked chocolate waffles
with some toppings
Categories
Baking Egg Free Recipes Vegan

Banana bread muffins

Prep time:  15 mins
Cook time: 25 mins
Total time: 50 mins

Makes: 6 muffins

Ingredients

  • 2 medium ripe bananas
  • 3 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp pure vanilla extract
  • 1 1/2 Tbsp  oil (rice bran, etc.)
  • 1/4 cup white sugar
  • 1/4 cup packed brown sugar
  • 1 Tbsp maple syrup
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon (optional)
  • 100 ml vegan eggy milk (see below)
    • 100ml water
    • 1 tsp flaxseeds
    • 1/2 tsp chia seeds
    • a sprinkling of oats
    • a few cashews
  • 1 1/2 cup flour
  • 1 cup (112 g) gluten-free oats

Instructions

  1. Preheat oven to 190 degrees C.  If not using a silicone muffin tray, line the metal with paper muffin cases.
  2. In a large mixing bowl, add the bananas, baking powder, and baking soda. Mash until only small chunks remain.
  3. Add vanilla, oil, sugars, maple syrup, sea salt, and cinnamon and mix vigorously to combine.
  4. In a high power blender (nutrimix or similar), separately make the ‘vegan eggy milk’:
    • Put 100ml water, 1 tsp flaxseed, 1/2 tsp chia seeds, a sprinkling of oats, and a sprinkling of cashews.  Pulverise for about 30 seconds
  5. Add the ‘eggy milk’ to the mix, and mix once more to combine.
  6. Add flour and oats, and stir until just combined.
  7. Divide the batter between the silicone muffin tins, filling all the way – this should make about 6 muffins.
  8. Bake for about 25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean and the edges are dark golden brown.
  9. Remove from oven and let cool in the tin for 5 minutes (they’ll still be lovely and warm for eating for a while yet).
  10. Finally remove from the tin and let them cool further on a cooling rack.
  11. Serve with butter, or as is.  It’s delicious either way.
  12. Store leftovers in a sealed container for up to 4 days, or in the freezer up to 1 month.
Categories
Egg Free Lacto Vegetarian Recipes

Salted Caramel Chocolate Chip Cookies

Ingredients:

  • 200g margarine
  • 180g caster sugar
  • 2 tsp vanilla essence (optional)
  • 300g plain flour
  • 5 tsp baking powder
  • 100-120g Chocolate chunks (vegan chocolate if preferred)
  • 120-100g Caramel pieces
  • Freshly ground sea salt

Method:

  1. Preheat oven to 180 degrees C
  2. Cream margarine and sugar together in a mixer, until light and fluffy
  3. Slowly add sifted flour & baking powder to the butter mix, to form a dough
  4. Add the chocolate chunks and caramel chunks to the dough, and mix carefully
  5. Roll into small golf size balls, arrange on paper on a cookie tray, and press down slightly.
  6. Freshly grind salt on top of each cookie.
  7. Cook for 12-15 minutes in the middle of the oven (take out just as they start going golden, not when they’re all golden)
  8. Allow to cool slightly on the tray before transferring to the cooling rack.
  9. Transfer to a cooling rack, and then store in an airtight container when cool.

Notes:

  • In my experience, the best chocolate chunks are actually half or third a ‘square’ of chocolate, so you end up with cubes of chocolate around 1cm square (which are much nicer to eat within the cookie).  Chocolate drops are just a little too small, and so melt too much during cooking.
  • The cookies do not need cooking for quite as long as you may expect.  But if they’re just going golden brown, they’ll still be quite soft when getting out of the oven, but they’ll firm up nicely when cooling.
Categories
Baking Egg Free Gluten Free Vegan

Choc Oat Chewies

These are based on a ‘Special Oat Chewies’ recipe I picked up from somewhere many years ago.  So when a friend asked for some chocolate chip cookies with oats this morning, this recipe came quickly to mind.  Because of some new dietary restrictions amongst friends, I was able to modify the recipe accordingly below, and they’re delicious!

This makes a good 24-36 ‘biscuit’ sized treats (as I tend to cook them in baking trays of 12 at a time. Smaller is normally better)

Ingredients:

  • 3/4 cup     rice bran oil (or vegetable oil)
  • 1 cup        white sugar
  • 3/4 cup     agave syrup (honey, or golden syrup)
  • 1/2 cup     non-dairy milk (soy, rice, etc.  or regular dairy if you prefer)
  • 2 tsp          vanilla extract
  • 2 1/2 cups buckwheat flour (or wholemeal flour if you’re not worried about the Gluten Free aspect)
  • 1/2 tsp       baking soda
  • 1/2 tsp       salt
  • 3 cups       rolled oats
  • 3/4 tsp       cinnamon
  • 1/2 cup      sultans or raisins
  • 1/3 cup      hazelnuts
  • 1 cup / 125g         large chocolate chunks (such as 1/2 bar of Whitaker’s Dark Ghana, chopped roughly into half the regular sized chocolate squares)

Method

  • Preheat your oven to around 180 degrees.
  • Blend the oil, sugar, syrup/honey, milk and vanilla extract until smooth.
  • Add the powdered ingredients slowly (mixing in well to the liquids as you go along).
  • Finally add the raisins, whole hazelnuts, and chocolate chunks, and mix in well.
  • Place large spoonfuls of the mixture onto baking parchment, around 12 cookies per sheet.
    • They largely keep their shape, so will look pretty rugged even after baking.
  • Bake them for around 11-14 minutes until just going golden on the peaks and base (rotating the baking trays as necessary).
  • Remove from the oven, and leave to cool on the baking tray for a couple of minutes (to help keep their shape).
  • Then remove carefully from the baking parchment, and allow to cool on a wire rack for 30 minutes or so.
  • Enjoy slowly!

Storage:

  • You can store them in an airtight tub for up to a few days easily.
  • I haven’t tested them beyond 4 days yet, because they always get eaten up by then!