5 tbsp rapeseed oil (in the uk most vegetable oil is actually rapeseed oil so save some pennies and check the ingredients in your local shop)
200g dark chocolate
170g Self-Raising Flour
3 tbsp cocoa powder
180g castor sugar
1 tbsp vanilla extract or paste
230ml plant milk
200g hazel nuts
50g dried cranberries (if you want to make these boozy brownies then soak the cranberries in sherry overnight)
a hand full of crushed salted pistachios
Vegan Cinnamon French Toast
2 tbsp self-raising flour
1 tbsp cinnamon powder
1 tbsp nutritional yeast
1 tsp Vegg (optional)
1 small banana, mashed
1 tsp vanilla extract
4 tbsp non-dairy milk (plus extra)
2 slices thick bread
1 tbsp vegan butter/margarine
Mix the flour, cinnamon, nutritional yeast, salt, and Vegg (if using) in a bowl and add the vanilla, bannana, and milk. Mix thoroughly then pour into a wide dish.
Heat a frying pan over a medium heat and add the butter/margarine. Once hot, dip a slice of bread into the batter coating both sides and place in the frying pan. Cook gently without touching until the botttom is golden brown (3-5 mintutes). Turn and repeat for the other side. Repeat with the other slice.
Serve warm, sprinkled with a little icing sugar (powdered sugar).
Basic Vegan Vanilla Custard
2 cups almond milk
2 tbsp corn flour
1/3 cup caster sugar
¼ tsp salt
1 tsp Vegg (or egg replacer of choice) blended with ¼ cup water
1 tbsp vegan margarine
2 tsp vanilla extract
Whisk the corn flour, sugar, and salt together in a pan. Add the milk and Vegg then whisk until there are no lumps. Heat over a medium heat, whisking continuously, until thickened.
Take off the heat, whisk in the margarine and vanilla.