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Christmas Brownies

Christmas Brownies

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

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Vegan Cinnamon French Toast

Vegan Cinnamon French Toast

Tastes even better with a rustic loaf!

Tastes even better with a rustic loaf!

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
pinch salt
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

Basic Vegan Vanilla Custard

DSC_5315

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.

Serve Warm.

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