Granola

Mix together 350 – 400g oats with 50g seeds, 4 tablespoons sesame seeds (35g) and 150g chopped nuts.

2 tablespoons each of oil and honey with 1 teaspoon salt and 50g brown sugar, heat gently to mix together.  Stir into oats, with 1 – 2 cups aquafaba, beaten to a stiff foam.

Spread onto two baking trays, bake at 140 ish, stirring halfway through, until golden brown.

Vegan banana bread

 3 large black bananas

• 75ml vegetable oil or sunflower oil, plus extra for the tin
• 100g brown sugar
• 225g plain flour (or use self-raising flour and reduce the baking powder to 2 heaped tsp)
• 3 heaped tsp baking powder
• 3 tsp cinnamon or mixed spice
• 50g dried fruit or nuts (optional)

Mash bananas.

Mix in oil and sugar, then remaining ingredients.

Bake in loaf tin 185 degrees for 35 - 40 minutes. Check after 20, cover in foil if already brown to prevent burning.

Ras el Hanout

 

• 2 ½ tbsp cumin seed
• 2 tbsp coriander seed
• 1 tbsp ground cinnamon or 1 cinnamon stick
• 2 tsp ground ginger
• 2 tsp black peppercorn
• 1 tsp ground turmeric
• ½ tsp cardamom pod (seeds from about 10 pods)

Vegan cookies

 

• 120 g dairy-free butter
• 80 g caster sugar.  (Or 60g with 20g for sprinkling)
• 180 g plain flour

Beat butter and sugar together, beat in flour, add water if needed. Roll and cut out.

Chill one hour in fridge.

Bake @175 fan (190) for 15 minutes until golden

Sprinkle with sugar while hot.

Add in any flavourings required at creaming stage.

Healthy oat apple flapjacks

 

• ½ cup unsweetened applesauce 120 ml
• 2 tablespoon olive oil (or melted butter) 30 ml
• 1 tablespoon honey
• ½ teaspoon ground cinnamon
• ¼ cup desiccated coconut 25 g (optional, see notes above)
• 1 cup whole porridge oats 90 g

INSTRUCTIONS

 

• Line the bottom of a 1lb (7x4 inch) loaf tin with greaseproof paper.
• Mix the apple puree, oil and honey. Add the cinnamon, coconut, oats and stir together. Add dried fruit or nuts if using.
• Spoon into the tin and bake at 180 (or 160 fan) for 30 minutes.
• Slice into 6 fingers when cool.

See website for variations 

Applesauce cake

 

• 2 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 3/4 cup granulated sugar
• 1/4 cup dark brown sugar
• 2 eggs
• 2 cups unsweetened applesauce
• 3/4 cup vegetable oil
• 1 teaspoon vanilla
• 1 cup chopped pecans

Cinnamon Cream Cheese Frosting

• 8 ounce pkg cream cheese at room temperature
• 6 tablespoons unsalted butter softened
• 3 cups powdered sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla

INSTRUCTIONS

 

• Preheat the oven to 350 degrees and spray an 8x8 baking pan with nonstick cooking spray.
• In a large mixing bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves and mix just until combined.
• In another large bowl add the granulated sugar, brown sugar, and eggs, and using an electric mixer beat just until combined.
• Add in the applesauce, vegetable oil, and vanilla and beat just until combined.
• Gently add in the flour mixture and beat on low just until mixed.
• Pour the batter into the baking pan and bake for 35-45 minutes or until a toothpick comes out of the center clean.
• Remove the cake from the oven and let cool completely.

Cream Cheese Frosting

• In a medium mixing bowl add the softened cream cheese, butter, powdered sugar, cinnamon and vanilla and mix with the electric mixer until creamy.
• Spread the frosting on top of the cake and sprinkle the chopped pecans on top.
• Chill until ready to serve!

Savoury cheese and bacon loaf cake

Ingredients
5 Tbsp. unsalted butter, melted and cooled slightly, plus more as needed

8 oz. bacon, cut crosswise into ¼-in. lardons
1 medium yellow onion, thinly sliced
1 cup full-fat (whole) buttermilk
1 Tbsp. extra-virgin olive oil, plus more if needed
2 large eggs, preferably at room temperature
2½ cups all-purpose flour (10½ oz.)
1½ tsp. baking powder
¾ tsp. fine salt
½ tsp. baking soda
½ tsp. freshly ground black pepper
8 oz. grated Comté, Gruyère, or aged cheddar (2 cups)
3 Tbsp. finely chopped parsley leaves


Instructions

STEP 1
Position a rack in the center of the oven and preheat to 350°F. Butter and flour a metal 9-by-5-inch loaf pan, tapping out any excess flour.

STEP 2
In a large skillet set over low heat, cook the lardons until golden brown and their fat has rendered, about 15 minutes. Using a slotted spoon, transfer to a small bowl.

STEP 3
To the pan with the rendered fat, add the onion and turn the heat to medium. (If the pan looks dry, add a tablespoon of butter.) Cook, stirring occasionally, until soft and golden brown, about 10 minutes.

STEP 4
Meanwhile, in a medium bowl, whisk together the buttermilk, oil, and eggs, then whisk in the melted butter.

STEP 5
In a large bowl, whisk together the flour, baking powder, salt, baking soda, and black pepper. Stir in the cheese, parsley, and reserved bacon. Add the buttermilk mixture, then use a silicone spatula to fold together the wet and dry ingredients until no streaks of flour remain.

STEP 6
Scrape the dough into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean or with a few crumbs attached, 45–50 minutes. Allow to cool for 10 minutes before unmolding, then serve warm or at room temperature.