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Archive for the ‘Breads/Loaves’ Category

It’s been a while since my last entry, but I’m slowly recovering from post-holiday blues…That doesn’t stop me from reminiscing though – which is exactly what this Carrot Cake is about! My mum’s friend and I had planned to make this to keep us going on our long car ride to Croatia (7 hours!), but it never lasted that long – we ended up having to bake a replacement at the last minute. Turns out my Dad has a strict ‘No eating in the car’ policy, so the Carrot Loaf came all the way to Croatia with us and ended up a blessing amongst the lack of veggie food…My family agreed that this was the best Carrot Cake they have ever had, and couldn’t believe it was made without Eggs or Butter. This recipe is based on one from Ricki Heller’s book: Sweet Freedom: Desserts You’ll Love without Wheat, Eggs, Dairy or Refined Sugar, which I absolutely LOVE as all the recipes are without refined sugar or wheat – my kind of Dessert book! The combination of Carrot, Cinnamon, Lemon & Coconut is heavenly, and the Lemon Glaze on top (suggested by my Dad’s girlfriend) adds just the right amount of tartness…

Ingredients:

1 1/2 cups finely grated Carrot, unpacked

1 Tblsp. ground Flax Seeds

1/4 cup Agave Syrup

1/4 cup Maple Syrup (or 1/2 cup of Syrup of choice)

3/4 cup Soy Milk

1/3 cup Canola Oil

1 tsp. Vanilla Extract

1/2 tsp. Apple Cider Vinegar

1 Tblsp. grated Lemon Zest, fresh

1 1/2 cups Whole Spelt Flour

2 tsp. Cinnamon

2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/4 tsp. Salt

1/2 cup unsweetened shredded Coconut

 

Method:

– Preheat oven to 180C/350F, and spray a 8″ loaf pan or 9″ square pan.

– In a medium bowl, combine Carrots, Flax Seeds, Agave, Maple Syrup, Soy Milk, Oil, Vanilla, Vinegar and Lemon Zest. Set aside for atleast 2 minutes.

– In a large bowl, sift together Flour, Cinnamon, Baking Powder, Baking Soda and Salt. Add Coconut, and stir to combine.

– Pour the wet ingredients over the dry and stir just to combine. Pour the batter into the pan and smooth the top.

– Bake in preheated oven for 35- 45 minutes (the loaf pan takes longer than a square pan), or until a tester inserted in centre comes out clean.

– Allow to cool completely until removing from pan, and covering with Lemon Glaze.

For the Lemon Glaze:

1 cup sifted Icing Sugar

juice of 1 Lemon (add half first, then more if needed)

 

– Slowly add Lemon Juice to Icing Sugar until the right consistency is achieved. Pour over Carrot Loaf and allow to set.

*Warning: Will make a mess if eaten in the car…

PS: This would be delicious with the inclusion of Nuts, too!

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These next two posts are dedicated to Chocolate Cakes…This one in particular is really the easiest recipe you will ever come across – Vegan or otherwise! There are no Eggs to separate or beat, no messy Butter or Chocolate to melt, and there’s no ‘weird’ replacement ingredients like Soymilk or Tofu. I know it’s not exactly the healthiest cake, as it contains Sugar and Wheat, but for a quick fix (if you need to take something to someone’s house for tea or for a birthday) this is perfect, as it’s simple & easy – anyone can make this cake! I like to mix it up a bit by making it in a loaf tin and adding Nuts, Cranberries & Cinnamon (I call it my ‘Christmas’ Loaf), and people always rave about it. If you’ve previously shied away from Vegan Cake recipes, or even just baking, I urge you to give this a try – you won’t be disappointed!

Ingredients: (from The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets, makes 1 cake or loaf)

1 1/2 cups All-purpose Flour

3/4 cup Sugar (I like to use half White, half Brown)

1/2 tsp. Salt

1 tsp. Baking Soda

1/4 cup Cocoa powder

1 1/2 tsp. Vanilla Extract

1/3 cup Canola Oil

1 Tblsp. Vinegar (White or Apple Cider)

1 cup (235ml) cold Water

optional: 1/2 cup each of Walnuts and Cranberries, + 1/2 tsp. Cinnamon

Frosting (to follow)

 

Method:

Preheat oven to 350F/180C, and lightly oil Bundt pan, 9 inch Springform pan or Loaf tin.

– Combine Flour, Sugar, Salt, Baking Soda, and Cocoa powder in a bowl until thoroughly combined. Create a well in centre, and add Vanilla, Oil, Vinegar and Water. Add Nuts & Cranberries if using.

– Mix until just combined, don’t overmix. Pour into prepared pan, and bake in oven for 30 mins. or until toothpick inserted in centre comes out clean (if making in loaf tin it may take another 5-10 mins).

– Cool on wire rack for 10-15 mins. and then run sharp knife around inside of pan to loosen cake. Turn onto wire rack, and cool completely before frosting or dusting with Icing Sugar.

Frosting:

1 cup Icing Sugar, sifted

3-4 Tblsp. Cocoa, sifted

4-6 tsp. Hot Water or Milk of choice

 

Method:

Mix well until right consistency, and frost cooled Cake.

*Next up: Kahlua Chocolate Birthday Cake…

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Banana Bread is always a hit – this is my tried & tested recipe that I have shared with many, and it never fails! It’s just the way Banana Bread should be: moist, crunchy & not too sweet, with a delicate crust. I decided to jazz it up a bit by adding some Cocoa (so good!), but if you want to leave it out then add an extra 1/4 cup of Sugar. I didn’t want to overpower the Banans in this loaf, so if you want a stronger Chocolate flavour increase the Cocoa to 1/2 cup…And for extra chocolatey goodness, add Chocolate Chips instead of Nuts! Buy yourself some Bananas today, and let them sit for a few days until they are nice and spotty, before making this Banana Loaf.

Ingredients:

(adapted from You Won’t Believe It’s Vegan!: 200 Recipes for Simple and Delicious Animal-Free Cuisine)

2 1/4 cups Barley Flour (or 2 cups All-Purpose Flour if you don’t want it Wheat-free)

1 1/2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 cup Canola Oil

1/2 cup Brown Sugar or 1/2 tsp. Stevia (increase to 3/4 cups Sugar or 3/4 tsp. Stevia if making plain Banana Bread)

1/4 cup – 1/2 cup Cocoa Powder

1/2 tsp. Salt

1/4 cup Soy Milk (may need a little more if using 1/2 cup Cocoa)

1/4 cup Maple Syrup

1 tsp. Vanilla Extract

4 mashed, ripe Bananas (add extra 1/2 Banana if using Stevia instead of Sugar)

1/2 cup chopped Walnuts, or Chocolate Chips

Method:

Preheat oven to 180C/350F, and lightly oil 9X3 inch Loaf pan and set aside.

– In a large bowl, sift Flour, Baking Powder, Baking Soda and Cocoa.

– In another bowl, mix together Oil, Sugar/Stevia, and Salt. Stir in Soy Milk, Maple Syrup, and Vanilla. Add the Bananas to the mixture and mix well.

– Add the Banana mixture and the Nuts to the dry ingredients and stir in thoroughly.

– Pour batter into the prepared pan and bake for 40 – 50 mins., or until a toothpick inserted in the middle comes out clean.

– Allow to cool in pan 10 mins. and then turn out onto a cooling rack and cool completely.

*Makes 1 delicious Loaf…

 

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My very first, self-made, Gluten-free Bread – well, it’s actually a Loaf seeing as it doesn’t contain any yeast, which is a good thing! Despite the mix of flours, this has a very strong Buckwheat flavour so if you’re not a big fan of the nutty, earthy flavours of this seed then give it a miss (yes, Buckwheat is a seed, apparently!). I tend to stay away from GF baking, but when I came across this recipe in Flying Apron’s Gluten-free & Vegan Baking Book I had to give it a go – I love breads with lots of seeds! And I’m not supposed to be eating Wheat anymore…The recipe says it produces one loaf, but maybe my loaf tin is smaller as I managed to get a mini loaf out of this batch too, as well as some left over batter. This also changed the baking time for me to just over 1 hour, but you’ll need to test it yourself, to see when yours is done.

Ingredients:

1 2/3 cups Brown Rice Flour (I only had normal Rice Flour…)

2 cups Buckwheat Flour

1 cup Corn Flour

1 1/4 cups Cornmeal

2 tsp. Baking Powder

2 tsp. Baking Soda

1 1/2 tsp. Sea Salt

3/4 cup raw, unsalted Pumpkin Seeds

1/2 cup raw, unsalted Sunflower Seeds

1 Tblsp. Flax Seeds

5 1/2 cups Water

2 Tblsp. Molasses (I used Blackstrap)

Mixed seeds for sprinkling top of Bread (Poppy, Flax, Sesame, Pumpkin)

 

Method:

– Preheat oven to 350F/180C. Lightly oil a Loaf/Bread pan (9/10 inch X 3 inch).

– Combine Flours, Cornmeal, Baking Powder, Baking Soda, Salt, Pumpkin Seeds, Sunflower Seeds, Flax Seeds, Water and Molasses in a bowl, and mix until well incorporated.

– Pour batter into prepared pan, filling 3/4 of the way full. Sprinkle with seeds and bake until knife inserted deep in centre comes out clean – about 1 hour and 40 mins.

* Enjoy toasted & spread with Earth Balance Butter!

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