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Posts Tagged ‘vegan baking’

Because a couple times a year a crave baked good for breakfast and today is one of those days. These are super easy to make and ready in less than half an hour, dishes washed and all.

Homemade marmalade is a must with these and I’m working on a decent vegan clotted cream… I’ll keep you posted!

Cranberry, orange & apricot scones.

Cranberry, orange & apricot scones.

Ingredients

  • 475 ml (2 cups) all purpose flour
  • 125 ml (½ cup) dried cranberries
  • 60 ml (¼  cup) dried apricot cut into small cubes
  • 15 ml (1 tbsp) sugar
  • 5 ml (1 tsp) baking powder
  • 0,5 ml (⅛ tsp) salt
  • 5 ml (1 tsp) organic untreated orange zest
  • 60 ml (¼ cup) virgin coconut oil
  • 2,5 ml (½ tsp) pure vanilla extract
  • 180 ml (¾ cup) soy milk (or other vegan milk)

Preparation

Preheat the oven to 200°C (400°F).

In a large mixing bowl, mix the dry ingredients (flour, fruits, sugar, baking powder, salt and citrus zest).

In a separate bowl combine milk, vanilla extract and virgin coconut oil. Heat gently until the coconut oil is melted.

Add the liquid ingredients to the dry ingredients. combine using spatula. Knead the dough slightly until it is smooth and easy to handle.

Cut the dough into 6 equal pieces and gently pat into 2 cm thick discs..

Put scones to a parchment-lined baking sheet and bake for 15-20 minutes or until lightly golden.

Makes 6 big scones.

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Fruitcake, after the holidays… You think I’m nuts and well, you’re right. See, I didn’t have time to make this before the holidays and I needed a little fruitcake in my life. This one is moist, rich, dense and sweet like most fruitcake yet it is relatively low-fat and low-sugar. Obviously if you’re one of them fruitcake haters well, don’t make it!

To reduce the sugar further you could replace the maple sugar by unsweetened orange juice concentrate. Adding candied orange peel and candied ginger would be a good variation.

This cake would easily keep a week if you didn’t eat it all way before that. It also freeze well.

Ingredients

  • 235 ml (1 cup) orange juice
  • 120 ml (1/2 cup) rum
  • 235 ml (1 cup) carrots, coarsely chopped
  • 235 ml (1 cup) raisins
  • 120 ml (1/2 cup) maple sugar (or sub vegan sugar of your choice)
  • 60 ml (1/4 cup) pomegranate molasses
  • 2.5 ml (1/2 tsp) ground cinnamon
  • 1.25 ml (1/4 tsp) ground cloves
  • 1.25 ml (1/4 tsp) ground cardamom
  • 1.25 ml (1/4 tsp) ground mace
  • 60 ml (1/4 cup) vegetable oil (I use canola)
  • 470 (2 cup) whole wheat flour
  • 5 ml (1 tsp) baking soda
  • 2.5 ml (1/2 tsp) baking powder
  • 2.5 ml (1/2 tsp) salt
  • 470 ml (2 cup) mixed dried fruits, coarsely chopped (I used cranberries, figs, apricots)
  • 235 ml (1 cup) dried currants
  • 120 ml (1/2 cup) walnuts, coarsely chopped
  • 120 ml (1/2 cup) hazelnuts
  • zest of one orange

Combine orange juice, rum and raw carrots in a blender and process until puréed. Put this mixture in a sauce pan with the raisins, maple sugar, pomegranate molasses, and spices. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to cool.

Preheat the oven to 165°C (325°F) and spray two 1L (1 quart) loaf pans with oil.

In a large bowl mix together the flour, baking soda, baking powder and salt. Add the dried fruits and nuts and combine. Add the liquid mixture and the oil and mix well. Pour into the loaf pans and bake for 75 minutes. Invert on racks to cool.

Makes two medium size cakes.

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