Haribo Halal Bear is SFV
And this delicious Black Forest Gateau Bar…
They’re light. They’re fluffy. Gluten free. Soft and gooey too. Welcome to vegan chocolate chip pancakes made with aquafaba and the wonderfully sweet and mild, just like high quality milk chocolate, Moo Free Baking Drops!
This recipe was developed for the #MooFreeBakeOff 2017
Just look at the chocolatey gooey-ness…
And the fluffiness? Can you see the fluffiness?
And the magic ingredient that makes them light and fluffy? Aquafaba, the cooking liquid from beans or chickpeas. Here we used the water drained out of one tin of chickpeas.
water from one tin of chick peas (or other beans)
1 heaped tablespoon of caster sugar
1 tablespoon of sunflower oil
1 bag of Moo Free Baking Drops
10 heaped tablespoons of Doves Farm Gluten Free Self Raising Flour
soya milk to mix to a good pouring batter (about a cup, but add it gradually)
a dash of vinegar
We used a cake mixer but you could whisk by hand! Pour the aquafaba into your mixing bowl and add the sugar. Then, on the highest setting, whisk for about six minutes: until frothy and possibly forming peaks. Turn the mixer down to a slow setting and add the sunflower oil, baking drops, and then gradually, bit by bit, alternate soya milk and flour until you have a good thick batter that can also pour. Pour in those Moo Free Baking Drops and turn up the speed on the mixer to fluff things up!
Our first batch, with only 8 spoons of flour, was too runny and the pancakes were not fluffy, but we quickly ate those up and added flour 🙂
At the very end of mixing add the dash of vinegar.
Spray or wipe a sturdy frying pan or skillet with a tiny amount of oil and heat to quite a high temperature. We made small pancakes using tablespoons of the batter, three at time, in a large frying pan. Once little holes appear in the batter (probably after about a minute, depending on heat) that’s the time to flip them over and do the other side which generally needs less time.
We ate them while still warm, with strawberries.
Reading: The Cooking Gene. A journey through African American Culinary history in the Old South by Michael W. Twitty.
Was not expecting to find vegan recipes in this extremely informative title, in fact did not know it would contain recipes at all and bought it to learn about slavery, but African Soul Fried Rice sounds good! A great mix of autobiography and history.
The peanut butter truffle (above) was our favourite, closely followed by the smooth caramel.
Beautifully packaged, these are a special treat and would make a lovely gift. Available exclusively from the online shop, the range is both vegan and kosher.
Clutching our chocolates, we disappear off into The Cuillin Mountains.
Bonobo Cafe, a 100% vegan café in Aberdeen, also a worker co-operative, has just launched a Kickstarter campaign.
They started as a Saturday pop-up, ploughing all the takings back into the business and saving in order to open up full time. It’s been 18 months since then and now they’re almost there, having agreed a lease on a premises. They’re hoping to raise the funds for the fit out through this campaign.
Their reward structure includes the option to provide a vulnerable person in Aberdeen with a hot drink every day for 1, 3, 6 or 12 months of the year as well as some other nice gifts.
The kickstarter campaign link is: www.kickstarter.com/projects/bonobocafe/bonobo-café
It’s a new year, a good time to get fit and healthy, so let’s climb a mountain! Up we go into the mist…
Bennachie in Aberdeenshire has several peaks. We’re going to visit four. Firstly the Mither Tap, then Craig Shannoch then onto the Little Oxen Crag and the Oxen Crag. The Little one is somehow the toughest, you’ll be peching as we say up here, Fitbit lighting up with joy at the raised heart rate.
Keep going! Keep going! Think about the healthy chocolate protein shake you’re going to have when you get home!
Purition‘s Raw Vegan Chocolate Hemp Mix blended in soya milk with some added banana and avocado. Yum, yum, yum.
But we’re not there yet, we’re circling back to cover more of the hill.
And down we go.
And it snows.
So we’re inside.
Sweaty Betty Ballet Bootcamp Encore is a great cardio and core workout from the ladies at Sleek Technique (lots of nice DVDs available too), no dance training required.
And now, a smoothie made with frozen blackberries, bananas, orange juice and a sachet of Purition‘s Raw Vegan Hemp Mix.
And after all that, how about some fortified cake? Yes, cake. It’s doesn’t have to be (that) unhealthy. This one’s made with 3 large mashed bananas mixed into a cup of gluten free self raising flour, a packet of Purition‘s Vegan Vanilla Hemp mix, a little sunflower oil and enough soya milk to make a nice thick batter. Pour into a greased square cake tin and bake for about half an hour at 200c/400F.
Cut into pieces and cover with dark chocolate, chopped pecan nuts and fresh blueberries. Happy Eating!
The Purition mixes mentioned in this post are their three vegan products, all made with nuts and seeds, all natural, nothing nasty, and over 14g of protein per 40g serving! See them all on their site here.
Montezuma’s do this gorgeous dark number with large blocks of chocolate.
And this year they have a dairy free kids one too!
Playmobil do a lovely range with great scenes to build from traditional Nativity to dragons, unicorns, pirates and Santa’s workshop.
Coco Loco Dark Calendar from Ethical Superstore
Lego also have a nice selection, some sweet and Christmassy, others less so!
CIATÉ’ LONDON’ MINI MANI MONTH 2017: all the nail polishes you could want!
Chocologic Calendars are for sale in Tesco and at Amazon
Ethical Superstore are selling an organic fair-trade tea calendar here.
Moo Free have this really sweet and mellow tasting chocolate calendar:
The picture below is of mini gluten free chocolate logs, recipe here
There they are: chocolate chunk and walnut muffins. They’re very very good, but tricky to photograph so we’re going to intersperse with some professional pictures of seasonal Montezuma’s chocolate.
Lets start with the ghosts! Or Montezuma’s Dark and Vegan Halloween Treats to be exact.
Okay, onto the muffin recipe!
Chocolate Chunk and Walnut Muffins
4 (heaped) tablespoons of Doves Farm Gluten Free Self Raising flour,
2 (heaped) tablespoons of cocoa,
2 tablespoons (not heaped) of caster sugar
100g bar of chocolate
handful of walnuts, broken into small pieces
3 tablespoons of sunflower oil
Soya milk to mix (start with about half a cupful)
Start with the fun part: bashing up the chocolate. While it’s still in its wrapper, hit the bar of chocolate repeatedly with a rolling pin. All over. Backwards and forwards. Up and down. Tip the fragmented contents into a mixing bowl along with the flour, cocoa, walnuts and sugar and mix well. Add the wet ingredients and stir.
With gluten free cakes that are going into paper cake cases, you don’t want the batter too wet or the cakes might stick in there quite badly. So, you’re going for a nice sturdy batter, not too much soya milk. Or you could use silicone cases.
Spoon into 12 cake cases and bake at 200C/400F for 10-15 minutes. Cool, then eat!
And now let’s look ahead a little into the chocolatey year… to Advent!
It’s a raw bramble (blackberry) cheesecake sweetened with red Chinese dates or Jujubes. It’s rich. It’s delicious. Everyone should try it! Read on for how…
Abakus Foods sent us three of their wonderful jujube products to try: the pitted dates, some powdered jujubes and some jujube crisps. The crisps are just like mini cookies, all crunchy and sweet and moreish.
Jujubes (loving that word) are less sweet and sticky than ordinary dates and are traditionally used in Chinese medicine to treat insomnia and anxiety.
Here’s how we made our cheesecakes:
For the base: food process 40g (about a cup) of dried jujube fruit with a cup of pecan nuts until they resemble biscuit crumbs. Line a 12 piece muffin tin with cling film, pressing it carefully into each recess. Press your jujube/pecan mixture into each base.
For the creamy cheesecake topping: blend together a cup of brambles, a cup of macadamia nuts, half a cup of cashews, a tablespoon of coconut oil and 50g (about two tablespoons) of jujube powder. Once smooth, spread this onto the bases. Cover with more clingfilm and press each little cheesecake down to make sure it’s well stuck together.
Freeze for about two hours. Remove from tin and peel away the clingfilm. Decorate with jujube crisps and melted chocolate of your choice (really dark goes well).
Say the word jujube a lot.
You can buy this range of jujube products online at Abakus Foods and, from September, at Wholefoods Markets and a number of independent health food and fine food stores. Amazon also have dried jujube fruit.
Sacred Elephant Incense is vegan and ethically produced and smells of peace and light and all the good stuff. The scent (in our case, Cedar) evokes Glastonbury and Findhorn and Iona, spiritual places, beautiful bookshops and clear skies.
Our dragon burner may not look so peaceful, but that’s just his way… The various scents: agar wood, cedar, cinnamon spice, gaura leela, Himalayan musk, myrrh, prema, rose, sandalwood, sayali jasmine, and vraja leela can be bought online here
To go with this we’ve dug back into the old archives of the Vegan Family House and found one of the first recipes to go online, back in 1998. It’s smokey too!
Smokey Seafood Rice
Don’t worry, the seafood here is Arame, a sea vegetable.
a little sunflower oil
2 or 3 cloves of garlic
1 block of smoked tofu
a good handful of dried arame
500g/18 oz/2 cups basmati rice (this makes a large potful to feed a family – reduce the amount of rice and water accordingly if you want)
a cupful of frozen peas
seasalt to taste
water to cover
Fry the onion and garlic in the oil for a few minutes. Chop the tofu into small cuboids and add to the onion and garlic. Add the rice and mix well then add enough water to well cover the rice. Add the arame (you may need to add more water as seaweeds vary in how absorbent they are) and the seasalt. Bring to the boil then turn down to simmer. A few minutes before the end of cooking time add the peas. Nice served with a green salad. Enjoy!
This review has been organised by the VEGAN lifestyle ASSOCIATION and is our genuine and unbiased opinion of the product. Sacred Elephant Incense are listed with the VLA and you can see their listing here with an offer for members