Tag Archives: sweet

more Christmas chocolate!

This year hotel Chocolate have produced this gorgeous Yule Log! It’s 70% dark chocolate praline with almonds and hazelnuts…

There’s some other sweet things going on there too, see them all in the vegan section of their site:

   

And… don’t forget the amazing All Dark Collection

The All Dark Collection!

And don’t miss our own Vegan Christmas page!

Cute Halloween Chocolate for Vegans!


From Hotel Chocolat:

The Yumpkin


Wingston the Bat


Tiddly Vampires!

Dark Chocolate Vegan Halloween Treats from Montezuma’s


And for the adults…
The All Dark Collection!

And this delicious Black Forest Gateau Bar

 

And for handing out to Trick or Treaters? Swizzels Lovehearts are vegan! Also vegan are their Parma Violets, Rainbow Drops, Fizzers and their Lovehearts Candy Lipsticks.

Light and Fluffy Chocolate Chip Pancakes

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.

Ingredients:
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.


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Eating and Reading in the Garden

Eating: porridge with Moo Free Baking drops. So like milk chocolate those wee drops! Amazon and Goodness Direct both have them.

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.

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Gluten Free Raisin Cake

Before we get to the sweet and delicious baking, some news: we are now on Facebook. Go visit us there!

Onto the cake, which is relatively low sugar, relying mainly on the sweetness of the raisins, and they are very sweet!

Ingredients:
300g/12oz/2 cups of Dove’s Farm Gluten Free Self Raising Flour
1 tablespoon of cinnamon
1 cup/8 fl.oz/200ml of sunflower oil
1 tablespoon of golden syrup
1 cup of soya milk (or possibly a little more to get a good mixture)
2 teaspoons of natural vanilla extract
2 good handfuls of raisins (or more if you like!)
1 or 2 tablespoons of preserving sugar or sugar crystals (optional)

Oil your cake tin and preheat oven to 180C/360F. Mix together the flour and cinnamon. Make a well in the middle and pour in the oil, golden syrup, soya milk, and vanilla – mix well. Stir in the lovely juicy sweet raisins and then sprinkle the preserving sugar, if using, on top. Pour into cake tin and bake for about half an hour or until cooked in middle (insert a knife or skewer into the centre of cake and if cooked it will come out clean).



Chocolate Brownies at The Old Auction Room Café

The Old Auction Room in Strichen, Aberdeenshire, has recently been all done up and its wonderful café always has gorgeous vegan cake! There seems to be a vegan and gluten-free main or soup each day too. Above is a raw chocolate brownie, below a slice of date and walnut loaf, both gluten-free.

They also have vintage clothes, old books and antiques for sale. Some hats:

There’s a florist and a barber on the premises too.

And a wee fairy! Here’s their facebook page.



Bonobo Kickstarter

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

You can also visit them on Facebook or Instagram