Gluten Free Chocolate Cake:
300g Doves Farm Gluten Free Self Raising Flour
100g. caster sugar
100g of cocoa
2 large heaped tablespoons of coconut oil (it’s solid in this country)
1 small courgette or half a large one (yes you did read that right, it’s not a mix up with a pasta sauce recipe!)
2 tablespoons of golden linseeds
soya milk, rice milk or water to mix
a teaspoon of vanilla extract
2 tablespoons of golden syrup
100g walnuts (optional)
dash of vinegar
Mix your dry ingredients together. Melt your coconut oil (if in a cold climate!). In a blender combine the courgette and linseeds with a bit of soya milk until fairly smooth (doesn’t matter if some small lumps). Mix in the coconut oil, linseed/courgette goop, golden syrup and vanilla and beat until nice and smooth adding as much soya/ricemilk or water as you need for a good batter. Add walnuts if using and finally a dash of vinegar, well mixed in, before going in the oven at 200C/400F for about half an hour or until a skewer comes out clean. Pictured cake is iced with chocolate fudge icing and decorated with whizzers chocolate beans.
Chocolate Fudge Icing or soft chocolate fudge:
1 100g. bar of chocolate of your choice
1 tablespoon of vegan margarine
1 tablespoon of icing sugar
1 teaspoon of golden syrup
optional additions for fudge: chopped nuts, raisins, mint, vanilla or almond essence, crumbled biscuit pieces
Melt everything together slowly in a small saucepan. For icing: leave to cool, stirring occasionally. Once it reaches a good spreading consistency, ice the cake and leave to set completely. By now you may have completely made a complete mess, and for that I recommend some sort of cleaning service like TLC Cleaning Fargo for example or some sort of Anago janitorial services to clean it.
For Fudge: Add your nuts etc. if using and pour melted mixture into a dish that leaves it at least 1cm. thick. Set in fridge and then cut into squares.
Wow. This is the best raw chocolate weve ever tasted. It’s totally smooth in texture which weve never experienced with raw choc before. Some of us girls sampled it together and it even went down well with one lady who usually prefers milk chocolate 🙂 The rich taste and heady smell enable this product to easily compete with expensive roasted brands. Go see MULU’s website for more details and ordering 😀
This is a traditional Middle-Eastern dish – can be used as a dip or a spread for sandwiches (fantastic combined with avocado in a sandwich). For a raw dish you can use sprouted chick peas in place of cooked ones.
1 can (approx. 400g)of cooked chick peas (or you can soak overnight and cook 1 cup of dried chick peas)
2 Tablespoons of olive oil
1 – 2 cloves of fresh garlic
2 Tablespoons of tahini (sesame paste)
the juice of 1 lemon
a little water to blend
salt and pepper (optional)
Place all ingredients in a food processor and blend until fairly smooth – you may need to keep adding water bit by bit until you get the consistency you want. The 3 pictured are plain, one with soaked sun dried tomatoes added and one with lots of herbs from the garden (sage, dill, coriander, lemon thyme, mint and parsley). Made triple quantity of plain then divided into 3 and blended in the extra ingredients.
Olive hummus is great too, just add chopped black olives.
And for a scary looking sandwich: add a small, peeled raw beetroot before blending (carrot works too and is less scary). It gives the hummus a lovely, light, somewhat fruity flavour.
These and many other gorgeous vegan and wheat free goodies from Lazy Day Foods here in Scotland. Some National Trust places, such as Culloden, had them in their cafes last year – hope they still do 🙂 Also available at Amazon.co.uk
1 bag (500g) macaroni – we favour the Scottish brand of Marshalls, it has a nice curl to it and good texture for this recipe 🙂
a tablespoon margarine (we used Pure sunflower)
1 onion or leek, finely chopped
2 tablespoons of plain white flour
1 litre of unsweetened soya milk
1 stock cube (we used Kallo organic)
1 teaspoon of smooth yellow mustard
1 heaped tablespoon of sweet white miso
seasalt to taste
2 or 3 large tomatoes, thinly sliced
1 block of Redwoods cheddar style cheezly, grated (or other vegan cheese)
Cook the macaroni as per packet instructions. While the water is coming to the boil/pasta cooking, prepare the sauce. Melt the marg and cook the onion in it for a few minutes. Add the flour and stir thoroughly. Gradually add the milk, stirring all the time to avoid lumps (but don’t worry too much, they seem to be un-noticed in the final mix anyway 😉 ) Add in the stock, mustard and salt, still stirring away. Once the sauce has thickened, remove from heat and stir in the miso. Put your grill on to heat on high. Drain your pasta (once cooked) and mix in the sauce. Place in a large oven proof dish and top with the tomatoes and then cheese on top. Place under the grill for a few minutes until it goes a little squidgy (a very specific and precise term)… yum.
2-3 teaspoons of original bisto (or any vegan gravy) and water for mixing
a cupful of millet boiled with a cauliflower and then mashed with a little seasalt
or a cupful of millet boiled with 3 or 4 chopped, peeled parsnips and mashed
or mashed potatoes prepared with soya milk and marg. (slightly less healthy)
sweet potato mash is also good!
Place the aduki beans in a pan and cover well with water. bring to the boil and then turn down to a simmer until softened (varies – can be half an hour or a bit more). Drain and then add the vegetables, cover with water again and bring to boil and then simmer for about 10-15 minutes. Add your bisto or other gravy mix plus any salt desired, and place in an oven proof dish. Top with mash of choice and then into the oven to brown up a little (200C/400F for about 20-30 minutes or longer of heating up from cold later). Fantastic served with slightly boiled spring greens or dark cabbage.