The cake above was made with the cacao rich vegan cake mix from Creative Nature. The little round sweets are their Gnawbles which are basically vegan Maltesers!
The mix makes a gorgeous, sweet and luxurious cake – you just add oil and milk of your choice – and the Gnawbles are delightfully crunchy and delicious.
Creative Nature also make snack bars which are great too. See the whole range here. It includes many different types of vegan cake mix and numerous varieties of Gnawbles and bars. Particularly innovative is the Hazelnot flavour, containing no nuts.
Use code VEGANFAMILYHOUSE10 at the checkout for a 10% discount.
Everything is gluten free, vegan and nut free too.
Ingredients: 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). Combine 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:
Ingredients: A 100g. bar of chocolate of your choice 1 tablespoon of vegan margarine a 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. Vegan chocolate beans are go again – from health food shops or here on Amazon
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.
Teabread Ingredients: 250g of Doves Farm Gluten free Self Raising flour 1/4 teaspoon of xanthan gum (flour already contains some) 1/2 teaspoon bicarbonate of soda 4 mashed bananas 2 generous tablespoons of coconut oil (melted) 300g of raisins juice of one lemon 2 teaspoons of vanilla extract unsweetened soya milk to mix (quite a lot, flour is very absorbent)
Mix dry ingredients and then beat in the wet ones and fruit. Bake at 200C/400F for at least half an hour or until a skewer comes out clean.
Lovely with Booja Booja Vanilla ice cream or just with a bit of marg and a cup of tea.
Chocolate variation!! Add 50g of cocoa powder to the flour and liquidise 100g of pitted dates into some soya milk instead of raisins… delish 🙂
We’ve reached that Christmas frazzle time when, regardless of how simple your planned festivities are, everything becomes really hectic. So: frazzle style crisps on a plate. It is a festive plate though. And people are happily gobbling up their Tesco salt and vinegar twists as happily as they gobbled down the fancier snacks 🙂 Moral of the crisps on a plate? Don’t try too hard, don’t tire yourself out: enjoy Christmas.
Take a little walk on the beach. Breathe. Eat some crisps.
Chocolate Truffles (rawish): Blend or food process up two handfuls of mixed nuts and 2 handfuls of raisins with a heaped teaspoon of cocoa. Roll the mix into little balls. We then put them in the freezer for ten minutes while we melted the white and dark chocolate in Bain Maries. This meant the chocolate set really quickly when spooned onto the cold puddings rather than running everywhere.
So: spoon the melted chocolate over the top and decorate with pumpkin seeds and chopped dried cranberry. Yum!
The truffles are now nestled happily in the Christmas Dish 🙂
The shops are full of vegan festive products now, including Vegan Advent Calendars. Long gone are the days when we excitedly told other vegans about the one and only dairy free calendar that you got by ordering online and paying twice what the dairy ones cost… and it always arrived with all the chocolate having fallen out 😀
There are still some that are worthy of a wee mention here though…
Playmobil do a lovely range of toy calendars with great scenes to build up day by day from traditional Nativity to dragons, unicorns, pirates and Santa’s workshop. We loved these when the kids were, well, kids, and frankly wish we still had an excuse to buy them.
Autumn is well and truly underway. High winds. Flooding. Beautiful trees. Log fires. And lovely roast dinners. Above is a quarter marrow (peeled, deseeded) stuffed with the simplest of nut roasts made by blending/processing walnuts, almonds, sweet potato, celery, parsley, sage and some Vecon stock. Roast for about 45 minutes at 200c/400F. YUM.
Holly Bourne’s new YA novel, The Places I’ve Cried in Public is too important a title for us not to mention. It’s a book about abuse. It could help prevent abuse and even lessen the lasting negative impact on the targets of abusive behaviour.
We follow Amelie as she revisits the places she cried during her relationship with Reese, a relationship that she thought was loving. Through this story the author deftly points out many of the red flags that are hallmarks of abuse and which are often ignored or not noticed by young people (or people of any age). This can be because when you’ve grown up in an atmosphere of abuse and control, these behaviours seem normal, but it can also be because they are new and unknown, or because they are perpetuated as acceptable, as in one conversation we were party to recently where an abusive individual was described as merely having a ‘strong personality’. No. A world of big bad no.
Two of the strongest early indicators of whether you’re dealing with an abusive or narcissistic personality, in any relationship type, are that person’s reactions to both your failures and your successes. A toxic person will revel in your failures, your heartbreaks and, in fact, anything that goes wrong for you at all. They will patronise rather than empathise, and sometimes try to convince you that an event that was simply unfortunate was actually your failure.
And success? Well, you’re not allowed to have any. They will chip away at it, pointing out others who’ve had more success, or are ‘better than you’. You may actually learn never to speak of your own achievements, understanding that it makes this person feel bad. They will attempt, and quite possibly manage, to sabotage you too.