Tag: vegetarian

Vegan Nutty Marzipan Cake

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This is my twist on an Easter Simnel cake. I’d gladly eat it all year round!

Ingredients

170g Raisins

170g Sultanas

1 Orange Zest

5 Tbsps Disaronno

170g Unsalted butter

170g Chopped Mixed nuts

170g Light brown sugar

4 Portions of egg replacer

170g Plain Flour

85g Ground Almonds

1 Tsp Ground Cinnamon

1 Tsp Apricot Jam

Dr Oetker Marzipan

Instructions

  1. The day before baking the cake, put the dried fruit and orange zest in a bowl. Soak ingredients in the disaronno overnight.
  2. Preheat the oven to 200 degrees. Lightly grease the base and sides of a deep round cake tin.  Put the mixed nuts for the cake onto baking sheets and roast in the oven for about 8-10 minutes. Set aside to cool.
  3. Lower the oven temperature to 150 degrees. For the cake batter, beat the butter and sugar until light and fluffy. Add the egg replacer a little at a time, beating until combined before adding more. Tip in the dry ingredients and add a pinch of salt and fold together. Add the mixed nuts, dried fruit and mix it all together. Scrape the the batter into the prepared cake tin and for about 2 hours. Take out of the oven and leave to cool.
  4. Cut the marzipan to desired shape and add to the top of the cake. Decorate as desired!
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Vegan Reese’s Peanut Butter Cups

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I love chocolate and I love peanut butter. So of course I love Reese’s. But they’re not so vegan friendly and they also contain soya lecithin, which can cause allergies.

Here’s how you can make your own at home to your own preferences.

Ingredients

350g Chocolate of your choice

100g Peanut Butter of your choice (I used smooth)

50g of Icing Sugar

Splash of Vanilla Essence

Method

  1. Melt down your chocolate in the microwave and pour halfway up into cupcake cases.
  2. Mix the peanut butter, vanilla essence and icing sugar together then add a small spoon of it to the cupcake cases.
  3. Pour on the remaining chocolate up to the top of the cases.
  4. Put in the fridge to set for an hour.
  5. Dust with icing sugar (optional).
  6. Enjoy!

 

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Vegan Golden Milk

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In my quest to find nice recipes using anti-inflammatory ingredients to combat my rosacea and soothe my tummy, I have come across this lovely bed time treat. It uses turmeric, which has many health benefits.

‘According to the website for the U.S. National Library of Medicine, turmeric is most commonly used to treat cancer, as a blood thinner, for upset stomach relief, gall stone prevention, to lower high cholesterol, as an inflammation remedy, for liver protection, therapy for irritable bowel syndrome, to treat rheumatoid arthritis and osteoarthritis, as stomach ulcer therapy, viral infection remedy, treatment for inflammation of the eye and scabies. The National Center for Complementary & Alternative Medicine website adds that turmeric is also applied directly to the skin to treat skin conditions. This would be the way to use turmeric to treat rosacea.’ Read more here

I don’t/can’t use dairy or soya milk, so my favourite is almond. I really like Almond Breeze Reduced Sugar, because it’s quite subtle but still a good creamy taste. You can use whichever milk is your favourite.

For this Golden Milk I use:

Cup of Almond Breeze Reduced Sugar

Tea Spoon of Turmeric

Cinnamon Stick or a Tea Spoon of Ground Cinnamon

A Dash of Vanilla Extract

I also like to add a vanilla pod to the pan.

You can also add coconut oil if you wish.

Enjoy 🙂

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