/' http-equiv='refresh'/> Vegan Outreach Lincoln and East Midlands: Recipes- Sweet

Recipes- Sweet

Carrot Cupcakes
250g  self raising
1tsp baking powder     
4tsp ground cinnamon
2tsp grated nutmeg
100g vegetable margarine (Vitalite or Pure are readily avaliable in the UK)
100g  sugar (brown)
100g  agave syrup or golden syrup
250g  grated carrot

1) Melt margarine, sugar and syrup over a low heat. Stir, and take off the heat.
2) Put flour, baking powder and spices into a bowl and pour sugar mixture on top.
3) Stir well and then add the grated carrots.
4) 3/5 fill cupcake holders and cook at 180 for 25- 30mins

Chewy Chocolate Chocolate Chip Cookies
3/4 cup canola oil
2 cups sugar
2 teaspoons vanilla
1 tablespoon + 1 teaspoon whole flax seeds
1/2 cup soymilk

2 cups all purp flour
3/4 cup dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Preheat oven to 350 F.
Grind the flax seeds on high in a blender until they become a powder. Add soymilk and blend for another 30 seconds or so. Set aside.
In a large bowl sift together flour, cocoa, baking soda and salt.
In a seperate large bowl cream together oil and sugar. Add the flax seed/soy milk mixture and mix well. Add the vanilla.
Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again. Should the dough still be very sticky add a little more flour until it stiffens up.
Roll dough into 1 inch balls and flatten into a disc that’s about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.
Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.

Gingerbread Cut-Out Cookies
Makes about 16 cookies (depending on the size of your cutters)

1/3 cup canola oil
3/4 cup sugar
1/4 cup molasses
1/4 cup plain soymilk

2 cups whole wheat pastry flour or all-purpose flour (or a mix of both) 6 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

spice blend:
1/2 teaspoon each ground nutmeg, cloves and cinnamon
1 1/2 teaspoons ground ginger

In a large bowl whisk together oil and sugar for about 3 minutes. Add molasses and soymilk. The molasses and soymilk won’t really blend with the oil but that’s ok.

Sift in all of the other dry ingredients, mixing about half way through. When all of the dry ingredients are added, mix until a stiff dough is formed. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. If you chill longer than an hour you may want to let it sit for 10 minutes to warm up a bit before proceeding.
Preheat oven to 350 F. Lightly grease your cookie sheets or line with parchment paper.

On a lightly floured surface roll the dough out to a little less than 1/4 inch thick. Cut out your shapes with your cookie cutters and use a thin spatula to gently place on cookie sheets. If you are using them to decorate a tree or something, remember to punch a hole in their heads (!) before baking. Bake for 8 minutes.

Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing.

Gluten Free Chocolate Cup Cakes

250g/8 ozs granulated sugar
250g/8ozs Gluten Free SR Flour
25g/1oz soya flour
25g/1oz Cocoa Powder
125g/4 ozs vegan margarine
2 tablespoons golden syrup
300ml/1/2 pint soya milk
1 heaped teaspoon gluten free baking powder
A few drops of vanilla essence
1 banana
4 tablespoons cold water

1. Heat oven to Electric 180°C/350°F/Gas Mark 4

2. Put sugar, SR flour, soya flour and cocoa powder into a bowl and mix well.

3. Take 6 tablespoons of milk from the measured amount and put into a bowl with 1 heaped teaspoon of baking powder and mix.

4. Put margarine, golden syrup and milk into a saucepan and heat until margarine is melted.

5. Mash the banana till smooth and whisk in 4 tablespoons of water until frothy.

6. Add the golden syrup mixture to the dry ingredients along with the milk and baking powder mixture, a few drops of vanilla essence and beaten banana.  Mix well until smooth and lump free.  You can do this by hand or use an electric whisk.

7. Place cupcake cases into cupcake tins and spoon the mixture into cupcake cases, approximately half fill them.

8. Bake for 10 minutes then reduce heat to 160°C/300°F/Gas Mark 3 for a further 10 minutes until risen and when tested with a skewer or cake tester it comes out clean.

Allow to get cold before icing with vegan butter icing – add a little cocoa powder and sprinkle with grated chocolate.

 Raspberry Vanilla Cupcakes

Makes 24

    2 cups soy milk
    2 teaspoons apple cider vinegar
    2 1/2 cups flour
    4 tablespoons cornstarch
    1 1/2 teaspoons baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
  2/3 cup canola oil
    1 1/2 cups sugar
    4 teaspoons vanilla
  2 teaspoons of raspberry jam


    1 Preheat oven to 350F and line muffin pan with paper liners.
    2 Whisk the soy milk and the vinegar together and let sit a few minutes until curdled.
Beat together the soy milk mixture, oil, sugar, vanilla, and jam, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no large lumps remain.
3 Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and cool completely before frosting.

Raspberry Icing:
250g Vegan margarine
600g Icing Sugar
2 teaspoons of raspberry jam
1) Add all ingredients and whisk until combined and nice and stiff.
2) Add more icing sugar if not as thick as you want. 

Raisin and Chocolate Tiffin

118g plain vegan chocolate
118g vegan margarine (vitalite etc)
2 tablespoons golden syrup
1 tablespoon soya milk
354.8g Rich Tea biscuits (crushed)  (Tesco own brand and Coop are vegan)
118g Raisins (chopped)

1.  Melt the chocolate in a bowl over a saucepan of hot water
2.  In a pan melt the margarine, golden syrup and milk together
3.  Add the melted chocolate and crushed biscuits - mix well
4.  Add the raisins - mix well
5.  Place into a well greased tin and put in the fridge until firm
6.  Cut into slices or squares and enjoy!

Sticky Toffee Cupcakes

Ingredients for cupcakes

    250 ml soya milk
    100 ml water
    200 g dates  
    1 teaspoon bicarbonate of soda
    115 g vegan margarine  
    115 g soft brown sugar
    200 g white self raising flour
    1/8 teaspoon ground nutmeg
    1/4 teaspoon ground ginger
    1/4 teaspoon ground cinnamon

Ingredients for toffee sauce

    100 g golden syrup
    200 g soft brown sugar
    150 g vegan margarine
    100 ml soya cream
    1 teaspoon vanilla essence

    1 Preheat the oven to 180*c
2. Chop the dates in half and put them in a small saucepan; cover with the soya milk and water. Simmer until the dates are soft.
    3. Take off the heat and stir in the bicarbonate of soda which will froth as you add it to the date mixture. Leave to cool.
    4.   Beat together the margarine and sugar until pale and creamy.
    5.  Add the date mixture and stir.
    6. Mix the spices into the flour. Sieve the flour and fold into the sponge mixture.
    7. Spoon the cupcake mixture into cupcake holders, fill ¾ full.
    9. Cook for 15-20 minutes or until a toothpick comes out clean
    10. To make the sauce: melt the syrup, margarine, sugar and vanilla essence in a small saucepan. Simmer for 5 minutes without stirring. Leave to cool slightly and then stir in the soya cream.
11.  Spoon topping onto cupcakes