🌾 Millet Porridge (Oat‑Free)
Ingredients
250g millet grains
Water (for rinsing and cooking)
Milk of choice (optional)
Optional toppings: peanut butter, cinnamon, raisins, fruit, mixed seeds, maple syrup
Method
1. Rinse
Rinse the millet thoroughly in fresh water (about six times) until the water runs clearer.
2. Cook
Add the rinsed millet to a saucepan and cover with plenty of water.
Bring to a boil for 5 minutes, then reduce to a simmer for 15–20 minutes, stirring occasionally.
Add more water or milk as needed until soft and porridge‑like.
3. Portion
Divide into 7 containers.
Fridge: keeps a few days
Freezer: up to 3 months
To Serve
Reheat one portion with a splash of milk until creamy. Add your favourite toppings such as peanut butter, cinnamon, dried fruit, fresh berries, seeds, or maple syrup.
How to make apple and plum crumble – enough for 8 portions
Ingredients:
2 large cooking apples, or 4 smaller ones
8 plums
pinch of nutmeg
third teaspoon allspice
1 tablespoon of white granulated sugar
crumble:
8 oz (225g) of plain flour
4 oz (115g) of vegan margarine – I used vitalite
4 oz (115g) of white granulated sugar
Method:
1. Pour 1” of water into a large saucepan.
2. Put on moderate heat
3. Add chopped up apples and plums
4. Leave to simmer whilst making crumble
5. Turn over onto 200C, 180C fan, 400F or gas number 6
6. Put flour into a food processor or a bowl
7. Rub in margarine until it resembles fine breadcrumbs
8. Stir in sugar
9. Add spices and 1 tablespoon of sugar to fruit mixture and stir in.
10.Pour fruit mixture into ovenproof dish and level off.
11.Pour crumble onto top of fruit and level off.
12.Bake in the oven for about half an hour, until the crumble is browned.
Enjoy with custard, cream or ice cream.
Can store in fridge for up to 3 days.
Hi Folks,
Here is my favourite lemon drizzle cake from a recipe by Sharon Collins in her book "Bit of the Good Stuff".
This book is well worth getting if you love food, it's ISBN number is: 978-1-5272-0192-7.
I hope you enjoy this cake as much as I do.
Stay Fit
Stay Vegan
Stay Happy
Jayne :)
This makes 16 gluten free peanut butter cookies
1. turn oven on to 200C, 180C fan, 400F or Gas no: 6
2. grease or line a couple of baking trays.
3. Put 75g of vegetable margarine in a bowl
4. add 50g of peanut butter
5. add 100g of soft brown sugar
6. add 80g of gluten free flour and 30g of ground almonds or 110g of gluten free flour
7. add a pinch of salt
8. Stir until you have a nice dough
9. break in half, half again, half again and half again, until you have 16 lumps
10. put each lump onto baking tray with wet fingers, 8 on each tray
11. flatten each lump with wet fingers
12. bake for about 15 minutes until they look cooked
13. transfer to cooling rack
14. enjoy
To make 8 small thin pancakes, or 4 small thick pancakes
Put all ingredients in food processor:
1 cup of soya milk
1 tablespoon of lemon juice
half a cup of plain white flour
half a cup of plain wholemeal flour
2 teaspoons of baking powder
quarter teaspoon of bicarbonate of soda
pinch of sea salt
1 teaspoon of cinnamon
1 teaspoon of dark brown sugar
half a banana
Whizz until blended
Melt some coconut oil or rapeseed oil in a small frying pan.
Pour some pancake batter into a frying pan and fry 2 minutes each side
Add blueberries or dried fruit when first poured into frying pan
How to make vegan jam tarts
Here goes, whether you want to use up some left over pastry or make pastry especially to make these yummy jam tarts.
Ingredients:
100g of plain flour
50g of vegan spread/fat
water
jam
Method:
Turn oven on to 180C, 160C Fan, 360F, or gas number 4.
Grease patty tins
Rub fat into flour until it resembles find bread crumbs
Add water until it forms a dough
Roll out to a useable size
Cut out circles to put into “patties”
Put just over a level teaspoon of jam into each patty
Bake in the oven for about 10 to 20 minutes until the pastry is browned and the jam has melted
Please do not eat straight out of the oven because the sugar gets really hot and keeps on cooking.
Allow to cool
Serve with custard, cream or ice cream, or cold in a lunch box
Will keep for a few days in an air tight tin
Let me know if you try this recipe and how you got on.
How to make a vegan open apple tart
This is lovely with vegan cream, custard or ice cream, yum!!!
Ingredients:
100g of plain flour
50g of vegan fat
water
sweet vegan mincemeat (think mince pies) (optional)
3 medium sized eating apples
agave syrup
cinnamon (optional)
Method:
Grease flan dish.
Turn oven onto 180C, 160C Fan, 360F or gas number 4.
Rub fat into pastry until it resembles fine breadcrumbs.
Add water until you get a dough.
Roll out on floured surface.
Place pastry into flan dish and flute around the edges.
Cover base with mincemeat (optional)
Place sliced apples on base in a design like a flower.
Glaze apples with an agave syrup mixture
Sprinkle with cinnamon (optional)
Bake for 20 to 30 minutes (approx) Until the apple is soft and the pastry is brown but not burnt.
Eat hot or cold.
Store in fridge for a few days.
Not sure if it will freeze, as we’ve never had any left to freeze.
Enjoy, yum!!!
How to make a Gluten Free Carrot Cake
Use a heart shaped tin with a loose bottom and line with a reusable liner cut to shape or some baking parchment.
Turn oven on 180C, 160C fan, 360F or gas number 4.
Cook 3 medium carrots until they are soft.
In a bowl add 270g of ground almonds, 150g of tapioca flour, 170g of coconut sugar, or regular sugar, 5 tablespoons of cinnamon or to taste, 2 teaspoons of bicarbonate of soda, half a teaspoon of salt, half a teaspoon of allspice, 40g of coconut flakes, 70g of ground or chopped pecans. Mix all the dry ingredients together.
Strain a small tin of pineapple rings or chunks - save the juice. mash pineapple in food processor or by hand.
Melt the coconut oil, by putting a jar of coconut oil in a pan of cold water and bringing to a slow simmer until it is melted.
Add cooked carrots to pineapple along with 2 tablespoons of cider vinegar. Add 2 teaspoons of vanilla essence. Add quarter a cup of melted coconut oil. Mix all the wet ingredients thoroughly.
Add wet ingredients to dry ingredients and mix thoroughly.
Add a quarter of a cup of pineapple juice (add water if necessary) and mix thoroughly.
Pour into tin.
Bake for 35 to 40 minutes until a skewer comes out clean.
Leave on a rack to cool.
Remove from tin when cool enough to handle.
Make a “buttercream” using 200g of icing sugar (make sure it’s vegan) 50g of vegan spread (like vitalite) and 50g of vegan fat, like Trex.
cover cake with “buttercream” and decorate with grated carrots and pecans.
How to make Vegan Spice Cake.
peel and slice 2 dessert apples - cover in a saucepan with water and cook until soft.
turn oven on to 180C, 160C fan, 360F or gas number 4.
grease a 30cm x 23cm dish and line with baking liner or parchment.
in a bowl add the following:
2.5 cups of plain flour
1 1/4 cups of brown sugar
1 tablespoon of dried cinnamon
1 1/2 teaspoons of ground ginger
1 teaspoon of allspice
1/2 teaspoon of nutmeg
2 teaspoon of baking powder
1 teaspoon of bicarbonate of soda
1/2 teaspoon of salt
stir in together
when apple is cooked, strain and mash.
add 1 cup of the cooked apple into a jug; and also add:
2/3 cup of rapeseed oil
1/2 cup of soya milk
2 tablespoons of black treacle
2 teaspoons of vanilla extract
add the wet ingredients to the dry and mix thoroughly
pour into the prepared dish and bake for about 30 minutes - it is cooked when a skewer comes out clean
leave on a rack to cool off and then tip out onto a rack to get cold
to make the “buttercream”
blend the following ingredients together:
50g vegan margarine (like vitalite)
50g trex
200g of sifted icing sugar
blend until smooth and spread evenly over the cake
cut into portions and enjoy
For 2 cherry and cacao chia puddings
put in the food processor or blender:
240ml of soya milk
3 tablespoons chia seeds
2 soft stoned dates
1/4 cup cashews (not salted)
1/2 cup of frozen sour cherries
1 teaspoon cacao nibs
squirt of agave syrup
blend until smooth
pour about 3 cms depth into 2 jam jars
arrange 5 extra sour cherries on top of the chia pudding
pour the rest of the chia pudding on top of the cherries
leave in the fridge overnight to give it a chance to firm up
serve as it is or with vegan cream or yogurt and sprinkle with cacao nibs
Add the following to a blender or food processor for 2 smoothies:
400ml soya milk
2 tablespoons mixed seeds
2 bananas
1/2 cup of cashews
1 cup of frozen raspberries
a squirt of agave syrup if necessary
blend it altogether until smooth, drink straight away or store in an airtight container in the fridge for 24 hours
For one smoothie:
add to a blender or food processor:
125ml milk (coconut, soya, oat or whatever is your favourite)
1 banana
6 black grapes or blueberries
1 teaspoon of mixed seeds
blend at high speed until smooth and pour into a glass and enjoy
Wheatflake Muesli
Mix the following in a bowl:
500g wheatflakes
70g mixed seeds
2 tablespoon ground cinnamon
65g chopped almonds
65g chopped brazil nuts
90g sultanas
Store in an air tight jar.
Serve a portion with milk and fruit
How to make Granola
Ingredients:
3 tablespoons coconut oil
1/2 cup agave syrup
1/2 cup dried cranberries
1/4 cup mixed seeds (chia, pumpkin, sunflower, melon, sesame, hemp, linseed)
1 cup of chopped nuts
pinch salt
4 tablespoons cocoa powder
3 1/2 cups wheatflakes
Method:
line a baking tray and turn oven on to 150C (130C fan), 300F or gas number 2.
heat up coconut oil in a frying pan.
add the syrup, cranberries, mixed seeds, chopped nuts, pinch of salt and cocoa powder, give it a good stir.
mix in the wheatflakes until thoroughly coated.
put the mixture onto the baking tray and press down with the back of a tablespoon.
put in the oven for 1/2 hour.
allow to cool and then break into small pieces and store in an airtight container.
serve a portion in a bowl with some of your favourite milk (I used coconut milk)
How to make a gluten free chocolate cake (Loopy Whisk)
Ingredients:
2 cups gluten free flour
1 1/3 cups caster sugar
1/2 cup cocoa (or cacao) powder
pinch salt
2/3 teaspoon xanthan gum
2 teaspoons baking powder
2 teaspoons bicarbonate of soda
1 cup of rapeseed oil
2 cups of soya milk
160g of dark chocolate
1 small tin of coconut cream
jam
sprinkles
Method:
light oven 180C, 160C fan, 355F or gas number 4
line 2 6” sandwich tins with baking parchment
in a bowl sieve in the flour, sugar, cocoa powder, salt, xanthan gum, baking powder, bicarbonate of soda
in a small jug add the oil and milk
add the wet ingredients to the dry and mix in well
bake for 40 minutes (until a cocktail stick comes out clean)
cool
remove from tins
for the ganache break up the chocolate into small pieces.
heat up half of the small tin of coconut cream.
pour the hot cream over the chocolate and mix in well.
gradually add the rest of the cold cream
spread one side of the cake with jam
spread the other side of the cake with cream
sandwich cake together and pour the rest of the cream on the top
add sprinkles
makes 10
(we used empty Gu pudding ramekins)
Ingredients:
200g of vegan digestive biscuits
4oz (100g) of vegan margarine
1 packet of silken tofu (349g)
400g of blackberries
1 tablespoon of agave syrup
vegan squirty cream vegan
chocolate chips
Method:
1. crush digestive biscuits into crumbs.
2. melt margarine in a saucepan.
3. add biscuits crumbs and stir in so they are stuck together.
4. put the biscuit crumb mixture into the bottom of the ramekins, smooth down with a teaspoon.
5. remove any excess from the tofu, no need to press, just remove any excess moisture. I emptied the packet over a sieve.
6. put tofu into food processor.
7. wash the blackberries.
8. add blackberries to food processor.
9. add agave syrup to food processor.
10. wizz up to blend thoroughly.
11. pour mixture into ramekins, on top of the biscuit crumb mixture.
12. smooth across with a teaspoon.
13. put in the fridge for a few hours.
14. just before serving top with squirty cream and chocolate chips.
Will keep in the fridge for a few days.
Ingredients
(serves 6):
700g of cooking apples
600g of blackberries
1 or 2 tablespoons of granulated or demerara sugar
10 oz of plain flour
5 oz of vegan margarine (I used vitalite)
5 oz of demerara sugar
Method:
1. Peel and chop up apples.
2. put apples in saucepan with a little water and 1 or 2 tablespoons of granulated or demerara sugar, leave to cook for about 10 minutes until soft.
3. wash blackberries.
4. grease a pie dish.
5. put stewed apples in.
6. put washed blackberries in and mix with the apples.
7. make the crumble by putting the flour, margarine and sugar into the food processor or by rubbing the fat into the flour until it resembles bread crumbs and then stirring the sugar through.
8. add crumble to fruit and smooth over the top evenly.
9. bake in the oven at 180 degree Centigrade for half an hour until golden.
10. take out of the oven and allow to cool for a few minutes before serving with custard, cream or ice cream.