- 2 cups of hulled buckwheat sprouts - soak for 6 hours (rinsing every half hour for the first few hours), then leave to sprout
- 6 Tbs raw agave syrup
- 4 Ts cold-pressed walnut oil (you can use another lightly flavoured vegetable oil, but they won't taste as good)
- 1/2 ts ground ginger
- few drops of vanilla essence (optional)
Blend everything together, then form about 18 cookies on teflex sheets or greaseproof paper, & dry them in a dehydrator for about 12 hours. They turn out best if you flip them after about 6 hours (once the top is dry) & put them back in resting just on the dehydrator trays.
If you don't have a dehydrator, you can dry them in the sun, or in an oven on it's lowest setting - keep turning the heat on & off though, don't just leave it on.
Store in the fridge (or freeze them). When it's time to eat them, top with mashed banana, apple puree, almond butter mixed with a little agave or maple syrup, or your favourite raw icing/frosting.
) This recipe was given to me by the lovely people at The Whale Tail Cafe. Don't make this if you're on a diet - you'll eat the lot!!!6 oz dates, chopped
1/2 lb plain flour
1 ts baking powder
1 'egg', whipped (I normally use Ener-G Egg Replacer)
6 oz sugar
2 oz margarine
1/2 (UK) pint of boiling water
1 ts bicarbonate of soda
Toffee topping
2 1/2 oz sugar
1 1/2 oz margarine
2 Tbs soya cream or milk
Heat oven to Gas mark 5, 375oF, 190oC. Grease a 10" x 8" tin.
- Cover the dates & the bicarbonate of soda with the boiling water. Set aside.
- Cream together the sugar & margarine. Add a little of the flour & the beaten 'egg', & whisk together.
- Gradually fold in the rest of the flour, then beat in the date & water mixture - you'll get a sloppy batter.
- Pour this into your prepared tin, & bake for 40 minutes, until a skewer inserted into the middle comes out clean.
- Whilst the cake cools a little, heat the marg, sugar & cream.
- Simmer until the sugar is dissolved, stirring occasionally.
- Pour over the warm pud & serve (Goes great with a dollop of vegan vanilla ice cream melting on top!
). (You can make the pud in advance, then reheat it when needed & pour the topping over it then.)
Fudge icing:
2 oz marg
3 Tbs water
7 oz icing sugar
2 oz cocoa
Over a low heat, melt the marg. Mix in the other ingredients & leave to cool. Then beat it until it's nice and stiff, & use to sandwich two cakes together & ice the top.
Easy icing:
Mix enough water into icing sugar to make it runny (but not so runny that it'll all run off the sides of the cake!), & mix in any flavouring that takes your fancy - try orange oil, cocoa, vanilla or almond essence.
Alf I
I have a great chocolate one?
Easy too. Melt a bar of dark chocolate in a bowl over some boiling water, when melted slowly whisk in soya cream until its the right consistency.
YUMMY!!
[
send green star]
6:35 AM
I have tried this one, Janet
~Sugar Cookies~ You can skip rolling them in the cinnamon so you can ice them.
10 tablespoons vegan margarine (room temp-soft) 1/2 cup vegan sugar 1 1/2 cups unbleached flour vegan egg substitute, enough to equal one egg 1 tablespoon vanilla 1 tablespoon almond extract 1/2 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons vegan sugar 2 tablespoons cinnamon
Cream vegan margarine and vegan sugar. Add egg substitute, enough to equal one regular egg, vanilla, and almond extract.
Add dry ingredients and mix well except for the 2 tbls of sugar and 2 tbls of cinnamon. Combine these two ingredients in a small bowl and set aside.
Form balls and roll in sugar and cinnamon.
Place on ungreased cookie sheet and bake at 350 F for about 10-12 minutes or until slightly golden.
thanks!!!
TammyBeth
Purple J.
[
send green star]Put warm water into flask (105F.)
3/4 liter of soya milk into pan.
Heat the milk upto between 180~200F ( I use a confectonary themometer).
Remove pan from heat.
Leave to cool until milk is between 100~105F.
Add 4 Tablespoons of vegan yoghurt form a fromer batch or newly bought vegan yoghurt and mix into milk carefully.
Empty flask of warm water and put milk mix into it .
Leave a minumin of 6 hours or overnight for stronger taste.
- And, as Purple's been finding lately, make sure the yoghurt you use as your starter is 'live' or use an acidophilus capsule or two.
Hi
I'm finding it difficult to find recipe books that are vegan AND give gluten-free recipes. Any gluten-free cookbooks I've seen on the shelves contain recipes with animal products and i refuse to buy them.
I have Cealiacs and have just developed a taste for deserts, having previously no sweet tooth whatsoever. Don't know if if this is a good thing or a bad thing! It is just a thing, I guess Does anyone have a recipe for a gluten-free banana cake and also a gluten-free apple slice? I would really appreciate some help, not being much of a cook but really wanting to actually cook something!
Many thanks
Thanks so much Linda. I looked at that thread and found a wonderful recipe for Banana muffins from River and and one from Lucy C. And no, I haven't tried that product but will click on the link and have a look. If they aren't available in Australia, there might be another brand.
Thanks again - I'm off now to the kitchen to make a mess
Makes 24 slivers in an 8 or 9 inch pie pan (Yeah, right! But you can eat several of them at once!)
Crust:
2 cups of raw macadamia nuts*
1/2 cup pitted dates
1/4 cup of dessicated coconut (optional. Make sure to get raw coconut!)
'Cheese'
3 cups of raw cashews, soaked for at least an hour
1/2 cup (or less) of lemon juice
1/2 cup raw agave syrup
1/2-3/4 cup of raw coconut oil, warmed to room temperature (I know some of you might be worried about the fat content, but it really is nicer with the full amount**)
1 ts vanilla extract (I doubt you can get a raw version of this - an alternative would be to soak a vanilla pod in your agave for a day or two beforehand. Don't forget to remove it though
)1/4 ts salt (optional, but worth it)
Sauce:
1 small bag of frozen raspberries, blueberries or blackberries*** (A lot of frozen fruit and veg isn't raw! But you can always freeze your own)
1/2 cup pitted dates
Crust: In a food processor, process the macadamia nuts and dates until you get a 'dough'. If you're using the deccicated coconut, sprinkle it across the bottom of you pan - it helps to stop the cake from sticking to the bottom, but you can leave it out if you like. Carefully press the crust into the coconut & press ti down flat (If you're not careful the coconut just gets pushed to the sides of the pan).
Cheese: Process the cashews, lemon juice, agave, coconut, vanilla and salt, with up to 1/2 cup of water in your food processor. Blend until smooth and adjust to taste. Pour this over the crust, & gently tap the pan to remove air bubbles.
Freeze the cheesecake until it's firm. Remove from the freezer, take it out or the pan and transfer to a serving plate. Then put it in the fridge ot defrost.
Sauce: Process the berries and dates in a food processor until smooth. (If you're using raspberries or blackberries, don't use a blender for this stage, or the seeds will turn to grit.) Drizzle over the cake just before you serve.
*Actually I'd run out of these, so I used a mix of cashews, pistachios, sunflower seeds, brazil nuts and almonds, so there was no dominant flavour of any of them.
**One slice (admittedly a small slice) with the full amount of coconut oil has about 120 calories, not counting the coconut on the bottom and the sauce.
***I'm going to experiment soon (I shouldn't make too many of these!) with different flavours, adding fruit into the 'cheese' (I'll probably replace some of the water and lemon juice when I do this), adding chocolate(!), etc. I'll let you know how they turn out when I do. But if any of you experiment, let us know how they turn out.
Linda, you wicked wicked WICKED 
woman!!!!
Oh how I wish . . . . No, no way do I dare 
*Actually, there are some health claims made about raw chocolate.
Serves 2-4
A wonderful, fragrant sauce I created as a topping for a raw ‘mango with sticky rice’, based on jicama coconut rice. The ‘sticky rice’ part didn’t work, but this mango sauce really did.
- ½ ripe mango, peeled
- 1 tablespoon coconut butter*
- agave syrup
Blend the mango with a very generous tablespoon of coconut butter, and then add agave syrup to taste. If you want a runnier sauce, blend in a little water, adding it a spoonful or two at a time, until you get the right consistency.
*Coconut butter is whole, blended coconut meat, rather than just the oil. You could try this with coconut oil, but I don’t think it would taste as nice, and it’d be thicker. I use the Artisana brand.
Serves 2
- generous tablespoon of raw tahini
- 1 cup water
- sweetener to taste (I used agave syrup)
- drop or two of vanilla extract
- 1/2 teaspoon cinnamon
-
⅛ cup chia seeds
-
raw cacao or carob powder, to taste (optional)
Add tahini, water, sweetener, vanilla, cinnamon and cacao/carob (if using) to blender and blend well. Add 1/8 cup Chia Seeds and stir. Put in fridge and take it out to stir every 10 minutes or so until the Chia Seeds have finished releasing their gooey goodness. It shouldn’t take longer than 1/2 an hour to be fully ready to eat.
A recipe I found on HealthInHighHeels.com, with a bit of a reduction in the fat content from me. Try dipping strawberries in it. Perfect pudding to share too. 
- 1 cup fresh dates
- 1 Tbs coconut butter or oil
- As much raw carob or chocolate powder as you like (I suppose you could use cocoa, if you're not bothered about raw)
- Water to blend
- Splash of vanilla extract (optional - I don't think it really needs it)
Blend until it's smooth & runny, adding water as necessary.
Flesh from one young coconut
Water or water from the coconut
Agave
Pinch of salt
2 rounded Tbs chia seeds
1-2 very ripe bananas (they're to replace banana that would be simmered in the coconut milk in the cooked version, so you want nice soft ones)
Raw peanuts (optional)
Place the flesh from the young coconut in your blender, and top up the jug to the one cup mark with water or water from the coconut. Add agave syrup to taste, plus a pinch of salt. Blend (If it seems too thick, add a little more water).
Pour into two bowls, then add 1 Tbs of the chia seeds to each, and leave for at least 10 minutes, so the chia seeds absorb some of the liquid and go soft and gelatinous.
Add slices of pretty ripe banana, & top with raw peanuts (optional).
