APRICOT AND CARROT CAKE

(This is a gluten free recipe if you use polenta and rice flour instead of ordinary flour)

Ingredients:

-125g carrots

-125g dried apricot

-90mls orange juice

-125g margarine

-240g flour or 150g polenta and 90g rice flour

-3 beaten eggs

-2tsp baking powder

-1/2tsp vanilla extract

Slice the carrots and boil until soft. It should weight 125g after cooking. Dice the dried apricot and simmer in the orange juice until soft. Allow it to cool.

Place the apricot, orange juice and carrots in a food processor and process until smooth. Add the margarine until melted.

Add the baking powder, vanilla extract, beaten eggs, flour and process until smooth, add a little water if needed.

Place in a greased cake pan. Bake in preheated 180 degrees oven for 35-40 minutes. Allow the cake to stand for few minutes then take it out of the pan and cool. Garnish it with aprocot or other dried fruit.

Enjoy :)

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CHRISTMAS HONEY COOKIES

                     (This is an easy to make yummy Christmas cookie recipe, suitable for vegetarian) 

Ingredients:
-12g honey                                                           -grated skin of a whole lemon
-250g flour                                                           -cinnamon
-50g butter
-50g sugar
-1 whole egg
-1 egg yellow
-1/2tsp bicarbonate soda

Heat up the honey so its a bit runny and luck warm but not hot. Mix the butter in first then add the renaming ingredients. Make a soft dough. Place the dough into a bowl, cover it and put it in the fridge for over night.

NOTE: it is going to be quite sticky so you can add a bit more flour if is difficult to mix together, but dont worry it will settle after left in the fridge.

Next day take it out from the fridge, leave it for an hour or so to let the pastry warm up a bit as it will be easier to roll out.
Use floured rolling board to roll the pastry approx 1/2 cm high then cut the shapes with cookie cuter.

Beat up the over left egg white and brush the cookies with it.

Place them on a baking tray with baking paper and bake them in a preheated 180 degrees oven for approx 10 minutes. Bake them fast, be careful not to burn them though.

You can use chocolate or other cake decoration to decorate the tops to make them look pretty :)

The cookies will keep fresh for couple of weeks if you store them in a biscuit tin.

 (Note: If you want to make it vegan, use dairy free butter and egg replacement. The texture will only be a bit different,but it will still come out lovely)

Enjoy:) And wishing you all a  wonderful Christmas!! :)

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WALNUT AND BANANA BREAD

 (This is an easy to bake vegan cake)

Ingredients:

-225g peeled banana                                                  -1 tsp ground cinnamon

-125ml water                                                             -1/2tsp grated nutmeg

-egg replacement for 1 egg                                         -60g walnut

-60ml sunflower oil                                                    -90g raisins or 10g brown sugar

-240g rice or wholemeal flour                                   

-2tsp bicarbonate soda

Place the banana, water, egg replacement and oil in the food processor and process until smooth.
Add the flour, bicarbonate soda and spices and process again.

Break the walnut into small pieces and add to the mixture along with the raisins or sugar. Mix in.
Process only for few seconds until the walnut and raisins are mixed in but not broken.

Place the mixture into a greased loaf tin pan. Bake in a preheated 170 degrees oven for 45 minutes or until brown on top and firm to touch.


Cool for few minutes in the pan then turn it out.

NOTE: If you don`t have a food processor, mash the banana until smooth and mix it with the rest of the ingredients. Either way, the cake will come out lovely.


Serve sliced when cool.
  Enjoy :)

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CHOLOLATE COATED PEACH CAKE

Serves 4-6

(This recipe is free from egg and dairy products)

Ingredients:

- 25dkg wholemeal flour

-10dkg brown sugar 

-10dkg dairy free butter

-1/2 tsp bicarbonate soda

-egg replacement= 1 egg 

-1 tin peach or (6-7 medium grated apple )

 -180g dark chocolate or carob for coating

If you decide to use apple instead of peach then after grating the apples, flavour it with ground cinnamon, no extra sugar needed)

Prepare the egg replacement as stated on the packed.

Place the flour, sugar, bicarbonate soda, egg replacement into a bowl and rub the butter into the ingredients.

Add 1 or 2 tbsp water only if you feel the mixture is too dry.

Divide into two ball.  Roll the first ball out with the rolling pin and place into a greased baking pan. ( the one i use is approx 6.5 inch by 8.5 inch )

Add the fruit evenly then roll out the second ball and cover the fruit with it.

Tips: Use a little flour on the rolling pin and on the board to prevent the pastry from sticking. That makes it easier to roll and also easier to transfer.

Bake in a preheated 170-180 degrees oven for 45-50 minutes. Let it cool. 

Take the whole cake out of the pan by putting a plate on top, turn the pan upside down. If the cake does not fall out of the pan easy, cut it around the edges first then try again. 

Now that you have the cake out , put a serving plate on top and turn it again. Now you have the cake the right way up :)

Finally, break the chocolate or carob into small pieces. Heat a small saucepan full of water over low heat until it just begins to simmer.

Place the chocolate into a glass bowl or a bit bigger saucepan to fit on top of the water. Let the chocolate begin to melt and stir it gently. 

When its all melted pour it evenly over the cake and let it settle.

Ready to serve in one hour. Enjoy :)

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Baked Banana and Creamy Coconut Cake

                                                                          Serves 4

(This recipe is free from Dairy products, added gluten and sugar)

Ingredients:

Base: 

• !/4 chopped dates
• 90 ml water
• 30 g rice cake
• 1/2 cup shredded coconut
• 2tsp olive oil

Topping:

• 125g creamed coconut
• 250 g silken tofu
• 250 g banana flesh
• 1/2 tsp lemon rid
• 1/2 tsp vanilla extract

-Prepare the base. Stew the dates in water until soft and thick.
Break the rice cake into small pieces and process in the food processor or crush with a rolling pin until finely ground.

-Add the shredded coconut, rice cake and oil to the dates and mix. Press into the base of 20cm flab dish.

-Prepare the topping. Cut up the coconut block and place into the food processor with the silken tofu, banana flesh, lemon rid and vanilla extract. (you can do this without food processor. Just melt the coconut over a gentle heat, mash the banana and silken tofu, then mix all the ingredients together.)

-Pour the cake mixture onto the base and bake in a preheated oven (170 degrees) for about 40 minutes. The mixture will still be quite soft so do not overcook. It will set firmer on cooling.

Enjoy :)

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Raw Raspberry cheesecake

 ( Dairy free raw cheesecake )

Ingredients:

For the crust:

• 2 cups of raw macadamia nuts 
• 1/2 cup of (pitted) dates
• !/4 dried coconut 

For the "cheese":

• 3 cups of chopped cashenuts, soaked for at least 1 hour
• 1/2 cup of lemon or lime juice
• 1/2 cup of honey
• 1 tsp vanilla
• 1/2 cup of coconut oil

For raspberry sauce:

• 1 bag of raspberries
• 1/2 cup of dates

To make the crust process the macademia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8-9 inch pan. Press crust onto the coconut. ( that will prevent it from sticking.

To make the cheese, blend the cashewnut, lemon honey, warmed coconut oil, vanilla and a bit of water. Blend until smooth and adjust to taste.

Pour the mixture onto the crust then Place into the freezer until firm.

Remove it until its frozen and place it to a serving plate.

To make the raspberry sauce, process the raspberries and dates in the food processor until well blend. Por the sauce onto the cake.

Ready to serve, Enjoy :)

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