(Fool proof) Vegan Chocolate cupcakes with Strawberries & Cream!!
I had a disastrous attempt at making vegan carrot cake today, the time & effort i put into it was so not worth it. I was left with a floppy pie and a whole load of washing up!!
Nothing compared these chocolate cupcakes, that probably took less than 30mins to make and soooo yummy
Vegan Chewy Oat & Rye (or whatever you have nuts, raisins, seeds etc) Cookies
Recipe: makes about 6 thick or 8 small cookies
in a mixing bowl combine
1 cup oatmeal
3/4 cup kamut flour (or plain/wholegrain)
1/2 cup rye flakes (replace with nuts,raisin or whatever else you prefer)
1tsp baking soda
3 heap tbsp brown sugar (add more or less according to your taste… though the dough does bake much sweeter when done)
pinch of salt
In a saucepan melt over heat
1tbsp coconut oil
2tbsp vegetable fat/margarine or oil
take off the heat and add
2tsp vanilla extract
2tbsp soy/almond or rice milk
stir well then pour into the dry ingredients mixing bowl and combine
if you feel that the mixture is too dry, add another tablespoon of ‘milk’ (the consistency should be thick not runny)
shape the dough into ping pong balls then flatten to about 0.5cm thick (it’ll rise to about 1cm) make the cookies thicker if you prefer more of a softer centre
place on baking tray and bake in the oven at gas mark 4 for 10 mins
check that the cookies are slightly crispy and golden on top. If not, bake for a further 5mins. cookies should feel soft and light in the centre as it’ll harden considerably whilst cooling.
leave the cookies to cool on baking tray for about 15mins, once its firm you can transfer them to a cooling rack.
Then there ready too eat whenever you can’t resist no more!! enjoy :)
Being a chinese vegan is possible.
I remember the first time i made my transition to ‘veganism’ ooh how i missed those wonderful flavours and aroma of my mums home cooked chinese food… but then i learnt to re-create those delicious recipes to a much more healthy, vegan friendly versions and voila