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Have a hankering for sushi but looking to keep it vegan for #Veganuary? We’ve got the recipe for you! This Easy Vegan Sushi with Avocado recipe from Rose Elliot’s Complete Vegan – quick and delicious, ideal midweek meal inspiration.

Taken from Rose Elliot’s Complete Vegan

 

Makes 16–20 pieces

Ingredients

225g (8oz/scant 1¼ cups) sushi rice or pudding rice
300ml (10½ fl oz/1¼ cups) water
2 tsp rice vinegar or wine vinegar
2 tsp caster (superfine) sugar
4–5 sheets of nori seaweed
1 red (bell) pepper, deseeded and cut into long strips
4–5 asparagus spears, cooked and drained
flesh of 1 avocado, cut into long strips
salt and freshly ground black pepper, to taste
TO SERVE:
toasted sesame seeds, to garnish (optional)
soy sauce, for dipping
pickled ginger, to taste
wasabi paste, to taste

Method

Place the rice in a saucepan with the water and bring to the boil, uncovered. Cover, reduce the heat and cook for about 12 minutes, or until the water is absorbed and the rice cooked. Allow to cool for a few minutes, then stir in the rice vinegar and sugar. You can use the rice to make the sushi as soon as it’s cool enough to handle.

To make the sushi rolls, place a piece of nori, shiny-side down, on a board and lightly cover it with the rice, leaving a 1-cm (½-in) gap at the end farthest from you. Place a row of red (bell) pepper strips on top of the rice, at the end closest to you, about 2.5cm (1in) from the edge. Lay some asparagus spears next to the red pepper and a line of avocado strips next to that. Fold over the edge of the nori closest to you, quite firmly, then continue to roll the nori up, like a Swiss roll. Continue to make sushi rolls in this way until all the ingredients have been used up, then refrigerate until required.

To serve, trim the two ends of each roll (these tend to be a little untidy), then cut the rolls into 4 or 5 pieces. Place them, filling-side up, on a serving plate and sprinkle with a few toasted sesame seeds, if you like. Serve with the soy sauce for dipping – it’s nice to give each person their own tiny bowl of sauce – and some wasabi paste and pickled ginger.

Remember to tag us @NourishBooks on Instagram and Twitter if you use our recipes!

Recipes for #Veganuary2021 continue! This glorious chocolate cake recipe was taken from Virtually Vegan by Heather Whinney.

The best bit about this cake is that you can lick the spoon knowing there is no raw egg involved. Don’t expect the same rise you would get for a cake with eggs – but it will still look the part once sandwiched together and piled with chocolate frosting.

Taken from Virtually Vegan by Heather Whinney

Serves 8 | Prep: 15 mins | Cook: 30 mins

Ingredients

85g/3oz/scant ⅓ cup dairy-free spread
2 tbsp maple syrup
1 tsp apple cider vinegar
300g/10½ oz/2½ cups self-raising/self-rising flour
2 tbsp dairy-free cocoa/unsweetened chocolate powder, at least 70% cocoa, plus extra for dusting
100g/3½ oz/½ cup golden caster/superfine sugar
1 tsp bicarbonate of soda/baking soda
½ vanilla pod, seeds only
300g/10½ oz fresh raspberries, roughly chopped, leave some whole for topping

FOR THE TOPPING:

200g/7oz dairy-free dark chocolate, at least 70% cocoa
80g/3oz dairy-free spread
2 tbsp almond milk or dairy-free milk of your choice
6–8 tbsp icing/confectioners’ sugar, sifted plus a dusting for decoration if you wish

Method

1 Preheat the oven to 180°C/350°F/Gas 4 and base-line two 20cm/8in cake pans with parchment paper.

2 Put the dairy-free spread in the bowl of a food mixer, add the maple syrup, apple cider vinegar and 300ml/10½fl oz/1¼ cups of boiling water. Mix slowly until the spread has melted and everything is combined.

In another bowl, put the flour, cocoa, sugar, bicarbonate of soda/baking soda and the vanilla seeds and stir. Add this to the wet mixture and beat on slow until you have a smooth batter.

Divide the mixture between the pans, smooth the top and bake for about 20–30 minutes (check after 20 minutes), or until a skewer poked into the middle comes out clean.

Leave the cakes to cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.

6  To make the frosting, put the chocolate and dairy- free spread in a heatproof bowl. Sit it over a pan of just simmering water and stir occasionally until melted. Remove from the heat and leave to cool a little, then stir in the milk and slowly add the icing/confectioners’ sugar, beating as you go, until it begins to thicken and become glossy. Put in the refrigerator to set.

To assemble the cake, remove the frosting from the refrigerator and beat until glossy. Spread generously over one of the sponges, top with most of the raspberries then top with the other sponge and cover with the remaining frosting, and use a knife to neaten. Top with the remaining raspberries and a dusting of icing/confectioners’ sugar or cocoa, if using.

We’re almost halfway through January, plus it’s Thursday, it’s time for a little chocolate flavoured indulgence. Don’t forget to tag us, @NourishBooks, if you give any of our recipes a try!

Who knew #Veganuary and #TacoTuesdays were so meant to be! This recipe was taken from The Part-Time Vegetarian’s Year by Nicola Graimes.

Crisp, golden, batter-coated tofu, a summery pea crema and a zingy salsa with a corn tortilla – what’s not to like? If you’re using fresh peas, don’t forget to save the pea pods; they make a flavoursome light vegetable stock.

Taken from The Part-Time Vegetarian’s Year

 

Serves 4
Preparation time: 30 minutes
Cooking time: 20 minutes

Ingredients

165g/5¾oz/scant 1¼ cups plain/all-purpose flour
2 tsp cornflour/cornstarch
300ml/10½fl oz/1¼ cups light ale
4 tsp chipotle powder
4 tsp ground cumin
sunflower oil, for deep-frying
550g/1lb 4oz block of firm tofu, drained cut into 2cm/¾in wide x 1cm/½in thick fingers
sea salt and freshly ground black pepper

PEA CREMA
1 large avocado, stone removed and flesh scooped out
55g/2oz/⅓ cup cooked peas
4 tbsp crème fraîche
1 large garlic clove, peeled
juice of 1 lime
1 green jalapeño chilli, deseeded and chopped

TOMATO AND CORIANDER SALSA
4 vine tomatoes, deseeded and diced
1 handful of fresh coriander/cilantro leaves, chopped
½ small red onion, diced
1 green jalapeño chilli, deseeded and chopped
juice of ½ lime

TO SERVE
8 corn tacos
2 Little Gem/Bibb lettuces, shredded
chilli sauce (optional)

Method

To make the batter, sift the flour and cornflour/cornstarch into a large mixing bowl. Season generously with salt and pepper. Make a well in the middle and gradually whisk in the ale to make a smooth, fairly thick batter. Set aside to rest. Mix together the chipotle powder and cumin on a plate.

Blend together all the ingredients for the pea crema in a blender or mini food processor (or mash with a fork if you like a chunky mix), then season. Taste and add more lime, if needed.

Mix together all the ingredients for the salsa in a bowl, then season.

Place the tacos on a baking sheet and warm in the oven preheated to 180°C/350°F/Gas 4.

To prepare the tofu, heat enough oil to half-fill a deep heavy saucepan to 176°C/350°F (or until a cube of bread turns golden and crisp in 40 seconds). Pat dry the tofu slices with paper towels, making sure you get rid of as  much moisture as possible, then dust in the chipotle mix until coated all over. Dunk the tofu, one slice at a time, into the batter until well coated, then lower it into the hot oil. Cook 3 slices of tofu at a time for 11/2–2 minutes until light golden and crisp. Remove with a slotted spoon, drain on paper towels and keep warm in a low oven. Repeat until you have cooked all the tofu.

To assemble, place some lettuce in a taco shell, top with 2–3 slices of tofu and a good spoonful of the salsa, followed by the pea crema. Finish with a dash of chilli sauce, if you like, and serve with extra wedges of lime on the side.

#Veganuary2021 is going strong with this glorious recipe! Nicola does offer a part-time variation to mix things up – swap out the tofu for white fish fillets! Cut them into bite-sized chunks, coat in the spiced flour and batter, then deep fry until crispy and golden brown. Delicious!

We’re keeping the #Veganuary train running with this truly necessary comfort food recipe – BROWNIES!

Quick, easy and delicious brownies from Rose Elliot’s Complete Vegan

 

From Rose: ‘These brownies are the result of my many attempts at making ‘the perfect vegan brownie’. For me, it’s perfect just as it is, but if you want it even more ‘fudgy’ you can simply double the amount of chocolate and bake the brownies for a few minutes longer. Either way, they are quite delicate when they first come out of the oven, but they soon firm up. In fact, they are even more delicious the next day and keep well… if they are allowed to. I hope you will enjoy them.’

Makes 15

Ingredients

100g (3½oz) plain (semisweet) vegan chocolate

100g (3½oz/scant ½ cup) vegan spread

125g (4½oz/scant ⅔ cup) soft brown sugar

4 tbsp soy or other plant-based milk

1 tsp cider vinegar or wine vinegar (red or white)

75g (2¾oz/generous ½ cup) self-raising (self-rising) flour

¼ tsp salt

¼ tsp baking powder

½ tsp bicarbonate of soda (baking soda)

Method

Preheat the oven to 170°C/340°F/gas mark 4.

Line the base and sides of a 20cm (8in) square baking tin (pan) with 2 strips of good-quality non-stick baking paper (so that the bottom has a double layer of paper).

Break the vegan chocolate into pieces and put them into a saucepan along with the vegan butter and sugar. Heat gently until melted, then remove from the heat.

Meanwhile, mix the milk with the vinegar in a bowl and set aside to curdle.

Sift the flour, salt, baking powder and bicarbonate of soda (baking soda) into the chocolate mixture and stir until well combined. Add the curdled milk and mix quickly with a wooden spoon until combined, then thump the pan on the work surface to get rid of any air bubbles. Tip the mixture into the prepared tin, spreading it to the edges, then thump the tin sharply on the surface once again.

Bake for about 20 minutes until firm.

Let cool, then cut into pieces in the tin. The brownies become firmer and fudgier as they cool. They keep well stored in a tin.

Happy #Veganuary baking everyone! These brownies hit the spot every time, forgoing meat shouldn’t mean you forgo your favourite foods – especially in a time when everyone deserves some comfort food ❤️ 

We are getting stuck right into #Veganuary2021 with this delicious, veggie-filled pizza from Virtually Vegan by Heather Whinney! We’ll be posting plant based meal inspo and dairy free dessert recipes – join us this month for a #Veganuary adventure!

‘Who needs dairy on a pizza? What you need is flavour, and this combo has lots of it. You can make the dough ahead and leave it to prove slowly in the refrigerator for a few days or wrap well and freeze for up to a month. For a change, try tossing a handful of fresh wild rocket/arugula on top to serve and give the pizza an extra drizzle of chilli oil.’

Courgette, mushroom & truffle oil pizza from Virtually Vegan

 

Makes 4
Prep: 20 mins, plus proving
Cook: 10 mins

Recipe

500g/1Ib 2oz/4 cups ‘00’ flour or strong white flour, sifted, plus extra for dusting
7g/¼oz/1 sachet of fast-action/instant active dried yeast
4 tbsp olive oil, plus extra for greasing
sea salt

FOR THE TOPPING*:
8 tbsp passata/sieved tomatoes
300g/10½oz portobello mushrooms, finely sliced
4 courgettes/zucchini, sliced into ribbons
a pinch of chilli flakes
a generous drizzle of truffle oil
1 handful basil leaves, to garnish
a few oregano leaves, to garnish

*NON-VEGAN TOPPING:
Try any non-vegan topping you like with this base and tomato sauce. It works well with dairy-free cheese, too, but you could scatter over some torn mozzarella if you prefer.

Method

1 To make the pizza dough, put the flour, yeast and a pinch of salt in a food mixer. Make a well in the middle and slowly
pour in 360ml/12½fl oz/1½ cups of warm water. Using the dough beaters, beat until the mixture comes together, then add 4 tablespoons of olive oil and continue to mix until it forms a dough. It will begin to make a slapping noise as it mixes, which means it is ready. Transfer to a floured board and knead for about 10 minutes until it softens up and becomes spongy.

2 Put the dough in a bowl, cover with cling film/plastic wrap or a dish towel and leave in a warm place for 30–40 minutes until doubled in size.

3 Preheat the oven to its highest setting and put a baking/cookie sheet in the oven to heat up.

4 Turn the dough out onto a lightly floured surface and knead for a couple of minutes to knock out the air, then divide the dough into four equal balls.

Have all your topping ingredients ready. Roll and stretch a dough ball until you get a round, about 25cm/10in in diameter. Making one at a time, lightly oil the hot baking/cookie sheet and put the dough round on it. Add 2 tablespoons of passata/sieved tomatoes to the top of the pizza and spread it out to cover. Top with mushrooms and courgettes/zucchini. It will seem like a lot of courgette/zucchini but pile them high as they will shrink when cooking. Sprinkle with chilli flakes and drizzle the truffle oil over the top. Bake for 10 minutes until golden. Remove and continue making the other pizzas. Garnish with fresh herbs, slice into triangles and serve.

 

We can never say no to pizza, so hopefully you enjoy this recipe as much as we do! Don’t forget to check back through Veganuary for oh so many new and delicious recipes.

Join us in celebrating #WorldVeganMonth this November! It’s been amazing to see how far the vegan movement has come over the years; here at Nourish, we have made it our mission to aid and assist the movement, by publishing the ideal accompanying vegan guidebooks to help you join in and celebrate.

Take the Living on the Veg! quiz to get matched with the Nourish cookbook that will be your #WorldVeganMonth companion – share your results with us on social media using the #LivingontheVeg hashtag!

The Part-Time Vegetarian’s Year by Nicola Graimes is available to buy NOW!

How things have moved on since my original The Part-Time Vegetarian was published five or so years ago. The culinary climate has definitely changed for the better, with more of us choosing to eat plant-based meals on a regular basis. And to prove the point, research figures show that, impressively, one in three in the UK have cut down on the amount of meat they eat, with 60 per cent of vegans and 40 per cent of vegetarians having adopted their dietary preference over the last 5 years.

While the health benefits of a plant-based diet – the reduced risk of major chronic diseases, obesity and diabetes – are well documented, it has been the growing concerns over the environmental impact of intensive animal farming that has spurred much of the move towards flexitarianism, vegetarianism and veganism over the past few years. Recent research has revealed the hefty footprint of intensively reared meat, with the conclusion that the single most effective way to reduce our environmental impact is a global shift towards a flexitarian diet that contains only small amounts of ethically reared, good-quality meat and dairy, eaten once or twice a week with a plant-based diet being predominant.

For me, one of the most exciting aspects of the shift towards flexitarianism is how inspiring and creative plant-based cooking has become. Nowadays, no chef worth their salt would forget to include a vegetarian or vegan dish on their restaurant menu. What’s more, many openly relish the exciting culinary possibilities of plant-based cooking.

As a family, we have become more mindful of what and how we eat over the years. Like many families, our eating preferences vary and I’m constantly on the look-out for meals that both meet our differing tastes and that can be adapted if need be. Whether we eat meat just once a week; just at weekends; as part of an extended family get together; for a dinner party; or not at all, I’ve found that flexitarianism is a way of eating that can be moulded to suit our individual needs.

I’m hoping that this sense of versatility, adaptability and variety shines brightly in the recipes in this book. Importantly, vegetables always take centre stage with a focus on what’s in season. Where meat (or seafood) are included they are in cost-, eco- and health-conscious small amounts and treated as a garnish, side, topping or second to the plant-based components of the meals. At the heart of this book is the growing relevance of a mindful connection with what and how we eat.

Whether you’re taking part in Veganuary and looking for inspiration, or have been eating plant-based for ages and just want to freshen up your weekday menu, we’ve got some great books for you to check out.

 

Rose Elliot’s Complete Vegan 

Rose Elliot has been at the forefront of vegan and vegetarian food writing for over 35 years. In this book,
Rose gives readers a masterclass on vegan cookery, with over 150 recipes from basics including vegan milks, butters, cheeses and creams to breakfasts, labor-light midweek mains, spectacular dishes for entertaining and delicious desserts and baked goods.

The recipes range from the comforting and familiar like Vegan Macaroni Cheese to more exotic fare, such as a fragrant Aubergine Pilaf Cake. Following a vegan diet doesn’t mean missing out on your favourite foods!

 

Virtually Vegan

This modern collection unlocks a whole host of inspirational vegan dishes – with delicious suggestions of meat and dairy variations to add in the later stages for those who want it.

Try a classic breakfast of Vegeree (eggs optional), master the ultimate lentil and ale pie, or enjoy the flavours of a niÇoise salad (with or without fish). And with a dedicated, dairy-free baking section, learn how to make sweet treats that everyone can enjoy.

With over 120 delicious, flexible recipes, from Sort of Sushi to Almost Paella, rice pudding to pavlova, discover how easy it is to eat vegan (or not!) whenever you want.

 

The Best Gluten Free & Dairy Free Baking Recipes 

 

Grace Cheetham reveals how to perfect the art of baking without gluten and dairy. Try your hand at Thyme Biscuits or Olive & Rosemary Foccacia for a delicious snack, make a quick Fig, Rosemary & Olive Pizza for friends and family, or go for full-on indulgence and bake Chocolate & Beet Cake, Fondant Fancies or Passion Fruit & Coconut Cheesecake (or all three!)

 

You’ll find straightforward instructions carefully worked out to keep cakes moist, pastries and pies in once piece, and cookies with just the right amount of crunch. Grace offers up a whole host of delicious treats so that you don’t have to give up on one of life’s greatest pleasures.

This winter, we published Rose Elliot’s Complete Vegan, the ultimate bible of plant-based eating by the renowned vegan cook. We spoke to her about what lead her from her long-held vegetarian diet to going fully vegan.

***

One of my earliest memories is of watching my mother preparing herrings for supper and realising that they were dead. I asked her whether they had been killed specially for us to eat, and I can still remember the shock that ran through me when she replied that they had. As it happened, she and my father were practically vegetarian; they had given up red meat some time ago, but still ate fish and chicken occasionally. I think my outburst that night hastened their transition to being complete vegetarian, which wasn’t particularly easy in those days (the early 1950s). My younger sister and I were the only vegetarians at our primary school; vegetarian lunches could not be provided, and our wholemeal salad sandwiches, carrot sticks and salad leaves, nuts and raisins, and bottles of fresh juice were objects of stunned amazement to the rest of the school. It was difficult at first, but we got used to it, and I really admire my mother for being a pioneer of healthy and compassionate eating.

I followed her lead and remember sending to the Vegan Society for information and my sister and I trying to make vegan milk from whole soya beans in our little kitchen at home when I was about 12 years old. It involved soaking, boiling and sieving (no liquidizers or food processors then), and I think we used every saucepan available. My sister who was tackling the mountains of washing up I had created, remembers to this day how, with the kitchen piled high with used bowls, sieves, saucepans, jugs, and every other piece of equipment you can imagine, I said brightly ‘now let’s try making vegan butter…’

Being vegan – even, let’s face it, being vegetarian – was so difficult in those days. But the desire never left me. I was ‘practically vegan’, giving up eggs and dairy produce; and then reverting back to being vegetarian, for a long time. Over the years however my vegan times became longer and longer; I wrote two vegan cookbooks, The Green Age Diet, and Vegan Feasts, and included vegan variations and alternatives in my vegetarian cookbooks. I have been wanting to write a more comprehensive vegan cook book for some time, so I was thrilled when Nourish approached me with the possibility of writing this book: Rose Elliot’s Complete Vegan. It’s the result of years of vegetarian/vegan cookery writing which started in response to the many requests I had for the recipes for the dishes that I cooked up for the visitors to the retreat centre where I worked from the age of 16.

Writing this book has been such a joy; the enthusiasm everyone has expressed for knowing more about the vegan diet and way of life; and for trying the food; the challenge of ‘veganizing’ some of my most popular vegetarian recipes from the past, and of creating new and original recipes that are vegan in their own right. I have loved seeing the mixture of pleasure and amazement on the faces of those who have tasted my inventions. And I have been so grateful as well to those dear friends and family who have been kind enough to share their own favourite recipes and inventions with me for this book: in particular, my three daughters, who have travelled the vegan journey with me, and given me for this book some wonderful recipes that they have created.

Although I was vegetarian from birth, it was some years before I became completely vegan. During that time, public awareness of the effect of our food choices upon the planet, wildlife, the rain forests and indeed our own health have become more and more evident. I truly love making, eating (and writing about!) vegan food, but it also gives me great satisfaction to know that in doing so I can, and I am, helping to protect the wildlife, the animals, and the whole ecology of this beautiful planet. As Joseph Poore at the University of Oxford, said: ‘a vegan diet is probably the single biggest way to reduce your impact on planet Earth, not just greenhouse gasses, but global acidification, eutrophication, land use and water use.’ The foods we choose to cook and eat truly can change the world.

***

Rose Elliot’s Complete Vegan is available now, online and in store. Find out more by clicking here.

The delicious tahini dressing with a citrussy zing and the sweetness of basil lifts the flavours of griddled vegetables and makes a rich and satisfying lunch. The dressing also tastes good with falafels or as a dip.

GrilledVegSalad

Serves: 4
Preparation: 30 minutes
Cooking: 40 minutes

Ingredients:
4 large courgettes, thinly sliced lengthways
2 aubergines, thinly sliced lengthways
1 fennel bulb, cut into quarters and thickly sliced
1 small head of cauliflower, thickly sliced
4 large portobello mushrooms, thinly sliced
1 tbsp olive oil or melted coconut oil
4 large handfuls of mixed salad leaves, such as dandelion, mint, parsley, coriander, mustard, beetroot greens, rocket and kale,
to serve

Tahini dressing:
60g/2¼oz/¼ cup tahini
250ml/9fl oz/1 cup orange juice
zest and juice of ½ lemon
2 garlic cloves, crushed
¼ tsp ground sea salt
1 small handful of basil leaves

Method:

  • Preheat the oven to 100°C/200°F/Gas ½ and put a plate inside to warm. Heat a large, ridged griddle over a medium- high heat.
  • Put all the vegetables in a large bowl and add the oil, then toss gently to coat the vegetables and tip into the griddle. You may need to cook these in batches. Spread the vegetables out evenly. Cook for 8–10 minutes until marked with golden lines on one side. Reduce the heat, if necessary, to avoid burning.
  • Meanwhile, make the dressing. Put all the ingredients into a blender or food processor, then process on high speed for 30 seconds, or until the dressing is smooth and creamy.
  • Leave to one side to allow the flavours to develop.
  • Turn the vegetables over and cook for 8 minutes, or until there are golden lines on the second side.
  • Transfer the cooked vegetables to the warm plate while you cook the remaining batches. Put the salad leaves on a large serving plate and put the cooked vegetables on top, then drizzle with the tahini dressing.
  • Serve immediately

Adele McConnell is the founder of the hugely successful vegan food blog, vegiehead.com, and was the winner of the prestigious ‘Vegan Food Blogger Award’ by The Vegan Woman 2012. She loves sharing her passion for vegan food. Watch her inspiring, easy-to-follow cookery demonstrations on her YouTube channel.
Adele MacConnell - 100 Vegan Recipes

“Feed your soul, taste the love: 100 of the best vegan recipes”

The Vegan Cookbook by Adele McConnell

Click for more info!

 

Looking for something different and guilt-free for Easter? Look no further than these Chocolate Cupcakes with Avocado Frosting.

Perfectly light and moist – a great alternative to the heavier Easter treats around. Using avocado in icing might sound strange, and I suppose it is a little strange, but surprisingly it works! And they’re egg and dairy free so even your vegan friends can enjoy a treat at Easter!

Have a look at our Publicity Assistant, Gemma, making up her batch at home:

The Recipe, in black and white

Makes 24 mini cupcakes (12 servings)

Per serving:
Fat: 4.5g (of which saturates: 0.8g)
Calories: 111kcal
Preparation time: 30 minutes
Cooking time: 12 minutes

For the chocolate cakes:
240ml/8fl oz/scant 1 cup almond milk, plus extra for the frosting
1 tsp cider vinegar
185g/6½oz/heaped ¾ cup granulated sugar
3 tbsp sunflower oil
1 tsp vanilla extract
½ tsp almond extract (optional)
250g/9oz/2 cups self-raising flour
30g/1oz/ ⅓ cup cocoa powder, sifted
1 tsp baking powder
1 tsp bicarbonate of soda

For the avocado frosting:
2 ripe avocados
4 tbsp cocoa powder, sifted
2 tbsp clear honey
a little almond milk, to loosen

  • Preheat the oven to 180°C/350°F/Gas 4 and line two 12-hole mini-muffin tins with paper cases.
  • Mix together the almond milk and vinegar in a large bowl and stir well, then leave to one side for a few
    minutes to curdle.
  • Beat in the sugar, oil, vanilla extract and almond extract, if using, and whisk until frothy.
  • In a separate bowl, mix together the flour, cocoa powder, baking powder and bicarbonate of soda.
  • Add the wet ingredients to the dry ingredients and mix together well.
  • Spoon the mixture into the prepared muffin tins, filling the sections three-quarters full. Bake for 10–12 minutes until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
  • To make the frosting, scoop out the avocado flesh into a small blender or food processor (or bowl and
    work with a hand-held blender).
  • Add the cocoa powder and honey and process until smooth, then gradually add a little almond milk, a drop at a time, until the mixture just begins to hold its shape.
  • Spoon the frosting into a piping bag fitted with a 1cm star nozzle and pipe the frosting onto the centre of the cakes in a nice high peak. (You don’t need to cover the entire surface as this would add too much icing and therefore too many calories.)
  • Peel back the paper and enjoy – the great thing is they are so mini you can eat two!

 

GuiltfreeBaking

Gee Charman

Guilt-Free Baking

£16.99 | available from Nourish Books

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IMG_0148

Today we received a box from Snack Garden and really enjoyed these snacks with everyone in the office. We love supporting small businesses, and these nutritious and satisfying munchies are a perfect and healthy snack to share during a busy day.

The idea of Snack Garden started from Ivan, an Hungarian man who after travelling all around the world and missing a healthy snack during his journeys, decided to create this all natural snacks, vegan and gluten free. Ivan and his family produce two fantastic snacks: the vacuum-fried crispy veggie chips and freeze-dried tropical fruit.

vaccum fried veggies

When we opened the veggie chips we were surprised to see round pods green beans, sliced sweet potatoes, squash and carrots. As they are lightly salted, we found them delicious and really addictive. The texture is very crispy and the crunchiness is light and salty, This combination  works really well for us. They are perfect for an afternoon break and to eat just by themselves.

fruit

The freeze-dried tropical fruit contains strawberries, bananas and pineapple. They are sweet and tasty, and the texture is quite hard, so we found them ideal as a mid-morning snack with a natural yogurt or in the porridge. With a bowl of warm milk, they also make a perfect breakfast. Kids would love this snack for the sweet taste and also for the mix of exciting colours.

On Snack Garden’s website we read that these products are completely free of preservatives, added sugars, trans fats and excessive sodium. We couldn’t agree more, they make a great alternative to snacks rich in sugar and still they are tasty and crispy.
If you want to know more, check their website, where you can also find delicious recipes and contact details.

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