Breakfast
Oat Cookies
Pancakes
Waffles
Crepes
Quinoa Bagels
Lemon & Poppy Seed Scones
Apple Slice
Flapjack
Blackberry Jam - Sugar Free
Mini Vegetable Frittatas
Avocado Pancakes
Apple & Oat Bakes
Porridge Squares
Onion & Sundried Tomato Muffins
Granola Bars
Banana Bread Muffins
Sweet Potato Blueberry Rolls
Pancake Cereal
French Toast
Blueberry & Lemon Scones
Apple Pie Overnight Oats
Strawberry Overnight Oats
Banana Mocha Overnight Oats
Chai & Chocolate Chip Oat Biscuits
Blueberry Oat Biscuits
Cinnamon Toast Cereal
Carrot Cake Flapjacks
Spiced Orange Overnight Oats
Croissants/ Pain Au Chocolat
Fruit Turnovers
French Toast Bake
Pancakes
TeaCakes
Hot Cross Buns
"They are so soft and fluffy!"
Ingredients
250g Self raising flour
6 tbsp Caster sugar
2 tsp Baking powder
300ml Oat milk
Vanilla essence - to taste
Method
Combine the flour, sugar and baking powder in a bowl.
Add the milk and vanilla essence.
Mix until smooth
Heat a little oil in a pan. Once the is hot, pour a small amount of the batter into the pan.
If you want the pancakes to be thinner spread the mix with the back of the spoon.
Cook the pancakes for about a minute, or until the edges look dry. Flip and cook the other side.
Serve.
Enjoy!
Makes 12
Why not try adding some blueberries for breakfast or chocolate chips for dessert!
Oat Cookies
Makes 12
Ingredients
2 Cup (250g) Plain Flour
4 1/2 Cups (225g) Oats
1 tsp Baking Powder
2 tsp Ground Cinnamon
1/2 Cup Olive Oil
1/2 Cup (128g) Crunchy Peanut Butter
1/2 Cup (96g) Granulated Sugar
1/4 Cup Golden Syrup
1/2 Cup (80g) Raisins
1/2 Cup Oat Milk
2 tsp Vanilla Extract
Method
Preheat the oven to 180C
Line a baking tray with baking parchment
In a large bowl combine the flour, oats, baking powder and cinnamon
In another, medium bowl, stir the oil, peanut butter, sugar, golden syrup, raisins, milk and vanilla extract.
Combine the wet with the dry ingredients
Divide the dough into 12 or more equal balls.
Flatter them on the baking tray
Bake for 16 minutes or until starting to brown.
Serve
Enjoy!
Waffles
Try serving these with fruit, syrup, vegan cream or vegan ice cream!
Makes 4 waffles
Ingredients;
1 ¼ cups of Plain Flour
2 tsp of Baking Powder
¼ tsp of Salt
3 tbsp of Caster Sugar
1 ¼ cups of Milk
2 tbsp of Oil
2 tsp of Vanilla Essence
Method;
Preheat the oven to 180C /Waffle machine.
Sift the flour, baking powder and salt with the sugar into a large mixing bowl.
Add the milk, oil and vanilla essence and whisk until smooth.
Cooking with a silicone mould:
Ladle a small amount into the mould and place on a baking sheet in the oven for 10 minutes.
Once the waffles have cooked, leave them to cool before removing from the mould, this will make sure they are less likely to tear.
Cooking with a waffle maker:
Be sure to read the instructions for the waffle maker!
Ladle a small amount into the waffle maker, and close the lid.
Serve
Enjoy!
Quinoa Bagels
Makes 5
Ingredients
1 Cup Uncooked Quinoa
½ Cup Milk
1 tsp Baking Powder
¾ tsp Salt
Toppings of your choice.
Method
Preheat the oven 210C
Line 2 large trays with baking parchment.
(Optional) Draw templates of your bagel on the parchment. Keep the pen on the side you don’t put the mix onto.
The outline needs to be the exact shape and size you would like your bagels as they do not expand in the oven.
Rinse the Quinoa under running water for 2 minutes.
Shake any excess water out.
In a food processor or blender bowl add the quinoa, milk, salt and baking powder. Blend until the batter is smooth.
Pipe the mix onto your stencils.
Bake in the oven for 9 minutes.
Flip the bagels over.
Cook for a further 3 minutes.
Let cool before you add your toppings.
Serve
Enjoy!
Lemon & Poppy Seed Scones
Makes 10
Ingredients
4 Cups Plain Flour
⅓ Cup Granulated Sugar
1 tsp Baking Powder
½ tsp Bicarbonate of Soda
1 tbsp Poppy Seeds
⅔ Cup Milk
2 tsp Lemon Zest
⅓ Cup Lemon Juice
1 tsp Vanilla Essence
¼ Cup Yoghurt
½ Cup Butter
Method
Preheat the oven to 200C
In a large bowl sift the flour, baking powder and bicarb.
Add the sugar and poppy seeds.
In a seperate bowl mix together the milk, lemon zest, lemon juice, vanilla essence and yoghurt.
Mix the butter into the flour mix to make a crumbly mix.
Slowly add the wet ingredients to make a dough.
On a lightly floured surface roll the scones out to roughly 2 inches thick.
Cut your scones out and place on a baking tray.
Using a pastry brush spread a little milk over each scone.
Cook for 30-40 minutes or until browned.
Serve
Enjoy!
Flapjack
Gluten & Sugar Free
Makes 16
Ingredients
4 Cups Gluten Free Porridge Oats
2/3 Cups Gluten Free Plain Flour
1 Cup Mixed Nuts
2 Cups Mixed Dried Fruit
½ Cup Mixed Seeds
¾ Cup + 2 tbsp Butter
¾ Cup Organic Honey
1 Cup + 2 tbsp Brown Sugar
Method
Preheat the oven to 160C
Line a tin with baking parchment roughly 9”
In a large bowl sift the flour.
Add the oats, nuts, fruit and seeds.
In a small pan, on a low heat, melt the butter, syrup and sugar. Stir occasionally until melted and smooth.
Add the wet ingredients into the dry. Mix until there are no dry patches.
Transfer the mix into your dish.
Bake for 25-30 minutes or until browned.
Cool for 10 minutes.
Serve
Enjoy!
Why not try this as a dessert with our sugar free custard https://marisasveganrecipes.wixsite.com/mysite/post/vegan-sugar-free-custard
Crepes
Try it with a homemade chocolate sauce!
1 Cup of chocolate& 1/2 Cup of Coconut cream - Melted together. Yum!
Makes 7
Ingredients
2 cups Plain Flour
2 ¼ cups Sparkling Water
1 tsp Baking Powder
1 tsp Lemon Juice
2 tbsp Oil
Vanilla
2-3 tbsp Brown Sugar
1 tsp Chia Seeds
Method
Place the baking powder, flour, chia seeds and sugar into a large mixing bowl and mix until combined.
Mix the lemon juice, sparkling water, oil and vanilla, into the dry ingredients and mix until you have a smooth batter, before adding the chia mix and again mixing until combined.
Heat up a little oil in a frying pan on a medium heat.
Use about ⅓ - ½ cup of crepe batter to each crepe, place the batter in the pan/on the pancake griddle and spread in an outward circular motion, making sure to flip and cook evenly both sides.
Repeat the above step, until you have used all the batter.
Serve
Enjoy!
Mini Vegetable Frittatas
Serves 12-18
Depending on the size of muffin tray
Ingredients
3 Cups of mixed veg - Broccoli, sweetcorn, pepper, spinach
½ Cup Spring onions - Thinly Sliced
2 tbsp Olive Oil - More for greasing
2 Cups Plain Flour
¼ Cup Nutritional Yeast
1 tsp Baking Powder
2 ½ Cups Water
Salt & Pepper to taste
Method
Preheat the oven 200C
Prepare all the veg except spring onions. Place in a small bowl and mix together.
In a large bowl, combine the flour, yeast, baking powder, water, salt and pepper. Set aside.
Heat the olive oil, on a medium heat, in a large pan.
Add the veg mix, not the spring onions, cook until starting to soften. 2-3 minutes.
Add the spring onions, cook for a further 1-2 minutes.
Brush a muffin tray with oil.
Use a dinner spoon and place a mound of veg in each cup.
Fill the muffin tray ¾ of the way up with the batter.
Gently stir each cup to cover the veg in the batter.
Bake for 30-35 minutes or until a toothpick comes out clean.
Let cool a little before removing from the muffin tray.
Serve
Enjoy!
Avocado Pancakes
Makes 6-10
Ingredients
1 Ripe Avocado
3 Cups Plain Flour 2 tbsp Baking Powder
2 tbsp Lemon Juice
¼ Cup Golden Syrup
2 Cups Milk
Handful Baby Spinach
Butter for greasing
Method
Blend all the ingredients until smooth
Heat a little butter in a frying pan.
Scoop the mix into the pan and cook, on a medium heat until golden brown
Flip and cook the other side until golden brown.
Serve
Enjoy!
Apple & Oat Bake
Check out the youtube video - https://www.youtube.com/watch?v=nN0NlhTkRYM&t=2s
Makes 4
Ingredients
1 Cup Oats
½ Cup Plain Flour
½ Cup Brown Sugar
1 tbsp Cinnamon
¼ Cup Vegetable Oil
2 Apples
Method
Preheat oven 180C
In a large bowl, sift the flour and cinnamon.
Add the oats, sugar and oil. Mix well.
Cut the apples in half and scoop out the inside - Leaving some at the bottom and a border.
Fill the apples with the crumble mix.
Bake 25-30 minutes
Serve
Enjoy!
Onion & Sun-Dried Tomato Muffins
This is a Naomi Smart recipe
Makes 9
Ingredients
4 Tbsp Coconut Oil
2 ½ Flaxseed
½ Onion - Finely Chopped
1 Garlic Clove - Peeled and Crushed
1 ½ Cup Buckwheat Flour
2 tsp Baking Powder
1 tbsp Nutritional Yeast
½ Cup Sun-Dried Tomatoes - Finely Chopped
¼ Cup Black Olives - Pitted and Finely Chopped
1 tsp Dried Rosemary
1 tsp Dried Thyme
1 tsp Dried Oregano
½ Cup Almond Milk
150g Applesauce
2 tsp Apple Cider Vinegar
1 tsp Bicarbonate of Soda
Sea salt & Black Pepper - To taste
Method
Preheat the over 180C
Lightly grease 9 holes of a muffin tray, with oil, and line with muffin cases
Mix the flaxseed with 4 tbsp of water. Set aside.
Heat a small amount of oil in a frying pan, add the onion and fry for 5-7 minutes. Over a medium heat.
Add the garlic and fry for a further 2 minutes. Remove from heat.
In a large bowl, sift the flour and baking powder.
Mix in the yeast, sun-dried tomatoes, olives and herbs. Add salt and pepper if using.
Pour the milk, oil and apple sauce into a saucepan. Heat gently over a medium heat.
In a small bowl, mix the vinegar with bicarbonate of soda and stir until it foams.
Add the milk mix to the dry ingredients, along with the vinegar mix, the flaxseed egg and the onions & garlic.
Gently fold to combine.
Divide the mixture between the muffin cases and bake for 25-30 minutes, or until a toothpick can come out clean.
Serve
Enjoy!
Granola Bars
Makes 5-6
Ingredients
1 Cup Oats
⅓ Cup Almonds
¼ Chia Seeds
1 Cup Dessicated Coconut
⅓ Cup Chopped Dates
4 Tbsp Butter
¼ Cup Golden Syrup
Method
Preheat the oven 180C
Place the oats and almonds on a baking tray
Bake for 15 minutes.
Remove from oven and reduce the heat to 160C
Grease a loaf tin
In a large bowl, mix the cooled down oats and almonds with the chia seeds and coconut. Set aside.
In a small saucepan, add the butter and golden syrup.
On a medium heat, bring to a boil, stirring occasionally.
Once completely melted, add to the seed mix.
Mix thoroughly so everything is covered.
Pour the mix into your prepared tin.
Cover the top with more baking parchment.
Press down on the mix so it’s packed in well.
Bake 20-25 minutes.
Let cool in the pan a little before placing in the fridge to cool completely.
Once completely cooled, remove from the tin and cut into slices.
Serve
Enjoy!
Optional - Melt some chocolate and drizzle over the top.
Banana Bread Muffins
Makes 12
Ingredients
3 ripe Bananas
75ml Vegetable Oil
100g Caster Sugar
225g Self Raising Flour
2 tsp Baking Powder
2 tsp Vanilla Essence
2 tsp Ground Cinnamon - Optional
Method
Preheat the oven 200C
Prepare a muffin tray with cases.
In a large bowl, mash your bananas.
Add the oil and sugar, mix well.
Sift in the flour and baking powder.
Add the vanilla and cinnamon.
Fill you cupcake cases ¾ of the way up.
Bake for 20 minutes or until a toothpick comes out clean.
Serve
Enjoy!
Porridge Squares
Makes 12
Ingredients
2 cups Porridge Oats
2 Cups Boiling water (If you want it to be like porridge. If you want harder bars don’t add this in.)
2 Large Bananas
Flax Egg; 2 tbsp Water & 1 tsp Chia Seeds
¼ Cup Golden Syrup
¼ Cup Pumpkin Seeds
1 Cup Blueberries (Frozen)
½ Cup Hazelnuts
2 tsp Cinnamon
1 tsp Vanilla Essence
1 Cup Milk
Method
Preheat the oven 190C and line a square baking tin 26cm or if you want thicker squares slightly smaller.
Mix the boiling water and oats, leave for 10 minutes.
Make the flax egg and let that sit.
Whizz 1 ½ bananas, with a hand blender, until smooth.
Mix the banana, flax egg and golden syrup together.
Add this to the oats. Mix with a fork.
Add the milk, vanilla, and cinnamon. Mix in well.
Break the hazelnuts and blueberries into smaller pieces.
Add this into the mix and stir well to combine.
Pour the mix into your prepared tins.
Slice the remaining ½ banana and spread evenly over the top.
Bake for 45-50 minutes until very slightly soft to the touch.
Let cool before cutting into squares.
Serve
Enjoy!
Pancake Cereal
Makes 2 Bowls
Ingredients
250g Self Raising Flour
6 tbsp Caster Sugar
2 tsp Baking Powder
300ml Milk
1-2 tsp Vanilla Essence
1-2 tsp Vegetable Oil to fry
Method
Sift the flour and baking powder into a mixing bowl.
Add the caster sugar. Mix to combine.
Pour in the vanilla essence and milk
Mix until smooth.
Transfer the mix to a piping bag and cut a very small whole at the end.
Heat the oil in a small frying pan.
Turn the heat down to medium and pipe small circles of pancake dough.
Cook for 30-60 seconds and then flip and repeat.
Transfer to a bowl.
Serve
Enjoy!
French Toast
Serves 2
Ingredients
2 Cups Milk
¼ Cup Chia Seeds
1 tbsp Caster Sugar
1 tsp Vanilla
8 Slices Ciabatte
1-2 tbsp Oil
Method
In a small bowl pour the milk, chia seeds, sugar and vanilla. Whisk until smooth.
Let the mix sit for 10 minutes so the chia seeds can thicken the mix.
Heat a little oil in a frying pan, up to 1 tbsp depending on the size of your pan.
Soak the bread in the batter for about 2-5 seconds each slice. You want the bread to be covered and softened a little but not alot.
Fry the bread for 4-5 minutes each side, until golden brown.
Serve
Enjoy!
Blueberry & Lemon Scones
Ingredients
2 ½ Cups Plain Flour
1 tbsp Baking Powder
1 tbsp Chia Seeds
½ Cup Granulated Sugar
1 Cup Butter
¾ Cup Milk
1 tsp Vanilla
1 Cup Blueberries
1 Lemon Zest & Juice
Method
Preheat the oven 200C and prepare a baking tray.
If you want to ensure your scones bake up and not out create sleeves for them, you can use foil for this.
In a large bowl sift the flour and baking powder.
Add the chia seeds and sugar. Mix to combine.
Add the butter and use your fingertips to create breadcrumbs.
Add the milk, vanilla, lemon zes and lemon juice. Mix to create a soft dough.
Fold in the blueberries.
Gently roll your dough, on a lightly floured surface, to roughly 1” thick.
Use a round cutter to cut your scones out, place on the baking tray and put your sleeves around them if using.
Bake for 20-25 minutes or until a toothpick can come out clean.
Serve with jam and cream.
Enjoy!
Makes 10
Sweet Potato Blueberry Rolls
Makes 14
Ingredients
Dough;
1 Medium Sweet Potato
¾ Cup Milk
4 tbsp Butter
2 tbsp Brown Sugar
2 ½ Cup Plain Flour
2 ¼ tsp Easy Bake Yeast
1 tbsp Cornflour
1 tbsp Chia Seeds
Filling;
1 ¼ Cup Blueberries
2 dessert spoons Protein Powder (Optional)
Glaze;
1 Lemon Juice
½ Cup Icing Sugar
Method
Dough;
Peel the Potato and pierce with a fork.
Microwave the potato for 2 minutes or until tender. Let cool slightly
Once cool enough to handle, chop into large chunks and place in the food processor.
Add the milk into the food processor and blitz until smooth.
In a small saucepan add the sweet potato mix, butter and sugar.
Heat until the butter has melted.
In a large bowl sift the flour and cornflour.
Add the yeast, chia seeds and sweet potato mix.
Mix together to create a dough.
Knead the dough for 3-4 minutes.
Place a tea towel over the bowl and leave for 15 minutes in a warm place.
Filling;
Place the ingredients in a food processor and blend until smooth.
Creating the Rolls;
Roll the dough till roughly 14x9”. Roll between baking parchment to make it easier.
Spread the filling over the whole of the dough, leaving roughly 1” around the edge.
Roll the dough, lengthways, to create a log.
Cut into 12-14 equal sized pieces.
Place on a baking tray, covered in baking parchment and loosely cover with cling film for 1 hour or until doubled in size.
Preheat the oven to 190C
Remove the cling film and bake for 20-25 minutes.
Glaze
Sift the icing sugar into a small bowl.
Add the lemon juice and mix until smooth.
Drizzle the mix over each of the rolls.
Serve warm for best results
Enjoy!
Strawberry Overnight Oats
Ingredients
4 tbsp Oats
¼ Cup Vegan Milk
2 tbsp Vegan Yogurt
½ Cup Strawberries, Cubed
1 tsp Syrup, Optional
Method
Pour your oats into the bowl or glass you are using.
Pour the milk onto the oats.
Place a layer of strawberries on top of the oats and milk.
Spread the yoghurt on top of the strawberries.
Cover and refrigerate overnight.
When you are ready to eat it put another layer of strawberries on top with a drizzle of syrup.
Serve
Enjoy.
Serves 1
Banana Mocha Overnight Oats
Ingredients
½ Banana, sliced
¾ tsp Cocoa Powder
¾ Cup Oats
½ Cup Cold Coffee
1 tsp Vegan Chocolate Chips
Method
Pour the oats into a glass.
Mix the cocoa powder into the oats.
Pour the coffee into the oats and mix to ensure it is well combined.
Cover and refrigerate for 2 hours or overnight.
When oats are ready top with the banana slices and chocolate chips.
Serve
Enjoy!
Apple Pie Overnight Oats
Ingredients
½ cup Apple, Cubed
½ tsp Cinnamon
½ tsp syrup
¾ Cup Oats
½ Cup Vegan Milk
½ Apple Sliced
Method
Mix the apples, cinnamon and syrup together.
Stir the apple mix into the oats.
Top it up with the milk.
Cover and refrigerate for 2 hours or overnight.
Top with apple slices and syrup.
Serve
Enjoy!
Serves 1
Blueberry Oat Biscuits
Makes 6
Ingredients
1 Banana
1 Cup Oats
½ Cup Blueberries
Method
Preheat the oven to 180c.
Mash the banana in a bowl.
Mix in the oats.
Mix in the blueberries.
On a lined baking tray, spoon the mixture and flatten into a biscuit shape.
Bake for 10 minutes.
Serve
Enjoy
Cinnamon Toast Cereal
Ingredients
1 tbsp + ½ tsp Cinnamon
¼ Cup Caster Sugar
2 ½ Cups Plain Flour
1 Cup Cold Vegan Butter
2-4 tbsp Melted Vegan Butter
1 tsp Vanilla
1 tsp Maple Syrup
½ Cup Cold Water
Method
Preheat your oven to 180c.
Combine 1 tbsp cinnamon with the sugar and set aside.
Combine the flour, cinnamon and butter.
Use your fingers to form bread crumbs.
Add the vanilla and syrup.
Mix in the cold water 1 tbsp at a time until the mixture forms into dough.
Cut the dough in half and set one half to the side.
Roll out the first half of the dough as thin as you can, onto a well floured surface.
Brush the dough with the melted butter.
Generously sprinkle the sugar and cinnamon mix to cover the dough.
Gently pretty the sugar into the dough.
Evenly cut squares into the dough about 1inch squared.
Place the squares with a small space between them on a lined baking tray.
Bake for 12-14 minutes.
Serve
Enjoy
Makes 4-5 Bowls
Chai & Chocolate Chip Oat Biscuits
Makes 5-6
Ingredients
1 Banana
1-2 tbsp Vegan Chai Powder
1 Cup Oats
1-2 tbsp Vegan Chocolate Chips
Method
Preheat the oven to 180c.
Mash the banana in a bowl.
Stir in the chai powder.
Stir in the oats.
Stir in the chocolate chips.
On a lined baking tray spoon the mix into 5 or 6 small circles.
Bake for 10 minutes.
Let the biscuits cool a little before eating them.
Serve
Enjoy
Spiced Orange Overynight Oats
Serves 1
Ingredients
⅔ Cups Oats
1 tsp Cinnamon
½ tsp Ground Cardamom
1 Small Lemon Zest
1 Small Orange Zest
½ tsp Vanilla
1 Cup Milk
2 heaped tsp Almond Butter - See our recipe here.
2 tsp Golden Syrup
1 tbsp Chopped Nuts - I used Walnuts.
Method
Place the oats, cinnamon, cardamom, lemon zest and orange zest in a small bowl.
Mix to combine everything.
Pour the mix into your chosen cup or bowl.
Add the almond butter, vanilla and golden syrup to the top of your dry ingredients.
Pour the milk till it reaches just above the oats.
Place in the fridge overnight
Sprinkle your chopped nuts on the top
Serve
Enjoy!
Croissants/ Pain Au Chocolats
Makes 9 Pain Au Chocolats or 6 Croissants
Ingredients
Both;
1 Packet Puff Pastry Sheets - Check out our puff pastry recipe here
Milk to glaze
Pain au Chocolates;
40g Chocolate
2 tbsp Butter
1 tbsp Cocoa Powder
Method
Preheat the oven 180C and prepare a large baking tray
Croissants;
Cut your pastry into large triangles.
Roll from the bottom end to the pointy end of the triangle and pull the ends towards you slightly.
Brush with milk.
Pain au Chocolates;
In a small bowl mix the butter and cocoa powder together to create a soft spread.
Spread over all of the pastry
Cut the pastry into rectangles roughly 4” x 2”
Cut your chocolate into strips roughly 2”
Place a piece of chocolate down the 2” sides of the pastry.
Roll both the sides, around the chocolate, until they meet in the middle.
Turn them over and place on your baking tray
Brush with milk.
Both;
Bake for 10-15 minutes or until golden brown and crispy
Serve
Enjoy!
Carrot Cake Flapjack
Ingredients
2 Cups Porridge Oats
1 Cup Grated Carrot
½ Cup Chopped Walnut
1 tsp Ground Cinnamon
½ tsp Ground Ginger
½ Cup Vegan Butter
¼ Cup Maple Syrup
1 tsp Vanilla
1 tbsp Ground Flaxseed + 3 tbsp water
Method
Line a baking tray.
Mix the flaxseed and water and set aside.
On medium heat, melt the butter and syrup until well combined.
Take off the heat and stir in the vanilla.
In a separate bowl combine the oats, carrot, walnuts, cinnamon and ginger.
Pour in the butter mix and flax egg.
Stir until all the dry ingredients have mixed with the wet.
Let sit for a couple of minutes so the oats can absorb the butter.
Pour the mix into the lined baking tray and use a fork or spoon to press it down.
Refrigerate for 2 hours.
Serve
Enjoy!
Makes 9-12
Fruit Turnovers
Makes 10
Ingredients
Puff Pastry - I used 1x Morrisons own
1-3 tbsp + some to sprinkle on the top Caster Sugar
Milk to glaze
Optional Fillings & the quantities I used;
1 tsp Ground Cinnamon
2 Apples - Peeled & Cored
Handful Blackberries
10 Strawberries
Handful Raspberries
Method
Preheat the oven 180C and line a baking tray
Roll your puff pastry to roughly ½ cm thick
Cut into squares 4” x 4”
Get 3 small bowls ready to use, if you want to use the same fillings as I did.
Bowl 1;
Cut 1 of the apples into small pieces and place them in the bowl
Cut the blackberries into quarters and place them in the bowl.
Add 1 tbsp caster sugar into the bowl.
Mix to combine.
Bowl 2;
Cut the raspberries into quarters and place them in the bowl.
Cut 5 of the strawberries into small pieces and place them into the bowl.
Add 1 tbsp caster sugar into the bowl.
Mix to combine.
Bowl 3;
Cut the last apple into small pieces and it into the bowl.
Cut the last strawberries into small pieces and place them into the bowl
Place 1 tsp cinnamon into the bowl
Add 1 tbsp caster sugar into the bowl.
Mix to combine.
Finish;
Scoop a little of each mix onto 1 square of pastry, make sure you keep it to 1 corner.
Brush a little milk over the edges of the pastry
Fold the pastry over the filling and gently press the edges together
Using a sharp knife cut a small slit in the top of the pastry
Brush the top of each turnover with milk
Sprinkle some sugar over the top of each turnover.
Bake for 10 minutes or until the pastry is crispy.
Serve
Enjoy!
French Toast Bake
Ingredients
1 Loaf of Vegan Wholemeal Bread
3 tbsp Maple Syrup
½ Cup Warm Water
2 Cups Vegan Milk
1 tbsp Flaxseed + 3 tbsp water
1 tsp Vanilla
3 tsp Cinnamon
½ Cup Mixed Berries
Method
Cut the bread into squares and lay in an oven tray.
Mix the flaxseed and water together and set aside.
In a separate bowl mix the syrup with the warm water.
Stir in the milk, flax egg, vanilla and cinnamon.
Pour the wet mix over the bread.
Leave for 20 minutes for the bread to soak up the milk mix.
Sprinkle your berries over the top.
Preheat the oven to 180c.
Bake for 55-60 minutes. If it starts to get too dark before fully cooked, cover with foil.
Let cool before serving.
Serve
Enjoy.
Serves 6
Teacakes
Ingredients
1 Packet Yeast - About 2 tsp
400g Plain Flour
1 tbsp Caster Sugar
150ml Vegan Milk, Warm
1 tbsp Golden Syrup
100ml Water
100g Dried Fruit
Method
Combine the flour, sugar, and yeast.
Pour in the milk, syrup, and water.
Knead for about 5 minutes.
Cover and leave to rise for 1hour and 30 minutes.
Knead the dried fruit into the dough.
Separate the dough into 8 equal balls.
Place on a lined baking tray and then use the palm of your hand to flatten them slightly.
Cover and rest again for another 30 minutes.
Preheat the oven to 200c.
Bake for 20-25 minutes.
Serve
Enjoy!
Makes 8
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