Sweet Treats
Cupcakes
Peanut Butter Cupcakes
Chocolate Biscuits
Churros
Lemon Iced Biscuits
Shortbread
Double Chocolate Cookies
Coconut Cupcakes - Gluten & Sugar Free
Sugar Free Fudge Discs
Lemon & Mint Mini Tarts
No added Sugar
Sugar Free Custard
Mini Lemon Meringue Pies
Chai Latte Donuts
Rocky Road
Brownies
Apple Crumble Cupcakes
Coffee Cupcakes
Hazelnut Truffles
Chinese Donuts
Apple & Oat Bakes
Peanut Butter Fudge
Dark Chocolate Fudge
Chocolate Fudge Cupcakes
Biscotti
Chocolate Chip Cookies
Orange & Cinnamon Rolls
Raspberry Crumble Bars
Chocolate Doughballs
NHS/Key Worker Sugar Biscuits
Peanut Butter Bars
Ring Donuts
Yum Yums
Blueberry & Lemon Scones
Chickpea Blondies
Blackbean Brownies
Millionaire Shortbread
Peanut Butter & Jam Cookies
Vanilla & Pistachio Galaxy Fudge
Lemon Shortbread Cookies
Lemon Squares
Strawberry & Lemon Shortbread
Brownie Bites
Banana Snack Cake
Peanut Butter Cups
Chocolate Snacking Cake
Pecan Butter Cookies
Pecan Bars
Date Brownies
Rice Krispie Rocky Road
Carrot Cake Flapjacks
Almond & Cranberry Cookies
Peanut Butter Cupcakes
Makes 12
Ingredients
Frosting;
1 Cup (200g) Chocolate Chips
4 tbsp Agave Nectar
8 0z (226g) Cream Cheese
1/2 Cup (128g) Smooth Peanut butter
Cake;
1 1/4 Cup (295ml) Oat Milk
1 tbsp Rice Vinegar
1 Cup (256g) Smooth Peanut Butter
2/3 Cup (133g) Granulated Sugar
2 tsp Vanilla Essence
1 1/2 Cups (188g) Plain flour
4 tsp Baking Powder
2/3 Cups Chocolate Chips
Frosting;
Melt the chocolate and agave nectar in a bowl, over a saucepan.
Add the cream cheese and peanut butter, stirring well.
Put in the fridge to chill, until needed.
Cake;
Preheat the oven to 180C
Line a muffin tray
In a medium bowl mix the oat milk and vinegar.
Set aside.
In a large bowl combine the peanut butter, sugar, vanilla essence and the milk/vinegar mix. Mix until smooth.
Sift the flour and baking powder into your mix. Stir in well.
Mix in your chocolate chips.
Transfer your mix into your cupcake cases and bake for 22 minutes, or until golden brown.
Let cool completely and then add your frosting.
Serve
Enjoy!
Cupcakes
Makes 12
Ingredients
1 ⅓ cups of Plain Flour
1 cup of Sugar
1 tsp of Bicarbonate of Soda
1 cup of Milk
2 tsp Vanilla Essence
⅓ cup of Vegetable oil
1 tbsp of White Vinegar
Method
Preheat your oven to 180C
Prepare your cupcake cases.
Mix together the Sugar and bicarbonate of soda, and sift in the flour.
Then add the milk, vinegar, oil and vanilla essence to the dry ingredients and whisk until it forms a smooth cake batter.
Scoop a tablespoon of batter into each of the cases.
Bake for 20-25 minutes.
Serve
Enjoy!
Chocolate Biscuits
Makes 20
Ingredients
150g butter
200g Gluten free plain flour
100g caster sugar
75g cocoa powder
Method
Preheat your oven to 200C
Mix all the ingredients in a large mixing bowl until it forms a dough.
Lightly flour a work surface, and roll out the dough to about 1mm thickness.
Using a small round fluted cutter, cut out the biscuits from the dough.
Place the biscuits on a baking sheet, and place in the oven for 10 minutes.
Serve
Enjoy!
Churros
Makes roughly 15
Ingredients
1 Cup Water
2 1/2 tbsp Caster Sugar
2 tbsp Vegetable Oil
2 Cups Plain Flour
2-3 Cups Vegetable Oil for frying
Coating;
1/2 Cup Caster Sugar
2 tsp Cinnamon
Method
Boil the water in a medium pan.
Add the sugar and stir until it's dissolved.
Add the oil and remove from the heat.
Sift the flour and mix until it creates a thick mix.
Heat your oil in a pan - I used a wok.
Using a star shaped nozzle pipe the mixture into the oil, you can choose what size you would like your churros to be.
Cook until the churros have browned.
Remove the churros from the oil, let cool for a few minutes before coating with the sugar mix.
Sugar mix;
Place the sugar and cinnamon in a bowl, stir well.
Serve
Enjoy!
Lemon Iced Biscuits
Ingredients
120g (½ cup) Butter
55g (¼ cup) Caster Sugar
180g (1 ½ cups) Plain Flour
1-2 tbsp Milk (to bind)
Vanilla Essence
Icing
2 cups icing sugar
2 Cups water
1 Lemons juice
Method
Preheat the oven to 180C.
Firstly cream the butter and sugar together.
Next sift the flour into the mix, then add the vanilla essence and stir until combined.
Then add the milk a little at a time, to ensure the dough reaches a pliable consistency.
Refrigerate for 30 minutes
Once refrigerated, place the dough on a lightly floured surface and roll out to approximately 1mm, and using a round fluted cutter, cut out the biscuits.
Place the biscuits on a baking sheet and in the preheated oven for 10-15 mins.
To make the icing
Sift the icing sugar into a bowl.
Add the water a little at a time until your icing is the thickness you would like
Stir in the lemon juice.
Pipe onto your biscuits after they have cooled.
Serve
Enjoy!
Shortbread
Makes 30
Ingredients
250g Butter
125g Icing Sugar
125g Cornflour
250g Plain Flour
Vanilla Essence
Method
Preheat the oven to 180C
Sift in the icing sugar and cream the butter and sugar together.
Sift the flour and cornflour together in a separate bowl, before mixing into the rest of the mix.
Once all the ingredients are in the same bowl and combined add the vanilla essence.
Roll it out onto a lightly floured surface, cut into your chosen shape.
Place your shortbread onto a baking sheet and bake them in the oven for 10-15 minutes.
Once the shortbread is out of the oven cover in caster sugar.
Serve
Enjoy!
Double Chocolate Cookies
Makes 12
Ingredients
½ cup Butter
1 cup Caster Sugar
Vanilla Essence
1 cup Plain Flour
⅔ cup Cocoa powder
1 tsp Bicarbonate of Soda
1 tbsp Milk
½ cup Chocolate chips
Method
Preheat the oven to 180C
Add the butter and sugar to a small bowl, and cream together before adding the vanilla essence.
In a separate bowl sift the flour, bicarbonate of soda and cocoa powder.
Mix the cocoa mix into the butter mix.
Add the milk and chocolate chips to the large bowl, and mix until combined.
Roll the dough into small balls and space evenly on a baking sheet.
Place in the oven for 15 minutes.
Serve
Enjoy!
Fudge Discs
Sugar Free
Makes 4
Ingredients
8oz Pitted Dates - Chopped into small pieces
2 tbsp Raisins
Warm Water
½ Cup Hazelnuts
3 tbsp Cocoa Powder
1 tsp Vanilla Essence
Method
Soak the dates and raisins in warm water for 10 minutes.
Drain and place the dates and raisins in a food processor.
Blitz until very small pieces.
Add the hazelnuts, cocoa powder and vanilla essence.
Blitz until all is roughly the same size.
Use a cookie cutter as a mould
Press the mix into the cutter to make discs.
Keep in the fridge until you are ready to eat them.
Serve
Enjoy!
Mini Lemon Meringue Pies
This is Lazy Cat Kitchens Recipe
Makes 10
Ingredients
Pastry;
180g Plain Flour
Pinch of salt
1 tbsp Icing Sugar
60ml Olive Oil
Lemon Curd;
80g Cashews (Soak in water overnight)
150ml Freshly squeezed Lemon Juice
5 tbsp Caster Sugar
2 tsp Cornflour
Pinch of turmeric (Optional)
Meringue;
½ Cup aquafaba
125g Caster Sugar
1 tsp Vanilla Essence (Optional)
Method
Soak the cashews overnight.
Pastry;
Sift the flour and icing sugar into a large bowl.
Mix in the olive oil, with your hands, to make breadcrumbs.
Gradually add the water to form the dough. - Do not knead the dough!
Cling film the dough and place in the fridge for 30 minutes.
Divide the dough into 10 even pieces.
Roll the dough out and place in your greased tins.
Using a fork spike the bottoms of your dough.
Place in the fridge for 1 hour.
45 minutes into the hour, preheat the oven 175C
Blind bake the pastry for 20 minutes. - This is where you put rice or baking beans in your dough and cook it.
Take the rice or beans out and cook for a further 15 minutes.
Cool completely before filling.
Lemon Curd;
Rinse the cashews.
Blend the cashews together with the lemon juice until completely smooth.
Pour into a small pot and warm, stirring completely so it doesn’t burn.
Add 4 tbsp Sugar
Taste the mix and add more sugar if you want to.
Mix 2 tsp cornflour and 1 tbsp water in a small bowl.
Add the mix to the lemon curd.
Bring to a boil gently. Let bubble for 2 minutes, stirring constantly.
Add a pinch of turmeric for colour.
Let cool completely before putting in the pastry.
Meringue; - Do just before you are ready to assemble the pies.
Whisk the aquafaba until there are stiff peaks.
Gradually add the sugar.
Assembling the pies;
Fill the pastry cases with the lemon curd.
Pipe the meringue on top.
Toast under a hot grill for 2 minutes
Let stand 1 hour before eating.
Serve
Enjoy!
Chai Latte Donuts
Makes 20 Small
Ingredients:
2 cup Self Raising Flour
½ cup Granulated Sugar
1 tsp Baking Powder
¼ tsp Salt
½ tsp Chai Latte (Drink me Chai)
½ cup + 2 tbsp Milk
1 tbsp Apple Sauce
1 tbsp Butter (melted)
1 tsp Vanilla Extract
Oil for frying
To coat:
1 cup Caster Sugar
2 tbsp Chai Latte (Drink me Chai)
½ cup Butter (melted)
Method:
In a large mixing bowl, add the flour, sugar, baking powder, salt and chai latte, and mix together.
Then add all your wet ingredients (milk, apple sauce, melted butter and vanilla) and mix until you have a dough like consistency which can be piped (add more flour if necessary).
Once you have placed the doughnut batter in a piping bag, you will want to heat up your oil, if you have a deep fat fryer set it to around 190C, if not just fill a saucepan deep enough to fry your donuts and put it on a medium-high heat.
Now the oil is up to temperature, pipe the desired shape for your doughnuts onto little squares of parchment, and gently place them in the oil (on the parchment), and using a spatula or tongs, turn the doughnut over and off the parchment, frying each side for about a minute (or until golden brown).
Place the cooked doughnuts on to a rack with a tray underneath to cool and drain any excess oil.
Coating
In two separate bowls have your 1) Melted butter and 2) Chai Latte and Sugar, and begin dipping the doughnuts, in the butter then the sugar mix making sure to coat as much of the doughnut as you can.
Serve
Enjoy
Rocky Road
You can change the nuts and fruits to your favourites!
Makes 8
Ingredients
400g Chocolate - of your choice
80g Butter
1 tbsp Golden Syrup
80g Marshmallows
80g Dried cranberries
80g Pistachio nuts
120g Moo Free Cinder Toffee Chocolate or honeycomb of your choice.
Method
Line a loaf tin with baking parchment.
Melt the chocolate, butter and syrup in a glass bowl, over a saucepan and boiling water.
Stir in the marshmallows, cranberries, pistachios and moo free chocolate.
Transfer the mix to your prepared tin.
Place in the fridge for 3 hours or until set.
Serve
Enjoy!
Lemon & Mint Mini Tarts
No Added Sugar!
Makes 24
Ingredients
Pastry;
150ml Olive Oil
500g Plain Flour
200ml Water
Filling;
2 Cups Full Fat Coconut Milk
2 Cups Milk
½ Cup Golden syrup or Organic Honey
2 tbsp Cornflour
4 tsp Arrow Root
½ Cup Fresh Lemon Juice - More if you would like
Yellow Food colouring
⅛ tsp Mint Extract - More if you would like
Green Food colouring
Method
Pastry;
Sift the flour into a large bowl.
In a jug mix the oil and water together.
Pour the wet ingredients into the flour and mix well.
Knead the dough 5-6 minutes.
Cover your dough in cling film and place in the fridge while you prepare your tins.
Preheat the oven 180C
Make some bundles of rice to blind bake with - Balls of rice in cling film that fit perfectly in your chosen tins.
Grease your chosen tins with vegan butter.
On a lightly floured surface, roll your dough out to about 1/2cm thick
Place your dough in the tins and prick the bottom with a fork - about 3 times.
Place your rice bundles on top of the pastry and bake for 7 minutes.
Take the rice out and place the pastry back in the oven for a further 7-9 minutes. Or until golden brown.
Take the pastry out of the tins and let cool completely before putting the filling in.
Filling;
In a large pan heat the cream and milk, on a medium heat.
Add the golden syrup, cornflour and arrow root.
Whisk gently until the mix has thickened.
Once it’s thickened transfer half the mix into a separate pan.
In one pan;
Mix in the lemon juice and colouring in.
Let cool for 5-10 minutes before adding to 12 of your cases.
In the other pan;
Mix in the mint extract and colouring.
Let cool for 5 - 10 minutes before adding to 12 of your cases.
Place the tarts in the fridge for 5-6 hours or until completely set.
Serve
Enjoy!
Want to try other flavours?
Why not try Raspberry?
Just add 1 cup of fruit into the halved mix.
You may need to allow to thicken for a little longer after.
Taste to make sure you have a strong enough flavour and add more if needed.
Brownies
Makes 8
Ingredients
4 tbsp Chia Seeds
½ Cup + 2 tbsp water
⅔ Cup Vegan Butter (melted)
1 cup Granulated Sugar
1 Cup Light Brown Sugar
1 tbsp Vanilla Essence
1 Cup Plain Flour
1 Cup Cocoa Powder
1 Cup MooFree Sea Salt & Caramel - Cut into chunks
Method
In a small bowl mix the chia seeds and water. Set aside.
Preheat the oven 180C
Prepare a tin 7x11”
Melt the butter.
In a large bowl mix the butter and sugar.
Add the chia seed mix and vanilla essence.
Sift in the flour and cocoa powder.
Stir in half the chocolate chunks.
Pour the mix into your prepared tin.
Sprinkle the rest of your chocolate chunks over the top, evenly.
Bake for 35-40 minutes, or until a toothpick comes out clean.
Let cool in the pan for 15 minutes.
Take out of tin.
Serve
Enjoy!
Why not try this with my delicious homemade custard - https://marisasveganrecipes.wixsite.com/mysite/post/vegan-sugar-free-custard
Or
My tasty homemade banana icecream - https://marisasveganrecipes.wixsite.com/mysite/post/vegan-banana-surprise-ice-cream
Coffee Cupcakes
Makes 20
Ingredients
240ml Milk
1 tsp White Vinegar
210g Self-Raising Flour
100g Caster Sugar
½ tsp Baking Powder
½ tsp Bicarbonate of Soda
60ml Vegetable Oil
Buttercream:
120g Butter
350g Icing Sugar
1 tbsp Coffee Powder
1 tsp Brewed Coffee
1tsp Milk
Method
Preheat the oven to 180C
In a small bowl, mix the milk and vinegar together. Set aside for 10 minutes.
Sift the flour, baking powder and bicarb into a large bowl.
Add the caster sugar.
Mix in the wet ingredients.
Fill your cupcake cases
Bake for 18-20 minutes.
Let cool completely before adding the buttercream.
Buttercream:
Cream the butter in a large bowl.
Sift in the icing sugar.
Mix in both lots of coffee.
Add a little milk if the mix is too thick.
Pipe onto your cupcakes
Serve
Enjoy!
Hazelnut Truffles
Makes 12
Ingredients
80g MooFree Hazelnut Chocolate
90ml Coconut Milk
1tsp Vanilla Essence
½ Cup Hazelnuts
Method
Melt the chocolate and coconut milk together, over a boiling pan.
Stir in the vanilla.
Place in the fridge for 3-4 hours or longer.
Place the hazelnuts in a food processor to create small pieces
Roll your truffles out with a melon baller and roll in the hazelnuts to coat the whole of the outside.
Serve straight away (a little soft)
Or Place back in the fridge for another 2-3 hours to harden more.
Serve
Enjoy!
Chinese Donuts
Try coating these in sugar if you want them a little sweeter
Makes 5 Large
Ingredients
2 Cups Plain Flour
2 tsp Granulated Sugar
1 tbsp Baking Powder
6 tbsp Butter (Chilled in the freezer for 10 minutes)
¾ Cup Milk
5-6 Cups Vegetable Oil for frying
Method
Put your butter in the freezer to chill
Put your oil in a large pan and boil on a medium heat.
Sift the flour and baking powder into a large bowl
Stir in the sugar.
Use a fork to mix in the butter.
Knead on a lightly floured surface for 3-5 minutes.
Using your hands, flatten the dough to ½ inch thick.
Cut out 5 large circles.
Place 1 at a time into the oil.
Fry for 3 minutes and then flip. Make sure both sides are golden brown.
Serve
Enjoy
Apple Crumble Cupcakes
Serves 12-18
Ingredients
Cupcakes;
1 ¾ Cups Self Raising Flour
1 Cup Brown Sugar
1 tsp Bicarbonate of soda
1 Cup Milk
2 tsp Vanilla Essence
⅓ Cup Vegetable Oil
1 tbsp Cider Vinegar
1 Cup Small Apple Cubes
1 tbsp Ground Cinnamon
Icing;
200g Butter
400g Icing Sugar
1-2 tsp Cinnamon
Crumble;
1 Cup Plain Flour
½ Cup Butter
1 Cup Caster Sugar
Method
Make the cupcakes;
Preheat the oven 180C
In a large bowl, sift the flour and bicarbonate of soda.
Mix in the sugar
Add the milk, oil, vanilla essence and vinegar.
Mix until smooth.
Cover the apple pieces in the cinnamon.
Mix the apple pieces in the cupcake mix.
Fill cupcake cases with your mix.
Bake 20-25 minutes or until a toothpick comes out clean.
Let cool completely before adding icing.
Make crumble mix;
Sift the flour into a small bowl
Add the butter. Rub between your fingertips to make a breadcrumb mixture.
Add the sugar.
Spread evenly on a small oven dish.
Bake for 10-15 minutes. Until the crumble mix has hardened and has browned.
Make the icing;
Cream the butter.
Sift in the icing sugar.
Mix until smooth.
Add the cinnamon.
Keep in the fridge until needed.
Assemble;
Once the cupcakes have completely cooled, pipe the icing on top.
Sprinkle the crumble mix over the top
Serve
Enjoy!
Peanut Butter Fudge
Makes 30-50 Depending on the size you cut the pieces into
Ingredients
1 ½ Cups Butter
1 Cup Smooth Peanut Butter
1 tsp Vanilla Essence
3 ½ Cups Icing Sugar
Method
Line a loaf tin with baking parchment, leaving enough extra to fold over the top
Place the butter and peanut butter in a microwave safe bowl. Microwave for 1 minute at a time, stirring in between, for 2-4 minutes or until it’s melted.
Stir in the vanilla essence
Sift the icing sugar.
Mix well until the mix is thick.
Pour into your loaf tin.
Fold the excess parchment over the top of the fudge.
Place in the fridge for 3-4 hours to set. Overnight is the best length to leave it.
Remove from the tin, remove the baking parchment and cut into small pieces.
Serve
Enjoy!
Dark Chocolate Fudge
Makes 25-30 pieces
Ingredients
1 Cup (100g) Dark Chocolate - Broken into small pieces
½ Cup Butter
1 tbsp Golden Syrup
Method
Line a loaf tin with baking parchment
Melt all the ingredients over a small saucepan. Use a glass bowl, place the ingredients in the bowl. Place the bowl over a saucepan filled ¼ full of boiling water.
Once all the ingredients have melted together, pour the mix into your prepared loaf tin.
Let sit in the fridge for 2-3 hours or until set. Overnight is the best time to leave it.
Remove from the loaf tin, remove the baking parchment, cut into small pieces.
Serve
Enjoy!
Chocolate Fudge Cupcakes
Makes 12
Want to make Vanila Fudge Cupcakes?
Try this vanilla cupcake recipe - https://marisasveganrecipes.wixsite.com/mysite/post/vegan-cupcakes
Why not try adding chocolate chips? Or Fudge piece into the cupcake mix
Ingredients
Cupcakes;
½ Cup Milk
2 tsp Apple Cider Vinegar
¾ Cup Plain Flour
¾ Cup Caster Sugar
½ Cup Cocoa Powder
1 tsp Baking Powder
½ tsp Bicarbonate of Soda
⅓ Cup Vegetable Oil
⅓ Cup Applesauce
1-2 tsp Vanilla Essence
Vanilla Fudge Icing;
500g Vanilla Fudge Icing - Sugar and Crumbs
220g Butter
1 tsp Vanilla (optional)
I used a streak of blue food colouring too.
Fudge pieces;
Check out our peanut butter fudge recipe here - https://marisasveganrecipes.wixsite.com/mysite/post/vegan-peanut-butter-fudge
Check out our dark chocolate fudge recipe here - https://marisasveganrecipes.wixsite.com/mysite/post/vegan-dark-chocolate-fudge
Method
Cupcakes;
Preheat the oven 180C and prepare 12 cupcake cases
In a small bowl mix the milk and vinegar. Set aside for roughly 10 minutes.
In a large mixing bowl, sift the flour, cocoa powder, baking powder and bicarbonate of soda.
Add the sugar.
Add the wet ingredients into the dry. Mix until smooth.
Fill the cupcake cases ¾ of the way.
Bake for 18-22 minutes
Wait until completely cooled to add icing.
Icing;
In a small mixing bowl, place the butter.
Sift the icing sugar in.
Mix together to create a smooth butter icing
Add vanilla essence if you are choosing to.
Place in the fridge until ready to use.
If you are wanting to add the blue streak of food colouring, before putting the icing sugar in the piping bag, spread blue food colouring onto one side of the bag.
Assembling;
Pipe your icing onto the top of your completely cooled cupcakes.
I used a circle nozzle but it’s up to you what you use.
Carefully place your fudge pieces onto the icing, press it in slightly.
Keep in the fridge until ready to serve.
Serve
Enjoy!
Biscotti
Almond or Hazlenut
Chocolate or Vanilla
Makes 10-15
Ingredients
1 Cup Plain Flour
1 ½ tbsp Cocoa Powder (optional)
⅓ Cup Almonds or Hazelnuts
⅓ Cup Chocolate Chips
4 tbsp Granulated Sugar
½ Orange Zest
3 tbsp Water
1 tbsp Olive Oil
½ tsp Baking Powder
1-2 tsp Vanilla Essence
Method
Preheat the oven 180C and line a baking tray.
Toast the almonds or hazelnuts for 7-8 minutes, until they are fragrant and golden.
Sift the flour, baking powder and cocoa powder into a large bowl. Add the orange zest and stir gently to combine.
Add the sugar into the very middle of the flour.
In a small bowl mix the oil and water. Pour this mixture on top of the sugar.
Stir the mix from the center, gradually adding more of the flour, until a dough is formed.
Half the almonds or hazelnuts. If using hazelnuts, once they have cooled peel the skin off and discard it, then half the nut.
Knead in the nuts and chocolate chips.
Divide the dough into 2 logs.
Place the logs apart from each other, onto a baking tray and flatten them gently till roughly 2” wide and ½ “ thick.
Bake for 20-25 minutes. Until the surface is firm to a gentle pressure.
Remove from the oven and remove the temperature to 160C
Let the logs cool on the tray for roughly 10 minutes.
Use a serrated knife and gently slice each log into ½” pieces.
Place the cut side down on the baking tray and bake for another 10 minutes.
Remove from the oven, flip each piece over and bake for another 10 minutes.
Serve
Enjoy!
Chocolate Chip Cookies
Makes 40
Ingredients
4 Cups Self Raising Flour
1 ¼ Cups Oats
1-2 Cups chopped Chocolate
¾ tsp Bicarbonate of Soda
1 ¼ Cup Water
¾ Cup Icing Sugar
1 ¼ Cup Brown Sugar
3 tsp Cinnamon
1 ¼ Cup Vegetable Oil
Method
Preheat the oven 175C and line a baking tray
Sift the flour, icing sugar, cinnamon and bicarbonate of soda into a large bowl.
Add all the other ingredients, except the chocolate, mix until smooth.
Add your chopped chocolate into the
mix.
Use a spoon to scoop the mix up, roll the mix slightly into a ball and place on the baking tray. Keep them apart as they will spread a little in the oven.
Flatten them slightly to make a cookie shape.
Bake for 15 minutes or until the outside is firm but the center is still slightly soft.
Serve
Enjoy!
Orange & Cinnamon Rolls
Ingredients
Dough:
2 Cups Vegan Milk, warm
½ Cup Butter, melted
¼ Cup Sugar
2 ¼ tsp Instant Yeast
5 ½ Cups Plain Flour
Filling:
¾ Cup Vegan Butter
¾ Cup Brown Sugar
2 tbsp Ground Cinnamon
Icing:
1 Cup Icing Sugar
2 tbsp Vegan Milk
½ tsp Vanilla
1 tsp Orange Zest
Method
Whisk together milk, butter, sugar and yeast.
Sift 5 cups of flour into a seperate bowl.
Add the wet mix to the flour and mix gently. Use your hands towards the end of mixing to get all the flour up.
Cover dough and leave to rise in a warm place for 1 hour. Use a little oil in the bowl to stop the dough from sticking.
While the dough is rising, make the filling by creaming all the ingredients together in a bowl.
Knead the dough for around 5 minutes with the last ½ cup of flour.
Roll the dough out into a large rectangle.
Spread the filling over the dough.
Roll the dough to form a log shape.
Place the seam side down and trim any unevenness on the ends.
Slice into 14 even slices about 1 ½ inches thick.
Place 7 rolls into 2 trays and cover to rise for another 30 mins.
Preheat the oven to 180c.
Cook rolls for 25-30 mins.
While the rolls are cooking make the icing by combining all the ingredients.
Drizzle the icing on the cinnamon rolls while they are still warm.
Serve warm or cool.
Enjoy!
Makes 14
Raspberry Crumble Bars
Makes 12
Ingredients:
Base:
200g Plain Flour
100g Caster Sugar
100g Vegan Butter, softened
2 tbsp Water
Filling:
200g Frozen Raspberries
½ Cup Caster Sugar
1 tbsp Cornflour
2 tbsp Plain Flour
Juice of 1 lemon
Crumble Topping:
100g Plain Flour
50g Caster Sugar
50g Vegan Butter
Method
Preheat oven to 180c.
Put frozen raspberries in warm water to slightly defrost them.
For the base mix the flour and sugar together.
Mix in the butter, using your hands to make a breadcrumb texture.
Slowly add the water and continue to make breadcrumbs. This will keep the mixture moist.
Line a baking tray with baking paper and pour crumble mix on top. Mine is 7x9inch.
Use the back of a spoon to squish and flatten the crumble mix.
Put the base in the oven for 15 minutes.
While this is in the oven prepare the filling and the topping.
For the filling drain the raspberries and mix all the ingredients together in a bowl.
For the topping:
Mix the flour and sugar together.
Add the butter.
Use fingers to create breadcrumbs.
Spread the filling over the base.
Then use a spoon to sprinkle the topping in a thin layer.
Bake for 25-30 mins.
Let it cool for 30 minutes at room temperature then transfer into the fridge for 2 hours to let the bars set.
Serve
Enjoy!
Perfect with cream or ice cream.
Chocolate Doughballs
Makes 64
Ingredients
Dough;
450g Plain Flour
1 tsp Easy Bake Yeast
300ml Water
6tbsp Olive Oil
2 tsp Vanilla Essence
1 tbsp Cocoa Powder
Other;
Chocolate - 1-2tsp per ball
Icing Sugar - Roughly a cup to roll balls in.
Method
Sift the flour and cocoa powder.
Add the yeast and stir to combine.
Make a well in the middle and add 5 tbsp Olive Oil, water and vanilla.
Mix with a fork until it starts to become a dough, then knead with your hands until it forms a smooth ball.
Use the last tbsp of oil to grease a large mixing bowl, place the dough in the bowl and cover with a clean tea towel. Let rise in a warm place for 60-90 minutes.
Knead the dough for 6-10 minutes
Cut into 64 equal pieces.
Roll into a circle, place 1-2tsp of chocolate in the center and pull the dough up and around it. Roll it into a ball.
Place on a baking tray, cover with loose clingfilm and let sit in a warm place for another 30 minutes.
Preheat the oven 180C
Bake for 12-15 minutes.
Sift icing sugar in a small bowl and roll each ball in it.
Serve
Enjoy!
NHS/Key Worker Sugar Biscuits
Ingredients
Biscuits;
½ Cup Butter
½ Cup Granulated Sugar
¼ Cup Light Brown Sugar
1-2 tsp Vanilla Essence
½ tsp Bicarbonate of soda
1 tbsp Hot Water
1 ¾ Cup Plain Flour
1 tbsp Cornflour
1 tsp Baking Powder
2 tbsp Milk
Decorating;
500g Icing Sugar
¼ Cup - 1 Cup Water
1-2 tsp Vanilla Essence
Food colouring of choice
Method
Biscuits;
Preheat the oven 170C and prepare 1 large baking tray with parchment.
Beat the butter and both sugars together until smooth.
In a small bowl mix the bicarbonate of soda and hot water until the bicarb has dissolved.
Add the bicarb mix and vanilla to the butter. Mix together.
In a small, separate bowl, sift the flour and baking powder.
Gradually add this into the butter mix. Mix it in before adding the rest.
Add the milk 1 tbsp at a time until a dough comes together.
Roll the dough out on a lightly floured surface.
Cut out your shapes and place them onto the baking tray.
Bake for 10-15 minutes.
Let cool completely before decorating.
Icing;
Sift the icing sugar in a mixing bowl.
Add the vanilla in and mix to combine.
Add a little water at a time until your icing is a thick mix.
Separate and add any food colouring you would like.
Transfer your colours into piping bags
Decoratings;
Once the biscuits are completely cooled you can decorate.
Decorate how ever you would like
To fill the biscuits create; Pipe a border first and then fill the biscuits.
Let these harden before you pipe any icing on top.
Serve
Enjoy!
Makes 16
Peanut Butter Bars
Ingredients
Base:
1 Cup Peanut Butter
1 Cup Flour
¼ Cup Vegetable Oil
1/4 tsp Vanilla Essence
Topping:
1 Bar Vegan Dark Chocolate - About 100g
⅓ Cup Peanut butter
Methods
Mix Flour, Oil, Vanilla and Peanut Butter together until well combined.
Line a small baking tray.
Spread the base mix onto the baking tray and put in the freezer for 10 minutes while you prepare the topping.
Boil water in a small cooking pot. Place a glass mixing bowl over the boiling water.
Separate your chocolate into pieces and put into the glass bowl.
Stir chocolate continuously until melted.
Add the peanut butter until smooth.
Remove from heat.
Serve
Enjoy!
Makes 9
Ring Donuts
Ingredients
¼ Cup Vegan Butter
½ Cup Vegan Milk
2 tbsp Oil + extra for frying
2 Cups Plain Flour
½ Cup Caster Sugar
1 tsp Baking Powder
Method
Melt butter over medium heat.
Add the oil and milk to the mix.
Once combined, remove from heat and set aside.
In a separate bowl, combine flour, baking powder and ¼ cup sugar.
Add the butter and milk mix to the dry mix.
Combine until it forms a thick dough.
Using your hands, roll the dough into small balls.
Use your thumb to make a hole through the middle of the dough.
In a frying pan, heat oil on medium heat.
When hot, use a spatula to drop the donuts into the oil.
Fry the donuts for around 2-3 minutes each side.
Put the donuts on a tea towel or some kitchen roll to soak up the excess oil.
Roll the donuts in the remaining ¼ cup of sugar.
Serve
Enjoy!
Makes 10
Yum Yums
Makes 8-10
Ingredients
¼ Cup Butter
½ Cup Milk
2 tbsp Oil
2 Cups Plain Flour
¼ Cup Caster Sugar
1 tsp Baking Powder
¼ Cup Icing Sugar
Method
Melt butter over medium heat.
Add milk and oil until well combined.
Take off heat and set aside.
In a separate bowl, combine flour, baking powder and sugar.
Mix the wet ingredients with the dry.
Combine to make a thick dough.
Roll out dough into a thick rectangle. About 9cm tall.
Use a knife to cut the dough into smaller rectangles, about 9cm long and 4cm wide.
In each rectangle cut a line in the centre lengthways.
Leave about 2 cm either side.
Twist each piece round once.
In a frying pan, heat oil on medium heat.
When it is at temperature, lay the yum yums into the oil.
Fry on either side for about 2 - 3 minutes.
Lay yum yums on a plate and sift icing sugar over them on both sides.
Serve
Enjoy!
Chickpea Blondies
Makes 12 Squares
Ingredients:
1 Tin Chickpeas
½ Cup Peanutbutter
⅓ Cup Maple Syrup
2 tsp Vanilla
¼ tsp Baking powder
¼ tsp Baking soda
⅓ Cup Vegan Chocolate Chips
Method
Preheat the oven to 180c.
Blend all ingredients except the chocolate chips. Make sure it is fully blended or you may get chickpea chunks in the mix.
With a spoon, mix in the chocolate chips.
Pour the mix into a small, lined baking tray.
Bake for 30-40 minutes or until brown on top. Cover with foil if it looks like it is cooking too quickly on top.
Let cool for 20 minutes before serving.
Serve
Enjoy.
Blackbean Brownies
Ingredients
1 Tin Black Beans
¼ Cup Cocoa Powder
⅓ Cup Maple Syrup
½ tsp Baking Powder
2 tsp Vanilla
½ Cup Vegan Chocolate Chips
Method
Preheat the oven to 180c.
Blend all ingredients except chocolate chips. You can mash the ingredients if you don't have a blender.
Fold the chocolate chips into the mix.
Pour into a lined baking tray.
Bake for 30 minutes.
Let cool for 20 minutes before serving.
Serve
Enjoy!
Makes 6 squares
Millionaire Shortbread
Ingredients
Shortbread - Check out my shortbread recipe.
Salted Caramel;
¼ Cup Vegetable Oil
¾ tsp Sea Salt (Optional)
1 Cup Caster Sugar
3 tbsp Water
Topping;
1 ¼ Cup Chocolate
Method
Shortbread;
Make our shortbread recipe, baking it in a large 26” square baking tray.
Caramel;
In a medium saucepan, add the sugar and water.
Boil, watching very closely and do not stir.
After about 5 minutes it will begin to bubble.
The bubbles will begin to get smaller and the mix will get slightly darker.
When the mix starts to caramelize remove from the heat and immediately pour in the oil.
Stir with a whisk until the mix thickens
Pour mix onto your shortbread and place in the fridge to set.
Topping;
Melt your chocolate and pour over the caramel.
Let set for 1 -2 hours in the fridge or 30-60 minutes in the freezer.
Once completely set you can remove from the tin and cut into slices.
Serve
Enjoy!
Makes 18
Peanut Butter & Jam Cookies
Ingredients
1 Cup Plain Flour
½ tsp Bicarbonate of Soda
½ tsp Baking Powder
1 Cup Smooth Peanut Butter
½ tbsp Butter, Softened
¼ Cup Jam
Method
Preheat the oven to 180c.
Sift together the flour, bicarbonate of soda and baking powder.
Mix in the peanut butter and the butter. Add a splash of milk if the mix is too dry.
Take 2 tbsp of dough and roll into balls.
Flatten the balls on a lined baking tray.
Bake for 8 minutes.
Remove from the oven and use the back of a tsp measuring spoon to press a dent into the cookies.
Fill the hole with jam.
Bake for another 15- 20 minutes.
Let cool before serving. The cookies will become firmer as they cool.
Serve
Enjoy!
Makes 9
Vanilla & Pistachio Galaxy Fudge
Makes 36 Squares
Ingredients
450g Caster Sugar
400g Coconut Milk - Chilled in the fridge overnight (only use the white cream) 2x 400g tin.
50ml Vegetable Oil
3-4 tsp Vanilla Essence
½ Cup Pistachios
Black, Blue, Purple & Pink Food Colouring
Silver stars & Balls
Gold Balls
Method
Prepare a 20x20cm square baking tin by placing baking parchment in it
In a large saucepan place the sugar, coconut milk and oil.
Place it on a medium heat and stir to dissolve the sugar and melt the coconut milk.
Leave the mix on until it thickens, stirring occasionally. It will bubble alot and thicken.
Once thick like custard take off the heat and add the vanilla and pistachios and mix to combine
Separate into 4 bowls.
Colour each bowl with your food colouring so you have 4 colours.
Place a spoonful of each mix randomly in your baking tin at a time, so the colour is all mixed together and not all in one place.
Use a knife to mix the colours even more to create your galaxy
Place your silver balls and stars and gold balls around the fudge.
Leave to set completely, at room temperature, for roughly 2 hours or until completely set.
Take your fudge out the tin and slice into 36 squares.
Serve
Enjoy!
Lemon Shortbread Cookies
Makes 9
Ingredients
¼ Cup Lemon Curd - Check out our recipes here
1 ¼ Cups Plain Flour
¼ Cup Icing Sugar
¼ Cup Caster Sugar
½ Cup Vegan Butter, Softened
½ tsp Vanilla
1 tbsp Vegan Milk
Method
Prepare the lemon curd at least two hours before making the cookies.
Preheat the oven to 180c.
Which together the flour, icing sugar and caster sugar.
Add the butter and vanilla.
Add the milk if the mix it too crumbly.
Shape the dough into small balls and flatten onto a lined baking tray.
Gently indent the centre of each cookie.
Fill with the lemon curd.
Bake for 12-15 minutes.
Serve
Enjoy!
Lemon Squares
Ingredients
Base;
250g Butter
125g Icing Sugar
125g Cornflour
200g Plain Flour
50g Almonds
1-2 tsp Vanilla Essence
Lemon Curd;
4 Lemons Juice
1 ½ Lemons Zest
2 Tins Full Fat Coconut Milk - Chilled in the Fridge Overnight
⅔ Cup Agave Nectar
4 tbsp Vegetable Oil
1 tsp Vanilla Essence
Up to ¼ tsp Turmeric
Method
Base;
Preheat the oven 180C and prepare a 26cm square baking tin.
In a large mixing bowl sift the icing sugar.
Add the butter to the bowl and cream the butter and icing sugar together.
Add the vanilla
Sift the flour and cornflour into the bowl.
Place your almonds into a food processor. Blend to create a powder.
Add the almonds to your bowl.
Mix together to create a dough.
Spread your dough evenly in your baking tin.
Use a fork to prick the shortbread
Bake for 20-25 minutes.
Curd;
Place the lemon juice and cornflour in a medium saucepan and whisk until there are no lumps.
Add the lemon zest, coconut milk (only use the solid cream), agave nectar, oil, vanilla and whisk together well.
Add the turmeric a little at a time until it is a colour you like. It will lighten slightly as it cooks.
Place it on a medium heat, stirring regularly.
Once it has become a thick mix pour it over your base and place in the fridge for 1-3 hours or until it has set.
Finish;
Once the lemon curd is set you can take it out the tin
Slice into 20-25 squares
Serve
Enjoy!
Makes 20-25
Strawberry & Lemon Shortbread
Ingredients
¾ Cup Vegan Butter
1 tsp Vanilla
½ Cup Caster Sugar
1 ¼ Cup Plain Flour
¼ Cup Strawberries, cubed
1-2 tbsp Lemon Zest
Method
Preheat the oven to 180c.
Cream together the butter, vanilla and sugar.
Mix in the flour, strawberries and lemon zest to create a dough. Put the dough in the fridge for 30 minutes if it is too soft.
Roll though dough onto a lined baking tray. If you want circular biscuits, roll the dough out on a well floured surface and use a cutter to make the shapes desired. Then transfer the biscuits onto the oven tray.
Bake for 20-25 minutes.
Let cool before cutting into slices.
Serve
Enjoy!
Makes 9-12
Brownie Bites
Makes 15
Ingredients
1 Cup Oats
½ Cup Smooth Peanut Butter
⅓ Cup Golden Syrup
1 tsp Vanilla Essence
½ Cup Cocoa Powder
½ Cup Chocolate Chips
1-2 tsp Milk
Method
Blend the oats to make a fine oat flour
Place the syrup and butter in a small bowl and mix well to combine.
Place in the microwave for 1 minute or until the syrup and butter is melted together
Place the oats, cocoa powder, vanilla and syrup mix into a mixing bowl.
Mix until a sticky dough is formed, add milk if the mix is too dry
Add the chocolate chips and mix them in as evenly as possible.
Prepare a baking tray with baking parchment, make sure it will fit in your freezer
Scoop a tbsp of dough, roll it into a ball and place it on a prepared baking tray.
Repeat this with the rest of the mix.
Place your tray of brownie bites in the freezer for 15 minutes.
Serve
Enjoy!
Peanut Butter Cups
Makes 12
Ingredients
Chocolate Layer;
1 - 1 ½ Cup Chocolate - Broken into smaller pieces.
1 tbsp vegetable Oil
Peanut Butter Layer;
½ Cup Smooth Peanut Butter
¼ Cup Golden Syrup
2 tbsp Vegetable Oil
Pinch Sea Salt (optional)
Method
Line a cupcake tray with cupcake cases.
Place the chocolate and oil in a small bowl.
Microwave it for 30-40 seconds or until the chocolate has melted.
Mix well to make sure the oil and chocolate is mixed together.
Scoop 1 tsp of chocolate into each cupcake case and smooth it out across the bottom.
Place in the freezer for 10 minutes.
Place the peanut butter, golden syrup, vegetable oil and sea salt in a small bowl.
Mix together well.
Place in the microwave for 15-20 seconds or until the mix is runny enough to scoop into the cases.
Spread the peanut butter mix evenly between the cupcake cases.
Place them back in the freezer for 5 minutes.
Using the last of the chocolate scoop 1 tsp of chocolate on top of the peanut butter and smooth it out.
Place it back into the freezer for 30 minutes
Remove the cupcake cases
Serve
Enjoy!
Chocolate Snacking Cake
Ingredients
Cake;
Butter - For greasing
250g + a little for dusting Plain Flour
130g Caster Sugar
1 ½ tsp Vanilla Essence
1 ½ tsp Bicarbonate of Soda
40g Cocoa Powder
60g Chocolate chunks/chips
4 tbsp Milk
2 tsp White Wine Vinegar
4 tbsp Vegetable Oil
220ml Sparkling Water
Topping;
60g Milk Chocolate
1 tbsp Milk
20g White Chocolate
Method
Cake;
Preheat the oven 180C
Grease a loaf tin and dust it with a little flour
In a small bowl mix the milk and vinegar together.
In a large mixing bowl sift the flour, sugar, bicarbonate of soda and cocoa powder.
Mix to combine.
Add the oil to the milk and vinegar.
Pour this mix into the flour and add the vanilla essence
Use a whisk to mix until completely smooth.
Fold in the chocolate chunks.
Transfer your cake batter to your prepared loaf tin.
Bake for 45-50 minutes or until a toothpick can come out clean.
Transfer the cake to a wire rack to cool.
Topping;
Once cooled you can start the topping.
Place the chocolate into a small bowl.
Microwave for 20-30 seconds or until the chocolate has melted.
Add a little milk if you would like it to be runnier.
Pour your melted chocolate over the top of the cake
Leave to set for 15 minutes or until the chocolate has almost completely set.
Melt the white chocolate, in a small bowl, in the microwave.
Transfer the melted chocolate to a piping bag
Pipe lines over the cake, about ½ cm apart.
Use a toothpick to gently scrape the white chocolate to create the feathered effect.
Let set for 20 minutes or until completely set.
You can place it in the fridge to help the chocolate set.
Cut into thin slices
Serve
Enjoy!
Banana Snack Cake
Ingredients
Cake;
1 ½ Cups Plain Flour
¾ Cups Caster Sugar
1 tbsp Ground Cinnamon
1 tsp Bicarbonate of Soda
1 Cup Milk
3 Ripe Bananas - Mashed
¼ Cups Olive Oil
1 tsp Vanilla Essence
Topping;
¾ Cup Chocolate
½ Cup Smooth Peanut Butter
Method
Cake;
Preheat the oven 170C and line a 9” Square baking tin.
In a large mixing bowl sift the flour, sugar cinnamon and bicarbonate of soda.
Add the milk, bananas and oil to the dry ingredient.
Mix until fully combined.
Transfer the mix to your prepared tin
Bake for 20-25 minutes or until a toothpick comes out clean.
Let cool completely before making the topping.
Top;
Place the chocolate and peanut butter in a microwave safe bowl.
Microwave for 30 seconds, mix and microwave again for another 30 seconds.
Mix gently until the chocolate has cooled to being just slightly warm.
Pour the chocolate over the top of the cake.
Place the cake in the fridge until the chocolate has set. This should only take a few hours.
Once the chocolate has set, remove from the tin and cut into 18 slices.
Serve
Enjoy!
Makes 18
Pecan Butter Cookies
Ingredients
½ Cup Pecans
½ Cup Vegan Butter
⅓ Cup Caster Sugar
1 tsp Vanilla
1 Cup Plain Flour
Method
Preheat the oven to 180c.
Cream together the butter and sugar.
Mix in the vanilla and pecans.
Fold in a quarter of the flour at a time.
Form 10-12 balls from the mix and place on a lined baking tray.
Cover the back of a spoon with flour and use it to flatten the biscuits.
Bake for 20-30 minutes until golden.
Let cool slightly before serving.
Serve
Enjoy!
Makes 10-12
Pecan Bars
Ingredients
Shortbread Crust:
2 Cups Plain Flour
½ Cup Caster Sugar
¾ Cup Vegan Butter
Topping:
2 Cups Pecans, Chopped
1 ½ Cup Brown Sugar
⅔ Cup Golden Syrup
3 tbsp Vegan Milk
3 tbsp Vegan Butter, Melted
3 tbsp Cornflour
1 tsp Vanilla
Method
Preheat the oven to 180c and line a baking tray.
Prepare the shortbread crust.
Combine the flour and the sugar.
Rub in the butter to form bread crumbs.
Pour the mixture into the baking tray and flatten the mixture until even.
Bake for 10 minutes.
While the crust is baking prepare the topping.
Stir together the sugar, syrup, milk, butter, cornflour and vanilla.
Fold in the pecans.
Pour the topping onto the crust and bake for another 25-30 minutes.
The topping should be bubbling before you remove it from the oven.
Let cool at room temperature for 30 minutes, then cover and refrigerate for at least two hours.
Serve
Enjoy!
Makes 12
Almond & Cranberry Cookies
Ingredients
½ Cup Oil
½ Cup Caster Sugar
¼ Cup Brown Sugar
2 Flax Egg (2 tbsp Flaxseed + 6 tbsp water)
1 tsp Almond Extract
1 ½ Cup Plain Flour
½ tsp Baking Powder
½ tsp Bicarbonate of Soda
½ Cup Oats
¾ Cup Dried Cranberries
½ Cup Sliced Almonds
Method
Preheat the oven to 180c.
Mix together the oil, caster sugar, brown sugar, flax egg and almond extract
Fold in the flour, baking powder and bicarbonate of soda.
Fold in the oats, cranberries, and sliced almonds.
Form balls from the mixture and place on a lined baking tray. Make sure they have space between them as they will spread in the oven.
Bake for 20 - 25 minutes.
Let cool a bit before serving.
Enjoy!
Makes 10
Date Brownies
Ingredients
¾ Cup Pitted Dates
¼ Cup Water
¼ Cup Peanut Butter
¼ Cup Vegan Butter
5 tbsp Cacao Powder
½ tsp Bicarbonate of Soda
2 tsp Vanilla
2 tsp Apple Cider Vinegar
Method
Preheat your oven to 180c.
In a food processor, pulse the dates with the water until it forms thin diced pieces.
Add the butter, peanut butter, cacao powder, baking soda, vanilla, and vinegar into a mixing bowl with the dates.
Combine until smooth.
Spread the mix into a lined baking tray. Wet the back of a spoon and use that to smooth the mix if it is too sticky.
Bake for 15-20 minutes.
Let cool completely before cutting or decorating.
Serve
Enjoy!
Rice Krispie Rocky Road
Ingredients
2 ½ Cups Melted Marshmallows
½ Cup Pistachios
½ Cup Mixed Fruit
2 Cups Rice Krispies
3 Chocolate Biscuits - Broken into small pieces
Method
Prepare a 20cm square tin with baking parchment
Add the rice krispies into a bowl
Add the melted marshmallows and mix to combine.
Add the pistachios, mixed fruit and biscuits to the mix.
Mix until fully combined
Pour mix into your prepared tin and level it out as much as possible
Place in the fridge for 1-2 hours to allow to fully set
Remove from tin and cut into 25 square pieces
Serve
Enjoy!
Makes 25 Small Squares
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