Recipes of the Month

Vegan Delights!

Berry Cupcakes
Makes 10-12 depending on case size

Ingredients

• 140ml soya (or almond) milk

• 3 tsp cider vinegar

• 140g self-raising flour

• 140g caster sugar

• ¼ tsp salt

• ¼ tsp bicarbonate of soda

• ¼ tsp baking powder

• 55ml veg oil (or other flavourless oil)

• 1 tbsp vanilla extract

• Handful of frozen mixed berries (or any berry you like)

Method

Preheat the oven to 170 degrees fan and line the muffin tray with baking cases

1. Combine the soya milk and vinegar with a whisk in a small bowl and set aside for about 10 minutes

2. In a large bowl mix the flour, sugar, salt, bicarb, baking powder. Use a whisk to ensure there aren’t any lumps of flour and that all the dry ingredients are well combined

3. Add the soya milk mixture, along with the oil and vanilla into the dry ingredients and quickly mix together using a metal spoon – fold together until just combined – this will take about 10 seconds. Do not be tempted to over mix as this will cause your finished product to have a dense texture. It is totally ok for the batter to be a bit lumpy – it will work itself out in the oven

4. Divide the mixture between the cases and poke a few berries into the mix, pushing them down so they are covered in batter. Tap the muffin tray on the work surface to allow any air bubble to be released – this stops the raising agents working too quickly. Bake for approximately 15 minutes or until they are lightly golden and a skewer or small sharp knife comes out clean.

Finish the cupcakes with plenty more berry garnish and edible flowers if you wish

Brownie
Makes approximately 9 squares (depending on tin size)

Ingredients

• 225g vegan dark chocolate

• 2 tbsp ground flaxseeds (linseeds)

• 6 tbsp water

• 200g caster sugar

• 115g vegan butter (vitalite block works well) melted

• 2 tsp vanilla extract

• 2 tbsp espresso powder

• 95g plain flour

• 30g cocoa powder

• 1tsp baking powder

• 1 tsp salt

• Sea salt flakes – optional

Method

Pre heat oven to 180 degrees and line an 8 x 8 inch square baking tin or heatproof dish with baking paper

1. Combine the ground flax and water with a whisk in a small bowl and set aside for about 10 minutes

2. Chop the chocolate and place half into a heatproof bowl and place over a saucepan of simmering water to melt. Set aside the other half

3. Combine the melted vegan butter with the sugar and whisk for a couple of minutes by hand until it starts to thicken and is smooth.  Add the vanilla, espresso powder, flax eggs and melted chocolate and whisk until well combined. Add the remaining chopped chocolate

4. Add the flour, cocoa, baking powder and salt and carefully fold into the wet ingredients. Tip into the prepared tin, smooth out, and sprinkle with more sea salt flakes, if you like. Bake for approximately 30 minutes or until a fork inserted into the brownie comes out clean. Allow to cool for about 20 minutes until cutting

Once cooled, cut into equal squares, serve and enjoy!