Rhubarb Jam Oat Bars

Ingredients:

1/2 cup of butter

1/2tbsp sugar

1 cup and 1tbsp of plain flour

1/2tsp of baking soda

1 cup oats

1 cup rhubarb jam

1) Preheat the oven to 175C and line a baking tin.

2) In a large bowl, cream together the butter and sugar. Beat in the flour, baking powder and oats.

3) Spread half of the oat mix along the bottom of the pre-prepared baking tray and press the mixture down with your hands.

4) Spread the jam over the top of the oat base and then sprinkle the rest of the oat mix over the jam layer.

5) Bake for 35 minutes and leave to cool completely before serving.

Wasabi Ginger Popcorn

Ingredients:

1/4 cup of popcorn kernels

1tsp of wasabi paste

1/4tsp of ground ginger

1/4tsp of garlic powder

1/2tbsp of golden syrup

1) Heat oil in a saucepan and add the popcorn kernels. Put the lid on the saucepan and heat one a medium heat until all of the popcorn has popped.

2) Pour the popcorn into a large bowl. In a small bowl, mix together the golden syrup, wasabi, ginger and garlic powder.

3) Pour the flavour mix over the popcorn. Use a spatula to spread the flavour throughout the popcorn.

Chocolate Brownie Muffins

Ingredients:

230ml of soya milk

1tsp vinegar

140g of caster sugar

90ml of vegetable oil

1 1/2 tsp of vanilla bean paste

125g of plain flour

45g of cocoa powder

3/4tsp of bicarbonate of soda

1/2tsp baking powder

For sauce:

Coconut oil

150g of dark chocolate

1) Preheat the oven to 175C and prepare a muffin tin.

2) In a jug, measure out the soya milk and add the vinegar, stir.

3) In a large bowl, add sugar, oil, vanilla, flour, cocoa powder, bicarbonate of soda and taking powder. Add the milk slowly to the dry ingredients whilst stirring until well combined.

4) Pour the mixture into the muffin tin and bake for 20 minutes.

5) Whilst the muffins bake, make the chocolate sauce. Melt 2tbsp of coconut oil and add the dark chocolate.

6) Remove the muffins for the oven and leave to cool fully, pour over the chocolate sauce and serve.

Passionfruit Tofu Cheesecake

Ingredients:

250g of arrowroot biscuits

100g of butter

2 packs of silken tofu

1 cup of white sugar

1/4 cup vegetable oil

3 Passionfruit

Yellow food colouring paste

1) Preheat the oven to 175C. Break up the arrowroot biscuits into fine crumbs and melt the butter. Pour the butter over the crumbs and mix well, press this into the bottom of a cheesecake tin.

2) Cut a passionfruit in half and scoop the centre into a sieve. Use the back of a spoon to press out all of the juice from the passionfruit into a bowl.

3) Add the tofu, sugar, oil and food colouring paste to a food processor. Also add the strained passionfruit juice and mix thoroughly.

4) Spread the tofu mix over the biscuits and bake for 35-40minutes or until the top turns golden.

5) Whilst the cheesecake bakes, make the passionfruit caramel. Strain the juice of two passionfruit and set aside. Add 2tbsp of caster sugar to a pan and heat until molten and golden brown.

6) Add the passionfruit juice bit by bit, whisking constantly. As this reduces, add a knob of butter and whisk until well combine. Continue to heat this on a medium heat until the caramel coats the back of a spoon.

7) Remove the cheesecake from the oven and pour the caramel over the top. Leave to cool completely before serving.

Coconut Scones

Ingredients:

2 cups of self raising flour

1/4 cup solid coconut oil

3/4 cup coconut milk

Desiccated coconut

1) Preheat the oven to 180C and line a baking tray with greaseproof paper.

2) In a large bowl, rub the coconut oil into the flour until it forms crumbs. Add the coconut milk and mix into a dough.

3) Sprinkle flour and desiccated coconut on to a chopping board and knead the dough for a minute or two on the board.

4) Use a medium sizes cutter to cut out the scones. Place them onto the prepared tray and bake for 10 minutes.

Orange and Poppyseed Biscuits

Ingredients:

125g margarine

80g caster sugar

1tsp vanilla

115g self raising flour

100g plain flour

2tbsp of milk

2 oranges

6tbsp of poppyseed

75g icing sugar

Juice of half an orange

1) Preheat the oven to 180C and line two baking trays with greaseproof paper

2) In a large bowl, beat together the caster sugar and margarine.

3) Add the vanilla, flour, the zest of two oranges, poppyseed and milk until this forms a dough.

4) Turn this out onto a flour surface and knead for a minute. Roll out and cut out circular shapes and place on the baking trays. Bake for 20-25 minutes (or until golden).

5) Whilst the biscuits cool, make the icing. Beat together the icing sugar and orange juice, place in a piping bag.

6) When the biscuits have fully cooled, pipe over the orange icing.

Ginger Beer and Rhubarb Cake

Ingredients:

2 cans ginger beer

4 cups plain flour

2tbsp baking powder

3 cups caster sugar

2tbsp ground ginger

Tinned rhubarb

(extra caster sugar)

100g butter

300g icing Sugar

1) Preheat the oven to 160C and line two circular cake tins.

2) Mix together the four, baking powder, caster sugar and ginger. Add the 2 cans of ginger beat and gentle stir until fully combined.

3) Pour the mixture into the cake tins and bake for 35-40minutes or until firm to the touch.

4) Whilst the cakes are baking, make the rhubarb jam. Drain the tinned rhubarb and add to a saucepan. Add three tablespoons of sugar.

5) Boil over a low heat until thickened, then leave to cool.

5) Remove the cakes from the oven and leave to cool. Whilst cooling, whip together the butter and icing sugar to form the butter cream. Leave this in the fridge.

6) When the cakes have cooled, spread the butter cream and jam on one layer and place the other layer one top

Apple Sauce Pancakes

Ingredients:

1/2 cup of apple sauce

2 cups of self raising flour

2tbsp of sugar

2 cups of water

1tsp of cinnamon

1/2 of mixed spice

1/4tsp vanilla extract

A handful of almonds

1) Beat together the apple sauce, sugar, flour and spices. Then add the water bit by bit, beating with a whisk thoroughly.

2) Leave the mixture to rest. While resting, chop a handful of almonds.

3) After 10 minutes, stir in the chopped almonds.

4) Ladle the mixture into a pan over a medium heat. Flip each pancake when they have lost their shine.

5) Serve with maple syrup 

Almond Butter Brownies

Ingredients:

5tsp of olive oil

200g of melted dark chocolate

85g of almond flour

85g of ground almonds

1tsp baking powder

3tsp cocoa powder

180g of caster sugar

230ml of almond milk

4tbsp of almond butter

20g of dark chocolate chips

1) Preheat the oven to 180C and line a baking tray.

2) Beat together the olive oil and sugar. Then add all the other dry ingredients, apart from the almond butter and chocolate chips.

3) Slowly add the milk and melted chocolate and beat well. Pour the chocolate mixture into the baking tray.

4) Use a tablespoon to blob almond butter onto the top of the brownies and then swirl the spoon around to form a marble pattern. Sprinkle over the dark chocolate chips.

5) Bake for 20-25 minutes and leave to cool completely before serving.

Dairy Free Carrot Cake

Ingredients

2 cups of caster sugar

2 1/2 cups plain flour

2 cups grated carrot

1/2 cups applesauce

2tsp vanilla bean paste

1/4 cup of dairy free margarine

3tsp baking powder

5tsp cinnamon

1 tub of dairy free cream cheese

Icing sugar

1) Preheat the oven to 160C and line two circular baking tins.

2) Grate and measure out the carrots.

3) In a large bowl, beat together the margarine and sugar. Then add in the apple sauce, flour, baking powder, cinnamon and vanilla bean paste.

4) Beat together the cake batter and grated carrots.

5) Pour the cake mix into the two tins and bake for roughly 45 minutes, until firm to the tough.

6) Whilst the cake is baking, make the cream cheese icing. Cream together the cream cheese and icing sugar until they form a thick consistency. Slowly add more and more icing sugar until the icing reaches the ribbon stage (depending on the kind of dairy free cream cheese you use, you may need more or less icing sugar).

7) When the cake cools fully, add a generous layer of icing to the centre and top of the cake and decorate with walnuts.

If you would like to make this cake with dairy, simply switch the ingredients to dairy products.

Dairy Free Chocolate and Cardamon Cheesecake

Ingredients:

680g of silken tofu

175g of dairy free dark chocolate 

175g of cocoa powder

125g of caster sugar

60ml of olive oil
4 pods of cardamon

300g of Oreos

2tbsp of oil

1) Preheat the oven to 170C. Use a food processor to blitz the Oreo cookies until they form fine crumbs, transfer into a large bowl. Stir in 2tbsp of oil and mix. Press this mixture into the bottom of a cheesecake tin. Leave in the fridge whilst you prepare the topping.

2) De-seed four pods of cardamon and use a pestle and mortar to grind to a fine powder.

3) Melt the dark chocolate in the microwave and add to a food processor. Ass the tofu, cocoa powder, sugar, ground cardamon and olive oil. Process until smooth.

4) Spread the tofu topping over the Oreo base and bake for 20-25mins, or until firm to the touch. Leave to cool completely before serving.

Option: You could add chocolate sauce to decorate.

Apple Rose Tarts

Ingredients:

4 Large apples

110g of plain flour

50g of butter

2-3tbp water

Rose syrup

1) Preheat the oven to 180C and line two baking trays with greaseproof paper.

2) In a large bowl, rub together the butter and flour using your finger tips until the mixture forms breadcrumbs. Add the water and mix to a firm dough, wrap in clingfilm and leave in the fridge whilst you prepare the filling.

3) Cut the apples lengthways in two quarters. Using a sharp knife, cut very thin slices of apples, which should form a semi-circle shape. You need these slices to be as thin as possible.

4) Roll out the pastry on a well-floured surface into to a rectangle shape, roughly 0.5cm thick. Using a sharp knife to cut long strips of pastry.

5) Take a strip of pastry and lay the apple slices along the length of the pastry, then roll the pastry up like a swiss roll. Pinch the bottom on the pastry to seal it and place it on the prepared baking tray.

6) Repeat until all of the pastry is used. Before placing in the oven, drizzle over rose syrup and use a pastry brush to push the syrup into the folds of the tart.

7) Bake for 15-20minutes or until the pastry is brown. Serve hot with ice cream.

Dairy and Egg Free Lemon & Blueberry Pancakes

Ingredients:

1 1/4 cups plain flour

1 1/4 cups water

2tbsp caster sugar

2tsp of baking powder

2tbsp of olive oil

200g of blueberries

1 Lemon

1) Mix together all of the dry ingredients in a large bowl, adding the zest of the lemon.

2) Beat in the wet ingredients using a whisk until all the lumps are gone. Leave the batter to stand for 5 minutes.

3) Heat a non-stick pan on medium heat and cook each pancake until the batter bubbles and looses its shine.

4) To serve, squeeze over lemon juice and sprinkle with sugar.

Almond Croissants

Ingredients:

For puff pastry:

250g of plain flour

150ml of water

225g of cold butter

(You could use ready made pastry)

For marzipan:

90g of icing sugar

90g of caster sugar

1 egg

Almond extract

175g of ground almonds

(You could also use ready made marzipan)

1) First make the puff pastry. In a food processor, mix together the flour and water until it forms a dough, cover this in clingfilm and leave to rest in the fridge.

2) Roll the dough out on a floured surface, roll into a 25mm circle.

3) In between two pieces of clingfilm, roll out the butter into a rectangle the size of a postcard. Place the butter in the centre of the dough and fold the sides of the dough into the centre.

4) Roll the dough out in one direction, to lengthen it. Mark out the dough into three sections and fold the sections in on top of each other. Use the rolling pin to seal the dough either side by gently pressing on the open ends.

5) Turn the dough 90 degrees and roll the dough out in one direction again to lengthen it. Again, mark the dough into thirds and fold on top of itself. Repeat this one more time, cover in clingfilm and leave to cool in the fridge.

6) Repeat the rolling and folding processes twice more and leave to cool for an hour before using.

7) Preheat the oven to 180C. Then make the marzipan. In a large bowl, mix together the icing sugar and caster sugar before beating in the egg. Place the bowl over a pan of boiling water and whisk for 10 minutes or until thick and fluffy. Remove from the heat and whisk in the almond essence.

8) Stir in the ground almonds. Knead this on a surface covered in icing sugar.

9). Roll out the pastry to a 30cm x 25cm rectangle and slice in half with a sharp knife. Cut the dough into isosceles triangles. Take a small ball of marzipan, roughly the size of a marble, and roll this out into a sausage shape. Place this at the base of the triangle and roll the pastry up.

10) Place the croissants on a baking tray and bake until golden brown.

Vegan Chocolate Cake

Ingredients:

For cake:

3/4 cup oat flour

1/2 cup chia seeds

1 1/2tsp baking powder

1/3 cup cocoa powder

1/3 cup golden syrup

1/3 cup almond milk

For chocolate sauce:

100g vegan chocolate

Coconut cream

1) Preheat the oven to 150C. Firstly, prepare the chocolate sauce. In a saucepan, heat the coconut cream over a medium heat until warm. Take of the heat and crumble in the chocolate into the cream and stir until fully combined. Leave to cool as you prepare the cake.

2) Place all of the cake ingredients into a food processor, and blend until well combined. If this is a little thick, add extra almond milk. Transfer the mix into a greased cake tin.

3) Bake for 15 minutes.

4) Allow the cake to cool fully and then spread the cooled coconut sauce over the cake.

Lemon and Poppyseed Flapjacks

Ingredients:

Zest of 3 lemons

30g of poppyseeds

250g of oats

125g of caster sugar

125g of butter

2-3tsp of golden syrup

1) Preheat the oven to 180C. Mix all of the ingredients in a large bowl until well combined.

2) Lightly grease a baking tray and spread the oat mix out over the baking tray. Then use the back of a spoon to compress the mix until pressed into the corners of the tin. 

3) Bake for 15 minutes or until golden brown. When cool, remove from the tin and cut into strips.

Chocolate Orange Pancakes

Ingredients:

135g of plain flour

1tsp baking powder

Zest of 3 oranges

2tbsp caster sugar

130ml of milk

1 egg

2tbsp of olive oil

Chocolate sauce to serve

1) Place the flour, baking powder, oranges, caster sugar in a large bowl.

2) In a separate jug, measure the milk and whisk in the egg and olive oil.

3) Create a well in the centre of the dry ingredients, pour in the milk mix and beat until well combined. Leave this to stand for five minutes to allow the baking powder to work.

4) Heat the pancakes on a medium heat, flipping when they loose their shine. Serve with chocolate sauce.

Chocolate Waffles

Ingredients:

250g of plain flour

7g of baking powder

20g of caster sugar

30g of cocoa powder

475ml of milk

2 eggs

30ml of vegetable oil

50ml of double cream

50g of dark chocolate

1) Mix together the flour, baking powder, cocoa powder and sugar. In a jug, whisk together milk, egg and oil. Make a well in the centre of the dry ingredients and pour in the wet ingredients.

2) Beat the wet and dry ingredients together using a whisk until well combined.

3) Allow the batter to rest whilst you make the chocolate sauce. In a small saucepan, gently heat the double cream until warm. Melt in the dark chocolate and leave to the side until serving.

4) Using a waffle pan, cook the batter for roughly 2 minutes each side. Serve with the chocolate sauce.

Low Fat Chai Tea Loaf

Ingredients:

4 chai tea teabags

300ml of boiling water

500g of raisins

125g of sugar

250g of self raising flour

1/2tsp of mixed spice

1 egg

1) Brew the tea bags in boiling water for ten minutes, then remove the tea bags and transfer the tea into a large bowl and coat the raisins in the tea. Leave this to rest for at least 2 hours.

2) Preheat the oven to 180C. Line a loaf tin with greaseproof paper.

3) Beat together the dry ingredients and egg. Add the soaked fruit and tea, mix until well combined. Bake for 45 minutes until firm to the touch. Allow to cool before serving.

Rose Cheesecake

Ingredients:

200g of bourbon biscuits

100g of butter

500g of cream cheese

100g of icing sugar

1/2tsp of rose water

Red food colouring

200ml of double cream

Dried rose petals to decorate (optional)

1) Melt the butter. Crush the bourbon biscuits in a large bowl and add the melted butter, stirring until well coated. Press the crushed biscuits into the cheesecake tin and leave to cool in the refrigerator.

2) In a large bowl. beat together the cream cheese, icing sugar, rose water and food colouring until well combined.

3) In a separate bowl whisk the double cream until it forms stiff peaks. Fold the double cream into the cream cheese mixture until well combined. Spread over the biscuit base and leave to set for an hour. Decorate with rose petals to serve.