Ingredients Dry Ingredients: 2½ Cups All Purpose Flour 2½ Cups Sugar 1 Cup Cocoa Powder 1 teaspoon Baking Powder ½ teaspoon Baking Soda 1 teaspoon Salt
Wet Ingredients: 2⅔ Cups Non-Dairy Milk of Choice (I used Almond or Soy Milk) ⅔ Cups Canola Oil 2 Tablespoons Cider Vinegar 1 Tablespoon Vanilla Extract
Directions Preheat your oven to 350F (180C). Prepare one 6-inch round cake pan by spraying with cooking spray. I also made 8 x 3-inch width x 2-inch depth baby vegan cakes – prepare pans the same as the large baking pan. In a large bowl whisk together all of the dry ingredients, then set aside. In a medium bowl whisk together all of the wet ingredients. Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t over mix. Divide the batter into the prepared pans then pop them in the oven. Bake for about 40 minutes until a toothpick inserted into the center comes out clean.
I decorated this with vegan chocolate icing (Betty Crocker) and only added sliced organic fruit as decoration.
60 ml coconut oil (I used liquid oil) 4½ cups raw Sunflower Seeds (I used Almonds as I did not have Sunflower seeds available) 2 tsps Garlic powder 2 tsps Onion powder 1-1½ tsps Coase salt (to taste) Freshly ground black pepper
Heat a heavy bottom pan add in the oil and let it melt. Add the seeds/nuts and seasonings mix and coat well. Toast on medium heat till seeds are turning brown. Lower the heat and toast to golden brown. Tip out on a baking tray covered with parchment paper. Add freshly ground peper to taste. Mix thoroughly. It can be eaten warm which is delicious or cold but store in a air tight container.
Credit to: Vibha Sukhram from Omi’s healthy eating the LCHF way Modified, prepared, tried and tested by: Es Slabs
Roasted Avo appetizer ½ Avocado per person (or if you prefer slices) Olive Oil Paprika, salt and pepper
Pre-heat your oven to 200C. Cut the avo’s into half. Paint some olive oil over the avo with a kitchen paint brush and season with paprika, and or any spices you prefer Roast for ±10 minutes and then place under the grill just to get a nice toasty color. Allow them to cool but serve them warm.
Ingredients 1 large marrow – cut in half, deseed and wash 2.5 cups frozen mix veg 1 can cream style sweet corn 3 tsp chives 1/2 cup healthy cheese of your choice. 2 tsp black pepper Salt to taste 2 finely chopped green chillies
Method. Microwave the vegees for 4 mins on high power.. Once vegees are semi cooked- add tin of sweetcorn and all other ingredients. Mix well and fill the marrow. Top with extra sprinkles of cheese. Place in foil as in picture….when about to bake drizzle some olive or avocado oil and bake at 180 until cooked for about 30 mins…
You can open the foil and grill the top for another 10 mins until cheese is golden.
Vegetable Pie filling: Ingredients ¾ cup chopped onion 1 large minced garlic clove 2 cups veggie broth 2 cups mixed vegetables, anything you wish to use ¼ cup unsweetened plain almond milk ± ¼ cup all-purpose flour 2 bay leaves salt and black pepper to taste ±1 cup chickpeas
Instructions Add 2 tbsp olive oil to saucepan, add onion, garlic and salt. Cook until soft. Add flour and whisk slightly, then slowly add to broth and whisk again. Add milk, bay leaves and stir through. Simmer till thickened. If too thin, scoop out some broth and add 1-2 tbsp extra flour, whisk and return all to the pot, cook to thicken. Repeat if required.
While the sauce is thickening, prepare biscuits.
Vegan Biscuits Ingredients 1 cup unsweetened plain almond milk 1 tbsp fresh lemon juice or vinegar 2 cups all-purpose flour 1 tbsp baking powder ½ tsp baking soda ¾ tsp sea salt 4 tbsp unsalted butter
Instructions Add lemon juice or vinegar to almond milk to make your very own vegan buttermilk. Set aside for the milk to thicken slightly. Mix dry ingredients, then add cold butter and use fingertips to combine the two until it looks like sand. Be careful, you need to work quickly, in order for the butter not to get too warm. Make a well in dry ingredients, stir while pouring the almond milk mixture bit by bit, ¼ cup at a time. Do not worry if it turns out that you need less that the 1 cup of milk, it’s OK. Stir till slightly combined. Again, not to worry, it will be sticky – don’t be alarmed about this, it’s fine. Place dough on a lightly floured surface, add a bit of flour over the top, then carefully turn the dough over on itself for let say, ½ dozen times. No kneading required. Handle as little as possible and be gentle with the dough. Now shape dough into a 1-inch thick circle. Cut out, leave unbaked, and set aside. You can use a 1-inch cookie cutter. Press straight down through the dough, then lift with a slight twist. Continue the process till you have 7 or 8 circles.
Once the sauce is ready, add the vegetables and chickpeas and cook for ±5 minutes. Taste and adjust seasonings to your liking, adding more salt and pepper to taste. Remove bay leaves and place the veggies in a lightly greased baking dish. Top with the already prepared biscuits and brush the tops with melted vegan butter. Place dish on a baking sheet, as it may spill over the edge of your dish when baking. This will cause a HUGE mess in your oven, and I am sure you will not want that. Bake at 425 F for ±10-15 minutes or until biscuits are fluffy and slightly golden brown and the filling hot and ready.
Ingredients 500ml cake flour 100g Rodelle baking cocoa (I love using Rodelle with its rich flavor, and you have a nice dark chocolate cake due to the dark Dutch cocoa) 10ml baking soda 5ml baking powder pinch of salt 450ml original coconut milk (Silk) 10ml white vinegar 320g sugar in the raw – Natural Turbinado Sugar 320ml VOO (Virgin Olive Oil) 10ml vanilla extract
Vegan Chocolate Ganache 250g Organic Vegan Chocolate: – I used Green&Blacks Organic Dark Chocolate with 70% Cocoa 150ml original coconut milk (Silk) Any fresh berries to decorate (strawberries, raspberry or cherries) or any combination.
Cake Directions: Preheat the oven to 315F and line a 9-inch spring form cake tin with baking paper, and grease the sides. Mix the flour, cocoa, baking soda, baking powder and salt into a bowl. Mix with a hand whisk till smooth and no lumps visible. In a separate bowl, mix the milk, vinegar, sugar, oil, and vanilla and whisk till sugar dissolved and all combine. Mix the wet and dry mixture together and by using a hand whisk mix till smooth. Pour the mixture in your spring form cake tin and bake for 40 minutes or until a cake tester comes out clean. Turn off the oven, and leave for another 5 minutes in the cooling oven. Place your pan (with the cake) on a wire cooling rack and let it cool down. After about 10-15 minutes you can open the spring form pan and take out the cake and remove the base of the pan, and leave the cake on a wire rack till cold and ready for decorating.
Ganache Directions: Cut the chocolate into small pieces. I used a large knife and cut the chocolate slabs into small pieces. Less mess and very easy. Combine the milk and chocolate in a glass bowl and microwave for 1 minute on high (the time will depend on the wattage of your microwave). Be careful, do not cook the milk and chocolate. Use a metal spoon and stir till chocolate melted and you have a smooth consistency. Set aside and let the mixture cool down for an hour or two, till thickened but still pourable. Pour the cooled and thickened ganache over the cake and let is run down the sides, or spread as you will do with regular frosting. Decorate with berries and fruit, get creative and enjoy!
Original Source: deliciouseveryday Highly modified, tried and tested by: Esme Slabbert