As the temperature drops and the nights draw in, it is often nice to get back home after a long day at the office, close the curtains and change into your comfy loungewear. With clear signs of autumn now underway, it is the perfect time of year to get excited about all things apple, cinnamon and nutmeg. Paired with a hot cuppa or a pumpkin latte, what else could you be missing?
We have some delicious recipes for you and did we mention, it is Vegetarian Awareness month? So whether you would like to gain some knowledge of the benefits of following a vegan diet or you already are a fan for dietary, health or lifestyle reasons, these recipes are vegan friendly, and rather delicious at that!
As many vegans do not consume food and drink that are processed using animal products such as eggs, milk and butter, it can be difficult to find tasty alternatives for snacks and meals. Whatever’s on your menu this autumn, you’ll be sure to find inspiration and family favourites from the following selection of recipes. They are perfect if you have a milk intolerance too!
YorkTest hosted a coffee morning yesterday in aid of Macmillan Cancer and some of the volunteers baked dairy free cupcakes – they were delicious!
Vegan Cinnamon Swirl Bread
Making your own bread is often much tastier and fresher than shop-bought alternatives and all you need is a few simple ingredients and a dash of patience! Surely there is nothing quite like the smell of fresh bread floating around the house – especially when you are just home from work and there are lots of leftovers in the fridge to pair it with. This easy-to-make loaf consists of a little more sugar than normal as it contains a dash of cinnamon sugar swirled throughout the loaf and some extra oil to keep it moist.
3 cups plain flour
3 cups bread flour
2 tsp salt
2 tsp yeast
½ cup white granulated sugar
2 cups almond milk (non-dairy)
¼ cup vegetable oil
2 tbsp non-dairy milk
2 tbsp plain flour
2 tbsp white granulated sugar
1 tbsp cinnamon
Add all flour and salt in a bowl, followed by the yeast and then the sugar. Combine the milk with the vegetable oil and add to the bowl, stirring until the consistency resembles dough.
Knead the dough for around ten minutes on a wooden cutting board or similar surface.
Form a ball with the dough and add it to a lightly oiled bowl. Spray the surface of the dough with oil to prevent it from drying out, cover it in film and let it rise in a warm area for 90 minutes.
For the filling, add the flour, sugar and cinnamon in a bowl.
Roll the dough on a lightly oiled surface to create a 9”x12” rectangle. Coat with milk and spread the filling over the surface of the dough.
Roll the dough into a cylinder shape and seal the ends closed.
Place in a baking tray, spraying again with cooking spray to prevent it from drying out and cover with film. Let it rise in a warm place until it has doubled in size.
Pre-heat oven to 180°C degrees, for around 65 minutes, checking on progress.
Allow to cool before slicing and serving.
Vegan Apple Walnut Coffee Cake
Mmm… A slice of Apple Walnut Coffee Cake. This recipe creates a super moist and fluffy texture, just how a spiced cake should be, together with a scrumptious smelling aroma that will make your taste buds tingle.
1 tsp ground cinnamon
2 ¼ cups oat flour
2 tsp baking powder
1 tsp sea salt
1 organic apple
2 ¼ cup coconut sugar
1 tsp ginger
½ cup walnuts
2 tsp lemon juice
1 tsp vanilla extract
¼ tsp apple cider vinegar
1 organic apple
½ cup raw walnuts
¼ cup oat flour
1 ½ tsp coconut oil
1 ½ tsp coconut sugar
Preheat oven to 200 °C degrees. Grease a 9 inch baking dish with coconut oil.
Add all dry ingredients to a large bowl and mix together.
Add all wet ingredients to a blender until it is a smooth texture.
Mix the wet and dry ingredients together using a mixer.
Add the walnuts and apples.
Add the ingredients to the baking dish.
Mix the crumble topping well and add to the baking dish as a top layer.
Bake for around 30 minutes or until a cocktail stick placed in the centre of the cake can be removed clean without residue.
You can serve warm or cool, whatever you prefer.
Vegan Poppy Seed Cake
The ingredients of this Vegan cake can also be altered to make a plain sponge cake or possibly some cupcakes. The poppy seeds and almond extracts create an abundance of flavour in your mouth – highly recommendable! It is also gluten and wheat free so it is good for those of you with a gluten or wheat allergy. It also needs to be consumed quickly as things can go stale. If you have previously baked free-from foods, I am sure you will agree.
¼ cup nondairy milk
2 tbsp flax seed meal
2 tbsp maple syrup
3 tbsp sugar, raw or other
1 tsp vinegar (white or apple cider vinegar)
1 tsp vanilla extract
¼ tsp almond extract (optional)
1 cup almond flour
¼ cup cornstarch
⅛ tsp salt
1 tsp baking powder
¼ tsp baking soda
2 to 3 tsp poppy seeds
Grease a 6 inch cake tin.
Mix the flax with the non-dairy milk and preheat the oven to 180 degrees.
Add the syrup, sugar, vinegar and vanilla together with almond extract and mix well.
Mix the poppy seeds, baking powder, baking soda, almond flour and starch.
Add wet and dry ingredients together and mix until smooth in texture.
Bake for around 30 minutes, checking with a cocktail stick until it can be removed without residue.
Cool before serving.
Whilst the colder weather might be a few weeks away, we understand that people like to plan ahead and so we hope that these recipes have inspired you to start baking food intolerance friendly cakes and treats.
Is your digestive health causing problems?
If you think that you may be suffering from a food intolerance, help is at hand. YorkTests’ Food&DrinkScan Programme is a simple test from a finger-prick of blood that can be collected with ease at home. The test will analyse your reactions to a variety of foods, and your complimentary Nutritional Therapist consultation will help you to maintain a healthy diet that is relevant, and personal to you.
Interested in finding out more? Call our Customer Care Team who will be happy to discuss our products with you. Don’t want to hang around? Simply order here today.