Ingredients For the Quiche: 5 cups leek, chopped 3 tablespoons garlic flakes 3 carrots, shredded with Julienne peeler or cut into shreds 3 potatoes, cut into shreds 2 teaspoons broth powder 2 tablespoons dried celery stalks Black pepper For the Sauce: 5 tablespoons chickpea flour 1 1/2 cups water 7 tablespoons nutritional yeast 1/2 teaspoon … Read more
Ingredients Crust: 2 cups graham crumbs 2 tablespoons sugar 2/3 cup c melted Cheesecake: 24 oz cream cheese softened 3 eggs 1 cup sugar 1 teaspoon vanilla Instructions Preheat oven to 350°F. Mix crust ingredients until well combined. Press into a 9″ springform pan. Beat cream cheese, sugar and vanilla until fluffy. Add eggs one at a time, beating until just until incorporated (do not overbeat, this will cause cracks). … Read more
Ingredients 150g dairy-free spread, plus extra for the tins 300ml dairy-free milk, we used oat milk 1 tbsp cider vinegar 1 vanilla pod, seeds scraped 300g self-raising flour 200g golden caster sugar 1 tsp bicarbonate of soda For the filling 100g dairy-free spread 200g icing sugar, plus extra for dusting 4 tbsp jam, we used … Read more
Ingredients 1 1/2 c. all-purpose flour 1/4 tsp. baking soda 1/4 tsp. salt 1 c. granulated sugar 1/2 c. (1 stick) butter, softened 4 oz. cream cheese, softened 1 tsp. grated lemon zest 3 large eggs, room temperature 2 tsp. vanilla extract 1 (6-oz.) container raspberries Glaze 1/2 c. confectioners’ sugar 5 tbsp. heavy cream 1 tbsp. seedless raspberry jam Instructions Preheat oven to 325 degrees F. Grease … Read more
Ingredients For vanilla & chocolate sponges 225g very soft butter, plus extra for greasing 225g golden caster sugar 175g self-raising flour 85g ground almond 1 tsp baking powder 3 eggs 150ml pot natural yogurt 1 tsp vanilla extract 5 tbsp cocoa powder For caramel & caramel-choc sponges 225g very soft butter, plus extra for greasing … Read more