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 1/2 cup coconut oil 1/2 cup maple syrup 1/2 cup unsweetened applesauce 1 teaspoon vanilla extract 1 cup plus 2 tablespoons all-purpose flour, divided 3/4 cup whole wheat flour 1/2 teaspoon kosher salt 2 1/2 teaspoons baking powder 2 teaspoons turmeric Zest of 1 lemon 1/2 cup almond milk 6 ounces frozen or fresh blueberries Turbinado sugar, for garnish (optional) Instructions Preheat … Read more
Ingredients 3 large heaping Tbsp chickpea flour ½ tsp (black) salt pinch of ground black pepper 8 Tbsp water 1 small onion a big bunch of fresh herbs (dill, spring onions and basil for example) 2 Tbsp oil Instructions Whisk chickpea flour with salt and pepper. Add water and whisk until you have a creamy … Read more
Ingredients 500g firm tofu, cut into 1.5cm cubes 3.5 tbs olive oil 3/4 tsp sea salt 1/2 tsp mustard seeds 200g | 1 large onion, roughly chopped 3 cloves garlic, finely chopped 40g | large thumb-size piece ginger root, grated 1 tsp ground turmeric 1 tsp ground cumin 1/8 tsp ground cardamon 1/4 tsp cayenne … Read more
Ingredients For the Bar Base Parchment paper or wax paper to line pan 1 2/3 cup slivered almonds (blanched) or 1 3/4 cups raw almonds (whole). 1 cup raw cashews 1 cup unsweetened coconut flakes (to grind) 1 tbsp starch (arrowroot or tapioca work best) 1/4 cup hot water 1/4 cup honey or maple syrup (see notes for sugar-free option) Lemon … Read more