vegan


Vegan Apple and Cinnamon Slice


August 12, 2014

It is recipe day today and Bianca from Botanic Baker Blog is back today to share with us one of her delicious Vegan treats.

This Apple and Cinnamon Slice sounds just amazing and would be the perfect afternoon treat for visitors (or just to treat yourself).  The recipe can be found and printed at the bottom of the post – as will all of Bianca’s recipes they can all be made non vegan.

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Apple and Cinnamon Slice
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Ingredients
  1. 2 cups plain flour, sifted
  2. 2 tsp baking powder
  3. ½ cup caster sugar
  4. 125g softened butter
  5. 1 chia egg* - egg can be used also.
  6. ( 1 tbs chia seeds to 3 tbs water, whisk until combine and gel starts to form. Place in fridge for 15 minutes before using)
  7. 2 cups stewed apples, with cinnamon*
Instructions
  1. Simply peel, core and dice your apples then place into a large pot or saucepan with a lid. Sprinkle apples with ground cinnamon and a tablespoon of caster sugar.
  2. Pour in ½ cup of water over the top and put the pot onto a medium heat, stirring occasionally until apples become soft but still firm.
  3. Once cooked, strain and allow the apples to cool before placing them into your slice.
  4. Combine all pastry ingredients into a food processor.
  5. Mix until all ingredients are combine, if needed you can add extra milk if dough is not combining.
  6. While your dough is combining, line your slice tray with baking paper.
  7. Once combine place the dough onto a well floured surface and roll into a ball, place in fridge for 5 – 10 minutes.
  8. While dough is sitting in the fridge pre-heat oven to 180°C.
  9. Cut dough into 2 or 3 balls ( this depends on how many layers you wish to make)
  10. On the well floured surface roll your dough balls into roughly 1 cm layers and start to layer your apples and pastry.
  11. Start with a bottom layer of pastry then add your stewed apples(if you like them sweeter sprinkle a teaspoon of caster sugar on to the apples) then layer the pastry. You will need pastry at the top to keep it all together.
  12. Place apple slice in oven and bake for 25 minutes or until the top is slightly golden brown. Once baked place tray onto a wire rack to cool for 10 minutes before taking the slice out.
  13. Once out cut into slices and sprinkle sifted icing sugar over the top.
Sweet Style http://www.sweetstyle.com.au/

Bianca Virtue is the creator and owner of Botanic Baker Blog in Melbourne, Australia.  After meeting her vegan husband six years ago she started to create and develop vegan recipes that are easy for everyone.  Every recipe can be made non vegan which is the beauty of her recipes.  From simples bakes to learning to make something with seasonal produce her passion is sweet treats.  She is currently studying Patisserie.


Vegan Chocolate Cupcakes


July 18, 2014

I am excited to be sharing a series of Vegan recipes courtesy of Bianca Virtue from Botanic Baker.  The beauty with all of Bianca’s recipes is that they can easily be made non vegan by changing a few simple ingredients.  Today we have delicious Chocolate Cupcakes – be sure to scroll to the bottom of the post to see some great topping ideas for these cupcakes as well.  Happy Baking!

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2 cups coconut milk
2 tsp apple cider vinegar
2 tsp vanilla extract
1 ½ cup caster sugar
1 cup sunflower oil
2 cups plain flour, sifted
1 cup cocoa powder
½ tsp salt
1 ½ tsp baking soda
1 tsp baking powder
2 tsp corn starch
1 tbs icing sugar, sifted * 

 In a medium bowl whisk coconut milk and apple cider vinegar until it becomes foamy and bubbly. Add vanilla, sugar and sunflower oil and whisk until combine.

Set aside.

 In a separate large bowl sift flour, cocoa, salt, baking soda, baking powder, corn starch and icing sugar if using. Gradually add your coconut milk mix while stirring with a wooden spoon until all wet mix is added. Be careful not to over mix this stage you just want the dry ingredients to be combine.

Pre-heat oven to 175 ° c , spoon your mix into a lined cupcake tray about ¼ full if making full sized cupcakes.

 Place in oven to bake for 15 – 18 minutes or until a skewer comes out completely clean.

* icing sugar does not have to be used but it will make the cupcakes slightly more sweeter.

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CHOCOLATE FROSTING

 ½ cup butter
3 cups icing sugar
1 tbs vanilla extract
1 tbs milk
1 tbs cocoa powder

Cream butter with an electric mixer once light and fluffy start to gradually add your icing sugar. Once all combine add in vanilla and milk and continue to mix for a further 5 minutes.veganchoc001

CUPCAKE TOPPING IDEAS

Salted dark chocolate: melt dark chocolate in a double boiler, once melted pour into a line tray and sprinkle with salt and place in fridge to set. You can add as much or as little salt depends on how salty you want the chocolate.

Flaked toasted coconut: Place ½ cup coconut flakes into a small frying pan, dry roast the coconut and stir constantly to make sure it doesn’t burn. Once slightly toasted allow to cool before placing on cupcakes.veganchoc007

Bianca Virtue is the creator and owner of Botanic Baker Blog in Melbourne, Australia.  After meeting her vegan husband six years ago she started to create and develop vegan recipes that are easy for everyone.  Every recipe can be made non vegan which is the beauty of her recipes.  From simples bakes to learning to make something with seasonal produce her passion is sweet treats.  She is currently studying Patisserie.