Apple Crumble

Preheat oven to 180 *C (350*F)
In a large oven proof dish add -
* 6 Large Apples (peeled, cored and sliced)
Sprinkle over -
* 3 Tablespoons Brown Sugar
* 1 Teaspoon Cinnamon
In bowl - mix together -
* 75g (3oz) Margarine
* 1 cup Wholewheat flour
* 1 cup Rolled oats
* 1/4 cup Brown sugar
Sprinkle on top of apples.
Bake 30 minutes, or until top is golden brown.
Serve with vegan ice cream.

With twice the cocoa

Vegan Chocolate choc chip Cake

Created 11 October '09

Preheat oven to 180*C (350*F)

In large bowl

Sift together-

450g (16oz) wholewheat flour

2 cups sugar

4 Tbs cocoa

2 tsp cream of tartar

1 tsp baking soda

1 tsp salt

Add -

1 cup vanilla soy milk

1/2 cup oil

1 tsp vanilla

1 cup dairy free chocolate chips

Mix and spoon into greased 20-25cm (8-10 in) springform tin..

Bake for 80 minutes,

or until inserted chopstick comes out dry.

Chocolate peanut butter frosting

Cream together -

100g (4oz) peanut butter

3Tbs cocoa

2 cups icing sugar

1/4 tsp salt

1/2 cups vanilla soy milk

Carrot-Ginger Cake

Created 24 September '09

Preheat oven to 180*C (350*F)

In medium bowl

Mix together-

450g (16oz) wholewheat flour

2 tsp cream of tartar

1 tsp baking soda

1 tsp salt

3 tsp ground ginger

In large bowl

Mix together-

1 1/2 cups sugar

2 tsp ground linseed

400g (16oz) carrots, grated

3/4 cup vanilla soy milk

1/3 cup oil

Gently mix dry ingredients into wet.

Spoon into greased 20-25cm (8-10 in) spring-form tin.

Bake for 80 minutes,

or until inserted chopstick comes out dry.

Coconut Chocolate Chip Cake

Created 13 September '09

Preheat oven to 180*C (350*F)

In medium bowl

Mix together-

450g (16oz) wholewheat flour

2 tsp cream of tartar

1 tsp baking soda

1 tsp salt

2 cups fine coconut

In large bowl

Mix together-

200g (8oz) bananas, mashed

1 1/2 cups sugar

2 tsp ground linseed

400g (14floz) can coconut cream

1 cup dairy-free chocolate chips (more if you like)

Gently mix dry ingredients into wet.

Spoon into greased 20-25cm (8-10 in) spring-form pan.

Bake for 80 minutes,

or until inserted chopstick comes out dry.

Vegan French Toast

Blend in blender or food processor -

2-3 ripe bananas
3/4 cup soy milk
1 1/2 teaspoon cinnamon
1 teaspoon vanilla
Pour into wide dish
Gently dip bread slices into the mix, coating both sides.
Fry in vegan margarine in medium-hot pan until golden brown.
Serve with maple syrup.

Gluten Free Coconut Cake

Created 14 June '09

Preheat oven to 180*C (350*F)

In medium bowl
Mix together-
150g (5oz) buckwheat flour
150g (5oz) rice flour
150g (5oz) tapioca starch
3 tsp cream of tartar
1 1/2 tsp baking soda
1 tsp salt

In large bowl
Mix together-
400 ml (14 floz) can coconut cream
300g (16oz) bananas, mashed
2 cups sugar
2 cups fine coconut
2 tsp vanilla essence

Gently mix dry ingredients into wet.
Spoon into greased 20-25cm (8-10 in) springform tin.
Bake for 80 minutes,
or until inserted chopstick comes out dry.

Coconut-Pineapple Cake

Created 9 June '09

Preheat oven to 180*C (350*F)

In large bowl
Mix together-
450g (16oz) whole wheat flour
2 cups fine coconut
1 tsp salt
3 tsp baking soda
1 1/2 tsp baking soda

In medium bowl
Whisk together-
1 cup sugar
400 ml (13oz) can coconut cream
1 tsp vanilla essence
2 Tbs golden syrup
1/2 cup crushed pineapple

Mix dry ingredients into wet
Spoon into greased 20-25cm (8-10in) springform pan.
Bake for 80 minutes, or until done.

Gluten Free Coconut-Carob Cookies

Created 26 May '09

Preheat oven to180*C (350*F)
Makes 24

In medium bowl
Mix together -
250g (9 oz) buckwheat flour
150g (5 oz) rice flour
150g (5 oz) tapioca starch
3 Tbs carob powder
1 cup fine coconut
1 tsp cream of tartar
1/2 tsp baking soda
1 tsp salt
Dredge through -
250g (9 0z) raisins soaked in 1 cup coconut milk for an hour and drained, or soaked in hot for 10 minutes. Save drained milk.

In large bowl
Cream together -
350g (12oz) bananas, mashed.
200g (1 cup) sugar
1/2 cup oil,1 tsp natural vanilla essence
1 tsp ground linseed

Gently mix dry ingredients into wet to form a sticky-ish dough.
Divide into 24 pieces.
Shape with moist hands.
Place on oiled baking sheet.
Brush with the saved milk.
Sprinkle with extra coconut.
Bake for 25 minutes, or until golden brown.