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.

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.

Ignatz's
Created November '06

Set oven to180*C (350*F)
Makes 20 - 24

In medium bowl
Mix together -
450g (160z) wholewheat flour
2 tsp cardamom
1 tsp cream of tartar
1/2 tsp baking soda
1 tsp salt
Dredge through -
250g (10oz) raisins/ sultanas soaked in 1 cup vanilla soy 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 (8oz) sugar
1/2 cup oil, (I use rice bran oil)
1 tsp natural vanilla essence.

Mix dry ingredients into wet to form a sticky-ish dough.
Spoon onto greased baking sheet.
Brush with saved milk.
Bake for 25 minutes, or until golden brown.

Pineapple-Parsnip Cake

Preheat oven to 160*C (320*F)

In medium bowl

Mix together-

200g (7 0z) plain flour
1 1/2 tsp salt
1 tsp baking soda

1/2 cup currants
2 tsp cinnamon

In medium bowl
Mix together-

1 cup brown sugar
3/4 cup vege oil
1 tsp vanilla essence
2 Tbs golden syrup
1/2 cup crushed pineapple

1 large parsnip, grated

Mix dry ingredients into wet.
Pour into greased cake tin.
Bake for 80 minutes, or until done.

Apricot-Carrot Cake

Created 19 Sept '08

Preheat oven to 180*C (350*F)

In medium bowl
Mix together-
300g (10 oz) wholewheat flour
1 tsp ginger
1 tsp mixed spice
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt

In large bowl
Mix together-
1/4 cup rice bran oil

1 cup chopped dried apricots
1 cup apple juice
1/2 cup sugar
3 cups, 300g (10 oz) grated carrots

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

Easy Rye-Wheat Bread

Makes 2 small loaves

In medium bowl

Mix together-
350g rye flour
350g wholewheat flour
1/2 tsp salt
1/2 tsp kelp

In large bowl
Pour in-
400ml warm water
25g organic molasses - tastes better
1 Tbs active yeast
1 Tbs rice bran oil

Stir dry ingredients into wet to make a pliable dough.
Knead for about 5 minutes.
Place in oiled bowl and cover with tea towel.
Leave to rise until doubled, about 30 minutes.
Remove dough and punch down on bench.
Divide dough in half and shape into loaves.
Place on oiled oven tray, or oiled bread tins

Brush with oil - I use a silicon pastry brush.

Let rise.
After 20 minutes set oven to 180*C.
When oven gets to temperature place on centre shelf and bake 40 minutes, or until the bread makes a hollow sound when tapped underneath.
Brush with oil, cool on wire rack.

Easy Wholemeal Bread

Makes 2 loaves

In large bowl

Pour in-

750 ml (3cups) warm water

Stir in-

50g (2 0z) organic molasses or 2 Tbs sugar

Sprinkle over-

2 Tbs active yeast

Add-

3 Tbs ricebran oil, peanut oil or peanut butter

In medium bowl

Mix-

1.2 kg (2 2/3lb) wholewheat flour

1 tsp salt

and anything else you want - raisins, caraway seeds, walnuts...

Mix dry ingredients into wet to make a soft, pliable dough.

Knead for 5 minutes.

Punch down on bench, cut in half and shape into loaves.

Brush all over with oil.

Place on baking tray or in bread pans.

Let rise, after 20 minutes set oven to 180*C (350*F).

When oven gets to temperature place on centre shelf.

Bake 45 minutes

Bread is baked when it makes a hollow sound when tapped underneath.

Brush top with oil and place on wire rack.