..and here's the finished product - #vegan raspberry and white chocolate muffins from scratch: White Chocolate 10 tablespoons melted cocoa butter 5 tablespoons coconut oil 4 tablespoons powdered sugar 2 teaspoons vanilla extract or 2 tablespoons vanilla protein powder 3 tablespoons fine almond meal (process until like a powder) Salt Float a bowl inside a larger bowl full of hot water, and melt the cocoa butter and coconut oil in this. Add the rest of the ingredients before stirring. Pour this mixture into an ice-cube tray (this much filled one perfectly for me) and freeze for about 30 minutes before using. White Choc + Raspberry Muffins 1 + ¾ cup flour ½ cup almond meal ½ cup sugar 2 teaspoons cornflour 3 teaspoons baking soda 1 cup soy milk or soda water 1/8 cup coconut oil 1/8 cup melted nuttelex/vegan butter Frozen raspberries and prepared white chocolate Preheat oven to 190 degrees C. Mix all dry ingredients in a large bowl before adding everything except for the raspberries and chocolate (the key to awesome cupcakes is to never over mix!). I prefer to use frozen raspberries that have been left to defrost a bit as they enter the mixture in delicious clumps. Take your pre-prepared chocolate and slice into small shreds, before throwing this in the bowl with the berries, too. Only mix this once or twice before divvying it in an oiled muffin baking tin and topping with more berries and choc. Bake for 30 minutes - the chocolate will melt around the muffins as they bake, but the muffins will absorb all of this by the time they're done. Remove from the baking tray within minutes of taking them out and serve! #vegansofig #vegansofmelbourne #vegansofaustralia
🍫 Vegan Toblerone Chocolate - Melt 1 cup chopped cacao butter and 3/4 cup coconut oil in a bowl sitting in warm water Add 1/2 cup cacao powder, 6 tablespoons of maple syrup, 1 teaspoon vanilla bean, salt, 1 tablespoon maca and 1 tablespoon lucuma powder and stir. Freeze a layer of this for 10 minutes before adding chopped, roasted hazelnuts/almonds - repeat this process before spreading a top layer of @mayversfood peanut and cacao spread and more nuts - keep frozen until serving! Check out this, and more vegan chocolate recipes from me in the next issue of @gram_magazine! 🍫💕 #veganchocolate #vegansofig #veganfoodshare #veganrecipes #dairyfreechocolate
NUTTY COCONUT CARAMEL SLICE - do you ever have one of those days where you just want to make something up in the kitchen with only things you already have? I got creating and made these glorious bites of salty, sweet, nutty goodness! Combine half a cup of almonds, a quarter cup of dried coconut, 8 dates and a quarter cup of melted coconut oil in a food processor for 1+ minute before pressing to form a base in a rectangle container - place this in the freezer. Place half a cup of maple syrup, half a cup of cashew butter and vanilla essence over medium heat to create the caramel. Stir constantly and once combined, cool and pour half over the base. Add more layers, each time returning the container to the freezer each time. I added coconut peanut butter, shredded coconut and the rest of the caramel. I also cracked salt over the slice between each layer. Add buckinis to the top, press down to secure them and drizzle with blackstrap molasses - cut it up and you're done. The flavours really combine well as you bite into these as you taste the crust, peanut butter, caramel, crunchy buckinis and blackstrap molasses all at once! #vegansofig #veganrecipes #foodporn
Quite a few of you asked for the recipe of the #cinnamonrolls I posted yesterday, so I thought I would post it for all as they are #vegan #dairyfree #glutenfree and #crueltyfree (have I missed anyone?) - To start, either use a cup of almond milk, or as I did make it fresh (by blending 1/3 cup almonds, 1 cup water, dates and xantham gum before straining through a nut milk bag). Very gently heat this (or float in a bowl of hot water) then add half a tablespoon of coconut oil, 1/3 cup nuttelex/vegan butter substitute, the scrapings of one vanilla bean and 1/4 cup of maple syrup - take off the stove the second these are combined, as you will need to bring the temperature of this mixture down for the next step. Once this is warm and not hot, add 7g of yeast, let activate, and stir through. Either whilst stirring or after transferring to a food processor with a knead function - add 3 and a half cups of sifted gluten free flour plus salt to taste. This should be sticky and ready to go at this point so place the dough somewhere warm to rise until it doubles in size (about 1 hour) Knead this again before letting it rise for 20 more minutes and then flatten into a rectangle. For mine, I covered the rectangle in a layer of rice malt syrup, followed by cinnamon, followed by brown sugar - feel free to add nuts/dates/raisins/etc too! Roll your rectangle into a tight tube and then stretch this out as much as possible before cutting into approx. 2 finger width pieces - mould this into circles and shape the bottoms so they sit nicely before glazing with more nuttelex and/or rice malt syrup - bake for 25 minutes at 175 degrees C. Please please show me/tell me if you try this recipe - have fun! #vegansofig #vegansofmelbourne #veganrecipes
See in your weekend with this better image of my #homemade #vegan cheddarmite scrolls + recipe! Melt a tablespoon of vegan butter and two teaspoons of coconut oil. Once done, add 1 + 1/4 cup of plant milk (I used an almond and coconut blend) and a teaspoon of sugar and adjust temperature until warm enough to dip your finger in. At this point, stir in a packet of instant yeast and let sit for 10 minutes. Sift and knead in 3 cups of flour and cover dough ball with cling wrap - allow to rise for an hour. Cover your dough ball in salt and then spread into a rectangle. Smear @vegemite, nutritional yeast and shredded @mylifebio before rolling up tightly and chopping into the size you like! Bake for 25 min at 200 degrees C and prepare to taste Australian childhood done vegan. Warning: goes quickly!
#homemade #vegan #pho with stock made from burnt onion and ginger (peeled and chopped then quickly fried on a high heat until starting to blacken), followed by 4 carrots, a tablespoon of soy sauce, lemongrass, a tablespoon of brown sugar, peppercorns and 4 cups of veg stock simmered for 35 mins then strained and added to rice noodles, grilled cup mushrooms, oyster mushrooms, broccoli, chilli, coriander and basil. Vietnam in my living room!