Monday, July 4, 2011
3 cups soy milk. (I used Soy Milky Lite.)
1/2 cup sugar.
1 large tab margarine (I use nuttelex)
1/2 teaspoon vanilla essence
Pour soy milk into a saucepan and add sugar, stir until sugar is dissolved and the milk is on a low simmer. Stir occasionally and keep simmering until mixture thickens and condenses to one cup of liquid. It will take one and a half to two hours. Remove and add the margarine and vanilla stirring until blended.
Wednesday, June 1, 2011
I adapted it from this recipe on taste.com.au however, I used oil, made extra sauce and cut down the sugar a little but it is still very sweet. It contains brown sugar which I didn't pack down at all. I just scooped it out of my brown sugar jar so it was quite loose.
Self-saucing Chocolate Pudding
2 tablespoons cocoa powder
1/2 cup brown sugar
1/4 cup canola oil
1/2 cup soy milk
Egg substitute to the value of one egg. I use Orgran No egg
Preheat oven to 180°C. Grease an 8-cup capacity ovenproof baking dish. Sift flour and cocoa into a large bowl. Stir in brown sugar.
Combine oil, soy milk and No egg in a jug. Slowly add to flour mixture, whisking until well combined and smooth. Spoon into baking dish. Smooth top.
To make the sauce, combine 1 cup brown sugar and 4 tablespoons sifted cocoa powder. Sprinkle evenly over the top of pudding.
Slowly pour 2 1/2 cups boiling water over the back of a large metal spoon to cover pudding. Place dish onto a baking tray. Bake for 35 to 40 minutes or until pudding bounces back when pressed gently in centre.Serve warm with custard.
Thursday, April 7, 2011
I used 50% whole wheat flour & 50% white flour to make them a little healthier and I used 1/3 cup canola oil instead of margarine to avoid non-hydrogenated fats. Did you know that every tablespoon of molasses contains 3.5 mg of high quality iron? Does that mean this bikkies are almost a health food? Hehehe
Monday, February 7, 2011
- 1 cup soymilk
- 1 teaspoon apple cider vinegar
- 2 tablespoons cornflour
- 1-1/2 cups plain flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon bicarb soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/3 cup canola oil
- 3/4 cup plus 2 tablespoons sugar
- 2 teaspoons vanilla
- 1/3 cup red jam
In a small bowl, combine the soymilk, vinegar, and cornflour and set aside.
Wednesday, September 15, 2010
Anywho, I don't think these cakes look or taste second best. You can cook them in small patty pan tins or as I did on this occasion, cook them in a muffin tin. This recipe made a dozen grown up sized cute butterfly cakes.
Hubby came home and inhaled two of these cakes and didn't think they were second best either...lol
1 1/2 cups icing sugar
half teaspoon vanilla essence
a little soy milk
Beat the margarine until soft. A half the icing sugar and the vanilla essence and beat until smooth. Add the remainder of the icing sugar and beat again. If it is to dry, add a little soy milk. If you add too much milk, just add more icing sugar. It's pretty much foolproof.
When cup cakes are completely cool, using a sharp knife, cut a shallow v shaped circle out of the top of each cake. Cut the small round pieces of cake in half to make two semi circles. Fill the hole in the cake with a heaped teaspoon of mock cream. Position the semi circles of cake on top of the icing to make 'wings'. Sprinkle liberally with icing sugar and place a small dollop of jam between the 'wings'.
Tuesday, August 17, 2010
1 cup gluten free plain flour
1 cup sugar
1 cup desiccated coconut
1 cup quinoa flakes
2 large tablespoons golden syrup
125 gms vegan margarine
1 teaspoon bicarbonate of soda
1 tablespoon boiling water
Combine all dry ingredients except bicarbinate of soda in a large bowl.
In a saucepan on low heat melt together golden syrup and margarine. When margarine is melted, combine bicarbinate of soda and boiling water in a small dish. Add to melted margarine mix and stir until the mixture froths. Combine wet and dry ingredients and mix well.
Roll this dough into balls and press slightly on a baking paper lined baking tray or cookie sheet. They will spread little so leave some space between the biscuits. Cook in a medium hot oven (about 150 -175C) oven for 12 to 15 minutes.
The biscuits will be soft & a bit fragile when you remove them from the oven. Allow them to cool on the trays or if need the trays for more bikkies, you can carefully remove them with an egg flip onto a rack to cool completely.
Tuesday, June 29, 2010
Anywho, this sesame sprinkle is a pretty good substitute for parmesan cheese. I found it on the Vegfamily website.
1/2 cup sesame seeds toasted and cooled
2 tablespoons savoury yeast flakes
1/4 teaspoon salt
Coarsely grind all the ingredients in a blender and store in a covered jar. I keep it in my kitchen pantry and it doesn't go 'off' but you can always keep it in the fridge if you desire.