Vegan Almond Jewel Biscuits

I use maple syrup in these biscuits, which kinda makes them macrobiotic, doesn't it :)
I learned this recipe from my dear friend Angela. There are not many ingredients which makes these cute things even better.

Ingredients:
1/3 cup of sunflower oil
1/2 cup of maple syrup
1/4 tsp almond extract
1 cup of whole spelt flour (or any wheat flour)
1 cup of oat flour
1 cup of almond meal (ground almonds)
pinch of sea salt
couple of tablespoons of good quality fruit spread.

Method:
Preheat oven to 170C, line a tray with a parchment paper.
In a bowl mix oil, maple syrup and the almond extract with a fork. In a separate bowl, mix the flours and the salt, then add the liquid mixture little by little. Sometimes you'll need to add a bit of flour if it's too wet, but try not to do it too dry before it starts to hold together - it'll be almost impossible to fix. When the dough is stiff enough, mix it with your hands, trying not to press too much. When the dough is ready, nip a little piece off it and form a little ball, then flatten it with your palms in a thick round, place it in onto the tray. Now poke the middle of the round with your index finger. This will be a well for a little dash of a jam. Continue with the rest of the dough until your tray is full or the dough is finished.
Before putting it in the oven, place a little of jam into each well with a tiny spoon.
Bake for 12 minutes.

 These biscuits are easily made gluten-free, if you substitute 1 cup of wheat/spelt flour with a cup of rice flour or any gluten-free mixture.

Vegan Brownies with fresh raspberry

Just a raspberry version of my macro sugarless brownies

Ingredients:
1/2 cup of silken tofu
1/4 cup soy milk
1/2 cup grapeseed oil
1/2 cup maple syrup
1 tsp natural vanilla extract
1/4 tsp almond extract
1 cup whole spelt flour
1/2 cup white spelt flour (or wheat)
1 Tbsp arrowroot
1/2 cup cocoa powder
3/4 tsp baking powder
pinch of sea salt
100g of fresh raspberry (2/3 of 150g raspberry punnet)

Method:
Preheat oven to 170C. Line a small oven tray with parchment paper, covering the sides of the tray too.
Cream the tofu, milk and oil in a blender. Put the mixture in a bowl, mix in the maple syrup and the extracts.
Sift in the flours, arrowroot, cocoa powder, baking powder and salt. The batter will be quite thick so mix it with a plastic spatula. When smooth, transfer it to the tray and even it out, smoothing the top. It may take only a part of your tray, depending on its size, but that's ok, you shouldn't spread it too thinly.
Bake for 30 minutes. Take the tray out of the oven and let it cool down a little before cutting the brownies' squares.

Vegan Almond butter Blondies

Almond is one of my favourite flavours. I love all the things almondy.
I came up with the idea of this almond butter blondie cake couple of days ago and had a comment that it tastes  like marzipan.
Almond butter is quite pricey but you won't need much.

 Ingredients:
1/2 cup silken tofu
1/4 cup rice milk
1/3 cup sunflower oil
1/3 cup almond butter
2/3 cup agave syrup
1 tsp natural vanilla extract
1/2 tsp almond extract
1 cup white spelt flour
1/2 cup whole spelt flour
1/2 tsp baking powder
generous pinch of sea salt

Decoration:
a handful of almond flakes

Method:
Preheat oven to 170C. Line a small oven tray with parchment paper, covering the sides of the tray.
Put the tofu, milk, oil, agave syrup and almond butter in a blender and blend until smooth. Put the mixture in a bowl, mix in the extracts.
Sift in the flours, baking powder and salt, mix with a wooden spoon and then with a plastic spatula. When smooth, transfer it to the tray and even it out, smoothing the top with the spatula. Scatter the almond flakes on the surface of the cake.
Bake for 30 minutes. Take the tray out of the oven and let it cool down a little before cutting the squares.

Vegan Sugar-free Cherry Cake

A very simple cake with basic ingredients.

Makes one layer for 8" cake tin

Ingredients:
1 cup soy milk
1 teaspoon cider vinegar
1/3 cup sunflower oil
1/2 cup agave syrup
1 tsp natural vanilla extract
1/2 tsp lemon extract
2 cups spelt flour
3/4 tsp baking powder
1/2 tsp bicarbonate of soda
generous pinch of sea salt
2 tsp lemon zest
1/2 cup dried cherries, soaked in warm water

 Decoration:
approx 150g fresh cherries (one punnet)
barley malt powder

Method:

Preheat oven to 180C and oil your cake tin.
In a large mixing bowl, mix soy milk with the vinegar and leave for couple of minutes. Add oil, agave and extracts and mix everything together with a whisk. Sift in flour, leavening agents and salt and mix untik smooth. Drain the cherries and fold in the mixture alongside with the lemon zest. Pour in the cake tin, place it in the oven immediately and bake for 35-40 minutes, depending on the oven  - check with a wooden toothpick, placed in the middle of the cake - it should come out dry. I'd like to note that all ovens vary, so the aforementioned time and temperature are guidelines only.


When cooled down, smooth some barley malt or rice syrup on the top of the cake and arrange halved fresh cherries. Dust the cherries with some barley malt powder, sifted through a small fine sieve just before serving (otherwise it will melt and disappear).

Vegan Simple Rosewater cupcakes

These vegan cupcakes are easy to make. All you need is natural rose water. I also use Uncle Roy's rose water extract, which contains rose oil and sunflower oil. It gives more pronounced rose flavour, than just rose water. I normally use freshly ground spelt flour, but all-purpose flour is ok to use too.

Makes about 12 regular size cupcakes

Ingredients:
1/2 cup soy yogurt
2/3 cup rice milk
1/3 cup sunflower oil
1/2 cup agave nectar
1/2 tsp vanilla extract
2 tsp natural rose water
1 tsp rose water extract
1 cup whole spelt flour
1 cup white spelt flour

1/2 tsp baking soda
3/4 tsp baking powder

pinch of sea salt

Method:
Preheat oven to 170C and line your cupcake tray with paper cases.

In a large bowl, mix all the liquid ingredients. Put a fine sieve ot top of the bowl and sieve in the flours, soda, baking powder and salt.
Pour the mixture in the liners, and bake for 26-30 minutes (depending on the oven and the size of the cupcakes). Check with a wooden toothpick, placed in the middle of a cupcake, which should come out dry.  I'd like to note that all ovens vary, so the aforementioned time and temperature are guidelines only.


These cupcakes were topped with the Soyatoo whippable soy cream, coloured with a pinch of beetrot powder and with a dash of rosewater added to it. I decorated them with some petals of the roses which grow in our garden.I didn't do anything to them, just rinsed with water. They're not supposed to be eaten.