Vegan & Gluten Free Recipe - Dark Chocolate & Almond Cookies

  

This recipe will make approximately 20 cookies. 

 Ingredients

- 1 cup vegan dark chocolate melting buttons 

-  2 1/2 cups plain gluten free flour (we used the 'I'm Free From' flour from Coles Supermarket)

- 2/3 cup cocoa powder

- 1/2 teaspoon salt

- 1/2 cup white granulated sugar

- The equivalent of 4 vegan eggs made with Orgran Egg Replacer or another egg replacer

- 2 teaspoons baking powder 

- 2/3 cup soft vegan butter alternative

- 1 cup of brown sugar - packed down

-  2 teaspoons vanilla essence

- 1 cup almonds - flaked or slivered

Method

- Scatter almond flakes on a tray and place in the oven to toast. Check frequently to ensure they do not burn. When they are golden, remove from the oven and cool.

- In a mixing bowl, cream the butter substitute and two sugars. Add the vegan eggs and vanilla and mix.

- Melt the dark chocolate buttons and pour into the butter mix. Stir in quickly to avoid the chocolate hardening before it combines with other ingredients.

- Now add the cocoa powder, salt, baking powder and then the sifted flour. If the batter becomes too hard to stir, place in the microwave oven for a few seconds to loosen it. This will thin the chocolate and assist with mixing.

- Stir the toasted almonds through the cookie batter.

- Line a baking tray with baking paper. Roll spoonfuls of batter in your hands and place on the tray, flattening each cookie down a little as you go, as they will expand in the oven.

- Bake at 180 degrees C for approximately 15 minutes. If you like a crisper cookie, cook for a bit longer. Note that these cookies harden when they cool so allow that they may become harder than when removed from the oven.  

 

Vegan Recipe - Jam Florentine Slice

 

This slice is a variation on the traditional Florentine cookie. It comprises a shortbread base spread with jam and topped with a Florentine style cornflake, almond and golden syrup sauce. You can add sultanas to the topping if you prefer and it can be drizzled with dark chocolate for a more authentic Florentine flavour.  

Ingredients

For Base:

- 2 1/2 cups plain flour - if making gluten free you may need a little more as some of the GF flours are not as dense as regular flour

- 1 cup vegan butter substitute

- 1/2 cup white sugar

- 2 vegan eggs made with Orgran Egg Replacer 

For Topping:

- Jam - we used raspberry jam 

- 2/3 cup Golden Syrup

- 1/4 cup vegan butter substitute

- 4 tablespoons brown sugar

- 5 cups cornflakes - you can substitute with gluten free flakes

- 1 cup flaked almonds 

Method

- To make the base, put the vegan butter, vegan eggs, sugar and flour in a large bowl and use your fingers to combine ingredients into a breadcrumb texture. Press this into your slice tray (we used a tray approximately 26 x 17cm) and bake for 20 minutes at approximately 180 C degrees.

- While the crust is baking, prepare the topping. In a saucepan, place the golden syrup, vegan butter and brown sugar. Melt this over a low heat until the sugar has dissolved. Take off the heat.

- When the shortbread has finished baking, spread a layer of jam on top. Only spread it thinly so the crust does not become too wet when baking. 

- In another large bowl, crush the cornflakes a bit with your hands. Add the flaked almonds and pour over the sugar syrup. Stir until the cornflakes and almonds are covered with syrup.

- Spoon the cornflake syrup mix onto the jam topped base. Press down with a spoon as you do so. 

- Bake the slice for a further 15 minutes, check on it as you go to ensure the almonds have browned a little and it does not burn. 

- Let the slice cool and cut into pieces.  

 

Vegan & Gluten Free Recipe: Chocolate Orange Brownie Bake

  

 It is orange season and this is a delicious way to use up excess fruit from your tree - a chocolate orange brownie that tastes like Jaffas. 

Preheat your oven to approximately 180 degrees C. 

Ingredients

- 3/4 cup melted butter - vegan alternative

-  3/4 cup brown sugar

- 1 cup white sugar

- 2 vegan eggs made with Orgran Egg Replacer 

- 1 tablespoon vanilla

- 2 tablespoons of orange zest (about 2 oranges)

- 3/4 cup cocoa powder

- 1/4 teaspoon salt

- 1 1/2 cups plain gluten free flour (we used I'm Free From brand from Coles Supermarket)

- 1 cup self raising gluten free flour

- 1/2 cup vegan chocolate chips (we used Sweet William brand)

- About 1/3 cup freshly squeezed orange juice

Method

- In a mixing bowl, combine the melted butter, eggs and vanilla. 

- Add the sugars and mix. 

- Then add the orange zest, followed by the sifted cocoa powder and mix.

-  Sift in the flours and mix in with the salt.

-  Mix the orange juice into the batter, then stir through the chocolate chips.

- Pour the batter into a lined baking tray (the batter should be approximately 2 to 3 cm thick).

-  Bake for 30 minutes then check the brownie. Bake for around 45 minutes for a drier (more cake like) brownie, test with a skewer until it comes out clean. If you prefer the brownie to be moist, check the batter until it has reached your desired consistency.

 

 

Recipe - Heirloom Tomato Pie

 

Thanks to a lovely donation of homegrown tomatoes from a regular Rescue Poo gardener, we made a simple and delicious pie!

Ingredients

- 500g of small mixed tomatoes, cut into halves

- 1 sheet of vegan puff pastry

- 1 red onion, sliced and lightly sauteed

- Spray vegetable oil

- A large bunch of fresh basil, salad and chips to serve. 

Method

- Spray a baking dish lightly with vegetable oil and lay tomatoes cut side down. 

- Add sauteed red onion, then cover with puff pastry. 

- Using a fork, gently pierce some holes into the pastry to allow steam to escape. 

- Cook on 180C for around 15 minutes or until the pastry is golden and puffed. 

- Allow to sit for ten minutes to cool and then tip pastry side down on a serving platter. 

- Sprinkle with fresh basil – enjoy!

Vegan Recipe: Peach & Jam Crumble Slice

 

This slice makes a tasty addition to morning tea or a wonderful dessert when heated and served with vegan cream or ice cream. You can easily double the ingredients to make a larger family sized slice, as we do.

Ingredients:

- 1 1/2 cups self raising flour

- 1 1/2 cups desiccated coconut

- 1/2 cup caster sugar

- 3/4 cup melted vegan butter substitute

- 1 egg made with Orgran Egg Replacer

- Your favourite jam - we have used both plum and raspberry for this recipe  

- Tinned peaches, drained and patted dry with paper towel. Cut each piece into thin slices

- Granulated white sugar to sprinkle on top of the slice 

- Extra self raising flour and rolled oats for the crumble topping. The amount will depend on the size of the slice you are baking. 

Method:

- In a large bowl, combine the flour, coconut and caster sugar and mix.

-  Pour in the melted butter and egg. Stir well.

- Halve the mix and press half into a baking tin, approximately one to two centimeters high. 

- Spread jam thinly over the mix base in the tray.

- Layer the thin slices of tinned peaches over the jam.

- Add rolled oats and some additional self raising flower to the remaining mix and using your hands keep mixing until you create a crumble. Scatter the crumble over the peaches. Now, sprinkle some granulated sugar over the crumble.

- Bake at approximately 180 C for half an hour. It may take longer depending on the size of the slice. Bake until the crumble topping is lightly browned.  

 

 

 

Vegan Recipe: Jammy Cornflake Slice

 

This is a classic, easy to bake cornflake slice that the whole family will enjoy.

The ingredients make a large family sized slice, you can simply halve them if a smaller slice is required. 

 Ingredients:

- 2 cups of vegan butter or margarine

- 5 tablespoons of golden syrup

- 1 cup of caster sugar

- 2 cups of desiccated coconut

- 4 cups of crushed cornflakes (crush before measuring). Crush the cornflakes very small for a smoother slice, or leave them larger for a crunchier texture

- 3 cups of flour

- The equivalent of 3 eggs made with Orgran Vegan Egg Replacer 

- 1/2 teaspoon of salt

- A jar of your favourite jam - we use raspberry jam

 

Method:

- Set oven to approximately 180 C. 

- In a large bowl, combine the sugar, coconut, cornflakes, flour and salt. Stir well with a spoon.

- In the microwave, or using a saucepan on the stove top, melt the butter and add the golden syrup and stir together.

- Poor the butter and syrup mix over the dry ingredients and add the egg before mixing all the ingredients together well.

-  Divide the mix into two parts. Line your slice tray and press one half of the mix into the base of the tray.

- Spoon jam onto the base layer and smooth out with the back of a spoon. Use as much jam as you like, depending on the size of the slice. 

- Now break up the second half of the mix over the base and jam layer and press down to cover the jam. We also used a knife to add some small cuts into the top layer to aid with cooking.

-  Bake the slice in the oven for approximately 40 minutes if making a larger slice, around 25 minutes for a smaller one. The slice should be baked until golden on top. 

- The slice is dense so cut into pieces while it is still a little warm as it is easier for the knife to pass through. Use a sharp knife to cut the slice. 

- Enjoy as a snack or tasty lunchbox treat. 

 

  

 

 

Cheezy Roasted Brussel Sprouts

Too good to have just at Christmas – so easy and delicious as a side or a snack!

 Ingredients

- 1 kg of washed brussel sprouts

- 1 cup of nutritional yeast

- Vegetable oil spray

- Salt and pepper to taste

Method

- Simply boil the sprouts until soft, then place on a lined oven tray. 

- Use a cup or spatula to lightly press the sprouts flat, sprinkle with nutritional yeast, add salt and pepper, then repeat on on the other side. 

- Spray the coated sprouts lightly with vegetable oil and bake at 180C until the edges are brown and slightly crispy. Add more salt to taste before serving – delish!

 

Vegan Recipe - Grinch Coconut Shortbread Cookies

 

These Grinchy cookies are great for gifting (or nibbling yourself) in the lead up to Christmas.

Ingredients

- 1 cup of soft vegan butter substitute

- 2 vegan eggs made with Orgran Egg Replacer 

- 1/4 cup of icing sugar

- 1/2 cup of sugar

- pinch of salt

- 2 teaspoons of vanilla extract

- 1 tablespoon of cornflour

- 2 1/4 cups of plain flour 

- Green and yellow food colouring 

- Small red hearts (those used for decorating cakes). We used vegan 'Over the Top' brand 'Bling Red Hearts' available at Spotlight stores 

- Desiccated coconut 

Method

- Mix butter substitute and two sugars together in a bowl  (sift the icing sugar first) until they have a creamy consistency.

- Add the eggs, vanilla and salt and mix. 

- Then add the food colouring. Combining the yellow and green will make a brighter green, like the coat of the Grinch. Add colouring to the batter and stir until you reach the desired colour. If it is a little dark, don't worry as adding the flour will lighten the colour further.

-  Sift in the cornflour and flour. Stir well.

-  Prepare a baking tray with non stick paper. Make small balls of the green batter - approximately 4cm in size - and roll these in the dessicated coconut. As there is no rising agent in the recipe they will stay the same size. Flatten the balls on the tray and then add small red hearts. 

- Bake in an oven at 160 C for approximately 10 to 15 minutes or until the coconut begins to brown and the biscuits feel firm. The shortbread will harden as it cools.

 

 

 

Vegan Recipe: Apple Slice

 

This tasty apple treat can be served cold or warm, and the apple can be substituted for other fruits (such as blueberries or pears) if desired. 

Ingredients

We used a tray sized 28 x 19 cm 

For the crust base:

- 2 cups of plain flour

- 2 vegan eggs made with Orgran Egg substitute

- 3/4 cup of cold butter substitute such as Nuttelex

-  1/2 cup of white sugar 

For the fruit layer: 

- 3 medium apples, chopped into cubes approximately half to one centimeter square

- 2 tablespoons of white sugar

- 2 1/2 tablespoons of plain flour 

- 1 teaspoon of cinnamon

- 1/4 teaspoon of nutmeg 

For the crumbly top:

- 3/4 to 1 cup of plain flour

-  1/2 cup of cold butter substitute

-  1/2 cup white sugar

- 1/2 teaspoon cinnamon 

 Method

- First, make the crust by combining all crust ingredients in a bowl and rubbing the butter and Orgran eggs through the dry ingredients with your hands until they form a dough. Line the base of your tray and press the crust into it.

- In another bowl, create the fruit layer by combining all the dry ingredients and then tossing the apple through the dry mix. Layer the apple onto the crust base and press down to fill any gaps.

- In a new bowl, make the crumble top of the slice by combining the topping ingredients. You may need a little more or less flour to reach the desired consistency. Rub together with your fingers until the ingredients form a crumbly mix and sprinkle over the top of the apple layer.

-  Bake in an oven at 180 C for approximately 55 minutes or until the top of the crumble starts to brown. 

 

Vegan Recipe: Banana Jam Cake

This cake is an easy one to make with kids these school holidays and is a great way to use up your ripe bananas. It can also be served warm as a dessert (with vegan custard or Flora Plant Cream!).

Any shaped baking pan around 20 cm wide may be used. We made a tray cake. 

Ingredients:

- 2 cups of plain flour

- 1 teaspoon of baking soda

- 1 1/2 teaspoons of baking powder

- 1/2 teaspoon of salt 

- 1 teaspoon of vanilla essence

- 2 mashed bananas

- 1/2 cup of oil (we used canola)

- 3/4 cup of white sugar

- 1/2 cup of dairy free milk - we used soy 

- 1 tablespoon of apple cider vinegar

- The equivalent of two eggs made with Orgran Vegan Egg Replacer

- Half a cup of your favourite jam. We used raspberry jam

  

Method:

- Mix together the mashed banana, oil, sugar, milk, vanilla, apple cider vinegar and eggs. 

- Sift the dry ingredients into the bowl and mix the wet and dry ingredients together until the batter is free of lumps.

- Pour your batter into the baking tray. 

-  Microwave your jam until it is warm. Drop teaspoons of warm jam on top of the batter. Then, use a skewer or sharp knife to swirl the jam and push it down a little into the batter.

- Bake the cake at 180 C for approximately 55 minutes or until the top is golden and a skewer test comes out clean. 

  

Vegan Recipe: Marbled Banana Bread

 

This recipe can be made as a tray bake for a larger bread, or you can halve the recipe amounts and use a traditional loaf tin. 

Ingredients:

- 3 cups of self raising flour

- Approximately 1/2 cup of vegan chocolate melting buttons. We used milk chocolate but you can use dark for this recipe

- 1/2 cup of vegan chocolate chips, milk or dark, depending on your preference 

- 4 mashed bananas (small to medium sized) 

- 1 cup of white sugar

- 1/2 cup canola oil

- 4 eggs made with Orgran vegan egg replacer

- 1 cup milk substitute - we used soy milk

- 2 teaspoons of vanilla

Method: 

- Melt the chocolate buttons in a microwave oven and put aside.

- In another bowl, combine the mashed banana, sugar, oil, eggs, vanilla and milk. Now mix in the flour and stir to remove any flour lumps.

- In a separate bowl, combine the melted chocolate with about a third of the banana batter. Stir until the batter and melted chocolate are combined to form a chocolatey batter, and then add the choc chips and stir.

- Prepare your baking tray or loaf tin. Pour in a layer of banana batter. Now drop spoons of the chocolate batter on top. Then layer some more of the banana batter and then the remaining chocolate batter until all is used.

- Take a skewer or knife and swirl the batter to form patterns within the loaf.

- Bake at 180 C for around 50 minutes. The banana batter will cook to a golden brown on top but you can test inside with a skewer (make sure it comes out clean).

- This marbled banana bread is delicious alone but is also wonderful with a dollop of Flora Plant Cream. 

 

 

  

Vegan Recipe: Fudgy Chocolate Loaf Cake

A delicious chocolatey treat for any time. Banana makes this cake rich and moist. Serve with Flora Plant Based Cream to make it extra special.

Ingredients:

- 1/2 cup cocoa

- 1 1/3 cups plain flour 

-  1 1/2 teaspoons baking soda

- 1/4 teaspoon salt

- 3/4 cup white granulated sugar

- 1/2 cup melted butter substitute (such as Nuttelex)

- The equivalent of 3 eggs made with Orgran Egg Replacer (or another egg replacer of your choice)

- 1/2 to 3/4 cup soy milk (or another non-dairy substitute)

- 1 teaspoon of vanilla essence

- 3 small well mashed bananas, or 2 large well mashed bananas

- Non-dairy chocolate chips (we used Sweet William brand). Add up to a cup of chips, depending on your taste.

Method:

- Using an electric mixer, mix the sugar and melted butter.

- Add the Orgran eggs, 1/2 a cup of the soy milk and vanilla essence. Mix.

- Add the cocoa and mix, then the baking soda and salt. Mix.

- Sift in the flour a bit at a time, and mix. Also add the remainder of the soy milk with the flour and mix until you have a lump free batter. You may find you need a little more or less milk depending on the stiffness of the batter. It can vary according to the type of butter and egg substitute and you used. 

-  Finally, add the banana and mix through thoroughly. Using a wooden spoon, stir through the chocolate chips.

- Line a loaf tin with baking paper and pour in the batter. Use a little extra baking paper to overhang at the top of the tin. Stand it up to protect the top of the cake from burning.

- Bake for approximately one hour, or test by inserting a skewer and it comes out clean. You may have some melted chocolate residue on the skewer, which is fine.

  

Recipe: Easy Roast Vegetable Salad

Feeling like a healthy dinner with little time on your hands? This may be just what you need on a busy night!

Ingredients:

- 1 small pumpkin, peeled and cubed

- 2 punnets of cherry tomatoes

- 2 medium sweet potatoes, peeled and cubed

- 2 tablespoons of vegetable oil

- 1 iceberg lettuce, washed and torn into pieces

- 1 packet of thinly sliced coleslaw salad (without dressing)

- Thinly sliced capsicum, cucumber and red onion

- 1 packet of plant based chorizo sausages, sliced and pan fried

 Method:

- Place pumpkin, sweet potato and cherry tomatoes in a baking tray and drizzle vegetable oil over the top. Roast for approximately 40 minutes on 180C until cooked and browning.

- Layer lettuce, spinach, coleslaw mix, capsicum, cucumber and red onion on a platter. 

 

 

- Add the roasted vegetables and sliced chorizo to the platter. 

This meal is delicious served with garlic bread! 

Vegan Recipe - Quick Creamy Pasta

After a busy day out in the paddocks, this quick pasta is the perfect meal on a cold night!

Ingredients:

- 1 carton of Flora plant based cream

- 500g of chopped mushrooms

- 1 packet of chopped plant based bacon

- 2 teaspoons of minced garlic

- 1 tablespoon of Nuttelex Buttery

- I cup of steamed broccoli florets

- ½ cup of defrosted frozen peas

- Ground black pepper – to taste

- 1 packet of linguine (or another pasta of your liking)

Method:

- Cook the pasta according to packet directions.

- Melt the Nuttelex Buttery in a large frypan. 

- Add the garlic and mushrooms to the Buttery and cook until brown, then add the diced plant based bacon.

- When the bacon is lightly browned, lower the pan heat and add the Flora cream. Heat gently and add the broccoli and peas. 

- When the vegetables are cooked through, combine with the cooked pasta, stirring gently. 

- Season with plenty of freshly cracked black pepper – enjoy!

 

Winter Recipe - Vegan Wellington

 

If, like us, you’ve been following 'Mushroom Case Daily' on ABC Listen, detailing the Erin Patterson trial, you may have wondered if there is a way to create a vegan Wellington. We think we have just the thing. Hoping you enjoy this very easy and delicious version of the much talked about meal, served with mash and green beans of course!

Ingredients

- Puff Pastry (both Borgs and Pampas are vegan friendly) – 2 sheets, thawed

- Vegie Delights Vegie Roast

- 1 teaspoon of vegetable oil

- 1 packet of plant based bacon

- 500 g of finely chopped button mushrooms

- 2 tablespoons of Nuttelex buttery 

- Potato mash, green beans and gravy to serve

Method

- Brown off the vegie roast in a frying pan using the vegetable oil (until it is lightly brown on all sides).

 - Melt 1 tablespoon of the Nuttelex butter in a pan and add the chopped mushrooms. Fry until well brown and all moisture has cooked away.

- Place one sheet of pastry on baking paper, lay out the vegan bacon on top, and cover with fried mushrooms. Place vegie roast in the centre and fold pastry up to bundle the filling – don’t worry if it is rough or not quite joined.

- Place second sheet of thawed puff pastry on a board, and cut short lines length ways, alternating cuts on each line. Drape this latticed puff pastry over the roast on the baking paper, gently pulling to ensure the lattice cuts are opened.

 - Melt the remaining Nuttelex butter and brush over the lattice.

- Cook on 180 C for approximately 30 to 40 minutes, watching that the pastry cooks evenly.

 - Slice the Wellington into pieces and serve on a bed of mash, with green beans and vegan Mingle gravy – delicious!

 

 

 

Vegan Recipe: Chocolate Zucchini Muffins

It is zucchini season and these zucchini muffins are a special chocolatey treat!

This recipe makes 18 muffins.

Ingredients: 

- 3 cups of plain flour. If you are making the muffins gluten free you may require an extra 1/2 to 1 cup of flour depending on the flour you use. We used the 'I'm Free From' brand of flour

- 3/4 cup of cocoa powder

 - 2 teaspoons of baking powder

- 1 teaspoon of salt

- 1 cup of canola or vegetable oil

- 1 cup of soy milk (or any milk alternative you may prefer)

- The equivalent of 4 eggs made with vegan egg replacer. We used the Orgran brand

- 2 teaspoons of vanilla essence

- 3/4 cup of white sugar

- 1/3 cup of brown sugar packed down

-  1 medium to large zucchini, grated

- 1/2 to 3/4 cup of vegan chocolate chips. We used the Sweet William brand. Save some back to decorate the tops of the muffins

Method:

- In one bowl, combine the flour, cocoa, baking powder and salt.

- In a second bowl, combine the oil, eggs, milk, vanilla and sugars. 

- Mix the dry and wet ingredients together. Add the grated zucchini and stir well. 

- Stir through the chocolate chips.

- Spoon the batter into muffin cases. These muffins don't rise a lot so you can fill the cases to around three quarters full. Sprinkle some extra choc chips on the top of each muffin.

- Bake the muffins for approximately 30 to 40 minutes. Test the muffins with a skewer to ensure they are cooked through.  

Vegan and Gluten Free Recipe: Zucchini Brownie Cake

These brownies are fantastic served with Flora vegan whipped cream or vegan icecream. 

Ingredients:

- 1 1/2 cups of sugar

-1/2 cup of canola or vegetable oil

- 2 teaspoons of vanilla essence

- 2 cups of self raising flour or if you are making gluten free use approximately 3 1/2 cups. We use the 'I'm Free From' flour brand. You may require a little more or less gluten free flour depending on the type you select

- 1/4 to 1/3 cup of cocoa powder

-  The equivalent of 2 eggs made with vegan egg replacer. We used the Organ brand

-  1 teaspoon of salt

-  1 grated zucchini. Do not squeeze away the juice as it is needed to add moisture to the recipe

- 1 cup of chocolate chips. We use the Sweet William brand

- optional - a little soy milk to add if you find the batter is too stiff after combining. 

Method:

- In a bowl, combine the sugar, oil, vanilla, and eggs. Mix well. Stir through the grated zucchini.

- Add the flour, cocoa and salt and mix well. Stir through the chocolate chips.

- Line a tray with baking paper and pour in the batter. The brownies rise well so ensure there is space in your tray for them to do so.

- Bake for approximately 40 minutes. Check the brownie is cooked through using a skewer.

Enjoy!

Vegan Recipe: Banana and Chocolate Chip Weeties Muffins

These muffins are a great snack to add to lunchboxes or as an accompaniment to morning or afternoon tea. 

Ingredients:

These measurements make around six muffins. Double the recipe amounts for a larger batch.

- 1 1/2 cups of self raising flour

- 1 teaspoon of baking powder

- 2 cups of Crushed Weeties or approximately 7 crushed Weetbix. Crush the Weeties before measuring them out. Crushing well with your hands is enough. 

-  1/2 cup packed brown sugar

-  1 cup mashed banana

- 1/2 cup of milk substitute. We used soy milk

- 5 tablespoons of melted vegan butter substitute of your choice

- The equivalent of one egg made with egg replacer. We used Orgran brand

- Chocolate chips, approximately 3/4 of a cup. We used the Sweet William brand.

Method:

- In one bowl, combine the wet ingredients - banana, melted vegan butter, egg replacer and milk.

- In a second bowl, stir through the dry ingredients - flour, baking powder, Weeties (or Weetbix) and brown sugar. 

- Make a well in the middle of the dry ingredients. Add the wet ingredients and combine. You may need to add a little more milk if the batter is too thick.

- Stir through the chocolate chips.

- Spoon the batter into muffin cases in a muffin pan. These muffins do not rise much so fill the pans to the top. Sprinkle some extra chocolate chips on the top of the muffins.

- Bake for approximately 20 to 30 minutes. Test your muffins with a skewer and they are ready when slightly brown on the top.

 

Vegan and Gluten Free Recipe - Banana and Nut Loaf

This is a delicious loaf to slice for morning or afternoon tea. Soft on the inside and crusty on the top, it is also a great addition to any lunchbox!

Ingredients:

- 1/2 cup butter substitute - at room temperature

- 1/2 cup peanut butter - select a gluten free variety

- 3/4 cup caster sugar

- The equivalent of 2 eggs made with egg replacer. For this recipe we used Orgran brand

- 3 well mashed bananas

- 1/2 cup milk substitute - we used soy milk

- 1 teaspoon vanilla essence

- 1/2 teaspoon salt

- 2 1/2 to 3 cups of gluten free self raising flour. We used the 'I'm Free From' brand available at Coles. Some gluten free flours are lighter than others so you may need a little more or less depending on the flour you select

- Walnuts - Approximately 1/2 to 3/4 cup broken pieces to add to the batter and additional nuts to decorate the top of the loaf

Method:

- Beat together the butter, peanut butter and caster sugar.

- Add the egg substitute. Beat well. Sometimes egg substitute can form white lumps when it is mixed with water to create the 'eggs'. Beating well will help remove these small lumps.

- Add the milk and vanilla and beat, then add the banana and mix well.

-  Now stir in the salt and the flour. The mix should reach the consistency of a very thick cake batter. You don't want the batter to be too thin, or the walnuts will sink to the bottom. If it is too thick, the loaf will be dry.

- Stir the walnut pieces through the batter.

- Finally, line a loaf tin and pour in the batter. Decorate the top of the loaf with walnut pieces and a sprinkling of granulated sugar. 

- Bake the loaf at approximately 180 degrees C for an hour. Check the loaf is ready by using a skewer - if it comes out clean, the loaf is done. The loaf does rise, so allow for this in your oven.