Chocolate Yule Log // Vegan + GF + RSF
29 / 01 / 2019
Would you look at this Honeybunches!! A chocolate log that looks and tastes fab-a-dab-dab, yet somehow gets away with being free-from the conventional ingredients that you would find in the O.G. ("original") version. I tested this recipe a heck-tone of times honeybunches, and that's a lot of chocolate logs (or rather broken up logs) to have on hand. So I am mega confident you'll find this one to roll to your liking and form one hardy, NOT fragile swirly-whirly log of wonderfulness. Woohoo!
Makes 1 x 28cm/11 inch long cake
- 2 tbsp mashed ripe banana
- 1/2 cup apple puree
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 3 tbsp grapeseed oil
- 1/4 cup aquafaba (the starchy water from a can of chickpeas)
- 1 tsp vanilla
- 1 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 cup unsweetened plant milk
- 2 tsp apple cidar vinegar
- 1 cup GF plain flour (or sub for regular plain flour)
- 1/2 cup almond meal
- 1/3 cup cocoa powder
- 1 1/2 cups natural COYO yoghurt
- 2 tbsp vegan cream cheese (I used tofutti)
- 2 tbsp maple syrup
- 1 tsp vanilla
- Pre-heat your oven to 180C. Put it on the slow setting preferably over fan-forced, but both would work.
- Take a large bowl and add the banana, apple puree and coconut sugar. Whisk until smooth, then add the maple, oil, aquafaba & vanilla and whisk again until combined.
- Add the baking powder, bicarb, plant-milk & vinegar, then whisk again until combined. Add the flour, almond meal & cocoa and finally whisk gently from the center outwards until every is combined and smooth.
- Grease and line a 28 x 35 cm (or 11 x 14 inch) baking tray (or similar) and pour the mixture into it and smooth out to all the edges with a spatula. The height should be about 1cm or a little more.
- Bake in the pre-heated oven for 20-25 minutes, or until the cake bounces back at your touch. Let cool for 5 minutes.
- Starting from the short edge, gently roll up your cake into a big spiral, wrapping all the baking paper up inside the cake. Don't worry if it looks like an interesting triangular architectural design, it will still work come assembling it. Set aside to cool completely.
- Meanwhile, make your cream filling, by whipping together the COYO and cream cheese with electric beaters until thoroughly combined. Add the maple and vanilla and beat again until thick & smooth. Chill until needed.
- When ready to assemble your log, gently unravel your cake, spread the cream filling all over the rectangle of cake, leaving a 1 inch gap where your log will finish rolling. Then you guessed it, gently roll the cake back up, so it looks like one lovely snail shell. Peel the baking paper away from the cake as you do this, so that it doesn't roll up inside of it. Take a large piece of plastic wrap and lift your log into the middle of it, wrap it up and chill for about 4 hours minimum until set and easy to cut.
- When ready to serve, unwrap your log, top and tail it for flush ends (if you care about that), then slice and serve. To make it look nice, you can dust it with cocoa, icing sugar or chopped chocolate like I did. Chill, wrapped in something so to prevent it from drying out when not consuming. Enjoy honeybunches!
Smoky Split-Pea Soup // Vegan + GF + RSF
27 / 01 / 2019
I've been wanting to share a split-pea soup recipe for some time now, as it's a dead-easy staple that we've made for pretty much as long as we started eating more vegan food in our house yonks ago. It tastes ridiculously like the traditional 'Pea & Ham Soup' that you might be familiar with, as the secret ingredient, 'liquid smoke' adds a wonderful smokiness, without needing the hunks of ham in the soup at all. It's super filling and warm-hug like and made with very everyday ingredients which don't go off - making it something you can whip up without a trip to the grocery store (…potentially). As for the liquid smoke - it's definitely a health food shop/independent supermarket/online find. The super-handy thing with it is that it lasts forever because you only ever need a tsp-max at a time. Woo!
- olive oil
- 1 large or 2 small onions, finely diced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 2 tsp minced garlic
- 1 1/2 cups (300g) dried split peas, rinsed
- 2 medium potatoes, cubed into bite-sized pieces
- 6 cups vegetable stock (plus more as needed/if desired)
- 1 tsp liquid smoke
- 1 bay leaf
- salt & pepper
- to serve: crusty bread & lemon juice
- In a large pot, add a glug of olive oil and sauté the onion, carrots, celery and garlic until slightly soften and the onion is becoming transparent.
- Add the rinsed split peas along with all the remaining ingredients. Stir to combine and bring to a simmer. Cook with the lid on for about 40 minutes-total. Leaving the lid on for the first 30 minutes is a good idea, and stirring intermittently throughout the last 10 is a another good idea. Add some hot water towards the end if desired to bring it to your desired consistency.
- Serve with crusty bread & a squeeze of lemon juice if you wish.
Spot-On Anzac Biscuits // Vegan + GF
27 / 01 / 2019
Anzac biscuits are definitely unassuming little numbers. I've definitely had some in my time that were as hard as rocks, or so moist & bendy that you could fold your biscuit into a little origami swan before popping it into your mouth. Hmmm - so I see why they're not everyone's cup of tea. But a good Anzac should be crunchy on the outside and moist on the inside (I reckon anyway) and this one is exactly that. Your house will smell amazing and your afternoon tea date will have never tasted so good. Hope you enjoy this one honeybunches!
Makes approx. 30 biscuits
- 1/2 cup vegan butter
- 1 tbsp golden syrup
- 1 tbsp just boiled water (aka hot water)
- 1 1/2 tsp bicarbonate of soda
- 1 cup quick or rolled GF oats (or non GF oats)
- 1 cup plain GF flour (or regular plain flour)
- 3/4 cup dessicated coconut
- 1/2 cup castor sugar
- 1/2 cup coconut sugar
- Pre-heat your oven to 150C.
- In a small saucepan, melt the vegan butter along with the golden syrup. Stir to combine and take off the heat once melted and smooth.
- Add the just boiled water and then add the bicarbonate of soda and enjoy the little bubbly phenomenon that happens before ya eyes. It will bubble up, but with a little stirring and a minute or two it will 'deflate' so to speak.
- In a food processor (or in a large bowl), add the remaining ingredients along with the buttery-bicarb mixture. Pulse to combine (don't over blend), or stir until combine if doing it in a bowl. Once you have a crumbly-dough like mixture, you're good to go.
- Line 2-3 baking trays with grease-proof paper. Roll little balls of the mixture (2 tsp worth type of thing) and put on your baking tray with plenty of space around each one to spread a little. Repeat to use up all the mixture.
- Bake in the pre-heated oven for 20 minutes or until golden and smelling epic. Leave to cool on the trays for 10 minutes before transferring to a cooling rack so that they can cool completely.
Fruit & Cream Meringue Layer Cake // Vegan + GF
25 / 01 / 2019
So vegan meringues do exist. They are a thing, and all because of the really nifty substance which is Aquafaba, which I'm sure you already know about because it's been all about the place since it popped up on the scene a few years back. So Aquafaba (which is just the water from a can of chickpeas) does wondrous things, although I have found it to do meringue better than pavlova over the years. Simply because my pavlova's have kinda "sweat-ed" after a couple of hours which as you can imagine was been oh-so-attractive!!
Anyhoo - this recipe is really impressive, pretty bloody easy and super gooood. So let me show ya' how I did it. FYI - aquafaba is kinda technical so I used another's recipe, and made it my own here.
Makes 1 x two-teared approx 9-inch cake
- Make the meringue from Pickle's and Honey's Blog however, add the vinegar in with the aquafaba when you first whip it in the bowl - as this way it will fluff up better. Cook it into two 8inch round merangues with higher sides then middles. Make sure your oven is NOT on fan-forced also. The slow setting (or setting with two bars as the icon) is what you want.
- 500g COYO natural yoghurt (or other whippable coconut yoghurt)
- 2 tbsp maple syrup
- 1 tsp vanilla
- handful of rasperries
Fruit to top with - cut up strawberries & nectaries, cherries, rasperries, passionfruit, mango and maybe even some fresh mint. Ooo la la!
- With an electic mixer/beater, whip the COYO yoghurt until stiff peaks form (should only take a minute or two). Add in the maple syrup and vanilla & beat to combine. Add in a handful of fresh raspberries if you like a pink "cream", or take out half and then do this step to the remaining COYO-whip to get a two-tone effect in your "cake". However you decide to do it, chill until ready to assemble.
- Once your two meringue disks that you have made have cooled to room temperature, take out your whipped coconut yoghurt and prep all your fruit. You want to assemble it within 30 minutes to an hour of serving for optimum results.
- Assemble it so you start with a meringue disk, then top with half the yoghurt (spread out to the sides), then half the fruit, a few small dollops of yoghurt, then the other meringue, remaining yoghurt and remaining fruit. Decorate to your liking and then voila! Store in the fridge until ready to serve, and then after that if there is some left over. Although as mentioned, best eaten fresh. Enjoy!
Top Notch Vegan & Gluten-Free Vanilla Cupcakes w Chocolate Buttercream
25 / 01 / 2019
Gluten-Free cupcakes are a pain up the bum to do if I'm being frank. Well all gluten-free baking is a pain if we want to speak the truth here. But hey - it's still possible and these cupcakes are definetly grand to boot, so if you have a GF pal around, brighten their day with these beauties. Or alternatively, whack this epic icing on any cake of your choice, as it's seriously good. It's a proper buttercream and one that I am definetly going to turn to for every baking need I have around the corner. Okay I hope this recipe helps you out honeybunches, and makes your tastebuds sing!
Makes 12 Cupcakes
- 1 1/2 cups GF plain flour
- 1 cup caster sugar
- pinch of salt
- 1/2 tsp xantham gum
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 1/2 cups unsweetened plant milk
- 1/3 cup grapeseed oil
- 1 tsp vanilla (paste/extract etc. your choice)
- 1/3 cup vegan butter
- 1/4 cup vegetable shortening, softened (I used COPHA, and I'm in Australia)
- 1/2 cup cocoa powder
- 1 tsp vanilla
- 1/3 cup unsweetened plant milk
- 2 1/2 cups icing sugar
- Preheat your oven to 180C.
- In a large bowl, sift the first six ingredients together (aka the dry cupcake ingredients). Whisk to combine & finish by creating a well in the center.
- In another bowl, combine the remaining cupcake ingredients. Mix the wet mixture into the dry by pouring it into the well and gently mixing by broadening your circle to incorporate the dry ingredients without creating many lumps. Ensure there is no flour left at the bottom of your bowl.
- Pour the mixture into 12 lined (or greased) muffin/cupcake holes, so that they are about 3/4 full. Bake in the pre-heated oven for 25-30 mintutes or until a skewer inserted comes out clean.
- Meanwhile make your icing by beating your butter and shortening together until smooth & combined (with an electric mixer if you have one). Add in the cocoa powder & vanilla, beating again until combined. Then add the plant milk along with the icing sugar in the same go, and then beat everything together to combine. Feel free to add the icing sugar in increments if that works best for you. Chill until needed.
- Once your cupcakes have cooked and have cooled to room temperature, ice them with the buttercream and enjoy!