Showing posts with label eggless. Show all posts
Showing posts with label eggless. Show all posts
3 - 2 - 1 cookies!
Biscuit recipes don't get any easier than this, with just 3 ingredients you can't go wrong. The added bonus is that these biscuits make a fantastic base recipe. You can change them by icing them, adding cocoa or vanilla, using coconut oil instead of butter, honey or maple syrup instead of sugar, so many possibilities for one little recipe. Try sandwiching them with lemon butter cream; you won't regret it.
3-2-1 Coconut cookies
Makes 20 small cookies
1/3 cup coconut sugar
2/3 cup butter
1 cup coconut flour
Method
Preheat the oven to 180 Celsius. Line a biscuit sheet with baking paper.
Cream butter and sugar. Add flour and mix well.
Form dough into small balls. Flatten with a fork. Bake for 8 - 10 minutes until base has just browned. Allow to cool slightly on tray before removing.
Lemon and coconut treats
Seems to be everywhere I look someone is talking about reducing carbs, or increasing protein, or coconut being the answer to all of life's ills. Then there are the people who are avoiding gluten, soy and animal products. And then there are those who are proponents of the raw food movement. These little snacks tick nearly all of those boxes, and if you use honey, maple or agave as the sweetener, they even tick the last one. So what's the down side? Each tiny little ball contains over 400 kilojoules, with nearly 9 grams of fat each. That's fine if you're particularly active, but if you're sitting at a desk most days, then enjoy responsibly.*
Lemon and coconut balls
1 1/2 cups almond meal
1 1/2 cups shredded coconut
1/3 cup coconut flour
2 tbsp glucose syrup
4 tbsp lemon juice
zest of 1 lemon
2 tsp vanilla bean paste
1/4 cup coconut oil
Method
- Mix together the dry ingredients.
- Combine the glucose, lemon juice, lemon zest and vanilla bean paste. Add to almond mix and stir well.
- Melt the coconut oil and drizzle in to the almond mix. Mix until a ball forms.
- Roll the mixture into balls and refrigerate until firm.
Makes around 20 balls. If glucose syrup is not available, replace with honey or you sweet liquid of choice.
*Of course, there are also plenty of people who say that you won't get fat from eating fat, but I don't want to risk it.
Basic biscuits
The biscuit aisle at the supermarket is full of many marvellous things. But no matter how much you love Tim Tams, or Mint Slices, they still don't compare to home made. The taste, texture and aroma of biscuits fresh out of the oven is something you just can't get at the shops. The comparatively low cost is just a bonus!
I have a cookbook just for biscuits, but this week, I wanted to try something a little bit different, so hunted around a little before finding the easiest biscuit recipe ever.
Basic biscuit dough
2 cups butter
1 cup sugar
400g sweetened condensed milk (1 can)
5 cups self raising flour
Method
Preheat oven to 190 Celsius. Cream the butter and sugar. Gradually beat in the sweetened condensed milk, then add the flour and mix to a stiff dough. Drop spoonfuls of mixture on to a lined baking sheet. Press with the back of a fork to flatten. Cook for 15 - 20 minutes until golden. Cool on trays for 5 minutes before moving to a wire rack.
Variations
The recipe makes between 100 and 120 biscuits, so is just perfect for fetes or Christmas gifts, but gets a bit boring if you only make one flavour. I made the following four flavours from my dough, and got around 115 biscuits all up.
Cranberry and cornflake
Add 1 cup of cornflakes and 3/4 cup of dried cranberries to the mix.
Apricot muesli
Add 1 cup of rolled oats, 1 cup of shredded coconut and 1 cup of chopped dried apricots.
Peanut butter choc chip
Add 2 tablespoons of peanut butter and 3/4 cup chocolate chips to the mixture. Try to find peanut butter with no added salt or sugar.
Vanilla coffee pinwheels
Split the remaining dough in half. Add a teaspoon of vanilla bean paste to half. Add a teaspoon of coffee essence to the remaining dough. Roll both pieces of dough into long rectangles, placing the coffee on top of the vanila. Starting from the long edge, roll into a fat sausage. Wrap in cling film or baking paper and allow to chill. Slice thinly then bake.
I can't believe they're vegan cupcakes
Smidgin is off to his first birthday party - other than mine, that is - this week, and I've volunteered to make the cake. Auntie Hotmo has requested a sponge cake for the birthday boy, which, after a successful practice run, I'm sure will work out nicely. One of the guests has dairy and egg allergies, and Smidge doesn't react well to milk either. So my challenge for the week was to come up with a cupcake recipe that's egg and dairy free, without using soy, which is just as likely to trigger a reaction in somebody. Here's what I came up with.
1/2 cup margarine
1/2 cup caster sugar
1 banana, chopped
1/2 tspn vanilla
3/4 cup coconut milk
1 1/2 cups SR flour
1/2 tspn bicarb soda
1 1/2 tspn baking powder
Preheat the oven to 180 degrees Celsius. Beat the margarine and sugar together until light and very fluffy. Meanwhile place the banana in a food processor and puree until creamy. Add to the margarine mix and beat well. Sift together the dry ingredients at least two times, preferably three. Add around a third of the flour mix to the banana mix, and mix well. Follow by a third of the coconut milk and vanilla. Repeat until all milk and flour has been added. Place around a tablespoon of mix into patty pans then bake 15 to 20 minutes until golden brown. Serve with a sprinkle of icing sugar or decorated with vegan "butter" icing.
For a chocolate version, add 2 tablespoons of cocoa to the flour.
Banana Coconut Cupcakes
1/2 cup margarine
1/2 cup caster sugar
1 banana, chopped
1/2 tspn vanilla
3/4 cup coconut milk
1 1/2 cups SR flour
1/2 tspn bicarb soda
1 1/2 tspn baking powder
Method
Preheat the oven to 180 degrees Celsius. Beat the margarine and sugar together until light and very fluffy. Meanwhile place the banana in a food processor and puree until creamy. Add to the margarine mix and beat well. Sift together the dry ingredients at least two times, preferably three. Add around a third of the flour mix to the banana mix, and mix well. Follow by a third of the coconut milk and vanilla. Repeat until all milk and flour has been added. Place around a tablespoon of mix into patty pans then bake 15 to 20 minutes until golden brown. Serve with a sprinkle of icing sugar or decorated with vegan "butter" icing.
For a chocolate version, add 2 tablespoons of cocoa to the flour.
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