Tag Archives: egg free

Vegan Mayonnaise

This vegan mayonnaise is delicious in a sandwich, on a baked potato or mixed into a potato salad! It is very quick and easy to make and completely egg free! My tasters could not tell the difference between this and ordinary mayonnaise!

Vegan Mayonnaise

Ingredients

1/2         Lemon

1tsp       Dijon mustard

2tsp       Cyder vinegar

100ml    Soya milk

100ml    Rapeseed oil

1/4tsp    Sea salt

1/4tsp    Black pepper

Instructions

Squeeze the juice of half of a lemon into a blender. Add the mustard, cyder vinegar, soya milk, rapeseed oil and salt and black pepper into the blender.

Now blend on a medium speed until the mayonnaise has thickened.

Pour into a jar and store in the fridge. Eat within 3-4 days.

Vegan Mayonnaise

Vegan Mayonnaise

Ingredients

  • 1/2 Lemon
  • 1tsp Dijon mustard
  • 2tsp Cyder vinegar
  • 100ml Soya milk
  • 100ml Rapeseed oil
  • 1/4tsp Sea salt
  • 1/4tsp Black pepper

Instructions

Squeeze the juice of half of a lemon into a blender. Add the mustard, cyder vinegar, soya milk, rapeseed oil and salt and black pepper into the blender.

Now blend on a medium speed until the mayonnaise has thickened.

Pour into a jar and store in the fridge. Eat within 3-4 days.

http://www.katesvegancooking.co.uk/2015/08/22/vegan-mayonnaise/

Vegan Victoria Sponge Cake

Treat yourself to this delicious vegan victoria sponge cake that is 100% vegan and gluten-free! It makes a tasty afternoon snack! It has taken me 2 days and 2 ovens but I have finally done it! Hope you enjoy this recipe!

Vegan Victoria Sponge

Vegan Victoria Sponge Recipe

Sponge Cake Ingredients

100g Buckwheat flour

300g White rice flour

200g Golden caster sugar

4tsp Baking powder

2tbsp Coconut oil + extra for greasing

3tbsp Ground flaxseed + 600ml water (3 flax eggs)

Strawberry Jam Ingredients

100ml Water

100g Strawberries

50g Golden caster sugar

Vegan Cream Ingredients

100g Cashew nuts

1 Ripe banana

Instructions

Soak the cashew nuts in water overnight.

Preheat the oven to 200C/180C fan.

Grease two 20cm springform cake tins with coconut oil.

Sieve the dry ingredients, including the buckwheat flour, rice flour, caster sugar and baking powder, into a large bowl.

With a spoon push the flour to the sides of the bowl to make a hole in the middle. Add the coconut oil. Now mix the flaxseed and water together in a glass to make the flax eggs. Pour half the flax egg mixture into the gap and begin to mix in the flour using a wooden spoon. Pour in the rest of the flax eggs. Mix it together very quickly as the baking powder will start working and you want to get it in the oven as soon as possible. You can use an electric whisk for a smoother mixture.

Now pour half the mixture into each of the cake tins and put in the preheated oven immediately. Bake for 20-30 minutes. You can put a skewer in the cake and if it comes out dry you know the cake is cooked.

While the cake is cooking, prepare the strawberry jam. Add the water and the strawberries to a pan on a medium heat. Mush up the strawberries using a wooden spoon. Heat until the strawberries begin to soften. Now add in the sugar. Heat until the sugar has dissolved. Now bring the mixture to the boil. Boil for 15-20 minutes stirring regularly. Finally pour the mixture into a jam jar and leave to set.

While the cake is cooking, prepare the vegan cream. Drain the soaked cashews and add them to a blender with the chopped banana. Blend on full power until you have a smooth, creamy mixture. You may need to push down the sides of the mixture and blend again.

Remove the cakes and leave to cool. Next spread on a layer of the strawberry jam onto the top surface of one of the cakes. Now spread a layer of the vegan cream on top of the jam. Finally you can carefully place the second cake on top of the vegan cream and voila!

Store in an airtight container and eat within 3-4 days.

Vegan Victoria Sponge Cake

Vegan Victoria Sponge Cake

Ingredients

    Sponge Cake Ingredients
  • 100g Buckwheat flour
  • 300g White rice flour
  • 200g Golden caster sugar
  • 4tsp Baking powder
  • 2tbsp Coconut oil + extra for greasing
  • 3tbsp Ground flaxseed + 600ml water (3 flax eggs)
    Strawberry Jam Ingredients
  • 100ml Water
  • 100g Strawberries
  • 50g Golden caster sugar
    Vegan Cream Ingredients
  • 100g Cashew nuts
  • 1 Ripe banana

Instructions

Soak the cashew nuts in water overnight.

Preheat the oven to 200C/180C fan.

Grease two 20cm springform cake tins with coconut oil.

Sieve the dry ingredients, including the buckwheat flour, rice flour, caster sugar and baking powder, into a large bowl.

With a spoon push the flour to the sides of the bowl to make a hole in the middle. Add the coconut oil. Now mix the flaxseed and water together in a glass to make the flax eggs. Pour half the flax egg mixture into the gap and begin to mix in the flour using a wooden spoon. Pour in the rest of the flax eggs. Mix it together very quickly as the baking powder will start working and you want to get it in the oven as soon as possible. You can use an electric whisk for a smoother mixture.

Now pour half the mixture into each of the cake tins and put in the preheated oven immediately. Bake for 20-30 minutes. You can put a skewer in the cake and if it comes out dry you know the cake is cooked.

While the cake is cooking, prepare the strawberry jam. Add the water and the strawberries to a pan on a medium heat. Mush up the strawberries using a wooden spoon. Heat until the strawberries begin to soften. Now add in the sugar. Heat until the sugar has dissolved. Now bring the mixture to the boil. Boil for 15-20 minutes stirring regularly. Finally pour the mixture into a jam jar and leave to set.

While the cake is cooking, prepare the vegan cream. Drain the soaked cashews and add them to a blender with the chopped banana. Blend on full power until you have a smooth, creamy mixture. You may need to push down the sides of the mixture and blend again.

Remove the cakes and leave to cool. Next spread on a layer of the strawberry jam onto the top surface of one of the cakes. Now spread a layer of the vegan cream on top of the jam. Finally you can carefully place the second cake on top of the vegan cream and voila!

Store in an airtight container and eat within 3-4 days.

http://www.katesvegancooking.co.uk/2015/08/16/vegan-victoria-sponge-cake/

Vegan Chocolate Cake!

Indulge in this delicious, guilt-free chocolate cake made without dairy, eggs or gluten. It is so simple to make and your friends and family will love it! I used the same ingredients as in my Vegan Chocolate Muffins recipe to make this chocolate cake and used my Raw Chocolate Mousse recipe to make the tasty chocolate icing! I plan to make it as a birthday cake on my birthday!

phpoNSfzfAM

phpSwSw2JAM

Cake Ingredients

150g              Quinoa

150g              Brown Rice

1tbsp             Coconut Oil

3tbsp             Ground Flaxseed

5tbsp             Cacao Powder

6tbsp             Agave Nectar

1tsp               Apple Cider Vinegar

3tsp               Baking Soda

1/4tsp            Pink crystal salt

500ml            Almond Milk

Chocolate Icing Ingredients

1                     Ripe Avocado

4tbsp              Cacao powder

2tbps              Agave nectar

300ml             Almond milk

1/4tsp             Pink crystal salt

Topping

100g               Raspberries

Method

Preheat the oven to 180C.

Grease a cake tray with the coconut oil.

Add the quinoa and brown rice into a Vitamix blender and blend on full power for 30 seconds to make the flour. Now add in all the other ingredients. Blend for 30 seconds until well mixed.

Next pour the mixture into the cake tray.

Bake in the middle of the oven for 25 minutes.

When the cake is cooked, leave it to cool for 5 minutes and then carefully remove it from the tray and place on a rack to cool.

Now make the icing. Add the icing ingredients into the blender and blend for 30 seconds on full power until well combined.

Spoon out the icing on top of the cake and spread evenly with the back of a spoon. Place the raspberries around the edge of the cake.

Store in the fridge and eat within 4 days.

Gluten-Free, Vegan Quinoa & Brown Rice Pancakes

Happy Pancake Day everyone! Today I’m going to be making my quinoa and brown rice pancakes which are gluten-free and vegan! The almond milk replaces the dairy milk and the flaxseed binds the mixture instead of the eggs!

Quinoa & Brown Rice Pancakes

Makes 6Strawberry Pancakes

75g                 Quinoa

75g                 Brown rice

1tbsp              Desiccated coconut

1tbsp              Flaxseed

1tbsp              Agave nectar

300ml             Almond Milk

300ml             Filtered Water

If you have a Vitamix blender, pour in the quinoa and rice and blend until it has formed a fine flour. Alternatively you can cook the quinoa in filtered water for 15 minutes and brown rice for 40 minutes and then place them in the blender.

Add the desiccated coconut, flaxseed, agave nectar, almond milk and water to the blender. Mix until it has formed a liquid batter.

Heat a small pan over a low heat. Pour in enough batter to form a medium sized pancake.

Cook for about 2 minutes until there are bubbles throughout the surface and you can easily peel away the pancake from the pan. Flip over and cook for another 2 minutes until golden brown. Pile the pancakes on top of each other on a plate.

Add a fruit topping of your choice such as sliced banana, strawberries or raspberries. Drizzle with agave nectar and lemon juice. Delicious served with spoonfuls of nut butter.

Serve warm and enjoy!

Vegan Chocolate Muffins

Treat yourself to these delicious yet healthy gluten-free, vegan chocolate muffins! They are perfect to have as an afternoon snack and will satisfy your sweet tooth! The quinoa and brown rice make them high in vegan protein!

P1000677 P1000687P1000688

Makes 12

90g                 Quinoa

90g                 Brown Rice

1tbsp              Coconut Oil

2tbsp              Ground Flaxseed

3tbsp              Cacao Powder

4tbsp              Agave Nectar

1tsp                Apple Cider Vinegar

2tsp                Baking Soda

1/4tsp             Pink crystal salt

300ml              Almond Milk

Preheat the oven to 180C.

Grease each section of a muffin tray with coconut oil.

Add all the ingredients into a Vitamix blender. Blend for 30 seconds until well mixed.

Next spoon the mixture into the 12 sections of the muffin tray. Fill up each section to about ¾ full.

Bake in the middle of the oven for 25 minutes.

When they are cooked, leave them to cool for 5 minutes and then carefully remove each muffin and place on a rack to cool.

Store in a cool, dry place and eat within 5 days.

 

My Vegan Chocolate Muffins recipe is featured in the ChefChili app!

ChefChili

Amaranth Gingernut Biscuits

The flavours of amaranth and ginger combine well to make a tasty tea-time treat!

P1000100

Makes 10

150g               Amaranth

3tbsp              Agave Nectar

4tbsp              Melted Coconut Oil

50ml               Filtered Water

½ tbsp            Ground Ginger

¼ tsp               Pink Crystal Salt

Preheat the oven to 200C.

Pour the amaranth into a Vitamix blender and blend on full power for 30 seconds.

Add all the other ingredients and blend until the dough is well mixed.

Put a sheet of baking paper on a baking tray. Spoon the mixture onto the baking paper using one dessertspoon full per biscuit. Press down with the back of the spoon.

P1000091

Bake for 15 minutes.

Leave to cool, then store in an airtight container. Eat within a week.

Gluten Free Blueberry Muffins

Treat yourself to these tasty gluten free blueberry muffins for an afternoon snack! They are made using quinoa and brown rice flour and are 100% gluten free!

Gluten Free Blueberry Muffins

Makes 12

Ingredients

75g                 Quinoa

75g                 Brown Rice

2tbsp              Ground Flaxseed

1tsp                 Apple Cider Vinegar

2tbsp              Desiccated Coconut

4tbsp              Agave Nectar

30g                 Raisins

75g                 Walnuts

1tsp                 Baking Soda

1tsp                 Cinnamon

1/4tsp             Pink crystal salt

300ml             Almond Milk

150g               Blueberries

Method

Preheat the oven to 180C.

Rinse and then ground the quinoa and brown rice in the blender.

Add in all the ingredients except the blueberries into the blender. Blend for 1 minute until well mixed.

Now stir in about 100g of the blueberries.

Next, spoon the mixture into the 12 sections of a muffin tray. Fill up each section to about ¾ full. Drop the extra blueberries on top.

Bake in the oven for 25 minutes.

When they are cooked, leave them to cool for 5 minutes and then carefully remove each muffin and place on a rack to cool for about 15 minutes.

Quinoa & Brown Rice Pancakes

These quinoa & brown rice pancakes make a delicious breakfast on a lazy Sunday morning. They are gluten free and easy to digest.

Quinoa & Brown Rice PancakesQuinoa & Brown Rice PancakesQuinoa & Brown Rice Pancakes

Makes 6

Ingredients

75g                 Quinoa

75g                 Brown Rice

300ml             Almond Milk

1tbsp              Desiccated coconut

1tbsp              Ground flaxseed

1tbsp              Agave nectar

1/4tsp             Himalayan pink crystal salt

Method

If you have a Vitamix blender, pour in the quinoa and brown rice and blend until it has formed a fine flour. Alternatively you can cook the quinoa in filtered water for 15 minutes and the brown rice for 40 minutes and then place them in the blender.

Add the almond milk, desiccated coconut, flaxseed, agave nectar and salt to the blender. Mix until it has formed a liquid batter.

Heat a small pan over a low heat. Pour in enough batter to form a medium sized pancake.

Cook for about 2 minutes until there are bubbles throughout the surface and you can easily peel away the pancake from the pan. Flip over and cook for another 2 minutes until golden brown. Pile the pancakes on top of each other on a plate.

Add a fruit topping of your choice such as sliced banana, strawberries or raspberries. Drizzle with agave nectar.

Serve warm.