Monday, 28 June 2021

Millionaires Shortbread Tart

A slight twist on the usual millionaires shortbread, with this fancy tart to wow any guest for dessert!


I remember when I made this, I was blown away. A lot of the time I struggle with vegan tarts/cheesecake type desserts as it can be hard for them to set in the same way non-vegan desserts too. But this one turned out brilliantly and I know you'll love this recipe. there are a few more steps with this tart than there are with my other desserts, but they aren't too hard and I encourage you to give it a go. If the caramel preparation seems a bit scary, alternatively if you can find vegan caramel ready made then that's great, but it's really fun to try making your own :) and the Carnation recipe is really easy to follow and they make the most delicious caramel. The buttery shortbread base with the thick caramel and creamy chocolate ganache on top, make this a decadent and indulging tart that I promise will impress your family, friends even yourself! 

If you love anything with caramel and chocolate......

Check out these recipes for more inspiration!

Recipe

Prep: 20 minutes / 3hrs+ chilling time
Cook: 20 minutes to bake the crust
Serves: 8

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.

Ingredients

Shortbread crust
200g Plain flour
70g Icing sugar
150g Stork or vegetable fat - check it is vegan
Caramel
250g Caramel - I use this recipe but didn't need all of it, save for other desserts!
Chocolate ganache
225g Dark chocolate chips
225g Full fat Coconut Milk - the cream on top from a can


Method

✿Preheat the oven to 170°C and grease a 9-inch pie tin or round cake tin. 
Mix the flour and sugar in a mixing bowl with a tiny pinch of salt.  Rub the stork into the flour mixture using your fingertips.  Keep combining the mixture until it just comes together as a ball of dough but Do not over knead it.
Press the dough into the base of the tin and up the sides of the tin and push it out to make one even layer – try using a flat-bottomed glass to make the base flat.
Use a fork to prick the dough all over then bake for 20 minutes until very lightly golden on top. Set aside to cool for 15 minutes, but do not remove from the tin. 
Whilst the dough is cooling make the caramel using this recipe then leave to cool slightly before pouring on top of the shortbread base (inside the tin still). 
Let the caramel cool down again in the tart shell, and then place tin the fridge to set for about 1 hour. 
Make the chocolate layer - scoop the cream from the can of coconut milk into microwave safe bowl (save the water for a smoothie or add to pasta/curry dishes) heating for about 1 minute but make sure it doesn't bubble over. 
Place the chocolate chips in a medium sized bowl, then pour over the coconut cream but don't stir yet. Leave to sit for about 3 minutes to let the coconut cream heat the chocolate.
Then use a spatula (not a whisk) to stir the two together to create a smooth mixture.
Pour on top of the caramel, leave to cool for 15 minutes then place tin the fridge for 1-2 hours to set completely. If you are short on time you can place it in the freezer for about 1 hour to speed things up a bit. 
When ready to serve, dip a knife in boiling water then dry and cut into slices - this makes it easier to cut through all of the layers. 
Best kept in the fridge up to 4 days, if there's any left! Enjoy!

Christina
xx



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Monday, 21 June 2021

Blueberry and Almond Muffins

These muffins are stuffed with blueberries and almond butter and are a total crowd-pleaser!

When I discovered Pip and Nuts Blueberry Muffin Almond butter, I knew I had to make ACTUAL muffins and they did not disappoint, nor did they last long in my house! I wanted to make these for a grab and go breakfast option, because eating cake (muffins tin this case) for breakfast is the best option ever. Back to the almond butter though, it really does have a blueberry muffin sweetness to it, you can smell it before you taste it and it reminds of those big fluffy muffins you see in Costcos, proper American muffins you know the ones. I don't know how I didn't just eat the whole lot of almond butter, it's basically breakfast in a jar right? These muffins are so easy to make and are so gooey and moist they really won't last very long, so make sure to hide them ;).

If you love blueberries and almonds.....

Check out these recipes for more inspiration!

Recipe

Prep: 5 minutes
Cook: 25 minutes
Serves: 12

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a vegan lifestyle.

Ingredients

100g Plain flour
90g Oat flour
100g Coconut sugar or light brown sugar
2 tsp Baking powder
1 tsp Salt
65g Applesauce
190ml Soya milk +1 tbsp Apple cider vinegar
200g Blueberries 
Flaked almonds 

Method

✿Preheat the oven to 180℃ and line a muffin tray with cases.
In a jug mix together the soya milk and ACV and leave for 5 minutes to create a 'buttermilk'. 
In a large bowl, combine both flours, sugar, baking powder and salt and mix together. 
In a separate bowl, combine the applesauce with the almond butter and mix together well.
Then add this to the flour mix along with the soya milk and combine everything together. 
Spoon a teaspoon of batter into each cupcake case. Then fold the blueberries through the remaining muffin batter in the large bowl. 
Fill the the cupcake cases with about 2 tbsp of batter in each until all used up and then sprinkle the flaked almonds on top of each one.
Bake for 20-25 minutes until a knife inserted comes out clean.
Best kept in an airtight container at room temperature for up to 5 days. Enjoy!

Christina 
xx
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Friday, 11 June 2021

Lemon And Blueberry Loaf Cake

 A light and fluffy lemon and blueberry loaf cake bursting with zest and sweetness!

I really feel cliche with this cake, because lemon and blueberry so obviously pair well together with that slight sweetness from the berries and a subtle punch of citrus. but I had to make a vegan one as I've not seen many recipes for this cake online, so I thought perfect, I'l make one for you all! Admittedly, I've had to make this recipe quite a few times to get it right - I'm not even one hundred per cent happy with it. I'll tell you my struggles, I simply could not get those innocent little blueberries to stop sinking in the sponge. Honestly, no matter what I did they always sink. Trust me I've googled, I've not had much luck and I do put it down to the fact that with vegan cakes, they are a lot more fluid because of the elimination of eggs with holds the structure more in other cakes. so because of this extra fluidity, they are softer and it is easier for the blueberries - and other berries - to sink to the bottom. I love this sponge so much I couldn't tweak it anymore, it's super light and fluffy with a simple lemony glaze to finish. This loaf cake and is just what you need when the weather is warmer you don't *always* want anything too heavy. 


If you have any luck with non-sinking blueberries, pretty please enlighten me with your secrets! In the recipe I will explain the best way to stop them going completely to the bottom, as you'll see in the photos, they are *almost* to the bottom but not quite ;)

If you love lemon and blueberry cakes....

Check out my other recipes for more inspiration!


Recipe

Prep: 10 minutes
Cook: 55 minutes
Serves: 8-10

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.

Ingredients

Cake
115g
250g Caster sugar
260g Plain flour
1 tsp Baking powder
1 tsp Bicarbonate of soda
Pinch of salt
Zest of 2 lemons
Juice of 1 lemon
240ml Soya milk
100g Blueberries
Glaze
100g Icing sugar
1-2 tbsp Lemon juice
Lemon zest on top

Method

✿Preheat the oven to 180℃ and grease and line a 2lb loaf tin. 
In a bowl combine the soya milk with the lemon juice and leave for 5 minutes to create a 'buttermilk'. Zest the lemons will you wait and prepare the other ingredients.
Cream together the butter and sugar until combined, then add the lemon zest and continue to mix. 
Mix together the dry ingredients then, in stages add some of the dry and then some of the 'buttermilk' to the sugar/butter mix, alternating between the two. Make sure to end with the dry ingredients last and stop when well mixed. 
Pour about half of the batter into the loaf tin, then add ⅓ of the blueberries on top. Add the remaining batter and the rest of the blueberries on top. 
Bake in the oven for 40 minutes then cover with foil and continue to bake for another 15 minutes until a knife inserted comes out clean. Leave to cool before removing from the cake tin. 
To make the glaze, simply mix together the icing sugar and lemon juice in a bowl until smooth and a little runny. Add more icing sugar to make it thicker or more lemon juice for a more fluid icing. 
When the cake has cooled down, drizzle or pipe the icing over the cake and then sprinkle on the lemon zest. Best kept covered at room temperature. Enjoy!

Christina
xx


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Wednesday, 2 June 2021

Peanut Butter Banana Bread

 A delicious nutty banana bread for all the peanut butter lovers out there, this is a slice of heaven!

I've been making a lot of banana breads recently for my on-the-go breakfast so I thought here's my chance to experiment with flavours. Peanut butter and banana goes so well in my opinion, the nuts and the sweetness from the bananas leaves that slight tang which will make you want another slice. Trust me the loaf will be gone before you know it. I recommend even popping some in the toaster and slathering in more peanut butter. speaking of which, in this recipe I used Meridian's Richer Roast Smooth Peanut Butter - not only are their original jars absolutely delicious, this one adds a deeper and nuttier flavour, sort of reminds me of those packets of roasted peanuts. Of course you can use any jar of pb, but what I like about Meridian is that they don't use palm oil, they care about the forests and their peanut butter is all natural which is a lot better for you than the ones full of all sorts of ingredients. Have a try yourself! 
I hope you enjoy this banana bread, and if you do....


Check out my other breakfast recipes for more inspiration!

Recipe

Prep: 5 minutes
Cook: 45 minutes
Serves: 10

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.


Ingredients

3 Very ripe bananas
60g Butter melted
75g Light brown sugar
120g Meridian Rich Roast Peanut Butter
230g Plain flour
15ml Soya milk
2 tsp Baking powder
1/2 tsp Baking soda
Pinch of salt
Peanuts to garnish


Method

✿Preheat the oven to 180℃ and grease and line a 2lb loaf tin. 
Melt the butter then leave to the side. In a large bowl, add the light brown sugar and bananas and mash together well with a fork.
Add the butter and peanut butter and mix together. 
Sieve the flour with the baking powder, baking soda and salt and then fold into the batter until combined. At this point add the milk to loosen the batter a bit, you can add more if you need to but 15ml should be enough.
Spoon the batter into the prepared tin and and bake for 20 minutes. Then cover the tin with foil and continue to bake for a further 20-25 minutes until a knife inserted comes out clean. 
Leave to cool completely in the tin before removing. Serve or slice and keep in an airtight container at room temperature. Enjoy!

Christina 
xx
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