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Crispy Patatas Bravas (vegan)

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Crispy Patatas Bravas (vegan)
Ingredients
Ingredients for the potatoes
- 1kg brushed potatoes, cubed
- 2 tbs extra virgin olive oil
- Salt and pepper, to taste
Ingredients for the sauce and topping
- 1 tbs extra virgin olive oil
- 2 garlic cloves, minced
- 1 tsp paprika
- 1/2 tsp salt
- 1 tsp oregano
- 1/2 tsp liquid smoke
- 200g tinned tomato
- Dibble Garlic Aioli, to taste
- Parsley, scallions or chives, to taste
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Fluffy Vegan Pancakes

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Fluffy Vegan Pancakes
Ingredients
Ingredients
- 400ml dairy free milk (I use soy), or 100ml soy cream mixed with 300ml water for a creamier batter
- 1/2 tbs apple cider vinegar
- 260g plain flour
- 55g caster sugar, or to taste
- 1/2 tbs baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon or vanilla essence (optional)
- 1/4 tsp salt
- 70ml neutral oil (I use vegetable oil)
- Chocolate chips, blueberries or filling of choice, to taste
- 1-2 tbs vegan butter, to grease the pan
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Healthy 5 Ingredient Pancakes

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Healthy 5 Ingredient Pancakes
Ingredients
Ingredients
- 180g rolled oats
- 1 banana, mashed
- 210ml dairy-free milk like almond, oat, coconut or soy
- 2 tsp maple syrup, or more or less to taste
- 1/2 tsp cinnamon, optional
- Butter or oil, to cook
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Strawberry and Custard Tart

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Strawberry and Custard Tart
Ingredients
For the tart shell
- 240g plain flour
- Pinch of salt
- 185g vegan butter
- 60ml soy milk
For the vegan custard
- 420ml soy milk
- 100g caster sugar
- 1/2 tsp vanilla essence
- 60g plain flour
- 1 tbs cornflour
- 1 tbs vegan butter
For the strawberry jam
- 350g strawberries
- 100g caster sugar
- 15ml lemon juice
- 2g agar agar
For the topping
- 50g caster sugar
- 1.5 tbs water
- 1/8 tsp agar agar
- 350g strawberries, halved
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Decadent Mousse Domes

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Decadent Mousse Domes
Ingredients
Ingredients for the mousse
- 155ml soy milk
- 155g dark vegan chocolate, roughly chopped
- 225g coconut whipping cream (I use Nature's Charm. Put the tin in the fridge until cold, then scoop out only the creamy part. Avoid using the remaining liquid.)
- 100g caster sugar
- 1 tsp agar agar
Ingredients for the topping
- 200g dark vegan chocolate, melted
- 50g white vegan chocolate, melted, optional
- Gold leaves, optional
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Pull Apart Hot Cross Buns

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Pull Apart Hot Cross Buns
Who doesn't love a (clean-handed) pull apart bread?! This is a vegan, wholemeal, hot cross bun recipe with a low-sugar option, that's made in cake tins and easy to share.
My Pull Apart Hot Cross Buns are ever so moist, soft, and just sweet enough without overdoing it. They freeze well but taste best right out of the oven.
Ingredients
Ingredients
- 2.5 tsp yeast
- 125ml soy milk, warm
- 1/2 tbs caster sugar
- 200g raisins
- 1/2 tsp bicarbonate of soda
- 100ml boiling water
- 1 earl grey teabag
- 380g wholemeal plain flour or flour of choice
- 1/2 tsp baking powder
- Pinch of salt
- 1 tbs baking sweetener or 2 tbs caster sugar
- Rind from 1/2 lemon
- 2 tbs vegetable oil
- 2 tsp egg replacement powder mixed with 2 tbs warm water
- 120g vegan butter, cold
- 75g plain flour
- Water, as needed
- 1 tbs caster sugar
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Vegan Pumpkin Scones

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Vegan Pumpkin Scones
Ingredients
Ingredients
- 385g self-raising flour (or gluten free self-raising flour for a gluten free option)
- 50g baking sweetener for a sugar free option or 100g caster sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 100g vegan butter
- 225g mashed pumpkin
- 220ml soy milk
- 2 tbs caster sugar, optional
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5 Ingredient Peanut Butter Cookies (vegan, gluten free, low FODMAP)

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5 Ingredient Peanut Butter Cookies (vegan, gluten free, low FODMAP)
Ingredients
Ingredients
- 1 tbs chia seeds
- 3 tbs hot water
- 275g natural crunchy peanut butter
- 1/2 tbs baking sweetener (optional)
- 1/8 tsp salt
- 1 tsp cinnamon
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Pantry Oatmeal Cookies

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Pantry Oatmeal Cookies
Ingredients
Ingredients
- 150g quick oats
- 125g almond meal
- 1/2 tbs cinnamon
- Pinch of salt
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 25g baking sweetener
- 150g raisins
- 1 banana, mashed (125g)
- 1 tbs chia seeds mixed with 3 tbs water (set aside for at least 15 minutes)
- 60g vegan chocolate, melted (optional)
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Sticky Almond Buns

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Sticky Almond Buns
Crunchy on the outside, soft on the inside and covered with sweet, flaked almonds, this recipe is the treat you need! My Sticky Almond Buns take a little longer than muffins or cupcakes and require a few extra ingredients, but they're worth it. They make a lovely dessert or morning tea snack, freeze well and have the moreish quality that make it hard to stop at one.
*Note: you'll need 10 x 9cm cake rings for this recipe.
Ingredients
Ingredients for the buns
- 80ml soy milk, warm
- 12g yeast
- 225g plain flour
- 75g self-raising flour
- Pinch of salt
- 50g caster sugar
- 2 tsp egg replacement powder mixed with 6 tsp warm water
- 1 tsp vanilla essence
- 3 tbs soy milk
- 1 tbs vegetable oil
- 100g vegan butter
Ingredients for the topping
- 90g vegan butter
- 60g caster sugar
- 100g golden syrup
- 140g flaked almonds