• Susanne

3 vegan recipes for you


Having had quite a number of vegan guests over the last few months, I've tried some nice vegan recipes this summer: Vegan Apple Granola - Vegan Nutty Muffins - Vegan Crispy Cardamom Biscuits

In my usual fashion, they're all simple and low fuss.

First the granola:

You need for a large storage jar (about 12 servings):

  • 400g porridge oats

  • 2 tsp ground cinnamon

  • 120ml good quality oil (I used 60ml sesame oil and 60ml rapeseed oil)

  • 250g roughly chopped nuts of your choice ( I love the combination of hazelnuts, cashews and walnuts)

  • 150g dried apple rings - chopped into small pieces

  • 50g raisins/sultanas/currants

  • 120ml maple syrup

How to make it:

Find a large enough roasting tin so that the ingredients fit into it and pre-heat the oven to 180 degrees Celsius.

Then put all the chopped dry ingredients into the tin, mix well and combine the oils with the syrup before pouring it evenly over the mixture. Turn a few times with a wooden spoon so that all is coated nicely.

Bake for 10 mins and then give it a good stir so that all gets baked evenly, then bake for a further 10 mins.

Leave to cool and store in an airtight container for up to 6 weeks.

Wasn't difficult, ey?

These muffins are lovely for breakfast, or any time with a nice cuppa, really.

For 12 muffins you need:

  • 150g deluxe muesli without added sugars ( I used Alpen)

  • 30g light soft brown sugar

  • 160g plain flour

  • 1 tsp baking powder

  • 250ml hazelnut drink (or any other milk alternative you prefer)

  • 1 medium sized Bramley Apple, finely grated

  • 2 tbsp sesame oil

  • 3tbsp good nut butter of your choice

  • 2tbsp demerara sugar

  • 50g nuts (I used pistachios and pecans half/half) roughly chopped

How to make them:

Pre-heat your oven to 200 degrees Celsius and prep your muffin tin with little paper cases (I usually use two, the outer one can be re-used next time round).

Mix 100g muesli with the flour, baking powder and light brown sugar, then add the grated apple and mix well.

Separately combine the plant drink, oil and 2 tbsp of the nut butter until smooth and pour into the dry mix.

Use a spatula to mix well and then distribute across the 12 muffin cases.

Cream the remaining nut butter with the demerara sugar and the chopped nuts and spoon on top each of the muffins. Press slightly down with the spatula so it all is attached.

Bake for about 25 mins and leave to cool.

Eat while still luke warm (mmmh!) or keep it up to 2 days in an airtight container or freeze for about 2 months.

Finally the biccies:

What you need for about 40 of them:

  • 100g spelt flour

  • 100g fine oats

  • 100g desiccated coconut

  • pinch of salt

  • 150g good quality margarine

  • 1.5 tsp baking powder

  • 100ml hazelnut drink (or anything you prefer instead of milk)

  • 7 tbsp agave syrup

  • pinch of salt

  • 1tsp of vanilla essence

  • 2 tsp ground cinnamon

  • 1 tsp of ground cardamom

How to make them:

Pre-heat the oven to 180 degrees Celsius and line your baking tray ready for action!

Put all the dry ingredients into a bowl and add the soft margarine as well as the spices. Mix thoroughly and pour in the plant drink bit by bit. Make sure the dough doesn't get too wet, you might not actually need the entire amount I've listed above.

Use a teaspoon to drop a good amount of the mixture onto the lined tray -space them at least a couple of cm apart- and flatten them a little.

Bake for about 25 mins until golden brown and leave to cool before keeping them in an airtight biscuit tin for up to 6 weeks.

Hope you found these ideas useful and will enjoy these slightly different recipes!


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