Recipes

Easy Bread Recipe

With most of us now in self isolation at the moment, and bread being scarce on the shelves, what better time to experiment with making your own!

Just a few simple ingredients and so many different variations, it’s bound to keep you busy while you’re stuck at home.

Ingredients

  • 500g strong bread flour
  • 300ml room temperature water
  • 2 tbsp olive oil
  • 7g sachet or 2 tsp dried active yeast
  • 1tsp salt
  • 1tsp sugar

Method

  1. Mix together the flour, yeast, salt and sugar together in a large bowl.
  2. Slowly incorporate the oil and water into the mixture, stirring gradually to form a sticky dough.
  3. Once the dough has come together, lightly dust a clean surface with flour and begin to knead the dough for around 15 minutes until it is smooth and elastic. You don’t want to use too much flour as we want to keep the dough slightly sticky. If the dough is sticking to the surface too much, grease it lightly with some olive oil.
  4. Place your dough ball into a lightly greased bowl, cover with cling film or a tea towel and place into a cool spot to prove for an hour.
  5. Once the hour is up, punch the air out of your dough and bring it back into a ball.
  6. Prepare a lightly greased surface for baking, you can either bake as a large round cob on a baking sheet or as a loaf in a loaf pan, the choice is yours.
  7. Place your ball of dough onto your greased surface, cover and leave again for a further hour in a cool spot.
  8. Preheat your oven to 220 degrees Celsius (200 fan, gas mark 7). If you’d like a crispier crust as opposed to soft, then you can add a shallow tray of water to the bottom of the oven now, and the steam will help to crisp it up!
  9. Once the second hour of proving the dough is done, slice an X lightly on top of the loaf and place it straight into the oven for 25-30 minutes until golden brown.
  10. Remove your loaf from the oven, lightly tap the bottom and if it sounds hollow then it is baked through, if not then give it another 5-10 minutes and keep an eye on it so that it doesn’t burn.
  11. Wait until cooled to slice. It’s tempting to eat it warm (I won’t lie I often rip off a chunk and slather it in butter straight out of the oven) but slicing is much easier once it’s cooled down and doesn’t crumble everywhere!

I’ve also used this recipe to make rolls and they work in exactly the same way but only take about 15 minutes cooking time in the oven.

If you try this recipe I’d love for you to tag me in your creations on Instagram @littlepieceofvegan 🙂

Jas

x

Recipes

Squidgy Banana Bread

Banana bread is one of my favourite things to bake because I usually buy a bunch of bananas when I food shop with very healthy intentions (obviously), but always seem to get to the weekend with them still sitting on my kitchen side, now overly ripe. I think it would be a bit of an injustice to them not to turn them into something delicious.

Ingredients

4 almost blackened bananas

2 cups oat flour (oats whizzed in a blender)

1 cup brown sugar

5 tablespoons almond butter (or any nut butter really)

1 tsp baking powder

sprinkle of salt

Method

Grease and line a loaf tin with baking paper and preheat oven to 180c

Add bananas to a mixing bowl and mash them until fairly smooth, I like a few little banana chunks left in there still.

Combine with the rest of the ingredients and mix to a smooth batter.

Add the mixture to your loaf tin and bake for around 50 minutes to an hour, use a skewer in the centre to check if the middle is cooked. I couldn’t find my loaf tin but your average cake tin will still work absolutely fine!

I like to serve it warm with a little drizzle of dairy free yoghurt or sometimes spread a slice with a little nut butter.

Walnuts are also a tasty addition into the batter, there are so many different flavour variations you can make with this simple recipe.

 

I would love to know if you try this out and enjoy it, please tag me on instagram if you do!

Jas

x

Recipes

Simple Vegan Victoria Sponge

This cake is so easy, minimal ingredients and tastes so delicious you wouldn’t know it’s vegan.

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Ingredients

For the cake

250g self raising flour

200g caster sugar

230ml water

75ml vegetable oil

1 tbsp apple cider vinegar

2 tsp vanilla extract

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

For the filling

75 grams vegan butter (vitalite is my go to)

50 grams of vegetable shortening (I used trex)

1 cup icing sugar

1 tsp vanilla extract

1/2 jar strawberry or raspberry jam

 

Method

  1. Preheat oven to 180c and grease two 8 inch cake tins.
  2. Now the easy part, literally combine all the cake ingredients together and mix. Make sure not to over beat it and just combine all the ingredients until the batter is smooth.
  3. Divide between the two cake tins and place into the oven to bake for around 25-30 minutes, checking the centre with a skewer to make sure the cakes are cooked through.
  4. While your cakes are cooling you can move onto the buttercream, beat the shortening and the butter together until smooth and fluffy.
  5. Gradually add the icing sugar into the mix, beating gently at every slight addition to avoid the icing sugar cloud.
  6. Once the cakes have cooled to the touch, apply a generous layer of jam to one side, and then top with the buttercream before sandwiching the second cake on top.

 

Let me know if you try this recipe, I’d love for you to share it on instagram and tag me @littlepieceofvegan if you do!

Jas x

 

 

 

 

 

 

Recipes

Lemon Meringue Cupcakes

These cupcakes are deliciously sweet and fluffy, with an oozy citrus centre and sweet, creamy topping, it’s impossible to have just one! Lemon meringue pie has always been one of my favourite desserts, so what could be better than packing all of those delicious flavours into some cupcakes?

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Vegan meringue always seemed too daunting to me, but in actual fact it couldn’t be easier. With the magic ingredient aquafaba (which is literally water from a can of chickpeas) it’s amazing what you can create with it!

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I used to love spreading lemon curd on toast when I was younger, and finding a vegan version has always been a mission as the shop bought versions usually contain egg (or milk), so I came up with my own recipe and it’s actually a lot more simple than I thought it would be, with a minimal ingredients list too.

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These cupcakes are so fluffy and light, and the base recipe (minus lemon juice) can be adapted to make lots of different flavours.

Ingredients

For the curd

  • 1 cup sugar
  • 5 tbsp cornflour
  • 200ml lemon juice
  • 80ml water
  • 80ml plant milk

For the cupcakes

  • 1 1/2 cups self raising flour
  • 1/2 cup of caster sugar
  • 100ml vegetable oil
  • 250ml plant milk
  • 50ml lemon juice
  • 1 tsp baking powder
  • zest from 1 lemon

For the meringue topping

  • 200ml aquafaba (the liquid from a can of chickpeas)
  • 1/2 cup of icing sugar
  • 1/2 tsp cream of tartar

 

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The curd

  • In a saucepan (not heated, yet) combine the water, lemon juice and plant milk, and slowly whisk in the cornflour so there is no lumps.
  • Turn on the heat and gradually bring to a boil, before adding the sugar.
  • Bring the heat down to medium to allow the sugar to melt.
  • Continue to whisk while the mixture gradually thickens and remove from the heat when its at desired consistency.

Leave to cool while you make the cupcakes!

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The cupcakes

  • Preheat your oven to 180 celsius, and add 12 cupcake cases to a muffin tin.
  • In a large mixing bowl, add all the dry ingredients and whisk to combine.
  • Pour in the oil, plant milk, lemon juice and zest, and continue to whisk until you have a smooth batter.
  • Fill your cake cases with the mix about 2/3 of the way leaving a little room for rising, and place into the oven for around 18-20 minutes (or until a toothpick comes out clean!).

Once your cakes have cooled slightly, remove a small circle in the centre of each one, and spoon in a little of the curd into each hole.

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The meringue topping

  • In a large bowl (trust me it makes ALOT of meringue) add your chickpea water, and use an electric whisk to beat it for around 10 minutes.
  • Slowly add your icing sugar and cream of tartar as you whisk, until it becomes thick and glossy.
  • Fill a piping bag with the meringue mixture, and pipe on top of each cupcake as if you are icing them.
  • Place until a hot grill for a few seconds until the tops are slightly browned, make sure to keep an eye on them as they can catch quickly.

 

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If they aren’t being devoured right away then it is best to store them in the fridge to keep the meringue fresh, although they don’t often last longer than a day in my house!

If you try this recipe do let me know how you liked them, or take a photo and tag me on instagram!

Jas x

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Recipes

Vegan Raspberry Oreo Brownies

10760125344_IMG_1177Most days I am happy enough to satisfy my chocolate cravings with a couple of squares of dark chocolate, but sometimes that doesn’t quite cut it and I need something decadent, and overwhelmingly chocolatey.

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These brownies are rich, gooey and fudgey, and have a tiny list of ingredients that the average baker will definitely have already! I added raspberries and oreos to mine, but the batter itself is very versatile and there are so many flavour combinations to play around with.

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Ingredients

2 cups self raising flour

1 cup caster sugar

1 cup brown sugar

1 cup cocoa powder

1 cup non-dairy milk

3/4 vegetable oil

1 tsp baking powder

1tsp salt

Extras

Handful of raspberries

Around half a packet of oreos

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Method

1. Preheat oven to around 180 degrees Celsius (360 Fahrenheit) and line a baking tray with baking paper

2. Add flour, sugar, cocoa powder, baking powder and salt to a large mixing powder and stir to combine.

3. Pour into the dry ingredients your oil and milk, and whisk it all up

4. Crush up the oreos, and add half  (save the other half) aswell as the raspberries to the batter, and transfer to your baking tin

5. Top with the remaining crushed oreos, and place into the oven for around 30 minutes

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Now just let your house fill with that warm, chocolatey baking scent and wait until they are ready! I would advise leaving them to cool for a little while before slicing, as they will be sticky and hard to cut when they are still warm (although this is when they are the most delicious).

If you try this recipe make sure to take a photo and tag me on instagram, I love seeing your creations!

Jas x