Bread | peasoupeats.com Bread |

‘Bread’ Category

Carrot, Walnut & Mixed Seed Bread

May 2, 2012 by peasoupeats

Wow, it’s been a loooooong time since I did one of these posts, i.e. a recipe post with about a gazillion accompanying photos….too many? Ah, who cares, I had fun and what’s a a gazillion photos between friends, eh!

I should say from the get go that I am not a baker. So NOT a baker, especially a bread maker – the kneading, the waiting, the hoping for it to rise….not my bag.

I like a no knead bread. A cheat, if you like. No yeast, no covering with tea towels, returning to the bowl, giving it another knead before returning it to the blah, blah, blah, like I said, so NOT my bag.

Maybe I’m a lazy baker. In fact, I know I am. But that’s fine. It means we’ve got bread on the table in 40minutes. Oh yeah, I ain’t kidding, forty goddamn minutes people! Now THAT is my kind of bread making. No fuss, no worrying, no painstaking waiting, crippling (okay, I exaggerate) kneading. Bish, bash, bosh, on the table, in my belly. Yeow!

ingredients….

2 cups white flour

1 tsp baking powder

3/4 tsp bicarbonate of soda

1/2 tsp good quality sea salt

1 tsp herbes de provence

2 large carrots grated

1/4 cup roughly chopped walnuts

2 tbsp mixed seeds

3/4 cup plant milk (i used 1/2 soya & 1/2 almond)

method….

pre-heat oven to 200 degrees celsius

mix the dry ingredients in a large bowl. squeeze the carrots to remove any excess liquid, add to bowl and thoroughly combine. stir through the seeds and walnuts.

make a well in the centre and pour in the plant milk. mix together using a spatula ensuring not to overwork the mixture.

flour a clean surface and baking tray. turn the mixture out onto the floured surface and shape. transfer the dough to the baking tray, score the top with a sharp, floured knife. Sprinkle over a little more sea salt, herbs and seeds. lightly dust with some flour.

bake for 30 minutes or until it sounds hollow when you tap the bottom. allow to cool for a few minutes before slicing.

fabulous spread with hummus!

Category Bread, Vegan | Tags: | 2 Comments
Vegan Chocolate Banana Bread…..and a very important PicMonkey mention too!

April 5, 2012 by peasoupeats

Okay, so I’m not sure why I felt the need to prefix my recipe title with ‘vegan’ because that’s kind of a given, right? Although I think it may be useful for googling purposes and I thought it might be helpful to newbies to the site. Helpful?

Before I continue down the banana bread route though, let me just pause for a second to mention a very exciting discovery. PicMonkey is essentially the new Picnik – the same photo processing site I was bemoaning the demise of not so long ago. To say I was fuming would be an understatement. I’d already come very late to the picnik party, so when it was announced they’d be shutting the site down I felt like someone who’d been told to leave early without my slice of cake.

Out you go.

Door slammed behind me.

Sobbing in the hallway.

In that time I’ve tried to find a replacement site to run my photos through but none matched the ease of picnik – I tired of lightroom a long time ago and to be honest my little laptop doesn’t cope very well when I do use it. Poor little laptop.

You can imagine my delight then when I opened up picnik today to discover an announcement informing me of the launch of another, better photo processing site. I reserved judgement, of course, until I tried it myself but I was super impressed when I did. It is excellent. So, if you’re looking for a replacement for picnik, look no further, picmonkey is where it’s at yo!

Now. Bread. Banana bread. Chocolate banana bread. VEGAN chocolate banana bread. Sweet mama this is a good one. Spread with smooth peanut butter? Oh lordy, I may just pass out and start frothing at the mouth. THAT GOOD!

vegan chocolate banana bread

2 cups plain white flour

1 cup unrefined dark molasses sugar

1 tbsp cocoa powder

2 tsp baking powder

1 bicarbonate of soda

pinch of seasalt

3 small very ripe bananas

3/4 cup oat milk

1/4 cup soya yoghurt

1 tsp balsamic vinegar

1/3 cup sunflower oil

handful of large chocolate chips

Pre-heat the oven to 175 degrees celsius/350 fahrenheit

Put all the dry ingredients in a large bowl and gently combine.

Mash the bananas and add the oat milk, soya yoghurt, balsamic vinegar and sunflower. Whisk until thoroughly combined.

Grease a loaf tin with vegan spread/margarine.

Make a well in the centre of the dry ingredients and add the wet. Gently fold until everything is incorporated before gently stirring through the chocolate chips. Don’t overwork the mixture – you have been warned!

Transfer the batter to the loaf tin – it should be quite thick – and bake for 20minutes before turning the tin. This will ensure the loaf will bake evenly and the top won’t be more raised at one end – a little tip I picked up from Sweetapolita.

Bake for a further 20 minutes before inserting a caker tester into the centre – if it comes out clean the loaf is done! If not, don’t panic, let it bake for a further 5-10minutes and test again.

Remove from oven and allow it to cool for at least 20 minutes before attempting to remove it from the tin. Let it cool completely before slicing and spreading with smooth peanut butter (obviously that last bit is optional but highly recommended).

Category Bread, Desserts/Sweets/Baking, Vegan | Tags: | 1 Comment
Vegan Irish Soda Bread

March 17, 2012 by peasoupeats

Seeing as it’s St.Patrick’s Day and I happen to be back in the Motherland I thought it appropriate to offer up some Irish grub – vegan style.

I made this bread last year for the occasion and it was a great success so here it is making another appearance again this year.

VEGAN IRISH SODA BREAD

Having attended a 60th Birthday Party last night I have already been treated to Irish Dancers and plenty of ‘ceol agus craic’, which has made this trip feel very Irish indeed. Goodness knows what the day itself will bring, as we hope to venture into town to watch the St.Patrick’s Day parade and join in the fun.

Of course, nothing beats Chicago on St.Paddy’s Day – those Americans know how to throw a party and the atmosphere in Chi-town is second to none. However, I do have one tiny bugbear I must correct, which is that it isn’t and has never been called St.Patty’s Day, it’s always and will forever be St.Paddy’s Days.

If you want to know why this is the case then this website explains it all: paddynotpatty.com

Category Bread, Vegan | Tags: | No Comments
Black Bean Chilli & Vegan Cornbread Loaf

February 9, 2012 by peasoupeats

That title is surely stuff dreams are made of and yet I am even hesitant to post this two parter recipe for several reasons.

Remember when I said I was trying to chillax when it came to my blogging? Not putting myself under too much strain? Pffftt, who am I kidding! I’m fairly certain all my fellow perfectionists out there would agree that is easier said than done. Would I be right? Nod in agreement.

So, the lighting in my new flat is essentially pants. Couple that with having to shoot all my photies at night and you get a batch of pretty dreadful shots of food looking either anaemic or at the very least underwhelming – there’s only so much my limited photography skills and fancy dslr can do!

Nether the less, I shall upload this anyway because, quite frankly, it’s a little winner. The cornbread – which I am still perfecting – was a peculiarly massive hit, particularly with the Hubster and the chilli was made even more delectable with the addition of dark chocolate. Of no great surprise to many of you I am sure, chocolate and cocoa are magnificent additions to any great Chilli.

I hope then that you will forgive the below par photos and instead merely enjoy the food. After all, that’s what really matters.

Black Bean Chilli

1 onion, diced

2 peppers (1 red, 1 yellow), roughly chopped

400g or approx 2 cups chopped canned tomatoes

1 tbsp tomato puree

400g/approx 2 cups cooked black beans

3 minced garlic cloves

1 red chilli, de-seeded, sliced and chopped finely

1 tsp cumin

1 tsp chipotle powder

1/2 tsp chilli powder

1/4 tsp smoked paprika

1/4 tsp cayenne pepper

splash of vegan worcester sauce

few drops of tabasco

4-6 small squares of best dark chocolate

pinch of sugar

salt and pepper

oil

heat a little oil in a heavy based saucepan. add the onion, season and allow to sweat for several minutes before adding cumin and then the peppers. clamp on lid.soften the onion and pepper for a few more minutes before adding the garlic and chilli.

stir in the tomato puree until everything is coated before adding the tomatoes. add a pinch of sugar and the remainder of the spices, worcester and tabasco sauces, season, stir to incorporate and simmer for around 20mins.

tumble in the beans, season, taste for spice and add a little more chilli powder is necessary. simmer for a further 15-20mins and then just before serving stir through the chocolate. the sauce will turn thick and glossy. close lid and allow everything to amalgamate before serving.

serve with freshly chopped cilantro (coriander), sliced avocado and cholula hot sauce. tortilla chips go well with this dish, as well as…..

Vegan Cornbread Loaf

1 cup finely ground polenta (this is crucial – it must be fine ground)

1 cup plain all purpose organic white flour

2 tsp baking powder

1 tsp bicarbonate of soda

2 tsp salt

1 tbsp ground black pepper

1/2 cup sweetcorn puree

1/2 cup sweetcorn kernels (canned or frozen but obvs. thawed)

3 tomatoes, de-seeded and chopped

1 cup soya milk

1/4 cup water

1/4 cup maple syrup, agave or sweet freedom

1/4 cup canola( rapeseed) oil or oil of your choice

pre-heat the oven to 200 degrees celsius/390 degrees fahrenheit. grease a loaf tin with vegan margarine spread – or coconut oil?

mix the polenta and flour and stir through the baking powder, bicarb, salt and pepper.

in a separate bowl whisk together the sweetcorn puree (basically sweetcorn kernels whizzed in a blender with a little soya cream), soya milk, water, oil and sweet freedom (or whichever sweetener you favour).

make a well in the centre of the dry ingredients and pour in the wet. using a spatula gradually incorporate ensuring not to overwork the mixture. gently stir through the sweetcorn kernels, chopped tomatoes and a good grinding of black pepper. immediately pour into the prepared tin. sprinkle over a little sea salt and fresh grind of black pepper. bake in oven for 40 minutes or until a skewer comes out clean when inserted into the middle.

cool for 20 mins before removing from the tin and allow to cool completely before slicing.

enjoy x

Category Bread, Desserts/Sweets/Baking, Mexican, Vegan | Tags: | 1 Comment
Me on Marcus plus 8 vegan recipes you may or may not know!

January 2, 2012 by peasoupeats

Noodle Salad For One

If you’re not already privy to my Marcus Samuelsson contributions, let me fill you in. Since May of last year Marcus has kindly featured two weekly PeaSoupEats recipes (one savoury, one sweet) on his rather fantastic website, which has many amazing cooking tips, dishes, as well as a boat load of info on food and health. My kind of site.

Gluten and Soy Free Vegan Chocolate Cupcakes with Vanilla Frosting

Thus far I have resolved to not make any resolutions and instead appreciate what the past year has brought and what 2012 has yet to bring. I’m continually amazed at how unpredictable life can be and I can safely say that my Husband and I are now officially go with the flow people – plans are for suckers.

Super Duper Green Kale Smoothie

Okay, so we still make plans but are more prepared for those plans not to work out. You learn such things after moving your entire lives across the Atlantic only to have to return a mere two years later. These things happen. You deal with it and move on.

Chickpea and Eggplant Stew

If you had told me even a few months ago I would be sitting in my new London apartment about to embark on a fashion internship with the Daily Express I would’ve thought you were mad or at the very least delusional. And yet….here I am. In London. And I start my placement next Monday. Crazy.

Pistachio, Pecan and Goji Berry Bites

Throughout everything that’s happened in 2011 – moving (again!), changing career – the two continuous things that have kept me grounded, happy, sane are my Husband (of course!) and my blog. Obviously, Ma, Pa and Sister get a mention too;)

Humdinger Hummus, Carrot, Cucumber, Avocado and Alfalfa Sprout Sandwich

In all seriousness though, this little blog has kept me going on many an occasion when I was feeling useless and gave me a much needed outlet. More significantly, I believe it has enabled me to flex those rusty writing muscles thus giving me the confidence to enter the world of fashion journalism and for that I am ever grateful.

Peanut Butter, Banana and Chocolate Baked Oatmeal

It goes without saying (although I will say it) that I am so incredibly thankful to everyone who reads my blog. Without an audience this blogging lark would be a lot more difficult and I appreciate every view as if it were gold dust. Quite honestly, you are the reason I continue to write here, so to each and every one of you, thank you, thank you, a thousand times, thank you x

I started with noodles and therefore I will end with noodles – spotting a theme anyone? I think I can safely say noodles, chocolate and kale are my top 3 foods. Not a bad top 3 if you ask me!

Miso and Mung Bean Noodle Soup

Category Bread, Breakfast, Desserts/Sweets/Baking, Pasta/Rice/Noodles, Salad, Vegan, Vegetable side dish | Tags: | No Comments
Ultimate Vegan Christmas Leftover Sandwich!!!

December 27, 2011 by peasoupeats

Did I really put cold gravy on my Christmas leftover sandwich?

You bet your cotton headed ninny muggins ass I did!

For me, this is the only way to eat those Christmas dinner remains although even I forgot one crucial ingredient that would’ve taken this sandwich from great to, well, even greater.

I could’ve kicked myself when I remembered the Swedish mustard I’d especially purchased for such an eventuality after I had consumed the entire thing – gah!

Sweeter than American mustard and not so ‘blow yer head off’ as English, Swedish mustard is, in my humble opinion, the best example of a condiment there is.

Luckily this sandwich was all sorts of awesomeness, it actually didn’t matter I had forgotten to smear it generously on my tofurkey slice. I have no doubt we’ll be indulging in another Christmas style dinner on New Years Day, as is tradition, so I have a chance to rectify my minor oversight then.

In the meantime, I insist you put those leftovers to good use and make an ultimate sandwich of your very own. Suffice to say, after eating one of these monsters you’ll not be wanting dinner although there’s always room for random forkfuls of cold green bean casserole in my world.

Christmas rocks!

Category Bread, Vegan | Tags: | 4 Comments
Vegan Christmas Ideas!

December 8, 2011 by peasoupeats

I’m branching out. Whilst food blogging has been a major focus in my life for almost two years now, I can’t deny my enthusiasm has somewhat waned of late and, as my life evolves, I find myself wanting to write about my other interests too.

That’s not to say I won’t be adding the odd recipe but PeaSoupEats will be diversifying a bit to include most notably a PeaSoupWears (ya dig?) and PeaSoupMakes (crafty!) section, which I hope will be of just as much interest as my food.

I love blogging. It’s what I do. I almost treat it like a journal (I’m not so sure that’s a good thing!) and it has been my salvation on many occasions but recently I’ve struggled to write about my food. Recipes have generally come easy to me and whilst I’m no Nigella, I’ve never really struggled in the kitchen, however, over the last few months my cooking confidence has slowly been dissipating (I don’t know why and where to but it has) and I feel like now is the time I should address it.

My plan of action is simple. Back to basics. No more experimenting in the kitchen. Just plain, simple meals that I know like the back of hand, require virtually no thinking power and taste great. Luckily, I have a long list of those already up my sleeve so my plan shouldn’t become derailed too easily.

I’m also excited about reading more cookbooks, blogs and occasionally making a few carefully chosen recipes and I may or may not feel compelled to photograph them. We’ll see. I’m not putting any pressure on myself, just doing what feels comfortable and going with the flow.

Like many of you, I am ever so slightly freaking out about Christmas and this move isn’t helping. So, over the next few weeks, I’ll be relying on familiar recipes, like the ones below, to keep me sane. These are quick, easy and delicious recipes. Minimal ingredients, short prep and cooking time, exactly what I need at this time of year.

I was pretty relaxed last Christmas and I hope I can breeze through this year in the same fashion. One thing’s for sure, these recipes will most certainly help keep those stress levels at bay.

1. festive slaw and winter fizz cocktail

2. mont blanc cheescake

3. chocolate truffles

4. walnut squash and apple bread

5. mini tofu frittatas

6. sweet potato casserole

Category Bread, Cocktails, Desserts/Sweets/Baking, Vegan, Vegetable side dish | Tags: | 4 Comments
Happy Halloween!!!

October 31, 2011 by peasoupeats

Tonight we’ll be carving pumpkins, eating bowls of pepper, squash and black bean chilli (made with my not so secret ingredient….dark chocolate), sipping on some spiced cider and chowing down on some ‘bloody balls’.

What are ‘bloody balls’, I hear you cry! They’re a chestnut concoction similar to that of a raw ball except not raw, if you get my drift, covered in an orangey red white chocolate coating. I was planning on posting them today and present them to you as ‘bat balls’. I had it all planned out. I was going to put them on sticks (like cake balls), cover them in dark chocolate and give them wings. Great!

Then I had the bright idea to make them ‘pumpkin balls’ – y’know, the carved kind with little triangular eyes and all that. Again, I had it all planned out. I bought some vegan white chocolate, natural food colouring (red and yellow) and my special touch for the eyes, mouth and nose were going to be cacao nibs – they’re the perfect size and shape. Clever, no?

What wasn’t so terribly clever was not realising vegan white chocolate doesn’t melt so well (did you know this? i didn’t) and even when you encourage it with a little vegan butter and soy milk, it becomes a clear liquid. Not so helpful. I soldiered on, adding a little yellow food colouring, whisking, adding a touch of red and after a while it actually started to look pretty good. I was heartened. I finally managed to get a sufficiently orange shade but they didn’t coat the balls to my satisfaction – I wanted them completely opaque but the white chocolate just didn’t cover them well enough, it was still too translucent for my liking. Hey ho!

Sooooo, I resigned myself to having ‘bloody balls’ for Halloween, which is still apt, so I’m happy. Thankfully they tasted awesome (a bit like a caramel my Husband said) but I wasn’t happy enough with their appearance to put them on the blog. However!!! I will, probably this week, post the chestnut ball recipe complete with photos, I promise.

Of course, I couldn’t let you go empty handed this all hallows eve, so please accept this vegan pumpkin muffin recipe (an oldie but a goody) and this delicious vegan pumpkin butter. Enjoy and………..

HAPPY HALLOWEEEEEEEEEEN!!!!

Category Bread, Desserts/Sweets/Baking, Vegan | Tags: | 2 Comments
Walnut, Squash and Apple Bread on One Green Planet

October 23, 2011 by peasoupeats

This walnut, squash and apple bread is my latest contribution to wonderful online publication One Green Planet. In case you weren’t already aware I am all about the bread. Sweet bread that is. We had some Chicagoan friends staying with us for the weekend a while back and I wanted something wholesome with a nod to naughtiness – the naughtiness here being the sugar!

I’ve come to the conclusion that I am indeed addicted to the white stuff. Even though the sugar I consume is mainly organic, unrefined, I cannot kid myself any longer and must concede to calling a spade a spade – or in this case calling sugar, well, um, sugar.

Like with my soy consumption, which I’ve desperately tried to curtail over the past six months, sugar remains a bigger part of my diet than I’d like. I’ve resigned myself to the fact that whilst I will continue to drink soya milk and use sugar in my baking I can try to avoid excess intake by limiting my processed food. So far it’s not been working out too badly although I couldn’t resist a jar of sweet and sour sauce from Marks and Spencer, which looked far to good to pass up. I haven’t used it yet but I plan to serve it with crispy fried tofu and whiter than white rice – if I’m going to be bad I might as well go the whole hog, so to speak (bad turn of phrase?).

I don’t mind then that this walnut and squash bread has a cup of sugar in it because with my logic that sugar was subsequently divided by five (people), which ain’t all that bad in the grand scheme of things. Besides, the bread tasted incredible and surely that’s what food is all about – taste – and if sugar does one thing, it makes food taste gooooood. Am I right or am I right?

In other news I am slowly but surely getting my recently all over the place life back on track. I’ve been searching for a diary/personal organiser for weeks now and me being me, it came with a list of requirements – not leather bound (you’d be surprised how many diaries are!), small enough to fit into my bag(s) yet with sufficient space to note several items in one day/week, FSC certified paper and preferably in the style of a filofax without actually being a filofax. After failing miserably to find any organiser that fitted all these requirements I was forced to admit defeat and purchase, wait for it, a……filofax! Ugh.

Thankfully it is cotton covered but I’m pretty sure the paper is from the Brazillian rainforest or summat along those lines but the fact I could not find one decent vegan diary was slightly alarming and depressing. Another thing that depressed me this week was the discovery that propolis is an animal derived ingredient that I have been using, blissfully unaware of its origins. Tom’s of Maine make my favourite toothpaste and when it clearly says on the back of each tube ‘contain’s no animal ingredients’ I tend to believe it. Call me gullible, a sucker or indeed stupid but I take these things at face value otherwise I’d eat/use/wear nothing for fear that it might conflict with my vegan credentials. Hah! What a fool!

Indeed, I even went so far as to recommend this very toothpaste on my latest Youtube vlog until I was kindly informed by LovingVegan that I had made a huge error in recommending this as a vegan toothpaste when it simply isn’t. Lesson learned. Google everything.

If you want to read Tom’s justification for using propolis you can find it here. Personally, I felt a little duped and was disappointed in Tom’s (yes, I know they’re owned by Colgate but still). It is more than deceptive to boldly claim a product contains ‘no animal ingredients’ when it quite plainly does, no matter what your twisted reasoning behind it is. Now, of course, I’m torn because, like I said in my vlog, I’ve tried the Weleda plant gel and pretty much hated it (sorry Weleda) and well, even though I’m loathed to say it, I really love this toothpaste. Obviously I won’t be purchasing this particular variety again but I’m naffed off with Tom’s now and would rather support another company that is more up front and honest about the ingredients contained in their products. I think an email might be in order….

ATTENTION – THIS TOOTHPASTE IS NOT VEGAN, I REPEAT, NOT VEGAN!

Now that I’ve off loaded all of my irks, complaints and current stresses I shall bid you adieu and hop foot it into my kitchen where I shall be preparing a grossly easy meal of vegan sausage and mash. Next week will be a better week – so I keep telling myself. Now that I’ve got my organiser I will be completely on top of things (surely?) and who knows, maybe my posts will be more food, less ranting. Stranger things have happened.

Category Bread, Desserts/Sweets/Baking, Miscellaneous, Vegan | Tags: | No Comments
Glazed Apple Muffins

September 16, 2011 by peasoupeats

I was going to give these muffins a ridiculously long winded name, as Glazed Apple Muffins doesn’t really cut it. Containing a multitude of random ingredients (my attempt at balancing the bad with good) these muffins are, shall we say, interesting? With not one particular overriding flavour, they are a very satisfying snack that remain moist for days when stored in an airtight container, which is just as well because I aim to spread out my muffin intake.

I haven’t really been in the mood for baking recently, preferring to make raw desserts – cashew cream is my new favourite thing! I’m also planning to make some cashew cheese this weekend, as I’ve put it off for way too long. It’s been practically six months since I attended my raw cooking class at Saf and every week I’ve vowed to make some. Procrastination is my middle name.

In other news, my Sister’s new single is now available to download and it’s doing pretty well in the itune charts, even reaching no.9 in New Zealand and no.11 here in the UK I believe. Not bad for a first timer, eh?

If you’d like to hear it yourself, it’s available to download here, costing the princely sum of 89p – c’mon, dig deep and help to get the kid further up the charts;)

Being nearer to my Sister is one of the best things about moving back to London. We might not even see each other that frequently but just knowing she’s a short journey away will make the move so much easier. The loneliness I’ve felt at times here in Cornwall has been quite excruciating and even though my instinct is to put a brave face on it, I was beginning to seriously feel the effects of an almost non existent social life.

Cornwall is wonderful in so many ways and we still want to settle here when we’re older but right now I still need access to everything the city has to offer – career, opportunities, friends and a thriving nightlife. Oh, and food, don’t forget the food!

In the meantime and until my mouth gets to the Capital, I shall make do with my homebaked treats, including weird yet tasty concoctions such as these…..

glazed apple muffins

3/4 cup gluten free flour

1/2 cup wholemeal porridge oats

1/4 cup unrefined golden granulated sugar (fairtrade)

1 1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1/4 tsp pink Himalayan salt

1 pckt pukka clean greens powder

1/2 tsp matcha

1/4 tsp maca

1 chopped apple

1/4 cup sunflower oil

1/2 cup pourable coconut milk

1 tsp cider vinegar

1 tsp vanilla extract

1/2 tsp almond extract

Pre-heat the oven to 175 degrees celsius/350 fahrenheit.

Place the flour, oats, baking powder, bicarb, sugar, salt, clean greens powder, matcha and maca in a large bowl. Gently incorporate using a spatula.

In a separate bowl combine the coconut milk, oil, vinegar and whisk. Set aside and allow to curdle.

Peel and chop the apple into small pieces.

Make a well in the centre of the dry ingredients and gradually pour in the liquid using a spatula to fold. When all the liquid has been added, fold in the chopped apple and the extracts. Ensure not to overwork the mixture.

Prepare a muffin tin by lining it with 6-8 (depending on their size) silicon muffin cases. Divide the mixture amongst the cases, filling them about two thirds.

Bake in centre of the oven for 20-25 minutes – dependent on you oven. Insert a skewer into the middle of one of the muffins and if it comes out clean they are ready. Allow to cool slightly before transferring them to a cooling rack. Make sure they are completely cool before glazing them.

vegan glaze

1/2 cup unrefined powdered sugar

1 tbsp coconut milk

Mix together using a spoon ensuring it is completely smooth before gently and evenly pouring over each muffin. Allow the glaze to set before eating – about 20-30 minutes.

Category Bread, Desserts/Sweets/Baking, Vegan | Tags: | 4 Comments

Older Entries