Recipes

Golden Syrup Oat Crunchies

25/11/2014

We all know that the answer to most sugar cravings is Golden Syrup! If you can fight the urge to spread it on the nearest starch, try out these Oat Crunchies - they're chewy, crunchy and sugary all at once!

Prep Time: 10 minutes
Cooking Time: 10-12 minutes
Serves: 24 moulds / pieces
Cooking Temp: 160C

Ingredients
2 cups regular oats
1 1/2 cups desiccated coconut
1/2 cup plain flour
3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
1/2 cup soya margarine
3 tablespoons Golden Syrup
2 teaspoons vanilla essence

Step 1
Place margarine, vanilla essence and golden syrup in a microwave safe bowl. Microwave for approximately 2 minutes, checking every 30 seconds until melted together. Set aside to cool slightly.

Step 2
Mix remaining ingredients in to a large bowl and stir gently until combined.

Step 3
Pour margarine/golden syrup mixture in to dry ingredients. Mix until all dry ingredients are covered.

Step 4
Place spoonfuls of mixture in to greased faircake tray. Compress mixture with the back of a spoon.

Step 5
Bake for 10-12 minutes until golden. Remove and allow to cool in for 3 minutes before moving to a cooling rack.

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Creamy Spinach and Mushroom Vegan Pasties

21/11/2014

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Who wouldn't want the combination of puff pastry and creamy spinach & mushroom - 12 of these pasties lasted about 10 minutes in our offices!

Vegan puff pastry? Surely Greggs-type food is a total no-go for a vegan. Thankfully, not. Now, you may have to make your own puff pastry (Who me? I can't cook!) but never fear! We have made it easy for you. Follow Vegan Dad's easy Vegan Puff Pastry recipe and you're good to go!

Prep Time: 30 minutes
Cooking Time: 15 minutes hob and 15 minutes baking
Serves: 12 pasties
Cooking Temp: 160C

Ingredients
1/2 portion of Vegan Puff Pastry
1/4 red onion - diced
1 clove garlic - crushed
1/2 punnet button mushrooms - diced
1 bag baby spinach (100g) - chopped
4 tablespoon Alpro Single Soya Cream
Salt & Pepper to taste
Olive oil for frying

Step 1
In a frying pan, saute onions and garlic
Step 2
Add diced mushrooms and soya cream. Cook for approximately 4 minutes.
Step 3
Add baby spinach and stir, ensuring all spinach is coated in cream. Allow to simmer for 3 minutes.
Step 4
Add salt and pepper and remove from heat. Allow to cool.

While the mixture cools...
Step 5
Roll out puff pastry on a clean and very well floured work surface. Using short sharp strokes, roll out until the pastry is about 3 cm thick.
Step 6
Cut pastry using a cookie cutter (or wine glass, or basically anything round and with a diameter of approx 15cm)
Step 7
Place teaspoon amounts of filling in to one half of the puff pastry circle. Make sure you leave about a 1/2 inch border of pastry on the edge.
Step 8
Brush edges with cold water and fold empty side of the pastry circle over the filling side.
Step 9
Seal edges with a fork.
Step 10
Place on baking tray and lightly brush case tops with soya milk.
Step 11
Bake for 15 minutes or until the pastry puffs and goes golden. Remove and place on cooling tray.

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Coconut cookies in 6 easy steps

10/11/2014

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These cookies are a vegan treat, and can easily be made gluten-free. The cookies are so yummy, that they lasted about 5 minutes in the Extraveganza offices.

Total preparation time: 10 minutes (even if you have never attempted baking before!)
Cooking time: 10 to 15 minutes

Ingredients
200g dairy free butter / soya margarine
150g caster sugar
1 teaspoon vanilla essence
275g plain flour (or gluten free plain flour)
3 sachets/150ml creamed coconut
1 teaspoon baking powder
1 teaspoon salt

Step 1
Before you get covered in dough and manage to get flour in places you never thought possible - grease a baking tray and preheat the oven to 180C.
TIP: Greaseproof paper reduces the mess and possibility that you will be testing your chiseling skills later on)

Step 2
Cream butter and sugar in a large bowl - usually about 2 minutes until creamy.

Step 3
Add remaining ingredients and stir until combined - until all flour is mixed in - do not over mix!
TIP: Mixture should be greasy but not too sticky (You will know this is the case if you are covered in dough and wrestling it off a spoon) - add an extra tablespoon of flour if needed.

Step 4
Roll teaspoon amounts of dough in balls - place on greased baking tray. Make sure to leave space between each biscuit as they tend to spread. Press down gently with a fork.

(Also about the time a sneaky human manages to get their hands on the bowl to lick!)

Step 5
Bake at 180C for between 10-15 minutes. Take them out as they start to go golden around the edges.

Step 6
Leave to cool for 5 minutes before moving to a cooling rack
(Note: this step is the most difficult for any resident vegan. Cookies are normally inhaled before the cooling stage!)

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Golden Syrup Oat Crunchies

Creamy Spinach and Mushroom Vegan Pasties

Coconut cookies in 6 easy steps

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Golden Syrup Oat Crunchies

Creamy Spinach and Mushroom Vegan Pasties

Coconut cookies in 6 easy steps﻿

ExtraveganzaRecipes

Favourite Recipes

Categories

Coconut cookies in 6 easy steps