This week’s weekend treat is a well-loved old-fashioned breakfast; Pancakes. Since vegan food, incidentally, is often allergen-free, we’ve fished out a vegan recipe for you to experiment with. While some might see vegan breakfasts as a bit dull (usually a smoothie or porridge-concoction), we’d happily argue that these pancakes are anything but!
Its coconut base
gives these pancakes a nice sweet hint to them, and you can add any of your
favourite toppings to fully satisfy your sweet tooth.
- 240ml unsweetened coconut milk (or another non-dairy milk)
- 160g rice flour
- 2 tbsp water
- 2 tbsp shredded coconut
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1 tsp egg replacement powder
- 1 tsp baking powder
- 1/8 tsp cinnamon
- Preheat your oven to Gas mark 1 (140 C) or slow cook, and place baking paper in the oven. You’ll be keeping the finished pancakes warm in here until you’re done and ready to serve them.
- In a mixing bowl, baking powder, combine flour, and cinnamon with a fork until combined.
- Next, take out a separate mixing bowl, and whisk together the egg replacement powder with water, then add the coconut milk, melted coconut oil, and vanilla extract. Whisk until combined.
- Next, add the liquid ingredients to the dry, along with the shredded coconut, and stir just enough to get the mixture combined. Be careful you don’t over mix.
- Heat a non-stick pan to medium, use kitchen roll to spread a light coating of coconut oil on the surface.
- Then scoop approximately 60ml of the pancake mixture into the pan.
- Once the surface bubbles, flip it. The other side should take 1 to 2 minutes. As you go, place your complete pancakes in the oven to keep them warm.
- Serve your pancakes with warm syrup, another sprinkling of shredded coconut and grated raw cacao on top with a little vegan butter.
Christmas Pudding (It’s not too late!)
It’s not too late for you to bake your very own Christmas pudding before the big day! This allergen-friendly recipe is devoid of any nuts, gluten, soy and dairy, making it the perfect dessert for any family – whether you’ve got an allergy sufferer or someone with a food intolerance. The vast majority of people can enjoy this moist and boozy Christmas pudding.
- 1 apple, grated (no need to peel it)
- 1 tablespoon unwaxed orange zest (or substitute 1 teaspoon of orange extract)
- 1 teaspoon ground ginger
- 1 teaspoon mixed spice (or substitute a mixture of nutmeg, cinnamon and cloves)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon bicarbonate of soda
- 120ml unsweetened almond milk (or another plant-based milk)
- 150g gluten-free flour blend (substitute plain flour you don’t need gluten-free)
- 150g ground walnuts (or substitute ground almonds)
- 2 heaped teaspoons baking powder (ensure it’s gluten-free if necessary)
- 2 tablespoons lemon juice
- 200g dried fruit, finely chopped
- 4 tablespoons date syrup (you can substitute another sweetener)
- 60g coconut oil (olive or vegetable oil will also do)
- Generous amount brandy/sherry (use vegan/gluten-free if necessary. Or substitute with apple or orange juice)
- Place the orange zest, grated apple, dried fruit, cinnamon, ginger and mixed spice in a bowl. Then add a generous amount of brandy or sherry, until roughly everything covered.
- Keep the fruit covered in the fridge for around 24 hours, to allow the flavours time to develop.
- Place your coconut oil in a large bowl and melt it over a saucepan of boiling water, or in the microwave (skip this if you’re using an already liquid oil).
- Once melted, add the milk to the bowl of oil along with lemon juice, vanilla, salt and ground walnuts.
- Sift the flour, baking powder and bicarbonate of soda into the mix.
- Add the dried fruit mixture, and add a tiny splash more milk if it’s looking a bit too dry.
- Next, grease a medium-sized deep glass bowl or pudding basin and transfer the pudding batter into it
- Place the bowl in a pan (one that’s bigger than the bowl) and fill it up with cold water to roughly halfway up the bowl.
- Then, cut out a circle of baking paper and place it directly on top of the pudding batter so that it’s completely covered.
- Use some foil to cover the top and fold it around the edges of the bowl.
- Then, place a lid on the pan and bring it to the boil.
- Then turn down the heat and cook on low for around 2 hours.
- Leave the cake to cool for a bit before continuing to take it out of the bowl.
- Carefully remove the foil and baking paper. Use a blunt knife around the edge of the bowl to help the pudding come away from the sides (this is much easier once the pudding’s cooled down).
- Now turn the bowl upside down on a plate and shake until the pudding pops out.
- Keep it covered in the fridge and serve either hot or cold. Both are lovely! The pudding should keep for a few days, but not much longer.