vegan Archives - Lifelab Testing

Vegan Coconut Pancakes

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.

Ingredients 

  • 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 

Description 

  1. 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. 
  2. In a mixing bowl, baking powder, combine flour, and cinnamon with a fork until combined. 
  3. 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. 
  4. 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. 
  5. Heat a non-stick pan to medium, use kitchen roll to spread a light coating of coconut oil on the surface. 
  6. Then scoop approximately 60ml of the pancake mixture into the pan. 
  7. 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.
  8. Serve your pancakes with warm syrup, another sprinkling of shredded coconut and grated raw cacao on top with a little vegan butter. 

Vegan Gingerbread Muffins – Weekend Treats (gluten-free)

Gluten free Vegan Muffins

Gingerbread muffins are perfect as a breakfast treat or healthy(ish) snack. This vegan muffin recipe can get very hot during baking, so make sure to let some of the steam escape before eating them. They’re moist, like banana bread or cake, and taste best once they’ve cooled and set a bit. While you don’t have to wait, they do reach peak scrumptiousness after around 30 minutes of resting.

These delicious ginger muffins are vegan, gluten-free and nut-free, so their moist, warm flavour can be enjoyed by most. They’re also completely devoid of soy, so those sensitive to soya products needn’t worry either!

Ingredients

  • 250ml canola oil
  • 250ml plus 2 tablespoons light agave nectar 
  • 375ml unsweetened applesauce
  • 1 tablespoon ground ginger
  • 1/2 teaspoon salt
  • 360g Basic Gluten-Free Flour Mix
  • 3/4 teaspoon xanthan gum
  • 1 & 1/2 teaspoons baking soda
  • 200g plus 2 tablespoons raisins or currants

Instructions

  1. Preheat the oven on gas mark 4, then line a cupcake tray with 12 cake cases.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil and agave nectar, by mixing on medium speed for roughly 20 seconds.
  3. Add the applesauce and ginger and mix for about 20 seconds.
  4. In a separate bowl, combine the flour mix, xanthan gum, baking soda, and salt.
  5. Add the dry ingredients to the wet and mix until just combined.
  6. Turn off the mixer and fold in the raisins.
  7. Fill the liners to the rim with batter.
  8. Bake in the centre of the oven for 40 minutes, or until golden brown. Rotate the pan halfway through.
  9. Let them cool in the pan for 5 minutes before transferring to a cooling rack. Let cool for at least 30 minutes before eating.

Vegan Banana Bread Loaf – Weekend Treats

Vegan Banana Bread Recipe

This week we’ve got a moist banana bread recipe for you to try out. Not only is this recipe vegan, (as usual) but it’s also nut-free! So it’s a great option for anyone suffering from common food allergies – almost allergen-free. Why not give it a go over the weekend and let us know how you like it? 

Ingredients

  • Cooking spray
  • 180g unbleached all-purpose flour
  • 1⁄2 tsp kosher salt
  • 1 tsp baking soda
  • 3 very ripe, mashed bananas
  • 50g sugar
  • 125ml plain soy-milk yoghurt
  • 125ml vegetable oil
  • 1 tsp pure vanilla extract

Method 

1. Preheat the oven to gas mark 4. Line the bottom and two long sides of a 9-by-5-by-3-inch loaf pan, with baking paper. Be sure to leave a 2-inch overhang on each long side, and lightly coat with cooking spray. 

2. Whisk the flour, salt and baking soda together in a medium bowl.

3. Whisk the bananas, oil, sugar, yoghurt and vanilla together in another bowl. Then, gently fold the wet ingredients into the dry, with a spatula until the batter just comes together (lumps are perfectly fine).

4. Transfer the batter into the loaf pan from earlier and bake for approximately 55 to 60 minutes – until a tester inserted in the centre comes out clean. You can tent the loaf with foil if it starts browning too quickly. 

5. Cool the loaf in the pan on a wire rack for at least 30 minutes. Then lift it out from the pan by the overhanging baking paper and cool the loaf entirely on the stand. Store the bread in an airtight container at room temperature for up to 5 days. 

Vegan Chocolate Chip Cookies – Weekend Treats

We’ve found another nut-free and dairy-free treat for you all to try out this weekend (provided you use nut-free and vegan ingredients). It’s perfect for anyone with a dairy intolerance or allergy. Unfortunately, this delicious cookie recipe isn’t gluten-free, but those adventurous bakers among you could always give this a go with some wheat flour alternatives.

Ingredients 

  • 120g coconut oil, solid (be sure it’s not melted at all) 
  • 270g light brown sugar, packed 
  • 2 teaspoons vanilla extract 
  • 60 ml cup coconut milk 
  • 60 ml unsweetened applesauce 
  • 270g all-purpose flour (be sure not to pack your flour) 
  • 1 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 300g chocolate chips (use vegan chocolate chips if vegan)
  • Flaky sea salt, optional 

Instructions

  1. Start by Preheating the oven to Gas Mark 5 (190 C) and Line a large baking sheet with parchment paper and set it aside.
  2. Whisk together the brown sugar, coconut oil, and vanilla, in a large bowl, beating until it’s all well-combined.
  3. Whisk in the coconut milk and applesauce until well combined and set it aside.
  4. Next, in a separate bowl combine the flour, baking soda, and salt; whisk well to mix them. 
  5. Add all dry ingredients into the wet mixture and stir until the ingredients are combined, with a wooden spoon. The batter will be very thick – don’t worry, that’s normal!
  6. Fold in roughly 260g of the chocolate chips. 
  7. Next, scoop three tablespoon-sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading.
  8. Bake your cookies for 9 to 10 minutes, or until the edges are golden and the centres have set.
  9. Press the remaining chocolate chips onto the cookies while they’re still warm, and sprinkle with a little sea salt.
  10. Leave the cookies on the baking sheet for 15 minutes to cool before transferring them to a cooling rack.