I used this recipe for Irish tea brack, a lightly sweetened fruity bread best served with butter and tea. I found that it did not need to bake as long as stated in the recipe: 40 minutes was more than enough at that temperature.
Tag Archives: raisin
For this recipe I used turmeric powder, 1 cup white flour, ½ cup whole wheat flour, and hazelnut milk. I put raisins and dates in the muffins, and used the recommended seasoning. I added a little bit of stevia powder to increase the sweetness. I opted not to top them with anything.
In my opinion these muffins need more oil than the optional amount suggested. Mine stuck to the paper, even when fully cool.
I was craving something sweet and quick. I toasted some sliced almonds and golden and dark raisins in a little coconut oil, then set them aside and roasted a small piece of cassia and two cardamom pods along with some semolina. When it was toasted, I added in some saffron and hazelnut milk until I got the desired consistency. I sweetened it with agave and stevia, then mixed in the reserved fruit and nut, and added a little tahini. I topped it with dried rose petals.
Homemade granola is nice sprinkled over yoghurt, on top of porridge, or just as a snack.
The granola itself contains just salt, agave syrup, grain flakes, seeds, dried fruits and nuts.
To make this porridge I used a mix of millet and oat flakes in water (a nut milk could be used to add protein) and added chia seeds, a touch of turmeric powder, cinnamon, raisins, a pinch of salt, and chopped apple. It is sweetened with stevia and agave, and sprinkled with a mix of goji berries and ground flaxseed. It only takes a couple of minutes to make a breakfast like this, but it’s quite satisfying on a cold, rainy day.
Makes 18-20 lightly frosted cupcakes.
I adapted the fruit-syrup vegan carrot cake by Mäni Niall for someone who also avoids wheat. It can be made gluten-free by using buckwheat and brown rice flour, or simply wheat-free with rye and brown rice or spelt flour. All three variations have a similar taste but the buckwheat cupcakes have a much darker colour.
- 1 1/2 cups buckwheat or rye flour
- 1 cup gluten-free brown rice flour or spelt flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon xanthan gum (optional, not needed if using gluten)
- 1/4 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 cup fruit juice concentrate or agave syrup
- 1/2 cup vegetable oil
- 1/4 cup fresh lemon juice
- 2 cups shredded carrots
- 1/2 cup raisins
- liquid from 400 gram tin of butter beans or chickpeas
- 1/2 teaspoon cream of tartar (optional)
- 1 cup cashew nuts
- 1 teaspoon vanilla extract
- pinch of salt
- 4 tablespoons maple sugar or maple syrup
- liquid stevia to taste
Put the cashews in a bowl and cover them with boiling water, then set them aside.
Grate the carrots and set them aside, together with the raisins.
Preheat the oven to 180° Celsius/350° Fahrenheit. Line muffin tins with papers.
In a bowl, combine the flours, baking soda, cinnamon, ginger, nutmeg, baking powder, and salt for the cupcakes.
In another bowl, beat the butter bean liquid with an electric mixer until it starts to foam. Sprinkle the cream of tartar over it and continue to beat the mixture at medium/high speed, scraping the sides regularly, until the beaters leave trails and the mixture forms soft peaks when you lift the beaters up.
Add the oil, lemon juice, and fruit syrup to the dry mixture and stir just to combine. Scoop the dry mixture in to the beaten bean liquid and blend with the electric mixer just until combined. Add the carrots and raisins and stir with a spoon just until they are combined.
Scoop large spoonfuls of the batter into the prepared muffin papers. Bake for 25-30 minutes, until a toothpick inserted in a cupcake comes out clean. Set the cupcakes on a wire rack to cool.
While the cupcakes are cooling, remove the cashews from the liquid (reserving the liquid) and put them in a grinder. Add the salt for the frosting, the vanilla extract, and the maple syrup or sugar. Blend until the mixture forms a soft paste. Add some of the reserved liquid as needed. Add liquid stevia as desired to increase the sweetness.
Frost the cupcakes with a dollop of frosting before serving.
Note: As it is written, the recipe is not very sweet. I have also made it with an extra 1/3 cup of grated carrots, double the raisins, and a little bit of stevia for a sweeter, more traditional flavour.