All-Butter Flapjacks

Over the last few days, I’ve been craving flapjacks…  British flapjacks.  The ones made with butter, oats, sugar and golden syrup.  I guess to an American, I would describe them as a chewy granola bar, but with so much more flavour!

These flapjacks can be chewy or crunchy, just by changing the cooking temperature. I prefer the chewy version, but have given instructions for both below. They are perfect for packed lunches, afternoon tea, or general snacking. I also remember people putting raisins and/or chocolate chips in them, but I prefer the plain Jane variety – simple is the best!

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Banana and Hazelnut Muffins – Gluten-Free & Vegan

These muffins were intended to be flavored with banana and walnuts… only I didn’t have any walnuts, so made do with the hazelnuts in my pantry. The recipe was created to use up the bananas in my freezer, and to free up some space in preparation for Christmas/New Year.

The results were awesome! These muffins easy to make, gluten-free, dairy-free, vegan-friendly, fluffy, banana-ry, nutty and ~165 calories each! Enjoy them in packed lunches,

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Chewy Chocolate & Hazelnut Cookies – Gluten-Free

If you ever have a recipe that calls for a load of egg yolks, you’re often left in a quandary – what to do with the egg whites? I normally chuck them into a zip-lock (freezer) bag and freeze them until needed… only I rarely get around to using them.

So, what to do with egg whites? This recipe will give you one option. Whip them up into a meringue-like batter, stir in some cocoa,

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Soft Chocolate Chip Cookies – Gluten Free & Vegan

To call these cookies is a little weird, but that’s what the Flying Apron baking book calls them. I would more call them sponge drops or sponge cakes. They are soft, cake-like and incredibly moreish. You would never believe that they are vegan, dairy-free, gluten-free and soy-free! I bet you can’t just eat one!

You may notice my “cookies” have orange tinges in them. This was because I used pumpkin

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Spiced Pumpkin and Molasses Cake – Gluten Free & Vegan

This cake is rich, moist and incredibly delicious. Looking at the photo, you could mistake it for a spiced ginger cake, but it’s not. It’s a pumpkin cake, flavored with black treacle (molasses) and lightly spiced with cinnamon and cloves. It’s also dairy-free, vegan and gluten-free.

I think the next time I will adapt the recipe, and make it into a ginger-studded cake by using more ground ginger and adding chunks of stem ginger. It sounds like a gingery treat waiting to happen soon! Enjoy with a big mug of tea/coffee, or as a dessert with a scoop of dairy-free vanilla ice cream.

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Zesty Raisin Scones – Gluten Free & Vegan

Another fabulous recipe adapted from The Flying Apron baking book. These scones are wonderful. They aren’t like British  scones, but definitely more like the robust and heartier American scones. However, since they are gluten-free, they have a slight different texture than the gluten-packed scones. Nonetheless, these dairy-free, vegan and gluten-free wonders are packed with flavor, and are incredibly moreish.

These scones need a little forward planning, as the dough needs to sit for at least 3 hours. I normally make the dough the

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Bounty Balls

After the success of my vegan and gluten-free coconut macaroons, I knew that I had to adapt the recipe to make bite-sized portions of the wonderful goodness. Instead of drizzling these coconut babies with chocolate, I simply enrobed them fully in dark chocolate. The results are fantastic – you are greeted with a wonderful crack of dark chocolates on biting into these delicious lovelies; once inside you will experience a lightly sweet, succulent and moist coconut interior, which is not too dissimilar to Bounty bars.

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Moroccan-Inspired Quinoa Salad

 

In this Moroccan-style dish, quinoa is tossed with orange segments, dried apricots, sultanas (raisins), roasted whole almonds, cumin and garlic flakes.

It’s the perfect accompaniment to grilled vegetables, barbecued meats or fish. I find it particularly good with lamb. It can be enjoyed warm or cold. It’s quick and easy to make, sweet, fruity, nutty and packed full of flavor.

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Chocolate Drizzled Coconut Macaroons – Gluten-Free & Vegan

 

Oh my word! These macaroons are really good! The flavor and texture are reminiscent of Bounty bars. They’ve been on my to-do-list for a little while, and although I didn’t intend on making them today, I came home and really felt like some baking therapy. I didn’t have to buy any ingredients as I had leftover desiccated (flaked) coconut from when I made cupcakes.  

They are easy to make, deliciously moist, chewy, coconutty and sweet, making them perfect with a cup of tea or coffee. The best part of these treats are that they are dairy-free, gluten-free, vegan-friendly and alternatively sweetened with agave nectar – so you won’t get that sugar spike after eating one.

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Carrot Cake Muffins – Gluten Free & Vegan

 

I’ve decided that carrot cake is evil – I can eat so much of it without batting an eyelid… it’s incredibly deadly for me. I’m unsure why I love it so – it maybe the moistness of the cake, the fruitiness, the nuttiness, the high sugar and fat content, or simply the cream cheese frosting that adorns them. Lucky enough, I’ve limited my dairy intake (due to allergies), so any piece of carrot cake that calls me when I’m in PCC will have to sit on the hips and thighs of someone else.

These deliciously moist carrot cake muffins are a little different. They don’t need any cream cheese frosting. 

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