sweet

Easy Fruit Muffins

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Kīnaki:

(make about 18 muffins)

  • 3 cups flour
  • ¾ cup sugar
  • 4 tsp baking powder
  • 1 tsp cinnamon
  • 2 ground cardamom pods (optional)
  • 1 ½ cups soy / plant-based milk
  • ½ cup canola oil
  • 2 tsp vanilla essence
  • 2 pears or apples chopped, or 1.5 cups of stewed fruit
  • Pumpkin or sunflower seeds to put on top (optional)

Huarahi:

1. Preheat oven to 160 degrees and grease a muffin tin with margarine or plant-based butter alternative.

2. Mix all the dry ingredients together, then add the wet ingredients and stir until just combined.  Try not to over mix!

3. Spoon the mixture into the greased muffin pan.  Sprinkle seeds on top if using these.

4. Bake for about 20 minutes or when knife inserted into middle of muffin comes out clean.

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Banana Sultana Cake

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I love this recipe because it is really easy and I usually have all of the ingredients for it – nothing fancy or too expensive.  It is a hit in our whānau.  If you don’t have sultanas just leave them out and add in another banana to compensate.  Enjoy!

Kīnaki:

  • cups of flour (we use 1 each of wholemeal and plain white)
  • 1teaspoons baking soda
  • 12teaspoon salt
  • 3/4 cup of sugar
  • 1cup grapeseed (or other cooking oil)
  • 2 large ripe bananas
  • 3/4 cup sultanas
  • 14cup plant-based milk (I use soy or rice milk)
  • teaspoon vanilla essence

Huarahi:

Pre-heat oven to 160 degrees. Line a baking tin (round or square) with baking paper, or grease with vegan spread.

Mash together ripe bananas in a small bowl.  In a large bowl, combine the flour, baking soda and salt. In a separate bowl, whisk together the oil and sugar and then add bananas and sultanas.  Add soy or rice milk and vanilla, stirring to combine.

Add the wet mixture to the dry and stir just until wet.

Bake for 35 to 40 minutes, or until a knife inserted into the cake comes out clean.

Sprinkle with coconut to serve.

Chocolate Coconut Tart

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This is my go-to dessert dish because it looks kind of fancy but it’s really easy to put together.  You can change up the toppings – use different kinds of nuts, use some berries instead, sprinkle with some sea salt or coconut, or leave it bare.  (For this one I crushed up some almonds and toasted them along with some coconut).

Kīnaki: 

  • ½ cup/40g shredded coconut
  • 1 ½ cups/190g almond flour (I’ve also made it with regular all-purpose flour.  It just makes for a slightly more solid/crunchier base. You could use coconut flour too.)
  • 2 Tablespoons/ 30g coconut oil
  • ¼ tsp salt
  • 2 Tablespoons/30 g agave or maple syrup
For the filling:
  • 1 cup/ 240ml full fat coconut milk
  • 280g dark dairy-free chocolate (I usually use Whittaker’s – it’s dairy-free and Fair Trade)
  • 1 teaspoon vanilla extract or essence
  • Your choice of topping: some crushed or sliced almonds, cashews, macadamias, or berries or more shredded coconut.

Huarahi:

Pre-heat oven at 170 degrees celsius.  Lightly grease or line a tart pan or square baking dish and set aside.

Combine the shredded coconut, flour and salt and mix well.  Melt the coconut oil and syrup together and then add this to the dry ingredients and combine.

Pour mixture into the tart pan and press the filling into the pan – pushing up the sides (should be about 3cm high).

Bake for about 20 minutes or until golden brown.  Leave to cool.

Once the tart base has cooled, put the coconut milk in a saucepan on a medium heat.  Break in the chocolate and stir until it has melted and combined well with the coconut milk.  Add the vanilla and stir.  Pour into the cooled tart tin and place in fridge to set (or the freezer if you want to speed things up).

Decorate with toasted nuts/coconut, berries etc.

Easy Anzac Biscuits

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Anzac biscuits are my Dad’s favourite and I used to make them all the time “back in the day”.  I figured it would be pretty easy to have a vegan version as from memory the only non-plant based ingredient was butter.  I’ve adapted this recipe from this one here.

Kīnaki (makes about 15)

  • 1 cup rolled oats
  • 3/4 cup dessicated coconut
  • 1 and 1/4 cups plain flour
  • 1/4 cup of plain sugar
  • 1/4 cup brown sugar  (or use whatever sugar you have – I just like the caramel brown sugar gives)
  • 1/2 tsp baking soda
  • 2 tbsp hot water
  • 50 g margarine
  • 60 g coconut oil
  • 1 tbsp golden syrup (or maple syrup or agave)

Huarahi

Preheat the oven to 170° C.

Mix together the oats, coconut, flour and sugars.  In a saucepan over a low heat, melt the margarine, coconut oil and syrup and stir.  Pour the two tablespoons of hot water into a cup and dissolve the bicarbonate of soda, then add this to the melted ingredients in the saucepan.

Add the melted / bicarb soda mixture to the dry ingredients and stir until combined.

Roll mixture balls (about golf-ball sized) and flatten with a fork.

Bake for about 20 minutes until golden and transfer to a wire rack to cool.  (The longer you bake the crunchier they’ll be.  Personally, I like them a bit chewy in the middle…)

 

Cinnamon & Sultana Scrolls

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These are great if you need to take a plate to something.  You can make them in advance and put them in the freezer, and then take them out to ice them just before you go.  They look a bit fancy but they are super-easy to make (mainly because I use a bread-maker to do all my bread / dough etc.)

Kīnaki (makes about 14)

For the dough

  • 1 cup soy / almond / rice milk whatever you have in the fridge
  • 2 tablespoons of ground linseed and 3 tablespoons of water (as an egg equivalent.  Otherwise use whatever egg replacer you usually use.)
  • 1/3 cup dairy-free margarine
  • 3 1/2 cups plain white flour
  • 1 tsp salt
  • 1/2 cup sugar
  • 2 1/2 tsp dry yeast
  • 1/2 cup sultanas

Filling

  • 3/4 cup brown sugar
  • 2 tablespoons cinnamon
  • 1/3 cup dairy-free margarine

Icing (optional…)

  • 1 cup icing sugar
  • 1 tablespoon margarine
  • 3 tablespoons non-dairy milk
  • 1 tsp vanilla

Huarahi

Warm the non dairy milk on the stove or in the microwave and then pour this into the breadmaker.  Add the yeast and 1 tbsp of sugar and mix a little.  Let this rest and bubble up a bit – leave for about 10 minutes.  Add the rest of ingredients, select the dough cycle and start.

After the dough is finished, turn it out onto a lightly floured surface, cover with a tea towel and then leave it for 10 minutes or so.

In a bowl, combine brown sugar and cinnamon.

Roll the dough into a rectangle shape, about 75mm thick.  Spread the margarine over the dough and then sprinkle over the sugar and cinnamon mixture.  Roll up the dough and then cut into about 14 rolls.  Place the rolls onto lined baking trays (you may need 2 or 3 trays as the rolls expand a fair bit when cooking.  Make sure you give them enough space to grow!).

Bake these at 160 for about 7 minutes, turn them over, and then bake for a further 7 until the rolls have expanded and are a golden brown colour.

When cooked, take the rolls out and leave them to cool on a rack.

Whisk together the icing sugar, vanilla, melted margarine, and dairy-free milk.  Ice the rolls just before serving and sprinkle with some coconut if desired.