Tag Archives: sweet

Vegan

Mince Pies

Ingredients

350g/12oz mincemeat
200g/7oz plain flour, sifted
40g/1.5oz golden caster sugar (or coconut sugar)
75g/2.75oz ground almonds
125g/4.5oz unsalted margarine (pure soy)
1 egg replacer
2-3 tablespoons water
Soy milk, to glaze (optional)

Method

  • Lightly grease a 12-hole pie or patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed.
  • Place the flour, sugar, almonds and butter in a food processor and
    process briefly until resembling breadcrumbs, then slowly add the
    water through the feeder tube.
  • Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat.
  • Cut out another 12 slightly smaller discs and use to cover the
    mincemeat. Press the edges together to seal. Make a small slit in the top of each, then brush lightly with soy milk. Chill for about 30 minutes. Meanwhile, preheat the oven to 200C/400F/Gas 6.
  • Bake the pies for 20 minutes until golden brown. Remove to a wire
    rack and serve warm.
Vegan

Vegan Pumpkin Cinnamon Rolls

THIS IS A WORK IN PROGRESS AND STILL BEING TWEAKED!

Ingredients

Dough

4½ tsp yeast
5 cups (approx 680g) plain flour
1 tsp salt
2 tsp cinnamon
¼ tsp ginger
¼ tsp ground cloves
¼ tsp nutmeg
2 tbsp agave nectar
150ml warmed milk of choice (I used organic soya milk)
1 tbsp grapeseed oil (I used coconut oil)
1 tsp of No Egg
1 can (340g) pumpkin puree

Filling

½ cup agave nectar
1 tbsp cinnamon
½ tbsp vegetable shortening, (I use spectrum butter flavor)
¼ cup each of raisins and pecans, optional

Directions

In mixer bowl, mix pumpkin purée, oil, milk and flaxseed meal together.

In a separate bowl, mix together the dry ingredients.

Pour the dry ingredients into the mixer bowl a little bit at a time and incorporate with the wet ingredients. Turn the dough out onto the counter coated with some of the remaining flour. Knead the remaining flour into the dough until it is used up and you have a smooth, elastic dough.

Put the dough into a bowl coated with cooking spray and lightly spray the top of the dough. Cover with plastic wrap and set in a warm place to rise. Let it rise until doubled, about 1 hour.

Combine the honey, cinnamon, shortening, chopped pecans and raisins (if using) in a small bowl, set aside. Transfer the risen dough to a work surface, and pat or roll it into a 16″ x 12″ rectangle. Spread the mix over the dough.

Roll the dough into a log the long way. Cut the roll into even slices (I got 12 rolls). Place slices in a greased 8 inch square baking pan sprayed with cooking spray. Cover and let rise until almost doubled, about 45 minutes. Bake at 350F (180C) for 30-40 minutes until they turn golden brown across the centre.

Remove from oven and let cool about 15 minutes. Drizzle with your favorite frosting or eat plain. YUM!