Orange Cookies with different shapes

These crunchy tasty cookies hold their shape well when cooked and look fun once decorated. Ingredients: ½ cups brown rice flour ½ teaspoon xanthan gum 1 teaspoon gluten-free baking powder ¼ cup packed light brown sugar Grated rind 1 orange 4 tablespoons vegan butter 1 vegan egg 2 tablespoons light corn syrup For decoration 1Continue reading “Orange Cookies with different shapes”

Cheesecake With Raspberries

Ingredients: 200g /7 oz/ 1 ½ cups free- from digestive biscuits Crushed 50 g/ 1 ¾ oz/1/4 cup vegan butter, melted 600 g/ 1 lb 5 oz/ 2 ¾ cups vegan cream cheese 150 ml/ 5 fl. Oz/ 2/3 cup soured vegan cream 175 g/ 6 oz/3/4 cup castor (superfine) sugar 1 tsp vanilla extractContinue reading “Cheesecake With Raspberries”

Passion Fruit Shortbread Sandwich Cookies with raspberries buttercream

Ingredients: For the dough 170g (6 oz) vegan butter, softened, plus extra For greasing 100g (3 ½ oz) passion fruit pulp 1 tsp vanilla extract 300g (10 ½ oz) plain flour gluten free (optional), plus extra for dusting Pinch of salt For The Buttercream 30g (1 oz) frozen raspberries, thawed and extra liquid drained 250gContinue reading “Passion Fruit Shortbread Sandwich Cookies with raspberries buttercream”

Apricot and Ginger Gratin

This quick and easy desert has a comforting, baked vegan cheesecake-flavour. For an even easier version of a delicious gratin, use 400 g/14 oz canned apricots in juice. Use juice from the can to beat into the cream cheese. This recipe is from the author: JOANNA FARROW I changed the recipe from dairy to vegan.Continue reading “Apricot and Ginger Gratin”

Rich Chocolate Biscuits slice

This dark chocolate refrigerator cake is packed with crisp biscuit pieces of chunks of white dairy-free for colour and flavour contrast. The slice is perfect served with strong coffee, either as a teatime treat or in place of desert. Once set, cut the cake into slices and store the slices in an airtight container inContinue reading “Rich Chocolate Biscuits slice”

Jam Shortbread

Ingredients: 250g (8ounces) vegan butter, softened 1 teaspoon vanilla extract 1 ¼ cups (200g) icing ( confectioners) sugar 2 1/3 cups (350) plain (all purpose) gluten optional flour ½ cup (75g) wheaten cornflour (cornstarch)) 2 tablespoons vegan milk ½ cup(160g) jam 2 tablespoons icing (confectioners’) sugar, extra Method: 1.Beat butter, extract and sifted icing sugarContinue reading “Jam Shortbread”

Chocolate Pretzels

If you think pretzels as savouries, then think again. These are fun to make and prove that pretzels come in sweet variety, too. Ingredients: 100 g/ 3 ½ oz/generous 1/3 cup unsalted non-dairy butter 100 g/3 ½ oz/7 tbsp castor superfine sugar 1 vegan egg 225 g/8 oz cups plain gluten free flour (optional) 25Continue reading “Chocolate Pretzels”

Chocolate chip cookies 🍪

Ingredients: The last time I had chocolate chip cookies, was roughly about twenty two years ago before I developed allergies to dairy products among other allergies. I completely gave up on eating anything with dairy and nuts. Going into a supermarkets or health food store and reading everything I took from the shelves became aContinue reading “Chocolate chip cookies 🍪”

Chocolate Shortbread

Ingredients: 175 g/oz 1 ½ cups plain (all purpose)flour 1 tbsp cocoa powder 50 g/ 1 ¾ oz 4 tbsp castor (superfine) sugar 150 g/ 5 ½ oz/ 2/3 cup butter, softened 50 g/ 1 ¾ oz dark chocolate finely Method: 1.Lightly grease a baking tray (cookie sheet). 2. Place all of the ingredients inContinue reading “Chocolate Shortbread”

St Clement’s Shortbread

Shortbread is all about the buttery taste so using a butter substitute can be risky, but the addition of lemon and orange zest give this that essential zing and it perfectly crumbly shortbread. A light touch and cool hands is required with shortbread, as with making pastry. For extra indulgence, you could top the shortbreadContinue reading “St Clement’s Shortbread”