Best Ever Vegan Milk Rolls
I am a huge fan of sourdough bread and rolls but sometimes you just want a super soft and pillowy bun and I have to admit, these vegan buns are absolutely delicious, soft and buttery with a lovely glazed top.
I made these yesterday, after seeing them on the rather awesome @chez.jorge on Instagram.
They didn't disappoint!!
I will be adding this recipe to my family favourites and making these to accompany our summer barbeques!
They were so delicious we ate them all with butter/vegan butter but they will be perfect with any veggie burger or filled with salad / avocado/ houmous/ sprouted seeds for a lovely lunch.
They are almost like a brioche but not so sweet, and I imagine they would be great with jam and some whipped cream and a dusting of icing sugar! Although I guess I would make them smaller for a sweet version.
This recipe makes 6 decent sized rolls, so without further rambling here is the brilliant recipe from George Lee, a 19 year old Taiwanese vegan chef @chez.jorge . He has 634K followers on Instagram, and his recipes are fantastic. He shares lots of wee videos too which are most entertaining, so he is well worth a follow!
He is also on Facebook https://www.facebook.com/chezjorge/
Vegan Milk Rolls
RYE, CHOCOLATE, TAHINI COOKIES
Who doesn't enjoy a delicious cookie for a wee treat? But there are healthy cookies and extremely unhealthy ones!
So as you can imagine mine are extremely healthy cookies but also delicious and a wee treat for my gut microbe buddies as well as my taste buds!!
So these have a mix of white and rye flour, chia seeds, raw cacao powder, dark chocolate, hazelnuts and tahini, along with coconut sugar so plenty of fibre and polyphenols for my gut microbes!
My new game is trying to add as many prebiotics to my food as I can, so even my baking gets a gut makeover!
It's all about healthy swaps, not denying yourself a well deserved treat!
I had just thought of another addition which would have worked well, some orange zest, which is high in pectin and also polyphenols, so I will add some to my next batch!
Also some people prefer crisp cookies and some prefer a more cakey texture so you can do either option!
For crisp cookies, use the smoosh method, which is bake them for 10 minutes, then take them out and smoosh them with a fork, then bake for a further 5 minutes.
For thicker cakey cookies just lightly flatten the dough before you bake them.
These are really delicious and healthy too so I hope you try them! Your gut and your taste buds will thank you!
So here is my recipe
Ingredients for 20 cookies
VEGAN CHOCOLATE CUPCAKES
So these have to be the best chocolate cupcakes I have ever tasted, vegan or not!!
Laura has made them a few times since lockdown, and I have to admit, the last time she made them, I told her not to, I was trying not to eat so much!
But who am I kidding, I have the willpower of a flea, especially when deliciously moist and chocolately cakes are on offer, with a smooth and creamy orange ganache frosting!!
The other wonderful thing about these cupcakes is they stay moist and delicious for days, that's if you have willpower and don't eat the lot in one sitting!
So Laura very kindly gave me her recipe and if you only ever make chocolate cupcakes once, you have to try this recipe, these are just insanely delicious, and a perfect wee treat for the weekend, or any day!
Delicious food is our main focus at the moment and there is no shame to turning to food for comfort during these trying times! We all need something to look forward to!
So if you love chocolate, I hope you give these cupcakes a go, I can guarantee they will put a smile on your face!!!
Here is the recipe
Ingredients makes 8 to 10 cupcakes
Mix the dry ingredients in a bowl.
Mix the wet ingredients in a jug.
Add the wet ingredients to the dry and mix until smooth.
The batter will be a bit liquidy.
Fill cupcake liners 3/4 of the way full.
Bake at 350 F/ 180 C for 17 to 19 minutes.
Mix together icing sugar with vegan butter and cocoa powder, add the zest of a large orange. You really need to use an electric mixer for the best results, mix for a few minutes, starting on a low setting gradually moving to a higher setting until smooth and creamy. Add plant milk if needed to desired consistency.
Once your cupcakes are cool, top them with chocolate frosting and enjoy!
COCONUT & CRANBERRY MACAROONS
I love coconut and I love macaroons! My mum used to make them and coat them in chocolate. She added egg whites and sugar but this version is vegan and gluten free!
I came across this recipe by Jordan Bourke, in the Guardian magazine, but adapted it to make it gluten free!
The sweetness comes from maple syrup and the mixture is held together by one of my favourite ingredients, tahini!!
These macaroons are absolutely delicious, chewy, coconutty, sweet with the flavour of Halva, and a crisp topping!
Other stellar ingredients are ground flaxseeds, lemon zest and cranberries, all favourites of our gut microbes !
I like to eat to satisfy my taste buds and also feed my wee gut buddies, when they are fed and happy they are working on my behalf, so we all win!
So back to these delicious macaroons, these are a perfect wee treat for a summers day with a nice cup of tea!
I was feeling a bit fed up this week, so headed out to our old Vw Camper Van Bruce with a plateful of these delicious macaroons, a pot of camomile tea served in my best tea set and I felt quite decadent. Sometimes you just need to use your best tea set and treat yourself to a few delicious cookies to make the world seem a brighter place!
A wee tip, if you have any of these left then put them back into the oven for 5 or 10 minutes or so to crisp them up again, they lose their lovely crispy topping by the next day!
So here is the recipe,
Ingredients - makes around 16
Heat the oven to 180C/160 Fan /Gas Mark 4 and line a baking tray with greaseproof paper.
Put all the ingredients into a large bowl and mix until thoroughly mixed together.
The mixture is a bit dry but just keep mixing it until it holds together. If its really dry then add a bit more tahini, lemon juice or maple syrup.
Take a spoonful of the mixture and squeeze it into a ball, lightly flatten it and put on the baking tray.
Bake for around 10 to 12 minutes until lightly golden.
Leave to cool and firm up.
🍃 Health educator🍃