Vegan Banana Bread

 

RECIPE COMING SOON

Low Fat Apple Oat Biscuits

 

After making my latest batch of applesauce I had the urge to try making something new with it. These were what I came up with. They are by no means perfect yet and I am sure there is much I can do, or you can, to improve them.

I wanted something simple, tasty and most of all, low in fat!

These biscuits are a mixture of crunchy and chewy and satisfy a sweet tooth without going overboard.

Low Fat Apple Oat Biscuits

Makes 16 biscuits

Ingredients:

• 167g/1 cup oatmeal bread flour
• 40g/1/4 cup (plus some to sprinkle on top) golden granulated sugar
• 120g/1/2 cup applesauce (puree)
• 1 tsp vegan margarine, softened (I used Pure) 
• 1 1/2 tsp vanilla extract

Method:

Preheat the oven to 350F/180C/160Fan. Line baking sheet with greaseproof paper.

Mix together the applesauce, sugar, marg, and vanilla. Add the flour and mix.

Roll into 16 little balls and flatten onto the greaseproof paper.

Cook for roughly 15 - 20 mins, or until they are golden brown on the bottom.

Cool on a rack.

Applesauce (Puree) Recipe

You'll probably find that one of the staple ingredients in vegan baking, especially when going for the lower fat option, is applesauce. Now, this is not only difficult to get hold of in the UK but is usually very expensive. Problem solved, make your own!

I usually make up a large batch and freeze it in 1/4 cup measures.


Applesauce (puree) 

Makes approx 5 cups  

Ingredients:

• 4kg Apples - I used basics apples from sainsbury's which cost me about £2.60 
• Water 
• Dash of lemon juice

Method:

Peel, core, and dice the apples.

Place in a large saucepan and pour enough water in to cover up half of the apples.

Add a few dashes of lemon juice.

Simmer until the apples are soft and starting to go mushy, this usually takes about 20-30 mins.

Drain away the water and mash the apples, then let them cool.

Finally, add the mashed apples to a blender and blend until you have no lumps.

Vegan Bread and Butter Pudding

I made up this dish when my attempt at making a vegan cream went wrong! I realised that what I was left with, with some further tampering, would make a great base for a bread and butter pudding. I really surprised myself with how good this turned out. 

Vegan Bread and Butter Pudding 

Ingredients:

1 carton of Mori-Nu silken tofu, firm (349g)

6 slices wholemeal bread

1/4 cup sultanas
1/4 cup golden granulated sugar (or any sugar)
2 tbsp  cornflour
1/4 cup + 1 tbsp sweetened soya milk
1 1/2 tsp vanilla extract
1/8 tsp cinnamon
1/8 tsp nutmeg

1 tsp sugar
1 tbsp chopped almonds (optional)


Method:

Preheat oven to 190c/170c fan assisted/375F - lightly grease baking tray. I used an 8" round cake tin.

Blend the tofu until all lumps have gone. Transfer into a bowl.

In a seperate cup, mix together the soya milk and cornflour until the cornflour has dissolved. Stir into tofu.

Stir in the cinnamon, nutmeg, sugar, and vanilla extract.

Cover both sides of bread slices by pressing them lightly onto the tofu mixture. Make sure you have at least a third of the mixture left.

Arrange the bread in the tin in rows of two. 

Add the sultanas to the remaining tofu mixture and pour over the bread.

Sprinkle the chopped almonds and a little sugar on the top and place in the oven for about 20 mins.

The pudding is cooked when the tofu feels spongy and set and the bread corners are golden.

 

before going in the oven 

  

just out of the oven

                               finished slice