Vegan millionaire’s shortbread

Vegan millionaire's shortbread

I’ve been seriously confused for a while about how to make vegan millionaire shortbread. How can you possibly replace that much condensed milk?! I’ve found a way, it changes the taste slightly, but not too much for it to be unrecognisable from the non-vegan version of millionaire’s shortbread. Whilst it tastes very similar, I genuinely think it tastes better, so yay, making it vegan improved it!

Makes roughly 12 slices

Ingredients:

For the shortbread

250g plain flour
100g caster sugar
175g vegan margarine

For the caramel

100g vegan margarine
125g light brown sugar
300g vegan peanut butter

For the topping

200g vegan chocolate

Method:

  1. Pre-heat the oven to 180’C/Gas mark 4. Lightly grease/line a 30 x 20cm tin.
  2. In a large bowl, mix the flour and caster sugar in a bowl.
  3. Rub in the margarine until the mixture resembles fine breadcrumbs.
  4. Knead the mixture together until it forms a dough, then press into the base of the already lined/greased tin.
  5. Prick the shortbread lightly with a fork and bake in the pre-heated oven for about 20 minutes or until firm to the touch and very lightly browned. Cool in the tin.
  6. Whilst the shortbread cools, melt the margarine in a saucepan along with the sugar. When it has melted and combined, add the peanut butter and combine in the saucepan for about 5 minutes (it will thicken)
  7. Then spread the peanut butter mixture over the shortbread and leave to cool (approx. 1 hour, probably a little longer, as I got impatient towards the end and put it in the fridge)
  8. For the topping, melt the chocolate. Then pour over the cold (do not do this before it is cold!) peanut butter mix and leave to set. Cut into squares or bars.

Apple and cinnamon waffles

IMG_0066

You will need a German waffle iron (heart shaped) for this recipe

This will serve about 2 hungry people!

Ingredients:

300g flour
75g sugar
1 tsp baking powder
½ tsp salt
1 ½ tbsp oil
250ml soya milk (or other non-dairy milk)
50ml water
Oil/vegan margarine to grease the iron
1 medium sized apple
2 tsp ground cinnamon

Method:

  1. Wash the apple then peel, core and slice it
  2. Bring the apple to the boil, then gently simmer for 15-20 minutes or until soft.
  3. Drain the apple, then, using a hand blender/potato masher or spoon, mash the apples into a thick puree, then add the cinnamon and mix well
  4. Place in the fridge to cool
  5. In a large bowl mix together all the dry ingredients
  6. Then add the soya milk, apple sauce, water and oil and stir well. The mix should be fairly liquid, so add a little more soya milk if you need it.
  7. Turn on the waffle iron and leave it to heat, lightly grease the iron using oil or margarine
  8. Using a ladle, scoop the mixture into the middle of the waffle iron and bake (only put one scoop in and not enough to cover the whole iron as it will expand)
  9. When finished, take the waffle out of the iron, serve with whatever topping you like then eat and enjoy!

Vegan chocolate covered flapjack

The last flapjack recipe I posted was more sweet, crisp and crumbly, you can find that recipe here. I decided to experiment with the recipe and I have made the most perfect (really you could definitely sell it in a cafe) flapjack recipe, and added some chocolate on top. It’s both chewy and crunchy at the same time, finding the right balance between the two is usually impossible. In the words of Sam “it’s a very good flapjack” 😉

Makes about 16 slices

Ingredients:

250g porridge oats
125g vegan margarine
100g light soft brown sugar
3 tbsps golden syrup
125g vegan chocolate

Method:

  1. Preheat the oven to 180c
  2. Pour the oats into a large bowl
  3. In a small saucepan, melt the butter, sugar and the golden syrup and mix well
  4. Pour the melted mixture over the oats and mix well
  5. Put the mixture into a lined or greased baking tin and press down until smooth
  6. Bake in the oven for 15-20 minutes depending on the size of your tin (or until golden brown)
  7. Once the flapjack has been baked, take it out of the oven and leave it to cool for 10 minutes (do not take out of the tin yet)
  8. Melt the chocolate, then pour the chocolate on top of the flapjack
  9. Leave to cool on the side or in the fridge until the chocolate solidifies
  10. Take the flapjack out of the tin and cut into small slices
  11. Eat and enjoy!

Vegan apple crumble cake

Vegan apple crumble cake

Ingredients:

For the dough (and crumbles on top)

300g flour
100g sugar
200g margarine
1 small banana

For the filling

8 apples (preferably gala)
3 tbsp sugar
1/2 – 1 tsp cinnamon

Method:

  1. Preheat the oven to 180c
  2. Take a 28cm/11″ round tin and grease it with vegan margarine
  3. Mash a banana in a little bowl (the banana shouldn’t be too ripe because it is used to bind the dough, so it shouldn’t taste too much like bananas)
  4. In a large bowl, mix together the flour, sugar, margarine and mashed banana until you have a firm dough
  5. Take 3/4 of the dough and line the baking tin with it, on the bottom and the sides (only half way up the sides)
  6. Using a fork, poke some holes in the dough, then bake the dough in the oven for 5 – 8 minutes
  7. Peel, core and slice the apples and put them into a saucepan, then add some water (enough to cover), 3 tbsp sugar and 1/2 – 1 tsp cinnamon (depending on taste)
  8. Stir it continuously until the apple rise top and the apples start to go a bit mushy
  9. Put the stewed apples onto the dough, spread it evenly, then use the rest of the dough to make crumbs, and spread them on top of the apples on the cake
  10. Bake in the oven for 20 minutes (until the crumbs and the sides are golden brown)
  11. Eat and enjoy!

Vegan waffles (German style)

IMG_0022

You will need a German waffle iron (heart shaped) for this recipe

This will serve about 2 hungry people!

Ingredients:

250g flour
75g sugar
1 tsp baking powder
1/2tsp salt
1 1/2 tbsp oil
250ml soya milk (or other non-dairy milk)
50ml water
Oil/vegan margarine to grease the iron

Method:

  1. In a large bowl mix together all the dry ingredients
  2. Then add the soya milk, water and oil and stir well. The mix should be fairly liquid, so add a little more soya milk if you need it.
  3. Turn on the waffle iron and leave it to heat, lightly grease the iron using oil or margarine
  4. Using a ladle, scoop the mixture into the middle of the waffle iron and bake (only put one scoop in and not enough to cover the whole iron as it will expand)
  5. When finished, take the waffle out of the iron, serve with icing sugar, fruit, ice cream, golden syrup or anything else and eat and enjoy!

Vegan rocky road

Rocky Road

Ingredients:

225g/8oz vegan digestive biscuits
115g/4oz vegan margarine
1 tbsp golden syrup
1 1/2 tbsp cocoa powder
125g/4 1/2 oz melted vegan chocolate
Vegan marshmallows (Optional as they’re difficult to track down)

Method:

  1. In a plastic bag or a medium sized bowl, break up the digestive biscuits
  2. Melt the margarine, golden syrup and cocoa powder in a saucepan
  3. In a medium sized bowl add the biscuits (if they’re not already in one) and then the ingredients from the saucepan, mix well.
  4. (Optional) add the marshmallows and mix well
  5. Put the mix from the bowl into a baking tin and press down well
  6. Melt the chocolate in a pan, when it has melted, pour it over the other ingredients evenly
  7. Place the tin in the fridge for 15 minutes (or until cool)
  8. Slice into bars, then eat and enjoy!

Vegan Danish raspberry slice (Hindbærsnitter)

Nom nom Danish food nom

A really popular treat in Denmark, which you can find in every bakery. It’s very simple and yummy. It tastes like shortbread with raspberry jam and icing. This recipe was kindly supplied by my wonderful Danish friend who tells me that I should make the dough thinner next time (although she did very much approve when she tried a slice).

Makes approximately 14 slices

Ingredients:

600g plain flour
400g vegan margarine
180g icing sugar
½ tsp vanilla essence
400g raspberry jam (I used Bonne Maman which is delicious)
150g icing sugar to glaze
sprinkles (hundreds and thousands)

Method:

  1. Mix the flour, icing sugar, vanilla essence and margarine thoroughly with your hands until soft.
  2. Put it in the refrigerator and wait 30 minutes to 1 hour.
  3. Split the dough into two and roll out (to maybe ½ cm) onto two large pieces of baking paper.
  4. Prick with a fork the rolled out dough with a fork.
  5. Bake at 190 degrees (for about 5-10 minutes) until golden around the edges (only around the edges, don’t bake for too long). Let them cool.
  6. Spread raspberry jam on one slice (make sure you put plenty on) and put the other gently on top.
  7. Make some fairly thick icing and spread it on top, then add the sprinkles/hundreds and thousands on top (I used sugar stars as I did not have sprinkles)
  8. Cut it into smaller slices (rectangle shape)
  9. Eat and enjoy!

Vegan oat biscuits with chocolate

Oat biscuits

These biscuits are chewy, crunchy, sweet and very moreish. They’re really easy to make and are perfect with melted chocolate drizzled on top (especially if you eat them whilst the chocolate is warm…yum). I made the tragic mistake of sharing them with my housemates, so they very quickly disappeared. This recipe will roughly make about 12 biscuits (which I’d advise you not to share under any circumstances….)

Ingredients:

150g/6oz self raising flour
150g/6oz porridge oats
150g/6oz sugar
150g/6oz vegan margarine
2 tablespoon golden syrup
2 tablespoon soya milk
100g vegan chocolate

Method:

  1. Preheat oven to 180c/350f/Gas mark 4
  2. Sift the flour into a bowl.
  3. Mix in rolled oats and sugar.
  4. Melt margarine, syrup and milk in a saucepan and stir until heated through, then add to the dry ingredients.
  5. Mix well until combined.
  6. Shape the mixture into a small balls and flatten into the shape of a biscuit.
  7. Bake in preheated oven for about 20 minutes, or until golden brown
  8. Leave to cool for 5 minutes before removing from the tray
  9. Melt some vegan chocolate (in microwave or in a bowl in another bowl of hot water)
  10. Drizzle the chocolate over the biscuits
  11. Eat and enjoy!

If you liked this you might also like:
Sweet and easy vegan flapjack