Cookie Dough

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No cooking required here, only a little measuring, mixing and of coarse eating. Ideal for a little treat (and not all that naughty reaaaaallllyyy) add to your favourite (mine is swedish glace all day everyday) dairy free ice-cream and you have two fingers pointing up to Ben and Jerry.

Recipe I originally found from The Live-In Kitchen and slightly adapted.

Ingredients
1 Tbsp melted coconut oil
1 Tbsp Maple Syrup
1/4 Tsp vanilla extract
4 Tbsp Plain Flour
Pinch of salt
1 tbsp dairy free chocolate

Method
In a bowl mix together the coconut oil, syrup and vanilla. Add the flour, salt and mix until all is blended, add in the chocolate chips. This can now be eaten as it is, refrigerated to become firmer.

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Vegan 'Slutty' Brownies

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I use to love this ultimately indulgent and oh so slutty brownies if you're unfamiliar with them (which I doubt) they are a cookie dough bottom layer, with a brownie topping filled with oreos, usually using shop bought mixes but these naughty little guys that I have made have a home-made vegan cookie dough bottom layer, with an extremely gooey brownie topping filled with double stuffed oreos (cos that is how we do) and dairy free white chocolate, so so so decadent.

Cookie Dough Ingredients
1/2 Cup Coconut Oil
1 Cup Brown Sugar
1/4 Cup Almond Milk
1 Tbsp Vanilla Extract
2 Cups Plain Flour
1 Tsp Baking Powder
1 Tsp Bicarbonate of Soda
1/2 tsp Salt
1 cup Dairy Free Chocolate Chips




Method

Preheat your oven to 180c fan assisted, and line a deep baking tin (ideally a lasagna type one) with greaseproof paper.

Cream together the coconut oil (if it's quite stiff, microwave for about 10 seconds) and brown sugar, then add the almond milk and vanilla.

In a separate bow, mix the flour, baking powder, bicarb and salt. Combine the wet ingredients and dry into a crumbly dough, then fold in the chocolate chips.

Pour the dough into the prepared tin, flattening into a flat layer to fill it. Bake for 10 minutes until it has baked slightly and come together so that it is now ready for the brownie topping.

Brownie Ingredients
250g Plain Flour
350g Demerara sugar
65g Plain Cocoa Powder
1 Tsp Baking Powder
1 Tsp Salt
250ml Water
250ml Vegetable Oil
1 tsp Vanilla Extract
Packet of Double Stuff Oreos
Vegan White Chocolate

Method

In a large bowl mix together the flour, sugar, cocoa powder, baking powder and salt. Pour in the water, vegetable oil and vanilla, mix until all is blended.

Line the cookie dough with broken in half Oreos and pieces of the white chocolate. Pour the brownie mixture over the cookie dough and bake for about 30-40 minutes, checking that it is baked all the way through with a sharp knife to make sure that it comes out clean.


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Vegan Lemon Baked Donuts

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GREAT BRITISH BAKE OFF STARTS TOMORROW CLAXON! It's pretty silly how excited I am over the return of one Paul, Mary, Mel and Sue and all the hopeful bakers.  I rarely watch much television (sticking to Netflix and Arconai) but there's a feel-good-warming-comfort vibe to GBBO which makes me want to grab a cuppa, sit down with my loved ones and watch it.

These donuts are quick, easy and probably will be my go-to or a version of for our bake off treat, it's pretty agonising watching without a piece of cake or biscuit, amiright?

Preparation time - 25 minutes
Cook time - 15 minutes

A 'healthier' alternative to a Donut, not fried but baked, not laden with sugar, the agave nectar sweetens the mixture… ok the topping is icing sugar in it but it is a sweet treat after all.

Ingredients
1 Cup plain flour
1/3 Cup agave nectar
1 1/2 Tsp baking powder
1/4 Tsp salt
1/2 cup soya milk
1/4 cup non dairy butter
Egg replacement powder 
Zest of one lemon

For the glaze
1/3 cup lemon juice
1 1/3 cup powdered sugar

1. First of all you need to preheat your oven to 180 C.

 2. Mix two table spoons of the egg replacement powder (I use Orgran No Egg, sold at Holland and Barrett) with some warm water, I add  little by little 'til I get a consistency of whipped egg white.

2. Mix the lemon zest, agave nectar, egg replacer and milk.

3. Add the flour, butter, baking powder and salt. Mix well so all is combined but do not over mix.

4. I use this donut mould, using either non-dairy butter or a spray oil coat the tray so it is easier to remove once cooked, spoon some mixture into each - it will make about 15-20 using this.

5. Bake for 12-15 minutes.

6. Remove from the oven, let them sit in the mould until cooled a little.

7. Mix lemon juice and powdered sugar until all lumps are broken up, dip the cooled donuts in the glaze, you can decorate if you wish with sprinkles, lemon zest etc. Let excess icing drip off and leave to dry.

8. Then eat eat eat, best when fresh!

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