Articles in Recipes
A vegan Christmas cakes with a twist using dried pineapple, apricot and crystallised ginger. It’s a big hit with people who often don’t like a more traditional cake because of it’s tangy, zingy flavour.
For November and December we have a 15% promotion on Oatly’s 1 litre Oat Chocolate Drink and 250ml Oatly Alternative to Cream. You can see these on our wholesale website by clicking here. We …
I love brownies, but have not had one since going vegan. As Rowena (best vegan chef in the North I might add), and I discussed what we would make for our South Korean guests last …
Our final recipe of celebrating National Cake Week is this light, fluffy Chocolate Chip Lemon Cake – perfect with a good brew and relaxing after a hard week’s work! Kindly donated by Caroline Turner ofn …
Day 4’s recipe – something different! Raw, vegan, blackberry cheesecake slices –
11/2 cups of walnuts
1 cup of pitted dates
1/4 tsp of sea salt, divided in half
1 cup of blackberries
1 cup of cashews soaked in water …
Day 3’s recipe – Carrot Bundt Cake was kindly submitted via Twitter by the blog Real Food Fans.
2 cups (250g) plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Day 2 – a delicious Ginger Cake from one of our Facebook followers – Sue Cullen via Two Soups Café & Farmshop.
Basic cake recipe – you can add any flavouring to this:
420g plain flour – …
A budding chef, Lily, aged 10 sent us this recipe for the cutest fairy cakes we’ve ever seen – watch out professional bakers!
220g Caster sugar,
300g Self raising flour,
200g Soft tofu,
3tsp baking powder
2tsp Vanilla essence.
Another keen baking member, Andy Reynolds sent us this in – a cupcake with a zesty difference!
200g caster sugar
100g softened butter
2 eggs, plus 2 egg whites
zest 2 lemons, plus 2-3 tbsp lemon juice
100g self-raising flour
This lovely recipe was donated kindly by our of our customers – Aardvark Wholefoods. Carmarthen – have a look at their foodie blog here!
2 ripe bananas, mashed
125g raw cane sugar
3 tbsp demarera sugar
125g plain flour