This vegan Christmas fruit cake recipe has been in Suma member Wendy Abbotts family for as long as she can remember. It doesn’t use eggs, and we’ve substituted the milk for soya milk. It’s really easy to make and uses lots of dried fruit and spices to create a rich delicious flavour.
Chocolate bark recipe with cranberries, goji berries and pistachio Ingredients 2oz/56g Suma raw pistachios (NU251), coarsely chopped 2oz/56g Suma organic dried cranberries (DR219) 2oz/56g Suma goji berries (DR055) 16oz/450g good quality dark chocolate, finely chopped KB412) Method: Line a 28cm x 45cm (11˝ x 17˝) baking sheet with parchment paper. Firstly temper the chocolate: Using […]
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.
A delicious Indonesian vegan kebab recipe created for Suma by The Circus Gardener.
Broad Bean Hummus with Za’atar and Sesame Crackers Try out Steve Dent’s (The Circus Gardener) delicious broad bean variation on what we know as classic chickpea hummus. Steve tells us a bit about his recipe: “Hummus is Arabic for chickpeas, but fresh broad beans (known as fava beans in the United States and several other […]
Ingredients 200 g organic gluten free flour (I made my own, using a combination of rice flour, cornflour, potato starch and coconut flour) 50 g extra virgin coconut oil, melted 50 ml coconut blossom syrup 140 ml hazelnut milk 2 tsp baking powder 1/2 tsp organic vanilla extract pinch sea salt organic rapeseed oil, for […]