Recipe: Vegan Coffee Scrolls

These coffee scrolls (so-called because they are so good to eat whilst relaxing with a cuppa, not because they contain coffee!) are made wheat-free, dairy-free and egg-free. Not sugar-free this time, although I am sure we can work out how to make this happen. Little ones and big ones were made for playgroup morning tea one beautiful sunny morning, and enjoyed with some Rawganic Chocolate and Cocoluscious ice cream on the side.

VEGAN COFFEE SCROLLS

INGREDIENTS – DOUGH

2 cups Self raising flour (I used Spelt)

pinch of salt

100g coconut oil (cooled so that it is firm)

200ml coconut milk

INGREDIENTS – FILLING

100g coconut oil (cooled so that it is firm)

200g brown sugar

150g plain flour

METHOD

1) T0 make the dough, place the flour and salt in a bowl and rub in the coconut oil until mix resembles breadcrumbs. Pour in the milk and mix together to form a moist dough.

2) To make the filling mix the coconut oil, sugar and flour together in a blender.

3) Pat the dough out on to a floured surface until it is about 1 cm thick. Spread with a layer of the filling and roll up lengthways.

4) Cut into slices, about 2 cm thick and place on a tray. Bake about 20 minutes or until light brown on top.

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Recipe: Vegan Apple, Coconut and Pineapple Muffins

This recipe I have been making for years. It is one of those ones that is all stained with drips of batter and smeared with syrupy fingers in the recipe book. It comes from a book called “Recipes from Shantivan, forest of peace” by Sara Albion (produced by the Brahma Kumaris World Spiritual University), given to me by a beautiful person I worked with once (hello Maeva!)

The recipe book is vegetarian and ‘incorporates the principles of non-violence and respect for all sentient beings’. I have adapted this recipe to be vegan by substituting coconut milk for the dairy – and because I am me I also used spelt flour instead of wheat, took out the sugar and added a little extra maple syrup. The recipe was already egg-free. It makes great little muffins for children: simple in flavour and easy to make with children too. They even work well with gluten-free flour.

I was a bit naughty this time and sprinkled the top with cinnamon sugar. It is the first time I have used sugar or grains for a playgroup morning tea this term. I didn’t eat these muffins this time because I am still on the GAPS diet (which is a diet for digestive health: grain/sugar/starch free) and I have  been a bit slack lately and that lovely eczema is making a comeback on my hands and arms – so I had to rely on others to tell me what they taste like. Which was just as well because when I made them I forgot to make the flour self-raising so they were a little dense – but apparently still very moist … they got the thumbs up, anyway.

VEGAN APPLE, COCONUT AND PINEAPPLE MUFFINS

INGREDIENTS

1 cup Self Raising white spelt flour

1 cup Self Raising wholemeal spelt flour

1/2 tsp bicarbonate soda

2 tbs coconut oil

1 tsp cinnamon

3 tbs maple syrup

1 cup coconut milk

extras – shredded coconut, diced apple, diced pineapple

(sorry no quantities here for the extras – just add as much as you think will be yummy!!)

cinnamon sugar (2 tbs raw organic sugar + 1 tbs cinnamon)

METHOD

Mix dry ingredients. Add maple syrup, oil and milk and stir until mixture is smooth.

Add shredded coconut, diced apple and diced pineapple and mix well.

Pour into muffin tins and sprinkle with cinnamon sugar.

Bake in a moderate oven 20 – 30 minutes or until golden brown on top.

Rainberry Muffins at Lavendilly Sunshine Playgroup

I started a new playgroup today: Lavendilly Sunshine Playgroup. It is a bit ironic that it has been raining pretty much non-stop for three weeks, half of my suburb disappears underwater at least once a day – and I am starting an outdoor playgroup called Sunshine. Well – let’s get wet 🙂

In celebration of the rain and the exciting challenges it brings we started our playgroup year playing in ankle deep water and eating Rainberry Muffins. As it happens this morning the sun did come out, and believe it or not I got sunburned!

The recipe is one I have adapted from Jude Blereau’s Carrot, Banana and Coconut Muffin recipe found in her fantastic cookbook Wholefood for Children (except I left out some ingredients and used blueberries instead and then called them rainberries!) This book is brilliant and filled with wonderful recipes that make the most of the nutritious elements each food has to offer and presents it in simple, attractive and delicious meals for children. You can follow her blog at Whole Food Cooking for more recipes.

Rainberry Muffins turned out moist and tangy. Not sweet at all, but that is because I left out the sugar entirely and counted on the bananas and the blueberries to provide the sweetness.

rainberry muffins

( sugar and wheat free – can be made with gluten-free flour too)

130g (1 cup) white spelt flour

165g (1 cup) wholemeal spelt flour

2.5 tsp baking powder

1.5 tsp ground cinnamon

60g walnuts, roughly ground

30g pumpkin seeds, roughly ground

2 bananas, mashed

90g melted and cooled butter / oil

1 egg

125 ml (1/2 cup) coconut milk

125g (1/2 cup) yogurt or kefir milk (I used kefir)

1 tsp vanilla

2 cups blueberries

Preheat the oven to 180C. Place the flours, baking powder, cinnamon, nuts and seeds into a bowl and whisk thoroughly to distribute evenly. Add the banana and sultanas and gently mix again.

Place the butter, egg, coconut milk, yogurt/kefir and vanilla in a bowl and beat until just combined. Add to the dry ingredients, then mix in the blueberries, taking care to not overwork the mixture, Allow to stand 1 – 2 minutes to absorb some of the moisture.

Spoon into prepared muffin tins and bake for 30 – 35 minutes for medium sized muffins and 15 – 20 minutes for mini muffins. Cool for 5 minutes in the tins then turn out and cool on wire racks.