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NUTS AND SEEDS
Rice and Beans
A vegan food blog, a continuation of fairestfeed.blogspot.com.

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Gluten-free orange poppyseed teacake. (100th post).
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Apple and berry teacake. I made this on Tuesday at my cake cooking job, and was so stoked about it. Loads of people came up to me to tell me how good it was. It was a fluke really because I was so rushed and don’t remember exactly what went into it.
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Lemon cake with black cherries in vanilla syrup.
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Crystallised ginger vanilla cake with purple princess white chocolate frosting. I made this for my friend’s birthday but didn’t end up going to the party. If it gets eaten before I see her I’ll make her another one.
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Blueberry and coconut cake. A light, fluffy cake that works best in a ring or Bundt pan. 1 cup vegetable oil3 tbs flax meal mixed into 9 tbs of water1 cup sugar2 tsp vanilla extract*2 cups self-raising flour1/2 cup dessicated coconut3/4 cup rice milka handful of fresh or frozen blueberries * For the hell of it, and because I have some lying around that I never use, I added a 1/2 tsp of coconut essence along with the vanilla for extra coconutty-ness. Preheat the oven to 180C and grease a ring or Bundt pan. Whisk the oil, flax liquid, sugar and vanilla.In a seperate bowl, combine the flour and coconut. Add a third of the flour mix to the wet ingredients and mix well. Add a 1/4 cup of rice milk and mix well.Continue alternating between flour and milk until all are incorporated, mixing well after each addition. Fold in the blueberries and scoop the batter into the cake pan.Bake for about an hour of until a skewer inserted into the cake comes out clean.Let the cake rest for 10 minutes before turning out onto a wire rack to cool completely.
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Orange and blueberry cake. I love making recipes from celebrity chef-endorsed supermarket food magazines vegan. 2 cups self-raising flour1 1/3 cups caster sugar2 tbs ground flax seeds (mixed with 6 tbs water in a screw top jar)3/4 cup rice milkrind and juice of one orange130g non-dairy margarine, melted (or 130ml oil)handful of fresh or frozen blueberries Preheat the oven to 180C and grease a 20cm deep cake tin.In a large mixing bowl, combine the flour and sugar. Add the milk, flax liquid, rind, juice and melted marg. Mix well and spoon into the cake tin.Scatter the blueberries over the top of the cake and bake for 30 minutes or until a skewer inserted into the centre comes out clean.(Towards the end of the baking time I sprinkled over some flaked almonds.)Cool in the pan for 10 minutes before turning out onto a wire rack.
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Biscotti. I veganised a recipe from some food magazine. These cookies are not as crunchy as store-bought biscotti, but will still go well with a cup of coffee (or three or four…). 1 1/2 cups self raising flour1/2 cup raw sugar1/2 cup mixed dried fruit1 1/2 tbs chocolate chips2 tsp ‘no-egg’ mixed with 4 tbs water (or 2 tbs ground flax seeds in 6 tbs water)1 1/2 tsp rice milk or water1/4 tsp vanilla extract1 tsp grated lemon rind Preheat the oven to 180C and line a baking tray.Mix the flour, sugar, fruit and choc chips.In a screw-top jar, mix the remaining ingredients and add this to the flour mixture, forming a soft dough. Cover and let rest for 10 minutes.Divide the dough into 2 and shape each half into 30cm logs on the tray. Bake for 25 minutes of until golden. Keeping the oven on, let the logs cool for 15 minutes before slicing into 1/2” pieces. Arrange these on the tray and bake for a further 15 minutes until slightly crisp and lightly golden.Store in an airtight container.
3
Wholemeal banana and pistachio bread. This is my go-to banana bread recipe. 1 cup raw sugar1/2 cup vegan margarine1/8 cup ground flax (lin)seeds blended into 1/2 cup water (use a screw-top jar)3 very very ripe bananas, mashed2 cups wholemeal plain flour1 tsp baking soda1 tsp ground cinnamona pinch of salt1/2 cup nuts, chopped Preheat the oven to 170C. Grease a loaf pan.Cream the sugar and marg until light and fluffy. Add the flax liquid and nanas and mix well.Add the flour, baking soda, cinnamon and salt and mix until just combined. Add the nuts and mix well. Scoop batter into the loaf pan and bake for about an hour and 15 minutes, and a skewer inserted into the centre of the loaf comes out clean.Cool on a wire rack and serve warm or cool.
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Cinnamon and cayanne chocolate cream pie with brownie crumb crust. I made this for a Mexican themed potluck I went to the other night. It’s sort of like a Mexican style hot chocolate in pie form. I’m so imressed with the flavour of this thing. The cinnamon and cayanne spice come through so well, elevating the rich chocolate mousse to a whole new sophisticated level. Needless to say it was a hit at the potluck. The crust I made from brownie off-cuts I took home from a big catering order I did for my baking job last week. I threw these into a blender and mixed the fine crumbs (about 3 cups worth) with 1 tablespoon of oil and 2 tablespoons of maple syrup. I squished all of this into a greased pie dish and put it into the fridge. For the filling, I melted 200g of dark chocolate (70% cocoa) in a double boiler and stirred in 1 teaspoon ground cinnamon and 1/2 teaspoon cayanne pepper. Then in the blender I whipped together one packet of silken tofu (the little blocks you get in the aseptic cartons), 1/4 cup of rice milk, 2 tablespoons of maple syrup and a teaspoon of vanilla essence. Once the chocolate cooled down a little, I added it to the tofu and whipped it all together. This went into the crumb crust and into the fridge for a day to set. Make this now and die happy.
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Roasted apple and cinnamon muffins This recipe is based on one from the Babycakes cookbook, but is neither gluten free, nor insanely expensive (over a cup of agave, are you fucking serious?!). Mine may not be as ‘healthy’ but they are damn fine muffins. What’s better is you’ll probably have enough of these amazing roasted apple pieces for a cheeky pancake breakfast or bowl of muesli. For the roasted apples:500g granny smith/pink lady apples (2 big ones) peeled, cored and cut into 1” cubes1 tbs cinnamon1/2 cup brown sugarjuice from half a lemon For the muffins:2 cups wholemeal plain flour (you can use gluten free, just add 1 tsp xanthan gum)2 tsp baking powder2 tsp baking soda1 tsp salt2 tbs ground cinnamon1/4 tsp ground nutmeg1/2 cup vegetable oil2/3 cup brown sugar2/3 cup rice milk/juice2 tbs vanilla extract Preheat the oven to 180C and line a baking tray with greaseproof paper.Mix the roasted apple ingredients together and spread onto the tray. Bake for about 35 mintues until apples are soft and golden. Remove the tray and let the apples cool. These babies can be stored in a container in the fridge for about a week. With the oven still at 180, line a 12 hole muffin tin with paper liners.In a large bowl whisk the flour, baking soda, baking powder, salt (and xanthan), cinnamon and nutmeg. Add the oil, sugar, rice milk and vanilla and mix until smooth. Fold in a cup of the cooled cooked apples. Scoop about 1/3 cup of the batter into each muffin hole (lol) and bake for about 25 minutes or until a skewer inserted into the middle of a muffin comes out clean. Let the muffins sit in the tray for 15 minutes before cooling completely on a wire rack.The muffins will keep for about 3 days in an airtight container.