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

http://ohphilippa.tumblr.com/
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Vegan carrot cake. 3 cups plain flour2 cups sugar1 tbs baking powder1/4 tsp baking soda1 heaped tsp cinnamon1/2 tsp nutmeg2/3 cup oil1 cup grated carrot (approx. one medium carrot) approx. 2 cups liquid (juice, soy milk, rice milk, water etc) or enough to make a smooth, runny batter1 tbs apple cider vinegar 1/2 cup walnut pieces Preheat the oven to 180C and grease and line 2 9” round cake tins, or one big one. In a large bowl mix the flour, sugar, baking powder and soda, and spices together. In a smaller bowl combine the vinegar and liquid. Add the carrot, oil and the liquid to the dry ingredients and mix until just combined (a few lumps are okay). Fold in the walnuts, and scrapw batter into the prepared cake pans. Bake for 30 to 40 minutes, checking the cake after 30. Cake is done when the sides have come away from the edges of the pan, and a skewer inserted into the centre comes out clean. Let the cake rest for 15 minutes before inverting onto a wire rack. Decorate with your preffered lemony-frosting.
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I made my boyfriend a carrot cake for his 25th birthday. The leaf design is based on a drawing he did.
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Gluten-free vanilla, apple and fig cake. On a high from making an awesome apple and berry cake at work this week, I thought I’d try my hand at a GF version so my housemate could enjoy it too. Luckily the other week I dumpstered a few boxes of Orgran GF cake and muffin mixes. It felt like cheating but it still came out wonderfully, if a little sweet. I also wanted to incorporate some of the many fresh figs I’ve been finding in my suburb. I followed the directions on the packet, adding 3 peeled, diced figs, a teaspoon of cinnamon, and a teaspoon of nutmeg. I layered sliced apple on top and sprinkled the whole thing with brown sugar.
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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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Gluten free, sugar free banana bread (from the Babycakes cookbook). With a GF housemate and a diabetic boyfriend this is pretty much perfect. Too bad bananas are over $10 a kilo… Makes one loaf (10 slices) 2 cups gluten-free plain flour (I used Orgran brand because I had some lying around, and it worked well)2 tsp baking powder2 tsp baking soda1 tsp xanthan gum1 tsp salt1 tsp cinnamon1/2 cup vegetable oil2/3 cup agave nectar (I know right! 1/3 cup brown sugar, 1/3 cup raw sugar will work in a pinch, but try rice bran syrup or another sweetener and let me know how it goes)2/3 cup rice milk1 tsp vanilla extract1 1/2 cups mashed super ripe bananas (aprox. 3 medium sized nanas) Preheat the oven to 180C and grease a loaf pan.In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt and cinnamon. Add the oil, agave (sweetener), rice milk, and vanilla. Stir until smooth, then gently fold in the bananas.Pour the batter into the loaf tin. Bake in the center of your oven for 35 minutes. Remove when a skewer inserted into the middle of the loaf comes out clean.Let the loaf stand in the tin for 20 minutes before removing onto a cooling rack.Serve warm or let cool completely. Store in an airtight container.
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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.