Category: Dessert

St. Clement Hot Cross Buns

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These citrusy hot cross buns are plant-based using vegetable oil and dairy-free milk to create an enriched dough without the use of dairy and eggs.

St. Clement Hot Cross Buns

Makes 9 buns

Ingredients

For the buns

  • 2 oranges, zest and juice
  • 100g sultanas
  • 100g strong wholemeal flour
  • 250g white strong flour
  • 30g rapeseed oil, plus a little extra
  • 7g yeast
  • 30g caster sugar
  • 50g mixed peel
  • 2 tsp ground mixed spice
  • 125ml milk, I have used unsweetened soya milk

For the crosses

  • 5ml rapeseed oil
  • 25g strong white flour
  • 25-30ml water

For the glaze

  • 50ml of reserved juice from the oranges
  • 15g sugar
  • pinch of ground mixed spice
  • Buns ready to be bakes
  • Fresh out of the oven and glazed

Method

  • Zest and juice the oranges, reserving 50ml of the juice for later.
  • Weigh out the remaining orange juice and top up to 100ml if needed with water. Add the sultanas and allow to soak while you prepare the rest of the ingredients.
  • To a freestanding mixer bowl, add the flours, oil, yeast, sugar, mixed peel spices, soya milk and orange zest. Add in the orange juice and sultanas and knead for 5 minutes on a medium setting. Alternatively you can do this by hand but resist the temptation to add more flour – the dough should be ever so slightly sticky.
  • Lightly great a large bowl the oil, place the dough in and cover. Allow to double in size for 1-2 hours.
  • Knock the dough back and evenly divide into 9 balls.
  • Line a baking tin with baking paper and arrange the balls in a 3×3 format.
  • Cover and allow to double in size again, about 1-1.5 hours.
  • Once the dough has almost fully risen, preheat the oven to 200°C fan/ 220°C convection.
  • Prepare the batter by mixing the ingredients together to form a smooth pipeable mixture. Place into a piping bag.
  • Once the oven it up to temperature, pipe crosses over the tops of your buns.
  • Bake for 15 minutes.
  • Meanwhile, prepare the glaze by heating the orange juice, sugar and spices together till the sugar has dissolved.
  • Once the buns are cooked, generously glaze them, using all of the liquid.
  • Remove the buns from the tray onto a wire cooking rack, removing the baking parchment as well.
  • Best enjoyed fresh on the same day, or delicious toasted if a day or two old.

Per bun*: 254kcal/ 4.6g fat/ 0.4g saturated fat/ 46g carbohydrates/ 2.8g fibre/ 6.1g protein

*Analysis based on unsweetened soya milk

Porridge Pancakes

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A delicious and easy way to start the day. Perfect for Pancake Day, or make a stash for on the go. Naturally sweet from the banana, these have no added sugar. You could further flavour the pancakes with fruits such as blueberries, or use dark chocolate chips for an extra sweet kick.

Use gluten-free oats to make this gluten-free, or dairy-free by using a milk alternative and yoghurt alternative (I have used soya products in this recipe).

Porridge Pancakes

Serves 2

Ingredients

  • 1 large banana
  • 1 egg
  • 100g rolled oats
  • 50ml milk of choice
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon (optional)
  • Oil for frying

To serve

  • 150g strawberries
  • 80g raspberries
  • 160g yoghurt (I have used soya yoghurt)
  • A few mint leaves

Method

  • Mash the banana in a bowl with a fork till you have very small lumps.
  • Add the remaining ingredients, except for the oil, and mix well.
  • Heat a frying pan over a low heat.
  • Wipe 1/4 tsp of oil around the pan before adding spoonfuls of the mixture, spaced out. You should be able to make 6-8 pancakes from the batter.
  • Cook for 2 minutes, before flipping and cooking for a further 2 minutes.
  • Serve in stacks with yoghurt, berries and mint.
Delicious served with fruit and yoghurt

Per serving*: 430kcal/ 11g fat/ 1.9g saturated fat/ 60g carbohydrates/ 12g fibre/ 15g protein

*Analysis based on unsweetened soya milk and unsweetened soya yoghurt

Watermelon Ice Lollies

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A super fun way of getting one of your 5-a-day in! “Watermelon” ice lollies made for a selection of fruits, are the perfect way to say cool in the summer, and if you have kids you can get them to help make them with the blending and pouring.

Using frozen strawberries helps cool the first mixture, making it slightly quicker to add the second layer. Additionally, using the frozen strawberries means you will get slightly smaller ice crystals, as it is semi-frozen, giving a slightly better mouthfeel when you come to eat it.

You can use whatever yoghurt you like, making it vegan or dairy-free if you wish to.

Makes 4 lollies

  • 100g frozen strawberries
  • 200g watermelon
  • 8 teaspoons of yoghurt of choice
  • 1 kiwi, peeled
  • 1/2 a splice of Galia melon

Method

  • Blend the strawberries and watermelon together till smooth. Pour into lolly moulds, filling them up to 3/4 full.
  • Freeze for 30-45 minutes.
  • Layer 2 teaspoons of yoghurt over the watermelon layer.
  • Freeze for 30 minutes
  • Blend the kiwi and Galia melon till smooth. Layer onto the yoghurt to the fill line.
  • Inset the lolly mould and freeze for at least 8 hours or overnight.
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Pineapple, Lime and Coconut Ice Lollies

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Feeling hot in this heatwave? Me too! So here’s one of my fun ways to help you keep cool this summer, and the good news is it’s good for you! Blended fruits with coconut milk make the perfect frozen popsicles. You could play around with the flavour combinations, but for me this is the summery flavour I’ve been craving to quench my thirst!

I’ve used a dairy free coconut milk alternative, but you could keep it vegan by using coconut milk from a tin. This might just make the popsicles a little creamier, so if you want to keep them as light and refreshing as possible, try the milk alternative drink.

These are suitable for all ages, including kids and younger children (they may like a little less lime so it’s not quite so sharp on the tastebuds), why not make a batch for the whole family to enjoy on a hot day.

Makes 6 100ml popsicles

Ingredients

  • 300g fresh or frozen pineapple
  • 250ml coconut milk alternative
  • Zest and juice of 2 limes

Method

  • Put the ingredients into a blender and blend till smooth.
  • Pour into your popsicle moulds and freeze for at least 8 hours.
  • Enjoy!
Pineapple, Lime & Coconut Popsicles

Per ice lolly : 43kcal/ 0.8g fat/ 0.5g saturated fat/ 8.8g carbohydrates/ 0.8g fibre/ 0.5g protein

Apple and Cinnamon Hot Cross Buns

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Best of both Apple and Cinnamon Hot Cross Buns combining the goodness of wholemeal flour with sweet cinnamon and apple to give a delicious but healthy twist to this Easter classic. This recipe is adapted from Julie Jones‘s Soulful Baker cookbook.

Makes 9 buns

Ingredients

For the buns

  • 50g butter, melted
  • 175g strong white flour
  • 175g strong wholemeal flour
  • 35g caster sugar
  • 1 tsp ground mixed spice
  • 2 tsp ground cinnamon
  • 7g fast action yeast
  • Up to 160ml tepid water
  • 1 egg
  • 50g sultanas
  • 50g dried apple, roughly chopped

For the crosses

  • 10g butter
  • 40g strong white flour
  • 45ml water

For the glaze

  • 75ml water
  • 1 tbsp sugar
  • 1 large pinch cinnamon
  • 1 large pinch ground mixed spice

Method

  • Add all the dried ingredients for the buns, except the fruit, into a stand mixer. Add the butter, egg and 150ml water.
  • Mix on a low speed for 10 minutes, adding the remaining 10ml of water if the dough looks a little dry – it should be just sticky.
  • After 10 minutes add the dried fruit and mix for a further 2 minutes till incorporated.
  • Form into a ball, cover, and allow to rise till doubled in size for around 1.5 hours.
  • Once the dough has doubled in size, knock it back and divide the ball into 9 equal pieces.
  • Roll each piece into a tight ball without any fruit sticking out the top as these will burn.
  • Place the balls in a 3×3 formation in a baking tin roughly 20cmx20cm lined with baking parchment.
  • Cover and allow to prove for 30 minutes.
  • Preheat the oven to 200°C fan.
  • Melt the butter for the crosses and then whisk in the flour and water to make a thick pipe-able paste. Transfer into a piping bag and snip the end to make a small hole.
  • Pipe crosses (or whatever you fancy) across the tops of the buns.
  • Bake in the oven for 15 minutes till golden brown.
  • Meanwhile, in a saucepan, heat the water, sugar and spices to make the glaze.
  • Once the buns are cooker, immediately brush with the glaze.
  • Transfer to a wire rack, remove the baking parchment and allow to cool.

Per bun: 256kcal/ 6.6g fat/ 3.6g saturated fat/ 40.0g carbohydrates/ 5.2g fibre/ 7.8g protein

Microwave Cocoa and Banana Cake

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The easiest (and quickest) way to use up some brown Fairtrade bananas from the bottom of your fruit bowl. These little cakes make the perfect pudding in a hurry. There’s also no added sugar thanks to the natural sweetness of the extra ripe bananas, and the addition of a date.

Each cake provides you with 4 different plant points for your weekly tally. If you can resist eating it straight out of the ramekin (be careful as it’s super hot!!) you can turn it out onto a plate and serve it with your choice of toppings. It’s the perfect brunch served with plain yoghurt and berries, but you could always opt for something more indulgent such as custard or ice cream if eating it for dessert.

Sourcing both Fairtrade bananas and cocoa means that those working in the food chain will get a fair wage; from the farmers who grow the produce, to those who process it into the final product so they can have a better standard of living. Fairtrade Fortnight 2021 runs from 22nd February to 7th March. Look out for the Fairtrade logo on popular items such as bananas, chocolate, coffee, tea, flowers and clothing.

Serves 2

Ingredients

  • 60g butter
  • 2 very ripe Fairtrade bananas (total weight 175-200g)
  • 1 egg
  • 1 Medjool date, finely chopped or 20g chopped dates
  • 60g self-raising flour
  • 15g Fairtrade cocoa powder

To serve (optional)

  • Yoghurt
  • Defrosted frozen berries

Method

  • Melt the butter in the microwave for 30 seconds till very soft. Add the bananas and mash into a lumpy paste.
  • Mix in the egg and chopped date.
  • Add the flour and cocoa powder and mix till just combined.
  • Pour into 2 large ramekins. Cook each cake for 90-100 seconds in the microwave (900 W) till puffed up and cooked. If you still have raw batter keep microwaving 10 seconds at a time till cooked.
  • Leave to cool for 30 seconds before turning out onto a plate and serving with yoghurt and berries.

Per serving: 499kcal/ 29.1g fat/ 18.0g saturated fat/ 31.9g carbohydrates/ 6.3g fibre/ 9.2g protein

Wholemeal Mince Pies

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A simple wholemeal shortcrust pastry enriched with almonds and butter to give you 8 plant points in total if using my mincemeat recipe.

If you are using shop bought mincemeat you could try adding a little extra fibre diversity by adding in some grated apple, carrot or dried cranberries.

Makes 8 mince pies

Ingredients

  • 40g ground almonds
  • 175g wholemeal flour
  • 120g fridge cold butter, cut into small cubes
  • 55g caster sugar
  • 1 medium egg
  • Plain flour for dusting
  • 1/3 portion of mincemeat (approximately 500g)
  • Egg or milk to join the pastry

Method

  • Mix the ground almonds, flour and butter in a large bowl with your fingertips till it resembles breadcrumbs.
  • Add the sugar, briefly mix, and then add the egg to bind. Knead the pastry till it forms a sticky ball, wrap it up and put it in the fridge to rest for a minimum of 30 minutes. The pastry can be made using a food processor or can be made the day in advance.
  • Preheat the oven to 180°C fan/ 200°C convection
  • Take 2/3 of the pastry and roll to 4-5mm thickness using flour to stop it from sticking. Use a circular cutter 2cm bigger than the tin hole, gently dust the underside and press into the muffin tin. Repeat to make 8 lined holes in total.
  • Fill each pastry case with around 45g mincemeat, leaving a 1cm gap from the top.
  • Take the remaining 1/2 of the pastry and roll to a thickness of 2-3mm. Take a cutter the same size as the muffin tin and cut 8 lids.
  • Using milk or egg, brush the pastry case and stick the lid down.
  • Poke a hole in the top of each pie to allow the steam to escape.
  • Optional: decorate the top with any remaining pastry, sticking it in place with the milk or egg.
  • Bake in the oven for 18-22 minutes till the pastry is golden brown and crisp.
  • Allow to cool for 5 minutes before taking out of the tray and allowing to cool on a wire rack.

Per mince pie: 358kcal/ 18.5g fat/ 10.3g saturated fat/ 41.2g carbohydrates/ 3.6g fibre/ 4.5g protein

Festive Spiced Cookies

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These cookies taste like a cross between a Hobnob and a spiced Ginger Nuts biscuit. Super easy to make, the hardest part is waiting between each of the different stages!

These are also perfect for little hands which will want to get involved. They can help with pouring the ingredients into the food processors, rolling, cutting and decorating. The use of oats and wholemeal flour means that although they are still a biscuit, they will still be contributing towards fibre intake.

These make the perfect little gift, or can be hung on the Christmas tree as decorations. To do this, poke a hole at the top before baking to allow you to use string to hang from the tree.

Makes around 30 small cookies

Ingredients

  • 75g oats
  • 100g wholemeal flour
  • 1 tsp ground ginger
  • 1/2 tsp ground sweet cinnamon
  • 1/2 tsp mixed spice
  • 1/2 tsp bicarbonate of soda
  • 50g butter
  • 70g soft light brown sugar
  • 30g golden syrup
  • 1/2 a beaten egg
  • Plain flour for dusting

Method

  • In a food processor, blitz the oats till they resemble flour. Add the wholemeal flour, spices, bicarbonate of soda and butter. Blitz together till the mixture resembles breadcrumbs.
  • Add the sugar and briefly mix together before adding the golden syrup and egg. Mix till the dough forms large clumps before turning out onto the work surface. The mixture should feel a little sticky. If it is dry add a little more egg.
  • Lightly knead the dough till it just comes together.
  • Wrap in clingfilm and place in the fridge to chill for 15 minutes.
  • Preheat the over to 160°C fan/ 180°C convection.
  • Line 2 large baking trays with baking parchment.
  • Roll the dough out to a thickness of 5mm using a little plain flour to stop it from sticking, and cut out your desired shapes using a lightly dusted cookie cutter.
  • Place the cookies on the lined baking sheet, leaving a 1cm gap between the cookies to allow them to expand slightly.
  • Bake for 12 minutes for smaller shapes (or those with several holes in them like my snowflakes) and up to 15 minutes for larger shapes till just turning slightly darker on the edges.
  • Cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Per 10g cookie: 48kcal/ 1.7 fat/ 0.9g saturated fat/ 7.0g carbohydrates/ 0.6g fibre/ 0.9g protein

Sourdough Cinnamon and Sultana Bagels

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When I presented seeded multigrain sourdough bagels to my brother, the first thing he said was that I needed to make cinnamon and raisin sultanas. So grateful(!) but I took the constructive criticism and made this recipe for him.

I’ve adapted the Margot Bakery sourdough bagel recipe. It’s a great recipe, however, I could never fit 12 bagels onto my baking sheets, and the volume of dough was too large for my stand mixer! I also wanted to incorporate more wholemeal flour as a way of increasing the fibre content. I also didn’t have the malt syrup, so for anyone who wishes to make vegan bagels, swap the honey back out for the original malt syrup.

You could of course do the more traditional approach of cinnamon and raisin bagels, but I have always preferred sultanas over raisins. Other fruits that would work well in this recipes include dried blueberries, cranberries or cherries.

The bagels are best eaten fresh on the day, although still delicious if left for a day or two. A great way to capture that freshness is to slice the bagels in half and then freeze. This way they are ready to pop straight into the toaster from the freezer and are ready to be eaten within minutes.

Makes 12 bagels

Ingredients

For the leven

  • 35g 50:50 strong white: strong wholemeal flour
  • 115g 50:50 strong white: strong wholemeal flour
  • 25g granulated sugar

For the dough

  • 20g honey or malt syrup if making vegan
  • 180g strong white flour
  • 180g strong wholemeal flour
  • 400g plain flour
  • 12g salt
  • 10g ground sweet cinnamon
  • 120g sultanas

Extras

  • Vegetable oil
  • 50:50 mix plain flour: rice flour
  • 2 tsp bicarbonate of soda
Sourdough Cinnamon and Sultana Bagels

Method

  • The morning before making the bagels, refresh your starter with 35g 50:50 strong white: strong wholemeal flour and 35g water. Mix and leave for 10-12 hours.
  • The night before making the bagels, in a large jar mix 70g of the refreshed starter mixture, 115g 50:50 strong white: strong wholemeal flour, the sugar and 70g water. Leave for 10-12 hours.
  • The next day, mix all the remaining ingredients, 425g water and 250g of the refreshed starter. Knead the dough on a medium setting of a stand mixer fitted with a dough hook, frequently scraping down the sides and hook, for around 8-10 minutes. Alternatively, you can work the dough by hand, but it will be sticky so resist the urge to add extra flour. Knead for 10 minutes.
  • Lightly grease a 3l container. Transfer the dough, cover and allow to rest at room temperature for 3 hours.
  • Line 2 large baking trays with baking parchment and dust with 50:50 rice and plain flour.
  • Divide the dough into 12 equal portions and roll out into neat balls. Try to tuck any sultanas into the dough to prevent burning when baking.
  • Place 6 balls evenly spaced out onto a tray and cover with lightly oiled clingfilm. Leave to rest for 1 hour at room temperature.
  • Peel back the clingfilm, take one ball and make a hole in the centre of the ball. Using two fingers, stretch the ball into a bagel shape using a winding motion. Redust the parchment with 50:50 rice and plain flour and place the bagel back down.
  • Repeat for the remaining 5 balls on the baking tray.
  • Starting back with the first bagel, repeat the winding stretch to open the bagel back up.
  • Cover back up with the oiled cling film and leave to prove at room temperature for 3-6 hours depending on the temperature of the room; in warmer weather prove for a shorter period of time.
  • Transfer to the fridge overnight for up to 24 hours.
  • The next day remove the bagels from the oven and allow to return to room temperature.
  • Preheat the oven to 220°C fan/240°C convection, place a tray in the bottom of the oven, and bring 2l of water to the boil in a large pan.
  • Once the water is boiling add the bicarbonate of soda.
  • Boil the bagels in batches of up to 3 depending on the size of your pan for 30 seconds.
  • Remove and allow to dry slightly on a wire rack before transferring to a clean baking sheet lined with baking parchment, allowing space for them to expand in the oven.
Boiled bagels ready for baking
  • Once all the bagels are boiled, boil 200ml water.
  • As quickly as possible, place the trays of bagels into the oven and pour the boiled water into the tray at the bottom of the oven.
  • Close the door to trap as much steam as possible. Reduce the temperature of the oven to 20°C and bake for 15 minutes.
  • After 15 minutes, remove the tray of water and if your bagels are on split levels, rotate your trays around for even cooking. Bake for a further 8-9 minutes.
  • Remove and allow to cool on a wire rack.

Per bagel: 205kcal/ 1.2g fat/ 0.2g saturated fat/ 41.2g carbohydrates/ 3.1g fibre/ 6.6g protein

Seeded Beetroot Cake

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This recipe was inspired by a recipe by Nigel Slater which I started making after growing beetroots for the first time (and rather successfully I might add). We had so many beetroots to use up I had to try to find new recipes to use them in. I thought this recipe was so delicious and was an easy way to use the rapidly growing beetroots.

I decided to make my own version of this cake seeing as there is so much added free sugars in the original recipe. While sugar is sugar at the end of the day, swapping dates in the place of sugar doesn’t make this cake much healthier than the original, but it is a nice twist which adds a little extra fibre diversity into the mix.

It’s also worth point out that while this recipe was going through the developmental stages I learnt that you cannot blend the dates directly with the oil as you would with water. It makes the most sticky mess and I almost gave up! So trust me on this one, blend with the water first and the mix in the oil at the end. That way there won’t be any frustrated cake tears.

Serves 10

Ingredients

  • Butter or oil, for greasing
  • 125g dates
  • 2 eggs, separated
  • Zest and juice of half a lemon
  • 180g self-raising flour
  • 1/2 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 120ml extra virgin olive oil
  • 170g/5oz raw beetroot, peeled and grated
  • 75g/3oz sultanas or raisins
  • 75g/3oz mixed seeds (such as sunflower, pumpkin and linseed)
  • 10g coconut flakes

Method

  • Preheat the oven to 180°C fan/200°C convection.
  • Line a 1lb bread tin with baking parchment and grease the sides lightly.
  • In a jug, blend the dates and 50ml boiling water to a thick paste consistency. Add the egg yolks and lemon juice and mix before adding the oil and grated beetroot.
  • In a separate bowl, sieve the flour, bicarbonate of soda, baking powder and cinnamon together. Add the lemon zest, sultanas and seeds, mixing to evenly disperse them.
  • In a clean bowl, beat the egg whites to a soft peak consistency.
  • Mix the beetroot mixture with the dry ingredients, mixing to a batter before gently folding the egg whites in.
  • Pour into the lined tin, top with coconut flakes and bake for 40-45 minutes, covering with foil after 20 minutes. The cake is cooked when a skewer inserted into the middle of the cake comes out clean.
  • Leave to cool in the tin for 20 minutes before turning out onto a wire rack to cool completely.

Per slice: 291kcal/ 16.6g fat/ 2.9g saturated fat/ 28.9g carbohydrates/ 2.8g fibre/ 5.8g protein

Banana and Strawberry Smoothie Pops

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This is a super easy way of making the most of your brown bananas without having to make banana bread! Such an easy recipe it takes just 5 minutes. The hardest part is waiting for the ice pops to freeze, so making them the night before is the best way of killing the time.

This is also the perfect recipe to use the strawberry hulls in an attempt to waste less food whilst also increasing your fibre diversity intake. Simply remove the stem from the strawberries ready to blend!

For those who don’t have ice lolly moulds, you can freeze the bananas and strawberries, and then simply blend with the yoghurt to make smoothie bowls instead. It’s another fantastic way of keeping cool during the hot summer days.

Makes 6 100ml pops

Ingredients

  • 2 very ripe bananas
  • ~150g strawberries (you can choose to leave the strawberry hulls on)
  • 300g yoghurt of choice (I have used plain live dairy yoghurt)

Method

  • Weight the bananas into a large jug and top the weight up to 300g with strawberries.
  • Add 250g yoghurt and blend till smooth.
  • Add the remaining 50g yoghurt and lightly swirl in. Pour into your moulds and freeze according to the manufacturer’s guidelines.

Per 100g smoothie pop: 42kcal/ 0.7g fat/ 0.5g saturated fat/ 2.8g carbohydrates/ 1.0g fibre/ 1.2g protein

Coconut, Elderflower and Strawberry Chia Pudding

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A super easy pudding which tastes so creamy yet so light and tasty. Using seasonal summer flavours, you can adapt this recipe to whatever is in season. If you don’t drink alcohol, try making it using cordial alone.

I very lightly fermented my coconut milk in my kefir grains at room temperature for 4 hours. This gives a very mild probiotic kick to the pudding, but if you don’t have your own kefir grains, or follow a vegan diet, you can just use the milk as it is.

I also keep the strawberry hulls on the whole strawberries for decoration. When I remove strawberry hulls for aesthetics, I either give the chickens a treat, or keep them in the freezer to later add to smoothies for an extra fibre diversity kick!

Serves 2

Ingredients

  • 40g chia seeds
  • 240ml coconut milk or any other milk of choice
  • 2 tbsp elderflower cordial
  • 240g strawberries plus extra for decoration
  • 2 tbsp elderflower liquor

Method

  • Mix the chia seeds, coconut milk and elderflower cordial together and leave to set in the fridge for 45 minutes.
  • Meanwhile, finely dice the strawberries and mix with the elderflower liquor.
  • Layer the chia seed mix into two glasses, layer the marinated strawberries over the top and garnish with whole strawberries, hulls and all!
Coconut, Strawberry and Elderflower Chia Pudding

Per serving: 228kcal/ 7.7g fat/ 2.4g saturated fat/ 29.9g carbohydrates/ 8.9g fibre/ 5.2g protein