Vegan Gingerbread.

animal free eating

  • 2 ¼ cups of plain flour
  • 1 teaspoon of baking soda
  • 3 teaspoons of ground ginger
  • 2 teaspoons of cinnamon
  • 1 teaspoon of ground cloves
  • ¼ teaspoon of salt
  • ½ cup of vegan butter
  • 1 cup of brown sugar
  • ¼ cup of molasses
  • 2 tablespoons of The Ginger Peoples Ginger Syrup
  • ¼ cup of non-dairy milk
  • 1 teaspoon of vanilla extract
  • ¼ cup of plain flour

In a small bowl mix, together the flour, spices, salt and baking soda until everything is combines.

In a separate bowl beat the vegan butter and sugar until it is fluffy and has changed colour. Add the non-dairy milk, molasses, ginger syrup, and vanilla extract until it is combined.

Slowly pour the dry ingredients over the wet ingredients and mix together with a wooden soon. Form a ball with the dough and refrigerate overnight.

Remove the dough from the fridge and flour your surface and rolling pin. If your dough is too soft to start rolling knead in ¼ cup of extra flour.

Cut the dough in half to make working with it easier, roll the dough out to 1-2 cm thick and start cutting out your shapes.  Place the cookies onto a lined baking tray.  Continue to flour your rolling surface and rolling pin, roll out the excess dough, and cut out more cookies until there is no dough left.

Bake the cookies for 6-8 mins at 180°. Allow the cookies to cool completely before icing.

 

Raspberry and Chocolate Cheezecake.

animal free eating

This is probably the prettiest thing I have ever made, and it tastes amazing.

I was testing a few recipes and I had all the things to make a raw cheesecake so I created this one.

If you make it please tag me on Instagram so I can see how it turned out.

 

Recipe:

For the Base

For the Filling

For the Chocolate Ganache

Soak all the cashews overnight, then drain them under running water.

Soak the dates for 5-10 minuets, until they have softened. Blend all the base ingredients until they start to form a soft dough. Press the base mixture into a lined tin and allow it to harden in the freezer, while you make the filling.

To make the filling, add all the ingredients except for the raspberries into a high speed blender; and blend until the filling is smooth. Once the filling is smooth fold in the raspberries, then pour it on top of your base and allow it to set in the fridge for at least 6 hours.

To make the ganache, melt the chocolate in the microwave or in a bowl over boiling water.Make sure you take it off when there is still little lumps of chocolate (they will melt while you mix the chocolate), or else it will burn.  Once it is melted add the coconut milk, stir until it becomes smooth and glossy. Pour on top of the cake and sprinkle with the frozen raspberries.

Allow the ganache to set, then serve at room temperature.