Month: Feb 2020

Finding a good butter replacement for vegan baking has always been problematic and can be a bit hit or miss. There can be huge variations in the outcome and taste depending on what you use, so I was chuffed to discover Pure have made a product especially for us budding bakers (and no, I’m not getting paid to advertise this).

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I decided to put Pure Perfect Baking to the test. Can’t remember where this recipe came from but it’s super easy and the measurements are all in American cups, teaspoons and tablespoons.

Ingredients:

• 1 ½ cups oats
• 1 cup plain flour
• 1 cup desiccated coconut
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup brown sugar (demerara works well)
• ½ cup vegan butter alternative (or Pure Perfect Baking)
• 3 tablespoons golden syrup
• 1 teaspoon vanilla extract
• 1 tablespoon soya milk

Method:

1. Heat oven to 180 C / Gas Mark 4 / 350 F
2. Mix the dry ingredients (oats, plain flour, coconut, baking powder and salt) all together in a bowl.
3. In another bowl, cream Pure Perfect Baking and the brown sugar together. Then add the syrup and vanilla extract.
4. Now mix the dry and wet ingredients together by hand until it’s well combined.
5. Add the soya milk – the mixture should be sticky (not runny).
6. Roll into twelve balls and place on a lightly greased baking tray (see below).

7. Flatten them down by pressing with a fork.

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8. Bake in the middle of your oven for 15 – 20 minutes. The edges should be firm and the tops lightly browned.

The cookies will be soft when they first come out. Leave them to cool a few minutes then place on a wire baking tray. They get a lovely crunch on the outside with a softer centre.

Pure Perfect Baking worked a treat.

The Co-op’s photo of this chick pea crumble (see above) looked so tempting in their January magazine that it just had to be attempted, except that I added my own twist. You see, I dislike a paltry crumble – it has to be a mega crumble not just a light dusting.

If you fancy a thicker savoury crumble atop the Co-op recipe then follow my instructions below:

My crumble topping:

175g Plain Flour

110g Pure Sunflower Spread

3 tablespoons Nutritional Yeast

3 tablespoons Toasted Flaked Almonds

100g Almonds, roughly chopped

75g Porridge Oats

Instructions:

1. Gently rub the plain flour and sunflower spread together until it resembles fine breadcrumbs.
2. Add the nutritional yeast, flaked almonds, chopped almonds and porridge oats to this mixture with a metal spoon.
3. Sprinkle over the prepared vegetables and bake in the oven at 200C / Gas Mark 6 for 20 – 30 minutes till golden.

While this savoury crumble does take a bit longer than the Co-op’s grilled version it’s worth the wait believe me.