Tag: eggfree

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No-Bake Oat Slice

No-Bake Oat Slice – NOT YET MADE

Chewy no-bake oat slice held together with nut butter and honey. Great for hot weather when you don’t want to turn the oven on.

Yield: 1 slice (about 16 small squares)

Ingredients

  • 2 cups rolled oats
  • ½ cup peanut butter or almond butter
  • ⅓ cup honey or maple syrup
  • ½ cup chopped dried apricot, dried cranberries or other dried fruit
  • ¼ cup chocolate chips (optional)
  • 1 pinch salt, to taste

Cooking Directions

  1. Line a small slice tin or square dish with baking paper.
  2. Add the oats, chopped dried fruit, chocolate chips (if using) and salt to a large bowl.
  3. In a microwave-safe jug or small bowl, combine the peanut butter and honey.
  4. Microwave for 20–30 seconds until just warm and easy to stir, then mix until smooth.
  5. Pour the warm peanut butter mixture over the oats and stir until everything is well coated.
  6. Tip the mixture into the prepared tin and press down very firmly so it holds together.
  7. Chill in the fridge for at least 2 hours, or until firm.
  8. Lift out using the baking paper and cut into bars or squares.
  9. Store in the fridge for up to a week or freeze for longer storage.
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Birthday cake … this will be fun…

Vegan Mexican Chocolate Cake

stolen from https://www.taste.com.au/recipes/mexican-chocolate-cake-vegan/69d47df6-c22c-4a76-adcc-74a91d2231b7 

This recipe called for three times the amount of “Hymalayan Pink Salt” and the syrup was “coconut nectar”… good luck finding that stuff anywhere normal…

Yield: 10 servings for giants maybe

Ingredients

  • 270g plain flour
  • 80g coconut flour
  • 125g raw cacao power, sifted
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • pinch cayenne pepper
  • 110g coconut oil
  • 140g apple sauce
  • 355g almond milk
  • 480g rice malt syrup
  • 165g maple syrup
  • 2 tablespoons orange zest
  • 1 banana, mashed (113g)
  • 1 tablespoon coconut oil (to grease the baking tin)
  • 1/2 cup slivered almonds (to serve)

Cooking Directions

  1. Preheat oven to 180 degrees C
  2. Prepare a 22cm springform pan with baking paper base and coconut oil on sides
  3. Combine all dry ingredients in a bowl
  4. In a super large bowl, combine all wet ingredients.
  5. Slowly add dry ingredients to wet ingredients while mixing. Continue mixing until smooth.
  6. Pour the batter into the prepared springform pan  and bake for 40-45 minutes or until a skewer comes out clean.
  7. Leave to cool completely at room temperature (oops) and turn out onto a serving platter. Alternatively, panic that you’re late for a celebration, put it in the fridge while attempting a frosting, not let it cool anywhere near enough (this is a beautiful dense cake that holds it’s heat), and have the frosting melt off. Serve hot and fresh with slivered almonds.