Desserts

Carob Fudge – gluten free

Ingredients:
1 cup smooth peanut paste (375g)
2 tsp vanilla essence
1/4 cup honey
1/4 cup grated palm sugar (55g)
2 tbsp sifted carob powder (40mls)
1/2 cup coconut oil, melted

Procedure:
Conventional
Blend all ingredients well, if possible with a stick blender or electric mixer. Spread on a tray lined with baking paper. Freeze, then cut in pieces. Serve immediately.

Thermomix
Melt coconut oil (if necessary) at 37degC on Speed 1 for up to 5 mins. Add remaining ingredients and blend on Speed 6 for 1 min. Spread on a tray lined with baking paper. Freeze, then cut in pieces. Serve immediately.

Recipe shared with permission from Elvira Dammasch.

Wacky Cake – nut freeP1060203 (Small)

Ingredients:
Cake
3 cups flour
2 tsp baking soda
2 tsp baking powder
½ tsp salt
8 tbsp carob
1 cup rapadura / sugar
2 tsp vanilla
6 Tbsp lemon juice
2 cups water
1 cup oil

Procedure:
Conventional
Preheat the oven to 180°C. Mix dry ingredients in a large bowl. In a separate jug combine the liquid ingredients. Pour the liquid ingredients into the dry ingredients and stir until just blended. The mixture will bubble and may appear lumpy even once stirred. This is good and will still make a perfect cake. Pour mixture into an ungreased 33cm x 23cm pan. Bake for 30 minutes.

Thermomix
Preheat the oven to 180°C. Mix dry ingredients in TM bowl on Speed 5 for 10 seconds and transfer to a large bowl. Wipe out the TM bowl with a dry tea towel and then add liquids to the TM bowl and blend on Speed 7 for 2 seconds. Add in the dry ingredients to the TM and stir on Speed 4 for 3 seconds until just till blended. The mixture will bubble and may appear lumpy even once stirred. This is good and will still make a perfect cake. Bake for 30 minutes.

Ingredients:
Topping
10 tbsp rapadura
6 tbsp vegan margarine / macadamia nut oil
4 tbsp soy milk
1 cup shredded coconut

Procedure:
Conventional
Add ingredients to a small saucepan and bring to the boil. Boil while stirring for 3 minutes, then pour over the hot, baked cake. Brown for approximately 3 minutes under the grill (180°C). Once you can smell the topping, remove immediately otherwise it will burn.

Thermomix
Add ingredients to the TM bowl and cook at 100°C for 4 minutes on Speed 1, then pour over the hot, baked cake. Brown for approximately 3 minutes under the grill (180°C). Once you can smell the topping, remove immediately otherwise it will burn.

Alternatives: Gluten-free flour works well in this cake, creating a spongey texture.

Serving Suggestions:
For the real sweet tooth, smother this cake in soy whipped cream.
Enjoy a thick slice with a side of strawberries and a hot soy Caro (cereal coffee).
Smother with not Vanilla custard.

Adapted from www.amazinghealth.org‘s ‘Coconut Carob Cake’ recipe.

Vanilla Custard – gluten free, nut free

Ingredients:
1 ½ L soy milk
2 tsp vanilla essence
¾ cup honey
1 cup cornflour
1 cup water

Procedure:
Conventional
Warm up the milk in a large saucepan, trying not to boil it. Add the vanilla essence. Combine cornflour and water until completely smooth, then add to the saucepan stirring well for a couple of minutes to thicken. Then add the honey and stir continuously for 5-10 minutes until thick.

Thermomix
Add all ingredients to TM bowl and blend on Speed 7 for 5 seconds. Then cook at 100°C, Speed 3 for 15 minutes.

Serving Suggestions:
Chill and serve in waffle cones with fruit salad.
Eat a bowl on its own – yum!

Happily shared with permission from Tee Godfrey.

Homemade Apple Pastries – nut free

Ingredients:
8 large apples, peeled, cored and sliced into ½ cm thick segments
4 x puff pastry sheets (ideally wholemeal)
1 tsp rapadura per pastry

Procedure:
Conventional
Steam the sliced apples for 25 minutes, until soft. Place frozen puff pastry sheets on the bench and when slightly soft slice each sheet into 4 even squares. Evenly divide the steamed apple between each pastry square. Sprinkle one teaspoon of rapadura over the apple on each square and then fold each into triangles, pressing down the edges firmly. Cook in a preheated oven at 180°C for approximately 20 minutes until golden brown.

Thermomix
Fill TM with 500g water, place sliced apples in the steamer and cook on Varoma, Speed 1 for 25 minutes, until soft. Place frozen puff pastry sheets on the bench and when slightly soft slice each sheet into 4 even squares. Evenly divide the steamed apple between each pastry square. Sprinkle one teaspoon of rapadura over the apple on each square and then fold each into triangles, pressing down the edges firmly. Cook in a preheated oven at 180°C for approximately 20 minutes until golden brown.

Alternatives: The standard puff pastry can be replaced with a gluten free version.

Serving Suggestions:

Dip each pastry into soy whipped cream (double-dipping is permitted!)
Can be enjoyed hot or cold.

Raw Vegan Cheesecake with Raspberry Topping

Ingredients:
Crust Layer
1/4 cup of dried coconut
1 1/2 cups of raw macadamia nuts or brazil nuts
1/2 cup of dates

Filling
3 cups of cashews
3/4 cup of lemon juice
3/4 cup of raw honey (or other raw sweetener)
3/4 cup of coconut oil
1 tablespoon of vanilla

Raspberry Topping
2 cups frozen mixed berries (or any frozen fruit)
1/2 cup of dates

Preparation:
Conventional (use a powerful blender or food processor)
Sprinkle coconut over the base of a freezer-safe container or baking dish. Blend remaining crust ingredients until they begin to stick together. Spread this a buttery mixture on top of the coconut.

Next blend up the filling ingredients and then pour evenly over the crust. Spread the filling out evenly, then freeze until firm (roughly 45 minutes). Blend the topping ingredients and then spread across the firm cheesecake. Freeze until hard if preferred.

Tip: This is a seriously delicious, seriously rich dessert, so a smaller slice will often suffice.

Soy Whipped Cream – gluten free, nut free

Ingredients:
1 cup soy milk
2 cups rice bran oil
2 3/4 tbsp honey
2 tsp vanilla
6 pinches of salt

Procedure:
Conventional
Combine all ingredients (except the oil) on high in a blender. Very slowly trickle the oil into the mixture while it’s blending. Once combined turn off the blender.

Thermomix
Combine all ingredients (except the oil) on Speed 7-8. Slowly add the oil one cup at time (pour one cup onto the lid, holding the MC). Once combined turn off TM.

Tips:
– Occasionally (I don’t know why) this cream will not thicken. If this happens you can use it as pouring cream, or freeze in ice cube trays and then blend with frozen fruit, honey and a bit of soy milk to create homemade ice cream.
– This cream gets very thick and occasionally will thicken before all of the oil has been added.

Alternative: Vegetable oil or another bland oil can be used in place of rice bran oil in this recipe. Nut oils however (macadamia etc) are too overpowering. Unfortunately there is no alternative for soy milk in this recipe. I have unsuccessfully tried this recipe using rice milk and oat milk (including organic).

Serving Suggestions
Add a dollop of the cream to your bowl of cereal.
Top off a tasty fruit salad with a couple of big dollops.
Use as a creamy topping for a cake.
Dip your homemade apple pastries into it.

Recipe inspired by ‘The Farm – Vegetarian Cookbook’ © 1978.

Sneaky Bar (vegan ‘Snickers Bar’) – gluten free


Ingredients:
1 cup of mixed nuts
1 cup natural peanut paste
1 cup honey
carob powder
Procedure:
Conventional & Thermomix
Pulse the nuts in a blender until ground (TM – Speed 9 for 3-5secs). Transfer to a large bowl. Stir in the peanut paste and honey, then continue adding carob powder. Stir it through and once the mixture is stiff and darkly coloured press into a pan lined with cling wrap. Freeze until hard. Once set, turn onto a board and and slice into long bars or bite-sized chunks.
Tip: These will melt quickly on a hot day, so keep the Sneaky Bar in the freezer until it’s time to enjoy them.
Alternatives:
Add a tablespoon or two of desiccated coconut to the mixture.
Suggestions for nuts that taste great in this recipe – almonds, cashews, brazil nuts, pumpkin seeds. Try one or more nuts together or even roasted nuts for a different flavour. You can also leave the nuts chunky, instead of grinding them.
Recipe adapted from ‘Ten Talents’ © 2008.
Coconut Biscuits – nut free
Ingredients:
200 g coconut oil
270g coconut cream
180g ground palm sugar
5 ½ cups rolled oats (480g)
½ tsp salt
1 cup chopped crystallized ginger
2 bulbs ginger, peeled and grated
Procedure:
Conventional
Melt coconut oil in a small saucepan over a medium heat. Once liquified, stir in the coconut cream well.  In a blender pulse the rolled oats until ground, and then combine them and the remaining ingredients in a large mixing bowl. Then pour the coconut mixture over the oat mixture, and stir until well combined. Put small spoonfuls onto trays lined with baking paper and bake in preheated oven at 175 deg C for 23 mins, or until slightly golden in color.
Thermomix
Place rolled rolled oats in TM bowl, and grind for 5 secs on Speed 9. Add the salt and stir for 3 secs on Speed 5. Pour into a separate bowl. Then, place palm sugar in TM bowl and chop for 10 sec on Speed 5. Add in coconut oil and heat for 1 min at 37 deg C on Speed 1. If the oil is not completely liquified, heat again for another minute. Add in coconut cream and stir for 5 secs on Speed 5. Pour over the ground oats. Place crystallized ginger and ginger bulbs (peeled and whole) in TM bowl and chop for 5 secs on Speed 7. Add to other ingredients and stir together with a wooden spoon. Bake as above. Put small spoonfuls onto trays lined with baking paper and bake in preheated oven at 175 deg C for 23 mins, or until slightly golden in color.
Variations:
Instead of ginger, flavour your biscuits with one of the following –
1 cup dried dates, chopped (TM – chop whole dates on Speed 7 for 5 secs)
1 cup dried apricots, finely chopped (TM – chop whole apricots Speed 7 for 3-5 secs)
Shared with permission from Elvira Dammasch.
Raw Coconut Almond Ice Cream – gluten free
Ingredients:
Base
1 cup raw macadamias
2 tbsp raw sesame seeds
2 tbsp raw honey
3 tbsp extra virgin coconut oil
Procedure:
Conventional & Thermomix
Blend all base ingredients to a buttery consistency (TM – Speed 9 for 1min). Spread evenly over cling wrap on a freezable tray.
Ingredients:
Ice cream
1/2 cup raw almonds (ideally soak overnight, discard water and rinse before using)
3 cups water
2 tsp vanilla essence
1 cup dates
1/4 cup dessicated coconut
3 bananas
1/3 cup raisins
1 cup cashews
1/3 cup raw agave nectar
1 tbsp lemon juice
1/3 cup extra virgin coconut oil
Procedure:
Conventional & Thermomix
Blend ice cream ingredients together until smooth. Pour over the prepared base and spread evenly, then freeze.
Serving Suggestions:

Slice into ‘Eskimo Pies’ – yum!

Cut into small cubes and blend with minimal raw almond milk (just enough to combine the ice cream) and serve immediately.

Carob Slushie – makes 1 serve – gluten free, nut free
Ingredients:
250ml soy milk
1 tbsp carob powder
1 heaped tsp caro powder
1 tbsp rapadura
1 cup ice cubes
1 tbsp grated carob buttons (optional)
Procedure:
Conventional & Thermomix
Place all ingredients into a blender and blend (or pulse if your blender’s not very powerful) until the ice is shaved (TM  Speed 7-8 for 1min 30secs). For a cafe look, sprinkle grated carob on top and serve in a tall glass. Absolutely yummy!
Alternative: Use honey instead of rapadura.
Tofu ‘Cheesecake’ with Berry Jelly Topping
Ingredients:
Biscuit Base
Ingredients:
3 Cups stone ground whole wheat flour
5 tbsp olive oil
2 tbsp honey
Procedure:
Conventional
Crumble together with fingers until it’s ‘bread-crumby’ and then press on base (and edges if preferred) until firm into a lined 25cm diameter cake tin for a large cheesecake. For mini cheesecakes, halve the recipe and press into a lined muffin tin.
Thermomix
Rub all ingredients together on Speed 5 for 20secs then press on base (and edges if preferred) until firm into a lined 25cm diameter cake tin for a large cheesecake. For mini cheesecakes, halve the recipe and press into a lined muffin tin.
Filling
Ingredients:
1 cup cashews
350g firm or silken firm tofu (the wobbly type!)
1 cup vanilla soy milk (or make your own – 1 cup soymik, 1/2 tbsp dark brown sugar, 1 tsp vanilla)
270g jar apricot jam (fruit sweetened)
1 tub Tofutti (or 1/4 cup cashews and 2 tbsp lecithin granules)
1 tbsp stone ground whole wheat flour
1/4 cup lemon juice
Procedure:
Conventional & Thermomix
Blend all ingredients for 2-5mins until very smooth (TM – Speed 7-8 for 2mins). Pour mixture over the prepared base in tin and bake in fan forced oven at 160 deg C until lightly browned. A large cheesecake will take about 45 mins and the mini cheesecakes take about 30 mins. Cool on bench, then cool thoroughly in the fridge.
Berry Jelly Topping
NB. This topping should only be prepared once the cheesecake is already cooked and cooled.
Ingredients:
3 heaped tbsp arrowroot
2 1/2 cups water
1 cup frozen blueberries (whole)
1/4 cup honey
Procedure:
Conventional
Put arrowroot in a cup and add 1/4 cup of the water. Stir until smooth. Pour into a small saucepan, and add the remaining water and remaining ingredients. Stir over a medium-high heat until thick and clear (a thick, gloopy consistency).  Add more honey for sweeter and less arrowroot for runnier. When the cheesecake is thoroughly cooled, spread on the Berry Jelly topping and chill. Once chilled, slice and serve.
Thermomix
Put arrowroot in TM bowl and add 1/4 cup of the water. Stir on Speed 2 for 5 secs until smooth. Add the remaining water and the remaining ingredients. Stir on Speed 3 on 100°C for 8 mins, until thick and clear (a thick, gloopy consistency). Add more honey for sweeter and less arrowroot for runnier. When the cheesecake is thoroughly cooled, spread on the Berry Jelly topping and chill. Once chilled, slice and serve.
Variations:
Use passionfruit or raspberries in place of the blueberries in the jelly topping.
Inspired by Rose’s cheesecakes.
Carob Raspberry Ice Cream – gluten free
Ingredients:
1 cup water
1 rounded tsp agar agar powder
1/2 cup raw cashews
1/3 cup honey
1/2 tsp salt
1 tsp vanilla
200 mls coconut cream
200 mls soy milk
1/4 cup carob powder
1/4 cup dark brown sugar or rapadura
1/4 cup carob buttons (optional)
200g raspberries (frozen or fresh)
Procedure:
Conventional
Stir together the agar and water, and bring to the boil, stirring constantly. Reduce heat and simmer for 1-2 minutues. Place remaining ingredients in blender along with hot again mixture. Blend on high until smooth. Pour into a pan lined with cling wrap and freeze until hard. Once frozen, turn out on bread board and chop into 3 x 3cm squares. Put into blender along with extra soy milk to emulsify the ice cream. If your blender has the option, use a spatula to encourage the blending. Serve with sliced banana.
Thermomix
Place agar and water in the TM bowl. Stir together and bring to the boil on Speed 3, 100°C for 5mins . Reduce heat and simmer on Speed 3, 70°C for 2mins. Place remaining ingredients in TM bowl and blend on Speed 7-8 for 1min 30secs. Pour into a pan lined with cling wrap and freeze until hard. Once frozen, turn out on bread board and chop into 3 x 3cm squares. Put into blender along with extra soy milk to emulsify the icecream. Use TM spatula to encourage the blending.Serving suggestions:
Freeze in ice cube trays and eat like little ice blocks.
Serve with sliced banana.Inspired by ‘7 Secrets Cookbook’ © 2006.
Banana Nut Muffins – makes 24 – Gluten Free
Ingredients:
2 cups brown rice flour
1 tbs baking powder
1/2 tsp salt
1 cup rapadura (or brown sugar)
1/2 cup cold pressed macadamia nut oil
1 cup unsweetened apple sauce
1/2 cup walnuts, chopped
1/4 cup sultanas
1/2 tbsp vanilla extract
3 ripe bananas, mashed
Procedure:
Conventional
Preheat oven to 160°C fan forced. Combine walnuts, flour, baking powder, salt, and sultanas in a large bowl. In a separate bowl, combine rapadura, oil, apple sauce, vanilla, bananas and apple sauce. Stir the flour mixture into the liquid mixture until just combined, making sure you don’t over mix. Transfer to well oiled muffin tins and bake in fan forced oven (200 degC) for 25 mins, until golden brown.
Thermomix
Preheat oven to 160°C fan forced. Chop walnuts on Speed 9 for 2 secs, then add the flour, baking powder, salt, and sultanas. Mix together on Speed 5 for 10 secs. Transfer to a bowl. Place rapadura, oil, apple sauce, vanilla, bananas and apple sauce in TM bowl and stir on Speed 6 for 5 secs. Add the dry mixture to the TM bowl and stir on Speed 5 for 15-20secs until just combined. Transfer to well oiled muffin tins and bake in fan forced oven (200 degC) for 25 mins, until golden brown.

Serving suggestions:
Add a dollop of soy whipped cream.
Spread with vegan margarine and jam.
Delicious served hot or cold.
Carrot Cake with ‘Cream Cheese’ Icing
Cake ingredients:
2 1/2 cups stone ground whole wheat flour
1 1/2 tsp salt
1 tbsp baking powder
1 cup soy milk
2/3 cup rice bran oil
1 1/2 cups rapadura
1 cup grated carrots (2 large carrots)
2/3 cup chopped pecans
4 tbsp whole flax seeds

Procedure:
Conventional
Stir together all ingredients and bake in a fan forced oven at 180°C for 25-30 mins (use a 20cm square or round tin). Check the cake with a skewer to ensure it has cooked through, then allow to cool in pan for 10 mins. Gently turn the cake onto the bench, and when cool top with ‘Cream Cheese’ Icing or Maple Nut Glaze.

Thermomix
Chop the pecans and grate the carrots (in large chunks) together on Speed 7 for 5 secs. Add remaining ingredients and stir on Speed 5 for 20secs. Bake in lined 8 inch square or round tin in a fan forced oven at 160°C for 25-30 mins. The cake is ready once you can insert a knife and it comes out clean and the edges of the cake begin to pull away from the sides of the pan. Let the cake cool in pan for 10 mins, then gently turn out. When cool, top with ‘Cream Cheese’ Icing.

‘Cream Cheese’ Icing
1/4 cup vegan margarine, softened (Nuttalex)
1/4 cup vegan cream cheese, softened (Tofutti)
1 cup icing sugar (140g)
1 teaspoon vanilla extract

Procedure:
Conventional
Use an electric mixer to combine the margarine and cream cheese, and add the icing sugar in bit by bit (continue blending). Once the topping has become smooth and creamy, mix in the vanilla. Spread over your cooled cake and sprinkle with chopped pecans or walnuts.

Thermomix
Use an electric mixer to combine the margarine and cream cheese, and add the icing sugar in small batches (continue blending). Once the topping has become smooth and creamy, mix in the vanilla. Spread over your cooled cake and sprinkle with chopped pecans or walnuts.

Tip: As you add the icing sugar, test the topping. You may prefer less icing sugar.

Alternative:
Maple Glaze
NB. This topping should only be prepared once the cheesecake is already cooked and cooled.

Ingredients:
1/2 cup maple syrup
1/2 cup honey or agave nectar
1 tsp agar powder
1 tsp salt
1 cup soy milk
1 cup chopped walnuts (opt.)

Procedure:
Conventional
Bring all ingredients (except walnuts) to the boil in a saucepan. Simmer over a low heat for 3 mins, stiring every so often. Remove from the heat and set aside for about 10 mins. Once the glaze is slightly thick, spread over the cooled carrot cake. Sprinkle with chopped walnuts, if preferred.

Thermomix
Chop walnuts in TM bowl on Speed 9 for 2 secs. Set aside. Place all ingredients (except walnuts) in TM bowl. Bring to the boil on Speed 3, 100°C for 5 mins. Then simmer for on reverse Speed 1 at 70°C for 3 mins. Remove from the heat and set aside for about 10 mins. Once the glaze is slightly thick, spread over the cooled carrot cake. Sprinkle with chopped walnuts, if preferred.

Recipes inspired by’ Vegan Cupcakes Take Over the World’ © 2006 and adapted from ‘7 Secrets Cookbook’ © 2006.

Banana Cake
Ingredients:
2 cups stoneground whole wheat flour
1 cup rapadura
1/2 tsp salt
1 tbsp baking powder
1/2 cup chopped walnuts or pecans
1/2 cup rice bran or vegetable oil
2-3 large, very ripe bananas
1/4-1/2 cup of soy milk

Procedure:
Conventional
Combine the dry ingredients in a large bowl. In a separate bowl, mash the bananas and stir in the oil. Then combine the dry and wet ingredients, adding the soy milk slowly until the mixture is easy to stir, but not runny. Thoroughly combine all ingredients and pour mixture into a lined cake tin. Bake at 180°C for 45-50 mins. Check with a skewer to make sure it’s cooked through.

Thermomix
Combine the dry ingredients in the TM bowl on Speed 5 for 15secs. Transfer to a bowl. Then blend the oil and bananas on Speed 7 for 7secs. Pour dry mixture into the TM bowl and stir on Speed 5 for 15secs. While stirring, gradually pour soy milk through the lid until the mixture is easy to stir, but not runny. Pour mixture into a lined cake tin. Bake at 180°C  for 45-50 mins. Check with a skewer to make sure it’s cooked all the way through.

Serving Suggestions:
Serve with soy whipped cream.
Serve with custard and strawberries.
Bake as muffins.

4 thoughts on “Desserts

  1. Didn’t realize that vegan cakes were so easy to make. Our family loves the banana cake and the carrot cake. Thank you for the great ideas.

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