Pour the soymilk into a blender. Put on the lid and blend on the highest speed. Very slowly trickle the oil into the soymilk while it’s blending. Once combined turn off the blender, add the remaining ingredients and blend well. This cream gets very thick and can be used in place of dairy cream in recipes, on cakes or over fruit salad. 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 and a bit of soy milk to create homemade icecream.
Sneaky Bar (vegan ‘snickers bar’)
1 cup of nuts (use equal parts of almonds, cashews, brazil nuts, pumpkin seeds and desicated coconut)
1 cup raw honey
1 cup 100% peanut butter
Pulse the nuts and coconut in blender until fine. Next stir the meal into the honey and peanut butter. Add enough carob powder to make the mixture stiff, then press into a pan lined with cling wrap. Cover with cling wrap and freeze until hard. Once set, remove from the pan and cling wrap and slice into long bars. These will melt quickly on a hot day, so keep in the freezer until it’s time to enjoy them.Recipe gladly shared from page 385 of the ‘Ten Talents’ recipe book.
200 g coconut oil
1 x 270g tin of coconut cream (AYAM brand is pure coconut and works well in this recipe)
180g ground palm sugar
5 ½ cups rolled oats, ground
½ tsp fine himalayan rock salt
1 cup chopped crystallized ginger and 2 bulbs ginger, peeled and grated
(OR 1 cup dried dates, chopped OR 1 cup dried apricots, finely chopped)Procedure:
Melt coconut oil in a small saucepan over a medium heat. Once liquified, stir in the coconut cream well. In a large bowl add combine the remaining ingredients. Then pour the coconut mixture over the oat mixture, and stir until well combined. Put small spoonfulls 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 oats in TM bowl, and grind for 15-20 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. Choose your desired flavour, place ingredients in TM bowl and follow the set procedure:Crystallized ginger and ginger bulbs (peeled and whole) – chop for 5 secs on Speed 7
Dried dates (whole) – chop for 5 secs on Speed 7
Dried apricots (whole) – chop for 3-5 secs on Speed 7
Add to other ingredients and stir together with a wooden spoon. Bake as above.
1 cup cashews or macadamia nuts
2 tbsp sesame seeds
2 tbsp honey
3 tbsp extra virgin coconut oil
Blend until buttery. Spread evenly over cling wrap on a freezable tray.
3 cups raw almond milk (or 1/2 cup raw almonds and 3 cups water)
1/4 cup dessicated coconut
1 cup dates
1 1/2 vanilla beans chopped
1 cup cashews or macadamia nuts
1 tbsp lemon juice
1/3 cup virgin coconut oil
1/3 Cup raw agave
1/3 Cup raisins (NB. This is the secret ingredient that imparts the rich/buttery flavour)
Blend together until smooth. Pour over the pre-prepared Base Ingredients and spread evenly. Freeze until solid then slice into small portions and either eat like an Eskimo Pie. Alternatively, re-blend small cubes with minimal almond milk (just enough to combine the icecream) and serve immediately. See picture above.
250ml soy milk
1 tbsp carob powder
1 heaped tsp caro powder (opt. – but for me it takes the slushie from an 8/10 to a 12!)
1 tbsp rapadura or honey
1 cup ice cubes
1 tbsp grated carob buttons (optional)
Place all ingredients sequentially in the above order into a blender and blend (or pulse if your blender’s not too powerful) until the ice is shaved. For a cafe look, sprinkle grated carob on top and serve in a tall glass. Absolutely yummy!
3 Cups stone ground whole wheat flour
5 Tbls olive oil
2 Tbls honey
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.
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 (if you don’t have or don’t want to use Tofutti you can add extra cashews and soy lecithin)
1 tbsp stone ground whole wheat flour
1/4 cup lemon juice
Blend all ingredients until very smooth (2 1/2 – 5 mins depending on the power of your blender). 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 (or Passionfruit Jelly Topping)
3 heaped tbsp arrowroot
2 1/2 cups water
1 cup frozen blueberries (whole) (or passionfruit)
1/4 cup honey
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. This is a rich dessert, but there will not be any leftovers, guaranteed!
Recipe thanks to Rose.
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 (unsweetened)
200g raspberries (frozen or fresh)
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 container and freeze until hard. Turn out on bread board and chop into 3 x 3cm squares. Put into blender along with extra soymilk to emulsify the icecream. If your blender has the option, use a spatula to encourage the blending. Serve with sliced banana.
2 cups brown rice flour
1 tbs baking powder
1/2 tsp salt
1 cup rapadura
1/2 cup cold pressed macadamia nut oil
1 cup unsweetened applesauce (core and peel apples, then slice and cook in water til soft, then puree)
1/2 cup walnuts
1/4 cup sultanas
1/2 tbsp vanilla extract
3 ripe bananas, mashed (TM 5 secs, speed 7)
Preheat oven to 160°C fan forced. Chop walnuts, then add to flour, baking powder, salt, and sultanas, then mix together. In a separate bowl, combine rapadura, oil, applesauce, vanilla, bananas & apple sauce. Stir the flour mixture into the liquid mixture until just combined, making sure you don’t over mix. Bake in well oiled muffin tins for 25 mins, or until golden brown.
1 ¼ cups stoneground wholewheat flour
¾ tsp salt
½ tbsp. baking powder
½ cup soy milk
1/3 cup oil (rice bran or vegetable oil)
¾ cup rapadura
½ cup finely grated carrots
1/3 cup chopped pecans
2 tbsp whole flax seeds
Bake in lined 8 inch square or round tin in a fan forced oven at 160 deg Celcius for 25-30 mins, until you can insert a knife in the centre and it comes out clean and the edges of the cake are beginning to pull away from the sides of the pan. Let cool in pan for 10 mins, then remove from pan. When cool, top with Maple Nut Glaze.
Maple Nut Glaze Ingredients:
½ cup pure maple syrup (or ½ cup honey and I tsp maple flavouring)
½ tsp agar powder (or ½ tsp agar flakes)
½ tsp salt
½ cup soy milk
½ cup chopped walnuts
Place all ingredients (except walnuts) in a saucepan. Bring to the boil, reduce heat and simmer for 3 mins, stirring occasionally. Then, set aside at room temperature until semi-set (about 10 mins). Spread glaze on cake and sprinkle with chopped walnuts.
Recipes from ‘7 Secrets Cookbook’ by Neva and Jim Brackett – Create-a-Cake p.79 and Maple Nut Glaze p.79.
2 cups stoneground whole wheat flour
1 cup rapadura (or 3/4 sugar)
1/2 tsp salt
1 tbsp baking powder
1/2 cup chopped walnuts or pecans
1/2 cup ricebran or vegetable oil
2-3 large, very ripe bananas
1/4-1/2 cup of soymilk
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 soymilk 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 160 degrees Celcius for 45-50 mins. Check with a skewer to make sure it’s cooked all the way through. Serve with soy whipped cream.