Vegetarian – Page 25 – The Food Wife

Dairy-free Banana and Cherry Loaf Cake

14th April 202014th April 2020
by thefoodwife

Makes 8-10 slices

This is a bit of a favourite in our house at the moment. Using up over-ripe bananas, no need for butter as it uses vegetable oil, and using frozen cherries to get little bursts of extra fruitiness.

Itâ€™s great to make with kids, as itâ€™s an all-in-one method that just needs stirring together (another benefit of using oil over butter).

To make this a bit more naughty you could also add 100g of broken dark or white chocolate (dairy-free if required) to the mix at the same time as the cherries.

Ingredients:
2 large/3 medium/4 small very ripe bananas, mashed
110g vegetable oil
60g caster sugar
170g self raising flour
2 large eggs, beaten
1 tsp vanilla extract
100g frozen pitted cherries

Step 1: In a large bowl, mix the bananas, oil, sugar, flour, eggs and vanilla together.

Step 2: Fold in the cherries.

Step 3: Pour into a lined 2lb loaf tin and bake in a preheated oven at 180c (fan) for 50 mins, or until golden, risen and springs back to the touch.

Step 6: Remove from the oven and allow to cool for half an hour before transferring (out of the tin) to a wire rack.

Store in an airtight container and it will
Last a few days.

Cherry and Almond Loaf Cake

9th April 20209th April 2020
by thefoodwife

Makes 8-10 slices

The Food Husbandâ€™s birthday calls for a gluten-free cake. He loves cherry and almond and so I came up with this tasty loaf cake. Using almond extract really ramps up the almond taste. If you donâ€™t want such a full-on-flavour then replace with vanilla extract. If making this dairy-free then using almond milk is in keeping!

Iâ€™m pleased to report this cake freezes really well. Wrap in kitchen foil and then tightly in clingfilm or in a sealed bag.

Ingredients:
170g gluten-free plain flour
2 tsp gluten-free baking powder
1/4 tsp xanthan powder
170g caster sugar
100g ground almonds
2 large eggs, beaten
100ml vegetable oil
1 tsp almond extract
75ml (almond) milk
100g glacÃ© cherries
Flaked almonds (optional)

Step 1: Preheat the oven to 180c (fan) and line a 2lb loaf tin.

Step 2: Combine all the ingredients in a large bowl, folding in the cherries at the end.

Step 3: Pour into the lined loaf tin and smooth the top level. If desired, sprinkle the top with flaked almonds.

Step 4: Bake for 50 minutes; the top should be golden brown and a skewer should come out clean when pierced into the cake.

Step 5: Allow to cool fully in the tin. If you like, drizzle with icing when cool (the neon is completely optional!)

Sourdough Crackers with Smoked Paprika and Nigella Seeds

6th April 20207th April 2020
by thefoodwife

With the current lockdown, more people are making bread at home. Many are trying sourdough for the first time. My sourdough starter, Cuthbert, has been going for well over a year now. Iâ€™ve used him to make traditional sourdough loaves, hybrid yeasted loaves, hot cross buns but most recently Iâ€™ve used the discard to make sourdough crackers.

This is a versatile recipe, Iâ€™ve flavoured these with smoked paprika and nigella seeds, but you could use herbs or other spices as you like.

If keeping these vegan or dairy-free , use a vegetable based baking block rather than butter.

These will store for up to a week in an airtight container.

Ingredients:
100g strong white bread flour
30g strong wholewheat bread flour
4g salt
2 tsp smoked paprika
2 tsp nigella seeds
150g discarded sourdough starter
60g softened butter (or vegetable baking block if vegan/dairy-free)
Olive oil

Step 1: Combine all the ingredients (excluding the olive oil) in a bowl. Use your hands to bring together to make a smooth dough. Divide in two and shape into two equal blocks. Wrap in cling film and chill in the fridge for half an hour.

Step 2: Preheat the oven to 180c (fan) and line two baking sheets with grease proof paper.

Step 3: Flour a work surface and roll each block of dough into a rectangle, about 1 or 2mm thick. Use a knife or the flat edge of a dough scraper to cut the rolled out dough into long strips about 2 inches wide.

Step 4: Carefully transfer each strip onto the lined baking sheets leaving a small gap between each one. Brush each with olive oil and prick all over with a fork. Bake in the oven for 18-20 minutes until golden and crisp. Remove and allow to cool.

Store in an airtight container for up to a week.

Apple and Cinnamon Loaf Cake

2nd April 20202nd April 2020
by thefoodwife

Serves 8-10

A simple loaf cake packed with apples and sultanas and spiced with cinnamon which goes excellently with a cup of tea.

There is no need for butter in this cake as it is made with vegetable oil, and can be kept totally dairy free by using a plant-based milk if required.

Using Demerara sugar as a sprinkle on top makes a delicious crust, but if you donâ€™t have any then simply leave it out.

N.b. You will need a lined 2lb loaf tin.

Ingredients:
270g self-raising flour
170g caster sugar
100ml vegetable oil
70ml milk (plant-based if required)
2 large eggs, beaten
1 tsp ground cinnamon
3 eating apples, peeled, cored and cut into 1cm dice
50g sultanas
Demerara sugar for sprinkling

Step 1: Preheat the oven to 180c (fan) and line a 2lb loaf tin.

Step 2: Combine all the ingredients (except the Demerara sugar) lightly in a bowl, you want to stir until just mixed to keep a light batter.

Step 3: Pour into the lined loaf tin and level with the back of a spoon. Sprinkle the top with the Demerara (a tablespoon or two is ample).

Step 4: Bake in the oven for 50 minutes.

Step 5: Remove from the oven and allow to cool in the tin.

Banana Muffins with a Chocolate Hazelnut Filling

27th March 202027th March 2020
by thefoodwife

Makes 12

Here we have a vegan muffin stuffed with a decadent filling of chocolate hazelnut spread. If keeping this totally vegan, use a plant based spread (I noticed one available in M&S). These are really quick to put together and take just 25 minutes to bake.

They are best eaten on the day they are made (not really a hardship!) although could be refreshed in the microwave for a few seconds.

As with all muffin recipes, minimal mixing is required to achieve a light, rather than tough sponge.

Ingredients:
3 large very ripe bananas, mashed
60ml vegetable oil
120g light soft brown sugar
1 tsp vanilla extract
300g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
12 tsp chocolate hazelnut spread (plant based if vegan)

Step 1: Preheat oven to 190c (fan) and line a 12 hole muffin tin with paper cases.

Step 2: Lightly combine the banana, oil, sugar, vanilla, flour, baking powder and bicarbonate of soda in a bowl. For a light muffin minimal mixing is required.

Step 3: Half fill each muffin case with the batter. Top each with a teaspoon of chocolate hazelnut spread and then cover with the remaining muffin batter.

Step 4: Bake for 25 minutes and then remove from the oven and allow to cool on a wire rack.