Simple Baked Flatbread – VeganMoFo Day 4

Today’s prompt, carrying on with the “inspired by…” theme, is about art, and how art inspires you. “Art” can encompass so much, but for this purpose I’m applying it to music, specifically the song “North” by Sleeping at Last.

Let the years we’re here be kind, be kind.
Let our hearts, like doors, open wide, open wide.
Settle our bones like wood over time, over time.
Give us bread, give us salt, give us wine.

The song is about homemaking and finding a place to call home. About finding somewhere full of peace, love, and of course some good bread. So what did I do? Made bread, simple but delicious.

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A lot of flatbreads either require rising time, or want to be pan fried…these need neither, they come together really quickly and they bake in the oven in just ten minutes! Which makes them really easy to just whip up to go with soup, stew, or anything you want. They’re best eaten fresh on the day of baking, but will keep for a couple of days afterwards.

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Easy Baked Flatbread

  • Servings: 8 flatbreads
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Ingredients

  • 250g plain flour
  • 1 tsp instant dried yeast
  • pinch salt
  • 1 tsp olive oil
  • 200ml plain sparkling water
  • olive oil spray
  • Salt for sprinkling on top

Directions

    Preheat the oven to 210C/410F
  1. In a bowl, mix together the flour, yeast, salt, and olive oil.
  2. Slowly pour in the sparkling water, mixing until a dough forms.
  3. Knead for approximately 5 minutes until smooth.
  4. Break the dough into eight pieces (half, and then half again)and roll each one into a large circle.
  5. Place on baking sheets – leaving space to rise – and spray with oil and sprinkle with salt.
  6. Bake for 8-10 minutes until golden brown and bubbling.

 

Marshmallow Tiffin – VeganMoFo Day 3

Day 3 of VeganMoFo 2018! It’s another sweet recipe coming your way today. The prompt for today’s MoFo post is “Inspired by a leader of a place, country, or group”. I tried to think of leaders with food associations and I ended up thinking royal – specifically Prince William, seven years ago, getting married. A royal wedding cake you’d think would be fruit cake – pretty traditional, right? But for his wedding, the prince requested a tier of his favourite tiffin! Being a prince and all he was able to get McVities to make it for him, enough to serve 600, but I decided to create a vegan version which instead makes about thirty servings.

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Tiffin – in this case, referring to a dessert and not an Indian meal – is an unbaked cake make from crushed biscuits and chocolate at its most basic. In many cases, it also has raisins or other dried fruit, but those are controversial ingredients as many people don’t like them, so I replaced them with marshmallows. I used the mini Freedom Mallows but you can use whatever vegan marshmallows you have, if they’re big just chop them into smaller pieces. Many people use digestive biscuits for tiffin, but like Prince William himself I prefer using rich tea biscuits as, contrary to their name, they’re not as rich and carry the chocolate well! If you can’t get rich tea biscuits you will want to use a plain crunchy biscuit.

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I used white chocolate as well as plain chocolate here – just in the topping, marbled, but if you can’t get vegan white chocolate, plain chocolate works just as well!

Vegan Marshmallow Tiffin

  • Servings: 30 small tiffin bars
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Ingredients

  • 300g vegan dark chocolate
  • 3 tbsp golden syrup (or sub for maple/agave/vegan syrup of choice)
  • 75g vegan butter (I used vitalite)
  • 250g rich tea biscuits, broken up (pulse them in a food processor until mostly chopped)
  • 50g mini marshmallows
  • To top
  • 100g dark chocolate
  • 100g vegan white chocolate

Directions

  1. Prepare and line a baking dish with non-stick paper.
  2. In a large bowl, melt together the dark chocolate, golden syrup, and vegan butter. Either do this in the microwave or in a double boiler on the stove.
  3. Into the melted mixture, add the biscuits and marshmallows, and stir until fully coated.
  4. Press all of this into your lined baking dish, try to make it even!
  5. In two separate bowls, melt the remaining dark chocolate and the white chocolate. Place blobs of each on top of the tiffin mix, and use the back of a spoon to swirl them around to create a marbled effect.
  6. Place in the fridge for 2+ hours until fully set, and then cut with a sharp knife.

 

Pumpkin Spice Cake – VeganMoFo Day 2

Some may say it’s too early to be thinking about autumn and all things pumpkin, but I can definitely feel a chill in the air – and besides, when is it too early to be thinking of tasty food? This year, you can even get vegan pumpkin spice lattes at Starbucks in the UK, so what better choice for “emoji day” than the good old pumpkin?🎃🎃🎃

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I discovered recently that here in the UK you can buy canned pumpkin in Sainsbury’s for just £1! This was excellent news to me as often I’d tried making recipes that called for pumpkin puree by cooking and blending a pumpkin from scratch which is a bit of a hassle. Apparently this has been available for years but I never knew. At first, I wanted to make cookies, but I decided against that and went for spiced pumpkin cake bars!

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These are spiced with cinnamon, ginger, allspice, and cloves – and the canned pumpkin gives them a gorgeous texture. Sprinkled on top with a spiced sugar mixture they go perfectly with a mug of tea or coffee and will definitely give you autumnal feelings.

Pumpkin Spice Cake


Ingredients

  • 100g vegan butter (I used vitalite)
  • 150g pumpkin puree
  • 100g white sugar
  • 150g brown sugar
  • 1 tsp cinnamon
  • 0.5 tsp ground ginger
  • 0.5 tsp allspice
  • pinch ground cloves
  • 350g plain flour
  • 1 tsp baking powder
  • 0.5 tsp bicarbonate of soda
  • To top
  • 50g white sugar
  • pinch allspice
  • pinch cinnamon

Directions

    Preheat the oven to 175C/350F
  1. Begin by creaming the butter and sugars together.
  2. Mix in the pumpkin puree and spices.
  3. Stir through the flour, baking powder, and bicarbonate of soda to make a stiff mix.
  4. Press the mixture into a lined baking dish.
  5. Mix together the remaining white sugar, allspice, and cinnamon, and sprinkle evenly over the pumpkin mixture.
  6. Bake in the preheated oven until turning golden in colour.
  7. Cool in the tray, and then cut into squares.

VeganMoFo18 – Day 1: Introduce Yourself

Image from iOS

Well, it’s been a while hasn’t it? But I’m back for this year’s VeganMoFo with plenty of posts and tasty food! I’ll be posting both here and on my instagram so make sure to keep an eye on both.

As usual, we have prompts and themes to follow throughout VeganMoFo, which can be found here, and I’ll be doing my best to stick to them!

Today’s prompt is pretty simple, to introduce yourself, and since I’ve not posted here for a long time I may as well start with that!

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I’m Emma, a mid-twenties history grad with a myriad of health problems that has led me outside of the “traditional” work way of life. I live in Derbyshire in the UK, which is a beautiful place, with my husband Greg and my cat Sassy!

I don’t know how long I’ve been vegan as it was a gradual change for me – I have always been vegetarian, and I realised I was intolerant to dairy, and the rest just followed suit! I love to bake and have found it’s surprisingly easy to bake tasty vegan food – you do not need the eggs or dairy at all! I’ve got quite a few recipes already on this blog, but there’ll be more coming throughout the month.

That’s about all I can think of to say about me – but I’m looking forward to posting more and getting to know everyone who is taking part in this year’s VeganMoFo!