Vegan by Nature

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Archive for bread

Sunday Sticky Apple and Spelt Cinnamon Buns

I was originally quite dubious about making these since I normally have bad experiences with yeast breads, but seriously these work a treat. They are also free from refined sugar, wheat and low in fat but super sweet! I used fructose and other various substitutions in my recipe but feel free to replace these with a sweetener of your choice.


(Makes approximately 6 rolls)

For the dough:

1 Tbsp dried yeast

1/2 tsp fructose

1/8 cup warm water

Mix these together in a bowl and allow to sit until nice and frothy, about 10 mins

1/4 cup dairy free milk

1 Tbsp fructose

3 Tbsp applesauce

Mix these into the yeast mix until well combined.

1 1/3 cups wholemeal spelt flour

3/4 tsp salt

Gradually mix in the flour and the salt until combined.

2 Tbsp dairy free margarine

2 Tbsp applesauce

Finally add the marg and the applesauce into the mix, ensuring the marg is all mixed in.

Dough will be pretty sticky. Turn it out onto a well floured surface and knead in more flour (about 1/2 cup) for about 8-10 mins. Place in a greased bowl, cover with plastic wrap and a dish cloth. Set aside to rise in a warm place for around 1 1/2 – 2 hours or until doubled in size.

For the Filling:

1/4 cup fructose

1 Tbsp Barley Malt (or 1/4 brown sugar)

1/2 cup your favourite nuts, I used pecans and almonds

1/2 cup raisins

1 Tbsp cinnamon

1/4 cloves

1 Tbsp Barley malt syrup + 2 Tbsp water or 1 Tbsp maple syrup

4 Tbsp melted dairy free margarine

1/2 tsp fresh vanilla bean

While the dough is rising make the filling. Mix all the ingredients above and set aside. Once the dough has risen, turn out onto a well floured surface, it will still be sticky so feel free to use flour as needed. Knead for about 4 mins. Cover with a cloth and allow to rest before rolling out.

Flour a rolling pin and roll out the dough to about 30cm x 15, not too thin or the filling will escape!

1/2 cup chopped apples

Spread the filling mixture over the dough, leaving a small border around the edge. Spread the chopped apples evenly over the filling and press gently into the dough.

It gets a bit messy here. Carefully fold over one of the 15cm edges and begin rolling the dough into a sausage.

Using a sharp knife cut into 6 equal sections and arrange onto a greased pan, all snug together. Cover with plastic wrap and set aside to rest either in a warm place for arounf 2 hours/doubled in size or in the fridge overnight. I rest mine overnight. If doing this be sure to leave the buns out of the fridge for around 20 mins before baking.

Pre-heat to gas mark 5/375 f/200 c. Bake in the centre of the oven for about 30 mins or until a toothpick comes out clean.



Food explosion

What better than to have a whole day to poduce some really good food. Here is what I came up with today.

The Entree: Chips and dips

1/2 cup gluten-free flour
1/2 cup cornmeal
2 tsp baking powder
1 tsp xanthan gum (if possible)
1/2 tsp salt
1/2 tsp fructose
1 1/2 cups water

Lightly grease a frying pan
Sift the dry ingredients together
Whisk in the water until well combined
Heat the pan on a medium heat
Do a test pancake by dropping some of the mix into the pan, it’s hot enough when the mix starts cooking right away

Pour a generous tbs of the mix into the pan and with the back of a metal spoon quickly swirl the mix around the whole base of the pan to get the thinnest possible pancake

Once the mix is no longer wet on top, flip it over and cook on the other side until slightly brown.


Tortilla chips:

corn pancakes

Cut some corn pancakes (previous post) into triangles.
Sprinkle some cornmeal on a baking sheet and ensure both sides of the pancake are well covered with cornmeal
Spread them out
brush with oil
sprinkle on some seasoning (i used some paprika on some of mine)

Bake in a really hot oven until golden edges appear then turn the heat down to medium and bake for a further 20 mins or until the chips are nice and crisp.


1 tbs + 1 tsp tomato paste/puree
smoked paprika
1 tbs lime juice
salt and pepper
1/2 chopped red onion
2 baby onions
1 tbs water

Microwave the onions for about 4 mins until softened
Put these and the rest of the ingredients into a processor
Add more water if necessary
season to taste

Pea and Endamame Guacamole:

1/2 cup peas
1/4 cup endamame beans
1/4 cup water
juice of 1/2 lime
1 tsp olive oil
chopped corriander

Cook the peas and beans in the water until softened
Blend the peas, beans, lime juice, oil and salt together until smooth
Mix in the chopped corriander



The main:

Clean tasty roast veggies with edamame beans, blanched green beans and crispy soy tofu/meat-free hot dogs




The Dessert:


1/2 nectarine (de-stoned)
1 tsp lime juice
lime zest
grated nutmeg

Wrap in some foil and bake in a moderate oven until soft and sticky around 50 mins

Blackcurrant cream:

sweetened soya milk
blackcurrant jam

Mix until gloopy or to suit your preferred consistency



Some bread:

21/4 cups wholegrain spelt flour
1 tbs baking powder
1 tsp salt
1 tsp pepper
1 tsp fructose

100ml water
150ml sweetened soya milk
2 tsps vinegar
60ml or 1/4 cup olive oil

Preheat oven to gas 4/180 C
Grease a 2lb loaf tin
Sift together the dry ingredients (I like to do this with a whisk to make things nice n light)
Whisk together the wet ingredients in a separate bowl
Gently mix the wet into the dry, careful not to over mix, just enough so that things are nicely combined
Pour batter into the loaf tin
Bake for 50 mins and then remove from the tin and bake for a further 10 mins


Craftster Edible Challenge

I decided to go savoury on this one. I am very used to making things from cakes and really wanted something to challenge this routine. The bread is made from a hand made loaf that I made earlier in the week. The rest are vegetables. The cross stitch is really threaded through some holes. I ate all this at the end. It was a very edible sewing box!