Vegan by Nature

inherent recipes from a passionate cook

Archive for wheat-free

Daring Bakers: Steamed Pudding!!

The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.

For my vegan, wheat free version of this pudding I took this recipe http://www.scarlettdesign.co.uk/go-vegan/pudding.html and made a few alterations.I omitted the hazelnuts, dates and date syrup. Instead I popped in some agave, fresh raspberries, spelt flour and cranberry jam in the centre.

The steaming contraption:

My puddings took slightly longer to cook than the recipe suggests but I think this is simple characteristic of my oven. That aside, it produced a lovely, fluffy pudding with just the right amount of cocoa to compliment the sharp raspberries. Do give it a go!

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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.

SDC10391

(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.

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