Blueberry Muffins

1 cup wholewheat flour, 1 cup white flour, 1 cup sugar, 1 tbs baking powder, 1/2 tsp salt, 2 cups blueberries (fresh or frozen), 1/2 cup water, 1/4 cup sunflower oil, 1/2 tsp almond essence, 1/2 cup soya milk Sit the wholewheat flour to seperate the coarse bran flakes. Set these flakes to the side … Continue reading

Tangy Blackberry Sorbet

1 cup water, 1 1/4 cup white sugar, 450g frozen blackberries, 2 tbsp lemon juice Bring the water to the boil in a saucepan. Remove from the heat and stir in the sugar until completely dissolved. Pout into a container and refrigerate until chilled, to make a sugar syrup. Thaw the blackberries and drain excess … Continue reading

delicately scented ginger flapjack to share

225g vegan margerine, 2 tbsp golden syrup, 450g rolled oats, 225g light brown sugar, 1 tbsp ginger, 1/2 tsp baking powder, pinch of nutmeg Melt the margerine over a low heat and add the syrup. Mix the remaining ingredients in a seperate bowl and add to the syrup/margerine mixture. Stir until oats are covered. Grease … Continue reading

Pancakes with banana and maple syrup drizzles

Makes approx 8 – 10 These pancakes are simply delicious. The batter makes enough for a satifying breakfast or dessert for two. We usually have them for a lazy weekend breakfast with a cold glass of orange juice, or just generally whenever I get cravings…I’ve even made them at midnight! My recipe is for banana … Continue reading

Carrot cake with white chocolate and cream cheese frosting

  Carrot Cake 225g grated carrot, 170g raisins, 140g white flour, 140g wholemeal flour, 170g sugar, 1 tsp cinnamon, 1 tsp ginger, 200ml vegetable oil, 200ml water, pinch of salt, dash of vinegar, 1/2 tsp vanilla essence White chocolate and cream cheese frosting 2 tubs cream cheese (I prefer to use a sweet version, such … Continue reading