/' http-equiv='refresh'/> Vegan Outreach Lincoln and East Midlands: Lincoln Veggie Fayre 2011 Sweet Recipes- page 1

Lincoln Veggie Fayre 2011 Sweet Recipes- page 1

                                      5 Ingredients No Bake Vegan Date Squares

    1.5 cups whole raw almonds
    1.5 cups regular oats (for Gluten-free, use GF oats)
    1/2 tsp kosher salt
    10 Medjool dates, pitted and roughly chopped
    1/4 cup oil
Date filling:
    25 Medjool dates, pitted and roughly chopped (~2.5 cups)
    1/2 cup water


1. Line a square pan (I used 8in x 8 in) with two pieces of parchment paper going opposite ways. In a food processor, process the almond, salt, and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Melt the coconut oil and add to the mixture and process until sticky. You can add a tiny bit more oil if the dough is too dry. I didn’t need to though! Remove from processor, set aside 3/4 cup of the mixture for later, and press the rest of the mixture very firmly and evenly into the pan.

2. Grab your pitted and roughly chopped dates and water and process in the food processor until a paste forms. You will have to stop and scrape down the sides of the bowl often. You can add a tiny bit more water if needed, but you want the paste quite thick. Scoop out the date mixture onto the crust and gently spread with the back of a wet spatula until even.

3. Sprinkle on the 3/4 cup of mixture you set aside and gently press down with fingers. Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Cut into squares and serve. Store in the fridge or freezer.

Banana and Walnut Loaf
6oz (170g) Self raising flour
4oz (100g) walnuts
3oz (80g) chopped dried dates (optional)
3oz (80g) sugar
2 bananas
1 teaspoon baking powder
1 cup soya milk
Chop the walnuts into small pieces. Mix together with all the dry ingredients. Mash the bananas (it’s good to use up any bananas that are starting to go soft).
 Add to the other ingredients and mix in with the soya milk, adding a little at a time to form a thick cake mixture constancy. Pour into a greased and floured loaf tin.
Bake in centre of preheated oven Gas 4 for 30 minutes. Test to check if it’s done in the middle by prodding a thin knife into the centre and see if it comes out clean.

Leave to cool on a wire rack.

 Blueberry Lemon Cupcake Recipe
1 3/4 all purpose flour
1 teaspoon baking powder
½ teaspoon salt
1/2 cup sugar
1/3 cup vegetable oil
3/4 almond milk
2 tablespoons lemon juice
1/4 cup apple sauce
2 teaspoons lemon zest
1 cup blueberries

Preheat oven to 375 degree fahrenheit
In a large bowl, sift all purpose flour, salt, sugar, and baking powder.
With a wire wisk, mix together vegetable oil, milk, lemon juice, apple sauce, and lemon zest in a separate bowl.
Gradually add in self rising flour with mixing spoon, being sure not to over mix. Fold in blueberries.
Add you mixture to a muffin pan lined with paper cups or sprayed with a no stick spray. Bake for 15 to 20 minutes.

Makes 12
Chewy Chocolate Chocolate Chip Cookies  
3/4 cup canola oil 
2 cups sugar  
2 teaspoons vanilla
1 tablespoon + 1 teaspoon whole flax seeds
1/2 cup soymilk 
2 cups all purp flour
3/4 cup dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips  

Preheat oven to 350 F.
Grind the flax seeds on high in a blender until they become a powder. Add soymilk and blend for another 30 seconds or so. Set aside.
In a large bowl sift together flour, cocoa, baking soda and salt.
In a seperate large bowl cream together oil and sugar. Add the flax seed/soy milk mixture and mix well. Add the vanilla.
Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again. Should the dough still be very sticky add a little more flour until it stiffens up.
Roll dough into 1 inch balls and flatten into a disc that’s about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.
Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.
Chocolate Orange Jelly Cakes
6oz (170g) self-raising flour
3oz (80g) sugar
2 tablespoons rapeseed oil
1 teaspoon baking powder
Cold water
2 teaspoons orange extract
1 70g pack of "quick gel"
10 fl oz (250ml) orange juice
7oz (200g) dark plain chocolate
Cake base:
Mix the flour, baking powder and sugar together in large bowl. Add the oil and gradually enough water to form a smooth, creamy cake mixture consistency.
 Pour into a deep baking tray, smoothing it over evenly . Bake in a preheated oven at gas mark 4 for 20 minutes. Leave to cool in the tray.
Jelly filling:
Pour the orange juice into a small saucepan, sprinkle on the quick jel mix and orange essence. Slowly heat this up until it’s all dissolved and begins to boil.
 Pour this on top of the cooled cake base. Leave it to set and cool for about 20 minutes.
Ginger and Lemon Tofu Cheesecake:
1 packet silken tofu
1 packet vegetarian lemon jelly crystals
4 teaspoons of lemon extract
1 tablespoon icing sugar
1 packet vegan ginger nut biscuits
2 tablespoons of vegan Margarine (such as "pure")
Crush the biscuits into crumbs (best to use a blender).  Melt the margarine in a pan, when liquid add the biscuits crumbs and mix thoroughly so they're all coated in margarine.
 Pour into a dish, and pat down smoothly wit the back of a wooden spoon.  Leave this base in the fridge to set for at least half an hour. 
Put the silken tofu, icing sugar and lemon extract in a blender and blend till smooth.  Pour into a large pan and heat slowly, sprinkling in the jelly crystals.
 When these have all dissolved into the mixture and it's bubbled a little, it's ready to set.  Pour it evenly onto the chilled biscuit base and leave in the fridge to set.

Gluten Free Carrot cupcake
250g self raising flour Gluten free
1tsp baking powder       
4tsp ground cinnamon 
2tsp grated nutmeg  
100g  vegetable margarine
100g  sugar (brown)
100g golden syrup
250g  grated carrot  
1 banana and 4 tablespoons of water
1 tablespoon of soya milk

Preheat the over to 180*c

1) Melt margarine, sugar and syrup over a low heat. Stir, and take off the heat.
2) Put flour, baking powder and spices into a bowl and pour sugar mixture on top.
3) Mash banana and water until foamy
3) Stir well and then add the grated carrots and banana mix
4) Add the Soya milk and mix
5) 3/4 fill cupcake liners and pop in the over
6) Cook for 20 minutes or until a skewer comes out just clean.
                          Soft Ginger Cookies 

    1/2 cup + 2 tbsp Earth Balance buttery stick
    1/2 cup organic white sugar
    1/4 cup blackstrap molasses
    1/4 cup dark sweet freedom
    1 tsp pure vanilla extract
    Flax (1 tsp ground flax + 4 tbsp almond/soys milk)
    1/2 tsp sea salt
    1 tsp ground cinnamon
    2 tsp ground ginger
    1/2 tsp ground cloves (optional)
    1 tsp baking soda
    2.5 cups self raising white flour
    Turbinado sugar, for garnish

Directions: Preheat oven to 350F. Line 2 baking sheets with parchment paper or grease with butter. Mix flax or chia egg in small bowl and set aside. In a large bowl, beat together the Earth Balance and sugar until combined. Now add the molasses, maple syrup, flax/chia egg, and vanilla and beat for another 60 seconds or so. In a medium sized bowl sift together the dry ingredients (flour, baking soda, ginger, cinnamon, sea salt, optional cloves). Slowly add the dry ingredients to the wet while beating with a mixer to combine. Beat until smooth and mixed well, about 20-30 seconds. With slightly wet hands, shape the dough into 1-1.5 inch balls and place 2 inches apart on the cookie sheet. Carefully flatten ball slightly with hand and sprinkle with turbinado sugar. If making 1 inch balls, bake for no longer than 10 minutes at 350F. If making larger cookies, bake for 11-12 minutes. Cookies will slightly firm up after removing from oven. Makes 26 small cookies.
Sugar Free, Gluten Free Chocolate Layer Cake

Serve this beautiful cake as a birthday party treat with the vanilla frosting below, topped with gluten-free sprinkles. This recipe can also be baked in a 9 x 13-inch pan, or even made in a bundt pan.

2 cups brown rice flour or sorghum flour
½ cup tapioca flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons xanthan gum
½ teaspoon sea salt
1 ½ cups boiling water
1 cup prunes
½ cup oil
1 cup agave nectar
2 tablespoons apple cider vinegar
1 tablespoon vanilla

Preheat oven to 350 degrees F. Grease two 9-inch cake pans.

In a medium sized bowl place the brown rice flour, tapioca flour, cocoa powder, baking soda, xanthan gum, and sea salt; mix together well with a fork or wire whisk.

Place the prunes in a small bowl and pour the boiling water over them. Let stand for about 10 minutes.

Place the prunes and water into a blender or Vita-Mix and add the coconut oil, maple syrup, water, apple cider vinegar, and vanilla. Blend until very smooth. Pour the wet ingredients into the dry and mix well, though be careful not to over mix.

Immediately pour batter into prepared pans. Bake for about 25 minutes. Let stand for a few minutes in the pan and then gently invert onto a wire rack to cool. Let cool completely before frosting.