Recipes for converting the most strident omnivore

Carrot Cake

ingredients:

250g (10 oz) self raising flour

1tsp baking powder

4tsp ground cinnamon

2tsp grated nutmeg

100g (4 oz) vegetable margarine (I use Vitalite)

100g (4 oz) sugar

100g (4 oz) agave syrup or golden syrup

250g (10 oz) grated carrot
1/2 cup coconut milk or soya milk

Instructions

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 and milk on top.

3) Stir well and then add the grated carrots.

4) Line the base of a 2lb loaf tin with greaseproof paper or baking parchment. I have also used this recipe for  cupcakes and it works a treat. Just cook at 180 for 30mins or until a toothpick comes out clean.

5) Bake for about 1 hour and 15 minutes (140ºC/275ºF) until golden brown and when tested with a cake tester or skewer it comes out clean.

Gluten Free Chocolate Cup Cakes

Ingredients

250g/8 ozs granulated sugar

250g/8ozs Gluten Free SR Flour

25g/1oz soya flour

25g/1oz Cocoa Powder

125g/4 ozs vegan margarine

2 tablespoons golden syrup

300ml/1/2 pint soya milk

1 heaped teaspoon gluten free baking powder

A few drops of vanilla essence

1 banana

4 tablespoons cold water

Instructions

1. Heat oven to Electric 180°C/350°F/Gas Mark 4

2. Put sugar, SR flour, soya flour and cocoa powder into a bowl and mix well.

3. Take 6 tablespoons of milk from the measured amount and put into a bowl with 1 heaped teaspoon of baking powder and mix.

4. Put margarine, golden syrup and milk into a saucepan and heat until margarine is melted.

5. Mash the banana till smooth and whisk in 4 tablespoons of water until frothy.

6. Add the golden syrup mixture to the dry ingredients along with the milk and baking powder mixture, a few drops of vanilla essence and beaten banana.  Mix well until smooth and lump free.  You can do this by hand or use a mixer.

7. Place muffin cases into muffin tins and spoon the mixture into muffin cases, approximately half fill them.

8. Bake for 10 minutes then reduce heat to 160°C/300°F/Gas Mark 3 for a further 10 minutes until risen and when tested with a skewer or cake tester it comes out clean.

Allow to get cold before icing with vegan butter icing – add a little cocoa powder and sprinkle with grated chocolate for a luxury topping.