I really REALLY wish there was somewhere near me that sold vegan cinnamon buns. Because I would be there every single frickin day. I need more baked goods in my life; its making me mentally unstable. Alas, the only place that has a baked good that’s close to a ‘normal’ pastry is Crosstown Doughnuts who have started doing Vegan Doughnuts every Fri, Sat & Sun. All other vegan places near me are very health focused and their baked goods are either in fact raw, or are made with buckwheat flour and there’s no dough in site.
I have yet to venture to Crosstown to try the Vegan doughnuts but the dough (via instagram) looks so bloody tasty, I need to get there ASAP. (You’ll be seeing an update on that very soon via my instagram.) If anyone knows of any good bakeries in central London near the Victoria/Westminster/Mayfair area, PLEASE let me in on it.
I made these cinnamon rolls with the intention to freeze them in order to sustain me during the week ahead, but they never made it even close to the freezer. I shouldnt be surprised as that’s typical me, but you can’t blame a girl for trying.
This recipe is actually really similar to your average cinnamon roll recipe, and it was really easy to create a vegan version. I gave one of my non-vegan friends one and she soon sent through a lovely text about how amazing they were and how you would have no idea they were vegan. Those kind of words make me so happy; to know that living a vegan lifestyle you don’t need to miss out.
So here you are; a cinnamon roll that both you and your non-vegan friends and family will love. Ssh don’t tell them its vegan and I 100% guarantee they wont even know.
I love the idea of raw food. The idea that I’m eating my food closest to its natural form as possible and taking in those nutrients with minimal processing. I have done a lot of blending here but I’d much rather eat bananas, peanuts, dates and coffee in ‘cheesecake’ form rather than eating them on their own. This is much more appealing.
I love eating raw but right now, it’s not an option for me to do full-time. I love my hot food too much. England being generally chilly most of the year, hot food is a comfort and warmth I crave and need. If I lived in a hotter climate with an abundance of ripe, seasonal fresh fruit and vegetables, I think it would be a bigger possibility.
So I’ll stick with a few raw dishes here and there for now.
This recipe comes adapted from a book my mum gifted to me recently. Its called ‘Raw Cake’ by The Hardihood. It’s a great book full of smoothie/juice recipes, raw cheesecakes, tarts and desserts. A really interesting read in terms of ingredients, some I’ve never even heard of. Collagen powder? Camu Camu powder? This does put me off a few recipes as the ingredients would take more effort to source, but if I really like the look of something I’ll go searching for it.
I chose this recipe because, first of all, I’m obsessed with peanut butter and bananas. Second, it was one of the more simple recipes in the book and included ingredients I already have. As I was tinkering away in the kitchen I decided to add coffee into the base (because one can never have enough coffee) and played around with the liquid consistency in both the base and filling. The filling seemed quite stodgy so I added a good helping of nut milk to thin it out a little as well as adding in a layer of thick sliced banana to give a banoffee pie vibe. Because… BANANAS!
Continue reading “Raw Peanut Butter & Banana ‘Cheesecake’ (Raw/Vegan/GlutenFree)”
Breakfast is by far my favourite meal. It’s maybe the only thing I’ll get up early for in the morning. Theres not a better prospect going to bed at night, than knowing that there’s a beautiful planned breakfast awaiting you in the morning. However, on a week day working 60 plus hours, something I’m short on (as many of you probably are), is time.
I simply don’t have time to stir porridge on a stove top or whip up a batch of pancakes. Especially on only a few hours sleep after staying up late in bed scrolling through the internet (I’m sure we can all relate.)
Something I really love to make is Granola. Make a large batch to last you the week on your days off and you have one less worry for the week ahead. Weekday breakfasts needs to be quick, filling and satisfying. Bland, sugary, box cereal simply doesn’t cut it anymore.
So venture into your store cupboard, follow my recipe or pick out what you love and make it your own. Change the peanut butter for almond butter or switch out the dried cranberries and add in some cocao nibs for some chocolatey crunch. Now I’ve typed that, that sounds damn good! Definitely going to throw some of those in my next batch.
Heres to easy fulfilling breakfasts which hit the spot on a monday morning.
P.s my recipe and video use honey as part of the ingredients, but for a totally vegan granola, change the honey to another sweetener (agave syrup/coconut nectar/maple syrup.)
Continue reading “Peanut Butter, Date and Fig Granola (Vegan/GF)”
It’s approaching that time of year when the sun retreats into the sky earlier and earlier, leaving us in dusky overcast light before we’ve even sat down for dinner. It’s the time when all you want it to do is hide under your covers every morning and leave the responsibilities shut outside where they can’t get you. Its the time when food becomes more than fuel for your body, it fuels your soul. You yearn for those familiar flavours, smells, comforts that somehow got forgotten over the past summer of raw salads.
I’ve been searching for a cake like this for a long time. A cake that you can throw together without much effort. A cake that has that envious gooey, shiny interior that we all thrive for in a chocolate cake. But most importantly for me, that deep rich dark colour. Nothing makes me ache more for a sweet snack than an intense dark brown crumb.
I can wholeheartedly admit to you that all I want after pounding the harsh concrete pavements of London and slugging through the rain is this. This isn’t a pretty cake. It’s not about that. This loaf cake is about cutting out the manners and getting straight to what you came for.
Although however raw, unrefined or informal a cake like this is; there’s still something ever so charming about it. It’s not a slice of cake that’s ‘too beautiful to eat.’ It practically screams at you to devour it. That said, unashamed, that’s what we shall do.
Continue reading “A rich dark and gooey Chocolate Cake for Autumnal nights”
After last weeks failed attempt at getting back in the blogging game, (lets just leave it at a humiliated pastry chef forgetting to add sugar into a carrot cake), I decided to return to the ever comforting and humble side of home baking.
6 months have flown by since I last baked at home; it was a strange nostalgic feeling spending time in my own kitchen again. I’m so used to the pressure and robotic nature that often occurs during work that I forget how serene my own calm kitchen can feel. 90% of my time at work is spent time managing myself and how long it takes me to knock out that batch of mousse I’ve made countless times. That, along with an endless mental repetition of what order I’m going to carry out my mise en place for the rest of the day. The other 10% is spent brainstorming and recipe testing which is a lot more intriguing, creative and fuelled by passionate pastry chefs.
My kitchen though, thats a whole different therapy in itself. Its just me and my space. No bravado, no judgement and most importantly of all, I’m surrounded by a sense of undisturbed tranquil. I adore the thirty minutes I get to sit with a coffee, a book and my music waiting for my little bake to finish transforming in the oven.
For this upside down cake, you really want to try and get some beautiful ripe juicy peaches. All the flavour in this cake comes from those sun burnt fruits. This cake is simple, so you need to make a killer sponge and use good quality ingredients.
Sometimes on my day off I just want a slice of cake and this definitely didn’t disappoint.
Continue reading “Simple Peach Upside Down Cake”
I know what you’re thinking right now, because I’m thinking it too. I went way overboard with that glaze. Theres enough glaze there for three times the amount of Cinnamon Rolls I’ve baked.
I read on the internet somewhere that smothering your cinnamon buns in glorious glossy glaze while still hot from the oven, made them irresistibly moist as it settled into the cracks. I obviously took this literally and smothered until my heart was content. Trust me, I’m definitely content.
I have to admit though, that glaze really makes these rolls enticing. Just look at that shine! Its captivating buttery smell and glistening top lures you into the kitchen like a kid looking for the leftover cake batter spoon.
Sometimes when I bake something, I have no idea what its going to turn out like. Other times I know its going to be a disaster from the outset. And on the rare occasion everything goes so perfectly, I know whats going to emerge from my oven is going to be great. Just the smell of these as they were baking away in my kitchen made a smile play on my lips.
One thing that made these so perfect was that I made them solely for me. I didn’t spend days thinking of what I could bake for the blog to make it more diverse, interesting or unique. I had a craving for cinnamon buns and I made them. Just the way I like them. Just for me. Rustic, simple and humble. No fancy presentation, just the cinnamon bun. So ordinary but so charming too.
Continue reading “Soft Cinnamon Rolls with a Coffee Cream Cheese Glaze”
I had big plans for this post. I was going to blab about my recent trip to Iceland and post this finger licking recipe with it. However, after having a
quick hour long peek gaze through my photos, I’ve realised how many photos I want to share and that it’s completely incomprehensible to put it all into one post. You’d probably fall asleep on your keyboard by the end. All the while thinking, where the f is this recipe?!
So to save those of you who’re here for the recipe, I’ll save my romantic Iceland babble about how I want to repeatedly travel there forever and ever and ever, for another post.
I’m sure a lot of you are pretty ecstatic that November has finally arrived. I adore Autumn. The coziness, the hot drinks, the shameless eating begins. I swear that my body just needs an extra layer of fat every year. This is why it craved a biscuit tin of 40 Bourbon biscuits… (you probably think I’m joking but the tin of biscuits next to me right now says otherwise.)
I’m having to show real restraint with christmas decorations this month. I can’t stop going into Oxford Street every week and staring at the same christmas decorations, revisiting the same shops I went into the week before. I desperately wanted to haul them up this week but my co-workers have repeatedly chimed that its way too early. I’ll wait one more week.
As the cold weather approaches, so do the spices, chutney, cheese, nuts and old music. There aren’t many breakfasts I can think of that scream autumn to me, but this one certainly does.
Whenever I go home to see my Mum, she makes me fluffy American blueberry pancakes. She uses a Jamie Oliver recipe and I love them so much I decided to tweak them a little to taste like gingerbread. Queue black treacle and ginger. Sprinkling flaked almonds on one side of the pancake adds a lovely note of nutty flavour and texture. A warm, sticky, sweet roasted pear permeated with maple syrup couldn’t be a better accompaniment to this gorgeous breakfast treat.
Continue reading “Gingerbread Pancakes with Almonds and Maple Roasted Pear”
I really believe that you should make the most of your birthday. Whether you’re 1 or 101, it should be a real celebration. I no longer do these one day birthdays, I need to eek it out for as long as possible. Preferably spanning a week; book a holiday, plan meals, research the birthday cake you’re going to bake for yourself months in advance…
It’s a day to eat whatever the hell you want, wear whatever the hell you want and say whatever you want because its your birthday.
Besides, you’ll only turn 22 once. This day only comes once a year so why not milk it for all its worth? You’ve waited 365 days for this.
I hope you’ve caught on by now and have realised, it was MY birthday. My celebrations consisted of a takeaway in my pyjamas, a massage, meals, a trip to the cinema and a four-day adventure to Iceland (more about that soon.)
It was only a week ago and I miss this cake already. I miss Iceland already. I spent a really long time debating what kind of route I wanted to take. I was torn between a simple apple cake or a really indulgent five layered chocolate cake. After what felt like days and days on Pinterest, I finally settled on this Mocha inspired number.
By putting chocolate chunks into a coffee sponge, I didn’t need to decide between a chocolate sponge or a vanilla one. I got the best of both worlds. A mascarpone icing is a great alternative to butter icing as it keeps the sweetness down. Layering the sponge with rich, silky, chocolate ganache was a no brainer and just needed to happen.
A voila! A twenty-two year old coffee addicts dream birthday cake.