Total fat Saturates Salt Sugar Protein5.4g 4.6g trace 5.5g 0.6gCaramel coconut
macaroons
By DK
Makes 16 | Prep 5 mins plus cooling | Cook 15 mins |
Calories 82 (per serving)90g (1¹/ 8 cups) unsweetened
desiccated coconut
2 tbsp coconut oil
2 tbsp coconut fl our
1 tbsp vanilla extract50ml (¼ cup) maple syrup
¼ tsp sea salt
50ml (¼ cup) vegan
caramel syrup, eg Biona
caramel agave syrup,
Sweet Freedom fruit syrup
1 Preheat the oven to 180ºC/Gas Mark 4. Line a baking tray
with baking parchment.
2 In a food processor, combine the desiccated coconut,
coconut oil, coconut flour, vanilla extract, maple syrup, and
sea salt. Process for 30 seconds or until the ingredients are
well combined and have the texture of wet sand.
3 Using a tablespoon, scoop the batter onto the baking tray.
4 Bake for 10 minutes. Rotate the pan and bake for another
5 minutes, or until golden brown.
5 Allow to cool on the tray for about 5-10 minutes before
transferring to a wire rack. When completely cool, drizzle
with caramel syrup. Store in an airtight container for up to
1 week.Carrot cake
By Jane Hughes
Serves 10 | Prep 10 mins | Cook 1 hr 15 mins |
Calories 217 (per serving)225g (2 cups,
grated) carrots
225g (1¾ cups)
self-raising fl our
1 tbsp cinnamon1 tsp nutmeg
115g (½ cup) vegan
margarine
115g (¹/ 3 cup) maple syrup
115g (½ cup) sugar
1 Preheat the oven to 170°C/Gas Mark 3. Grease a large,
round springform cake tin.
2 Peel and grate the carrots. Sift the flour and spices
together in a large mixing bowl. Melt the vegan margarine
in a small saucepan, add the maple syrup and sugar and
stir over a gentle heat until the sugar is dissolved. Pour the
sugar and vegan margarine mixture into the spiced flour,
add the carrots and mix well.
3 Spoon the mixture into the cake tin and bake for about
75 minutes, until a skewer inserted into the centre of the
cake comes out clean. Allow the cake cool in the tin for
10 minutes before turning out.
4 Decorate with icing sugar and tiny carrot decorations,
if available.
TIP The secret to success is the long, slow bake for this
cake – keep the oven temperature low and be patient!Total fat Saturates Salt Sugar Protein- 4g 1.7g 0.04g 19.5g 2 .7g
Cakes and Puddings^ RECIPES
The recipe for the
carrot cake is taken
from The Vegetarian
Year by Jane
Hughes, published
by Modern Books.
(RRP £20.)
The recipe for the
caramel coconut
macaroons is taken
from AutoImmune
Cookbook by DK,
published by DK.
(RRP £9.99.)