Chocolate Bean Cake
Recipe & Images: Emma Galloway With only six basic pantry ingredients, this flourless chocolate cake is one of my favourites. I tend to use kidney beans, but black or pinto beans also work great. I serve un-iced, but for even more decadence you could top with a chocolate ganache and/or serve with cream or ice […]
Vegan Mushroom Tart
Recipe: Vicki Ravlich-Horan | Images: Ashlee DeCaires The creamy-like filling of this tart is reminiscent of a light fluffy quiche. We’ve topped the tofu filling with garlic sautéed mushrooms, but you could use any number of combinations from cherry or heirloom tomatoes and basil, or leek and pumpkin and in springtime asparagus. Pastry 2 cups flour ½ tsp […]
Chocolate Tart
Recipe: Vicki Ravlich-Horan | Images: Ashlee DeCaires For the pastry: 1¼ cups flour ½ cup icing sugar ½ cup cocoa ¼ cup oil (sunflower or coconut) ¼ cup chilled water For the filling: 1½ cups coconut cream 350g dark chocolate, chopped ¼ cup coconut oil 1 tsp vanilla extract Make the pastry by mixing the […]
Vegan Muffins
Recipe: Vicki Ravlich-Horan | Images: Ashlee DeCaires The secret to these beautifully light and fluffy muffins is apple sauce which acts as an egg replacement. I simply used a tin found in the sauce aisle at any supermarket, although you could make your own. 3 cups self-raising flour ½ cup sugar ½ cup cocoa 1 […]
Vegan Brownie
Recipe: Vicki Ravlich-Horan | Images: Ashlee DeCaires These brownies are amazing! The tahini adds a subtle nuttiness while the combination of dates and olive oil keep them deliciously moist. Keep them plain or top with your favourite nuts or even a drizzle of vegan caramel. 1 tbsp chia seeds* 3 tbsp water ½ cup dates […]
Coconut Cake with Passionfruit and Mango
Recipe: Vicki Ravlich-Horan | Images: Brydie Thompson Play up the tropical flavours of passionfruit with this coconut cake and a few ribbons of fresh mango. 175g butter, soft 1 cup sugar 3 eggs 1 tsp vanilla extract 1 cup flour 1 cup desiccated coconut 1½ tsp baking powder To serve Whipped cream and/or yoghurt Fresh […]
CUSTARD BERRY TARTS
Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires These gorgeous tarts were created from ingredients gathered at the Tauranga Farmers Market on a beautiful Summer’s morning. If fresh local berries are not in season other fruit like Kiwi, mandarins can be used. 2 cups Jersey Girls organic milk 6 Nicki’s Eggs egg yolks ½ cup sugar […]
PLUM AND APRICOT BREAKFAST BARS
\ Recipe: Megan Priscott – Red Kitchen | Photography: Brydie Thompson These are yum! Great for afternoon tea, but also good in the mornings. A slice is like having a bowl of granola just in a bar. They are best eaten cold. CRUST 1½ cups melted butter 1 cup chopped almonds or walnuts 2½ cups […]
PLUM MUFFINS
Recipe: Megan Priscott – Red Kitchen | Photography: Brydie Thompson 3 cups flour 1½ cups sugar 4½ tsp baking powder 1½ tsp custard powder 1½ cups milk 1¼ cups oil ½ cup cream cheese raw sugar for sprinkling 3 eggs 4 plums, chopped, plus two for extra and the tops Preheat oven to 180°C. Mix […]
PLUM RICOTTA CRUMBLE CAKE
Recipe: Megan Priscott – Red Kitchen | Photography: Brydie Thompson This makes a huge cake so if you want to halve it simply decrease the pan size to 20cms. Crumble Topping 1 cup walnuts ½ cup brown sugar ½ cup plain flour ½ tsp ground cinnamon 60g cold unsalted butter cut into small chunks Pulse […]