CARROT AND RAISIN CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 1⁄3 cups (170 g) (6oz) flour

2⁄3 cup (130 g) (4.6oz) brown sugar

1 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

5 ounces (150 g) peeled carrot

1 tsp cinnamon

7 tbsp (100 g) (3.5oz) water

6 1⁄2 tbsp (90 g) (3.2oz) sunflower oil

3⁄4 cup (100 g) (3.5oz) raisins

FOR THE DECORATION

3 cups (720 g) (25oz) creamy cheese

Cinnamon

NUTRITIONAL VALUES

Calories: 125kcal
Fat: 0.3g (0.1g S.Fat)
Carbs: 29.7g
Protein: 3.1g
Sugar: 13.8g
Sodium: 160mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, baking powder, and cinnamon). The carrot should be minced. In a saucepan, bring raisins to a boil and cook for 10 minutes. Using a food processor or hand blender, strain and mince the ingredients.

To the dry ingredients, mix in the water, oil, carrots, and raisins. Whip the mixture with a wire whisk. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 30 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.

Decorate each cupcake with a dollop of creamy cheese and a sprinkle of cinnamon.

RUM RAISIN RICE PUDDING

SERVES 10 PORTIONS

3⁄4 cup raisins

3 tbsp dark rum

1 cup uncooked Arborio or other medium-grain white rice

5 cups soy, almond, or rice milk

1⁄2 cup sugar

1⁄2 tsp salt

1⁄4 tsp ground cinnamon

1 tsp pure vanilla extract

NUTRITIONAL VALUES

Calories: 171kcal
Fat: 13.4g (6.2g S.Fat)
Carbs: 12.7g
Protein: 4g
Sugar: 4.8g
Sodium: 55mg

METHOD

Set aside raisins that have been soaked in rum in a small bowl.

Combine rice, non-dairy milk, sugar, salt, and cinnamon in a large pot. Bring to a boil over medium-high heat, then turn down to a low setting. Cook, uncovered, for 45 to 50 minutes, or until the sauce thickens. In a large mixing bowl, combine the vanilla, raisins, and rum. Allow to cool completely before wrapping in plastic wrap and chilling in the refrigerator for 8 hours or overnight.

OATMEAL RAISIN CHILI COOKIES

SERVES 18 LARGE COOKIES

1 cup (128 g/4.5 oz) unbleached all-purpose flour

1⁄2 tsp (2.5 g/0.09 oz) baking soda

1⁄2 tsp (1.5 g/0.05 oz) kosher salt

1 tsp (2 g/0.07 oz) ground cinnamon

1⁄2 tsp (1 g/0.03 oz) ground cloves

1⁄2 tsp (0.5 g/0.017 oz) freshly grated nutmeg

1⁄2 tsp (1 g/0.03 oz) chili powder

3⁄4 cup (170 g/6 oz) vegan butter

1 cup (216 g/7.6 oz) light brown sugar

1⁄2 cup (100 g/3.5 oz) Sucanat

1 tsp (5 g/0.17 oz) vanilla extract

1⁄2 cup (121 g/4.3 oz) soy milk

3 cups (240 g/8.5 oz) old- fashioned rolled oats (not quick- cooking)

1 cup (140 g/5 oz) black raisins

NUTRITIONAL VALUES

Calories: 155kcal
Fat: 2.6g (0.3g S.Fat)
Carbs: 27.8g
Protein: 4.2g
Sugar: 10.4g
Sodium: 168mg

METHOD

Position 2 racks near the center of the oven and preheat the oven to 180°C/350°F. Line 2 baking sheets with parchment paper or silicone baking mats.

In a medium mixing bowl, combine the flour, baking soda, salt, and spices. Place aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, Sucanat, and vanilla on high speed for 2 minutes, or until smooth and light. Reduce the speed to low and blend in the soy milk, scraping down the sides of the bowl as needed (the mixture may separate and appear curdled at this point, which is okay). Mix in the dry ingredients gradually, just until combined. Mix in the oats and raisins just until combined.

Scoop 3 tbsp batter (I use a 1 1.2-ounce ice cream scoop) rolled into a 2-inch ball. Place the dough on one of the baking sheets that has been prepared and flatten it slightly with your palm (wet your palm first to prevent it from sticking). Place 6 discs of dough on each sheet, spacing them 3 inches apart, and bake for 18 to 22 minutes, rotating the sheets halfway through baking, or until the cookies are nicely browned but still soft on the inside. (If you like your cookies crunchy, bake them for 2 to 4 minutes longer.) Cool the cookies for 10 minutes on the baking sheet on a wire rack before transferring to the wire rack to cool completely.

RECIPE NOTES

Rolled oats are high in nutrients such as vitamin E, iron, zinc, selenium, magnesium, and copper. Using rolled oats in baking recipes is an easy way to sneak in extra fiber while also adding texture and chewiness to cookies and bars.