TRIPLE NUT BRAID

SERVES 1 LARGE BRAID

FOR THE DOUGH

4 cups (500 g) all-purpose flour, plus

extra for dusting

1/2 tsp. sea salt

5 tbsp. soft vegan margarine, plus extra for the baking sheet

3/4 oz. (20 g) fresh yeast

1/2 cup (80 g) granulated sugar

1 tsp. vanilla sugar, or 1/2 tsp. pure vanilla extract

1 1/2 cups (260ml) almond milk, or other plant-based milk

FOR THE FILLING

3 1/2 oz. (100 g) ground walnuts

3 1/2 oz. (100 g) ground almonds

3 1/2 oz. (100 g) ground hazelnuts

3 heaped tbsp. whole-wheat breadcrumbs

2 tbsp. vegan margarine

8 tbsp. agave syrup

2 tbsp. vanilla sugar, or 2 tsp. pure vanilla extract

1/2 tsp. ground cinnamon

1 cup (220ml) almond milk, or other

plant-based milk

1/2 cup (200 g) apricot jam

NUTRITIONAL VALUES

Calories: 7276kcal
Fat: 402g (150.6g S.Fat)
Carbs: 843.3g
Protein: 141.8g
Sugar: 202.9g
Sodium: 2073mg

METHOD

In a mixing bowl, combine the flour and salt to make the dough. Rub in a spoonful of margarine with your fingers. Make a dip in the mixture, crumble in the yeast, and top with granulated sugar and vanilla sugar or extract. Pour the almond milk into a pan that has been heated over low heat. Dust with flour, cover, and set aside in a warm place for about 10 minutes to rise. Knead the dough for 10 minutes to make it smooth. Allow to rise at room temperature for at least 1 hour. Knead it again and let it rise for another 30 minutes.

Meanwhile, in a mixing bowl, combine the walnuts, almonds, hazelnuts, and breadcrumbs for the filling. Bring the margarine, agave syrup, vanilla sugar or extract, cinnamon, and almond milk to a boil in a large saucepan over medium heat, then stir well. Remove the pan from the heat and stir in the nut mixture.

Preheat the oven to 180°C/350°F. Grease a baking sheet. Roll out the dough to create a 1/4in (5mm) thick rectangle. Spread the jam evenly on top, then sprinkle with the nut filling. Roll the dough up from one long edge and gently press together. Cut the roll lengthwise once or twice through the centre, then twist each piece so that the cut edges face up. Make a "cord" out of the dough pieces by intertwining them or braiding them. Place the braid on the baking sheet and bake for 30–35 minutes, or until golden brown. Remove from the baking sheet and cool on a wire rack.

BUCKWHEAT PANCAKES WITH CARAMELIZED APPLE SLICES

SERVES 8 INCH (20CM) LOAF CAKE

1 cup (125 g) buckwheat flour

1 tsp. baking powder

scraped-out seeds from 1/4 vanilla pod

1 tbsp. granulated sugar

pinch of sea salt

1 1/4 cups (300ml) ice-cold carbonated mineral water

1 tart apple

Juice of 1/2 lemon

3 tbsp. flavourless vegetable oil

8 tsp. brown sugar

NUTRITIONAL VALUES

Calories: 151kcal
Fat: 7.1g (0.7g S.Fat)
Carbs: 21.2g
Protein: 2.6g
Sugar: 9g
Sodium: 51mg

METHOD

In a mixing bowl, combine the flour, baking powder, vanilla seeds, sugar, and salt. Add the mineral water and stir everything together until it's smooth. Peel, quarter, and core the apple, then thinly slice it. Place the apple slices in a small bowl with the lemon juice and water.

Heat half of the oil in the pan, then add half of the batter, spreading it out slightly if needed, and top with half of the apple slices. Cook until the edges are firm over medium heat. Half of the sugar should be sprinkled on top. Cook the pancake on the other side until golden brown, then remove from the pan. Cook the second pancake in the same manner as the first, using the remaining ingredients. Allow to cool before packaging to take with you. It's delicious either warm or cold.

RASPBERRY & CHOCOLATE “WINDMILL”

SERVES A 9 1/2 INCH (24CM) TART / 12 PIECES/u>

FOR THE DOUGH

3 1/2 cups (450 g) all-purpose flour, plus, extra for dusting

3 tsp. cocoa powder

Pinch of sea salt

1/2 tsp. finely grated zest of 1 unwaxed lemon

1 cup (180 g) granulated sugar

1/3 cup (70 g) soft vegan margarine, plus, more for the pan

1 cup (220ml) soy milk, or other plant- based milk

3/4 oz. (20 g) fresh yeast

FOR THE CUSTARD

1 2/3 cups (380ml) soy milk, or other plant-based milk

1/4 cup (50 g) granulated sugar

3 oz. (75 g) Package of vegan vanilla Custard powder

FOR THE FILLING

2oz. (60 g) vegan dark chocolate

2 cups (250 g) raspberries

2 1/2 tbsp. cornflour

2 1/2 tbsp. confectioner’s sugar

FOR THE DECORATION (OPTIONAL)

1 3/4 oz. (50 g) vegan dark chocolate

1 tsp. coconut oil

1/2 cup (50 g) raspberries

SPECIAL EQUIPMENT
9 1/2 in (24cm) springform pan

NUTRITIONAL VALUES

Calories: 428kcal
Fat: 9.9g (3.3g S.Fat)
Carbs: 75.5g
Protein: 7.6g
Sugar: 31g
Sodium: 109mg

METHOD

To make the dough, whisk together the flour, cocoa powder, salt, lemon zest, and half of the sugar in a mixing bowl. Using your fingers, rub in blobs of margarine. Make a dip in the middle of the mixture. In a small saucepan, warm the soy milk, then pour it into the dip and crumble in the yeast. Sprinkle the remaining sugar over the milk and yeast mixture, followed by a light dusting of flour. Allow this starter mix to rise in a warm place for about 10 minutes, covered. Stir once more and knead for 10 minutes, or until the dough is smooth. Allow to rise in a warm place for 40 minutes, covered.

Meanwhile, make the custard by bringing half of the soy milk and the sugar to a boil in a saucepan over high heat. In a separate bowl, whisk together the custard powder and the remaining milk until smooth. Remove the pan from the heat as soon as the milk begins to boil and add the custard powder and milk mixture, stirring constantly. Return the pan to the heat and bring everything back to a boil, stirring constantly. Allow to cool after removing from the heat. To avoid the formation of a skin, give it a good stir every now and then.

Grease a 91/2-inch (24-cm) springform pan with cooking spray. Chop the chocolate for the filling coarsely. Roll out the dough on a floured surface to make a rectangle about 16 12in (40 30cm). Spread the vanilla custard over the dough, followed by the chocolate chunks and raspberries. Sift the cornflour and confectioner's sugar together.

Preheat the oven to 180°C/350°F. Cut the dough slab into 11/2in (4cm) wide strips. Place one of the strips in the centre of the pan, rolled into a snail shape. Arrange the remaining strips around it in a spiral toward the pan's edge. Bake for 40–45 minutes in the centre of the oven. After 15 minutes, cover with a sheet of parchment paper if it appears too dark. Remove from the oven and cool on a wire rack.

If using, chop the chocolate and melt it with the coconut oil in an ovenproof bowl suspended over a saucepan of simmering water. Stir everything together thoroughly. Using the melted chocolate and raspberries, decorate the cake.

CINNAMON SWIRLS WITH CASHEW MAPLE ICING & PECANS

SERVES 10 SWIRLS/u>

FOR THE ICING AND PECANS

7 oz. (200 g) cashews

1/3 cup (50 g) demerara sugar

3 1/2 oz. (100 g) pecans

Maple syrup

FOR THE DOUGH

2 1/2 cups (300 g) all-purpose flour,

plus, extra for dusting

1 1/4 cups (150 g) whole-wheat spelt flour

3 tbsp. granulated sugar

1/4 oz. (7g) packet of dried yeast

1 tsp. sea salt

pinch of freshly grated nutmeg

1/2 cup (140 g) applesauce

2/3 cup (150ml) soy milk, or other plant-based milk, plus extra for brushing

1/3 cup (80 g) vegan margarine

FOR THE FILLING

1/4 cup (60 g) vegan margarine

1/2 cup (60 g) brown sugar

1/3 cup (60 g) granulated sugar

3 slightly heaped tsp. ground cinnamon

NUTRITIONAL VALUES

Calories: 564kcal
Fat: 35.4g (5.6g S.Fat)
Carbs: 53.3g
Protein: 11.6g
Sugar: 17.4g
Sodium: 417mg

METHOD

To make the icing, soak the cashews in cold water. To make the dough, whisk together both types of flour, sugar, yeast, salt, and nutmeg in a mixing bowl. In a saucepan over low heat, combine the applesauce, soy milk, and margarine. Remove the pan from the heat and set aside to cool the apple mixture. Add the apple mixture to the flour mixture and knead for 10 minutes, or until the dough is smooth and supple. Allow the dough to rise in a warm place for 1 hour and 30 minutes, covered.

Knead the dough briefly on a floured work surface before rolling it out to form a rectangle. Melt the margarine in a small saucepan over medium heat for the filling. Stir in the cinnamon and both types of sugar, then evenly distribute the mixture over the dough. Roll the dough up from one long edge and cut it into 2in (5cm) thick slices. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Gently press the dough swirls flat, place them on a baking sheet, cover, and set aside for another 30 minutes to rise.

Preheat the oven to 180°C/350°F. Brush the dough with soy milk and bake in the center of the oven for 18–20 minutes. Remove from the oven and allow to cool.

To make the caramelised pecans, gently caramelise the sugar and 2 1/2 tbsp water in a pan over medium heat. Stir in the pecans, then place the mixture on a piece of parchment paper to cool. Using a large, sharp knife, finely chop the nuts.

Allow the mixture to cool on a piece of parchment paper. Using a large, sharp knife, finely chop the nuts. If necessary. Spread the cashew icing on top of the cinnamon swirls and top with chopped caramelised pecans.

JUICY MANDARIN & CHIA SEED MUFFINS

SERVES 6 MUFFINS

1/3 cup (50 g) bread flour

1/2 cup (75 g) all-purpose flour

3 tbsp. whole-wheat spelt flour

1/2 tsp. baking soda

3/4 tsp. baking powder

1 tsp. chia seeds

1/3 cup (75 g) granulated sugar

1/2 cup (125 g) soy yogurt, or other plant-based yogurt

2 tbsp. soy milk, or other plant- based milk

1 tbsp. agave syrup

2 tbsp. oil

1/2 tsp. edible mandarin oil (from a health food store or online, optional)

Juice and grated zest of 2 unwaxed mandarins

NUTRITIONAL VALUES

Calories: 225kcal
Fat: 6.2g (0.8g S.Fat)
Carbs: 39.4g
Protein: 4.2g
Sugar: 15.3g
Sodium: 112mg

METHOD

Preheat the oven to 180°C/350°F. Put 6 paper liners into a muffin pan. In a mixing bowl, whisk together the three types of flour, baking soda, baking powder, chia seeds, and sugar.

In a separate bowl, combine the yoghurt, milk, agave syrup, oil, and mandarin oil (if using). Add the mandarin juice and zest and mix well. Combine the yoghurt mixture and the flour mixture with a spoon, just until all of the ingredients are combined, and the mixture is smooth.

Divide the mixture evenly among the muffin cups, filling them about two-thirds full. Bake the muffins for about 25 minutes, or until golden brown in the centre of the oven. Insert a wooden toothpick into the muffins; if no mixture adheres to it, the muffins are done. (If not, continue to cook for a few more minutes and test again.) Remove the muffins in their liners from the pan and cool on a wire rack.

REDCURRANT & COCONUT TURNOVER

SERVES 5 POCKETS

FOR THE POCKETS

2 1/2 cups (300 g) white spelt flour, plus, extra for dusting

1/2 cup (100 g) granulated sugar

1 tsp. baking powder

3/4 tsp. baking soda

1/3 cup (30 g) dried coconut

Pinch of sea salt

1/2 cup (100ml) soy milk, or other plant-based milk

1 tsp. lemon juice

1 1/3 cups (150 g) redcurrants

Finely grated zest of 1 unwaxed lemon

4 tbsp. soft vegan margarine

FOR THE GLAZE (OPTIONAL)

1/2 cup (50 g) redcurrants

1 1/4 cups (150 g) powdered sugar

Dried coconut or coconut flakes, for sprinkling

NUTRITIONAL VALUES

Calories: 429kcal
Fat: 15.8g (7g S.Fat)
Carbs: 72.1g
Protein: 3.7g
Sugar: 56.4g
Sodium: 399mg

METHOD

Preheat the oven to 220°C/425°F. Line a baking sheet with parchment paper. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, desiccated coconut, and salt. Allow the soy milk and lemon juice to stand for 5 minutes. In the meantime, remove the redcurrant stalks. Stir the lemon zest into the milk and juice mixture, then combine it with the flour and margarine. Knead everything together until the dough is smooth.

Roll out the dough on a floured surface to make a large rectangle about 12 11in (30 28cm). Spread the redcurrants evenly across half of the dough sheet, then fold the other half over and press the edges together. Make 5 equal-sized triangles out of the filled pastry slab. Press the dough firmly together at the edges once more. Place the turnovers on a baking sheet and bake for about 15 minutes, or until they are light brown on top. Allow to cool on a wire rack.

To make the glaze (if using), heat the redcurrants in a small saucepan with 1 tablespoon water until the berries pop open. Put them through a strainer to remove the seeds. In a mixing bowl, sift the powdered sugar and stir in the redcurrant juice until smooth. Brush the glaze over the pockets and top with desiccated coconut or coconut flakes.

PEANUT BUTTER & PUFFED RICE CRISPIES

SERVES 10 TO 12 PIECES

4 tbsp. soft, slightly salted crunchy peanut butter

1 tbsp. soft vegan margarine

1/2 tsp. ground cinnamon

1 1/2 tbsp. agave syrup

1 cup (15 g) puffed rice

NUTRITIONAL VALUES

Calories: 112kcal
Fat: 8.8g (1.1g S.Fat)
Carbs: 6.7g
Protein: 3.3g
Sugar: 0.4g
Sodium: 55mg

METHOD

Stir together the peanut butter, margarine, cinnamon, and agave syrup in a mixing bowl until smooth. Incorporate the puffed rice until it is evenly distributed. Chill for about 15 minutes before shaping the mixture into 10–12 small balls with your hands. Transfer the balls to a well-sealed container and place in the fridge for 12 hours to fully set.

EASTER BUNS

SERVES 1 PORTION

4 cups (500 g) flour, plus extra for dusting

1 1/2 tsp. finely grated unwaxed lemon zest

Pinch of sea salt

5 tbsp. vegan margarine

3/4 oz. (20 g) fresh yeast

1/2 cup (80 g) granulated sugar

2 tsp. vanilla sugar, or 1 tsp. pure vanilla extract

1 cup (260ml) soy milk, or other plant-based milk, plus extra for brushing

3/4 cup (100 g) rum raisins

2–3 tbsp. apricot jam

Pearl sugar, for sprinkling

NUTRITIONAL VALUES

Calories: 3395kcal
Fat: 67.4g (10.8g S.Fat)
Carbs: 632.6g
Protein: 71.6g
Sugar: 215.6g
Sodium: 1056mg

METHOD

In a mixing bowl, combine the flour, lemon zest, and salt. Add the margarine in small spoonfuls, working it in with your fingertips. Make a dip in the mixture, crumble in the yeast, and add the sugar as well as the vanilla sugar or pure vanilla extract. Warm the soy milk in a small saucepan over low heat, then pour it in. Dust the starter mix with flour and set it aside in a warm place for about 10 minutes to rise.

Stir in the rum raisins and knead for 10 minutes, or until you have a smooth, yeasty dough. If the dough is too moist, add a bit of flour—but be careful not to overwork the dough. Cover and set aside in a warm place for 1 hour to rise.

Preheat the oven to 180°C/350°F. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Knead the dough briefly on a floured work surface again, then divide it into 6 portions. Form each piece into a long, thick sausage, place on a baking sheet, and set aside for 30 minutes to rise.

Several times snip into the buns (see photo). Brush with soy milk and bake for 18–20 minutes in the centre of the oven. Remove from the oven, cool on a wire rack, then brush with apricot jam and sprinkle with pearl sugar.

BAKLAVA

SERVES 1 PORTION

1 3/4 cups (350 g) granulated sugar

Juice of 1/2 small lemon

1/2 cup (125 g) vegan margarine, plus extra for the baking sheet

7 oz. (200 g) walnuts

3 1/2 oz. (100 g) pistachios

1 tsp. ground cinnamon

8 oz. (225 g) yufka pastry sheets (from a Turkish store, or online), or filo pastry

NUTRITIONAL VALUES

Calories: 3504kcal
Fat: 266g (28.3g S.Fat)
Carbs: 267.9g
Protein: 71.6g
Sugar: 210.4g
Sodium: 1805mg

METHOD

Bring 2 cups of water and the sugar to a boil in a saucepan to make the syrup. Remove the pan from the heat and stir in the lemon juice. Preheat the oven to 200°C/400°F. Melt the margarine in a small saucepan over low heat for the filling. After that, finely chop the walnuts and pistachios and combine with the cinnamon.

Coat a baking sheet with cooking spray. Brush a pastry sheet with melted margarine and place it on the baking sheet. Lay another sheet loosely on top and evenly distribute some of the chopped nuts. Continue layering pastry and nuts in this manner, brushing with margarine (reserving 1–2 tbsp.) and finishing with a layer of pastry on top. Press the pastry edges together to prevent the filling from leaking out. Cut into 11/2 34in (4 2cm) rectangles and brush with reserved margarine.

Bake the baklava for 30 minutes, or until golden brown, in the centre of the oven. Remove from the oven and spoon the syrup evenly over the top, allowing it to absorb until all of it has been used. Allow to stand for 12 hours.

RECIPE NOTES

Baklava will keep in an airtight container for 2 weeks. Store the pieces side by side, not on top of each other!

FALL APPLE DREAM

SERVES 2 PORTIONS

2 medium-tart apples

Juice of 1 small lemon

1/2 cup (150 g) coconut cream Scraped-out seeds from 1/2 vanilla pod

1 tbsp. maple syrup

1/4 cup (50 g) puffed whole-grain quinoa

1/2 cup (60 g) Aronia berries (sweet and sour berries), or blueberries

1 tbsp. hazelnut brittle

NUTRITIONAL VALUES

Calories: 558kcal
Fat: 22.2g (13.5g S.Fat)
Carbs: 80.9g
Protein: 8.4g
Sugar: 45g
Sodium: 285mg

METHOD

Peel, quarter, and core the apples, then coarsely grate them into a bowl. Drizzle lemon juice over the apple. Fold in the cream, vanilla seeds, and maple syrup after beating the cream.

In a screw-top jar, alternately layer the apple cream mixture, puffed quinoa, and Aronia berries. Finish with a layer of apple and cream and a sprinkling of hazelnut brittle. Refrigerate the jars or containers until ready to eat or transport.

RECIPE NOTES

Use coconut yoghurt or soy yoghurt instead of the cream for a (even) simpler treat.

CARAMELIZED RICE PUDDING CAKES WITH STRAWBERRIES

SERVES 2 PORTIONS

2 cups (500ml) rice milk

1 tsp. vanilla sugar, or 1/2 tsp. pure vanilla extract

Pinch of sea salt

1/2 cup (125 g) pudding rice whole- wheat breadcrumbs, for the pan

1/4 cup (50 g) granulated sugar

1/2 tsp. ground cinnamon

2 tbsp. vegan margarine

3 cups (420 g) strawberries

SPECIAL EQUIPMENT
8in (20cm) cake pan

NUTRITIONAL VALUES

Calories: 594kcal
Fat: 15.4g (2g S.Fat)
Carbs: 108.2g
Protein: 10.8g
Sugar: 37.2g
Sodium: 406mg

METHOD

To make the rice, bring the rice milk, vanilla sugar or extract, and salt to a boil in a saucepan over medium heat. Reduce the heat to low and gradually pour in the pudding rice, stirring constantly, for 10 minutes. Sprinkle breadcrumbs in an 8in (20cm) cake pan and pour the rice into the pan, forming a layer about 11/2in (4cm) thick. Allow to cool before covering with plastic wrap and chilling in the refrigerator for at least 12 hours.

Remove the rice from the pan and chop it into small pieces. On a plate, combine the sugar and cinnamon and press the pieces into the mixture on both sides. In a pan over medium heat, melt the margarine and fry the rice slices on both sides until the sugar has caramelised. Allow to cool slightly before transferring to your lunchbox. Separately pack the strawberries to take with you.

CHIA & CASHEW PUDDING WITH APRICOT PURÉE

SERVES 1 PORTION

FOR THE PUDDING

1 tbsp. cocoa powder

4 pitted dates

1 tbsp. cashew nut butter

1 tsp. agave syrup

Finely grated zest of 1 small unwaxed orange

3 tbsp. chia seeds

FOR THE PURÉE

5 1/2 oz. (150 g) apricots

1 tsp. maple syrup

1 heaped tsp. acai berry powder (from a health food store, optional)

NUTRITIONAL VALUES

Calories: 436kcal
Fat: 10.7g (2g S.Fat)
Carbs: 88g
Protein: 9.1g
Sugar: 58.8g
Sodium: 14mg

METHOD

To make the pudding, combine all the ingredients except the chia seeds in a food processor and puree until smooth cashew cream is achieved. Stir in the chia seeds and 1 cup (250ml) water. Transfer the mixture to a screw-top jar or other sealable container and place in the fridge for at least 20 minutes to allow the chia seeds to swell.

Meanwhile, cut the apricots in half lengthwise and scoop out the pits. In a food processor, finely purée the apricots with the maple syrup. If using, stir in the acai berry powder right away, or sprinkle it over the purée later as a garnish.

If you did not stir it into the purée in the previous step, top the chia cashew dessert with the apricot purée and garnish with acai berry powder (if using). Place the containers in the refrigerator until ready to eat or transport.

FRUITY MACADAMIA CREAM

SERVES 2 PORTIONS

7 oz. (200 g) macadamia nuts

1 small zucchini

3 1/2 tbsp. apple juice (optional) scant

1 oz. (25 g) goji berries (optional)

2–3 tbsp. orange juice

4–5 tbsp. maple syrup

scraped-out seeds from 1/2 vanilla pod

pinch of salt

1/3 cup (50 g) blueberries

1/3 cup (50 g) raspberries

a few mint leaves (optional)

1 3/4 oz. (50 g) vegan white chocolate

NUTRITIONAL VALUES

Calories: 1067kcal
Fat: 85g (17g S.Fat)
Carbs: 78.1g
Protein: 11.2g
Sugar: 61g
Sodium: 118mg

METHOD

Soak the macadamia nuts for 12 hours in cold water. Peel the zucchini, then cut it in half lengthwise and scoop out the seeds. Chop the rest of the vegetables into coarse chunks. Bring the apple juice to a boil, then add the goji berries (if using), and remove from the heat.

In a food processor, combine the macadamias, zucchini, orange juice, maple syrup, vanilla seeds, and salt until smooth and creamy. In a colander, drain the goji berries and fold them into the cream. Divide the cream between two containers or jars with lids.

Scatter the blueberries, raspberries, and mint (if using) on top of the cream, then grate the chocolate over the top. Seal the containers and place them in the refrigerator until ready to eat or transport.

RECIPE NOTES

Add 1/2 cup (50 g) cocoa powder to the cream for an extra chocolatey touch.

PASSION FRUIT CUPCAKES

SERVES 12 CUCPCAKES

FOR THE CUPCAKES

2 1⁄2 cups (300 g) (11oz) flour

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

3⁄4 cup (200 g) (7.1oz) passion fruit juice

1 tsp vanilla extract

2⁄3 cup (130 g) (4.6oz) sunflower oil

1 lemon

FOR THE CREAM

10 cups (600 g) (21oz) white chocolate whipped cream

3 tbsp (45 g) (1.6oz) Seagram’s gin

FOR THE DECORATION

White chocolate cream and gin

3 pieces of passion fruit

NUTRITIONAL VALUES

Calories: 305kcal
Fat: 2.9g (0.5g S.Fat)
Carbs: 52.5g
Protein: 18.1g
Sugar: 4.8g
Sodium: 418mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder). Combine the passion fruit juice, vanilla extract, grated lemon peel, and oil in a mixing bowl. Whip the mixture with a wire whisk.

Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 24 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.

Whip the whipping cream, then add the gin and stir with a spatula in circular motions to prevent the cream from losing its bubbles.

Cupcakes should be decorated with cream and passion fruit pulp.

CHOCOLATE AND PEANUT CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 3⁄4 cups (230 g) (8.1oz) flour

3⁄4 cup (70 g) (2.5oz) cacao

1 cup (220 g) (7.8oz) sugar

1 tsp baking powder

1 tsp baking soda

1⁄2 tsp salt

2 tsp vanilla extract

6.5 ounces (200 g) soy milk

3⁄4 cup (160 g) (5.6oz) sunflower oil

1⁄3 cup (50 g) (1.8oz) salted peanuts

FOR THE CREAM

1 3⁄4 cups (420 g) (15oz) vegetable whipping cream

1⁄4 stick (30 g) (1.1oz) margarine

1⁄3 cup (100 g) (3.5oz) peanut butter

FOR THE DECORATION

Peanut butter

Sparkling chocolate icing

Vegan cacao cream

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, cacao, sugar, baking soda, salt, and baking powder). Salted peanuts, chopped Combine the soy milk, oil, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk. Continue to beat in the chopped peanuts until you have a smooth batter.

Fill each cupcake liner halfway with batter. Bake at 355° F (180° C) for about 25 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.

To make the cream, melt the margarine and peanut butter in a microwave or double boiler and thoroughly mix them together. Whip the vegetable cream, then fold it into the mixture with a spatula.

Decorate each cupcake with the cream in a pastry bag fitted with a round tip. Place the decorated cupcake in the freezer to keep it cool. Melt the glaze and drizzle it over each cupcake. Melt the chocolate cream, then spoon it into a pastry bag fitted with a fine nozzle and use it to decorate each cupcake. Thaw the cupcakes in the refrigerator for 2 hours before serving.

CHOCOLATE CHIP COOKIES

SERVES ABOUT SIXTY 2 1/2-INCH COOKIES

21⁄4 cups all-purpose flour

1 tbsp cornstarch or arrowroot

1 tsp baking soda

3⁄4 tsp salt

1 cup vegan margarine

3⁄4 cup brown sugar

3⁄4 cup sugar

1⁄4 cup water

1 tbsp pure vanilla extract

1 1⁄2 cups semisweet chocolate chips (dairy-free)

1 cup chopped pecans, optional

NUTRITIONAL VALUES

Calories: 193kcal
Fat: 8.4g (0.9g S.Fat)
Carbs: 24.6g
Protein: 6.9g
Sugar: 1.9g
Sodium: 171mg

METHOD

Preheat the oven to 180°C/350°F. Line 2 or 3 large baking sheets with parchment paper or Silpat.

In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.

Using a stand or hand mixer, cream together the margarine, brown sugar, sugar, water, and vanilla extract until smooth. Slowly incorporate the flour mixture. Add the chocolate chips and pecans after the flour mixture has been thoroughly combined. Scoop 1 rounded tbsp of dough at a time onto prepared baking sheets, leaving about 2 inches between scoops. Bake for 10–12 minutes, or until the edges are golden brown. Allow to cool on the pan before serving.

RECIPE NOTES

Cookie dough can be made ahead of time and refrigerated for up to a week or frozen for up to a month.

DOUBLE-CRUST FUDGE BARS

SERVES 16 2-INCH BARS

FOR THE SHORTBREAD:

2 cups all-purpose flour

1 cup vegan margarine

1⁄2 cup sugar

1⁄2 tsp salt

FOR THE FILLING:

3⁄4 cup canned coconut milk, mixed well before measuring

2 cups semisweet chocolate chips (dairy-free)

1⁄4 cup sugar

1⁄2 cup chopped walnuts, optional

NUTRITIONAL VALUES

Calories: 383kcal
Fat: 24.5g (9.4g S.Fat)
Carbs: 37.3g
Protein: 2.9g
Sugar: 20.7g
Sodium: 209mg

METHOD

To make the shortbread:
Preheat the oven to 180°C/350°F. Lightly grease an 8- inch square pan and line with parchment paper long enough to overhang the edges.

Pulse flour, margarine, sugar, and salt in a food processor until crumbly. 1 cup of the dough should be reserved for the topping, and the remaining dough should be pressed into the prepared pan.

To make the filling:
Combine the coconut milk, chocolate chips, and sugar in a medium saucepan. Stir constantly over low heat until the chocolate is melted. Take the pan off the heat and stir in the nuts.

To make the bars:
Pour the filling over the unbaked crust and crumble the reserved shortbread dough on top, leaving some in larger clumps.

Bake for 35 minutes in the oven Allow to cool before chilling in the refrigerator for 8 hours or overnight. Lift the parchment paper to release the bars from the pan and unmould once they have chilled and set. Cut into 2- inch squares with a sharp knife and serve.

RECIPE NOTES

Before serving, the cookies should be chilled in the refrigerator for 8 hours or overnight.

BEACH COOKIES

SERVES 24 COOKIES

1⁄2 cup vegan margarine, melted

2 cups vegan cookie or graham cracker crumbs*

1 cup canned coconut milk, mixed well before measuring

1⁄4 cup agave or maple syrup

1 tsp pure vanilla extract

1⁄8 tsp salt

2 tbsp cornstarch or arrowroot

1 1⁄2 cups shredded coconut

2 cups semisweet chocolate chips (dairy-free)

1⁄2 cup chopped walnuts, toasted, optional

NUTRITIONAL VALUES

Calories: 249kcal
Fat: 7.4g (1.1g S.Fat)
Carbs: 40.7g
Protein: 4.7g
Sugar: 7.6g
Sodium: 104mg

METHOD

Preheat the oven to 180°C/350°F.

Fill a 9-x-13-inch baking pan with the melted margarine. Tilt the pan to swirl the margarine around until the entire bottom is coated. Crumble the crumbs evenly into the pan until the bottom is evenly coated. Gently pat down.

In a medium mixing bowl, combine the coconut milk, agave, vanilla, salt, and cornstarch. Drizzle this mixture over the crumb layer evenly. Layer the shredded coconut in the pan, followed by the chocolate chips and walnuts. Gently pat the chocolate chips into the cookie with the palm of your hand.

Bake for 25–30 minutes, or until the center appears thick and slightly bubbly, with lightly browned edges. Allow to cool before refrigerating for 8 hours or overnight. Cut into small squares with a sharp knife.

RECIPE NOTES

Before serving, the cookies should be chilled in the refrigerator for 8 hours or overnight.

CHOCOLATE PEANUT BUTTER FUDGE

SERVES 16 2-INCH SQUARES

FOR THE SHORTBREAD:

1⁄2 cup vegan margarine

1 1⁄2 cups all-purpose flour

1⁄3 cup sugar

1⁄4 tsp salt

FOR THE FILLING:

1⁄3 cup brown sugar

1⁄4 cup sugar

4 tbsp vegan margarine

1⁄4 cup agave

2 tbsp soy, almond, or rice milk

2 cup pecans, toasted and roughly chopped

1 tsp pure vanilla extract

NUTRITIONAL VALUES

Calories: 249kcal
Fat: 7.4g (1.1g S.Fat)
Carbs: 40.7g
Protein: 4.7g
Sugar: 7.6g
Sodium: 104mg

METHOD

To make the shortbread:
Preheat the oven to 180°C/350°F. Line an 8-inch square baking pan with parchment paper that is long enough to overhang the edges.

In a food processor, combine margarine, flour, sugar, and salt until crumbly. Bake for 25 minutes after pressing firmly into the prepared pan. Remove from oven and set aside to cool.

To make the filling:
Bring brown sugar, sugar, margarine, agave, and non- dairy milk to a boil in a medium saucepan. Reduce the heat to low and allow to simmer for 5 minutes. Remove from the heat and stir in the pecans and vanilla extract. Spread the filling over the shortbread crust. Allow to cool completely before chilling in the refrigerator for 8 hours or overnight, until the filling has set.

When the bars have chilled and set, lift the parchment paper to release them from the pan and unmould them. Cut the dough into 2-inch squares with a sharp knife.

RECIPE NOTES

Before serving, the bar cookies should be chilled in the refrigerator for 8 hours or overnight.

PECAN BARS

SERVES 16 2-INCH BARS

FOR THE SHORTBREAD:

1⁄2 cup vegan margarine

1 1⁄2 cups all-purpose flour

1⁄3 cup sugar

1⁄4 tsp salt FOR THE FILLING:

1⁄3 cup brown sugar

1⁄4 cup sugar

4 tbsp vegan margarine

1⁄4 cup agave

2 tbsp soy, almond, or rice milk

2 cup pecans, toasted and roughly chopped

1 tsp pure vanilla extract

NUTRITIONAL VALUES

Calories: 294kcal
Fat: 7g (1.3g S.Fat)
Carbs: 60.5g
Protein: 4.4g
Sugar: 46.1g
Sodium: 20mg

METHOD

To make the shortbread:
Preheat the oven to 180°C/350°F. Line an 8-inch square baking pan with parchment paper that is long enough to hang over the edges.

Pulse margarine, flour, sugar, and salt in a food processor until crumbly. Bake for 25 minutes, pressing firmly into the prepared pan. Remove from the oven and set aside to cool.

To make the filling:
Bring brown sugar, sugar, margarine, agave, and non- dairy milk to a boil in a medium saucepan. Reduce heat to low and allow to simmer for 5 minutes. Remove from the heat and add the pecans and vanilla extract. Cover the shortbread crust with the filling. Allow to cool completely before placing in the refrigerator for 8 hours or overnight, or until the filling has set.

Lift the parchment paper to release the bars from the pan and unmould once they have chilled and set. Cut into 2-inch squares with a sharp knife.