Week 26 Dish 2: Vegan red velvet cupcakes

LAST OFFICIAL RECIPE!!

I have completed my baking challenge!! I can't believe that it's been 6 whole months since I began. I am very proud of myself. Of course I plan to continue baking but with exams around the corner I'm sure it won't be as often. Thank you to everyone who has taken the time to read my post and I really hope you have enjoyed drooling at/ baking/ eating them!

For my last official recipe to you all (though I am still going to give you 3 more this week) I have baked vegan red velvet cupcakes which are coloured with beetroot instead of food colouring. Perfect for Valentine's day of course! They turned out really yummy but not as red as I hope - though they are a lovely deep red inside. I do think the recipe needs a bit of tweaking though as they did sink after I took them out of the oven. I didn't top them with frosting but here is a recipe for tofu frosting.

Makes 12
Ingredients
1 1/4 cup plain flour
1/4 cup sugar
2 tbsp cocoa powder
1 tsp baking powder
1/4 tsp salt
1 cup pureed cooked beetroots (about 2-3 large beetroots)
1/2 cup honey/ agave/ maple syrup
1/3 cup melted coconut oil
2 tbsp lemon juice
1 tsp vanilla extract
Method

1. Preheat the oven to 180 degrees C and line a muffin tray with muffin cups.
2. In a large bowl, combine the flour, sugar, baking powder and salt.
3. In a food processor process the beetroot, honey, coconut oil, lemon juice and vanilla until completely smooth. Pour this into the dry ingredients and fold until just combined.
4. Spoon the batter into the prepared cup and bake for 18-22 minutes or until a toothpick comes out clean. Allow to cool completely before frosting if you are frosting them.

Original recipe: Red velvet cupcakes

Week 26 Dish 1: Valentine's vegan chocolate chip cookie pie

2nd last official recipe!

For my first official recipe of the week, and a potential Valentine's day treat, I have found a yummy and fairly healthy chocolate-chip cookie pie! Aren't you just drooling after reading that? I was really looking forward to baking this and I am so glad I did. You won't believe what it's made of - beans. Yes, beans. You may be skeptical but let me assure you it's worth the risk. If you bake it for your significant other, or friends and family that you love, I promise they will love you more for it - don't knock it till you've tried it!

Makes 8-12 slices
Ingredients
1 cup oats
4 tbsp sweetener granules or sugar
3/4 tsp salt
2 tsp baking powder
1/2 tsp bicarbonate of soda
500 g white beans - I used drained tinned cannellini
300 g pitted dates
1/4 cup unsweetened applesauce
2/3 cup soya milk
3 tbsp oil
1 tbsp vanilla extract
1 cup vegan dark chocolate chips
Method

1. Preheat the oven to 180 degrees C and grease a 10 inch springform cake tin (or two 8 inch ones).
2. Combine the oats, sweetener, salt, baking powder and bicarbonate of soda in a bowl. In another bowl mash the beans and add the dates, applesauce, milk, oil and vanilla extract.
3. Spoon about 1/3 of the contents of each bowl into a food processor and blend until smooth, and scoop into a large bowl. Repeat the process twice more.
4. Stir the chocolate chips into the blended mixture and pour the batter into the prepared cake tin. Bake for 35-40 minutes, then cool at least 15 minutes before removing. Store in the fridge. In my opinion it tastes best cold with the crunchy chocolate bits, YUM!

Original recipe: Chocolate-chip cookie pie