<![CDATA[I am Vegan, Hear Me Roar - Sweets &Treats]]>Fri, 15 Jan 2016 16:52:01 -0800Weebly<![CDATA[Churros!]]>Thu, 29 Oct 2015 07:01:21 GMThttp://iamveganhearmeroar.weebly.com/sweets-treats/churrosSince becoming vegan just over a year ago, I have become quite adept in making treats. My chocolate pudding (with either chocolate sauce, custard or caramel sauce) is the number one thing everyone I know asks for. As soon as pudding is mentioned, I am in the kitchen making up big lots of chocolatey deliciousness.

Which does not bother me in the slightest! I love making the kitchen smell like a bakery and I love feeding omnivores vegan foods!

This is a bit of a different recipe, but no less sweet and delicious.

About 6 or 7 months ago I purchased a book called "Decadent Gluten-Free Vegan Baking" (which is written by Cara Reed from Forkandbeans.com) and I absolutely adore it! The recipes can easily be modified for the individual and are certainly enjoyable! Most of the recipes consist of treats but there are a few savoury recipes.

The one I will feature here has been slightly modified to make the ingredients list easier to come by, especially here in Australia, where veganism is just starting to become a "big" thing.

I hope you enjoy this recipe, and if you did, I encourage you to purchase the book and visit her website!

- 2 cups of vegetable oil
- 1 1/2 cups of plain flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/2 cup hot water
- 3 tablespoons butter
- 2/3 cup lightly packed brown sugar
- 1 tablespoon chia seeds, soaked in 3 tablespoons water
For Rolling
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon

- In a saucepan, heat the vegetable oil over a low to medium heat. It will be ready when it is a thin liquid and only gently spits when cold water is flicked into it. If the oil is too hot, the churros will not cook properly.

- In the meantime, whisk the flour, powder, salt and nutmeg together in a bowl until thoroughly mixed.

- In a medium bowl, gently pour boiling water over the butter until it is melted, then add the brown sugar and the chia mixture.

- Pour the dry ingredients into the wet ingredients until the mixture is thick and combined.

- Place the 1/2 cup of brown sugar for rolling and the cinnamon into a shallow bowl, ready to roll the churros.

- Place batter into a pastry bag with a large star tip or cut the corner of a ziplock baggie just under 2.5cm. Squeeze the batter into the oil, and once they are nicely browned (roughly 30 seconds) remove from the saucepan and roll them into the prepared rolling mixture.

*The book suggests you serve them with the authors chocolate sauce, but you can serve the churros with whatever you wish! Last step is to enjoy them!

<![CDATA[Coconut Fudge]]>Thu, 25 Jun 2015 21:08:15 GMThttp://iamveganhearmeroar.weebly.com/sweets-treats/coconut-fudgeIngredients:
  • 1/2 cup of nut butter (example: peanut, cashew, almond)
  • 1/4 cup of coconut oil
  • 1/4 cup of maple syrup
  • 1 tablespoon vanilla extract

  1. Melt the ingredients together in a saucepan over low heat.
  2. Prepare a square baking tin by placing baking paper down to cover all surfaces of the tin.
  3. Once the fudge has melted together, pour it into the prepared tin and place the tin in the freezer until it hardens.
  4. After about 30 minutes, the fudge will be set. Remove it from the tin and cut it into appropriately sized pieces.

*Note: coconut oil melts at room temperature so be sure to keep the fudge cold. Whether you store it in baggies in the freezer or in an airtight container in the fridge, is up to you, but that's if it lasts long enough!*

This recipe was provided by AbbieCakes, which is currently an online gluten-free restaurant but seeking to expand to a shop/cafe. Click here to view more wonderful recipes!]]>
<![CDATA[Vegan Brownies - YUMMY!]]>Sun, 14 Jun 2015 17:11:17 GMThttp://iamveganhearmeroar.weebly.com/sweets-treats/vegan-brownies-yummyIngredients:
  • 1 1/2 cups (248g) plain flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cups (132g) chocolate chips
  • 1/2 cup (112g) butter (like Nuttelex)
  • 1/4 cup (60ml) milk (soy or almond)
  • 1/2 cup (110g) brown sugar
  • 1/2 cup (100g) caster sugar
  • 3 teaspoon egg replacement mixed with appropriate amount of water
  • 1 teaspoon vanilla

  • Preheat oven to 180 degrees Celsius (or 160 fan forced).
  • Whisk together flour, xanthan gum, baking powder and soda, and salt in a medium sized bowl.
  • In a saucepan, gently melt butter, milk and both sugars, whisking on a low heat. Allow to cool and then add egg replacement and vanilla to mix.
  • Fold the dry ingredients into the wet mixture and then fold in half of the chocolate chips.
  • Line chosen tray with baking paper and pour out the batter, topping with the rest of the chocolate chips.
  • Bake for 30-35 minutes or until a little brown.
  • Once out of the oven, let cool just enough to touch without burning your fingers. Cool it fully on a cooling tray.
  • Top with vegan ice-cream or a sweet sauce and enjoy!
<![CDATA[Vegan Honey Joys]]>Sat, 28 Feb 2015 10:16:57 GMThttp://iamveganhearmeroar.weebly.com/sweets-treats/vegan-honey-joysIngredients:
- 3 tablespoons of vegan butter (like Nuttelex)
- 1/3 cup of sugar (or the equivalent of agave nectar)
- 1 tablespoon of maple syrup
- 4 cups of cornflakes

- Preheat oven to 150 degrees Celsius (or 130 fan forced).
- Gently heat the butter, sugar (or agave nectar) and maple syrup in a small saucepan until frothy.
- Remove from heat.
- Pour the cornflakes into a large bowl and mix in the sauce.
- Spoon into cupcake cups and bake for 10 minutes.
<![CDATA[Raw Strawberry sauce]]>Fri, 27 Feb 2015 13:22:14 GMThttp://iamveganhearmeroar.weebly.com/sweets-treats/raw-strawberry-sauceIngredients:
- 230 grams of fresh strawberries
- 2 tablespoons agave nectar (or maple syrup)

- Slice the tops off of the strawberries and wash thoroughly
- Place ingredients into a blender and blend to a thick consistency.]]>
<![CDATA[Raw Creamy Chocolate Sauce]]>Fri, 27 Feb 2015 13:17:48 GMThttp://iamveganhearmeroar.weebly.com/sweets-treats/raw-creamy-chocolate-sauceIngredients:
- 2 cups cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil
- 1 teaspoon cinnamon
- 2 cups agave nectar (or maple syrup)

- Place all ingredients into a blender.
- Blend until sauce is thick and creamy.
- Pour into desired container.
- Will keep in the fridge for 10 days.]]>
<![CDATA[Mini banana and sultana cupcakes]]>Fri, 27 Feb 2015 12:17:16 GMThttp://iamveganhearmeroar.weebly.com/sweets-treats/mini-banana-and-sultana-cupcakesIngredients:
- 1 cup of flour (plain, wholemeal, or wholegrain)
- 1/2 teaspoon of baking powder
- 1 teaspoon vanilla extract
- 1/8 cup olive oil
- Just over 2 cups of water (however much you require)
- 1/4 cup sugar (or agave nectar, or maple syrup)
- 2 small ripe bananas, mashed thorougly
- Handful of sultanas (or however much you prefer)

- Preheat oven to 180 degrees Celsius (160 fan forced).
- Mix the dry ingredients together in a bowl.
- Mix in the wet ingredients and whisk thoroughly.
- Pour batter into non-stick or silicone cupcake tray.
- Bake in preheated oven for 15-20 minutes or until slightly crisp and golden.
- Take out of oven and leave to cool before moving them to a cooling rack.]]>