Make your afternoon tea more inclusive with this recipe for vegan scones served with jam and dairy-free whipped coconut cream Serves: 6 | Prep time: 10 minutes + 15 minutes | Cook time: 20 minutes     Ingredients For the scones 40g vegan butter, chilled 225g white, self-raising flour 1 heaped tbsp caster sugar Pinch…

  For the pancakes 60g (Generous ½ cup) oats gluten free if necessary 15g (1/8 cup) raw cacao powder or cocoa powder 1 tsp baking powder 60g (1/3 cup) ripe banana 125ml (generous ½ cup) unsweetened almond milk 1 tbsp milled chia seeds 1-2 tsp maple syrup (optional) ½ tsp vanilla extract   For the…

Ingredients: 285g self-raising flour 225g sugar 1 ½ tsp baking powder 180g Sacla’ Free From Mayonnaise 4 tbsp cocoa powder 240 ml boiling water 1 tsp vanilla essence Icing sugar to sprinkle 1 punnet of fresh raspberries (optional)   Method: Preheat the oven to 180 °c / 350 °F Make the sponge by mixing flour,…

    Ingredients 60g (generous 1/2 cup) caster sugar 120g (1/2 cup non-dairy butter, at room temperature 180g (1 2/3 cups) plain flour Pinch sea salt 1 lemon, zest only, finely grated Method Line a baking sheet with parchment paper. In a mixing bowl, beat together the non-dairy butter and the sugar until light and…

Serves 4 | Prep Time: 20 Minutes | Cooking Time: 3 – 4 Minutes Ingredients 100g chickpea (gram) flour 50g rice flour 1 tsp. sunflower or rapeseed oil 250ml Provamel Almond Unsweetened drink 75g agave syrup Pinch salt 3 tsp ground cinnamon ½ lemon, juice and rind 2 tsp. baking powder Extra sunflower or rapeseed…

Serves four | Prep Time: 15 Minutes | Cooking Time: 10 Minutes Ingredients (serves four) 200g wheat flour 50g ground almonds 1 tbsp. (15g) of soya flour 1 tsp. baking powder 300ml Provamel Almond Unsweetened drink 30g plant-based margarine 3 dried figs 200g Provamel Soya-Almond Big Pot alternative to yogurt 200g raspberries, strawberries or mixed…

Serves 3 | Prep time: 25 minutes Ingredients 125g plain flour 2 tbsp. soya flour Pinch ground turmeric ¼ tsp salt 400ml Provamel Soya Unsweetened drink 2 tbsp. sunflower or rapeseed oil 2 oranges 75 ml agave syrup Juice of half a lemon Additional oil for frying TIP: The batter and the orange sauce can…

We share with you the recipe for Vegan Unicorn Ice Cream, as featured on the front cover of Issue 29 of Vegan Life Magazine.     Each of the ice cream recipes was made with Amazing Grass brand Elixir Powders. If you do not have these powders, you could simply sub in your favourite green…

A recipe for deliciously citrusy vegan lemon bars from ‘The Joys of Vegan Baking’, featured in Issue 29 of Vegan Life Makes: Sixteen 2-inch squares   Ingredients Crust ½ cup (112 g) vegan butter, at room temperature ¼ cup (25 g) icing sugar 1 cup (125 g) plain flour   Filling ½ cup (112 g)…

Get in to vegan baking with these delicious cinnamon roll sweet treats, taken from Issue 29 of Vegan Life Magazine.   Ingredients Dough 4½ to 5 cups (565 to 625 g) plain all-purpose flour 1 packet active dry yeast 1½ cups (235 ml) vegan milk 1⁄3 cup (37 g) vegan butter 1⁄3 cup (66 g)…

Recipe for irresistible Peanut Butter Cookies from ‘The Joy of Vegan Baking’, featured in Issue 29 of Vegan Life Magazine. Makes: 24 cookies   Ingredients 1 ¾ cups (220 g) plain flour, sifted ¾ teaspoon baking soda ¾ teaspoon salt 1 flax egg (1 tbsp ground flaxseed combined with 3 tbsp water) 1¼ cups (280…