The oven is firing up again and I’m too excited for all the recipes I have coming your way! Banana bread is probably my favourite thing to bake, so naturally I’m kicking off baking season with a new variation on this classic cake – raspberry vanilla banana bread. Always simple to prepare, tender and moist without being overly sweet, banana bread is the perfect cake to have with a cup of strong coffee or herbal tea. As we’ve got a few weeks of summer berries left, I’ve thrown in some fresh raspberries and boy does this cake deliver! …
Summer is almost here and what better way to celebrate than with these little summer berry galettes? Luscious, jammy berries encased in a vegan flaky pastry. Perfect with a dollop of vanilla coconut cream or a big scoop of ice cream. I’ve wanted to make galettes for so long and I’ve already made three batches in one week. Making up for lost time, eh?
These are actually really simple to prepare and you’ve most likely got the ingredients in your cupboard already. Galettes beat tarts any day for me, because your get more crust to fruit per mouthful and who doesn’t love pastry?
I tried making these with a mix of gluten free flours but I just wasn’t happy with the way they looked. They still tasted nice though, so feel free to sub for an all purpose gluten free flour if you wish. I’ve also put an option to use coconut oil for the pastry rather than vegan margarine, but they won’t be as flaky and golden. Coconut sugar can be used for the fruit if you’d like to make these refined sugar free. The good thing is they’ll work whichever ingredients you decide to use, it’s a pretty flexible recipe.
They’re delicious served fresh from the oven, or stored in the fridge and heated up just before serving. The perfect summer berry celebration pud.
I’ve had fun eating my way through hundreds of galettes this week to perfect this recipe, so please do let me know what you think in the comments below, or tag me on Instagram @bos.kitchen.
- 2¼ cup plain flour/gf plain flour
- ½ cup vegan margarine/coconut oil
- ¾ tsp salt
- 1 tbsp cornstarch
- ⅓-1/2 cup ice cold water
- 1 tsp apple cider vinegar
- 1 tsp almond extract
- ½ cup raw cane/coconut sugar
- 1 tsp vanilla bean paste
- 1 lemon, juice and zest
- 1.5 tbsp cornstarch
- pinch of salt
- 1.5 cups each of blueberries, strawberries and raspberries
- ¼ cup nut milk
- coconut sugar for sprinkling
- Make the pastry. Chop up coconut oil or margarine into rough pieces. Add to food processor with flour, salt, cornstarch, ACV and almond extract and pulse until crumbly. Slowly add the water until a dough is formed. Take out and flatten into a disc on a floured surface. Wrap in clingfilm and chill in the fridge for 30 mins.
- Let the dough rest for a minute or two to come to room temperature. Roll the dough on a lightly floured surface into rounds, you can make bigger ones or 12 small ones, using a 5 inch bowl. Use a pizza cutter to trim any excess pastry. Stack the rounds on a plate, with greaseproof paper and chill while you make the filling.
- Pop a large lined baking tray in the oven to preheat at 220•c. Mix sugar, vanilla, lemon, salt and cornstarch in a medium sized bowl. Toss fruits in sugar mix until evenly coated. Divide the mix between pastry rounds, leaving an inch gap around the edge. Go round the dough in one direction, pinching and folding the pastry. Top with extra fruit if you need to. Pour over any juices from the sugar bowl. Brush pastry with nut milk and sprinkle with sugar.
- Bake for 30 mins, turning half way through until golden and the fruit is jammy. Remove immediately onto a cooling rack. Delicious on their own, or with coconut whipped cream.
Tropical bircher bowls are just what this new month calls for. Zesty, vibrant, fragrant and fruity food is what I’m lusting for after what feels like an eternity of cold weather. The first blossoms are starting to appear on the trees, the birds are singing and I’m planting some edible flowers this weekend, which means spring is coming! I couldn’t be happier. …
This week it was sunny almost every day, I managed to get a tan! Sadly, the sunshine didn’t last all week. As soon as Friday came, so did the rain, which only meant one thing- baking! Although I really enjoy sunning myself in the garden, I love nothing more than a day snuggled up in the house, with time to myself to try some new recipes, experiment with different flavours and indulge my culinary desires (usually in the form of lots of cooking shows and my favourite newspaper for inspiration). I set to work on these muffins as soon as I woke up on Saturday morning. The result is a soft, moist muffin that is light, tangy with raspberries and gorgeously chocolatey. Just perfect with a large Americano.
A lot of vegan muffin or cupcake recipes can be dry or dense, so I tried to make these as moist as possible with more than one type of egg replacer, which seemed to do the trick. I’ve been hibernating by myself all weekend and have almost finished the whole batch to myself. They are still as soft today as they were yesterday, so this recipe is definitely a keeper! They’re also vegan, refined sugar free and can easily be adapted to be gluten free.
Raspberry choc chip muffins (makes 10)
- 2 chia eggs (mix 2bsp chia with 6tbsp water) (I use Organic Burst’s ethically sourced, organic chia)
- 2 medium ripe bananas
- 1/2 cup plant based mylk
- 1 tsp apple cider vinegar
- 1/2 cup coconut sugar
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 2 tsp baking soda
- 1/4 tsp sea salt
- 1 1/2 cup all purpose flour (sub gluten free if you wish)
- 1/2 cup rolled oats (can sub gluten free oats)
- 1/2 cup choc chips
- 1 cup raspberries
- Preheat oven to 180 degrees C and grease your muffin tin.
- Prepare your chia eggs in a large bowl and set aside for a few minutes. Mix really well with a fork until no big lumps of chia remain.
- Mix plant based mylk and cider vinegar in a small bowl. This will curdle in a minute or two to form vegan buttermilk.
- To your chia egg, add bananas and coconut sugar. Mash together with a fork until a few lumps remain, you don’t want it totally smooth. Now add the buttermilk. Stir briefly to incorporate.
- Add vanilla and coconut oil and stir again.
- Add baking soda, sea salt, flour and oats to the wet mix and stir until just combined. Fold through choc chips and 3/4 cup raspberries.
- Divide batter between your prepared muffin tin, I fill them to the top which makes 10 but you can make 12 smaller muffins if you prefer- just fill them 3/4 of the way to the top.
- Sprinkle a few choc chips and your remaining 1/4 cup of raspberries on top and bake for 18-20 minutes, until the edges are just turning golden. Let cool for a few minutes and then remove from the tin and cool on a wire rack. These will store well in a covered container at room temperature for several days.