Indulgent vegan dark chocolate and coconut tart
Ingredients: For the crust: * 1 pack Spirit Lifters Chocolate Chip Cookie Mix * 50g Plant-based spread or coconut oil * 53 ml Water For the filling: * 200 g Vegan dark chocolate, chopped * 250 ml Canned coconut cream * Strawberries, blueberries to decorate Cooking method: Preheat the oven to 170 ºC (150ºC fan) Gas 4. Line the 8 in (20 cm) springform cake tin with greaseproof paper. Prepare the dough by combining Spirit Lifters Chocolate Chip Cookie Mix, vegan spread and water. Lightly dust a work surface and rolling pin with flour and roll out into...
Chocolate Christmas Cake with Vanilla Protein Icing
Ingredients: For the cake One packet Superfood Bakery Organic Chocolate Cake Mix 65g vegetable oil 220g almond milk (or any dairy-free milk) 20g honey For the icing: 1 scoop vanilla flavoured protein powder 1 tbsp your choice of sweetener For the toppings: Red currants Bronze crunch (small chocolate bits from Tesco) Method: 1. Spray a silicone Fluted Cake Mould with spray oil. 2. Follow the instructions on the packet and then pour the mixture into the mould. 3. Bake at 170°C for 35 minutes and once ready leave to cool completely on a wire rack. 4. In a bowl add the protein...
Chocolate cupcakes with caramel buttercream
Chocolate cupcakes with caramel buttercream INGREDIENTS (makes ~15 small cupcakes) * 1 pack of Superfood Bakery Organic Smile Seeker Chocolate Cake Mix * 65g vegetable oil * 1 cup dairy free milk * 1 tbsp agave syrup or honey For the icing: * 200g caramel or Dulce de leche * 200g butter at room temperature To decorate: * Cacao nibs * Chopped walnuts * Fresh apple slices * Caramel or salted caramel sauce * Chocolate shavings INSTRUCTIONS Preheat the oven to 170°C. Line a muffin tin with paper cases. In a deep bowl, mix vegetable oil, milk, agave syrup (or...
Lemon and poppy loaf with mascarpone and passion fruit frosting
Lemon and poppy loaf with mascarpone and passion fruit frosting INGREDIENTS * 1 pack of Superfood Bakery Zesty Cheer Lemon & Poppy Loaf mix * 2 lemons (juice and zest) * 2 eggs * 100g unsalted butter For the icing: * 100 g mascarpone * 100 ml double cream * 2 tbsp icing sugar * 1 tbsp mango and passion fruit coulis To decorate: * Mango and passion fruit coulis * Honey * Fresh clementines Instructions: Bake lemon and poppy loaf according to packet instructions. Let it cool completely on a wire rack. To make the icing beat the mascarpone,...
S’mores Brookies: (makes 16)
S’mores Brookies: (makes 16) Cookie Layer: - 160g oat flour (or gf alternative) - 60g vanilla protein powder (or sub more flour) - 100g sweetener/cane sugar - 1/2 tsp baking soda - 100g peanut butter - 60ml almond milk - 2 tsp maple syrup - pinch of salt Brownie layer: - 1 box Superfood Bakery Brownie Mix - 75g vegetable oil - 120 ml water - 20g maple syrup - vegan marshmallows (topping) 1. Preheat oven to 180C. Grease and line a square baking tin with baking paper. 2. In a large bowl, beat together the cookie ingredients. Start by mixing...
LEMON & RASPBERRY POPPY SEED MUFFINS
LEMON & RASPBERRY POPPY SEED MUFFINS Recipe by @spamellab Ingredients: 1 x pack Superfood Bakery Lemon & Poppy Loaf mix (made up according to packet instructions) 75g frozen raspberries For the topping - 1 x can coconut milk, chilled in the fridge overnight 2 tablespoons maple syrup Dash of vanilla extract Dried rose petals to decorate Get making!1) Preheat the oven to 180C and line a muffin tin with 6 cupcake or 4 large muffin cases. 2) Make the mix up according to instructions then gently fold in the raspberries. 3) Divide the mixture between the cases to fill nearly to...