Wednesday, August 22, 2012

Vegan Cinnamon Rolls

I was itching to make these for a few days for some reason. While attempting to do work in the library I packed my bags and went to the shops and picked up some flour and yeast to go make these. After finding a simple enough recipe the day previous, I was set to go. I followed this recipe here. It's from a vegan blog called Vegan Yum Yum! These buns are so soft, sugary and of course cinnamony. I put way much more cinnamon than the recipe intended. I just kept pouring! The more the better. What I find about some cinnamon buns is that they are quite bready and dry, these aren't though. As they are made with plain flour, opposed to strong white flour(used in bread making), they are soft and doughy.

The recipe was very simple so make sure to check it out here! I used pure soya butter for the dough and stork margarine for the filling. I also used a mixture of caster and brown sugar for the filling with LOADS of cinnamon, yum yum yum!

They were a hit with everyone and SO ADDICTIVE. I pretty much ate them all :(

Friday, August 3, 2012

Oat, coconut, raspberry, chocolate bars recipe

I posted about these bars a few months back and promised I would add up the recipe. I finally have! I made these as a thank you present when I left work. They went down a treat and people have asked for the recipe so here it is.

They’re a coconutty, oaty, raspberry and chocolate all rolled into one bar of delicious goodness. So here’s the recipe! They’re a recipe from the book ‘Sweet Vegan’ by Emily Mainquist.

Oat, coconut, raspberry, chocolate bars recipe

-195g plain flour
-160g soft dark brown sugar (I just use caster sugar if I don’t have any brown sugar)
-1 teaspoon baking powder
-225g stork margarine
-120g porridge oats
-45g desiccated coconut
-350g raspberry jam (I just use a whole jar or near about. I don’t measure it)
-90g chocolate chips/chunks (just chop up a chocolate bar.

1. Preheat oven to 180oC.
2. Get a baking sheet or tin and line it with baking paper or heavily grease with butter/margarine.
3. In a large bowl, combine the flour, sugar and baking powder and whisk together until well combined.
4. Using an electric beater start beating in small chunks gradually to the flour mixture. Beat until the mixture resembles coarse sand. Make sure there are no large margarine chunks.
5. Add the coconut and oats and mix again until well combined.
6. Press about 1/3 of the dough onto the baking sheet. Make sure it’s quite equal levelled. I sometimes use a rolling pin to flatten and spread it out. (Remember there’s baking powder in the recipe so it will rise slightly.)
7. Then spread the jam on top on the dough. And then place the remaining dough on top of the jam. I break up little chunks of the dough and spread it around the top. Then sprinkle the chocolate chips on top.
8. Bake for 20-25 mins until bubbly and golden brown. Cool in the tin on a wire rack.

An Eco Dublin Guide

I just finished up a 6 month internship with the Visit Dublin team in Failte Ireland. I was working on the website, which is the official tourism site for Dublin. Just before I left, the newly designed and updated Insider Guides went up. One of which is an Eco Dublin Guide which features lots of tips for  vegetarian/Vegan dining in Dublin. I was happy to see such a useful resource being implemented.
You can download the handy guide here. And check out the rest of the guides too, they're great.