Brownies (aqua faba)

Tried a new Brownie recipe today - using Black Bean aqua faba, This was based on the recipe from https://eclecticerica.com/ooey-gooey-fudgy-vegan-brownies-using-aquafaba/ These were quite crumbly - not sure if they are supposed to be or whether adding a bit of banana might be worth it next time.

Ingredients

• 1/2 cup of Trex Dairy Free butter (melted)
• 1/4 cup of white sugar
• 1/2 cup soft light brown sugar
• 6 tbl of aqua faba (this is equal to two eggs)
• 1/2 tsp vanilla extract
• 1/3 cup of cocoa powder
• 1/3 cup of (dairy free) chocolate - either drops or broken up pieces
• 1/3 cup of nuts
• 1 cup self raising flour
• pinch of salt

Method

• Use a loaf tin, line with greaseproof paper
• Pre heat oven to 175C
• whisk together melted "butter", aqua faba, sugar, salt and cocoa powder
• add in the flour slowly whisking
• use a metal spoon and fold in the choc chips &/or the nuts
• spoon into the loaf tin
• cook for approx 35 mins.

These were cooked at 180C for 40mins and were quite crispy on the outside and crumbly. I think dropping temp and time would help resolve this one.

Brownies (aqua faba)

Tried a new Brownie recipe today - using Black Bean aqua faba, This was based on the recipe from https://eclecticerica.com/ooey-gooey-fudgy-vegan-brownies-using-aquafaba/ These were quite crumbly - not sure if they are supposed to be or whether adding a bit of banana might be worth it next time.

Ingredients

• 1/2 cup of Trex Dairy Free butter (melted)
• 1/4 cup of white sugar
• 1/2 cup soft light brown sugar
• 6 tbl of aqua faba (this is equal to two eggs)
• 1/2 tsp vanilla extract
• 1/3 cup of cocoa powder
• 1/3 cup of (dairy free) chocolate - either drops or broken up pieces
• 1/3 cup of nuts
• 1 cup self raising flour
• pinch of salt

Method

• Use a loaf tin, line with greaseproof paper
• Pre heat oven to 175C
• whisk together melted "butter", aqua faba, sugar, salt and cocoa powder
• add in the flour slowly whisking
• use a metal spoon and fold in the choc chips &/or the nuts
• spoon into the loaf tin
• cook for approx 35 mins.

These were cooked at 180C for 40mins and were quite crispy on the outside and crumbly. I think dropping temp and time would help resolve this one.

Vanilla Cupcakes - aqua faba style

These have been my best success for cupcakes, I am now hoping to us this recipe for a birthday cake in the next couple of weeks so will let you know how that goes. This makes 15 cup cakes (20mins) or one 8" cake (25-35mins), using the middle shelf in the oven.

Ingredients

Dry

• 2 & 1/4 cups of self raising flour
• 1 cup of sugar
• Pinch salt

Wet

• 1/2 cup sunflower oil
• 1 & 1/4 cups unsweetened almond milk
• 1 tbsp aqua faba (chickpea straight from can)
• 1 & 1/2 tsp vanilla extract
• 2 tsp lemon juice

Method

• Pre heat oven to 180C
• Mix together the dry ingredients in one bowl (big)
• Mix together the wet ingredients in a second bowl (small) - lightly whisk
• Slowly add wet to dry ingredients, mixing with a fork as you go
• Once combined do not over mix but put into the cupcakes or tin straight away

cupcakes before going in oven

Rising in oven

 The final product

Additional Note [03/05/2016] 

I used this recipe for a 8" tin birthday cake, it worked well but took nearly 40mins to cook all the way through and even then it seemed dense in the middle, and was a bit crumbly. I did, however, stick it together with some vegan butter icing - which was brilliant and easier to make than the instructions suggested. I will post the recipe soon.

Fish Fingers

I enjoyed doing this one with the kids - and they ate them (the youngest doesn't like bought frozen fish fingers).

Ingredients

• 2 pieces of bread (I used the crusts)
• rind of a small lemon (zest and juice)
• 1/2 tablespoon of paprika
• 3 tablespoons of plain flour
• pinch salt and pepper
• 250g Frozen or Fresh Fish
• 3 tablespoons of aqua faba (I used straight from tin chickpea water)

Method

• Preheat oven to 180C
• Whiz up the breadcrumbs and put on a plate
• Zest lemon then juice. I forgot to do it that way round - made zesting interesting.
• Mix the flour, paprika, salt, pepper and lemon zest in one bowl
• Whisk aqua faba for 30 seconds in another bowl
• Cut fish into 2cm strips (mine didn't stay as strips but close enough)
• Spray some oil on a baking tray
• Dip fish in the flour mix, then the aqua faba, and finally the breadcrumbs.
• Place fish on the baking tray and spray a bit of oil on them again.
• Cook for approx 15 - 18mins

I served these with some crinkled chips and peas, with my peas I mashed lightly with a fork, added some chopped mint and a bit of lemon juice. Yum. 

I love Aqua Faba - Meringues and Coconut Macaroons

Over the last few weeks I have discovered Aqua faba, the magic ingredient that has popped out of the woodwork allowing sufferers of egg allergies to enjoy things with egg as the key ingredient, like meringues.

At first I was sceptical, I was horrified, to use chickpea water wasn't something I had tried.

Sorry, anyway having joined a Vegan Meringue ~Facebook group  I did my research and thought, why not me too? Now we haven't eaten chickpeas much in our house, as quiet frankly I hate the taste. This taste somehow leaves the water once it is whipped up. Both these recipes use water straight from the tin. I have also made a boat load of houmous (thanks Jamie), the one chickpea thing I can cope with.

Meringues

Ingredients

¾ cup aquafaba (what comes out of one tin)
1 cup sugar,
½ tbsp vanilla essence

Method

• Preheat Oven to 100C
• Use a machine to whisk aqua faba until it has peaks (use an electric mixer, on maximum, it takes a while)
• Slowly add sugar and vanilla essence whilst the whisk is still moving
• I used a spoon to scoop it onto the tray - it can be piped though
• Cook for approx 1.5 hours. Then open door, leave meringue to cool in oven

To store these keep them in an airtight container and leave in a cupboard. I managed to keep them for a round 4 days. On top I used whipped coconut cream with icing sugar in it and strawberries.

Out of the oven

Coconut Macaroons

This is a variation (very small ones, just no salt and cup measurement of aqua faba) to this: http://theblenderist.com/coconut-macaroons-vegan-and-gluten-free/. I also didn't bother with the chocolate drizzle either, but that's because that is always a mess when I try and the wee girl is dairy intolerant. These can be made by hand rather than using a machine.

Ingredients

¼ cup of aqua faba
2 and ¼ cups of shredded coconut
½ tsp vanilla extract
¾ cup sugar

Method

• Preheat oven to 160C (approx 325F)
• Whisk aqua faba  and the vanilla extract for 30 secs so it is frothy
• Add the coconut and sugar, make sure the coconut is all covered in the aqua faba
• At this point it doesn't really look like it should stick together. Don't panic (I did I was going to add extra aqua faba)

After mixing all together

• I used two spoons to make little "balls" of the mix which I then put on a baking tray. I did have to squish some back together once on the tray
• Put in the oven for approx 20 mins - I would suggest using the bottom level of the oven, as they didn't stick to the bottom of the tray and could come out whilst still a little white (see photo below)
• I found if they stuck to the bottom of the tray (as the ones in the middle of the oven did for me) they needed to go back in again. Mine ended up brown all over. Nice and crunchy on outside and still soft in the middle. I think if you used greaseproof paper you could take them out earlier as they wouldn't stick to that.
• At this point let them cool and eat - or drizzle some melted chocolate on top

top four were from the bottom tray in oven and could come out at 18 mins and unstuck without going brown all over. The others all had to go back in.

Lego birthday party - off topic

Yes my son is Lego crazy and as such I became Mum - Project Manager and planned a Lego theme for his birthday. He also requested a Spiderman cake so that was on the agenda too. I scoured the internet for ideas, saved links from different sites and then went stir crazy! This took a fair bit of planning ahead as I work as well - thankfully the crayons could be done bit by bit. I did the sweets a week before the party.

My main guide for planning was this wonderful blog http://cleof.blogspot.co.uk/2010/07/lego-birthday-party.html 

First things first was getting the Invites right, I used the idea of VIP invites as the link above suggests, then I followed this guide on creating Lego font (although it wasn't 100% as I had to create bigger borders in slightly different ways but it worked out in the end - sorry I didn't note the steps at the time). I will update this post as no doubt will  be doing it again ;-) I got the lanyards off Amazon. Everything was printed on card and just used a hole punch for the corner. I think laminating it would have been a nice touch if you have one.

Then it was to plan the Party Bags (this doesn't show the sweets as they were in process of being made at this point). The clear bags used for holding both the sweets and crayons, were from Amazon, as were the moulds for them.

• Creating the Colouring Book - again I started with the one shared from the blog mentioned above but modified it, so that it had some more female characters, and the layout worked better. See the cover and inside pages here (these were originally Word documents, and I would suggest downloading and re-saving as Word as the white out image I used to cover a grey line (rather than modify original image) on the cover is grey in the GoogleDoc). I just cut the A4 pages in half and stapled them together through the centre pages, making them close to book like as I could.
• Stickers were actually pretty disappointing from eBay - they were mostly small square and pretty boring. I put them in little plastic bags and labelled them with a pen. 
• Transfers - always popular with the kids, a better selection and larger than the stickers thank goodness - again from eBay and again I put them in little plastic bags so the stickers and transfers didn't get mixed up.
• Crayons - I got a load of basic crayons from the local pound shop, some were better than others (some created a white film over the crayon but I just left those out - I think it had something to do with the melting process rather than the quality of crayon). As each Lego brick was approx 7 crayons worth, and I had 20 kids with three bricks each that was ALOT of crayons to buy. I melted these in the microwave in a separate container and then poured into the moulds to set over night. This way the moulds didn't discolour or smell of crayon afterwards. To reduce having to clean the container each time I started with the white crayons, then yellow, then orange, then pink then red etc. I used the big bags, folded over, with Spiderman labels and then stapled. This worked for the sweets too. 
• Sweets - these were great to make I put three little guys in each bag and one big one. I used a Lego Spiderman sweet label for bags. I followed the video in the article How to Make Edible Stackable Lego Sweets to make the sweets. I did end up playing with the recipe to make my second of set of gummy men slightly squishier. With those I had to freeze to get out of the moulds whole but they were much squishier, so it is up to you which texture you prefer. I ended up using:
• 1/2 cup cold water
• 1 and a half pk Gelatine 
• 1/4 cup corn syrup (Tesco)
• 1 packet of jelly (I used pineapple flavour)

March of the sweet man

• Bags - I went for the traditional red paper bag, I was going to put the big circles on but quite frankly by the time I got to this I had lost the will to live. I got matching red lunch boxes for the kids food too.

Finally it was time to sort out the cake, I used the Amazon moulds again, in the moulds I just pushed in the relevant red and blue bits of icing, and let set overnight before pushing out. I then cut out the middle bit of the legs to make them look a bit better. I kinda wish I had used real Lego figures around the side of the cake but that could of led to arguments as to who got them, but it certainly would have saved my back! The web was created using rolled out icing and then cut into strips. I used one of the left over invites to model the hand cut out name plate and age plates that went around the side of the cake. The cake was the now traditional egg and dairy free chocolate cake recipe.

Strawberry, raspberry and redcurrant tart

I can't believe I totally forgot to add this to the blog! This got lots of positive comments when eating it. It looked pretty too. I made this mainly on my own but the little ones did help with the pastry and jelly mixing, and adding the redcurrants. I will say be patient to get the jelly right before pouring it - otherwise it leaks into the pastry. This used mixed fruit from the garden

Ingredients

Shortcrust Pastry

225g (8oz) plain flour
50g (2oz) butter, diced
50g (2oz) lard, diced
3-4 tablespoons chilled water
Pinch of salt (optional)

Custard

2 tablespoons Custard powder (I used Birds)
50ml whole milk
250ml

Topping

70g strawberry jelly (unmade up, I used half a pack of Hartley)
120ml cold water
120ml boiling water
1 tablespoon caster sugar
300g strawberries (hulled and halved)

100g raspberries
50g redcurrants

Method

Pastry

• Add salt to flour
• Rub in the fat using your fingers, until the mix looks like breadcrumbs 
• Sprinkle the water over the surface 
• Stir in using a round-bladed knife until it sticks in large lumps
• With one hand collect the mix to format a ball
• Knead lightly for a few seconds, don't over handle
• Roll out, flour work surface and rolling pin. Roll in one direction, turning the pastry occasionally. It should be about 3mm thick. 
• Place in the tin, trim and then let it rest in the fridge (covered by foil/ greaseproof paper) for 30mins.
• Preheat oven to 200C
• Place a circle of greaseproof paper in centre and weigh down with dried lentils/beans/ceramic pastry balls
• Cook for 10min 
• Take out greaseproof paper and weights. Press down any raised areas of pastry and return to the oven for a further 5-10mins, until lightly browned.
• Leave to cool.

Topping

• Make up the strawberry jelly by adding it to the boiling water and the caster sugar. Stir until dissolved
• Add the cold water
• Allow to cool until almost set, might want to keep stirring to ensure lumps don't occur. 
• I put mine to set in the fridge, but might be best to just set outside while doing the Custard (I did mine after the custard which was the wrong order for me!) Then put in fridge.

Custard

• Heat the custard powder and milk in a pan on a medium heat, whisk out any lumps.
• Slowly add the cream, sugar and vanilla.
• Keep stirring until it thickens
• Remove the custard from the heat and allow to cool

Finishing the Topping

• When the pastry and custard have cooled, pour the custard in to the pastry case and put in the fridge, for approx 20min. 
• Lay the strawberry halves and raspberries onto the custard, fill the gaps with the redcurrants.
• Pour the nearly set jelly over the strawberry halves/ redcurrants 
• Top with more fruit 
• Put in fridge to set for at least 2 hours.