Breakfast Mug Cake

I’ve got to say that I was intrigued by this recipe. I genuinely like the ‘500 calorie Diet Planner’ made by Woman magazine. A lot of the recipes are easy and different but very rarely vegan. I quite often veganise them for personal use and although I can’t stick to a 500 calorie fast ( the downside of owning a vegan cafe and being constantly surrounded by good food) I do use the recipes.

So the idea of a cake for breakfast really appeals. Specifically, the banana mug cake from the June – Sept 2017 issue. It’s microwaveable in a mug! And 100 calories!! Wowsers, this is the stuff of dreams.

Unfortunately it’s not my favourite mug cake – maybe it’s the banana. I will make this again at some point and possibly use apple and raisins instead of banana. Or maybe raspberries. It definitely needs more flavour, I think.

A breakfast mug cake is such a fabulous idea though. It’s a recipe worth trying as I think it’s easily personalised to taste.  So I will update as I change it.

Anyway the recipe is below. But if you fancy something sweeter but just as easy try one of my other mug cake recipes. There’s a Chocolate banana mug cake, Bakewell in a mug recipe, Chocolate & Raspberry mug cake, Jelly Baby (lemon & raspberry) mug cake, and my absolute favourite White Chocolate & Green Tea Mug cake.

Let me know what you think of this one and if you change it, what you do.

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Tofu Quiche with Butternut Squash & Spinach

Ooooh….a simple savoury recipe! I realise that it’s mostly been all about the cake on here and yet I spend alot of my cafe time baking savoury vegan goodies. Sausage rolls, pizza, homemade cheddar and mozzarella and a whole lot of Vegan Quiche.

It’s October so we’ll be putting the quiche to sleep for winter and bringing out all of our delicious, heart warming soup recipes. So this is a good recipe for those of you who can’t wait until Spring for a slice of our quiche.

This quiche cuts into a generous 6 slices  and is great warm or cold. Its even robust enough for freezing either part baked or fully baked.

And if you have any shortcrust pastry over you can use it up with my Cherry and Almond Bakewell Slice recipe. Used Puff Pastry instead? Use up any leftovers with these easy peasy Cinnamon and apple swirls

 

Butternut Squash and Spinach Quiche Recipe

First off, get your block of silken tofu pressed. This is to remove some liquid from the block. The traditional way involves wrapping the block of tofu in kitchen towel to absorb the water, placing it on a plate with something heavy on top (usually  a balancing act of books) and leaving it all in the fridge for a while.

However, the clever people at Tofuture have invented a nifty Tofu press that is absolutely worth its weight in saffron. It’s a clever contraption that allows you to pop your tofu into the tofu block sized press (told you it was clever) with the water draining into a separate compartment. It’s small enough to leave in your fridge and works alot better than the book/kitchen towel method.

Anyway….whichever way you do it, get your silken tofu in a press for an hour while you do everything else.

1// Press silken tofu for around an hour, in fridge

2// Butternut squash into oven to bake. I use half a 750g bag of frozen squash because it’s so easy but fresh is fine too. Bake it until soft.

3// Fit a ready made roll of shortcrust pastry to a 10” flan tin. Don’t worry if you only have puff pastry – it works perfectly well, just with a flakier finish. Leave the pastry on its greaseproof paper to stop the pastry sticking to the tin. It might take a bit of cutting, folding and shaping but it will fit!

4// Poke holes in the bottom of the pastry with a fork. This is to stop pastry bubbles rising. Add another layer of baking paper and ideally a tub of baking beans to weigh the pastry down. I used a heatproof mug in my video but its not the best.

5// Blind bake the pastry for around 10 – 15 minutes at around Gas Mark 5. Until the pastry edges are a pale golden colour. Take out and allow to cool slightly. I occasionally use the pastry as soon as it’s out of the oven and haven’t noticed any difference whether it’s used  hot or cold.

6// Take your pressed block of tofu and scrape it into a mixing bowl. Discard the tofu water. Break up the tofu with an electric stick blender, but if you haven’t got an electric blender you can just use a fork like I’ve shown you in the video

7// Add 1 1/2 teaspoons of Rosemary, 1 teaspoon of thyme, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup Nutritional Yeast to the tofu and mix. An electric blender is so much faster but be prepared to have an arm like Popeye if you’re using a fork.

8// Add a Tablespoon of Caramelised Onion Chutney if you have it. Or balsamic vinegar or caramelised onions if you haven’t. Mix again

9// Mix in a cup of  fresh spinach. I used half a cup of frozen and then defrosted spinach as it’s really easy to store but fresh spinach is good too.

10// Add the baked butternut squash and mix again.

11// Scrape the filling into the pastry base and smooth over.

12// Pop quiche back into oven at Gas mark 4 or 5 (170C – 190C) for around 20 minutes. When ready the pastry edge should be golden and the tofu should be set.

 

 

Lavender and Lemon Drizzle cake

I was pleasantly surprised that this has been one of my most popular cakes in the cafe. The slightly bitter perfume of the lavender works perfectly with the refreshing lemon for a complimentary  taste AND colour  combination.

This cake is both vegan (as always) and soya free. You could make it gluten free too if you swapped the flour and baking powder for gluten free options. I’d also advise using edible lavender, I buy mine from the Cotswold lavender company.

For more full sized cakes recipes, take a look at my Cherry and Almond Bakewell slice recipe or the absolutely indulgent Chocolate Oreo cake. And for an individual portion of the lemon and lavender cake, try out my Jelly Baby mug cake but leave out the forest fruits tea and add 1/4 teaspoon of lavender.

Here’s the video for my vegan and soya free lemon and lavender loaf cake

 

Recipe – Lavender & lemon drizzle cake

Mix Dry ingredients in a bowl

200g Self raising flour

180g caster sugar

2 teaspoons edible lavender

1 teaspoon baking powder

1/4 teaspoon salt

Finely grated zest of 1 lemon

Add the wet ingredients to the dry mix

juice of 1 lemon, made up to 200ml with water

80ml vegetable oil

Mix the Batter well until its dough like and pour into a lined loaf tin. I lazily use a pre cut cake liner but a sheet of greaseproof paper is good too.

Bake in a pre heated oven on the middle shelf at 180C for approx 30 – 40 mins

Keep checking that its cooked. If its not cooked in the middle but burning on the outside, cover in foil and turn the temperature down to 160. Cook for longer at a lower temperature. It’s important to keep checking.

While you’re waiting for the cake to bake and cool…

 …make the Drizzle

Add around 2 cups of icing sugar to a large jug.

Now add approximately 2 Tablespoons of lemon juice and stir until smooth with no lumps.

If the mixture is too thick, add a drop more lemon juice or water.

If the mixture is too thin, add more icing sugar

You want a thick but creamy texture.

Finally, when the cake is cooled

Poke holes in the cake for the drizzle to, well, drizzle into.

Pour your drizzle icing over the cake until completely covered

Add lemon zest and edible lavender to decorate.

lemondrizz5