During an extended period at home I’ve been really getting stuck into baking. I’ve been following other recipes so will just share photos of my lockdown bakes, all gluten free and vegan.
I’m a little late sharing this post but due to lockdown I’m reviewing some of my previous baking and realised I hadn’t shared these tasty little treats.
These are so simple to make and I’ve made chocolate and marshmallow Easter nest buns.
For the chocolate Easter nests start by melting dark cooking chocolate and Golden syrup in a large bowl in the microwave or above a pan of boiling water. I’ve used Green and Black’s dark cooking chocolate as not only is it vegan but it is also Fairtrade. Once fully melted stir through to mix and then add cereal. I’m using gluten free own brand rice crispies. Spoon into paper cake cases and pop into the fridge to set. Once fully set I’ve decorated with Freedom Confectionery mini marshmallows as they are gluten free and vegan and added rainbow chicks and hand coloured paper eggs (as I couldn’t get vegan mini eggs).
The marshmallow nests are just as easy to make. This time mix golden syrup and marshmallows in a large bowl and melt either in the microwave or above a pan of boiling water again. Stir through thoroughly before mixing in the rice crispies or cornflakes and setting again. I’ve topped these with Mark’s and Spencer Easter sweets – Percy Pig spin off rabbits which are also vegan and gluten free. I’m sure to make these at other times of the year too and hope you can enjoy them as well.
I’m definitely getting in the spirit for the first episode of Great British Bake Off as the new series starts tonight!
As I’m lactose intolerant and a coeliac I don’t tend to do much baking these days but I’ve made a special effort and whipped up some gluten freee, vegan cakes.
I’m lying. I’ve made no effort at all. These cakes came from a ready mix I actually found in Aldi. Betty Crocker Gluten Free Devil Food Cake Mix. The instructions say to mix with eggs, water and vegetable oil but I’ve replaced the egg with vegan alternative before mixing and it’s worked out perfectly.
Following the steps are simple. Mix all the ingredients together and pour into cupcake cases or a greased cake tin and bake for approximately 25 minutes.
Once cooked and cooled I have made my own chocolate icing with Vitalite, icing sugar and cocoa powder. I’ve also topped some with Moomin cake toppers made of rice paper, not all because I ran out though. This box made 24 cakes so I will be tucking in for a while. A perfect accompaniment for when Bake Off starts at 8pm!