I looked up a recipe online as I was concerned that maybe I wouldn’t be able to enjoy a delicious date loaf again now that I am vegan…..how wrong I was!
I found this recipe that is quick and easy to make and is absolutely delicious – like a sticky toffee pudding as it is so moist and moreish!
Ingredients
180g dates, stones removed and chopped (I had a packet of medjool dates from Sainsbury that once pitted were exactly 180g)
200g dark brown soft sugar
55g dairy-free margarine
250ml boiling water
220g self-raising flour
1 teaspoon bicarbonate of soda
2 teaspoons vanilla extract
Method
Prep: 25 min › Cook: 45min › Ready in: 1hr 10min
Preheat the oven to 200 C (180 fan) / Gas mark 6. Grease and flour a 23x13cm loaf tin.
In a large bowl, combine dates, brown sugar, margarine and boiling water. Let stand 15 minutes. Stir in flour, bicarb and vanilla. Pour batter into prepared tin.
Bake in the preheated oven for 45 minutes. Allow to cool an enjoy – it will disappear fast.
For more delicious recipes see –
Ingredients
1 puff pastry sheet
1/4 cup of unsweetened apple puree (apple sauce)
2 apples
1 tbsp maple syrup with 3 tbsp plant based milk
2 tbsp maple syrup
Preparation
Divide puff pastry into 6 even squares. Puff pastry sheets may vary in size, the goal is to make easy medium sized squares.
Brush the maple syrup and plant-based milk mixture across each side of each square.
Add 1 tbsp of apple sauce in the centre of each puff pastry square.
Place finely sliced apples in the centre of each puff pastry square on top of the apple sauce.
Working with one pastry at a time, grab each corner of one side of the square and pinch each corner together covering half of the apples on one side of the pastry. (watch me do it in the video below.). Then repeat with the opposite side of the square puff pastry to then cover the other half of the apples.
Place puff pastries in a preheated oven until golden brown.
Remove pastries from the oven and brush with maple syrup to get a nice glossy finish.
This recipe was republished with permission from Rachel Ama. Find the original recipe here.
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