Vegan Cinnamon Fruit Snails

Warm, doughy and buttery snails particularly, the ones filled with jam or fruit fillings are a particular favourite with my little one on cold winter days! There’s this little bakery close by where she wants to stop at regularly, just to get her favourite sweet rolls. I often give in while wondering  if that much sugar and butter is good for such a tiny body…

I have a fair bit of organic dried fruit (mainly raisins, some dried berries & sultanas!) left from my last shop. So, I decided to use my favourite dough recipe and throw in a generous helping of dried fruit with some cinnamon, and a dash of all spice to make my kitchen smell like baking in winter πŸ˜‹ The little ones loved it and wouldn’t stop eating it fresh out of the oven! The few snail rolls that survived were lightly toasted for morning tea the next morning and requested all over again 😊 This is the perfect Christmas in July recipe to whip up under 2 hours from start to finish. Happy Baking!

Vegan Fruit Snails

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Vegan Magic Dough Fruit Snails

Vegan, sugarfree, nut free.

Priya: Priya@MasalaVegan
Ingredients
  • 1 recipe Magic Dough
  • 3/4 cup Dried Fruit (Raisins, Berries, Pawpaw are all good)
  • 1/2 tablespoon Cinnamon
  • 1 teaspoon Allspice Powder
  • Non Stick Spray
Instructions
  1. Prepare the dough and roll into a flattish rectangle. Sprinkle the fruit on top of the dough and press in palm down. Next sprinkle in the cinnamon & allspice powder all over. Spread with a flat spoon, if necessary.

  2. Carefully roll up the fruit & dough rectangle from the long end as tightly as possible.

  3. Use a sharp knife or dough cutter to cut into rolls, roughly 1/2" in width.

  4. Spray non stick spray in a round tray or cake pan and, place the snails/rolls at least a couple of centimeters away from each other.

  5. Cover with a damp tea towel and place in a warm spot for 20 - 30 minutes.

  6. Preheat the oven to 200 degrees Celsius on the fan forced setting.

  7. Bake the fruit snails/ rolls at 180 degrees Celsius for 25 - 35 minutes, or until a beautiful golden brown and smelling divine!

Bombay Sweet Potatoes

My potato obsession carries over to sweet potatoes too! When I’m not eating them as finger chips or, roasted sweet potatoes (yummy!) this recipe makes an appearance. Bombay Potatoes are popular in most restaurants and also, easy to make as a quick weeknight meal. There are many, many variations of this evergreen dish using different spices and herbs. The gorgeous flavour of sweet potatoes really shines in this simple recipe. At different times I’ve left out the garlic or onion, because I didn’t have any to come up with a very tasty and fast meal πŸ₯˜! 

I’ve sprinkled a dash of my favorite Garam Masala on top. Sweet potatoes are said to be even healthier than the normal red potatoes I use! 

Tastes great in lunch boxes accompanied by a light salad and some rice or quinoa too!

Bombay Sweet Potatoes

INGREDIENTS – 

  • Sweet Potatoes, parboiled in their skins – 3 to 4 medium – Cubed (approximately 3 to 3.5 cups)
  • Oil – 2 teaspoons
  • Mustard Seeds – 1/2 teaspoon
  • Cumin Seeds – 2 teaspoons
  • Coriander Seeds, lightly crushed – 2 teaspoons
  • Turmeric Powder – 1 teaspoon
  • Red Chili Powder – 1/2 teaspoon, adjust depending on level of desired heat
  • Onion, diced – 1 small
  • Garlic Cloves, minced – 2
  • Fresh Ginger Root, minced – 1 tablespoon
  • Tomato Paste – 2 tablespoons
  • Salt, to taste
  • Water – 1/3 cup
  • Fresh Coriander Leaves & Stalks, chopped finely – 1 tablespoon

DIRECTIONS – 

  1. Roughly peel and chop up the par-boiled sweet potatoes.
  2. Heat oil in a deep wok and swirl to coat the cooking surface.
  3. Add the mustard seeds and cook until they pop.
  4. Mix in the cumin seeds and roast on low heat until they sputter.
  5. Toss in the lightly crushed coriander seeds and turmeric. Mix well.
  6. Cook the garlic and ginger lightly until golden and aromatic.
  7. Mix the tomato paste and cook well until the raw smell goes off.
  8. Add the sweet potato pieces, salt and red chilli powder and mix everything.
  9. Mix in the water to make a smooth gravy and cook for 5 minutes on a slow to medium heat, until you see the mixture bubbling.
  10. Take off the heat and stir in the coriander.
    Serve warm.

NOTES – 

Vegan, gluten-free, nut free. Omit onions and garlic if need be.

Tastes great with flatbread or, plain Quinoa or, steamed rice.

Vegan Cranberry Christmas Loaf (Sugarfree)

The festive season brings in heaps of colourful looking baked food in the market. I love looking through all the goodies on offer even though I can’t have very much of it. One of the things I liked was a very colourful and tempting Christmas themed bread. However, all the ingredients and other additives made me wonder how, one could possibly gift or eat it with a clear conscience and body! This 7 ingredient cranberry loaf is sweetened with birch Xylitol and has a mild tartness from the lime juice. It not only looks colourful but actually tastes delicious too! My loaf “disappeared” under 2 days, but would probably last longer if individual slices were wrapped in cling wrap and frozen.

INGREDIENTS – 

Self Raising Flour – 2 cups
Dried Cranberries – 3/4 to 1 cup
Xylitol – 2/3 cup
Light Oil – 2 tablespoons
Soy Milk – 1/2 cup
Flax Egg – 1 (1 tablespoon Flax Seed Powder + 3 tablespoons Water)
Lime Juice – 1 tablespoon

 

DIRECTIONS – 

Pre-heat oven to 175 degrees Celsius.
Spray a loaf pan with nonstick spray.
Make the flax egg in a small bowl and set aside.
Mix flour, Xylitol and cranberries in a large mixing bowl.
Add lime juice, oil and soy milk to the flax seed egg and whisk until smooth.
Mix the liquid mix into the dry mix and whisk well.
Pour the batter into the prepared loaf pan.
Bake at 165 degrees Celsius for an hour. Check with a skewer if cooked.
Cool in the pan for 15 minutes before inverting on a cooling rack.
Cool completely before slicing.

 

NOTES – 

Chopped apricots, sultanas, figs or dried dates would work equally well in place of cranberries.

Happy baking!

 

 

3 Ingredient Apricot Coconut Bliss Balls

These 3 ingredient Apricot Coconut bliss balls need no cooking and are vegan, gluten-free, nut-free and contain no added or processed sugar. Adding a pinch of turmeric gives a depth of flavour and a beautiful golden colour to these bliss balls. If short on time, press the Apricot mixture into a slice tray and set in the fridge before cutting. I first came across Apricot coconut bites in the health food section of my grocery store. As usual, excited by something vegan and remotely healthy in a mainstream grocery store aisle I bought some! After the package got home, I noticed the horrendous amounts of sugar and other additives in the Apricot bites. These delectable little balls are a great home-made substitute and perfect lunchbox additions. Best made with organic, sulphur free apricots. 

3 Ingredient Apricot Coconut Bliss Ball Bites

(Vegan, raw, gluten-free, nut-free, refined sugar-free and additive free!)

INGREDIENTS – 

Organic Sulphur free Apricots, deseeded – 3/4 cup
Desiccated Coconut Meal – 1 cup
Fresh Turmeric Root, peeled and sliced – 1/2 teaspoon

DIRECTIONS – 

Soak the apricots in warm water for 10 to 15 minutes and drain well.
I use my food processor bowl to process the apricots and turmeric together first until chunky.
Add the coconut meal and process until smooth (My Kitchen Aid takes about 4 to 5 minutes to do this).
Remove apricot into a mixing bowl and roll into olive sized balls.
If wanting to make Apricot Coconut bites, then line a 7″ tray with grease proof paper and spread the apricot mixture into the tray. Cool for 30 minutes before cutting into squares.

NOTES – 

Use 1/4 teaspoon of turmeric powder if fresh turmeric isn’t easily available.
Process the coconut until buttery for best results.
Coat in 2 tablespoons of desiccated coconut meal or flakes before serving, if desired.