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!

Quick Indian Lemon Pickle

Lemons have all kinds of goodness and are quite scarce at this time of the year. When I do find some fresh ones, I’m determined to make the most out of them. This quick Lemon Pickle is ready literally in minutes using my trusty pressure cooker  after overnight prep. Indian pickles tend to use mustard seeds, cumin seeds and other spices in oil along with turmeric salt and sugar as a preservative.

Tastes great with plain Rice and Dal or, with some yogurt and flatbread (Roti).

Apologies for the radio silence all this time, I’ve been busy traveling and trying out all kinds of vegan food (good & bad!), shall update with pictures as soon as I can!

Quick Lemon Pickle
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Indian Quick Lemon Pickle

Vegan, gluten-free & nut free.


Cuisine: Indian
Priya: Priya@MasalaVegan
Ingredients
  • 12 Lemons, washed and dried
  • 4 tablespoons Salt
  • 2 tablespoons Sugar
To Make
  • 1 tablespoon Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Fennel Seeds
  • 1/2 teaspoon Fenugreek Seeds
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Black Pepper, crushed
  • 1/2 teaspoon Turmeric Powder
Instructions
Prep For The Lemons
  1. Wash and dry the lemons thoroughly.

  2. Quarter and put into a big glass bowl.

  3. Sprinkle with salt and sugar. Rub into the lemon pieces and cover.

  4. Let the lemon pieces marinate for 8 to 12 hours.

Pickle Making (After 12 hours)
  1. Heat oil in a pressure pan and add the mustard seeds. Cook until they pop.

  2. Stir in the rest of the spices and cook on low heat until aromatic.

  3. Mix in the marinated lemon pieces along with the juice in the glass bowl.

  4. Cover the pressure pan and cook on high for 8 to 10 minutes. Take off the heat immediately and allow to cool naturally.

  5. Spoon the warm pickle into a clean, sterilised glass jar and cap immediately. A vacuum seal should form as the pickle cools down.

  6. I used 2 small jars to store the pickle in as this ensures longevity of the pickle and keeps the freshness intact. 

 

2 Ingredients! Activated Almond Milk

I love making almond milk at home for several reasons. The main ones being freshness, taste, far more economical and no additives. I remember my mother soaking Almonds and peeling them for me to eat first thing in the morning during winter time. Now there are studies that prove that, soaking almonds the previous day decreases the levels of enzyme inhibitors and phytates for easier digestion. This simple recipe is just soaking the almonds, peeling and rinsing, before grinding with fresh water. The almond meal leftover after filtering the blended almond milk mixture is excellent in desserts like “Kheer” and savoury dishes such as Vegan Quinoa Meatballs. This versatile almond milk can be poured over cereal, blend into smoothies or, drunk plain.

Almonds, not only have heaps of health benefits but taste great too. I completely adore the sweetish and nutty taste of almond milk in my morning breakfast smoothies and, the children love pouring almond milk all over their cereals and as a drink.

We need,
  • Raw Organic Almonds – 3/4 cup, soaked 12 to 14 hours
  • Water – 4 cups
Directions,
  1. Rinse the peeled almonds in fresh water before adding to the blender jar.
  2. Add 2 cups of water to the blender jar and run on the highest setting until the almonds  are finely ground. I have a powerful blender that takes 2 minutes to grind the almonds.
  3. Mix in 2 more cups of water for a milky consistency.
  4. Line a large saucepan with a nut milk bag and strain the almond milk through.
  5. Store in a glass jar for 4 – 5 days.

Tastes great with cookies or biscuits or, in hot and cold drinks.

Vegan Rainbow Cake & Sugarfree Icing

 Birthdays were taken very seriously when I was growing up. Every last bit had to be meticulously planned and organized way beforehand (at least a month!). I used to religiously count down days to my birthday and the party. Headache inducing decisions on who was going to be on the guest list, I possibly drove my poor mother to insanity! My mother insisted on baking a cake for me every single year, even the years I was away from home she would wait till I got back and made me one. I now deeply miss the cake, the love, thought and affection that went into making it. Now I make cakes for my little ones, who seem to come up with some unusual requests. This cake was supposed to be a rainbow cake with blue icing roses and also, follow the trend of undressed cakes with a light covering of some vanilla icing! Excellent for three different cakes but the birthday girl loved her cake and insisted on cutting it herself (the magic of seeing the layers I’d say). The basic cake recipe is from my vanilla cake with gel colors and natural fruit flavours mixed in. The icing is made with powdered Xylitol mixed with a dash of corn flour and Nuttelex, a vegetable shortening easily found in the shops here.

Vegan Rainbow Birthday Cake
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Vegan White Icing
Vegan, gluten free, nut free and sugar free. A quick icing recipe great for covering, piping and decorating cakes, cupcakes and cookies.
Priya: Priya@MasalaVegan
Ingredients
  • 4 cups Xylitol
  • 2 tablespoon Corn Flour
  • 2 teaspoon Vanilla Bean Paste
  • 1/2 cup Nuttelex
  • 2 tablespoons Non Dairy Milk
Instructions
  1. Powder the Xylitol and corn flour together until fine.

  2. In a large mixing bowl add the powdered mix, shortening, milk and vanilla bean paste.
  3. Start mixing at the lowest speed possible until the mixture comes together.
  4. Once the mixture is well mixed then increase the speed to get smooth and fluffy icing.
Recipe Notes

If the mixture seems to thick (depends on different brands of corn flour) add a bit more milk.
Use rice milk, if wanting a gluten-free, nut Free and sugar-free icing.

If you enjoyed this cake recipe, please check out my Vegan Mud Cake!

 

Vegan Hot Cross Buns for Easter Baking

These vegan hot cross buns are soft, fluffy, fruity and the most fragrant buns I’ve ever made. The aroma of mixed spice and cinnamon beckons tantalizingly from the oven when the buns bake and, while they are cooling on the rack, making it impossible to walk past without stealing a bite. These buns aren’t sweet as, I haven’t added any sugar or xylitol into the dough, except for the yeast mixture. The mixed fruit is the main star in these buns, with every bite full of sultanas, berries, pawpaw pieces and cherries. I let them rise for a good 30 minutes in a slightly warmed oven, as the colder weather seems to have arrived. Also, using my brownie pan was perfect for 9 large buns that were nice and tall. Happy baking and have a blessed Easter.

 

Vegan, Wholemeal Hot Cross buns
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Vegan Hot Cross Buns

Vegan Hot Cross fruity buns which are the perfect food for breakfast, morning tea, dessert or, anytime in between!

Priya: Priya@MasalaVegan
Ingredients
  • 3 cups Wholemeal Baking Flour
  • 2 teaspoons Active Yeast
  • 2 tablespoons Raw Sugar
  • 300 ml Tepid Water
  • 3 tablespoon Oil
  • 2/3 cup Mixed Fruit
  • 1 teaspoon Mixed Spice Powder
  • 1 teaspoon Cinnamon
For the crosses
  • 2 tablespoons Plain Flour
  • 1 teaspoon Raw Sugar
  • 4 teaspoons Water
  • Non Stick Spray
Instructions
  1. In a large mixing bowl, add the tepid water, yeast and raw sugar. Set aside for 10 minutes.

  2. Add the flour, oil, spices and fruit to the yeast mixture in the bowl. Knead dough either by hand, or with a dough hook (I used my stand mixer).

  3. Stop kneading when the dough forms and is soft and slightly sticky. Allow to rest in a warm place.

  4. Spray a tray with non stick spray to place the buns.

  5. Tip the dough on a well floured surface, knead gently and separate into little round balls of dough.

  6. Place the dough balls closely but not touching each other on the prepared tray. 

  7. Cover with a clean tea towel and place in a warm corner for 35 - 45 minutes.

For the crosses
  1. Pipe crosses on to the risen dough buns using a piping bag or, sandwich bag with a corner cut off and then bake in the oven.

  2. Mix the flour, sugar and water to form a thick, smooth paste while the buns rise.

  3. Heat oven to 175 degrees C and, spray the dough with non stick spray and bake the risen dough buns until golden brown (approximately 25 minutes).

These buns are making their way to Healthy Vegan Fridays and The Bloggers Pitstop

 

 

Fig & Cardamom Jam (Sugarfree & 3 Ingredients)

Summer has quickly transitioned into Autumn but, there still a lot of summery fruits in the market. Next to mangoes, fresh figs are a family favourite. We seem to eat large quantities of most fruits though. I was looking at a couple of slightly bruised looking figs that were marked down and decided to try making some jam using Xylitol, like I did with the strawberries. Fig and green cardamom is definitely a match made in flavour heaven. This jam tastes great on pancakes, scones, as a topping for porridge and also, in the Tofutti cheese sandwiches. Now my jam never lasts for more than a few weeks in the fridge, because my younger one has the tendency to dig into jars with a spoon, particularly into jars that contain sweet things!

3 Ingredient Sugar-free Fig Jam
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Vegan Sugarfree Fig & Cardamom Jam

Vegan, glutenfree, sugar-free and allergy friendly jam without pectin, or other additives. Made with just 3 ingredients!

Priya: Priya
Ingredients
  • 2 cups Fresh Figs, quartered
  • 3/4 cup Xylitol
  • 4 - 5 Green Cardamom Pods
Instructions
  1. Separate the seeds from the cardamom pods and powder finely. Save the green husks.

  2. In a deep saucepan, add the figs, cardamom husks and Xylitol. Crush the figs and mix the xylitol in.
  3. Bring to a rolling boil and stir with a heavy wooden spoon until the xylitol dissolves.
  4. Reduce heat to the lowest setting and cook until the mixture thickens and looks lumpy.

  5. Take off the heat and mix in the powdered cardamom seeds.
  6. I wanted the fruit lumps to show so did not blend the jam. Pass through a blender for a smoother jam.

Pour into sterilised glass jars when still warm and cool well before clipping the lid on.

I stored the strawberry jam in the fridge where it lasted for a grand total of 10 days but, should be fine for a couple of weeks! 

This happy jam recipe is going off to Healthy Vegan Fridays, Saucy Saturdays & the Bloggers Pit Stop!

Vegan Gluten-free & Sugar-free Waffles

My little ones love Waffles and will happily eat great amounts at all times of the days, topped with fruits and maple syrup, or even plain! I got one of those popular electric waffle makers  a couple of years ago at the holiday sales. After which we have stopped getting any shop bought waffles in the house. I must admit that I have mostly made wholemeal waffle batter until now, but wanted to use up some leftover flax egg when inspiration struck!

Using Besan (finely ground Gram flour) as a base for gluten-free dishes is quite widespread in Indian cooking. For example, here and here. Besan is a favoured ingredient in many Indian sweets in the form of fudge or, truffle like balls called Laddoos. I buy Besan flour in a coarsely and finely ground form depending on how I plan to use it, as the fine grind is better as a coating and the coarse grind provides more body, such as in this Frittata and Fritter recipe.

These waffles freeze well and can be reheated on a hot pan or, in the Airfryer to crisp up for a quick breakfast or, wholesome afternoon tea. Happy cooking 😊

 

Vegan Allergy free Waffles
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Vegan Gluten-free & Sugar-free Waffles

Allergy friendly waffles made with Gram flour and flax using a waffle maker.

Priya: Priya
Ingredients
  • 1 cup Gram Flour/ Chickpeas Flour, finely ground
  • 2 tablespoons Coconut Flour
  • 2 teaspoons Baking Powder
  • 1/4 cup Stevia, granules
  • 1 cup Coconut Milk
  • 4 - 5 tablespoons Warm Water
  • 1 teaspoon Vanilla Bean Paste
  • 2 tablespoons Coconut Oil
  • Non Stick Spray
Flax Egg Mixture
  • 2 tablespoons Water
  • 1 tablespoon Flax Meal
Instructions
  1. Mix the flax egg ingredients well and set aside.

  2. Whisk the chickpea flour, coconut flour, stevia and baking powder in a large mixing bowl until well mixed. 
  3. Combine the coconut milk, vanilla bean paste, oil and flax egg mix together and whisk well.

  4. Fold in the dry flour mixture gradually, while whisking continuously to prevent any lumps. 
  5. Use spoonfuls of warm water to make a slightly runny batter. (Coconut flour tends to thicken the batter.) 
  6. Heat the waffle maker and spray some non stick spray on the surfaces. 
  7. Ladle a spoonful of mixture on to the waffle maker and spread it all over the waffle maker before closing the lid. 
  8. Cook at low heat for 5 - 7 minutes until a deep golden brown. 

  9. The waffles are done when they come off the waffle maker easily and do not stick.

These waffles are making their way to Take Two Tapas and, The Bloggers Pitstop

Homemade Vegan Chocolate – 3 Ingredients

Making homemade vegan chocolate was always a concept beyond my comprehension. I had imagined that I would need a lot of clunky equipment, fancy whisks and moulds. The other day at the markets changed all that, there was this very happy looking person who was merrily mixing and creating goodies while spreading a lot of happiness. Oh the smells, I just stood there and inhaling all that goodness, while watching the chocolate creations come to life. Of course, I had to buy some organic cacao butter and fair trade cacao powder to try making some of my own chocolate immediately! This recipe is taken from the back off the cacao powder packet but modified to leave out the coconut oil and vanilla extract (I certainly did not miss it). After the chocolate sets in the freezer, mark squares or any other shapes so that the pieces break off easily. I’m going to try this recipe out in my new fancy moulds that should be hopefully be here by next week. My miniature chocolate bars disappeared in record time even for us, being the chocolate loving family we are! Happy cooking 😊

3 Ingredient chocolate recipe
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Homemade Vegan Chocolate

Vegan, nut-free, additive-free and gluten-free.

Priya: Priya
Ingredients
  • 1/4 cup Cacao Butter, grated or chopped into small pieces
  • 1/4 cup Cacao Powder
  • 1/8 cup Light Agave Nectar, at room temperature
Instructions
  1. Melt the cacao butter in a double-boiler set over medium heat until just about melting.

  2. Take off the heat and whisk in the cacao powder and agave syrup until smooth.
  3. Pour the warm chocolate mix into a flat pan lined with greaseproof paper.
  4. Gently tip the pan side to side to make sure it's an even layer.
  5. Freeze covered with cling wrap for 25 - 30 minutes to set the chocolate.

 

Easy Vegan Magic Dough – Only 6 Ingredients

There have been many magic dough recipes floating around on the internet for a while now. The other day I was looking at a stuffed veggie bun recipe, I realised that I have used the same dough recipe (with some variations) that I got with my bread maker many, many years ago now.

I did start off by using expensive pre-mixes but, now I use my own special flour blend of half wholemeal wheat flour and half strong baking flour with added bran. With no dairy or bread improvers, all that goes in is a splash of light oil. The dough rises beautifully and with different fillings and toppings makes fluffy Naan, dinner rolls, cobs, baguette, sweet rolls, savoury buns, pizza bases, calzone and even steamed Bao-Zi buns. The dough can be par cooked and frozen or,  punched down and double bagged in a tightly sealed plastic bag to freeze up to 3 months. Thaw overnight in the fridge to bake goodies the next morning.

Here’s the recipe,

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Easy Vegan Magic Dough

Vegan, additive free, comes together under 10 minutes in a stand mixer or, 15 - 20 minutes by hand.

Priya: Priya
Ingredients
  • 1.5 cups Wholemeal Flour
  • 1.5 cup Strong Baking Flour
  • 270 ml Warm Water
  • 2 teaspoons Raw Sugar
  • 1.5 teaspoon Instant Yeast, powder
  • 1 tablespoon Oil
  • 1 teaspoon Salt
Instructions
  1. In a deep mixing bowl, add the water, raw sugar and yeast together.

  2. When the yeast and sugar dissolve, toss in the flours.

  3. Add oil and salt on top.

  4. If using a stand mixer, set on the lowest setting with a dough hook for 5 - 7 minutes. Increase speed for another 3 - 4 minutes until the dough looks smooth and cohesive.

  5. If kneading by hand, carefully combine the flours & water together with a flat wooden spoon and then start to knead by hand until a smooth dough forms. Approximately 15 - 20 minutes.

  6. Set the dough aside covered in a warm place until ready to use.

Mango & Nectarine Chutney (Onion & Garlic Free)

Summer brings an abundance of ripe mangoes. After a while when the novelty starts to wear off, the mangoes get pushed to the bottom of the fruit tray in favour of the more popular stone fruits. This luscious onion and garlic free Chutney combines the tartness of red nectarines with ripe mangoes to create an absolute explosion of flavours. Mildly spiced with Cardamom seeds, cinnamon and star anise along with fresh turmeric and ginger root, tastes best spread on to a slice of freshly baked bread or, a coconut wrap with some fresh salad. I’ve used fresh turmeric root for the beautiful golden colour and fresh flavour, however a teaspoonful of dried turmeric powder could be substituted as well.

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Mango & Nectarine Chutney

Vegan, gluten free and sugar free fruit chutney.

Priya: Priya
Ingredients
  • 1 Large Mango, ripe Chopped roughly
  • 2 Medium Nectarines Chopped finely
  • 1 Teaspoon Oil
  • 2 Teaspoons Ginger Minced finely
  • 2 Teaspoons Fresh Turmeric Root Minced
  • 1 Teaspoon Asafoetida
  • 1/2 Cup White Vinegar
  • 5 Pods Green Cardamom
  • 1 Stick Cinnamon
  • 1 Star Anise
  • 1/3 Cup Xylitol
  • Salt To taste
  • 1 Teaspoon Chilli Flakes Optional, but recommended
Instructions
  1. In a deep pan dry roast the cardamom, cinnamon and star anise. Pound lightly to crush them once cooked. 

    Add the oil and coat the pan. 

    Toss in the asafoetida, ginger and turmeric root and cook until aromatic.

    Lightly cook the cardamom, cinnamon & star anise until golden.

    Toss in the chopped fruit, salt and xylitol. Mix well.

    Add the vinegar and bring to a boil.

    Season with salt and cook on low heat until the Chutney starts to thicken.

    Mix in the Chilli flakes, if using.

    Take off the heat and pour into sterilised glass jars.

    Store in the refrigerator and use in 10 - 15 days.

Recipe Notes

Peaches can be substituted by peaches or, fresh apricots too.