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 😋 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!

Vegan Vada Pao Rolls (Low Fat Version)

Vada Pav/ Pao, growing up in Bombay (now Mumbai) was one of my favourite foods.  This humble Indian burger is made with a soft and fluffy bread roll A.K.A. Pav/ Pao (here’s my recipe) filled with a spicy potato patty and some peanut & red chilli powder often, garnished with little pieces of red onion. Being hawker food, the spicy potato patty is deep-fried and delicious (as I realized on my most recent trip!).

Trying to recreate this at home, my first change was to either Air Fry or oven bake the patty. As I made my favourite dough recipe for the rolls, I had the potatoes boiled and ready with all the spices. The mashed potato mixture was easy to shape into marble sized balls all ready to bake, when I decided to use the dough to enclosing the potato mixture to make stuffed rolls, for faster cooking! Genius, I’m thinking but I’m sure there are other versions of this “Vada Pav” roll out there 🙂 Happy baking!

 

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Vegan Vada Pao Rolls

Vegan, nut-free and low fat recipe.

Priya: Priya@MasalaVegan
Ingredients
  • 2 teaspoons Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Cumin Seeds, lightly crushed
  • 1 teaspoon Coriander Seed Powder
  • 1 teaspoon Turmeric
  • 1 inch Fresh Ginger, minced
  • 2 Green Chillies, minced finely
  • 8 - 10 Curry Leaves, torn roughly
  • 2 medium sized Potatoes, boiled
  • Salt, to taste
Instructions
  1. Heat oil in a deep pan, add the mustard seeds and cover.

  2. Cook until the seeds pop and then toss in the cumin seeds, coriander seed powder, ginger, curry leaves, green chillies and turmeric powder. 
  3. Add the potatoes and salt and mix together until well combined. Take off the heat and cool before dividing the potato mixture into 12 golf ball sized round portions. Set aside to cool.
  4. Divide the dough into round balls and flatten to a circle about 5" wide. 
  5. Put the spicy potato mixture in the centre and gently bring the sides up to seal the dough. Use a drop of water to stick the edges of the dough, if required. 
  6. Place the prepared rolls on a baking tray lined with nonstick paper and cover with a clean tea towel. 
  7. Set aside to rise in a warm place for half an hour. 
  8. In the meanwhile heat the oven on a fan forced setting to 200°C. 
  9. After 30 minutes, remove the tea towel from the rolls and spray with non stick spray. 
  10. Bake in a hot oven at 180°C for 20 - 25 minutes. 
  11. Tastes great warm or, after cooling with a warm drink. Happy baking 😊

 

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

 

 

Vegan Sugarfree Chocolate Wholemeal Brownie/ Slice

Wish you all a very happy and abundant 2017! Holiday season and merry-making continues around the world while 2017 arrives and settles in. Traditional chocolate brownies are full of processed ingredients, sugar and white flour making them not particularly healthy. Giving up sugar is a common New Year’s resolution for many folks around the globe, including myself! I do try to avoid processed food and white sugar as much as I can.

My wholemeal chocolate brownie or, Slice recipe as, it is called in Australia uses no sugar and is ready under an hour including baking time in a hot oven. I’ve used walnuts this time around, but omit the nuts and substitute carob pieces or, dark chocolate chips for a nut free version. Perfect for that quick chocolate fix when needed or, to cater to unexpected guests over the holiday and merry-making season too!

INGREDIENTS –

  • Wholemeal Unbleached Self Raising Flour – 1 cup
  • Cacao Powder – 1/3 cup
  • Xylitol – 2/3 cup
  • Instant Coffee Granules – 1 teaspoon
  • Light Oil – 1/2 cup
  • Cold Water – 1/2 cup
  • Vanilla Extract – 1 teaspoon
  • Walnuts, chopped – 2 tablespoons for topping (optional).

 

DIRECTIONS –

  1. Preheat oven to 180 degrees Celsius. Spray a square cake pan with nonstick spray.
  2. Mix the dry ingredients well in a large mixing bowl.
  3. Add the water and oil and remove any lumps.
  4. Pour the thick batter into the prepared pan and add the toppings if using.
  5. Bake for 30 minutes until the top looks shiny but not sticky. Check if cooked with a skewer.
  6. Let the slice/ brownie rest in the pan for at least 10 minutes before slicing.

NOTES – I have used walnuts, that can be substituted with flaked almonds or carob/ chocolate chips. 
Eat warm or cold! The brownies taste excellent and fudgy the next day, if they last that long 😊 

Happy Baking!

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!

 

 

Custard Biscuits (Vegan & Sugar Free)

Corn flour, used to make custard powder, is combined with wholemeal self raising flour to make these scrumptious cookies. I’ve used 2/3 cup of powdered Xylitol in this recipe. If substituting raw powdered sugar then use 3/4 to 1 cup depending on desired sweetness. These cookies also known as biscuits in Australia and can be sandwiched with a jam filling for a fancier dessert. These taste best with a drink, warm or cold, depending on the weather outside!

We need,
  • Wholemeal Self Raising Flour – 1 cup
  • Xylitol, powdered – 2/3 cup
  • Nuttelex Original – 1/2 cup
  • Corn Flour – 1/2 cup
  • Vanilla Bean Paste – 1/2 teaspoon
Directions,
  1. Line a flat baking tray with baking paper and heat the oven to 180 degrees Celsius.
  2. Take a large mixing bowl and sift the flour with powdered xylitol and custard powder.
  3. Slowly fold in the Nuttelex and vanilla bean paste into the flour.
  4. Gently knead the flour to get a soft dough.
  5. Break the dough into lime sized confections and gently roll into balls. Flatten on to the prepared tray with the back of a fork.
  6. Bake at 175 degrees Celsius for 18 – 20 minutes, or until golden and aromatic.
  7. Leave the cookies to crisp and set on the tray for at least 15 minutes after removing from the hot oven.
  8. Cool well before storing in an air tight container.

Tastes best with a glass of cold Almond Milk or, a warm drink like Chai or, caffeine free Rooibos Tea. Happy baking 😊

5 Ingredient Vegan Bread

I have an on – and – off relationship with my bread maker. It does make excellent preservative and additive free bread but, takes up too much prime real estate on my kitchen bench top. As a family that goes through atleast 3 – 4 loaves a week, good quality bread from outside adds up quickly. Also, the aroma of homemade bread wafting through the house is second to none! This is my basic bread recipe that can be rustled up in a couple of hours.

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We need,

  • Active Dry Yeast – 1.5 teaspoon
  • Strong Bread Flour – 400 grams
  • Salt – 1 teaspoon
  • Sugar – 1 tablespoon
  • Water, tepid – 290 ml

I have a Panasonic Bread maker that takes these ingredients in this order. Using the basic loaf setting, the bread is ready under 4 hours. Remove from the bread pan and wrap in a clean tea towel. Cool completely before slicing.

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Enjoy! I’d love to know your preferred way of baking bread in the comments below 😊

 

Vegan Dumplings in Creamy Curry (Malai Kofta)

Malai Kofta is a famous Indian dish. Traditionally made with deep fried dairy based cottage cheese dumplings dunked into a cream based gravy. My vegan version lightens this scrumptious recipe by air frying the dumplings. Also, using sunflower butter to thicken the gravy provides the perfect creamy base replacing  dairy completely. Gluten free bread works well in place of normal bread too.

The Koftas –

We need,

  • Bread Slices – 8 to 10 ( I used leftover sourdough!)
  • Boiled Potatoes – 2
  • Corn Flour – 2 tablespoons
  • Dry Mango Powder – 1 teaspoon
  • Turmeric Powder – 1 teaspoon
  • Paprika – 1 teaspoon
  • Salt, to taste

Directions,

  1. Tear up the bread slices (about 1 cup) and soak in 1/2 cup of water to soften.
  2. Mash the potatoes and mix into the bread mixture.
  3. Mix in the spices and salt.
  4. Sprinkle cornflour and make a soft dough
  5. Air fry or, bake in a hot oven for 15 – 18 minutes at 185 degrees Celsius.
  6. Set aside to cool.

The Gravy –

We need,

  • Onion, roughly chopped – 1 big
  • Garlic Cloves – 3 to 4
  • Ginger – 3 ” piece
  • Green Chillies – 2
  • Oil – 2 tablespoons
  • Tomato Paste – 4 tablespoons
  • Dried Fenugreek Leaves (Kasuri Methi) – 2 teaspoons
  • Sunflower Butter – 3 to 4 tablespoons
  • Water, warm – 1.5 to 2 cups
  • Salt, to taste

Spices:

  • Cumin, Coriander, Green Cardamom & Fennel Seeds – 1 teaspoon
  • Cloves – 4 to 5
  • Cinnamon – 1″ piece

Directions,

  1. Blend the onion, garlic, ginger, green chillies and fenugreek leaves together into a smooth paste, using very little water.
  2. Heat oil and cook the above paste on a slow flame stirring constantly until the edges start to brown.
  3. Add the tomato paste and cook for another 5 minutes on a slow flame.
  4. Roast the spices in the meantime and powder.
  5. Add the spice powder to the tomato onion gravy, merrily bubbling away!
  6. Stir in the Sun butter until well mixed.
  7. Add the water and bring to a boil.
  8. Add the dumplings ( koftas) and cook for 3 – 4 minutes.
  9. Garnish with coriander leaves, cashews or fried shallots, if preferred.

Serve warm with Cumin Fried Rice or, plain Layered Flat Bread (Parathas).

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I’m curious to know what your favourite Indian restaurant style recipe is, in the comments below 😄 Thanks!

 

Vegan Basic Vanilla Cake

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Every home baker has their favourite recipe for a plain Vanilla cake. Often overlooked for its more glamorous cousin, the Chocolate Cake for special occasions, this basic recipe lends itself to a myriad uses for flavoured cakes, muffins and cupcakes too. Here’s my vegan vanilla cake recipe, easily made gluten free by using self raising gluten free flour and adjusting the liquid content. Easily doubled or, even tripled for bigger cakes!

We need,
• Unbleached Self Raising Flour – 1.5 cups
• Sugar – 1 cup
• Baking Soda – 1 teaspoon
• Salt – 1/2 teaspoon
• Vegetable Oil – 1/2 cup
• Soy Milk – 1 cup
• Vinegar – 1 tablespoon
• Vanilla Essence – 2 teaspoons

Directions:

  1. Heat oven to 180°C on fan forced setting.
  2. Prepare an 8″ cake pan by lining with baking paper and spray non stick spray.
  3. Dry whisk together the flour, sugar, baking soda and salt in a mixing bowl.
  4. Add vegetable oil, soy milk, vinegar and vanilla extract in a separate mixing bowl and whisk until uniform.
  5. Mix the dry flour mixture into the above wet mixture and stir until no lumps appear and batter is smooth.
  6. Quickly pour into prepared cake pan and bake for 30 – 40 minutes, until cake begins to pull away from sides and a skewer inserted in the centre is clean.
  7. Rest the cake in the pan for 10 – 15 minutes before inverting on to a  cooling rack.
  8. Cool cake for atleast 5 – 6 hours before icing.

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I’m curious to know your favourite cake flavour too, please join in the comments below 😊

Vegan Glutenfree Chocolate Cake

 

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Chocolate cakes make me happy! When they are vegan and gluten free, they make me happier! So, let’s eat cake 😊!

We need,

  • Self Raising Gluten Free flour – 1.5 cups
  • Raw Sugar – 1 cup
  • Baking Cocoa Powder – 3/4 cup
  • Vegetable Oil – 1/4 cup
  • White Vinegar – 2 teaspoons
  • Cold Water – 1 cup
  • Vanilla extract – 1 teaspoon

 

Directions,

  1. Sift the flour, sugar and cocoa powder together at least twice.
  2. Preheat oven to 200 degrees Celsius and spray a 7″ cake pan with non stick spray.
  3. In a large mixing bowl whisk oil, vanilla, vinegar and water.
  4. Stir in the dry mixture gradually until well mixed.
  5. Pour batter into prepared cake pan and bake at 180 degrees Celsius for about 30 to 40 minutes, until a skewer inserted comes out clean.

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Cool and ice as desired. I poured a mix of, equal parts of dark chocolate and coconut cream melted to cover the cake, dusted with cocoa powder.

Enjoy!

I’m curious about your favourite cake flavours too. Please do tell me below 😀