During quarantine, I’ve been really enjoying taking the time to try new recipes, cook more of my own meals and generally get creative in the kitchen. As I’ve not created any recipes of my own, I’ve decided to share with you the recipes I’ve been loving and the ones which didn’t work!
I’ve made these three times now, so I think that speaks for itself. The first time we made them with Whole Earth Cocoa & Hazelnut Peanut Butter and chopped peanuts, and they tasted amazing. They didn’t spread like cookies because we had no bicarb, but they were delicious biscuits nonetheless. The second time I made them with almonds and almond butter, which was far more expensive and in my opinion not actually as nice. The third time we made them with bicarb (finally found some in Tesco!), peanut butter and peanuts and these are definitely the best ones. The recipe makes 8 huge cookies or around 16-20 smaller ones, and my favourite thing to do is make around 8 smaller ones and freeze half the mixture.
If you’re vegan and don’t follow Sophie Bullimore on Instagram, you really should! This is her amazing biscoff cheesecake recipe, which worked perfectly on the first try and looked so pretty too.
I chose this recipe because it didn’t have any aquafaba/egg replacer/flaxseed and I would rather just use a recipe without egg than try to replace them. These are really nice and chocolatey but still not the perfect recipe as the edges were very crumbly. I am still on the lookout for my perfect brownie recipe! I added biscoff on the top for a bit of pizzazz which worked really nicely. A drizzle of biscoff spread or some peanut butter would have been amazing too.
I also tried making blondies out of this recipe, as vegan raspberry white chocolate blondie recipes don’t seem to exist. I replaced the dark chocolate for white, substituted the cocoa for flour and added some raspberries. I think fresh raspberries would have been better than frozen as they ended up too wet – double the time in the oven and still came out looking uncooked… I’ll have to perfect this one!
One of the simplest recipes to make and it is always amazing! Please whatever you do though, do not add three heaped tsp of baking powder, it’ll be disgusting. One will do. My favourite way of adapting this is adding cocoa powder (swap a couple of tbsp of flour) and a swirl of peanut butter on top. You can also add raisins, which are really nice soaked in either orange juice or dark rum for an hour beforehand!
I’ve made these so many times I don’t really need a recipe anymore, but this one seems close to what I do! The last time I made these I added dark chocolate chunks, mixed nuts, raisins and melted some chocolate on the top. Such a simple, delicious recipe (and no flour needed!).
A good choice if you can’t decide between flapjack or cookies, or if you just don’t like chocolate. Again, I had no bicarb when I made these so they didn’t spread but still had a delicious chewy centre. I also didn’t add the desiccated coconut, because I’m not a huge fan, and they worked fine without it! Two tbsp of the golden syrup also works fine if you have no molasses – I didn’t want to buy some for just one recipe!
I’m not going to give the recipe for these, because for me they didn’t work at all (I read the recipe wrong), so I don’t know if it’s good or not! As it is impossible to get hold of vegan condensed coconut milk at the moment, I tried a golden syrup only recipe. When instructed to take it off the heat and stir for 15 mins, I, unfortunately, left it on the heat and made toffee. Very pretty but only edible if you microwave them and melt the toffee. Very yummy but I’d recommend my recipe if you can get the condensed milk!
Have you been baking during lockdown? What are your favourite recipes? Let me know in the comments!