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Digital Subscriptions > Vegan Food & Living Magazine > Food on the Go - May 2019 > Dessert RECIPES

Dessert RECIPES

Add the perfect finishing touch to a midweek dinner or just enjoy a tasty afternoon pick me up…

Strawberries and cream French toast

By Holly Jade from The Little Blog of Vegan (www.thelittleblogofvegan.com)

Serves 5 | Prep 5 mins | Cook 5-8 mins | Calories 105 (per serving)

sliced bread – I use Schär, gluten-free sliced bread

1 tsp coconut oil

150ml (5floz) almond milk

2 tbsp gluten-free plain flour

1 tbsp cinnamon

1 tbsp nutritional yeast

TO SERVE

strawberry powder

fresh strawberries

desiccated coconut

maple syrup

coconut cream

1 In a mixing bowl, bring together the almond milk, flour, cinnamon and yeast until combined.

2 In a large frying pan, add 1 tsp coconut oil and heat on low.

3 Slice the bread (around 1.25cm (½in thick) or use pre-sliced thick bread and dunk the bread into the mixture.

4 Once the pan is hot, add the bread and cook for a few minutes on each side until golden in colour and crispy.

5 Serve with a dusting of strawberry powder, juicy strawberries, a drizzle of maple syrup, unsweetened desiccated coconut and some coconut cream.

6 You could always serve with ice cream or coconut whip. Best enjoyed fresh/warm.

Deer Biscoffdoughnut holes

By Holly Jade from The Little Blog of Vegan (www.thelittleblogofvegan.com)

Makes 30 | Prep 30 mins plus proving | Cook 30-60 mins | Calories 158 (per doughnut)

FOR THE DOUGHNUTS

330ml (11½floz) warm dairy-free milk (I use unsweetened almond)

2 packs (14g (½oz)) dry yeast

75g (2¾oz) golden caster sugar

640g (1lb 6oz) self-raising flour

¼ tsp salt

100g (3½oz) melted dairy-free butter

2 egg replacers (I use Vegan Egg)

TO DECORATE

Biscoffspread

icing, dyed black and tan

golden caster sugar

pretzels, for the antlers

sunflower oil, for frying

1 For the doughnuts, place the dairyfree milk into a saucepan over low heat and warm through. (You don’t want it hot, as it will kill the yeast. You want it just warm.)

2 Place the warm dairy-free milk into a bowl and sprinkle over the yeast and sugar. Stir, cover with a tea towel and put into a warm place for around 10-15 minutes until frothy.

3 In a separate bowl, combine the flour and salt and stir.

4 In another separate bowl, add in the melted dairy-free butter and vegan egg substitute.

5 Combine the dry mixture, yeast mixture and egg mixture into a bowl and stir.

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About Vegan Food & Living Magazine

Find yourself stuck in a rut when it comes to lunchtime ideas or breakfast on the hop? What you need is the May issue of Vegan Food & Living, which is packed with delicious recipes for food on the go, from tasty picnic options to easy lunches. Also this issue, we reveal how to get your kids eating more veg, share budget recipes which you can whip up for just £1 per portion and perfect our patisserie making skills. If that's not enough, we also show you how to plan a zero-waste vegan wedding, share top tips for cutting down on your plastic usage, and explore why more men aren't vegan. Find all this and much more in the May issue of Vegan Food & Living