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Sweet Treats RECIPES

These delicious desserts and tasty bites will have you coming back for more!

Gluten-free berry loaf cake

By Veronica Lavenia (

Serves 6-8 | Prep 15 mins | Cook 45 mins | Calories 229 (per serving)

2 tbsp ground flaxseeds, mixed with 6 tbsp water

80g (⅓ cup) raw coconut sugar

250g (1½ cups) brown rice flour, sifted

1 tsp organic baking powder

unwaxed lemon, zest only

150g (⅔ cup) vegan cream cheese

150g (1 cup) mixed berries, washed

1 Make the flax eggs by mixing the flax seeds with water until it thickens.

2 In a bowl, combine the flax egg with the sugar.

3 Mix the flour with the baking powder and lemon zest, then add to the flax egg mixture. Add the vegan cream cheese, continuing to mix.

4 Sprinkle the berries with the flour, and add to the dough, stirring gently.

5 Pour the mixture into a loaf tin, covered with damp baking paper. Bake for 45 minutes.

6 Once cool, dust the top of the cake with icing sugar.

Pear tarts with cinnamon jam

By Veronica Lavenia (

Serves 4-6 | Prep 20 mins | Cook 25 mins | Calories 889 (per serving)

150ml (⅔ cup) mild extra virgin olive oil, or 200ml (¾ cup) organic cold pressed sunflower oil

50ml (¼ cup) almond milk

80g (⅓ cup) coconut sugar

300g (1¾ cups) brown rice flour

100g (¾ cup) cornflour

1 tsp baking powder

a pinch of sea salt

1 tbsp raw cocoa powder


15 ripe organic pears

150g (¾ cup) coconut sugar

1 tbsp raw cocoa powder

1 tsp ground cinnamon

1 Preheat the oven to 180°/Gas Mark 4.

2 In a bowl, mix the almond oil and almond milk with the sugar. Add in the flour, baking powder, salt, and cocoa; mix until it forms a soft but compact dough. Roll into a ball and put aside.

3 Wash and cut the pears, but leave the peel.

4 In a saucepan with high sides, add the pears, sugar, cocoa, cinnamon and cook until you get a creamy mixture. Let it rest in the fridge.

5 Roll out the pastry and cut it into rounds a little bigger than the tins. Line each tin with a disc of pastry. Prick the pastry bases and cover them with the pear jam.

6 Bake for 25 minutes. Allow the tarts to cool before serving.

Berry pavlova

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About Vegan Food & Living Magazine

Welcome to the latest New Year edition of the Vegan Cookbook, packed as always with 101 delicious, seasonal and scruffy vegan recipes. So many of us start the year with good intentions to eat better, but quickly fall off the wagon in the cold winter months when our bodies are craving something comforting. This year, you’ll find it easy to stay on track with our bowls of goodness recipes that will leave you full and satisfied, without scrimping on taste. We also have a great selection of Friday night dinners to help protect your wallet, while at the same time giving you the treasured 'takeaway' experience. Of course we have you covered throughout the day, from sumptuous breakfasts, soups and salads, midweek meals and for those who have a sweet tooth, plenty of fantastic desserts and treats to give you a boost during these winter months. Enjoy and happy New Year!