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Pocketmags Digital Magazines
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Pocketmags Digital Magazines

Sweet treats! Dessert RECIPES

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

Salted caramel fl apjacks

By Grace Cheetham

Makes 16 squares | Prep 10 mins | Cook 40 mins | Calories 201 (per square)

100g (3½oz) dairy-free margarine, plus extra to grease

200g (7oz) soft brown sugar

6 tbsp golden syrup (light corn syrup)

100ml (3½fl oz) dairy-free cream

1 tsp vanilla extract

1½ tsp sea salt, crushed

150g (5½oz) Cake Mix (see right)

200g (7oz) gluten-free rolled oats

FOR THE CAKE MIX (makes about 300g (10oz))

100g (3½oz) brown rice fl our

100g (3½oz) cornfl our

50g (1¾oz) gram fl our

50g (1¾oz) maize fl our

1 tsp xanthan gum

1 Preheat the oven to 180°C/Gas Mark 4. Grease a 20cm (8in) square baking tin with margarine and line with baking parchment.

2 For the cake mix, sift the flours and xanthan gum into a large mixing bowl and mix together.

3 Put the margarine in a heavy-based saucepan and melt over a mediumlow heat. Add the sugar, golden syrup and cream, stir and turn the heat up to medium-high. Bring to the boil and boil gently for about 5 minutes, without stirring, until the mixture darkens slightly and starts to thicken.

4 Add the vanilla extract and sea salt to the pan and stir thoroughly. Add the cake mix and rolled oats and stir again until well mixed. Transfer the mixture to the prepared baking tin, spread over the base evenly and press it down firmly with the back of a spoon.

5 Bake for about 30 minutes until lightly browned and firm to the touch. Leave to cool for 5 minutes in the tin, then cut into 16 squares. Transfer to a wire rack and leave to cool completely.

Millionaire's shortbread

By Grace Cheetham

Makes 16 squares | Prep 20 mins | Cook 55 mins | Calories 823 (per square)

FOR THE SHORTBREAD

150g (5½oz) dairy-free margarine, plus extra to grease

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - April 2019 - Easter
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About Vegan Food & Living Magazine

The April issue of Vegan Food & Living is a true celebration of Easter, featuring recipes from homemade chocolate Easter eggs and cakes to savoury delights to enjoy on the day itself. Also this issue, we show you how to make vegan Brie and mozzarella in just 1 hour, cook up a Friday night curry and get creative with pulses. This issue we also reveal the winners of our very first Vegan Food & Living Awards, take a look at why plastic straws aren't actually the biggest danger to our oceans and explore the concept of what veganism means to you. Download the issue today