Sweet treats for a vegan Bonfire Night in
It's Bonfire Night, and much like Halloween this year many of us will be staying snug indoors tonight watching the sparks fly outside of our windows. But staying in, doesn't mean missing out. Don't forget to catch our latest lovely video class on how to make your own indoor non-fire works has just been launched. Watch it here. And then why not indulge your family by baking these delicious recipes which are great for everyone, not just for vegans!
Chris Mosler is a freelance writer, recipe developer and is passionate about vegan food. Her wildly popular blog, Thinly Spread, shares regular recipes, kitchen stories, travels, adventures, crafts and family warmth from her home in deepest Somerset. If she's not at home, you might find her aboard her sailing boat meandering along the Jurassic coast with her husband and as many of her four children as she can persuade to join her! All her recipes are family tested and are fast, simple, nutritious and delicious. Chris has kindly allowed us to share these suitably Bonfire-y Night-in recipes for sweet treats to satisfy the tiniest to the biggest of appetities.
Ginger Muffins With Vegan Lemon Buttercream
From Thinly Spread
Sticky, fluffy ginger muffins with or without vegan lemon buttercream are perfect with mulled cider or spiced apple juice on a chilly day.
200g vegan butter or magarine
200 g dark muscovado sugar
200 g black treacle
200 ml soya milk
2 tsp cider vinegar
300 g plain all purpose flour
1.5 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1 tsp bicarbonate of soda
1/2 tsp baking powder
pinch of salt
vegan lemon buttercream optional
Preheat oven to 180C/350F
Line 2 twelve hole muffin tins with paper cases.
Melt the butter, sugar and treacle together in a small pan over a gentle heat. Leave to cool.
Add the vinegar to the milk and leave for about 10 minutes until curdled.
Sift the flour, spices, salt, baking powder and bicarbonate of soda together into a large bowl.
Once the butter mixture has cooled pour it and the milk mixture into the dry ingredients, stir together until combined.
Pour into the prepared cake cases. You should have enough for about 24 muffins.
Bake in the preheated oven for about 20 minutes until risen and springy to the touch.
Leave to cool completely before decorating.
From Thinly Spread
You will need 4 toffee apple sticks, sturdy wooden skewers or lollipop sticks and some baking parchment for this recipe
200 g Caster sugar
2 tbsp golden syrup
1 tbsp lemon juice
75 ml water
Cover the apples with boiling water for a minute to remove any waxy coating.
Dry the apples, remove the stalks and push a sturdy wooden skewer into the apple.
Add the sugar, syrup and water to a pan and heat for about 5 minutes stirring gently until the sugar dissolves.
If you have a sugar thermometer boil the sugar mixture to hard crack stage at 146C/295F.
If you don't have a sugar thermometer you can test whether the sugar is at the correct temperature by dropping a little into a bowl of cold water. If the toffee hardens immediately and can be snapped when removed, it is ready.
Add the lemon juice, being careful as it will bubble and spit.
Turn off the heat and dip each apple into the toffee, turning to coat before placing them onto a piece of baking parchment to set.
Cinder toffee honeycomb
from Thinly Spread
200 g caster sugar
100 g golden syrup
2 tsp bicarbonate of soda
Grease a 20cm square, deep cake tin and line with baking parchment. Grease the parchment.
Put the sugar and golden syrup in a non stick saucepan.
Heat gently until the sugar crystals dissolve. Don't stir but give the pan a little swirl every now and again.
When the sugar has dissolved turn the heat up until you have a bubbling liquid and heat until it reaches 140c/300F on a sugar thermometer or until your caramel turns golden. This takes about 3 minutes.
Add the bicarbonate of soda and whisk quickly to incorporate, the toffee will bubble up volcanically, transfer it straight into your prepared tin and leave to cool completely.
Break into chunks
Store in an airtight tin for up to 3 days
For more scrumptious vegan winter recipes head over to Chris' wonderful blog Thinly Spread