Recipe Sunday! Vegan Christmas treats

I know, I know it is a little early to mention the C word quite yet! You know...Christmas, but I posted a quick snap of this treat on Instagram last week and someone very sweetly asked for the recipe!  So here it is.  This is my variation of a recipe which my Mum and Grandma used to make.  It has gone down so well in our house that it will now replace the traditional mince pies this year.  I think Grandma would be proud.

Happy Baking!

160g soya margarine

95g soft brown sugar

2tsp cardamom, ground

250g wholemeal plain flour

125g porridge oats

1 340g jar vegan mincemeat 

(my favourite is this one from Meridian which is widely available)

Method

Preheat the oven to 180C.

Line an 11x7" flapjack tin with baking parchment and set aside.

Place the margarine, sugar and cardamom in a small non-stick pan over a low heat until the margarine has melted and the sugar dissolved.

Meanwhile, in a large mixing bowl combine the flour and oats.

When the margarine mixture is ready pour into the flour and oats and mix well.  The mixture will look like rough bread crumbs rather than a dough so don't panic if it feel a little dry.

Spoon half the mix into the prepared tin and press down well to form the base of the slice.  Next spread the mincemeat over in an even layer.  Sprinkle over the remaining flour mixture and place into the oven.  

Bake for 20-25 minutes until the top is lightly golden.  Remove from the oven and cool.  Cut into pieces and enjoy, I like it best a little warm with a spoon of vanilla soya yogurt and a cup of Earl Grey.

Quick dull health and safety note:  The mincemeat achieves a temperature close to lava so don't give in to temptation and try and sample too soon!! Let it cool for a good ten minutes at least.  Remember a burnt tongue is no fun at all.

Summer flavours to end September.

Lemon and thyme is one of my favourite flavour pairings.  The two together in these perfectly cute mini bundt cakes is a winning combination.  The fragrant thyme and citrus hit brings a brief reminder of Summer into the kitchen.  Perfect to banish the blues on a rainy day.

Olive Oil Bundt with Lemon and Thyme

Makes 2 Mini Bundt Cakes

Cake

2 eggs

1/2 cup caster sugar

Zest and juice of 2 lemons

1tsp thyme leaves, finely chopped

1/2 cup Extra Virgin Olive Oil

2/3 plain flour

1/2tsp sea salt

1/2tsp baking powder

Frosting

1/4 cup icing sugar

1 lemon, zest and juice

Method

Preheat the oven to 180C

In a large bowl whisk together the eggs and sugar until pale and fluffy.

Add the chopped thyme and lemon zest to the bowl.  Slowly pour in the lemon juice and olive oil in a continuous stream, whisking as you pour. 

Sieve the flour, salt and baking powder into the bowl and fold in until you have a smooth lump free batter.

Divide the mixture between two mini bundt rings and then place on a tray and into the preheated oven. Bake for around 20 minutes until golden.  Remove from the oven and place upside down on a cooling rack, after 3 - 4 minutes tip the cakes out of the rings and allow to cool completely.

When the cake is cooled place the icing sugar into a small bowl, add the lemon zest and then a tablespoon at a time addd the lemon juice.  Mix each tablespoon in completely before adding more juice until you have a smooth icing which just drops off the spoon.  Pour over the top of each cake and allow to set a little before serving.

Serve with a cup of Earl Grey Tea and enjoy!