Vegan Jammy Dodgers

250g plain flour

150g ground almonds

120ml melted coconut oil

120ml maple syrup

20ml vegetable oil

2 tsp vanilla essence

1 tsp baking powder

Pinch of salt

Specially Selected raspberry conserve

Icing sugar to sprinkle

Biscuit cutters – approx 5cm and a smaller one to make a whole in the centres (use round, star or any shape you like)

Method

Preheat the oven to 170c/325f/gas3

Put the flour, ground almonds, baking powder and salt into a bowl and whisk well with a balloon whisk

In another bowl mix the coconut oil, maple syrup, vanilla essence and vegetable oil together

Pour this mixture into the dry mix and mix well

Allow to rest a while, then roll out to the thickness of a pound coin

With your chosen cutters – cut out 40 biscuits

Cut a small hole in the centre of 20 of them. If you want you can emboss the top of the biscuits

Using a palette knife transfer to lightly greased baking sheets – allow a little space between them

Bake for 7- 10 mins – till the edges are just browning

Allow to cool

Vegan Yorkshire Puddings

30g Self-raising Flour

1 x tsp Baking Powder

450ml Unsweetened Soya Milk

150ml Warm Water

3 x tsp Chia Seeds

50ml Sunflower Oil

Salt

1 x 12 hole Bun Tray

Method

Put the chia seeds in the water and soak for 5 mins.

Add the flour, baking powder, soya milk, water, chia seeds and a little salt to a food processor and blitz to a smooth batter. Allow to rest in the fridge for 30 mins.

Preheat the oven to 220c/425f/gas 7. 

Pour a little oil in each hole of the tray and heat in the oven. Once the oil is hot, carefully pour in some batter to fill each hole.

Bake in the oven for 20/25 mins – till risen and golden.

Banana and Peanut Butter Vegan Pancakes

1 ripe Banana (plus extra to serve)

50g The Foodie Market Whole Nut Crunchy Peanut Butter (plus extra to serve)

100g The Pantry Plain Flour

½ tsp The Pantry Baking Powder

2 tbsp Specially Selected Maple Syrup

150ml Acti Leaf Soya Milk

1 tbsp of Sunflower Oil (for cooking)

Mash 1 banana in a bowl using a fork and then beat in 50g of peanut butter and the maple syrup.

Add the plain flour and baking powder and then gradually add the soya milk and mix until smooth.

Heat a frying pan, grease with a little sunflower oil and spoon the mixture into the pan (about 2 tablespoons per pancake).

Cook for 2-3 minutes until bubbles appear and then flip, cooking with a spatula for a few more minutes.

Serve with the remaining peanut butter and fresh sliced banana.