VEGAN OAT APPLE CAKE

This cake screams good health and a slice makes a great snack. It's sugar free too! Mine turned out a tad crumbly (again!) but is still delish.

Preheat the oven to 190 C

3 apples, peeled & chopped finely
1 carrot, peeled & grated
60g chopped walnuts
120ml veg oil (rape or sunflower)
100g raisins
150g plain flour
80g porridge oats
1 tsp vanilla essence
30ml soya milk

Lightly grease a 2lb loaf tin
Sieve the flour into a large bowl
Mix in the porridge oats
Mix in the apples, walnuts, carrot & raisins
Add the soya milk and vanilla essence and stir
Mix in the veg oil
Spoon into the tin and bake for one hour
Cool in the tin before turning out

This is lovely plain or with a blob of soya dessert.

FIG AND ORANGE MUFFINS

Here's a seasonal take on my regular spelt muffins. Oranges are so Christmassy, are they not? They just smell like Christmas to me.

Makes 12 small, figgy-orange muffins.

Preheat oven to 180˚C

125 gr of halved or quartered ready-to-eat figs
rind and juice of 1 large orange
250 gr (9oz) wholegrain spelt flour
25gr (1oz) light muscovado sugar
2 tsps baking powder
1 tsp mixed spice
100ml soya milk
1 tsp NoEgg mixed with 2tblsps water (non vegans can use one beaten egg)
2 tblsps vegetable oil
12 muffin or bun cases


• Put muffin cases into bun tray
• Zest the orange, then half it and squeeze it
• Cut up the figs into halves or quarters (depends how big they are) and remove any stalks
• Soak the figs in the orange juice and rind
• Mix the flour, spice, sugar and baking powder in a bowl
• Make up the NoEgg as per pack (or beat your egg)
• In a jug, mix together the soya milk, oil and NoEgg mixture
• Make a well in the flour and beat in the milky mixture
• Mix in the fig and orange mixture until combined
• Divide the mixture between the muffin cases
• Bake for 30 minutes