HUNGRY VEGAN PIZZA

At last, the vegan pizza recipe. Makes 3 medium pizzas.
INGREDIENTS

Pizza dough:
175 gr plain or strong white flour
175 gr wholemeal spelt flour
5 gr fast-acting yeast
1 tsp salt
200 mls warm water

Toppings:
passata
sweetcorn
chopped red, green and / or yellow peppers
chopped onion
chopped garlic
olive oil

METHOD

Put flour in bowl, stir in salt and yeast

Pour in water and mix to a dough

Turn out onto a floured surface and knead for 10 minutes

Brush with water and leave in tea-towel covered bowl for an hour or so, to rise

Break into 2 or 3 pieces, and roll out

Spoon passata on top and smooth out

Toss the veg in olive oil to prevent drying

Bake base at 180C for 5 mins

Sprinkle with sweetcorn, peppers, garlic and onion

Bake at 180C for a further 10 to 15 mins.

Eat!!

SUMMER FRUITS JAM

I used frozen summer fruit – blackberries, red currants, raspberries, black currants – and Siúcra’s Sure-Set Jam Sugar, but you can use ordinary sugar; use the juice of two lemons, instead of one, if you use ordinary sugar.

The jars are heated to stop them cracking when the hot jam is poured in. This amount made five pots of jam, a lovely smell in the kitchen, and a happy hour together for me and my littlest son.

Preheat oven to 180˚C to warm the jam jars

1kg fresh or frozen berries
1kg sure-set jam sugar
juice of 1 lemon

• Simmer the berries and the lemon juice together in a big pot until the fruit is soft
• Stir in the sugar until it dissolves
• Put 5 dry, clean jam jars into the heated oven for 5 minutes
• Bring the mix to the boil, put the lid on the pot, and boil vigorously for 4 minutes
• Carefully fill the hot jars with the very hot jam using a small ladle
• Cover with wax discs, or the jam jar lids, and stand to cool

DATE & SPELT MUFFINS

You can use wholewheat flour instead of spelt flour if you prefer, but the spelt flour gives a lighter texture. These are a great snack: low in sugar but sweet because of the dates. Instead of dates, I also sometimes use the equivalent weight (150gr) in chopped apple, mashed banana or grated carrot, or blueberries.

This recipe makes 12 small, tasty, low GI muffins.

Preheat oven to 180˚C

250 gr (9oz) wholegrain spelt flour
25gr (1oz) light muscovado sugar
2 tsps baking powder
1 tsp mixed spice
150ml soya milk
1tsp NoEgg mixed with 2tblsps water
150 gr of chopped, de-seeded dates
2 tblsps vegetable oil
12 muffin or bun cases


• Put muffin cases into bun tray
• Mix the flour, spice, sugar and baking powder in a bowl
• Make up the NoEgg as per pack
• 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 dried fruit until you have a sticky, fruit-studded dough
• Divide the mixture between the muffin cases
• Bake for 25 to 30 minutes