Old-fashioned chocolate chips cookies made vegan two ways

Old-fashioned chocolate chips cookies made vegan two ways other than the non-vegan original we found in a cookbook in the farm house we stayed in in Toodyay in 2017.

Vegan Almond Old-fashioned choc-chip cookies

We love almonds and my mum is allergic to most nuts except almonds and cashews so this vegan, almondy adaptation of the recipe is our family fave.

Ingredients

150g plain flour
125g nuttalex buttery
75g caster sugar
75g light brown sugar
1/2 tsp vanilla essence/ extract
3 TBS aqua faba
1/2 tsp bicarb soda
1 tsp hot water
125g almond pieces (or half walnut, half almond)
175g vegan dark chocolate chips - use coarsely chopped dessert chocolate.

Method for Thermomix

1. Heat oven to 190 degrees C. Line two baking trays.
2. Start by blitzing the nuts on sped 8 for 4 secs. Pour out nuts into a bowl. Break and bash the chocolate up inside its pack using a rolling pin.
3. Cream the butter on speed 4 for 5 secs, add both sugars and beat until soft and light - speed 5 for 5 secs, scrape sides and repeat.
4. Beat in the vanilla speed 4 for 5 secs, add the aqua faba and beat for 1 minute on speed 5.
5. Mix the bicarb with the water until dissolved and stir it into the mixture.
6. Mix in the flour in two halves for 10 secs on speed 5 each.
7. Stir in almond and chocolate on reverse speed 4 for 5 or so secs.
8. Using two teaspoons, drop small mounds of mixture onto the baking trays and flatten.
9. Bake for 10-15mins. Cool and serve.

Vegan Oat Old-fashioned Choc-chip cookies

For school lunch boxes the nuts won't float so replacing them with oats is not only practical but arguably an improvement!

Ingredients

150g plain or wholemeal flour
125g nuttalex buttery
75g caster sugar
75g light brown sugar
1/2 tsp vanilla essence/ extract
3 TBS aqua faba
1/2 tsp bicarb soda
1 tsp hot water
125g rolled oats
175g vegan dark chocolate chips - use coarsely chopped dessert chocolate.

Method for Thermomix as above

The chunks of chocolate are delish!

Vegan Orange and Banana loaf cake

I adapted this recipe by adding two mashed ripe bananas at the end of this

https://bakewithshivesh.com/vegan-orange-loaf-cake/

Ingredients

• 2 cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• zest of one orange
• a pinch of salt
• ½ cup brown sugar
• ½ cup organic white sugar
• ½ cup fresh orange juice
• ½ cup vegetable oil
• ¾ cup hot water
• ADD two ripe mashed bananas

Instructions

1. Pre-heat the oven to 180C and prepare a loaf pan.
2. In a medium bowl, whisk to combine flour, baking powder, baking soda, salt and orange zest.
3. In a large bowl combine, both the the sugars, orange juice,vegetable oil and water.
4. Add the dry ingredients to the wet ingredients and ADD mashed bananas. Fold to combine. Do not over mix.
5. Pour the batter into the loaf tin and bake at 180C for 30-40 minutes

Maybe go easy on the white/caster sugar; a quarter cup will be enough, and I cooked 30mins at 180 degrees Celsius then 10mins at 160C.

Vegan Carrot cake - thermomix recipe

Here is my best effort at a carrot cake that is vegan and one thermomix  bowl away from deliciousness!

I based my recipe mostly on Quirky Cooking's One Bowl Carrot Cake (gluten free and dairy free)  and recommend trying their icing recipe options too (although it really doesn't need any!)
With some inspiration from a Love and Lemons Vegan Carrot Cake recipe and this Venturesome Vegan Cooking recipe book (pictured)

Ingredients

Wet Ingredients
300g (/1 x410g drained tin) of fresh/tinned pineapple or peaches
400g/ 3 or 4 large carrots (quartered)
0.5cups of apple sauce
1 Tbsp apple cider vinegar
80g (/ 8 tablespoons?) coconut oil / grape seed oil/ macadamia oil
1tsp vanilla extract
Quarter of a cup of molasses
Quarter of a cup of raw local honey
Quarter of a cup of maple syrup
Dry Ingredients
150g dessicated coconut/ walnuts/ macadamias
380g gluten free flour or all purpose flour
1tsp cinnamon
2tspn bicarbonate soda / baking soda
2tspn baking powder
Three-quarters of a tsp salt (optional)
Optional Ingredient
Half cup/80g sultanas/ raisins

Method

1. Soak half cup/80g sultanas/ raisins in warm water (for about 20mins) - this is an optional ingredient and an optional step when including the ingredient.

2. Preheat the oven to 165 degrees Celsius - this low temperature is important for baking when raw honey is an ingredient.  Grease and flour one circular ring cake tin and one muffin baking tins.

3. Combine wet ingredients on Speed 5 for 15 seconds.
NB: If you don't have a thermomix, I'm sure that a food processor would do the job for this stage of the recipe and hand mixing for the later steps is sufficient.

4. Combine dry with wet ingredients on speed 5 for 10 seconds.
NB: this may require some hand mixing with a spoon, or longer time mixing if you have an older (and therefore smaller bowl sized) model of thermomix like me. The recipe I based this off was for the newer, larger bowled thermomix. Hand mixing for this step would be fine.

5. Add soaked sultanas/ raisins (optional). Speed 4 for 5secs

6. Bake 30-40mins for muffins, 90 mins for ring cake - use skewer to determine when ready