THE POLITICALLY CORRECT CAKE
For the cake:
• 3/4 cup chickpea flour, also called besan
• 3/4 cup plain gluten-free flour
• 1/2 cup of sugar, heaped
• 1 tbsp cocoa
• 1/4 tsp baking powder
• pinch of salt
• 1/3 cup rice milk
• 1 tbsp vinegar
• 4 tbsp coconut oil, melted
• 1 tsp vanilla
• beetroot juice food colour
For the icing:
• 2 tbsp coconut cream, refrigerated overnight
• 3 tbsp coconut oil
• 1 tbsp cocoa butter
• 1 tsp vanilla essence
• 5 tbsp icing sugar
1. Preheat oven to 180˚C / 350˚F / Gas Mark 4.
2. Grease and line a cake tin.
3. In a medium bowl, add all dry ingredients and mix until well combined.
4. Add rice milk and sugar, and mix.
5. In a separate bowl, add vinegar, coconut oil, vanilla and beetroot juice food colour, and mix well.
6. Add to the cake mix and stir until combined. If the mixture is too thick, add a little more rice milk. (It should be about as thick as pancake mixture.)
7. Pop in the oven for 40 minutes.
8. Remove from the oven and allow to sit in the tin for at least 15 minutes.
9. Pop cake out of tin and cool on a wire rack.
10. For the icing, keep the coconut cream in the fridge over night.
11. Take coconut cream from fridge and scoop the cream from the top.
12. In a saucepan, melt the oil, cream and butter together, then pour into a mixing bowl.
13. Pop in the fridge and take out every 15 minutes and whip together.
14. As mixture gets white and fluffy add the icing sugar and combine well.
15. Once the cake has cooled completely, ice it with a spatula or palette knife.
• 190g / 6.5oz unsalted butter, at room temperature
• 1 cup caster sugar
• 1 egg
• 1 1/2 tsp vanilla extract
• 1/2 tsp salt
• 330g / 11.5oz plain flour, sifted
1. Beat butter and sugar in the bowl of an electric mixer and beat on high until creamy.
2. Add egg and vanilla, and beat well.
3. Pop in salt and half the flour.
4. Beat on low until flour has been absorbed. Then add the rest of the flour and mix to a dough.
5. Knead the dough lightly and chop into two equal balls.
6. Wrap each of your balls in plastic wrap.
7. Pop them both in the fridge for 1 hour.
8. Preheat oven to 180°C / 350°F / Gas Mark 5.
9. Take dough out of fridge and let stand for 5 minutes.
10. Roll dough between sheets of baking paper until it is 5mm thick.
11. Cut dough into shapes using cookie cutters.
12. Gently put the biscuits on baking trays lined with baking paper.
13. Refrigerate the biscuits until firm—usually 20–30 minutes.
14. Bake for 10–12 minutes.
15. Cool on wire racks.
SUMMER SALAD ROLLS
For the rice paper rolls:
• 1 beetroot, shredded
• 1 carrot, shredded
• 1 punnet cherry tomatoes, sliced
• 2 large handfuls coriander
• 1 large handful basil leaves
• 1 large handful mint leaves
• 12 rice paper wrappers
For the zingy tahini sauce:
• juice of 1 lemon
• 1 tbsp sauerkraut
• 2 tbsp tahini
• 1 tbsp white miso paste
• 1 tbsp coconut sugar
• 1 tsp white vinegar
• a thumb-sized chunk of fresh ginger
1. Prep all your veggies and herbs, and lay them out on a board next to you.
2. Fill a large bowl with warm water.
3. Dampen a tea towel and spread it out on your bench, next to the bowl of water.
4. In the bowl of warm water, individually dip each rice paper wrapper for 4–5 seconds, or until it has just softened.
5. Place the wrapper on the damp tea towel, and lay a little bit of beetroot and carrot, a few slices of cherry tomato, some coriander, and two leaves of basil and mint one-third of the way up the wrapper.
6. Fold the bottom third of the wrapper up over the mixture, and tuck it in nice and tight. Then fold in each side to make a straight edge and close up each end of the roll. Roll up and away from you. Press the edge down and lay it facedown.
7. For the dipping sauce, blend together all ingredients until nice and smooth.
BLUEBERRY BREAKFAST ICY-POLE
• 1 cup blueberries
• 1 large mango, peeled and cut from pip, or 2 frozen mango cheeks
• 3/4 cup natural yoghurt or coconut yoghurt
• 2 tsp maple syrup
• 1/2 cup of your favourite granola or muesli
1. Place the blueberries in a food processor and blend until smooth. Pop into a bowl and set aside.
2. Rinse the blender, add the mango and whiz until smooth.
3. In a separate bowl, stir together the yoghurt and maple syrup.
4. To assemble, spoon layers of fruit and yoghurt carefully into each mould, sprinkling granola through the layers as you go. There is no need to freeze between layers, as the mix is thick enough to keep everything separate.
5. Add a stick to each mould and pop them into the freezer.
6. Freeze for at least 4 hours, or overnight.