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Category: Desserts

  1. Vegan Hot Cross Buns

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    Hot Cross Buns

    Hot Cross Buns

    Make the most of your Easter by filling the house with mouth watering smells of mixed spice, bringing together the homely scents of cinnamon, nutmeg and ginger in this (almost) traditional hot cross bun recipe. I’ve tried to keep the recipe as traditional as possible, but of course with a few vegan twists.

    These sticky glazed classics are sure to be a big hit, so despite being a bit time consuming, they’re worth the time and effort to make!

    Total Time: 2 Hours 30 Minutes

    Servings: 12

    Ingredients:

    • 600g strong white flour
    • 2 tbsp ground mixed spice
    • 45g vegan margarine
    • 150g golden caster sugar
    • Zest of 1 unwaxed lemon
    • 2 tsp fast acting yeast
    • 275ml almond milk
    • 125g mixed dried fruit
    • 2 tbsp apple sauce

    For the crosses:

    • 2 tbsp plain flour
    • 2 tbsp cold water
    • golden syrup

    Method:

    1. Sieve your flour into a large bowl, then add your mixed spice and margarine. Using your hands, rub together until it forms fine breadcrumbs. Add your caster sugar, lemon zest and fast acting yeast. Mix together.
    2. Add your apple sauce and almond milk, then combine until all mixed together. Add the dried mixed fruits into the bowl and work in using your hands.
    3. On a floured surface, knead your dough for about 5 minutes, adding more flour as you need to.
    4. Shape your mix into a ball, and lightly grease a clean mixing bowl with a bit of vegan margarine, then plonk your ball of dough in and cover with a clean tea towel. Leave somewhere warm to prove for 1 hour.
    5. After one hour, remove from the bowl and knock back by kneading for one minute, then place back into the bowl and recover with the tea towel. Leave in a warm place to prove for a further 30 minutes.
    6. After this, remove from the bowl and cut your dough in half, then each half into half, then cut each of the 4 sections into three, so you’ll have 12 in total. Shape these into balls and then flatten slightly between the palms of your hands. Place onto baking trays, leaving a small gap between each ball. Cling film loosely but ensuring the edges where the cling film meets the tray is sealed so no air can get in or out. Leave these for a final 30 minutes to prove. Preheat your oven to 230c
    7. Remove the clingfilm and mix your topping flour and water together to form a paste, then pipe the crosses onto the buns with it. Place in the middle of the oven and bake for 10-12 minutes.
    8. When you remove them from the oven, you want to use a pastry brush to spread syrup onto each bun as soon as possible.
    9. Leave to cool for 10 minutes, then transfer onto a cool rack!

     

    These hot cross buns are perfect to enjoy as they are, or when cooled you can cut in half, grill to toast and spread some vegan margarine on them!

    How did it go? Let us know! Share your foodie makes with us in instagram with #HBivore. 

    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content!

    Written by Amy Northwood
    Her-Bivore
    My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget! 
    You can find me on Instagram

    Amy Northwood

  2. Vegan Hot Cross Buns

    Posted on

    Hot Cross Buns

    Hot Cross Buns

    Make the most of your Easter by filling the house with mouth watering smells of mixed spice, bringing together the homely scents of cinnamon, nutmeg and ginger in this (almost) traditional hot cross bun recipe. I’ve tried to keep the recipe as traditional as possible, but of course with a few vegan twists.

    These sticky glazed classics are sure to be a big hit, so despite being a bit time consuming, they’re worth the time and effort to make!


     

    Recipe

    Total Time: 2 Hours 30 Minutes

    Servings: 12

    Ingredients:

    • 600g strong white flour
    • 2 tbsp ground mixed spice
    • 45g vegan margarine
    • 150g golden caster sugar
    • Zest of 1 unwaxed lemon
    • 2 tsp fast acting yeast
    • 275ml almond milk
    • 125g mixed dried fruit
    • 2 tbsp apple sauce

    For the crosses:

    • 2 tbsp plain flour
    • 2 tbsp cold water
    • golden syrup

    Method:

    1. Sieve your flour into a large bowl, then add your mixed spice and margarine. Using your hands, rub together until it forms fine breadcrumbs. Add your caster sugar, lemon zest and fast acting yeast. Mix together.

    2. Add your apple sauce and almond milk, then combine until all mixed together. Add the dried mixed fruits into the bowl and work in using your hands.

    3. On a floured surface, knead your dough for about 5 minutes, adding more flour as you need to.

    4. Shape your mix into a ball, and lightly grease a clean mixing bowl with a bit of vegan margarine, then plonk your ball of dough in and cover with a clean tea towel. Leave somewhere warm to prove for 1 hour.

    5. After one hour, remove from the bowl and knock back by kneading for one minute, then place back into the bowl and re-cover with the tea towel. Leave in a warm place to prove for a further 30 minutes.

    6. After this, remove from the bowl and cut your dough in half, then each half into half, then cut each of the 4 sections into three, so you’ll have 12 in total. Shape these into balls and then flatten slightly between the palms of your hands. Place onto baking trays, leaving a small gap between each ball. Cling film loosely but ensuring the edges where the cling film meets the tray are sealed so no air can get in or out. Leave these for a final 30 minutes to prove. Preheat your oven to 230c

    7. Remove the clingfilm and mix your topping flour and water together to form a paste, then pipe the crosses onto the buns with it. Place in the middle of the oven and bake for 10-12 minutes.

    8. When you remove them from the oven, you want to use a pastry brush to spread syrup onto each bun as soon as possible.

    9. Leave to cool for 10 minutes, then transfer onto a cool rack!

     

    These hot cross buns are perfect to enjoy as they are, or when cooled you can cut in half, grill to toast and spread some vegan margarine on them!

    How did it go? Let us know! Share your foodie makes with us in instagram with #HBivore. 

    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content!

    Written by Amy Northwood
    Her-Bivore
    My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget! 
    You can find me on Instagram

    Amy Northwood

  3. Homemade Vegan Creme Eggs

    Posted on

    Vegan Creme Egg

    Ah, Easter. A much loved time of year among young and old alike. A reference of new life, spring, the aoon to be changing of seasons after what felt like a never ending winter. With the ideas behind Easter being all around new life, there has never been a more appropriate time to be trying out vegan, cruelty free alternatives.

    This vegan creme egg recipe is so quick and easy. This makes it a great recipe to make with children, or to make for parties or even as Easter gifts! You’ll need a chocolate mould for this recipe, I got mine from Amazon. Aside from that, these should all be ingredients you already have or are easy to pick up from any local shop. I’ve used ground turmeric to colour the inside of the egg (to create the appearance of the yolk) so there’s no nasty colours or numbers in here!

     

    Recipe

     

    Servings: 6

     

    Total Time: 35 minutes

     

    Ingredients:

     

    • 150g Dark Chocolate, In Small Pieces

    • 150g/1.5 cups Icing Sugar

    • Water

    • 1/2 tsp Turmeric



    Method:

    1.  Melt your chocolate on a low heat in a bowl over a pan of hot water. Make sure your bowl isn’t touching the water otherwise your chocolate may overheat. (overheating your chocolate may prevent it from setting again, or having a nice shine).
    2.  Using a teaspoon of chocolate for each egg, spread a layer of chocolate evenly over the sides (as demonstrated in the video below) and then place your mold in the fridge for 10 minutes or until your chocolate is set.
    3.  Place your icing sugar in a bowl and gently mix in a teaspoon of water. Keep adding water 1 teaspoon at a time until you reach a thick paste. You want it runny enough that it is smooth and can be spooned into the mould, but still nice and thick.
    4.  Remove 3 tbsp of your icing and place in a small bowl, then add your turmeric to the small amount of icing and mix well. This will give it a good yolk colour.
    5.  Add a tablespoon of white icing to each of the moulds, and even out.
    6. Add a teaspoon of yellow icing into the center of each mould.
    7. Add another half a teaspoon of white icing on top of the yellow, just to cover it up. Then place in the fridge for 10 minutes to firm up your icing a bit so it doesn’t run in the next step.
    8. Finally, cover the top of each egg with a layer of dark chocolate, being careful not to move the icing too much. You want to just evenly drizzle the chocolate with minimal movement once on the egg. Place back in the fridge until fully set, then just pop out of the mould carefully!
    9. How did it go? Let us know! Share your foodie makes with us in instagram with #HBivore. 

    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content!

    Written by Amy Northwood
    Her-Bivore
    My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget! 
    You can find me on Instagram

    Amy Northwood

  4. Cinnamon Rolls

    Posted on

    cinnamon rolls

     

    Is there anything better than the smell of freshly baked cinnamon rolls? There's something about the smell that takes me back to baking away the cold winter evenings with the warmth of the oven and my mother's kitchen advise by my side. These vegan cinnamon rolls are a variation on the bakery classic that everyone can enjoy.

    I know that they take a bit more time than some of my other recipes, but you cannot beat the fresh dough taste with the gooey sweet centre, and what they require in time, they make up for in the simplicity of the ingredients. I tried to keep my recipe as authentic as possible, no seeds, no mashed up bananas, just delicious traditional baking ingredients with a few vegan alternatives.

    These make a great breakfast treat, or even as a snack to keep you going through the day. My mix made 12 but for smaller rolls, you can cut into 15 when you reach step 6.

    Sometimes if I’m really craving that cinnamon taste, i'll increase the amount I use, but I’m a strong believer in the fact that there can never be too much cinnamon!


     

    Recipe

    Servings:12-15

    Total Time: 2 hours +

    Ingredients:

    Method:

    1. Melt 125g of your butter. Then in a large bowl mix your melted butter, almond milk and caster sugar. Then sprinkle your yeast on top and leave to rise for 5 minutes.

    2. Add 600g of your plain flour and your salt and mix until combined. Cover the bowl with a clean cloth and leave to rise for 1 hour. (The perfect time to make a cup of tea and fit in an episode of your favourite TV series).

    3. After 1 hour, add your remaining 75g of flour. Don’t mix it in, but use it to help you take the dough out of the bowl without it sticking too much.

    4. Place your mix onto a work surface sprinkled with flour, then knead for 30 seconds or until the mix firms up slightly, add more flour as needed to reduce sticking.

    5. Roll your dough out using a rolling pin, you want it to be a roughly 9 x 15 inch rectangle and just under an inch in thickness. Melt your remaining butter and spread it over evenly using a pastry brush, then sprinkle on your brown sugar and cinnamon.

    6. Starting from the longer side, start rolling your cinnamon rolls in one long line. Try to keep your roll fairly tight. Cut into 12 slices and place onto a papered baking tray, roll-side facing up. Cling film and allow to prove for a final 30 minutes.

    7. Bake at 180c for 25-30 minutes, or until golden brown. Leave to cool for 10 minutes and then transfer to a wire cooling rack.

    8. Once completely cooled, drizzle with water icing and they’re all set to go!


     

    How did it go? Let us know! Share your foodie makes with us in instagram with #HBivore.

    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content!

    Written by Amy Northwood
    Her-Bivore
    My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget! 
    You can find me on Instagram

    Amy Northwood

  5. Chocolate Yule Log

    Posted on

    Chocolate Yule Log

    I'm a huge fan of traditional Christmas food, and what kind of festivity would it be without a chocolate yule log? 

    While a lot of christmas foods seem to revolve around dried fruits and alcohol, this is truly the sweet treat for everyone this year.

    The rich crisp chocolate on the outside and the delicious soft sponge on the inside makes for a mouthwatering experience. This is a great recipe to make to take with you to a family gathering, and you don't even need to tell them its vegan. 

    Ingredients:

    For The Sponge

    • 230ml / 1 cup Aquafaba (the lliquid drained from a tin of chickpeas)
    • 1/2 teaspoon Lemon Juice
    • 115g / 1.25 cups Icing Sugar
    • 2 tsp Vanilla Extract
    • 2 Tbsp Coconut or Soy Yoghurt
    • 1 1/2 teaspoons Bicarbonate of Soda
    • 115g / 1/2 cup Self Raising Flour
    • 3 Tbsp Cocoa Powder
    • 1 Tbsp Caster Sugar

    Chocolate Buttercream

    • 150g / 2/3 cup Vegan Margarine
    • 200g / 2 cups Icing Sugar
    • 100g / about 1 cup Dark Chocolate, Chopped or Chips

    Method:

    1. Preheat Your oven to 180c and line a swiss roll baking tin with parchment. Add your aquafaba and lemon juice to a mixing bowl and whisk on high speed until firm whtie peaks form, this will take a while! If in doubt, leave it for slightly longer, dont worry, aquafaba doesnt overmix.
    2. Add your coconut or soy yoghurt and vanilla extract.
    3. Sift the flour, baking powder and bicarbonate of soda, icing sugar and cocoa powder into the bowl and then gently fold to combine, you want to keep as much as in as possible. Spread your mixture out onto the baking tin evenly and then bake for 10-20 minutes or until the sponge is springy to touch.
    4. Lay out another piece of baking parchment on a clean surface and sprinkle it with caster sugar. When your sponge comes out of the oven, tip it out onto the caster sugar and peel off the origional baking parchment. You then want to roll the sponge up from the short side with the baking parchment inside and leave to cool.
    5. Meanwhile, melt your chocolate in a Baine-Marie and set to once side. In a mixer, beat together your margarine and icing sugar to form buttercream, leave a around 3 tbsp of icing to one side for the inside, then add your chocolate to the rest and mix thoroughly. Once your sponge has cooled, gentle unroll it to remove the paper. Dont worry if it cracks slightly! 
    6. Spread a thin layer of buttercream onto your sponge, and then roll it back up the same way you did origionally. Use your chocolatey buttercream to cover the entire log, then use a fork of pallet knife to create textures in the buttercream to represent the bark of the log.
    7. Dust the Yule Log with cocoa powder and leave to set!

    How did it go? If you have any requests for vegan recipes you'd like to see let us know!

    Looking for a hearty recipe to get you through these cold winter nights? Why not try our Root Vegetable Stew recipe for dinner tonight...

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    On to Root Vegetable Stew >>

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    Written by Amy Northwood
    Her-Bivore
    My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget! 
    You can find me on Instagram

    Amy Northwood