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Category: Desserts

  1. Biscoff Billionaire Bars

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    Billionaire bars

    Biscoff Billionaire Bars

    I’m so excited to share this with you. I found the idea when endlessly scrolling through pinterest. I found a similar recipe that wasn’t vegan, and I knew I needed to veganize it! 

    It’s so rich, so luxurious and looks so impressive. This is an amazing show stopper for a barbeque or party, and recently received a full thumbs up of approval from a family dinner.

    If you didn’t alread know, biscoff is completely safe for vegans. The biscuits, the smooth spread and the crunchy spread. I absolutely love it and every time i tell myself i need to stop making biscoff recipes, I seem to make another. Do I have soe kind of biscoff related problem that needs an intervention? Probably.

    While the biscuits make a perfect spread vessel to just keep scooping it our the jar, If you want to join me on the biscoff recipe side of life, I’ve got loads of great recipes you can use it in:

     

     

    These billionaire bars take a little while to make, there’s no avoiding that. It’s so worth it though, and you’ll have to fight with yourself not to be going back to the fridge for more!

    When you’re slicing your bars. Use a hot knife and wipe between each slice to keep your edges neat and tidy.

    Make sure you let us know in the comments below how yours turned out and if you did anything differently. Also remember to tag us in your foodie makes on instagram!



     


     

     

    Recipe

    Yield: 1 9x9 inch pan

    Total Time: 1 hour 30 minutes

    Ingredients:

    For the Base:

    • 500g biscoff biscuits

    • 180g vegan margarine

     

    Vegan Caramel:

    • 3/8 cup / 75g brown sugar

    • 3/8 cup / 75g granulated sugar

    • 1/2 cup /100g vegan margarine

    • 2.5 cups / 600ml almond milk

     

    Biscoff Topping:

    • 250g Vegan Chocolate

    • 200g Biscoff Spread

    • Extra Biscuit Crumbs to Decorate

     

    Method:

     

    1. Line a 9x9 inch pan with parchment. Blend your biscuits up to umbs using a food processor. Melt your vegan margarine and mix together. Press your biscuit mix into your pan, keeping it as even as you can. Pop this into the fridge while you make your caramel.

    2. For your caramel, heat the butter, sugar and almond milk together in a saucepan, stirring constantly to stop it from burning to the bottom. Bring your mix to the boil and reduce to a simmer, keep stirring at a simmer until your mixture goes nice and thick, this can take anywhere from 30 minutes to an hour. It will feel like it’s never going to thicken, but persevere! It’ll be so worth it in the end. 

    3. Once your caramel is really nice and thick, pour it over your biscuit base and leave to cool completely.

    4. Melt your chocolate gently in the microwave, heating for 20 seconds at a time, making sure your chocolate doesn’t get too hot or burn! Once melted, whisk your biscoff spread in and pour over your caramel layer. Place in the fridge to set, remove, slice and then store in the fridge in an airtight container.

     


     

     

    What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.

    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news straight to your inbox each week.

     

    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 - Her-Bivore

    Get Notified When We Launch...
     

     

  2. Biscoff Loaf Cake

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    IMG_3329

    Biscoff Loaf Cake

    Sometimes I think my recipes go a little biscoff-mad, but then I remember how delicious those little accidentally vegan cookies of joy are, and the fact that there’s literally a biscuit flavoured vegan spread, and i quickly remember just why i do so many biscoff-themed recipes.

    You can use biscoff in vegan cheesecakes, bars topped with chocolate, or just about anything you can imagine. 

    If you’re looking for other ideas of how to use up the rest of your jar of biscoff, it goes great on toast or as a topping for pancakes and waffles!

    Back to the recipe at hand though; it’s a pretty easy one to follow, with no weird sounding ingredients. If you're new to the curdled vegan milk idea though, that can sound pretty gross. The actual name for it is vegan buttermilk, and it helps your cake come together and rise. It’s so easy to make, you just have to add a bit of lemon juice to your vegan milk, watch it curdle into a gross looking consistency and then bake it into a delicious cake.

    Another thing to note is when you’re adding the biscoff spread inside the cake for a marbled effect. Make sure you spread it around enough so that it's slightly mixed in. Any chunks of biscoff spread won’t bake on their own and they might leave a little saucy pocket inside your sponge. While a pocket of biscoff spread might sound delicious (and i'm sure it is) it’ll probably make your cake messy and fall apart when you try to cut it.

    Aside from that, this recipe really is a ‘how you like it’ recipe. If you didn’t want the biscoff flavour (although i'm not sure how you got here if you don’t) then you can just leave it out and have this as a plain vanilla sponge. 

    You can also add any other decorations you like on the top, I was torn between whether to add some vegan chocolate chips on top, but I thought I'd give myself a little break from chocolate for once!

    Make sure you let us know in the comments below how yours turned out and if you did anything differently. Also remember to tag us in your foodie makes on instagram!

     


     

    Recipe

    Yield: 2

    Total Time: 40 minutes

    Ingredients:

    • ½ cup / 112g vegan margarine

    • 1 cup / 200g caster sugar

    • 1 tsp vanilla extract

    • 2 cups / 250g plain flour

    • 2 tsp baking powder

    • Pinch of salt

    • 1 cup / 240ml of soy milk (almond or oat works too)

    • 1 tbsp lemon juice

    • 2 tbsp biscoff spread + extra for topping (optional)

    • Biscuits to decorate (optional)

    Method:

    1. Line a 9x5 loaf tin with parchment or a paper case, and preheat your oven to 180c

    2. Cream together your margarine and sugar using an electric whisk. Add in your vanilla extract and mix.

    3. In a separate jug or bowl, measure out your soy milk and then add your lemon juice, give it a stir and then leave it to curdle for a couple of minutes.

    4. In the meantime, mix together your plain flour and baking powder and then add these to your mixing bowl. 

    5. Add your curdled milk mix to your other ingredients and allow to mix until just combined.

    6. Pop 2 tbsp of your biscoff spread into a small bowl or ramekin, and microwave for about 20 seconds until runny. 

    7. Transfer half your mix into the loaf tin, the drizzle half your melted biscoff over and use a cocktail stick to drag it through the mix, this will create a nice marbled effect! Then add the rest of your cake mix, and repeat the step, adding the second half of your melted biscoff.

    8. Bake for 40-50 minutes, or until a cocktail stick inserted into the middle comes out clean (remember if you hit any biscoff spread, this might make your cocktail stick look dirty, despite the cake being cooked!).

    9. Remove from the oven and let cool for 10 minutes before transferring to a wire cooling rack and allowing to cool completely.

    10. Once cooled, you can enjoy it as it is or you can spread some extra biscoff spread on the top and decorate however you like with biscuits!

     


     

    What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.

    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news straight to your inbox each week. 

    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 - Her-Bivore

  3. Banana Oat Cookies

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    banana oat cookies

    Banana Oat Cookies

    Jump to Recipe>>

    If there's one thing to learn about me in this blog, it’s that i'm great at buying bananas, but terrible at actually eating them.

    I always buy them with the good intention of having them with breakfast or making them into smoothies, but by the time I remember they’re there breakfast is long gone and I realise I have absolutely nothing else to put into a smoothie.

    I watch them sit on the kitchen side, patiently waiting, first they get little brown spots, and then one day you wake up and BAM, they’re more brown than yellow. Someone once told me that the healthiest time to eat a banana is when they’re brown, but i don't know how much truth there is to that.

    Regardless, I suppose if you’re putting them into banana bread or baking them into these delicious oat cookies then the health benefits are a little bit to be desired.

    That said, these aren’t the worst snack for you, and the oats provide a great slow release energy making them ideal for a breakfast or morning snack (and certainly one I won't have trouble remembering to eat!).

    What i love about this recipe is that you can change out the chocolate chips for something else if you’d prefer. They work great with raisins, cranberries, nuts, or even no added extra at all!

    As a tip, if you want the same gorgeous result as the picture, save a few of your chocolate chips for after they’ve come out the oven, and then simply sprinkle them over the top! 

    You can also make these a bit bigger if you prefer a bigger cookie (and who doesn’t?) but i tried to keep them as a nice lower calorie snack for when i'm feeling peckish. If you do make them bigger, remember they might need a little longer in the oven, but please be careful not to over bake, otherwise you’ll lose that soft chewy center.

    During the recipe, you’ll also notice that you leave the mix to sit for 15 minutes before adding your chocolate chips and shaping your cookies, this gives the oats a chance to absorb the moisture from the other ingredients, and means they’re nice and soft when they cook, improving the overall end result.

    If you live in a hot climate, your coconut oil will be ready to use from the cupboard. Here in the UK, the climate is too cold for coconut oil to be a liquid or soft enough to use straight from the cupboard, so if yours is too firm you’ll need to spoon out what you need and soften it in a small bowl in the microwave first.

    banana oat cookies top

     


     

     

    Recipe

    Yield: 8

    Total Time: 40 minutes

    Ingredients:

    • 1 medium banana

    • 1 cup / 100g rolled oats

    • 2 tbsp maple syrup or agave 

    • 1 tbsp coconut oil (melted)

    • Pinch of salt

    Method:

    1. Preheat your oven to 170c and line a baking tray with parchment.

    2. Mash your banana in a bowl with a fork, then mix in your syrup, oil and oats. Leave this mix to rest for 15 minutes to let the oats soak up some moisture.

    3. Gently fold in your chocolate chips and salt, then using 1 tbsp of mix, roll it into a ball in your hands and then gently flatten. 

    4. Place onto the baking tray and bake for 15 minutes

    5. Remove from the oven and sprinkle with a few more chocolate chips if you want the aesthetic effect, otherwise they’re fine just as they are!

     


     

    These cookies will store for 2-3 days in an airtight container, then they’ll start to change texture a little, but they’ll still be safe to eat!

    What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.

    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news straight to your inbox each week. 

    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 - Her-Bivore

     

  4. Ginger Cake

    Posted on

    Cut Ginger Sponge

    Ginger Cake

    Jump to Recipe>>

    Ginger cake is one we used to make at work a lot, that version was not vegan, given that it was the most traditional british style restaurant going. You’ll be glad to hear that in the time I was working there, between 2018 and 2019 (then i left) I noticed a HUGE boom in the number of vegan customers we were getting in for lunches, functions, weddings and afternoon teas! This was of course where I was in my element, making sure every vegan customer had just as much delicious choice as anyone else. 

    One of the most rewarding things was when the customer would make an effort to come to the kitchen to personally thank me, or one time I even got a cute handwritten note on a napkin. Anyway, back to the ginger cake.

    Veganising this one was interesting, as ginger cake has some extra additions you don't find in many other sponges, such as the syrup, so I wasn’t too sure how a change of ingredient, and therefore consistency, might plact the final consistency and flavour! Luckily for us, it turned out amazing.

     A lot of traditional ginger cake recipes also use black treacle, but I didn’t have any in the cupboard and I tried this recipe whilst on lockdown due to coronavirus, so I simply didn’t use it! I also thought it would reduce the amount of ingredients, and it still gave a deliciously rich, syrupy ginger sponge anyway, so really it's less effort or a great result!

    This was part of my baking extravaganza which has somehow kept me sane in these crazy times of social distancing and lockdown, so I would really recommend baking a delicious 9 x 9 tray of sanity for yourself if you find yourself in a situation where you need some bake-therapy. 

    Another thing to note: when you pour the batter into the baking tray, don’t worry, it's supposed to be that runny! That’ll all firm up and sponge-up into delicious light ginger cake in the 35-40 minutes in the oven.

    Some people also like to top their ginger cake with drizzles of icing. I’ve never been a huge fan of this, and instead i like to just enjoy mine on its own, or warmed with some alpro custard (which I could eat [drink?] by the carton if I had the chance). If you wanted to add some icing on top, by all means go ahead! Make sure you let me know in the comments below, and tag us in your tasty Her-Bivore makes on instagram too!


     

    Whole ginger sponge

    Recipe

    Yield: 16

    Total Time: 60 minutes

    Ingredients:

    • ¾ cup / 200g vegan margarine

    • 1 cup / 200g soft dark brown sugar

    •  cup / 275g golden syrup

    • 3 cups / 360g self raising flour

    • 2 tbsp ground ginger

    • 2 tsp cinnamon

    • ¼ tsp salt

    • 1 cup /240ml dairy-free milk 

    Method:

     

    1. Preheat the oven to 180c and line a 9 x 9 inch baking tin.

    2. In a bowl with an electric mixer, whisk together your margarine and sugar, then add in your golden syrup.

    3. In a separate bowl, sieve your flour, ginger, salt and cinnamon.

    4. Adding 4-5 tablespoons at a time, gradually add your flour mix into your wet mix, whisking until just combined.

    5. Finally, using a spatula or spoon, mix in your non-dairy milk.

    6. Pour your cake batter into your prepared tin, and bake for around 40 minutes, unti a cocktail stick/skewer/knife/cake tester comes out clean!

    7. Once cooled slightly, transfer onto a cooling rack. 

     


     

    What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.

     

    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news straight to your inbox each week. 

  5. Chocolate Chunk Muffins

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    Chocolate Chunk Muffins

    Chocolate Chunk Muffins

    Today will be a good day, and do you want to know why? Because you, my friend, are going to make the most deliciously fluffy vegan chocolate chunk muffins. It's time to let all your worries slip away into devine smells and flavours.

    I'm a huge fan of chocolate but I know many of your prefer a fruit muffin, which is why they don’t have to be chocolate if you’d prefer something else! This recipe works great with chocolate chips, blueberries or raspberries. If you try anything else make sure you let me know in the comments or by tagging us on instagram and using the #HBivore hashtag! 

    I always think the quality of the ingredients goes a long way to determining the flavour of the end result, and this is no different. I used the vegan galaxy orange chocolate broken into pieces as the chunks for my muffins as i had a bar leftover that my mum had got my for my birthday, but any delciious vegan chocolate will do!

    As a little tip, make sure you save some chunks to place on the top of the muffins just before they go into the oven!

    I like to think this recipe doesn’t contain any really unusual ingredients, even if it may seem like unusual muffin ingredients (such as applesauce) and as though we’re using them in seemingly unconventional ways (like curdling soy milk with lemon juice) if you’re familiar with vegan baking you’ll know that we find the most weird and wonderful ways of reaching a delicious result.


    Recipe

    Yield: 8-10 large muffins

    Total Time: 45 minutes

    Ingredients:

    • 1 cup / 250ml soy milk

    • 1 ½ tbsp lemon juice

    • 1 tbsp apple sauce

    • 1 cup caster sugar

    • â…“ cup sunflower oil

    • 1 3/4 cups / 210g plain flour

    • 2 tsp baking powder

    • ½ tsp bicarbonate of soda (baking soda) 

    • Pinch sea salt

    • 1 cup chocolate chunks (or your filling of choice)

    Method:

    1. Preheat oven to 180c and fill a 12 hole muffin tray with cases.

    2. In a small bowl, mix your soy milk and lemon juice, set to one side for five minutes to curdle.

    3. Add your sugar, oil and apple sauce.

    4. In another bowl mix together your flour, baking powder, salt and bicarbonate of soda. Add your wet mix to the dry and gently mix together until just combined.

    5. Fold in your chocolate chunks (saving some for topping) and then fill your muffin or cupcake cases to about 3/4 full.  Top with any leftover chocolate chunks and bake in the oven for 30 minutes or until a cocktail stick inserted into the middle comes out clean.

     


     What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.

    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news straight to your inbox each week. 

    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 - Her-Bivore

    Get Notified When We Launch...