Apple Bread

For 1 loaf:
Strong wheat flour (150g)
Whole-wheat flour (125g)
Salt (1 tsp)
Dark muscovado sugar (2 tsp)
Fast-action Dried Yeast (4g)
Extra flour for dusting
Water (150ml - tepid)
Apples (2 - cubed and mixed with sugar and cinnamon)

1) Stir the flours and salt together in a large bowl, then make a well in the centre and add the water, salt, sugar and yeast and stir.
2) Mix with until the mixture comes together.
3) Transfer the dough to a work surface and knead until smooth and elastic. Fill the dough with the apples.
4) Shape it and leave in a warm place for at least two hours or until it has doubled in size.
5) Preheat the oven to 180C.
6) Bake the loaf for 20 minutes or until golden brown and crusty. The base should sound hollow when tapped. Cool on a wire rack.

Vegg Waffles

Today I made some vegan waffles to try "the Vegg" vegan egg yolk. The result: light and tasty waffles :)

Makes 3:
Plain flour (50g)
Whole wheat flour (50g)
Rice drink (250 ml)
Baking powder (1 tsp)
Non-hydrogenated margarine (1 tbsp)
Flaxseed (powder - 1 tsp)
Agave nectar (1 tsp)
the Vegg (1 tsp)
Raspberry (sugar free) jam (for topping)
(Waffle machine)

1) In a blender mix the Vegg and the rice drink.
2) Mix all the ingredients in a bowl.
3) Leave the batter to "swell" for 5-10 minutes.
4) Preheat the waffle iron.
5) Cook the batter in the waffle machine.
6) Eat the waffles warm or room temperature.

Apple "Boleima"

A tradicional portuguese recipe from alentejo, "veganized" :)

Plain flour (2 cups)
Whole wheat flour (1 cup)
Rice Milk (1 cup - or any other vegetable milk)
Coconut oil (1/2 cup)
Apples (4 - cut into quarters and laminated)
Muscovado Sugar (1/2 cup) 
Cinnamon (1 tbsp)

1) Preheat oven to 180C.
1) Mix the dry ingredients in a bowl and make a hole in the center, place the milk and the oil into it and mix until smooth.
2) Knead by hand adding more flour if necessary. Divide the dough into two roughly equal parts.
3) Place one portion of dough on vegetable parchment and flatten with a roll pin until gets thin. Do the same with the other and reserve.
4) Cut the apples into quarters, peel and cut them into thin slices. 
5) Place the vegetable parchment with one part of the dough in the baking pan, sprinkle with sugar and cinnamon and distribute the apple slices and sprinkle again with sugar and cinnamon.
6) Turn the second dough over the apples. 
7) Slightly close the ends of the dough squeezing them between your fingers.
8) Bake until golden brown (about 25 minutes).

Strawberry Bread Rolls

Makes 10:
For the dough:
Whole wheat flour (300g)
Agave nectar (30g)
Non hydrogenated margarine (50g)
Instant dry yeast (2g)
Rice drink (150 ml)
Flaxseed (powder-10g)
For the Filling
Strawberry jam (unsweetened - 100g)

For the Glaze
Agave nectar (2 tbsp)

1) Combine all ingredients, in a large bowl, and mix together until you have dough that is sticky and tacky. Dough should clear the sides of the mixer while kneading but still sticking to the bottom.
2) Turn the dough into a floured surface and knead it for about 2 minutes. Roll the dough into a rectangle and spread the jam evenly, leaving a small margin near edges.
3) Starting with a long side, roll to form a tight cylinder. Slice it into 10 evenly sized pieces
4) Arrange the rolls in the prepared baking pan. Cover with plasticwrap and allow to rice for 30 minutes.
5) Preheat oven to 180ºC and bake for 20 minutes or lightly golden top and cooked through.
6) After baking drizzle agave nectar over the warm rolls.

Whole Wheat Bread with Seitan Chouriço and Olives

For 2 loaves:
Strong wheat flour (250g)
Whole-wheat flour (250g)
Salt (1 tsp)
Demerara sugar (1 tsp)
Fast-action Dried Yeast (4g)
Extra flour for dusting
Water (300ml - tepid)
Black Olives (15 - pitted)
Seitan Chouriço (100g)

1) Stir the flours and salt together in a large bowl, then make a well in the centre and add the water, salt, sugar and yeast and stir.
2) Mix with until the mixture comes together.
3) Transfer the dough to a work surface and knead until smooth and elastic. Fill the dough with the olives and the chouriço and sprinkle with oreganos and black pepper.
4) Shape it in two loaves and leave it in a warm place for at least two hours or until it has doubled in size.
5) Preheat the oven to 180C.
6) Bake the loaf for 20 minutes or until golden brown and crusty. The base should sound hollow when tapped. Cool on a wire rack.

Apple and Carrot Muffins

Makes 18 (small):
Apple (2 - grated)
Carrot (2 - grated)
Whole wheat flour (250g)
Dark-brown sugar (100g)
Non-hydrogenated soya margarine (100g)
Baking powder (1 tsp)
Cinnamon (ground - 2 tsp)
Nutmeg (ground - 2 tsp)
Eggs (4 - organic or free range)

1) Preheat oven to 180C.
2) Line muffin cups with paper or foil liners. Set aside.
3) In a large bowl, mix together all the ingredients until combined.
4) Divide batter evenly among cups. Bake until a toothpick inserted comes out clean, 20 to 25 minutes.

Wheat Bread

For 2 loaves:
Strong wheat flour (500g)
Whole-wheat flour (500g)
Salt (1 tsp)
Demerara sugar (1 tsp)
Fast-action Dried Yeast (4g)
Extra flour for dusting
Water (625ml - tepid)

1) Stir the flours and salt together in a large bowl, then make a well in the centre and add the water, salt, sugar and yeast and stir with a fork.
2) Mix with a wooden spoon and then your hands until the mixture comes together and forms a slightly lumpy and sticky dough. If the dough feels a little dry, add another tablespoon or two of water.
3) Transfer the dough to a work surface and knead until it’s smooth and elastic. Put the dough in a bowl, cover it and leave it to rise for about an hour or until it has doubled in size.
4) Shape it in two loaves and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more.
5) Line a baking tray with parchment and dust with flour.
6) Preheat the oven to 220C.
7) Bake the loaf for 20 minutes or until golden brown and crusty. The base should sound hollow when tapped. Cool on a wire rack.