Tempting fete: Ellie Bullen’s vegan variations of faculty bake sale classics

Peanut butter crackle slice

This can be a actually fast dessert to whip up and retailer within the freezer for once you need just a little deal with. Impressed by the LCM bars we ate rising up, this slice has a scrumptious peanut butter twist.

Makes 12

250 g (1 cup) pure peanut butter
5 medjool dates,
pitted
1⁄four teaspoon sea salt
three tablespoons melted coconut oil,
plus additional if wanted
60 g (2 cups) puffed rice
40 g (1⁄three cup) dried cranberries
60 g (1 cup) shredded coconut
265 g (11⁄2 cups) vegan darkish chocolate chips
three tablespoons coconut flakes

Line a 26 cm × 18 cm baking dish with baking paper. Place the peanut butter, dates, salt and coconut oil in a blender and mix till easy.

Switch to a big mixing bowl and fold by means of the puffed rice, cranberries and shredded coconut. Unfold the combination into the ready dish and flatten with a spatula.

Place the chocolate chips in a heatproof bowl set over a saucepan of simmering water, stirring till melted and easy (don’t let the bowl contact the water or the chocolate will seize).

If the chocolate chips are struggling to soften, stir by means of 1–2 tablespoons of coconut oil. Unfold the melted chocolate over the slice and sprinkle the coconut flakes excessive.

Place within the freezer for one or two hours to set, then slice into 12 items. The slice will preserve in an hermetic container within the fridge for as much as 2 weeks.

Vegan lamingtons



: Ellie Bullen

Makes eight

1 tablespoon flaxseed meal
140 g (1 cup) self-raising spelt flour
150 g (1 cup) plain flour
1⁄four teaspoon sea salt
1 teaspoon baking powder
three tablespoons pure maple syrup
three tablespoons olive oil
250 ml (1 cup) soy milk
150 g vegan darkish chocolate,
damaged into items
60 g (1 cup) shredded coconut

Preheat the oven to 180°C fan-forced. Line a 20 cm × 15 cm baking tin with baking paper.

Place the flaxseed meal and three tablespoons of water in a bowl and put aside for 10 minutes. Sift the flours, salt and baking powder right into a bowl and stir to mix.

Pour the maple syrup, oil and soy milk into the flaxseed meal combination and blend effectively, then add to the dry substances and fold collectively till simply mixed to type a easy batter. Switch to the ready tin and bake for 40 minutes or till a skewer inserted into the centre of the cake comes out clear. Take away from the oven and put aside to chill utterly.

Soften the chocolate in a heatproof bowl, set over a saucepan of simmering water (don’t let the bowl contact the water or the chocolate will seize). Fastidiously take away from the warmth and put aside.

Reduce the cake into eight even-sized items (you’ll be able to trim the sides to make them sq., if you happen to like). Place the coconut in a shallow bowl.

To coat, dip all sides into the melted chocolate and permit the surplus to drip off. Switch to the bowl of coconut and gently roll till every lamington is totally coated.

Retailer in an hermetic container within the fridge for as much as one week.

Anzac biscuits

Anzac biscuits from the Global Vegan by Ellie Bullen


: Ellie Bullen

Makes 12

120 g (1 cup) spelt flour
1 tablespoon tapioca flour
1⁄four teaspoon sea salt
100 g (1 cup) rolled oats
60 g (1 cup) shredded coconut
80 ml (1⁄three cup) coconut nectar
80 ml (1⁄three cup) olive oil
5 drops of liquid stevia
(non-compulsory)

Preheat the oven to 170°C fan-forced. Line a baking tray with baking paper.

Sift the flours and salt into a big mixing bowl. Add the oats and coconut and blend effectively.

Warmth the coconut nectar and olive oil in a saucepan over medium warmth. Convey to a mild simmer, stirring, then take away from the warmth and pour into the dry substances. Add the stevia, for sweetness, and two tablespoons of water. Combine to type a dough.

Roll the dough into 12 even-sized balls and place on the ready tray. Gently flatten to about 1.5 cm thick, leaving room for spreading.

Bake for 12 minutes or till golden. Enable to chill for 30 minutes, then switch to an hermetic container and retailer within the pantry for as much as three days.

Chocolate and roasted macadamia slice

Choc macadamia slices


: Ellie Bullen

Makes eight slices or 16 squares

320 g (2 cups) uncooked macadamias
2 tablespoons pure maple syrup
Pinch of sea salt
55 g (1 cup) coconut flakes
180 g medjool dates
, pitted
1 tablespoon uncooked cacao powder
150 g vegan darkish chocolate
, damaged into items

Preheat the oven to 150°C fan-forced. Line a baking tray and an 18 cm × 13 cm slice tin with baking paper.

Place the macadamias in a bowl and add the maple syrup and salt. Toss collectively, then switch to the ready tray and bake for 25 to 30 minutes or till roasted and golden.

In the meantime, blitz the coconut flakes, dates and cacao powder in a blender or meals processor to type a tough dough. Switch to a bowl.

Place 120 g (three⁄four cup) of the roasted macadamias within the blender or meals processor and pulse till roughly chopped. Return the dough to the blender and mix once more till effectively mixed with the macadamias. Press the combination into the bottom of the ready tin and scatter the remaining macadamias excessive.

Soften the chocolate in a heatproof bowl set over a saucepan of simmering water. Fastidiously take away from the warmth and drizzle the chocolate over the ready slice.

Switch to the fridge and permit to set for one hour. Reduce into eight slices or 16 small squares and serve.

Retailer in an hermetic container within the fridge for as much as 10 days, in the event that they final that lengthy!

Cover of The Global Vegan by Ellie Bullen, Published by Plum, RRP $34.99, Photography by Ellie Bullen


: Provided

That is an edited extract from The International Vegan by Ellie Bullen, Printed by Plum, RRP $34.99. Images by Ellie Bullen.

kimsur862