Recipes Blog

Based on the Blueberry Vegan recipe Ingredients: 3 thick, not too long carrots 1 tbs olive oil 2 tsp liquid smoke 1/2 tsp salt 1/2 tsp rice vinegar Method: 1.Place the carrots in the steamer, do not peel them. Steam for about 25 - 40 minutes (depending on the diameter of your carrots) until soft. Let cool. 2.Peel the carrots with a knife and cut them into thin slices. I do that with a knife and peel thin slices off around the carrots. When the carrots get too thin to cut around, cut the rest in thin slices, too. This...

Based on the Cook for Love recipe. Makes about 630g of dough, 6.25g protein total 1g/100g. Make the dough as below and then read on for instructions on shaping, rising, cooking and icing. Ingredients: STARTER 30 gm plain flour (3g protein) 60 gm water 5 gm (1 ½ teaspoons) yeast 270 g Platypus Bread Mix 75 gm sugar ½ teaspoon salt 1 ½ teaspoons baking powder 1 teaspoon lemon zest ¼ teaspoon nutmeg [1 mg]  25 gm beaten egg 3,25g protein) 48 gm butter, melted 1 teaspoon vanilla extract 120 gm rice milk 5 gm lemon juice Method: 1.In a...

Pumpkin Fruit Cake Ingredients: 500g diced, mixed dried fruit (dried apple, dried apricots, dried blueberries, dried cranberris, sultanas, prunes, dried pineapple, glace cherries) ~3.5g protein 250ml apricot nectar or freshly squeezed orange juice 125g butter ¾ cup brown sugar 1 teaspoon vanilla 1 teaspoon bicarb soda 1 teaspoon cinnamon 1 teaspoon nutmeg 260g cooked, mashed pumpkin 2 teaspoons egg replacer 50g mixed egg  (6.5g protein) (or leave out and add 50g more apricot juice or water for a lower protein version) 260g 1% Platypus Baking mix* (2.6g protein)   Method: 1.Preheat oven to 160 degrees Celsius 2.Line a square cake...