Having already produced a successful vegan Eton mess for the family, I recently made a vegan roulade for them, using coconut cream, aquafaba and soya margarine. Tasted good, but the less said about my success in rolling up at the final stage, the better.
Still, the roulade's shape was to be cunningly disguised by my invention of vegan toffee sauce. The recipe here takes about fifteen minutes to make, and the quantity would be about right for two to pour over a messy roulade or perhaps some great vegan ice cream. It can be served warm or at room temperature; if served hot it could be a bit runny, as it thickens slowly with cooling. The recipe doesn't even require weighing scales.
Vegan Toffee Sauce
Ingredients
100ml soya 'single cream' (e.g. Alpro)
1 tbsp soft dark brown sugar
half tsp vanilla paste (or 1 tsp vanilla extract)
1 tbsp agave syrup (or golden syrup)
1 tbsp vegan margarine
1 Put all the ingredients into a small pan and heat gently until the sugar has dissolved.
Stir occasionally.
2 Bring to a gentle simmer and continue to cook for around 10 minutes, stirring
occasionally, until the mixture starts to darken. Remove from the heat and leave
to cool.
Can be made a day or two in advance and kept in the fridge, then brought to room temperature to serve. I love it.
Called 'super' because there are no 'chemical' additives or health-guru bugbears. I've been making this for ages, but decided to blog it now because of the sudden urging to be wary of breakfast cereals as some are quite highly processed. Also, the recipe requires no special skills other than weighing, chopping and stirring, and it's vegetarian and vegan.
The quantity here makes around 1kg of granola. It's quite rich, so a portion might be around 80g, which would provide very roughly 400 calories and should be sustaining as it has plenty of porridge oats beloved of dietitians. Unusually for me, this recipe has fourteen ingredients - eat your heart out, Yotam - but there are a number of options for omission or changes, mentioned at the end.
As the cooking time is quite short, the whole process takes about an hour plus cooling time. The oven will need to be at 130C. I have suggested the point at which to switch it on - pointless to have it up to temperature before you need it!
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| Just add milk! |
Super Granola
Ingredients
80g dried soft apricots (about 13), roughly chopped or snipped with scissors
70g dried cranberries, snipped if large
80g sultanas
30g desiccated coconut
80g walnut halves or pieces
50g brazil nuts
40g whole almonds
30g pumpkin seeds
30g sesame seeds
370g porridge oats
5tbsp good oil, e.g. olive
4 tbsp maple syrup
5 tbsp golden syrup
65g pitted dates (about 12)
Method
1 Soak the first four ingredients in a little water to soften, and set aside.
2 Get out a large baking tin (mine is 24x32cm), and cut baking parchment that will cover
the base and sides. Transfer the parchment to a chopping board.
3 Place the 3 kinds of nuts on the parchment and chop to pieces no larger than peas.
A mini-chopper is the best way unless you have a grinder that can pulse (to avoid
over-chopping). Lift the parchment and pour the nuts into a large mixing bowl.
This is a good time to switch the oven on, set to130C.
4 Add the pumpkin and sesame seeds and the oats to the bowl. Mix and make a well
in the centre.
5 Add the oil and both syrups and mix very thoroughly. Place the parchment in the
baking tin and pile in the mixture, smoothing over. (No need to wash the bowl yet.)
6 Cook in the oven for 9 mins. Meanwhile, drain the dried fruits and coconut.
7 Remove the granola, stir to break up any lumps, and cook for a further 9 mins.
Transfer it back into the large bowl and add the drained fruit.
8 Chop the dates coarsely and add, mixing everything thoroughly. Leave to cool, then
store in an airtight container.
Adjustments
The coconut, pumpkin seeds or dates can be omitted. If you've no maple syrup, then the quantity can be made up with more golden syrup, although maple has a really nice flavour. Proportions of the nuts can be adjusted, but best to end up with the same overall weight of them. As a change from olive oil, any nut or truffle oil could be substituted, although they are more expensive. It's a recipe that can be played with acccording to taste. I love it!
