Ingredient: Rapeseed oil

Pecan Pumpkin Muffins

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Pecan Pumpkin Muffins
A great halloween bake. Gluten free, dairy free, vegan, sweetened only with maple syrup. The glaze makes a decadent addition, but they are delicious without if you are looking for a lower sugar bake. These muffins are best eaten on the day of baking. You can freeze them (without the glaze).
Course Baking
Prep Time 5 minutes
Cook Time 18 minutes
Servings
muffins
Ingredients
For the muffins
  • 300 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 2 tsp Gluten free baking powder
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground All Spice
  • 1 tsp Ground Ginger
  • 100 ml Almond Milk
  • 425 g Pumpkin Puree
  • 100 ml Rapeseed oil
  • 120 ml Maple Syrup
  • 36 whole Pecan Nuts
For the glaze
  • 100 g Icing sugar
  • 100 ml Maple Syrup
  • 0.5 tsp Ground Cinnamon
Course Baking
Prep Time 5 minutes
Cook Time 18 minutes
Servings
muffins
Ingredients
For the muffins
  • 300 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 2 tsp Gluten free baking powder
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground All Spice
  • 1 tsp Ground Ginger
  • 100 ml Almond Milk
  • 425 g Pumpkin Puree
  • 100 ml Rapeseed oil
  • 120 ml Maple Syrup
  • 36 whole Pecan Nuts
For the glaze
  • 100 g Icing sugar
  • 100 ml Maple Syrup
  • 0.5 tsp Ground Cinnamon
Instructions
  1. Combine all the dry ingredients, add the pumpkin puree.
  2. Add the wet ingredients.
  3. Mix until well combined.
  4. Place the mixture into 12 muffin cases. Top each with 3 pecans.
  5. Bake at 180 degrees for 18-20 minutes, until an inserted skewer comes out clean. Allow to cool.
  6. Mix the icing, maple syrup and cinnamon for the glaze. Drizzle over the muffins (or leave without if you prefer).
  7. Enjoy!
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Semper Buckwheat & Teff Loaf with Homemade Almond Butter

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Semper Buckwheat & Teff Loaf with Homemade Almond Butter
This Semper Gluten Free Buckwheat & Teff flour mix makes two quick and easy loaves. Perfect for breakfast with homemade almond butter. 
Course Breakfast
Cuisine International
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 25 minutes
Servings
loaves
Ingredients
For the Buckwheat and Teff Loaf
  • 1 500g Package Semper Buckwheat & Teff Flour You can buy this online from Ocado
  • 450 ml Water at room temperature
  • 50 ml Rapeseed oil
  • 50 g Fresh yeast or 2 sachets of fast action dried yeast
  • 25 ml Honey or Agave Nectar
  • 1 tsp Salt
For the Almond Butter
  • 300 g Almonds
  • 1 Large drizzle Agave nectar To taste
Course Breakfast
Cuisine International
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 25 minutes
Servings
loaves
Ingredients
For the Buckwheat and Teff Loaf
  • 1 500g Package Semper Buckwheat & Teff Flour You can buy this online from Ocado
  • 450 ml Water at room temperature
  • 50 ml Rapeseed oil
  • 50 g Fresh yeast or 2 sachets of fast action dried yeast
  • 25 ml Honey or Agave Nectar
  • 1 tsp Salt
For the Almond Butter
  • 300 g Almonds
  • 1 Large drizzle Agave nectar To taste
Instructions
For the Buckwheat and Teff Loaf
  1. Prepare and weigh the loaf ingredients.
  2. Tip the bread mix into a bowl, and set aside about a tablespoon for later. Add the salt.
  3. Mix the yeast and agave nectar into the water. Pour into a well in the dry ingredients.
  4. Work together for about 3 minutes.
  5. Transfer to two greased 1l bread loaf tins. Even out with floured hands.
  6. Cover and leave to rise at room temperature until double in size (about 25 minutes).
  7. Brush with water, bake at 250 degrees for 30 minutes. Leave to cool and slice to serve. Why not freeze the second loaf for later?
For the Almond Butter
  1. Toast the almonds on a baking tray at 190 degrees for 10 minutes.
  2. Allow to cool and then add to a blender. Blitz! Every few minutes stop, and stir the mixture to ensure it gets evenly processed. Add the agave towards the end.
  3. Pour into a jar.
  4. Serve on the warm Buckwheat and Teff loaf!
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Gluten Free Vegan Triple Almond Easter Cookies

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Vegan Triple Almond Easter Cookies
These cookies are packed with plant protein and bursting with almond flavour – the perfect healthy Easter treat.
Prep Time 10 minutes
Cook Time 15 minutes
Servings
cookies
Ingredients
  • 2 cups Bob's Red Mill GF All Purpose Baking Flour
  • 1 cup Ground Whole Almonds
  • 1 tsp Ground Cinnamon
  • 1 pinch Salt
  • 1/3 cup Agave nectar
  • 1/3 cup Rapeseed oil
  • 1/3 cup Almond butter
  • 18 whole Almonds for decoration
Prep Time 10 minutes
Cook Time 15 minutes
Servings
cookies
Ingredients
  • 2 cups Bob's Red Mill GF All Purpose Baking Flour
  • 1 cup Ground Whole Almonds
  • 1 tsp Ground Cinnamon
  • 1 pinch Salt
  • 1/3 cup Agave nectar
  • 1/3 cup Rapeseed oil
  • 1/3 cup Almond butter
  • 18 whole Almonds for decoration
Instructions
  1. Preheat the oven to 160°C and line a baking tray with baking paper.
  2. Measure out your ingredients.
  3. Combine the flour, ground almonds, cinnamon and salt. Add the agave, almond butter and oil, add to flour mixture and blend.
  4. Roll into a ball shape and press into an oval. Press each cookie to flatten and decorate with the almonds.
  5. Bake for about 10-15 minutes, until cookie starts to brown a little.
  6. We like to eat ours with glass of chocolate oat milk!
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Gluten Free Vegan St. Clement’s Loaf Cake

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Vegan St Clements Loaf Cake
This fresh and zingy cake is a perfect Easter bake to share with friends. What’s more it is gluten free, wheat free, dairy free and egg free!
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Loaf
Ingredients
For the cake
  • 500 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 400 g Caster sugar
  • 2 tsp Baking powder
  • 2 whole Lemons Zested and juiced
  • 200 ml Rapeseed oil
  • 250 ml Cold water
For the icing
  • 150 g Icing sugar
  • 1/2 whole Lemon juiced
  • 2 tbsp Candied orange peel
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Loaf
Ingredients
For the cake
  • 500 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 400 g Caster sugar
  • 2 tsp Baking powder
  • 2 whole Lemons Zested and juiced
  • 200 ml Rapeseed oil
  • 250 ml Cold water
For the icing
  • 150 g Icing sugar
  • 1/2 whole Lemon juiced
  • 2 tbsp Candied orange peel
Instructions
  1. Preheat oven to 180C. Grease a loaf tin with rapeseed oil.
  2. Combine the flour, sugar, baking powder and zest, add the juice, oil and water and mix thoroughly until smooth.
  3. Pour into the tin and bake for 60 minutes – you may need to cover the top after 30 minutes to prevent it browning too much (just pop some tin foil over the cake).
  4. Cool before icing.
  5. Mix the icing sugar with lemon juice until you get a thick icing, cover the cake and decorate with the candied orange peel.
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