Sticky Toffee Pudding for 2 (vegan)

Since London has moved into new restrictions for covid I’m not going home to my family so Christmas will be small with just me and my boyfriend. I wanted to come up with a dessert I could easily make to serve just the two of us for Christmas day. Most Christmas desserts are way too large to be a good option so I thought I’d small-batch a British classic – sticky toffee pudding!! The cake batter is easy to make (just two bowls and some utensils, no mixers or anything like that!). It includes soaked dates, of course, which I mash up with a fork instead of blending. This way you end up with small chunks of dates throughout the cake which adds a nice variation in flavour and texture. The dates are soaked in black tea (I just used a Yorkshire tea bag) but you can soak them in boiling water if you don’t have tea. To make two individual servings I baked the batter in a muffin tin, just filling two of the wells with batter. If you have little metal pudding basins, ramekins or even a couple of sturdy ceramic mugs, those will work too. The toffee […]

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vegan sticky toffee puddings for two, individual servings on plates drizzled with dairy free toffee sauce

Since London has moved into new restrictions for covid I’m not going home to my family so Christmas will be small with just me and my boyfriend. I wanted to come up with a dessert I could easily make to serve just the two of us for Christmas day. Most Christmas desserts are way too large to be a good option so I thought I’d small-batch a British classic – sticky toffee pudding!!

an individual serving of vegan sticky toffee pudding drizzled with toffee sauce and soy cream

The cake batter is easy to make (just two bowls and some utensils, no mixers or anything like that!). It includes soaked dates, of course, which I mash up with a fork instead of blending. This way you end up with small chunks of dates throughout the cake which adds a nice variation in flavour and texture. The dates are soaked in black tea (I just used a Yorkshire tea bag) but you can soak them in boiling water if you don’t have tea.

To make two individual servings I baked the batter in a muffin tin, just filling two of the wells with batter. If you have little metal pudding basins, ramekins or even a couple of sturdy ceramic mugs, those will work too.

The toffee sauce is very simple to make too, no thermometer needed, as it relies on dark brown sugar for that caramelised flavour rather than actual caramelisation of the sugar. I like to make it without treacle in the cake/sauce as I find it can be a bit too strong a flavour but feel free to swap out some of the sugar in the cake/sauce for a bit of treacle if you want that deeper flavour.

The hot toffee sauce is poured over the warm cakes before serving and, if you like, you can drizzle on a bit more soy cream (or add a scoop of non-dairy vanilla ice cream).

two servings of sticky toffee pudding with toffee sauce and soy cream with a bite taken.

Sticky toffee pudding without eggs or butter

As this is a vegan version, the cake uses oil to make it dairy-free and soaked oats to make it eggless! If you’d prefer to use eggs, you can switch the oats for 1/2 a beaten egg.

In the toffee sauce I used vegan butter (tub or block butter will work) and soy cream or oat cream. These are easy to switch for their non-vegan alternatives if you’d like.

Can it be made in advance?

Yes you can bake the cakes and make the sauce up to 2 days in advance. Just make sure you wrap the cakes up in a resealable bag and keep in an airtight container. Put the sauce into a lidded jar and keep in the fridge. Just reheat everything before serving (see below)

Can it be frozen?

Yes you can freeze the cakes as long as they’re cooled & wrapped tightly in a resealable bag. Let them defrost overnight at room temperature OR reheat in the oven at 180C for 15-20 minutes / microwave in 10 second bursts until warmed through.

How to reheat sticky toffee pudding:

For the cakes: unwrap the cakes and put onto a tray in the oven at 180C (350F) for 10 minutes (if fridge-cold) or 15-20 minutes (if frozen) or microwave in 10 second bursts until warmed through.

Sauce: Warm the sauce in a small pot on the stove (adding a little splash of water to loosen if needed) or remove the lid and microwave in 10 second bursts, stirring between bursts, until hot.

Sticky Toffee Pudding for 2 (vegan)

Sticky Toffee Pudding for 2 (vegan)

Yield: 2 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

Cake:

  • 50g pitted dates (weigh after pitting them)
  • 100g boiling water
  • 1 English breakfast tea bag (optional)
  • 2 tbsp porridge oats
  • 50g plain white flour
  • 2 tbsp dark brown sugar (muscovado)
  • 1/4 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 2 tbsp vegetable oil

Toffee Sauce:

  • 20g vegan butter (block or tub)
  • 3 tbsp dark brown sugar
  • pinch of salt
  • 1/2 tsp vanilla
  • 4 tbsp soy cream or oat cream

Instructions

  1. Preheat the oven to 180C fan and grease two of the holes in a muffin tin with vegetable oil.
  2. Place the pitted dates, tea bag and oats into a small bowl. Pour over the boiling water and set aside for 10 minutes to soak. After they've soaked, remove the tea bag and use a fork to mash up the dates as much as you can.
  3. In a medium bowl mix the flour, sugar, bicarbonate of soda, baking powder and salt. Pour in the date mixture, oil and non-dairy milk. Stir to combine - don't overmix.
  4. Divide the batter between the two muffin holes - you should be able to fill them right to the top.
  5. Bake for 20-25 minutes until well-risen and, if you gently press the top of the muffins, they spring back.
  6. Gently loosen the cakes from the tin with a butter knife and tip them out onto a plate. Set aside.

For the toffee sauce (make this while the cake is baking):

  1. Combine the butter, sugar and salt in a small pot. Melt over a medium-low heat and, once fully melted, allow to bubble for 1 minute to melt the sugar. Next stir in the vanilla and cream then mix to combine and cook for a further 2-3 minutes until slightly thickened.

Serve:

  1. Place each warm cake onto a dessert plate. Pour over the warm toffee sauce (and extra cream if you like). Eat!


Notes

No muffin tin? Use ramekins, mini pudding basins or even sturdy ceramic mugs/small ceramic bowls instead

Make it non-vegan: use 1/2 an egg in place of the oats. Use dairy butter & cream in the toffee sauce.

Want to make it ahead? Wrap and chill for for to 2 days or freeze for up to 2 months. Put the sauce in a jar and store for up to 1 week in the fridge. For more detail see the post above.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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Vegan Challah with Cranberries & Nuts

Lightly sweetened, super soft and fluffy – a vegan-ised version of challah bread! I used the tangzhong method (pre-cooking a bit of flour and water to form a paste) for the bread as it helps give the lightest texture to this bread without using eggs. The dough is quite a wet one which means that (a) you must knead it using the French fold method – slapping the dough down onto the counter and folding it over itself again and again (for about 10 minutes) until the dough is silky smooth. It’ll stick to the surface at first, leaving a residue, but will eventually become silky and cohesive. As the dough is so soft, I chill it overnight which makes it easier to handle the next day when shaping. It also improves the flavour giving the bread so it’s a win-win really. To incorporate the fruit and nuts, I divided the dough into thirds and rolled each one into a circle which I scattered the mix-ins over. The circle of dough was then rolled up into a snake, kind of like when you’re making cinnamon rolls, to form three long logs. I then plaited the logs together (just a 3 […]

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sliced vegan challah bread on a tray

Lightly sweetened, super soft and fluffy – a vegan-ised version of challah bread! I used the tangzhong method (pre-cooking a bit of flour and water to form a paste) for the bread as it helps give the lightest texture to this bread without using eggs.

The dough is quite a wet one which means that (a) you must knead it using the French fold method – slapping the dough down onto the counter and folding it over itself again and again (for about 10 minutes) until the dough is silky smooth. It’ll stick to the surface at first, leaving a residue, but will eventually become silky and cohesive.

As the dough is so soft, I chill it overnight which makes it easier to handle the next day when shaping. It also improves the flavour giving the bread so it’s a win-win really.

To incorporate the fruit and nuts, I divided the dough into thirds and rolled each one into a circle which I scattered the mix-ins over. The circle of dough was then rolled up into a snake, kind of like when you’re making cinnamon rolls, to form three long logs. I then plaited the logs together (just a 3 stranded plait to keep things simple).

This is the perfect kind of bread for snacking on OR, when it gets a bit stale, for turning into French toast!

close up of sliced vegan challah bread with cranberries, walnuts and almonds
Vegan Challah (with Cranberries & Nuts)

Vegan Challah (with Cranberries & Nuts)

Yield: 1 large loaf
Prep Time: 40 minutes
Cook Time: 35 minutes
Additional Time: 12 hours
Total Time: 13 hours 15 minutes

Ingredients

Tangzhong:

  • 20g plain white flour
  • 50g water

Dough:

  • 250g lukewarm water
  • 50g vegetable oil
  • 85g granulated sugar
  • 480g plain white flour
  • 1 tsp fine table salt
  • 2 tsp instant yeast
  • 50g Crazy Jack dried cranberries
  • 100g Crazy Jack walnut pieces

Topping:

  • 2 tbsp plant-based milk
  • 1 tbsp maple syrup
  • 3 tbsp Crazy Jack whole almonds, roughly chopped
  • 2 tbsp pearl sugar (optional)

Instructions

For the tangzhong

  1. Combine the tangzhong ingredients in a small pot, mixing until smooth. Place over a low heat and stir until super thick – about 3 minutes. Remove from the heat and pour in the lukewarm water, oil and sugar. Stir a bit to combine (the paste will still be chunky, this is fine).

For the dough:

  1. In a large bowl combine the 480g of plain white flour, the salt and yeast. Stir to combine. Pour the contents of the pot into the bowl and stir until no floury patches remain.
  2. Tip the dough out onto a lightly floured work surface. Knead by lifting the dough up and firmly slapping it down onto the work surface and folding the top half of the dough down over the bottom half (google the ‘French fold kneading method’ to see videos on how to do it). The dough will at first be very sticky and will leave residue on your worktop but as you knead it will become more smooth, cohesive and elastic. You can test the dough is ready by the windowpane test – pinch off a small piece of dough and stretch it as thin as possible with your fingers. It should be able to get thin enough to see light through it without breaking.
  3. Grease your mixing bowl with a bit of oil and transfer the kneaded to back into the bowl, flipping it to coat with oil. Cover the bowl (I use a clean bin bag secured at the edge with a chip clip) and place the bowl in the fridge overnight.
  4. Now is a good time to place the cranberries into a small bowl and cover with water – leave them at room temperature overnight so they can become juicy.

The next day:

  1. Tip the dough out onto a clean work surface dusted with flour. Divide into 3 portions and roll each portion into a ball.
  2. Roll each ball out into a ~40cm circle, dusting on top and underneath with flour as needed to prevent sticking. If the dough is resisting as you roll, just leave it to rest for 5 minutes and come back to it.
  3. Drain the cranberries and sprinkle a third of them over each dough circle. Sprinkle a third of the walnut pieces over each dough circle. Roll each circle up tightly (as you would with cinnamon rolls) to form 3 long snakes of dough. Line up the snakes of dough and pinch their top ends together firmly. Plait the strands and then pinch the bottom ends together firmly and tuck them under the loaf.
  4. Transfer the loaf to a baking tray lined with baking paper. Cover and leave to rise somewhere warm until almost doubled in volume – around 20-30 minutes. Meanwhile preheat the oven to 180°C fan.
  5. Combine the milk and maple syrup in a small bowl and brush gently all over the loaf with a pastry brush. Bake for 20 minutes then remove the loaf from the oven, brush again and then sprinkle with the chopped almonds and pearl sugar. Return to the oven for 10-15 minutes until deeply golden all over.
  6. Allow to cool completely before slicing and serving.

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Chocolate, Rye & Amaretto Yule Log

Thanks to Doves Farm for sponsoring this post Every year for Christmas I make the Christmas Day dessert and, for the past few years, I’ve ended up making some kind of yule log. It’s such a great cake to have for festive celebrations – there are so many flavour combos you can do with the cake, filling and glaze, and so many ways to decorate it. I stick with the same roll cake recipe from my mum’s family cookbook and just adapt it differently each time. This year I’ve made things a bit fancier & sophisticated by using Doves Farm Organic Wholemeal Rye Flour (available from Ocado, Sainsbury’s, Tesco and dovesfarm.co.uk) and a touch of cocoa in the sponge. The rye flour really helps to create the softest sponge and highlights the earthy nuttiness of the cocoa powder too. Doves Farm is the UK’s #1 organic flour brand (Kantar Worldpanel 52 w/e 21 April 2019) who produce a range of amazing flours, from traditional types like plain white and self-raising, to their ancient grains range which includes rye and spelt. To add extra layers of chocolatey-ness I included melted dark chocolate in the whipped cream filling which is also spiked […]

The post Chocolate, Rye & Amaretto Yule Log appeared first on Izy Hossack – Top With Cinnamon.

Thanks to Doves Farm for sponsoring this post

Every year for Christmas I make the Christmas Day dessert and, for the past few years, I’ve ended up making some kind of yule log. It’s such a great cake to have for festive celebrations – there are so many flavour combos you can do with the cake, filling and glaze, and so many ways to decorate it. I stick with the same roll cake recipe from my mum’s family cookbook and just adapt it differently each time.

This year I’ve made things a bit fancier & sophisticated by using Doves Farm Organic Wholemeal Rye Flour (available from Ocado, Sainsbury’s, Tesco and dovesfarm.co.uk) and a touch of cocoa in the sponge. The rye flour really helps to create the softest sponge and highlights the earthy nuttiness of the cocoa powder too. Doves Farm is the UK’s #1 organic flour brand (Kantar Worldpanel 52 w/e 21 April 2019) who produce a range of amazing flours, from traditional types like plain white and self-raising, to their ancient grains range which includes rye and spelt.

To add extra layers of chocolatey-ness I included melted dark chocolate in the whipped cream filling which is also spiked with Amaretto for that boozy hit. If you’re serving it to kids though, feel free to replace the alcohol with some brewed, cooled coffee with a touch of almond extract.

The most satisfying part about making this cake is the glaze – just a simple milk chocolate ganache – which you get to pour over the cake, enrobing it in a shiny, glistening coat. I decorated this with flaked almonds, some snowflake sprinkles and edible gold dust but a simpler option is to fork through the ganache (once set) in long streaks to give it a ‘tree bark’ texture and then dust lightly with icing sugar ‘snow’. It always looks so festive and fun when decorated like that I think!

Chocolate, Rye & Amaretto Yule Log

Chocolate, Rye & Amaretto Yule Log

Yield: serves 8
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 40 minutes
Total Time: 1 hour 15 minutes

Ingredients

Filling:

  • 200ml double cream
  • 30g dark chocolate (70% cocoa), melted
  • 4 tbsp Amaretto

Ganache:

  • 100ml double cream
  • 100g milk chocolate, finely chopped

Instructions

  1. Preheat the oven to 180C fan. Grease a 9 x 13-inch baking tin (or baking tray with high sides) and line with a piece of baking paper. Set aside.
  2. In a large bowl whisk the eggs and sugar using electric beaters until pale, fluffy and tripled in volume.
  3. In a separate bowl, combine the rye flour, white flour, baking powder, salt and cocoa powder. Stir with a fork or whisk to remove any lumps. Add this all to the bowl of beaten eggs and fold together gently using a spatula until just combined.
  4. Pour the batter into the prepared tin and spread out gently into an even layer. Bake for 12-15 minutes until puffed and pale on top. Run a knife around the edges to loosen the cake from the tin as needed.
  5. Dust a clean tea towel with icing sugar and flip the cooked cake out onto it. Trim off the very edges of the cake (they’re crusty so don’t roll well) using a pair of scissors or a sharp knife. Gently peel away the baking paper then, starting at a short edge, roll the cake up with the tea towel (almost as if the tea towel is the filling of the cake). Leave the rolled cake seam side down to cool completely at room temperature.
  6. Once the cake has cooled, make the filling by whipping the cream until billowy but still forming soft peaks. Fold in the melted chocolate (make sure it has cooled a bit before folding in) followed by the amaretto.
  7. Make the ganache by heating the cream in a small pot until gently steaming. Place the chopped milk chocolate into a small heatproof bowl and pour the steaming cream over the top. Let sit for 5 minutes so the chocolate can melt then stir together until completely smooth. Set aside at room temperature so it can thicken slightly – you want it to be the texture of a thick glaze so it’s still pourable but not super runny.
  8. Carefully unroll the cooled cake and spread the filling all over the surface of the cake. Re-roll the cake and place onto a wire rack set over a baking tray.
  9. Pour the cooled ganache over the cake and leave so that the excess glaze drips off onto the tray below. Once the glaze has stopped dripping, use a metal spatula to transfer the cake to a serving platter. You can serve it now or chill for up to 24 hours before serving.

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10 Vegan Cookie Recipes – Free Ebook

To download, just fill in your details in the form below to subscribe to my newsletter and the ebook will be emailed to you immediately. Download the ebook * indicates required Email Address * First Name * Interests Baking Vegan recipes These plant-based recipes cover classics like Bourbon Biscuits and Chocolate Chip Shortbread to modern bakes like Vegan Brownie Cookies and Peanut Butter Crinkle Cookies. The recipes are small batch, perfect for 1-2 people, but can be doubled to make a standard batch which is ideal for edible gifts (especially if you bake a few types!). Be sure to check your spam folder or promotions tab of your email in case it’s in there! Recipes Featured in the Ebook Marbled Party Rings A crumbly, buttery biscuit ring dipped in marbled glaze. Simple and delicious with a cup of tea! Vegan Brownie Cookies No whisking needed! Just melt, stir, drop and bake for these fudgy brownie cookies made with aquafaba and dark chocolate. Vegan Custard Creams The classic biscuit to go with a cup of tea – two crunchy, patterned biscuits sandwiched together with a custard-flavoured buttercream. That nostalgic buttery vanilla flavour is sure to please! Vegan Bourbon Biscuits Despite the […]

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To download, just fill in your details in the form below to subscribe to my newsletter and the ebook will be emailed to you immediately.

Download the ebook

* indicates required
Interests

These plant-based recipes cover classics like Bourbon Biscuits and Chocolate Chip Shortbread to modern bakes like Vegan Brownie Cookies and Peanut Butter Crinkle Cookies.

The recipes are small batch, perfect for 1-2 people, but can be doubled to make a standard batch which is ideal for edible gifts (especially if you bake a few types!).

Be sure to check your spam folder or promotions tab of your email in case it’s in there!

Recipes Featured in the Ebook

Marbled Party Rings

A crumbly, buttery biscuit ring dipped in marbled glaze. Simple and delicious with a cup of tea!

Vegan Brownie Cookies

No whisking needed! Just melt, stir, drop and bake for these fudgy brownie cookies made with aquafaba and dark chocolate.

Vegan Custard Creams

The classic biscuit to go with a cup of tea – two crunchy, patterned biscuits sandwiched together with a custard-flavoured buttercream. That nostalgic buttery vanilla flavour is sure to please!

Vegan Bourbon Biscuits

Despite the name, these biscuits don’t contain alcohol! They’re simply two chocolate wafer cookies sandwiched with a simple chocolate buttercream. Not too sweet and perfect for dunking into a hot drink.

Crispy Chocolate Candy Cane Cookies

A buttery vanilla wafer cookie drizzled with bittersweet chocolate for a snappy finish. A sprinkle of crushed candy canes adds a pop of colour and that holiday flavour.

Vegan Amaretti with Chocolate Chips

The simplest cookies ever! No need to whisk any egg whites or aquafaba. Just mix all the ingredients, roll in powdered sugar and bake to get these soft and chewy almond cookies.

Vegan Oatmeal Cookies

One of my mum’s classic recipes, veganised! With chocolate chips and mixed nuts for texture (but really, whichever add-ins you want will work) and a hint of cinnamon.

Vegan Peanut Butter Crinkles

Chewy peanut butter cookies with soft centres and a crackly crust. These are the best kind! And so easy to make.

Orange, Olive oil & Sesame Cookies

Based off of an Italian cookie recipe from my mum’s nonna, these are the type of cookie you can eat by the handful with a cup of coffee for breakfast. Simple flavours, simple method and they keep well for up to a month.

Crunchy Chocolate Chip Shortbread

Have you had Maryland cookies or Chips Ahoy – the crunchy kind of chocolate chip cookie – and wanted to make them at home? Try these chocolate chip shortbread – they’re crumbly, buttery and crunchy. So so good!!!

The post 10 Vegan Cookie Recipes – Free Ebook appeared first on Izy Hossack - Top With Cinnamon.

Mocha Caramel Cookies (vegan option)

Thanks to Pact coffee for sponsoring this post Around Christmas time I love baking cookies which bring me back to my childhood. One of my mum’s classics was a chocolate-cinnamon crinkle cookie, rolled in granulated sugar to give them a chewy crust and sparkly appearance. They’re almost like a chocolatey cousin of a ginger cookie in that sense, and the hint of cinnamon in there gives them that warm spiced flavour. I’ve used the recipe for that base dough here but made things extra special by cooking up a soft caramel infused with ground coffee beans (from Pact Coffee) which I stuffed into each cookie dough ball before baking. The result is an even chewier cookie with patches of coffee caramel layered within. Pact Coffee is a flexible coffee subscription service which champions high quality beans and treating farmers fairly (paying them 25-125% above Fairtrade rates!). As I have a coffee grinder (thanks to my incredibly generous neighbour who gave us one a few months ago), I opted to try their wholebean coffee. However, you can order whichever form of coffee you need, from different grinds to Nespresso-compatible pods. If you like a specific type of coffee you can also […]

The post Mocha Caramel Cookies (vegan option) appeared first on Izy Hossack – Top With Cinnamon.

Thanks to Pact coffee for sponsoring this post

Around Christmas time I love baking cookies which bring me back to my childhood. One of my mum’s classics was a chocolate-cinnamon crinkle cookie, rolled in granulated sugar to give them a chewy crust and sparkly appearance. They’re almost like a chocolatey cousin of a ginger cookie in that sense, and the hint of cinnamon in there gives them that warm spiced flavour.

I’ve used the recipe for that base dough here but made things extra special by cooking up a soft caramel infused with ground coffee beans (from Pact Coffee) which I stuffed into each cookie dough ball before baking. The result is an even chewier cookie with patches of coffee caramel layered within.

Pact Coffee is a flexible coffee subscription service which champions high quality beans and treating farmers fairly (paying them 25-125% above Fairtrade rates!). As I have a coffee grinder (thanks to my incredibly generous neighbour who gave us one a few months ago), I opted to try their wholebean coffee. However, you can order whichever form of coffee you need, from different grinds to Nespresso-compatible pods. If you like a specific type of coffee you can also refine your search as you browse their site to filter by roast, flavour profile or origin. If, like me, you don’t really know *what* to look for, you can try out a coffee, give it a rating and, based off of that, they’ll select your next coffee.

If you want to give pact a go yourself, you can use my discount code of ‘IZY’ to get £5 off your first bag of coffee! (NB. I don’t get a kickback from this, it’s just for you to enjoy).

The coffee I used in the caramel was the Christmas blend, which has tasting notes of Christmas pudding (think cosy spices and molasses-y dried fruits). It was the perfect pairing for the bitterness of the cocoa and the warmth of the cinnamon. I have to say that the experience is made even better if you have a cup of the same coffee alongside the cookies so you really taste all the flavours!! The Christmas blend is available for a limited time and was created to support Mental Health Foundation, donating 50p from every bag sold to the charity. 

I hope you give the cookies (and coffee) a go and that they bring you a little bit of cosy comfort this winter!

Mocha Caramel Cookies

Mocha Caramel Cookies

Yield: 20 cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes

A chewy chocolate cookie, packed with chocolate chips and filled with a coffee caramel centre.

Ingredients

Caramel:

  • 75g granulated sugar
  • 20g golden syrup
  • 20g water
  • 75ml single cream (or soy cream)
  • 10g unsalted butter or vegan butter
  • 10g ground Pact Christmas Blend coffee beans

Cookie dough:

  • 110g unsalted butter or vegan butter, softened
  • 100g dark brown sugar
  • 50g granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp fine table salt
  • 4 tbsp aquafaba (or 1 egg)
  • 40g unsweetened cocoa powder
  • 80g golden syrup
  • 210g plain white flour
  • 1 ½ tsp bicarbonate of soda
  • 100g dark chocolate chips
  • ~50g granulated sugar, for rolling

Instructions

First make the caramel:

  1. Line a loaf tin with baking paper and set aside.
  2. Place the sugar, golden syrup and water into a medium pot and place over a medium heat on the stove. Stir only until the sugar dissolves then leave to bubble away – you want it to reach 116°C.
  3. Meanwhile, place the cream, butter and ground coffee beans into a small pot and bring to a simmer. Take off the heat and leave to infuse.
  4. Once the sugar mixture is up to temperature, strain the cream mixture through a fine mesh sieve to remove the majority of the coffee grounds. Add the cream to the hot caramel and stand back as it may bubble up.
    After the bubbles have subsided, mix together and put back on the heat. Bring the mixture up to 116°C again then remove from the heat and pour into the lined loaf tin. Leave to cool then freeze so the caramel sets up.

Make the cookie dough:

  1. Cream the butter and sugars together in a large bowl until smooth. Stir in the cinnamon, salt, aquafaba (or egg), cocoa powder and golden syrup. Lastly mix in the flour, bicarb and chocolate chips to get a soft dough.
  2. Chill the dough for at least 30 minutes or up to 24h to help it firm up.
  3. Once the dough has chilled, line two baking trays with baking paper and preheat the oven to 180C fan.
  4. Remove the caramel from the freezer and cut into 20 chunks.
  5. Scoop 2 tbsp worth of cookie dough and roll into a ball. Make an indent in the centre and pop the piece of caramel in there, squeezing the cookie dough around it to cover and seal the caramel within the dough. Repeat with all the cookie dough and caramel
  6. Place the 50g of granulated sugar into a shallow dish and roll each cookie dough ball lightly in the sugar. Set the cookie dough balls onto the baking trays spacing them about 6cm apart to allow for spread.
  7. Bake for 10-12 minutes until the edges are set but the centres are still soft. Leave to cool on the tray for 5 minutes before removing to a cooling rack.
  8. Store in an airtight container for up to 1 week.

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No-Knead Cinnamon-Pecan Babka

This recipe was created as part of a paid collaboration with Lyle’s Golden Syrup on Instagram but I’m posting it here too for ease of access! We all love a babka don’t we? So much more impressive looking than cinnamon rolls AND it’s sliceable (which means you can whack a slice under the grill until toasty and then cover it in butter). Whilst chocolate babka will always be my favourite kind I of course have an affinity to a cinnamony babka. It’s like a fancy cinnamon-swirl loaf! Perfect for turning into French toast when it gets a little bit stale and not too sweet overall. I added pecans to the filling since I always seem to find that they work well with cinnamon and brown sugar. This one is a no-knead boy which means that yes, you do need to make the dough the day before (I leave it for at least 10 hours in the fridge), but it also means that it makes the process seem more manageable since it’s broken up by that waiting period. The dough is one I adapted very slightly from the incredibly clever book by Zoe Francois, Holiday & Celebration Breads in 5 Minutes […]

The post No-Knead Cinnamon-Pecan Babka appeared first on Izy Hossack – Top With Cinnamon.

This recipe was created as part of a paid collaboration with Lyle’s Golden Syrup on Instagram but I’m posting it here too for ease of access!

We all love a babka don’t we? So much more impressive looking than cinnamon rolls AND it’s sliceable (which means you can whack a slice under the grill until toasty and then cover it in butter). Whilst chocolate babka will always be my favourite kind I of course have an affinity to a cinnamony babka. It’s like a fancy cinnamon-swirl loaf! Perfect for turning into French toast when it gets a little bit stale and not too sweet overall. I added pecans to the filling since I always seem to find that they work well with cinnamon and brown sugar.

cinnamon pecan babka on a plate

This one is a no-knead boy which means that yes, you do need to make the dough the day before (I leave it for at least 10 hours in the fridge), but it also means that it makes the process seem more manageable since it’s broken up by that waiting period. The dough is one I adapted very slightly from the incredibly clever book by Zoe Francois, Holiday & Celebration Breads in 5 Minutes a Day.

Soaking the baked loaf with a syrup made of diluted golden syrup is also key – the loaf really isn’t that sweet so the syrup does help to boost that but ALSO keeps the loaf moist and soft so don’t skip it!!

No-Knead Cinnamon-Pecan Babka

No-Knead Cinnamon-Pecan Babka

Yield: 1 (2lb) loaf
Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 12 hours
Total Time: 13 hours

Ingredients

Dough:

  • 100g lukewarm water
  • 1 tbsp Lyle’s golden syrup
  • 1 tsp easy-bake yeast
  • 1 medium egg
  • 45g vegetable oil
  • 250g white bread flour
  • ½ tsp fine table salt

Filling:

  • 50g unsalted butter, melted and cooled
  • 60g muscovado sugar
  • 30g Lyle’s golden syrup
  • 5g ground cinnamon
  • Pinch of salt
  • 75g pecans, roughly chopped

Syrup:

  • 50g Lyle’s golden syrup
  • 50g water

Instructions

For the dough:

  1. Place the water, golden syrup, yeast, egg and oil in a medium bowl and mix until combined. Add the flour and salt and stir together until the dough comes together and there are no floury patches remaining (it may be easier near the end of mixing to use your hands to knead it lightly in the bowl).
  2. Drizzle a little bit of vegetable oil on the dough and flip it over a couple of times so the dough is coated in oil. Cover the bowl (I like to use a small, clean bin bag, secured at the side with a food clip) and let rise in a warm place until doubled in volume – around 2 hours.
  3. Once risen, chill the dough overnight. This will do the ‘kneading’ for us and also makes the dough easier to handle when it’s time to shape.

For the filling:

  1. The next day, combine all of the filling ingredients except the pecans in a small bowl. Set aside.

Shape the babka:

  1. Lightly flour a work surface and tip the chilled dough out onto it. Dust with some more flour on top and roll out into a 25 x 30cm rectangle. Spread all of the filling over the surface of the dough and sprinkle with the chopped pecans.
  2. Starting at the long edge, roll the dough up tightly into a log. Pop onto a tray or plate and freeze for 15 minutes – this will keep things neat and easy for the next step.
  3. Remove the dough log from the freezer and cut down the length of the log so you end up with two long strips. Place the cut sides facing up and twist the lengths over each other a few times, pinching the ends to seal.
  4. Carefully transfer the shaped dough to a lined 2lb loaf pan, cover, and leave to rise in a warm place for 45 minutes-1 hour, or until almost doubled in volume.
  5. Around 10 minutes before your dough is ready, preheat the oven to 180C fan. Uncover the babka and bake for 25-35 minutes. It’ll be done when a skewer inserted into the centre comes out with no dough attached.

For the syrup:

  1. As the babka is baking, warm the golden syrup and water in a small pot just until it starts to gently bubble.
  2. Pour the warm syrup over the hot babka and leave it to soak in and cool before slicing and serving.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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Pumpkin Marshmallows

The shorter, colder days now mean that it’s hot chocolate season!! And that means – marshmallows. Since it’s also probably going to be a edible gift care package holiday for 2020, marshmallows are a great one to make. They last well in an airtight container and aren’t fragile so they work perfectly for mailing. Whilst I’ve done a few different types of marshmallow in the past, haven’t ever tried using a vegetable puree in the base. For these ones, I replaced the water in my usual marshmallow base with canned pumpkin puree and it worked like a dream! I spiced these up with cinnamon, ground ginger, nutmeg and clove for that cosy, Christmassy flavour. I use golden syrup & brown sugar in the syrup for extra flavour as I find if you just use white sugar & glucose syrup, you don’t get that slightly caramel-like edge to the marshmallows. For an even deeper flavour, you can also replace 1/4 of the golden syrup with treacle which boosts that molasses hit. (This recipe was made for a paid instagram collaboration with Lyle’s Golden Syrup & I’ve decided to share the recipe on here too)

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toasted pumpkin marshmallows on a tray

The shorter, colder days now mean that it’s hot chocolate season!! And that means – marshmallows. Since it’s also probably going to be a edible gift care package holiday for 2020, marshmallows are a great one to make. They last well in an airtight container and aren’t fragile so they work perfectly for mailing.

Whilst I’ve done a few different types of marshmallow in the past, haven’t ever tried using a vegetable puree in the base. For these ones, I replaced the water in my usual marshmallow base with canned pumpkin puree and it worked like a dream! I spiced these up with cinnamon, ground ginger, nutmeg and clove for that cosy, Christmassy flavour.

pumpkin marshmallows on a tray with jars of marshmallows behind

I use golden syrup & brown sugar in the syrup for extra flavour as I find if you just use white sugar & glucose syrup, you don’t get that slightly caramel-like edge to the marshmallows. For an even deeper flavour, you can also replace 1/4 of the golden syrup with treacle which boosts that molasses hit.

(This recipe was made for a paid instagram collaboration with Lyle’s Golden Syrup & I’ve decided to share the recipe on here too)

a mug of hot chocolate with pumpkin marshmallows

Pumpkin Marshmallows

Pumpkin Marshmallows

Yield: 36

Fluffy pumpkin spice marshmallows, a delicious edible gift & great for hot chocolate!

Ingredients

  • 125g granulated sugar
  • 125g dark brown sugar
  • 210g Lyle’s Golden Syrup
  • 100g water
  • Pinch of salt
  • 125g pumpkin puree
  • 1 tbsp + 2 tsp (15g) powdered gelatine
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp freshly grated nutmeg
  • 1/8 tsp ground cloves
  • Icing sugar + Cornflour, for dusting

Instructions

  1. Grease an 8 x 8-inch square baking tin with vegetable oil
    and line with a sling of baking paper. Grease the baking paper with a layer of
    oil too then set aside.
  2. Combine the sugars, syrup, water and salt in a large pot and place on the stove over a medium heat. Leave to cook, stirring occasionally, until the mixture reaches 116°C. If it looks like it’s going to boil over at any point just reduce the heat and the bubbles should subside.
  3. Meanwhile, place the pumpkin puree into the bowl of a stand mixer with the whisk attachment fitted (or a large heatproof bowl if using a handheld electric whisk).  Sprinkle over the powdered gelatine and add all of the spices. Stir together to form a thick paste then set aside.
  4. Once the sugar mixture has reached 116°C, remove it from the heat. Start the stand mixer on a low speed (or start your electric beaters on the slowest setting) and slowly start to pour in the hot syrup, being careful to pour it down the side of the bowl rather than onto the whisk. Once all the syrup is in the bowl, increase the speed to high and whisk until very thick, pale and fluffy.
  5. Working quickly, pour and scrape the marshmallow mixture into the tin you prepared earlier, spreading it out into an even layer. Leave to set for at least 3 hours, or preferably overnight.
  6. To cut the marshmallows, combine equal volumes of cornflour and icing sugar in a small bowl. Dust the top of the marshmallows with this mixture using a sieve. Flip the marshmallows out onto a clean work surface (or a large piece of baking paper) and peel away the greased layer of baking paper from the underside. Dust with more of the cornflour mixture. Use a large, sharp knife to cut the marshmallows – brush the knife with vegetable oil and dust with cornflour mixture to help prevent the marshmallows from sticking to the knife.
  7. Roll each cut marshmallow in more cornflour mixture to ensure all sides are coated. You can toss the marshmallows, a few at a time, into a clean sieve and shake to remove excess cornflour coating. Store the marshmallows in an airtight container for up to 1 month.



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Easy Scones – Baking Basics

A classic scone is the perfect tea-time snack, served with clotted cream (or salted butter, as I prefer!) and jam. These little delights are a kind of quickbread (similar to soda bread) so rely on a chemical raising agent, not yeast, and come together extremely quickly. From Mary Berry to the BBC, every scone recipe will vary slightly but the ratios are usually pretty similar and rely on the simple ingredients of plain flour, milk, butter and baking powder. You can play around with add-ins as well, folding in grated cheddar cheese for a cheese scone or some soaked sultanas for a fruit scone. I like the addition of eggs to my scone dough as I think they produce a cakier texture and help the scones stay softer for longer. Some people like using buttermilk but, as it is often hard to find, I prefer to simply thin some natural yoghurt with water (in a 50:50 ratio) to use instead of milk sometimes. Can scones be frozen? Yes, this is a great way to make scones way in advance. Freeze the cut rounds of scone dough on a lined baking tray. Once frozen, slide the scone dough rounds into a […]

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a classic scone, halved and filled with strawberry jam and clotted cream

A classic scone is the perfect tea-time snack, served with clotted cream (or salted butter, as I prefer!) and jam. These little delights are a kind of quickbread (similar to soda bread) so rely on a chemical raising agent, not yeast, and come together extremely quickly. From Mary Berry to the BBC, every scone recipe will vary slightly but the ratios are usually pretty similar and rely on the simple ingredients of plain flour, milk, butter and baking powder. You can play around with add-ins as well, folding in grated cheddar cheese for a cheese scone or some soaked sultanas for a fruit scone. I like the addition of eggs to my scone dough as I think they produce a cakier texture and help the scones stay softer for longer. Some people like using buttermilk but, as it is often hard to find, I prefer to simply thin some natural yoghurt with water (in a 50:50 ratio) to use instead of milk sometimes.

classic scones with clotted cream and strawberry jam and a cup of tea

Can scones be frozen?

Yes, this is a great way to make scones way in advance. Freeze the cut rounds of scone dough on a lined baking tray. Once frozen, slide the scone dough rounds into a resealable food bag and freeze for up to 3 months. You can bake the dough straight from frozen, at the usual temperature, for 20-25 minutes.

You can also freeze already baked scones in a resealable food bag for up to 1 month. Pop them into a 100C (200F) oven for about 20 minutes to defrost & warm them up.

Can scone dough be made in advance & refrigerated?

Yes, you can make scone dough the night before you want to bake them. I think this works best if you roll & cut out the scones, pop them onto a lined baking tray and then chill for up to 24 hours (instead of chilling the un-cut dough). You can then glaze and bake as usual straight from the fridge – the chilling shouldn’t really impact the baking time much. This can actually provide a better rise to your scones as the flour has more time to absorb the liquid in the dough, plus the buttery bits in the dough re-solidify, which both help produce a better texture. Don’t leave the scone dough in the fridge for more than 24h though as the baking powder will start to lose its efficacy meaning your scones won’t rise as much!

Why is scone dough so wet?

The texture of scone dough should be quite wet and sticky as this loose texture really helps to produce the lightest, fluffiest texture once baked. The drier your dough is, the less ability the dough has to rise in the oven and the denser your scones will be. If you’re finding the scone dough is too wet to handle, pop it in the fridge to chill for about 30 to 60 minutes. Make sure you’re using a lightly floured work surface and dust the top of the dough lightly with flour. Also, try to handle it as little as possible to prevent it sticking! Do not try to mix more flour into the dough as you’ll throw off the ratios of ingredients in the recipe resulting in dry, dense scones.

Tips for the best scones

  1. Scone dough is not kneaded – instead it is gently stirred and then patted and folded in half a few times (this is called ‘chaffing’ the dough), trying to work it only until the dry ingredients are incorporated. This is because kneading the dough will develop the gluten structure in the dough past where we want it to be, which leads to a tough, dense scone. On the other hand, chaffing the dough incorporates some air into the dough and encourages formation of distinct layers which help the dough rise AND give a natural ‘fault’ line to your scone meaning you should be able to split it in half by simply pulling the top and bottom apart.
  2. Only stir the batter together until the liquid is just about incorporated – the chaffing step after mixing is where the dough properly comes together so don’t worry if it looks like a complete mess when you tip it out of the bowl. By finishing the mixing job when you’re folding the dough on the work surface, you prevent overworking the dough and ensure you get nice flaky layers in your scones.
  3. Re-roll the dough as few times as possible – you will need to re-roll the scraps if you’re cutting out circles but try your best to do this only 2 or 3 times max. This will ensure you don’t overwork your dough!
  4. Have cold butter and milk – this will help give the scones a light and ‘short’ (crumbly) texture as the cold fat and milk will somewhat inhibit gluten development.
  5. Roll the dough THICK – I like to cut my scones from dough which is about 3cm thick. You’ll probably look at the dough and think ‘that dough is too thick!!’ but it’s not!! It’s probably the most vital part to ensuring your scones rise up tall.
  6. Don’t twist the cutter – when you punch each circle out of the dough, use a straight down & up motion, no twisting!! The twisting effectively seals the cut edges of the circle which means it won’t rise as well.
  7. Don’t let the egg/milk glaze drip down the sides of the scone – again this kind of seals that cut edge of the scone and will prevent it rising.

Can I make these scones with self-raising flour?

Yes, just replace the plain flour and the baking powder in the recipe with 360g of self-raising flour

Can I make these scones without egg?

Yes, they’ll have a slightly less spongey texture but you can replace the eggs in the recipe with an extra 75ml (1/4 cup plus 1 tbsp) of milk.

Easy Scones

Easy Scones

Yield: 8 to 9 scones
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Big, fluffy scones made with plain flour, milk, butter & eggs. Delicious served with strawberry jam and clotted cream.

Ingredients

  • 360g (3 cups) plain flour (all-purpose flour)*
  • 50g (1/4 cup) granulated sugar
  • 3 1/2 tsp baking powder
  • 1/2 tsp fine table salt
  • 100g (7 tbsp) unsalted butter, cold, cubed
  • 2 medium eggs
  • 100ml (1/3 cup + 1 tbsp) cold milk*

Glaze (optional):

  • 1 egg, beaten OR 2 tbsp milk

Instructions

  1. Preheat the oven to 200°C fan (400°F fan) / 220°C non-fan (430°F non-fan). Line a baking tray with baking paper.
  2. Place the flour, sugar, baking powder and salt in a large bowl. Stir together. Add the cubed butter and used your fingertips to rub the butter into the dry ingredients until the mixture looks kind of sandy and shaggy with some pea-sized lumps of butter remaining.
  3. Make a well in the middle of the flour mixture. Crack the eggs into the centre and pour in the milk. Stir together very briefly to form a messy, sticky dough with some floury patches remaining.
  4. Tip the contents of the bowl out onto a work surface dusted lightly with flour. Pat the shaggy dough out into a rough rectangle about 1.5cm (1/2-inch) thick. Fold the dough in half and rotate 90 degrees. Pat out again and fold in half then rotate 90 degrees. Do this a couple more times until there are no floury patches remaining. You want to work quickly & lightly here - don't overwork the dough or the scones will be tough.
  5. Now dust your dough rectangle with flour on top and underneath. Roll out gently until it's around 3cm thick - it'll look super thick but this is key to getting tall scones!
  6. Dust a 5 or 6cm (2 or 2.5-inch) round cutter (or water glass) with flour and use to cut out rounds of dough. Make sure you're using a simple down-up movement with the cutter (i.e. DON'T twist the cutter as this will seal the cut edge and prevent the scones rising).
  7. Pop the rounds out onto the lined tray. Gently gather the scraps and re-roll, cutting out more rounds from the dough until it's all used up. You should get 8 or 9 scones total.
  8. Brush the tops of the scones with a thin layer of beaten egg (or milk) - try to make sure the glaze doesn't drip down the sides of the scone as this can prevent them rising.
  9. Bake for 12-15 minutes, rotating the tray 180-degrees when they're halfway through their cooking time. They should be well-risen and golden all over.
  10. Serve warm with clotted cream, or butter, and jam.

Notes

*Using self-raising flour: If you don't have baking powder to hand, just replace the plain flour & baking powder with 360g (3 cups) of self-raising flour.

*Using yoghurt in place of milk: I sometimes use a mixture of water and natural yoghurt (50ml of each) in place of milk. It depends on what I have in the fridge and what flavour I'm going for (yoghurt adds a bit more of a tangy flavour to the scones).

Dairy-Free Scones - use a dairy free block butter (like Stork or Naturli) instead of the butter. Use a dairy-free milk (I like oat milk).

Freezing scones before baking - you can freeze the rounds of scone dough before baking on a tray. Once frozen, slide them off the tray into a sandwich bag and pop back into the freezer for up to 3 months. They can be baked from frozen at the same temperature as usual for 20-25 minutes.

Freezing baked scones - cool scones to room temperature then pop into a sandwich bag and freeze for up to 1 month.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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Egg Substitutes – for vegan recipes & baking

A lot of the time when developing vegan baking recipes, I prefer to start with a standard recipe and make plant-based substitutions. One of the main things I find myself experimenting with are different vegan egg substitutes. Have you ever wondered what ingredients could be used as an egg substitute in baking? and which of those substitutes work best in different situations? Below you’ll find quite a comprehensive list of common ingredients you can use instead of eggs, how much to use to replace 1 egg & which applications each one is best for. Eggs have many properties which we use in cooking & baking (binding, aeration/rise, spongey texture, creaminess, thickening, browning, stabilisation) so each substitution provided usually covers some but not all of those properties – hence needing different substitutes for different recipes. Even if you’re not vegan or allergic to eggs I think it’s useful to know a few of these substitutes for if you’re ever in a situation where you don’t have/can’t get eggs. You can pin the graphic above (or even save it) for future reference! Baking soda + vinegar Ground flaxseed Chia seeds Mashed banana, applesauce, pumpkin puree Greek yoghurt Chickpea flour Aquafaba Oats Silken […]

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a graphic table showing vegan egg substitutes for baking and cooking

A lot of the time when developing vegan baking recipes, I prefer to start with a standard recipe and make plant-based substitutions. One of the main things I find myself experimenting with are different vegan egg substitutes. Have you ever wondered what ingredients could be used as an egg substitute in baking? and which of those substitutes work best in different situations? Below you’ll find quite a comprehensive list of common ingredients you can use instead of eggs, how much to use to replace 1 egg & which applications each one is best for.

Eggs have many properties which we use in cooking & baking (binding, aeration/rise, spongey texture, creaminess, thickening, browning, stabilisation) so each substitution provided usually covers some but not all of those properties – hence needing different substitutes for different recipes.

Even if you’re not vegan or allergic to eggs I think it’s useful to know a few of these substitutes for if you’re ever in a situation where you don’t have/can’t get eggs. You can pin the graphic above (or even save it) for future reference!

Baking Soda + Vinegar

An interesting combination which provides the lift and browning to vegan cakes missing from not including eggs. This is very limited in application but works extremely well for certain recipes.

1 egg = 1 tsp baking soda + 1 tbsp vinegar

  • Method: Unless you are confident in making changes to recipes I would only use this substitute in recipes which have been specifically developed using it. These types of recipe are easy enough to find by googling!
  • Best for: chocolate cakes, other fluffy layer cakes and cupcakes, pancakes
  • Benefits: most people will have these already to hand, cheap
  • Example recipe: Caramelised Banana Buckwheat Bread

Ground Flaxseed (Linseed)

Flaxseeds can come whole or pre-ground. If they’re pre-ground and you live in a warm climate, store in the fridge or freezer to prevent it going rancid. If you have whole flaxseed, use a spice grinder or blender to blitz them into a fine powder before using as an egg substitute.

1 egg = 1 tbsp ground flaxseed + 3 tbsp (45g) warm water

  • Method: Mix the flaxseed and water together in a small bowl and set aside until the mixture becomes slightly thick and gelatinous (around 5 minutes). You can now use it in your recipe as you would an egg.
  • Works best for: Muffins, cakes, quickbreads, cookies
  • Benefits: high in fibre, high in omega 3 fatty acids, neutral taste, easy to find
  • Example recipe: Vegan Lemon Poppyseed Muffins

Chia Seeds

Chia seeds come either as black or white small seeds. You can choose the white ones if you don’t want to see black speckles in the final product. They are used whole so remain kind of crunchy in the final bake and can get stuck in your teeth. Once mixed with water the chia seeds form a fibrous, mucilaginous (slimy!) clear liquid.

1 egg = 1 tbsp whole chia seeds + 3 tbsp water

  • Method: Mix the chia seeds and water together in a small bowl and set aside until the seeds have formed a gelatinous goop around them and thickened up a lot
  • Works best for: muffins, quickbreads, cookies (& sometimes brownies)
  • Benefits: high in fibre, high in unsaturated fats, high in protein, no need to grind before using

Mashed banana, applesauce, pumpkin puree

These all work in a similar way with a smooth, slightly thick but watery texture. They can impart a flavour (mashed banana) or a colour (pumpkin puree) but the most neutral is plain, unsweetened applesauce. They can make things have a slightly denser texture so are best used for heartier bakes.

1 egg = 1/4 cup (60ml) mashed banana or applesauce or pumpkin puree

  • Method: mash/blend banana until very smooth (use smooth, unsweetened applesauce/pumpkin puree) and mix into recipe as you would an egg.
  • Works best for: heartier bakes such as pancakes/waffles, muffins, quickbreads
  • Benefits: easy to access and use
  • Example recipe: Vegan Sourdough Banana Bread

Greek Yoghurt

Very similar to how you would use mashed banana/applesauce/pumpkin puree (but not vegan!). Youghurt can help provide a tender texture so is best for cakier products. As it’s high in protein and contains some sugars, it can also give your bakes a lovely golden-brown appearance.

1 egg = 1/4 cup (60ml) Greek yoghurt

  • Method: use as you would an egg in your recipe.
  • Works best for: quickbreads, muffins, pancakes
  • Benefits: easy to access, provides some tenderness, high in protein, helps with browning
  • Example recipe: Lemon Yoghurt Pot Cake

Chickpea Flour (Gram flour)

A pale yellow, fine flour, commonly used in Indian recipes. This flour has a distinctly ‘beany’ scent and can make the batter of your bakes taste a bit earthy. Don’t worry though, once baked the flavour is lost. This can even be used to make vegan ‘scrambled eggs’ or ‘omelettes’ – you just need to incorporate some salt and spices/herbs into your chickpea flour ‘batter’ and fry with some oil in a frying pan.

1 egg = 1 tbsp chickpea flour + 3 tbsp (45ml) water

  • Method: Place the flour in a small bowl and
  • Works best for: cakier products like cakes, quickbreads, muffins, deep frying (egg substitute for when you’re breadcrumb-coating things), French toast batter, crepes/pancakes, scrambled ‘eggs’/ ‘omelettes’
  • Benefits: high in protein, high in fibre, imparts a golden colour to bakes, has a neutral flavour once cooked
  • Example Recipe: Butternut Squash & Caramelised Shallot Tart

Aquafaba (Chickpea Water)

The brine which is usually drained away and discarded from a can of chickpeas (or even black beans, kidney beans, cannellini beans) can be used as an egg white substitute. It whips up just like egg whites do, although tends to take longer to reach stiff peaks, and can be used for similar applications. Unlike egg whites, the foam produced by aquafaba will not solidify once cooked so it needs sugar (or something else like melted chocolate e.g. if using for a mousse) to be whisked into it in order to stabilise it.

The viscosity of aquafaba can vary from brand to brand (as well as if you’re using water from beans you’ve cooked yourself) – if you tried whipping it and it doesn’t seem to work, reduce the liquid down by 50% by gently simmering it in a small pot on the stove.

1 egg = 1/4 cup (60ml) aquafaba

  • Method: either use straight from the can or reduce (as described above) if needed before using. Can mix straight into batters/doughs or whip it up in a stand mixer (with or without sugar, as you would meringue) until you get thick, white fluffy foam just like whipped egg whites.
  • Best for: things where egg whites are used like meringues, mousse, Swiss meringue buttercream. Also can be used for cookies, waffles/pancakes, deep frying (egg sub. for breadcrumb coating things), and cakes.
  • Benefits: uses something you’d usually throw away, can be frozen for use in the future, light fluffy texture.
  • Example recipe: Vegan Molten chocolate cakes

Oats

When oats are combined with boiling water they thicken and become a bit gloopy (i.e. porridge!). This can then be used as is (or blended to form a sticky, smooth paste) and used as an egg substitute.

1 egg = 2 tbsp oats + 3 tbsp boiling water (fine/instant/porridge oats work best here – not old fashioned oats)

  • Method: Place the oats in a small bowl, cover with the boiling water and set aside until thickened and cooled. This mixture can then be blended into a smooth paste if having a slightly oaty texture in the finished bake isn’t desired.
  • Best for: cookies, muffins, quickbreads, pancakes/waffles
  • Benefits: common pantry ingredient, cheap, high in fibre
  • Example recipe: Vegan Chocolate Chip Cookies

Silken Tofu

This tofu is usually shelf stable so is normally found on supermarket shelves (i.e. not in the chilled section). It has a wobbly and very soft texture. Once blended into a smooth paste it can be used in place of eggs in baking. Or it can also be mashed with the back of a fork and used as a ‘scrambled egg’ sub, if fried with some spices and dried herbs. You can blend up a whole block and store in pre-measured 1/4 cup (60ml) portions in the freezer so you don’t end up wasting any.

1 egg = 1/4 cup (60ml) blended silken tofu

  • Method: blend with a hand blender, food processor or blender until smooth. Measure and then mix into your recipe as you would an egg.
  • Best for: cakes, muffins, quickbreads
  • Benefits: provides a light texture so good for cakes, high in protein, shelf stable
  • Example recipe: Marble Cake (vegan option)

Cornstarch (cornflour)

As cornstarch thickens into a clear-ish gel when heated, and can set into a firmer, jelly-ish texture when cooled, it does a great job at thickening liquids instead of eggs. This is mostly useful for custards and pie fillings so is great for making eggless custards, creme patissiere, pudding and vegan ice cream. Other starches will work in a similar fashion too (tapioca, arrowroot, potato starch).

1 egg = 1 tbsp cornstarch + 3 tbsp (45ml) water

  • Method: mix in a small bowl to form a slurry. If using in something that gets baked (like a cake), just stir straight into the batter/dough. If using for custards/pie fillings, mix with the remaining liquid in the recipe and then cook on the stove over a low heat, stirring until thickened.
  • Best for: custards (ice cream, creme patissiere, pudding), pie fillings (e.g. pecan pie), lemon curd
  • Benefits: easy to use, accessible & cheap
  • Example recipe: Pistachio Ice Cream

Bonus: Egg wash substitutes

Vegan substitutes for egg washes (for glazing things like pastries and breads before baking) are one of the trickier things to get right. Usually, egg wash provides 3 things: stickiness (to adhere seeds or seal pastry), sheen and a golden-brown hue. There are a few different types of vegan egg washes that I like to use depending on the situation & what I have to hand.

  • 1 tbsp maple syrup + 1 tbsp soy milk
    • This egg wash does provide a slight sheen & darkening but not super effectively (although will do in a pinch)
  • 1 tbsp maple syrup + 1 tbsp non-dairy milk + pinch of bicarbonate of soda + pinch of xanthan gum
    • Whisk together until combined.
    • This one is my favourite. Thanks to the xanthan gum, this is thicker than just maple syrup + soy milk alone so it adheres to the dough a lot better. The bicarbonate of soda aids in browning.
  • 1 tbsp maple syrup + 3 tbsp non-dairy milk + 1 tbsp cornflour
    • The cornflour here helps to thicken up the glaze so it adheres but can make the glaze appear more matte.

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Sourdough Pumpkin Bread (Vegan)

Having recently revived my sourdough starter, my collection of sourdough discard has started up again. Since it’s the spooky season (a.k.a October), it only felt appropriate to make a vegan pumpkin bread version of my sourdough banana bread!! Using homemade pumpkin puree I had planned on doing this a few weeks ago but found I there was NO CANNED PUMPKIN PUREE in stock anywhere near me & ordering it online would’ve cost £3 a tin! Who’s buying up all the canned pumpkin!? Anywho, I’m no stranger to making my own purees so I went ahead and bought a cooking pumpkin, cut it in half & roasted for an hour then scooped the flesh out & blended it up to make some puree. However I found that this homemade puree was much more watery than the canned puree so the loaf turned out gummy and crumbly. An intense few weeks of shoots got in the way but this week I got round to retesting it with homemade pumpkin puree which I strained in a cheesecloth-lined strainer set over a bowl for 3 hours. I also gathered up the edges of the cheesecloth after this time and gently squeezed until no more […]

The post Sourdough Pumpkin Bread (Vegan) appeared first on Izy Hossack – Top With Cinnamon.

sourdough pumpkin bread sliced with a cup of tea

Having recently revived my sourdough starter, my collection of sourdough discard has started up again. Since it’s the spooky season (a.k.a October), it only felt appropriate to make a vegan pumpkin bread version of my sourdough banana bread!!

a loaf of vegan sourdough pumpkin bread with tea being poured and winter squash

Using homemade pumpkin puree

I had planned on doing this a few weeks ago but found I there was NO CANNED PUMPKIN PUREE in stock anywhere near me & ordering it online would’ve cost £3 a tin! Who’s buying up all the canned pumpkin!? Anywho, I’m no stranger to making my own purees so I went ahead and bought a cooking pumpkin, cut it in half & roasted for an hour then scooped the flesh out & blended it up to make some puree. However I found that this homemade puree was much more watery than the canned puree so the loaf turned out gummy and crumbly.

An intense few weeks of shoots got in the way but this week I got round to retesting it with homemade pumpkin puree which I strained in a cheesecloth-lined strainer set over a bowl for 3 hours. I also gathered up the edges of the cheesecloth after this time and gently squeezed until no more water was coming out. This resulted in a texture which was much more like the canned pumpkin puree I buy. I tried it in a loaf and it worked a treat!!

a sliced sourdough pumpkin loaf on a plate with a cup of tea

Luckily, I’d had a conversation with someone on my IG DMs about converting my banana bread into a a pumpkin bread (shout out to Kelsey!!). She actually tested the recipe too – telling me her changes of increasing the sugar slightly & lowering the pumpkin slightly – and declared it a success 🙂 I’ve made it both with 150g sugar and 200g sugar and they both work out so it’s up to you and your preferred level of sweetness.

As well as these changes, I made a custom pumpkin spice blend for the cake with cinnamon, nutmeg, cloves & ginger for that Autumnal flavour. As I had some oranges to hand, I grated in some zest too as I always find it helps to round out the spices in things like carrot cakes & pumpkin breads. This is such a delicious, soft loaf and is VERY moreish. Perfect for a cuppa as an afternoon snack!

Other sourdough discard recipes

Sourdough Pumpkin Bread (Vegan)

Sourdough Pumpkin Bread (Vegan)

Yield: 1 loaf (serves 12)

A warmly spiced vegan pumpkin bread which uses sourdough discard!

Ingredients

  • 200g (3/4 cup plus 1 tbsp) pumpkin puree* (SEE NOTES if using homemade)
  • 150g (3/4 cup) to 200g (1 cup) light brown sugar*
  • 90g (1/3 cup + 2 tsp) neutral oil or light olive oil
  • 2 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • zest of 1 orange, finely grated
  • 1/4 tsp fine table salt
  • 150g (3/4 cup) sourdough starter/discard (100% hydration)
  • 120g (1 cup) plain white (all-purpose) flour
  • 1 tsp bicarbonate of soda (baking soda)

Topping (optional):

  • 2 tbsp light brown sugar
  • 3 tbsp pumpkin seeds/pepitas

Instructions

  1. Preheat the oven to 180°C fan (350°F). Grease a 2lb loaf tin with some oil and line with a sling of baking paper.
  2. In a large bowl, mix the pumpkin puree, sugar, oil, spices, orange zest and salt until smooth. Stir in the sourdough starter. Lastly, add the flour and bicarbonate of soda. Fold together until just combined.
  3. Pour the batter into your lined loaf tin. Sprinkle with the topping of light brown sugar and pumpkin seeds, if using.
  4. Bake for 55-70 minutes - a toothpick inserted into the centre should come out clean. If the loaf looks like it's browning too much but is not cooked through yet, tent the top with foil for the last 20 minutes of baking.
  5. Allow to cool before removing from the tin, slicing & serving.

Notes

Adapted from my Sourdough Banana Bread (vegan)

Amount of sugar: use 150g for a slightly less sweet loaf or 200g if you prefer things sweeter

If using homemade pumpkin puree: it is essential that your pumpkin puree is drained before weighing & using in this recipe. To do this, line a sieve (mesh strainer) set over a bowl with 2 layers of cheesecloth. Fill with your homemade pumpkin puree and leave to drain for 2-3 hours. After this time, gather up the edges of the cheesecloth and twist together at the top. Gently squeeze the bundle of puree to remove any last bit of water - don't squeeze too hard or the puree may start to seep through the cheesecloth! The texture should be very thick just like canned pumpkin puree. You can now measure it out and use it in the recipe.

To make homemade pumpkin puree: cut your pumpkin in half. Place cut side down on a baking tray and roast at 180C fan (350F) for 1-2 hours until completely soft. Remove from the oven, flip over and scoop out the seeds then discard them. Scoop the flesh into a blender/food processor/bowl with sitck blender, discard the skin. Blitz the flesh until smooth then drain as instructed above.

What is 100% hydration sourdough starter? This means that when feeding your starter, you're using an equal weight of flour & water (e.g. feeding it with 50g flour & 50g water each time).

Non-Vegan option: use 100g butter, melted, in place of the oil.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Sourdough Pumpkin Bread (Vegan) appeared first on Izy Hossack - Top With Cinnamon.