At the Christmas party this year, we had some yummy treats which our members brought in. Katie and Katharine have kindly shared their recipes with us.
Chocolate Pumpkin Loaf
Katie found this recipe at The Post Punk Kitchen, which looks like a great resource for vegan recipes. I will only post the ingredients so you have an idea of what you will need but you can go over to the post at Post Punk Kitchen to find out how to make it. Be careful if you do – you will want to eat the whole thing in one!
1/4 cup applesauce
2 tablespoons coconut oil (or canola oil)
1/3 cup unsweetened cocoa powder
1/3 cup + 2 tablespoons boiling water, divided (see note)
1 cup pumpkin puree
1 cup sugar
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chocolate chips
Katharine made some delicious ginger cookies and in fact made far too many so I just HAD to take some home with me! Her recipe makes 30 small or 20 large (although she points out that she made about 30 for the meet-up using only a half quantity of dough)!
350g/12oz self-raising flour
200g/7oz (golden) caster sugar
1tbsp ginger (I added a little cinnamon)
1 tsp bicarbonate of soda
90g/3 ½ oz golden syrup
1 large egg, beaten
150g drained preserved stem ginger in syrup, coarsely chopped (I use the pre-cut variety found in tubs like glace cherries and candied peel)
Preheat oven: 160c 325f Gas 3 oven
1. Line 3+ baking trays with paper
2. Sift the flour, ginger and bicarbonate into a bowl. Stir in the sugar.
3. Dice the butter and place it in a saucepan with the syrup. Heat gently, stirring until the butter has melted. Cool until just warm.
4. Pour the butter mixture over the dry ingredients, and then add the egg and two-thirds of the ginger. Mix thoroughly, then use your hands to bring the dough together.
5. Shape into balls. Space the balls well apart on the baking sheets. Flatten them slightly then press a few pieces of the remaining stem ginger into the top of each cookie.
6. Bake for 12-15 minutes until light golden. Cool on the baking sheet for a minute to allow the cookies to firm up then transfer to a wire rack.