Welcome to part 9 of the ongoing “baking is mostly what I do in my spare time” series! As a side note, the multiple shots of things isn’t cheating – I have plenty of material, I just like to indulge the “food pr0n” aspect of these posts. Assuming I get to photograph the goodies before they’re all eaten. 😛
Homemade gluten-free wholemeal bread (Orgran brand, I think). It was delicious, and not as dense as gluten free baked goods tend to be. On the downside, it was a bit crumbly (maybe baking longer would help? Or adding xantham gum or the like?) so it wouldn’t be ideal for sandwiches. But covered in Nuttlex and vegan “honey” (rice malt – deliiiiiiiicious) it makes a great simple and not too sweet dessert.
Chocolate brownies (from the recipe in Vegan Planet, with added white chocolate chips) with chocolate ‘buttercream’ icing. For the icing, just beat together vegan butter, icing sugar, cocoa powder and vanilla essence to taste/until smooth. Add soy milk to get desired consistency.
At back: my classic choc chip cookie recipe. At front; thumbprint cookies (plain and chocolate cookie dough, basically) using white chocolate peanut butter on the chocolate ones, and dark chocolate peanut butter on the plain ones. Not so pretty, but very delicious.
And that’s it for this installment. Join me next time for goodies like homemade nougat, chocolate crackles and baked S’mores bars!