Gingerbread, oatcakes and Elderberry wine

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Sounds like a delicious selection to take on a picnic. It’s certainly been picnic weather, quite surprisingly.

I have been busy in the kitchen again, testing out Vegan gingerbread to see how it goes. 

Elderberry wine steeping and applesauce cooked

We went picking brambles and elderberries the other day, so this morning I put them on to boil with sugar ahead of straining the juice for wine. Then I made up a batch of applesauce with apples from the garden. 

Sun-dried tomato oatcake mix

I have a guitar workshop tomorrow, so I decided to make my personal favourite flavour of oatcakes for it, sun-dried tomato. Mmm.

Both doughs together.

I made up the gingerbread mix next, while the oatcake dough “rested”. I’m trying to see how replacing the eggs with applesauce works with an old favourite recipe of mine from our bread machine cookbook. I used white spelt flour too, and lots of grated ginger. It smelled delicious in the oven.

The joys of having a double oven. Everything on to cool at once.

I left the gingerbread in the tin for ten minutes before taking it out. It helps to keep it sticky and moist.

Et voilĂ !


Mmm. Pudding! Looks like it came out pretty well!

#Homebaked yumminess for #FarmersMarket

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Yep, that time of the month again! Yesterday afternoon I baked my Plain oatcakes, so today was the turn of the Garlic and Herb ones. 

Ingredients all gathered!

The best smelling dough by miles. Mmmm

First couple of batches cooling with you the box of Plain.

All done.

I have only sampled one, but it was delicious. Next step is to box them up once they are cool to let them settle for a day or two. Packaging on Friday night!

See you Saturday. There will also be cake! 

Just a bit like this! Mmm, vegan chocolate fudge cake.