Gingerbread, oatcakes and Elderberry wine


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 voilà!

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


#Homebaked yumminess for #FarmersMarket


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.

Another cake experiment


This is Apple and Cinnamon cake this time. I’m baking it for my mum cos we’re having pie at her house for dinner tonight.


Fresh from the oven. Used less marge, more syrup and a wee bit of additional bicarb than in previous vegan cakes. Also used a wee but of wholemeal spelt in place of some of the white spelt. It’s risen better than previous cakes so far.

The structure has held up perfectly when I transferred it from the base of the baking tin.


With Coffee Fudge sauce

And now I’ve covered it in coffee fudge sauce. It’s looking rather yummy.

Cake experiments


Recently I’ve been experimenting using apple as an egg replacer. I’ve made several eggless chocolate cakes using applesauce and it seems to be going pretty well.


I think that might have been the first attempt there, but they have all come out much the same.  Absolutely delicious,  but loaded with calories!

Anyway,  today I’m trying sweet potato instead of apple (although I did chicken out and use a little applesauce to bolster it.
Fresh out of the oven and it’s looking delicious. 



I’ll do buttercream icing for it. The crumbs tasted awesome.

The finished cake!

Baby Carrot Cakes drenched in sunshine


Or cacoa butter cream icing to be truthful, although the sun is currently flooding the Crow House garden


I bought a nice deep bun tray yesterday with the intent of making individual size portions of my cakes. Seems to be turning out quite nicely with the carrot cake so far!


I decided to experiment by switch a blend of coconut oil and cacao butter for the icing, but it was a little quick to set so I had to add some dairy free marge to make it smooth.


And as a wee bit of glamour I sprinkled on some  coloured sugar crystals and then took a better pic in the Sun Room!