Beautiful : Blood Orange Loaf – Vegan

by Lou Robbie

Beautiful organic blood oranges are not available all year around. They a have a short window usually December to March and then they disappear for another year. Ours are from Italy, they are sweeter than regular oranges but also have a sharpness and the most stunning shades of raspberry pink.

A baked loaf works great with citrus. If you can’t get blood oranges try lemon or regular orange.

This loaf is egg and dairy free and drizzles with a blood orange icing (showing off the natural pink juice). It is just delicious with a big mug of tea.

Enjoy,

Lou x

Ingredients: 8 servings

  • 300g plain flour
  • 2 tsp baking powder
  • 185g sugar – light brown or cane sugar
  • 125ml light oil (olive/vegetable)
  • 200ml unsweetened almond milk
  • Juice of 2 blood oranges (130ml)
  • Zest of 2 blood oranges
  • 1 tsp vanilla

Icing:

  • 90g icing sugar
  • 2 tbsp blood orange juice

Method:

Step 1: Preheat oven to 180C fan. Line and grease a 2lb loaf tin. Sift flour and baking powder into a bowl. Add the sugar and and mix with a wooden spoon.

Step 2: In a separate bowl mix together the oil, milk, blood orange juice, blood orange zest and vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined.

Step 3: Pour into the loaf tin and place in the oven for 45-55 minutes. It should be starting to turn golden brown on the edges. Do the toothpick test and once it comes out clean, its ready. If it’s not, leave in for a few more minutes.

Step 4: Make the icing by mixing the icing sugar and blood orange juice together until it forms a thick icing, add a tiny bit of water if its too thick. Spoon onto the cake once cooled with the back of a spoon.

Top with some extra orange zest and serve!

Will keep in an air tight container for 3-4 days.

Lavender Shortbread Biscuits – Vegan version

by Lou Robbie

Beautiful calming lavender, the scent is so distinctive, even the bees can’t resist it. I have a huge lavender bush in my small front garden. It has grown so much in the last 3 years. I just love how natural it is and how much the bees adore it. This is my first time baking with its pretty purple buds and it won’t be my last.

These shortbread biscuits are delicious, yes they taste floral but thats the point. If you are not swayed by the lavender just use the zest of a full lemon or orange in its place.

We hope you try them, they are the perfect tea time sweet treat. Browse our baking aisle for the organic dry ingredients.

Lou 🙂

Ingredients: Makes 18

  • 175g soft vegan butter
  • 2 tbsp fresh, unsprayed, finely chopped lavender flowers (pick them off the stems to measure)
  • 100g caster sugar
  • 250g plain flour
  • Sprinkle of brown sugar

Method:

Step 1: Line an 8in x 8in baking tin with parchment paper. 

Step 2: Beat the butter and lavender together first to get the best flavour from the lavender. Beat in the sugar then mix in the flour to form a dough ball. 

Step 3: Gently press the dough into the prepared tin, use an extra square of parchment paper to smooth out the dough with your hands, get it right into the corners.  Remove the extra parchment paper and discard.

Step 4: Use a butter knife to mark the dough into 18 biscuits, cutting right to the bottom of the tin, see the photos.  Prick with a fork and sprinkle with brown sugar. Put the tin in the fridge to firm up for 1 hour. 

Step 5: Preheat the oven 170ºC. Bake the shortbread for 20-25 minutes until pale brown.

Let them cool completely then cut again along the lines to separate and enjoy with big mugs of tea.