28 April 2012



1/2 kg shredded carrots
1/2 kg flour (at least 250 g whole wheat)
0,75 cup of unrefined sugar
2 tbsp soy flour
1/2 cup of canola oil
50g raisins
3 tsp backing powder
1/2 cup of rice milk
1/2 tsp salt
1 tsp vanilla sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
2 tbsp shredded coconut
1 tbsp of vegan margarine


preheat the oven to 180 degrees C.
mix the flour, backing powder, raisins, spices and salt in a bowl.
separately mix carrots, sugar, oil and rice milk and combine with the dry ingredients.

grease pan with a vegan margarine and dust with flour. spread the mixture in the pan and bake for 1 h or until the fork comes out clean.

27 April 2012



250 g canned chickpeas
juice of 1/2 lemon
1-2 crushed garlic cloves
4 tbsp liquid from can of chickpeas
2 tbsp tahini (sesame seed paste)
3 tbsp extra virgin olive oil
1 tsp salt
1 tsp ground cumin
1 tsp paprika
1 tbsp sesame seeds


drain and rinse the chickpeas. set aside liquid from the can.
combine the chickpeas and remaining ingredients in a food processor. add liquid from chickpeas and blend until thoroughly mixed and smooth.
add more lemon juice, garlic, cumin or salt to taste.

place in a serving bowl, pour a small amount of olive oil over the top and sprinkle with paprika. serve with a warmed pita bread.


hummus can be refrigerated for up to 3 days. add some olive oil if it appears to be too dry.

23 April 2012



orange peel from min 1 kg oranges
brown sugar
2 tbsp lemon juice
ginger root


place the orange peel into a big bowl, cover with water and leave for min 12h (max 2 days). change the water at least once while soaking.
remove the white pith from the orange peel and cut it into small cubes (0.5 cm).
put it into a large pot and cover with water. bring to boil over a high heat. boil for 30 min or until the peel is soft. drain, rinse and drain again.
add sugar (enough to cover the peel and depending on your preferences) and some ginger root (quantity depends on your taste preference) cut into small cubes and lemon juice. bring to boil over a medium heat. keep stirring to dissolve sugar and reduce the heat. simmer for another 15 min.

leave until its cool. bring to boil and simmer for 15 min while stirring. the peel should be covered with the syrup, if needed add some sugar and lemon juice. 
leave it to cool and place into jars. 
store in a dry and cool place. once open keep in a fridge.
you can use it for backing or as a simple dessert accompanied with a good green tea. 


22 April 2012



1 1/4 cups flour
3/4 cup sugar 
1/3 cup unsweetened cocoa powder
2 tsp backing powder 
1/2 tsp salt
1 cup warm water
1/3 cup vegetable oil
1 tsp vanilla sugar 
1 tsp cinnamon
handful raisins/nuts/coco 


preheat the oven to 175 degrees C 
mix together flour, sugar, cocoa powder, backing powder, salt, raisins and cinnamon. add water and oil and mix so that it's blended together. 

spread the mixture in the oiled backing pan and bake for about 40 min (until a fork comes out clean). 



6 cups chopped rhubarb
1 cored and chopped apple
1/4 cup water
1 tsp cinnamon
1 tsp nutmeg
3 tbsp maple syrup 
1 handful raisins
1-2 tbsp candied orange peel (optional)
1/4 cup oats

2 cups oats
1 tsp cinnamon
1 tbsp unrefined sugar
1/2 cup boiling water


put the rhubarb apple and raisins into a pot, add water and simmer for about 20 min (untill the fruit in soft). add the orange peel, cinnamon, nutmeg and syrup, stir to combine and leave it on the heat for another 5 min.

spoon the filling into a baking dish and mix it with oats. turn the oven on to 180 C.

put the oats for the topping into a bowl, stir in the cinnamon and sugar and add the water (just enough to moisten them). stir it till the oats become soft.

sprinkle the topping over the fruit and put the dish 
in the oven for around 30 min (until the oats are starting to brown).