SWEETS AND DESSERTS

CHOCOLATE AFGHANS

200g margarine
1/2 C caster sugar
1 1/2 C plain flour
3 Tbsp cocoa powder
1 1/4 C cornflakes
1/4 C dried coconut

ICING
1 C icing sugar
2 Tbsp cocoa powder
3 Tbsp hot water
3-4 drops of peppermint essence (optional)
1/4 C walnut halves

Preheat oven to 180 degrees Celsius. Line a baking sheet with baking paper.

Cream the margarine and sugar until light and fluffy. Sift in the flour and cocoa powder and mix with a wooden spoon. Gently fold in cornflakes and coconut. If mixture is a little crumbly, add one to four teaspoons of water or maple syrup and mix. Firmly press into small balls and flatten them slightly. Place them about three centimetres apart on the baking sheet.

Bake in the oven for ten to 15 minutes. Remove from oven and leave for five minutes before moving to a wire rack to cool.

Prepare the icing by combining the icing sugar and cocoa powder in a bowl. Gradually add water. Mix well until the mixture is free of lumps and of a creamy consistency. Add essence before final mix. Add more water if necessary.

Spoon a little icing on each cookie and then decorate with a walnut. Let set and prepare for speedy entry into mouth!

MINI CINNAMON ROLLS

Dough:
1 1/2 C plain flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 Tbsp oil
3/4 C soy milk
flour

Preheat over to 190 degrees Celsius. Mix dry ingredients before slowly adding oil. Slowly add enough milk to make a doughy consistency. Split dough in half, using flour to reduce stickiness, and roll both pieces into roughly ten x 20cm rectangles. Set aside.

Filling:
30g margarine
1/4 C caster sugar
2 Tbsp cinnamon

Melt margarine and spread evenly onto each dough half. Mix sugar and cinnamon together and sprinkle over each piece of dough to your liking. Starting at the short end, roll up the dough, placing sealed end on the base. Using a sharp knife, cut into mini rolls about four centimetres wide. Place on baking paper on an oven tray. Bake for nine to 12 minutes until golden.

Icing:
1/2 C caster sugar
1 Tbsp soy milk
1 tsp vanilla essence

Mix all the ingredients together and pour over hot cinnamon rolls as soon as they are removed from oven.

BLUEBERRY CAKE

1 C flour
1 C whole-wheat flour
1 tsp baking soda
1 tsp salt
2 Tbsp margarine
2 Tbsp canola oil
1/2 C brown sugar
1 tsp vanilla essence
1 C soy yoghurt
1/2 C apple sauce
3 Tbsp sugar
1/2 C slivered almonds
1/2 tsp cinnamon
1 C blueberries fresh/frozen (thawed)

Preheat oven to 180 degrees Celsius. Spray a 20cm springform cake tin with oil and set aside.

In a large bowl whisk flours, baking soda and a pinch of salt.

In another bowl, beat margarine, canola oil and brown sugar. Add vanilla essence and yoghurt and beat well before adding apple sauce. Beat a further two minutes. Gradually stir in dry ingredients until well mixed.

In a small bowl combine sugar, slivered almonds and cinnamon. Set aside.

Spread half of the batter into cake tin. Top with blueberries and half of the nut mixture. Then spoon remaining batter into pan and spread evenly. Sprinkle remaining nut mixture. Bake for 40 minutes or until a toothpick comes out clean.

MANGO CAKE

2 1/2 C all purpose flour
1/2 C rice flour
4 tsp baking powder
1 tsp baking soda
2 tsp mixed spice
pinch salt
2 C raw sugar
1/4 C chopped walnuts
1/2 C oil
1/3 C lemon or lime juice
1 1/2 C raisins
1 3/4 C pureed mango, (2 x 400g cans, well drained)
1 tsp vanilla essence

Sift the flours, baking powder, baking soda, mixed spice and salt into a large bowl. Stir in the sugar and chopped walnuts. Make a well in the ingredients.

Combine the oil and lemon juice. Stir into the dry ingredients with the pureed mango and essence. Put into a prepared 23cm springform tin.

Bake at 180 degrees Celsius for 60 minutes or until cooked when tested with a skewer.

Stand for 10 minutes before turning out onto a wire rack to cool. To serve dust with icing sugar.

CHOCOLATE MADEIRA CAKE

2 3/4 C flour
1/3 C rice flour
1 1/2 tsp baking soda
1 tsp baking powder
2 pinches salt
2/3 C cocoa powder
1 1/4 C brown sugar
1/2 C chocolate bits
1 3/4 C soy milk
2 Tbsp lemon or lime juice
3/4 C oil
2 tsp vanilla essence

Prepare a 20cm springform cake pan by spraying or greasing the sides and bottom then line with baking paper.

Sieve the flours, baking soda, baking powder, salt and cocoa powder into a large bowl. Stir in the sugar and make a well in the centre. Place the chocolate bits in the well. Combine the soy milk, lemon or lime juice, oil and vanilla essence and whisk together in a bowl. Pour into the dry ingredients and stir to combine well. Spread in the prepared cake pan.

Bake at 180°C for 50-60 minutes or until cake is cooked (skewer comes out clean). Cool for five minutes before turning out on a wire rack to cool completely. Ice with chocolate ganache or dust with icing sugar.

CHOCOLATE GANACHE
1 C unsweetened plain soymilk
2 1/2 C dark chocolate, broken up

BLACK BEAN BROWNIES

Dense, fudgy and ultra-healthy, these brownies are a great alternative to traditional brownies! They taste like chocolate fudge, not beans!

400 g black beans, drained and rinsed (2 cups cooked)
2 bananas
1/3 C Agave nectar (available online)
1/4 C unsweetened cocoa
1 Tbsp cinnamon
1 tsp vanilla extract
1/4 C raw sugar
1/4 C instant oats

Preheat oven to 180 degrees Celsius. Grease a 20 centimetre-squared pan and set aside.

Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approx 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing.

Notes:
• If you find these brownies are too soft or too fudgy, add another quarter of a cup of oats or flour.
• Rolled oats run through the food processor may be substituted for the instant oats.
• Use optional sugar if your bananas are still green and not very ripe.

STICKY DATE PUDDING WITH BUTTERSCOTCH SAUCE

1 1/2 C dates, finely chopped
1 1/2 C water
1 tsp bicarbonate of soda
3/4 C soft brown sugar
1/2 C margarine
1 tsp vanilla extract
3 tsp egg replacer
3 Tbsp water
1 1/2 C self-raising flour

Butterscotch sauce
300ml Soyatoo topping cream (order online)
3/4 C soft brown sugar
2 Tbsp margarine
1 1/2 tbsp golden syrup
1/2 tsp vanilla extract

Preheat oven to 180 degrees Celsius. Grease and line a 20cm loose bottom cake tin. Place dates and water in a small saucepan and bring to a boil. Turn off the heat, add the bicarbonate of soda and set aside for 20 minutes.

Whisk together sugar, margarine and vanilla extract with an electric hand mixer or food processor. In a small bowl, mix the egg replacer and water. Whisk the 'egg' mixture into the margarine mixture. Sift in the flour and mix well. Add the date mixture. Combine well then pour into the prepared cake tin.

Cook for 40-50 minutes, until a skewer or knife comes out clean. Leave to cool in the pan while you make the sauce.

Place all of the sauce ingredients into a saucepan, place over a medium heat and bring slowly to a boil. Reduce heat and simmer gently for approximately 20 minutes. Pierce the pudding in several places with a skewer. Drizzle over about half a cup of the sauce.

Remove from tin, cut into wedges and serve with extra sauce poured over. Enjoy!

CHOCOLATE TOPPED BANANAS

Bananas
Dark chocolate

Possibly the quickest and easiest treat to make that the kids will love too!

Simply cut bananas into four sections and place in the freezer for an hour (cold, but not frozen solid). Melt chocolate using a double-boiler. Dip banana into melted chocolate and enjoy!

STRAWBERRY AND MANGO BAKE

2 C strawberries, fresh or frozen
2 C mango, fresh or frozen
1/2 C flour
1/2 C sugar
2 Tbsp lemon juice
1 C flour
1/2 C cornmeal
2 Tbsp sugar
Pinch of salt
1/2 Tbsp baking powder
1/2 C margarine, frozen
1/2 C soy milk

Preheat oven to 190 degrees Celsius. Place fruit into a large bowl and toss well with the first measure of flour, sugar and lemon juice. Put the fruit mixture into a baking dish but do not overfill.

Stir together the second measure of flour, cornmeal, sugar, salt and baking powder. Grate in the frozen margarine and mix the dough together with either a wooden spoon or your fingers.

Pour in the soy milk and stir until mixture forms a rough, dry dough. Either use a spoon or your fingers and put the dough in pieces over the fruit, covering the top evenly.

Bake for 45 minutes. Open mouth widely and nom nom nom!

ZESTY LEMON BISCOTTI

180g silken tofu
1 C castor sugar
1/3 C extra light olive oil
Zest of 2 lemons
3 Tbsp lemon juice
1 tsp vanilla
2 C all-purpose flour
1 C semolina flour
1 tsp baking soda
1 tsp baking powder
1/2 C chopped almonds
1/2 tsp salt

Preheat oven to 190 degrees Celsius. In a food processor, combine tofu, sugar, oil, zest, lemon juice and vanilla. In a large bowl, whisk together the flours, baking soda, baking powder, almonds and salt.

Stir tofu mixture into flour mixture. On an oiled baking sheet, form dough into two 30cm long logs. Bake for 25 minutes.

Remove from oven and cool for 15 minutes. Reduce oven to 150 degrees Celsius. Slice logs into two centimetre slices and lay slices flat on ungreased baking sheets. Bake for 40 minutes, turning cookies once after 20 minutes. Additional cooking time may be added for an even crunchier cookie.

Optional

1 C icing sugar
2-3 tablespoons lemon juice
To make the icing, combine icing sugar and enough lemon juice to make a thick smooth paste. Dip cold biscotti and open mouth to devour!

BLACK FOREST CAKE

250g self-raising wholemeal flour
250g soft brown sugar
2 Tbsp cocoa powder
2 heaped tsp carob powder
125ml grapeseed oil
150ml soya milk
1 Tbsp vegan yoghurt or coconut cream
2 tsp cider vinegar
pinch of salt
25g dairy-free dark chocolate (70% cocoa)
fresh cherries, to decorate

Cake filling:

4 Tbsp vegan cream cheese [Available from SAFE's shop]
1 tsp lime rind
4 Tbsp blackberry jam

Chocolate frosting:

1/2 C margarine
2 C icing sugar
1 Tbsp vanilla extract
2 Tbsp soymilk
1/3 C cocoa powder
Dash of salt

Oil two 20cm circular sponge tins and line them with baking paper. Preheat oven to 180 degrees Celsius.

Place all the cake ingredients, except the chocolate and cherries, in a food processor and beat together thoroughly. Coarsely grate or chop the chocolate and add to the cake mixture. Divide the mixture between the sponge tins and level the tops with a spatula.

Bake for 25-30 minutes, or until a cocktail stick inserted into the centre of each sponge comes out clean. Allow to cool a little, then turn out on to a wire rack until completely cold.

Place the vegan cream cheese in a bowl and stir in the lime rind. Spread one side of a cold sponge with the lime cream cheese, and spread the other sponge with jam. Sandwich together and place on a serving plate.

DAIRY-FREE CASHEW ICE CREAM

3 C frozen, sliced bananas
1/2 C cashew butter
1/8 tsp sea salt
1/4-1/3 C pure maple syrup

In a food processor, process bananas until roughly chopped. Add cashew butter, salt, and syrup, and puree until smooth.

Serve immediately, and store leftovers in freezer.

You can add vanilla extract, almond extract, cinnamon, chocolate chips or chopped nuts.

Note: When you have ripened bananas, slice them, and measure 1 C portions in to a zip-lock bag so they are readily available.

CHRISTMAS MINCE PIES

1/2 C currants
1/2 C raisins
1/2 C sultanas
1/4 C dates
1/4 C candied peel
1/4 C glace cherries
1/4 C flaked almonds
1 ripe banana, peeled
4 Tbsp brandy or whisky
1/2 tsp ground ginger
1/2 tsp grated nutmeg
1/2 tsp mixed spice

1 C flour
1/2 C vegetable shortening
6 Tbsp cold water

MINCEMEAT
Mix everything together either by hand or blend in a food processor.

PASTRY
Rub shortening into the flour with the tips of your fingertips until the mixture resembles fine breadcrumbs. Slowly add and mix together enough of the water to enable the pastry to hold together. Roll out pastry and either use a 12cm round pastry cutter or cut into circles using a small plate or jar. Press pastry circles into the bottom of a lightly oiled baking tin.

Fill with mincemeat and cover with another pastry circle OR make a star shape with either a knife or pastry cutter. Press down at the edges and piece a hole in the top using a sharp knife.

MARZIPAN CHOCOLATES

80g dark chocolate
300g marzipan
20 whole blanched almonds or glace cherries or apricots
2 Tbsp amaretto or brandy

Soak the nuts and/or fruit in the brandy or amaretto overnight. Drain on paper towel before wrapping individual cherries or almonds in a small piece of marzipan.

Place chocolate in the top of a double-boiler saucepan and gently heat until melted. Skewer filling with a cocktail stick and dip into the melted chocolate.

RAW FUDGE

2 C cashews, soaked (2 hours minimum)
1 C pitted dates
1 C raisins, unsulphured
2 Tbsp carob powder
1/2 C fresh pineapple juice
1/2 C water
1 C flaxseed meal
1 C walnuts, chopped

Drain cashews and put in blender or processor with dates, raisins, carob, juice and water. Blend to form a thick paste.

Stir in flaxseed meal and water before adding walnuts.

Press onto cookie sheet and freeze for two hours. Cut into squares or triangles and store in the freezer.

OATMEAL COOKIES

2 Tbsp flax seed
6 Tbsp water
1/2 C oil
1/4 C soy milk

Mix all of the dry ingredients in a mixing bowl.

Blend flax seeds to a fine powder. Add the water, oil and milk. Blend together and then add to dry ingredients. Fold together to resemble a dough.

DELICIOUS APPLE CAKE

6 Tbsp soy milk
1 tsp apple cider vinegar
1 1/4 C all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 C apple sauce
1/2 tsp sugar
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1 Tbsp brown rice syrup

Preheat oven to 180 degrees Celsius. In a medium-sized bowl, whisk soy milk with the apple cider vinegar and set aside for five to ten minutes so it lightly curdles.

In a medium-sized mixing bowl sift the all-purpose flour, baking powder and baking soda and set aside. In a large mixing bowl, mix the remaining ingredients together, and add the soymilk/apple cider mixture.

BANANA RICE PUDDING

3 C rice or soy milk
1 C short grain rice (such as arborio)
3 ripe bananas, mashed
1/2 tsp nutmeg

Preheat oven to 170 degrees Celsius. Mix all ingredients together well and pour into a large casserole. Bake for 1 to 1 1/2 hours, stirring occasionally, until rice is tender.
 

SHORTBREAD

225g margarine
1/4 C sugar
1/4 C icing sugar
2 C all-purpose flour
1/2 tsp salt

Combine margarine, sugar and icing sugar in a large bowl and beat using a mixer until creamy. Add the sifted flour and salt and mix until mixture forms a dough. Knead dough together gently and form into a ball. Place dough between two pieces of parchment paper and use a rolling pin to roll it out to about 6mm thick. Place dough in the fridge for 30 minutes.

BANANA CAKE

Mix soy milk and balsamic vinegar together and leave for five minutes to curdle. Combine the flour, baking soda, baking powder and salt in a bowl.

Beat oil and sugar with a handheld mixer for two minutes. Add the soy milk mixture and beat until just mixed. Add the mashed bananas and beat until smooth. Gradually add flour mix, beating in after each addition until mixture is smooth. Do not over beat.

Line a 23 cm square pan with parchment paper and brush with oil. Pour in the batter and bake for 25 to 30 minutes in a 180 degree Celsius oven, or until a toothpick inserted in the centre comes out clean.

Place cake on a wire rack for 15 minutes then remove from tin using the parchment paper and return to rack to cool thoroughly. Dust with icing sugar. Cut into squares. Devour immediately!

LITTLE ORANGE EASTER EGGS

2 C self-raising flour
1/4 tsp baking powder
1/4 tsp bicarbonate of soda
1/2 C caster sugar
5 tbsp sunflower oil
1 C soy milk
Juice and rind of an orange
1 tsp vanilla essence
100g dark chocolate
Mini eggs or other sweets to decorate

Paper cake cases (this makes about 25 small cakes).

Preheat oven to 190 degrees Celsius. Combine the dry ingredients then stir in the oil, soy milk, juice, rind and vanilla essence. Put a couple of teaspoons of mixture into each cake case (if using small cases) and bake for about 15 minutes or until done. Allow to cool. Gently melt the chocolate (use a double saucepan over medium heat) and spread over top of the cakes. Decorate each cake with one mini egg or other sweets of your choice!

SNICKERDOODLES

Cinnamon sugar coating
Mix together in a small bowl and set aside:
2 tbsp sugar
2 tsp cinnamon (or to taste)

Preheat oven to 180 degrees Celsius. Line a baking tray with baking paper or spray with non-stick spray. Beat margarine and sugar together until pale in colour (2-3 minutes). Add soy milk and mix, then add flour, baking powder and salt. The mixture should be sticky enough to roll into balls but without sticking to your fingers. If the mixture is too wet add a little more flour.

Roll into small balls (slightly larger than a walnut) and then roll in the cinnamon sugar to coat completely. Place on a baking tray about 5cm apart and bake for 8-10 minutes until slightly cracked but not brown.
Remove from the oven and leave to sit to cool before removing from tray.

JAQUIE BROWN'S GREAT VEGAN CHOCOLATE CAKE

1 3/4 C fresh brewed coffee
2/3 C cocoa
1 1/2 C granulated brown sugar
1/3 C rice bran oil
1/3 C stewed apple, blended
1/4 C custard powder
2 tsp vanilla extract
1 tsp almond extract
2 C all purpose flour
1/2 C ground almond
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt

Preheat oven to 160 degrees Celsius. Heat coffee in a saucepan. Remove from heat and when it's at room temperature whisk in the cocoa until dissolved. In a mixing bowl whisk together sugar, oil, apple and custard powder for about two minutes. Then add extracts and coffee-cocoa liquid. Sift in rest of dry ingredients and mix until smooth. Pour into a tin lined with baking paper and bake for about 45 minutes. It tastes even better the next day after it's been in the fridge overnight.

THE BEST CHEESECAKE!

Base:
1 packet Nice biscuits, crushed
100g margarine

Filling:
300g firm tofu
2 ripe bananas, mashed
1⁄4 C maple syrup
1 tin (440g) crushed pineapple, drained
1 3/4 tsp vanilla essence
1/2 tsp salt

Topping:
1 Tbsp cornflour
2 Tbsp water
1 C berries, fresh or frozen
1⁄4 C maple syrup or 3 Tbsp sugar

To make base, melt margarine and add to crushed biscuit. Combine and press into a pie dish. Refrigerate for at least 30 minutes.

To make the filling, combine all the filling ingredients together and beat until smooth and creamy. Pour into dish and bake for 30-45 minutes at 150 degrees Celsius. Chill in fridge.

To make the topping, mix the cornflour and water to make a smooth paste. Combine remaining ingredients in a small saucepan and heat. Continue to stir until thick. Pour mix evenly over cheesecake to cover surface and allow to cool in fridge. Serve with your favourite vegan ice cream or soya cream.

MORAVIAN GINGER COOKIES

Moravian ginger cookies are cut into shapes and baked.

1/3 C molasses (or golden syrup)
1/4 C margarine
2 Tbsp brown sugar
1 1/4 C all-purpose flour
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
dash ground cloves
dash nutmeg
dash allspice

Beat together the molasses, margarine and sugar. In another bowl, stir together the flour, soda, salt and spices. Beat half of the flour mixture into the molasses mixture. Work the remaining flour mixture in with your hands until well blended. Cover and chill.

Preheat oven to 190 degrees Celsius.

Roll out small amounts of dough very thinly. Cut into desired shapes and put on a greased baking sheet. Bake for 5-6 minutes until lightly browned. Leave to cool then dust with icing sugar.

Makes 3 dozen cookies, depending on size.

EASY PEASY CHOCOLATE PUDDING

300g silken tofu (firm), crumbled
2/3 C unbleached cane sugar
1/3 C unsweetened cocoa powder
2 tsp vanilla extract
pinch of salt

Place all the ingredients in a food processor fitted with a metal blade. Process until smooth, creamy and thick. Transfer into a serving container and chill in the fridge until ready to serve. Makes 1 1/2 cups.

DELICIOUS FUDGE IN 15 MINUTES!

6 Tbsp margarine
3 1/2 C icing sugar
1/2 cup sifted cocoa powder
1 tsp vanilla extract
1/4 C soy milk
1 cup chopped nuts (optional)

Lightly grease a 12cm x 20cm pan using a little of the margarine. Place the remaining margarine, sugar, cocoa, vanilla and soy milk in a heatproof mixing bowl or the upper part of a double boiler (small pot in a large pot with water). Place the bowl or boiler over simmering water and stir until smooth. Add nuts if desired. Pour the mixture quickly into the prepared pan. Chill thoroughly and cut into squares. Makes 2-3 dozen squares.

LEMON COCONUT AND WHITE CHOCOLATE CUPCAKES

SAFE's aficionado cook Amanda says they're the best!

In a bowl place:
3 C flour
2 C sugar
3/4 C coconut
1 tsp salt
1 tsp baking soda
Zest of 2-3 lemons (finely grated rind)

Add wet ingredients:
1 C oil
2 tsp vanilla essence
1 Tbsp vinegar
1 C water
1 C lemon juice (add water to make up balance)
1/2 C vegan white choc chips* (optional)

Spoon the mixture evenly into paper cups, set into muffin trays. Bake for approximately 20 minutes at 180 degrees Celsius but watch them. When they are cooling place a white choc button on the top. This will form a little icing circle to decorate and will harden. Makes 24 cupcakes.

PEANUT BUTTER COOKIE ICE CREAM CAKE

Crust:
20 Oreo cookies
1/4 C margarine, melted

Filling:
4 C vanilla SoGood ice cream, softened
1/2 C peanut butter
2 Tbsp maple syrup
1/4 c salted peanuts, finely chopped

To prepare the crust: Lightly oil a 9-inch (23cm) springform pan and set aside. In a food processor, process the cookies until fine. Add melted margarine and process again until well combined.

Press firmly into the bottom of the pan and refrigerate for one hour. With an electric mixer or food processor, blend together the ice cream, peanut butter, and maple syrup until well mixed. Spoon filling evenly into pan and sprinkle the top with peanuts. Place in freezer for at least one hour. Remove from freezer five minutes before serving, pop open the pan, and cut into slices.

CHOCOLATE CHIP COOKIES

SAFE's happy-go-lucky fundraising coordinator Chloe Youngson says "they are really easy to make, and very yummy."

2 C flour
2 tsp baking powder
1/2 tsp salt
cinnamon, to taste
vegan chocolate chips
1 C raw sugar
1/2 C canola oil
1 tsp vanilla
1/4 C water
1-2 Tbsp peanut butter (optional)

Preheat oven to 180 degrees Celsius. In a large bowl mix the flour, baking powder, salt and cinnamon. Mix in the chocolate chips and make a well in the centre. Set aside.

In a medium-sized bowl, mix the sugar and oil. Add vanilla, water and peanut butter if desired. Mix well with a fork. Add to dry ingredients and mix together. Spoon cookie dough onto an oven tray lined with non-stick baking paper. Flatten slightly with a fork and bake for approximately 5-7 minutes or until slightly golden. Never serves enough!

ERIC's DELICIOUS CHEESECAKE

3 Tbsp margarine
1 packet Nice biscuits, crushed
1 punnet soy cream cheese
4 C mixed berries
1/4 C sugar
1/4 C fruit juice
4 Tbsp flour
1 tsp baking powder

Mix biscuits and melted margarine together and then press firmly into the well-greased base of a springform tin.

Gently heat berries and sugar in a covered pot. Whip the cream cheese before adding to berry-sugar mix. In a bowl, combine flour and baking powder before adding fruit juice. Stir until smooth. Once berries start to boil add to flour mix, stirring constantly. On medium heat, return ingredients to pot and stir until mixture bubbles and thickens (careful - mixture very hot!). Pour onto base. Put into the fridge until chilled. Remove from tin and serve. Yummm!

VEGAN BERRY DONUT CUPCAKES

1 1/2 C plain flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp salt
1 C soy milk
1 tsp apple cider vinegar
2 Tbsp cornflour
1/3 C canola oil
3/4 C + 2 Tbsp sugar
2 tsp vanilla
1/3 C berry jam
2 Tbsp icing sugar

Preheat oven to 180 degrees Celsius. Line a cupcake tin with paper cases. In a large mixing bowl sift together plain flour, baking powder, baking soda, nutmeg and salt. Create a well in the centre of the flour mixture. Combine the soymilk, vinegar and cornflour and stir until smooth, then add to the flour mixture. Add the oil, sugar and vanilla and mix well.

Fill the cases three-quarters full with batter. Place a heaped spoonful of jam into the centre of each cupcake, being careful not to overfill. The jam will sink into the bottom of the cupcake during baking. Bake cupcakes for 20-25 minutes. Cool completely on a wire rack, and then allow to set uncovered overnight in a cool and dry place. This will make the tops slightly crispy, like a donut crust. Using a sifter, sprinkle with icing sugar and serve with coffee. Presto!

GINGER CRUNCH

If you love ginger you will love this classic recipe. SAFE's director Anthony offers up a treat to add to those festive feasts.

Base:
200g plain flour
100g caster sugar
1 tsp baking powder
1 tsp ground ginger
125g margarine
40g crystallised ginger chunks, roughly chopped

Icing:
150g margarine
4 Tbsp golden syrup
270g icing sugar
1 Tbsp ground ginger

Preheat oven to 180 degrees Celsius. Line a 23cm tin with greaseproof paper. Sift flour, sugar, baking powder and ground ginger into a bowl. With tips of fingers, rub in the margarine until the mixture resembles breadcrumbs. Lightly mix in the ginger chunks.Press mixture evenly into the tin. Bake for 25-30 minutes until puffed up and golden brown. Remove from oven and place tin on a wire rack.