Other things to enjoy...
Our vegan chocolates and vegan marshmallows!
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Look at Our vegan chocolates and vegan marshmallows page for our wonderful vegan chocolates and vegan marshmallows which are both also gluten free and the chocolate is Fair Trade and made with mostly organic ingredients.
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Rocky road using our Dandies marshmallows and a Vego bar
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We love rocky road so we tried this recipe with our Dandies marshmallows and a 150g Vego bar and it was delicious!
Melt one 150g Vego bar in a double saucepan (we stack one saucepan on top of another) over boiling water on the stove. Once it is melted pour over 5 marshmallows cut in half with the uncut side (to stop it sticking) on a lamington tin lined with baking paper. Refrigerate until the chocolate is set. 
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Gluten free, vegan ANZAC cookies
We were really pleased when we could make some gluten free, vegan ANZAC cookies from a recipe that was given to us by a wonderful woman who, sadly, passed away too young. Whenever we make these, we think of her. We make them chewy because that's the way we enjoy them, but cook them longer if you'd like them crunchy. This recipe makes about 20 cookies depending on what size you make them. Note: We use rolled oats because we find that they are tolerated by many people who are gluten intolerant, but they may not be if you're coeliac. (They would probably be equally lovely if you swapped the rolled oats for coconut and included 2 cups of coconut instead.) |
1 cup Orgran all purpose gluten free flour
2/3 cup caster sugar 1 cup desiccated coconut 1 cup rolled oats 125g Nuttlelex 1/4 cup golden syrup 1/2 tspn bicarb soda dissolved in 1 tblspn of boiling water Preheat oven to about 175 degrees (for a fan forced oven). Place the sifted flour, caster sugar, desiccated coconut and rolled oats in a bowl and mix making a well in the centre. Place the Nuttlelex and golden syrup in a small saucepan and heat until just melted. Add the dissolved bicarb soda to the saucepan and then add that to the bowl and mix until well-combined. Take handfuls of mixture to the size of the cookie you'd like (they will expand slightly while cooking), roll into a ball and place on an oven tray covered in baking paper. Press them down slightly so that they are a little flat. We cook them for about 8mins only. This makes them chewy as we said, but cook them longer if you like them crunchy.
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Turkish coffee
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Ideally, you'll need a traditional Turkish copper coffee pot (pictured here) - if you live in Sydney, you can find them in Auburn. But, you can alo use a small pot similar to what is in the picture, the small size and height of the pot are what will make the coffee perfect. For a traditional Turkish coffee cup as shown in the picture (you could use any small Espresso coffee cup as well.), place one slightly heaped teaspoon of very strong ground coffee (we use the Macro Organic Peruvian Arabica dark strength which is Fair Trade) into the copper. Then fill the coffee cup with water and tip that into the copper. Stir once gently and place the copper on low heat until it boils (froth as in the picture will form) then pour the coffee into the cup and enjoy.
