Perfect Winter Butternut Squash Cake.

I love butternut squash, something sweet that i can actually add to my meal without it tasting revolting, what more could i want? But, today we're not going down the savory root, but the sweet. Normally these type of recipes would require pumpkin but it appears that tinned pumpkin doesn't exist in the UK and we only have pumpkins around Halloween so we can massacre them and forget about how good that creepy mashed up pumpkin tastes. Anyway, i'm getting side tracked. The basics of it is that we should all try new things, you never know, you may be surprised by this Spicy Butternut Squash Cake.

Vegan & Gluten-Free Butternut Squash Loaf Cake (serves 8)

1 butternut squash - you need 3/4 cup so we used the rest in this delicious Butternut Squash Pizza,
1.5 flax eggs - 1.5tbsp flaxseeds mixed with 4 tbsp water,
1/4 cup olive oil,
1/4 cups agave,
2 tbsp mashed banana,
2/3 cup brown sugar,
1/2tsp salt,
2tsp baking soda,
1/2tsp ground cinnamon,
1tsp mixed spice,
1/2 cup water,
1 cup & 1tbsp gluten-free oats,
1/2 cup & 1tbsp ground almonds,
1 1/4 cup gluten-free flour blend,
3tbsp mixed sunflower & pumpkin seeds.

  • Preheat the oven to gas mark 5. Cut the butternut squash in half length-ways and place the halves open side down on a tray. Then, pour hot water around the squash until it rises up to around 1/3 of it. Place the try in the oven and let cook for 40mins - 1 hour, topping up the water as it cooks. Once cooked, the squash should be soft to touch and mashable. Now, you need to scoop the squash out of the skin and mash to it is like a puree, take 3/4 cup of this and set aside for the recipe. The rest could be used for many recipes but the one above (in the ingredients) is our favourite.
  • Now to cake. Line and grease a loaf tin ready for the batter.
  • Make the flax 'egg' and set aside for 5 minutes to get the best results. 
  • Add the flax egg, butternut puree, mashed banana, agave and olive oil to a big mixing bowl and whisk to combine.
  • To the bowl, add the brown sugar, baking powder, salt, cinnamon and mixed spice, then whisk. Once done, add the water and whisk again.
  • Finally, stir in the oats, ground almonds and flour. If the mixture looks too wet, add another tbsp or a few of oats or flour. It should be thick and pourable.
  • Pour the batter into the lined loaf tin and top with the seeds. 
  • Bake for 40-50 minutes or until golden brown and a knife stabbed into the centre comes out clean.
  • Take out of the oven and leave in the tin to cool. Once cooled, take out of the tin and that's that.
  • I loved mine warmed up with a bit of vegan butter. Delicious.


Stir-Up Sunday: GF & V Family Christmas Pud.

Note: Sorry if my writing's all over the place, i'm a bit confuzzled.

I'm sure all of you know it's Stir-Up Sunday, and if you don't then you obviously don't watch TV or use the internet! Today is the day you are meant to make you Christmas cakes and puddings so they're perfectly delicious by Christmas day. Although, you could make this any time and it would be just as delicious (maybe the Christmas pudding Queen is a little bit biased). Now, this is a special recipe. It's been made by my Mum since she first began to cook, and i think my Nan uses it too. So, you can imagine, i'm very attached to this recipe meaning i (make that Michael) just had to Laura-ise it rather than finding a ready made suitable recipe. There's nothing left to say. It's amazing. Make it.

My Family's Vegan & Gluten-Free Christmas Pudding (serves 6-8)

You'll need a 2 pint pudding basin.
85g/3oz gluten free flour blend,
56g/2oz ground almonds,
1/4 tsp salt,
2 tsp mixed spice,
42g/1.5oz gluten free breadcrumbs - we used these Biona ones,
56g/2oz glace cherries,
283g/10oz mixed dried fruit,
57g/2oz vegan butter - melted,
1 tbsp black treacle,
1 grated apple,
1 lemon - rind and juice,
2 tbsp brandy,
2 tsp cranberry juice,
2 flax eggs,
3 tbsp any non-dairy milk.
  1. Mix all the dry ingredients and grated apple together in a large mixing bowl. Then stir in the butter, lemon's juice and rind, brandy, cranberry juice, flax eggs, milk and black treacle.  
  2. Line the pudding basin with baking paper, then pour the mixture in to it. Once evened cover with tin foil so no water would be able to creep in.
  3. Put the pudding in a large saucepan and pour in hot water from the kettle until it comes up to about 3/4 of the basin. Then it should be done!
  4. Let sit in the water for 2 1/2 hours, topping up with more boiled water every now and again.
  5.  Let the Christmas pudding cool down, it should need to be left overnight. When it's cooled tip the pudding out of the basin, wrap in fresh baking paper, then tin foil over that.
  6. Pop it in a cold dark place (if you're leaving it until Christmas) to gain more delicious flavour. Then there's the good bit, Eating!
  7. On Christmas day warm it up in the microwave and serve. Options are: Brandy cream, cream, custard, my favourite; Ice cream! Yum.


We're [Not Quite] Back.

Right, here goes. If you follow us on Instagram then you will know that I've been extremely poorly but if not, I had a nasty virus that ended up with me in hospital. Of course, my shitty local sent me back home with the usual 'There's nothing we can do, we can't find anything' so I've been at home just resting. Unfortunately, I haven't picked up and I'm getting hit with every single thing possible. To be honest with you lovely lot, I'm terrified of feeling this bad, terrified that I only seem to get worse and worse, terrified of what my life is becoming. But Michael keeps me going, keeps me giggling and smiling. Anyway, I really bloody miss blogging, and seen as not doing anything at all doesn't seem to do too much good I think I could fit in one little blog post a week. It will probably be recipe posts as Michael's been whipping up a storm in the kitchen, hoping that he can make something I like to at least stop me eating even less (not going too well at the moment). I'm so excited to do this, my days feel pretty empty right now and I think nattering away to our lovely readers will help! You're going to love our recent recipes and if they help you then that's even better. So, see you soon :)