Rapsberry and Almond squares

Makes approx 24 squares

Ingredients:
350g plain flour
300g porridge oats
150g brown sugar
150g caster sugar
50g ground almonds
1/2 tsp bicarb of soda
1 small banana (mashed)
2 tsp vanilla extract
250g dairy free butter
1 tsp almond extract (optional- but gooood)
350g raspberry jam
300g frozen raspberries
a handful of flaked almonds

For the crumble topping:
50g plain flour
50g porridge oats

Method
Line a tin (33 x 23cm) with greaseproof paper and preheat your oven to 180°c

In a large bowl mix together the flour, oats, brown sugar, caster, ground almonds and bicarb. Add in the mashed banana, vanilla, butter and almond extract (if using) and mix together using your hands or a spoon. Set aside about 350g of the dough for the crumble topping and then spread the rest of the mixture evenly into the prepared tin, spread the jam and the raspberries over the top of this dough.

To make the crumble topping mix the reserved dough with the extra flour and oats and work until you have a crumbly texture (bake this for about 15 minutes, regularly checking to break it apart with a fork to make it more crumbly) once it has started to go slightly golden take it out and sprinkle it on top of the the fruit layer and top with flaked almonds.

Bake for about 25 minutes, once removed from the oven set it on a wire rack whilst still in the tin to cool completely. Once cooled slice into individual portions.

Recipe slightly adapted from MS Cupcake, the holy grail of vegan baking.

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CHRISTMAS BAKES: GINGERBREAD CUPCAKES

With only 12 sleeps until Christmas eve, the baking game is getting serious. This recipe is quick and easy and the smell alone will have you transported to all things festive.

Ingredients
100ml Dairy free milk (I used unsweetened almond)
150g Dairy free butter
250g Light brown sugar
250g Self-raising flour
1-2 tsp Ginger

Method
1. Preheat your oven to 180°c (or 160° for fan assisted) and line a muffin or cupcake tray.

2. Sieve together the flour, sugar and ginger. Melt the butter and add to the dry ingredients along with the dairy free milk.

3. Divide the mixture between the cases and bake for 15-20 minutes until risen and golden.

4. Lastly transfer to a wire rack to cool fully before decorating.

5. To decorate I used Betty Crocker cream cheese frosting (which is vegan) or make your own easy buttercream using butter and icing sugar and then sprinkle with a small amount of ground ginger. I bought these cute little gingerbread decorations from Hobby Craft but these sprinkle ones are just as cute or even make your own little gingerbread decorations (recipe coming soon!)

Do you know what else is a really bloomin' lovely combination with ginger? orange! If you fancy this recipe with a zesty touch then all you need to do is zest and juice one orange, and whilst your prepping the rest of the ingredients set aside the soya milk with the juice in for 2-5 minutes and add the zest to the dry ingredients. 

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