Friday, 31 August 2012

Give Away!!!!!!!!!! (Tomorrow 1st of September only)

To celebrate us supplying Biddy's Tea Room for a whole year with our yummy vegan goodies, we are having a thank you give away! We are giving away 2 deer shaped chocolate spice sugar cookies in a pretty box, to the first 10 people who purchase a Deerly Beloved Bakery cake or savoury tart at Biddy's Tea Room tomorrow! One box per customer only. XXX

Tuesday, 28 August 2012

Selection Box Orders!

This weekend the 1st and 2nd of September we will be making selection boxes that include Apple Rose Tarts with Lemon Curd Filling, Chocolate Orange Jaffa Whoopie Pies, Mayan Chocolate Spice Whoopie Pies, Cinnamon Whirls and Hedgerow Berry Pie Lollies! You can mix and match, each cake is£2  and collection only! They are in limited numbers so first come first served! Email to book yours! XXX

UpDate:We are now sold out! 

Chocolate Orange Jaffa Whoopie Pie and Cinnamon Whirl

Apple Rose Tarts

Wednesday, 15 August 2012

August's Deerly Beloved Vegan Get Together

Yesterday saw Kyle's birthday and the August Vegan Get Together! It was such a great day and lots of cake was consumed! I made Kyle a Rose and Pistachio cake with a picture of his dog Maisie Moo painted on the top! He was so happy, as regular readers of the blog will know how crazy he is about his Manchester pooch!
The Get Together was a great success with our biggest turn out yet! There were masses of cake and our regular get togetherer Jane made some amazing flapjacks even though by her on admission she 'never cooks'! Also our good friend Rachel who took some of the pics for this blog post made the most amazing chocolate raspberry cake! Here's to cake and the September Vegan Get Together! X

Saturday, 11 August 2012

Biddy's Tea Room Take Away Launch!

Last night Kyle and I got our glad rags on to go to Biddy's Tea Room's New shop Launch! It was so great to see all Charlie's hard work and dedication pay off, the shop looked amazing! We at Deerly Beloved Bakery are so proud to supply the shop and tea room with our vegan goodies! It was so nice to meet up with Retreat Vintage's Joline and Dave, Needle And Spins Sophie and Michelle and meet Karen from Blue Skies Vintage Events! Thanks again to Charlie and all the Biddy's girls for making us all so welcome to such a special night in Biddy's Tea Rooms history! X

Thursday, 9 August 2012

Almond Milk Chai Recipe

Sometimes we need a nice comforting hot drink (even in the middle of summer) and when I don't fancy a rich hot chocolate I start making almond milk chai. I will give you the recipe to make the almond milk here, but of course you could use any kind of carton milk; rice, oat, soya and hazelnut all work well too! The spices in this recipe are great for your body and contain anti inflammatory properties as well as antioxidants! The almond meal that is left over from making the almond milk can be popped into cake batters or dried in the oven with apples to make a great granola, so don't throw it away!

Makes 2 Large Mugs of Chai.

2 Mugs of Water
2/3 Cup of Almonds
Pinch of Sea Salt
1 Tsp of Agave
2 Cardamom Pods
1/2 Tsp of Fennel Seeds
1/2 Tsp of Ginger Powder
1/4 Tsp of Turmeric
1 Level Tsp of Cinnamon
Cheese Cloth or Nut Milk Bag

In a food processor blend the almonds and half a mug of water together until finely chopped and the water has turned a milky white colour. Crack open the cardamom pods and lift out the little black seeds inside. Discard the hard husks and add the cardamom seeds to the almond mix along with the salt, agave and fennel seeds. Then add the rest of the water to the almond mixture and gently pulse to combine. Strain the mixture through the nut milk bag into a saucepan. Make sure to squeeze the bag to get all the milk out of the almond mixture. Add the ginger, turmeric and cinnamon and then gently bring to the boil. Pour into mugs and sprinkle with cinnamon. Add more agave if required and serve immediately!

Sunday, 5 August 2012

Broccoli Macaroni Cheezze And A Trip To The Beach!

I asked the people who follow me on Facebook what recipes they would like to see on the blog and one lady said she wanted to know how to make Macaroni Cheezze or as we call it in our house Cheezy Pasta! So I thought I would share my version! We love this meal and it works out to be a really quick last minute meal to make! I use whole wheat brown pasta but sometimes we have white pasta and of course you can use it's namesake Macaroni pasta! I love a bit of green in my cheezy pasta as A) I like to pack in as much veg as possible into my diet and B) I think it gives a nice contrast and brakes up the cheezyness of the dish!
If I am feeling like time is on my side, I pop the completed cheezy pasta into an oven proof dish and top it with breadcrumbs drizzled in olive oil and pop it in the oven for 15 to 20mins to make it even more indulgent!


3 Cups of Penne Whole Wheat Pasta
1 Small Head of Broccoli chopped into florets (use the softer end of the stork too as it is yummy! Just chop it up into cubes)
1 Carton of Silken Tofu
3/4 Cup of Nutritional Yeast Flakes
2 Tsp of Dark Miso Paste
1 Tsp of Mustard (Colmans Mustard of Course!)
Juice of Half a Lemon
2 Cloves of Garlic
3 Sundried Tomatoes
A Lightly Packed 1/2 Cup of Parsley

Bring a large pan of water to the boil and add your pasta. Cook it for as long as the packet says as all pastas vary in their cooking time! While it is cooking, pop the Tofu, nutritional yeast, miso, mustard, lemon juice, garlic, sundried tomatoes and parsley in a food processor and blitz until smooth. Check the seasoning. Does it need more miso to make it saltier? Does it need more lemon juice to make it tangier? Season to your taste as it is your dish! Once the pasta is 5mins away from being cooked add the broccoli to the pan, it will literally take 5 mins to cook but will still have a great crunch! Drain the pasta and broccoli thoroughly and pop it back in the pan. Then spoon over the cheezy sauce! Serve immediately with salad or crusty bread! As I said in the intro if I am feeling like time is on my side, I pop the completed cheezy pasta into an oven proof dish and top it with breadcrumbs drizzled in olive oil and pop it in the oven for 15 to 20mins to make it even more indulgent! Enjoy!

Yesterday was the my first Saturday off in ages so we decided to take a trip to Southwold and have a picnic on the beach! It was a little cool and breezy but it managed to keep dry! Well, until we drove home and were caught in a rainstorm that was so bad we had to drive at 25mph on a 60mph road and couldn't see anything but the car lights coming towards us! Very scary!!! But apart from that we had a lovely time eating sandwiches, strawberries and paddling our toes!

Looking for sea glass 

A little choppy on the pier!

The scary rainstorm we drove home in!

Friday, 3 August 2012

Vote Deerly Beloved Bakery!

Hey Deerly Beloved Bakery fans!!!! Show us love and vote for us in the 2012 VegNews Awards!! :)
By voting you will be entered into an amazing vegan prize draw!

To vote for us, add our name under your Favourite Vegan online Bakery and favourite Vegan Blog! 

Thank you ♥ ♥ ♥ 
Kayleigh @ Deerly Beloved Bakery!