My Week According To My Camera!

I have been super busy this past week, but I managed to get a few snaps! 

1) Tomatoes ripening from my garden.

2 &3) Chickpea Tuna Recipe! Watch it here!

4 &5) Red Velvet Wedding Cake and Apple Rose Tarts.

Chickpea Tuna Video!

If you can't see the above video you can watch it on Youtube here!

Here is our recipe video for super yummy Chickpea Tuna! Enjoy!

1 Can Chickpeas
1/2 Can of Sweetcorn
1/2 tsp of Nori Sprinkles
1/2 lemon
2 Tbsp of Chives
3 Tbsp of Vegan Mayo

Blitz the Chickpeas to a flakey consistancy in a blender.
Transfer to a bowl and all the sweetcorn and nori.
Squeeze th juice of the half lemon into the mix.
Add Mayo and chives. Mix to combine.
Now its ready to be spooned in rolls, jacket potatoes or wraps!
Keeps for 3 days in the fridge in an airtight container...if it lasts that long!

Deerly Beloved Bakery Cakes at UEA Union Cafe!

We are so excited and happy to announce that from the middle of September we will be suplying cakes and bakes to The University of East Anglia Union Cafe! We will be delivering fresh cakes, whoopie pies and bakes 2-3 times a week. So there will always be something yummy and vegan to eat on campus when you are craving a cuppa and a slice of cake! We are sooo excited!

I won't be blogging over the weekend as I will be super busy baking but will be back on monday with a new recipe video! Have a great weekend everyone! :)

Baked Peaches with Pistachio Frangipane and Lavender Syrup.

I am not lying when I say this is the most yummy dessert I have ever made and I am a chocolate girl through and through. The ripe juicy peach with the fragrant herbal lavender and the crunch of the caramelised pistachios is heavenly. Then add a dollop of vanilla coconut cream on top and well, what else can I say?
This is my new summer classic and I have already made it several times this summer, in fact I may even make it again today!

Ingredients:

4 Ripe Peaches halved and the stone removed.

Frangipane:

1/4 Cup of Coconut Sugar
1/4 Cup of Margarine
1/2 Cup of Finely Chopped Pistachios
1/4 cup of Plain Flour
1 Tbsp of Soya or Nut Milk

Syrup:

1/4 Cup of Water
2 Tablespoons of Coconut Sugar
3 Sprigs of fresh or dried Lavender

Coconut Cream:

1 Carton of Blue Dragon Coconut Cream
1 Tsp of Vanilla Bean Paste

First of all pop your carton of coconut cream in the fridge to get super cold!
Then take your halved and destone peaches and pop them in an oven proof dish.
Prick them several times with a fork as this will help them release some of their juice and cook better.
Add the 1/4 cup of water to the oven proof dish underneath the peaches, along with the two tbsp of coconut sugar and finally scatter the lavender springs around the peaches pressing them down into the sugar water at the bottom of the dish. This water will thicken slightly as the peaches cook and the sugar melts to take on the lavender scent and the peach juices.

Next in a bowl add the pistachios, coconut sugar and mix in the margarine to form a paste. Add the soya milk then add the flour and mix to combine.

Take a teaspoon and spoon in a good heaped amount of the mix into each peach cavity.

Pop in the oven for 25mins at 180 or until the peaches are cooked and the fragipane is nicely browned. You can test the peach is cooked by placing a shape knife into one. The peach should not resist the knife.

While the peaches are cooking, empty your cold coconut cream into a bowl (if there is any coconut milk which is watery drain it into another bowl and use in curry or a hot chocolate) add the vanilla and whisk through. Pop it back in the fridge until you are ready to serve.

To assemble pop two peach halves in a bowl. Spoon over some of the lovely lavender syrup juices and top with a dollop of cool creamy coconut vanilla cream. Bliss.

The coconut sugar in this recipe was supplied by Coconom. Coconut sugar has a wonderful caramel flavour and is full of potassium, magnesium, zinc, iron and some B vitamins. It is also a low GI sugar which makes it a healthier alternative to usual sugar.
To find out more about Coconom visit www.coconom.com

Sassy Scoffs Vegan Dog Biscuits!

A few months ago at the Norwich Veggie Fair I was so happy to find that Niki owner of Sassy Scoffs vegan dog biscuits also had a stall. We got chatting and it felt like we had known each other forever! (not that it was our first ever meeting!) 
Now if anyone knows me at all they will know that I love my furbabies!
I have two Mini Schnauzers named Aggi Paggi and Audrey Snufkin and they are my little soulmates. They adore fruits and vegetables and have green beans, broccoli or carrots with every meal and also have things like chickpeas, quinoa and pumpkin seeds in their diet too. 
When I found out that Sassy Scoffs biscuits were 100% vegan and approved by the Vegetarian Society and use Soil Association approved ingredients I had to try them! 
I thought they were wonderful but as always the proof of the pudding is in the doggle eating it! 
So I took them home and I think the photo below shows how much they were enjoyed! 
So I got in touch with the lovely Niki and asked if she would do an interview with me, and here it is! 

What is the story behind Sassy's Scoffs?

We have a dog, Sassy, a very happy, healthy and interactive dog. However, it hasn’t always been this way. 3 years ago we spent £1180 on skin swabs and a SensiTest to get to the bottom of Sassy’s constant nibbling, scratching, irritation and sickness. The results concluded she was allergic to many grasses, some tree pollens, leaf mould, but mainly to the food she was eating. Although we fed her high quality food, this failed to alleviate her problems, as some of the kibble contained known allergens.

We uncovered so much information about the hidden chemicals in dog food, even the well-known brands, so we took it upon ourselves to cook her meals from scratch every day with totally fresh organic human grade ingredients, including vegetables, seeds and herbs. Often a meat diet for dogs can lack other key nutrients that are vital in maintaining canine health, things such as magnesium which is needed for metabolic and brain function and omega oils which are vital for a healthy skin and glossy coat. We set about developing a unique complementary dog biscuit, which along with the above nutrients, also contain a variety of other minerals and vitamins including A, C & D. Organic herbs are also key to help heal a variety of doggy ailments.

In a nutshell, Sassy’s Scoffs was born out of love for me. It took my humans 18 months to be able to produce the biscuits as they had to attend lots of meetings and had to comply with European legistlation, DEFRA, Trading Standards, Pet Food Producer requirements, Environmental Health and pass through other red tape.  Our product is unique in that it is the only 100% organic, vegan, herbal, complementary dog biscuit in the UK. We are also Veg.Soc approved and our green credentials are that our packaging is part bio-degradable, recycled and printed using vegetable inks.

Why did you decide to make them vegetarian/vegan?

When I was at university I became an advocate of animal welfare and became involved in raising awareness of the farming industry and the appalling way in which such animals are treated. I turned vegetarian, this was over 25 years ago. We became aware of her diet, seeds and herbs are a key area. Because we have seen the dramatic change in her health in relation to this over the past 2 years, we made the decision to provide a totally unique vegan biscuit, one that was 100% organic and provides dogs with vital nutrients their regular diet may lack.

Could you tell us a bit about the herbs and special ingredients you use in the biscuits?

We use only organic herbs and our biscuits are tailored to suit a variety of canine health needs. For instance for high energy, anxious or stressful dogs, we produce Sassy’s Soothers which contain chamomile and passion flower to soothe & calm. Dogs that lack mobility, have arthritis or are working breeds would need Sassy’s Zingers which contain anti-inflammatory turmeric along with alfalfa and nettle to stimulate brain function. Sassy’s Kisses containing parsley are for bad breath and gum problems and Sassy’s Allerg-Eze contain calendula which helps to supress itching and scratching and cleanses a stressful canine system. Our biscuits contain no additives, preservatives, flavourings, toxins or anything unnatural. Furthermore all our ingredients have Soil Association approval and are 100% human grade. Each of our biscuits are full of omega oils because of the variety of health giving seeds we use.

What is Sassy's favourite vegan treat?

Sassy’s favourite vegan treat is anything containing chamomile. This seems to include my legs – though I’m not sure if my legs would be classed as vegan! Every time I put chamomile oil onto my legs after a bath she turns into a praying mantis to try and lick them!

What vegetarian or vegan foods would you recommend to help insure your dog is strong, happy and healthy?

Seeds and herbs all the way. We have surrounding us mother natures’ medicine chest, it’s bursting at the seams with a cure for most animal aliments.

What is one of your top tips for communicating and building a stronger bond with our furry friends?

The number one method I teach within my Soul Speak classes is understanding. Getting to think like your animal/dog will provide you with so much insight into understanding their needs, why they may do a certain thing and also their limitations. Not all dogs are alike, dogs of the same breed are not alike. By treating your dog as an individual you will discover all the wonders that lay beneath their four paws.

What would your perfect day with Sassy be like?

Laying on our bed! Sassy isn’t your typical dog. She doesn’t do long walks, fetch sticks or chase balls. She’s a very spiritual breed and prefers solitude and quiet time. Whenever I do my daily meditation and chanting Sassy lays along my chest and rests her head on my chin; it’s almost as if we are chanting together.

As an animal therapist, Sassy is very interactive with my work and attends client appointments with me. She particularly loves cats and horses.

To find out more about Sassy Scoff biscuits follow the links below! 

www.sassysscoffs.co.uk

www.facebook.com/sassysscoffs

www.twitter.com/sassysscoffs

www.pinterest.com/sassysscoffs

My Week According To My Camera.

1) Rocky Road Cupcakes! Recipe here!
2) Last week of the summer holidays (my husband is a teacher) so we made the most of the week and went to the beach on a very cold and rainy day!
3) Last night I went to my best friend Beth's house who I haven't seen in over a year because she moved to Australia! We had a wonderful evening and she made me some delicious vegan food. She also got me some presents including this gorgeous cup!
4) Chilli with plantain and flat bread
5) Lots of baking this week!
6) Pepper and courgette quiche.
7) Coconut and Mango Cake. One of the many cakes I made this week!

Rocky Road Cupcake Video!

If you can't see the video above please click this link to our video!

Here is our recipe for Rocky Road Cupcakes!

Batter:
2 cups of Plain Flour
1 tsp of Baking Powder
1/4 Cup of Cocoa Powder
1 cup  & 1/3 of Soya Milk
2/3 Sunflower Oil
1 Cup Sugar
1/2 Cup of broken up Digestive Biscuits
1/4 Cup of Vegan Marshmallows
1/2 Cup of extra treats such as nuts, honeycomb, cherries, rasins or sultananas!

Bake in a pre heated oven at 190c for 25mins

Icing:
2 1/2 cups of Icing Sugar
1/4 Cup of Soya Milk
1/4 Cup of Margarine

Decoration:
More Marshmallows, biscuits, honeycomb.
1/2 Cup of Chocolate melted

I hope you enjoy our recipe!

Please follow us at
www.deerlybelovedbakery.blogspot.com
www.facebook.com/deerlybelovedbakery
www.instagram.com/deerlybelovedbakery
www.twitter.com/deerlybelovedv
and remember to subscribe to our youtube channel!

Thanks for watching! X