Seedling Magazine Issue #3 - Feb | March 2019

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sticky toffee pudding cake with chocolate whiskey sauce This traditional British dessert has been given a vegan makeover with a twist. It was developed while we were living in Scotland, and has proven popular with everyone I have made it for. Served warm, smothered in a whiskey chocolate sauce, this decadent dessert is a definite crowd pleaser. At home, we make this cake for birthdays and other special occasions. It can easily be made glutenfree if needed (whiskey becomes glutenfree during the distillation process). To fit a 19.5cm cake tin a double recipe makes a large 27cm cake. Ingredients Sticky Toffee Pudding Cake 125g dates, pitted and chopped 125g prunes, pitted and chopped 375ml cola I use the best boutiquestyle cola I can source 2 tablespoons chia seeds 90ml water 100g dairyfree margarine 125g soft brown sugar 375g selfraising flour (GF selfraising flour works too) 1 tsp baking powder 1 tsp baking soda 1/2 tsp flaky sea salt seedling magazine | 32
Chocolate Whiskey Sauce 100g dairyfree dark chocolate 125g dairyfree margarine 125g soft brown sugar 125ml plantbased cream (I love Oatly, but we currently can't buy it in NZ) 50ml whiskey pinch of flaky sea salt gently. 9. Pour the cake batter into the chilled cake tin. 10. Bake at 170ºC/325ºF for 3040 minutes or until risen and nearly cooked through. Remove from the oven and poke holes into the top with a skewer, pour a little sauce over the top and return to the oven for another 5 minutes. 11. Remove from tin and smother with whiskey chocolate sauce. Method 1. Line a 19.5cm cake tin with baking paper. 2. Mix the chia seeds and water together and set aside. 3. To make the whiskey chocolate sauce, melt margarine, chocolate and brown sugar in a small pot. Remove from heat and whisk in the plantbased cream, whiskey and a pinch of sea salt. 4. Pour in enough sauce to coat the base of the lined cake tin and put it in the fridge to chill for 20 minutes. 5. Set the rest of the sauce aside. 6. Put chopped dates and prunes into a small pot with cola. Simmer over low heat for 5 minutes or until the dates are soft. 7. Beat together margarine and sugar using a mixer will get the best results. Add the chia seed mixture; if you have a grinder or stick blender you can make the chia seed mixture into a paste before adding it (not essential). Stir in the flour and baking powder. 8. Add the baking soda and sea salt to the hot date and prune mixture. Pour this into the cake batter and mix About the cook Having trained as a professional chef, Miggs graduated to being a Botanical Cuisine Specialist after completing the eCornell Plant Based Nutrition Certificate and Rouxbe's PlantBased Professional Course. You can find her recipes here. seedling magazine | 33
Page 1 and 2: seedling ISSUE #2 | DEC/JAN 2018-19
Page 3 and 4: "You can have confidence in the Inn
Page 5 and 6: what you're saying "This is excelle
Page 7 and 8: soul 10......making new habits: the
Page 9 and 10: going to give What The Health a try
Page 11 and 12: with Adriene. Not only is she chari
Page 13 and 14: seedling magazine | 13
Page 15 and 16: "life is either a daring adventure
Page 17 and 18: something frivolous or order delive
Page 21 and 22: system. We also have a daughter now
Page 23 and 24: What our kids have learned from our
Page 25 and 26: But I didn't mind. Knowing what wen
Page 27 and 28: yummy vegan Recipes from vegan cook
Page 29 and 30: Ingredients - 1 large sweet potato
Page 31: Healthy Naturally sweetened Full of
Page 35 and 36: carotene vitamin A, and vitamin K.
Page 37 and 38: If you’re interested in the circu
Page 39 and 40: to drive this bad boy home. Other i
Page 41 and 42: imbalances, and this can sometimes
Page 43 and 44: Carmarthenshire, Wales By Sabree Si
Page 45 and 46: This is all well and good, but how
Page 49 and 50: ut they last years and will likely
Page 51: get involved Seedling magazine is l

Seedling Magazine Issue #3 - Feb | March 2019

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