It's been a long time. Most of my days now are spent running our vegan streetfood business - The Vegan Grindhouse. If you don't know who we are, click on the link and go and find out! We travel the UK selling handmade vegan burgers at markets, festivals, concerts, weddings, parties, events and more. We are available to hire as well.
Well today, I had a very rare day off, due to an event being cancelled and so I thought I'd do a new recipe for the blog as it has been too long.
A few days ago, I was sent a hamper of Free From items from the lovely people at Sainsbury's to try out and let them know what I thought, so I decided the best way to use them would be bake something, as baking is one of my favourite things to do!
Here are the items Sainsbury's sent me to try:
All of the items were clearly labelled vegan which was great and the almond milk is fortified with calcium and vitamin D. I decided to make a strawberry oat bake with chocolate and have a slice with a glass of the milk. Perfect afternoon treat. This item is gluten free also.
Here is my recipe (Makes 6-8 slices):
50g light brown soft sugar
125g gluten free plain flour (I used Dove's Farm plain flour)
1/2 teaspoon bicarb of soda
100g gluten free oats (I used Deliciously Free From Pure Oats by Sainsbury's)
1 teaspoon vanilla extract
1 tablespoon golden syrup
125g vegan butter alternative (I used Pure)
1/2 jar jam (I used Sainsbury's Taste the Difference Strawberry Conserve)
100g vegan chocolate (I used Deliciously Free From Choc Bar by Sainsbury's)
Preheat the oven to 180C/160C (Fan)/Gas Mark 4
Grease and line a 20cm square cake tin
In a mixing bowl stir together the sugar, flour, bicarb, and oats until combined.
Then add the vanilla extract and golden syrup and stir through the dry mixture.
Rub the butter alternative into the dry mixture with your finger tips until the mixture resembles crumble.
Pour three quarters of the crumble mix into your prepared tin and press down into the tin with the back of a metal spoon.
Spoon the jam onto the base and spread all over with a pallet knife.
Sprinkle the remaining crumble on top of the jam and press in lightly.
Bake in the centre of a preheated oven for 40 minutes until golden brown.
Remove from the oven and leave in the tin on a wire rack for an hour to completely cool.
Next, break the chocolate into pieces and place into a glass bowl over a saucepan of just boiled water. Stir until the chocolate has melted.
Drizzle the melted chocolate over the top of the strawberry bake and pop in the fridge for 20 minutes until set.
Slice the bake into 6-8 slices and enjoy with an ice cold glass of almond milk.
Put your feet up and relax, you've earned it!