Vegan Feminist Bakers at the Female Glaze

December 17, 2020

When we went to the Be The Future vegan market on Saturday we were very fortunate that the Vegan Feminist Bakers from the Female Glaze were there too 😀

As you can imagine, Miranda went back and forth to their stall to buy vital sustenance for us …

and gifts for he who was not there 😉

If you live in London you might already know the joy of biting into a soft Marsha P Johnson chocolate & orange cookie, or a Melitta Bentz coffee and walnut cookie, but if you don’t you really should.

The Vegan Feminist Bakers, Alessia & Francesca, say The Female Glaze is not only a business that is kind to animals, but it also promotes women empowerment by sourcing from women-run and ethical suppliers. They further add –

“Remember, women belong in the kitchen, men belong in the kitchen, non-binary folks belong in the kitchen… Everybody get to the kitchen: there’s cake in there!”

Francesca and Alessia will personally deliver your cookies if you live in London (zones 1 to 6), or you can opt for tracked delivery if you live outside London. Don’t be put off if everything in the shop is marked ‘out of stock’, they had to put a cap on their weekly deliveries as everything is handmade by Francesca and she’s only one human! So if the shop page says all items are out of stock, it means they have reached capacity and their delivery slots are full, but they’ll re-stock on Tuesdays at 10am. Cut-off for orders is 5pm on Mondays for Wednesdays delivery and 5pm on Thursdays for Saturdays delivery.

So now you know, if you didn’t already –

veganism is not a sacrifice,

it’s a joy ❤

Chocolate chip peanut butter oat cookies

November 21, 2016

By Violet's Vegan Comics

Peanut butter, chocolate chip, oat cookies – vegan, gluten-free, organic and fair trade: What more could you want? 😀

I just felt peckish so I raided the cupboard for ingredients and found what I needed:

Organic rolled oats
Organic Fair Trade sugar
Organic Fair Trade chocolate
Organic Fair Trade peanut butter
Organic Fair Trade Sunflower Oil
Water (not in the cupboard)

These are so quick and easy 😀

Weigh out 8 ounces of oats and put them through the food processor to turn them into flour.

Put the oat flour in your mixing bowl and add 4 ounces of sugar. Mix well.

Then break up about 60 grams of chocolate (I used Moo Free) and put it into the food processor with about 3 heaped spoons full of peanut butter, I think (it’s up to you how much you use, I can’t actually remember exactly how much I added this time 🙂 ).

Whiz the peanut butter and chocolate around with the ‘S’ blade for a few seconds until the chocolate is in little chips and beautifully combined with the soft peanut butter. Of course you can do all this by hand, it’ll just take a little longer 🙂

By the way, the peanut butter is unsalted with nothing added – it’s nothing but organic roasted peanuts.

Leave the peanut butter and chocolate to one side while you add about 100 ml of sunflower oil and 5 tablespoons of water to the flour and sugar in the bowl and mix well.

Then add the peanut butter and chocolate chips and mix it in until you have your moist cookie mixture.

This is an oily mixture so you shouldn’t need to grease the baking trays but I lined them with eco-friendly greaseproof paper which is optional.

Put heaped teaspoons of the mixture onto your baking trays and then flatten them with the back of a wet spoon. This recipe makes about 24 cookies.

Bake for 20 minutes at 180°c (in a pre-heated fan oven).

Remove and put on a rack to cool.

Crunchy on the outside, soft on the inside. Ooh, these are good!

Enjoy them with a cup of tea 😀

Buckwheat Brown and White Cookies

May 19, 2016

By Violet's Vegan Comics

I’ve recently discovered buckwheat which is naturally gluten free as it is not actually a grain – it’s a fruit seed. Buckwheat is related to rhubarb and the flour has a subtle sweet fruity taste to it which means you don’t need so much sugar. This organic Doves Farm pack is not certified gluten free because it wasn’t bagged in a totally gluten-free environment, but I have been told they do do a certified gluten-free version for those who are highly sensitive. My recipe is very simple:

8 ounces organic buckwheat flour

3 ounces organic fair trade sugar

100 ml organic sunflower oil

4 tablespoons of water

organic fair trade cocoa

***

First pre-heat the oven to 180°c. Weigh out half of your dry ingredients (ie 4 oz flour and 1.5 oz sugar) and place in a mixing bowl with a dessert spoon or two of sieved cocoa. Mix well and then add half the wet ingredients (50 ml oil and 2 tablespoons of water). You might need a dribble or two more of water to compensate for the cocoa and make a soft, moist cookie mixture.

(Bear in mind that I had doubled the recipe the day I photographed it so you won’t have this much mixture unless you do the same). Put the chocolatey mixture to one side and mix up the other half of ingredients (minus the cocoa) in another bowl.

Then spoon teaspoons full of ‘white’ mixture onto ungreased baking trays. Flatten with the back of a spoon. (These look quite big because I had doubled the recipe that day)

Then add another teaspoon of chocolate brown mixture to each cookie and press it on like so:

Bake for 20 minutes and then remove to a cooling tray. There is no need to double the mixture, the 8 oz mixture makes 20 to 24 cute little cookies, but if you want big fat ones like these you know what to do! Oh, and if you do double it they’ll need cooking a bit longer – say 30 mins at 170° in a fan oven.

These are so yummy that I forgot to take any pictures of them after they came out of the oven. When they’ve cooled they’re kind of hard, like a ginger nut, but a little bit chewy on the inside.

Being Resourceful

June 3, 2015

By Violet's Vegan Comics

It got to that time of week again – the day before food shopping. The cupboards were looking quite bare and Miranda and I were feeling very peckish. We’d finished off the last flapjack the day before and there were no munchies left in the house. There must be something I could make, I said to myself, but what? I had no flour left.

But I was determined.

What I did have was some rolled oats, some sugar, some olive oil, some cocoa and some sultanas.

*And this is what I did:

Weighed out 8 ounces of rolled oats and put them through the food processor to make a rough oat flour. Put the flour in a bowl, added 2 teaspoons of baking powder, 1 ounce of cocoa, a generous load of sultanas and 4 ounces of sugar, and mixed it all together thoroughly. Then I added 4 fluid ounces (120 ml) of olive oil and 5 tablespoons of water to the dry mixture and combined to form a very moist cookie mixture. I put heaped teaspoons of this onto lined baking sheets and baked at 180°c for 20 minutes.