RECIPES
Haworth Wholefoods is pleased to offer the following tried-and-tested vegan and other healthy recipes...
1. SUGAR-FREE FRUIT CAKE
Vegan

Ingredients
950g dried fruit such as sultanas, apricots, raisins, dates
100g walnuts, chopped
600ml rice or soya milk
4 tsp ground flaxseed, mixed with the milk and left to thicken
250ml vegetable oil
500g self-raising wholemeal flour
100g ground almonds
2 tbsp molasses
Rind of 1 lemon
Juice of 1 orange
Half a tsp each of nutmeg, cinnamon & allspice

Method
Preheat oven to 150°C/300°F/gas mark 2 and mix all the ingredients.  Beat well and pour into a well-lined, greased 25cm (10 inch) cake tin.  Cover top with greaseproof paper and bake for 2 hours.  Then reduce to 130°C/250°F/gas mark 1 and bake for a further 1-2 hours.  Cool in a tin (one with a detachable base is best).  Can be covered with jam and a large packet of white or coloured marzipan for special occasions.
2. CHEWY CHOC CHIP COOKIES
Vegan and gluten-free
Our mouth-watering chewy chocolate chip cookies!
Ingredients
200g coconut oil, melted
300g soft brown sugar
2 tsp vanilla essence
1 tblsp ground flax seed
250ml soya milk
300g Teff or other gluten free plain flour
75g cocoa powder
1 tsp baking soda
½ tsp salt
225g vegan chocolate chips

Method
Preheat oven to 350°F.  Add ground flaxseed to the soya milk in a jug, stir with a fork and leave aside to thicken.  In a large bowl, sift together cocoa, flour, baking powder and salt.  Cream the sugar and oil in a separate large bowl.  Add the flax/soy milk mixture and mix well.  Stir in the vanilla.  Slowly mix in the dry ingredients including the chocolate chips.  Roll the mixture into small balls about the size of a golf ball and put on a lined baking tray.  Flatten with a fork and bake for 10 minutes.  Cook on a wire tray, and be careful not to overcook.
3. CHOCOLATE BROWNIES
Vegan and gluten-free
Healthy and good for you...  our vegan and gluten-free chocolate brownies
Ingredients
250g gluten-free plain white flour
350g soft brown sugar
65g cocoa powder
1 tsp baking powder
1 tsp xanthan gum
1 tsp bicarb
1 tsp salt
250ml water
250ml coconut oil, melted
1 tsp vanilla essence

Method
Turn oven on to 180°C and oil a 14”x8” baking tray.  Sieve all dry ingredients in a large bowl and stir thoroughly.  Mix water, oil and vanilla essence in a jug.  Add liquid to dry ingredients and stir quickly (the bicarb will act as the raising agent instead of egg, and will be activated by the liquid – so it has to get in the oven as soon as possible).  Quickly spread into baking tray and place in centre of hot oven.  Only takes 15-20 minutes to cook.  Take out of oven and place on wire tray.  After 10 minutes cut into squares.
4. SHORTBREAD WITH CHOC & GINGER
Vegan
Our recipe for vegan shortbread with chocolate and ginger requires only six ingredients
Ingredients
50g coconut oil
50g sunflower spread
50g soft brown sugar
175g plain flour
Crystallised ginger
Melted vegan chocolate

Method
Heat the oven to 180°C.  Melt the coconut oil and chop the ginger into small pieces.  Beat the fats and the sugar together until light and fluffy.  Add the flour and ginger, beating briefly.  The mixture should be a consistency similar to pastry. 

Roll out until about 1cm thick and cut into circles with a plain biscuit cutter.  Bake for about 10-15 minutes until just turning golden.  Cool on a wire rack. 

When cool, melt the chocolate into a small bowl, and dip one side of the biscuits in, and leave them to cool on the wire tray.
5. SPONGE CAKE
Vegan
An easy and delicious vegan sponge cake, with buttercream icing and fruit topping – described by one customer as the best cake she had ever tasted!
Ingredients
500ml soya milk (sweetened)
2 tsp cider vinegar
360g plain flour
50g cornflour
2 tsp baking powder
1 tsp bicarbonate of soda
450g caster sugar
160ml coconut oil, melted
4 tsp vanilla extract

For the buttercream icing
125g sunflower margarine
125g coconut oil, ideally warmed but not melted
2 tsp vanilla extract
400g icing sugar





Method
Measure the soya milk into a jug and mix in the cider vinegar with a fork.  The milk should start to thicken slightly.  Sieve the flour, cornflour, baking powder and bicarbonate of soda into a large bowl.  Add the sugar and combine, making a well in the centre of the dry ingredients.  Pour the wet ingredients into the well in the centre of the dry ingredients and stir gently with a wooden spoon until no lumps remain.

Divide the cake mixture between two lined sandwich tins and bake in a pre-heated oven at 180°C for 30-45 minutes.  Check the cake after 30 minutes.  The cakes are done when they are risen, and a skewer inserted into the centre comes out clean.  Allow the cakes to cool for 15 minutes in their tins before turning them out onto a wire rack to cool completely.  Beat the fats together, and slowly add the icing sugar and then the vanilla extract.  Spread on the cake when it is cool enough.  Decorate the top of the cake with fruit or anything else you like.

All ingredients are generally available in-store at Haworth Wholefoods.