Recently OGGS got in touch to ask if they could send me some of their new dairy-free and egg-free cakes. They wanted me to discover if I could see myself swapping sweet treats which I purchase at the moment for something different. Vegan cakes are not something which I would normally purchase in a supermarket. This may because I thought they are going to be super expensive. I felt like they were going to be dry compared to non-vegan cakes. This could be as a result of having no eggs in the mixture.
OGGS are trying to change the world they are trying to have as little impact as possible. From reducing their carbon emissions. They do not want to be involved in human trafficking and animals, of course, being a vegan company. You do not have to be vegan to want to save the planet of course helping reduce carbon emissions helps so much anyway. I know this is something which actually appealed to me.
OGGS to make their cakes vegan have replaced the eggs with a plant-based protein called aquafaba. This is not something which I have heard much about before OGGS. OGGS are not trying to make everyone vegan at all they just want to be able to provide plant-based alternatives to everyday foods. Of course, with every bite of the sweet treat, you have had the reassurance that there is a positive impact on the environment as a result of your choice.
I was very lucky to be sent a pack of 4 which includes all the of the flavours which OGGs are currently making. These are actually Salted Caramel, Zesty Lemon, Chocolate Fudge and Victoria Sponge. Of course, I had the hard job of having to test them I did enlist the help of Joe. I thought I would treat him because after all, it is a very hard job having to taste cake. If you purchase OGGs you would get two of the same flavours however, it is hard to choose which one you will want to consume. I think my favourite had to be the lemon drizzle which is actually surprising because this is not one I would have chosen. It was not too sharp like some lemon cakes can be. I would say my least favourite is the salted caramel however, this is one which Joe loved. This just goes to show it is personal preference.
For sure I had a huge surprise when I tried the OGGS I was not expecting them to be as nice as they are actually are. If you had not told me they were vegan I would have had no clue. They taste as good as not as better than a non-vegan version of cupcakes. They are not dry which is a worry for me. I found them to be very nice and for sure something which I would purchase again. More so if I had a friend who was vegan coming over they would be perfect with a cup of tea.
Where can you purchase?
These OGGS cakes are available in Waitrose and Sainsbury’s. The cakes are priced at £2.20 for a 2-pack, £4.25 for a 4-pack and £4.95 for a 5″ cake. You can find out more about OGGS and what they do here.
Recently I did some baking for a local rabbit rescue charity as part of their fundraiser. I decided that I was going to use a recipe which was in one of the baking books which I have and this was for mini lemon chocolate chip cookies however, I decided to make them large. Today I decided that I am going share the recipe for these lemon chocolate chip cookies they would be perfect to make this half term. For sure they went down a treat at this event.
Ingredients- Makes 40 mini cookies I got 16 large
1 Large Lemon
75g softened butter or magarine
75g caster sugar
1 medium egg
75g soft light brown sugar
175g plain flour
1/2 tea spoon baking powder
150g white chocolate chips
Heat the oven to 180c or gas mark 4 and grease two baking trays.
Grate the zest from the outside of the lemon using the smallest holes of the grater. Then squeeze the juice from half of a lemon.
Put the lemon zest, butter, caster sugar and soft light brown sugar in a big bowl then beat until the mixture is smooth.
Break the medium egg in to a small bowl. Beat with a fork. Then add it to the big bowl a little at a time beating well each time. Add a teaspoon of lemon juice and mix.
Sift the flour and baking powder into the bowl. Stir in the mixture until it is smooth. Add the white chocolate chips and stir them in.
Make a ball with the dough. Enough that will be for a cookie then flatten slightly
Bake more cookies using the rest of the mixture. Bake for 10 minutes until they are golden this may take longer.I think I did mine for closer to 15.
Put them on a cooling rack before you consume your lemon chocolate cookies.
Have you ever made lemon chocolate cookies or ever purchased them? For sure there not something I think I have ever heard. There not a flavour I think I have even see together.
Baking is something which I love to do, I find it therapeutic. With Valentine’s Day coming up I thought I would create something which ties in with the theme. Hearts is something which is symbolic with Valentines so this is why I created the raspberry heart cookies. These are cute, easy to make and also great mix of been light and sweet.
These are super easy to make which means that you could make them with your children. In the future I can see this been something I do with Jess as she loves to bake. You do not have to make them raspberry at all you can use any flavour jam. Some of the ones which I made ended up been strawberry due to it been the only type of Jam which we had in.
Prep Time- 10 Minutes
Cook Time- 10 Minutes
Serves- 11 depending on size of your cookie cutter
2 TSP Almond Extract
240g Plain Flour
Utensils– Baking Tray, Heart Cutter, Rolling Pin
Preheat the oven to 170
Add the sugar and butter and mix together
Once this is creamed add the plan flour
This then should be all mixed when you add the 2 tsp almond
Roll out your mixtures
Use the heart cookie cutter and cut out the cookies
Place them in the oven and bake for 10 minutes
Leave to harder and cool.
Use the same heart cookie cutter to spread the Jam over the heart biscuit
Serve and enjoy
These raspberry heart cookies go really nice with a cup of coffee. These could be a great valentine’s day present for your other half. They are also great to have as a cheeky treat for sure they are something I will be making again.