This recipe is inspired by the traditional Irish Barmbrack or tea loaf. It’s soft, dense and moist, and tasty! And, it’s made from pumpkin – and therefore Halloween themed in my opinion! It’s perfect for this time of year as the need for warm cups of tea increases, and, squashes and pumpkins are in season!
- A small bit of Pure soya butter for greasing
- 200g light muscovado sugar
- 200g grated pumpkin flesh (try squash either)
- Finely grated zest and juice of 1 lemon
- 100g raisins
- 100g ground almonds
- 200g gluten-free self-raising flour (normal flour will work too)
- Pinch of salt
- 1tsp cinnamon
- A generous grating of nutmeg
- 4 tbsp vinegar
- 4 tsp baking soda
- The brine from one can of chickpeas
- Lightly grease a bread loaf tin (22 x 12cm or something like that) and line it with greaseproof paper/baking parchment. (I forgot to do this actually…)
- Weigh out and prepare all your ingredients.
- Add the lemon zest and juice, raisins and ground almonds to the pumpkin flesh in a large bowl.
- Add the baking soda to the vinegar in a food mixing bowl.
- Add the sugar to this and beat using an electric whisk for 2-3 minutes until pale and creamy.
- Add this to the pumpkin mixture and lightly stir.
- Sieve the flour and add to the mix along with the spices. Fold it all in together until well combined.
- Using an electric whisk beat the chickpea brine until it holds soft peaks like what egg whites would do.
- Stir a heaped tablespoon of this into the brack mixture to loosen it and then fold the rest in as lightly as possible.
- Pour the mixture into a prepared loaf tin and even out the surface.
- Bake it in the oven for around 1 hour at the temperature recommended.
Check if ready by inserting a skewer or knife into the center. It should come out clean, but if it doesn’t, leave it in for longer and turn down the heat if it is starting to burn out the outside. Remove the loaf from the tin and leave in the oven at an even lower heat near the end to ensure thorough baking. Then let it cool on a wire rack before slicing. Don’t be tempted to slice into it before it cools! It could fall apart. Enjoy with some soy butter and a cup of tea.
IRISH POTATO CAKES (BOXTY) WITH AVOCADO BASIL RANCH
This great recipe
is so tasty! Irish potato cakes, also known as boxty, made with a mixture of mashed and grated potatoes for a cake that is part pancake, part hash brown. These use flax for the egg and are dressed with vegan avocado basil ranch.
- 2 large russets
- 3/4 teaspoon (0.75 teaspoons) fine salt plus more for seasoning the potatoes before cooking
- 1/4 teaspoon (0.25 teaspoon) or more freshly ground black pepper
- 1/4 cup (61 ml) non-dairy milk
- 1 tbsp flax seed meal
- 1-2 tbsp (1 tbsp) nutritional yeast optional
- a generous pinch of Kala namak Indian black salt optional
- 1 tsp oil
- 1/2 tsp (0.5 tsp) lemon juice
- 1/4-1/3 cup (31.25 g) unbleached all-purpose flour or use a gluten-free flour which is neutral tasting
- 1/2 tsp (0.5 tsp) baking powder
- oil for cooking
Avocado Basil Ranch:
- 1 ripe avocado
- 1 tbsp fresh basil
- 1/2 tsp (0.5 tsp) garlic
- 1/2 tsp (0.5 tsp) or more ranch seasoning (see notes)
- generous dash of black pepper and salt
- 2 tsp lime juice
- water as needed
- Chop 1 potato and add to a pot of cold water. Bring to a boil then continue to cook over medium heat for 5 to 7 minutes until done. Drain, cool slightly, add salt, pepper, milk, flax, nutritional yeast, oil and kala namak and mash well. Taste and add salt if needed to keep the mixture saltier than regular mashed potatoes.
- Grate the other potato. Add a 1/2 tsp lemon juice and mix in. Squeeze the grated potato with a paper towel to remove some of the excess moisture.
- Mix the grated potato with mashed potatoes.
- Mix the baking powder in 1/4 cup flour and add to the potato bowl and mix in. If the mixture is too stiff, add another tbsp of non-dairy milk.
- Heat a skillet over medium heat. When hot, add a few drops of oil to grease. Drop dollops of the potato mixture on the greased pan. Shape and flatten and cook 4 to 5 minutes each side. (To bake: Bake at 425 degrees F / 220ºc for 15 to 20 minutes. Broil for a minute if needed).
- Garnish with scallions and vegan butter. Serve with avocado ranch.
- For the avocado ranch: Blend all the ingredients. Add water if needed. Taste and adjust seasoning. Add some fresh dill, more onion powder if needed. Add nutritional yeast for cheesy flavour (optional)