A shortcut to shortbread

Breakfast

Muesli, soya milk

This breakfast has been repeated a bit too often this week, I know, but it is very energizing! As from tomorrow, I’ll be branching out.

Lunch

Chargrilled veg and hummus sandwich, salt and pepper nuts, blueberries

Another shop bought lunch today, but it was good to try this Tesco sandwich that I’ve been told about but never actually experienced. It was pretty nice, although I think on balance I prefer the falafel wrap. Bizarrely, I’ve seen salt and pepper nuts which include milk powder, but these ones were definitely animal-free. They came from the ‘healthy snacks’ section of Tesco and were certainly very nice, even if their health food status may be a little dubious.

Dinner

Couscous with cauliflower and olives, stuffed pitta breads

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There was some couscous left over from last night, so I decided to bulk it out with cauliflower, olives and cucumber. I find that cauliflower tastes much better if it’s not boiled, just placed in a pan with a good splash of boiling water (not enough to cover it), and a stock cube crumbled over and stirred in. You can then just put a lid on the pan and simmer until the cauliflower is tender, stirring regularly and adding more water if it looks in danger of drying out. This way it develops a really nice flavour and doesn’t take very long at all (around 10 mins?) The pitta breads were just lightly toasted, sliced, spread with vegan margarine and stuffed with leafy salad and tomatoes.

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Dessert

Shortbread, nectarine

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It’s really easy to make an animal-free version of ‘normal’ shortbread- you just replace the butter with vegan margarine. Today though, I didn’t have any white flour so had to go for wholemeal. I was concerned that this could give a bit of a cardboardy result, so used brown sugar (plus a little golden syrup) to try and combat this. The end result was actually pretty nice and I suppose healthier than white shortbread. This is also quite a good time saving recipe as you don’t have to spend time sifting the flour or ‘rubbing in’ the margarine- it’s just a case of stir and go!

Ingredients:

– 175g wholemeal flour

– 60g brown sugar

–  Cinnamon

– 120g vegan margarine (I used the Pure brand of sunflower margarine)

– 1 tbsp golden syrup

Method:

1. Preheat the oven to gas 3 (160 C) and grease a flan tin.

2. Place the flour and sugar in a bowl, then add a generous sprinkling of cinnamon.

3. Stir in the margarine and golden syrup until a dough forms.

4. Press the mixture into the tin, prick with a fork and bake for around 35-40 mins, until just going brown at the edges.

5. Cut into slices while still warm, before it hardens.

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The end result makes a nice dessert with some fresh fruit, or you can just enjoy with a cup of tea!

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2 thoughts on “A shortcut to shortbread

  1. Pingback: A summer version of a winter classic | Diary of a Vegan in a Hurry

  2. Pingback: Jam Shortbread | Josie B's Baking

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