Oat bran and currants cookies

Serving suggestion - Breakfast

To make the vegan currants cookies you will need:

• 1 glass of oatbran
• ¼ glass of rice milk
• 2 table spoons of sunflour oil
• 1 apple (your choice)
• handful of grapes
• A tea spoon full of grape fruit zest (didn’t have lemon to hand)
• A hand full of dry currants. & 1 pinch of salt

In a mixer, blend together the peeled apple, grapes, half of the dry currants, 1 spoon of oil, and half the milk.  Once blitzed, pour the melange in a mixing bowl and add in your oatbran (flour).

Mix it all well; add in the pinch of salt and whole dry currents. Leave the paste aside for about 25 minutes. For the bran to absorb the liquidised fruits and soften.

Preheat the oven at 175c.

Once the paste is ready, use a tea spoon to measure the size of dough per cookie. Shape your cookies and place them on a baking dish or tray.

Don’t forget to spray the rest of oil on your baking tray before placing the cookies on it.

Place the tray in the oven and leave to cook for 40 minutes. Mine got slightly burned because I forgot how easily the sugar (from the fruits) can burn, so, keep an eye on yer cookies.

 

When time is up, get the tray out. Put the cookies on a plate upside down to cool. Upside down because cookies are slightly thicker, this will allow the bottom of the cookies to finish drying. Remember that oatbran is much stickier that plain flour.

They actually taste really nice. You wouldn’t know that no butter, eggs nor sugar were used to make them.

I will definitely make them again with coconut milk. Keep your eyes peeled and let me know how yours tastes.

 

C ya!

 

 

 

 

 

 

Home made orange sorbet

As the heat get at its best on this small island of ours here is something to cool you down! An orange sorbet… for 10 or 5

Serving suggestion

Ingredients:

100g of sugar

1 lemon juice & zest

100ml Fanta orange

10 medium oranges

2 apples

10 bay leaves for decoration

 Preparation:

1. Grate the lemon and press its juice. Set aside
2. Cut the top of every orange and carefully carve the inside completely.
3. Put all the pulp and juice collected in a bowl. Reserve the hollowed oranges and their “hats”.
4. Make a little hole on the “hats” and insert 1 bay leaf on each “hat”. Once this is done for all of them, put the “hats” and the coops in the freezer… they will later be used to serve the sorbet.
5. With a hand blender, wiz the orange pulp to liquidise it completely. Set aside.
6. Peel, core and finely chop the apples. Add it to the liquidised orange and blend again.

Method:

1. In a deep pan put the sugar, the lemon juice and zest. Simmer for 20 minutes.
2. Remove from the stove, leave to cool for 10 minutes and add the liquidised orange & apple mix and the Fanta
3. With a spatula, stir to mix. Taste and add more sugar or lemon if it not sufficient to your taste.
4. Now pour the mix in a big freezer bowl and put it on the top shelf of the freezer. Check it in an hour
5. After the hour has passed, bring the bowl out of the freezer and with a folk or with the hand blender, break the granules of ice starting to form. Once it is smooth. Put the bowl back in the freezer.
6. Repeat step 6 every hour trice. The sorbet should be ready then. It is ready to serve in the hollowed orange shells.

Enjoy!