Tuesday, 10 December 2013

Chocolate And Cardamom

Ok I'll admit it; I am a cardamom lover. Especially at this time of year, it will spice up any biscuit, cookie or cake and make it a Christmasy delight. 
Here's my vegan cardamom spiced chocolate muffin recipe I think you'll love...

2½oz (70g) Vegan butter
2¼oz (60g)Sugar
1 Tbs Syrup
4½oz (120g)Plain flour
½oz (5g)Cocoa powder
1oz (10g) Cornflour
3 Tsp Baking powder
¼ Pint (150ml) Soya milk (Rice milk works well too)
2 Tsp Cardamom pods    
Little splash of vanilla extract
Pinch of salt

This recipe makes 4 large muffins, but if you’re feeling extra naughty it can be doubled, or you can use standard size cake cases to make the mixture stretch further.

 Get your bake on…
First things first, grab your pestle and mortar and bash the cardamom pods so they break. Now take out the shells of the pods and grind the little seeds. Try to get them as finely ground as possible.

 To the mixing bowl!
Cream the vegan butter and sugar together and then add the vanilla extract, syrup and cardamom seeds.

Give it a good mix so it’s all combined.
In another bowl, combine both flours, baking powder, cocoa powder and salt.
Now pour a little soya milk into the butter and sugar mixture and then mix in a little of the flour mixture.

Keep alternating bit by bit until it’s all combined and wonderfully glossy.

Spoon it into some pretty cases and fill them ¾ full. Trust me the mixture smells so chocolatey and spiced up you may struggle not to eat it all from the bowl!
Bake them at 180c for 30 minutes and enjoy!


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