Vegan Pandan Cake

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Pandan. Amazing. Smells and tastes like nothing else I’ve experienced, and the colour is something else! It is used in so many desserts in many asian countries, but also works beautifully in savoury dishes like curries and rice. Fortunately lots of Asian grocers in Australia now stock Pandan leaves, and will definitely stock the Pandan essence I used for this cake. The Cassava flour turns the cake into more of a pudding texture, it is unusual but delicious. I iced this cake with condensed milk that was simmered and reduced with Pandan essence to form a sort of caramel. But if you want to keep the cake vegan, I would suggest using a simple icing of icing sugar, lemon juice and pandan essence.
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Recipe

Ingredients

4 cups cassava flour

1 1/2 cups palm sugar

3 tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp salt

3 cups coconut milk

2 tsp chia seeds mixed with 2 tbs water

1 tsp pandan essence

1/4 cup white vinegar

Method

Pre-heat oven to 180 degrees celsius. Grease and line a 30cm cake tin.

In a large bowl combine the flour, palm sugar, baking powder, cinnamon, ginger and salt.

Add the coconut milk, chia, pandan essence and vinegar. Stir to combine.

Spoon into prepared pan and bake for about 40-50mins or until risen and springs back to the touch.

Cool in pan.

Turn out and ice as you please.

 

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Banana, Coconut and Date Loaf, Banana, Carob and Walnut Muffins and Banana Jam (All Vegan. Yeah, we had a lot of bananas to use…)

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If you could see where I am sitting whilst writing this, you would surely laugh.

In two weeks time I’ll be swimming in the ocean and drinking ice cold Bintangs in Bali, but in the meantime, I’m sitting here, in my camping chair, in the searing heat, on the side of the free way, with a For Sale sign on the car. This better work….

Once this car is sold, my whole life will be back in my backpack, and man am I looking forward to that feeling! It’s been great having this big car, all equipped to live anywhere on this great brown land, but I’m ready for the backpacker life again! Beaches, jungles, hostels, beers, new friends, old friends, culture, food, art, adventure…the list is long!

Anyway, back to reality for a moment. We found ourselves with a huge bag of bananas last week, all going black very quickly. The chickens don’t seem to be laying as many eggs as they were a few months ago so I decided to try and make some vegan banana treats. They turned out so beautifully, I don’t think I will ever make a banana loaf with eggs again!

Not so sure about the banana jam though, it tastes a little (lot) like something you might feed your baby. But hey, why would you feed your baby something gross!

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Recipe

Vegan Banana Bread

Ingredients
3-4 over-ripe bananas, plus 1 to decorate
75g coconut oil, melted
1 tsp vanilla extract
100g raw sugar
125g white or wholemeal self-raising flour
100g wholemeal plain flour
3 tsp baking powder
2 tsp cinnamon
50g shredded coconut
70g dates (or other dried fruit or nuts), chopped

Method
Pre-heat oven to 200 degrees, celcius. Grease and line a loaf tin (banana leaves work great!)
In a large bowl, mash the bananas (reserving one to decorate). Add the coconut oil, vanilla and sugar, and mix well to combine.
Sift the flours, baking powder and cinnamon into the bowl with the banana. Add the coconut and dates and mix until all combined.
Pour into prepared loaf tin. Peel and cut the remaining banana in half, lengthways. Place, cut side up, on top of the batter and slightly press into the batter.
Bake for 40-50mins. Remove from oven and allow to cool in the tin.
Serve warm with banana jam, or topping of choice.
Enjoy!

Variation
Vegan Banana, Carob and Walnut muffins.
Replace 50g of the wholemeal plain flour with 60g of carob powder. Omit the coconut and the dates and add 80g of chopped walnuts, reserving some to sprinkle on top. Bake in a muffin tin for about 20mins.

Banana Jam

Ingredients
1/2 cup fresh lime juice
4 cups bananas, diced
2 1/2 cups caster sugar
2/3 cup water

Method
Combine the diced banana in a bowl with the lime juice.
In a large saucepan, combine the sugar and the water over medium high heat. Stir until sugar is dissolved and bring to the simmer. Cover and let it simmer for 2mins.
Uncover and add the bananas with the lime. On medium heat, bring to the boil. Cook, uncovered and stirring often, for about 30mins. At this point, if you want a smooth jam, use a stick blender to blend until smooth, otherwise, just keep cooking.
Cook for another 20-30mins or until jam is nice and thick.
Pour hot jam into sterilised jars.
Allow to cool at room temperature, undisturbed for 24hours before using.