If you feel like doing a bit of baking over the Christmas holidays, here are three easy vegan Christmas baking recipes that I make every year – hope you enjoy!
Orange cookies
Ingredients
150g caster sugar
2 tsp vanilla
150 dairy free butter, melted or very soft
280 g flour
Juice and zest of one orange
Method
Combine the sugar, vanilla and butter.
Add the flour and the orange juice and zest. The mixture will be crumbly and sticky so be gentle with it and add a little more juice or water to make it less so.
Form a large ball with the mixture and wrap it tightly in a large tea towel, flouring it a little so it’s not too sticky, then refrigerate for half an hour.
Flatten the mixture through the tea towel if that’s easier, then form into balls or flat discs. I used this cookie cutter from Bakerlogy on Etsy.
Bake at 175 till golden.
Top with icing sugar and try not to eat all at once.
Festive Granola
Ingredients
200 g oats
2 oranges
8 tbsp maple syrup or agave nectar
Handful cranberries
Handful pistachios
Handful chopped glace cherries
Handful slivered almonds
Method
Toss the oats in the juice of the oranges and the maple syrup/agave nectar till they are all damp.
Spread the oats in a baking tray and top with the slivered almonds.
Bake at 175 degrees for 20 minutes then turn, baking for a further 20 minutes until crispy and golden.
Top with the cherries, cranberries and pistachios and serve with plant milk or yoghurt.
This makes about four servings so can be kept in an airtight container for up to to two weeks.
Mince pie traybake
What’s even better than mince pies? Mince pies mixed up with fruit and chocolate and cut into slices, that’s what.
Ingredients
4 vegan mince pies – make your own or use store bought (I used Oggs)
100 g butter
125 g coconut oil
2 tbsp vegan cocoa
Handful cranberries
Handful pistachios
Handful glace cherries
200g bar dark chocolate
Method
Start by melting the butter, coconut oil, broken up chocolate and cocoa over a low heat in a large pan.
Meanwhile, in a large bowl bash up the mince pies till they’re in small chunks.
Add the pistachios, cranberries and cherries, keeping a few back for the topping.
Pour the melted butter, coconut oil, chocolate and cocoa into the bowl and combine with the mince pies, pistachios, cranberries and cherries, adding a few of the pistachios, cranberries and cherries to the top of the traybake.
Pour into a baking tray and leave to set in the fridge for up to two hours. Cut into slices and enjoy!
The mince pie traybake squares are best kept in the fridge.