No eggs or dairy required to make these delicious cakes, cookies, cupcakes and tarts
NUT SHORTBREADS
By Philip Khoury Makes 12 | Prep 10 mins | Cook 12-14 mins
120g (1 cup) nuts – any type, such as pistachio, hazelnut, peanut, almond, cashew, pecan or walnut 50g (⅖ cup) plain (all-purpose) flour – gluten-free flour also works well ½ tsp baking powder ¼ tsp sea salt, crushed 50g (½ cup) icing (confectioner's) sugar, plus extra for dusting 2 tbsp extra-virgin olive oil 1 tbsp water 40g (⅓ cup) chopped nuts (optional, for texture)
1 Preheat the oven to 160°C fan/Gas Mark 3 and line a large baking sheet with baking parchment.
2 Add the nuts, flour, baking powder and sea salt to a food processor, and pulse until the nuts are blending into the dough and it starts to clump together, then pour into a mixing bowl.
3 In a small bowl, use a whisk to combine the icing sugar, olive oil and water until glossy. Add this mixture to the bowl of ground nuts.
4 Using a silicone spatula or your hands, mix and knead the mixture until well combined and a dough forms. Press together onto a sheet of parchment paper, and place another piece of parchment paper on top. Roll to 1cm (½in) thickness between these sheets of parchment paper, then remove the top layer and use a cutter to cut desired shapes and place onto a baking sheet.
5 Bake for 12-14 minutes until golden.
6 Leave to cool to room temperature, then generously dust with icing sugar. Store in a sealed container for up to a week.
NUTRITIONAL INFO
Calories (per serving) 131 | Total fat 9.2g Saturates 1.3g | Salt 0.32g | Sugar 4.7g Carbohydrates 10.8g | Protein 2.7g
STICKY TOFFEE DATE PUDDING
By Philip Khoury Serves 8-10 | Prep 25 mins | Cook 25 mins
FOR THE DATE CAKE
250g (1⅔ cups) dried dates 350g (1½ cups) water, boiling 2 tsp bicarbonate of (baking) soda 20g (1 tbsp plus 1 tsp) extra-virgin olive oil 100g (½ cup) dark brown or muscovado sugar 200g (1½ cups) plain (all-purpose) flour – gluten-free plain flour will also work 1 tbsp baking powder ¾ tsp fine salt
FOR THE BUTTERSCOTCH SAUCE
400g (1⅔ cups) soy or oat milk 1 tsp sea salt 20g (⅙ cup) cornflour (cornstarch) 100g (½ cup) dark brown or muscovado sugar 20g (1 tbsp plus 1 tsp) coconut oil (deodorised)
TO MAKE THE DATE CAKE 1 Preheat the oven to 180°C fan/Gas Mark 4 and line the base of a 20x30cm (8x12in) rectangular baking tin (pan) with baking parchment.
2 Add the dates to a blender or food processor, add the boiling water and stir in the bicarbonate of soda. Leave to stand for 10 minutes. When this mixture has cooled, add the olive oil and blend it to a smooth purée.
3 Add the sugar, flour, ba
