Employ some clever tricks to achieve a dairy-free bake - egg-free mayonnaise, almond milk and margarine fit the bill
- 240g self-raising flour
- 140g golden caster sugar
- 1 tsp bicarbonate of soda
- 240g egg-free mayonnaise
- 2 large or 3 small ripe bananas, mashed
- 1 tsp vanilla extract
- 25g vegan dark chocolate chip
- 80g vegan margarine
- 250g icing sugar
- 25ml vegan milk (we used almond milk)
- 2 tbsp smooth peanut butter
MethodLine muffin tins with 16 cases. In a bowl, combine the flour, sugar, 1⁄2 tsp salt and bicarbonate of soda. In a second bowl or a jug, mix the mayonnaise, mashed bananas and vanilla extract. Pour the wet ingredients into the dry and mix with a spoon until just combined (don’t overmix or your cupcakes will be heavy). Spoon the mixture into the cases and bake for 20 mins.
- 3 small bananas
- 50g butter, melted
- 10 digestive biscuits, crushed to crumbs
- 142ml tub double cream
- 140g icing sugar
- 400g tub soft cheese
- ½ tsp vanilla extract
- 237g pot crunchy peanut butter
- Several hours before, place 2 bananas in the freezer until the skins go black, then remove and defrost. You’ll be left with really soft bananas. Peel, then mash well and set aside.
- Mix the butter and biscuits together, then press into a 22cm springform cake tin. Whip the cream until it just holds its shape. In a separate bowl, beat the sugar, soft cheese and vanilla together until completely combined. In another bowl, beat the peanut butter to loosen it.
- Fold the cheese mixture into the peanut butter, then tip in the mashed banana and gently fold in the cream. Spread the mix over the biscuit base and smooth the top. Freeze for several hours or preferably overnight. To serve, leave the cake in the fridge for 20 mins, then run a knife around the side and remove the sides of the tin. Slice the remaining banana and use to decorate the cheesecake.
- 4 ripe bananas, chopped into 3cm chunks, then frozen
- 2 tbsp almond milk
- 1 tbsp organic peanut butter
- 1 tsp ground cinnamon
- 1 tbsp dark chocolate, grated
- 1 tbsp flaked almonds
- Tip the frozen bananas and almond milk into a blender. Blend together to create a smooth consistency. Add the peanut butter and cinnamon, and blend again. Taste and add more cinnamon, if you like.
- Transfer to a freezer-proof container and freeze for 1 hr.
- Take out of the freezer and serve with grated chocolate and flaked almonds sprinkled over.
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup cold butter
- 1/2 cup creamy Peanut Butter
- 1/4 cup honey
- 1 tablespoon milk
- 1/2 12 ounce package chocolate-covered peanut clusters or 1-1/3 cups (8 oz.) candy-coated Peanut Butter Pieces
- Preheat oven to 350 degree F. In a large mixing bowl stir together the flour, sugar, baking soda, and salt. Using a pastry blender, cut in the butter and peanut butter until mixture resembles coarse crumbs. Combine honey and milk; drizzle over flour mixture. Using a wooden spoon, stir until combined.
- For each cookie, shape a well-rounded tablespoon of dough into a ball. Flatten in the palm of your hand. Place an approximate 1-inch peanut cluster* or a slightly rounded teaspoon of small candy-coated peanut butter pieces in the center of the dough. Shape dough up and around candy, rolling into a ball. Place 2 inches apart on an ungreased cookie sheet.
- Bake about 12 minutes or until the bottoms of cookies are lightly browned. Let stand for 1 minute on cookie sheet before removing. Transfer cookies to wire rack; cool. If desired, freeze cookies in a freezer container or freezer bag up to three months; thaw about 15 minutes before serving. Makes 20 to 24 cookies.