Vegan Strawberry & Orange Traybake
For the cake
Finely grated zest of 1 large orange
25g poppy seeds
225g golden caster sugar
225g sunflower spread
275g self-raising flour
2 tsp baking powder
12 tbsp aquafaba
4 tbsp oat or soya milk
For the topping
335g jar Bonne Maman Strawberry Intense
grated zest and juice of 1 large orange
50g shredded fresh or desiccated coconut
Heat the oven to 160C, 140C fan, gas 3. Grease and line a rectangular cake tin approximately, 26 x 20 x 5cm, with baking paper.
Put all the ingredients into one large bowl and beat together for 2-3 minutes until smooth, preferably with an electric whisk but a wooden spoon will be fine too.
Spoon the mixture into the prepared tin and level off the surface lightly.
Bake for about 45-55 minutes or until a skewer pushed into the centre comes out clean.
For the topping, mix together 75g of Bonne Maman Strawberry Intense with the orange juice. Skewer the top of the warm traybake all over and spoon on the strawberry mixture, spreading it to the edges and corners. It will sink down into the sponge. Leave to cool.
Stir in the orange zest through the coconut. Spread the remaining Strawberry Intense over the cake and sprinkle with the zesty coconut shreds.
Apricot Intense Overnight Oats
two teaspoons chia seeds
150ml almond milk or apple juice
50g rolled oats
generous spoonful Bonne Maman Apricot Intense
sprinkle of toasted granola
For the speediest breakfast, put two teaspoons chia seeds into an empty jar.
Stir 50g rolled porridge oats into 150ml almond milk or apple juice and spoon onto the seeds.
Leave overnight and top with a generous spoonful of Bonne Maman Apricot Intense and a sprinkle of toasted granola.
Vegan Apricot Crêpes with Toasted Nuts & Seeds
For the crêpes
150g plain flour
pinch of salt
1 tbsp caster sugar, optional
250ml oat milk
1 tbsp melted sunflower spread or coconut oil, plus extra for the pan
splash of vegan beer, about 2tbsp
For the filling
60-100g mixed nuts and seeds such as hazelnuts, almonds, sesame, sunflower and pumpkin
pinch ground cinnamon or mixed spice
400g tub Greek-style, vanilla, non-dairy yoghurt
335g jar Bonne Maman Intense Apricot
Spread the nuts and seeds for the filling on a foil-covered baking sheet and sprinkle over the cinnamon. Toast in a hot oven or under the grill until golden brown. This will only take a minute so keep an eye on them. Set aside.
To make the crêpes, sift the flour into a large mixing bowl with a good pinch of salt and the sugar, if using. Slowly pour in the milk, whisking gently as you go, then whisk in the melted spread or oil. Set the batter aside for about half an hour if time allows, then finally whisk in the beer.
Heat an 18-20cm crêpe pan and wipe over the base lightly with butter or oil. Stir the batter - it should be the thickness of single cream - and pour a small ladle of batter into the pan. Working quickly, tilt the pan so that the batter runs all over the surface then hold the pan over the bowl of batter and let the excess tip out. Trim the lip of cooked batter away from the edge and return the pan to the heat. The base should be covered in batter but not quite thin enough to see through.
Let the crêpe cook for a minute or so until the underside is golden and comes easily away from the pan. Lift one edge up with a palette knife and carefully flip it over. Cook for a further 1-2 minutes. The flip side will only cook in spotted brown patches, not as evenly as the first side. Tip the crêpe carefully on to a plate. Wipe the pan with a little more oil and continue until you have used up all the batter. Keep the crêpes warm, covered with foil in a low oven.
When ready to serve, spread the warm crêpes generously with the vanilla yoghurt, add large spoonsful of Intense Apricot and finally sprinkle with the toasted nuts and seeds. Enjoy!
To learn more about the Bonne Maman range of products and to check out their other recipes please visit them at https://www.bonnemaman.co.uk
