Easter 2021 is nearly upon us, and the Sans Beast team are looking forward to enjoying a short break...  Perhaps even a Long Lunch with the family (see what we did there?) that includes some dairy free sweet treats. 

Vegan chocolate is becoming far more readily available in Australia.  For some, the opposition to dairy consumption may be about an intolerance to lactose - for us (and an increasing number of people), it's about saying no to animal exploitation. Here are some fabulous dairy free options to keep your sweet tooth happy this Easter...

The Ingredients
¼ cup of melted coconut oil
1 heaped tbsp of cocoa powder
Dash of coconut milk (the one from a tin) – optional
Stevia or sweetener to taste. Maple syrup is also good
Handful of almonds, handful of hazelnuts, handful of raisins

 

The Steps
Step 1: Gently melt the coconut oil on a very low heat.

Step 2: Add cocoa, sweetener and stir until smooth.

Step 3: Poor in a small dish lined with baking paper.

Step 4: Pop all your nuts and raisins in small plastic bag and bash a few times to crush them. Sprinkle on the chocolate mix and place in the freezer for 10-15 min. (Make sure it stays flat.)

Once frozen, break into pieces and enjoy loads!

The Ingredients
1tbsp ground flax seed
300ml plant-based milk
50g vegan margarine
500g strong bread flour
1tsp salt
75g caster sugar
1tbsp sunflower oil
7g sachet fast-action yeast
75g sultanas
50g mixed peel
zest of 1 orange
1 apple, peeled, cored and finely chopped
1tsp ground cinnamon
75g plain flour
3tbsp apricot jam 

The Steps
Step 1: Make a flax egg by combining 1tbsp ground flax seed with 3tbsp warm water. Give it a good whisk and let it stand for 15 minutes.

Step 2: Bring the plant-based milk to the boil, then add the vegan margarine. Leave it to cool just enough that you can comfortably dip a finger in. Put the bread flour, salt, sugar and yeast in a bowl and make a well in the centre. Pour in the warm milk mixture, then add the flax egg. Mix well with a wooden spoon, then bring everything together with your hands until you have a dough.

Step 3: Knead the dough on a floured surface for about 5 minutes. You want the dough to look smooth and elastic. Put the dough in an oiled bowl and cover with oiled cling film or a clean tea towel. Leave it to rise in a warm place for about an hour, or until it has doubled in size.

Step 4: Tip in the sultanas, peel, orange zest, apple and cinnamon. Knead the fruit into the dough. Cover again with cling film or a tea towel and let it stand for another hour.

Step 5: Divide the dough into about 15 pieces and roll each one into a ball. Arrange the buns on a lined baking tray leaving room between each one so it can expand. Cover and let them stand for another hour.

Step 6: Heat the oven to 220C/200C fan/gas 7. Mix the plain flour with 5tbsp water and mix into a dough. Pinch off lumps of this dough and roll into long strips. Drape these over your buns in a cross shape. Bake in the oven for about 20 minutes, or until the buns are golden-brown on top.

Step 7: Heat the jam until it melts. Take the buns out of the oven and spread the hot jam on top to make a glaze. Leave them to cool.

Makes about 15.