We found this recipe for vegan chocolate chip cookies using sunflower oil so had to give it a try! Without eggs or butter, the trick is to be sure to whisk the oil and water together with the vanilla well - it should almost look like lightly beaten eggs. I prefer dark chocolate but would be just as delish with milk chocolate or white chocolate I'm sure! Prep 10 min Rest 30 min Cook 25 min Makes 16 ½ cup Kricklewood Farm Sunflower Oil 2 tsp vanilla extract 4 tbsp water 1 2/3 cup all purpose flour ¾ tsp baking powder ½ tsp baking...
Another recipe from Cécile Wehrell of Cécile’s Untamed Kitchen: Twisted Slaw, or a coleslaw revisited with cordial & an oil-based vinaigrette. Cécile reminded us that this recipe is approximate and is meant to inspire you to create your own combination of veggies. Play with it! Ingredients 3 tbsp cold-pressed Kricklewood Farm Cold Pressed Sunflower Oil 1 tbsp organic apple cider vinegar 2 tsp Tamari 1 tbsp or more Ginger Säft Cordial Fresh ginger to taste Sea salt & freshly ground pepper 1/4 small white cabbage – thinly sliced (use a mandoline or a food processor if needed) 2 or 3 kale...
Thank you Cécile Wehrell of Cécile’s Untamed Kitchen for this new recipe for Baked Tempeh Chips. They look delicious and we’ll have to give it a try! ❤️🌻😁 Ingredients 1 package (250g) of Henry’s Tempeh “Soy Original” or “Soy Red Pepper" Kricklewood Farm Sunflower Oil Sea salt Freshly ground pepper Instructions Cut the block of tempeh in 4 and using a collapsible steamer, steam it for +/- 10 min. Once cooled down, cut in very thin slices using a sharp knife. Line a cookie sheet with parchment paper. Spray or brush with Kricklewood Farm Sunflower Oil. Align the slices like little solders. Again, spray...
