vegan pumpkin chocolate chunk blondies

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I know everyone else is already talking about Christmas, but I’m still not over pumpkin season! These Vegan Pumpkin Chocolate Chunk Blondies are THE BEST way to round off all that fall baking. Sticky, gooey, chocolate coated, pumpkin goodness (and they’re plant based). I mean what else could you want?! All that and they’re literally so easy to make – just whisk everything together in a bowl and BOOM: the perfect treat for a gloomy day. Serve warm straight from the oven, drizzled with melted vegan chocolate. You can seriously taste the pumpkin in these babies too, so don’t scrimp out on the pumpkin puree!

I know, I know, it’s basically December, I’m late to the pumpkin party… but you guys! These Vegan Pumpkin Chocolate Chunk Blondies are the BOMB. I made these the day after it snowed this week to cheer myself up a little and by joe it worked! If you’re a pumpkin lover (I mean, who isn’t?) then you’re going to ADORE these. These babies are far from healthy, but I like to convince myself that I’m getting some veggies in by adding pumpkin to everything. Heavy on the chocolate though… but necessary!

Probably what I love most about this recipe is how darn easy it is to make! LITERALLY all you have to do is melt some butter, add it to a bowl along with all the other ingredients, whisk everything together, fold in some chocolate, and BAKE! I’m really taking a break from those two-day-long sourdough recipes with this one. You can enjoy these bad boys within the hour! Of course, at this time of year I always have some premade pumpkin puree to hand in the fridge or ready to defrost in the freezer. It’s the quickest and easiest way to add another layer of flavour to your baking!

For a good pumpkin puree…

I ALWAYS go for organic produce where I can. In this recipe, I used an organic butternut squash from Riverford Organic Farms (not sponsored) and honestly you can taste the difference! I don’t know how I went so long buying non-organic pumpkins. With buying from a veg box as well, I KNOW that my fresh produce is from LOCAL FARMS and IN SEASON. I share a lot of information about the importance of these things in my post on Sustainable Food which I wrote as part of my Sustainability Series. If you haven’t already, this series is worth a read.

Now back to the blondies! In this recipe, I melted my butter until it was just melted (so it still had that creamy look about it) and made sure that my pumpkin puree was at room temperature before adding it to the butter so that no curdling occurred. For this recipe, I also switched out the light brown sugar for coconut nectar sugar. I only recently realised just how bad cane sugar is for the environment (particularly if it is unsustainably farmed). I wanted to use beet sugar, as it’s grown LOADS here in the UK, but seriously you CANNOT find it in my local supermarkets. Coconut sugar seemed like the next best thing and you CANNOT taste the coconut which is a bonus in my house.

Alongside the butter (non dairy, of course), sugar, and pumpkin puree, I added a flax egg (1tbsp flax meal + 3 tbsp warm water), vanilla extract, plain spelt flour, baking soda, and sea salt to the bowl. Literally it takes about 5 minutes to make the batter for these blondies. All you have to do is whisk all the ingredients together until smooth and creamy. I chopped up my chocolate until variable sized chunks before folding it into the batter (I like to use a mixture of sweet and bitter chocolate in all my baking, just to mix things up a little). And then its into the tin and into the oven to bake! Be wary not to overbake these – you want them to be gooey, not cakey.

And that’s it really! Photographed, you can see that I drizzled these blondies with a little melted vegan chocolate. This is optional, but all I did was melt some sweet and bitter chocolate together and then used a spoon to drizzle it over the top. The more the merrier, in my opinion. If you drizzle on the chocolate whilst the blondies are still warm, you create this super sticky, chocolatey goodness which is really just what we all need as we edge into winter.

I hope you love these Vegan Pumpkin Chocolate Chunk Blondies as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a joyous and merry winter and a very happy holidays! I look forward to hearing from you soon!

Katherine x

Vegan Pumpkin Chocolate Chunk Blondies

Ingredients

• 190g vegan butter, melted
• 100g light brown sugar
• 200g pumpkin puree
• 1 flax egg
• 1 vanilla extract
• 180g plain flour
• ¼ tsp baking soda
• Pinch of salt
• 100g vegan ‘milk’ chocolate
• 100g vegan dark chocolate

Method

1. Preheat the oven to 180°C (350°F) and line a brownie tin with parchment paper.
2. In a large bowl, whisk together all the ingredients (except for the chocolate) until fully combined and completely smooth.
3. Chop up the chocolate into chunks (they don’t need to be of even size) and add them to the blondie mix. Fold in with a spatula until evenly distributed.
4. Pour the blondie mix into the prepared brownie tin and flatten the top with the spatula. Bake in the oven for 40-45 minutes until golden brown and cooked through.
5. Remove from the oven and leave to cool for 10 minutes before cutting into slices. Best enjoyed warm out of the oven. Optional: drizzle with melted vegan chocolate for extra stickiness and enjoy!

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vegan sourdough cinnamon roll pull-apart loaf

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BAKER’S SCHEDULE

You heard it right folks, we’re back and with the PERFECT recipe for these frosty November days! This Vegan Sourdough Cinnamon Roll Pull-Apart Loaf is the definition of a cosy day in the autumn – warming cinnamon, traditionally fermented (and fluffy) dough, and just a cheeky maple drizzle to make it that little bit more sticky (and delicious)! Grab the flour and let’s make the house smell like heaven – I’m already drooling!

First things first…

This recipe uses our signature sourdough starter, meaning that it takes a couple of days to make! We love using sourdough here at Amongst The Flour, not only because it deepens the flavour of our bakes, but because its better for your gut! That’s right folks, you can eat cinnamon rolls and kind of consider them healthy (much better for you than quick action yeast anyway)! By incorporating a fermentation process into your cooking and baking, you’re developing beneficial bacteria and good yeasts that will help aid the microbiome in your gut when you eat them, helping to ease digestion and improve overall gut health!

These benefits do come at a time consuming cost but its completely worth the wait! For the best fermentation, you ideally want to let your dough prove OVERNIGHT so prepare yourself for a couple days of baking! Don’t worry though! We’ll provide you with a baking schedule and simple to follow method, so that every step is super easy and you won’t get lost in the flour! Without further ado, let’s get feeding our starters!

Baker’s Schedule

DAY ONE

First thing in the morning, take your sourdough starter out of the fridge and give it a good feed. For this recipe, you want your starter to be about the same consistency as pancake batter. Leave your starter to come to room temperature and double in size throughout the day. Once your starter has risen to at least double the height and is thoroughly bubbly, it’s ready to use (this should be around mid-late afternoon).

Once your starter is ready to use, go ahead and make the cinnamon roll dough. Once the dough has been made, shape it into a ball and place in a bowl. Cover with a damp cloth and leave in a warm place to ferment overnight. Throughout the fermentation process, complete a series of stretch-and-folds every 30 minutes or so. This will help the dough to become more elastic and give us beautifully long gluten strands later on. After you’ve completed the stretch-and-fold 2-3 times, shape the dough back into a ball and leave that baby to sleep for the night.

DAY TWO

The next morning, your dough should have doubled in size and have long gluten strands. Turn the dough out onto a lightly floured surface and let sit for a few minutes. This is called the autolyse process and helps the dough knead and roll more easily. After a few minutes, use your fingers to push the dough out into a flat rectangle. DO NOT USE A ROLLING PIN – you’ll flatten out all the lovely air bubbles in the dough and make it all tough and chewy to eat. We want super fluffy rolls!

Once you’ve rolled out the dough, go ahead and spread the melted butter over the surface and sprinkle with a hearty serving of cinnamon sugar. Roll the dough up lengthways (from the long edge so you end up with a long log-shape) and cut into 12 individual cinnamon rolls. Place the cinnamon rolls in a lined loaf tin (don’t pack them in too tightly because we want them to puff up a bit more – you might want to use two tins). Cover the tin(s) with a damp tea towel and let the rolls proof for 2 hours.

At the end of the 2 hours, preheat the oven to 180˚C (350˚F). Remove the tea towel and let the loaf(s) bake in the oven for 30-40 minutes until golden brown on the top and thoroughly risen. Remove from the oven and let cool for 5 minutes before removing from the tin. Drizzle over that delicious maple icing (the more the merrier, or should that be the more the stickier) and enjoy!

And there you have it!

Super easy, super simple, super yummy sourdough cinnamon rolls (but in loaf form)! This recipe is perfect for weekends or coffee mornings with your friends – an easy peasy show stopper perfect for sharing! I love serving this pull-apart loaf for Sunday brunch with my family. Serve with a fresh hot cup of coffee (I recommend a good dunk or two) and enjoy all that sweet cinnamon goodness. Is there any better way to celebrate these cold and cosy baking days that with a little treat?

If you make this Vegan Sourdough Cinnamon Roll Pull-Apart Loaf make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a beautiful autumn and a safe and warm November! I look forward to hearing from you soon!

Katherine x

vegan sourdough cinnamon roll pull-apart loaf

• preparation time: 20 minutes
• fermentation time: 12 hours
• cook time: 30-40 minutes
• total time: 12+ hours
• servings: 12

Ingredients

For the dough:

• 115g vegan unsalted cooking butter
• 125ml unsweetened plant milk
• 1 tbsp granulated sugar
• Pinch of salt
• 150g bubbly sourdough starter
• 375g strong bread flour

For the filling:

• 4 tbsp vegan unsalted cooking butter, melted
• 110g brown sugar
• 2-3 tbsp ground cinnamon

For the icing:

• 150g icing sugar
• 1 tsp vanilla extract
• maple syrup, as needed

Method

In the morning:

First thing in the morning, take your sourdough starter out of the fridge and give it a good feed. For this recipe, you want your starter to be about the same consistency as pancake batter. Leave your starter to come to room temperature and double in size throughout the day. Once your starter has risen to at least double the height and is thoroughly bubbly, it’s ready to use (this should be around mid-late afternoon).

In the afternoon:

1. In a small saucepan combine the butter, plant milk, sugar, and salt. Heat the ingredients over a medium-low heat until the butter has melted, the sugar and salt have dissolved, and everything is well combined. Remove the mixture from the heat, stirring continuously, until it has cooled to 27-32˚C (80-90˚F).
2. In a large mixing bowl, whisk together the bubbly sourdough starter and butter mixture until everything is combined (being careful not to overmix). Add in the flour and stir everything together with a wooden spoon until just combined. The dough should be a little dry and flaky.
3. Scrap down the sides of the bowl, cover with a damp tea towel, and leave in a warm place for 30 minutes. After 30 minutes, turn the dough out onto a clean work surface.
4. Take the top of the dough, stretch it away from you, and then fold it over the top of the rest of the dough. Turn the dough 90˚ and repeat this process 3 more times until you’ve gone all the way round.
5. Repeat this process (step 4) every 30 minutes, 2 more times until the process has been done 3 times in total over the course of about 2 hours. After doing this 3 times, cover the bowl with a damp tea towel once again and leave in a warm place to prove for 8-12 hours (preferably overnight).

The next morning:

1. On a clean and well-floured surface, turn out the dough. Stretch and fold the dough all the way around one more time, then turn over so its fold-side down and leave to rest for 15 minutes.
2. Whilst the dough is resting, line the bottom and sides of a loaf tin with parchment paper. After 15 minutes, push and gently press the dough outwards using your fingers into a large rectangle (DO NOT USE A ROLLING PIN – this will toughen up the dough).
3. Once the dough is around 1-inch thick, spread the melted butter over the entire surface of the dough. Sprinkle on the brown sugar and cinnamon so they are evenly distributed.
4. Starting from the lengthways edge, carefully roll the dough into a log shape, making sure the roll isn’t too loose or too tight (the dough needs room to grow again). Cut the dough log into 12 individual sections.
5. Place each of the sections into the prepared loaf tin so they fit in nicely but are not too cramped. You may need to distribute the sections between two loaf tins. Once all the dough has been placed in the tins, cover and leave in a warm place to prove for 2 hours.
6. Towards the end of the 2 hours, preheat the oven to 180˚C (350˚F). Once the oven is up to temperature, and the dough has risen slightly, remove any coverings, and bake in the oven for 30-40 minutes until golden brown on the top.
7. Remove from the oven and leave to cool slightly. Whilst the dough is cooling, combine the icing sugar, vanilla extract, and as much maple syrup as needed in a small bowl until a smooth and drizzly icing is achieved. Remove the bread from the loaf tin, drizzle with the icing, and serve warm. Enjoy!

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fruity breakfast granola cookies

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These Fruity Breakfast Granola Cookies have been getting me through this cold and rainy week. If you can’t tell already, I’m 100% a breakfast food person. Granola is one of my absolute favourites but seriously, I wanted an excuse to eat cookies for breakfast! These super easy fruit granola cookies are the perfect compromise!

Full to the brim with all the grains, proteins, and fruits, you could ALMOST call these cookies healthy. Almost. But when the sky is grey, cookies can be eaten for breakfast, right? I use my absolute favourite mega omega granola to make these cookies, but you can use whatever granola you want.

I used traditional ingredients and flavourings that I would normally use in a oat and raisin cookie, but using granola instead of oats. You want to start by really whipping together the butter and treacle. I love using treacle in my cookies, it gives everything a super rich and (although its currently spring) autumnal flavour (who else is confused by the seasons at the moment?).

You don’t need to add lots of sugar into these cookies as you might normally. Add a little sweetness to go along with the granola and dried fruits and it’s the perfect match. I used wholemeal plain flour to try and make these cookies a little bit more nutritious than otherwise, and only the tiniest amount of baking powder (too much baking powder and they’ll turn into cakes). As always, don’t be afraid to add in more spice that the recipe calls for – it’s just a guideline.

When choosing a granola to add to these cookies, I recommend using one that you’ve made yourself, and isn’t overly sweet. I used my Mega Omega Granola which is fairly neutral in sweetness but jam-packed with proteins and omegas, helping you to have a more fulfilling breakfast. If your granola has fruits in it, then you can choose whether or not to add more later. I love using sultanas and cranberries as they’re slightly tart and add a really nice chewiness to the cookie.

Bake until cooked, golden brown, and the house smells like the epitome of cozy. I love love love to enjoy these cookies dunked in a little plant milk as a quick breakfast or mid-morning pick me up. Super easy, super versatile, and oh so good. You can’t really go wrong with having these Fruity Granola Cookies for brekkie.

Finally, if you make these Fruity Breakfast Granola Cookies make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!

Have a beautiful weekend, happy May, and I wish you a safe and warm Spring! I look forward to hearing from your soon!

Katherine x

Fruity Breakfast Granola Cookies

Ingredients:

• 100g cooking margarine
• 2 tbsp black treacle
• 3 tbsp maple syrup
• 100g wholemeal plain flour
• 1/2 tsp baking powder
• 1 tsp ground mixed spice
• pinch of sea salt
• 100g your favourite granola (I used my mega omega granola)
• 75g sultanas
• 75g dried cranberries

Method:

1. Preheat the oven to 180˚C (350˚F) and line two baking sheets with parchment paper.
2. Cut the cooking margarine into cubes and place them in a large mixing bowl. Leave to soften (until at room temperature) or warm in the microwave for a few of seconds. DO NOT FULLY MELT.
3. Once soft, add the treacle and maple syrup to the bowl and whisk everything together until fully combined. Don’t worry if the mixture splits a little.
4. In a separate bowl, combine the flour, baking powder, salt, and mixed spice. Add the dry ingredients to the wet ingredients and stir with a wooden spoon until everything comes together.
5. Add in the granola and fried fruits. Fold everything together until the fruits and granola are evenly mixed throughout the cookie dough.
6. Spoon the cookie dough onto the prepared trays, dividing the mixture into 12 cookies. Roll the dough in your hands to form a ball, then squish the cookies onto the tray to create a nice round shape.
7. Bake in the oven for 10-15 minutes until cooked through, golden and fragrant. Remove from the oven and leave to cool on the tray for a few minutes. Once solid enough to handle, transfer to a cooling rack to cool completely.

Enjoy with a for breakfast dunked in a little plant milk, or with a steamy mug of coffee or tea as a yummy snack. Once completely cool, these cookies can be stored in an airtight container for up to 5 days.

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snow-in-spring carrot & butternut soup

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Sooooo, who else is really confused by the snow we got this morning? Snowy cold days call for a big bowl of soup in my opinion, and this Vegan Carrot & Butternut Squash Soup just hits the spot. I thought I was done with soups until autumn, but luckily I had some root veggies on standby. This Carrot Butternut Soup is so creamy and so delicious and it’s super simple to make.

I’m a sucker for soup, especially butternut soups. Add a little sage and some more veggies and you’ll got yourself the perfect bowl of sunshine. Just the thing you need to warm your soul in this confusing weather patch. The salads and fruits are going to have to wait a little longer, but that’s okay, because there’s still lots of excitement going on in the kitchen!

This Carrot Butternut Soup is completely vegan and super duper creamy and delicious. I really toned down the seasonings in this dish to let the flavours of the vegetables shine through and it is GORGEOUS. Think creamy, warming, soulful, cozy, butternut, keeping it a little chunky and a whole lot yummy. Grab your saucepan and a blender and let’s get cracking!

Achieving the soupiness…

First of all, make sure that all your produce is organic and locally sourced (read more about the importance of organic and locally grown food HERE). I’ve started getting my fruits and veggies from a local organic veg box and it’s been so awesome so far! Mince up the onions and garlic and add them to the pan with a good splash of extra virgin olive oil (my favourite). Fry until super golden and caramelised for an extra flavour.

I like to leave the skin on my carrots and just give them a good wash (it adds so much good flavour, and you get all the extra nutrition from the carrot peels). Cube the butternut (remove the skin and seeds – compost your scraps!) and carrot kind of small so that they cook quicker and add them to the pan along with the veggie stock and seasonings.

Simmer for a good few minute until the veggies are super soft. You could leave them al dente, but since I love leaving chunks in my soups, I want to make sure that everything is cooked through and not too crunchy. Add most of the veggies and stock to your blender and blend until ultra-creamy smooth. Add back to the pan, season to taste, and stir everything together until hot, steamy, and delicious.

Finally, if you make this Snow-In-Spring Carrot & Butternut Soup make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!

Have a beautiful week, happy April, and I wish you a safe and warm Spring! I look forward to hearing from your soon!

Katherine x

Snow-In-Spring Carrot & Butternut Soup (Vegan)

Ingredients:

• 1 organic white onion, minced
• 2 cloves organic garlic, minced
• 1/2 organic butternut squash, cubed
• 2 large organic carrots, chopped
• 1 tbsp extra virgin olive oil
• 300ml vegetable stock
• 1 tsp dried organic sage
• black pepper, to taste

Method:

1. In a large saucepan, heat the olive oil over a medium-high heat. Add the onions to the pan and fry for 5 minutes until soft and lightly golden.
2. Add in the garlic and fry for 2 minutes until caramelised. Add in the squash and carrots, stirring everything together until all the veggies are coated in oil.
3. Add in the vegetable stock, sage, and black pepper, and stir everything together. Bring to the boil and leave to cook for 10-15 minutes until the veg is soft.
4. Place two thirds (2/3rds) of the veg and stock into a highspeed blender and blend on high until smooth and creamy.
5. Add back to the pan and stir everything together over a low heat until hot through. Serve with a thick slice of bread and enjoy!

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