A few days ago I discovered that it was pretty easy to veganise old school cakes from non vegan cookbooks and it was successful. I was interested in giving some outdated vegan recipes a try though, so I thought a tray bake would be a good way to go. Along came Eva Batt’s Vegan Cookery book.
This book is full of overly simple vegan recipes. I have actually already cooked Pease Pudding Fritters from here as my Mofo prep, but they didn’t make the cut. I did want the book to be included though so I flicked through the desserts section. A lot of them were pretty boring and uninspiring to be honest, I didn’t want to do flapjacks, apple crumble or bread pudding because those recipes haven’t really changed at all. I decided to go for the Coconut Crisp, similar to a flapjack but different and easy enough for me to get together before Cake Liberation Front.
115g vegan margarine
55g crushed wheatflakes
30g brown sugar
115g plain flour
85g dessicated coconut
Grease your baking pan and heat the oven to 170C
Heat up the margarine and when melted stir in the rest of the ingredients
Knead the ingredients together until well combined, pop onto the tray and press down firmly, making sure all the mixture has gotten to the corners.
Bake for 10 minutes and remove from the oven. Mark into biscuit shapes before returning to bake for a further 10 minutes.
Despite a few people saying they enjoyed them at Cake Liberation Front, I wasn’t hugely impressed with these to be honest. It felt like I should have doubled the mixture for my pan so they would be thicker, they were very thin. I also would have liked them sweeter, so perhaps sub the small amount of sugar for a larger amount of maple syrup? Sounds like I should have made flapjacks! They had a nice coconut flavour but to make it better I could probably use coconut oil instead of marg too.
My impression is that this book is a bit overly simple. Simple stuff can taste really good but I do feel like this book misses the mark a bit.