Want a low-fat, low-sugar snack? This recipe makes about 15 vegan rock cakes. From start to finish, minus washing up, it’ll take you about a half hour to prepare and cook this recipe.

Ingredients | Method

Ingredients

• 150 g plain flour
• 75 g coconut flour
• 175 ml soy milk
• 80 g candied lemon/orange peel
• 70 g currants
• 40 g brown sugar
• 50 g cold vegan butter
• 5 tsp baking powder
• 3 tbsp mixed spices (e.g. gingerbread spice)
• 2 tsp vanilla essence
• grated lemon rind
• 2 tbsp lemon juice

Method

1. Pre-heat the oven to 180 degrees celsius
2. Put everything into a food processor excluding wet ingredients, butter and grated lemon rind.
3. Pulse the mixture 15 times.
4. Add cubed butter and pulse another 10 times.
5. Put dry ingredients into a large bowl.
6. Add wet ingredients and mix through – avoid over-mixing. The mixture will be fairly crumbly but will hold together when you pinch a small amount between your fingers. If too dry to hold together, add a little more soy milk. If too wet, add a little more flour.

7. Using a small ice-cream scoop, form round balls of dough and place them on a baking tray. Depending on the size of your scoop, you’ll get about 15 rock cakes.

8. Bake at 180 degrees celsius for 20 minutes.

9. Turn the oven up and bake on 200 degrees celcius for another 5 minutes until your rock cakes are slightly brown.

Enjoy.