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Thursday, 17 May 2012
Take a look at this very special cookbook, which my husband and I are proud to have been involved with! You may recognise some of my recipes in there, but of course the photos were taken by a professional photographer. It's much more than just a recipe book; there is so much about Bhakti Yoga philosophy inside, including interviews with cooks about the spiritual aspect of cooking as well as some fantastic healthy and vibrant recipes from around the world. These recipes are simple yet nourishing to both body and soul, and readers of this blog are sure to love them.
To take a look at some preview pages and to find out how to get a copy of this unique book, follow the link below:
Use the comments form below to tell me what you think...
Tuesday, 15 May 2012
|Lemon and coconut squares|
Today's recipe is light and sweet, just perfect for those days when your stomach tells you it's tea-time but it's too warm to countenance eating a huge meal until the cool of evening sets in. Today, from the warmth of our living room, we saw the sun finally come out and the birds began to sing as we ate...I used a metal baking tin 32 x24 x5.5cm, and got 16 large squares from that.
400g self-raising flour
300g desiccated coconut
200g demerara sugar
4 tsps baking powder
400ml soya milk
150ml ricebran/ coconut/ other suitable oil
4 tsps natural lemon essence
5 flat tabs demerara sugar
the juice of 2 lemons
the grated outer rind of 1-2 lemons
more desiccated coconut
- Preheat the oven to 180C and prepare your cake pan (when using metal, I oil and flour the inside).
- Mix all the dry ingredients together.
- In another bowl or jug, mix all the wet ingredients together.
- Now beat the wet ingredients together with the dry ingredients and pour unto your pan/ mould/ tin.
- Bake for about 25 minutes (use the skewer test).
- While the cake is baking, boil the lemon juice and sugar together until you get a sticky (but still runny) lemon syrup.
- While the cooked cake is still warm from the oven, sprinkle with the grated lemon rind, then spoon the syrup over the top, ensuring it is well covered. Finish with a thick sprinkling of desiccated coconut.