Sweet Bones: The Cook Book
If you haven’t already been, I highly recommend going to Canberra and visiting one of my all time favourite cafes ever; Sweet Bones Bakery and Café. It’s in the city suburb of Braddon and sells the most delicious everything. The café is hip yet down to earth and I feel so at home when I go to eat there.
Emily and Russell Brindly are the owners of Sweet Bones and along with bringing up two small boys; Banjo and Bo, they do an epic job of serving up not only great food, drinks and cakes but also making celebration and wedding cakes. All vegan of course.
Veet’s Vegan Cooking School are so blessed to have Emily come up to Byron for module eight of the vegan chef training where she generously shares her wonderful cake making and decorating skills with the trainees.
Last year Emily and Russell put out a cookbook. I love it. It’s a picture book as well as a recipe book and they share their inspiration and personal stories in it too. It’s a great book to have out on your coffee table for people to look through and see what is possible in the world of vegan food and cakes. The recipes are simple and there is a section of children’s recipes. Many of the recipes do contain gluten but they are very easily adaptable to gluten free.
I couldn’t quite decide which recipe to try out and adapt and share here on my blog but I thought it was time for a sweet and I am a sucker for anything lemon, so it was the lemon bars that sang to me. In the book they have wheat flour and if you aren’t gluten free it is worth buying the book to just make these in their true form. However if you are gluten free I still say buy the book but also here is my adaptation of the recipe.
Lemon Slice
Ingredients
½ cup gluten free flour
50g vegan butter (I used a home made macadamia and coconut butter- vegan margarine would work too)
2 tbsp coconut sugar (or you could use organic icing sugar – use only 1½ tbsp if using icing sugar)
300g silken tofu
4 tbsp raw sugar
3 tbsp corn starch (not corn flour – you want the white corn starch)
⅛ tsp turmeric
¼ tsp vanilla extract
Juice and zest of 1 large lemon
Icing sugar or desiccated coconut to sprinkle on top
Method
- Place the flour, butter and coconut sugar in a food processor and pulse until combined. The dough will feel a little crumbly but easily presses together.
- Line an 18cm x 13cm Pyrex or baking tray with baking paper and oil the bottom and side of the paper.
- Press the dough mixture into the bottom on the Pyrex (it will be a thin crust).
- In the Food processor place the tofu, corn starch, lemon zest and juice, raw sugar, vanilla and turmeric. Pulse until all combined.
- Pour the tofu mixture into the Pyrex and bake for 30 to 40 minutes in 180°C oven. You will need to turn it around in the oven half way through.
- Let cool down then cut into squares and sprinkle on the icing sugar or desiccated coconut.
- Keep one square out to eat and put the rest in a container and get someone to hide it somewhere in the fridge where you can’t find it because, be warned, these are moreish. I struggled to keep to just one slice and I don’t usually have a sweet tooth.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool
Why are the Vegan Foundation Courses Three Days?
Sometimes people ask me why I choose to run three day courses rather than one day courses? For sure it would be cheaper for people to attend just a one day course. However like everything I do I have my reasons.
Many years ago I started facilitating one day workshops and they were popular but what I noticed is that everyone had a good time and the feedback was good but they didn’t really follow through.
I myself have attended many one day cooking classes and I can tell you honestly that I haven’t made a single thing from any of those classes. I almost feel that one day cooking classes are a lot of fun but they also feel like tourism. Been there done that sort of thing.
However when people invest in a three day course the work goes deeper and everyone builds on from one day to the next. Everyone gets more comfortable and the learning takes on a deeper level and people feel committed to follow through as soon as they get home. I get feedback almost weekly from people saying they are still making the recipes we covered in the course and their inspiration for cooking has continued.
Three days is a much bigger investment but I figure when I fork out more money for a longer course I am going to get the very most out of it as I have worked hard to pay for that course. I know not everyone thinks like me but I see that the people who join the Three Day Vegan Foundation Cooking Course are keen to get the very most out of the three days, and they do.
Come along and treat yourself to three days of fabulous vegan cooking. Maybe you can ask your loved ones to pool together and treat you the course for Christmas and your next birthday. Families love when their loved ones come along as they benefit too.
The following Vegan Foundation Cooking Courses are scheduled for 2020.
16th to 18th January 1 place left
13th to 15th February 4 places left
19th to 21st March 4 places left
2nd to 4th April 4 places left
4th to 6th June 6 places left
13th to 15th August 4 places left
20th to 22nd August 6 places left
3rd to 5th September 6 places left
19th to 21st November 6 places left
Book in today or send me an email with all your questions and I will endeavor to answer them info@veets.com.au
Have a great week everyone
Love Veet
