I made some honey jumbles (sans honey) last weekend. For those who haven't hade them, honey jumbles are basically small bars of gingerbread with a heavy glaze-style icing. I suppose that they often contain honey, hence the name. However, my old Women's Weekly biscuit cookbook has a recipe that uses golden syrup as a sweetener and not honey. I had not had honey jumbles for years, though I used to make them often as a kid, from the same recipe book (25-odd years ago!).
So I decided to veganise my old favourite. You can find the original recipe here at Taste.com. I replaced butter with nuttelex, milk with soy milk and egg-white with No Egg (egg replacer). Here they are:
As the recipe says, they are best after a day or so, as they soften and intensify in flavour. They look a bit rough, but were very nice, just as I remembered. The cakey, slightly chewy ginger bread is delicious with the slight lemon tang of the sweet glaze. They take a while to make, with the cooling and re-baking, but they were worth it. The kids loved them. They took some to school and apparently their omni friends liked them too. Vegan baking for the win!
Two cats snapped on Z's bunk bed. They have decided they like the high bunks (the boys have bunks and M has a bunk over desk bed). If they can't be found, they'll be fast asleep on someone's high bed.
Iranian vegetable stew with dried lime
1 day ago