Rose water & vanilla patty cakes (dairy free, egg free)
Golden on the outside and moist on the inside,
these little cupcakes are an easy vegan adaptation from a traditional recipe.
Made without eggs or dairy, they are delicate little bites of indulgence,
just perfect for a lunch box or served with a steaming mug of English Breakfast tea.
To make a dozen sweet little (vegan)
Rose Petal Patty Cakes
2 tablespoons ground flaxseed
6 tablespoons water
125 gm plain wholeground cake flour
2 teaspoons baking powder
80 gm Nutelex (or vegan margarine)
80 gm raw or rapadura sugar
Half teaspoon vanilla extract
Approximately 1/3 - 1/2 cup plant milk
METHOD
Preheat oven to 180 degrees C and line a 12 slot capacity muffin tin with paper cases.
Place ground flaxseed & water in a food processor and whizz for a few seconds to gently mix. Allow to stand for 4 minutes (or until it forms a gelatinous mix). Add all other ingredients except plant milk, and whiz for a few minutes until combined. Slowly pour plant milk down tube of food processor, to get a soft dropping texture.
Divide mixture between the 12 patty cases, and pop in oven for approx. 15-20 minutes or until golden on top, and a finger depressed into the surface will bounce back.
Allow to cool on wire cooling tray. When quite cold, drizzle over a scant drift of rosewater icing*, and press fresh or dried rose petals immediately into the icing before it sets.
* To make the rosewater icing, sift approx 3/4 cup pure icing sugar (all icing sugar in Australia is vegan, but if in another country, just check it isn't bone-char filtered) into a bowl. Slowly drip in enough rosewater to get a spreadable consistency, then ice quickly before it sets.
“Loveliest of lovely things are they are on earth that soonest pass away. The rose that lives its little hour is prized beyond the sculptured flower.”
A morning tea tray filled with sunshine and indulgence - fragrant English Breakfast tea with cashew milk and a rosewater scented patty cake. What could be nicer as a mid-morning pick-me-up?
If you have roses growing in your garden,
it's lovely to pick a few flowers and dry to use in cooking.
These petals are from our voraciously flowering Zepherine rose,
which has the most delicious perfume and is a thornless variety (double win).
We like to scatter the fresh rose petals on salads & desserts too,
because they add a little touch of beauty to the everyday.