Here is recipe number 2 from my bake sale goodies. I always try and make at least one vegan friendly thing when we have a bake sale, as one of my coworkers is vegan and so I like to make sure everyone can have some goodies… and of course donate to charity! So I made these, and also a vegan version of this recipe, made with vegan spread rather than butter.

Rhubarb and Apple Softies Recipe – adapted from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero

Ingredients

1 cup Applesauce

1 cup Rhubarb mush (note: mine was leftovers frozen from when I made the Rhubarb Cordial)

1/3 cup sunflower oil

3/4 cup sugar

A large pinch of finely grated lemon rind

1 cup wholewheat pastry flour

3/4 cup all-purpose flour (plain)

1tbsp cornstarch

1 1/2tsp ground ginger

1/2tsp baking soda

1/4tsp salt

Method

Reduce the apple/rhubarb if needed by cooking in a saucepan over medium heat for about 25 minutes, stirring often. After about 20 minutes, check to see how much it has reduced. It should be 2/3 cup, if not return to.the pot until it is 2/3 cup or slightly less. Remove the pan from the heat and leave to cool completely before continuing. 

Preheat the oven to 180C/350F. Line two baking trays with paper.

In a large mixing bowl, stir in the oil, sugar, vanilla, and lemon rind. Mix in the cooled applesauce, then sift in the flours, spices, baking soda, cornstarch and salt. Mix to form a soft dough.

Scoop a rounded tablespoon of dough into the baking sheets.

Bake for 8-10 minutes or until puffed and just starting to brown at the edges. Allow to cool for a few minutes, then transfer to a wire rack to cool completely.

Done!

They’re fruity and somewhere between a biscuit and a cake. You can really taste all the elements here.

Plus with all that fruit, surely it’s good for you right?