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VEGAN GIFTS IN JARS
Making cake and cookie Gifts in Jars is rather like creating sand art. Nothing could be simpler (or inexpensive). Layer the required ingredients in the jar, seal with a lid and cover attractively, then add a tag with directions for use.
They are brilliant to give away: -
- as a Christmas present for family or friends
- to a New Mum
- as a Thank You gift
- to your Co-workers
- for Welcoming a Neighbour
- as a Mother's Day gift
- to a bachelor friend
- to a son or daughter living in a uni flat
- or given as a Gift in a Jar to your time-strapped friends - I'm sure they would appreciate it.
They can also be used as novel Fund Raiser contributions.
I also think they would be very handy when you go camping or on holiday somewhere and all the ingredients you need are already assembled (perhaps a plastic bottle may be more suitable container for taking on holiday - and as it is intended to be used soon after filling there wont be a problem with it's keeping properties).
This is also an excellent way to get the children involved - especially if it is intended as a gift for their teacher.
NOTE: As these gifts are intended for use within a few weeks of receiving them I think a USE BY DATE would be advisable on the tag.
CUPCAKES GIFT IN A JAR (Chocolate or Plain)
Jar ingredients:
1 cup caster (superfine) sugar
1/3 cup cocoa powder OR custard powder
1 1/2 cups plain all-purpose flour
2 1/2 tsp baking powder
pinch salt
1 sterile glass jar of 625ml (2 1/2 cups) volume capacity (a 550g pasta sauce jar is just right).
Using a funnel, place the dry ingredients into the jar in the order given to form layers of colours.
Screw the lid on firmly. Cover lid with circle of fabric - tartan or a floral print looks nice - and secure with a rubber band, string or ribbon.
Instructions to write out on gift tag and attach to jar:
CUP CAKES You will need -
Contents of jar
1 cup water
1/3 cup oil
1 tsp vanilla extract
1 Tbsp lemon juice or cider vinegar
1 tsp golden syrup or maple syrup
Heat the oven to 180°C (350°F). Oil or place paper cup cake liners in a 12 hole muffin tin.
Sieve the contents of the jar into a medium size bowl.
Place the water, oil, vanilla extract, lemon juice and golden syrup in jug and whisk then pour into the dry ingredients, whisking until combined and any lumps disappear. Transfer the batter back to the jug then pour the mixture evenly into the prepared muffin holes.
Bake for 20 - 25 minutes until cooked when tested.
Cool on wire cake rack. Spread with glace icing when cold.
Glace Icing:
1 cup icing (confectioners) sugar
1 1/2 Tbsp cocoa powder (omit from recipe for plain cup cakes)
1 tsp margarine
1 Tbsp hot water (a little more may be required)
few drops vanilla extract
decorations - chocolate drops, hundreds and thousands, decorative sprinkles
Sieve icing sugar and cocoa into the washed and dried medium size bowl. Add margarine and hot water. Stir until combined and smooth.
Using a spoon flood the glace over the surface of the cup cake tops.
Decorate tops if wished.
NOTE: If you use a larger capacity jar the icing sugar (and the cocoa powder) can measured into a small self-sealing plastic (snaplock) bag and fitted on top of the dry ingredients. Label it Glace Icing. You will need to alter the ingredient list to - the contents of the Glace Icing bag, then the margarine, hot water, etc. And also alter the directions to make the glace - place the bag of Glace Icing ingredients into the washed and dried medium size bowl. Then continue with the instructions.
FRUITY SLICE IN A JAR
1 cup desiccated coconut
1 cup standard all-purpose flour
1 tsp baking powder
1 cup mixed dried fruit (own mix or commercial blend)
1 cup sugar (white or brown) placed in a "snap-lock" plastic bag and labelled sugar
1 sterile glass jar of 2 1/2 cup volume capacity.
With the aid of a wide necked funnel, layer up the coconut, flour, baking powder and dried fruit mix (press down lightly with your knuckles). Fold the "snap-lock bag containing the sugar and fit into the neck of the jar.
Screw the lid on firmly. Cover lid with circle of fabric - tartan or a floral print looks nice - and secure with a rubber band, string or ribbon.
Instructions to write out on gift tag and attach to jar:
FRUITY SLICE - You will need:
125g (4oz) dairy free margarine
1 tsp golden syrup
1 Tbsp vinegar (cider, white or other)
Contents of jar
Heat the oven to 180°C (350°F). Lightly oil a 18 x 28 (8 x 10in) pan.
Cream the margarine and sugar in a medium size bowl with the golden syrup and vinegar of choice.
Add the contents of the jar and stir to combine until the mix becomes "buttery".
Tip the mixture into the oiled pan and spread out (a dampened hand makes it easier).
Bake slice for 20 - 25 minutes until top is light golden. Cool slice on a wire cake rack.
Cut slice into 18 pieces. Store in an airtight container.
Freezes well.
NOTES:
1. I have experimented with the amount of sugar in this recipe. Using 1/4 cup less sugar made the mixture crumbly (not good for easy eating especially for young children) so I would only recommend reducing the amount by 2 Tbsp.
2. The coarseness of the desiccated coconut can also have a bearing on the crumbliness. I recommend using as finer cut coconut as possible.
ANZAC BISCUITS IN A JAR (COOKIES in America and Canada)
ANZAC stands for Australia and New Zealand Army Corps and these biscuits were first made during the First World War to send to the troops overseas. Their robust texture made them very suitable for the long journey to the other side of the world. It is now a tradition in New Zealand and Australia to bake these biscuits for ANZAC Day (25th April) each year.
1 cup desiccated coconut
1 cup brown or white sugar (brown will be more of a contrast in the jar)
1 cup standard all-purpose flour
pinch salt
1 cup rolled oats
1 tsp baking soda (to be placed in "snap-lock" bag)
1 sterile glass jar of 1 litre volume capacity.
With the aid of a wide necked funnel, layer up the coconut, sugar, flour and salt, then lastly the rolled oats (press down lightly with your knuckles if necessary to fit in all in).
Place the baking soda in a "snap-lock" plastic bag and seal firmly then label clearly Baking Soda. Fit the bag into the neck of the jar.
Screw the lid on firmly. Cover lid with circle of fabric - tartan or a floral print looks nice - and secure with a rubber band, string or ribbon.
Instructions to write out on gift tag and attach to jar:
ANZAC BISCUITS/ COOKIES - You will need:
125g (4oz) dairy free margarine
2 Tbsp golden syrup
1 Tbsp hot water
baking soda (in snap-lock bag)
Contents of jar
Heat the oven to 180°C (350°F). Lightly grease an oven tray.
Put the margarine and golden syrup in a large size saucepan and heat until they melt.
Dissolve the baking soda in the hot water and add to the contents of the saucepan (it will foam up).
Tip the contents of the jar into the saucepan and stir well to combine.
Take one tablespoon amounts of the mixture and place on the prepared oven tray allowing room to spread a little. Flatten lightly with your fingers.
Bake for 10 - 15 minutes or until golden.
Transfer to a wire cake rack to cool. Store in an airtight container.
Make 28 biscuits/cookies.
These freeze well too.
NOTES:
1. Sometimes I reduce the cup of coconut to ½ a cup and add ½ cup chopped walnuts.
2. If golden syrup is unavailable in your part of the world the following blog has a substitute recipe: http://neckredrecipes.blogspot.com/2009/12/homemade-golden-syrup.html
SPICY CHOCOLATE CAKE IN A JAR
1 cup caster or brown sugar
2 Tbsp cocoa powder
1 1/2 cups standard all-purpose flour
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp baking soda
1 tsp salt
1 sterile glass jar of 2 1/2 cup volume capacity.
Using a wide necked funnel, place the dry ingredients into the jar in the order given to form layers of colours.
Screw the lid on firmly. Cover lid with circle of fabric - tartan or a floral print looks nice - and secure with a rubber band, string or ribbon.
Instructions to write out on gift tag and attach to jar:
SPICY CHOCOLATE CAKE - You will need:
Contents of jar
3/4 cup water
1/2 cup rice bran or canola oil
2 Tbsp cider or white vinegar
1 tsp vanilla extract
Heat the oven to 180°C (350°F). Lightly grease and baking paper line a 20cm (8in) springform round pan.
Sieve the contents of the jar into a medium to large size bowl. Combine with a whisk and make well in the centre.
Place the water, oil, vinegar and vanilla in a jug then pour into the well in the dry ingredients. Whisk to combine.
Pour the mixture into the prepared cake tin.
Bake for 30 - 40 minutes or until centre is firm to the touch.
Stand the cake in the tin for 5 minutes before turning out on a wire cake rack to cool.
Dust with icing sugar or ice with chocolate icing.
Serve with suitable whipped cream and a berry fruit sauce for dessert.
SESAME SQUARES IN A JAR Gluten Free and Vegan
Besides being gluten free, the sesame and sunflower seeds are also a good source of protein, calcium and iron. This recipe is useful as a trail bar or as a children's lunch box snack bar.
The flavour of these squares remind me of an Asian sesame confection I tried last year. I liked the crunchie texture which softened somewhat the longer I store them and the flavour mellowed, too.
1/4 cup raw sugar
2 cups sesame seeds
3/4 cup fine desiccated coconut
3/4 cup sunflower seeds
1 sterile glass jar of 4 cup volume capacity.
With the aid of a wide necked funnel, layer up the raw sugar, sesame seeds, desiccated coconut and sunflower seeds (press down lightly with your knuckles).
Screw the lid on firmly. Cover lid with circle of fabric - tartan or a floral print looks nice - and secure with a rubber band, string or ribbon.
Instructions to write out on gift tag and attach to jar:
SESAME SQUARES - You will need:
Contents of jar
1/2 cup golden syrup, honey (agarve), or corn syrup, warmed for easier mixing
2 - 3 Tbsp tahini or peanut butter
1 tsp vanilla extract
Heat the oven to 150°C (300°F). Grease a Swiss roll pan 20 x 30cm (8 x 12in) well with margarine (to prevent sticking).
Place the contents of the jar in a medium-large size bowl.
Add the honey, tahini or peanut butter and vanilla and stir to combine until well mixed.
Tip the mixture into the oiled pan and spread out (a dampened hand makes it easier).
Bake the square for 25 - 30 minutes or until top is light golden. Cool square on a wire cake rack( it tends to be a bit sticky but becomes firmer when cool).
Cut slice into 21 pieces while the squares are still warm.
Store in an airtight container.
Freezes well.
GINGERNUTS IN A JAR
1/2 cup sugar
1 1/2 cups standard all-purpose flour
1 tsp ground ginger
1/2 tsp baking soda
1 sterile glass jar of 2 1/2 cup volume capacity.
With the aid of a wide necked funnel, layer up the sugar, flour, ginger and baking soda (press down lightly with your knuckles if necessary to fit in all in).
Screw the lid on firmly. Cover lid with circle of fabric - tartan or a floral print looks nice - and secure with a rubber band, string or ribbon.
Include a tin or bottle of golden syrup with the gift.
Instructions to write out on gift tag and attach to jar:
GINGERNUTS - You will need:
85g (3 1/4oz) dairy free margarine
1/2 cup golden syrup
Contents of jar
Heat the oven to 180°C (350°F). Lightly grease an oven tray.
Put the butter and golden syrup in a large saucepan and heat until they melt together.
Sieve the contents of the jar into the sauce pan and stir in to the butter mix.
Let the mixture cool then take a teaspoonfuls of the mixture and place it on greased oven tray allowing for spreading.
Bake for 10 - 12 minutes (they should be nicely brown but still soft). Leave on oven tray for 2 - 3 minutes before removing to a wire cake rack to cool thoroughly.
Makes 32.
These keep for ages in an airtight container.
TIP: Run the spoon under hot tap water before you measure golden syrup, treacle or malt in the winter. It will be much easier to handle.
The gingernuts may be sandwiched together with the following paste. (Provide the icing sugar in "snap-lock" bag)
GINGER CREAM FILLING:
2 Tbsp dairy-free margarine
1/2 tsp lemon juice or cider vinegar
1 cup icing (confectioners) sugar
1/2 tsp ground ginger
Cream margarine with lemon juice and gradually add icing sugar and ground ginger. Work the filling with your hands after a while until it forms a smooth paste. Roll into a cylinder, and cut into 16 pieces. Take a piece of filling and press it on the underside of a gingernut smoothing it out towards the edge. Sandwich it with another gingernut and press together well to make sure they join firmly. Sit on a wire cake rack until set.
Store in an airtight container.
Makes 16 pairs.
More recipes coming soon.
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