NO FUNNY BUSINESS

Fancy something different? The dairy free range from innocent now has four flavours: hazelnut, oat, almond and coconut. Here are two to try.

VEGAN CHOCOLATE ORANGE MUFFINS

Serves 9

INGREDIENTS

• 200g oats

• 120g almonds

• 2 tbsp. orange juice

• Zest of 1 orange

• 3.5 tbsp. cacao powder • 5 tbsp. maple syrup • 200ml innocent almond • 1/2 tsp. baking powder • 3/4 tsp. baking soda • Pinch of sea salt

For the toppings

• 100g vegan dark chocolate

METHOD

1 Preheat oven to 180°C. In a blender, blitz the oats and almonds into a chunky ‘flour’. 2 Tip the ‘flour’ into a medium-sized mixing bowl and stir in the baking soda and powder. Add the rest of the ingredients – except for the toppings – and mix into a smooth thick batter.

3 Spoon 3 tbsp. of batter into each muffin case evening it out to fill 9 cases. Bake for 30 minutes. Leave cool for 10 minutes. 4 Spoon over the melted chocolate and extra orange zest. Let harden or take a bite and be prepared to have a chocolate moustache! Store in a container in the fridge for up to 6 days.

CREAMY COURGETTE, SQUASH AND LEEK PASTA BAKE

Serves 6

INGREDIENTS

• 200g pasta

• 400ml innocent oat

/ almond

• 1 tbsp. vegan spread/butter • 2 tbsp. white flour/or oat flour • 4 tbsp. nutritional yeast or vegan cheese

• ½ tsp. ground nutmeg

• Pinch of sea salt

• 1 tsp. ground pepper • 1 courgette diced into chunks • ½ large squash (350g) peeled and diced into chunks

• 2 leeks sliced into thick rings

For the topping

• 80g oat

• 2 tbsp. olive oil

• 80g shredded vegan cheese or 2 tbsp. nutritional yeast

METHOD

1 Preheat oven to 200°C. Add the pasta and butternut squash into a large saucepan, cover with water and bring to the boil. Cook for 12 minutes.

2 Drain the water and leave to one side. In a large pot, add the olive oil, toss in the leeks, courgette and oregano and cook for 5 minutes until wilted and coloured. Add in the cooked squash and pasta and stir.

3 Remove from heat and tip the vegetables into an oven-proof pie dish. In a small saucepan over medium heat, add the vegan butter, add the flour and mix into a paste. Let it cook for 30 seconds. Add the innocent oat dairy free, 50ml at a time, stirring constantly making a creamy smooth sauce.

4 Add the pasta and veg into oven-proof dish along with creamy sauce and finish with the topping. Bake for 30 minutes.