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      It was difficult to know what to call this chapter because eating habits differ within the English-speaking world. In Britain, scones and muffins would be eaten in the afternoon, while in America they are eaten in the morning – as are pancakes, waffles and pastries, most of which the British would eat as dessert. I have put all such dishes in this chapter.

      Quick and Easy Coffee Cake

      In Britain something called a coffee cake will be flavoured with coffee, but Americans have adopted this kind of cake from the Continent, i.e. it is a cake served with coffee. It is not as sweet as the cakes in Chapter 17, and it is best served warm.

      Cake 225g/½ lb/2 cups wholewheat flour Pinch sea salt 4 tsp baking powder 3 tbs raw cane sugar 2 tbs vegan margarine, melted 285ml/½ pt/1½ cups soya (soy) milk

      Topping 3 tbs wholewheat flour 4 tbs raw cane sugar 3 tsp ground cinnamon 55g/2 oz/¹/₄ cup vegan margarine

      1) In a bowl combine the flour for the cake ingredients, salt, baking powder and sugar. Stir in the melted margarine and milk.

      2) In a small bowl combine the topping flour, sugar and cinnamon. Rub in the margarine.

      3) Pour the batter into a cake tin and spread the topping over it. Bake at 400°F/200°C/Gas Mark 6 for about half an hour. Serve warm, split and spread with additional margarine.

      Apple Coffee Cake

      Topping

      55g/2 oz/¹/₃ cup raw cane sugar 1 tsp cinnamon 30g/ 1 oz/2 tbs vegan margarine 3 tbs wholewheat flour

      Cake

      225g/½ lb/2 cups wholelwheat flour

      Pinch sea salt

      4 tsp baking powder

      ½ tsp bicarbonate of soda (baking soda)

      55g/2 oz/¹/₃ cup raw cane sugar 285ml/½ pt/1¹/₃ cups soya milk 4 tbs vegetable oil 340g/¾ lb apples

      1) Mix the topping ingredients in a small bowl until crumbly and set aside.

      2) Mix the flour, salt, baking powder, soda and sugar in a bowl. Stir in the milk and oil. Spoon into a greased pan.

      3) Peel, core and slice the apples. Press them on top of the batter. Sprinkle with the topping.

      4) Bake at 350°F/180°C/Gas Mark 4 for about half an hour.

      Waffles

      This is a fairly conventional waffle recipe but of course without the unnecessary eggs. Serve the waffles with maple syrup.

      225g/½ lb/2 cups wholewheat flour

      1½ tsp baking powder

      Pinch sea salt

      425ml/¾ pt/2 cups soya (soy) milk

      4 tbs vegetable oil

      Optional As required chopped pecans

      1) Place the flour in a large mixing bowl and add the baking powder and salt.

      2) Gently stir in the milk and oil (and pecans if using). Prepare on a waffle iron.

      Oat and Cashew Waffles

      This more unusual waffle recipe, which requires no raising agent, is still best served with maple syrup.

      225g/½ lb/2 cups rolled oats

      85g/3 oz/½ Cup cashews

      Pinch sea salt

      1 tbs vegetable ol

      225ml/8 fl oz/1 cup water

      1) Put the oats and cashews in a liquidizer and grind. Add the salt, oil and water and blend thoroughly.

      2) Pour the batter in a waffle iron and leave for a few minutes until cooked.

      Hot Cakes

      I used to think this kind of pancake originated in the U.S.A. until I discovered ‘Scotch’ pancakes, which I think are similar. These are served piping hot, with maple syrup.

      225g/½ lb/2 cups wholewheat flour 1 tsp baking powder 1 tsp bicarbonate of soda (baking soda) Pinch sea salt 170g/6 oz/¹/₄ cup soya (soy) yogurt 225ml/8 fl oz/1 cup water 2 tbs vegetable oil

      1) Mix the flour, baking powder, soda and salt in a bowl. Add the yogurt, water and oil, and stir briefly.

      2) Fry the hot cakes in a heated frying pan or griddle, flipping them over when done on one side.

      American-style Muffins

      Nowadays American muffins are almost as sweet as cake, but in their original form they were only slightly sweetened and served with jam. This recipe makes about 2 dozen small muffins or a dozen large ones.

      225g/½ lb/2 cups wholewheat flour

      1 tsp baking powder

      1 tsp bicarbonate of soda (baking soda)

      Pinch sea salt

      1–2 tbs raw cane sugar

      3 tbs vegan margarine

      425ml/¾ pt/2 cups soya (soy) yogurt

      1) Put all the dry ingredients in a bowl and mix them well.

      2) Melt the margarine (I often do this in the muffin tins in the oven, thereby greasing them at the same time). Add it to the dry ingredients along with the yogurt. Stir the mixture until it is a smooth batter.

      3) Pour the batter into greased muffin tins and bake at 425°F/225°C/Gas Mark 7 for 15–20 minutes.

      Crêpes

      For breakfast, tea or dessert fill these with jam. They can also be used for savoury pancakes.

      170g/6 oz/1½ cups wholewheat flour

      3 tbs soya (soy) flour

      1 tsp baking powder

      2 tsp vegetable oil

      1 tsp sea salt

      As required water

      1) Combine the flours, baking powder and sea salt. Make a well in the centre, pour in the oil, then pour in the water gradually, stirring constantly with a fork. The consistency should be like thick cream. Leave to stand for about half an hour. If it is too thick then add more water; if it is too thin, add more flour.

      2) Melt some vegan margarine or vegetable oil and fry the crêpes on both sides.

      Banana and Lemon Pancakes

      In Britain pancakes like these would probably be served as a dessert, but Americans might prefer them for breakfast.

      30g/l oz/2 tbs raw cane sugar

      1 tsp cinnamon

      Grating nutmeg

      Pinch sea salt

      1–2 tbs lemon juice

      455g/l lb ripe bananas

      As required vegetable oil

      Crêpe batter made from 225g/l lb/2 cups

      wholewheat flour (see above)

      30g/l oz/2 tbs melted vegan margarine

      As required icing (powdered) sugar or finely

      ground raw cane sugar

      As required lemon wedges

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