Raw Sweets
by Leafy

INGREDIENTS: Dates, bag of mixed nuts, dessicated coconut, runny honey (wild or organic is good).

Organic ingredients are best, so try for those, if not go for the best you can find.

METHOD: Soak nuts for 24 hours (this releases all their enzymes). Then put them in the small nut and seed section of a blender and blend them. Or pestle and mortar them.
Chop the dates.
In a bowl mix the dates and nuts with a few good spoonfuls of honey til its all stuck together and sticky.
Put a load of dessicated coconut in a bowl.
Roll date and nut mix into balls and then roll them in the coconut.
These are very filling and satisfying. Take them out with you if you're going to be busy - they'll sort you out!

Sun Ritual Biscuits
by Gillie Whitewolf

6 oz Flour
6 oz Butter/Marg ['Pure' range of vegan margarine is ideal]
3 oz Sugar
1 teaspoon ground Ginger
1 teaspoon ground Cinnamon
grated zest of 1 Lemon
splash of Lemon Juice

Add the flour, sugar and ground spice and zest s into a large mixing bowl and mix together. Now rub the butter into the flour, sugar and spices - creating a breadcrumb texture. When you have an even breadcrumb style mix pour in the lemon juice (enough to help the mixture bind together - but not enough to make it too sticky!) and mix together gently - start pressing the mix together and kneading lightly. Now roll the mixture out (onto a floured board / work-surface) and cut out circular shapes and place them on a greased baking tray. Place in a pre-heated oven at Gas Mark 4 (180C) for about 15 - 20 minutes (until just golden). Leave to cool for 5 minutes before removing them from the tray.
If you prefer a chunkier biscuit press the mizture into a shortbread tray (baking tray with sides), gently mark into squares, and leave in the oven for a bit longer. Cut into squares after removing from the oven and leave in the tin to cool for 5 minutes.

Rich Esbat Biscuits
submitted by Ash

2oz butter
1 tbsp honey
1 egg yolk
3oz plain flour
1oz ground hazelnuts or almonds
a large pinch of ground cinnamon
a large pinch of grated nutmeg
a few drops of vanilla essence or extract

Blend the butter, honey, vanilla and egg yolk together until you have a think paste. Mix all the dried ingredients together and add to the paste a little at a time until you have a stiff dough. Chill slightly, then roll and cut out into shapes of your choice. Cook on a greased baking sheet at 160 degrees C, until golden brown.

Rosemary Scones
submitted by Ash

8 oz (225 g) self-rising flour
2 oz butter
1 oz superfine sugar
1 tbsp finely chopped rosemary leaves
1 beaten egg
a little milk

Rub the butter into the flour then stir in the sugar and rosemary. Add the egg and milk and mix until it forms a soft dough. Knead lightly and role out until 2 cm thick. Cut out ciecled of dough and brush with milk. Bake in oven at 220 degrees C for 12 mins. Eat whilst still hot. Delicious!

Cinnamon Toast
by Gillie Whitewolf

Thinly sliced wholegrain / brown bread [4 - 6 slices]
4 tablespoons light brown granulated sugar
3 tablespoons butter
1 - 2 teaspoons ground cinnamon
[optional extra - pinch of ground mixed spices / ginger or nutmeg is good]

Mix the sugar, spices and butter together well. Lightly toast one side of the bread, turn over and spread the spiced butter all over the uncooked side. Return under a very hot grill until the sugar caramelises. [Allow to cool slightly or you'll burn your mouth!] Delicious!!

Sticky Lemon Drizzle Cake
by Gillie Whitewolf

5 oz. Sugar
4 oz. Butter
4 oz. Self-Raising Flour
1 Free Range Egg
Grated Rind of 1 Lemon
Freshly Squeezed Juice of 1 Lemon

Heat the Butter and 4 oz. of the Sugar in a saucepan until melted. Off the heat stir in the Grated Lemon Rind. Beat the Egg and then add to the butter, sugar and lemon rind mixture - beating as you mix. Fold in the Flour carefully. Pour mixture into a greased and lined cake tin and bake in a pre-heated oven [Gas Mark 4] for about 30 minutes.
When baked, remove from the oven, allow to cool for a minute or two and turn out onto a wire rack [top side up]. Now use a cake skewer [one of those long metal sticks you use to see if the inside of the cake is cooked - can't remember what the correct name is] to pierce holes all over the top of the cake - this will help the syrup seep through the sponge easier :
Place the remaining 1 oz. of Sugar in a small suacepan, along with the Lemon Juice and heat up until the sugar melts and mixture is a warm syrup. Pour this delicious syrup all over the top of the cake.... mmmmmm.....

Flapjacks
by Gillie Whitewolf

6 oz. Brown Sugar
6 oz. Butter
2 Tbsp. Golden Syrup
8 oz. Rolled Oats

Melt the sugar, butter and syrup in a pan over a low heat. When all the ingredients have melted stir in the rolled oats and mix well. Spread the mixture into a greased and lined tin [a swiss- roll tin is ideal] and bake in a pre-heated oven Gas Mark 5 for 15-20 minutes. Mark into slices and leave to cool in the tin [if you can wait that long!].

Cinnamon Biscuits
from '101 Practical Non-Flesh Recipes' by Margaret Blatch (1917)

1/2 lb. Flour
1/2 teaspoonful of powdered Cinnamon
1/4 lb. Butter
2 oz. Barbados Sugar
1 Egg
2 oz. Almonds (finely chopped)

"Mix the yolk,butter, sugar and cinnamon into a creamy paste, work in the flour, roll into 1 long roll, about as big round as a half-penny; cut into pieces about 1/2 an inch thick, place them flat on a baking tin, brush over with white of egg and sprinkle chopped almonds on top. Bake in a hot oven until crisp, about 20 minutes."

Apple Fool
from 'A Modern Herbal' by Mrs. M. Grieve

2 lb. of windfall apples
4 oz. of brown sugar
1 gill of water
a strip of lemon peel or 2 or 3 cloves or an inch of stick cinnamon
1/2 pint of custard of cream.

"Wash and wipe the fruit, remove any damaged portions, and cut into quarters, without peeling or coring. Put it into a pan with the sugar, water, and flavouring, bring to the boil, and simmer until the fruit is soft. It too dry add a little more water. Rub through a sieve, and mix the puree with custard or cream.
Pears (windfall) or plums of any kind may be used in the same way, or apples and pears mixed."

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