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Search results for 350 g of light soft brown sugar
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- 500g(£3.50 per kilo)Price£1.75
- Suitable for freezingVegetarianGluten FreeRating, 3.9 out of 5 from 37 reviews.(37)6 x 32g(£2.60 per 100g)Price£5.00
Search results for 1.5 tsp of finely ground black pepper
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Search results for 2 tbsp of ground cinnamon, plus 1tsp for the syrup
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Search results for 450 ml of soya milk
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Search results for 1 tbsp of apple cider vinegar
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- VegetarianOrganicRating, 4.1 out of 5 from 21 reviews.(21)500ml(£0.64 per 100ml)Price£3.20
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Search results for 305 g of dairy-free spread, softened, plus extra for the tins
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- Life 1m+Product life guaranteed for 1 month.Suitable for freezingVegetarianMicrowavableRating, 4.6 out of 5 from 94 reviews.(94)400g(£0.99 per 100g)Price£3.95
Search results for 180 ml of cold-pressed rapeseed oil
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Search results for 9 tbsp of oggs aquafaba, or 9tbsp of liquid from a 400g tin of unsalted chickpeas
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Search results for 540 g of self-raising flour
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Search results for 0.25 tsp of sea salt
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Search results for 1.5 tsp of vanilla extract
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Search results for 3 pink lady apples, quartered, core removed, and thinly sliced vertically
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Search results for 250 g of icing sugar
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- 2kg(£4.00 per kilo)Price£8.00
Ingredients
- 350 g of light soft brown sugar
- 1.5 tsp of finely ground black pepper
- 2 tbsp of ground cinnamon, plus 1tsp for the syrup
- 450 ml of soya milk
- 1 tbsp of apple cider vinegar
- 305 g of dairy-free spread, softened, plus extra for the tins
- 180 ml of cold-pressed rapeseed oil
- 9 tbsp of oggs aquafaba, or 9tbsp of liquid from a 400g tin of unsalted chickpeas
- 540 g of self-raising flour
- 2 tsp of baking powder
- 1 tsp of bicarbonate of soda
- 0.25 tsp of sea salt
- 1.5 tsp of vanilla extract
- 3 pink lady apples, quartered, core removed, and thinly sliced vertically
- 250 g of icing sugar