Author Archives: thegracefulcyclists

Lazy Dairy Free Cheesecake


This recipe is simple. I mean so simple that I actually had trouble writing down anything detailed about it. Still you get the idea, and I’m sure once you put in the 15minutes of prep it takes you’ll love it as a fall back recipe as much as I do.

1 pack choc ripple biscuits
25-50g nuttlex
1-2 tubs of toffuti
1-2 packs of frozen berries
sugar to taste (probably 50g)
grind up choc ripple biscuits
melt nuttlex
combine biscuit crumble and nuttlex into a sticky mess. place in bottom of lined tin. Press firmly. Bake for 10-15min @ 180C.
Melt berries with sugar and some water.
Mash berries in with toffuti. Sometime soymilk can help, but isn’t necessary.
place on top of base. put in fridge until hungry.
Actually it is such an easy recipe I haven’t bother with grammar. Ooops.

Awesome Chocolate Muffins


This muffin recipe is the easiest recipe for chocolate muffins I have ever found. They are easy to make, reliably delicious, and can be made in about 25 minutes once you’ve got the hang of it. Enjoy!


  • 1 3/4 cups of SR Flour
  • 1/3 cup of cocoa
  • 1/2 cup desiccated coconut
  • 2/3 cup of castor sugar
  • 1/2 cup of oil
  • 2 eggs
  • 185ml soymilk
  • 1tsp vanilla extract


  1. Mix dry ingredients in a bowl.
  2. Mix wet ingredients in a second bowl.
  3. Mix all ingredients together.
  4. Spoon into muffin trays (greased if possible)
  5. Bake at 180 degrees Celcius, for 15 to 20 minutes until they smell delicious.

Important notes:

  • I have tried this recipe with many different cup sizes, and as long as you use the same vessel for every ingredient it will work, you may just need an extra muffin tray if you use a beer stein (oh and maybe some eggs).
  • The best way to tell when muffins are ready is when your housemates come out to the kitchen to see what smells delicious. 

Drunken Devonshire Pasties


These take many hours to cook, but believe me. They are worth every second!

The Graceful Cyclists

So awesome. Three types of stout went into these!

So we did make these up as we went along, but roughly the process was…

  1. Slow cook 6 lamb shanks in a mix of Amber Ale and Stout for 4 hours. We used 1x Squires Amber Ale and 1/3 of a Kilkenny at this stage. We recommend testing the mix of beers prior to adding to the shanks.
  2. Make a sour-cream based semi-short pastry, about 3-4 cups of flour worth.
  3. Remove lamb meat from shank. Add remaining Kilkenny, 6 potatoes, and 1 bottle of dark stout (Paddy’stout from Ireland). Transfer mixture to a pressure cooked for 30 minutes.
  4. Eat remaining meat off the lamb shanks in a way reminiscent of Neanderthals.
  5. Cut pastry into four lots, roll each one out and layer as per puff pastry using olive oil and spices to layers. Return to fridge.
  6. Steam carrots, swede, fennel, turnip…

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