Is anyone up for another mini doughnut recipe? I’m seeing them everywhere, particularly in their baked form. I know they were pretty popular last year, but the trend seems to be continuing.
I’m not getting off the baked doughnut bandwagon yet, either. This time, I experimented with an allergen-friendly version so some of my gluten-, nut- and dairy-sensitive colleagues could enjoy them, too. And, well, because it just meant another fun challenge in the kitchen. I do love challenges.
Thanks to Lani at LPK’s Culinary Groove, one of my favourite bakeries in Toronto, I’ve learned to be a little more daring when it comes to gluten-free, vegan recipe development. I participated in her Introduction to Gluten-Free Baking workshop a few months ago and I simply relished my experience working in a professional kitchen alongside her, if only for a few hours.
The keys to successful gluten-free, vegan baking? Use a combination of flours that include rice, bean and two starches. My go-to mix includes brown rice flour, chickpea flour, potato starch and tapioca starch—or a similar combination like in the recipe below. Also, a combination of binding agents is often required to keep things together. For the recipe below, I’ve included both flax and Ener-G powder.
This macadamia caramel wins for the quickest and tastiest recipe of the year, hands down. It was all so easy—the blending, the taste testing, the mouthwatering photos. I just couldn’t help myself from licking the spoon clean when it was all over.
I’m sorry to the rest of my favourite recipes, whom I loved so dearly before Caramel came along: cookie dough bites, raw brownies, raw ice cream sandwich cookies and sweet potato date muffins.
This recipe was actually created last summer, when I was working on my entry for Yum Universe‘s birthday-themed contest. The caramel was one small part of a raw and very decadent six-layer brownie blizzard ice cream cake and, although she was an integral part of the flavours, she was not the shining star—she was hidden among thick layers of brownie bites, chocolate ganache and cashew ice cream.
I promised her that one day I would write a post highlighting her natural goodness.
That day has finally come.
You see, it all began with an idea to make my own caramel for the above-mentioned cake. I really love it when I can figure out how to make things the homemade way. Unfortunately, my enthusiasm quickly dwindled after perusing recipes online. I was not into the idea of boiling sugar and butter together in a pot and burning my finger if I accidentally touched it. So I improvised with a few of my favourite ingredients, and that’s when Caramel was born.
Not surprisingly, I have come to be known as the vegan baker among my family, friends and coworkers. Yet, there are still many people in my life who don’t actually know what that means. I am often questioned about what ingredients I use to make my desserts so delicious—without eggs, butter or cow’s milk, it may seem unconventional or even incomprehensible.
The truth is, there is a whole world of plant-based ingredients that can be used to satisfy your sweet tooth without harming your health, the environment or the animals. In fact, vegan baking can open up your mind to new ideas, techniques and foods you may have never thought to try before.
For me, vegan baking is about inspiring others to think differently about what they eat, so I’d like to share what “vegan” means in my own baking.
When a recipe calls for eggs it might mean: flaxmeal, mashed banana, applesauce, silken tofu, vinegar and baking soda, or sometimes Ener-G powder. Eggs perform various functions in baking, from binding and leavening to adding moisture and richness, so learning how to replicate those particular functions with healthful, plant-based ingredients can be a fun experiment.
When I want to use a fat in my baking for tenderness, texture or flavour, I might use: nut butter, seed butter, avocado, coconut oil, coconut cream, sunflower oil, olive oil or sometimes Earth Balance buttery sticks.
For most of the year, I have a variety of nut and seed butters taking up precious space in my fridge. They’re typically either homemade or poured from the local health food store bulk bins and stored in short, wide-mouthed mason jars. They sit quietly, waiting to be called upon for cookies, tarts, rice bars, or quite often just a quick spoonful to the mouth. In other words, nut butters are in my line of sight every time I open the fridge, so I’m always looking for ways to use them.
My creamy chocolate torte recipe came to mind last week when I was dreaming about desserts (which I’m embarrassed to admit happens all too often). I imagined the mousse filling would make a lovely after-dinner dessert served in individual glasses and topped with coconut whipped cream and chopped chocolate and nuts.
The next day, I made that dream come true.
Let me tell you straight up: this mousse is no pudding in a cup. It’s thick and rich and melt-in-your-mouth smooth—everything you’d want in a sophisticated yet simple dessert.
The secret is in the coconut milk. Make sure to purchase a brand with a high fat content (check the nutritional label to make sure it’s at least 20%) and place it in the fridge overnight so that the cream separates from the liquid. (While you’re at it, refrigerate a second can for the coconut whipped cream topping.) Oh, and good quality dark chocolate is also key to making this mousse truly orgasmic (I use Camino dark chocolate bars with 65% cacao).
Last month, I excitedly tweeted about a fantastic new banana loaf recipe I had just pulled out of the oven. I don’t often tease about upcoming recipes because, well, that’s just not nice. But I couldn’t help myself.
Let me explain.
A few days earlier, I was browsing through some of my favourite food blogs and came across an absolutely stunning post on Golubka. (If you haven’t visited that blog yet, you must go there. Now.) You see, I wasn’t necessarily looking for recipes to try out because, at that time, I felt like I really needed a break from the kitchen. I was essentially living vicariously through other people’s creations and bookmarking intriguing ideas to try after the holidays.
Have you ever come across a recipe that just screams “Make me!” That’s what this recipe did to me.
I started with the basic bread recipe and got to work soaking, sprouting and dehydrating. Rather than sticking to a basic savoury flavour, I decided to make a new version of my beloved banana bread by adding bananas, walnuts, cinnamon and a touch of agave nectar. And boy, was I happy with the outcome. It results in a crispy outer crust and a nice, moist banana bread-like centre. The sprinkle of seeds on top is also a must.
The best part about this bread recipe is that there’s no need for flour, yeast or sugar. I experimented with two versions, one baked and one dehydrated, and I must admit that I liked the texure and taste of the baked version much better. Dehydrating does work, but I could detect a subtle fishy flavour from the Irish moss, so you might want to add more spices or other flavours if you prefer to use that method. Or, make sure to thoroughly rinse your Irish moss several times before making it into a paste! Lesson learned.