We all have a weakness for junk food. The problem is it’s not very good for us. Aside from the overabundance of fat, sodium and sugar in most of today’s snack food products, there are also the unidentifiable chemicals and preservatives on the ingredients list to consider. When it comes down to it, those delicious Twinkies, Doritos, Cracker Jacks and Cheez-its are not real food.

Thanks to photographer and cookbook author Lara Ferroni, you can learn how to make your favourite snack foods from scratch. Her latest book, Real Snacks, features more than 70 recipes for sweet and salty classics like ice cream sandwiches, snack cakes, pretzels, crackers and potato chips. There’s something to please everyone, including those who prefer their treats gluten-free or vegan. That’s right—Lara’s recipes use wheat, dairy and eggs, but every single recipe also includes gluten-free and vegan alternatives. Pretty amazing, right?

So far, I’ve tried the Cinnamon Rolls, which use a quick bread instead of a yeast dough, so I was able to indulge in these tender, cinnamony sweets in less than an hour. I promise you won’t even miss the yeast—or the two hours of rising time that goes with it. Lucky for you, the publisher has agreed to share the recipe (see below!).

I also made the Figgy Cookies, a new version of the Fig Newton that was inspired by Kim Boyce, owner of Bakeshop in Portland, OR. These lovely, malty buckwheat cookies contain an incredible jammy filling made of dried figs, maple syrup and spices. The filling recipe calls for an optional 1/4 cup of port or red wine, which I didn’t include but it still turned out heavenly.

And finally, I chose to try the Nacho Cheese Tortilla Chips, if only to fill the void of my “no chips in the house” rule for my husband, who is an unabashed Doritos lover. The cheese powder is omitted for the vegan version but the spice mix still made for a pretty delicious, salty snack. I made a few of my own changes, like using sprouted ezekiel tortillas instead of corn tortillas and baking them instead of frying. There’s no doubt I’ll be making these again, and again.

It seems Lara didn’t forget anything in this book because it also includes a useful appendix of pantry staple recipes like chocolate syrup, marshmallow creme and caramel sauce. Oh, and I can’t forget the handful of naturally vegan recipes like sugar wafers, caramel corn, salty water crackers, potato chips, bean dip and corn nuts.

So, next time you have a sudden craving for something sweet or salty, head to the bookstore instead of the grocery store. It’s time, as Lara says, to “Take back our snacks!”

Yeast-free cinnamon rolls from Real Snacks

Yield: 6 to 8 rolls

Ingredients:

• 1/2 cup whole-wheat pastry flour
• 3/4 cup all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/3 cup soft tofu
• 1/4 cup coconut milk
• 1 tsp vanilla extract
• 6 tbsp muscavado or brown sugar, divided
• 4 tbsp vegan margarine or coconut oil, softened, divided
• 1 scant tsp cinnamon
• 1/4 cup pecans, finely chopped (optional)
• 1/4 cup glaze (optional)

Glaze:

• 1/4 cup powdered sugar
• 2 tsp non-dairy milk, divided
• 1/2 tsp vanilla extract

Directions:

1. Preheat oven to 350F. Spray a 9-inch square cake pan with baking spray and set aside.
2. Sift the whole-wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt together into a small bowl and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, mix the tofu, coconut milk, vanilla, 2 tablespoons of the sugar, and 2 tablespoons of the margarine. Add the flour mixture and stir just until blended.
4. Turn the dough out onto a lightly floured surface and knead 4 or 5 times to form a smooth dough. If the dough is sticky, knead in a bit more flour. Roll the dough out to a 6-by-8-inch rectangle about 1/4-inch thick and brush with 1 1/2 tablespoons of the remaining margarine.
5. Mix the remaining 4 tablespoons of sugar with the cinnamon and pecans, if you are using them. Sprinkle evenly onto the dough, reserving about 1 tablespoon. Starting at the short end, roll the dough into a log and pinch the seam to seal. Trim the ends and slice into 6 even pieces. Place them, cut side up, into the prepared cake pan with their sides just touching.
6. Brush the tops and sides of each roll with the remaining 1/2 tablespoon margarine. Sprinkle the tops with the reserved sugar mixture. Bake until the edges are golden, 20 to 25 minutes. Cool slightly before serving, and drizzle with glaze if desired.

For the glaze:

1. Sift the powdered sugar into a bowl and add the non-dairy milk, one teaspoon at a time, mixing thoroughly with a spoon until a paste forms. Stir in the vanilla. The mixture should drip when you hold up the spoon. Add a bit more milk if needed. Use immediately.

This recipe includes all vegan substitutions. I found these best fit in a small round baking pan rather than a square one.

Recipe published with permission from the publisher, Sasquatch Books.

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).

One thing I love about this recipe is its versatility. Since there are a myriad of flavour pairings that work well with chocolate, you can put your own spin on it by swapping out the 2 tablespoons of nut butter for your preferred flavour.

For the mousse pictured here, I used macadamia nut butter, but I’ve also experimented with peanut butter (Reese’s Pieces, oh how I’ve missed you!), almond butter (a pairing that will never go out of style), and even pureed raspberries (strained) in place of the nut butter for a more sophisticated version.

Hubby and I will be enjoying this dessert for our third anniversary this weekend. I can’t wait.

As always, I had my kitty cat on hand to help with photo styling…or by sitting in the way of my window light. Please meet Eli, my new photo assistant and the pesky little brother of Leola. He’s quite the character, and he’s also got the loudest motor I’ve ever heard. He was even purring when this photo was snapped!

Dark chocolate mousse cups

Yield: 4 servings

Ingredients:

• 1/2 cup nondairy milk
• 1 tbsp agar flakes
• 1 can full-fat coconut milk, refrigerated overnight
• 3 oz. dark chocolate, chopped
• 1/4 cup agave nectar
• 2 tbsp cocoa powder, sifted
• 2 tbsp natural peanut butter (or other nut butter)
• 1/2 tsp pure vanilla extract
• pinch of salt

Coconut whipped cream:

• 1 can full-fat coconut milk, refrigerated overnight
• 1/4 cup vegan powdered sugar, or more to taste
• 1/4 tsp vanilla bean powder (or pure vanilla extract)
• 3 tbsp Ener-G egg replacer (optional)

Directions:

1. Pour the nondairy milk in a medium saucepan, sprinkle the agar flakes on top and swirl the pan lightly. Let sit for at least 20 minutes to allow the agar flakes to soften.
2. Scoop out the coconut cream from the top of the can of coconut milk (reserve the remaining liquid for other uses) and add it and the chocolate to the pan. Heat over medium-low heat, stirring occasionally, until the cream and chocolate are melted.
3. Pour the mixture into a blender and add the remaining ingredients. Blend for 2 or 3 minutes until smooth and bubbly.
4. Divide the mixture between four serving glasses and lightly tap on your counter to loosen any air bubbles. Place the glasses in the fridge to set, about 2 hours. Garnish with coconut whipped cream and chopped chocolate and nuts, if desired.

Coconut whipped cream:

1. For best results, place your mixing bowl and whisk attachment in the freezer for about 30 minutes.
2. Scoop the coconut cream from the top of the can of coconut milk (reserve the remaining liquid for other uses) and place it in the cold mixing bowl. Add the powdered sugar, vanilla bean powder and egg replacer (this is entirely optional, but it helps create a lighter, fluffier texture) and whisk until soft peaks form.

I’d like to think I’ve reached a higher level of existence where I no longer feel the need to be part of the Christmas marketing scheme, but the truth is I still feel the pressure. I’m not saying I don’t love giving gifts to those I love. Instead, I prefer to go the homemade route. This year, however, I chose to purchase gifts from a local not-for-profit group to go along with my homemade packages of chocolate-dipped ginger cookies.

Chocosol is a small but innovative initiative that links cocao farmers in southern Mexico with ecological and socially conscious producers in southern Ontario to make beautiful artisanal chocolate in its purest form—true whole food treats without the fillers. Chocosol is embarking on a friendlier trade route that goes beyond the fair-trade model, defining it as a horizontal trading relationship akin to community-supported agriculture. And, of course, everyone loves chocolate, right? I’m excited to tell my family members the story of how their chocolate gifts came to be.

One aspect of Christmas that keeps me sane is the excuse to bake with my favourite winter spices, break out the traditional recipes (veganized, of course) and try new desserts that are just too decadent for any other day. These Nanaimo bars definitely fall into the latter category. Once I took a bite of one of these babies, I realized that Christmas really isn’t all that bad.

The Nanaimo bar, a popular no-bake dessert that originated in Nanaimo, BC, is typically made with butter, eggs and honey graham cracker crumbs. While the butter and eggs are quite easy to substitute, I chose to make my own cinnamon graham cookies to use for crumbs in the bottom layer and it worked out perfectly.

If you’ve made these bars before, you’ve probably experienced the difficulty in cutting them into squares without breaking the chocolate topping. I almost cried on  my first attempt, as I carefully punctured the chocolate with a sharp knife only to watch the chocolate continue to crack in misdirected ways through the beautiful bars that I carefully put together. On my second attempt, however, I discovered that placing a sharp serrated knife in a jar of hot water for several minutes helps lessen the impact. Using light, sawing motions with the knife on the horizontal also helps. Enjoy!

Nanaimo bars

Ingredients:

Cinnamon graham crackers:

• 1/2 cup + 2 tbsp whole wheat flour
• 1/4 cup unbleached AP flour
• 1 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/4 tsp baking soda
• 2 tbsp nondairy milk
• 1 1/2 tbsp sunflower or canola oil
• 1 1/2 tbsp molasses
• 2 tbsp pure agave nectar

Bottom layer:

• 1/2 cup vegan butter (I use Earth Balance)
• 1/4 cup organic cane sugar
• 5 tbsp cocoa powder, sifted
• 1/4 cup almonds
• 1 tbsp ground flax + 2 tbsp warm water
• 1 1/2 cups graham cracker crumbs
• 1 cup unsweetened coconut flakes

Middle layer:

• 1/2 cup vegan butter
• 2 tbsp nondairy milk (I use coconut)
• 1 tbsp arrowroot
• 1 tsp pure vanilla extract
• Seeds of 1 vanilla bean
• 2 cups vegan powdered sugar

Top layer:

• 4 oz. dark chocolate
• 2 tbsp vegan butter

Directions:

Graham cracker crumbs:

1. In a large bowl, whisk together the whole wheat flour, unbleached flour, cinnamon, salt and baking soda.
2. In a small bowl, whisk together the nondairy milk, oil, molasses and agave nectar.
3. Add the liquid mixture to the dry mixture and stir to combine.
4. In between two pieces of parchment paper, roll out the dough into a rectangle about 1/4-inch thick. Transfer the dough to a cookie pan lined with parchment paper (no need to cut them into squares since you'll be processing them into crumbs after baking). Bake at 350 degrees for about 12 to 15 minutes. Let cool completely.
5. Put the cookies in a food processor and process into crumbs. This should make about 1 1/2 cups, enough for the Nanaimo bar bottom layer.

Bottom layer:

1. In a medium saucepan, combine the vegan butter and sugar and cook over low heat until melted. Add the cocoa and whisk until smooth. Remove from heat.
2. In a food processor, process the almonds to a fine meal. Add the flax mixture, cookie crumbs and coconut flakes and pulse to combine.
3. Add the chocolate sauce to the dry ingredients in the food processor and process until thoroughly combined.
4. Press the mixture into the bottom of an 8 x 8-inch square pan. Set aside.

Middle layer:

1. Using an electric mixer, beat the vegan butter until light and fluffy.
2. In a small bowl, whisk together the nondairy milk, arrowroot, vanilla extract and vanilla bean seeds. Add the mixture to the butter and beat until well combined.
3. Gradually add the powdered sugar and beat for a few minutes until light and fluffy.
4. Spread the mixture evenly over top of the bottom layer using an offset spatula and place in the freezer until firm, about one hour.

Top layer:

1. Melt the chocolate in a double boiler over medium-low heat and then stir in the vegan butter. Remove from heat.
2. Remove the pan from the freezer and then sit for about 10 minutes. Then spread the chocolate evenly over the top using an offset spatula. Work quickly or else the chocolate will start to harden. Place the pan in the freezer for at least an hour to set. See above for tips on cutting the squares without breaking the chocolate.

It turns out Matt was describing it to me in detail for a reason. He knows I’m an avid baker, and he wanted me to replicate it for his next meeting. I never turn down an opportunity to bake, but I also didn’t know if it was something that could be successfully veganized. Luckily, Sharon Valencik of the famed Sweet Utopia has already done it for me! I just happen to be browsing through the book—a new addition to my collection—and there it was. I am really enjoying Sweet Utopia and I’m lucky to have found this particular recipe.

It is such an interesting cake that I want to share it with you. Above is a photo of my mini test cake. Imagine a spoonful of this dense cake and warm, buttery sauce touching your lips…delish, yes? The only change I am going to make to this recipe next time is substituting Sucanat and molasses for the powdered sugar, to give the cake a darker colour and deeper taste. Enjoy!

Sticky toffee pudding

Yield: one 9 x 13-inch cake

Ingredients:

For the date mixture:

• 2 cups chopped dates
• 2 cups water

For the cake:

• 3 cups AP flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups powdered sugar
• 1/2 cup vegan butter, at room temperature (I use Earth Balance)
• 1/4 cup soymilk
• 1 tsp white vinegar

For the sticky sauce:

• 2 1/2 cups brown sugar
• 1 cup vegan butter
• 1 cup vanilla soy creamer (or plain soy creamer + 1/2 tsp vanilla extract)

Directions:

For the date mixture:

1. Combine the dates and water in a small saucepan and simmer until the dates soften, about 5 minutes. Set aside to cool. Puree in a blender or food processor until smooth.

For the cake:

1. Combine the flour, baking powder, baking soda and salt in a bowl.
2. In a separate large bowl, combine the sugar and vegan butter and beat with a wooden spoon until fluffy (I use an electric mixer). Beat in the soymilk and vinegar.
3. Stir in the flour mixture and date mixture and mix until smooth.
4. Pour the batter into an oiled 9 x 13-inch pan. Bake at 350 degrees for about 35 minutes, or until the cake is light brown and a toothpick inserted in to the centre comes out clean.

For the sticky sauce:

1. Combine the sugar, vegan butter and half of the soy creamer in a medium saucepan and mix well. Bring to
2. a boil, stirring often. Remove from heat and let cool slightly.
3. Whisk in the remaining soy creamer. If you are using plain creamer, stir in the vanilla extract.

To serve:

1. Poke holes in the top of the cake using a fork and pour half of the sauce over the top, allowing it to soak into the cake. Cut the cake into 3-inch squares. Keep the remaining sauce hot and spoon it over the warm cake. Sprinkle with chopped walnuts, if desired. Store leftover sauce and cake tightly covered in the refrigerator.

Recipe from Sweet Utopia. Reprinted with permission.

Lori gave us many options for baked, yeast or deep-fried doughnuts, and I’m happy she did! I don’t think I could ever bring myself to deep-fry anything. Since I had so much fun making my baked apple cider doughnuts last month, for this challenge I made double-vanilla doughnuts using the same mini doughnut pan, and decorated them with a simple glaze and black and orange sprinkles for an upcoming Halloween party.

This recipe was inspired by Nancy Silverton’s buttermilk cake doughnuts, but I removed the yeast and eggs and let some apple cider vinegar, baking powder and a vegan egg substitute do their magic, resulting in a light doughnut with a tender crumb. I also tried making a healthier version by replacing the sugar and margarine, but it was a total flop. Sometimes you just gotta go with what tastes good!

These mini doughnuts are similar to Lolo’s mini doughnuts. If you haven’t had the pleasure of reading her blog, Vegan Yum Yum, do yourself a favour and check out her recipe archive. Her photos and recipes have been an inspiration to me since I discovered her blog a couple of years ago, but she hasn’t posted since earlier this year. She is sadly missed!

Baked double vanilla doughnuts

Ingredients:

Doughnuts:

• 1 cup unbleached AP flour
• 1/2 cup organic cane sugar
• 1 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup soymilk
• 1/2 tsp apple cider vinegar
• 1/2 tsp pure vanilla extract
• Seeds of one vanilla bean
• Ener-G egg replacer for one egg
• 4 tbsp vegan margarine (I use Earth Balance)

Glaze with sprinkle:

• 1/2 cup vegan powdered sugar, sifted
• 1 tbsp nondairy milk
• bowl full of sprinkles

Directions:

Doughnuts:

1. In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
2. In a small saucepan, combine the nondairy milk, vinegar, vanilla extract, vanilla seeds, egg replacer and margarine and heat on medium-low, stirring until margarine is melted. This mixture should not get too hot or it will burn (it should feel slightly warm to the touch).
3. Allow the margarine mixture to cool for about 5 minutes. Add it to the flour mixture and mix until just combined. It should form a very soft dough.
4. Spoon the dough into a mini doughnut pan, filling about 3/4 full. Smooth the top of the dough with your fingers so it's even.
5. Bake the doughnuts at 350 degrees for about 12 minutes or until a toothpick inserted into a doughnut comes out clean. Allow doughnuts to cool completely before attempting to remove them from the pan.
6. Decorate with glaze (recipe below) and sprinkles.

Glaze with sprinkles:

1. In a small bowl, whisk together the powdered sugar and nondairy milk until smooth. Dip the top of the doughnut into the glaze, allowing some to drip off, and then dip the glaze-side down into the sprinkles.
2. Set the decorated doughnuts a wire rack that is set on top of a cookie pan or parchment paper (to avoid a mess underneath). Store the doughnuts in an airtight container in the fridge.

The September 2010 Daring Bakers challenge was hosted by Mandy of What the Fruitcake?! Mandy challenged everyone to make decorated sugar cookies based on recipes from Peggy Porschen and the Joy of Baking. I’m not a fan of sugar cookies at all–mostly because they don’t contain one single healthful ingredient. And, they’re just plain boring!

That being said, this month’s challenge involved more than just a basic sugar cookie recipe. What intrigued me was the idea that, with just a little imagination, a simple sugar cookie can be transformed into a gorgeous bakery-style treat that is perfect for special occasions. It is definitely something I will keep on file for my Christmas gift baskets.

Since it’s the beginning of autumn, the most gorgeous time of the year, I envisioned vibrant shades of red, orange and green that mark the transition from summer into winter. To spice up these autumn-style cookies, I also added a touch of freshly ground nutmeg and orange zest. My veganized versions of the recipes are adapted from one of my favourite books, The Joy of Vegan Baking. 

Vegan sugar cookies

Ingredients:

Sugar cookies:

• 1 cup unbleached AP flour
• 3/4 cup whole wheat pastry flour
• 1/2 tsp baking powder
• 1/2 cup nondairy butter (I use Earth Balance)
• 3/4 cup Sucanat
• 1 1/2 tsp Ener-G egg replacer
• 2 tbsp water
• 1 tsp pure vanilla extract
• 1/2 tsp ground nutmeg
• 1/2 tsp fresh orange zest

Vegan royal icing:

• 1/2 cup vegan powdered sugar
• 1 1/2 tsp cornstarch
• 1 tsp lemon juice
• Food colouring (optional)
• 2 to 3 tsp nondairy milk

Directions:

For the cookies:

1. Sift the flours and baking powder in a large bowl and set aside.
2. Grind the Sucanat briefly in a spice or coffee grinder. In a separate bowl, beat the Sucanat and vegan butter with an electric mixer until light and fluffy, about 3 to 4 minutes.
3. Add the egg replacer, water and vanilla and beat for another minute.
4. Add the flour mixture and beat until the dough is smooth.
5. Divide the dough into two flat disks and wrap each in plastic wrap. Refrigerate for 1 hour, until firm.
6. Roll out the dough to about 1/4-inch thickness. (I roll mine out between two pieces of parchment paper to prevent sticking.)
7. Cut out the cookies with cookie cutters and carefully transfer them to a baking sheet covered with parchment paper.
8. Put the cookies in the fridge for 10 minutes before baking to help them keep their shape.
9. Bake at 350 degrees for 12 to 15 minutes, or until they start to brown around the edges.
10. Cool on a wire rack and decorate with royal icing.

For the royal icing:

1. In a medium bowl, sift the powdered sugar and cornstarch together.
2. Stir in the lemon juice and optional food colouring.
3. Add nondairy milk 1 tsp at a time until the mixture becomes smooth.
4. Do the toothpick test to get the correct consistency: Drag a knife through the royal icing and count to 10. If the surface becomes smooth within 5 to 10 seconds, the icing is at the correct consistency. If not, add more powdered sugar or nondairy milk for desired results.
5. Decorate cookies as desired and let sit for several hours to dry. Store cookies in between pieces of parchment paper in a tightly-covered container for up to one week.