Sunday, September 29, 2013

vegan recipes that work.

for reals. i have had thee hardest time finding vegan recipes that are gluten free and refined sugar free and that actually work! meaning they taste delicious and they don't fall apart. so here's the few that i have found recently that i have fallen in love with.

 (brookeechambers on instagram)

first, let me share what sugar, oil, bonding agent, and flour i do use.

coconut palm sugar (found at my local grocer) is my go-to baking sugar. it's so delicious and you avoid that sugar rush and deep dependence on the white stuff when you use it. it also happens to have some nutrients packed into it. (coconut palm sugar is not the same as coconut sugar). i will also use agave nectar (at my local grocer as well) when a recipe specifically calls for it, but i never sub with it because my treats seem to fall apart when i do.

i also use coconut oil to bake with. i've tried grapeseed oil and olive oil, but i like coconut oil. it's perfect, and when i make muffins and cupcakes, they absolutely do not stick to the paper as i've had happen with other oils. (i get coconut oil from my local grocer, make sure it's unrefined.)

i also us milled flaxseed (in place of eggs, and found at my local grocer) as my little bonder in my baked goods. even when it calls for xanthan gum, i sub flax, scoop for scoop. also, if you're not consuming flaxseed, do yourself a favor and do so.

i also use these two flours: almond and coconut, even when a recipe calls for some other kind, i still use these. in fact, i use equal parts of the two, not ever just one or the other, and with these few recipes, i've had great success.

so. here they are. and i'm on pinterest, you can find me (brooke chambers) and these are on my "going vegan" board.

first, i tested the waters with pumpkin muffins. i had a craving for fall, so these happened with a simple google search.

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Gluten Free Vegan Pumpkin Muffins (original recipe HERE.)

Dry Ingredients
2 cups Gluten-Free Flour Blend  (1 cup almond + 1 cup coconut flours)
2 tsp gluten-free baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum (1/2 tsp milled flax seed)
1 rounded tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves

Wet Ingredients
2 tablespoons ground flaxseed meal
6 tablespoons water
1 can (15 to 16 ounces) pumpkin puree (or make your own)
1/3 cup melted butter or vegetable oil (1/3 cup melted coconut oil)
1/2 cup milk substitute (soy, coconut or almond) (1/2 cup almond milk)
1/2 -3/4 cup organic sugar or other natural sweetener (1/2ish cup coconut palm sugar)
1 tsp vanilla
OPTIONAL: 1/2 to 3/4 cup chopped nuts and/or raisins

Instructions
1. Preheat oven to 350ยบ F. Line muffin pans with paper cups.
2. In a large bowl, mix the dry ingredients.
3. In a medium bowl, mix the flaxseed and water. Wait 5 minutes and then add the remaining wet ingredients.
4. Add the wet ingredients to the dry ingredients and mix. Give the batter a few quick twirls for about 5-10 seconds to help the batter stick together. Add the optional ingredients if using.
5. Portion out regular or mini muffins into pan 2/3 full. Bake regular muffins for 20-25 minutes or mini muffins for 12-16 minutes.
Tip: Always test muffins 1-2 minutes before the recommended time in case your oven is hotter than normal.
Instead of using a toothpick to test for doneness, press your finger into the muffin. When it springs back, it’s done. If it leaves an indentation, continue to bake and test in 1-2 minute intervals.
6. Once done, allow muffins to cool for about 2-3 minutes and then remove from the pan.

my subs are in red. the Baker's brand chocolate baking bars are vegan (and do have sugar, but) and i chop big chunks up and put them in the muffins. these are best baked the night before and served the next day. trust me.

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Basic Vegan Chocolate Cupcakes (original recipe HERE.)

  • 1 cup soy milk (almond milk)
  • 1 teaspoon apple cider vinegar
  • 3/4 cup granulated sugar (coconut palm sugar)
  • 1/3 cup canola oil (coconut oil)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract (vanilla)
  • 1 cup all-purpose flour (equal parts almond + coconut flours)
  • 1/3 cup cocoa powder, Dutch-processed or regular
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tsp milled flax seed
INSTRUCTIONS
  1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
  2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
  3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
i added the flax seed to the dry ingredients just to be sure the cupcakes would not fall apart. they turned out so perfect! they are definitely more dense than a regular box cake, but oh my word, so so good!! these are also best baked the night before and served the next day. just do it. no procrastinating.

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i paired those cupcakes with this icing. and trust, it is so delicious:

Fluffy Chocolate Vegan Frosting (original recipe HERE.)
  • 2 large, ripe avocados, pitted, peeled, and chopped
  • 1/2 cup maple syrup (maple flavored agave)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1/8 teaspoon sea salt
  • 1/2 cup cacao powder
  1. Combine the avocados, maple syrup, vanilla, lemon juice, and salt in a food processor. Blend until smooth and combined.
  2. Add the cacao powder and blend again until smooth. Refrigerate until ready to use.
  3. Just before serving, remove the frosting from the fridge and top each cupcake with a dollop or swirl of Fluffy Chocolate Frosting.
  4. Store leftover frosting in a glass jar or airtight container in the refrigerator for up to 3 days.
the maple flavored agave (at my local grocer) is less expensive than pure maple syrup, so that's what i already had on hand and used. also, i used my beastly Ninja blender and it worked beautifully. if you like a less rich frosting, start with less cocao powder and work your way up to the richness you prefer.  y'all, even my honey was like, are you sure these are made with avocados? that's crazy! you speak truth, honey.

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Gluten Free Vegan Pizza Crust (original recipe HERE.)

  • 1 (.25 oz) package active dry yeast
  • 1 cup warm water (warm but not hot. If you can comfortably leave your finger in it you should be ok)
  • 1 cup Amaranth flour (equal parts almond + coconut flours)
  • 1 1/4 cups brown rice flour (equal parts almond + coconut flours)
  • 2 Tbsp ground flaxseed
  • 1 tsp salt
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • pinch red pepper flakes
  • 1 Tbsp agave nectar
  • 1 teaspoon apple cider vinegar
Directions:
In a small bowl, dissolve yeast in warm water until white and creamy. In a large bowl combine flours, flaxseed, salt, oregano, basil, and red pepper flakes. Make a well in the middle and add yeast mixture, agave nectar, and apple cider vinegar. Stir well to combine. Cover and set aside while you prepare the sauce and cheese.

you can go to the original link to see their way of baking the crusts, but i preheated the oven to 425*F, and baked our assembled mini pizzas 11-13 minutes on greased foil. my husband even said this was a tasty crust!

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so there it is! bake and enjoy!! you can be vegan and gluten free and refined sugar free and still enjoy good food and life in general. i have not had meat since march and i never want it again. but chocolate. oh honey, now that i have these cupcakes to bake, i'm an even happier vegan.

let me know if you have any questions, i'll do my best to answer them. i'm not a pro. just a momma who wants her kids to not get cancer because of their diet. there. i said it. judge if you must (many already do and i'm okay with that). but pretty sure i also want to avoid cancer and other ugly diseases because of my food consumption.

ps, not that all bad food causes cancer. i just don't want to give it a foothold, nor any other disease. i'm just not interested in helping it along, know what i mean?

okay, i'm done. f'real, bake and enjoy.

xoxo

1 comment:

  1. what brand of flaxseed are you using? I cannot get past its grainy taste, i gag consuming it in my smoothies... also, all these recipes mean I have to chunk out 3/4 of my pantry stash...not sure if my budget is ready for that. but that cupcake? mmm, i'm so curious about that icing!

    ReplyDelete

I am so happy you are here. Your words make my heart so happy.

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