heartyspoonful

Beet Velvet Cake with Cashew Frosting

19:24
0 Comments

Fluffy Vegan Banana Chocolate Chip Donuts

"Remember that sometimes not getting what you want is a wonderful stroke of luck."

- Dalai Lama XIV

Life is a funny thing. You think you've got it all figured out, but, really, you haven't. Perhaps for a mere second it seems as if everything has fallen into place and you suddenly feel you've deciphered the secret. But not really.

I was supposed to bake more avocado brownies on Sunday. But there they were, overripe bananas that were begging to be baked. Banana bread again? Nay. I was supposed to bake matcha donuts, that was next on my list of donut flavours to try. But no, the bananas were giving me puppy dog eyes and who was I to resist?

See, life didn't throw brownies my way so I baked some kick-arse banana chocolate donuts instead. And, the rest, as they say, is history.

Naked, but totally delish.

Baked Banana Chocolate Chip Donuts

Makes 12 large donuts

Dry Ingredients:

2 cups whole wheat pastry flour +
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
Pinch of salt

Wet Ingredients:

4 ripe bananas, mashed *
1/3 cup to 1/2 cup maple syrup **
1/4 cup olive oil or melted coconut oil ***
2 tbsp unsweetened almond milk

1/3 cup dark chocolate chips
Chocolate glaze for topping (1/2 cup chocolate chips melted with 1 tbsp of coconut oil)

Preheat oven to 350F. Oil donut pan and set aside.

In a medium bowl, mix together all dry ingredients.
+ I used whole wheat pastry flour, but regular pastry flour or AP flour should do the trick.

In a separate bowl, mash bananas and add remaining wet ingredients.
* My bananas yielded just over 2 cups (approximately 2 1/8 cups).
** Because the bananas were so overripe, I didn't need much sweetener so I used 1/3 cup. Adjust the liquid as needed for the batter (either add more oil or almond milk).
*** I used olive oil, but if using coconut oil, make sure that all your ingredients are at room temperature.

Add wet ingredients into dry and mix until well incorporated. Make sure not to overmix. Fold in chocolate chips.

Pour batter into prepared donut pans and bake for 27-30 minutes. Let cool on a wire rack for a few minutes before transferring out.

Top with chocolate glaze when cooled.

Enjoy! xxx

17:33
0 Comments

Vegan Tahini Brownies

brownie

"If you spend your whole life waiting for the storm, you'll never enjoy the sunshine."

- Morris West

If my first grade teacher would describe me in one word, she'd tell you I'm a "worrier". I was a stressed out kid, never quite feeling settled when there's no fuss about. Deep inside, I always thought if there's no storm in the sea that is my life, then something's wrong indeed. I felt like I had to always be on the lookout, just in case...

That worried feeling never quite left me. I never managed to shake it off. I'm surprised (but ultimately rather pleased) that I don't have deep frown or worry lines sketched on my forehead. I'm not the only one who feels this way, of course. It's as if we inherently feel life doesn't owe us anything good and that for the good to come, we have to fight hell and high water first.

But, really, this all comes down to living in the moment, right? Just another kind of weaving of words, but it's all the same. I suppose I've learned to enjoy the moment, especially when good things are happening and just be grateful. But, yes, I lay sleepless some nights thinking about the possible typhoons and hurricanes that may happen in the future. Clear skies and clear waters sound well and good, but perhaps, as humans, we'll find that too boring in the long run. All that so say, I should put on my noise-cancelling headphones when the Sirens of Worry try to lure me with their enchanting music of doubt and fear.

There's really no easy transition from all that blah-blah above to the recipe, so let's cut the awkwardness and jump right into it. I accidentally bought two packs of gluten-free oatmeal and the sheer quantity was giving me panic attacks. I mean, come on! What else to do with excess oats but to make oat flour for baking? Plus in brownies? Who can say no to that?

Best pair ever!

Vegan Tahini Brownies

Makes 9/12/16 squares *

Ingredients:

1 cup gluten-free oat flour
1/2 cup cocoa powder **
1 tsp baking powder
Pinch of salt
1 flax egg (1 tbsp ground flax + 3 tbsp water)
1/8 cup warm nut milk of choice
1/3 cup coconut oil, melted
1/3 cup tahini
2/3 to 3/4 cup maple syrup ***
Sea salt to top (optional)
Sesame seeds
Dark chocolate chunks

Preheat oven to 350F. Line a loaf pan with parchment paper and set aside.

To make flax egg, in a small bowl, mix together water and ground flax. Chill in the fridge for at least five minutes.

In a medium bowl, sift together oat flour, cocoa powder, baking powder and salt.

In another bowl, combine flax egg, almond milk, maple syrup and tahini. Add in coconut oil and stir until smooth. If the coconut oil starts to solidify, warm the liquid mixture a bit.

Pour wet into dry ingredients and mix until well incorporated. Transfer the batter into the prepared loaf pan.

Bake for 15-18 minutes, depending on the texture you prefer. Let cool completely before slicing. Pair with cashew ice cream (or your preferred vegan vanilla ice cream) for some additional love!

Enjoy! xx

Notes:
* I made 9 in total, but if you want to be less of a glutton (unlike me), then you can definitely cut smaller pieces.
** I used dark chocolate cocoa powder and it tasted exactly like dark chocolate bar.
*** I used 2/3 cup instead of 3/4 cup for my sweetness preference. You can add more liquid if the batter is too thick (or add more almond milk).

09:04
0 Comments

Vegan Vanilla Cake with Coconut Frosting

cake

16:16
0 Comments

Vegan Carrot Cake with Cashew Frosting

cake

"Health is not just about what you're eating. It's also about what you're thinking and saying."

- Unknown

If we're friends who constantly communicate with each other or if we're co-workers or if you follow me on Instagram, you won't be surprised to know that I'm off running (not without some kicking and temper tantrums). According to my physio, it's a classic case of overuse and a wee bit of bad luck. C'est la vie.

For the past week, I've been a wreck, almost in tears, especially when a runner runs past me. I mean, dear runners, good for you all, but my broken heart is beyond hurt. Perhaps you don't understand my pain, but this is just heart-wrenching. But, in all honesty, I'd rather rest up and let my body heal than further aggravating the issue. No way will I let this ruin my summer or the future. Rest up, buttercup.

Because of all of this free time, I've been baking so much to the point that my mum has been complaining she couldn't keep up. Let's see, during the Easter weekend, I made banana bread, avocado brownies, two batches of carrot cake and grain-free sweet potato brownies. My tummy was beyond overjoyed because hello, sweet tooth over here!

I have my usual go-to carrot cake recipe, but since I had pastry flour, I needed to shake things up a bit! The texture was amazing, fluffy without being too light. The recipe also doesn't require a lot of oil or sugar so if you're watching your calorie intake, but still want delicious cake, then this cake will hit the right spot.

"Bite me, eat me, love me," said the carrot cake.

Vegan Carrot Cake with Cashew Frosting
Makes 12 slices

Dry Ingredients:

1 3/4 cups pastry flour
1/2 cup spelt flour
1 tsp baking soda
2 tsp baking powder
1/2 tbsp ground cinnamon
1 tsp salt

Wet Ingredients:

2 cups grated carrots plus 1 tbsp coconut sugar
1 cup nut milk of choice *
1/2 cup unsweetened applesauce
1/2 cup neutral oil (canola oil or grape seed oil)
3/4 cup to 1 cup coconut sugar
1 tsp vanilla
1/3 cup raisins

Frosting Ingredients:

1 cup raw cashews
1/8 cup to 1/4 cup almond milk
1/4 cup maple syrup
Juice of half a lemon
2 tbsp melted coconut oil
1 tsp vanilla (optional)

Hits the spot. The right spot.

To start, make sure that the cashews are soaked at least overnight as this creates a much better texture for the frosting (easier to blend).

For the grated carrots, mix 1 tbsp of coconut oil and let sit for at least 30 minutes. This helps bring out more liquid, which helps with the texture of the cake.

Preheat oven to 350F. Line two rectangular dishes with parchment paper. (I used 6.75" x 10.25" from Le Creuset.)

In a large bowl, sift flours, baking powder and baking soda. Mix in cinnamon and salt.

In a separate bowl, mix together all wet ingredients except for the grated carrots.

Pour the wet ingredients with the liquid and make sure to mix thoroughly to avoid any clumps. Fold in carrots and raisins until combined.

Separate the batter into the prepared pans equally. Bake between for 35 minutes, or until a toothpick/knife comes out clean. Let cool on the wire rack.

As the cakes cool, prepare the frosting by processing all frosting ingredients together. Blend until smooth. Start with 1/8 cup of almond milk and add more as needed to make the frosting smoother.

When the frosting is done, place in the fridge covered for at least 30 minutes.

Frost both cakes and place one on top of each other, if desired. Place cake(s) in the fridge for storage.

Enjoy! xx

15:14
0 Comments

Brookie = Brownie + Cookie

brookie

"You are what you think about all day."

- Dr. Robert Schuller

So, basically I am food... because that's practically all I think about all day long. Maybe not every minute of the day, but for the major part of my waking day. Let's see. I think about the oatmeal I make in the morning. Whilst mixing the oats in the pot, I think of the toppings I'll pair the oatmeal with. I take the first bite and I think of the next bite. I eat the last spoonful and I'm already dreaming of my next snack... And then the cycle begins yet again. Perhaps I'm alone in this, but I highly doubt that. *wink*

It's no surprise then when I say that if a random idea pops into my head, I'll get on and do just that. Well, especially when it comes to vegan baking. I have this notebook where I list all the different vegan desserts I'd love to develop and bake. The list spans a couple of pages (like it's no big deal, but honestly, I'm ready to have a full blown panic attack at the thought). I bake one thing, but I'll just add more to the list. It just doesn't end. Oy vey.

The brookie. A hybrid between a brownie and a cookie. Literally, it's a brownie topped with cookie dough. Most of the recipes I found were too complicated and required way too much vegan butter and sugar. In the name of efficiency, I mixed two recipes that I already know by heart: avocado brownies and gluten-free chocolate chip cookies.

Watch me butcher the steps below... because to me it's pretty obvious now how to proceed.

You won't stop at one bite. I swear.

Brookies
Makes 12 slices

Ingredients:

Brownie layer:

1 avocado, mashed
1/4 cup neutral oil of choice
1 cup spelt/whole wheat flour
1/2 cup cocoa powder
1/2 cup-3/4 cup coconut sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp pink salt
1/2 cup to 3/4 cup of water or almond milk
Handful of chocolate chips

Cookie layer:

1 cup gluten-free flour blend
1/2 tsp baking powder
1/4 tsp pink salt
1/2 cup vegan butter, softened
1/2 cup coconut sugar
1 tsp vanilla
1 flax egg
Handful of chocolate chips

Preheat oven to 350F. Line a square pan with parchment paper and set aside.

In a medium bowl, mix mashed avocado and oil together. When combined, add in flour, cocoa powder, coconut sugar, baking powder, baking soda and salt. Don't overmix. Add water/almond milk gradually (start with 1/2 cup) and mix until smooth. Add more liquid as required. Throw in chocolate chips and fold.

In a separate bowl, cream together vegan butter and coconut sugar. Once softened, add in vanilla and flax egg. Then, add flour, baking powder and salt. Mix until well incorporated. Fold in chocolate chips.

Pour the brownie batter first into the prepared pan. Top with the cookie dough and smooth out using a spatula.

Bake for 25-30 minutes, depending on the texture desired (more gooey or denser). Let cool on a wire rack for at least 20 minutes before slicing.

Enjoy! xx