Archive for Baked Goods
Lemon Blueberry Mini Loaves
Apr 03 2013 by | Comments
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I’ve been in a breakfast rut lately and I’ve been looking for a much needed change of pace. One look at these amazing mini loaves and I knew I had found my newest obsession. I’m a big fan of the lemon blueberry combination and I love the thick, dense cake like texture of these loaves. This might just be one of my favorite Living On The Veg recipes! Enjoy.
As a child, I remember my mother being a fan of lemon flavored desserts, and I was a fan of dessert in general, so I became fond of this flavor as well. As an adult and chef, I have grown to appreciate the combination of fragrant citrus with a sweet touch, and continue to use this harmonious combination in many of the recipes I create. Spring is a refreshing season, the flowers in bloom, and the aromatic breeze enlighten our senses, and that what I have created with this recipe, thanks Mom!
~Chef Matthew from Living On The Veg
Ingredients:
- 2 cups garbanzo-fava bean flour
- 1/2 cup potato starch
- 1/2 cup arrowroot powder
- 1 1/2 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp xanthan gum
- 2 tsp sea salt
- 2 cups hot water
- 2/3 cup melted extra virgin coconut oil
- 1 cup + 3 tbsp coconut crystals, divided
- 3/4 cup So Easy Applesauce
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp lemon zest
- 2 tsp vanilla powder
- 1 cup fresh blueberries
Preparation:
- Preheat oven to 350 degrees.
- Lightly grease loaf pans with coconut oil, and set aside.
- In a medium mixing bowl add the garbanzo flour, potato starch, arrowroot powder, baking powder and soda, sea salt and xanthan gum. Whisk gently to combine well.
- In a small bowl blend together the applesauce, vanilla powder, coconut crystals, lemon juice and zest. Add to the dry ingredients, as well as the coconut oil, and hot water. Bring together with a spatula and mix well.
- Once throughly mixed add in the fresh blueberries and fold in gently. Portion into loaf pans, top with a sprinkle of coconut crystals and place in the oven on the center rack.
- Bake for 15 minutes, rotate, and continue baking for an additional 15 minutes or until done. The finished loaves will be golden and bounce back when pressure is gently applied to center.
Yield:
Makes 6-8 loaves depending on the pan that is used.
Notes:
Once cooled stored leftover loaves in an airtight container in refrigerator for up to 3 days.
Pineapple Coconut Muffins
Mar 20 2013 by | CommentsAdd to Recipe Box
Whoever thought up the idea of Sunday brunch is a genius in my opinion. You sleep in, run, hike, bike, go to church or whatever your favorite thing is and then you have the best of both breakfast and lunch all combined into one fabulous meal. Easter brunch is the best of all brunches and my absolute favorite. We have here for your brunching pleasure sweet muffins bursting with sunny tropical flavors. Happy Spring!
Kristy
Ingredients:
- 2 cups white whole wheat flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup pecans, chopped
- 1/2 cup coconut crystals
- 1/4 cup lucuma powder (see notes)
- 4 tbsp powdered soy milk
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp vanilla powder
- 1 cup crushed pineapple, reserve juice
- 1 banana, mashed
Preparation:
- Preheat oven to 350 degrees. Line muffin pans with paper or foil cups. Set aside.
- In a large bowl add all of the ingredients except the pineapple and banana. Stir well.
- Add the pineapple, banana and 1/2 cup of the reserved pineapple juice. Stir to combine. Add more juice if the mixture seems too thick.
- Spoon into prepared muffin pans. Bake 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Yield:
Makes 18 muffins. Serving size 1 muffin.
Notes:
If you don’t have lucuma powder or haven’t heard of it before it is well worth purchasing. Lucuma is an exotic fruit native to the Peruvian Andes and is considered to be a superfood as it contains potassium, iron, calcium, phosphorus, magnesium and zinc. Lucuma has a sweet flavor like caramel or maple. It’s great in baking, smoothies, ice cream and so much more.
Store leftover muffins in an airtight container at room temperature for 3-4 days or freeze for up to a month.
Strawberry Vanilla Cupcakes with Buttercream Frosting
Feb 13 2013 by | CommentsAdd to Recipe Box
What better way to show your Valentine just how much you care than with a delicious, moist (and gluten free!) cupcake! And if this perfectly paired strawberry vanilla combo isn’t even to get their heart racing then the out of this world buttercream frosting should definitely do the trick. Happy Valentine’s Day!
~Sarah
Ingredients:
For the cupcakes:
- 1 cup garbanzo bean (chickpea) flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 2 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cornstarch
- 1 tsp salt
- 1/3 cup melted coconut oil
- 2/3 cup coconut nectar or brown rice syrup
- 5 tbsp Naked Apple Butter or applesauce
- 1 1/2 tbsp vanilla extract
- 1/2 cup hot water
- 1 cup finely diced strawberries
For the Buttercream Frosting:
- 2 cups coconut crystals
- 1 cup Earth Balance Organic Whipped Spread
- 3 tsp non dairy milk
- 1 1/2 tsp vanilla extract
Preparation:
For the cupcakes:
- Preheat the oven to 325 degrees.
- Line a standard muffin tin with 16 paper liners.
- In a medium bowl whisk together the flour, potato starch, tapioca starch, baking powder, baking soda, cornstarch and salt.
- In a small bowl add the oil, coconut nectar, apple butter and vanilla. Mix well.
- Add the wet ingredients to the dry ingredients and stir to thoroughly combine. Now add in the hot water and continuing mixing until the batter is smooth.
- Carefully fold in the strawberries.
- Pour 1/3 cup of batter into each prepared muffin cup.
- Place the cupcakes in the oven on the center rack and bake for 15 minutes, rotate the muffin tin and bake for another 8 minutes.
- Remove from oven and let the cupcakes sit, in the muffin tin, for 20 minutes. Transfer to a wire rack and let cool completely before frosting.
For the Buttercream Frosting:
- Add the coconut crystals to a high powered blender and process for 1-2 minutes or until you have a fine powder.
- Transfer the coconut crystals to a large bowl and add in the remaining ingredients.
- Using a hand mixer (you can use a whisk but be prepared for an arm workout!) on medium speed, mix the ingredients together for about 30 seconds. Switch to high power and beat the ingredients until light and fluffy or about 30 seconds.
- Use immediately or place in the fridge until needed.
Yield:
Makes 16 cupcakes and about 2 1/2 cups of frosting.
Notes:
Leftover cupcakes can be stored at room temperature for 24 hours. Any remaining cupcakes should then be place in an airtight container in the fridge for up to 3 days.
Frosting can be stored in an airtight container in the fridge for up to 1 week. It is best to let the frosting sit for 5-10 minutes at room temperature before using.
Jamaican Coconut Cream Pie
Jan 28 2013 by | CommentsAdd to Recipe Box
So many times when people think of raw foods their minds immediately go to green salads or plates of raw vegetables. But there is so much more to raw foods than just the basic salads and cut up veggies. One of my favorite raw food categories – desserts! Our very good friends at Living On the Veg will be serving up a new, delicious and mouth-watering raw recipe for you each and every week. This week they are starting out on a sweet note with an amazing raw pie that is sure to please every dessert lover. Enjoy!
I have a friend from Philly who would come by and reminisce about this Irish Moss Shake he would get at a local Jamaican Juice place located in his neighborhood. I have never had one, but his nostalgic fully loaded description gave me a wonderful idea! I love the fluffy texture Irish Moss gives to desserts and shakes. Irish Moss is not moss but actually a sea vegetable that grows in cold water in Ireland, but can also grow in North America. It contains vitamins A,B,C,D and nutrients such as sulphur compounds, protein, iodine, bromine, beta-carotene, calcium, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc, pectin, B-vitamins and vitamin C. Also notably absent from a vegetarian diet, sulphur-containing amino acids, such as taurine, are abundant in Irish moss, more so than in any other type of seaweed. Irish Moss is said to increase the libido and improve sexual function, so naturally most Jamaican men are lovers of the drink for its taste but also for the promise of a healthier sexual lifestyle. It is nearly tasteless, and works as an emulsifier. I adore Irish Moss and purchase mine through Raw Food World. You must soak Irish Moss at least 3 hours and then rinse off the sand before using. I know you will enjoy the taste of Jamaica in this wonderful Ital Pie!
~Chef Fuji from Living On The Veg
Ingredients:
For the crust:
- 1 cup raw almonds, soaked 12 hours, rinsed and dehydrated 24 hours
- 1 cup sun dried coconut flakes
- 1 cup dates, pitted, soaked for 10 minutes if very hard, not soaked at all if soft
- 1 tsp lemon zest
- 1/4 tsp vanilla powder
- pinch sea salt
For the filling:
- 1 1/2 cups coconut water
- 2 cups coconut meat
- 1/2 cup soaked Irish Moss
- 1/2 cup dates, pitted
- 1/4 cup coconut nectar
- 1 tsp vanilla powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp fresh ginger juice or ginger powder
- 2 tbsp lecithin
- 1/2 cup coconut oil
- pinch sea salt
Preparation:
For the crust:
- Place all of the ingredients into a food processor and blend until the crust rises up the sides of the processor. Stop and scrape down the mixture and continue blending until it is broken up and starts to stick together.
- Remove the crust mixture from the food processor and form into a ball of dough. Squeeze together to make sure the dough holds together. (If the dough is crumbly and dry, add 2-5 more dates and process again.)
- Press the dough into an 8 inch spring form pan, making sure to evenly cover the entire bottom of the pan.
- Set aside.
For the filling:
- Place all of the filling ingredients into a powerful blender.
- Start on low until the filling is well broken up. Slowly turn the blender to high until you reach a smooth consistency.
To assemble your pie:
- Pour the filling into the spring form pan and place in the freezer for 1-2 hours or until set.
- Transfer the pie to the fridge until ready to serve. Garnish with fresh fruit or serve as is.
Yield:
Makes 1 whole pie or 16 pieces.
Notes:
Store any leftover pie in a sealed container in the fridge for up to 3 days.
Cinnamon Vanilla Banana Bread
Dec 19 2012 by | CommentsAdd to Recipe Box
This past week we’ve been hit with some rainy weather and it always puts me in the mood for a nice warm breakfast. My kids love banana bread so I played around with my standard recipe and created this delicious cinnamon vanilla infused bread. It’s perfect for those rainy or snowy winter mornings.
~Sarah
Ingredients:
- 2 cups whole wheat pastry flour
- 2 ripe bananas, peeled and mashed
- 1/4 cup almond butter
- 1/4 cup neutral oil (safflower, canola, etc)
- 1/2 cup non dairy milk of your choice
- 1/2 cup raw coconut crystals
- 1 tbsp vanilla bean powder (you can sub with 1 1/2 tbsp vanilla extract or the seeds of 1 vanilla bean)
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp ground flax seed
- 2 1/2 tbsp water
- pinch or two sea salt
Preparation:
- Preheat oven to 350 degrees.
- In a small bowl whisk together the ground flax seed and water and let sit for 5 minutes or until thickened.
- Place the flour, coconut crystals, vanilla powder (if using vanilla extract skip for now and add to the wet ingredients), cinnamon, baking soda, baking powder and salt into a large bowl and mix well.
- Add the oil and almond butter to a small bowl and mix well. Stir in the mashed bananas, milk and soaked flax seeds.
- Empty the wet ingredients into the dry ingredients and stir until just combined.
- Place the mixture into a greased loaf pan and bake for 45 minutes to 1 hour.
- The bread is done when a toothpick inserted into the center comes out clean.
Yield:
Makes 1 loaf (1.5 quart dish size) or 8 slices.
Notes:
Leftover banana bread can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave if desired.
Pumpkin Spiced Donuts with Creamy Pumpkin Frosting
Nov 19 2012 by | CommentsAdd to Recipe Box
This time of year has always been one of my favorites. I love the crisp cool mornings, the warm and comforting foods and the beautiful colors that nature displays. It’s no wonder that our first ebook focuses on our favorite recipes from this time of year.
CELEBRATE! is a collection of 50 mouth watering recipes that you’ll be thrilled to have on your holiday dinner table. Along with classics like Cranberry Relish, Herbed Holiday Dressing and Just Like Mom’s Gravy, you’ll also find some new, original recipes like Fall Bruschetta, Wild About Squash Salad and Apple Walnut Lentil Loaf.
We want to help make your holiday meals as yummy and delicious as possible so we’ll be giving away a copy of our new book to 2 lucky winners! We’ll also be throwing in an official Naked Kitchen organic t-shirt, water bottle and apron! You have 3 different ways to enter (or do all 3 to increase your chances of winning!). You can leave us a comment below telling us what your favorite holiday tradition is, you can tweet about the giveaway or you can leave a comment on our Facebook page letting us know what your favorite holiday meal is.
EVERYONE is eligible to enter the giveaway below and the winner will be announced on Monday, November 26th, 2012. Merchandise products however, will only be mailed to those living in the 50 US states.
If you just can’t wait to get your hands on a copy of our ebook you can purchase it right now for only $4.99! You can buy a pdf version from our homepage or Facebook page.
To get you in the holiday mood we thought we’d share this delicious, seasonal donut with you. Moist and fluffy pumpkin spiced donuts with a creamy pumpkin flavored frosting – YUM! The donuts themselves are fantastic with or without the frosting but for those ultimate pumpkin lovers out there we decided to take it up a notch and create this fantastic pumpkin flavored frosting. Along with being delicious on your donuts, this frosting is also perfect for bagels, toast, other baked goods or as a yummy dip. It’s going to be such a yummy holiday season! Enjoy!
~Sarah
Ingredients:
For the donuts:
- 1 cup whole wheat pastry flour or brown rice flour
- 1/2 cup coconut crystals (do not substitute with maple syrup, honey or any other liquid sweetener)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/8 tsp ground ginger
- 1/16 tsp nutmeg
- pinch of cloves
- pinch of allspice
- 1 tsp vanilla powder or vanilla extract
- 1/2 cup non dairy milk
- 1/2 tsp apple cider vinegar
- 1/4 cup cooked pumpkin puree (canned is fine)
- 3 tbsp melted coconut oil
For the frosting:
- 1 cup cashews, soaked for at least 2-3 hours then drained
- 1 cup cooked pumpkin puree (canned is fine)
- 2 tbsp melted coconut oil
- 2 tbsp maple syrup
- 2 tsp apple cider vinegar
- 1 tsp lemon juice
- 1/2 tsp sea salt
- 1/8 tsp cinnamon
- dash of nutmeg
- 1/8 tsp vanilla powder or vanilla extract
- 1 tsp coconut nectar
Preparation:
For the donuts:
- Preheat oven to 350 degrees.
- In a large bowl add in the flour, coconut crystals, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, allspice and vanilla powder (if you are using vanilla extract, wait and add it with the wet ingredients). Mix well and set aside.
- Place the milk, vanilla (only if using vanilla extract), vinegar and pumpkin puree in a small saucepan over low heat. Once the mixture is slightly warm add the coconut oil. Stir continuously until the coconut oil is completely melted. Set the mixture aside and let it cool down to room temperature.
- Add the wet ingredients to the dry ingredients and mix together. Do NOT over mix. You should have a light and fluffy batter.
- Lightly spray your donut tin with olive oil. Fill each donut mold with batter about 1/2 to 3/4 full. You should have just enough batter to fill each donut mold of a 6 count tin.
- Bake donuts in the oven for 12 minutes. Remove from the oven and let cool for 1 to 2 minutes.
- Place a sheet of wax paper or parchment on your countertop and turn the donut pan on top of the paper. Gently tap the back of your donut pan and the donuts should pop right out.
- Let the donuts cool completely before adding any toppings. Enjoy plain or top with Creamy Pumpkin Frosting.
For the frosting:
- Place the cashews in a food processor and process 1-2 minutes.
- Add in the remaining ingredients and process until you have a smooth, creamy mixture.
- This frosting be used to frost donuts, cakes or other pastries. Also great in place of cream cheese on bagels and toast.
Yield:
Makes 6 donuts and 2 cups frosting.
Notes:
Leftover donuts can be stored at room temperature for up to 24 hours or in the fridge for up to 5 days.
Frosting can be stored in an airtight container in the fridge for up to 1 week.
******GIVEAWAY NOW CLOSED********
Perfect Apple Pie
Nov 12 2012 by | CommentsAdd to Recipe Box
During the holidays, in my family, pie was always the only dessert choice on the menu. Pumpkin, apple and usually cherry were the choices we got to choose from. I can’t even remember a Thanksgiving or Christmas without pie. My husband is a big fan of apple pie. It’s usually his one food request for Thanksgiving and Christmas dinner. I am most definitely not a pastry chef but I can make one mean apple pie! This recipe is fairly simple and is the perfect use for all the yummy varieties of seasonal apples that are available this time of year.
~Sarah
Ingredients:
- 1 batch Perfect Pie Crust
- 2-3 cups (or enough to fill your pie crust) sliced apples of your choice (Granny Smith, Golden Delicious or Honeycrisp are great choices)
- 3-4 tbsp coconut nectar, raw honey or brown rice syrup
- 1/4 tsp ground allspice
- 1/8 tsp nutmeg
- 1-2 tbsp cinnamon (amount will depend on how much cinnamon you want in your pie)
- 1/2 tbsp vanilla powder or a dash of vanilla extract
Preparation:
- Preheat oven to 375 degrees.
- Prepare your crust by following the directions as stated for the Perfect Pie Crust, including pre-baking the bottom crust.
- In a large bowl mix together the apples, coconut nectar, allspice, nutmeg, cinnamon and vanilla. Transfer the mixture to the pre-baked bottom pie crust.
Use a fork or your fingers to crimp around the edge.
- Roll out the remaining dough to the same size and thickness as the bottom crust. Place on top of the apple filling and trim off the excess dough leaving about 1/2 inch overhang. Crimp the edges of the pie with your fingers or a fork. Score the top of the pie crust with 4 or 5 cuts (I use a cookie cutter to cut out shapes before I place the top piece over the filling).
- Transfer the pie to the oven and bake for 20 minutes. Reduce heat to 350 degrees and continue baking for 30-45 minutes (time will depend on type of apple used) or until the apples are soft and tender and the top is golden brown.
- Remove from the oven and let sit for 1 hour before serving. Serve warm or at room temperature. Garnish with Homemade Whipped Cream or vanilla ice cream if desired.
Yield:
Makes one 9 inch apple pie.
Notes:
Leftover pie can be stored at room temperature for up to 1 day. Leftovers can also be covered and stored in the fridge for up to 3 days.
Chocolate Banana Layer Cake
Oct 24 2012 by | Comments
This last week my little guy turned 7 years old. It still hasn’t sunk in yet. To celebrate this milestone I combined his favorite 2 desserts – chocolate cake and banana bread. I reworked his birthday treat from last year, Chocolate Covered Banana Cupcakes, and turned it into a super moist and delicious layer cake. I sprinkled a bit of coconut flakes on top but it would be equally delicious with some toasted walnuts. Enjoy!
~Sarah
Ingredients:
For banana layer:
- 1/4 cup non dairy milk of your choice
- 1/4 + 2 tbsp melted coconut oil
- 1/4 cup + 2 tbsp coconut nectar
- 1 tsp vanilla extract
- 2 1/4 cups mashed ripe bananas (about 5 medium bananas)
- 2 cups spelt flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
For chocolate layer:
- 2 cups spelt flour
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup coconut nectar
- 1 1/4 cups non dairy milk of your choice
- 1/4 cup + 2 tbsp melted coconut oil
- 1 tbsp vanilla extract
- 1 tsp apple cider vinegar
For chocolate glaze:
- 2 cups chocolate chips of your choice
- 1/2 – 1 cup non dairy milk of your choice
- 2 – 4 tbsp coconut nectar
Preparation:
For banana layer:
- Preheat oven to 350 degrees.
- Lightly oil a 9 inch round spring form cake pan. Set aside.
- Add the milk, oil, coconut nectar, vanilla and bananas in a blender and blend until smooth.
- In a large bowl combine the flour, baking soda, baking powder and sea salt. Add the banana mixture and stir well using as few strokes as possible.
- Pour the batter into the cake pan and place in the oven for approximately 45 minutes or until a toothpick inserted in the center comes out clean.
For the chocolate layer:
- Preheat oven to 350 degrees.
- Lightly oil a 9 inch round spring form cake pan. Set aside.
- In a large bowl combine the flour, cocoa, baking soda, baking powder and sea salt.
- In a separate bowl combine the coconut nectar, milk, oil, vanilla and vinegar.
- Pour the wet ingredients into the dry ingredients and whisk until there are no more lumps.
- Transfer the batter to the cake pan and place in the oven for approximately 45 minutes or until a toothpick inserted in the center comes out clean.
For the chocolate glaze:
- In a small saucepan over medium heat add the chocolate chips and 1/2 cup milk. Stir constantly until the chocolate chips are melted. Add in more milk if necessary until you have a smooth chocolate syrup.
- Add in the coconut nectar, stir to combine and remove from heat.
Assembly:
- If possible, bake the cakes together on the same rack so that they cook evenly. Let them cool completely! Do not attempt to assemble the cake while the layers are still warm.
- Slice each cake in half horizontally.
- Place one of the chocolate layers on a plate and drizzle the top with chocolate glaze. Place a banana layer on top and drizzle with more of the chocolate glaze. Repeat the process for the last 2 layers.
- Pour the remaining glaze over the top of the cake and leave as is or sprinkle with coconut flakes or toasted walnuts.
Nutritional Info:
Makes 1 cake.
Serving size 1/8 of the cake.
Nutritional info will vary depending on what specific ingredients are used.
Notes:
Leftover cake can be stored in the refrigerator for up to 3 days.
Both of these cakes are absolutely delicious on their own. Feel free to make either one by themselves for a special occasion.
Chai Pear Filled Chia Buns
Sep 04 2012 by | CommentsAdd to Recipe Box
Years ago I used to work with a woman who made the best apple dumplings. They were unlike any other dumplings I have ever had. Most have an outer shell with a pie crust consistency but hers had a soft sweet bread like crust wrapped around a whole cored apple that was filled with brown sugar and raisins. There is something about this time of year that I always think of those dumplings so I’ve made kind of an inside out version of them with seasonal pears and chai spices.
Kristy
Ingredients:
For the buns
- 1 tbsp active dry yeast
- 1/4 cup maple syrup or honey
- 1 1/2 cups water, divided
- 4 cups whole wheat white flour
- 1/2 cup white chia seeds (regular chia seeds work just as well but will alter the color of the bread)
- 1/4 cup potato starch
- 1/2 tsp baking powder
- 1 tsp fine sea salt
- 2 tbsp neutral flavor oil
- 2 tbsp organic soy milk powder
- 1 tbsp vinegar
For the fruit filling
- 2 ripe pears (Bosc or Anjou work well), cored and finely diced
- 1/2 cup dried cranberries
- 1/2 cup maple sugar (you can use raw coconut crystals if you can’t find maple sugar)
- 1 tsp cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground ginger
- pinch ground cloves
- 1/2 cup pecans, chopped
Preparation:
- Heat 1 cup of water to between 100-110 degrees. Pour into a large bowl and add the maple syrup. Sprinkle the yeast over the top. Set aside to “bloom” for at least 5 minutes.
- Grind the chia seeds in a blender or coffee grinder. Set aside.
- In a small bowl combine the remaining 1/2 cup water, potato starch, baking powder, and oil. Stir well.
- To the bowl of yeast add 3 cups of the flour, ground chia seeds, salt, milk powder, vinegar and starch mixture. Mix well.
- Knead 15 minutes or about 10 minutes in a stand mixture with a dough hook adding the remaining flour as needed. The dough will still be somewhat sticky.
- Remove to a large lightly greased bowl. Cover and let rise until double.
- Divide the dough into 16 portions and roll into balls. Place on a lightly greased pan(s) allowing room for the rolls to expand as they rise. Cover and let rise until double in size.
- Prepare the filling by mixing together all of the filling ingredients. Preheat oven to 350 degrees.
- Once the rolls have risen press down the center of each roll and flatten leaving about a 1/2 inch edge. Fill each roll evenly with the pear mixture.
- Bake 15-18 minutes. Serve hot.
Nutritional Info:
Makes 16 fruit filled buns.
Serving size 1 bun.
Nutrients per serving: Calories: 237, Cal. from Fat: , Total Fat: 6g, Sat. Fat: .5g, Carbs: 38g, Fiber: 7g, Sugars: 13g, Protein: 7g, Sodium: 230mg, Chol: 0mg
Notes:
Store leftovers in an airtight container for 1-2 days.
Perfect Vanilla Cupcakes
Aug 21 2012 by | CommentsAdd to Recipe Box
The last 3 weeks have been a haze of cupcakes – all of which were major fails! I had cupcakes that if thrown could be a lethal weapon. I had cupcakes that fell apart into a crumbly mess if you even looked at them. Then of course there were the ones that tasted like dirt. Yes, dirt. Not even good dirt. They all sucked and I gave up on my cupcake quest. Then I managed to make the perfect Creamy Vanilla Frosting. How ironic that I had the perfect frosting and no cupcake to go with it. The fates were laughing at me! I decided to give it one more try and low and behold – the perfect cupcake to go with my perfect frosting was born! And it is a perfect cupcake. It’s moist, airy, delicious and was so easy to make. I love a happy tasty ending!
~Sarah
Ingredients:
- 1 cup garbanzo bean (chickpea) flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 1/2 tbsp plus 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cornstarch
- 1 tsp salt
- 1/3 cup melted coconut oil
- 2/3 cup coconut nectar or brown rice syrup
- 5 tbsp Naked Apple Butter or applesauce
- 1 1/2 tbsp vanilla extract
- 1/2 cup hot water
Preparation:
- Preheat the oven to 325 degrees.
- Line a standard 12 cup muffin tin with paper liners.
- In a medium bowl whisk together the flour, potato starch, tapioca starch, baking powder, baking soda, cornstarch and salt.
- In a small bowl add the oil, coconut nectar, apple butter and vanilla. Mix well.
- Add the wet ingredients to the dry ingredients and stir to thoroughly combine. Now add in the hot water and continuing mixing until the batter is smooth.
- Pour 1/3 cup of batter into each prepared muffin cup.
- Place the cupcakes in the oven on the center rack and bake for 15 minutes, rotate the muffin tin and bake for another 8 minutes.
- Remove from oven and let the cupcakes sit, in the muffin tin, for 20 minutes. Transfer to a wire rack and let cool completely before frosting.
Nutritional Info:
Makes approximately 12-14 cupcakes.
Serving size 1 cupcake.
Nutrients per serving: Calories: 155, Cal. from Fat: 49, Total Fat: 5.5g, Sat. Fat: 4.5g, Carbs: 24g, Fiber: 1.5g, Sugars: 12.5g, Protein: 2g, Sodium: 18.5mg, Chol: 0mg
Notes:
While these cupcakes are best when eaten fresh, leftovers can be stored in an airtight container in the fridge for up to 3 days.
A quick note about substitutions – try at your own risk. It took me 3 weeks to perfect this recipe and I tried all sorts of flours and combinations. If you substitute any ingredient please be aware that you might not have the same results as the original recipe produces.
