Baking again. It’s been a long long while. Someone even asked me if I had stopped eating. Of course not. I just got a little burnt out or wasn’t compelled and I wasn’t sure of my direction with Herbivore Whore. So we’ll see. For now,
Strawberry Muffins with a Side of Creme
Makes 12 muffins
1 1/2 c gluten-free flour
1/4 c sugar
1/4 c brown rice syrup
1 tsp baking powder
1 tsp baking soda
3/4 c non-dairy milk (I used chocolate coconut milk ***)
1/3 c canola oil
1 tsp vanilla
1 c fresh strawberries (chopped)
1) Preheat oven to 375 degrees F. Grease muffin tins.
2) In a large bowl, mix dry ingredients.
3) Add wet ingredients to dry mixture. Be careful not to overmix.
4) Add strawberries and mix just enough to incorporate them. You want them to stay chunky.
5) Spoon the batter into greased muffin tins.
6) Bake 15 min.
7) Cool and serve with a side of creme!
***I don’t recommend chocolate coconut milk by itself, but it was the only non-dairy milk I had in my refrigerator.
It’s Cherry Picking Season!! So my sister and I went to Maggiore Cherry Ranch in Brentwood and got a whole bucket full of them. And since it’s also Memorial Day weekend and my best man friend is having a birthday celebration in his backyard, I decided to make a Cherry Streudel.
1 defrosted puff pastry
3 tbsps sugar
1 1/2 tbsps all-purpose flour
1 pinch salt
2-3 handfuls of halved and pitted cherries
2 tbsps Earth Balance, melted
Sugar, for sanding
1) Defrost the puff pastry according to package directions.
2) Preheat oven to 375 degrees F.
3) Combine the sugar, flour, and salt. Toss the prepared cherries with the dry mixture.
4) Unfold the puff pastry out flat.
5) Place the cherries in a line down the center.
6) Fold the dough over and tuck in the ends.
7) Brush the streudel with melted margarine and sand generously with sugar.
8) Using a serrated knife, make several diagonal slashes in the streudel.
9) Bake for 35 minutes until golden. Let it cool before serving.
*Adapted from the Apple Streudel by Vegan Yum Yum. Really, the possibilities are endless!
Green Tea Mochi. Naturally herbivore-whore friendly and gluten free (but make sure to read all the labels to make sure). No substitution needed. Awesome.
Yields approximately 4 large mochi
1 cup of glutinous rice flour
2 tbsp sugar
1 tsp green tea powder
2/3 c water
red bean paste
- Roll red bean paste into balls no larger than 1 inch in diameter. Set aside.
- In a microwave safe mowl, mix together glutinous rice flour, sugar, green tea powder, and water.
- Microwave mixture on high for 2 minutes. Remove and stir. Return to microwave for approximately 40 seconds to 1 minute. It should be smooth and sticky.
- Dust a working surface and your hands with cornstarch.
- Scoop up about 1/4 of the dough and flatten while it is still hot. Be careful to not burn your hands. Place a ball of red bean paste filling in the center, and wrap the dough around the filling and pinch the edges together to seal. Try to shape the dough into a smooth round ball.
- Serve on tea plate or in cute little cupcake holders.
And here is the recipe (which was also published in Chickpea Magazine's most recent Spring issue):
Sugar Cookies with Naturally Colored Icing
Makes about 3 dozen cookies
2 1/3 cups all-purpose flour
2 tbsp cornstarch
1/4 tsp salt
1/4 tsp baking powder
1/2 cup margarine
1/2 cup vegetable shortening
1 cup sugar
2 tsp vanilla extract
1/2 tsp almond extract or other flavor extract
1/4 cup almond milk or other non-dairy milk
1) In a large mixing bowl, mix dry ingredients together.
2) In another large mixing bowl, cream margarine, shortening, and sugar together with an electric mixer until light and fluffy. Add in extracts and non-diary milk.
3) Add dry ingredients to wet mixture in parts until it forms a soft dough.
4) Divide the mixture into 2, wrap in plastic wrap, and refrigerate for at least several hours. This will make it easier to work with.
5) Lightly flour your working surface and roll out the dough to desired thickness. Don’t roll out too thin as the cookies will burn quickly. Create shapes using cookie cutters. Remove the excess dough and carefully lift cookies onto cookie sheets using a metal spatula.
6) With at least an inch of space between cookies, bake at 350 degrees F for about 8 minutes (more or less depending on your oven and thickness of cookies) until just golden brown around the edges.
7) Remove from oven, cool, and frost with icing.
Naturally Colored Icing
4 cups powdered sugar
4 tbsp almond milk or other non-dairy milk
1/2 tsp vanilla extract or other flavor extract
For Natural Food Coloring:
Pink = juiced beets
Green = matcha green tea powder
Yellow = turmeric
Purple = juiced blackberries (add a drop of juiced beets at a time if you desire a deeper purple)
1) Combine the ingredients until it comes together to form a glaze.
2) For desired consistency: Add more milk 1 teaspoon at a time if it’s too thick. Add more powdered sugar 1 tbsp at a time if too watery.
3) Depending on desired number of colors, divide frosting equally into separate containers. Add natural food coloring 1 tsp at a time until color is desirable.
4) Ice cookies by dipping them in frosting, spread with knife, and/or pipe with a frosting bag.
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It’s Girl Scout Cookie Season! As wholesome as these girls are, their cookies are not. They have ingredients like partially hydrogenated fats and corn syrup and are not Herbivore whore-friendly. So I made my own. These are gluten free too thanks to Bob’s Red Mill Gluten-Free All Purpose Flour and I double checked everything else I put into the recipe to make sure it was all kosher. I also attempted to make Trefoils, but I “foiled” them. I think they are harder to make right gluten-free. So here are Samoas and Thin Mints.
1/2 c soy-free Earth Balance
1 tbsp milk alternative
1/4 c sugar
1/2 tsp vanilla extract
1 to 1 1/4 c gluten-free flour
1/8 tsp baking powder
1/8 tsp salt
-In a mixing bowl, beat together the margarine, milk alternative, sugar, and vanilla until creamy.
-Add 1 cup of the flour, the baking powder, and the salt then mix until well combined.
-Add in up to 1/4 cup of additional flour to keep the dough from sticking to your hands.
-Roll or pat the dough out on a floured surface until it is 1/8 to 1/4 inch thick.
- Using a large cap and a smaller cap or round cookie cutters, cut the cookie dough to create a donut shape on the baking mat.
-Bake the cookies for for 5-10 minutes depending on the size of your cookies until just golden brown on the edges. Let cool.
1 c chocolate chips
-Melt chocolate chips and milk alternative over low heat until creamy.
-Dip bottoms of shortbread and let cool.
1 c coconut milk
2/3 c packed brown sugar
1/4 tsp salt
1/2 tsp vanilla extract
-Combine the coconut milk, brown sugar, and salt in a small saucepan and bring to a simmer or low boil. Reduce the heat to medium-low and let simmer for 10 minutes until it is thick like a caramel sauce.
-Remove from heat and stir in vanilla.
-Dip tops of shortbread and lay flat on parchment paper.
2 c raw, unsweetened coconut
-Spread coconut out on a a parchment lined cookie sheet and bake at 350 degrees for 5 minutes till golden brown. Make sure to stir halfway through.
-Sprinkle on top of Caramel Topping. Let it cool.
Spoon remaining chocolate sauce into a frosting bag and pipe lines across shortbread cookies.
Makes 65 cookies
1 1/4 c gluten-free flour
1 c sugar
1/2 c cocoa powder
1/4 tsp salt
1/4 tsp baking soda
3/4 c margarine
3 tbsp non-dairy milk
1 tsp vanilla extract
1/2 tsp peppermint extract
(Double if you are baking off all of the dough.)
2 cups chocolate chips
1 tbsp margarine
1/2 tsp peppermint extract
To make cookies -
-Combine flour, sugar, cocoa powder, salt, and baking soda until combined.
-Add margarine, milk, vanilla, and mint extract. Blend.
-Knead it with your hands until it comes together and the flour is incorporated.
-Chill for 1 hour.
-Preheat the oven to 350 degrees F.
-Line 2 large baking sheets with parchment paper.
-Remove dough from refrigerator and roll a tsp of cookie dough into a ball and place onto prepared baking sheet, leaving 3 inches between each ball.
-Flatten until 1/4 inch thick and bake for 5-8 minutes. Let cool.
To make chocolate coating -
-Melt chocolate chips and margarine until smooth.
-Stir in mint extract and mix until smooth.
-Dip completely cooled cookies into chocolate and remove with a fork, gently scraping off excess chocolate using the side of the bowl or spread a thin layer of the chocolate on top of the cookies.
-Place cookies on a parchment-lined plate and refrigerate until coating sets.