Donut resist temptation

Did you know that donuts are world wide?  Yes they may come in different shapes, some with holes, others without, at times filled, or coated with some other delicious toppings, but yes, donuts are world famous. 

And infamous.  Let's be honest, where's the nutritional value in deep fried refined flour and sugar?  

But before you misjudge my tone and take me to be an uppity health freak chief inspector of the fun food police, let me continue.

What if I told you there was a way to have your donut and eat it too! Without feeling like you've just overloaded your system with a crazy cocktail of chemicals that is.

Well good news, here's two super easy recipes to get you rolling those little circles of yum.

The following recipe is adapted from one by Maz Pugoy, founder and creator of my all time fave raw vegan cafe in Sydney, Sadhana Kitchen.  You can find the original recipe here. It utilises a dehydrator which I don't own so I just froze mine.  Worked out great.

Cinnamon Donuts with Salted Caramel Glaze

Makes 8 small donuts

Ingredients

Cinnamon Donuts

3/4 cup raw almonds

1/4 cup raw cashews

1/4 cup shredded coconut

1/4 activated buckwheat flour*

1/4 cup flaxmeal 

1 Tbsp. lacuma

1 Tbsp. mesquite

3-4 pitted dates (soaked for 1 hour)

1 tbs coconut nectar

2 tsp cinnamon powder

pinch of Himalayan pink salt

Salted Caramel Glaze

4 TBS coconut oil melted

2 TBS of mesquite powder

1 TBS lucuma powder

1/4 tsp Himalayan pink salt (or to taste)

Toppings of choice (optional)

I used peanut crumbs, goji berries, cacao nibs, pistachios and dessicated coconut.

Method

Place nuts and coconut in food processor and process until it looks like fine crumbs.  Add the coconut, buckwheat, flaxmeal, lucuma and mesquite and process to combine.  Add the rest of your ingredients and process until it starts to lump together.

Roll mixture into small balls and insert finger into the middle to create the whole.  Shape it into a little donut.  Repeat with all the mixture until it's all used up.

Place in the freezer.

For the glaze, mix all ingredients together until they are really well combined.  If it's cold, you'll need to act quickly as coconut oil solidifies pretty quickly.

When glaze is ready, take donuts out of the freezer and dip into the glaze to coat the top.  Place on a clean plate and continue until you have coated all donuts.  

Add your toppings if you are using.

And your done!

I stored mine in the freezer.

Apart from donuts, I'm also obsessed with matcha.  It's not just that I love all things Japanese, I also just love the taste.  I remember the first time I ever had matcha, it reminded me so much of lucuma ice cream.  It has that same powdery subtle flavour.  

I'm not ashamed to admit that Starbucks soy matcha latte (unsweetened) is my guilty pleasure!

So, that was my inspiration for the next donut recipe.

Vanilla Donuts with Matcha Chocolate Glaze

Makes 8 small donuts

Ingredients

Vanilla Donuts

1 1/2 cups almond meal

1 1/4 cups dried shredded unsweetened coconut

1/4 tsp Himalayan sea salt

3 Tbsp brown rice syrup

1 tsp pure vanilla extract

Matcha Chocolate Glaze

1 tsp of matcha powder (I used Kenko tea which you can find here)

2 TBS of raw cacao butter (melted)

Stevia drops to suit taste

4 TBS non dairy milk of choice 

Method

For the donuts, place all ingredients in the food processor and process until it resembles fine crumbs but holds together.

Roll mixture into small balls and place hole in centre and shape like a donut.  Repeat until the mixture is finished.  Place donuts in the freezer whilst you make the glaze.

For the glaze, combine all the ingredients and mix well to dissolve the matcha powder which can clump together.  It can be strong so you may need to use less depending on your taste.

Once ready, take out the donuts from freezer and dunk into the glaze to coat.  It should harden on contact with the cold donuts so if you are adding toppings, do it quickly so they stick to the glaze.  

Repeat with the rest of the donuts and serve.

Again, I keep mine in the freezer.  You just never know when you might need a donut fix!

P.S I also got featured in a new magazine called Australian Gluten Free Life.  It's a magazine about, yes, you guessed it, all things gluten free.

I answer a lot of questions which I get asked about a lot and also has some of my recipes, so check it out!

It's been a busy week in my kitchen so see you soon with more recipes!

Peas, love and mungbeans

xxb

Caramel Slice

It's no secret I'm a sweets kinda gal, so when I got a request for a caramel slice, I jumped at the chance.

With Mother's Day on my mind, I set out to make a sweet little treat my mami would love and one that I would also be happy eating. 

Whilst these are a healthier version than your average caramel slice, they should still be seen as a treat and enjoyed as such.

I find them really rich, so I suggest cutting them up into small squares and keeping them in the freezer, ready to be eaten whenever the urge attacks!

And don't fear, they are gluten free, refined sugar free and raw vegan.  Hooray!

Caramel Slice

Makes 12 3x3cm squares

Ingredients

Base

1/2 cup raw almonds

1/2 cup activated buckinis

1/2 cup dessicated coconut

10 pitted medjool dates

1 tsp of vanilla extract

2 TBS of coconut oil

Caramel

1/2 cup tahini

1/2 cup coconut nectar (or rice bran syrup/maple syrup)

1/4 cup coconut oil

1 tsp of vanilla extract

pinch of Himalayan pink salt

1 TBS of raw mesquite powder*

Chocolate

1/3 cup coconut oil

4 TBS raw cacao powder

4 TBS coconut nectar (or rica bran syrup/maple syrup)

1 TBS of coconut cream

Method

Base

Place all ingredients in the food processor and pulse until everything resembles fine crumbs and sticks together.  Add more dates if needed.

Press mixture into the bottom of a square cake tin that you have lined with baking paper.

Press down on mixture, spreading it evenly.  I use the bottom of a glass to smooth it out.

Place in freezer whilst you make the rest of the components.

Caramel

Place all ingredients in a blender and blend it until it's all super smooth and delicious.

Pour this over your prepared base, and smooth it out with a spatula so that you get even cover.  Place in the freezer whilst you make the chocolate.

*Mesquite powder is a high protein meal that contains good quantities of calcium, magnesium, potassium, iron and zinc, and is rich in the amino acid lysine as well. Its low GI of 25 helps maintain stable blood sugar levels.

It has a lovely flavour that tastes a bit like caramel which is why I used it here.

Chocolate

Mix all of the ingredients together really well, making sure there are no bubbles.  The coconut oil needs to be liquid for this so if it's hard, just place the coconut oil jar in some boiling water to melt before you add it to the rest of the ingredients.

Once it's all mixed, you need to work quickly as it will start to harden, making it difficult to get an even spread.

Pour the chocolate over the caramel and spread evenly with a spatula.

Place in the freezer to set for about 30 mins or better yet, a couple of hours.

When ready, use a hot knife to slice it into pieces for you to enjoy.

Now was that one of the easiest things you ever made or what?!  

Hope you enjoy it as much as I did.

Peas, love and mungbeans

xxb

chocolate brownies

Here's a plant based version of that delicious chocolate treat that a lot of people love, the chocolate brownie.
I've made this before, but I decided to revise the recipe and try to improve it.  
So here it is, I think it's a good version. It's gluten free, totally plant based, and uses a secret ingredient which you will never guess by tasting it.
It also produces a fudgey and chocolatey treat that you don't feel completely guilty eating.
So, give it a go and let me know what you think.

Chocolate Brownie
Makes 10

Ingredients


1 400g can black beans, rinsed and drained
2 1/2 TBS flaxmeal
6 TBS warm water
3 TBS coconut oil, melted (or sub other oil of choice)
3/4 cup raw cacao powder (or good quality cocoa)
1/4 tsp Himalayan pink salt
1 tsp pure vanilla extract
1/2 cup coconut sugar* (you could also use brown sugar)
1 1/2 tsp baking powder
toppings of choice, I used walnuts, flaked almonds & dairy free chocolate chips.

Method

Preheat oven to 180 degrees Celcius.
Lightly grease a 12 capacity muffin pan & set aside, I only got enough for 10!
Prepare flax egg by combining flax and water in a small bowlthen let rest for a few minutes.
After about 5 minutes, add all ingredients except for toppings, to a food processor and puree until really smooth.  You will need to scrape down the sides a couple of times to make sure all ingredients get incorporated.
If the batter is too thick, add a tablespoon of water and pulse again. The batter needs to be thick, think mousse consistency.
Place about 2 tablespoons of batter into each muffin tin and smooth the tops.
Sprinkle on your toppings and place in the oven for about 25 minutes, no more!
Remove from oven and let cool for 30 minutes before removing from pan. 
Be gentle when taking them out as they may still be a little soft. 
I found them to be fudgey which i love, so hope you like it too.
They keep well in an airtight container for up to a few days. Refrigerate to keep longer.
You could also warm them up a little and serve them with a dollop of vanilla ice cream, vegan of course!

*You may need to adjust the sweetness, this amount of coconut sugar was enough for me, but for some it may not be enough. I suggest adding either more coconut sugar, or 1/4 cup more of brown sugar.  You could also try using stevia powder if you're trying to watch your caloric intake, although I don't know how this would make the end texture as I haven't tried it myself.  Another option would be to use brown sugar, and then possible add just a TBS of stevia.  Good luck!

Peas, love and mungbeans

xxb

A winning combination

Like promised, here's a more timely post that contains the recipes to the last few dishes I created.

I hope this way works better for everyone, but your feedback would be greatly appreciated as I'm in the process of making a new website so all posts will be on that once it's up and running.  Yikes! Exciting and scary times ahead, specially for someone with little computer skills. Luckily for me, I've got a few smarty friends who are lending a hand, all in the name of goodwill of course, and some vegan chocolate cake!

But let's not waste time on housekeeping, here's a recipe I think you will love.

This came about after I was craving some foods from my past life.  I'm not normally a chocolate girl but seeing an advertisement for snickers, I had a desire for some.

So, I got my thinking cap on and this is what happened.

Snickers Fingers

Makes 10 fingers

Ingredients

For Chocolate

3/4 cup coconut oil (liquid)

1/4 cup maple syrup/coconut nectar (which ever you have)

1/2 cup raw cacao powder

For Caramel

10 medjool dates (seeds removed)

3 TBS maple syrup/coconut nectar

2 TBS natural peanut butter

1/2 tsp Himalayan pink salt

1 1/2 tsp vanilla extract

1/2 cup salted roasted peanuts

Method

Line a loaf pan with baking paper and set aside. You could also make these in individuals patty cases.

For Chocolate

Place all ingredients in a bowl and mix until thoroughly combined and smooth. Pour a layer on your prepared pan and place in freezer.

For Caramel

Place all ingredients, except peanuts, in the food processor and process until smooth.

Place this mixture on top of chocolate layer, using a spatula to create an even surface. It will be sticky!

Assemble

Pour your peanuts on top and push them into the caramel. Then pour the rest of the chocolate on top. I had to melt mine again because it had started to solidify.

Place in freezer for a couple of hours or overnight prior to cutting.

They keep in the freezer & can melt at room temperature.

WARNING:  These are very rich so I cut them up into additional squares.  Highly addictive!

This next dessert was totally different in my head, however, it died when it came time to taking it out of the mould so I had to improvise.  I will remake it to the picture I have in my head again, but for the time being, this wasn't such a bad result.  

Strawberry Mousse with Rose Water Jelly & Pistachio Crumbs

Makes 2

Ingredients

For Mousse

2 cups of strawberries

1/4 cup of raw cashews, soaked and rinsed

2 pitted medjool dates, soaked and rinsed

2 TBS of chia seeds

1/4 cup non-dairy milk of choice

1/2 tsp stevia powder

For Jelly

1/2 tsp agar

1 tsp rose water 

1 cup of boiling water

4 drops of beet juice 

2 tsp stevia powder

2 tsp maple syrup (or more stevia if you prefer)

4 TBS of shelled pistachios, cut into crumbs

2 strawberries

Method

For Mousse

Make a chia gel by soaking the chia seeds in the non-dairy milk overnight or for at least 30 minutes.

You can soak the cashews and dates together, for the same time as the chia.

Once ready, rinse the cashews/dates and place in a high speed blender with the rest of the ingredients.

Blend until really smooth and adjust sweetness if desired.

Divide mixture in serving cups, arrange some chopped up strawberries on top and place covered in the fridge.

For Jelly

Place boiling water in a small saucepan and sprinkle in the agar.  Mix until dissolved on low heat.  Increase heat if needed to keep it at a gentle boil, and add the rest of the ingredients.  You may need to play around with the beet juice until you get the desired colour.  Add 1 drop at a time.  Once it has reduced a bit, about 5 minutes, take it off the heat.  Get a shallow dish and line it with glad wrap, pour in the mixture and swirl it around until it cools somewhat.  I had to blow a bit on mine. You want it tepid before you pour it on the mousse.

Once it has cooled a bit, divide it in half and pour onto the mousse pots.  Return to the fridge until jelly has set (won't take too long).

Serve with the pistachio crumbs on top.

As you can see from the above picture, my jelly is not covering the whole thing.  This is because I initially popped it in a different serving glass, lined with glad wrap, so that I could remove it and it would be a lovely little round shaped mousse tower.  However! The mousse had not set (didn't freeze it) and it went everywhere, destroying my lovely jelly top :(

I still think it came out pretty good though, and it didn't affect the flavours.  

The next recipe is my second attempt at making a cauliflower pizza crust.

It's not the type of crust we are used to eating with pizza, as in, you can't just slice it up and hold it, it will crumble.  It's more of a knife and fork type dish.  

If you love pizza, I urge you to try it.  It's definitely a healthier alternative and it has some added protein from the almond meal.

The beauty of this dish, and pizza, is that the flavour combinations are endless.

Warning:  It takes a while to cook!

Cauliflower Pizza Crust

Makes 1 25x10cm rectangular crust

Ingredients

1 small head of cauliflower

1/2 cup of almond meal

2 TBS nutritional yeast

1 small clove of garlic

1 tsp of dried oregano

3 TBS flax meal

9 TBS boiling water

Himalayan pink salt and pepper to taste

Method

Preheat your oven to 180 degrees Celsius.

Line 2 trays with baking paper and set aside.  1 needs to be larger than the one you are using to bake the crust.

Mix the flax meal and water together and set aside to thicken.

Place the cauliflower and garlic in a food processor and process until it forms fine crumbs.

In the middle a clean dish towel, place the cauliflower mixture and wrap up.  You need to squeeze out as much moisture as possible otherwise it won't cook properly, it'll fall apart and it'll just be plain annoying (yes, this has happened to me).

Once all the moisture is out, place in a large mixing bowl, add the rest of the ingredients and get your hands in there to mix it all up good and proper!

Pour mixture into the smaller prepared pan, distribute evenly and flatten out mixture, making it as uniform in thickness as possible.

Place in oven and check every 30 minutes.

It will turn a golden colour.  Once you're happy with it, mine took about an hour, take it out of the oven, place the larger tray on top, and flip it gently.

Place in the oven again for another 15-20 minutes so that the other side can get golden.

(I did warn you)

Once ready, top with your favourite sauce and toppings.  You can put it in the oven again if you want to cook your toppings but I was over it by then, and besides, I prefer my toppings raw.

Now go forth and eat stuff!

Peas, love and mungbeans

xxb