vegan

Aquafaba Fluff (Vegan)

April 30, 2017 by fiona@saluk.net 11 Comments

5 from 5 votes

Aquafaba Fluff (Vegan)

A vegan version of marshmallow fluff that is naturally gluten-free using aquafaba in place of eggs.

Ingredients

1 can chickpeas (just the water)
1 tbsp arrowroot powder
1 tsp vinegar (apple cider works great)
1 cup sugar
1 tsp vanilla powder (optional)

Instructions

Combine the sugar and arrowroot powder in a small bowl, stir to combine.
In a large mixing bowl add the aquafaba and vinegar and begin to whisk.
After about 5 minutes of whisking on low, when mixture has started to get frothy, add sugar mixture a few tablespoons at a time, allowing the sugar to fully incorporate before adding more.
While adding in the sugar mixture, begin to whisk on high for about 8-10 minutes until the texture has reached stiff white glossy peaks and you can turn the bowl upside down without anything sliding or falling out!
If you have the vanilla powder, whisk it in at this point for about 15 seconds until visibly distributed.
Enjoy right away and keep any leftovers in the fridge in an airtight container, it should keep for about 10 days!

I cannot speak enough about the cool properties of aquafaba and the amazing things it can do in vegan baking! You may have already seen it appear in this chocolate tart I made a while back, or you may have heard about it while scouring the internet for vegan baking trends.

When designing a vegan recipe, one of the biggest challenges for me is usually figuring out how to replace the egg in a baked good. Sure, the ever-popular flax or chia eggs are great, but they require grinding down the seeds, AND mixing with water, ANNND you have to let it sit in the fridge for a while, ANNNNNND even with your best efforts it can still yield a gritty texture depending on the quality of your grinder.

Also, with flax and chia eggs you have to wash the grinder after using it – who has time for that. I’m all about simple and easy and the less cleaning required the better.

Aquafaba however, is a wonderful solution! It has the appearance and consistency of egg whites to the point where I truly believe that anyone would be fooled if they saw some poured into a bowl. (This could be a fun experiment to play on someone who isn’t vegan)

How exactly do you get aquafaba you ask? It’s simple. (Actually, there are two ways, one is less simple, but I’m only going to mention the simple one.)

SO! Simple version step one – buy a can of chickpeas. Open the can of chickpeas and using a sieve or colander, drain the can over a bowl and reserve all the liquid, putting aside the chickpeas for some other use (chickpea peanut butter blondies anyone??). That’s all it takes, boom, done, voilà, you’ve got aquafaba!

Now, to turn that aquafaba into marshmallow fluff requires only a few additional simple ingredients and about 15 minutes so go ahead and get that peanut butter and bread ready because your fluffernutter is not far off.

Aquafaba Fluff (Vegan)

A teaspoon of vinegar (I like apple cider vinegar) provides acid to relax the protein strands in the aquafaba and allows them to trap more air when whipping up into your marshmallow magic. Trust me, you can’t taste the vinegar in the finished product!

Be sure you have a great electric whisk on hand (this one is awesome) because I honestly don’t know how long this would take to do sans electricity (then again I’m just a weakling so maybe your arm muscles are more than able to use a hand whisk), you have to whip it for about 10 minutes to really get that fluff-like texture.

Sometimes I think about baking in the olden days and have such respect for bakers then because whipping is such serious business and they certainly did not have electric whisks. I swear they should add whisks to Crossfit gyms because it is such an insane arm workout that doesn’t require any machines or weights to get those muscles moving. (ps I have never done Crossfit can you tell?)

Other than the vinegar all you need to add is a tablespoon of arrowroot powder and some sugar! Just whip whip whip until you can whip no longer and you’ll have a giant bowl of mouthwatering delicious vegan fluff.

Please don’t confuse this with a healthy recipe, this is mostly sugar and I cannot advise you to eat it more than occasionally. However, if you are looking for a homemade and less processed version of marshmallow fluff that is vegan then this is it.

Try it out, and be amazed as the water from your can of chickpeas whips up right before your eyes into a vegan delight!

This post contains affiliate links, which means if you buy something from a link I may earn a commission, at no extra cost to you. I only link to products I love and use, thanks for supporting Fiona’s Forbidden Fruit!

Beet Berry Chia Jam

April 7, 2017 by fiona@saluk.net 10 Comments

5 from 4 votes

Beet Berry Chia Jam

A quick and easy jam of beets and berries using chia seeds with no added preservatives.

Course Breakfast

Prep Time 2 minutes

Cook Time 10 minutes

Total Time 12 minutes

Author fiona@saluk.net

Ingredients

1 cup Grated Raw Beet
1 cup Blueberries (fresh or frozen)
1 cup Raspberries (fresh or frozen)
2 tbsp Chia seeds
2 tbsp Coconut sugar (or white)
1/4 cup Water

Instructions

Heat a small pot over medium heat with water
Immediately add berries and beets to pot and turn heat to low, stir occasionally as the pot simmers for about 5-7 minutes until mixture softens
One the mixture is soft to the point where the berries no longer hold structure (you can't see a whole berry), add the coconut sugar and continue to stir
If a smooth and less 'rustic' jam is desired, use a handheld blender to blend in the pot, or add to a food processors and pulse for about 30 seconds until smooth
Add in chia seeds and stir for about 30 seconds, then let sit for about 5 minutes until jam is firm
Pour mixture into desired container and let cool for about 30 minutes. Seal and store in the fridge up to 2 weeks.

In my imagination, making homemade jams and jellies has long been the pastime of French housewives and peoples grandmother’s who have bountiful fruit and berry harvests in their quaint rural gardens. Jam has never been something that particularly appealed to me or that I was anxious to experiment with. This beet berry creation was somewhat of a haphazard creation.

Since the popularization of chia seeds, I have become increasingly curious of the gelatinous coating they develop when exposed to liquids, and after experimenting a fair amount with the ever-popular chia puddings, I figured there was opportunity for further exploration! Who needs pectin when you’ve got chia seeds

Having done a social studies project in eighth grade on Miep Gies (notable aid to Anne Frank and her family), I was briefly introduced to ‘pectin’ which was the key ingredient in the homemade jam-making kits that the Frank family’s business sold.

Needless to say eighth grade me was not so much inspired to make jam after this research but rather was confused at how complicated it sounded since Miep’s job was to field all the customer complaints when their jam-making didn’t go to plan. This was her full-time job so I’m pretty sure there must have been a lot of confused aspiring jam-makers out there.

Turned off by the seemingly complicated world of pectin and jams, I turned in my project and didn’t wonder about making jam until many moons later.

This jam comes together in about ten minutes and is made with beets, blueberries, and raspberries. If you have other berries on hand definitely use those, this was what I had in the fridge and are also favorites of mine. Keep in mind that some berries are sweeter than others so you may have to alter the amount of coconut sugar depending on how sweet you like your jam.

This is perfect on a slice of toast with a cup of tea or coffee as a mid-morning snack, or is equally as satisfying combined with equal parts peanut butter for a healthier take on the classic PB+J. It’s a great way to sneak veggies into what’s usually a sugar-based spread. Beets do have a fair amount of natural sugar, but it’s certainly a healthier alternative to many of the products available at the supermarket with huge quantities of added sugar.

For real though, many popular jams and jellies contain about 13 grams of sugar per tablespoon. Assuming you put about two tablespoons on your toast or PB+J, that’s 26g of sugar. To compare, a can of coke has 39g, so two pieces of toast would be more sugar than a can of coke. Trying to eat healthy is trickier than it seems!

Some of the sugar in jam is of course naturally occurring in the fruit but more often than not popular jams are loaded with high fructose corn syrup and other forms of sugar which leads to that insulin spike, sugar high and subsequent sugar crash we all have felt at least once.

It’s definitely enlightening to take a glance at the ingredients or nutritional facts on seemingly healthy items like fruit jams and jellies as more often than not extra sugars are snuck in there to make them extra sweet.

That being said, the beets in this jam definitely have an earthy flavor, and if you are not a beet fan because of that potent geosmin taste of freshly plowed earth, you maaaaay want to adjust the ratios of beets to berries in this recipe.

Even if you make just a berry jam, you’ll be doing yourself a favor by being able to control the amount of sugar in the jam and also you can experiment with your favorite fruits to see which combine into a tastier flavor! Not to mention all the added fiber and omega-3 fatty acid benefits you’ll be getting from those chia seeds!

Pumpkin Spice Pancakes (Vegan and Gluten-Free)

November 11, 2016 by fiona@saluk.net 5 Comments

Running into people from high school who you find out have been living in the same town, hanging out with the same people and haven’t left a certain radius around their homes since high school seriously stuns me. How can you not want to go see the rest of the world? Or even the rest of the country you live in?? Or try meeting new people? Maybe I’m at the other end of the spectrum where I don’t stay in one spot long enough.

Commitment has long been an issue of mine. I’m not talking about infidelity, I’m not talking about loyalty, I’m talking about making decisions to do something and sticking with it and following through to the end.

I guess that is often cited as a millennial trait so perhaps I’m just as indecisive and flaky as my peers, but I definitely feel like after doing something for a not so long period of time I get that itch to stop doing it and go somewhere or do something new. Maybe this is just wanderlust? Curiosity? Not sure, but in the wake of the strange environment and mood permeating out of TVs, social media and the news this week I definitely have the urge to stop everything I’m doing and run off to Thailand to sip fresh coconut water and do yoga out in nature. Anyone else with me?

Running off to escape the current social climate is probably not the best or most responsible approach to dealing with frustration and impending adversity, but it sure sounds appealing!

This week when absorbing all the crazy things going on the world and all the things happening directly to me in my small little world, I have been doing some serious contemplating. When the contemplating gets to be too serious though I retreat to the kitchen which is where I created these yummy pancakes.

I’m not a perpetrator of the idea that food should be the thing you reach to when you are feeling emotionally charged (I guess that’s where ‘comfort food’ comes from), but healthy food can certainly be fulfilling and satisfying. There’s comfort in the reliability of having something healthy, you know that when you eat something nutritious (like these pancakes!) you’ll feel satiated, energized, and happy that you’re feeding your body yummy healthy things.

So while dreaming about the unknown feeling of enjoying fresh fruit on a Southeast Asian island after a sun salutation or two, I’ll try to find some comfort in the certainty and stability of the familiar fall foliage outside my window as I enjoy these warm pumpkin pancakes snuggled up on the cozy couch.

These are made with gluten-free oat flour, my favorite is Bob’s Red Mill which has a great consistency and works well for these pancakes.

This recipe is simple, can likely be made with ingredients you already have on hand and is perfect to warm up these cool autumn mornings. Or you can make pancakes for dinner because why not!

Pumpkin Spice Pancakes (Vegan, Gluten-free)

5 from 1 vote

Pumpkin Spice Pancakes (Vegan and Gluten-Free)

These Vegan and Gluten-Free pumpkin pancakes take hidden vegetable breakfast to a whole other level. A simple recipe with ingredients you likely have in your pantry.

Course Breakfast

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 8

Calories 194 kcal

Author Fiona Saluk

Ingredients

1 c pumpkin puree
1/3 c milk of choice
2 tbsp coconut oil melted
1 tbsp Apple Cider Vinegar disregard if using buttermilk
1 tsp pure vanilla extract
2 chia eggs room temp
1 cup oat flour GF as needed
½ tsp baking soda
pinch salt
1 tbsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp cardamom

Instructions

In a small mixing bowl, combine the wet ingredients (pumpkin, milk, coconut oil, ACV, chia eggs) .
In a medium bowl, gently combine the oat flour, baking soda, salt and spices.
Make a well in dry ingredients bowl and pour in the wet ingredients. Using a wooden spoon, stir just until combined, don't overmix. If too sticky, add more milk until a more batter-like consistency is reach (batter will be thicker than regular pancake batter) Let the batter sit for 10 minutes.
Heat a non-stick pan over medium-low heat, lightly grease the pan with your favorite cooking spray or oil (this is to ensure a crispy pancake exterior, but you don't have to grease the pan if it's non-stick and you don't want that crunchy texture on the outside).
Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan, using your wooden spoon to spread it evenly if batter has thickened and won't settle. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.
Once the bottom is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until cook to desired doneness.

Inspired by the Pumpkin Oat Pancakes over on the Amazing Cookie and Kate‘s blog!

Vegan Carrot Cake

November 3, 2016 by fiona@saluk.net 5 Comments

It comes as no surprise that this recipe contains hidden veggies. In fact, I might go so far as to say that carrot cake may be the original hidden vegetable dessert!

Finding a version that is vegan isn’t always easy though, as they’re often laden with butter and eggs, but this one is sure to be a crowd pleaser.

The crowd pleasing aspect of this recipe was truly tested as it was one of the desserts I made for my dad’s 60th birthday celebration. It was so popular that not everyone was able to try a piece! (or maybe I just didn’t make enough….sorry hungry guests)

If you aren’t concerned about eating vegan or dairy free, feel free to try this with your favorite cream cheese frosting. The cashew cream, maple syrup and apple cider vinegar combine wonderfully in this recipe to make a light vegan cream cheese-like frosting that I think compliments that cake quite well.

You really do get a healthy dose of carrots in this recipe as it calls for a whole pound! These tasty orange veggies really do pack a nutritious punch. Growing up my mom put carrots in my lunch box for school every day and promised me that eating them would improve my eyesight. There was even talk of being able to see in the dark if I ate enough!

A few thousand baby carrots later, this ended up being my introduction to the harsh reality of false advertisement because at age 12 I got my first pair of glasses, despite my daily carrot intake. (I still eat carrots quite frequently though, probably with some subconscious notion that maybe my eyes still can improve)

Carrots do have a healthy dose of beta carotene and vitamin A which has been linked to eye health…They are full of fiber and antioxidants so feel free to tell yourself that a slice of cake is akin to a daily vitamin.

(I am 100% not a Doctor or any kind of medical professional so please don’t throw away your vitamins and replace them with cake based on my hyperbolic suggestions).

Carrot cake is one of those fun customizable recipes that everyone seems to have their own secret addition for. This recipe is just a basic no frills recipe, but feel free to add a handful of walnuts, raisins, or both if you’d like!

This recipe calls for chia eggs, if you haven’t used them before don’t be frightened, they are really quite simple. I buy these chia seeds and then put them in a cheap coffee grinder to grind them down to a powder and mix 1 tbsp ground chia with 3 tbsp water, refrigerate for 15 minutes. Be sure you don’t use the same coffee grinder for your coffee beans. I recommend having a separate one just for baking and you can use for chia seeds, flax seeds, etc. They’re usually $10-$20 and definitely worth not having bits of chia seeds in your morning coffee.

5 from 2 votes

Vegan Carrot Cake

Cuisine Dessert

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 15

Author Fiona Saluk

Ingredients

CAKE
2.5 cups flour
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1-2 tbsp pumpkin pie spice depending how spicy you like it
1/2 tsp ground ginger
1 tsp salt
1 pound carrots peeled and grated
1 c white sugar
1 c light brown sugar
1 tsp pure vanilla extract
4 chia eggs
3/4 c coconut oil
FROSTING
3/4 c soaked raw cashews
1 tsp coconut oil
1 tsp apple cider vinegar or lemon juice
1/4 c maple syrup
1 tsp cinnamon

Instructions

Preheat oven to 350F and grease 2 9" pans with coconut oil spray (or your favorite cooking spray)
Whisk together flour, baking powder, baking soda, pumpkin pie spice, ginger, salt, together until incorporated
In a food processor, combine white and brown sugar with chia eggs until bubbly and combined, about 30 seconds
Add in the coconut oil (may need to soften in microwave first if oil is too cold) and continue to process until mixture appears to become one color and no streaks of oil remain
Transfer the wet ingredients into the bowl with the dry ingredients and incorporate without over mixing (too much mixing the flour makes it chewy).
Divide the mixture between the two pans and bake in the oven for 25-30 mins or until a knife inserted in the middle comes out clean.
While the cake cools, combine all the frosting ingredients into a blender or food processor and combine until creamy and smooth.
Add about 2 tbsp to the middle layer and spread with a spatula, pour the rest of the frosting on the top layer for a dripped frosting look. (frosting is not hard like a traditional buttercream)
Optional: top with chopped walnuts or pecans

Tie-Dye Cinnamon Rolls (Vegan)

September 21, 2016 by fiona@saluk.net 4 Comments

I really hate artificial food coloring, it gives me a weird feeling, I imagine the journey it takes in our bodies and picture it turning my internal organs bright unnatural colors. I mean, think about how long it takes to get food dye stains off anything while you’re cooking. How could anything that potent possibly be beneficial to ingest?

Aversion to unnatural dyes aside, I do love bright colors and try to incorporate them into my kitchen creations when possible. Nothing looks more sad on a plate than drab colors.

These magical, colorful, delicious cinnamon rolls are artificial dye free! That’s right, those beautiful rainbow hues are achieved thanks to wonderful mother nature and her weird creation that is purple sweet potatoes also known as Ube.

This follows a very similar recipe to my carrot cake cinnamon rolls post, however instead of grating in the vegetables, they’re added via puree in the dough so you don’t have any evidence of the healthy ingredient other than the lavender tint it leaves behind.

The mysterious thing about making these cinnamon rolls with purple sweet potatoes, is that purple isn’t the only color that comes through in the finished product. You get hints of blue, green, even yellow! I’m no scientist so I’m not sure how to explain what happens, I like to imagine the cinnamon rolls going on a trip (see: magical mystery tour) in the oven in order to get baked (into colorful, tasty, treats with deeply developed flavors).

I guess the source of the tie-dye tinge of these divine treats will forever be an enimga, one of those things you just wonder about and can’t figure out, but in the end just try to accept because regardless of how they were created, they sure are delicious. And that’s why baking is really what life is all about.

So turn on your favorite tunes from the 70s to get you in the mood to bake these groovy cinnamon rolls!

This recipe doesn’t include the cashew cream frosting I put on some of the cinnamon rolls (because honestly they are truly delectable even without) but if you want the recipe it’s the same one I used for my carrot cinnamon rolls.

These are not low sugar (I’m sorry) but they are not high sugar either, keep in mind that cinnamon is very sweet so the more cinnamon you add, the less sugar you’ll need. Sweet potatoes are also a natural source of sweetness so you don’t need as much sugar as you would in a traditional cinnamon roll that is solely flour based.

If you can’t find purple sweet potatoes at your local grocery store check out grocery co-ops or larger chains like Whole Foods who will most likely carry it. You can always sub for traditional orange sweet potatoes to have an orange hue.

Tie-Dye Cinnamon Rolls (Vegan)

Rainbow hued cinnamon rolls using natural purple sweet potatoes as a dye and a hidden vegetable surprise.

Course Dessert

Prep Time 1 hour 15 minutes

Cook Time 15 minutes

Total Time 1 hour 30 minutes

Servings 20

Author Fiona Saluk

Ingredients

1 1/2 cup non-dairy milk
1/2 cup vegetable oil or Earth Balance
1/2 cup white sugar
2 1/4 tsp active dry yeast one packet
1 cup purple sweet potato puree
4 cups all purpose flour can sub whole wheat
1 tbsp cinnamon
1/2 tsp pumpkin pie spice
1/2 cup extra all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
pinch salt
1/2 cup coconut oil melted
1/2 cup brown sugar
1/3 cup white sugar
1 1/2 tbsp cinnamon

Instructions

In a large saucepan, combine milk, vegetable oil, and 1/2 cup white sugar over low-medium heat. Heat until hot but not boiling, then remove the pan from heat and allow to cool until the mixture is warm to the touch but not steaming (about 100-140F).
Sprinkle the yeast over the surface of the liquid and allow to sit for 5 minutes, should start to smell yeasty and see bubbles on the surface.
Stir in the sweet potato puree with a wooden spoon
Combine 4 cups of flour with 1 tsbp cinnamon and pumpkin pie spice and baking soda and powder. Mix into the yeast mixture in the large saucepan. Cover with a cloth and let sit for one hour in a warm (but not hot) area. Dough should double in size.
Preheat oven to 375F and grease your baking dish (I used three 9' pie pans, you can also use a 9 x 13 dish or whatever dishes you have on hand)
Combine melted coconut oil, brown and white sugar, and cinnamon in small bowl.
Roll out the dough on a clean and floured surface until a rectangular shape forms (about 1' x 2.5') dough should be about 1/2" thick.
Spread the coconut oil evently mixture on the dough out to the edges. Sprinkle with more cinnamon if desired.
Start rolling the dough into a log starting one from of the long sides being careful to roll it tightly.
Once in a log lay it seam-side down, and slice log into 12-14 servings for medium-large rolls, or 20 servings for small rolls.
Put sliced rolls into greased baking dishes and let rise an additional 15 minutes.
Bake in the oven for 15-20 minutes depending on size of rolls and until edges start to become golden brown.
Frost as desired

Carrot Sticky Nut Bars (Gluten-Free, Vegan)

July 17, 2016 by fiona@saluk.net Leave a Comment

I’m all about trying to eat seasonally and using what is fresh. I think eating locally is one of those win/win situations, good for local food producers, reduces your carbon footprint (no giant trucks driving your produce from out of state), and gives you access to fresher (and usually tastier!) food.

I guess eating seasonally is not good for people who work at large grocery conglomerates, but I think they’re all doing just fine.

That being said….sometimes cravings take over and suddenly eating seasonally doesn’t seem as important as getting a slice of carrot/pecan/sticky goodness into your mouth.

Imagine carrot cake, cinnamon rolls, and pecan sticky buns forming a delicious union. And then imagine something even tastier than that – that is what these bars are.

I promise I’m not exaggerating, I gave some to my parents who were hosting a dinner party and they served these with a scoop of ice cream (à la mode, if you will). Their guests were pleasantly surprised to learned that, ‘these are really an item from your daughter’s vegetable blog??’

Clearly I need to work on the messaging when discussing my blog.

It was good feedback even if it was weirdly phrased. What I heard him say was ‘I can’t believe that these can be healthy, have vegetables in them, and be delicious’ which is exactly what my blog is here to prove! Dessert can still be delicious, healthy, and have the occasional vegetable thrown in. Most nuts are a source of protein, healthy fats, and Vitamin E (great for your skin!) and carrots are known for their levels of beta-carotene (aka the antioxidant otherwise known as Vitamin A).

So basically eating these is like taking a Vitamin..! (Possibly a bit of a stretch)

These would be nice addition to a fall table spread what with the warm cinnamon flavors typical of fall desserts, but if you put them in the freezer I think they’re wonderfully refreshing even in the heat of the summer.

These are pretty easy to make, a food processor makes them even easier, if you have a grater attachment your carrots will be grated in seconds. They stay fresh for about 5 days and even longer if you decide to freeze them.

If you are like me and bake a lot, you probably go through a lot of nuts, and they are not very cheap. I find the best way to fuel the need for nuts is to buy them in bulk. I get pecans, walnuts, hazelnuts, and almonds all online to save $$.

Carrot Sticky Nut Bars (Gluten Free/Vegan)

Healthy delicious carrot and nut bars are simple to make and tasty to snack on!

Course Dessert

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 18

Author Fiona Saluk

Ingredients

CRUST
2 cup almond flour
1/2 cup oat flour
1 cup grated carrots
1 cup coconut oil
1 cup coconut sugar sub white sugar
1/2 cup walnuts
1/2 cup pecans
1/2 tsp salt
TOPPING
1/2 cup brown rice syrup sub honey
5 tbsp coconut oil
1/4 cup maple syrup
4 tbsp almond milk sub milk of your choice
1/2 cup coconut sugar sub white sugar
1 tsp vanilla powder sub vanilla extract
3 cups chopped nuts I used pecans and walnuts
1/4 tsp salt

Instructions

Preheat oven to 350 F degrees and line a 13 x 9 pan with parchment paper
Combine all crust ingredients (except carrots) in food processor until combined and resembles course sand, mix in the grated carrot by hand.
Press mixture into the bottom of prepared pan
Bake for 20-25 minutes depending on your oven
While the crust bakes, bring the brown rice syrup, coconut sugar, almond milk, coconut oil, maple syrup and salt to a boil in a pan on medium heat, stirring every 30 seconds until smooth. Stir about 2 minutes once boiled.
Remove from heat and add nuts and vanilla to the warm mixture.
Once crust is out of the oven and slightly cooled, pour the nut syrup mixture over it and spread evenly.
Bake for another 15 minutes (or until bubbly) at 350 F degrees, let bars cool completely before serving.
Bars are best cut after chilling in the fridge. Serve with a scoop of vanilla ice cream if desired!

Mocha Chocolate Beet Cake (Vegan, Gluten-Free)

April 19, 2016 by fiona@saluk.net Leave a Comment

There is something truly therapeutic about chocolate.

Not being a science whiz, I can’t tell you what magical properties have the chemical reactions in your body that make it so satisfying, but there are few things that something chocolately can’t cure.

If you ever have one of those days where everything is frustrating and nothing/nobody really seems to make sense, this cake will be there for you and act like the warm chocolately hug you really need. If you are someone who finds yourself in those kinds of moods often, this cake will still be there for you, AND there is no shame in indulging in it since you’re getting a healthy dose of beetroot.

What takes this cake truly over the edge, is the dark chocolate avocado frosting. That’s right, two vegetables, one cake.

I know a lot of people really aren’t big fans of beetroot and would prefer to silence the chorus of “what?” “really?” “are you sure?” from the beet lovers, but if you can get down with the earthy chocolately flavors in this cake, you just may be a convert. The toasted hazelnuts on top really round out the hearty fudgy flavors you get in every bite.

The mocha flavoring is optional and is done by simply adding a few teaspoons of espresso powder or instant coffee to the cake batter. Feel free to omit and welcome a richer chocolate flavor, or try substituting cinnamon for a warm and mildly spiced taste. If you aren’t in the mood to roast beets, feel free to substitute pre-cooked beets, like those vacuum sealed ones at Trader Joe’s, in this recipe (just make sure they’re not pickled!)

Make this cake and it’ll make everything better!

Mocha Chocolate Beet Cake (Vegan, Gluten-Free)

Course Dessert

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 12

Author Fiona Saluk

Ingredients

CAKE
1 1/4 cups roasted pureed beets about 3 small beets; roasting directions below
4 medjool dates soaked in warm water and pitted
1 1/4 cup white sugar
1 3/4 cup GF oat flour
1/2 cup almond meal
1 cup dark cocoa powder
2 cups milk of your choice
1 tbsp cream of tartar
1/2 cup coconut oil
1 tbsp pure vanilla extract
3 tsp espresso powder optional
2 tsp baking soda
1 tsp baking powder
pinch of himalayan pink salt
FROSTING
2 avocados
1/3 cup maple syrup
2 medjool dates soaked and pitted
2 tsbp melted coconut oil
1/2 cup unsweetened cocoa powder
1/2 tsp vanilla extract

Instructions

Roast your beets wrapped individually in aluminum foil at 400F for about an hour, longer if your using larger beets, once cool enough to handle peel the skins off and throw into the food processor, measure out 1 1/4 cup and reserve the rest for your own use.
Preheat the oven to 350F and grease a bundt pan
Add the beet puree, sugar, vanilla, dates, and coconut oil into the food processor, blend for about 30 seconds until combined.
In a small bowl combine milk and cream of tartar, stirring until it starts to curdle, after a few minutes of stirring add into food processor and blend again about 30 seconds.
Add in remaining ingredients and blend again until incorporated**
Pour into bundt pan and cook about 45-55 minutes until a knife inserted in the middle comes out almost clean (cake will be very moist)
Remove and cool on cooling rack and flip onto your cake stand or plate
In a high powered blender combine two avocados (pitted and skins removed), the cocoa powder, soft dates, coconut oil, and maple syrup until well incorporated. Be sure all the date pieces are blended in.
Once your cake is cool, spread the frosting on top and top with the pan-toasted hazelnuts
**If you do not have a large food processor (12-16 cup) do steps 4-5 in a medium bowl with a hand mixer.

Cauliflower Chocolate Tart with Aquafaba Mousse (Vegan/Gluten Free)

April 15, 2016 by fiona@saluk.net Leave a Comment

You may be asking yourself a lot of questions right now.

Why is the title of this recipe so long?

What is Aquafaba?

How is there cauliflower in this delectable dessert?

When can I eat it?

To address the first question…there were just so many elements to this. I even considered describing the edge as ‘oreo crust’ since it strongly resembles the color and taste (ish) of oreos!

Second question, Aquafaba. If you are guilty of spending your evenings scrolling through Pinterest healthy recipes, you have likely come across this mysterious word. For me it evoked visions of a fabulous life in the sea, perhaps the name of a mermaid, aqua, fabulaaaa.

In fact, it’s just a nicer word for chickpea brine, aka that slimey goo that you drain out of cans of garbanzo beans and pour down the drain without a second thought. Who would have guessed that that goopy chickpea water stuff was actually something worth holding onto and a key part of vegan baking!

In the vegan world it’s being touted as miraculous vegan meringue magic. (Now there’s a blog post title)

All you have to do is treat the liquid like you would egg whites and whip them until stiff peaks form, then use it the way you would egg whites in most baking recipes! (I’m afraid to say ALL recipes because I don’t know that for a fact, but I believe it should work universally in place of egg whites). Oh and no, it doesn’t taste like chickpeas!

This recipe isn’t very time consuming, you make it and let it set it your fridge or freezer then have a slice whenever you feel like getting in one of your five a day! It even provides a healthy dose of good fats from nuts.

(For the record most petite slices would not actually fulfill the daily requirements of a serving of vegetables)

In terms of taste testers, I gave a large piece of this creation to my friend who shared it with her family. She claims her mom told her via text and in person how good it was, multiple times. Unless she was just being a really nice friend, that sounds like pretty good feedback to me!

If you feel like you want to skip the aquafaba layer today, you can simply omit the mousse ingredients and steps. I would recommend serving with some kind of fruit compote or topping to give it another texture and flavor though! Enjoy

Cauliflower Chocolate Tart with Aquafaba Mousse (Vegan/Gluten Free)

Course Dessert

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 16

Author Fiona Saluk

Ingredients

CRUST
2 cups raw walnuts
2 tbsp coconut oil
1/4 cup cocoa powder
1/3 cup maple syrup
2 medjool dates pitted and chopped
pinch of cinnamon
pinch of salt
FILLING
1 cup raw cashews
1 cup raw walnuts
1 3/4 cup steamed and cooled cauliflower about half a head raw
1/2 cup cocoa powder
1/3 cup maple syrup
8 medjool dates pitted and soaked
1 tbsp vanilla
1/4 cup melted coconut oil
1 tsp ancho chili powder optional
pinch salt
MOUSSE
liquid from one can of chickpeas
1/4 tsp cream of tartar
6 oz dark chocolate
1 tbsp powdered sugar optional

Instructions

Line the bottom of an 8" springform pan with parchment paper
Place walnuts in a food processor and blend until they reach a coarse, sandlike texture.
Add in the rest of the crust ingredients and process until fully combined
Press the crust into the bottom of the pan and using your hands try to distribute the mixture evenly on the bottom of the pan and up the sides (or go for the uneven look, whatever you're feeling!)
Place the pan in the freezer
Wipe out your food processor to prepare it for the filling
Process the cashews and walnuts until they reach a fine powder
Add in the cocoa powder, dates, maple syrup, cauliflower, vanilla and salt and process again until you see the creamy filling start to form. Add the chili powder if using.
Add in the melted coconut oil and continue to blend until a very creamy texture is reached, can be up to 4 minutes depending on the strength of your food processor (you can also use a high powered blender)
Pour the filling over the frozen crust and even the top before placing in freezer again to set
Melt chocolate in the microwave or using a double boiler, stir until combined and then remove from heat
Whip the chickpea brine and cream of tartart in a medium sized bowl with electric hand beaters until you form stiff peaks, about 5 minutes. If using the powdered sugar, blend in also.
Once chocolate has cooled until it is no longer warm to the touch, fold into the aquafaba peaks and stir until a chocolate mousselike consistency has formed.
Now you can pour this thin mousse topping on your cauliflower chocolate layer and refreeze.
Remove from freezer 5-10 minutes before serving!

Sweet Potato Vegan Biscotti (with Spent Grain!)

April 4, 2016 by fiona@saluk.net Leave a Comment

This recipe has a LOT going on, as the title implies. This is my version of the ever so crunchy Italian classic cookie, made vegan, and with hidden vegetables.

It is also made with spent grain. If you don’t know what spent grain is, don’t worry, this can easily be modified to use spelt, or another grain, in its place. If you’re like me and have a talented home brewer in your life, then you’re probably eager to hop on the spent grain train.

Spent grain refers to the leftover grains that have been stripped of most of their starches (as far as my loose understanding of the beer-making process goes). They are most often thrown away which is an absolute tragedy in my opinion. Baking with spent grain is a great way to recycle a brewing byproduct in a delicious and sustainable way.

The most convenient way to use them for baking is to dry the grains out in an oven at a low temperature for a few hours then grind it into ‘spent grain flour’ in a spice/coffee grinder or Vitamix. Then again it’s not particularly convenient as this process takes pretty much all day to do.

The result though, is a much nuttier, heartier flavor than its un-spent counterpart. You can use the grains wet (which I haven’t tried for this recipe but stay tuned) and use one cup in place of a cup of flour in your favorite bread recipe for a bit of added texture. Lots of possibilities with spent grain!

Okay back to these cookies. This recipe was born out of my desire to showcase spent grain, make a delicious dessert, and use up the sweet potatoes in my kitchen. I would say these qualify as pretty healthy, they use healthy grains, chia ‘eggs’, a vegetable, and have a drizzle of dark chocolate on top (you can drizzle with whatever you want, vegan as necessary).

If you don’t have sweet potatoes hanging around like I did, you can always use pumpkin in its place for a similar flavor.

Biscotti is fun to make, and this is recipe can serve as a base for experimenting with all different kinds of biscotti flavors.

Sweet Potato Vegan Biscotti (with Spent Grain!)

Course Dessert

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 24

Author Fiona Saluk

Ingredients

1 cup almond flour
1 cup spelt flour
1 cup spent grain flour can sub with spelt flour or brown rice flour, or all-purpose
2 chia eggs
2 tsp baking powder
2 tsp cinnamon
1 tbsp pumpkin pie spice
1 tsp pure vanilla extract
1 cup coconut sugar can sub white sugar
3/4 cup sweet potato puree
2 tbsp coconut oil
1/2-1 cup chopped walnuts optional

Instructions

Preheat oven to 325F and line a baking sheet with parchment paper
In a medium bowl combine flours, baking powder, and spices
In a small bowl, combine sugar, vanilla, chia eggs, sweet potato and oil
Stir the wet ingredients into the dry until incorporated, add in the walnuts if using
Remove the dough from the bowl onto a lightly floured surface and gently knead the dough until no flour is visible, and it has become soft. Dough will be sticky.
Divide the dough into two equal parts and roll into logs about 3/4" high and 4-5" wide, depending on how long you want your cookies to be.
Place on parchment lined baking sheet and bake for 30 minutes or until golden brown
Remove both logs from oven and let cool on the pan for about 15-25 minutes
Once logs have cooled down, use a serrated knife to slice them into cookies, each about 1" thick
Line the cookies up on the baking sheet and return to the oven for another 12-15 minutes.
Remove the cookies and flip each one oven before returning to the oven for another 12-15 minutes.
Depending on your oven and the thickness of your cookies they made need an additional 5-10 minutes in the oven. They will not be crunchy immediately leaving the oven but will harden as they cool.
If desired, drizzle with vegan chocolate once cooled.

Chickpea Peanut Butter Blondies

February 1, 2016 by fiona@saluk.net Leave a Comment

I have always been a lover of chickpeas.

I love them blended in hummus, oven roasted for a crunchy snack (or crouton alternative), ground into delicious falafel, etc etc. Needless to say they made their way into my desserts a few years ago making my love for them only grow deeper.

Admittedly I’m not a huge peanut butter fan, but the texture and nuttiness of peanut butter beautifully compliments that of the chickpeas in this recipe. I’m excited to share it since I know you PB lovers out there will enjoy these yummy treats even more than I do! That being said, feel free to substitute your favorite nut butter in these to make it your own (almond butter with chocolate anyone? Sounds pretty delish to me).

I swear to you, if you make these and give them to people, they will NEVER guess that chickpeas are the secret ingredient. (I tried this out with several unsuspecting dessert lovers!) They are moist, chewy, and a little chocolatey – the ultimate trifecta.

This recipe is vegan because I used vegan chocolate chips. If you are dairy or chocolate free you could also consider carob chips. If you just want a tasty treat and all you have are regular chocolate chips on hand and you’re not a vegan, then definitely use those. These are sweetened only with a little maple syrup and are SO easy to make. It’s one of those dreamy ‘throw everything in the blender and go’ delights.

Chickpea Peanut Butter Blondies

Moist and chewy peanut butter blondies are lightened up thanks to a can of chickpeas and a handful of oats.

Course Dessert

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 12

Author Fiona Saluk

Ingredients

1 15 oz can chickpeas
1/2 cup peanut butter
1/2 cup maple syrup or liquid sweetener of your choice
2 tbsp coconut sugar
1/2 cup oats GF if need be
1 tsp baking powder
1/4 cup milk of your choice I like almond or cashew milk for this recipe
1/4-1/2 cup vegan chocolate chips

Instructions

Preheat oven 350F and grease an 8x8 inch pan or line it with parchment paper
Throw all ingredients EXCEPT chocolate chips into a blender or food processor. Blend until smooth (batter will be very thick, continue to blend until most chunks are gone, some will remain)
Pour batter into prepared pan and add in chocolate chips. Stir with a wooden spoon to lightly mix.
Bake for about 25 mins depending on your oven (shouldn't be more than 30 mins). Blondies will still appear moist when done, but a knife in the center should come out clean.
Let sit for at least 15 minutes to cool and enjoy!

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Chickpea Peanut Butter Blondies

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