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BAKING FOR THE ALLERGIC,
SWEET- COMPROMISED GOURMET
~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^Posh Manhattan bakery "BABYCAKES" will always try to subsitute other things for FLOUR, sugar and eggs, believing that these products are frequent allergins or simply are not good for one. Owner, Erin McKenna, was on Martha Stewart today. Hearing promises of cakes, cookies and pies actually GOOD for the HEALTHY SWEET TOOTH, I was intrigued. The BABYCAKES website advertises: 'gluten free, dairy free, refined sugar free, casein free, and she can make soy free and nut free recipes for people with those allergies. Casein is the mucus-producing part of the milk.
As I examined Erin's recipes, I saw the tricks, gluten-free flour amped up with fava bean flour,garbanzo flour, flax meal, coconut flour. As fats, coconut oil rather than butter. I myself would use blanched almonds ground up as part of the flour but you won't do that if some friend has a nut allergy.
Erin says that her chef's Secret: Baking Substitutes are: - Cow's milk can be substituted part-for-part by rice milk or soy milk - Instead of eggs, you can use 3 tablespoons of applesauce for each egg - You can substitute sugar with agave nectar, which comes from a cactus and can be found in your organic supermarket - Use 2/3 cup agave nectar per 1 cup of sugar. She also uses cane juice.
CHOCOLATE CHIP COOKIES
IngredientsMakes 24 cookies.
* 1 cup coconut oil, melted and cooled
* 6 tablespoons prepared unsweetened applesauce
* 1 teaspoon salt
* 2 tablespoons pure vanilla extract
* 1 1/4 cups evaporated cane juice
* 2 cups Bob's Red Mill gluten-free all-purpose baking flour
* 1/4 cup flax meal
* 1 teaspoon baking soda
* 1 1/2 teaspoons xanthan gum
* 1 cup vegan chocolate chips1. Preheat oven with a rack set in the center to 325 degrees. Line 2 baking sheets with parchment paper; set aside.
2. In a medium bowl, mix together oil, applesauce, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
3. Use a 2-inch ice cream scoop to make evenly sized dough pieces and place onto prepared baking sheets, 1 inch apart. Gently press down on each cookie with the heel of your hand. Transfer cookies to oven and bake until edges are crisp but cookie is still soft in the center, about 15 minutes, rotating baking sheets after 9 minutes.
4. Let cookies stand on baking sheets for 10 minutes before transferring to a wire rack to cool. Cooled cookies may be kept in an airtight container for up to 3 days.~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^
BROWNIES
Makes about 5 dozen mini brownies.* 1/2 cup canola oil, plus more for pans
* 3/4 cup plus 2 tablespoons garbanzo and fava bean flour
* 1/4 cup potato starch
* 2 tablespoons arrowroot
* 1 cup unrefined sugar or 10 tablespoons plus 2 teaspoons agave nectar
* 2 1/4 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon xanthan gum
* 1 teaspoon salt
* 1/2 cup unsweetened cocoa powder
* 1/2 cup store-bought unsweetened applesauce
* 2 tablespoons pure vanilla extract
* 1/2 cup brewed coffee or hot water
* 2 cups vegan gluten-free chocolate chips, such as Tropical Source1. Preheat oven to 325 degrees. Brush 3 dozen mini-muffin pans with oil; set aside.
2. In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside. In a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee until it forms a batter. Fold in chocolate chips.
3. Place 1 tablespoon batter into each prepared muffin cup. Transfer muffin pans to oven, and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let cool completely on a wire rack before unmolding.~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^
CINNAMON TOASTIES
* 1/2 cup canola oil, plus more for pan
* 1 cup garbanzo and fava bean flour
* 1/2 cup potato starch
* 1/4 cup arrowroot
* 1 1/4 cups unrefined sugar
* 2 1/4 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1 teaspoon salt
* 1/2 teaspoon xanthan gum
* 2 tablespoons ground cinnamon
* 1/3 cup store-bought unsweetened applesauceDirections
1. Preheat oven to 325 degrees. Brush a 6 3/4-by-4 1/4-by-2 3/4-inch loaf pan with oil; set aside.
2. In a large bowl, whisk together flour, potato starch, arrowroot, 1 cup sugar, baking powder, baking soda, salt, xanthan gum, and 1 tablespoon cinnamon.
3. In a medium bowl, stir together oil, applesauce, and 1 cup hot water. Add oil mixture to flour mixture; stir until well combined. Measure out 1/3 cup of batter and place in a small bowl. Pour remaining batter into prepared loaf pan. Stir remaining 1/4 cup sugar and 1 tablespoon cinnamon into reserved batter. Add to loaf pan, swirling to combine.
4. Transfer to oven and bake about 20 minutes. Brush top of loaf with oil and continue baking until golden brown, about 15 minutes. Let cool completely on a wire rack before unmolding.
~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^CUPCAKES using coconut flour and ground almonds as flour
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 1 1/2 teaspoons aluminum free banking powder
* 2 1/4 cups mix of coconut flour, spelt, no soy flour it doesn't work. Blanched almonds ground into flour
* 3 eggs
* 1/4 cup clover honey
* 1/2 cup light brown sugar
* 3/4 cup granulated sugar
* 3/4 cup unsalted butter, softened
* 2 teaspoons ground cinnamon
* 1 (4-ounce) jar pumpkins with pears baby food (recommended: Nature's Goodness brand)
* 2 (4-ounce) jars applesauce and apricots baby food (recommended: Earth's Best brand)
* 1/2 cup ground pecansFrosting Ingredients:
* 3/4 cups rice milk or unsweetened soy milk
* 3/4 cup dry rice milk powder or dry soy milk powder
* 1 tablespoon coconut flour
* 1/4 cup agave nectar
* 1 tablespoon pure vanilla extract
* 1 1/2 cups coconut oil, melted and cooled
* 2 tablespoons fresh lemon juiceDirections
1. In the jar of a blender or bowl of a food processor, combine soy milk, soy powder, coconut flour, agave nectar, and vanilla. Blend ingredients for 2 minutes.
2. With machine running, slowly add oil and lemon juice, alternating between the two until both are fully incorporated.
3. Transfer mixture to an airtight container and refrigerate for at least 6 hours before using, and up to 1 month.~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^
Preheat the oven to 350 degrees F.In a small mixing bowl add the baking soda, salt, baking powder and flour. Mix thoroughly with a fork and set aside. In a large mixing bowl add the eggs, honey, both sugars and butter. Mix until smooth using a hand mixer. Add the cinnamon and baby food. Mix until smooth. Using a rubber spatula fold in the pecans. Slowly add the flour mixture using a sifter and fold in until ingredients are evenly mixed.
Place 24 mini baking cups (2-inch, nonfoil) into each hole of the mini muffin pan. Place a 1-gallon resealable freezer bag into a bowl (for support) and pour the cupcake batter into the bag. Seal the bag and cut the tip off 1 of the bottom corners of the bag. Squeeze the batter into each baking cup, filling them only 3/4 of the way full. Place the mini muffin pan in the oven on the center rack. Bake for 12 minutes.
Frosting:In a small mixing bowl add the extracts, milk, cream cheese, butter and powdered sugar. Mix until smooth and creamy using a hand mixer. When the cupcakes are done baking remove each cupcake from the pan and place on a cooling rack. Place the cooling rack in the refrigerator for 5 to 7 minutes.
Once the cupcakes are cooled remove them from the refrigerator. Frost each cupcake by putting a generous dollop of frosting on the top with a spoon. Garnish top with ground pecans and they are ready to serve.
DAIRY FROSTING WITH SUGAR
* 1 teaspoon almond extract
* 2 teaspoons vanilla extract
* 4 tablespoons sweetened condensed milk
* 4 ounces cream cheese, softened
* 3/4 cup unsalted butter, softened
* 1 1/4 cups powdered sugar
* 1/4 cup ground pecans~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^
CARROT CAKE- I found a good CARROT CAKE recipe in the newspaper that I adapted for this mode of baking. Get your pans greased, floured and heat oven to 350 degrees first.
FAT/SUGAR MIX: Cream 1 1/2 cups of fats, butter, coconut oil. Add 2 1/4 cups of sweets like honey, cane sugar, agave sugar, mashed dates that have been pre-softened or soaked in brandy. When that's creamy, Beat in 4 egg yolks, l tsp of grated citrus rind, lemon/orange.
NON-FLOURS- Combine your dry ingredients: 2 1/4 cups of mixed flours, almond, coconut flour, garbanzao, fava bean, whole wheat flour, sifted, gluten-free wheat or SPELT flour, with 2 tsp alum free baking powder, 2 tsp baking soda. 1/2 tsp salt, 2 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp nutmeg.
Drop or sift flour in a cup at a time, stir, add a tbspon or two of buttermilk after you add a cup of flour. Then another cup dry ingred, then another tbspn of buttermilk. When all flour is in, add carrots, walnuts, pineapple.
(3 1/4 cups finely chopped raw carrots, put thru food processor. 1/2 cup chopped walnuts, l cup crushed pineapple, well-drained.)WITH CLEAN WHISK beat the four eggwhites into stiff peaks, FOLD the batter into the cake batter gently.
Turn into pan or pans, bake 60 minutes.Cool. Frost with BABYCAKES FROSTING (ABOVE.)
OR make this one1 1/2 lbs cream cheese, room temp, 2 cups unsalted butter, 2 tsps grated lemon rind. juice of one lemon, strained for seeds. Beat together. Frost cake. Take a cup of chopped walnuts and put on outside of cake.
MORE RECIPES:
http://community.livejournal.com/vegancooking/2827787.html~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^
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