Desserts & Sweets Archives - A Vegan Obsession

Besan Laddu Recipe

October 17, 2014 by India Leigh

My first taste of Besan Laddu was not in India but, oddly enough, in Berlin, Germany. Traditional laddu is basically a ball shaped confection made from chickpea flour, served at Diwali, the Hindu festival of lights which celebrates the victory of light over darkness. The one I tasted was made by Govindas, a company I always check out when I visit Germany as they have many snacks and treats that I like, and are healthy to boot. The laddu had just a few ingredients and I loved the not too sweet, crumbly nuttiness of their ‘breaking from tradition’ square treats. I made a note to self to try to create my own as soon as I could .

My version differs from many of the recipes online. I opted for healthier method sweetening and of course made it vegan but subbing out the ghee. I also omitted the oft used cardamon powder. Govindas version did not have cardamon in, and I did not fancy it, but I will try it in the next batch along with some toasted coconut. They are easy and fun to make, no baking required and they will fill your home with an irresistible, sweet, caramel like scent.

Make this besan laddu recipe to celebrate Diwali on 23rd October. Or just make them, to eat, to share. Here is my simple 4 ingredient recipe.

Besan laddu

1/2 cup coconut oil melted
1 3/4 cup chickpea (besan/gram) flour
1/4 tsp pink Himalayan salt
3 tbs Sukrin Icing sugar
3 tbs agave

Method

Gently melt coconut oil in a pan.
Add the chickpea flour and roast, stirring constantly 15-20 mins until golden.

Add in the sugars and the pink salt and stir in well.

Allow to cool (see below). Then roll into balls and dust with icing sugar or for a bit of bling some of that edible silver strewn over them.

Do not be tempted to pick some up with your fingers to sample mid cooking. Coconut oil has very high cooking temperatures and the mix is very HOT! I am nursing a burnt finger and tongue because i picked it the mix and put it in my mouth just as I realised it was super hot. And then I could not get the scorching hot mix out from where it had lodged evilly underneath my finger nail quick enough. I make these mistakes so you don’t have to. You are welcome.

Happy Diwali. Or any day really.

Besan Laddu Recipe

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Author: India Leigh

Recipe type: Vegan Gluten Free Sweets

Cuisine: Indian

Serves: 12-15

Ingredients

Besan laddu
½ cup coconut oil melted
1¾ cup chickpea (besan/gram) flour
¼ tsp pink Himalayan salt
3 tbs
Sukrin Icing sugar
3 tbs agave

Instructions

Gently melt coconut oil in a pan.
Add the chickpea flour and roast, stirring constantly 15-20 mins until golden.
Add in the sugars and the pink salt and stir in well.
Allow to cool. Then roll into balls and dust with icing sugar or for a bit of bling some of that edible silver strewn over them.

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Low Fat Gluten Free Flours - Giveaway

September 24, 2014 by India Leigh

I am excited to tell you about a recent discovery. Set to revolutionise your baking, and more. Low Fat Gluten Free Flours. Paleo, too, if that’s your bag. And 0% calorie brown sugar and icing sugar.

…

Salted Caramel - Creme Caramel Recipe

February 24, 2014 by India Leigh

Because everyone needs a good creme caramel recipe. It is allergy friendly, too!

Do we ever stop getting a thrill from the mocha coloured caramel, shining atop the perfect surface of an orbicular creme caramel? Gently picking up the plate to rock it to a pleasing wibble. Before, slowly cutting through the dark, glossy top with a fine, antique spoon. Audibly sucking up a cool, flaxen coloured helping of intense, toffee sweet topping that sensually spills over the milky creme like rich satin. Then letting it disperse, seductively, on our tongue, making our heart race a little causing our blossoms to heave like a heroin in a Mills & Boon novel. Or is that just me?? (Ahem).

Now that I have discovered the delights of agar agar powder (a healthy, plant-based substitute for gelatin) after dozens of failed recipes using second-rate agar shards, or trying to reduce it to a powder (oft sited in mouthwatering recipes), in a coffee grinder, I am going back over past disasters to recreate desserts that transport me back to childhood, and cheeses that make me wonder why anyone would be anything but vegan.

Creme Caramel (sometimes known by the little less poetic pseudonym of flan, or custard pudding) is but one of these triumphs.
I buzzed around on the internet and gathered inspiration from a blogger whom I adore, Vegan Richa, and Mihaela, the Bulgarian writer of the blog Good Natured Food. Hers did not turn out so perfectly as she’d hoped, so I played and adapted her recipe until it was just like the non-vegan version I remembered. I brought it up to date with that sweet and salty thing we all seem to love at the moment, and delicately crumbled sea salt into the caramel sauce. Lovely!

Ok, without further a do, here is the recipe. It yields four servings.

Dairy, egg, white processed sugar, soy and gluten free.

Ingredients

For the CREME

1 3/4 cup Unsweetened almond milk + a dash (for mixing)
1 tbs Coconut palm sugar

1 tbs Xylitol powder (grind granules in a coffee grinder)

3/4 tsp Agar Agar powder

1 tbs arrowroot powder

1 tsp Vanilla extract

For the CARAMEL

5 tbs Coconut palm sugar

2 1/2 tbs warm water

Pinch of sea salt for each ramekin

Caramel
Place your coconut sugar and xylitol into a small saucepan with the water and slowly bring to a rolling boil. Once the bubbles meet in the middle and it is beginning to smell of rich, sweet caramel, remove from the heat so as not to burn. Carefully (it is very hot and would give a nasty burn) divide caramel into your four ramequins. Allow to cool. Crush a scattering of sea salt into each ramekin (I’ve even added chilli flakes at this point, I love that surprising kick..but for this recipe let’s keep it elegant)

Creme
Meanwhile, it is time to make your ‘creme’ part of the recipe. Pour your vegan milk into a medium saucepan. For this we use half and half of the xylitol and coconut sugar. The coconut sugar adds a richness but we want the creme to be lighter and not so toothsomely sweet as the sauce.

Mix the arrow root and agar agar powder with a dash of milk, I use a little cup to do this. Mixing rather than adding straight to your warming milk ensures your creme is smooth and silky and sans lumps! Add the sugar and gently whisk. When granules are not longer visible, slowly drizzle the agar/arrowroot mix into the milk.

When the creme sauce begins to thicken it is then ready to slowly pour into the ramekins on top of the caramel sauce. Allow to cool slightly and then very gently place the ramekins into the fridge to set and chill.

After an hour, the creme will have set. Now it is time to plate up. I approach this part of the making with part excitement and part trepidation. Get the saucer/serving plate, you will serve the creme on and pop it on top of the ramekin. Gently flip the plate (hold onto that ramekin!) so the ramekin is on top of the saucer. Now put the saucer down onto a countertop and hold the ramekin. Gently wobble the ramekin a little, whilst keeping it close to the saucer. You should be rewarded with pleasing sucking sound as it succumbs to gravity and drops to the plate. If it doesn’t, then gently turn the ramekin back over and use a small sharp knife to loosen the edges, taking care not to cut into the edges. Do the steps again, the coaxing stops any stubbornness.

Besides it being a kinder, non-animal derived gelling substance, 80% of agar is fibre. It is lower in calories than gelatine, and the fibre from the algae (yes it is a flavourless seaweed), swells up and makes you feel fuller and sated for longer.
Note* Agar will require a much higher content in liquids containing vinegar or foods that contain high levels of oxalic acid, such as chocolate, rhubarb and spinach (the acid makes it more difficult to gel).

I hope you enjoy!

What is your favourite veganized dessert?

Salted Caramel - Creme Caramel Recipe

Author: India Leigh

Recipe type: Dessert

Cuisine: Vegan, Dairy Free

Ingredients

For the CREME
1¾ cup Unsweetened almond milk + a dash (for mixing)
1 tbs Coconut palm sugar
1 tbs Xylitol powder (grind granules in a coffee grinder)
¾ tsp Agar Agar powder
1 tbs arrowroot powder
1 tsp Vanilla extract
For the CARAMEL
5 tbs Coconut palm sugar
2½ tbs warm water
Pinch of sea salt for each ramekin

Instructions

Caramel
Place your coconut sugar and xylitol into a small saucepan with the water and slowly bring to a rolling boil. Once the bubbles meet in the middle and it is beginning to smell of rich, sweet caramel, remove from the heat so as not to burn. Carefully (it is very hot and would give a nasty burn)
divide caramel
into your four ramequins. Allow to cool. Crush a scattering of sea salt into each ramekin (I've even added chilli flakes at this point, I love that surprising kick..but for this recipe let's keep it elegant)
Creme
Meanwhile, it is time to make your 'creme' part of the recipe. Pour your vegan milk into a medium saucepan. For this we use half and half of the xylitol and coconut sugar. The coconut sugar adds a richness but we want the creme to be lighter and not so toothsomely sweet as the sauce.
Mix the arrow root and agar agar powder with a dash of milk, I use a little cup to do this. Mixing rather than adding straight to your warming milk ensures your creme is smooth and silky and sans lumps! Add the sugar and gently whisk. When granules are not longer visible, slowly drizzle the agar/arrowroot mix into the milk.
When the creme sauce begins to thicken it is then ready to slowly pour into the ramekins on top of the caramel sauce. Allow to cool slightly and then very gently place the ramekins into the fridge to set and chill.

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Vegan & Gluten Free Xmas - Deep Filled Christmas Pie, Delicious Sauces & Raw Dulces

December 21, 2013 by India Leigh

2013. It’s that time of year when I’m looking back on all that has happened. 12 months ago today it was predicted the world was going to end! A year ago today, I was beginning preparations for a Christmas feast. I thought you may like a little reminder….

2012

So, time to get on with the preparations for the Christmas meal. The fragrant, warm, busy hub on my kitchen is a welcome escape from the drizzly rain outside. Thank God for fairy lights…casting a festive and magical glow.

As always I strive to bring you recipes that are not only vegan but also free of gluten, grain, sugar and soy and low fat if it isn’t effecting flavour.

ALSO….great news, EVERYTHING can be made ahead.

Today in Part 1 of 2 -

Traditional Flavours - in a pie. Christmas Pie.

Deep Filled Christmas Pie.

Traditional Trimmings - Cranberry & Roasted Garlic Infused NoBread Sauce

Red Wine Gravy

Adorable and so easy Strawberry Jolly Santas.

Cool After-dinner Chocolate Peppermint Thins

Tomorrow in Part 2 -

Vegan Glazed ‘Ham’ and a Crisp Festive Spiced Brussel Sprout Salad

Thick Sage & Onion Sauce.

Raw Mince Pies with Cashew Cream

First up…

Deep Filled Christmas Pie.

For this I wanted to combine all my treasured Xmas flavour memories, beneath a deep layer of pastry. I don’t bake pasty much at the moment but December 25th only comes but once and a year and the thought of all these flavours together on one plate was too good.

The recipe is a little bit involved. You can shortcut and use pre made sausages if you are time starved. There are three stages.

1 - make sausages following my recipe here. for meatless balls. Whilst you are allowing those to cool, make the pastry.

2 - make the pastry. I love this ratio of flours for the pastry but you can just use a premixed gluten free flour if you so wish, or experiment with your own.

1/2 cup sorghum flour
1/4 cup chickpea/garbanzo flour
1/4 cup almond flour
1/4 cup coconut flour
1 flax ‘egg’ (1 Tbs flax meal with 1 Tbs water)
1/2 tsp baking soda
1/4 tsp salt
1/4 - 1/2 cup water or unsweetened almond milk
almond milk (or any vegan milk) for brushing

mix into a bowl to form a slightly wet dough. Pop in fridge to chill for min 30mins. Whilst the pastry is chilling lets make the stuffing. It is delicious in it’s raw state but try not to eat it or there won’t be enough for the pie.

3 - make the Chestnut Stuffing

2 homemade vegan sausages (use from the recipe above)

1 medium onion, minced

2 juicy organic dried figs chopped

1/4 cup roughly chopped roasted chestnuts

3-4 sage leaves deep fried and chopped or 1 Tbs dried sage

3 Tbs almond flour (or gluten free bread crumbs if you have)

1 pear (or apple) blended to a sauce in a processor

1 tbs tamari sauce

2 tbs olive oil ( optional…I also threw in a cheeky dash of truffle oil).

1 tbs nutritional yeast (optional)

squeeze over juice of 1/2 small lemon

salt & pepper to taste

Mix all the ingredients together in a bowl (taste and season).

Putting it all together - heat the oven to 190degrees.

Roll out your pastry (about 5mm thick) on a piece of lightly floured parchment (makes it easy to manoeuvre and cleaning up is a breeze). Make two circles approx - 1 x 10 cm 1 x 9 cm. Transfer the largest pastry round onto a lightly oiled bake pan (so you don’t have to manoeuvre later).

Place a circle of the moist stuffing on the pastry. In the centre of the stuffing place your sausage. As per the photo, cover the sausage with the stuffing.

Brush the edge of the pastry with almond milk. Pop on the pastry lid, brush around the edge with almond milk and then gently fold up the bottom over the lid and crimp with your fingers. Brush all over with milk. You can be terribly retro and make a couple of pastry holly leaves and gently make a cut on the top.

Place in the oven and bake until golden. Approx 18-20mins.

Now the Trimmings!

Very simple and quick to make. Make them both. Christmas needs them both!

Cranberry & Roasted Garlic Sauce.

1 cup fresh cranberries

1/2 large orange juice and zest

1 garlic clove roasted in oil (tip…pop it in the oven same times as the Xmas Pie!).

1 Tbs coconut sugar

1 Tbs stevia or xylitol (keep those calories for later!)

1/2 tsp red wine vinegar

1/2 tsp salt

grinding of black pepper

gently simmer the cranberries in the orange juice (not the zest), along with the other ingredients until they start to pop (so fun..interactive ingredients!!). Add the zest of the orange. Check for sweetness.

Transfer to a serving pot or a jar if making ahead. Keeps well in the fridge for up to 5 days.

Vegan (Gluten free, Paleo) Nobread Sauce

1 1/2 cup almond milk (make sure it is un-sweetenend, or make your own)

1/4 cup almond flour

1 large shallot

1 T arrow root

1 clove

1 bay leaf

1/4 - 1/2 tsp fresh ground black pepper … so, crucial to marry the flavours.

1/4 tsp salt

Stud the bay leaf to the shallot and pop it into a pan with the milk and seasonings.

Gently boil the almond milk for 10 minutes. The kitchen will begin to fill with warming aromas.

Add the almond flour.

Mix a little of the milk in a small dish with the arrowroot to make a paste, and slowly pour the mix into the pan whilst stirring.

Gently simmer until the sauce begins to thicken.

Transfer to a serving pot, or a jar if you are making ahead. Will keep in the fridge for up to 5 days. Ok to freeze too.

Serve it all up with a Two Root Mash (a combo of your choice), Rosemary Roasted Parsnips and Mushroom infused Red Wine gravy

1/2 cup dried mushrooms soaked in 1 cup water

1 glass vegan red wine
1/2 vegan, yeast-free stock cube

1 tsp onion powder
1 tbs arrow root
a few good splashes of tamari

Gently simmer the wine until it is reduced by half.

Remove the mushrooms (you can use them for a chestnut and mushroom soup for supper or for the day after Christmas) and then put the soaking water into a small pan over a low heat, add the arrowroot and the wine and stir continually until it starts to thicken. It just takes a few minutes. This is definitely a ‘do on the day’ recipe. Stirring is very zen! add the tamari once thickened and remove from the heat. Serve immediately. If you do need to reheat then you may need to add a little more water. Its so good with the mash.

All these dishes, sauces, gravy are perfect partners. Made to share a (large) plate! Beun Apetito!

Now for the afters… If you still have room! Tomorrows post (make sure you come back, y’all) showcases a lighter entree/main so you have room for Rich & Raw Mince Pies. For today we are keeping it light (ish).

Raw Dulces

Oh my gosh, aren’t they adorable. They magically came to life when I popped their little flax seed eyes on their faces. Oh oh oh…I LOVE them. They are super easy to make. I was at a rather spectacular raw food potluck in Brighton the other day and a woman with a flash of flame-red hair, called Esmerelda had made them. So delightful. Great for your children to make and healthy too!

Xmas Strawberry Santa

For the RAW CREAM
1 cup raw cashews - soaked for at least 30mins, or better overnight (if you don’t have a high speed blender it helps them to cream better).
2 Tbs xylitol (ground to a powder in coffee grinder)
2 Tbs coconut oil melted
2 tbs lemon juice
pinch salt

Mix in a blender or food processor until smooth and whippy. Refrigerate to help stiffen.

Strawberries
flax seeds

Enjoy creating your little Santas!

How about rounding it all off (if you have any room left) with a Raw Peppermint Thin…

raw peppermint thins

makes 8 (or so).

Filling
1 1/2 cup unsweetened coconut flakes or desiccated coconut ground to a meal
1/4 cup almond flour
1/4 cup coconut flour (if you don’t have then use 1/2 cup almond flour)
1/4 cup yacon syrup or agave (yacon is healthier and easier on blood sugar)
2 Tbs coconut oil
1 tsp vanilla powder
1 tsp good quality peppermint oil (without unnecessary additives)
2 pinches pink salt

Chocolate covering

1/2 cup carob or cacao powder
*opt..2 tbs roasted chicory coffee (tastes amazing and great for digestion and blood sugar balance) or 1/2 tsp coffee powder)..enchances flavour
1/4 cup melted coconut oil
*optional - 1 tsp sunflower lecithin emulsifyer
pinch salt

For the filling

mix all the ingredients into a processor and blend until just beginning to clump. You need it to hold together when squeezed. Roll into balls and pat down onto a sheet of parchment. I used a cookie cutter to cut perfect circles. Continue until you’ve used all the mix and then pop onto a plate and into the freezer for 30mins. The chilling process makes it easy to get a good covering of chocolate as it hardens when it comes into contact with the frozen patties.

to make the chocolate

Melt in a bain marie, the coconut oil. Put the other ingredients into a bowl and mix. Pour the liquified oil into the bowl and mix until incorporated.

Assembly

Dip the patties into the melted chocolate (work quickly) to cover and then place on some parchment paper or cling film/saran wrap. The chocolate will harden in no time. Keep chilled until ready to serve.

Look out for Part 2 tomorrow!

Be well,

India x

Double Layer, Orange & Cardamon Cheesecake. No Bake. Gluten Free.

September 23, 2013 by India Leigh

A few days ago a friend was returning from the warm climes of Northern Spain. I’d been looking after her house and rather large cat for a couple of weeks. I planned to have dinner waiting for her when she arrived. In the spirt of ‘do unto others’ I wanted to create a dessert that would melt away any post holiday blues. As I was placing flavours and textures together in my mind, I knew I wanted a mouth meltingly smooth and creamy cheesecake, with a graceful hint of the exotic. This is what I dreamed up. It is elegant, feminine and divine.

Double Layer, Orange & Cardamon Cheesecake. No Bake. Gluten Free.

Base
1 1/4 cup Bobs Red Mill GF Oat Flour
1/2 cup almond flour
2 tbs flax meal
2 tbs coconut oil, liquefied
2 tbs maple syrup
1/2 tsp pink salt

bottom layer
3/4 cup tofutti original
1 cup cashews - preferably soaked overnight but minimum 30mins
3/4 tsp vanilla powder
1 1/2 tsp cardomon powder
2 tbs fresh squeezed orange juice
1 tsp orange extract (in an oil base)
1 tsp fresh lemon juice
zest of half and orange
1/4 tsp salt

top layer
1/4 cup tofutti original
1/2 pack firm silken tofu
1 tbs melted coconut oil
juice of 1 large lemon (or use lemon oil if you have some in your kitchen arsenal)
zest of 1 unwaxed organic lemon
2 tbs xylitol powder (grind granules in a coffee grinder)
1/2 tsp pink salt

to prepare the base mix all the ingredients by hand in a bowl or blender using s blade. It should clump together when pressed between thumb and forefinger. Press the base mix into a 9′ baking pan that has a removable base. Pop in the freezer to set.

next up, prepare the bottom layer.
put all the ingredients listed above into a high speed blender (crucial for creamy smooth cheesecake) and blend until silky smooth. Take the baking pan from the freezer and scoop the bottom layer onto the base. Smooth using a spatula. Gently tap the pan on the countertop to nudge out any air pockets. Pop into the freezer whilst whizzing up the top layer.

Top layer
Put all the ingredients, with the exception of the zest, into your blender and blend until perfectly smooth and creamy. Add the zest and pulse lightly to incorporate, leaving specks of zest remaining. Grab the baking pan from the freezer and use a spatula to gently scoop and smooth the final layer. Pop into the fridge for minimum of 30 mins to chill perfectly before serving. The cheesecake can be frozen if not eating right away. Just gently remove from the baking pan and place into a suitably sized container. Leave the cheesecake on the baking base for security.

Serve with slices of fresh orange and smashed pistachios.

Vegan, gluten free, no bake.

Let me know if you love it as much as we did! x

Fancy Porridge For Dessert…Or Dinner. Or Breakfast.

September 19, 2013 by India Leigh

Whilst I have been tinkering with so many recipes for Vegan MoFo lately. There have been a few times when I just didn’t have time to make dinner (crazy eh!) or could be bothered with even more washing up. My hands are like prunes! It has been unseasonably cold here the last week or so and I was needing some internal fire in my belly. What did I crave? Something fast, something filling. Bring on the porridge. As it was dinner, I couldn’t just eat warm oats with almond milk. So I took it up a wee notch and made Porridge Dessert..for dinner. A post today by a fellow Vegan MoFo’er for peanut butter and jelly porridge, reminded me to share this with you.

One day I made Black Forrest Gateau Porridge. I warmed almond milk in a pan with a cup of oats, a pinch of salt, 1 tsp vanilla powder as a base. And, so I could eat it without having to wait for it to cool a little, I added a handful of mixed frozen berries and stirred through some carob chips. A few flaked almonds on top and a swirl of maple syrup. Happy!

Add caption

The next day, for lunch I ate porridge again. This time I yearned for warming Carrot Cake Porridge. I made the base of the porridge in the same way as the day before, but I added 1 tsp of cinnamon and a grating of nutmeg for spice. I then grated a carrot and lightly toasted some walnuts until they were fragrant and stirred them through. I topped with a walnut cream, I made by whizzing up some coconut yogurt and walnuts with a little spoon of xylitol (healthy sugar alternative), in a blender. Swirl maple syrup in a figure of eight, and a pinch of salt on top and one over my shoulder for luck. Happy!

If you are gluten free, make sure you use gluten free oats. Oats are not by nature a gluten food but they are usually processed in mills that process wheat. I stayed away from my beloved porridge for so long as they really affected me, not just in my stomach but also making me feel a bit weird and fuzzy headed. I also think sticking to my green smoothies for breakfast, and not eating the oats in the morning helps. Not sure why. My favourite are Bob’s Red Mill Gluten Free Oats.

See you tomorrow! x

Vanilla Sugar Dusted, Gluten Free Yeasted Donut Recipe

September 17, 2013 by India Leigh

A first for me. The homemade gluten free donut. I needed guidance. It wasn’t that easy to find a definitive, simple enough gluten free yeasted, fried donut recipe on the Interweb. Most of them were baked. Normally, this would be my plan, healthier the better. But, I’ve not eaten a donut for so many years so if I was going to have one I wanted it to be full fat and tasting like I remember a donut tasted. Phase Two will be trying the baked versions and seeing how they compare. Meanwhile, I figured I’m probably only ever going to eat my homemade donuts, and I’ll make it a once a year occurrence.

Vanilla Sugar Dusted, Gluten Free Yeasted Donut Recipe

The ingredients
1 1/2 cup warm unsweetened almond milk
1 1/4 cup garbanzo & fava flour
1/2 cup oat flour
1/2 cup sorghum flour
1/4 cup almond flour
1/2 cup potato starch
1 tbs tapioca flour (meant to add ‘chew’ to gluten free flours’)
2 tbs dry quick acting yeast
1/4 cup xylitol
1 tsp white sugar (I used the ‘demon’ white and not all xylitol as I read somewhere that yeast needs processed white sugar)
2 tbs flax meal
1/2 tsp salt ( I used less salt than Gluten Free Girl used as I think using mainly garbanzo and lava flour lessens the need)

white processed sugar for dusting

Method
Sift the flours and add the wet ingredients to the dry. Mix the dough/batter until well incorporated. I did this by hand, you may get an even better result from an electric mixer. The mixture is going to be wet. You’ll probably think you’ve got it wrong. I did too, but several assurances in my internet research said the dough would be more like a thick batter. My research took me all over, and conflicting ideas caused ~~much~~ a little confusion, but basically, I used Gluten Free Girls tips for guidance.
Now to form the donuts. I didn’t have a donut cutter so I made mine with my hands. It is absolutely crucial you flour your hands really well from the start. I didn’t and it got messy. Place onto a sheet of baking parchment onto of a baking sheet tray. Form balls and place (with room for expansion) onto the sheet. Leave to rise for 45 mins. Mine spread more than towered in height.

Cooking
Make sure your pan is completey dry before adding in the oil. Any water residue will make the hot oil spit like an angry camel. When the oil reaches 375F (I didn’t have a candy thermometer so I did the throw in a small piece of dough or bread trick and it sizzled nicely so I knew it was hot enough) place the dough carefully into the fryer. After the first two, the donuts only took about 30-40 seconds to fry each side, if that. I fried one at a time. I was so scared of the oil! I could only handle the stress of mono baking. Use two slotted spoons or forks to flip the donut. When cooked both sides put onto kitchen towel to let the excess oil drain for a few moments. Then transfer to your dish of sugar and coat. It will stick better when the donuts are still fairly hot.

I got tips mainly from Gluten Free Girl and some from Gluten Free On A Shoestring &
Gluten Free Baking

I couldn’t find the large quantities of starch flours in my local supermarkets, I was amazed, these are not small shops. Potato starch and tapioca were nowhere to be found and the arrow root came in silly little 5g bags. To make this recipe 60% starch (40% grain) it would have cost me a Kings ransom. I am going to go on a hunt of the Asian stores the other side of town to see if they have them as Indian cooking uses a lot of gluten free starchy flours for when I embark on my gluten free bread experiments. I will let you know.

Their taste far exceeded hoped for visual appeal. I had wanted to fill them but the had not risen sufficiently. So, I quickly whipped up some cashew, banana, vanilla soft serve in the blender to scoop on top. They were a hit. Not only with me. They had to stand up to my donut queen, gluten loving Mother. Verdict? You’d never know they were gluten free! ‘They’re good’, she declared. Any therapist would say I should be way past the stage of seeking parental approval, but I guess I’m still not quite there yet!! Hey, I’m blogging everyday, and seeking approval of complete strangers who I probably will never even come into contact with, so I think I’d potentially make some therapist quite rich! Hey ho.

Enjoy the donuts or doughnuts…spell them how you will. x

Day 17 - Vegan MoFo 2013

No Bake. Bakewell Tart In A Jar

September 12, 2013 by India Leigh

What day is it?? All this cooking! AND eating. Jeesh! It’s Day 12 of Vegan MoFo 2013. In all honesty, I am loving this challenge. It is getting me to flex my organisational skills and my love of making lots of lists on scrappy bits of paper, and occasionally in my planner. It is also getting me out of any hummus eating cooking comfort zone I may slip into from time to time.

So, next up: to dessert we run.

These pots of yum are so healthy you could eat them for breakfast, too.

White processed sugar free, gluten free, soy free & vegan.

I’ve had dessert-in-a-jar envy for far too long, whilst drooling over other food blogs. It was a little victory for the bucket list making these. YES, it was on my bucket list.

Don’t be scared off by the 3 steps to this recipe. It looks like a lot to do but your blender whizzes it all up in minutes.

No Bake. Bakewell Tart In A Jar

serves 2

Raspberry Chia Jam
1 cup organic raspberries (frozen is ok but thaw a little first)
powdered xylitol or agave syrup to sweeten. The amount depends on the tartness of your raspberries. I used 1 tbs of agave.
squeeze of half a lemon, probably about 1/2 tsp (acts as a preservative)
Pop all the ingredients into a blender and then blend until smooth.
Mix with chia gel.

1 tbs chia seeds mixed with 1/2 - 3/4 cup water to form a gel (about 15 mins). Chia has been said to contain the highest amount of omega-3 fatty acids of any plant known and lots of fibre and protein (in short it is a filling superfood).

I have read other recipes that do not make the gel in water and just add the chia to the fruit puree and leave over night but I tried this and the seeds didn’t hydrate that well and become very gelatinous. It would be a better way however as the jam flavour would be more concentrated.

Almond ‘Crust’
6 tbs almond flour
1/2 tbs gently melted coconut oil
1/4 tsp almond extract
good pinch of salt

in a bowl mix all the ingredients. The mix should stick together when pressed between your fingers. Put the ‘crust’ into your serving bowls or jars and press down. Pop in the fridge to set.

Sponge Mix
1/2 cup chopped courgette/zucchini (a bit weird but trust me, Russell James turned me on to this one and it works)
1/2 a chopped dessert apple (I love Braeburn)
7 tbs almond flour
1 tbs psyllium husk (makes it spongey)
2 tbs ground flax seeds
1 tsp quality vanilla extract
1/4 tsp pink salt

Mix all the ingredients until it become dough like, in a blender.

Vanilla Sugar Icing Drizzle
4 tbs powdered xylitol (so much healthier than sugar)
dash of vanilla extract
water to mix to a paste

Crust on the bottom. Jam is next. Spoon in that crimson loveliness. Gently drop the sponge on top. Drizzle with the sugar icing. Top off with toasted almond flakes.

lovely AND good for you. x

Dessert Wrapped. Sticky, Sweet Banana, Chilli Carob & Mint Tortillas.

September 11, 2013 by India Leigh

Surprise! I’ve decided to run the Friday Giveaway early..on Wednesday. Because? Well, this week is a little different because i’m participating in Vegan MoFo (Day 11). This week, we need to work as a team. I’ve decided we (yes, me and you) are going to take on a simple challenge to see if WE can win a Grand Prize from Cooklet.

The folks at Cooklet are all about social cooking. With more and more of us food blogging and also sourcing recipes from blogs, Cooklet are launching a groovy yellow button that will allow food bloggers and cooks to be far more interactive. Exciting? Yes!

The deal is this. I’m trying out their new feature, where you try my recipes, and then we all get to see YOUR version of my creation, by clicking on a button and uploading what YOU made. LOVE! There is a prize of $200 to the winner (woohoo) and 2 sets of 2 cookbooks. So, how about if we try and win it together?! If my blog and your recipe wins (the blog with the most entries grabs the prize), I give YOU $100 and I give myself $100 and you also get 2 hot-off-the-press cookbooks.

The Jewelled Kitchen by Bethany Kehdy

I love Toscana by Giulia Scarpaleggia

The second prize (if we win) will bag the other set of two cook books.

Please note these are NOT vegan cookbooks. I wish they were. (I didn’t choose the books to be won) but they do contain vegan recipes and well, you are so inventive…ANYTHING can be veganised!

I posted about these gluten free vegan wraps in a delicious tofu scramble recipe yesterday. It was such a treat to have gluten free wraps! So I decided I’d have dessert for dinner and make these hand held pockets of sweet dreaminess. Get this list of ingredients. Peanut Butter. Banana. Carob (posing as chocolate). Mint. That would bring a smile to anyones face (unless you have a peanut allergy..then that last statement wouldn’t apply….you could use seed butter, tahini, or vegan caramel sauce..or, perhaps even vegan cream cheese).

So how do you get to have a chance at winning 2 cookbooks AND $100? Make my recipe and then rate it and post your picture. Simples!

Sticky Sweet Banana, Chilli Carob, Mint Tortillas.

This recipe makes one wrap

(whether you share it or make more is up to you!)

Organic peanut butter without sugar or sweeteners (my local store didn’t have palm oil free..think of the Orang-utans…but yours might)

Carob spread. You can make chocolate spread if you like but too much chocolate gives me the jitters and I intended to eat too much! (recipe below)

1 large banana

4 mint leaves

pinch or two of chilli flakes

Carob spread

1/4 cup carob or cacao powder

1 tsp of chicory coffee or instant coffee powder (optional)

2 tbs agave syrup

1 tbs walnut oil (for flavour) or coconut oil (for flavour & health)

1 tsp pure vanilla extract

1/8 tsp pink salt

To make. Just mix it all up until smooth and glossy.

To assemble

On one side of the wrap. Spread the PB. Slice the banana and place on top of the PB. Drizzle (or slather.up to you) over carob (or chocolate) sauce. Chiffonade (I love that word, don’t you?!) the mint and distribute over the PBBananaCarob. Carefully fold the filled side on the wrap to the other edge then pull it back to lightly squidge the filling under the roof you’ve just made. Tuck and fold in the right edge, to create a seal, and then roll up. Then cut in half. Drizzle with MORE sauce and then scatter a pinch or two of chilli flakes.

I also used the wraps to (attempt) to make a quick and easy recipe rendition of cinnamon rolls. I used ground xylitol and water to make a sugar syrup, soaked raisins in hot mint tea to plump and rehydrate. Spooned the sugar mix over the surface of the wrap, scattered the raisins, dusted over powdered cinnamon and a teensy pinch of salt. Rolled up. Cut into bite size rolls and then drizzled with more icing sugar syrup. I tried and few and they were ok (I’m comparing them to the real, spongy, yeasty, deal). A brain wave struck and I then proceeded to spoon over copious amounts of the remaining carob sauce. Ha ha! I then ate them all.

When you have tried my recipe, click on the button below. You will link to the Cook’d website and be asked to add a photo. All entries will be visible on the Cooked.it site. You can link it on Facebook & Twitter, too.

Good luck! Can’t wait to see your entries! Please submit by end of day 15.9.13
UPDATE!! I’ve now been informed you can submit up until the end of 23rd September. 2013. Let’s get in those last minute entries!!

Glazed Cherry Scones [allergy friendly recipe]

July 22, 2013 by India Leigh

Annie, loves baking and loves using well known British confections to add interest to her bakes. It’s all a bit horrifying for a vegan health freak. It had me running, screaming for cover by my power juicer! Annie has long lists of sweet and original recipes on her blog, with helpful step by step photography. Who’s Annie? you may ask. She is Annie of Annie’s Noms And she was my cooking pal for this months Secret Recipe Club. I know, where did the last month go? It flew!

I’m currently getting ready to move, and I’m gradually munching through my food stores so I don’t have to pack, or worse still waste any. I didn’t want to go out and buy any more food, so I chose a recipe based on both having the ingredients in my cupboard already and well, greed. I fancied scones. I’d not had a scone for years. I hate moving. I deserve scones!

As you probably know by now, I’m gluten and sugar free as well as vegan. A road my body has forced me down, rather like a culinary sheep dog, herding ‘safe foods’ into a pen. So, therefore, I had to change this recipe up. I kept the basic concept though. Cherry scones.

For the original recipe Annie’s Cherry Scones.

My changed up, gluten free, egg free and dairy free scones. Baked with rich caramely, coconut sugar for a golden scone. I used stevia too, to make it low calorie and Low GI.

Cherry Scones

makes 8 scones

ingredients

1 3/4 cup flour

1/4 cup sugar ( 2 tbs coconut sugar & 2 tbs stevia)

2 tsp baking powder

1/2 tsp baking soda

5 tbs vegan butter
1/2 cup non-dairy milk

1 tsp vanilla powder

4 tbs dried, fruit sweetened cherries

1/2 tsp salt

glaze

4 tbs stevia powder (use your coffee grinder)

water or non-dairy milk

method

preheat oven to 200 degrees

1.sift the flours, salt and baking powder/soda into a large mixing bowl. Add the sugar and vanilla powder. Drop in the dried cherries.

2. chop in the chilled vegan butter with a knife. Cut in the fat until it is the size of garden peas, or those sherbet pips that made you hyper when you were a child.

3. pour in the chilled non-dairy milk. Mix lightly until incorporated and can form a dough.

4. put the dough onto parchment paper, on top of your baking sheet. Pat or roll to a circle about an inch thick. Use a long sharp knife or pizza cutter to cut to 8 triangles. Pop in the oven. Brush tops with a little non-dairy milk. Bake 18-20 mins, until slightly golden. Remove, and gently pop onto a baking rack to cool. Don’t touch until cool (helps to hold them together). They are wonderfully sweet & crumbly. You can use a 1/4 tsp xanthum gum if you want them to hold together a bit more boldly.

4. make the sugar glaze. Powder the stevia in a coffee grinder. Mix with enough water to make a slightly runny paste. Drizzle with all the artistic flare you can muster.

My mother had been bemoaning the boring breakfasts she’d been making for years (she does tend to stick with what she knows…for years). I took a tub of the scones with me when I visited her this weekend. On Saturday morning I presented her with my fresh homemade scones and she scoffed them with gusto, alongside her morning tea. She’s already wanting more and getting all creative with it. What have I unleashed! Next time she wants walnuts baked inside with ‘fresh’ cherries. So demanding!

Besan laddu

Method

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