Archive for the ‘Desserts and Sweet Treats’ Category

100% Whole Wheat Doughnuts with Tahini Molasses Glaze and Chopped Pistachios

Posted by: EatFree

March 1st, 2012 >> Desserts and Sweet Treats, Vegetarian

This is a relatively quick donut recipe as it makes use of instant yeast, which cuts rising time considerably.  Unlike traditional donut recipes, the white flour is replaced with 100% whole wheat flour and only natural sweeteners are used, which means no confectioner’s sugar in the glaze.  Make sure not to over-knead the dough as this will make the final donut tough.  These donuts are best enjoyed immediately or at least by the end of the day.  Makes about 8 donuts.

Ingredients:

  • 3/4 cup all-purpose 100% whole wheat flour
  • 3/4 cup 100% whole wheat pastry flour
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1.5 teaspoons instant yeast
  • 3 tablespoons unsalted organic butter
  • 2 tablespoons honey
  • 2 teaspoons pure vanilla extract, divided
  • 1 tablespoon cornstarch
  • 5 tablespoons pure molasses
  • 2.5 tablespoons tahini
  • oil, for deep frying
  • 1/3 cup pistachios, chopped

Directions:

  1. Combine all dry ingredients together: flours, spices, salt, and yeast.  Warm butter and honey with half cup of water to about 125 degrees Fahrenheit.  Stir in one teaspoon of the vanilla extract. Add to dry ingredients and form a soft dough.  Knead very lightly until it is soft and just comes together.  Let rise in a warm place for 10 minutes.
  2. Meanwhile dissolve cornstarch in one tablespoon of cold water.  Set aside.  Whisk together tahini and molasses in small pot.  Warm through.  Whisk in cornstarch slurry.  Cook on low until thickened, 3 to 4 minutes. The mixture should be of dripping, glaze-like consistency.  Add a little water, if needed, a tablespoon at a time.  Whisk frequently.  Set aside to cool.
  3. Flatten out donut dough to about half-inch thickness.  Cut out donut shapes using donut cutter.  Reshape scraps of dough to form rest.  Cover and let rise in a warm place until doubled.
  4. Meanwhile heat vegetable oil to 350 degrees Fahrenheit.  When donuts have risen, fry in batches for no more than a minute on each side.  Set aside on cooling rack.  When cool to touch, dip in tahini molasses glaze, sprinkle on pistachios, and then let set for a few minutes.  Enjoy!

No Machine Vegan Ice Cream

Posted by: EatFree

February 28th, 2012 >> Desserts and Sweet Treats, Gluten-Free, Vegan, Vegetarian

This is my go-to recipe when I’m craving something cool and creamy.  This ice cream recipe does not require an ice cream machine-just a food processor and some frozen bananas.  Make sure to freeze the bananas without their peels and chopped up.  This step makes it easier to handle later on.  You need a creamy based for this recipe-I used peanut butter here but any nut butter (cashew, almond, etc) would do.  Also, you could dress this ice cream up any way you’d like as long as it has the frozen bananas and a nut butter base.  This recipe makes enough for one so scale up if need.

Ingredients:

  • 1 medium frozen ripe banana, chopped
  • 1 tablespoon peanut butter
  • 1 tablespoon melted chocolate
  • 1/2 tablespoon honey or agave to taste
  • 1/8 teaspoon pure vanilla extract
  • 2 tablespoons (approx.) soy milk
  • garnishes of your choice (optional)

Directions:

Process all ingredients in a food processor together until smooth and creamy.  Add more or less of the soy milk (or nut milk) as needed to get the right texture (you will get a soft-serve ice cream consistency).  Enjoy immediately!

 

Beet “Red” Velvet Cake

Posted by: EatFree

February 8th, 2012 >> Desserts and Sweet Treats, Vegetarian

So where’s the red, you ask? Well although the cake isn’t red (I don’t like to use synthetic food colors), the red part comes in with the use of beets.  I love to sneak in vegetables and legumes into sweet treats since they are inconspicuous ingredients that pack a nutritional punch.  I’ve done it before with chocolate chip cookies, where I add in cannellini beans, and  with brownies, where I add in black beans.  Here I’ve added beets to the cake, and just as before, no one will ever know! I usually advocate for fresh vegetables whenever possible, but since we’re baking, I think using canned beets here is just fine (unless you’re up for boiling the beets, peeling them, and  letting them cool, then more props to you!) But I figured since baking can be laborious, why not get some help from the store. Use this frosting recipe to frost the cake.

Ingredients:

  • 2 fifteen ounce cans of sliced beets, washed well and drained
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons apple cider vinegar
  • 2 sticks unsalted organic butter, brought to room temperature
  • 1 cup light muscavado sugar
  • 4 eggs
  • 3 cups 100% whole wheat pastry flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Directions:
  1. Blend together beets, vanilla, cocoa, and vinegar until you get a smooth puree.  Set aside.
  2. Preheat oven to 350 degrees Fahrenheit. Cream together butter and sugar for 4 to 5 minutes on medium speed on stand mixer.  Slowly add in eggs and beat for another 3 to 4 minutes.
  3. Meanwhile sift together flour, baking soda,  baking powder, and salt.  Add in beet mixture to butter, eggs, and sugar.  Beat for 30 seconds just to combine.  Slowly add in flour in thirds on the lowest setting until all flour is just combined.  Do not over-beat.
  4. Pour in cake batter into ~8.5 inch diameter sprayed cake pan (put a cookie sheet under cake pan) and bake for 35 to 40 minutes  or until toothpick comes out clean from center of cake.  Let cook completely on cooling rack and then frost.  Enjoy!

 

All-Purpose Cake Frosting

Posted by: EatFree

February 7th, 2012 >> Desserts and Sweet Treats, Vegetarian

Traditional cake frostings can be loaded with refined sugar (powdered white sugar being very popular) and unnecessary amounts of butter.  I’ve replaced some of the cream cheese and butter in this frosting with fat-free greek yogurt.  Its rich and creamy texture acts as a perfect substitute for other richer frosting components.  Also the tanginess it adds makes the flavor profile of the frosting more complex-more than just heavy richness.  You can play around with this frosting as you’d like-for example, if you’d like to make a chocolate frosting add some melted chocolate and add more wheat roux for thickening.

Ingredients:

  • 2 tablespoons unsalted organic butter
  • 2 tablespoons 100% whole wheat all-purpose flour
  • 1/4 cup turbinado raw sugar
  • 1 eight ounce package of organic cream cheese
  • 5.3 ounce container of fat-free plain greek yogurt
  • 1/4 teaspoon pure vanilla extract

Directions:

  1. Heat butter in small pot.  Whisk in flour.  Whisk constantly for 2 minutes over medium low heat or until rawness of flour is gone.
  2. Add this roux to the raw sugar, cream cheese, yogurt, and vanilla extract.  Whisk all together until smooth.  Frost your cake and enjoy!