“Cake or death?” “Is it vegan?”

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Cake:

  • 1 3/4 Cup Unbleached Cake Flour
  • 1/2 – 3/4 Cup Unsweetened Cocoa
  • 1 1/2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 3 tsp Ener-G Egg Replacer
  • 1 Cup Almond Milk
  • 1/2 Cup Natural Peanut Butter
  • 1 1/2 Cup Coconut Sugar
  • 2 teaspoons Vanilla Extract
  • 1 Cup Boiling Coffee
Baking is something we love to do together around here even though we rarely have a sweet tooth.  Since adopting a no processed foods lifestyle, we really stopped baking much of anything except wheat breads.  I made this recipe into a two layer round cake and had enough batter left over to put a thin layer into a rectangle cake pan and it was the perfect consistency to make a swiss cake roll.  This cake doesn’t rise much but it is very moist and sturdy.  It would also work very well as cupcakes, in a single layer sheet cake or whatever you can think up!
Preheat the oven to 350F and prepare your “egg”.  Ener-G calls for 2 Tablespoons of water for every 1.5 teaspoons.  You can use any egg replacer like chia or flax if you like.  Start by mixing the dry ingredients together in a separate bowl.  I use King Arthur Unbleached Cake Flour.  I prefer a less rich chocolate flavor so I only used a scant 3/4 cup of cocoa – closer to 1/2 cup, but there is room for fluctuation depending on your taste.  Then put the Ener-G, almond milk, peanut butter, sugar and vanilla into a mixer and beat on medium for a few minutes.  Any kind of non dairy milk will work and oil can be used in place of peanut butter.  Slowly add the dry ingredients and beat until well mixed, then add the boiling coffee and continue to mix until smooth.
Pour the batter into your greased cake pans and bake for 25-30 minutes.  You will know it is done when a toothpick inserted into the middle comes out clean and the sides start to pull away from the edge of your pan.  Once your cake is in the oven, it’s on to the frosting!

Frosting:

  • 1/4 Cup Earth Balance
  • 16oz Vegan Cream Cheese
  • 2/3 Cup Powdered Sugar
The frosting is easy.  Throw your ingredients into the mixer and beat on medium speed until it’s smooth and fluffy.  Because there are no dry ingredients, this frosting is very soft.  Refrigerate it immediately after mixing and leave it there until ready to use.  If you prefer a thinner and sweeter frosting, only use one 8oz package of cream cheese.
When the cake comes out, I put it directly into the freezer uncovered and leave it there until it is frozen firm.  This makes it much easier to handle the layers for cutting and frosting.  When it’s time to frost the cake, use a long bread knife to cut the tops off of the layers so they are flat and stackable.  Apply a layer of frosting to the top of the bottom half, then stack on the top half and cover the entire cake with a thick, even layer of frosting.  If there’s any left after the initial serving, stick it in the freezer!  We love it as a frozen treat!
As I mentioned in the beginning, I used the leftover batter to make a thin layer for a swiss cake roll.  As soon as it cooled, it was the perfect pliability for rolling up but I waited a bit too long with this one and it dried a little as it sat waiting for me to finish the big cake.  When I finally got around to trying to roll it up it cracked a little but I’m certain it would have looked beautiful had I shaped it first.  Either way it tasted great!  We’re so happy to have a sugar free, non processed go-to for desserts and celebrations!

I’m so excited that we can once again say “Cake, please”!

Eddie Izzard – Cake or Death

Ingredients

  • Cake:
  • 1 3/4 Cup Unbleached Cake Flour
  • 1/2 – 3/4 Cup Unsweetened Cocoa
  • 1 1/2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 3 tsp Ener-G Egg Replacer
  • 1 Cup Almond Milk
  • 1/2 Cup Natural Peanut Butter
  • 1 1/2 Cup Coconut Sugar
  • 2 teaspoons Vanilla Extract
  • 1 Cup Boiling Coffee
  • Frosting:
  • 1/4 Cup Earth Balance
  • 8oz Vegan Cream Cheese
  • 2/3 Cup Powdered Sugar

Instructions

  1. Preheat the oven to 350F
  2. Mix together dry ingredients and set aside
  3. In a stand mixer, combine the Ener-G, milk, peanut butter, agave and vanilla and mix on medium for a few minutes
  4. Add the dry ingredients and continue to beat on medium for two more minutes
  5. Add the boiling coffee and mix in
  6. Divide into two greased cake pans
  7. Bake for 25-30 minutes until the cake begins to pull away from the edges and a toothpick inserted in the center comes out clean
  8. Frosting:
  9. Combine the Earth Balance, Vegan cream cheese and powdered Sugar and whip on medium until smooth and fluffy
  10. Refrigerate until ready to use

Preparation time: 15 minute(s)

Cooking time: 25 minute(s)

Diet type: Vegan

Diet tags: Vegan

Number of servings (yield): 12

My rating 5 stars:  ★★★★★ 1 review(s)

Best Granola Recipe Ever

This is the only granola recipe you’ll EVER need.  The ingredient list is pretty basic and anything can be substituted.

  • 1 Cup Rolled Oats
  • 2 1/2 Cups Steel Cut Oats
  • 2 Cups Raw Nuts (Almonds, Peanuts, Cashews, Walnuts, etc.)
  • 1 Cup Raw Seeds (Sunflower, Pumpkin, etc.)
  • 1 Shake Ground Cinnamon
  • 2 Shakes Ground Ginger
  • 6 Tablespoons Coconut Oil
  • 1/2 Cup Coconut Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Coffee Extract
First, combine the coconut oil, sugar, and extracts in a small saucepan over low heat.  Like I said before, ANYTHING can be substituted!  I would say anything except the sugar and oil because that’s the glue that holds it all together.  So, if you’d like to experiment with other extracts just keep the measurements the same and keep it interesting!  My favorite combo is the vanilla/coffee one and that is why I listed it in the recipe.
While the oil, sugar and extract are melting into each other, mix the dry ingredients.  If you prefer your nuts whole, leave them whole.  I prefer to give them a quick run through the chopper.  If you prefer roasted nuts to raw ones throw them on a baking tray and in the oven until they are roasted just under your liking before mixing them into the recipe.  I’ve found that a good way to give your granola a peanut buttery flavor is to over roast and then chop raw peanuts before mixing them in.  You can also throw in a handful or two of carob chips or dried fruit or berries.
Once your granola is mixed and the oil and sugar is blended, mix the two together evenly coating all the dry ingredients.  Preheat the oven to 250F and spread the granola into your baking pans.  I use rectangle, bar and muffin cup silicone baking dishes but you can also line a baking dish with parchment paper.  If you’d like granola bars then tightly pack the uncooked granola into your baking dish, for more of a cereal, just drop the clumps onto your dish and put it in the oven.  Bake anywhere from 60 to 75 minutes, the longer you bake the crunchier it will get.  I usually prepare them all as bars and use the crumbles that fall away in storage for cereal.  This granola in a bowl of cold almond milk is by far the BEST cereal I’ve ever had.

Recipe: Basic Granola Recipe

Summary: Easy and versatile basic granola recipe

Ingredients

  • 1 Cup Rolled Oats
  • 2 1/2 Cups Steel Cut Oats
  • 2 Cups Raw Nuts (Almonds, Peanuts, Cashews, Walnuts, etc.)
  • 1 Cup Raw Seeds (Sunflower, Pumpkin, etc.)
  • 1 Shake Ground Cinnamon
  • 2 Shakes Ground Ginger
  • 6 Tablespoons Coconut Oil
  • 1/2 Cup Coconut Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Coffee Extract

Instructions

  1. Mix oil, sugar and extracts in small pot over low heat on the stove
  2. Chop nuts and seeds
  3. Mix chopped nuts and seeds with oats
  4. Combine the oil/sugar mixture with the dry mixture
  5. spread into silicone baking dish
  6. Bake at 250F for 60 to 75 minutes

Preparation time: 10 minute(s)

Cooking time: 1 hour(s) 15 minute(s)

Diet type: Vegetarian

Number of servings (yield): 12

My rating 5 stars:  ★★★★★ 1 review(s)

Easy, Peasy, Non-Wheaty Whole Wheat Pita Bread Recipe

In a quest to eliminate processed foods from our diet, I found myself baking batches upon batches of whole wheat bread to keep the freezer stocked and adding an extra hour to taco or quesadilla night because I had to make the whole wheat tortillas first (and they aren’t as enjoyable when they’re not fresh off the griddle).

 

This pita recipe is an AWESOME happy medium.  It’s so versatile that it can be used for sandwiches or breakfast wraps, it’s two ply nature means it can be left thick, stuffed or separated to make for a thinner, tortilla like wrap. They make great personal pizzas and cut into pieces, they even bake or fry up into the perfect chip. If you already know exactly what your pitas will be used for, you can tailor their flavor with garlic and herbs and I highly recommend doing so.

Ingredients:

1 1/4 cup of warm water

2 teaspoons of instant yeast

3 1/4 cups of white wheat flour

2 teaspoons of sea salt

2 tablespoons of olive oil

My better half is not a huge fan of the flavor of wheat (I’m convinced this will change but for now, I deal and try to accommodate). King Arthur White Whole Wheat flour behaves much like all purpose flour without all the nasty additives and so far, has been a crowd pleaser. In order to simulate the brick ovens traditionally used to cook pitas in the mediterranean and middle east, your oven rack must be moved to the lowest setting with a baking stone or cast iron pan, preheated to 475F for at least an hour before you begin baking.

I always let the yeast and warm water chill out in the bowl for a few minutes, until it starts to get a little foamy, then I dump the rest of the ingredients in. You’re going to need a stand mixer. Yes, you technically can do this by hand and if you do, I’d LOVE to hear about it.  Using the paddle, mix the ingredients (speed 2) until all the flour is moist and then switch to the hook.

Mix with the hook on speed 4 until the dough forms a nice soft ball. It should have the consistency of fresh, hand-warmed ball of Play-Doh. Speed 4 will seem excessive, and your mixer might threaten to take off in to space, but it’s necessary. (My main reason for not wishing to try this without a stand mixer) I do stop it a few times and smash the dough down into the bottom of the bowl when it starts to seem like the hook is chasing the ball around the bowl, but it only takes about 10 minutes to reach the proper consistency. Next, oil a large bowl and turn your dough ball over once in the oiled bowl to completely coat it with the oil, cover with plastic wrap and place in the fridge to rise. For oiling, I use a non aerosol olive oil mister because it eliminates the preservatives and propellants that store bought cooking sprays contain.

You can leave the dough to rise overnight if you’re preparing it ahead of time but it should be ready to work with after about an hour and a half. Separate it into 8 equal pieces. If you’re super serious, you can get fancy things like a dough cutter and a silicone mat. I LOVE my awesome kitchen gear, but it’s totally not necessary and a lightly floured countertop or cutting board will work just as well. This is usually when I arrange the oven shelves and turn it on to preheat.

Roll each piece into a ball and then lightly flatten them into thick discs. Keep the pieces you’re not working with covered with a damp cloth to help retain their moisture. The pitas will not puff properly in the oven if they are too dry. Once all the pieces are rolled and flattened, cover them with an oiled piece of plastic wrap and let them rest at room temperature for about 20 minutes (I usually move onto some other task and get back to them in about 25-30 minutes).

If you left your discs of dough rising to go start some hummus, baba ganoush, or olive salad to enjoy with your fresh pita, the 20 minutes will be over in no time. Take the discs out one by one and roll them out with a rolling pin to about a quarter inch thickness. I usually do two batches at a time and as I finish each one, I stack them on top of one another under the damp cloth. When they are all done, you will need to remove several and lay them out to rest, uncovered for an additional 10 minutes before you can start baking them. As long as you have 5 or more out from under the cloth and resting, you can cycle through them, replacing them as you put them in the oven and all of the uncooked pitas should get enough time to rest.

Quickly and carefully lay them flat on the ungreased baking stone or cast iron cookware and close the oven. In about 2-3 minutes, they should be fully puffed and ready to flip. Turn them over with a spatula and bake for about a minute longer. Remove from the oven and continue the process until they’ve all fluffed to the perfect pita goodness that they are. These pitas freeze well and if you plan to use them or a portion of them for personal pizzas or any warm dish that require them to be reheated, I recommend slightly undercooking them so that they are still moist and pliable when you incorporate them into future recipes.

 

Recipe: Whole Wheat Pita Bread

SummaryGreat, healthy bread alternative. Use for wraps, pizzas, sandwiches and more!

Ingredients

  • 1 1/4 cup of warm water
  • 2 teaspoons of instant yeast
  • 3 1/4 cups of white wheat flour
  • 2 teaspoons of sea salt
  • 2 tablespoons of olive oil

Instructions

  1. Mix yeast and warm water in bowl, let stand until foamy
  2. Add remaining ingredients
  3. Mix with paddle attachment on speed two until moistened
  4. Switch to dough hook
  5. Mix on speed 4 until soft (about 10 minutes)
  6. Turn over once in oiled bowl
  7. Cover with plastic wrap and let rise in fridge for at least 90 minutes
  8. Separate into 8 equal pieces
  9. Move baking rack to lowest setting and place stone or cast iron on the rack
  10. Preheat oven to 475F
  11. Roll each piece into a ball and flatten into little discs
  12. Keep pieces you’re not working with covered with a damp cloth
  13. Cover discs with oiled plastic wrap and let rest at room temperature for 20 minutes
  14. Roll them out with a rolling pin to about a quarter inch thickness
  15. Take several out from under the damp cloth to rest uncovered for about 10 minutes before baking
  16. Place dough directly on baking stone or cast iron and let rise until fully puffed (about 2 minutes)
  17. Flip and allow to cook for an additional minute

Preparation time: 1 hour(s) 45 minute(s)

Cooking time: 30 minute(s)

Diet type: Vegan

Diet tags: Low calorie

Number of servings (yield): 8

My rating 5 stars:  ★★★★★ 1 review(s)