Fluffy Waffletacular Recipe!

TheDiscerningBrute — Tue, 19 May 2009 15:11:31 +0000

If you missed the BUST Craftacular on Sunday, then you missed some amazing food! I teamed up with Farm Sanctuary and did a vegan waffle-demo with Q & A, then proceeded to pump out about 300 delicious banana-flax waffles with amazing toppings, and hundreds of delicious apple sage Field Roast sausage samples sauteed in Earth Balance with a touch of maple syrup. Lots of you asked where to get that Farmyard Waffle Iron, so HERE it is. Only $30! I was so thrilled to meet some you in person for the first time! Thanks for coming out! Also, a giant super-duper thanks to my bestie Melissa for being a waffle-making-machine-in-a-pinup-dress! You rock. Ok, ok...Here's the recipe: WHAT YOU’LL NEED: • 1/2 large banana • 2 Tbsp flax based egg-replacer* • 4 Tbsp agave nectar • 1 cup rice milk • 1 tsp vanilla • 1 1/2 cups spelt flour • 1 tsp baking powder • 1/4 tsp baking soda • 1 Tbsp apple cider vinegar • pinch of salt • canola baking spray (for waffle iron) • maple syrup to taste • Toppings (strawberry, blueberry, soy yogurt!) DIRECTIONS: * To make Flax Egg Replacer, simply combine Flax Seed and Water in a 1 to 2 ratio in a blender, until thick.

1. In a bowl, mash the banana until smooth. 2. Add the flax, agave nectar, and vanilla. 3. In a larger mixing bowl, combine the flour, baking soda, and baking powder. 4. Pour rice milk into the flour mixture, stirring with a fork. 5. Add the apple cider vinegar. 6. Add in the banana flax mixture from the other bowl. 7. Mix well. 8. Spray your iron lightly with the canola spray, and add the batter when hot! 9. Top with whatever you like! Try strawberry & banana, blueberry & soy whip, cinnamon & sugar, pecans & vegan butter, coconut milk-based ice cream, or chocolate sauce!

Special thanks go out to STOGO, Field Roast, Simple Food, Inc and Sweet & Sara for sponsoring me with delicious chocolate, strawberry, vanilla, and banana-berry ice creams, apple-sage veggie-sausages, decadent chocolate-soynut butter, and coconut, strawberry and plain vegan-marshmallows. Yum! Another special thanks to Brooklyn Kitchen for lending me amazing portable kitchen tools!

VEGAN CHOCOLATE MARZIPAN CAKES

TheDiscerningBrute — Mon, 17 Mar 2008 03:05:31 +0000

Jodi and I catered a dinner party under our alias, Savory & Seed, not too long ago. The dessert we made (that Jodi designed) was these amazing Vegan Chocolate Marzipan Mini Bunt Cakes. We made them in individual serving-sized mini-bundts (almost the size of doughnuts, but much more classy). This dessert goes great with an Italian menu, and looks gorgeous set out on display.

Yield: 1 large bundt cake 6 mini-bundt cakes Time: About an hour Ingredients: 1/4 cup organic cocoa powder 1/2 cup hot coffee or espresso 1/4 cup almond milk 1/2 cup grated marzipan (set aside small amount for decorative leaves) 1 cup organic sweetner (if using a wet sweetener like agave, add a tbsp of additional flour) 1/2 cup earth balance 1/2 cup coconut oil Egg Replacer = to 4 eggs (I use Ener-G Egg Replacer) 1/2 tsp vanilla extract 2 cups Organic All-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon Buttercream Frosting: 1 cup powdered sugar 1/2 cup Earth Balance 1 tablespoon almond milk 1 tsp vanilla Equipment: Electric mixer Mini-bundt pan for 6 Directions: 1. Preheat oven to 325 F. Grease and flour the pan. 2. Whisk the cocoa powder into the hot coffee until dissolved. Stir in the almond milk and set aside to cool. 3. With an electric mixer, beat together the grated almond paste, sugar, earth balance & coconut oil until light and fluffy. 4. Add the egg replacer mixture one tablespoon at a time, beating well between each spoonfull. 5. Add the vanilla extract and beat until just blended. 6. In a separate bowl sift the flour together with the baking powder, baking soda, and cinnamon. 7. Beating on low speed, alternately add flour and cooled coffee mixture into the creamed ingredients until all mixed together. Increase speed to medium and mix for 2 minutes more. 8. Fill the pan(s) with batter. 9. If using a bunt pan, bake for 35 – 45 minutes or until a toothpick inserted 1” from edge of pan comes out clean. If using mini loaf pans, bake 22 – 25 minutes or until toothpick comes out clean. 10. Whip organic powered sugar, Earth Balance, almond milk, and vanilla in electric mixer until frosting is fluffly and smooth. 11. Fill a decorative pastry bag half-way with icing (or make your own by poking a small hole in the corner of a plastic bag) 12. Squeeze small flowers of icing around the cake. 13. Shape the extra marzipan into desired decorative elements. We made leaves, using out fingers and a butter-knife for details. 14. Toast decorations until golden, then place them where you'd like!

The Discerning Brute: fashion, food & etiquette for the ethically handsome man » egg replacer

Fluffy Waffletacular Recipe!

VEGAN CHOCOLATE MARZIPAN CAKES