* Exported from MasterCook * 00-* Introduction * Recipe By :Mark Foy Serving Size : 1 Preparation Time :0:00 Categories : 00-Introduction/Chapter List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** Desserts of Vitality: Extraordinary Non-Dairy Desserts *** ** Recipes from the Vitalita Culinary Group Kitchen ** This cookbook comes from the Vitalita Culinary Group (VCG) and contains exclusively vegan-whole food-nutritionally dense desserts. The focus of this book is creating wonderful vegan desserts without gluten (i.e., the protein in many grains such as wheat). This cookbook (and others by the VCG such as "A Taste of Vitality" which includes mainly savory dishes such as appetizers, salads, and entrees) can be found on the internet at: http://www.vitalita.com/ Written by Mark Foy (mfoy@vitalita.com) Version 1.20 (March 3, 2008) This cookbook is a work in progress. To assist in making this cookbook better, please send any suggestions or errors to Mark Foy at: mfoy@vitalita.com or 2150 Ashby Ave. Berkeley, CA 94705-1836 USA. Because this cookbook is continually being updated and reposted to the web site, you might like to keep up-to-date on the changes by downloading a new version of this cookbook every few months (at http://www.vitalita.com/ ). The Vitalita Culinary Group is a vegan cooking company which offers personal chef service (including baked goods service), catering, and vegan food consulting in Berkeley, California, USA. This cookbook is made publicly available in the spirit of a "freeware" cookbook, but if you enjoy this cookbook, you might consider sending a $10 contribution to show your appreciation. As all proceeds from this cookbook are donated to Vegan Outreach (a non-profit vegan promoting/education group), please send all contributions directly to Vegan Outreach at: Vegan Outreach PO Box 30865 Tucson, AZ 85751-0865 USA http://www.veganoutreach.org/ Some of the recipes in this cookbook were prepared at a cooking demonstration in 1999, and this demonstration is available on video. This video is offered by the organization that ran the conference where this cooking demonstration was presented. To order a video cassette of the "Decadent Gluten-Free Desserts" cooking demonstration by Mark Foy, send $12 to: American Vegan Society; P.O. Box 369; Malaga, NJ 08328 (http://www.americanvegan.org/). Specify that you want the video #B-10 from the 1999 AVS Convention in Boulder, Colorado which contains the cooking demonstration "Decadent Gluten-Free Desserts" by Mark Foy. Specify if you want the US format (regular VHS) or the PAL format (oversees format). -------- Because this cookbook is always being updated, please do not repost this cookbook file, or any of the recipes contained in this cookbook, to any other web sites. Please do feel free to distribute links to this cookbook. This cookbook can be obtained from the following links: http://www.vitalita.com/ or the PDF version of this book available directly from http://www.vitalita.com/docs/DessertsOfVitality.pdf This cookbook and its contents (recipes, photographs, etc.) are copyrighted and are proprietary products of Vitalita (www.vitalita.com). Copyright 2008 Vitalita, Inc. All rights reserved. No part of this cookbook may be reproduced or distributed in any form, or by any means, without permission from Vitalita, Inc. You may, however, print this cookbook for your personal use (for making the recipes). - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : * Exported from MasterCook * 00-*Chapter Listing* Recipe By :Mark Foy Serving Size : 1 Preparation Time :0:00 Categories : 00-Introduction/Chapter List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Desserts of Vitality: Extraordinary Non-Dairy Desserts 01-Notes/Lists 02-Cakes 03-Icings 04-Pie Crusts 05-Pies/Tarts 06-Cookies 07-Frozen Desserts 08-Custards 09-Miscellaneous 10-Sauces 11-Epilogue - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : * Exported from MasterCook * 01- ******* NOTES/GLOSSARIES ******* Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : 01-Notes/Glossaries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- This chapter contains some general vegan cooking/vegan nutrition notes, as well as a glossary to some of the ingredients that are used through this cookbook. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : * Exported from MasterCook * 01-* General Notes * Recipe By :Mark Foy Serving Size : 1 Preparation Time :0:00 Categories : 01-Notes/Glossaries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- General Notes: NUTRITION + This cookbook is titled "Desserts of Vitality" because the focus of the book is on desserts which provide the body fuel for creating and maintaining an active life style. Most desserts actually deplete nutrients from your body because they contain many "empty" ingredients (e.g., saturated fats, refined flours, refined sweeteners, and dairy products). GOOD DESSERTS DO NOT HAVE TO BE MADE WITH THESE INGREDIENTS! This cookbook proves this by highlighting desserts from many different categories which are just as good as their originals, but are not as damaging to the body. The desserts in this cookbook completely avoid common allergens such as milk, other dairy products, and eggs. Additionally, most of these recipes do not include other common allergens such as wheat, corn, and yeast. These ingredients often drain energy from people who are allergic to them. "Weak" ingredients are also avoided as much as possible since they are known for depleting a person's energy. "Weak" ingredients include: + refined foods such as: * refined grains - especially glutinous grains like wheat (most common form is white flour, often called wheat flour since it is made of wheat berries, albeit very refined wheat berries); * refined sweeteners such as white sugar and confectioner's sugar (most candies and sodas contain refined sweeteners); + foods with substantial amounts of caffeine such as coffee, tea, and cola. These above "weak" ingredients take space in a diet, but do not provide necessary nutrients, and only crowd out good, nutritionally dense foods. + Therefore, to promote an active/vital/energetic lifestyle, the emphasis of this cookbook is on cooking with ingredients/foods that are: - vegan (i.e., free of all animal products, including free of honey); - whole and unprocessed (e.g., whole grains flours like brown rice flour and amaranth flour - not refined/processed flours like white/wheat flour); - nutritionally dense (high in vitamins and minerals) (e.g., seeds and nuts - not refined oils and dairy products); - non-glutinous (e.g., grains like rice, amaranth, millet - not wheat, barley, rye, or corn). These foods are life-sustaining, providing the body with essential vitamins, minerals, phytochemicals, anti-oxidants, and fiber which are important for maintaining an active lifestyle. The recipes will occasionally call for "weak" foods (i.e., foods with little or no nutrition) such as chocolate and liqueurs, but these are used with the understanding that they are not the main part of the dessert (i.e., used in small amounts) and are primarily used for flavor and to provide the best dessert possible. Even though I tend away from processed foods, certainly for the desserts presented here, flour (which is processed due to the grinding) is used, but I do this to create the best desserts, and the recipes call for exclusively whole-grain flours. Additionally, in the desserts, I almost always use non-glutinous grain flours (like brown rice, millet, amaranth, and teff flour). This also makes the recipes perfect for people with a gluten intolerance where grains with gliadin should be avoided. Often, to provide extra binding due to the lack of glutinous grains, the recipes will call for the addition of finely ground tapioca (tapioca flour - see "Glossary of Ingredients" for more information) and/or ground nuts or seeds such as flax seed, sesame seeds, or almond meal. This gives the dessert a more diverse/complete nutritional profile, which provides more energy to the body, while maintaining a traditional form, taste, and texture. RECIPES WITH GLUTEN In general, unless otherwise noted, all the recipes in this cookbook are gluten-free. Only in special cases will a recipe have the first alternative of the ingredient be one with gluten (e.g., whole-grain wheat pastry flour or spelt flour), and only when no other alternative was available (e.g., making yeasted pastry dough is difficult without a glutinous flour). Recipes that contain gluten will be noted as such so people who are strict about needing or wanting to avoid gluten can skip these recipes. Often, recipes will give an alternative to the non-gluten flour(s) for cooks who do not want to have to buy these non-gluten flours, and want to avoid gluten. For example, in the cake and cookie recipes, I often offer spelt flour as an alternative to brown rice flour, millet flour, amaranth flour, or teff flour. In general, any glutinous flour can be used in place of a non-gluten flour with good results. The only adjustment that maybe required is in the amount of water/liquid. This is because different flours contain different amounts of moisture. Use your best judgment with the amount of water/liquid used. NUTRITIONAL ANALYSIS OF RECIPES All recipes in this book are analyzed for nutritional content. Depending on the format of the cookbook you have (e.g., text, PDF, MCF), the percentage of daily values for nutrients such as vitamin A and calcium will be shown (not shown in the ASCII text version). These values are helpful for determining the nutritional content of the recipe. There are some problems with this analysis though. First, the nutrients shown are only a fraction of the important nutrients (e.g., magnesium is not shown). Second, some of the ingredients listed in the recipes are not included in the ingredient "dictionary" that was used to calculate these numbers (the USDA handbook) (e.g., flax seeds), so the analysis of the recipes in not always exactly correct. Third, these "percent of daily values" have been calculated off the US RDA (Recommended Dietary Allowance) that are (according to the National Research Council committee that developed the RDAs) set too high for most people. The levels were set high as a built in "safety factor" according to the 1989 report. For example, the committee has set the current RDA for calcium at 1000 mg per day. That does not mean that you must have 1000 mg per day; it means that if you are among the population whose bodies are least able to absorb calcium consumed, you may require that much calcium to absorb the amount your body needs. Nutrition experts usually say that 75 percent (750 mg) of the RDA for calcium is acceptable. Additionally, experts say that vegetarians tend to absorb nutrients more efficiently than meat-eaters, and they tend to need less of some nutrients because they generally eat less protein. (A high protein intake increases the body's excretion of certain nutrients, especially calcium.) Therefore, these "percentage of daily values" are useful and interesting, but should not be taken as a gold standard. (Reference: Vegetarian Times, September 1997, p. 82) NUTRITIONAL ANALYSIS OF RECIPES WITH RESPECT TO VARIATIONS/OPTIONS When a choice of ingredients is given, the analysis reflects the first ingredient listed (i.e., not the alternative ingredients). Optional ingredients listed in the main ingredient list ARE figured into the analysis. Options given in the VARIATIONS section are not figured into the analysis. Recipe declarations such as low-fat or non-gluten only apply to the original ingredient list (first ingredient listed) without optional ingredients, and not necessarily to any of the other options or variations. CREATIVITY As a general rule, I support individual creativity in cooking, therefore, I urge you, the reader, to alter recipes to suit your needs/wants. For example, I often substitute ingredients or just leave things out if I do not like them or do not have them on hand. Additionally, people have different tastes for saltiness, sweetness, and richness, so feel free to change ingredient quantities to fit your tastes. Lastly, if you have an allergy or sensitivity to one of the ingredients called for in a recipe, try to think of a replacement (or just leave the ingredient out) to make the recipe fit your needs. SERVING SIZES Some of the recipes in this cookbook serve more than 8 people (up to 20 servings for most of the cake recipes). If you want to have fewer serving, simply divide the recipe to meet your needs. In the recipes included here, this causes no problems. I personally like to cook in large amounts so the food will last for a number of days. Additionally, some items I will store in the freezer for later use. I find that the following items freeze well: cookies and cakes, whereas the following do not freeze well: custards and pies. ORGANIC PRODUCE I recommend the use of organically grown ingredients (i.e., food grown without chemical fertilizers or pesticides) when ever possible as I have found organic produce and staples to have more flavor than conventionally grown items. Additionally, there are studies which have shown that organically grown food has more nutrients that conventionally grown food. NOTE TO THE READER The contents of "Desserts of Vitality" are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : * Exported from MasterCook * 01-* Glossary of Cooking Terms * Recipe By :Mark Foy Serving Size : 1 Preparation Time :0:00 Categories : 01-Notes/Glossaries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Glossary of Cooking Terms: + Toasting (and Glazing) Nuts and Seeds Toast nuts or seeds on baking sheet in a 300 degrees F (150 degrees C) oven for about 15 minutes. Mix nuts on sheet, and continue to bake, watching to make sure they do not burn. The total amount of time needed depends on the type of nut (pine nuts toast very quickly, whereas almonds take longer), and on how toasted you want the nuts. I toast them on a low temperature because most nuts, when they are near done, go quickly from light golden brown to burnt. A lower temperature slows down the process, reducing the chances of ending up with burned nuts. If seasoning the nuts with a salty liquid like tamari soy sauce or ume vinegar (see "Glossary of Ingredients" for more information about these ingredients), splash this over the nuts near the end of toasting, mix thoroughly to coat all nuts, and then if needed, bake a few more minutes to dry the nuts out again. If glazing the nuts with a sweetener (such maple syrup and/or sucanat) (which is obviously best for desserts) and/or with a liqueur (like Sambuca), follow the same directions as for a salty liquid, but do not expect them to become as dry in the oven if using significant quantities of liquid sweetener (in drier climates, they will dry out completely when they sit outside the oven for a while). If the nuts are very sticky, and the glaze will not "dry", you can place the nuts in the refrigerator (on a parchment paper covered baking sheet) to "dry/"freeze" the glaze onto the nuts. Another option for toasting and glazing is described in the recipe "09-Frangelico-Glazed Toasted Hazelnuts". - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : * Exported from MasterCook * 01-* Glossary of Ingredients * Recipe By :Mark Foy Serving Size : 1 Preparation Time :0:00 Categories : 01-Notes/Glossaries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Glossary of Ingredients: + Agar Flakes (Agar or Agar Agar) Agar agar (Kanten) is a vegetable gel used as a vegetarian replacement for gelatin. It is made by boiling sea vegetables, pressing it into a gel, and then drying it into flakes. Agar comes in bar form, flake form, and powder form. The flake form is the most common, and the recommend form for the recipes in this cookbook. If you use powder, and the recipe calls for flakes, use a smaller amount; e.g., if the recipe calls for 3 teaspoons of agar flakes, use 2 teaspoons (or a little less) of the agar powder. Agar flakes dissolve in hot liquids and thicken as they cool to room temperature or below. General preparation to gel a liquid goes as follows: Add 4 tablespoons of flakes to 4 cups or fruit juice or other liquid and let the agar sit on the top of the liquid for 5 or more minutes. Then bring to a boil, reduce heat and simmer 5 minutes or until dissolved. Cool until firm. + Agave Nectar (Light Agave Nectar Syrup) This natural sweetener is extracted from the pineapple-shaped core of the blue agave (a cactus-like plant native to Mexico best known for its use in making tequila). A 93% fruit sugar content allows agave nectar to absorb slowly into the body, decreasing the highs and lows associated with sugar intake. Also, because fruit sugars are 25% sweeter than sugar, you use less. It has a very neutral taste. If an agave syrup is called light, it is referring to its color. There are both darker colored agave nectars (medium brown color), and lighter colored agave nectars (soft yellow color similar to honey). Maple syrup can often work in place of light agave nectar syrup; two considerations that will change the final dish: 1) color - maple syrup is darker than light agave syrup, so the final dish will be darker in color which may not be the desired outcome (e.g., the "Pink Grapefruit Sorbet" specifically calls for light agave nectar syrup instead of maple syrup because we wanted to keep the final sorbet a lighter color); 2) sweetness - cup for cup, agave nectar syrup is slightly sweeter than maple syrup - for small amounts this should not make a big difference. One of the producers of Agave nectar has some interesting information about agave on their web site: http://www.madhavahoney.com/agave.htm + Barley Malt Syrup This natural sweetener which is made from sprouted whole barley, and made basically the same way as brown rice syrup (see below). Barley malt syrup does have more of a flavor than brown rice syrup: barley malt syrup has a flavor more like molasses, while brown rice syrup has a flavor more like agave nectar or honey, but with a slightly bitter edge (similar to butterscotch). You can substitute one sweetener in place of the other keeping this flavor difference in mind. The caramel-flavored syrup is about half as sweet as sugar or honey. It is high in carbohydrates, and is generally the least expensive natural sweetener. GLUTEN NOTE: Barley malt syrup contains gluten, so if you are avoiding all gluten, simply replace barley malt syrup with brown rice syrup. + Birch Sugar (This information was gathered from various sources, including bottles of birch sugar and marketing materials distributed by birch sugar distributors) Pure birch sugar is derived from birch bark, and it is also known as Xylitol. One producer of pure birch sugar in the U.S. is The Ultimate Life (see "Mail Order Companies" at the end of this book for more information). Birch sugar has only half the calories of sugar, but is used as a replacement for granulated sugar 1:1. It does not promote tooth decay. It is metabolized very slowly, so it helps prevent sugar "highs" and "lows", and can be suitable for people with diabetes, hypoglycemia, chronic fatigue syndrome, and candida (yeast infection). + Brown Rice Syrup A natural sweetener similar to barley malt syrup. Brown rice syrup contains complex sugars that are not hard on the body/blood sugar levels. It is my absolute favorite sweetener because it has the mildest flavor (not as strong as barley malt syrup), and its pH is closer to our bodies' pH than any of the other sweeteners, making it the most gentle on the system. It is about half as sweet as maple syrup and granulated sugar. Often times I "balance" brown rice syrup with maple syrup in a recipe because brown rice syrup all by itself has a slightly bitter butterscotch flavor, so I like to round out that flavor with the straight sweet flavor of maple syrup. It is not suitable for use in cakes because it causes the cake to become too dense and sticky. + Cashews, Raw Raw cashews are one of the few nuts that work wonderfully in vegan ice creams. They provide a wonderful richness, smooth consistency (with very little grit), and a very light color (like milk which is what people are used to seeing). Most of the ice cream recipes in this cookbook now call for raw cashews because I am not able to find my old favorite very often: neutral tasting pine nuts. Most of the pine nuts I come across these days have a very pronounced smoky flavor, which make them unsuitable for most desserts (including most ice creams). See the glossary entry for pine nuts for more information. + Coconut Oil, Unrefined Coconut oil is a saturated fat, but the unrefined version (which is rarely found in commercial baked goods - they use the refined type) can be part of a balance diet. It does not contain any trans fatty acids (TFAs) like hydrogenated oils do. It is a source of Medium Chain Triglycerides (MCTs), which are especially valuable to people who have trouble digesting fat. MCTs enable the body to metabolize fat efficiently and convert it to energy rather than storing it as fat. Additionally, almost 50% of coconut oil's fatty acid content is lauric acid, a disease fighting fatty acid not commonly found in plant sources. Coconut oil is particularly good in desserts that traditionally use butter (also a saturated fat) such as cookies and pie crusts. It gives the cookies a wonderful texture with less oil than if you used an unsaturated oil (like high oleic sunflower oil). See "Mail Order Companies" at the end of the cookbook for sources of unrefined coconut oil (some of which are also organic). Generally, vegetable shortening (in its non-hydrogenated state) (see below) can be used in place of coconut oil. Additionally, you could use high oleic sunflower oil (or other oil as suggested in the "Dessert Notes" section under "Oils") as a substitute, but the result will not be quite the same since it will not provide that saturated fat quality. + Egg Replacer Powder A starch based powder (similar to the look and texture of corn starch) which is used as a binder/leavening ingredient. It is a unique egg replacement item since it contains no animal products (whereas most contain egg whites), and one box (costing a few dollars) makes about 150 "eggs". Approximate replacements for egg replacer powder is arrowroot powder or cornstarch, but these mainly only provide the binding effect, not the leavening effect. The egg replacer power I know of is made by "ENER-G Foods", and you can find more information about this company at the end of this cookbook under "Mail Order Companies". + Filo (or Phyllo) A thin paper-like dough used for savory dishes (see my other cookbook, "A Taste of Vitality" for examples) and desserts (see "Orange Custard in Filo Cup"). It is low in fat, and can be used to enhance the presentation of dishes, particularly by making filo sheets into cups. These cups can be filled with any number of foods like: "Kiwi Sorbet", any type of pie fillings (like "Hazelnut Pie"), or custards, puddings, or mousses (like chocolate mousse - see "Chocolate Cream Pie"). The first way to make filo cups involves the use of a muffin tin. Fold one sheet of dough so that it covers one cup on the muffin tin (approximately a square), with about 1 inch to spare on all sides. Lay folded sheet into muffin cup, pressing down so the center of the sheet is touching the bottom of the cup (the overall effect is to create a cup shape with the dough). Repeat for as many cups as needed, and bake in the muffin tin for about 5 minutes at 350 degrees F (175 degrees C) or until cups are crisp and lightly browned. The second way to make filo cups does not require a muffin tin, but a baking sheet. This method is best done when the filling to be put into the cups can be heated, as cups are best made around the filling, and then briefly baked. As before, fold a filo sheet (or multiple filo sheets if you want to create a more substantial cup that will hold more or heavier fillings). Lay folded sheet on a baking sheet, and place some filling into the center. Then fold the outer filo up to make a wall around the filling. Repeat for as many cups as needed, and bake for about 5 minutes at 350 degrees F (175 degrees C) or until cups are crisp and lightly browned. GLUTEN NOTE: Filo is made from wheat flour, so it does contain gluten, so if you are avoiding gluten, do not use this ingredient. + Ginger Juice (Fresh) To make fresh ginger juice, take fresh whole ginger root pieces and grate them. (Asian groceries often sell purpose-made ginger graters; you can also find microplane graters specifically for ginger; a regular fine grater can also be used.) Then press the juice out of the pulp (a fine strainer works well for this). Alternatively, run ginger root through a juice (as you would carrots). If ginger juice is to be stored for more than 5 days, add some lemon juice to the ginger juice to help it keep. Place it in a sealed bottle in the refrigerator. It should keep about 5 days without lemon juice, and about 10 days with lemon juice (or something acidic). A half cup of fresh whole ginger root pieces makes about 3-4 tablespoons of ginger juice. A teaspoon of dried, powdered ginger can be used in place of a tablespoon of f - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : * Exported from MasterCook * 01-*Dessert Notes * Recipe By :Mark Foy Serving Size : 1 Preparation Time :0:00 Categories : 01-Notes/Glossaries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dessert Notes: TECHNIQUES FOR MAKING A LOWER FAT DESSERT If you want to try to make some of the desserts in this cookbook lower in fat, try the following (see the "Cake Notes" section later for specific information about cakes): 1) use applesauce and/or prune puree in place of some or all of the oil (see below) 2) use water in place of coconut milk (if the original recipes calls for coconut milk) 3) use fewer or no nuts and/or shredded coconut 4) if the dessert calls for hard chocolate (mainly non-dairy bittersweet chocolate), use cocoa in its place - replace each ounce (27 grams) of hard chocolate with 3 tablespoons of cocoa. TECHNIQUES FOR MAKING A MORE DECADENT DESSERT If you want to try to make some of the desserts in this cookbook more "decadent", try the following: 1) use oil (such high oleic sunflower oil) in place of applesauce and/or prune puree. 2) use unrefined coconut oil or non-hydrogenated vegetable shortening in place of liquid oil (such as high oleic sunflower oil) and/or applesauce and/or prune puree (see the OILS section below for more information). 3) use coconut milk in place of water 4) use more nuts and/or shredded coconut 5) if the cake calls for cocoa, use chopped, ground or melted hard chocolate (mainly non-dairy bittersweet chocolate) in its place - replace each 3 tablespoons of cocoa with 1 ounce (27 grams) of hard chocolate. FAT REPLACERS To lower the fat content of desserts (mainly baked desserts like cakes, cookies, and muffins), applesauce is commonly used. As an alternative to applesauce, I have successfully used fresh apple puree (with skin included). I often use fresh apples by adding chunks of fresh apple (with their skins) together with the other liquid ingredients, and then blending it all together (either in a food processor, or with an electric hand blender (immersion blender)). In general, 1/3 of a medium cored apple is equal to about 4 tablespoons of applesauce. In addition to applesauce being a fat-replacer, it is possible to use prune puree (consider if the prunes will have a negative effect on the flavor of the dessert you are creating). Prune puree is make by warming dried prunes in hot water, and blending it all together into a smooth, thin paste (similar in consistency to applesauce). FLOUR I recommend that you use fresh ground flours, that is, grind your own flours from whole grains right before you are going to use the flour. This makes for the best tasting desserts because the flour (which has not been sitting around already ground) has not had a chance to stale and the fat in the flour has not had a chance to get bitter or go rancid. Grinding your own flour does take some extra effort, but I have found that people eating the desserts really appreciate the fresher flavor. Pre-ground flours (either from a bulk bin or from pre-packages bags produced by manufactures such as Bob's Red Mill or Arrowheads Mills) are certainly acceptable sources since many people will not have the capability to grind their own flour from whole grains. When making brown rice flour, use short-grain brown rice instead of long-grain, basmati, or sweet brown rice; the short-grain rice creates the most finely textured flour. I have also tried making brown rice flour with 100% sweet brown rice (since it is also a short-grain rice), but the effect of this flour was to create a baked good that was too dense and gummy, similar to mochi (a product make from pounding cooked sweet brown rice). I have successfully used flour made from sweet brown rice as a small portion of the flour in a recipe (not so much in cakes, but more so in brownies and cookies), and have liked the resulting texture since it acts like a binder, similar to tapioca flour or tapioca powder. You just don't want to use too much, or it will make the texture too gooey. Whether using freshly ground flour or already ground flour (i.e., from a bag or bulk bin), fluff up the flour in the bag or container with a fork so that each cup will weigh 4 ounces. If you measure it while it is compressed, you could end up with significantly more flour, and this could effect the results. The cake and pie crust recipes generally call for brown rice flour or other non-gluten flours. More information about the why this cookbook emphasizes non-gluten flours and grains can be found at the beginning of this cookbook. In general, any combination of the below listed flours can be used. Cookies are especially easy to use a more diverse set of flours, and any of the below listed flours are possibilities. Non-gluten flours to use for desserts: whole-grain brown rice (from short grain rice or from sweet brown rice, but only in small proportions), whole-grain amaranth, whole-grain teff, whole-grain millet, and/or sorghum flour. Flours with gluten to use for desserts: whole-grain pastry wheat, whole-grain kamut (very similar to wheat), whole-grain spelt (very similar to wheat), and/or whole-grain oat (either ground from oat groats or from food processed rolled oats). Often, when a recipe calls for non-gluten flour (like brown rice flour), it also calls for finely ground tapioca powder and/or ground flax seed to assist in the binding of the non-gluten flour. (Note, you can either buy tapioca powder or grind it yourself from tapioca balls - one way to grind tapioca balls to a powder is to use a coffee grinder.) If you don't want to use a non-gluten flour (e.g., if you want to use spelt flour), then all 3 of these dry ingredient items can be replaced with a flour that contains gluten. NOTE: As you change the flours used in a dessert, the proportion of wet ingredients required may change (due to different moisture levels in different flours, and how they absorb moisture), so adjustments may be needed to give the right consistency to the batter/dough. For example, teff flour in a pie crust may not require as much liquid as whole wheat pastry flour to make a good, rollable pie crust dough. Additionally, using pre-ground flours instead of fresh ground flours from whole grains may change the amount of wet ingredients required. Lastly, humidity at time of baking and length of flour storage can cause the amount of wet ingredients required to vary from those stated in the recipes. SWEETENERS Maple syrup is the most common sweetener called for in this cookbook because it is natural and unrefined, contains some nutrients (unlike white sugar), is very sweet (which is important for making good, satisfying desserts), its flavor is very pleasant, it adds moisture, and it goes well with many desserts. Agave nectar (light agave nectar syrup) is also a very good liquid sweetener that can be used in addition to maple syrup, or in place of it. It has many of the same characteristics of maple syrup (natural, unrefined, very sweet), except that its flavor is very subtle, similar to honey. Powdered Sucanat (see the "Glossary of Ingredients") is a good choice if you are looking for a non-liquid sweetener (it is very sweet like maple syrup; these two can be used interchangeably, but with modification to the amount of liquids; see below in "Sweetener Substitutions"). Brown rice syrup and barley malt syrup are two of my most preferred natural sweeteners because they are complex sugars which are not hard on the body/blood sugar levels. Brown rice syrup is my favorite sweetener because it has the most mild flavor (not as strong as barley malt syrup), and its pH is closer to our bodies pH than any of the other sweeteners, making it the most gentle on our bodies. Keep in mind that both brown rice syrup and barley malt syrup are about half as sweet as maple syrup. Often times I "balance" brown rice syrup with maple syrup in a recipe because brown rice syrup all by itself has a slightly bitter butterscotch flavor, so I like to round out that flavor with the straight sweet flavor of maple syrup. I also like blackstrap molasses, sorghum syrup, and ribbon cane syrup which have very distinctive flavors. Molasses is generally only good for certain situations where its strong flavor works with the dessert. Other alternative sweeteners include: sucanat syrup (liquid), concentrated fruit juice (e.g., apple), date sugar (dry), date syrup, brown rice powder (dried brown rice syrup), barley malt powder, and maple sugar (dry). For specific information about sweeteners for cakes, see "Cake Notes" later in this book. SWEETENER SUBSTITUTIONS As mentioned above, when replacing a liquid sweetener (such as maple syrup) with a dry sweetener (such as sucanat), the liquid quantities will have to be increased to make up for the loss of liquid. Vice versa for replacing dry sweeteners with liquid sweeteners. In general, I do not recommend replacing liquid sweeteners with dry sweeteners in icing and uncooked custard recipes because the dry sweeteners tend to be gritty in these cases (because they are not cooked in a liquid). When replacing liquid sweeteners with other liquid sweeteners, the main consideration is sweetness. A secondary consideration is the flavor; brown rice syrup and barley malt syrup have a slightly bitter flavor; if large quantities are used, they can give a dessert too much of a bitter edge; it is often best to balance these slightly bitter syrups with other "non-bitter" sweeteners such as maple syrup, agave nectar, sucanat, or concentrated fruit juice. When making variations to recipes, it is common to change the proportions of maple syrup and brown rice syrup/barley malt syrup (especially in cookie recipes where texture is greatly effected by the type of sweetener used). As mentioned above, brown rice syrup and barley malt syrup are half as sweet as maple syrup. Therefore, if you want to replace some of the maple syrup called for in a recipes (e.g., a cookie recipe), with brown rice syrup, and you want to keep the recipe with the same level of sweetness, yo - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : 0 * Exported from MasterCook * 02- ******* CAKES ******* Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : 02-Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- - Icing recipes reference in these cake recipes are contained in the next chapter. - Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent", and other methods to make a cake lower in fat). - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : * Exported from MasterCook * 02-* Cake Notes * Recipe By :Mark Foy Serving Size : 1 Preparation Time :0:00 Categories : 02-Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake Notes: BASIS FOR THE VEGAN CAKES IN THIS CHAPTER All of the cakes in this cookbook are based on the "Maple Cake" (see the recipe below). I have listed two versions of this cake: the "Maple Cake" and the "Maple Cake-Low Fat." The "Maple Cake" version is richer, and I have found that people who are used to traditional desserts (with butter, cream, refined sugar, etc.) find this version more satisfying. Some people who follow a low-fat diet, consider this a special occasion cake. The "Maple Cake-Low Fat" is particularly low-fat with less than or equal to 15% calories from fat. The methods employed to make this a lower fat cake, can be applied to any cake recipe in this book. See below in the "TECHNIQUES FOR MAKING A LOWER FAT CAKE" section for more information. CAKE PANS Most of the cakes in this book make 20 small servings (these are pretty small pieces). The batter for these cakes fit nicely into two 10 inch round spring form pans and this is the best scenario for the recommended two layer cake. It is also possible to use a 9 inch by 13 inch baking pan, but this amount of batter baked in one of these pans will take longer to bake due to the increase thickness. PARCHMENT PAPER For easy removal of a cake from the pan, before filling cake pan with batter, cut a piece of parchment paper to the exact size of the bottom of the pan. Then after oiling the pan, place this cut paper inside the pan on the bottom. Oil the top of the paper and sprinkle a little flour on top. The pan is now ready to be filled with batter. If the cake is being served from the pan, then it is not so important to have the entire cake be easily removed from the pan at all once, but if the cake needs to be removed from the pan for decorating (e.g., a two-layer cake), it is better if the cake releases easily from the pan. The use of parchment paper is a particularly good practice if you are making a cake with millet flour because it has a tendency to stick to even a well oiled pan. TECHNIQUES FOR MAKING A LOWER FAT CAKE Any of the cakes in this cookbook can be made lower in fat by following the template for the "Maple Cake-Low Fat". Overall, the features for lowering the fat content/percentage of calories from fat are as follows: 1) use applesauce and/or prune puree in place of the oil (see below) 2) use water in place of coconut milk (if the original recipes calls for coconut milk) 3) use fewer or no nuts and/or shredded coconut 4) if the cake calls for hard chocolate (mainly non-dairy bittersweet chocolate) (either in the cake or in the icing), use cocoa in its place - replace each ounce (27 grams) of hard chocolate with 3 tablespoons of cocoa. TECHNIQUES FOR MAKING A MORE DECADENT CAKE Cakes in this cookbook can be made even more "decadent" as follows (some of these are used in the "Maple Cake"): 1) use high oleic sunflower oil (or other fat) in place of applesauce and/or prune puree 2) use unrefined coconut oil or non-hydrogenated vegetable shortening in place of high oleic sunflower oil and/or applesauce and/or prune puree (see the notes about oils in the "Dessert Notes" section). 3) use coconut milk in place of water 4) use more nuts and/or shredded coconut (either in the cake, or while decorating) 5) if the cake calls for cocoa (either in the cake or in the icing), use chopped, ground or melted hard chocolate (mainly non-dairy bittersweet chocolate) to replace some or all of the cocoa - 3 tablespoons of cocoa is the equivalent of 1 ounce (27 grams) of hard chocolate. FAT REPLACERS See the discussion in "Dessert Notes" earlier in this book. In general, I always use at least a little applesauce (or fresh apple puree) in the batter (even when making a "decadent" cake) because I think it gives the cake a very desirable moistness. FLOUR I like brown rice flour best in cakes because it produces a fine texture, has a light flavor, and is not as gritty as some other flours (e.g., amaranth flour). If grinding the flour yourself, be sure to use short-grain brown rice. See the "Dessert Notes" discussion earlier in this book for more information. SWEETENERS Maple syrup is the natural, unrefined sweetener of choice for making cakes. Agave syrup is a good choice as well, and can be used 1 for 1 in place of maple syrup. Sucanat (in its dry form - see Sucanat in the "Glossary of Ingredients") can be used 1 for 1 in place of maple syrup (with the liquid ingredients), but maple syrup gives the cake more moisture. If sucanat is used in place of maple syrup, additional liquid will be needed. I have not had good luck in using heavier liquid sweeteners (such as brown rice syrup and barley malt syrup) in cakes - it makes the cake too dense, and often causes the inside of the cake to stay uncooked. But I have successfully used blackstrap molasses for making cakes. For icings, I generally prefer to use a different natural, unrefined sweetener such as brown rice syrup or barley malt syrup (depending on what flavor I am looking for) in combination with maple syrup or agave syrup. The heavier syrups (such as brown rice syrup) work well in icings (even helping the icing to set to the cake since they are often thicker), and they are less expensive and contain a higher ratio of complex sugars to simple sugars than maple syrup. For a more detailed discussion of sweeteners, refer to "Dessert Notes" earlier in this book. OILS See the discussion "Dessert Notes" earlier in this book. BAKING Always pre-heat the oven for cakes. In general, cakes should be baked until they slightly pull away from the sides of the pan and/or a toothpick inserted into the middle of the cake comes out fairly clean. You will not be able to use the toothpick method as well if a cake has chocolate chunks or fruit added to it. Also be careful not to overbake the cakes because they can become too dry and dense in this case. Bake cakes for less time when using a convection oven. When removing cakes from the oven, place them on a some type of rack so that air can circulate beneath the pan (but not with a breeze around the pan). This will help it cool more evenly, and prevent the bottom of the cake from getting soggy due to slower cooling at the bottom of the pan. Do not try to remove the cake from the pan while it is still hot. GARNISHES I like to garnish a cake with various colorful food to enhance the presentation and give people an idea of what is in the cake (or what type of cake it is). For example, raspberries add a very nice color contrast to a chocolate cake, and if it has a raspberry filling, it gives people an idea of the flavors inside. I also like toasted nuts on cakes to add a crunchy element to a moist/soft cake (as well as enhance and diversify flavors). I often glaze these nuts with maple syrup (and sometimes a bit of oil and/or some liqueur) so they have a shiny look instead of a dull look (see "Glossary of Cooking Terms" for more information on toasting/glazing nuts, or see the "09-Frangelico-Glazed Toasted Hazelnuts" recipe as an example). Other possible garnishes are shaved chocolate pieces for chocolate cakes, citrus zest in long thin strands, fresh fruits in various forms (e.g., whole raspberries, slices of kiwi), edible flours, dried fruits, candied ginger, and toasted shredded coconut. It all depends on the flavors in the cake, and if you want to enhance or diversify the flavors. Lastly, serving cakes sitting in a shallow "pool" of a dessert sauce is often very attractive, and can add a nice color and flavor contrast. If a bit more fat is acceptable, a nut cream/sauce is a good choice. Alternatively, low-fat dessert sauces can be made from fruit puree. Sauces can also add moisture to a cake that might be a little drier than desired. SERVING SIZE All of the cakes in this cookbook make 20 SMALL servings (they are quite small pieces). This could be the equivalent of 10 servings depending on how big people like their pieces of cake! If you want to make a 10 small serving cake, cut the ingredients for a 20 serving cake in half and then instead of using two 10 inch round spring form pans, use two 7 inch round pans (this will still make it a layered cake). STORING CAKES I like to make my cakes just a few hours before serving. If the icing is quite firm, the cake should not have to be refrigerated at all. Refrigerating the cake may be needed if it has not all been consumed after one day. Unfortunately, refrigerating cakes dries them out, and makes them denser. If you do refrigerate a cake, they should be well covered to minimized these negative effects. These cakes will generally keep covered in the refrigerator for up to 5 days, but lower fat cakes will not keep as long since they tend to dry out and get stale even faster than cakes with more fat. Covering the cakes should also keep undesirable odors from permeating the cake. When icing is covering part of the cake, moisture loss will be reduced in that area. When cut, the exposed cake surfaces will dry out quickly in the refrigerator (especially low fat cakes). The cakes which are completely encased in icing also freeze fairly well - again, the icing minimizes moisture loss. When freezing, be sure the cake is completely cool and cover the cake well. TROUBLESHOOTING If you cakes come out too gooey and dense, check on the following: - baking powder should be fresh and not have been exposed to humidity for a long time - it is best to use double acting baking powder (most are these days) - baking powder spoiled by humidity will not have the rising power, and will not work as well. - the oven temperature should be accurate with the oven dial - if the oven temperature was lower than the dial says (maybe your oven thermostat is not correct, so it thinks it is at 375, but actually it might be at 325), then cakes will bake slower than they should, and the results will not be as - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : 0 * Exported from MasterCook * 02-Amaretto-Peach Upside Down Chocolate Cake Recipe By :Mark Foy Serving Size : 20 Preparation Time :1:10 Categories : 02-Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- AMARETTO-PEACH TOPPING/FILLING 2 tablespoons high oleic sunflower oil -- (or coconut oil) 2 tablespoons amaretto 2 tablespoons light agave nectar syrup -- (or maple syrup) 1/4 cup brown rice syrup 1/4 cup unrefined granulated sugar -- (such as Rapadura or 2 tablespoons lemon juice 1 pound fresh peaches -- sliced into crescent CAKE 1 1/2 cups brown rice flour -- (or spelt flour) 1 cup sorghum flour -- (or spelt flour) (or 1/2 cup whole-grain teff flour -- (or spelt flour) 4 tablespoons tapioca flour 2 tablespoons sesame seeds -- ground 1 1/4 cups cocoa -- (unsweetened) 3/4 teaspoon sea salt 1 tablespoon baking powder -- (double acting) 1/4 cup high oleic sunflower oil -- (or coconut oil) (or 1/4 cup unrefined coconut oil -- (or other oil as abo 4 tablespoons applesauce, unsweetened -- (or could blend up a 1 3/4 cups maple syrup 1/2 cup unrefined granulated sugar -- (such as Rapadura or 1 1/2 tablespoons vanilla extract 14 ounces coconut milk -- (or water) 1/4 cup amaretto 3/4 cup water GARNISH 1/2 recipe 03-Chocolate Icing -- (this is another rec 1/4 cup sliced almonds -- toasted, glazed 1 teaspoon citrus zest -- in long, thin strips AMARETTO-PEACH TOPPING/FILLING In a saucepan over medium heat, add oil, amaretto, light agave nectar syrup, brown rice syrup, sugar, and lemon juice. Mix together and heat for about 3 minutes. Add sliced peaches, and coat peaches with mixture. Heat 1 minute and remove from heat. Pre-heat oven to 375 degrees F (190 degrees C). Oil two 10 inch round spring form pans (it is also possible to use one 9 inch by 13 inch pan). Put parchment paper in the bottom of the pans, and oil again. For more information about pans and about the use of parchment paper for extremely easy cake turn out, refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter. Lay out one layer of peach slices in the bottom of one of the pans on top of the parchment paper. This should take about half of the peaches mixture; the other half is for use as the filling between the two cake layers (see below in the GARNISH instructions). Do not pour any of the liquid/sauce from the peach mixture over the peaches; this can be used later in garnishing and serving the cake. Set aside all remaining peach slices and any liquid/sauce in the pan. CAKE Sift dry ingredients together. Combine liquids, then stir into the flour mixture. Pour half of the mixture into the pan with peach topping, and the other half into the other prepared cake pan. Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan). Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan, and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it). Also be careful not to overbake the cakes because they can become too dry and dense in this case. GARNISH When making a layered cake (using 2 identical sized pans), after the cakes have cooled, place the bottom layer of the cake on a serving plate (the one that does not have the peach topping). Take the remaining peach slices from the beginning of this recipe, and chop the peach slices into smaller pieces, and then spread this filling over the top of the first cake layer. (There will probably be some sauce left from the cooked peaches, and this is best used below.) Then place the second cake layer (the one that has the peach layer baked into it) on top of the first (so the baked in peaches are on the very top). Ice the sides of the cake with "Chocolate Icing" (see other recipe in this book). Take some of the reserved peach liquid/sauce from earlier in the recipe (after the peach slices were cooked), and drizzle this over the top of the cake. You don't want to drench the cake, so if you have extra left over, have it available when serving the cake. Garnish top of cake with toasted and glazed sliced almonds and the citrus zest. VARIATIONS: - "Amaretto-Apricot Upside Down Chocolate Cake" - Use fresh apricots in place of peaches. Yield: "20 slices" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 398 Calories; 16g Fat (34.3% calories from fat); 5g Protein; 63g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 159mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 3 Fat; 2 1/2 Other Carbohydrates. Serving Ideas : Serve with "10-Macadamia Nut Cream" (see recipe). NOTES : - An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour). - Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent", and other methods to make a cake lower in fat). Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 1393 1642 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * 03-Chocolate Icing Recipe By :Mark Foy Serving Size : 20 Preparation Time :0:10 Categories : 03-Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 100 grams chocolate, bittersweet, dairy-free -- melted (about 3/4 cu 12 1/3 ounces silken tofu, extra-firm or firm (aseptical -- (do not use soft or 1 teaspoon vanilla extract 1/4 cup brown rice syrup -- (or maple syrup) 2 tablespoons maple syrup 2 tablespoons unrefined granulated sugar -- (such as Rapadura or 2 tablespoons cashew butter -- (optional) (or other 1 pinch sea salt Blend all ingredients with an electric hand blender (immersion blender) (this makes for easier clean up) or a food processor until smooth. Refrigerate icing to firm it up and make it easier to spread on a cake. Spread on cooled cake. Optionally, if you feel it is needed to setup the icing, refrigerate briefly to set the icing to the cake. Do not leave the cake in the refrigerator too long because that will dry out the cake. Should have enough icing to cover a double-layered-10-inch round cake. VARIATIONS: - Add more cashew butter (or other nut butter) for a thicker icing. - As the sweetener, any combination of unrefined liquid sweeteners (maple syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can be used, and in varying amounts depending on your tastes (see "Dessert Notes" for more information about sweeteners). - For a lower fat icing, use 2/3 cup cocoa powder in place of the dairy-free, bittersweet chocolate. Although this icing will not be nearly as rich and smooth, this will yield an icing which contains only 12% calories from fat (about 0.5 grams of fat per serving). - "Carob Icing" - on a carob cake, use chunks of dairy-free carob bars or chips in place of chocolate (or carob powder in place of cocoa powder if making the low fat variation listed above). - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 69 Calories; 3g Fat (37.2% calories from fat); 2g Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Excellent on "Chocolate-Raspberry Cake" (this is another rec NOTES : - If you have time, make this icing a day in advance and refrigerate it. It will make the icing thicker and therefore easier to spread on a cake. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * 02-Apricot-Ginger Snap Cake Recipe By :Mark Foy Serving Size : 20 Preparation Time :1:10 Categories : 02-Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CAKE 1 cup brown rice flour -- (or spelt flour) 1/2 cup millet flour -- (or spelt flour) 1 1/2 cups sorghum flour -- (or spelt flour) (or 1/4 cup potato flour 1/4 cup sesame seeds -- ground 4 tablespoons tapioca flour 3 teaspoons ground cinnamon 3/4 teaspoon sea salt 1 tablespoon baking powder -- (double acting) 1 cup dried apricots -- sliced 1/4 cup high oleic sunflower oil -- (or coconut oil) (or 1/4 cup unrefined coconut oil -- (or other oil as abo 4 tablespoons applesauce, unsweetened -- (or could blend up a 3/4 cup maple syrup 3/4 cup blackstrap molasses 6 tablespoons unrefined granulated sugar -- (such as Rapadura or 2 tablespoons ginger juice, fresh -- (squeezed from fresh 1 1/2 tablespoons vanilla extract 14 ounces coconut milk -- (or water) 1/4 cup water FILLING 1/4 cup dried apricots -- diced 1 tablespoon brown rice syrup -- (or maple syrup) GARNISH 1 recipe 03-Cinnamon-Apricot Icing -- (this is another rec 1/2 cup dried apricots -- sliced (or fresh apr 1 teaspoon citrus zest -- in long, thin strips 1/2 cup walnuts -- toasted, glazed Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10 inch round spring form pans (it is also possible to use one 9 inch by 13 inch pan). For more information about pans and about the use of parchment paper for extremely easy cake turn out, refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter. CAKE Sift dry ingredients together, and stir in apricots. Combine liquids (including the whole sugar even though it is not a liquid), then stir into the flour mixture. Pour into the prepared cake pans. Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan). Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan, and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it). Also be careful not to overbake the cakes because they can become too dry and dense in this case. FILLING When making a layered cake (using 2 identical sized pans), make the apricot layer filing by lightly cooking the diced apricots with brown rice syrup, adding tablespoons of water as needed (if the apricots are very dry, then you will need more water). GARNISH Once apricot layer filling has softened, and after the cakes have cooled, place the bottom layer of the cake on a serving plate (with parchment paper under the edges), and spread apricot filling (or jam if you don't have time to make the filling) over the top of this first layer. Then place the second cake on top of the first, and frost/ice the entire cake. Garnish cake with dried or fresh apricot slices, citrus zest, and toasted, glazed walnuts (or pecans). VARIATIONS: - "Ginger Snap Cake" - eliminate the use of all apricots (use ginger filling below). - Use a ginger filling instead of an apricot filling (replace apricot filling with a filling made of 2 tablespoons diced crystallized ginger and 1/4 cup brown rice syrup). Yield: "20 slices" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 388 Calories; 16g Fat (35.4% calories from fat); 7g Protein; 59g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 170mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1 1/2 Other Carbohydrates. Serving Ideas : Serve with "10-Macadamia Nut Cream" (see recipe). NOTES : - An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour). - Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent", and other methods to make a cake lower in fat). - See the "Glossary of Ingredients" for information about making ginger juice. - See the "Glossary of Cooking Terms" for information about toasting and glazing nuts. Nutr. Assoc. : 0 0 4142 1393 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * 03-Cinnamon-Apricot Icing Recipe By :Mark Foy Serving Size : 20 Preparation Time :0:10 Categories : 03-Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 1/3 ounces silken tofu, extra-firm or firm (aseptical -- (do not use soft or 1 tablespoon vanilla extract 2 tablespoons apricot preserves 1/4 cup cashew butter -- (or other type of nu 1/2 teaspoon ground cinnamon 1/4 cup brown rice syrup -- (or 2 Tbsp. maple sy 2 tablespoons unrefined granulated sugar -- (such as Rapadura or 2 tablespoons molasses, blackstrap -- (or maple syrup if y 1 pinch sea salt Blend all ingredients with an electric hand blender (immersion blender) (this makes for easier clean up) or a food processor until smooth. Refrigerate uncovered icing to firm it up and make it easier to spread on a cake. It is best to refrigerate it at least a few hours before spreading on a cake so it does have some time to thicken, but this is not necessarily required. Spread on cooled cake. Optionally, if you feel it is needed to setup the icing, refrigerate briefly to set the icing to the cake. Do not leave the cake in the refrigerator too long because that will dry out the cake. Should have enough icing to cover a double-layered-10-inch round cake. VARIATIONS: - As the sweetener, any combination of unrefined liquid sweeteners (maple syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can be used, and in varying amounts depending on your tastes (see "Dessert Notes" for more information about sweeteners). - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 60 Calories; 2g Fat (33.5% calories from fat); 2g Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Excellent on "Maple Cake" (see recipe). NOTES : - See the "Glossary of Ingredients" for more information about making ginger juice. - If you have time, make this icing a day in advance and refrigerate it. It will make the icing thicker, and therefore easier to spread on a cake. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * 02-Apricot-Pistachio Crumble Tart Recipe By :Mark Foy Serving Size : 15 Preparation Time :1:00 Categories : 02-Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DRY INGREDIENTS 1/2 cup cornmeal 1/2 cup pistachio nuts -- ground 1/2 cup brown rice flour -- (or spelt flour) 1/4 cup whole-grain amaranth flour -- (or spelt flour) 1 tablespoon ground flax seed 1/8 teaspoon sea salt 1 teaspoon baking powder -- (double acting) 2 tablespoons unrefined coconut oil -- (or non-hydrogenated WET INGREDIENTS 1/4 cup high oleic sunflower oil -- (or coconut oil) (or 3/4 cup maple syrup 1/4 cup almond butter -- (or other nut butter 1 teaspoon vanilla extract 1/3 cup water ADDITIONS 1/4 cup pistachio nuts -- toasted, chopped 1/4 cup dried apricots -- cut in 1/4" pieces ( APRICOT TOPPING 1/3 cup apricot preserves 2 tablespoons Grand Marnier -- (or other liqueur) 1 tablespoon arrowroot powder Pre-heat oven to 350 degrees F (175 degrees C). Oil and flour a 10 inch round tart pan (or pie plate). Combine dry ingredients together. Cut coconut oil (or non-hydrogenated vegetable shortening or oil) into flour mixture (using a fork and a knife). Combine liquids, then stir into the flour mixture. Stir in nuts and dried fruit. Pour into the prepared cake pan. APRICOT TOPPING In a small bowl, mix together preserves, Grand Marnier, and arrowroot powder. Pour/drizzle/dollop this topping all around the top of the unbaked tart. Bake for 20-30 minutes. Test to be sure the tart is finished: the tart should slightly pull away from the sides of the pan, and a toothpick inserted into the tart should come out fairly clean (not wet with batter clinging to it, but don't worry about apricot topping). Also be careful not to overbake the tart because it can become too dry and dense in this case. VARIATIONS: - By using a different fruit (e.g., dried raspberries and raspberry preserves or dried pears and cooked pear chunks), and a different nut (e.g., macadamia nuts in place of pistachio nuts (both ground and chopped), many different variations of this nut crumble tart are possible. - Replace 2 tablespoons of brown rice flour with mesquite meal (see the Glossary of Ingredient for more information about mesquite meal). This will make the tart slightly more dense with a unique light toasted-cinnamon flavor. - Replace 1/4 cup of brown rice flour with sweet brown rice flour for a denser tart. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 237 Calories; 12g Fat (43.9% calories from fat); 3g Protein; 30g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 55mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 1 Other Carbohydrates. Serving Ideas : Serve with "10-Macadamia Nut Cream" (see recipe). NOTES : - Refer to the "Cake Notes" at the front of this chapter for information about making cakes (applying to this type of nut crumble tart as well) (including the methods that can be used to make a cake more "decadent", and other methods to make a cake lower in fat). - An easy way to grind flax seeds is in a coffee grinder. Nutr. Assoc. : 0 0 0 0 19 0 0 0 0 2742 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * 02-Blondies (Peanut Butter Brownies) Recipe By :Mark Foy Serving Size : 15 Preparation Time :1:00 Categories : 02-Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DRY INGREDIENTS 3/4 cup brown rice flour -- (or spelt flour) 1/2 cup sweet brown rice flour -- (or spelt flour) (or 3/4 cup sorghum flour 1/2 cup whole-grain amaranth flour -- (or spelt flour) 1/3 cup sesame seeds -- ground 1 tablespoon ground flax seed 1/8 teaspoon sea salt 2 teaspoons baking powder -- (double acting) WET INGREDIENTS 1/4 cup high oleic sunflower oil -- (or coconut oil) (or 1/4 cup unrefined coconut oil -- (or other oil as abo 1/2 cup peanut butter 1 1/2 cups maple syrup 1 tablespoon vanilla extract 2/3 cup water ADDITIONS 160 grams chocolate, bittersweet, dairy-free -- cut in chips (about Pre-heat oven to 350 degrees F (175 degrees C). Oil and flour a 9 inch by 13 inch pan. Combine dry ingredients together. Blend liquids, then stir into the flour mixture. Stir in chocolate. Pour into the prepared pan. Bake for 35-40 minutes. Test to be sure the blondies are finished: the blondies should slightly pull away from the sides of the pan, and a toothpick inserted into the blondies should come out fairly clean (not wet with batter clinging to it). Also be careful not to overbake the blondies because they can become too dry and dense in this case. VARIATIONS: - "Macadamia Nut Butter Blondies" - use macadamia nut butter in place of peanut butter. - "Almond Butter Blondies" - use almond butter in place of peanut butter. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 376 Calories; 18g Fat (40.6% calories from fat); 6g Protein; 52g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 129mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 2 Other Carbohydrates. Serving Ideas : Serve with "10-Macadamia Nut Cream" (see recipe). NOTES : - Refer to the "Cake Notes" at the front of this chapter for information about making cakes (applying to brownies as well) (including the methods that can be used to make a cake more "decadent", and other methods to make a cake lower in fat). - An easy way to grind flax seeds is in a coffee grinder. - The sweet brown rice flour in these brownies adds a little extra denseness to the brownies. Sweet brown rice flour can be ground from sweet brown rice, or purchased as flour. Nutr. Assoc. : 0 0 2369 1393 19 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * 02-Carob-Mint Cake Recipe By :Mark Foy Serving Size : 20 Preparation Time :1:10 Categories : 02-Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CAKE 1/2 cup maple syrup 1 cup unrefined granulated sugar -- (such as Rapadura or 2 cups water 1/4 cup dried mint leaves 1 1/2 cups brown rice flour -- (or spelt flour) 1 3/4 cups sorghum flour -- (or spelt flour) (or 4 tablespoons tapioca flour 1 tablespoon ground flax seed 1 cup carob flour -- (carob powder) 3/4 teaspoon sea salt 1 tablespoon baking powder -- (double acting) 1/4 cup high oleic sunflower oil -- (or coconut oil) (or 1/4 cup unrefined coconut oil -- (or other oil as abo 4 tablespoons applesauce, unsweetened -- (or could blend up a 1 1/2 tablespoons vanilla extract GARNISH 1 recipe 03-Mint Icing -- (this is another rec 1 tablespoon fresh mint leaves 1/4 cup carob chips, dairy-free 1/2 cup pecan halves -- toasted, glazed (gla CAKE Add maple syrup, sugar and water to a sauce pan. Wrap dried mint leaves in a cheese cloth or put the leaves into a tea infuser (or more than one if all the leaves do not fit into one) (or just use mint tea bags). Add mint to maple syrup and water. Cover, bring to a boil, lower heat, and simmer for about 30-40 minutes. Let cool. Remove mint and remeasure the liquid. Add water so liquid amounts to 3 cups. While mint is simmering, sift dry ingredients together. Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10 inch round spring form pans (it is also possible to use one 9 inch by 13 inch pan). For more information about pans and about the use of parchment paper for extremely easy cake turn out, refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter. Once mint mixture is prepared and somewhat cooled, mix the oil, applesauce, and extract into the mint mixture. Stir the liquid mixture into the flour mixture. Pour into the prepared cake pans. Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan). Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan, and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it). Also be careful not to overbake the cakes because they can become too dry and dense in this case. GARNISH When making a layered cake (using 2 identical sized pans), place the bottom layer of the cake on a serving plate (with parchment paper under the edges), and spread some of the icing over the top of this first layer. Then place the second layer on top of the first, and frost/ice the entire cake. Garnish cake with fresh mint leaves, carob chips (for the edge of the cake), and toasted, glazed pecans (for the top of the cake). VARIATIONS: - "Chocolate-Mint Cake" - Use cocoa in place of carob flour and dairy-free chocolate chips (or chopped squares) in place of carob chips. Yield: "20 slices" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 320 Calories; 12g Fat (31.5% calories from fat); 6g Protein; 51g Carbohydrate; 6g Dietary Fiber; trace Cholesterol; 164mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates. Serving Ideas : Serve with "10-Macadamia Nut Cream" (see recipe). NOTES : - An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour). - Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent", and other methods to make a cake lower in fat). - See the "Glossary of Cooking Terms" for information about toasting and glazing nuts. Nutr. Assoc. : 0 0 0 0 20135 0 0 1393 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * 03-Mint Icing Recipe By :Mark Foy Serving Size : 20 Preparation Time :0:10 Categories : 03-Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 1/3 ounces silken tofu, extra-firm or firm (aseptical -- (do not use soft or 1/4 cup cashew butter -- (or other type of nu 1/2 teaspoon mint extract 6 tablespoons barley malt syrup -- (or agave nectar) 2 tablespoons granulated sugar -- (preferably light in 1 pinch sea salt Blend all ingredients with an electric hand blender (immersion blender) (this makes for easier clean up) or a food processor until smooth. Refrigerate uncovered icing to firm it up and make it easier to spread on a cake. It is best to refrigerate it at least a few hours before spreading on a cake so it does have some time to thicken, but this is not necessarily required. Spread on cooled cake. Optionally, if you feel it is needed to setup the icing, refrigerate briefly to set the icing to the cake. Do not leave the cake in the refrigerator too long because that will dry out the cake. Should have enough icing to cover a double-layered-10-inch round cake. VARIATIONS: - As the sweetener, any combination of unrefined liquid sweeteners (maple syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can be used, and in varying amounts depending on your tastes (see "Dessert Notes" for more information about sweeteners). - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 57 Calories; 2g Fat (34.9% calories from fat); 2g Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Excellent on "Carob-Mint Cake" (see recipe). NOTES : - GLUTEN NOTE: This is one of the few recipes in this cookbook that contains gluten (from the barley malt syrup). If you want to make it without gluten, simply replace the barley malt syrup with brown rice syrup. - Use any combination of maple syrup, brown rice syrup, and barley malt syrup. - If you have time, make this icing a day in advance and refrigerate it. It will make the icing thicker, and therefore easier to spread on a cake. Nutr. Assoc. : 0 0 5403 0 0 0 * Exported from MasterCook * 02-Carrot Cake Recipe By :Mark Foy Serving Size : 20 Preparation Time :1:10 Categories : 02-Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CAKE 2 1/2 cups brown rice flour -- (or spelt flour) 1 cup sorghum flour -- (or spelt flour or b 1 tablespoon ground flax seed 4 tablespoons tapioca flour 3/4 teaspoon sea salt 1 tablespoon baking powder -- (double acting) 1/4 cup high oleic sunflower oil -- (or coconut oil) (or 1/4 cup unrefined coconut oil -- (or other oil as abo 2 tablespoons prune puree 2 tablespoons applesauce, unsweetened 1 1/2 cups maple syrup 1 1/2 tablespoons vanilla extract 14 ounces coconut milk -- (or water) 1/4 cup water 2 1/2 cups shredded carrots -- (from about 4 medium 1 cup dried figs -- (cut into raisin siz 1/2 cup walnuts -- chopped GARNISH 1 recipe 03-Orange Icing -- (this is another rec 1 teaspoon citrus zest -- in long, thin strips 1/2 cup walnuts -- toasted, glazed Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10 inch round spring form pans (it is also possible to use one 9 inch by 13 inch pan). For more information about pans and about the use of parchment paper for extremely easy cake turn out, refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter. CAKE Sift dry ingredients together. Combine liquids, then stir into the flour mixture. Fold in shredded carrots, figs, and walnuts. Pour into the prepared cake pans. Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan). Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan, and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it). Also be careful not to overbake the cakes because they can become too dry and dense in this case. GARNISH When making a layered cake (using 2 identical sized pans), after the cakes have cooled, place the bottom layer of the cake on a serving plate (with parchment paper under the edges), and spread the icing/frosting over the top of this first layer. Then place the second layer on top of the first, and frost/ice the entire cake. Garnish cake with citrus zest and with 1/2 cup toasted, glazed walnuts (or pecans) (chopped nuts around the edge and halves for the top). Yield: "20 slices" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 400 Calories; 17g Fat (37.2% calories from fat); 7g Protein; 59g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 166mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 Fat; 1 1/2 Other Carbohydrates. Serving Ideas : Serve with "10-Macadamia Nut Cream" (see recipe). NOTES : - An easy way to grind flax seeds is in a coffee grinder. - An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour). - Chopped figs are used in this recipe instead of the traditional use of raisins. - Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent", and other methods to make a cake lower in fat). - To make prune puree, soften prunes in a little hot water, and then puree. The resulting mixture should be as thin as oil. - See the "Glossary of Cooking Terms" for information about toasting and glazing nuts. Nutr. Assoc. : 0 0 1393 0 0 0 0 0 0 2742 4635 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * 03-Orange Icing Recipe By :Mark Foy Serving Size : 20 Preparation Time :0:10 Categories : 03-Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 1/3 ounces silken tofu, extra-firm or firm (aseptical -- (do not use soft or 1/4 cup cashew butter -- (or other type of nu 1 1/2 tablespoons orange zest -- (from 1 orange) 1/2 teaspoon orange extract -- (also called orange 1/4 cup brown rice syrup -- (or agave nectar) 1/4 cup granulated sugar -- (preferably light in 1 pinch sea salt Blend all ingredients with an electric hand blender (immersion blender) (this makes for easier clean up) or a food processor until smooth. Refrigerate uncovered icing to firm it up and make it easier to spread on a cake. It is best to refrigerate it at least a few hours before spreading on a cake so it does have some time to thicken, but this is not necessarily required. Spread on cooled cake. Optionally, if you feel it is needed to setup the icing, refrigerate briefly to set the icing to the cake. Do not leave the cake in the refrigerator too long because that will dry out the cake. Should have enough icing to cover a double-layered-10-inch round cake. VARIATIONS: - As the sweetener, any combination of unrefined liquid sweeteners (maple syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can be used, and in varying amounts depending on your tastes (see "Dessert Notes" for more information about sweeteners). - "Lime Icing" - Use lime zest in place of orange zest and lime extract in place of orange extract. - "Lemon Icing" - Use lemon zest in place of orange zest and lemon extract in place of orange extract. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 55 Calories; 2g Fat (35.9% calories from fat); 2g Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Excellent on "Carrot Cake" (see recipe). NOTES : - If you have time, make this icing a day in advance and refrigerate it. It will make the icing thicker, and therefore easier to spread on a cake. Nutr. Assoc. : 0 0 0 0 0 652 0 * Exported from MasterCook * 02-Chestnut-Carob Chip Cake Recipe By :Mark Foy Serving Size : 20 Preparation Time :1:10 Categories : 02-Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- * CAKE DRY INGREDIENTS 1 1/4 cups brown rice flour -- (or spelt flour) 1 1/2 cups sorghum flour -- (or spelt flour) (or 3/4 cup chestnut flour 4 tablespoons tapioca flour 3/4 teaspoon sea salt 1 tablespoon baking powder -- (double acting) WET INGREDIENTS 1/4 cup high oleic sunflower oil -- (or coconut oil) (or 1/4 cup unrefined coconut oil -- (or other oil as abo 4 tablespoons applesauce, unsweetened -- (or could blend up a 1 1/2 cups maple syrup 1/4 cup unrefined granulated sugar -- (such as Rapadura or 1 1/2 tablespoons vanilla extract 14 ounces coconut milk -- (or water) 1/4 cup water ADDITIONS 1 cup carob chips, dairy-free * GARNISH 1 recipe 03-Frangelico (Hazelnut) Icing -- (this is another rec 3/4 cup chestnuts -- (if using bottled ch 1/4 cup maple syrup 1 tablespoon unrefined granulated sugar -- (such as Rapadura or 2 tablespoons coconut shreds 1 tablespoon carob chips, dairy-free Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10 inch round spring form pans (it is also possible to use one 9 inch by 13 inch pan). For more information about pans and about the use of parchment paper for extremely easy cake turn out, refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter. * CAKE DRY INGREDIENTS Combine all dry ingredients. Sift all dry ingredients together. (Note: I have experimented with the regular flour (e.g., brown rice) to chestnut flour ratio, and I find the 3 or 4 to 1 ratio best. For a stronger chestnut flavor, replace 1/2 cup of the brown rice flour with chestnut flour.) WET INGREDIENTS Combine all the wet ingredients (including sugar), then stir into the flour mixture. Pour batter into the prepared cake pans. ADDITIONS Sprinkle carob chips on top of the two cake pans (half on each). Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan). Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan, and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it). Also be careful not to overbake the cakes because they can become too dry and dense in this case. * GARNISH If you are using fresh chestnuts, remove skin. (Bottled chestnuts should already have their skins removed.) Add the chestnuts and maple syrup to a small sauce pan and cook over medium heat until syrup thickens and mostly absorbs into the chestnuts (about 10 minutes). Lower heat a little, add the sugar, mix and heat for another 2 minutes. Remove from heat. Once they are cooled, cut them in half so they will be easier to use as a garnish. When making a layered cake (using 2 identical sized pans), after the cakes have cooled, place the bottom layer of the cake on a serving plate (with parchment paper under the edges), and spread the icing/frosting over the top of this first layer. (If you have small pieces of glazed chestnuts from the above glazing process that would not look that good on top of the cake, you can sprinkle them on this middle layer.) Then place the second layer on top of the first, and frost/ice the entire cake. Garnish cake with glazed chestnuts (could go on the top in a ring around the edge), coconut (could go on the sides of the cake), and carob chips (could go on top between chestnuts). (Other garnishing ideas include edible flowers.) VARIATIONS: - "Chestnut-Chocolate Chip Cake" - Replace the carob chips with chocolate chips. - "Chestnut-Maple Cake" - Leave the carob chips out of the cake. Yield: "20 slices" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 428 Calories; 18g Fat (36.4% calories from fat); 6g Protein; 64g Carbohydrate; 5g Dietary Fiber; trace Cholesterol; 178mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 3 Fat; 2 Other Carbohydrates. Serving Ideas : Serve with "10-Macadamia Nut Cream" (see recipe). NOTES : - I created this recipe during the 3 year period I lived in Trento, Italy. - In Italy, this cake might be called "Torta di Castagne e Scaglie di Carruba". - This is a satisfying, moist cake that gets its richness from chestnut flour, a more common ingredient in Italy, but probably only available in specialty shops outside Italy. Its distinctive flavor is different from any other flour, and chestnuts don't have nearly as much fat as regular nuts. - Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent", and other methods to make a cake lower in fat). - An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) Nutr. Assoc. : 0 0 0 1393 2561 0 0 0 0 0 0 2742 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * 03-Frangelico (Hazelnut) Icing Recipe By :Mark Foy Serving Size : 20 Preparation Time :0:10 Categories : 03-Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 1/3 ounces silken tofu, extra-firm or firm (aseptical -- (do not use soft or 1/4 cup cashew butter -- (or other type of nu 2 tablespoons Frangelico liqueur -- (or 1 teaspoon hazel 1/4 cup brown rice syrup -- (or maple syrup) 4 tablespoons unrefined granulated sugar -- (such as Rapadura or 1 pinch sea salt Blend all ingredients with an electric hand blender (immersion blender) (this makes for easier clean up) or a food processor until smooth. Refrigerate uncovered icing to firm it up and make it easier to spread on a cake. It is best to refrigerate it at least a few hours before spreading on a cake so it does have some time to thicken, but this is not necessarily required. Spread on cooled cake. Optionally, if you feel it is needed to setup the icing, refrigerate briefly to set the icing to the cake. Do not leave the cake in the refrigerator too long because that will dry out the cake. Should have enough icing to cover a double-layered-10-inch round cake. VARIATIONS: - As the sweetener, any combination of unrefined liquid sweeteners (maple syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can be used, and in varying amounts depending on your tastes (see "Dessert Notes" for more information about sweeteners). - "Amaretto (Almond) Icing" - Use amaretto liqueur in place of Frangelico liqueur. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 56 Calories; 2g Fat (36.9% calories from fat); 2g Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Excellent on "Hazelnut-Chocolate Chunk Cake" (see recipe). NOTES : - If you have time, make this icing a day in advance and refrigerate it. It will make the icing thicker, and therefore easier to spread on a cake. Nutr. Assoc. : 0 0 2044 0 0 0 0 * Exported from MasterCook * 02-Chocolate-Raspberry Cake Recipe By :Mark Foy Serving Size : 20 Preparation Time :1:10 Categories : 02-Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- * CAKE DRY INGREDIENTS 1 1/2 cups brown rice flour -- (or spelt flour) 1 1/2 cups sorghum flour -- (or spelt flour) (or 4 tablespoons tapioca flour 1 tablespoon ground flax seed 1 1/4 cups cocoa -- (unsweetened) 3/4 teaspoon sea salt 1 tablespoon baking powder -- (double acting) WET INGREDIENTS 1/4 cup high oleic sunflower oil -- (or coconut oil) (or 1/4 cup unrefined coconut oil -- (or other oil as abo 4 tablespoons applesauce, unsweetened -- (or puree about 1/3 1 3/4 cups maple syrup 1/2 cup unrefined granulated sugar -- (such as Rapadura or 1 1/2 tablespoons vanilla extract 14 ounces coconut milk -- (or water) 1 cup water * FILLING 10 ounces raspberries, frozen -- (or 10 ounces fresh 1 tablespoon brown rice syrup -- (or maple syrup) * GARNISH 1 recipe 03-Chocolate Icing -- (this is another rec 4 ounces fresh raspberries 1 teaspoon citrus zest -- in long, thin strips 1 teaspoon chocolate, bittersweet, dairy-free -- shaved 1/3 cup pecan halves -- toasted, glazed Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10 inch round spring form pans (it is also possible to use one 9 inch by 13 inch pan) (for more information refer to the Cake Pan discussion in the "Cake Notes" at the beginning of this chapter). * CAKE DRY INGREDIENTS Sift dry ingredients together (except ground flax seed). Stir in ground flax seed. WET INGREDIENTS Blend liquids, then stir into the flour mixture. Pour into the prepared cake pans. Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan). Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan, and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it). Also be careful not to overbake the cakes because they can become too dry and dense in this case. * FILLING When making a layered cake (using 2 identical sized pans), make the raspberry layer filling by lightly cooking the frozen raspberries with brown rice syrup, adding tablespoons of water as needed. * GARNISH Once raspberry layer filling has cooked down a bit, and after the cakes have cooled, place the bottom layer of the cake on a serving plate (with parchment paper under the edges), and spread filling over the top of this first layer. Then place the second layer on top of the first, and frost/ice the entire cake. Garnish cake with fresh whole raspberries, citrus zest, shaved chocolate, and toasted, glazed pecans (chopped nuts around the edge and halves for the top). VARIATIONS: - "Carob-Raspberry Cake" - Use carob powder in place of cocoa, and "Carob Icing" in place of "Chocolate Icing" (see recipe). This will yield a lower fat cake. - "Black Forest Cake" - Use cherry jam in place of the raspberry filling, and then garnish with pitted cherries (either fresh, drained cherries from a can, or thawed frozen cherries). - "Chocolate Sambuca Cake" - Add 5 tablespoons of Sambuca liqueur to the batter, and add 4 teaspoons to the icing. Additionally, glaze the pecans with the liqueur after they are toasted. Yield: "20 slices" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 399 Calories; 16g Fat (34.3% calories from fat); 6g Protein; 64g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 163mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 3 Fat; 2 Other Carbohydrates. Serving Ideas : Serve with "10-Macadamia Nut Cream" (see recipe). NOTES : - Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent", and other methods to make a cake lower in fat). - An easy way to grind flax seeds is in a coffee grinder. - An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour). - See the "Glossary of Cooking Terms" for information about toasting and glazing nuts. Nutr. Assoc. : 0 0 0 1393 0 0 0 0 0 0 0 0 2742 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * 03-Chocolate Icing Recipe By :Mark Foy Serving Size : 20 Preparation Time :0:10 Categories : 03-Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 100 grams chocolate, bittersweet, dairy-free -- melted (about 3/4 cu 12 1/3 ounces silken tofu, extra-firm or firm (aseptical -- (do not use soft or 1 teaspoon vanilla extract 1/4 cup brown rice syrup -- (or maple syrup) 2 tablespoons maple syrup 2 tablespoons unrefined granulated sugar -- (such as Rapadura or 2 tablespoons cashew butter -- (optional) (or other 1 pinch sea salt Blend all ingredients with an electric hand blender (immersion blender) (this makes for easier clean up) or a food processor until smooth. Refrigerate icing to firm it up and make it easier to spread on a cake. Spread on cooled cake. Optionally, if you feel it is needed to setup the icing, refrigerate briefly to set the icing to the cake. Do not leave the cake in the refrigerator too long because that will dry out the cake. Should have enough icing to cover a double-layered-10-inch round cake. VARIATIONS: - Add more cashew butter (or other nut butter) for a thicker icing. - As the sweetener, any combination of unrefined liquid sweeteners (maple syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can be used, and in varying amounts depending on your tastes (see "Dessert Notes" for more information about sweeteners). - For a lower fat icing, use 2/3 cup cocoa powder in place of the dairy-free, bittersweet chocolate. Although this icing will not be nearly as rich and smooth, this will yield an icing which contains only 12% calories from fat (about 0.5 grams of fat per serving). - "Carob Icing" - on a carob cake, use chunks of dairy-free carob bars or chips in place of chocolate (or carob powder in place of cocoa powder if making the low fat variation listed above). - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 69 Calories; 3g Fat (37.2% calories from fat); 2g Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Excellent on "Chocolate-Raspberry Cake" (this is another rec NOTES : - If you have time, make this icing a day in advance and refrigerate it. It will make the icing thicker and therefore easier to spread on a cake. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * 02-Cinnamon-Chai Cake Recipe By :Mark Foy Serving Size : 20 Preparation Time :1:10 Categories : 02-Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CAKE 2 cups chai, herbal, concentrated 1 1/2 cups brown rice flour -- (or spelt flour) 1 1/2 cups sorghum flour -- (or spelt flour) (or 1/2 cup whole-grain amaranth flour -- (or spelt flour) 2 tablespoons unrefined granulated sugar -- (such as Rapadura or 4 tablespoons tapioca flour 3/4 teaspoon sea salt 1 tablespoon baking powder -- (double acting) 4 teaspoons ground cinnamon 2 teaspoons ground cardamom 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground fennel seeds 1/4 cup high oleic sunflower oil -- (or coconut oil) (or 1/4 cup unrefined coconut oil -- (or other oil as abo 4 tablespoons applesauce, unsweetened -- (or could blend up a 1 1/2 cups maple syrup 1 1/2 tablespoons vanilla extract 1/2 tablespoon cinnamon flavoring/extract 14 ounces coconut milk -- (or water) GARNISH 1 recipe 03-Cinnamon-Apricot Icing (this is another recipe in this cookbook) 1 cup pecans -- toasted, glazed 1/8 teaspoon ground cinnamon Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10 inch round spring form pans (it is also possible to use one 9 inch by 13 inch pan). For more information about pans and about the use of parchment paper for extremely easy cake turn out, refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter. CAKE Place prepared chai into a sauce pan, and simmer until reduced to 1/4 cup (for use later in the recipe). Sift dry ingredients together. Combine liquids, including the 1/4 reduced chai, then stir into the flour mixture. Pour into the prepared cake pans. Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan). Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan, and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it). Also be careful not to overbake the cakes because they can become too dry and dense in this case. GARNISH When making a layered cake (using 2 identical sized pans), after the cakes have cooled, place the bottom layer of the cake on a serving plate (with parchment paper under the edges), and spread the icing/frosting over the top of this first layer. Then place the second layer on top of the first, and frost/ice the entire cake. Garnish cake with toasted, glazed pecans (or walnuts or sliced almonds) (chopped nuts around the edge and halves for the top). (Other garnishing ideas include coconut shreds and/or edible flowers.) VARIATIONS - Use the "03-Frangelico (Hazelnut) Icing" in place of the "03-Cinnamon-Apricot Icing". - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 379 Calories; 17g Fat (39.6% calories from fat); 6g Protein; 54g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 163mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 3 Fat; 1 1/2 Other Carbohydrates. Serving Ideas : Serve with "10-Macadamia Nut Cream" (see recipe). NOTES : - Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent", and other methods to make a cake lower in fat). - An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour). - See the "Glossary of Cooking Terms" for information about toasting and glazing nuts. Nutr. Assoc. : 0 0 0 0 1393 19 0 0 0 0 0 0 0 0 20206 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * 03-Cinnamon-Apricot Icing Recipe By :Mark Foy Serving Size : 20 Preparation Time :0:10 Categories : 03-Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 1/3 ounces silken tofu, extra-firm or firm (aseptical -- (do not use soft or 1 tablespoon vanilla extract 2 tablespoons apricot preserves 1/4 cup cashew butter -- (or other type of nu 1/2 teaspoon ground cinnamon 1/4 cup brown rice syrup -- (or 2 Tbsp. maple sy 2 tablespoons unrefined granulated sugar -- (such as Rapadura or 2 tablespoons molasses, blackstrap -- (or maple syrup if y 1 pinch sea salt Blend all ingredients with an electric hand blender (immersion blender) (this makes for easier clean up) or a food processor until smooth. Refrigerate uncovered icing to firm it up and make it easier to spread on a cake. It is best to refrigerate it at least a few hours before spreading on a cake so it does have some time to thicken, but this is not necessarily required. Spread on cooled cake. Optionally, if you feel it is needed to setup the icing, refrigerate briefly to set the icing to the cake. Do not leave the cake in the refrigerator too long because that will dry out the cake. Should have enough icing to cover a double-layered-10-inch round cake. VARIATIONS: - As the sweetener, any combination of unrefined liquid sweeteners (maple syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can be used, and in varying amounts depending on your tastes (see "Dessert Notes" for more information about sweeteners). - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 60 Calories; 2g Fat (33.5% calories from fat); 2g Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Excellent on "Maple Cake" (see recipe). NOTES : - See the "Glossary of Ingredients" for more information about making ginger juice. - If you have time, make this icing a day in advance and refrigerate it. It will make the icing thicker, and therefore easier to spread on a cake. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * 02-Hawaiian Cake Recipe By :Mark Foy Serving Size : 20 Preparation Time :1:10 Categories : 02-Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CAKE 1 1/4 cups brown rice flour -- (or spelt flour) 1 1/4 cups millet flour -- (or spelt flour) 1 cup sorghum flour -- (or spelt flour) (or 4 tablespoons tapioca flour 3/4 teaspoon sea salt 1 tablespoon baking powder -- (double acting) 1/4 cup high oleic sunflower oil -- (or coconut oil) (or 1/4 cup unrefined coconut oil -- (or other oil as abo 4 tablespoons applesauce, unsweetened -- (or could blend up a 1 1/2 cups maple syrup -- (or 1 1/4 cup light 1 tablespoon ginger juice, fresh -- (squeezed from fresh 1 1/2 tablespoons vanilla extract 14 ounces coconut milk -- (or water) 1/4 cup water 1/2 cup coconut shreds 1/2 cup fresh pineapple -- cut in 1/4" cubes (o GARNISH 1 recipe 03-Lemon-Ginger Icing -- (this is another rec 1/2 cup coconut shreds -- toasted 1 teaspoon citrus zest -- in long, thin strips 1/2 cup fresh pineapple chunks -- (or canned pineapple 1 tablespoon ginger root, candied -- sliced Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10 inch round spring form pans (it is also possible to use one 9 inch by 13 inch pan). For more information about pans and about the use of parchment paper for extremely easy cake turn out, refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter. CAKE Sift dry ingredients together. Combine liquids, then stir into the flour mixture. Fold in shredded coconut and pineapple. Pour into the prepared cake pans. Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan). Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan, and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it). Also be careful not to overbake the cakes because they can become too dry and dense in this case. GARNISH When making a layered cake (using 2 identical sized pans), after the cakes have cooled, place the bottom layer of the cake on a serving plate (with parchment paper under the edges), and spread the icing/frosting over the top of this first layer. Then place the second layer on top of the first, and frost/ice the entire cake. Garnish cake around the edges with toasted, shredded coconut, and on top with citrus zest, fresh pineapple (cut into triangles), and sliced candied ginger root. Yield: "20 slices" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 337 Calories; 15g Fat (38.5% calories from fat); 5g Protein; 49g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 171mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1 1/2 Other Carbohydrates. Serving Ideas : Serve with "Coconut Ice Cream" (see recipe). NOTES : - An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour). - Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent", and other methods to make a cake lower in fat). - See the "Glossary of Ingredients" for information about making ginger juice. - There is an option to use canned pineapple, which is an acceptable option, but the overall taste of the cake will not be quite a good as if fresh pineapple was used. Nutr. Assoc. : 0 0 4142 1393 0 0 0 0 0 0 0 0 630 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * 03-Lemon-Ginger Icing Recipe By :Mark Foy Serving Size : 20 Preparation Time :0:10 Categories : 03-Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 1/3 ounces silken tofu, extra-firm or firm (aseptical -- (do not use soft or 1/4 cup cashew butter -- (or other type of nu 2 teaspoons ginger juice, fresh -- (squeezed from fresh 2 teaspoons lemon zest 1/4 cup brown rice syrup -- (or agave nectar) 1/4 cup granulated sugar -- (preferably light in 1 pinch sea salt Blend all ingredients with an electric hand blender (immersion blender) (this makes for easier clean up) or a food processor until smooth. Refrigerate uncovered icing to firm it up and make it easier to spread on a cake. It is best to refrigerate it at least a few hours before spreading on a cake so it does have some time to thicken, but this is not necessarily required. Spread on cooled cake. Optionally, if you feel it is needed to setup the icing, refrigerate briefly to set the icing to the cake. Do not leave the cake in the refrigerator too long because that will dry out the cake. Should have enough icing to cover a double-layered-10-inch round cake. VARIATIONS: - As the sweetener, any combination of unrefined liquid sweeteners (maple syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can be used, and in varying amounts depending on your tastes (see "Dessert Notes" for more information about sweeteners). - "Lime-Ginger Icing" - Use lime zest in place of lemon zest. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 55 Calories; 2g Fat (36.0% calories from fat); 2g Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Excellent on "Maple Cake" (see recipe). NOTES : - See the "Glossary of Ingredients" for information about making ginger juice. - If you have time, make this icing a day in advance and refrigerate it. It will make the icing thicker, and therefore easier to spread on a cake. Nutr. Assoc. : 0 0 630 0 0 652 0 * Exported from MasterCook * 02-Hazelnut Brownies Recipe By :Mark Foy Serving Size : 15 Preparation Time :1:00 Categories : 02-Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DRY INGREDIENTS 1/2 cup brown rice flour -- (or spelt flour) 3/4 cup sorghum flour -- (or spelt flour) 1/2 cup sweet brown rice flour -- (or spelt flour) (if 1 cup hazelnuts -- ground (or 1 1/4 cup 1 tablespoon ground flax seed 3/4 cup cocoa powder 1/8 teaspoon sea salt 2 teaspoons baking powder -- (double acting) 2 tablespoons unrefined coconut oil -- (or non-hydrogenated WET INGREDIENTS 1/4 cup high oleic sunflower oil -- (or coconut oil) (or 1/4 cup unrefined coconut oil -- (or other oil as abo 1 1/2 cups maple syrup 1/2 cup almond butter -- (or other nut butter 1 tablespoon vanilla extract 2/3 cup water 2 tablespoons cognac -- or brandy (optional) ADDITIONS 160 grams chocolate, bittersweet, dairy-free -- cut in chips (about 1 cup hazelnuts -- toasted (chopped int Pre-heat oven to 350 degrees F (175 degrees C). Oil and flour a 9 inch by 13 inch pan. Combine dry ingredients together. Cut coconut oil (or non-hydrogenated vegetable shortening or oil) into flour mixture (using a fork and a knife). Combine liquids, then stir into the flour mixture. Stir in chocolate and hazelnuts. Pour into the prepared cake pan. Bake for 35-40 minutes. Test to be sure the brownies are finished: the brownies should slightly pull away from the sides of the pan, and a toothpick inserted into the brownies should come out fairly clean (not wet with batter clinging to it, but don't worry about melted chocolate). Also be careful not to overbake the brownies because they can become too dry and dense in this case. VARIATIONS: - "Hazelnut-Carob Brownies" - Use carob powder in place of cocoa, and carob chips in place of chocolate chunks/chips. - Use other types of nuts such as pecans, walnuts, or macadamia nuts. - Replace 3 tablespoons of brown rice flour with mesquite meal (see the Glossary of Ingredient for more information about mesquite meal). This will make the brownies slightly more dense with a unique light toasted-cinnamon flavor. Yield: "15 slices" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 474 Calories; 30g Fat (54.3% calories from fat); 7g Protein; 51g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 89mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 5 1/2 Fat; 2 Other Carbohydrates. Serving Ideas : Serve with "10-Macadamia Nut Cream" (see recipe). NOTES : - To make these vegan brownies rich and satisfying, this recipe calls for almond butter, ground hazelnuts, and sweet brown rice flour (which when cooked with a liquid get thick and viscous helping the brownies to bind). - Refer to the "Cake Notes" at the front of this chapter for information about making cakes (applying to brownies as well) (including the methods that can be used to make a cake more "decadent", and other methods to make a cake lower in fat). - An easy way to grind flax seeds is in a coffee grinder. Nutr. Assoc. : 0 0 1393 2369 0 0 0 0 0 0 2742 0 0 0 2742 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * 02-Hazelnut-Chocolate Chunk Cake Recipe By :Mark Foy Serving Size : 20 Preparation Time :1:10 Categories : 02-Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CAKE 2 cups brown rice flour -- (or spelt flour) 3/4 cup sorghum flour -- (or spelt flour) (or 1/2 cup soy flour 4 tablespoons tapioca flour 3/4 teaspoon sea salt 1 tablespoon baking powder -- (double acting) 1 tablespoon ground flax seed 1 cup hazelnuts, dry-roasted -- ground 1/2 cup hazelnut oil -- (or high oleic sunfl 4 tablespoons applesauce, unsweetened -- (or could blend up a 1 1/2 cups maple syrup 1 1/2 tablespoons vanilla extract 14 ounces coconut milk -- (or water) 1/4 cup water 1 cup hazelnuts, dry-roasted -- chopped 150 grams chocolate, bittersweet, dairy-free -- chopped (about 1 1/4 GARNISH 1 recipe 03-Frangelico (Hazelnut) Icing -- (this is another rec 1/2 cup hazelnuts -- (toasted and cut in 1 tablespoon chocolate, bittersweet, dairy-free -- shaved Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10 inch round spring form pans (it is also possible to use one 9 inch by 13 inch pan). For more information about pans and about the use of parchment paper for extremely easy cake turn out, refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter. CAKE Sift flours, ground tapioca, salt, and baking powder together. Mix in flax seed and hazelnuts. Combine liquids, then stir into the flour mixture. Fold in chopped hazelnuts and chopped chocolate. Pour into the prepared cake pans. Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan). Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan, and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it). Also be careful not to overbake the cakes because they can become too dry and dense in this case. GARNISH When making a layered cake (using 2 identical sized pans), place the bottom layer of the cake on a serving plate (with parchment paper under the edges), and spread some of the icing over the top of this first layer. Then place the second layer on top of the first, and frost/ice the entire cake. Garnish cake with toasted, glazed hazelnuts and shaved chocolate. VARIATIONS: - "Almond-Chocolate Chunk Cake" - Use almonds in place of all the different hazelnuts, high oleic sunflower oil in place of the hazelnut oil, Amaretto (Almond) Icing in place of the Frangelico (Hazelnut) Icing (see recipe variation in the "Frangelico (Hazelnut) Icing" recipe), and Amaretto in place of the Frangelico liqueur when glazing the nuts. Yield: "20 slices" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 472 Calories; 28g Fat (51.0% calories from fat); 7g Protein; 53g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 161mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 5 1/2 Fat; 2 Other Carbohydrates. Serving Ideas : Serve with "10-Macadamia Nut Cream" (see recipe). NOTES : - An easy way to grind flax seeds is in a coffee grinder. - An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour). - Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent", and other methods to make a cake lower in fat). - See the "Glossary of Cooking Terms" for information about toasting and glazing nuts. Nutr. Assoc. : 0 0 1393 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * 03-Frangelico (Hazelnut) Icing Recipe By :Mark Foy Serving Size : 20 Preparation Time :0:10 Categories : 03-Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 1/3 ounces silken tofu, extra-firm or firm (aseptical -- (do not use soft or 1/4 cup cashew butter -- (or other type of nu 2 tablespoons Frangelico liqueur -- (or 1 teaspoon hazel 1/4 cup brown rice syrup -- (or maple syrup) 4 tablespoons unrefined granulated sugar -- (such as Rapadura or 1 pinch sea salt Blend all ingredients with an electric hand blender (immersion blender) (this makes for easier clean up) or a food processor until smooth. Refrigerate uncovered icing to firm it up and make it easier to spread on a cake. It is best to refrigerate it at least a few hours before spreading on a cake so it does have some time to thicken, but this is not necessarily required. Spread on cooled cake. Optionally, if you feel it is needed to setup the icing, refrigerate briefly to set the icing to the cake. Do not leave the cake in the refrigerator too long because that will dry out the cake. Should have enough icing to cover a double-layered-10-inch round cake. VARIATIONS: - As the sweetener, any combination of unrefined liquid sweeteners (maple syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can be used, and in varying amounts depending on your tastes (see "Dessert Notes" for more information about sweeteners). - "Amaretto (Almond) Icing" - Use amaretto liqueur in place of Frangelico liqueur. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 56 Calories; 2g Fat (36.9% calories from fat); 2g Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Excellent on "Hazelnut-Chocolate Chunk Cake" (see recipe). NOTES : - If you have time, make this icing a day in advance and refrigerate it. It will make the icing thicker, and therefore easier to spread on a cake. Nutr. Assoc. : 0 0 2044 0 0 0 0 * Exported from MasterCook * 02-Lemon-Poppy Seed Pound Cake Recipe By :Mark Foy Serving Size : 10 Preparation Time :1:10 Categories : 02-Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CAKE 3/4 cup brown rice flour -- (or spelt flour) 1/4 cup sweet brown rice flour -- (or spelt flour) 1/4 cup sorghum flour -- (or spelt flour) (or 4 tablespoons tapioca flour 1/4 teaspoon sea salt 1/2 tablespoon baking powder -- (double acting) 1/2 teaspoon baking soda 1/2 cup poppy seeds 1/4 cup ground almonds 2 tablespoons vegetable shortening, non-hydrogenated -- (or coconut oil) (or 1/4 cup high oleic sunflower oil -- (or coconut oil) (or 6 ounces silken tofu -- blended (see the "Gl 1/2 cup light agave nectar syrup -- (or maple syrup) 6 tablespoons unrefined granulated sugar -- (such as Rapadura or 1/2 tablespoon vanilla extract 1/2 tablespoon lemon extract 1 1/2 tablespoons lemon juice -- (from one lemon) 1/2 cup water GARNISH 1/2 tablespoon lemon extract 1/2 recipe 03-Orange Icing -- (make the Lemon Icin 2 tablespoons poppy seeds 2 tablespoons coconut shreds -- toasted 1 teaspoon lemon zest -- in long, thin strips 3 lemon slices Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two medium loaf pans (it is also possible to use one 9 inch by 9 inch pan). For more information about pans and about the use of parchment paper for extremely easy cake turn out, refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter. CAKE Sift dry ingredients (except poppy seeds and ground almonds) together and then mix in poppy seeds and almonds. Cut shortening (or oil) into flour mixture (using a fork and a knife). Combine liquids (including blended tofu), then stir into the flour mixture. Pour into the prepared loaf pans. Bake for 30-35 minutes (longer if using one 9 inch by 9 inch pan). Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan, and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it). Also be careful not to overbake the cakes because they can become too dry and dense in this case. GARNISH Once cakes are out of the oven, brush the garnish lemon extract on the cakes (this gives them an extra lemon flavor that can not bake out and provides moistness to the cakes helping to give them that distinctive pound cake texture). When making a layered cake (using 2 identical sized pans), after the cakes have cooled, place the bottom layer of the cake on a serving plate (with parchment paper under the edges), and spread the icing/frosting over the top of this first layer. Then place the second layer on top of the first, and frost/ice the entire cake. Garnish cake with poppy seeds and coconut shreds around the edges, and citrus zest and fresh thinly sliced whole citrus pieces on top. Yield: "10 slices" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unk