Naturally Sweet Vegan Treats: Plant-Based Delights Free From Refined and Artificial Sweeteners
208
Naturally Sweet Vegan Treats: Plant-Based Delights Free From Refined and Artificial Sweeteners
208Paperback
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Overview
Satisfy your sweet tooth the healthy way with these delicious plant-based treats free from refined sugar and artificial sweeteners.
Each recipe is sweetened with natural alternatives like nuts, coconut, spices, vegetables, fruit, maple syrup and coconut sugar, so you can indulge without worrying about unhealthy, chemical additives.
Savor decadent desserts like Chocolate Celebration Cake, sweetened only with fruit and sweet potato. Or quickly whip up easy no-bake options like date-sweetened Mocha Balls. For a sweet start to your day, try breakfast dishes like Pumpkin Spice Pumpkin Pancakes, sweetened with spices, coconut oil and a little bit of maple syrup, or Pear and Blackberry Breakfast Pastries, sweetened with coconut sugar and homemade jam.
Naturally Sweet Vegan Treats’s recipes aren’t just healthier swaps, but great-tasting versions of all your favorites desserts. All 85+ recipes are 100 percent vegan, and many have gluten-free options or can be adapted for those who suffer from nut allergies or gluten intolerances—because everyone in your life deserves to have a sweet and wholesome treat.
Product Details
| ISBN-13: | 9781624146091 |
|---|---|
| Publisher: | Page Street Publishing |
| Publication date: | 10/23/2018 |
| Pages: | 208 |
| Product dimensions: | 8.05(w) x 8.95(h) x 0.70(d) |
About the Author
Read an Excerpt
CHAPTER 1
A Sweet Start
Pancakes, porridges, waffles and more
Roasted Peach & Banana Pancakes
Gluten-free with nut-free option | Makes 10–14 small pancakes
Roasted peaches have always held a romantic fascination for me on account of a favorite childhood storybook, The Maggie B. A girl named Margaret Barnstable wishes for a ship named after her. In the morning, she awakens aboard the Maggie B. and sets sail. That evening she whips up a batch of muffins, and pops some peaches into the oven. Of all the things that left an impression on me from this beloved tale, it was little Margaret's intuitive flair with ingredients — in particular the peaches — that captivated me. Roasting peaches enhances both their wonderful flavor and natural sweetness, making them a perfect pancake partner. Prep the peaches and pop them in the oven to roast while you whip up the pancakes. You'll feel as capable as Margaret Barnstable!
This recipe is dedicated to my dad: He introduced me to the magic of both books and banana pancakes.
Roasted Peaches
3 cups (600 g) peeled, sliced peaches, fresh or canned in juice
1 tsp coconut sugar, optional
½ tsp ground cinnamon
¼ tsp pure vanilla powder Pinch of ground nutmeg
Peach & Banana Pancakes
1½ cups + 2 tbsp (385 ml) unsweetened cashew milk
¼ cup + 1 tbsp (75 ml) mashed ripe banana
¼ cup + 1 tbsp (75 ml) puréed peaches
2 tbsp (30 ml) coconut oil, melted
1 tbsp (15 ml) maple syrup
1 tsp vanilla extract
1 tsp apple cider vinegar
2 cups (240 g) buckwheat flour, spelt or all-purpose organic flour
1 tbsp (14 g) baking powder
½ tsp ground cinnamon Olive or coconut oil for frying (or use a non-stick pan)
¼ cup (30 g) chopped pecans or flaked almonds, for serving, optional
To roast the peaches, preheat the oven to 350°F (180°C). If using canned peaches, drain the juice and reserve it to add to smoothies or oatmeal. Arrange the peach slices in a large parchment paper–lined baking dish in a single layer. Mix the sugar (if using), cinnamon, vanilla and nutmeg together and sprinkle over the peach slices. Bake the peaches for 20 to 30 minutes or until cooked through and caramelized to your liking.
While the peaches roast, prepare the pancakes by adding the milk, banana, peaches, oil, syrup, vanilla and vinegar to a large mixing bowl, stirring to combine. Add the buckwheat flour, baking powder and cinnamon to the wet mix and stir to incorporate.
Heat the oil in a frying pan over medium heat.
Ladle the batter into the pan — to make small pancakes, a ladle containing 3 tablespoons (45 ml) of batter works well. Cook each pancake for 3 minutes or until you see the edges have cooked and small bubbles are forming on the surface. Flip and cook each pancake on the other side for 2 to 3 minutes until done. Repeat until all the batter is used.
Serve the pancakes hot, topped with the roasted peach slices and nuts or other toppings of choice.
Recipe Note: To make the pancakes nut-free, use coconut milk in place of cashew milk and use toasted coconut in place of nuts to serve.
Chocolate Cake Batter Waffles
Gluten-free option | Makes 4 waffles and ½ cup (120 ml) fudge sauce
Taking the waffle game to the next level, here we have chocolate cake batter waffles speckled with crunchy cacao, and served up with Chocolate Fudge Sauce. This waffle recipe produces a thick batter that works well in both waffle irons and silicone molds. If using a waffle iron, my preferred method for cooking these waffles, you can expect a pleasantly crisp waffle with a satisfyingly toothsome texture. If you'd rather use molds to make them, the finished texture will be enjoyable waffle-meets-muffin-like. Charles M. Schulz famously said, "All you need is love. But a little chocolate now and then doesn't hurt." I am inclined to agree.
Chocolate Fudge Sauce
¼ cup (25 g) raw cacao powder
2–3 tbsp (30–45 ml) maple syrup, to taste
2–3 tbsp (30–45 ml) coconut oil
½ tsp pure vanilla powder
Chocolate Waffles
1¼ cups (160 g) spelt flour
¼ cup (25 g) pure unsweetened cocoa powder
¼ cup (35 g) coconut sugar
1½ tsp (7 g) baking powder
1 tbsp (9 g) cornstarch
1/8 tsp salt
1/3 cup (80 ml) light olive oil or other neutral oil
1/3 cup + 3 tbsp (125 ml) oat or nut milk
1/3cup (80 ml) aquafaba, whisked until foamy and slightly thickened
1 tbsp (15 ml) water
1 tsp vanilla extract
1 tbsp (15 ml) apple cider vinegar
3 tbsp (27 g) cacao nibs, optional Coconut Whip, nice-cream and fresh berries, to serve, optional
To make the chocolate fudge sauce, mix the cacao, syrup, oil and vanilla in a small saucepan over low heat and stir until the coconut oil has melted and everything is well combined. If the sauce is too thick for your liking, add a little extra coconut oil and stir until the desired consistency is achieved. Best served warm, this sauce can be reheated gently if the mix starts to solidify slightly. Set the sauce to the side.
Preheat the waffle iron.
Whisk together the flour, cocoa, sugar, baking powder, cornstarch and salt. Add the oil, milk, aquafaba, water, vanilla and vinegar to the dry ingredients. Fold together until the ingredients are combined. Allow the batter to sit for 5 minutes so the baking powder can activate properly — it will begin to look like chocolate mousse. Gently fold in the cacao nibs if using.
If using a waffle iron, grease it with coconut oil if required. Spoon the batter into the waffle iron and cook the waffles according to manufacturer specifications.
To make these waffles in silicone molds, preheat the oven to 430°F (220°C). Grease the molds with melted coconut oil or butter. Place the molds on a baking tray and fill each a little over three-quarters full. Bake for 8 minutes on the center rack of the oven. Allow the waffles to cool in the molds for 10 minutes before turning them onto a parchment paper-lined tray. Place the tray in the oven for 2 to 3 minutes to allow the upturned waffles to crisp up.
Serve the freshly made waffles with Coconut Whip, non-dairy ice cream, a drizzle of Chocolate Fudge Sauce and fruit or berries, if you like.
Recipe Note: To make the waffles gluten-free, use gluten-free all-purpose flour in place of spelt.
Pumpkin Spice Pumpkin Pancakes
Fructose-, nut-, gluten- and oil-free options | Makes 10–12 small pancakes
Big on comfort and super low on sugar, these delicious spice-laced, plant-based pancakes are easy to prepare and great with all manner of toppings. If, like me, you find the changing of seasons and the darkening of days a somewhat melancholy proposition, cheer yourself and treat your tummy to a truly festive autumnal breakfast. You can adjust the amount of spice to your liking, but I personally find the balance here makes these pancakes versatile when it comes to toppings and palatable for both adults and children.
1¾ cups (225 g) organic all-purpose flour or gluten-free flour blend
1½ tbsp (21 g) baking powder Pinch of salt
1½ tsp (4 g) ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger Pinch of ground cloves
½ cup (120 g) pure pumpkin purée
1 tbsp (15 ml) coconut oil, melted + extra for the pan
1 tbsp (15 ml) maple syrup or rice malt syrup, optional
1 tsp vanilla extract
1¾ cups (420 ml) nut or oat milk + extra if needed Coconut Whip, pecans, Raw Toffee Spread, to serve, optional
Combine the flour, baking powder, salt, cinnamon, nutmeg, ginger and cloves in a large bowl, giving them a whisk with a fork or wire whisk.
Combine the pumpkin, oil, syrup (if using), vanilla and milk in a medium-size mixing bowl, and then add the wet mix to the dry ingredients.
Fold through just until blended, but try not to overmix. If the batter seems too thick at this point, add a little extra milk to the mix and fold it in.
Heat a lightly oiled large skillet/frying pan over medium-high heat.
Using a 1/3-cup (80-ml) measure or a small ladle, scoop the batter in even amounts into the pan and cook each pancake for 3 minutes or until bubbles start to form on the surface and the edges appear dry. You should be able to cook 2 pancakes at a time using this method and measure. Flip the pancakes over and cook for 2 to 3 minutes or until they are brown on the other side. Repeat this process until all the batter is used.
Serve these pancakes warm with a drizzle of syrup and some Coconut Whip, pecans and Raw Toffee Spread, or other combinations of toppings of choice.
Recipe Notes: To make the pancakes oil-free, replace the coconut oil with an extra tablespoon (15 g) of pumpkin purée or coconut butter and cook the pancakes in a nonstick skillet.
To make the pancakes with no added natural sweetener, omit the syrup.
Simple Baked Waffles
No added natural sweetener, nut- and gluten-free options | Makes 4 full-sized waffles or 20 minis
Delicately crisp on the outside, fluffy in the middle and extra easy to whip up using silicone waffle molds, the flavor of these waffles is as close to the classic Swedish-style iron-cooked waffle as I have made — minus the waffle iron, dairy, sugar or eggs! The addition of spelt to the batter adds to the crispiness of these waffles, while the neutral flavor profile allows you to dress them up in any manner you fancy. By using silicone molds to make them, you can bake the entire batch of waffles in one go and face an easy clean-up operation afterwards. Luxurious and lazy Sunday breakfast, anyone?
Melted coconut oil for greasing
1¼ cups (155 g) organic all-purpose flour
¾ cup (85 g) oat flour, packed and levelled
1½ cups (60 g) spelt flour
1½ tsp baking soda Pinch of salt
1 cup (240 ml) oat, almond or cashew milk
2/3 cup (160 ml) cold water
¼ cup (60 ml) unsweetened apple sauce
4 tsp (20 ml) melted coconut oil or olive oil
1 tsp vanilla extract
1/3 cup aquafaba, whisked until soft, fluffy and lightly peaked Coconut Whip, Jams (here-here), chocolate spreads here-here) or fresh fruit or berries, to serve, optional
Preheat the oven to 430°F (220°C). Make sure the silicone molds are very clean. Brush them lightly with melted coconut oil and place them on a baking tray. Line another baking tray with parchment paper.
Combine the 3 flours, baking soda and salt in a large mixing bowl. In a medium-size mixing bowl, combine the milk, water, apple sauce, oil and vanilla. Use a wire whisk to mix until the batter is smooth and lump-free. Spoon in the aquafaba and whisk it through the batter until incorporated. Spoon the waffle batter into the prepared molds.
Bake the waffles for 8 minutes or until golden. Remove the baking tray with waffle molds from the oven, keeping in mind that the silicone will be very hot to touch at first. Allow the waffles to cool in the molds for 10 minutes. Carefully unmold the waffles, using oven gloves if necessary. Flip them over onto the parchment-lined baking tray, and pop them back in the oven for 2 to 5 minutes to allow the other side to toast. Keep an eye on the waffles to prevent overbaking.
Remove the waffles from the oven when done to your liking and serve them immediately with your toppings of choice.
Recipe Notes: Larger grid silicone molds may produce waffles that need more than 5 minutes in the second bake to crisp up and cook through.
These waffles can also be made using a waffle iron. Cook them per your iron's specifications.
Coconut-Crusted French Toast
Nut-free with gluten-free and no added sweetener options | Makes 6 slices or 3–6 servings
Served with caramelized pineapple, this luscious morning indulgence was inspired by a breakfast date long ago in Adelaide with one of my biggest influences: artist, author, restaurateur and runner-up of MasterChef Australia's first season Poh Ling Yeow. On my plate that day was the most amazing coconut-crusted French toast. Goodness only knows why the café we dined in later removed their version from the menu, but I recreated the basic flavors with my own vegan version, and won a competition hosted by television cook Alice Zaslavsky in the process. The recipe itself was never shared publicly in its entirety — until now.
Want to know a simple way to increase the natural sweetness in fruit without adding extra sugar? Caramelize it! Not only is this caramelized pineapple delicious in conjunction with this tropical take on French toast, it's great with oatmeal, on chia puddings and even added to salads!
Coconut oil for frying, divided
6 slices fresh or canned-in-juice organic pineapple
1 tbsp (14 g) chia seeds, finely ground + 3 tbsp (45 ml) water
2 tsp (6 g) arrowroot powder or cornstarch
1 1/3 cups (325 ml) full-fat organic coconut milk
1 tbsp (15 ml) maple syrup + extra for serving, optional
1 tsp vanilla extract Pinch of salt
1¼ cups (155 g) unsweetened desiccated coconut
6 slices of sourdough or other sturdy bread, sliced just shy of an inch (20 mm)
Coconut yogurt and finely grated lime zest for serving
Preheat the oven to 250°F (120°C). In a large nonstick skillet/frying pan over medium to medium-high heat, add 1 tablespoon (15 ml) of coconut oil. Place the pineapple rings in the pan, and cook them for 3 to 4 minutes per side until browned and caramelized. Place the slices in an oven-safe dish and pop them in the oven to keep warm.
Rinse out and dry the frying pan so it's ready to reuse. Mix the chia seeds and water in a small glass bowl. Mix well and briskly with a teaspoon. The mix should start to jell almost immediately.
Add the chia mix, arrowroot, milk, syrup (if using), vanilla and salt to a food processor/blender and give everything a whizz to combine well. This can also be done by placing the ingredients in a large bowl and whisking to incorporate them.
Tip the batter into a shallow dish wide enough to fit a slice of bread. Spread the desiccated coconut onto a large plate.
Dip both sides of each slice of bread into the batter to just coat it, but do not soak it or the bread will be soggy.
Place both sides of the batter-coated bread into the desiccated coconut to coat them.
Place the nonstick frying pan back onto the stove over medium heat, adding 1 tablespoon (15 ml) of coconut oil and two slices of the coated bread.
Drizzle a small amount of batter over the coated bread slices as they fry to help the coconut adhere to the top of the bread before you flip it over. Cook each slice for 4 to 5 minutes until it turns a toasty golden brown color, and use a spatula to flip it over and cook for another 4 to 5 minutes.
When the first slices are done, keep them warm by placing them in an ovenproof dish on the center rack of the oven next to the cooked pineapple slices. Repeat the French toast cooking process, adding a tablespoon (15 ml) of coconut oil to the pan for each 2 new slices of bread, until all the toast is made.
Serve the slices immediately topped with the warm pineapple, some coconut yogurt and grated lime zest. Add a little drizzle of maple syrup, if you like.
Recipe Note: Gluten-free sourdough bread, or a sturdier gluten-free bread of choice, may be used.
(Continues…)
Excerpted from "Naturally Sweet Vegan Treats"
by .
Copyright © 2018 Marisa Alvarsson.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Title Page,
Copyright Notice,
Dedication,
Introduction,
Measurements,
Sweeteners,
Dairy Alternatives,
Egg Replacers,
A Sweet Start,
Roasted Peach & Banana Pancakes,
Chocolate Cake Batter Waffles,
Pumpkin Spice Pumpkin Pancakes,
Simple Baked Waffles,
Coconut-Crusted French Toast,
Pull-Apart Chocolate Chip Oatmeal Bread,
Quick "Buttermilk" Flatbreads,
Coconut Butter Brioche,
Pear & Blackberry Breakfast Pastries,
Spelt & Banana Breakfast Muffins,
Buckwheat & Apricot Granola,
Golden Milk Hot Chocolate Oats,
Sweet Potato Pie Baked Porridge for Two,
Coconut Rice Porridge with Caramelized Banana,
Louie's Baked Santa Porridge (Tomtegröt),
A Little Sweetness Every Day,
"Hobnots" with Rosemary & Chocolate,
Chocolate Cutout Sandwich Cookies,
Figgy Squares,
Pumpkin Oat Cookies,
Chocolate Orange Choc-Chip "Box Cake" Cookies,
Nutty Crunch Cornflake Cookies,
Skillet Cookie Pie,
Lillian's Lemon Scones,
Baked "Buttermilk" Doughnuts with Maple Pecan Frosting,
Double Choc Doughnuts,
Very Veggie Cupcakes with Coconut Whip,
Oliver's Chewy Blueberry Granola Bars,
Veggie Patch Brownies,
Butter Bean Blondies, Two Ways,
Nectarine & Strawberry Galettes,
Whole Wheat Banana & Walnut Bread,
Blueberry Muffin Mug Cakes,
Autumnal Parsnip, Apple & Ginger Cake,
Pumpkin & Candied Pecan Hand Pies,
Pear & Cardamom Pudding,
Blueberry Crumble for Two,
Apple Pie Dumplings,
Persimmon & Almond Baked Pudding,
Saffron Semolina Pudding,
Blackberry Bread & Butter Pudding,
Raw & Unbaked,
Neapolitan Ice-Cream Cake,
Rocky Road with Berry Gummies,
Peanut Butter Crisp Bites,
Mocha Balls,
No-Bake Love Yummies (Kärleksmums),
Raw Gingerbread Cookies,
Strawberries & Cream Fudge,
Chocolate Cream Pie "Cheese" Cake,
Raw Peanut Butter & Choc-Chip Mini Doughnuts,
Choc-Hazelnut Truffle Bites,
Celebaking,
Banana Kladdkaka,
Orange Loaf Cake,
Go-To Chocolate Cupcakes with Fudge Frosting,
Chocolate Celebration Cake,
Lemon & Poppy Seed Cake,
Hummingbird Carrot Bundt Cake,
Brownie Batter Babka,
Saffron & Marzipan Lucia Scrolls,
Blueberry Cupcakes,
Lime & Berry Tartlets,
Plum & Marzipan Tarte Tatin,
Our Favorite Gluten-Free Vanilla Caramel Cake,
Orange & Mango Individual Mini Trifles,
Gingerbread Cookies,
Gingerbread Cake,
Lingonberry Mince Pies,
Orange & Cranberry-Laced Christmas Cake,
Plant-Based Pastry Pantry,
Olive Oil Short Crust Pastry,
Sweet Gluten-Free Pie Crust,
Oat Milk,
Cashew Milk,
Basic Vanilla Cream Frosting,
Coconut Whip,
Brownie Batter Fudge Butter,
Blueberry Lemon Swirl Frosting,
Pear & Blackberry Jam with Agar-Agar,
Basic Strawberry Chia Jam,
Raw Toffee Spread,
Orange Syrup,
Subtly Sweet Caramel Sauce,
Chocolate & Peanut Butter Fudge Topping,
Easy Avocado Chocolate Whip,
From-Scratch Basic Chocolate Ganache,
Basic Raw Chocolate,
Tropical Curd,
Maple-Glazed Dehydrated Citrus Slices,
Unicorn Sprinkles,
Acknowledgments,
Index,
About the Author,
Copyright,