This recipe was shown to me by a coworker who wanted to challenge me to think outside my comfort zone and bring a childhood memory of hers back to life. Cuque de Banana is a classic Brazilian banana cake that is normally made with eggs and milk, so I decided to create my own plant-based version. Essentially, it’s a cross between crumb cake and banana bread and it’s super addicting. This dish makes a wonderful breakfast or even an after dinner treat. Whichever you decide, just know that a hint of Brazil has touched your kitchen.
Rich and decadent chocolate mousse has never been so easy to make! Using both cacao nibs and Hershey’s unsweetened coco powder gives this recipe a dynamic duo that will make you melt in your seat. Grinding up the cacao nibs into a fine powder is key to getting this texture right, but once you do, it will be amazing and well worth it! Treat yourself and your friends to this truly amazing dessert that may leave you licking the bowl at the end.
This airy and fluffy “cookie” is one of my favorite treats to indulge on. Being able to create a French macaron recipe in my own kitchen is something I have always wanted to do. So here we have my pumpkin spice French macaron filled with a pumpkin buttercream. One of the most interesting things that you will learn from this recipe (other than patience) is in the power of food alternatives. Using chickpea liquid and sugar as your meringue base really goes to show that you can still create these delicious desserts, without diary or the use of eggs. With that being said, I hope you enjoy this recipe and bon appétit!
Aquafaba concentrate 1. In sauce pan over medium-high heat, pour in both cans chickpea liquid AKA aquafaba (save chickpeas for my hummus recipe). Reduce liquid until 1/2 cup remains. Pour liquid into container and cool in refrigerator overnight (this step is very important).
In food processor, pulse almond flour and powdered sugar until super fine. Add pumpkin spice, pulse and set aside.
To make meringue, use stand mixer to whip cold aquafaba concentrate for 10-15 minutes until medium peak forms. Slowly add sugar, a little at a time, until incorporated. Mix again for another minute or two until sugar mixes in fully. (This is ready when you can turn bowl upside down and meringue stays put.)
Using spatula, fold almond mixture into meringue. To fold, carefully bring spatula through middle of bowl toward you. Scraping sides of bowl, fold bottom layer onto top portion. Continue until mixture is fully incorporated and fluid (like molten lava). Note: If you do not properly fold batter, you will end up with cracked or hollow shells. Making sure the air is evenly distributed and the consistency is just right is very important. To test consistency, scoop batter with spatula into “8” shape. One clean swoop, means you’re ready to pipe!
Fill piping bag with mixture. On parchment-paper-lined baking sheet, draw 2-in. circles or dispense even amount of dough. To eliminate air bubbles, slam tray onto kitchen counter. Smooth out any “nipple” that formed from piping. Allow shells to sit for 90-120 minutes or until outside is no longer sticky to the touch.
Preheat oven to 300 degrees F.
Bake 14 minutes, checking frequently toward the end. You should be able to peel shells off parchment paper without sticking.
Using spatula, carefully lift macaron shells off parchment paper. Transfer to cooling rack.
Preheat oven to 400 degrees F.
If making homemade pumpkin puree, slice small baking pumpkin in half and lightly drizzle with oil. Place halves onto baking sheet, flesh side up, and roast for 40 minutes or until tender.
Once done roasting, add chunks of cut pumpkin into food processor (skin removed) and blend until smooth. (Use remaining purée for future recipe.)
In mixing bowl, beat room temperature butter until fluffy and white in color. Add powdered sugar, almond milk, pumpkin spice and either canned or homemade pumpkin purée and mix until frosting forms; about 3-4 minutes.
Spoon buttercream into middle of macaroon shell and top with another shell; carefully wiggling the two halves together. Once all are assembled, place into refrigerator for 24-48 hours or freeze up to 3 months.
Chef’s tip: To prevent a major macaron fail, avoid substituting ingredients or altering measurements.
After picking apples at a fruit farm, what are you going to do with them? In this recipe, you can take those apples and make an amazing dairy-free caramel that will bring you back to those childhood memories of fall as a kid. This is a great recipe to make with your young ones during the holiday season, so please feel free to give it a try! You and your kids will be so happy with how these come out.
Have you ever tried making a thin pumpkin cake, only to later roll it around in a white plant-based cream cheese filling and topped with dusted powdered sugar? If you haven’t then you are in for a real treat! This simple pumpkin roll will not only wow all of your family and friends, but you will surely impress yourself with this restaurant-style dessert made in the comfort of your own home. The best part about any Swiss roll cake is that you can keep it in the freezer for any surprise guests that drop by or you can take it to a gathering or give it as a tasty gift during the holiday season. This recipe is so good that you may need to make two at a time!
Line a baking sheet with parchment paper and lightly grease with cooking spray or vegan butter.
In a stand mixer, beat the already combined egg replacer and water with the sugar for 1-2 minutes or until it thickens. Add the pumpkin puree; mix till combined.
Add the flour, baking soda, cinnamon, pumpkin spice, salt, and baking powder into the batter. Mix together until flour is combined and switch to using a spatula. This way you can get a few more stirs in without over mixing the batter.
Pour the batter onto the 10×15 baking sheet and bake for 15-17 minutes or until the cake springs back after you touch it. Prepare your dish towel while it bakes by dusting it heavily with powdered sugar. This will prevent the cake from sticking.
Once the cake springs back after toughing it, remove it from the oven and immediately (and carefully) flip the cake pan on top of the towel and remove the parchment paper slowly (there will be a massive cloud of powder sugar so prepare yourself).
Begin to roll the towel with the cake into a log shape and allow to cool on a cooling rack until room temperature. Make sure that you do not let the cake cool for more than an hour, or it can cause the cake to crack when you go to unroll it.
In a mixing bowl, beat the butter and cream cheese for 2-3 minutes on a medium speed until well combined.
Then add the powdered sugar and maple syrup (or flavoring) and mix; set aside.
Carefully unroll the log and spread the frosting in a single layer. Cover the frosting with the walnuts at this time (optional).
Re-roll the cake back up into a log shape..
Place into the refrigerator for 1-2 hours to allow cake and frosting to firm up a bit (set overnight for best results).
Remove from the fridge and dust top with powdered sugar.
Serve and enjoy.
Chef’s tip: Move quickly when cooling this cake, or it will crack and break when you go to roll it. You can also use pecans instead of walnuts.
Thinking back to this simple yet delicious dessert brings back memories of apple picking at Patterson’s Fruit Farms in Chesterland, Ohio. The warm apples mixed with cinnamon and a hint of nutmeg always pairs perfectly with a heaping scoop of cold vanilla ice cream. Pro Tip: For a crisp crunchy top, be sure to clump your oat mixture up in your hands before placing it on the apples. So get out to your local farm and pick up a bag of fresh apples so you can whip up this apple crisp!
To prepare your apples, first peel, decore, and slice all apples into wedges- slice again to make wedges more thin. Add the lemon juice and using your fingers, mix apples to coat evenly. Next, add the sugar and nutmeg. Set aside.
In a glass mixing bowl, combine oat flour, brown sugar, cinnamon, butter, salt, and walnuts. Mix until topping mixture has formed.
In a casserole dish, pour apple and evenly place the topping mixture over the apples.
Bake for 45 minutes or until bubbly and top is brown.
Serve immediately with a side of ice cream or a whipped cream topping if you choose.
Chef’s tip: You can add 1/2 tsp. vanilla to the apples if you’d like before baking for added flavor.
Pumpkin pie is a notorious fall-inspired dish that makes its way on to the dinner table during numerous holiday parties throughout the autumn season. Normally comprising of eggs, dairy, and heavy cream- this recipe leaves those out! This raw vegan dessert uses a cashew “cream cheese” as it’s base, only to be accented with flavorful aromatics such as lemon juice, maple syrup, and pumpkin spice seasoning. Instead of using your oven for this dessert, you’ll only need a mixer and food processor. Can’t wait for you to sink your mouth into this wholesome plant-based and non-baked pumpkin cheesecake!
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