Category Archives: Baked goods

Delicious vegan baking with no fat!

No-fat Vegan Lemon & Cream Cake

No-fat Vegan Lemon & Cream Cake

Here is a light little cake that you can whip up very quickly with Bob’s Red Mill Vanilla Cake Mix and a few other ingredients.  This recipe calls for a simple lemon syrup to be poured over the warm cake, so if you make cupcakes, you will need non-stick cupcake baking pans.  Don’t use papers, the syrup will saturate them, making more mess than you will want to deal with.

No-Fat Vegan Lemon & Cream Cake

Cake

1 pkg. Bob’s Red Mill Vanilla Cake Mix
3 TBSP Flax Meal
Juice and zest of one lemon
1 C water
1 3.9 oz. container of Mott’s peach/apple medley (or 1/2 cup applesauce)

Syrup

1/2 C sugar
1/2 C lemon juice (juice of one lemon)

Stir ingredients in a large bowl with a mixing spoon until completely mixed.  Pour into a non-stick 8 x 10 inch pan or cupcake pan.  Bake at 325 degrees for 25-30 minutes (or 20 minutes for cupcakes) or until the cake springs back when pressed lightly in the center. Meanwhile, while your cake is baking, make your syrup.  Cook the juice and sugar on medium high in a saucepan until the sugar dissolves.  Remove from heat and let cool until the cake is ready.  Cool your baked cake 5 minutes, then fork lightly all over and pour lemon syrup evenly across the cake.  Allow the cake to cool completely.   You may glaze this with either a Lemon or Vanilla Glaze.

Lemon Glaze

Stir together 1 cup powdered sugar and 2-3 TBSP of lemon juice until smooth.

Vanilla Glaze

Stir together until smooth 1 cup powdered sugar, 1 tsp. vanilla extract, a pinch of salt and 2-3 TBSP of vanilla soymilk or non-dairy milk of your choice.

No-fat Vegan Chocolate-Walnut and Pear Tart

No-fat Vegan Chocolate-Walnut & Pear Tart

It is harvest time for beautiful, juicy pears, and I’ve got pear trees laden with fruit this year. There are so many delicious possibilities for fat-free and vegan pear dishes.  I’ve recently seen some amazing online recipes for Chocolate-Pear confections, but all of them share common ingredients that I do not eat: butter, milk, cream. I enthusiastically took on the challenge, and today I present an absolutely sumptuous fat-free dairy-free tart that you can serve proudly to anyone you know.

This tart is more accurately a pie, so it is deep, moist, and should be served in thin slices.  For the crust, I’ve adapted the wonderful pie crust from “Prevent and Reverse Heart Disease” that is built on apple juice and grape nuts.  I’ve added some unsweetened cocoa, creating a crisp hearty frame for the deep chocolate filling.  I’ve used a great gluten-free chocolate cake mix from Bob’s Red Mill and enhanced it with ground walnuts, resulting in a super moist center studded with vanilla-poached glazed pear.   Enjoy this and share it with your friends.  They’ll probably hug you, and their healthy hearts will thank you!

Chocolate-Walnut and Pear Tart

Crust

1 TBSP unsweetened cocoa
3 TBSP frozen apple juice concentrate
1 1/2 C Grape Nuts cereal (not flakes…they have oil)

Stir the ingredients together until well mixed.  Spoon all into a 9″ pie plate, pressing crumbs up the side to form a crust.  Bake at 375 degrees for 8 to 10 minutes or until beginning to brown on the edges and crisp.  Cool for 5 minutes while you prepare the filling.

Filling

1 C shelled walnuts
1 1/2 C Bob’s Red Mill Gluten Free Chocolate Cake Mix
1 TBSP flax meal softened in 3 TBSP of water
1 tsp. vanilla
1 C vanilla soymilk (or any non-dairy milk)

Grind the walnuts for about 1 minute in your food processor.  Add the cake mix and pulse until mixed.  Add the remaining ingredients and mix 30 seconds until fully mixed.  This will be a fairly thick batter.  Pour into the cooled crust.

Poached Pears

2 ripe Bartlett pears, peeled, cored, halved
1/2 C sugar
1 TBSP vanilla
1/4 water

Put all ingredients into a sauce pan and simmer for about 5 minutes.  Drain the pears and slice into 1/8″ thick pieces.  Press into the filling, fanning out somewhat for a pretty look.  Bake the tart for 15 minutes in a 350 degree oven.  If you wish, brush the pears with a bit of apple juice concentrate to glaze them. Return to oven and bake another 20 minutes or until a knife barely comes clean.  Do not over bake – you want this to be moist and fudgy.

Fresh Plum Upside Down Cake

No fat Vegan Fresh Plum Upside Down Cake

When I bought my house, I inherited portions of a 50 year-old orchard that once covered the vast hillside where our urban neighborhood now sits.  Pears, apples, grapes. plums, and of course, blackberries grace my kitchen every summer.  This year our plum crop is BIG. What to do? Well, my sis tells me to freeze ’em and worry about what to do later!  So after washing, pitting and halving and freezing a large bucket full, I’ve begun the creative part of the project.

First, I’m dehydrating some in my new Bosch oven.  The special dehydrate setting provides steady 140 degree heat with true convection for 24 hours.  I simply put the halved plums on a small barbecue rack, sprinkle with cinnamon sugar, and popped them in.  It took only about 8 hours to finish them, and I’m having fun finding different uses for them. which I’ll share later.

Next, I’ve got a sumptuous autumn cake that really makes plums shine! It is, of course, no fat and no animal, as are all my recipes.  I really think it is the kind of cake you could serve to any kind of eater and they would be most appreciative.  You’ll need a 9 ” non-stick cake pan, and a healthy appetite.  I served mine with a light cinnamon cream and it got the gone-in-minutes award of the week in my house.

No fat Vegan Plum Upside Down Cake

1/2 C packed brown sugar
1/2 tsp cinnamon
7 to 8 medium plums, washed, pitted, halved

1 C flour
1/2 C sugar
1 tsp. baking powder
1/2 tsp. baking soda
pinch salt
1 TBSP. flax meal (ground flax-seed)
1 – 4 oz. container Motts peach apple medley (or 4 oz. applesauce)
1/2 C vanilla soy milk (or your favorite non-dairy milk)
zest of 1 lemon
3 TBSP vanilla soy milk

Preheat oven to 350 degrees.  Mix brown sugar and cinnamon together well and spread into the bottom of your cake pan.  Place your plums on top of the sugar, skin side down, forming a nice pattern. Depending on the size of your plums, you may need more or fewer halves to cover the bottom of the pan. Place the pan in the oven for 5 minutes or until the sugar melts.  Remove pan from oven and prepare batter.

Mix the remaining ingredients together in a bowl and stir just until well mixed.  Pour the batter gently over the plums and return the pan to the oven.  Bake 30-40 minutes until a knife or toothpick comes out clean.  Remove from oven and let sit for 2 minutes. Invert cake onto a large platter.  Spoon any extra syrup over the top of the cake and enjoy it warm with cinnamon cream (below).

Cinnamon Cream:

1/2 of a 1 lb. package of silken tofu (8 oz.)
1/4 C maple syrup
1 pinch salt
1/4 tsp. cinnamon

Process for 1 – 2 minutes in food processor and refrigerate at least 30 minutes.

Individual Almond Tart Crust

Individual Honey Almond Tart Crust

I’ve been looking for a way to make fat free crusts for tarts and pies. One idea is to make a cookie that can be molded into individual tart crusts while it is still hot. I’ve adapted this vegan fortune cookie recipe from Vegan Treats & Eats blog. This recipe works perfectly well without any oil, so give it a try and fill it with some luscious mousse for a sweet and healthy end to your next dinner party.

Individual  Almond Tart Crust

3 tsp. EnerG Egg Replacer + 1/4 C warm water, whisked together
1/2 tsp. vanilla extract
1/2 tsp. almond extract
8 tsp. water
1/2 C all-purpose flour
1 1/2 tsp. cornstarch
1/4 tsp. salt
1/2 C granulated sugar

Instructions

1. Cut out 12 5-inch squares of baking parchment paper.  You will be able to do 24 crusts, since you will use each paper twice by flipping it over to the unused side for a second crust. Preheat oven to 300 degrees.

2. In a medium bowl, whisk the egg replacer, extracts, and water together well. In a separate bowl, stir together the dry ingredients until well mixed and then combine with the wet ingredients, stirring until you have a smooth, runny batter.

3. Set a parchment square on a large cookie sheet. Pour 2 to 3 TBSP of batter onto the square, making sure that the cookie is not larger than the paper.  You are aiming for about a 4-inch diameter cookie. Repeat until your cookie sheet is has six cookies.

4. Bake until the outer 1/2-inch of each cookie turns a bit brown, or 11 to 12 minutes.

5. Remove one cookie at a time from the oven and working very quickly, peel the paper from each cookie and mold the cookie into a cup over an inverted 2″ diameter form (the bottom of a jelly jar, or a metal measuring cup).

6. Hold the cookie around the form for 30 seconds or until it begins to harden in shape.

7. Repeat the process, doing 6 tart shells at a time.  Hold at room temperature on a cookie sheet until just before serving, then fill with any delicious vegan no-fat mousse. The unfilled shells will begin to soften after 8 hours, so just pop them back in a 300 degree oven for 10 minutes to re-crisp!

These tart shells are delicious, but so are these variations:

Chocolate tart shell:
Add 4 to 6 TBSP unsweetened cocoa to the batter (good with chocolate flavored mousse

Faux “Coconut” tart shell:
Add 1/2 tsp. coconut extract to batter, and sprinkle 1 tsp. whole oats in the center of each cookie before baking (good with chocolate mousse or honey-vanilla mousse with fresh berries).

Vegan No-fat “Aussie Bites”

No-fat Vegan “Aussie Bites”

My husband loves Aussie Bites.  You know, those crazy-delicious bite sized cookie-cakes that just ooze honey, butter, fruit and coconut.  We originally became hooked on the Costco bins of these things, to the point that we carry a container of them in our vehicle at all times, just in case we need a fix.  Finally, I pulled down a recipe from the internet so that we could have a never-ending supply at a more affordable price.

Needless to say, this buttery confection does not quite fit my new vegan no-fat lifestyle, so I have created my version with no fat or coconut.  This new “Aussie Bite” is only roughly similar to the original, but can honestly serve as a delicious stand-in, and might be fairly called an “awesome bite”, and my husband loves it!  The foundation of my “bite” is orange marmalade and graham flour.  I use St. Dalfour Orange Marmalade, but any favorite brand will work.  I have also made my own marmalade from scratch, which is very affordable.  These are very quick to put together and bake only 6-7 minutes (do not over bake)! You will need a mini muffin pan for these.

No-fat Vegan “Aussie Bites”

1/3 C seeds (combination of whole flax seeds and/or raw shelled sunflower seeds)
1/3 C dry rolled oats
1/3 C graham flour
1/3 C dried fruit (combination of golden raisins, chopped dates, chopped apricots)
1/4 tsp. each: baking soda, baking powder, salt
1 heaping TBSP. potato flour
1/3 C no-sugar orange marmalade
1/4 C agave or maple syrup or honey

Instructions

1. Stir together all the dry ingredients.

2. Fold in the marmalade and syrup or honey and mix thoroughly.

3. Using a non-stick mini-muffin pan, fill with each muffin with about 1 TBSP. of dough, pressing with the back of your spoon to ensure there are no air pockets.

4. Bake at 350 degrees for 6 to 7 minutes or just until the top edges begin to brown.

5. Remove from oven and immediately use a sharp knife to loosen the edges around each bite. Give the pan about 5 minutes to cool, then use your knife to remove each bite.

6. Cool completely and store in an airtight container. Makes 12 bites.

No-fat Vegan Summer Fruit Crisp

No-fat Vegan Summer Fruit Crisp

My brother and I recently went on a no-fat vegan shopping spree at the fantastic Poulsbo Central Market.  We just went crazy in the produce section of the store, and for those of you who are familiar with this amazing supermarket, you know that is like going to Disneyland for a vegan. We left the store with a bounty of local  and fresh produce, including fuzzy nubby lychees, plump ruby and black currants, nectarines and local strawberries. For the 4th of July, I put together a no-fat fruit crisp using fresh currants and nectarines.   This is quick and easy, and you can use any fresh summer fruit or fruit-combination!

No-fat Vegan Summer Fruit Crisp

1. Toss together:
8 Cups fresh summer fruit (berries, nectarines, plums, rhubarb etc.)
1/2 C 100% whole wheat flour
1/2 C light brown sugar
juice of 1/2 lemon

2. Place in large pie plate or baking dish and drizzle with about 1/2 C agave (or honey).
3. For topping, mix well:
1 C 100% whole wheat flour
1 C dry oatmeal
1/2 C brown sugar
1/2 tsp. each: baking soda, baking powder, salt,  cinnamon

4. Stir 1/2 C water + 1/4 C honey + 1 tsp. vanilla into dry ingredients. You should have a very thick dough about the consistency of cookie dough.
5. Drop spoonfuls of the dough onto the top of your fruit.  It will spread out a bit as it bakes.
6. Bake on a cookie sheet at 350 degrees for 20 minutes.  Lay a piece of loose foil over the top and continue baking for 25 more minutes or until fruit is bubbling and topping is evenly brown. Serve warm with chilled custard sauce, or just plain with a cup of coffee!

Dana’s Bread

Dana’s Bread

Today is my regular baking day, a decadent weekly ritual. I press some dark roast to sip and pull out my favorite old kitchen tools: my vintage McCoy bread bowl (inherited from my mother-in-law) and my Rosti melamine mixing spoon. It is just a lovely experience to grind my spices fresh and to feel the grainy warmth of flour and meal as I mix dry ingredients with my hands. I always feel connected to the familial spirits who mixed bread in this bowl in decades past.

I make Dana’s bread. Dana is my brother-in-law, and a true renaissance man. He is an expert “learner”, constantly starting new projects from scratch and persisting until he has completed a ___________ (add in just about anything: a boat, a suit of armor, a full-size castle, a bread recipe). He developed this recipe when he started hand-grinding red wheat. I love it because it is a healthy no-yeast recipe that can be made without oil or dairy. It uses flax meal and water in place of eggs. You can also adapt the recipe to make gingerbread or banana bread or anything you dream up. This bread is a staple for my no-fat vegan lifestyle. My family never gets tired of the many flavored forms it can take!

Dana’s Bread (basic recipe)

3 Cups 100% whole wheat flour
1 Cup white flour
2 Cups flax meal (ground from flaxseed)
1 ½ C brown sugar (light pack)
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt (optional)
2 Cups water

Instructions

1. Get out your giant bread bowl and assemble your dry ingredients inside.

2. Mix with your hands until the lumps of sugar are fully integrated with the flour and meal

3. Stir in the water and mix well until you have a very thick batter.

4. Put the batter into a non-stick angel food cake pan with a removable bottom.

5. Bake at 375 degrees for 65 minutes. Remove from oven and let cool in pan for 5 minutes.

6. Run a knife around the outer side of the bread to loosen it from the pan. Using a towel to protect you from the hot pan, pop the outer pan off of the bread, leaving the loaf seated on the bottom of the pan. Run the knife around the inner hole to help bread come out easily. Wrap in foil or plastic wrap and keep on the counter or in the fridge.

Variations

Gingerbread:
To dry ingredients: add 1 tsp. each cloves, cinnamon, ginger
To wet ingredients: add ¼ C molasses and 1 C applesauce
Bake an extra 5-10 minutes

Banana bread:
To dry ingredients: add 1 tsp. cinnamon and ½ tsp. nutmeg or cloves and 1 C raisins
To wet ingredients: add 4 ripe mashed bananas

Fruit bread:
To dry ingredients: add any one or combination of nuts and/or dried fruit – cranberries, cherries, chopped apricots/figs/dates, raisins, etc.