Carrot muffins

I felt like baking but had no fun seasonal ingredients and wanted to use what I have, so I decided whip something up from pantry essentials and some tired carrots and a ripe pear that I had sitting in the fridge veggie section. These turned out great, perfect midweek snacks for those home office coffee procrastination moments. Also good for kids as low in sugar and there is heaps of hidden nutrients !

Carrot Muffins (GF, DF)

2 carrots, grated
1 pear (or apple)
2 eggs (replace with flax eggs if needed)
1/2 C soy/almond/oat mylk
1/4 C coconut oil
1 tsp vanilla
1/4 C maple syrup

1 C flour (I used a mix of buckwheat/brown rice/tapioca if no need for GF use spelt or oat)
1/2 C almond meal
1/3 C coconut sugar
1.5 tsp baking soda
0.5 tsp salt
1 tsp cinnamon
0.5 tsp ginger
1/2 C rolled oats (GF if needed)
40 g sultanas (or handful of chopped dates, seeds or nuts)

Topping (optional):
2 tbs rolled oats
1/4 C walnuts, chopped
1 tbs coconut oil, melted
1 tbs coconut sugar

1. Heat oven to 190 Celcius.
2. Place mylk, melted coconut oil, maple syrup, pear/apple chunks, vanilla and eggs in blender. Blend until smooth.
3. Mix all dry ingredients in a bowl.
4. Poor the wet mix to the bowl with the dry ingredients, mix.
5. Fold in grated carrots and sultanas.
6. Spoon the mix in a silicon muffin tray (I also used some coconut oil for oiling).
7. Mix all topping ingredients together and sprinkle on top of each muffin.
8. Bake in the oven for 15-25 minutes, depending on the size of the muffins. I used a small muffin trays, which made 12-16 small muffins and they were ready after 15 min, but if using large ones keep checking and bake for 25 min if required.

Hot Cross Buns (GF, DF)

Hot Cross Buns (GF, DF)

This recipe was inspired by Nodo bakery recipe, but I tweaked it a little for my liking. I have to say, this is the first time I have actually baked anything close to a real hot cross bun using a gluten-free recipe, I could not believe how well they turned out – just like normal ones and better than 99% of the gluten-free ones in stores. Oh and if you are a weirdo who doesn’t like fruit buns – you can replace dried fruit with cholate chips.

Hot Cross Buns (makes 12)

  • 2 1/4 C Gluten-free baking flour (I used Red Mill 1-to-1)
  • 1/2 C buckwheat flour
  • 1/2 C brown rice flour
  • 1/2 – 3/4 C coconut sugar
  • 1 tsp xanthan gum (I did without but works better with)
  • 1 tsp salt
  • 1 tbsp dry yeast
  • 1 tbsp psyllium husk
  • 1.5 C almond milk
  • 1/2 C water
  • 1 egg
  • 1/4 C soft margarine
  • 1 tbsp cinnamon
  • 2 tsp all spice
  • 2 tsp ginger
  • 200G dried fruit (I used sultanas and blueberries), soaked

METHOD:

  1. Turn the oven to 185  degrees.
  2. Activate the yeast by mixing it to warm milk in a small bowl.
  3. In a separate bowl, soak the psyllium in the water and set to thicken.
  4. Mix flours, xanthan gum, coconut sugar and salt together in a large bowl.
  5. Add the yeast mix and psyllium husk to the large bowl with the flours, soft butter and the egg.
  6. Mix the ingredients by using a spatula or hand for 8 minutes scraping the bowl sides to ensure there are no dry ingredients left.
  7. Add the spices and mix the dough for another 4 minutes.
  8. Add in the soaked fruit and mix the dough until the fruit has dispersed properly.
  9. Place the dough to fridge to for an hour at least – longer the better.
  10. Transfer the rested dough onto a greased baking tray, crossing the buns with the crossing mix (see below).
  11. Use an oiled sharp knife to cut a grid within the baking tray. (my tray was a rectangle and it made a grid of 3×4 buns)
  12. Bake in the oven for 25-30 minutes.
  13. Coat with glazing mix to finish (see below).

Cross mixture:

  • 1/4 C any flour
  • 3 tbsp water

Mix flour and water together in a sandwich/piping bag until smooth.

Glaze

  • 1/6 C hot water
  • 1 tbsp coconut sugar

Stir together until the sugar has dissolved then brush over the freshly baked hot cross buns.

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Rose & Lemon Donuts

Rose & Lemon Donuts

This recipe was meant to be published ages ago, but I completely forgot. But better late than never so here we go!

This is my favourite donut recipe so far – they are sweet and flavoursome at once! I know it’s one of those recipes that requires a little extra effort (with aquafaba and all) but it’s a great one for special occasions and it literally serves all dietary requirements (except there are nuts!). Also, you can freeze them with the frosting on, which makes them convenient treat to have in the freezer

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Lemon and Rose Donuts (vegan, GF)

  • 1/4 cup (60 ml) aquafaba (the liquid in a can of chickpeas)
  • 1/2 cup (120 ml) oat milk 
  • 2 tbs melted coconut oil
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup 
  • 1 tsp almond extract (or vanilla)
  • 1/4 tsp sea salt
  • 1/3 cup unsweetened applesauce (baby food)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • Peel of one lemon
  • 3/4 cup  almond flour 
  • 1/2 cup brown rice flour
  • 1/2 cup buckwheat flour
  • 2 Tbsp tapioca starch

Glaze

  • 1/3 C cashews (soaked for few hours)
  • 1 tbs coconut oil (melted)
  • 3 tbs coconut cream
  • 1 tbs maple syrup
  • 1 tsp vanilla 
  • 1 tbs lemon juice
  • 1 tsp rose water
  1. Preheat oven to 190 Celcius and lightly grease a donut tray (mine is quite large and this recipe makes 6 big donuts but if you have a small one this makes 12).
  2. To a small mixing bowl, add aquafaba and use a mixer until it begins to foam, keep mixing few minutes until soft peaks form – about 3 minutes. Set aside. 
  3. To a large mixing bowl, add the melted coconut oil. Then add the coconut sugar, maple syrup, vanilla extract, lemon peel and sea salt and whisk to combine. Then add applesauce and oat milk and whisk to combine.
  4. Add baking powder, baking soda, almond flour, buckwheat flour, brown rice flour and tapioca starch and whisk to combine.
  5. Lastly, add the whipped aquafaba and gently stir in. If the batter appears too thin at this point, add 1 Tbsp each almond flour or gluten-free flour at a time until it thickens up (keep it scoopable not pourable).
  6. Divide batter evenly between donut tin.
  7. Bake for 20 minutes or until a toothpick inserted into the centre comes out clean. Check at 18 minutes though, how they look.
  8. In the meantime, make the glaze by blending all the ingredients. Tip: make a double dose and freeze for next time, it’s easier to blend larger amounts.
  9. Remove donuts from oven and let cool for few minutes. Then grab the tins with a towel and tap on the counter to loosen. Then gently invert onto an oven tray (metallic). Let cool.
  10. Spread the glaze when doughnuts are cool. Then top with crumbles pistachios or edible rose petals.
  11. Best when fresh.  Keep in the fridge for up to three days or freezer for a month.

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Donuts Part 1. Pumpkin Spice

Donuts Part 1. Pumpkin Spice

A month ago I bought a donut tray. Since then I have been obsessed to create a perfect recipe. I was reading some blogs and Minimalist Baker was using aquafaba to her vegan donuts, I tried and it turned out to be the perfect fluffying effect donuts needed. Guys these donuts, have nothing to do with those oily deep-fried ones – but you know those ones you buy from the supermarket – dense and sweet and fluffy? I have nailed it!

I will post a series of flavours, and I will start with the seasonal one. Ps, if you don’t need gluten free – just replace buckwheat, brown rice and tapioca flours with normal baker’s flour.

Pumpkin Spice Donuts

  • 1/4 cup aquafaba (the liquid in a can of chickpeas)
  • 1/2 cup oat milk 
  • 2 tbs  melted coconut oil
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup 
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 1/3 cup pumpkin puree
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp gingerbread spice
  • 1/2 tsp nutmeg
  • 3/4 cup  almond flour 
  • 1/2 cup brown rice flour
  • 1/2 cup buckwheat flour
  • 2 Tbsp tapioca starch

Glaze

  • 1/3 C cashews (soaked for few hours)
  • 1 tbs coconut oil (melted)
  • 3 tbs coconut cream 
  • 1 tbs maple syrup
  • 1 tsp vanilla 
  • 1 tbs lemon juice
  • 1 drop orange essential oil (optional)
  1. Preheat oven to 190 Celcius and lightly grease a donut tray (mine is quite large and this recipe makes 6 big donuts but if you have a small one this makes 12).
  2. To a small mixing bowl, add aquafaba and use a mixer until it begins to foam, keep mixing few minutes until soft peaks form – about 3 minutes. Set aside. 
  3. To a large mixing bowl, add the melted coconut oil. Then add the coconut sugar, maple syrup, vanilla extract, and sea salt and whisk to combine. Then add pumpkin puree and oat milk and whisk to combine.
  4. Add baking powder, baking soda, almond flour, buckwheat flour, brown rice flour and tapioca starch and whisk to combine.
  5. Lastly, add the whipped aquafaba and gently stir in. If the batter appears too thin at this point, add 1 Tbsp each almond flour or gluten-free flour at a time until it thickens up (keep it scoopable not pourable).
  6. Divide batter evenly between donut tin.
  7. Bake for 20 minutes or until a toothpick inserted into the centre comes out clean. Check at 18 minutes though, how they look.
  8. In the meantime, make the glaze by blending all the ingredients (add essential oil last). Tip: make a double dose and freeze for next time, it’s easier to blend larger amounts (opt out the orange essential oil in case you want to make another flavour… wait for the lemon & rose recipe next week!).
  9. Remove donuts from oven and let cool for few minutes. Then grab the tins with a towel and tap on the counter to loosen. Then gently invert onto an oven tray (metallic). Let cool.
  10. Spread the glaze when doughnuts are cool. Then top with crumbles of walnuts and orange peel.
  11. Best when fresh.  Keep in the fridge for up to three days or freezer for a month.

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Treat me real good

Treat me real good

A few weeks back I baked a birthday cake for my boyfriend with this recipe and he absolutely loved it. It was so yummy, spongy and flavorsome – you know not “healthy tasting” at all! Today I tweaked the recipe a bit and baked some brownies – what a mission. I think brownie lovers are nowadays too often mistreated with some raw “brownies” (aka blended cacao, dates, and nuts – yum, but nothing to do with a brownie) or some sad chocolate -flavored protein powder bakes. This one is a real thing, though!

Also if you are not a fan of cacao – use vegan cocoa powder instead. If you are making a cake double the recipe and make double icing or coconut cream frosting.

I made these just because Sunday. They went down as a treat paired with some prosecco while enjoying the sunset on the balcony with a friend. The small things!

Brownies (GF, vegan)

2 flax eggs (2 tbs of ground flaxseed soaked in 6 tbs of water)
1/3 C almond mylk
1 tbs apple cider vinegar
1.5 tsp baking soda
1/3 C maple syrup
3 tbs coconut sugar (or more maple)
1 tsp vanilla bean extract
1 shot of espresso/strong coffee (or more almond mylk)

1 C of mixture of apple sauce + steamed pumpkin (I blended a raw apple and some steamed pumpkin and measured 1 C to the mixture, use the leftover sauce in a breakfast oatmeals or a smoothie)
1/4 C melted coconut oil (or sunflower oil)
1/3 tsp salt
1/3 C cacao powder
1/2 C almond meal
1/3 C buckwheat flour (blended oats work too)
2/3 brown rice flour

Icing
1/2 avocado
3 tbs maple syrup
1/2 tsp vanilla beans
1 tbs of cacao (adjust to your taste)

  1. Soak the flax seeds in water
  2. Mix almond milk with apple cider vinegar. Add baking soda, let sit for a minute.
  3. Meanwhile, blend steamed pumpkin and apple. You can also use ready apple sauce.
  4. Add coconut sugar, maple syrup, coffee, coconut oil, vanilla and apple-pumpkin mix to the bowl with flaxseeds. Mix and get rid of the lumps. 
  5. Add in almond mylk mixture. Mix.
  6. Add dry ingredients.
  7. Sprinkle some coconut oil to baking paper and set it in a square brownie tin.
  8. Pour mixture into the tin using a spatula to even the surface.
  9. Bake at 175 C for 30 min.
  10. Make the icing. Blend all the ingredients. Store in fridge until the brownies have cooled down. (Note: some blenders are impossible when blending only small amounts. In this case make a bit bigger portion of icing, using a whole avocado. You can use leftovers as a chocolate mousse snack or add it to a smoothie next morning or spread it on a toast with PB, you name it!)
  11. Spread icing on cooled brownies and cut. 

Trust me, this is a crowd pleaser!

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