Tag: vegan

Banana Buckwheat Snack Cake with Peanut Butter Frosting

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The peanut butter frosting is what makes this cake perfect for dessert, but if it’s breakfast you’re after, nix the topping and swap the chocolate chips for toasted walnuts in this incredibly moist and not-too-sweet anytime treat. This recipe was developed for Cuisine Soleil, a Canadian-based gluten-free and certified organic flour company that produces over 12 flours and a variety of mixes. The buckwheat flakes in this recipe add just the right amount of texture and tenderness without creating density or heaviness.

Banana Buckwheat Snack Cake with Peanut Butter Frosting

Banana Buckwheat Snack Cake with Peanut Butter Frosting

  

For the cake:
1 cup sorghum flour
3/4 cup buckwheat flakes
1/2 cup millet flour
1/2 cup tapioca starch
1 tablespoon baking powder
1 teaspoon xanthan gum
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plus 1 tablespoon nondairy milk
1 tablespoon cider vinegar
1 cup unrefined cane sugar
3/4 cup melted coconut oil (see Note)
1 1/2 cups mashed bananas (about 5)
2 tablespoons vanilla extract
2/3 cup mini semi-sweet chocolate chips

For the frosting:
1 cup creamy peanut butter
1/2 cup vegan buttery spread
1 cup icing sugar, sifted
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Lightly oil the bottom of an 8-inch square baking pan. Line the bottom with parchment paper.

Put the sorghum flour, buckwheat flakes, millet flour, tapioca starch, baking powder, xanthan gum, baking soda, and salt in a medium bowl. Whisk well to combine.

Put the nondairy milk in a measuring cup. Add the cider vinegar and let stand for about 3 minutes until clumpy.

Put the unrefined cane sugar and coconut oil in a large bowl or the bowl of a mixer. Using the stand mixer or a hand mixer, beat until well combined. Add the bananas and vanilla extract. Beat until well mixed. Turn the mixer on low speed. Add half of the flour mixture. Beat to combine. Add half of the nondairy milk mixture. Beat to combine. Repeat with the remaining flour, then the remaining nondairy milk, until mixed. Turn off the mixer and stir in the chocolate chips.

Scrape the mixture into the prepared pan. Bake for 40 to 50 minutes, until a toothpick inserted in the centre of the cake comes out clean. The cake will begin to pull away from the sides of a pan and spring back when lightly touched. Let cool for 10 minutes in the pan, then invert onto a rack to cool completely.

To make the frosting, put the peanut butter, vegan buttery spread, and vanilla extract in a large bowl or the bowl of a mixer. Using the hand mixer or stand mixer, beat until creamy and well combined. Add the icing sugar and beat on medium until mixed, then turn the mixer to high speed and beat for about 2 minutes, until light and fluffy. Spread generously on the cooled cake.

Note: If you don’t want the taste of coconut from the coconut oil, look for organic varieties that aren’t virgin—they have the same nutritional content without the strong flavor.

(Disclosure statement: I received monetary compensation and free product from Cuisine Soleil from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

Smoky Potato and Zucchini Hash

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If you like a bit of a kick, use hot smoked paprika instead of sweet, and serve with a few dashes of a Louisiana-style hot sauce.

Smoky Potato and Zucchini Hash

Smoky Potato and Zucchini Hash

1 pound (454g) russet potato, grated and rinsed
1 pound (454g) zucchini, grated
1 small yellow onion, grated
1/4 cup (60mL) extra virgin olive oil
1 1/2 teaspoons (7mL) smoked paprika
Fine sea or Himalayan salt to taste
Freshly ground black pepper to taste

Preheat the oven to 425 degrees F. Put the grated potato, zucchini, and onion in a large, clean dish towel. Squeeze tightly, removing as much excess liquid as possible. Transfer the mixture into a large bowl. Stir in 2 tablespoons of the olive oil, the paprika, salt, and pepper. Mix well.

Heat the remaining 2 tablespoons of the oil in a 10 to 12-inch cast iron skillet over medium-high heat. Add the potato mixture, pressing down snuggly. Let cook for about 8 minutes, until the mixture cooks on the bottom and is golden brown.

Transfer the pan into the oven. Bake for 10 to 12 minutes, until cooked through and it starts to turn golden on the top. Change the oven setting to the broiler and move the pan to the top rack. Broil for 2 to 3 minutes until the top begins to brown. Cut into slices and serve warm.

Greek Spinach and Kale Tart with Hazelnut Crust

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Inspired by spanakopita, this simple tart is loaded with greens and fresh herbs encased in a hazelnut tart crust. It’s just as delicious served at room temperature, and both the crust and filling can be made in advance for easy preparation.

Greek Spinach and Kale Tart with Hazelnut Crust

Greek Spinach and Kale Tart with Hazelnut Crust

For the crust:
1 1/2 cups (360mL) hazelnut meal
6 tablespoons (90mL) tapioca flour
1/4 teaspoon (2mL) fine sea or Himalayan salt
1/4 cup (60mL) vegan buttery spread, such as Earth Balance, chilled and cut into chunks
1 to 2 tablespoons (15 to 30mL) cold water

For the filling:
1/4 cup (60mL) extra virgin olive oil
6 cups (1440mL) packed chopped spinach
2 cups (480mL) packed chopped kale
1 1/2 cups (360mL) chopped green onions
1 1/4 cups (300mL) chopped fresh dill
1/2 cup (120mL) chopped fresh mint
4 cloves garlic, minced
1/2 teaspoon (4mL) fine sea or Himalayan salt, plus more to taste
1 tablespoon (15mL) lemon juice

Preheat the oven to 350 degrees F. Lightly grease a 9-inch tart dish.

To make the crust, put the hazelnut meal, tapioca flour, and salt in a food processor. Pulse about 8 times to combine. Put the buttery spread in the food processor. Pulse about 10 times until the buttery spread is in small pieces. Turn the processor on and drizzle in the water just until the mixture sticks together.

Press the mixture into the bottom and up the sides of the prepared dish. Bake on the middle rack for 12 to 15 minutes, until firm. If it starts to puff up, gently press it down. Set aside.

To make the filling, put the olive oil in a large saucepan over medium-high heat. Add the spinach, kale, and green onions, and cook until wilted and softened, about 10 minutes. Add the dill, mint, and garlic, cooking until fragrant and softened. Add the salt and lemon juice. Cook until all liquid has absorbed. Transfer the mixture into the tart shell, pressing evenly.

Bake for 25 to 30 minutes until crust is golden on the edges and the filling is firm to the touch. Cool at least 20 minutes before serving.