Friday, October 28, 2011

Gluten Free Gingersnaps

Originally posted here on October 27, 2011 as "Gluten Free Gingersnaps"

While I didnt initially love these (and think they need some work), Bobby and Maya disagree!! They are still chanting cookie! Slightly crumbly and delicately soft, they are lightly sweetened pieces of heaven with a cup of coffee or tea. And, weighing in at only 90 calories each, you can happily indulge (and allow the youngest taste testers in your kitchen do so as well!)

Gluten Free Gingersnaps

Mix in a bowl and set aside:
3/4 tsp Baking Powder
1/4 tsp Baking Soda
1/8 tsp salt
1 tbsp Ginger, ground
1 tsp Cinnamon, ground
1/8 tsp Cloves, ground
1 3/3 cup GF flour mixture (I make my own but you can find them commercially available)

In a large mixing bowl (or the bowl of your electric mixer), mix until fluffy:
54 grams (or 6 tablespoons) whipped butter
4oz apple sauce (snack cup size)
1/4c Brown Sugar

Add and mix well:
1 large egg
1/4 cup brown rice syrup
2 tbsp lemon juice.

Add your dry ingredients and mix until well combined.

Make 20 balls of dough and press flat in a bowl of granulated sugar (5tbsp should do the trick).
Place on a greased baking sheet and bake at 350 for 9 minutes.
Cool on baking sheet for 1 minute, then move to cooling area.

(20 cookies, 90 calories each)

Monday, October 17, 2011

Vegan Chocolate Bundt Cake

Originally posted here on October 17, 2011 as "What I'm Eating Today"

Today has found me sifting through old Yoga Journal magazines that a friend of mine brought me after they'd been discarded from the library. Good stuff... But what's even better than reading up on yogic philosophy? The Vegan Chocolate Bundt Cake found on page 37 of the December 2009 edition. The cake was adapted from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero (which I'm now going to have to buy) and, in addition to being fun to make with a lot of things I had lying around, it is FREAKING DELICIOUS! I cut it into small slices (24 per cake) and they come in at around 135 calories per piece. Yummy Yummy Yummy!!! This may very well be my new "standard" chocolate cake recipe!

Vegan Chocolate Bundt Cake (24 svgs=135c each)
1.75c freshly brewed coffee
2/3c Dutch cocoa
1.5c granulated sugar
1/3c oil (I used corn)
1/3c applesauce (I used a 4oz snack cup of unsweetened)
.25c cornstarch
2tsp vanilla extract & 1tsp almond extract (I used 1tbsp vanilla)
2c whole wheat or white A.P. flour (I used 1c each of WW and white)
1tsp baking soda
1.5tsp baking powder
.5tsp salt
2tsp confectioners sugar

Preheat oven to 325 and grease a bundt pan.
Melt the chocolate into the hot coffee and whisk to combine well.
Whisk together the sugar, oil, applesauce, cornstarch, and vanilla (or vanilla/almond). When combined well, add the chocolate coffee and whisk well to combine.
(This is where my recipe will differ from the original). Mix together the flour, baking soda, baking powder, and salt. Add the wet ingredients and blend on medium low until well combined, about 2 minutes.
Pour the mixture into the prepared pan and bake for 45-55min. (I cooked for 55min.)
Cool for 20min in the pan, then flip and sprinkle the powdered sugar over the top.
If you can wait to eat it, great. If not, slice a piece and eat that bad boy while it is still warm!!!