Read Online Babycakes Covers the Classics: Gluten-Free Vegan Recipes From Donuts to Snickerdoodles by Erin McKenna, Tara Donne - Free Book Online
Authors: Erin McKenna, Tara Donne
Tags: Non-Fiction, Health
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rice flour
½ cup sorghum flour
½ cup potato starch
¼ cup arrowroot
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon xanthan gum
1 teaspoon salt
⅔ cup agave nectar
½ cup melted refined coconut oil or canola oil
⅓ cup unsweetened applesauce
¼ cup vanilla extract
1 teaspoon lemon extract
½ cup hot water
1½ cups Ricemellow Crème
Preheat the oven to 325°F. Line a muffin tin with cupcake liners and
set aside.
In a small bowl, combine the coconut and red food coloring and toss with your
hands until the flakes are uniformly pink. Add a touch more food coloring if you
want to make them brighter pink. Set aside.
In a medium bowl, whisk together the flours, potato starch, arrowroot, baking
powder, baking soda, xanthan gum, and salt. Add the agave nectar, coconut oil,
applesauce, vanilla, and lemon extract and mix with a rubber spatula until the
batter is smooth. Add the hot water and mix until fully incorporated.
Using a ½-cup measure, divide the batter among the baking cups. Bake for
14 minutes, rotate, and bake until the cupcakes are lightly golden on the outside
and a toothpick inserted in the center comes out clean, about 14 minutes more. Let
stand in the tin for 30 minutes.
Remove the liner from each cupcake. Cut the bottom third of the cupcake away and set it aside for another use. Using a spoon, hollow out the inside of the remaining section of the cupcakes and fill each with 1 tablespoon Ricemellow Crème. Spread an additional 2 tablespoons crème on the top of each snowball and roll in the pink coconut.
Makes 12
Frozen Chocolate-Dipped Bananas
FROZEN CHOCOLATE-DIPPED BANANAS
You’ll notice in a minute that this recipe does not call for the Sugar-Sweetened Chocolate Dipping Sauce , even though it might harden up in the freezer a little better than the alternative. Instead, I turn to the agave-sweetened version because, to my mind, there’s no sense in rolling a perfectly nutritious snack in vegan sugar when an agave-sweetened option offers an equally excellent alternative.
6 bananas, peeled
Agave-Sweetened Chocolate Glaze
12 Popsicle sticks
SUGGESTED TOPPINGS
Granola
Toasted Coconut
Graham crackers , crumbled
Line a rimmed baking sheet with parchment paper and set aside.
Cut the tips off each banana, slice in half, and place on the baking sheet.
Insert a Popsicle stick into the wide end of each and place in the freezer for 20
minutes. Dip each banana in the chocolate glaze, then roll in the topping of your
choice. Place the bananas back on the baking sheet and freeze for 45 minutes
more.
Makes 12
Banana Royale
BANANAROYALE
I’m not a fan of the usual banana split because raw bananas taste too—how do I say this?—
healthy
for a sundae surrounded by all that other sweet chaos. So I add a little love and caramelize the bananas, which transforms them into a richly textured miracle and brings a buttery taste not available in your garden-variety banana split.
2 ripe bananas, peeled
3 tablespoons melted refined coconut oil or canola oil
1 tablespoon vegan sugar
1 pint vegan gluten-free vanilla ice cream, such as Coconut Bliss brand
½ cup Ricemellow Crème
1 cup Agave-Sweetened Chocolate Glaze
⅓ cup sliced almonds (optional)
4 red cherries, pitted
Cut the bananas in half lengthwise and then into thirds crosswise. In a
medium skillet, heat the coconut oil over medium heat until the oil is hot, about 45
seconds. Add the sugar and bananas and stir constantly with a wooden spoon, taking
care not to break up the bananas, until they are browned.
Place 1 heaping scoop of ice cream in each of 4 dessert bowls. Divide the
banana mixture among the bowls and spoon 2 tablespoons of the Ricemellow
Crème over each. Drizzle each with ¼ cup of the chocolate glaze.
Scatter with the almonds, if using, and top with a cherry.
Makes 4 sundaes
Sweet-and-Spicy Popcorn Balls
SWEET-AND-SPICY POPCORN BALLS
This is one of my absolute
½ cup sorghum flour
½ cup potato starch
¼ cup arrowroot
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon xanthan gum
1 teaspoon salt
⅔ cup agave nectar
½ cup melted refined coconut oil or canola oil
⅓ cup unsweetened applesauce
¼ cup vanilla extract
1 teaspoon lemon extract
½ cup hot water
1½ cups Ricemellow Crème
Preheat the oven to 325°F. Line a muffin tin with cupcake liners and
set aside.
In a small bowl, combine the coconut and red food coloring and toss with your
hands until the flakes are uniformly pink. Add a touch more food coloring if you
want to make them brighter pink. Set aside.
In a medium bowl, whisk together the flours, potato starch, arrowroot, baking
powder, baking soda, xanthan gum, and salt. Add the agave nectar, coconut oil,
applesauce, vanilla, and lemon extract and mix with a rubber spatula until the
batter is smooth. Add the hot water and mix until fully incorporated.
Using a ½-cup measure, divide the batter among the baking cups. Bake for
14 minutes, rotate, and bake until the cupcakes are lightly golden on the outside
and a toothpick inserted in the center comes out clean, about 14 minutes more. Let
stand in the tin for 30 minutes.
Remove the liner from each cupcake. Cut the bottom third of the cupcake away and set it aside for another use. Using a spoon, hollow out the inside of the remaining section of the cupcakes and fill each with 1 tablespoon Ricemellow Crème. Spread an additional 2 tablespoons crème on the top of each snowball and roll in the pink coconut.
Makes 12
Frozen Chocolate-Dipped Bananas
FROZEN CHOCOLATE-DIPPED BANANAS
You’ll notice in a minute that this recipe does not call for the Sugar-Sweetened Chocolate Dipping Sauce , even though it might harden up in the freezer a little better than the alternative. Instead, I turn to the agave-sweetened version because, to my mind, there’s no sense in rolling a perfectly nutritious snack in vegan sugar when an agave-sweetened option offers an equally excellent alternative.
6 bananas, peeled
Agave-Sweetened Chocolate Glaze
12 Popsicle sticks
SUGGESTED TOPPINGS
Granola
Toasted Coconut
Graham crackers , crumbled
Line a rimmed baking sheet with parchment paper and set aside.
Cut the tips off each banana, slice in half, and place on the baking sheet.
Insert a Popsicle stick into the wide end of each and place in the freezer for 20
minutes. Dip each banana in the chocolate glaze, then roll in the topping of your
choice. Place the bananas back on the baking sheet and freeze for 45 minutes
more.
Makes 12
Banana Royale
BANANAROYALE
I’m not a fan of the usual banana split because raw bananas taste too—how do I say this?—
healthy
for a sundae surrounded by all that other sweet chaos. So I add a little love and caramelize the bananas, which transforms them into a richly textured miracle and brings a buttery taste not available in your garden-variety banana split.
2 ripe bananas, peeled
3 tablespoons melted refined coconut oil or canola oil
1 tablespoon vegan sugar
1 pint vegan gluten-free vanilla ice cream, such as Coconut Bliss brand
½ cup Ricemellow Crème
1 cup Agave-Sweetened Chocolate Glaze
⅓ cup sliced almonds (optional)
4 red cherries, pitted
Cut the bananas in half lengthwise and then into thirds crosswise. In a
medium skillet, heat the coconut oil over medium heat until the oil is hot, about 45
seconds. Add the sugar and bananas and stir constantly with a wooden spoon, taking
care not to break up the bananas, until they are browned.
Place 1 heaping scoop of ice cream in each of 4 dessert bowls. Divide the
banana mixture among the bowls and spoon 2 tablespoons of the Ricemellow
Crème over each. Drizzle each with ¼ cup of the chocolate glaze.
Scatter with the almonds, if using, and top with a cherry.
Makes 4 sundaes
Sweet-and-Spicy Popcorn Balls
SWEET-AND-SPICY POPCORN BALLS
This is one of my absolute
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