Read Online Babycakes Covers the Classics: Gluten-Free Vegan Recipes From Donuts to Snickerdoodles by Erin McKenna, Tara Donne - Free Book Online Page B
Authors: Erin McKenna, Tara Donne
Tags: Non-Fiction, Health
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cornmeal. Place the dough onto it and
sprinkle the top with some of the cornmeal. Roll the dough out into a
¼-inch-thick rectangle. Transfer the dough to the prepared baking sheet and
trim any excess dough from around the edges. Brush the dough with the remaining 3
tablespoons coconut oil. Bake until golden, about 15 minutes. Remove from the oven
and arrange the tomato mixture on top. Sprinkle with the basil. Bake until the
vegetables are soft, about 15 minutes more. Cut into nine squares.
Makes 9 squares
Cheese Straws
CHEESESTRAWS
This one earned a higher place on the BabyCakes Piece of Cake scale simply because it requires pastry assemblage, which always complicates matters. It might take a little while for you sophomores to get your rhythm down, and your first few straws will probably look more like craggy witch fingers, but it’s all going to pay off if you stick with it. Once it does, you should host a dinner party and set these out early by the pintful.
¾ cup brown rice flour, plus ½ cup for dusting
½ cup Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
¾ cup cornmeal
¼ cup arrowroot
1 tablespoon baking powder
1½ teaspoons xanthan gum
1 teaspoon salt
⅓ cup melted refined coconut oil or canola oil
3¼ cups gluten-free vegan cheese
¼ cup agave nectar
Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment
paper and set aside.
In a medium bowl, whisk together the ¾ cup rice flour, the all-purpose
flour, the cornmeal, arrowroot, baking powder, xanthan gum, and salt. Add the
coconut oil, 1¼ cups of the cheese, and the agave nectar and stir (the
mixture will be very dry). Slowly add up to ¾ cup water until the dough is
sticky. Divide the dough in half.
Dust a clean work surface with ¼ cup of the remaining rice flour and
place half the dough on top. Sprinkle the top of the dough generously with more rice
flour and roll it out into a ¼-inch-thick rectangle. Sprinkle 1 cup of the
cheese on half the rectangle. Flip the bare dough on top of it so that the cheese is
sandwiched between two layers of dough. Cut the dough into 4-inch-long ×
1-inch-wide strips and pinch the open sides closed. Transfer to one of the prepared
baking sheets. Repeat with the remaining dough. Sprinkle the remaining cheese on top
of the strips.
Bake for 10 minutes, rotate, and continue baking until thecheese straws
are golden brown, about 8 minutes more.
Makes 24
WHEN I DIP, YOU DIP, WE DIP:TOMATO SAUCE
Making your own tomato-based sauce to dip your cheesestraws into or to spread on your pizza is super-easy. At the bakery, we usually toss something together with whatever spare veggies and tidbits we have lying around. The foundation, however, goes a little something like this.
One 12-ounce can whole peeled tomatoes
2 garlic cloves
1 cup zucchini, chopped
Small handful of basil leaves
½ cup pitted olives
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons good olive oil or melted refined coconut oil
Simple: Dump everything in a food processor and pulse. For the pizza recipe, leave it chunky. For the cheese sticks, blend until it looks like your favorite salsa.
Makes 2½ cups
Me and my father, Frank
IN ORDER TO GET ME TO SHUT UP OR TO CALM DOWN WHEN I was a child, affectionate adults often plied me with sweets. Like most old folks, my parents and grandparents often had no idea how to properly ply a child with sweets, usually opting for desserts pulled straight from the Cookbook of Oddities—Irish soda bread, egg creams, bread pudding … things like that. As incentives, these items were about as effective as a pat on the head.
But then after the New York City branch of BabyCakes NYC opened, I noticed that an inordinate number of elderly customers had become the staff’s most universally adored regulars. Requests for Irish soda bread started coming in, as did cries and prayers for hamentaschen and rugalach. A bunch of people even asked about bread
sprinkle the top with some of the cornmeal. Roll the dough out into a
¼-inch-thick rectangle. Transfer the dough to the prepared baking sheet and
trim any excess dough from around the edges. Brush the dough with the remaining 3
tablespoons coconut oil. Bake until golden, about 15 minutes. Remove from the oven
and arrange the tomato mixture on top. Sprinkle with the basil. Bake until the
vegetables are soft, about 15 minutes more. Cut into nine squares.
Makes 9 squares
Cheese Straws
CHEESESTRAWS
This one earned a higher place on the BabyCakes Piece of Cake scale simply because it requires pastry assemblage, which always complicates matters. It might take a little while for you sophomores to get your rhythm down, and your first few straws will probably look more like craggy witch fingers, but it’s all going to pay off if you stick with it. Once it does, you should host a dinner party and set these out early by the pintful.
¾ cup brown rice flour, plus ½ cup for dusting
½ cup Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
¾ cup cornmeal
¼ cup arrowroot
1 tablespoon baking powder
1½ teaspoons xanthan gum
1 teaspoon salt
⅓ cup melted refined coconut oil or canola oil
3¼ cups gluten-free vegan cheese
¼ cup agave nectar
Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment
paper and set aside.
In a medium bowl, whisk together the ¾ cup rice flour, the all-purpose
flour, the cornmeal, arrowroot, baking powder, xanthan gum, and salt. Add the
coconut oil, 1¼ cups of the cheese, and the agave nectar and stir (the
mixture will be very dry). Slowly add up to ¾ cup water until the dough is
sticky. Divide the dough in half.
Dust a clean work surface with ¼ cup of the remaining rice flour and
place half the dough on top. Sprinkle the top of the dough generously with more rice
flour and roll it out into a ¼-inch-thick rectangle. Sprinkle 1 cup of the
cheese on half the rectangle. Flip the bare dough on top of it so that the cheese is
sandwiched between two layers of dough. Cut the dough into 4-inch-long ×
1-inch-wide strips and pinch the open sides closed. Transfer to one of the prepared
baking sheets. Repeat with the remaining dough. Sprinkle the remaining cheese on top
of the strips.
Bake for 10 minutes, rotate, and continue baking until thecheese straws
are golden brown, about 8 minutes more.
Makes 24
WHEN I DIP, YOU DIP, WE DIP:TOMATO SAUCE
Making your own tomato-based sauce to dip your cheesestraws into or to spread on your pizza is super-easy. At the bakery, we usually toss something together with whatever spare veggies and tidbits we have lying around. The foundation, however, goes a little something like this.
One 12-ounce can whole peeled tomatoes
2 garlic cloves
1 cup zucchini, chopped
Small handful of basil leaves
½ cup pitted olives
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons good olive oil or melted refined coconut oil
Simple: Dump everything in a food processor and pulse. For the pizza recipe, leave it chunky. For the cheese sticks, blend until it looks like your favorite salsa.
Makes 2½ cups
Me and my father, Frank
IN ORDER TO GET ME TO SHUT UP OR TO CALM DOWN WHEN I was a child, affectionate adults often plied me with sweets. Like most old folks, my parents and grandparents often had no idea how to properly ply a child with sweets, usually opting for desserts pulled straight from the Cookbook of Oddities—Irish soda bread, egg creams, bread pudding … things like that. As incentives, these items were about as effective as a pat on the head.
But then after the New York City branch of BabyCakes NYC opened, I noticed that an inordinate number of elderly customers had become the staff’s most universally adored regulars. Requests for Irish soda bread started coming in, as did cries and prayers for hamentaschen and rugalach. A bunch of people even asked about bread
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