Posts tagged ‘Vegan sweets’

November 12, 2012

Vegan okara tart

by KK

Hi this is KK, Sushi artist, Healthy Muffin Maker, Mum 🙂
Thank you for visiting my blog.

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I made this tart with my daughter Yumi, who’s 2 and in love with rolling play dough. She happily rolled this tart base and we made mini tarts using our muffin tin!

My husband liked it better than my okara cakes, so it must have been good. Would have added something like Countreau if it wasn’t for the kids!

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September 27, 2012

Basic recipe : No egg, No butter, No sugar Cake

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

Ever since we moved to the new house, I kind of stopped making muffins for Yumi. She is a big girl now (already two!) and prefers to eat “like a big girl”, so instead of baking muffins, she eats cake slices. On a plate!

So I had to come up with a healthy cake recipe and here is my basic one. This is made to suit this :

20120927-141003.jpg  A baking dish!

It’s not even a cake tin, just something I bought as an emergency. I had to bake a egg-less birthday cake for 20 children for my friend, and since I didn’t have a cake tin that size, I just bought this. It was only about $5, I thought I’d only use it once, but since the cake was so popular, I still continue to make basic cake with this.

This year, Yumi’s Alpaca cake and Elmo cake were made using this tin and this recipe.

Ingredients : for a regular baking dish

-300g Organic Plain Flour

-20g Corn flour

-1 Tablespoon Aluminium free baking powder

(You can add 1 Tablespoon Cocoa powder to make the cake chocolate color)

-300g Organic soy milk

-100g Rice bran oil (or any other cold pressed oil, be careful when using olive oil, you  might need to add vanilla or cocoa to moderate the aroma)

-100g Organic maple syrup

Method

Step 1 : In a large bowl, mix all the dry ingredients (flour, BP)

Step 2: In a large bowl, mix all the wet ingredients (soy, oil, syrup); Add dry ingredients into the dry ingredients and mix, pour into baking dish and bake on 180C oven for 15min.

DONE!

Too easy? Yes, you only use 2 bowls and everything is done in 20min. I usually put my bowls on a digital cooking scale and weigh everything as I prepare them. It is better to line your baking dish with baking paper so the cake will come out without a hassle.

To make Alpaca cake, simply cut the cake in half, cut out the shape of Alpaca; and decorate with whipped cream.

  I always layer my cake to give it height. Egg-less cakes don’t rise that much, so I think it is better to make thin layer and put it on top of each other. I used organic apricot jam to connect the two pieces. The shape of alpaca is free hand cut… Luckily, it is a combination of rectangles so it’s not that hard. Good luck with the piping!

My tip, do in between the legs first.

Happy Cooking!

September 22, 2012

Teddy Bear Cake_No Egg, No Sugar, No Butter

by KK

Hi this is KK, Sushi Artist /Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

This is my 4th Cake this week, two for Yumi’s Birthday (Alpaca cake & Elmo Cake), one for a friend and this teddy is going to a Teddy Bear Charity Picnic organized by Hillview Playgroup Mother’s tomorrow! We do this charity picnic every year, and the proceeds go to Westmead Children’s Hospital. Something that I am happy to support being a mum myself. Hope we can bring some smiles on children’s faces.

20120922-132955.jpg I use Wilton’s teddy bear cake pan for this cake, and it is quite big. I used it twice for Yumi’s birthday last year.

This year, I decided to use my Basic No Egg, No Butter, No Sugar cake recipe, just bigger than usual.

This is not a recipe, but more like a memo to myself so I can bake it again next year without a hassle!

 

 

 

 

 

 

 

 

Ingredients (for 1 Wilton Teddy Bear Cake tin)

-440g Organic Plain Flour

-30g Corn flour

-10g Cocoa powder

-25g Aluminium Free Baking Powder

-450g Organic Soy milk

-150g Organic Maple syrup

-150 Rice bran oil (or grape seed oil, use cold pressed)

 

Method

Step 1: Mix all dry ingredients (flour, corn flour, cocoa powder, BP) in a large bowl; Mix all the wet ingredients (soy milk, syrup, oil) in a large bowl; Pour dry into wet, mix and bake at 180C for 20min.

I had to put some foil on the top for the last 5min because it started to brown. Very quick and easy, there is only 1 step to it!

 

Just remember to grease the tin well, I sprayed some oil, than tipped in extra flour to coat it. It came out nicely! Also, when you pour the mixture into the tin, use a knife and try to “cut” the center of body, arms and legs, pushing the mixture to the side of the pan as possible. This will make the mixture rise as flat as it can, if you don’t do this (which I did not last year) the center part will rise more than the other parts.

 

 

One more tip, before turning it out onto a cooling wrack, “cut/scrape off” the crust at the top (I should have taken a photo of it! sorry) If you don’t do this (which I did not last year), sometimes the arms and legs can break off (due to the unevenness of the surface/base). I hope you understand my tip, let me know if you need help in detail.

 

This recipe is super easy, super fast and no mistake can happen! Trust me, I’ve done it more than a dozen times, and it always comes out right!

 

 

 

June 15, 2012

Vegan banana custard tart

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

I was reading a blog of a girl who was doing a Pâtisserie Certificate at Cordon Bleu in Japan.

She was explaining all the techniques she was learning during the course, and inspired me to cook something more creative and usual. Fortunately or unfortunately, I don’t have the tools nor the ingredients (i.e: tart tins, cake tins, caster sugar, butter etc) to make something too fancy, and the furthest I could go was this vegan tart.

20120615-124442.jpg It looks more complicated than what I normally cook, but it’s not as difficult as it seems. Just break it into several steps (it doesn’t all have to be done in the same day!) and you can make your own tiny finger sweets!

It is composed of two parts:

1)Vegan tart base

and

2)Soy custard

You can decorate it with any fruit you like, strawberries, oranges, raspberries, or even a mix. My 20 month old daughter Yumi loved it, but she licked all the cream out before eating the base! It was kind of a mess after our morning tea, but if it’s tasty, that’s all that matters.

 

I don’t have a mini tart tin, so I used my regular muffin tin. I did not line it with paper or oil, but the base came out just fine.

 

Ingredients (to make 12 regular muffin tin size tart base + extras to make yummy crackers)

-30g Almond meal

-100g Organic plain flour

-120g Organic wholemeal flour

-Pinch of salt

-60g Oil (I used rice bran oil)

-60g Water

-2 Tablespoon Organic maple syrup

 

Step 1: Put all the dry ingredients (flours, almond meal, salt) in a food processor and mix on high for 30sec, add wet ingredients (oil, water and maple syrup) and mix on low for 30 sec. Put the mixture out onto a wrap and form a  small square, let it rest for 30min.

 

Step 2: Roll the mixture onto a table (with a mat, if you have one) and roll it out thinly (about 3mm) Cut it out with 11cm radius bowl or a cup and spread it into the muffin tin. Bake on 190 C preheated oven for about 12min.

 

Now your base is done!

 

Soy milk custard (to fill 12 tart)

-250ml Organic soy milk

-4 Tablespoon glutenous flour

-1-2 Tablespoon maple syrup

-1 teaspoon Organic vanilla extract

 

Step 1:Pour soy milk and maple syrup into a small pot, shift in flour. Cook on low heat for 5-8min, constantly stirring with a wooden spoon, when the mixture is firm and  is “pulling off” from the bottom, add vanilla and mix. Let it cool.

 

Now the custard is done!

 

 

All you have to do is assemble them. Drop a spoonful of custard into the tart base, and decorate it with your favorite fruit. The base and custard can be made a day before you plan to eat it, if you have leftover custard, just have it with your toast of pancake or whatever you like! Yumi loved eating the cracker I made from left over tart base mix. I think I will try it again soon myself so I will get used to making the base!

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