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Monday

29

June 2015

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Coconut Raspberry Cupcakes and Raspberry Meringues

Written by , Posted in Cupcakes

coconut raspberry cupcakes | seitanismymotor.com

Are cupcakes still a thing? Of course they are, especially during summer. I admit that mine do not look perfectly elegant and that is because I overfilled the tins out of lazyness. (And yeah, my piping skills could be better.) I had pulled a muffin pan for six muffins out of my huge collection of baking pans and didn’t want to go looking for a second one. If I had, I probably would have gotten eight servings out of this recipe. But if there can be jumbo muffins there can also be jumbo cupcakes, right? And I tried very hard to replace some elegance by adding meringues to these treats. Vegan meringues. I know, you’ve all heard the story by now. But probably not your non-vegan friends and aquaintances. Serve these raspberry flavoured meringues to everybody who’s going to tell you how vegans have to make so many food sacrifices.

coconut raspberry cupcakes | seitanismymotor.com

The meringue recipe is based on my vegan marshmallow fluff. But the idea to make meringues is one I got from révolution végétale and the vegan meringue facebook group. It’s best to prepare the meringues a day in advance for better time management. Keep them stored in an airtight container. They get sticky fast once they are exposed to air. The topping for these cupcakes is a whipped coconut cream topping. So while you are making the meringues, place a can of coconut milk in the fridge.

Coconut Raspberry Cupcakes and Raspberry Meringues

Ingredients

For the raspberries
150 g (1 1/2 cups) frozen or fresh raspberries
For the meringues
60 ml (1/2 cup) chickpea brine from a can of chickpeas (aquafaba)
1/2 tablespoon guar or xanthan gum
50 g (1/2 cup) powdered sugar
1 tablespoon cornstarch
1 tablespoon raspberry juice (see recipe instructions)
For the cupcakes
150 g (1 1/4 cup) all-purpose flour
30 g (1/4 cup) shredded, dried coconut
1 1/2 teaspoons baking powder
1/4 teaspoon salt
125g (1/2 cup plus 2 tablespoons) brown sugar
120 (1/2 cup) coconut milk*
60 ml (1/4 cup) vegetable oil
60 g (1/4 cup) cooked raspberries, drained (see recipe instructions)
For the cupcake topping
Coconut cream (the solid fat) scooped out from one 400 ml (14 oz) can of coconut milk**
1 tablespoon powdered sugar, or more to taste
1/2 - 1 tablespoon raspberry juice
remaining coocked raspberries for garnish

Instructions

  1. To make the cooked rasberries, place berries in a small saucepan and bring to a boil.
  2. Remove from heat and let cool completely.
  3. Reserve both the fruit and juice and store in the fridge.
  4. To make the meringues, preheat the oven to 100°C (212°F). Line two baking sheets with parchment paper.
  5. In a large bowl, combine chickpea brine and guar or xanthan gum.
  6. Whip for two minutes using a handheld mixer.
  7. Add sugar and raspberry juice and whip until very stiff. The fluff should keep its form so you can pipe it easily. This may take up to 10 minutes.
  8. Fill the fluff into a pastry bag with a star tip and pipe about 2 cm (1 inch) large (or larger) meringues onto the sheet. They won't spread so you can put them relatively close together.
  9. Bake 1 sheet at a time for 1 1/4 to 1 1/2 hours. Baking time can vary a lot, start checking on your meringues after 1 hour. If you went for larger meringues they might take up to 2 hours. They are done when completely dry. Make sure they don't start to brown.
  10. Let cool completely and store in an airtight container.
  11. To make the cupcakes, preheat oven to 180°C (350°F) and line 6 muffin tins with liners.
  12. Combine flour, shredded coconut, baking powder and salt in a large bowl.
  13. Stir to combine.
  14. Combine sugar, coconut milk, and oil in a second bowl and whisk to combine.
  15. Add to the dry ingredients and mix until all lumps are gone.
  16. Fold in cooked raspberries and fill into muffin tins.
  17. Bake for 30 minutes or until an inserted toothpick comes out clean.
  18. To make the topping, scoop out the coconut cream that has solidified at the top of the can and place it in a bowl.
  19. Add powdered sugar and whip on high spead until fluffy, for about three minutes.
  20. Add raspberry juice and whip again. (You can also fold the juice in right after whipping, and don't mix the cream and the juice completely. This makes for a nice pattern.)
  21. Place the coconut cream in a piping bag with a star tip and pipe onto your cupcakes. Decorate with cooked raspberries and meringues.
  22. Serve immediately.

Notes

*You can also use the liquid from your chilled can of coconut milk: Scoop out the coconut cream and place it back in the fridge. Then measure out 1/2 cup of the clear liquid and use insteead of coconut milk. **Place a 400 ml (14 oz) can of coconut milk in the fridge. Chill it for at least 8 hours, preferably more.

http://www.seitanismymotor.com/2015/06/coconut-raspberry-cupcakes-and-raspberry-meringues/

coconut raspberry cupcakes | seitanismymotor.com

 

Monday

22

June 2015

2

COMMENTS

Chocolate Shortbread and Hazelnut Squares

Written by , Posted in bars |pastries|brownies, Riegel|Brownies|Gebäck

Chocolate Shortbread and Hazelnut Squares | seitanismymotor.com

Sometimes I look at old recipes on this blog. And the I cringe. Or a serious laughing fit makes me fall off my chair. But I probably shouldn’t be too hard on myself. After all I didn’t know much about baking in general when I started this blog. Plus, there weren’t too many vegan baking books to get help from. So I veganised ingredient lists and worked by trial and error. I wasn’t afraid of recipes that called for a ton of dairy products and I didn’t set those aside which called for three or four eggs. It was fun and creative. Baking from scratch felt like being Molly Bloom. It was mostly about what came to my mind and what came to my mind next. A stream of ingredients, a weird meandering of methods. I probably could have made recipes simpler. But that’s the good thing about blogging as a hobby. You can do whatever you want. If you want, you can make a fool of yourself. It’s just a recipe blog. I mostly want to have fun and learn a thing or two. So far, I learned a lot. And I do bake differently now. I want things to be precise and I want recipes to work (and not only for me). That’s why I sometimes rewrite old recipes, update pictures and and put the posts back on the blog.
Once I found a recipe for chocolate hazelnut squares in a grocery store leaflet. I don’t remember the original ingredient list, but judging from my adaptions it must have contained a ton of dairy and eggs. I probably tried to replace every single one of these ingredients. I also mixed together my own weird version of an egg replacer by combining tapioca starch, margarine, soy creamer, and baking powder. Was that supposed to be an egg? What was I thinking? Whatever, I remember that the bars were indestructible and came out excellent. And that weird recipe stuck in my head and I’ve always wanted to revise it. Now I finally did, crossing off some ingredients and specifying the instructions. The finished bars taste almost exactly as I remember them: a delicate and rich shortbread base combined with a moist and soft hazelnut topping. And this time I got there much faster.
How have your cooking and baking techniques changed over the years? What did you learn and how has your confidence improved? Did your approach towards baking or cooking change? Did you find new methods and realise that certain steps or ingredients you relied on are unnecessary?

walnut chocolate squares | seitanismymotor.com

Note: I know that there’s been going on a lot of discussion about which fats to use in baking. I started using refined coconut oil instead of margarine quite a while ago. That is mostly because I have very easy access to refined coconut oil and it’s cheaper than margarine. If you buy organic, it’s also more sustainable than palm oil. But I do also think that this is completely up to you, your dietary choices and other circumstances. So you can use margarine instead of coconut oil, if you want. For the curst, increase the amount to 200 g (3/4 cup plus 2 tablespoons) and adjust the plant milk. You’ll probably need less if any at all to get the crust hold together.

Chocolate Shortbread and Hazelnut Squares

Ingredients

For the crust
300 g (2 1/2 cups) all-purpose flour
100 g (1 cup) sifted, powdered sugar
60 g (1/2 cup) sifted cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
165 g (3/4 cup) refined coconut oil, softened
1-2 tablespoons soy milk
For the topping
200 g haselnut meal (or ground walnuts)
180 g brown sugar
3 tablespoons cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
80 g (1/3 cup) soy yoghurt
80 ml (1/3 cup) vegetable oil
60 ml (1/4 cup) soy milk
1 teaspoon vanilla extract

Instructions

  1. Grease a 20 x 20 cm (8 x 8 inch) brownie pan or line with parchment paper. Preheat oven to 180°C (350°F).
  2. To make the crust, combine flour, sugar, cocoa powder, salt, and baking powder. Knead in the softened coconut oil with your hands and add soy milk if the dough seems to crunbly.
  3. Press into the prepared pan and refrigerate while making the filling.
  4. To make the filling, place all dry ingredients in a bowl and mix well.
  5. Add liquid ingredients and stir until everything is combined.
  6. Pour on top of the filling and spread out evenly.
  7. Bake for 45-50 minutes. If the filling gets too dark, cover with a sheet of aluminium foil.
  8. Let cool completely and cut into 16 squares or whatever size you like.
http://www.seitanismymotor.com/2015/06/chocolate-shortbread-and-hazelnut-squares/

Chocolate Shortbread and Hazelnut Squares | seitanismymotor.com