Hey everyone! I hope you all had a lovely weekend; and for those who celebrated the 4th, I hope that you did so with gusto. I had a wonderful past few days, balancing a lot of family time with a little bitta conference time. A very special thank you to those of you who joined me at my demo this year at Vegetarian Summerfest! I had a blast meeting each of you and hope you learned a thing or two about gluten-free cooking and baking.
Now that my vacation time is good and done, I’ve got a little catching up to do on my next cookbook and a few other projects I have tucked up my sleeve–which I will gleefully reveal in the near future. In the meantime, I’m excited to share this recipe with you from Celine Steen and Tamasin Noyes’ new book ‘Whole Grain Vegan Baking’. As the title suggests, this book is chock full of whole grains, so it’s not gluten-free, but its collection of foolproof recipes and truly beautiful photos are perfect for inspiration, or even as a conversation starter on your coffee table. If you can do gluten, lucky you. Make everything in this book.
This cookbook was published by Fair Winds Press, and they kindly are offering up the following recipe as well as a copy of ‘Whole Grain Vegan Baking’ to one lucky winner. Could that be you? Leave a comment telling me your favorite baked good and I’ll consider you entered for a chance to win. Winner will be announced in one week (Wed, July 17). Open to US and Canada only.
Until then, please enjoy this recipe from the book for a delectable Chocolate Raspberry Tart (which can easily be made gluten-free by subbing the whole wheat flour for an all purpose gluten-free blend).
Chocolate Raspberry Tart
Yield: One 61⁄2-inch (16 cm) tart
(shared with permission from Fair Winds Press)
Rich and creamy, this decadent tart could be served in a five-star vegan restaurant. With only 1⁄2 teaspoon oil per serving, this raspberry chocolate explosion lets you pamper yourself and your family without the guilt.
- Nonstick cooking spray
- 40 g (1⁄2 cup) quick-cooking oats
- 60 g (1⁄2 cup) whole wheat pastry flour
- 10 g (2 tablespoons) unsweetened cocoa powder
- 1 teaspoon instant espresso granules
- 2 tablespoons (30 ml) pure maple syrup
- 1 tablespoon (15 ml) neutral-flavored oil
- 1 tablespoon (15 ml) water, more if needed
For Filling and Topping:
- 105 g (3⁄4 cup) cashews, soaked in cold water for 3 hours, drained, and patted dry
- 1⁄4 cup plus 2 tablespoons (90 ml) vegan creamer, preferably Silk or MimicCreme brand
- 20 g (1⁄4 cup) unsweetened cocoa powder
- 60 g (3 tablespoons) all-fruit raspberry jam
- 2 tablespoons (30 ml) pure maple syrup
- 190 g (11⁄2 cups) fresh raspberries
To Make the Crust: Preheat the oven to 350°F (180°C, or gas mark 4). Lightly coat a 61⁄2-inch (16 cm) tart pan with cooking spray. Combine the oats, flour, cocoa, and espresso granules in a small bowl. Stir in the syrup, oil, and water. The mixture will be sticky and should hold its shape when pressed together. If not, add more water, 1 teaspoon at a time, until it does. Press the mixture evenly onto the sides and bottom of the tart pan. Dampening your hands with water may help reduce some of the sticking. Put the tart pan on a baking sheet. Bake the crust for 7 to 8 minutes, until the edges start to look dry. Let cool on a wire rack for 1 hour, or until completely cool.
To Make the Filling: Combine the cashews, creamer, cocoa, jam, and maple syrup in a blender. Process until completely smooth. Spread the filling evenly in the prepared tart shell. Top with the raspberries, beginning at the outer edge of the tart and working in circles toward the center. Chill for 3 hours before serving.
This recipe can also be made in three 4-inch (10 cm) tart pans. You may have a small amount of filling left over; it can be chilled and eaten as mousse.
I’ve dubbed these brownies “ultimate fudgy brownies” because–hands down–I believe that they’re the best brownies I have ever baked.
For over the past 10 years or so, I’ve been on quest to create a brownie that will make me weak in the knees. I’ve sample many other so called “ultimate” or “killer” brownies from various upscale bakeries and I have never once walked away satisfied, or even very impressed. As silly (and unrefined) as it may sound–my favorite brownies pretty much were a product of a boxed mix. Yep, back in the day Debbie and Betty were my go to ladies for a serious brownie fix, only because for years I had a hard time achieving the same results with homemade recipes. You know the kind that’s ooey and gooey and a little bit chewy with a paper-thin crispy top? The boxed mix variety–for some inexplicable reason–epitomizes the “ultimate” brownie to me, at least texture-wise (definitely not ingredient wise). I have quite the discerning palate, non?
Well, to appease my less than refined taste in brownies, I have worked tirelessley to re-create a suitable homemade version that’s gluten-free, vegan and… not from a box. Countless batches of brownies sacrificed themselves down the disposal for this recipe. It has taken years (and tears!) and lots of dedication, but I think I’ve finally done it.
Thank goodness… now I can spend more time obsessing over a different dessert for the next decade.
I highly recommend using a metal pan, as it will produce the best texture in the brownies. If you have to use a glass pan, be sure to reduce the oven temperature by about 20 degrees, and bake for a touch longer.
Ultimate Fudgy Brownies – Vegan & Gluten-Free
- 3/4 cup superfine brown rice flour
- 1/4 cup almond meal
- 1/4 cup potato starch
- 1/4 cup sorghum flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 cups nondairy chocolate chips
- 1 cup organic granulated sugar
- 1/4 cup nondairy margarine
- 1/2 cup strong coffee, divided
- 2 tablespoons ground chia seed mixed with 5 tablespoons hot water
- 1 teaspoon vanilla extract
- 1 cup nondairy white chocolate chips (optional)
Preheat your oven 325 F and lightly grease a 9 x 11 inch metal pan.
In a large electric mixing bowl, whisk together the superfine brown rice flour, almond meal, potato starch, sorghum flour, xanthan gum, baking soda and salt.
Place the chocolate chips into a large heat-safe bowl.
In a medium saucepan over medium heat, combine the sugar, margarine and 1/4 cup of the coffee and bring to a boil, stirring often. Once boiling, immediately remove from the heat and pour the hot sugar mixture directly onto the chocolate chips, stirring quickly to combine thoroughly. Transfer to the mixing bowl containing the flours along with the prepared chia gel and vanilla and mix on medium-high speed until smooth. Add in the additional 1/4 cup coffee and mix well. Fold in white chocolate chips.
Spread the batter in the prepared baking pan–the batter will be tacky. Bake in preheated oven for 45 to 50 minutes. Let cool completely before cutting into squares and serving.