PINK PEARL VEGAN SCONES

by | Nov 23, 2020 | scones, Vegan

Happy Thanksgiving!! I am SOOO excited to share this recipe with you!  I love vegan baking and making whole grain vegan baking is very simple. 

I love scones! 

Perhaps it is my British background but scones are my favorite pastries. 

And Pink Pearl apples are seriously the highlight of Fall! I literally count the months waiting for them to be  in season. Pink Pearl apples are life changing! They are pink, tart, unlike anything you have ever tasted. 

My husband raved about these scones and took them to his office,  he has become such a foodie that I know if he keeps talking about something I bake it’s guaranteed to be a great recipe!

I am so glad I created them just in time for Thanksgiving tea time, or brunch with coffee.

Make sure you make yourself a killer cappuccino with Milkadamia’s new Latte Da which froths beautifully! 

Serve with my killer salted caramel or cold coconut cream or coconut yogurt. 

This is a sponsored blog post!

Thanks to my friends at Milkadamia!

I love their macadamia milk and it’s the only one we have in our house! Try it with coffee, cereal, Rooibos Chai Tea OMG! 

When Milkadamia asked me to create a recipe using their new Macadamia Spray I was jumping with excitement because the options for using this amazing oil are endless!

Spray it on anything! Cake pans, on top of these scones, vegan breads, veggies, anything that will be baked, grilled or air fried!

All opinions expressed are my own, thanks for supporting the brands I love! Happy Thanksgiving! When you bake these scones please tag me @chefvanessamusi on Instagram and tag @milkadamia also! We love seeing and sharing your creations. 

Pink Pearl Scones

5.0 from 1 reviews
PINK PEARL SCONES
 
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These flaky vegan whole grain scones are perfect for Thanksgiving brunch or coffee. The Pink Pearl apples make these something to look forward to every year! The maple glaze is sweet yet salty. I can't wait for you guys to bake and try these! They are my new favorite recipe! Thanks to Milkadamia for inspiring me to create these!
Author:
Recipe type: Dessert
Serves: 8 large
Ingredients
  • 200 grams spelt flour (I use Bob's Red Mill)
  • 80 gr all purpose organic flour
  • 55 grams evaporated cane sugar (can sub for maple sugar)
  • 10 gr baking powder such as Rumford
  • 4 grams fine sea salt
  • ⅓ cup Pink Pearl apple (peeled and sliced and cut into small cubes) can sub for Granny Smith apples
  • ¼ teaspoon Ceylon cinnamon
  • 1 tablespoon brown sugar
  • 90 grams vegan butter cut into pieces and very cold (I keep mine in the freezer) I used Miyoko's unsalted
  • ¾ cup coconut milk (mix well, chill then measure)
  • 40 gr apple puree (I made my own: peel 2 Granny Smith or Pink Pearl apples, cut into chunks, add 2 tablespoons lemon juice and microwave for 3 mins then puree)
  • 1 teaspoon vanilla extract such as Nielsen Massey
  • To glaze before baking:
  • Milkadamia oil spray
  • Milkadamia unsweetened
  • Maple glaze:
  • 60 gr coconut milk powder, sifted I used Terrasoul
  • 30 gr powdered sugar
  • ¼ teaspoon pure maple extract such as Frontier
  • 1-2 tablespoons Milkadamia unsweetened milk
  • Mix all the ingredients in a bowl with a whisk until thick. If needed add more coconut milk powder. The glaze must be very thick.
  • Salted Caramel:
  • ½ cup Brown rice syrup
  • 14 gr vegan butter I used Miyoko’s
  • ¼ teaspoon Maldon Salt
  • ⅛ cup coconut sugar
  • ½ teaspoon vanilla extract
  • ½ cup coconut cream (mix a can of coconut cream and then measure)
  • Cook all caramel ingredients in a medium stainless steel pot at medium heat whisking constantly until thick. Remove from heat (it will thicken more as it cools). Serve warm
Method
  1. METHOD:
  2. Prepare a perforated baking tray with a Silpat. Mix apples with cinnamon and sugar in a small bowl.
  3. In a Thermomix or food processor: put the flours, baking powder, salt, sugar and mix at medium speed for a few seconds until incorporated. Then add the cold vegan butter and process for about 15 seconds at medium speed until the butter is crumbly and look like small lentils. Don’t over process the butter or scones won’t be flaky. Put this mixture onto a large bowl. Add the apples, apple pure, vanilla + coconut cream and mix with a spatula just until integrated. Use your hands to check the dough so it is moist enough. Don’t over mix.
  4. Put the dough onto the baking tray and form into a round ball, without overworking the dough, press roll the circle to form a 2″ high round circle with a rolling pin. With a metal pastry scraper: cut into 8 triangles and freeze for 30 mins (this is so that the scones keep their shape are flakier). Preheat the oven to 350 F. Spray the frozen scones with Milkadamia oil on top and brush with the macadamia milk and bake in a preheated oven at 350 F for about 20 minutes until golden brown. Time will depend on your oven, baking tray and thickness of scones. They must be crunchy on the surface and moist inside. Cool on a perforated tray. Decorate with the dreamy maple glaze.
  5. These keep well for 2 days at room temp in a recycled salad container or freeze unbaked for longer storage and bake as needed (do not thaw before baking, bake frozen: they just take longer to bake).
Notes
Gluten Free flour blend: mix then measure what the recipe requires
¾ cup brown rice flour must be superfine (I use Bobs Red Mill)
¼ cup potato starch
⅛ cup white rice flour must be superfine (I use Bobs Red Mill)
⅛ cup tapioca starch

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CHOCOLATE VEGAN GLUTEN FREE DONUTS

by | Oct 17, 2019 | donuts, Gluten Free, Vegan

My Chocolate Donuts have been really popular in my classes and workshops!

I literally made 10 recipes to develop these vegan gluten free donuts to achieve the perfect texture. Imagine the Hershey’s Chocolate Cake we all loved growing up? Does a Devil’s Food Cake ring a bell? 

Well I tried the vegan chocolate donuts from Mr Natural in Austin at Flat Track one of my favorite Coffee Shops and I fell madly in love with them. The moist, spongy texture and the dreamy glaze blew me away. I just wanted to make something similar with great ingredients. I hope you love them as much as me, my husband and everyone who tried them. Remember to share your creations with me on Instagram and tag me @chefvanessamusi so I can share them!

So many of you have asked me to share more Thermomix recipes so here is one I adore! 

You will need a Thermomix to make these (to chop the chocolate and make the batter and glaze). It is the best investment you can make! Also I used this donut pan and baking tray. 

Also I recommend this pastry bag to fill your donuts. Definitely get my favorite cocoa for best results.

Please note these are NOT my #keto donuts (those I only share in my workshops).

 

5.0 from 4 reviews
Chocolate Vegan Gluten Free Donuts
 
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Spongy, light donuts, this recipe is a winner!
Author:
Recipe type: Dessert
Serves: 6 large
Ingredients
  • 70 gr avocado oil or coconut oil, organic, refined and melted (must be warm)
  • 112 ml Forager Project cashew milk (or any vegan unsweetened milk)
  • 112 ml Forager Project sour cream (or any vegan unsweetened yogurt)
  • 1 tablespoon apple cider vinegar such as Braggs
  • 126 gr coconut sugar
  • 1 teaspoon vanilla extract
  • 168 gr gluten free flour Bobs Red Mill 1: 1 (blue label only)
  • 28 gr vegan cocoa (I love Santa Barbara Chocolate)
  • 1 teaspoon gluten free, aluminum free baking powder (at high altitude use ½ teaspoon)
  • ½ teaspoon baking soda (at high altitude use ¼ teaspoon)
  • ¼ teaspoon fine sea salt
  • 56 gr finely chopped 72% organic chocolate Santa Barbara: use code CHEFVANESSA to get 10 % off (I chopped mine in Thermomix at speed 8 for 1 min to chop really finely)
Method
  1. Prepare a donut pan: I use a silicon mold (place this on a perforated tray). Preheat oven to 350 C/170 C.
  2. In the bowl of your Thermomix: mix at speed 2 combine the Forager Project cashew milk, Forager Project sour cream and apple cider vinegar. Add coconut sugar, vanilla, oil and mix 30 seconds at speed 4.
  3. Add flour, cocoa, baking powder, baking soda and salt and mix 20 seconds at speed 5. Scrape the bowl with the spatula.
  4. Add chopped chocolate and mix 10 seconds speed 3. Put batter into a pastry bag.
  5. Put the batter into the prepared donut pan filling the donuts ⅔ full and bake 12 minutes aprox (or until a toothpick comes out clean) in a convection oven. Take out and let cool. Un mold, cool, freeze (so it’s easier to glaze) and decorate with chocolate glaze:
Notes
Chocolate glaze:
⅓ cup Organic powdered sweetener
⅛ cup Santa Barbara vegan cocoa
½ teaspoon vanilla
60 gr 70 % chocolate chopped in Thermomix
3 tablespoons water
Melt everything in the your Thermomix at 60 C and mix until combined at speed 1 until shiny.

 

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Nutella

by | Jul 10, 2019 | Recipes, Vegan

Nutella!

Everyone LOVES it right? Except it’s always so sweet and full of crappy ingredients. So why not make an equally delicious and healthier recipe? I literally got my melanger just to make this! I played a lot with Nutella recipes and I always felt that they where grainy and not smooth like the real product. Which is why you need this machine. Now stay with me because it has gotten great reviews and is my most commented appliance (after Thermomix). Hey I even got guys commenting on my Instagram stories asking me for this recipe. 

What to make with this killer nutella? Dip your chocolate chip cookies in it, decorate your donuts with this (just warm it in the microwave a bit). Spread it on toast, eat it by the spoonful, drizzle it on pancakes or on my brownies or vegan cake

Thanks to Chocolate Refiners for my melanger which I am madly deeply in love with.  

Why is this recipe amazing?

  1. It’s smooth (not grainy) please note you DO need to have both appliances (the Thermomix alone will not make this as smooth as it is)
  2. It’s low in sugar, so you can really taste the great chocolate and hazelnuts
  3. It is vegan and all ingredients are simple and clean
  4. It is really easy
  5. It has so many applications

If you make this recipe please share and tag me on Instagram @chefvanessamusi so I can share your creations on my Instagram stories.

NUTELLA
 
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Best nutella, smooth, creamy, easy to make, simple ingredients. A great recipe! Feel free to double, triple or quadruple the recipe. This is a vegan, gluten free recipe. It makes a great foodie gift.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 1 cup
Ingredients
  • ½ cup hazelnuts
  • ¼ cup cocoa nibs Santa Barbara Chocolate or Dandelion or Valrhona
  • 2 tablespoons coconut sugar or maple sugar (adjust sweeteners to taste)
  • 2 tablespoons Lakanto Golden Monk Fruit or cane sugar or sweetener or sub for more coconut sugar (sugars must be ground)
  • 1 pinch Maldon salt
  • 1 large pinch vanilla powder
Method
  1. Peel hazelnuts: preheat oven to 350 F (170 C). Put hazelnuts on a baking tray with a Silpat and bake until the skins crackle and pop and the hazelnuts are golden. Remove from oven and let cool completely. Process the hazelnuts until a flour is formed in a Thermomix. Put all the ingredients in the refiner until smooth, make sure the paste is fluid and smooth. Check the taste and adjust sweetness as needed. Store in a sterilized Mason jar. Keep in a cool and dry pantry for about 6 months. Note: it will set as it cools, to use bring to room temp or warm lightly in the microwave.

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Vegan Chocolate Cake

by | Jun 16, 2019 | Cake, Gluten Free, Vegan

Vegan Chocolate Cake

Father’s Day is here!

If my Father could eat I am sure he would love this recipe as much as I adore it! My Father has had diabetes for years and he is fed through his stomach because he can’t swallow. It has been devastating and one of the hardest things I have been though and we have as a family, I cannot imagine how he feels. So I made this cake in his honor and because it is also my husband’s favorite. When Santa Barbara Chocolate asked me to make a recipe for them using their 72% chocolate I immediately thought of this killer vegan chocolate cake which I have also made #glutenfree and #wholegrain. I love Santa Barbara Chocolate products and I am featuring their 72% chocolate which is organic, soy free and super creamy and comes in callets! I use it in all my #paleo recipes. They also make the best cocoa in the planet seriously. Use code: CHEFVANESSA to get 10 % off any of their amazing products.

Such a simple and elegant recipe, low in sugar, great texture and a crowd pleaser. I have made it 4 times in 4 weeks, I love it that much. Plus I get to use all my favorite ingredients from Santa Barbara Chocolate one of my all time favorite brands.

Huge thanks to Santa Barbara Chocolate for sponsoring this post, and thank you all for supporting the brands I love. All opinions are my own. #sponsored 

This recipe is adapted from Thermomix and I have given it my twist. If you are vegan and #glutenfree and #nutfree this is a great recipe! It would also make great cupcakes! You can also make a smaller cake and bake it into 2 layers and fill with raspberry jam or drizzle with my new nutella

As usual, I recommend you scale this recipe BEFORE making it: a great mise en place makes a successful recipe. Use the scale I recommend.

Be sure to get your Thermomix to make this killer recipe! And definitely get the new Thermomix TM6 

5.0 from 2 reviews
Vegan Chocolate Cake
 
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This Vegan Chocolate Cake is to die for! It is a perfectly balanced recipe. I adapted it from Thermomix and added my twist. You can make a #glutenfree version and a #wholegrain version. This chocolate cake is perfect for any BDAY party and a tried and tested crowd pleaser.
Author:
Recipe type: Dessert
Serves: 1 medium cake
Ingredients
  • 70 gr avocado oil (I use Ahuacatlan in Mexico and Chosen Foods in the US)
  • 224 ml almond milk, unsweetened (for #nutfree use coconut milk)
  • 1 tablespoon apple cider vinegar such as Braggs
  • 126 gr coconut sugar
  • 1 teaspoon vanilla
  • 168 gr organic flour or gluten free flour Bobs Red Mill 1: 1 (blue label only) or spelt flour (same amounts)
  • 28 gr vegan cocoa Santa Barbara: use code CHEFVANESSA to get 10 % off
  • 1 teaspoon gluten free, aluminum free baking powder (at high altitude use ½ teaspoon)
  • ½ teaspoon baking soda (at high altitude use ¼ teaspoon) I use Bobs Red Mill
  • ¼ teaspoon fine sea salt
  • 56 gr chopped 72% organic chocolate Santa Barbara: use code CHEFVANESSA to get 10 % off
  • GANACHE:
  • 112 gr 72% chocolate Santa Barbara use code CHEFVANESSA to get 10 % off
  • 52 gr almond milk, unsweetened (for #nutfree use coconut milk)
  • 14 gr pure maple syrup
  • 1 teaspoon vanilla
Method
  1. METHOD:
  2. Prepare Cake: grease and line the base of a 9 inch cake pan. Preheat oven to 350 F (170 F).
  3. Put the almond milk and apple cider vinegar in the Thermomix and mix 1 min at speed 1. Rest 5 mins.
  4. Add coconut sugar, vanilla, oil and mix 30 seconds at speed 4.
  5. Add flour, cocoa, baking powder, baking soda and salt and mix 20 seconds at speed 5. Scrape the bowl with the spatula.
  6. Add chocolate and mix 10 seconds speed 3.
  7. Empty the batter into the prepared pan and bake 30 minutes aprox (or until a toothpick comes out clean). Take out and let cool. Un mold Cool and decorate with chocolate ganache.
  8. Once cake is cool: Prepare Ganache: Put the chocolate in the Thermomix and process until finely grinding at speed 10 for 10 seconds.
  9. Scrape the bowl and add milk and maple syrup and cook 2 mins at 55 C speed 2.
  10. Remove and let cool slightly. Put the ganache onto the cold cake. Decorate with cocoa nibs and roasted peeled and chopped hazelnuts.

 

BAKERY CAFE CHOCOLATE CHIP COOKIES

by | Feb 7, 2019 | Recipes

Valentine’s Day!!

Guys!!! These cookies are perfect for such a romantic day.  I love romantic traditions and any excuse to celebrate the love for my husband makes me very happy because I dreamed of a marriage like the one we have. Oh and since he is gluten free and loves cookies it’s a perfect recipe! I am so excited for this one!!!

I also dreamed about creating a gluten free bakery chunky chocolate chip cookie with simple ingredients. Almost like a single serving or a small portion recipe because let’s face it, we need a quick simple killer recipe we can make ASAP that really stands out.

I love bakeries and every time I go I think why don’t they have a “healthier” cookie that is gluten free and has less sugar? Now this is my indulgent cookie because it does have some brown sugar (not a lot but it needs it to create a chunky chewy cookie. And since we are celebrating a special day and it’s once a year: let’s splurge!

Creating this recipe really was challenging because when I was asked by The Teff Co to create a special Valentine’s Day recipe and I immediately gravitated towards chocolate chip cookies (kind of the NYC bakery style) and I craved these cookies so much I said YES! I LOVE their ivory teff flour !! Little did I know it would take me 6 recipe tests to make this happen, and boy am I glad I did! 

This recipe is sponsored by The Teff Co (I love this company and their products are amazing) thanks for supporting the brands I love! All opinions are my own! 

I am soo excited to share with you all I have learned baking with Maskal ivory teff flour! I love the flavor notes, how healthy it is and how it blends really well with almond flour. It is a great ancient grain gluten free flour that adds smooth, earthy notes to baked goods. I see it like the new quinoa (it tastes way better than quinoa or amaranth!). Here are some of the health benefits:  high calcium content, with a cup of cooked teff offering 123mg, about the same amount of calcium as in a half-cup of cooked spinach. Teff is high in resistant starch, a newly-discovered type of dietary fiber that can benefit blood sugar management, weight control, and colon health. It’s estimated that 20-40% of the carbohydrates in teff are resistant starches. A gluten-free grain with a mild flavor, teff is a healthy and versatile ingredient for many gluten-free products.

Where do you buy Maskal Teff flour? Grab some here

Other recipes I have made using Ivory Teff are: matcha alfajores, jam shortbread cookies, granola, savory granola, banana bread, pumpkin olive oil cake, 

 

4.7 from 3 reviews
BAKERY CAFE CHOCOLATE CHIP COOKIES
 
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Chunky chewy cookies!! And they are gluten free (no gums, no starches, no nut butters, lower in sugar than most recipes), easy to make, short simple ingredients. You would never guess they are gluten free! And this is a small portion recipe which let's face it it's brilliant!
Author:
Recipe type: Dessert
Serves: 4 small or 3 large
Ingredients
  • 30 gr grass fed butter such as Kerrygold, unsalted: at room temperature
  • 40 gr brown sugar (light or dark)
  • 1 egg yolk I love and use Vital Farms organic, pasture raised (at room temperature)
  • 1 teaspoon vanilla extract
  • 32 gr Maskal Teff ivory flour
  • 40 gr almond flour such as Costco brand, trader Joes or Bobs Red Mill (must be fine and blanched)
  • pinch Ceylon cinnamon (optional)
  • ¼ teaspoon Redmond sea salt
  • ⅛ teaspoon baking soda (at high altitude use a pinch)
  • 25 gr chocolate 72% chips I used Equal Exchange 70 %
Method
  1. I love to bake my cookies on a perforated tray with a Silpat and using a Baking Steel underneath bakes these better. Check out the products in my shop.
  2. In a large bowl: with a whisk: mix butter, brown sugar and vanilla to combine (don't whisk to much or the cookies will spread). Add egg yolk, mix well. Add flours, baking soda + salt. Mix until combined.. With a rubber spatula fold in chocolate. Shape cookies with a large scoop and put onto the baking tray (don't flatten) and freeze for 1 hour. Pre heat oven to 350 F. Bake frozen cookies for about 8-10 mins until golden brown and crispy on the edges. Remove from the oven and sprinkle some Maldon Salt on top. Let cool and remove cookies with a cookie spatula. Cool on a perforated tray with parchment paper. They keep well for about 3 days stored in an acrylic container such as a recycled pre washed salad container.

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