Read an Excerpt
Decadent Gluten-Free Vegan Baking
Delicious Gluten-, Egg- and Dairy-Free Treats and Sweets
By Cara Reed, Celine Steen Page Street Publishing Co.
Copyright © 2014 Cara Reed
All rights reserved.
ISBN: 978-1-62414-072-3
CHAPTER 1
CHILDHOOD FAVORITES
Growing up as a little girl, I had two favorite activities: watching TV and eating. A really good day was when I was able to combine both activities. It's true that I had developed some rather bad habits as a kid. It's why I ended up on the chubbier side.
As I have grown older, wiser and more knowledgeable about how to properly feed my body (I know now that a bag of Doritos and a can of Coke is nowhere near a perfectly balanced meal), I have in return watched my waistline shrink. But the old saying is still true: You can take the girl out of the junk food, but you can't take the junk food out of the girl. Okay, so I made that one up.
Despite the fact that I treat my body entirely differently as an adult doesn't mean that I can no longer enjoy foods that bring me back to my childhood, like a homemade Oreo cookie dunked in a cold glass of almond milk. Put that apron on, sister (or brother), and let's get baking. Who wants homemade Pop-Tarts or better yet cinnamon sugar churros with a homemade chocolate dipping sauce? I had a feeling you would like that ...
GIRL SCOUT COOKIES
SAMOAS
Despite the fact that they always come in 2nd behind the triumphant Thin Mints, Samoas will always remain my favorite Girl Scout cookie. A crispy cookie bottom coated with chocolate and topped with caramel and coconut is in my opinion neck and neck with chocolate and mint. One of my favorite ways to eat Samoas is by breaking them apart and throwing them into a big bowl of nondairy ice cream.
MAKES APPROXIMATELY 30 COOKIES
FOR THE COOKIE BASE
1 ¼ c/206 g Cara's All-Purpose Blend (here)
3 Tbsp/45 ml maple syrup
2 Tbsp/28 g non-hydrogenated shortening
2 Tbsp/28 g vegan butter
1 Tbsp/15 ml nondairy milk
¾ tsp baking powder
½ tsp salt
FOR THE CHOCOLATE COATING
2 c/352 g nondairy chocolate chips, melted
1 Tbsp/15 ml non-hydrogenated shortening or coconut oil, melted
FOR CARAMEL AND COCONUT
Date Caramel Sauce (here)
1 ½ c/90 g sweetened shredded coconut, toasted
Preheat oven to 325°F/170°C. Line a baking sheet with parchment paper.
Mix everything for the cookie base together with a fork in a medium bowl until dough begins to form. It might be a bit crumbly; simply place the dough on a piece of parchment paper and gently knead until a smooth ball is formed. Roll between 2 pieces of parchment until 1/8 inch/3 mm. Cut into circles with 2-inch/5-cm cookie cutter. Using a ½-inch/12-mm circle cutter, make a hole in the middle of each cookie.
Bake for 10 to 12 minutes. Allow to fully cool.
Dip each cookie bottom into the melted chocolate and coconut oil. Allow to set on a piece of parchment paper.
Mix together the caramel sauce and coconut in a small bowl. Spoon approximately 1 tablespoon/15 ml of the mixture onto each cookie and spread around so it covers it completely.
Place the leftover melted chocolate in a plastic bag, cut a tiny hole in the corner and drizzle lines on the top. Freeze the cookies for 10 minutes to completely set.
CARA'S TIP: You might have leftover date caramel sauce for this recipe, and you are better for it! Simply place into an airtight jar and store in the refrigerator for up to one week. Drizzle over nondairy ice cream or a slice of pie, or spoon it right out of the jar for a sweet treat.
THIN MINTS
One of the main reasons I do what I do is because it gives me so much joy and satisfaction to know that the special people in my life are able to safely enjoy the foods everyone else around them enjoys. The best day of my baking career was when I was able to make these Thin Mints with my (at the time) 7-year-old niece Cambria, who is severely allergic to dairy and eggs. The excitement she got from being able to eat the cookies she sells with her troop was one of the best feelings I have ever experienced.
MAKES APPROXIMATELY 30 COOKIES
1 ¼ c/206 g Cara's All-Purpose Blend (here)
¼ c/22 g cocoa powder
3 Tbsp/45 ml maple syrup
3 Tbsp/42 g non-hydrogenated shortening
1 Tbsp/15 ml nondairy milk
2 tsp unsulphured molasses
½ tsp baking powder
½ tsp salt
FOR THE CHOCOLATE COATING
1 c/176 g nondairy chocolate chips
1 Tbsp/14 g non-hydrogenated shortening
½ tsp (or more based on preference) peppermint oil
Preheat oven to 325°F/170°C. Line a baking sheet with parchment paper.
Mix everything but the chocolate coating ingredients together with a fork in a medium bowl until dough begins to form. It might be a bit crumbly; simply place the dough on a piece of parchment paper and gently knead until a smooth ball is formed. Roll between 2 pieces of parchment until 1/8 inch/3 mm. Cut into circles with 2–inch/5-cm cookie cutter.
Bake for 10 to 12 minutes. Allow to fully cool.
Melt the chocolate chips in a microwave-safe bowl. Every 30 seconds, stop and stir, and then heat up again until the chocolate is completely melted. Add shortening and peppermint oil and stir until smooth.
Dip each cookie into the bowl of chocolate and coat. Freeze for 10 minutes until set. Best if kept in fridge or freezer.
TREFOIL COOKIES
Part butter cookie, part shortbread — this hybrid version of the Trefoil touts a super-crunchy and buttery flavor but is made without all the things that upset your belly.
MAKES 24 COOKIES
8 Tbsp/112 g vegan butter, chilled and cubed
½ c/60 g powdered sugar
½ c/100 g granulated sugar
2 c/330 g Cara's All-Purpose Blend (here)
¼ tsp salt
¼ tsp xanthan gum
Coarse sugar (optional) for sprinkling the dough
Preheat oven to 350°F/180°C. Coat a baking sheet with parchment paper.
With an electric mixer, blend the butter and sugars together just until combined. No more than 30 seconds — you do not want too much air to get into the butter.
In a separate bowl, whisk together the flour, salt and xanthan gum until well mixed. Add flour mix into the butter mix with the mixer briefly until just combined. Knead with your hands until smooth. Roll dough out between 2 pieces of parchment paper until ¼-inch/6-mm thick. Cut into desired shape and then place on the baking sheet. Sprinkle each cookie with coarse sugar and freeze for 20 minutes. Bake in the oven for 20 to 25 minutes or until lightly browned, and allow to cool on a wire rack.
TAGALONGS
A decadent mountain of fluffy peanut butter smothered in chocolate, these Tagalongs are bursting with deliciousness. Dare I say to chop a bunch of them up and add them to a bowl of nondairy ice cream? Talk about a sugared-up brain freeze!
MAKES APPROXIMATELY 30 COOKIES
1 ¼ c/206 g Cara's All-Purpose Blend (here)
3 Tbsp/45 ml maple syrup
2 Tbsp/28 g non-hydrogenated shortening
2 Tbsp/28 g vegan butter
1 Tbsp/15 ml nondairy milk
¾ tsp baking powder
½ tsp salt
FOR THE PEANUT BUTTER FILLING
½ c/129 g peanut butter
6 Tbsp/84 g non-hydrogenated shortening
1 c/120 g powdered sugar
FOR THE CHOCOLATE
2 c/352 g nondairy chocolate chips
2 Tbsp/28 g shortening or coconut oil, solid
Preheat oven to 325°F/170°C. Line a baking sheet with parchment paper.
Mix everything but the filling and chocolate together with a fork in a medium bowl until dough begins to form. It might be a bit crumbly; simply place the dough on a piece of parchment paper and gently knead until a smooth ball is formed. Roll between 2 pieces of parchment until 1/8 inch/3 mm. Cut into circles with 2-inch/5-cm cookie cutter.
Bake for 10 to 12 minutes. Allow to fully cool.
TO MAKE THE FILLING
Using an electric mixer, combine peanut butter and shortening until fully mixed. Slowly add the powdered sugar and mix until light and fluffy.
TO ASSEMBLE
Place approximately 1 tablespoon/16 g of peanut butter onto fully cooled cookie. Make a small mountain-like hump.
Freeze cookies with filling for 15 to 20 minutes just so it doesn't melt into the chocolate. Remove from freezer and allow cookies to sit and breathe for a couple of minutes.
TO MAKE THE CHOCOLATE
Place the nondairy chocolate chips in a microwave-safe bowl. Microwave on high for 2 minutes, but stop every 30 seconds to stir. Once they are almost completely melted (it might not even take the full 2 minutes), mix in the shortening or oil and stir until smooth.
Place a frozen cookie (with peanut butter on it) onto a fork and dip it into the chocolate, bottom-side in first. Using a spoon, coat the top with chocolate until it is fully coated. Place on a piece of parchment paper and complete all cookies. Freeze for 10 minutes just to set.
CARA'S TIP: If you have a nut allergy, simply replace the peanut butter with a homemade or store-bought SunButter for a very comparable cookie.
PECAN SANDIES
With one bite of these cookies, you will fall in love all over again. Each nibble contains a beautiful combination of toasty pecans and sweet butter flavor. Dusted with just enough powdered sugar, these are a great cookie fresh out of the oven.
MAKES APPROXIMATELY 36 COOKIES
1 ¼ c/206 g Cara's All-Purpose Blend (here)
½ c/60 g toasted pecans, chopped
3 Tbsp/45 ml maple syrup
3 Tbsp/42 g non-hydrogenated shortening
2 Tbsp/28 g vegan butter
1 Tbsp/15 ml nondairy milk
¾ tsp baking powder
½ tsp salt
Powdered sugar for dusting
Preheat oven to 325°F/170°C. Line a baking sheet with parchment paper.
Mix everything together with a fork in a medium bowl until dough begins to form. It might be a bit crumbly; simply place the dough on a piece of parchment paper and gently knead until a smooth ball is formed. Roll between 2 pieces of parchment until ¼ inch/6 mm. Cut into circles with 2-inch/5-cm cookie cutter. Place on baking sheet and lightly dust with powdered sugar.
Bake for 10 to 12 minutes. Allow to fully cool. If desired, dust with more powdered sugar once out of the oven.
CHURROS WITH CHOCOLATE DIPPING SAUCE
Growing up, I didn't really remember places unless they were associated with food. Going to Angels' games? Churros. My dad is rolling his eyes right now at the memory of the endless games he endured with my sister and me always asking the inevitable question: "Can we get a churro now? What about now?" These deep-fried morsels are the perfect once-in-a-while treat to indulge in when you are craving a throwback favorite childhood treat. Rolled in cinnamon and sugar, this dessert becomes all grown up when dipped in my Homemade Chocolate Sauce (here).
MAKES 12 CHURRO PIECES
2 c/480 ml vegetable oil
1 ½ c/248 g Cara's All-Purpose Blend (here)
1 ½ tsp/5.5 g baking powder
¼ tsp salt
1/8 tsp nutmeg
½ c/120 ml hot water
3 Tbsp/42 g vegan butter
2/3 c/55 g lightly packed brown sugar
1 Tbsp/12 g ground white chia seeds, soaked in 3 Tbsp/45 ml water
FOR ROLLING
½ c/100 g granulated sugar
1 tsp cinnamon
ADD-ONS
Homemade Chocolate Sauce (here)
In a medium saucepan, heat vegetable oil over medium heat to 350°F/180°C. It's important that the oil is not too hot, otherwise the outside of the churro will be crisp but the insides will be gummy.
While the oil is heating up, whisk the flour, powder, salt and nutmeg together in a bowl.
In a medium-sized bowl, pour boiling water over the butter until melted. Add brown sugar and chia soaked in water.
Pour flour mix into the wet mix until thick and combined.
In a shallow bowl, place ½ cup/100 g granulated sugar and 1 tsp cinnamon. You are going to need to have this ready once you retrieve the churros from the hot oil.
Place batter into a pastry bag with a large star tip (if you do not have this, simply place into a large plastic baggie with a cut slightly less than 1-inch/2.5-cm wide in the corner). Squeeze the batter over the oil, creating 2-inch/5-cm pieces. Cook 4 at a time.
Once they are nicely browned (takes 30 seconds — very quick because these are small pieces), remove from oil and gently place into the shallow bowl with cinnamon and sugar. Toss in mixture.
Serve with warmed up Chocolate Sauce for a decadent treat.
CHOCOLATE SANDWICH COOKIE "OREOS"
It is incredible how true-to-the-real-thing this filling is to the original Oreo cookie. The best part about these cookies is getting to twist each end off to see if you can keep the middle filling intact on one cookie side. Of course, they taste better when dunked in a big glass of ice-cold almond milk.
MAKES 12 SANDWICHES
2 ½ c/413 g Cara's All-Purpose Blend (here)
½ c/44 g dark cocoa powder
6 Tbsp/90 ml maple syrup
6 Tbsp/84 g non-hydrogenated shortening
2 Tbsp/30 ml nondairy milk
1 Tbsp/22 g unsulphured molasses
1 tsp baking powder
½ tsp salt
FOR THE FILLING
1 ¼ c/150 g powdered sugar
3 Tbsp/42 g non-hydrogenated shortening
1 Tbsp/15 ml nondairy milk
Preheat oven to 325°F/170°C. Line a baking sheet with parchment paper.
Mix everything but the filling ingredients together with a fork in a medium bowl until dough begins to form. It might be a bit crumbly; simply place the dough on a piece of parchment paper and gently knead until a smooth ball is formed. Roll between 2 pieces of parchment until ¼ inch/6 mm. Cut into circles with 2-inch/5-cm cookie cutter.
Bake for 10 to 12 minutes. Allow to fully cool.
TO MAKE THE FILLING
With an electric mixer, combine all of the ingredients until cream becomes thick and smooth (about 2 minutes).
Using a spatula, scrape the cream into a plastic baggie. Make a small slit in one corner and thickly distribute the cream in a circular motion onto one cookie. Gently sandwich another cookie on top.
CHEEZ-IT CRACKERS
Please note that these crackers are so insanely good and taste like actual Cheez-Its that you will not want to share with anyone. I suggest that you make them when you are home alone. That way there is no need to feel shame as you shove each cheesy cracker down your throat.
MAKES 4 DOZEN CRACKERS
DRY
¾ c/124 g Cara's All-Purpose Blend (here)
½ tsp xanthan gum
½ tsp salt
WET
1 c/112 g cheddar-flavored shredded vegan cheese
3 Tbsp/42 g vegan butter, softened
1 Tbsp/15 ml ice water
Coarse salt for topping
Preheat the oven to 375°F/190°C.
In a small bowl, whisk together the dry ingredients. In a large bowl, beat the vegan cheese and butter together with an electric mixer until well combined. Slowly add the flour mixture into butter/cheese mix until blended. Add the water and stir in with a rubber spatula until a dough ball forms.
Place the dough on a piece of parchment paper and lightly knead until a smooth ball is made. Divide the dough in half and place one half of the dough in the fridge. In between 2 pieces of parchment paper, roll out the dough with a rolling pin to about a ¼-inch/6-mm thickness. With a pastry cutter (these have squiggly lines that give the fun shape to the cracker) pattern out the shapes of the squares, going horizontally and diagonally.
Using a stainless steel spatula, slowly and gently place each cracker on top of a parchment-lined baking sheet, making sure to space them ½ inch/12 mm apart. This might be the longest part of the process, but you do want to go slowly in order to maintain the shape. Make a little hole in the center of each cracker. Sprinkle the tops with a dash of coarse salt.
Place the baking sheet of crackers in the freezer for 10 minutes while you repeat the same process for the next half of the dough. Bake for 17 to 20 minutes until the edges are lightly browned. Allow to cool on baking sheet.
CARA'S TIP: There is no need to make your crackers look like real Cheez-Its if you don't have the time. You can simply use a small cookie cutter of choice. In my opinion, though, making the crackers look like the real deal does make them taste better (wink).
"POP-TARTS"
Though not deemed to be a healthy breakfast, Pop-Tarts have been around for years. They are also the perfect on-the-go breakfast item because of how quickly they toast in the oven and how easily they travel with you. These used to be my go-to breakfast choice (thankfully I have realized otherwise since then), but now these homemade tarts make a great dessert or special treat.
MAKES 6 "POP-TARTS"
DRY
3 c/495 g Cara's All-Purpose Blend (here)
2 Tbsp/25 g granulated sugar
2 tsp /6.5 g xanthan gum
1 tsp salt
WET
10 Tbsp/140 g vegan butter, chilled and cubed
6 Tbsp/84 g non-hydrogenated shortening
10 Tbsp/150 ml cold water
FOR "EGG" WASH, FULLY MIX TOGETHER
1 tsp cornstarch
1 Tbsp/15 ml water
Whisk the dry ingredients together in a large bowl. Cut the vegan butter and shortening into the flour mixture until the dough forms into small lumps. Add 1 tablespoon/15 ml of chilled water at a time (I only needed 5 total but play it by the tablespoon) until dough is cohesive but not too sticky. Divide in half and roll into balls. Cover and chill in the fridge for at least 30 minutes.
(Continues...)
Excerpted from Decadent Gluten-Free Vegan Baking by Cara Reed, Celine Steen. Copyright © 2014 Cara Reed. Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
![Allergy-Free and Easy Cooking: 30-Minute Meals without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame [A Cookbook]](http://prodimage.images-bn.com/pimages/9781607742920_p0_v2_s90x140.jpg "Allergy-Free and Easy Cooking: 30-Minute Meals without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame [A Cookbook]")
![Vegan Ice Cream: Over 90 Sinfully Delicious Dairy-Free Delights [A Cookbook]](http://prodimage.images-bn.com/pimages/9781607745464_p0_v2_s90x140.jpg "Vegan Ice Cream: Over 90 Sinfully Delicious Dairy-Free Delights [A Cookbook]")
![A Modern Way to Eat: 200+ Satisfying Vegetarian Recipes (That Will Make You Feel Amazing) [A Cookbook]](http://prodimage.images-bn.com/pimages/9781607748045_p0_v1_s90x140.jpg "A Modern Way to Eat: 200+ Satisfying Vegetarian Recipes (That Will Make You Feel Amazing) [A Cookbook]")
