Vegan Macarons
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients Vegan Macaron Shells 100 grams almond flour 90 grams powdered sugar 75 grams aquafaba 1/4 teaspoon cream of tartar 66 grams granulated sugar food colouring or flavouring (powdered form) vegan buttercream frosting 100g white margarine or vegan butter 2-3 cups icing sugar Method Vegan Macaron Shells Gather all of your ingredients before starting to make macarons. Measure out all ingredients. Line two baking sheets with parchment paper or silicon mats. And fit a large piping bag with a round tip. Sift almond flour, powdered sugar, and cocoa powder together. Set aside. Straight out of the can at room temperature- Place 75 grams of aquafaba in the bowl of a mixer with the cream of tartar. Whip for about 1 minute, medium /low. At this point, raise the speed to medium and whip for another 2 minutes. Raise the speed to high and start to add granulated sugar, slowly, a bit at a time. Continue to whip until the aquafaba achieves stiff peaks. The whole whipping, from beginning to end, should last about 10-15 minutes, depending on the weather. Add sifted dry almond flour and icing sugar to whipped aquafaba. Start folding with a spatula slowly. Add food coloring at this point, if using any. Fold forming a letter J or nr 8 with the spatula. Fold until the batter is flowing slightly. You don’t want the batter to be flowing continuously off the spatula. When it comes to vegan macarons, the folding time is very, very brief. Transfer batter to the piping bag. Pipe 2-3 cm circles on a baking sheet lined with parchment paper or silicone mat. I usually use 2 sheets. This will depend on how big you pipe your macarons. Slam the trays against the counter to release air bubbles. Use a toothpick to pop any remaining bubbles. Let the trays rest for 30-45 minutes until the shells are dry. Test this by touching a macaron Pre-heat the oven to 150 degrees Celsius. Bake one- two trays in the middle of the oven, placing only one to two trays at a time. Bake for a total of 18-20 minutes, or until the macarons are easily coming off the silicon mat. Baking time might vary depending on your oven and the weather. Let the macarons cool down before filling. Side note: Try to make the macarons in sunny not rainy, weather. Photo Gallery I hope you love these decadent cookies so much! M* Related Posts
Gluten-free vegan rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 3 cups coconut flour 1 cup almond flour (sub with brown rice flour or tapioca flour) 2 cups shredded coconut 1 cup mixed seeds 1 cups dried cranberries or chopped dates 1/4 cups corn starch 1/4 cup flaxseed flour or psyllium husk 1 1/2 cups brown sugar or coconut sugar 700 ml oat coconut milk or regular plant-based milk of choice 2 tsp baking powder 1/4 tsp salt 1 tsp vanilla extract 500g vegan butter or margarine Method Preheat the oven to 180 degrees Celsius. Melt the vegan butter or the margarine, then add the milk and vanilla extract. Gradually mix the flour, shredded coconut, mixed seeds and dried cranberries, flax flour, sugar, baking powder, and salt. Add more milk or water as needed and scoop it into pre-smeared or non-stick sprayed bread tins. Sprinkle on some sugar and bake the rusks for 45-50 minutes until golden and baked through. Let the rusks cool completely before removing from the bread tins, then gently slice the rusks (they are very soft and breakable) into slices and then into fingers. Lay out on baking trays, and let the rusks dry out for 5-6 hours at 110 degrees Celsius or until dry according to your oven. Photo Gallery I hope you love these super delicious rusks!! M* Related Posts
Festive spiced koeksisters
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 3 cups self-rising flour 1 1/2 cups coconut cream Sugar syrup 250ml water 370g white sugar 1 cinnamon stick 2-star anise 1/2 lemon or orange sliced into slices 1/4 knob of ginger sliced into slices Method Firstly make the syrup to chill, add the ingredients into a saucepan, and bring to a simmer on low until the sugar has dissolved and the syrup starts to thicken and golden. Remove the orange slices, and chill in a glass bowl or heatproof bowl in the fridge until super cold. For the Koeksister: in a large bowl mix the flour and the coconut cream, until the dough comes together, knead if needed until you have a smooth dough. Roll out into a floured surface and then slice into 2-3 cm strips, use 2-3 cm strips to braid to make mini braids, pinching the edges together (wet the edges if needed). Heat some Canola oil and then test with a small piece of dough to see if the oil is hot, fry the braids until beautifully brown, drain quickly on kitchen paper towels, and emerge in the sugar syrup quickly for about 40-60 seconds. Place in the fridge to chill until everything is done, freeze the extra Koeksisters in batches. Photo Gallery I hope you love these amazing koeksisters! M* Related Posts
Gingerbread men caramel donuts
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients • 3 1⁄2 – 4 cups strong white bread flour• 1 package instant yeast (11g )• 1 teaspoon salt• 1 1⁄2 cups dairy-free milk oat or coconut milk• 1⁄4 cup golden syrup of another liquid sweetener of choiceCaramel• One can of coconut condensed milk or regular condensed milk• LSF cinnamon sugar• 1/2 cups sugar• 1-2 tsp ground cinnamon Method Whisk together 3 1⁄2 cups flour, yeast, and salt in a large bowl. Then, add in the dairy-free milk and the liquid sweetener. Mix with a spatula until fully combined and smooth, add more flour if too sticky. Once the ball is formed, grease the same bowl mixed in and place the dough ball back intothe bowl. Cover with a towel or plastic wrap and let it rise, until doubled in size. On a lightlyfloured surface, roll out in 2-3cm thickness. Then, use a gingerbread man cookie cutterabout 3 cm in cm. fold and roll until all the dough is used up. Place the donuts on a bakingsheet then cover and let rise again for 30 minutes. Heat oil the oil, and test with a piece of dough until it rises. Fry each donut for 30-45 seconds or until golden brown on each side. Remove the donuts from the hot oil and place them on a kitchen paper towel to drain theexcess oil. For the caramel, Add the condensed milk to a saucepan and bring to a simmer until it darkensin color, once they are nice and brown, Dip the donuts in the caramel and add sprinkles ontop. Sprinkle on some cinnamon sugar and enjoy! Photo Gallery I hope you love these super cute and delish gingerbread men donuts!! M* Related Posts