Wednesday, 17 February 2016

vegan lemon-coconut baked donuts with maple glaze

you know, these are the happiest treat. donuts always are i suppose. especially with sprinkles. and what better than a vegan variety to top off the happy feeling?

these are light and fluffy, and i highly recommend you get your non-stick donut pan out and make a batch right now. or at least pin this recipe for later...

i also managed to create a glaze recipe that is sugar-free, dairy-free, easy and delicious, and i think i'll be using this one for most of my future donuts.



vegan lemon-coconut baked donuts with maple glaze
inspired by oh my veggies

makes 6

ingredients
donuts:
1 tablespoon flaxseed, ground
3 tablespoons water
1/3 cup sugar
1 tablespoon lemon zest
1 cup flour (i used 1/2 cup spelt flour, 1/4 cup buckwheat flour and 1/2 cup corn meal)
1 teaspoon baking powder
1/2 teaspoon good salt
2 tablespoons solid coconut oil
1/2 cup soy milk
juice of 1/2 lemon

glaze:
1/4 cup coconut oil
1 1/2 tablespoons maple syrup
1 tablespoon soy milk
a squeeze of lemon juice (optional, see notes)
a pinch of good salt

topping:
a sprinkle of unsweetened flaked coconut

1. preheat oven to 175Âșc.
2. in a small bowl, mix together the flaxseed meal and water. set aside.
3. in a large bowl, mix together the sugar, lemon zest, flour(s), baking powder, and salt, stirring together with a whisk until combined.
4.  add the coconut oil into the flour mixture. using clean fingers, distribute the coconut oil throughout the mixture until it resembles coarse crumbs.
5. add the milk and lemon juice to the small bowl with the flaxseed mixture. stir.
6. make a well in the middle of the dry ingredients and pour in the wet ingredients. Stir with a wooden spoon just until incorporated.
7. scoop batter into a large zipper bag and squeeze the contents toward one of the bottom corners. snip off the corner and use the bag to pipe the dough into each donut cup. divide dough evenly between each cup.
8. bake for 8-10 minutes, or until donuts are puffed and spring back when gently prodded.
9. allow the donuts to cool in the pan for five minutes, then use a wooden butter knife to gently loosen the edges. invert the doughnuts onto a baking rack set over a rimmed baking sheet and let cool completely.
10. to make the glaze, melt the coconut oil in a pan, then add in the maple syrup, lemon juice, salt and soy milk, and whisk by hand until fully combined and frothy.
11. place in the fridge for 5-10 minutes to cool.
12. dip each donut in the glaze and set glaze-side-up back on the baking rack. wait 5 minutes and dip again.
13. sprinkle doughnuts with coconut.
14. either eat immediately, or pop them in the fridge so that the  glaze hardens (see pic at the bottom of this post.)

cook's notes:
- the lemon juice in the glaze is totally optional, you could omit it altogether, or add in lime or orange juice instead. you could even add in some zest into the mix.
- anywhere you see soy milk in the recipe, you could trade this for real milk or another non-dairy milk.
- the combination of flours in this recipe give it a lovely texture and depth of flavour, whilst still being very light. i would recommend you try out your own favourite combo of flours and see what you like best.
- for the sugar in the donut batter, you could replace regular sugar with coconut sugar or substitute your favourite sweetener.






these are so scrummy, and the perfect quick treat to make for when you've got guests coming over. i know it seems like there's a whole load of steps, but actually these take about 30 minutes to make overall because the bake time is so short.

of course, if you pop the donuts in the fridge for an hour or so, the glaze will harden and take on a more opaque appearance...


currently reading: the latest British Vogue - some stunning shots of a gorgeous house in the Hollywood Hills, owned by Leon Max - seriously luxury.

Tuesday, 16 February 2016

a veggie lunch at mammouth

as you all know, i love vegetables. though i don't call myself vegan, i do love to eat as many vegetables in every meal as i can. so, i'm always looking out for places i can go out to eat that will serve lots of delicious vegetables.

from reviews online, mammouth seemed to fulfil my criteria. and i was not disappointed. in fact i left the cafe absolutely stuffed full of incredible veggies, with a big smile on my face.

i went with a friend of mine who was headed back to the uk, and was just about to take the Eurostar. mammouth is in the perfect location for anyone coming to and from the Eurostar, because it is right there next to Gare du Midi. it's not a particularly lovely area to hang out in around there, but this is a little haven. in fact, sat inside the cafe was a seriously chilled atmosphere, and i would go there to just sit for a little while and enjoy the calm.




part of the reason for the calm is the unique way they've organised the ordering system. you write down what you want on a piece of paper, highlight where you're sat and then take it up to the counter, and then the food you've asked for is just brought to you when it's ready.



i chose the 'petite soupe & grande assiette de legumes' (little soup and large plate of vegetables) option - which as it turned out was almost too much food for me to manage! but you better believe that i ate every last bite, because each and every part of the meal was perfectly flavoured and seasoned. my favourite salads were the riced cauliflower salad, beet hummus, cold grilled lettuce, and the cucumber had some sort of delicious citrus poppyseed dressing that was just so scrumptious.

the squash soup and sourdough bread was gorgeous, and particularly fantastic because of the seasoning that had been sprinkled on the top.



for dessert i had the chocolate pudding pie (moelleux), and my friend had the raspberry crumble tart. both delicious, both very sweet. really we should've got them to take away because we were so full...



so, next time you catch the Eurostar, or are around the St Gilles area, or fancy catching the metro there, i really recommend going to Mammouth for a big plate of veggies. or you can get takeaway too ;)

thanks for reading, have a lovely day!

currently watching: raw. vegan. not gross. episodes with laura miller - also love the foraging, kompot and wildcrafting episodes she's made, so watchable and interesting. i encourage you to spend an hour on YouTube watching some of her videos - i think you'll be inspired.

Monday, 8 February 2016

milk-baked fennel with belgian sheep milk cheese

i was so excited when i stumbled across the apples under my bed blog, and this recipe particularly stuck out to me to try - milk-baked fennel. of course, i didn't want to use cows milk products, so i subbed the milk for soy and the cheese for a delicious Belgian hard sheep milk cheese called Oud.


to make this vegan you could easily sprinkle some nutritional yeast on after cooking, or you could try the ohdeardrea vegan cashew cheese recipe (super easy and super yummy).




fennel is one of those under-rated veggies, it's got so much flavour and is easy to cook up any which way you like - use it raw in salads, add it to a coleslaw, bake it, fry it, throw it in a thai curry...

this recipe will keep - i covered the half i didn't eat and popped it in the fridge overnight and enjoyed it cold the following day and it was divine.

it was delicious with potato mint salad, Swedish red cabbage and some smoked peppered mackerel - a perfect lunch, if not a little bit too filling!


the recipe is super easy and you can find it here. let me know what you think...

currently listening to: ithaca by chrysanthe tan - beautiful piece that's really relaxing (who knew 'indie classical' was a genre?)

Thursday, 4 February 2016

coconut flour scones with honey-whipped coconut cream

i love quick breakfasts, and i love coconut. so, for my morning treat today i decided to whip up an individual portion of coconut flour scones.

these were so easy, and the recipe could be multiplied for however many scones you want. and they were perfect with honey-whipped coconut cream and some jam and marmalade, though you could use traditional cream, or cool them and just have them with butter, depending on your preferences...



coconut flour scones with honey-whipped coconut cream
based on the coconut flour biscuit recipe on the 'it takes time' blog
grain-free, gluten-free, sugar-free, paleo

makes 3 small scones

for the scones:
1/4 cup coconut flour
2 eggs
1/4 tsp bicarbonate of soda
a pinch of salt
2 tablespoons coconut oil, melted

for the honey-whipped coconut cream:
1 can of coconut milk
1 spoon of honey, to taste

1. preheat the oven to 200c.
2. combine all the ingredients in a bowl and mix with a whisk.
3. leave for about 5 minutes on the side.
4. divide the mix into 3 portions and shape them into rounds on a parchment-lined baking tray.
5. bake in the hot oven for 12-14 minutes, or until done.
6. whilst baking, take the can of coconut milk and open. spoon out the top half of the can, almost all of the harder 'heavy cream' into a bowl.
7. add the honey to the coconut cream and use a hand or electric whisk and mix until well combined and airy.
8. place the coconut cream in the refrigerator, until you're ready to enjoy with your scones.
9. serve the coconut scones, halved, spread with jam or marmalade and topped with the coconut cream.

cook's notes:
- you may want to use a mixture of coconut flour and ground almonds (almond flour) as the flavour and texture of the almond will enhance the scones (i'm definitely going to try this next time!)
- all coconut flours are slightly different, and so you may need to add in a little of your favourite milk or mylk to bring it to a less dry texture before you shape your scones.
- you could sprinkle almonds on top before baking, or add in some raisins or cranberries to the mix before baking (ooh, or chocolate chips, mmm)




these were so delicious and cream, and full of sustaining fat - meaning that i wasn't hungry all morning - a nice bonus.

currently reading: vogue, the january issue - loving the article about nudity by sophie dahl (who also happens to be one of my favourite cookbook authors)