Walnut Coffee Cake (Gluten-Free)

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#Vegan #Glutenfree Walnut Coffee Cake | The Vegan Cookie Fairy
#Vegan #Glutenfree Walnut Coffee Cake | The Vegan Cookie Fairy
#Vegan #Glutenfree Walnut Coffee Cake | The Vegan Cookie Fairy
Earlier last week, I sat on a blue plastic chair in A&E, crying to my mother on the phone.

How am I here again? I thought to myself. And why the hell am I crying? It was only a foot injury, and probably a minor one, but in the moment it was turning my whole world upside down. I tried to put things into perspective: my best friend nearly died and was rushed to hospital just a couple of weeks previously – that was something to cry about. I’d only tripped and twisted my ankle, possibly fractured my metatarsals.

The worst thing was, this is the second time I’ve tripped over the step outside the front door of my building, and injured the same foot in the same spot. Both times, the injury could have been prevented had I not rushed out the door at the last minute, or been fumbling in my pocket for my phone, or something equally stupid. If I just stopped trying to do 1,349,284 things in a day, maybe I wouldn’t have missed the step and tripped in front of those construction guys on the street. (Hey, at least they didn’t laugh.)

Remember how I wrote about being too busy and life passing me by? I managed to slow down for about 48 hours and then hopped back onto the crazy train. I know it’s no good for me – I get palpitations when I check my monthly to-do list, which I end up checking about 20 times in a day sometimes – and yet I can’t stop. Well I can, but I haven’t yet reached the life-threatening epiphany that will mend my ways. Can a to-do list tendency really kill me? Maybe. Probably.

I have this deep, dark fear that if I don’t do 10 times more than is required of a normal, healthy human being, I will fail somehow. Fail whom? No idea. No one’s actually requiring me to go above and beyond in every little mundane detail. I know this blog is no therapy session or AA meeting (Hi, my name is Clem and I’m a compulsive over-achiever… Hiiii, Cleeeem) but if any of you lovely readers have tips to overcome the demons that tell me I’m never trying hard enough, my sanity will appreciate you all the more for sharing them.
#Vegan #Glutenfree Walnut Coffee Cake | The Vegan Cookie Fairy
In the meantime, here’s an overachiever cake for you. I don’t think I’ve ever had so many compliments about any baked goods so far from my office colleagues, and I kind of wish I hadn’t brought the cake to work because I would have liked to eat more than one slice of it. It is phenomenal. It looks pretty impressive, if I do say so myself, and it tastes even better. If you ever feel like your life’s a mess, make this cake, see how people marvel over it like it’s an original Picasso, and tell me if you still feel bad.

Oh and… I deleted my weekly to-do list. Almost deleted the monthly one but then I panicked because I don’t think I’ll survive Christmas without it. Baby steps!
#Vegan #Glutenfree Walnut Coffee Cake | The Vegan Cookie Fairy

GF Walnut Coffee Cake

  • Servings: serves 10-12 people
  • Print

Ingredients

For the cake

400g (2 cups packed) Dove’s Mill self-raising, gluten-free flour
100g (1 cup) Suma walnut halves, ground to flour
180g (2 cup) Suma demerara sugar
1 tbsp ground flaxseed + 3 tbsp water
180ml (3/4 cup) Suma coconut oil, melted
350ml (1 cup + scant 1/2 cup) soya milk
1 tsp apple cider vinegar
1 tsp vanilla extract
4 tsp coffee extract

For the ccoffee cream frosting

3 tins of full-fat coconut milk, chilled in the fridge overnight (700g total, or 24.5oz)
4 tbsp icing sugar
2 tsp coffee extract
a drop of vanilla extract

For the caramelised walnuts

8-10 Suma walnut halves
60g (1/3 cup) Suma demerara sugar

Instructions

For the cake

  1. Pre-heat the oven to 180ºC (350ºF/gas mark 4). Line and grease a round, springform tin measuring 20cm diameter (8 inches).
  2. Add the dry ingredients in a large mixing bowl, lightly combining with a fork.
  3. In a big cup, combine the soya milk and apple cider vinegar. Set aside to curdle.
  4. If you haven’t already, melt the coconut oil. Make a well in the centre of the dry ingredients. Add this, the vanilla and coffee extract and curdled soya milk to the bowl of dry ingredients, and fold them in.
  5. Pour the cake batter into the cake tin, smoothing out the top with a spatula.
  6. Bake for 40-45 minutes, or until a knife comes out clean.
  7. Now prepare the coffee cream frosting: in a large mixing bowl, whip all the ingredients together, either with a hand-held whisk or an electric one. When the cream is smooth and glossy, place in the fridge.
  8. For the caramelised walnuts: line a tray with baking paper. Add the sugar to a small saucepan on medium to high heat and leave to melt. After about 10 minutes, the sugar will have bubbled and turned to caramel – DON’T stir it, as that will disturb the process. Drop each walnut half in, one at a time, stir it around in the caramel and then lift it out with a teaspoon. Place onto the baking paper to cool.
  9. When the cake is baked and cooled, slice in half through the middle. Spread a third of the frosting over the bottom tier of the cake, then sandwich the other tier on top. Frost the cake with the remainder of the frosting.
  10. Decorate with the caramelised walnuts when they are cool.

Keep in the fridge for up to 5 days.

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Love and cookies,

thevegancookiefairysignature-2

Vegan Coffee & Chocolate Macarons

Vegan Coffee Macarons - The Vegan Cookie Fairy
Vegan Coffee Macarons -- The Vegan Cookie Fairy
Vegan Coffee Macarons -- The Vegan Cookie Fairy

I originally wrote and published this post on Friday 16 October but my blog crashed and the whole post was gone. I’d written quite a heartfelt post, and in just one second all those words were gone. I don’t have the heart or patience to rewrite the whole thing, and maybe it’s for the best that some of those words are now gone. At any rate, I was able to copy-paste an extract that was posted in the newsletter.


Perfectionist.

How many times has that word been thrown around when people describe me, or comment on something I’ve done (or rather, not done as well as I would like). You’re a born perfectionist, Clem. Even my star sign says so; virgo, the ultimate perfectionist, nothing’s ever good enough, always has to try harder, do more, be better.

My whole life I felt like that word was ill-suited to me. I never felt like I was doing anything right anyway – I was never the prettiest girl in class, never thin enough, never good enough at maths or sciences, never very techy, my brain is a sieve and I get flustered and shy, I’m not the social butterfly I wish I could be, and on and on and on – in fact I was far from perfect. But I guess even the fact that I don’t feel good enough to deserve the brand of ‘perfectionist’ just goes to show how much of  a true perfectionist I am. Sometimes though, I wish I could rebrand myself a ‘failurist’, which seems much more apt.

I like to think I’ve made small improvements: I don’t get into quite a panic about getting stuff right the first time around. But then if I do mess up something, the mental self-flagellation begins: I can’t stop thinking about what I could have done better, what small detail I overlooked, how lazy, how stupid, damn stupid I can be. I imagine that’s what it’s like to be a postman attacked by a small chihuahua that’s bitten into your leg and refuses to let go until it’s tasted blood. And boy, do I bleed.

My biggest failure to date has been haunting me for six months. I loved a man, and tried so hard for almost three years to make our relationship last, and it didn’t work. I gave it everything I had – and I still lost. I can’t tell you how much that hurts. It’s the hardest lesson I’ve learnt so far: that sometimes, no matter how long or how hard you try, you will lose, because some things are out of your control and that’s ok. Let go.
Vegan Coffee Macarons -- The Vegan Cookie Fairy
Vegan Coffee Macarons -- The Vegan Cookie Fairy

I know these macarons look far from perfect. Macarons require a lot of practice, and i’m still learning. Clearly, i’m overzealous with the filling, but hey, I like my chocolate, ok? I’m just happy these feet, are properly baked, and taste effing fantastic. Taste first, looks second.

Vegan Coffee & Chocolate Macarons

Ingredients:

For the coffee shells:

  • 100g (1/2 cup) ground almonds
  • 50g (1/2 cup) powdered sugar
  • Aquafaba (brine) from a 400g (14 oz) tin of chickpeas
  • 100g (1/2 cup) caster sugar
  • 2 teaspoons coffee extract

For the chocolate filling:

  • 260g (1 cup + 1 tbp) vegan butter
  • 200g (7 oz) chocolate chips
  • 2 teaspoons powdered sugar (optional)

Instructions:

  1. Drain the aquafaba into a bowl and then pour it into a saucepan and simmer until reduced to 1/3 cup. Set aside to cool completely.
  2. Meanwhile, sift the ground almonds and powdered sugar into a large mixing bowl. Discard any almond crumbs that are too large to pass through the sieve.
  3. Pour the aquafaba into a stand mixer fitted with a balloon whisk attachment and whisk on medium-high speed until pale and frothy, but not quite stiff yet. Alternatively, use a handheld electric whisk for this process.
  4. Add the coffee extract and caster sugar and continue whisking until the aquafaba forms glossy, stiff peaks.
  5. Use a spatula to scrape the meringue off the whisk and into the bowl.
  6. Sieve half of the dry mixture into the meringue and mix gently, using downward strokes with the spatula. Sieve the second half of the dry mixture into the meringue and fold until all the dry mixture is incorporated.
  7. Spread the mixture with the spatula against the side of the bowl and then scoop up from underneath and turn over; this counts as one turn. Repeat this process a further 19 times. Be careful not to do this more than 20 times as it can make the macarons greasy. This step is known as the macaronnage.
  8. The macaron batter should be thick but run off the spatula and spread slightly if left in the bowl. Spoon the mixture into a large piping bag and secure the top. Place the piping bag in a tall drinking glass or mug to help support it as you spoon in the mixture. Pipe 2.5cm (1 inch) circles onto baking trays lined with baking paper, leaving room for the macarons to spread slightly. It’s important when piping the macarons to hold the piping bag directly above the baking tray, not at an angle, and to pipe in one smooth motion.
  9. Then take one baking tray at a time and drop it onto the counter or table from a small height and drop it once more. Repeat with the other trays. This helps the macarons have an even shape and aids in developing the “pied” or foot. With a moist finger, gently press down any tips left on the surface of the macarons.
  10. Leave the macarons to dry at room temperature for 2 hours.
  11. Preheat the oven to 100ºC (200ºF). Bake the macarons on the top shelf of the oven, one tray at a time, for 30 minutes. Keep checking on them to make sure they brown too quickly but do NOT open the oven door. This will ruin the macarons. When the 30 minutes are over, switch off the oven and leave inside for 15 minutes, then open the oven door and leave for another 15 minutes before taking out of the oven.
  12. Repeat this process with all of the trays of macarons.
  13. Once your baking tray and macarons are completely cold, you’re ready to sandwich them together with your filling. The macarons should have a nice, crisp shell, a ruffled foot or pied around the bottom and a firm underneath.
  14. For the filling, melt all the ingredients together in a heat-proof bowl suspended over a saucepan of simmering water. Stir continuously with a wooden spoon to prevent any burning. Set aside to cool completely, then pipe onto the bottom of half of the macaron shells. Finally, sandwich the remaining shells on top.

Notes:

Keep in an airtight box for up to 3 days.

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Love and cookies,

thevegancookiefairysignature-2

 

GF Vanilla Madeleines with Chocolate & Pistachio Ganache

Vanilla Madeleines Chocolate and Pistachio Dip #vegan #glutenfree
Oh hey, did you notice those two wee letters in the title of this post? I heard your prayers and have been baking my little butt off to learn to make gluten-free bakes, because I appreciate that everybody wants to eat cake, and allergies shouldn’t prevent you from doing that. I used to dread gluten-free baking, but I think I’m getting better at it – so thank YOU for the motivation.

Click here to enter the treasure trove of gluten-free desserts, and go bake yo little heart out. 
Vanilla Madeleines Chocolate and Pistachio Dip #vegan #glutenfree
Edinburgh Sunset Skyline
Being an adult is a funny thing. I don’t just spend my time baking gluten-free cakes, you know – I seem to spend my time doing lots and lots and lots and lots of things. So many, in fact, that anytime I get to sit down for just five minutes, my body begs me not to get up, and I sometimes end up just staring out the window, watching the sunset dapple the Edinburgh rooftops pink and gold and amber. It’s so pretty where I live. I haven’t enjoyed it as much over the summer as I’d like because, ironically, I spent a lot of time indoors – learning a new craft at my job, which I love, or improving my flat and in so doing, learning DIY. It’s been a year of learning.

Learning to make ends meet on a job that didn’t even pay me a living wage. Learning to say yes to my intuition. Learning to take a deep breath, and plough on, and on, and on, no matter how hard it gets. Learning to say no, this isn’t working anymore, and say goodbye. Learning to fix things by myself. Learning to say, you know what, you don’t get to speak to me like that – fuck off. Learning to be alone, and to be ok with that.

You spend a lot of time doing lots of things you’d rather delegate to someone else when you’re an adult. And I’m lucky, cause I still live on my own so I don’t have to answer to any husband or discipline misbehaving children. (Let’s not pretend like the cat actually listens to me, the cheeky bugger does what he pleases. But hey, he’s low maintenance.) I spend five days a week working in an office, and I find the quick succession of weekdays and weekends makes the year go by in a flash. Is this what the next 42 years have in store for me? The thought makes me feel unsettled sometimes, and not a little anxious that time is slipping by and I have no control over anything at all.

So these days, it’s a rare treat when I take the time to bake something as pretty and delicate as madeleines, and dip them in chocolate ganache and then think, you know what, I’ma dip this in crushed pistachios just because I want to. Looking at how sophisticated they were, I felt quite grown-up indeed.

It’s not all fun and games. But if there are madeleines involved, in my opinion, you’re doing ok.
Vanilla Madeleines Chocolate and Pistachio Dip #vegan #glutenfree
Edinburgh Skyline Sunrise
Vanilla Madeleines Chocolate and Pistachio Ganache #vegan #glutenfree

GF Vegan Vanilla Madeleines

Ingredients:

For the madeleines:

135g (2/3 cup + 1 tbsp) gluten-free plain flour
3 tbsp icing sugar
1 tsp baking powder
60ml (1/4 cup) melted coconut oil
125ml (1/2 cup) soya milk
1 tsp apple cider vinegar
2 tsp vanilla extract
cornflour, to dust the madeleine tin

To garnish:

75g (3 oz) vegan dark chocolate
4 tbsp soya milk
50g (1/3 cup) chopped pistachios

Instructions:

  1. Preheat the oven to 180ºC (350ºF). Grease a madeleine tin and dust with cornflour.
  2. Combine the milk and apple cider vinegar in a bowl and set aside to curdle.
  3. Add all the dry ingredients for the madeleines to a large mixing bowl. Make a well in the centre and pour i the wet ingredients, including the curdled milk. Fold them in gently until no lumps remain.
  4. Drop about a tsp of the batter into each madeleine cavity in the tin. The batter shouldn’t touch the sides, but should mostly fill the cavity. The madeleines will expand as they bake, however, you don’t want them to become larger than the size of the cavity.
  5. Bake for 18 minutes, then cool on a wire rack.
  6. Meanwhile, prepare the chocolate and pistachio garnish: in a small pan over low heat, warm up the soya milk and add the chopped chocolate. Stirring with a spoon, melt the chocolate. When it is glossy and no lumps remain, remove from the heat.
  7. Dip each cooled madeleine into the melted chocolate (I like to do this at an angle to create a diagonal shape) and then into a bowl of chopped pistachios. Place on a plate to set.

Notes:

These are best eaten the same day; madeleines tend to get dry the next day, and gluten-free ones especially. If you want to make them a little moister, use melted vegan margarine instead of coconut oil.

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Love and cookies,

thevegancookiefairysignature-2

Gluten-Free Spiced Pumpkin Cake with Whisky Buttercream + Win 2 Tickets to VegFest Scotland!

Vegan Spiced Pumpkin Cake with Whisky Buttercream
Vegan Spiced Pumpkin Cake with Whisky Buttercream
I felt it in the air this Monday.

The first autumn chill. 

You know the kind – it sort of tickles your hands but isn’t cold enough to warrant gloves. It came so suddenly this year in Scotland; I think because we had such a horrid summer – basically two months of waiting, and waiting, and waiting for summer to come – so we’ve been taken quite aback by the shorter days, and the drop in temperature. And suddenly it’s September, and we haven’t had a summer at all. But I honestly don’t mind because, as everyone known, autumn is a brilliant season and second only to winter (which is obviously the best because, Christmas).

Instantly, I knew I had to bake something with pumpkin.
Vegan Spiced Pumpkin Cake with Whisky Buttercream

This is what I love about autumn:

The colour orange slowly tainting the landscape, and the leaves all falling off the trees. Hot whiskeys on a cold night. That crisp, fresh breeze that means you can wrap a long, oversized check scarf three times around your head. Spiced lattes with piece of chocolate after lunch. Lazy Sunday morning tucked in bed, listening to the rain, the cat curled against my stomach. Piping hot porridge for breakfast. Plaid dresses and plaid shirts and plaid scarves. All my favourite series coming back on TV. Drinking chai tea like it’s my job. Fairy lights and scented candles. Mali sitting in my lap when I meditate in the morning. Knitted jumpers. Saturday baking afternoons, and the smell of vanilla and warm cookies in the house. The way the sunset light falls on the Edinburgh skyline.

Oh and you know another thing I love? Competitions! VegFest is coming to Glasgow on Saturday 5 – Sunday 6 December and I’m giving away two tickets worth £20. Scroll down to find out the details!

Vegan Spiced Pumpkin Cake with Whisky Buttercream

[yumprint-recipe id=’36’]

[gleam url=”https://gleam.io/wT6cS/2x-weekend-vegfest-glasgow-tickets”%5D2x Weekend VegFest Glasgow Tickets[/gleam]

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Love and cookies,

thevegancookiefairysignature-2

 

Disclaimer: this post is NOT sponsored by VegFest Scotland, they have simply decided to kindly give away two tickets to my lucky readers. Grab ’em while you can!

Vegan Aquafaba Chocolate Mousse – 3 Ingredients!

How to make #vegan #aquafaba chocolate mousse tutorial
Earlier this week, I stood staring at the house I grew up and lived in for 18 years and two weeks of my life, and which I hadn’t seen for five years.

Mum and I drove past it on Tuesday, after having spent the weekend at my cousin’s wedding in Belgium. Since we were in the country, we figured it was a good opportunity to see my childhood best friend and then drive up to Flanders to see my brother. And Mum said, ‘Do you want to go see the house?’.

I didn’t know how I’d feel about it, but I knew I wanted to see it. The people who bought it from us — and made tons of changes, such as installing a pony paddock in my favourite field, where I used to read books and take walks — got divorced some years ago and sold the house for a huge loss. I don’t know who lives there now, but they have children: there were toys in the garden, and, I was pleased to see, they’d kept our old trampoline that dad brought home as a surprise one day.

We peered at the house through the fence, like thieves checking the perimeter, wondering if it’s worth the risk. Exiled. But I made that choice five years ago – it’s just weird getting the opportunity to go back, and see what you gave up.
How to make #vegan #aquafaba chocolate mousse tutorial
How to make #vegan #aquafaba chocolate mousse tutorial
The whole time I was in Belgium it felt like I’d stepped off my favourite carousel, and was now trying to hop back on but couldn’t settle into the rhythm of it anymore. My life moves to a different tune now. I asked myself constantly if I missed it — and people have been asking me that too. Would you ever move back? Do you ever miss it?

And the thing is, I want to say that I miss it — when I saw the rolling hills of the Ardennes, and walked into my old school where I bumped into my principal, and shopped on the high street where we used to go for lunch — but in reality… I don’t. I got on the plane to Scotland with such a solid feeling of purpose: I was going home.

I’m grateful for the upbringing I had, and for the place I grew up in. It forged my character, my personality, it made me innately trilingual. But there was a definite time limit on that part of my existence on this earth, and I left my little hometown at precisely the right time.  I found my spiritual home in the sun-dappled Highlands of this windswept country, and I’m proud to call the splendid city of Edinburgh my home. This place, it doesn’t just speak to me, it fucking sings to me. Home home home. These words are buried deep inside my bones. I’d die if I had to move away.

But this being said, last weekend stirred up some powerful emotions. All the things you leave behind, they’re always there somewhere for you to revisit, sometimes even in a physical place. It’s a good thing, though: it allows you to measure how much you really want the life you chose for yourself.
How to make #vegan #aquafaba chocolate mousse tutorial
How to make #vegan #aquafaba chocolate mousse tutorial
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There is comfort in the familiar, and it’s easy leading a life of routine and tradition. You don’t have to ask yourself too many questions, and you know exactly what your place is in the community. But does that mean you really chose it? I chose to deviate from the path. At times it was hard, disheartening, confusing. And yet, at no point over the last five years did I ever doubt I’d made the wrong choice in moving away.

Yesterday I showed a new friend around Edinburgh (hi Lucia!) and I felt such a pride in this city. Home home home. I cry tears of joy at random when this realisation hits me. I never believed much in destiny when I was younger, but I’m a convert now. I was always meant to be here. That is the one certainty I have in life. Through all the storms, this was my anchor: that I was meant to one day call Scotland home, for this is where my destiny and my happiness lie. 

Whatever higher power there is out there — call it what you will — I thank it daily for giving me this life.

(P.S.: Mali says hi.)

IMG_5655

Aquafaba Chocolate Mousse

Ingredients:

  • 100g (3.5 oz) vegan chocolate, either dark or milk chocolate
  • 1 tin of chickpeas
  • 1 packet (1 tsp) cream of tartar
  • Sweetener of choice (optional): either a drizzle of maple syrup, a good pinch of stevia or a few teaspoons of sugar

Instructions:

  1. Open a tin of chickpeas. Pour the brine (aquafaba) into a medium-sized bowl and save the chickpeas (I like eating them in a salad, or you could make some hummus).
  2. Using an electric whisk, beat the aquafaba for about 10-15 minutes, or until stiff peaks begin to form. The brine will act exactly like egg whites: first it becomes white and foamy, then the texture becomes denser until, after a while, it will become stiff enough that you can tip the bowl upside down and the whisked aquafaba remains in place.
  3. Add the cream of tartar to this in the last minutes of whisking. Place the whisked aquafaba in the fridge.
  4. Melt the chocolate in a heat-proof bowl over a pan of simmering water. After a few minutes, the chocolate should be melted; stir with a wooden spoon to make it silky and glossy. Set aside to cool; if you are using any sweetener, add it now.
  5. When the chocolate is cooled but still melted (you don’t want it to be too pasty — on the other hand, warm chocolate will ruin the recipe) add a dollop of the whisked aquafaba. Gently, VERY gently, fold it into the chocolate. Continue this process with the rest of the aquafaba until there is none left. You will notice the mousse will gain a lot of volume. It’s important that you complete this step slowly so as not to beat the air out of the whisked aquafaba.
  6. Pour the mousse into 4 little pots or cups, and leave in the fridge for a couple of hours to set before serving.

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Love and cookies,

thevegancookiefairysignature-2

Gluten-Free Pistachio Cardamom Doughnuts

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#Vegan #Glutenfree Pistachio Cardamom Doughnuts
I’m glad you’re all enjoying the vegan gluten-free doughnuts as much as I’ve enjoyed baking them. The feedback on Instagram and Facebook has been amazing — so if you’re planning on baking any of the recipes, take a photo and share it! I’d love to see your creations. Tag me @clemcookiefairy on Twitter, @thevegancookiefairy on Instagram don’t forget to use the hashtage #thevegancookiefairy so I can easily find your photos.

I shared a sneak peek of this recipe in my last blog post and so many of you commented on the pretty colour. I adore pistachios (I add them to cookies, ice cream, chocolate tarts, and of course the famous pistachio chocolate truffles) and that will probably never change. If I had to pick a favourite colour, it’d be green (lucky me to be living in one of the — literally — greenest places on earth.)

I’ve also obviously got a thing for cardamom. Exhibit A, B, C, D. No I don’t need an intervention, thank you very much.
#Vegan #Glutenfree Pistachio Cardamom Doughnuts
#Vegan #Glutenfree Pistachio Cardamom Doughnuts
I’ll be spending the weekend and part of next week back in the Motherland. I haven’t been back for 4 years (!) so I expect plenty of things will have changed. If anyone has recommendations for places to eat vegan (friendly) in Brussels, Dinant and Ghent, let me know via Facebook or Instagram! I may not get to visit them all but I’d like to have a few suggestions in case hunger strikes while I’m on the road.
#Vegan #Glutenfree Pistachio Cardamom Doughnuts
#Vegan #Glutenfree Pistachio Cardamom Doughnuts

GF Vegan Pistachio Cardamom Doughnuts

Ingredients:
For the doughnuts:
  1. 250g (1 + 2/3 cups) Doves Farm plain GF flour
  2. 100g (1/2 cup) brown sugar
  3. 1 tsp baking powder
  4. 1 tbsp Prewetts organic ground flaxseed
  5. 250ml (1 cup) plain soya or almond milk
  6. 1 tsp vanilla essence
  7. 3/4 tsp ground cardamom
  8. 60ml (1/4 cup) Suma coconut oil, melted
For the icing:
  1. 125ml (1/2 cup) coconut cream
  2. 2 tsp sugar OR a drizzle of maple syrup OR a pinch of powdered stevia
  3. 50g (1/3 cup) shelled pistachios, plus an extra handful for garnish
Instructions:
For the doughnuts:
  1. Pre-heat the oven to 180ºC (350ºF/gas mark 4). Grease 2 6-cavity doughnut pans and set aside.
  2. Combine the dry ingredients (flour, ground flaxseed, ground cardamom, sugar and baking powder) in a large mixing bowl.
  3. Gently heat the soya/almond milk in a small saucepan or in the microwave so it’s warm, not boiling. Mixing melted coconut oil with cold milk will cause the oil to solidify, which would ruin the recipe, so this step is important.
  4. Combine the vanilla essence, warm milk and coconut oil in a small bowl, then fold into the dry ingredients. Whisk until no lumps remain.
  5. Spoon the batter into the greased doughnut pans, tidying up the sides and middles of each cavity with a cloth. Bake for 18 minutes. The tops should be firm and very lightly golden, but not browned.
  6. Cool on a wire rack. To release the doughnuts, turn the pans upside down over a clean tray and give one of the sides of the pans a good thwack on the tray; the doughnuts should just pop out.
  7. When they are cooled, dip the doughnuts in the icing. Place in the fridge to set for a couple of hours.
For the icing:
  1. Grind the pistachios to a fine powder in a blender or food processor. Add the remaining ingredients and keep blending until you obtain a smooth cream; you may need to stop the blender and scrape down the sides a few times.
  2. Place in the fridge to firm up a little before dipping in the doughnuts.
Notes
I like to make the icing first so it has a chance to firm up a little while the doughnuts are baking and cooling. Coconut cream will turn a little runny at room temperature, but firms up in the fridge to reach a thick, creamy consistency.

 

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Love and cookies,

thevegancookiefairysignature-2

Gluten-Free Vegan Doughnuts (3 Recipes!)

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#vegan #glutenfree #doughnuts #sumabloggersnetwork
#vegan #glutenfree #doughnuts #sumabloggersnetwork 1
In my last blog post (btw — THANK YOU for all the support and feedback I got on that one, it made my day) I hinted at this recipe, and of course I shared a few snaps on Instagram a couple of weeks back. Vegan and gluten-free doughnuts. Quite a few people asked for the recipe, so I’m chuffed to finally share it with you lot.

I can’t take all the credit. I had all the enthusiasm and drive to start baking doughnuts for the Suma Bloggers Network, but no experience whatsoever, so I turned to my favourite resource for vegan baking: Oh, Ladycakes. Check out her blog, it’s brawwww. (That’s Scots for great.)
#vegan #glutenfree #doughnuts #sumabloggersnetwork
#vegan #glutenfree #doughnuts #sumabloggersnetwork
And I have to say… once I got started, I couldn’t really stop. I went doughnut crazy for about a week, and then life caught up with me again and I was stamping my feet going, ‘NO, I want to bake DOUGHNUTS, I don’t want to be a responsible grown-up!’ But hey, you know what, my colleagues absolutely loved these. Especially our IT manager, who’s basically allergic to everything and never gets to enjoy any baked goods that enter our office.

People went a little bit nuts, actually. I walked into the kitchen and bumped into my fellow veggie colleague, who promptly started gushing over the doughnuts and how they were so good he’d already had three…

So the next time I made a batch, I had to send a group email to everyone in the office saying that yes, there were more doughnuts, but could people restrain themselves to one per person, please.

But even just typing this blog post, I want to start baking more doughnuts! Preferably whilst listening to this song. I’ve got tons of ideas for new flavours, and I just love the simplicity of making the doughnut icing, and the soothing, reassuring dipping of the doughnuts in it, twisting them as you lift them out so they get that neat line halfway up the side. They’re just so easy to make, and so delightfully cute. In my rather chaotic mind, making doughnuts is the equivalent of a dozen hours of yoga. I just come out of the experience feeling so damn peaceful and centred and all that shit.

So sneak peek for next week below… 
#Vegan #Glutenfree Pistachio Cardamom Doughnuts

Gluten-Free Doughnuts - Vanilla or Chocolate With 3 Glazes

  • Servings: makes 12 doughnuts per recipe
  • Print

Ingredients:

For vanilla doughnuts:

  • 250g (1 + 2/3 cups) plain GF flour
  • 100g (1/2) cup brown sugar
  • 1 tsp baking powder
  • 1 tbsp organic ground flaxseed
  • 250ml (1 cup) soya or almond milk
  • 1 tsp vanilla essence
  • 60nl (1/4 cup) coconut oil, melted

For chocolate doughnuts:

  • 225g (1 + 1/2 cups) plain GF flour
  • 1 heaped tbsp organic, fairtrade cocoa powder
  • 100g (1/2 cup) brown sugar
  • 1 tsp baking powder
  • 1 tbsp organic ground flaxseed
  • 310ml (1 +1/3 cup) soya or almond milk
  • 1 tsp vanilla essence
  • 60ml (1/4 cup) coconut oil, melted

Strawberry glaze:

  • 125g (1/2 cup) coconut cream
  • 6 large strawberries
  • 1 tsp sugar or maple syrup or a dash of stevia (optional)

Salted Milk Chocolate:

  • 125g (1/2 cup) coconut cream
  • 1 ounce dark chocolate
  • 2 tsps sugar or maple syrup or a pinch of stevia
  • about 1 tsp fine sea salt

Hazelnut Dark Chocolate Glaze:

  • 50g (1.75 oz) dark chocolate
  • 2 tbsp runny hazelnut butter
  • 1 tsp sugar or maple syrup or a pinch of stevia (optional)

Instructions

For the doughnuts:
  1. Pre-heat the oven to 180ºC (350ºF). Grease 2 6-cavity doughnut tins and set aside.
  2. Combine the dry ingredients (flour, ground flaxseed, sugar and baking powder) in a large mixing bowl.
  3. Gently heat the soya/almond milk in a small saucepan or in the microwave so it’s warm, not boiling. Mixing melted coconut oil with cold milk will cause the oil to solidify, which would ruin the recipe, so this step is important.
  4. Combine the vanilla essence, warm milk and coconut oil in a small bowl, then fold into the dry ingredients. Whisk until no lumps remain.
  5. Spoon the batter into the greased doughnut tins, tidying up the sides and middles of each cavity with a cloth (or finger, like I do, and lick up the spare batter… waste not, want not). Bake for 18 minutes. The tops should be firm and very lightly golden, but not browned.
  6. Cool on a wire rack. To release the doughnuts, turn the pans upside down over a clean tray and give one of the sides of the pans a good thwack on the tray; the doughnuts should just pop out.
  7. To make chocolate doughnuts, follow the same exact steps, folding the wet ingredients in the dry ingredients (including cocoa powder) and baking for 18 minutes.
  8. Dip the vanilla doughnuts in strawberry cream glaze (see below) and the chocolate doughnuts either in the hazelnut chocolate glaze or salted milk chocolate glaze (see below).
For the strawberry cream glaze:
Blend all the ingredients together until smooth and creamy. Chill in the fridge for about 30 minutes before dipping each doughnut into the glaze.
For the salted milk chocolate glaze:
Gently melt the coconut cream in a small saucepan over medium heat. Add the dark chocolate, broken into pieces, and the sweetener of your choice. When totally melted, set aside for about 30 minutes to cool. Dip each doughnut into the glaze, then dust over with sea salt.
For the hazelnut chocolate glaze:
Brake the chocolate into small pieces. Add all the ingredients to a small saucepan and gently melt over low heat, stirring with a wooden spoon to prevent the chocolate from burning. When it is totally melted, remove from the heat and set aside for about 30 minutes to cool. Dip the doughnuts into the glaze and leave to set in the fridge.

Any particular flavours you’d like me to try out? Currently accepting all requests, the wackier the better!

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Love and cookies,

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