|
* A Taste of Vitality - 4*
14-* Cake Notes - 1 *
Recipe By : Mark Foy
Serving Size : 1 Preparation Time :0:00
Categories : 14-Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake Notes:
BASIS FOR THE VEGAN CAKES IN THIS CHAPTER
All of the cakes in this cookbook are based on the "Maple Cake" (see the
recipe below). I have listed two versions of this cake: the "Maple
Cake" and the "Maple Cake-Low Fat."
The "Maple Cake" version is richer, and I have found that people who are
used to traditional desserts (with butter, cream, refined sugar, etc.)
find this version more satisfying. Some people who follow a low-fat
diet, consider this a special occasion cake.
The "Maple Cake-Low Fat" is particularly low-fat with less than or equal
to 15% calories from fat. The methods employed to make this a lower fat
cake, can be applied to any cake recipe in this book. See below in the
"TECHNIQUES FOR MAKING A LOWER FAT CAKE" section for more information.
CAKE PANS
Most of the cakes in this book make 20 small servings (these are pretty
small pieces). The batter for these cakes fit nicely into two 10 inch
round spring form pans and this is the best scenario for the recommended
two layer cake. It is also possible to use a 9 inch by 13 inch baking
pan, but this amount of batter baked in one of these pans will take
longer to bake due to the increase thickness.
PARCHMENT PAPER
For easy removal of a cake from the pan, before filling cake pan with
batter, cut a piece of parchment paper to the exact size of the bottom
of the pan. Then after oiling the pan, place this cut paper inside the
pan on the bottom. Oil the top of the paper and sprinkle a little flour
on top. The pan is now ready to be filled with batter. If the cake is
being served from the pan, then it is not so important to have the
entire cake be easily removed from the pan at all once, but if the cake
needs to be removed from the pan for decorating (e.g., a two-layer
cake), it is better if the cake releases easily from the pan. The use
of parchment paper is a particularly good practice if you are making a
cake with millet flour because it has a tendency to stick to even a well
oiled pan.
TECHNIQUES FOR MAKING A LOWER FAT CAKE
Any of the cakes in this cookbook can be made lower in fat by following
the template for the "Maple Cake-Low Fat". Overall, the features for
lowering the fat content/percentage of calories from fat are as follows:
1) use applesauce and/or prune puree in place of the oil (see below)
2) use water in place of coconut milk (if the original recipes calls
for coconut milk)
3) use fewer or no nuts and/or shredded coconut
4) if the cake calls for hard chocolate (mainly non-dairy bittersweet
chocolate) (either in the cake or in the icing), use cocoa in its place
- replace each ounce (27 grams) of hard chocolate with 3 tablespoons of
cocoa.
TECHNIQUES FOR MAKING A MORE DECADENT CAKE
Cakes in this cookbook can be made even more "decadent" as follows (some
of these are used in the "Maple Cake"):
1) use high oleic sunflower oil (or other fat) in place of applesauce
and/or prune puree
2) use unrefined coconut oil or non-hydrogenated vegetable shortening
in place of high oleic sunflower oil and/or applesauce and/or prune
puree (see the notes about oils in the "Dessert Notes" section).
3) use coconut milk in place of water
4) use more nuts and/or shredded coconut (either in the cake, or
while decorating)
5) if the cake calls for cocoa (either in the cake or in the icing),
use chopped, ground or melted hard chocolate (mainly non-dairy
bittersweet chocolate) to replace some or all of the cocoa - 3
tablespoons of cocoa is the equivalent of 1 ounce (27 grams) of hard
chocolate.
FAT REPLACERS
See the discussion in "Dessert Notes" earlier in this book. In general,
I always use at least a little applesauce (or fresh apple puree) in the
batter (even when making a "decadent" cake) because I think it gives the
cake a very desirable moistness.
FLOUR
I like brown rice flour best in cakes because it produces a fine
texture, has a light flavor, and is not as gritty as some other flours
(e.g., amaranth flour). If grinding the flour yourself, be sure to use
short-grain brown rice. See the "Dessert Notes" discussion earlier in
this book for more information.
SWEETENERS
Maple syrup is the natural, unrefined sweetener of choice for making
cakes. Agave syrup is a good choice as well, and can be used 1 for 1 in
place of maple syrup. Sucanat (in its dry form - see Sucanat in the
"Glossary of Ingredients") can be used 1 for 1 in place of maple syrup
(with the liquid ingredients), but maple syrup gives the cake more
moisture. If sucanat is used in place of maple syrup, additional liquid
will be needed.
I have not had good luck in using heavier liquid sweeteners (such as
brown rice syrup and barley malt syrup) in cakes - it makes the cake too
dense, and often causes the inside of the cake to stay uncooked. But I
have successfully used blackstrap molasses for making cakes.
For icings, I generally prefer to use a different natural, unrefined
sweetener such as brown rice syrup or barley malt syrup (depending on
what flavor I am looking for) in combination with maple syrup or agave
syrup. The heavier syrups (such as brown rice syrup) work well in
icings (even helping the icing to set to the cake since they are often
thicker), and they are less expensive and contain a higher ratio of
complex sugars to simple sugars than maple syrup.
For a more detailed discussion of sweeteners, refer to "Dessert Notes"
earlier in this book.
OILS
See the discussion "Dessert Notes" earlier in this book.
<Cake Notes Continued in "Cake Notes - 2".>
- - - - - - - - - - - - - - - - - -
Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium
_____
* Exported from MasterCook Mac *
14-* Cake Notes - 2 *
Recipe By : Mark Foy
Serving Size : 1 Preparation Time :0:00
Categories : 14-Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake Notes - 2:
BAKING
Always pre-heat the oven.
In general, cakes should be baked until they slightly pull away from the
sides of the pan and/or a toothpick inserted into the middle of the cake
comes out fairly clean. You will not be able to use the toothpick
method as well if a cake has chocolate chunks or fruit added to it.
Also be careful not to overbake the cakes because they can become too
dry and dense in this case.
Bake cakes for less time when using a convection oven.
When removing cakes from the oven, place them on a some type of rack so
that air can circulate beneath the pan (but not with a breeze around the
pan). This will help it cool more evenly, and prevent the bottom of the
cake from getting soggy due to slower cooling at the bottom of the pan.
Do not try to remove the cake from the pan while it is still hot.
GARNISHES
I like to garnish a cake with various colorful food to enhance the
presentation and give people an idea of what is in the cake (or what
type of cake it is). For example, raspberries add a very nice color
contrast to a chocolate cake, and if it has a raspberry filling, it
gives people an idea of the flavors inside. I also like toasted nuts on
cakes to add a crunchy element to a moist/soft cake (as well as enhance
and diversify flavors). I often glaze these nuts with maple syrup (and
sometimes a bit of oil and/or some liqueur) so they have a shiny look
instead of a dull look (see "Glossary of Cooking Terms" for more
information on toasting/glazing nuts, or see the "09-Frangelico-Glazed
Toasted Hazelnuts" recipe as an example). Other possible garnishes are
shaved chocolate pieces for chocolate cakes, citrus zest in long thin
strands, fresh fruits in various forms (e.g., whole raspberries, slices
of kiwi), edible flours, dried fruits, candied ginger, and toasted
shredded coconut. It all depends on the flavors in the cake, and if you
want to enhance or diversify the flavors.
Lastly, serving cakes sitting in a shallow "pool" of a dessert sauce is
often very attractive, and can add a nice color and flavor contrast. If
a bit more fat is acceptable, a nut cream/sauce is a good choice.
Alternatively, low-fat dessert sauces can be made from fruit puree.
Sauces can also add moisture to a cake that might be a little drier than
desired.
SERVING SIZE
All of the cakes in this cookbook make 20 SMALL servings (they are quite
small pieces). This could be the equivalent of 10 servings depending on
how big people like their pieces of cake! If you want to make a 10
small serving cake, cut the ingredients for a 20 serving cake in half
and then instead of using two 10 inch round spring form pans, use two 7
inch round pans (this will still make it a layered cake).
STORING CAKES
I like to make my cakes just a few hours before serving. If the icing
is quite firm, the cake should not have to be refrigerated at all.
Refrigerating the cake may be needed if it has not all been consumed
after one day. Unfortunately, refrigerating cakes dries them out, and
makes them denser. If you do refrigerate a cake, they should be well
covered to minimized these negative effects. These cakes will generally
keep covered in the refrigerator for up to 5 days, but lower fat cakes
will not keep as long since they tend to dry out and get stale even
faster than cakes with more fat. Covering the cakes should also keep
undesirable odors from permeating the cake. When icing is covering part
of the cake, moisture loss will be reduced in that area. When cut, the
exposed cake surfaces will dry out quickly in the refrigerator
(especially low fat cakes).
The cakes which are completely encased in icing also freeze fairly well
- again, the icing minimizes moisture loss. When freezing, be sure the
cake is completely cool and cover the cake well.
TROUBLESHOOTING
If you cakes come out too gooey and dense, check on the following:
- baking powder should be fresh and not have been exposed to humidity
for a long time - it is best to use double acting baking powder (most
are these days) - baking powder spoiled by humidity will not have the
rising power, and will not work as well.
- the oven temperature should be accurate with the oven dial - if the
oven temperature was lower than the dial says (maybe your oven
thermostat is not correct, so it thinks it is at 375, but actually it
might be at 325), then cakes will bake slower than they should, and the
results will not be as good.
- the oven should be pre-heated.
- make sure the cakes bake long enough - test to be sure the cakes are
finished: the cakes should slightly pull away from the sides of the pan,
and a toothpick inserted into the cake should come out fairly clean (not
wet with batter clinging to it).
- do not use brown rice syrup in the cake batter because it is notorious
for making heavy cakes.
- do not use sweet brown rice flour - it makes cakes dense and gooey -
use regular brown rice flour (the kind make from short grain brown rice,
and not from sweet brown rice).
- if using tapioca flour, do not make it from Minute Tapioca - use only
tapioca flour or starch pre-ground in a bag, or by grinding old fashion
pearl tapioca
- - - - - - - - - - - - - - - - - -
Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium
_____
* Exported from MasterCook Mac *
14-Amazake Dessert Sauce
Recipe By : Mark Foy
Serving Size : 14 Preparation Time :0:10
Categories : 14-Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups amazake
1 1/2 tablespoons brown rice flour -- (or wheat flour)
2 tablespoons water
Heat amazake in a small sauce pan. Dissolve flour in water. Add flour
mixture to hot amazake in sauce pan, and stir continuously until thick.
Will keep refrigerated for about a week.
VARIATIONS:
- Use arrowroot powder in place of flour.
- - - - - - - - - - - - - - - - - -
Per serving: 17 Calories; less than one gram Fat (13% calories from
fat); 0g Protein; 3g Carbohydrate; 0mg Cholesterol; 10mg Sodium
Serving Ideas : Serve a little with pie or cake slices.
NOTES : - A very low fat dessert sauce for pies or cakes.
Nutr. Assoc. : 25094 0 0 0 0
_____
* Exported from MasterCook Mac *
14-Autumn Pear Pie
Recipe By : Mark Foy
Serving Size : 8 Preparation Time :1:20
Categories : 14-Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FILLING
3/4 cup dried figs
2 pounds pears
(about 6 large pears)
2 tablespoons lemon juice
1 teaspoon lemon zest -- chopped
(the above juice and zest from one lemon)
1 pinch sea salt
1/4 cup brown rice syrup
(or 3 Tablespoons light agave nectar
syrup)
2 tablespoons Sucanat sugar
(or granulated sugar)
4 tablespoons tapioca flour
3/4 teaspoon ground cardamom -- (or allspice)
GARNISH
1 teaspoon lemon zest
(from about one lemon)
CRUST
Prepare a pie crust, but do not bake crust (e.g., either the "Non-Gluten
Pie Crust" or the "Simple Pie Crust"). A large-deep-pie dish is best
for this pie. The amount of filling called for in this recipe would
overflow a small 9-inch pie pan; one that is deeper and wider is better;
additionally, a greater amount of pie crust dough will be needed for
this pie.
FILLING
Place dried figs in a bowl and cover with hot water so they soften. Set
aside.
Thinly slice pears and gently toss with lemon juice, zest, and salt in a
large bowl. Add brown rice syrup and softened figs and gently toss
again. Sprinkle in half of the Sucanat sugar, half of the tapioca
flour, and half of the cardamom and toss again. Add the other half of
the sugar, tapioca, and cardamom and toss one final time.
Bake the large-deep-prepared-pie crust without the pear filling in a 350
degrees F (175 degrees C) oven (no need to preheat oven) for 15 minutes
just to get the pie crust slightly baked (dried out).
After crust has baked a little bit, pour the pear mixture into the crust
and arrange pear slices in a circular pattern on top of the pie. Put
back in the oven to bake in the 350 degrees F (175 degrees C) oven for 1
hour or until the pears are soft.
GARNISH
Garnish baked pie with lemon zest.
- - - - - - - - - - - - - - - - - -
Per serving: 156 Calories; 1g Fat (3% calories from fat); 1g Protein;
41g Carbohydrate; 0mg Cholesterol; 18mg Sodium
Serving Ideas : Serve with "14-Macadamia Nut Cream" (see recipe).
NOTES : - Good in the "Non-Gluten Pie Crust" (see recipe).
- An easy way to make tapioca flour is by grinding old fashion pearl
tapioca in a coffee grinder (see the "Glossary of Ingredients" for more
information on making or buying tapioca flour).
_____
* Exported from MasterCook Mac *
14-Carrot Cake
Recipe By : Mark Foy
Serving Size : 20 Preparation Time :1:10
Categories : 14-Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE
2 1/2 cups brown rice flour -- (or spelt flour)
1 cup sorghum flour -- (or spelt flour)
(or brown rice flour)
1 tablespoon ground flax seed
4 tablespoons tapioca flour
3/4 teaspoon sea salt
1 tablespoon baking powder -- (double acting)
1/4 cup high oleic sunflower oil -- (or coconut oil)
(or other oil high in monounsaturated fat
as listed in "Dessert Notes" under "Oils")
1/4 cup unrefined coconut oil
(or other oil as above)
2 tablespoons prune puree
2 tablespoons applesauce, unsweetened
1 1/2 cups maple syrup
1 1/2 tablespoons vanilla extract
14 ounces coconut milk -- (or water)
1/4 cup water
2 1/2 cups shredded carrots
(from about 4 medium carrots)
1 cup dried figs
(cut into raisin sized pieces)
1/2 cup walnuts -- chopped
GARNISH
20 servings 14-Orange Icing
(this is another recipe in this cookbook)
1 teaspoon citrus zest -- in long, thin strips
(from 1 piece of citrus fruit)
1/2 cup walnuts -- toasted, glazed
Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10
inch round spring form pans (it is also possible to use one 9 inch by 13
inch pan). For more information about pans and about the use of
parchment paper for extremely easy cake turn out, refer to the Cake
Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of
this chapter.
CAKE
Sift dry ingredients together. Combine liquids, then stir into the
flour mixture. Fold in shredded carrots, figs, and walnuts. Pour into
the prepared cake pans.
Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan).
Test to be sure the cakes are finished: the cakes should slightly pull
away from the sides of the pan, and a toothpick inserted into the cake
should come out fairly clean (not wet with batter clinging to it). Also
be careful not to overbake the cakes because they can become too dry and
dense in this case.
GARNISH
When making a layered cake (using 2 identical sized pans), after the
cakes have cooled, place the bottom layer of the cake on a serving plate
(with parchment paper under the edges), and spread the icing/frosting
over the top of this first layer. Then place the second layer on top of
the first, and frost/ice the entire cake.
Garnish cake with citrus zest and with 1/2 cup toasted, glazed walnuts
(or pecans) (chopped nuts around the edge and halves for the top).
- - - - - - - - - - - - - - - - - -
Per serving: 338 Calories; 12g Fat (31% calories from fat); 5g Protein;
56g Carbohydrate; 0mg Cholesterol; 158mg Sodium
Serving Ideas : Serve with "14-Macadamia Nut Cream" (see recipe).
NOTES : - An easy way to grind flax seeds is in a coffee grinder.
- An easy way to make tapioca flour is by grinding old fashion pearl
tapioca in a coffee grinder (see the "Glossary of Ingredients" for more
information on making or buying tapioca flour).
- Chopped figs are used in this recipe instead of the traditional use of
raisins.
- Refer to the "Cake Notes" at the front of this chapter for information
about making cakes (including the methods that can be used to make a
cake more "decadent", and other methods to make a cake lower in fat).
- To make prune puree, soften prunes in a little hot water, and then
puree. The resulting mixture should be as thin as oil.
- See the "Glossary of Cooking Terms" for information about toasting and
glazing nuts.
Nutr. Assoc. : 0 0 1393 0 0 0 0 0 0 0 0 0 2742 0 4635 0 0 0 0 0 0 0 0 0
0
0 0 0 0 0 0 0 0
_____
* Exported from MasterCook Mac *
14-Chocolate Icing
Recipe By : Mark Foy
Serving Size : 20 Preparation Time :0:10
Categories : 14-Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
100 grams chocolate, bittersweet, dairy-free -- melted
(about 3/4 cup when cut)
(or 3/4 cup dairy-free chocolate chips)
12 1/3 ounces tofu, low-fat silken
(extra-firm - aseptically-packed)
(do not use soft or medium or fresh tofu
because it will not make a firm enough
icing)
(see the "Glossary of Ingredients" for
more information about silken tofu)
1 teaspoon vanilla extract
1/4 cup brown rice syrup
1/4 cup maple syrup
1 tablespoon sucanat sugar
(or granulated sugar)
2 tablespoons cashew butter
(or other type of nut butter with a
compatible flavor for the dessert such as
almond butter or hazelnut butter)
1 pinch sea salt
Blend all ingredients with an electric hand blender (immersion blender)
(this makes for easier clean up) or a food processor until smooth.
Refrigerate icing to firm it up and make it easier to spread on a cake.
Spread on cooled cake, and if necessary, refrigerate briefly to set the
icing to the cake.
Should have enough icing to cover a double-layered-10-inch round cake.
VARIATIONS:
- Add more cashew butter butter (or other nut butter) for a thicker
icing.
- As the sweetener, any combination of unrefined liquid sweeteners
(maple syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can
be used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).
- For a lower fat icing, use 2/3 cup cocoa powder in place of the
dairy-free, bittersweet chocolate. Although this icing will not be
nearly as rich and smooth, this will yield an icing which contains only
12% calories from fat (about 0.5 grams of fat per serving).
- "Carob Icing" - on a carob cake, use chunks of dairy-free carob bars
or chips in place of chocolate (or carob powder in place of cocoa powder
if making the low fat variation listed above).
- - - - - - - - - - - - - - - - - -
Per serving: 65 Calories; 3g Fat (37% calories from fat); 2g Protein; 9g
Carbohydrate; 0mg Cholesterol; 21mg Sodium
Serving Ideas : Excellent on "Chocolate-Raspberry Cake" (see recipe).
NOTES : - If you have time, make this icing a day in advance and
refrigerate it. It will make the icing thicker and therefore easier to
spread on a cake.
_____
* Exported from MasterCook Mac *
14-Chocolate-Raspberry Cake
Recipe By : Mark Foy
Serving Size : 20 Preparation Time :1:10
Categories : 14-Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE
1 1/2 cups brown rice flour -- (or spelt flour)
1 1/2 cups sorghum flour -- (or spelt flour)
(or brown rice flour)
4 tablespoons tapioca flour
1 tablespoon ground flax seed
1 1/4 cups cocoa -- (unsweetened)
3/4 teaspoon sea salt
1 tablespoons baking powder -- (double acting)
1/4 cup high oleic sunflower oil -- (or coconut oil)
(or other oil high in monounsaturated fat
as listed in "Dessert Notes" under "Oils")
1/4 cup unrefined coconut oil
(or other oil as above)
4 tablespoons applesauce, unsweetened
(or could blend up about 1/3 of an apple)
1 3/4 cups maple syrup
1/2 cup sucanat sugar
(or granulated sugar)
1 1/2 tablespoons vanilla extract
14 ounces coconut milk -- (or water)
1 cup water
FILLING
10 ounces raspberries, frozen
(or 10 ounces fresh raspberries)
(or .5 cup jam mixed with 1 T lemon juice)
1 tablespoon brown rice syrup -- (or maple syrup)
GARNISH
20 servings 14-Chocolate Icing
(this is another recipe in this cookbook)
4 ounces fresh raspberries
1 teaspoon citrus zest -- in long, thin strips
(from 1 pieces of citrus fruit)
1 teaspoon chocolate, bittersweet, dairy-free -- shaved
1/3 cup pecan halves -- toasted, glazed
Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10
inch round spring form pans (it is also possible to use one 9 inch by 13
inch pan) (for more information refer to the Cake Pan discussion in the
"Cake Notes" at the beginning of this chapter).
CAKE
Sift dry ingredients together (except ground flax seed). Stir in ground
flax seed. Blend liquids, then stir into the flour mixture. Pour into
the prepared cake pans.
Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan).
Test to be sure the cakes are finished: the cakes should slightly pull
away from the sides of the pan, and a toothpick inserted into the cake
should come out fairly clean (not wet with batter clinging to it). Also
be careful not to overbake the cakes because they can become too dry and
dense in this case.
FILLING
When making a layered cake (using 2 identical sized pans), make the
raspberry layer filling by lightly cooking the frozen raspberries with
brown rice syrup, adding tablespoons of water as needed.
GARNISH
Once raspberry layer filling has cooked down a bit, and after the cakes
have cooled, place the bottom layer of the cake on a serving plate (with
parchment paper under the edges), and spread filling over the top of
this first layer. Then place the second layer on top of the first, and
frost/ice the entire cake.
Garnish cake with fresh whole raspberries, citrus zest, shaved
chocolate, and toasted, glazed pecans (chopped nuts around the edge and
halves for the top).
VARIATIONS:
- "Carob-Raspberry Cake" - Use carob powder in place of cocoa, and
"Carob Icing" in place of "Chocolate Icing" (see recipe). This will
yield a lower fat cake.
- "Black Forest Cake" - Use cherry jam in place of the raspberry
filling, and then garnish with pitted cherries (either fresh, drained
cherries from a can, or thawed frozen cherries).
- "Chocolate Sambuca Cake" - Add 5 tablespoons of Sambuca liqueur to the
batter, and add 4 teaspoons to the icing. Additionally, glaze the
pecans with the liqueur after they are toasted.
- - - - - - - - - - - - - - - - - -
Per serving: 382 Calories; 15g Fat (32% calories from fat); 6g Protein;
64g Carbohydrate; 0mg Cholesterol; 156mg Sodium
Serving Ideas : Serve with "14-Macadamia Nut Cream" (see recipe).
NOTES : - Refer to the "Cake Notes" at the front of this chapter for
information about making cakes (including the methods that can be used
to make a cake more "decadent", and other methods to make a cake lower
in fat).
- An easy way to grind flax seeds is in a coffee grinder.
- An easy way to make tapioca flour is by grinding old fashion pearl
tapioca in a coffee grinder (see the "Glossary of Ingredients" for more
information on making or buying tapioca flour).
- See the "Glossary of Cooking Terms" for information about toasting and
glazing nuts.
Nutr. Assoc. : 0 0 1393 0 0 0 0 0 0 0 0 0 0 2742 0 0 0 0 0 0 0 0 0 0 0 0
0
0 0 0 0 0 0 0 0 0 0 0
_____
* Exported from MasterCook Mac *
14-Dried Fruit and Nut Pie Crust
Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:05
Categories : 14-Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup sesame seeds
1/3 cup sunflower seeds
1/3 cup poppy seeds
1/3 cup almonds
1/3 cup coconut shreds
1/4 cup ground flax seed
Oil a pie dish.
Spin seeds, nuts, coconut, and ground flax seed in a food processor
until mixture is ground to a course meal. While processor is on, add
dried fruit one piece at a time. If mixture does not ball up, add
tablespoons of water, one at a time, while processor is running until
mixture becomes sticky enough to press into the pie dish.
Transfer mixture to the pie pan and press it firmly onto the bottom and
up the sides of the pan. The crust is very versatile; it can be eaten
as is, or it can be baked.
This crust can either be filled with a non-bake pie filling (like the
"Mango Cream Pie" (see recipe)) or filled with a filling that needs to
be baked (like the "Autumn Pear Pie" (see recipe)). If you do end up
baking the pie crust, keep an eye on the top edge of the crust to be
sure it does not burn; if it does start to get too "done", put aluminum
"pie crust protectors" around the edge of the pie crust, or use aluminum
foil to protect the top edge of the crust from getting overdone. Or you
can use these methods to protect the edges of the pie crust from getting
overdone from the very beginning of the baking to be safe.
Makes 1 large pie crust.
VARIATIONS:
- Use other types of dried fruits (e.g., prunes or dates).
- Use other nuts and seeds (e.g., pecans or walnuts).
- - - - - - - - - - - - - - - - - -
Per serving: 132 Calories; 11g Fat (69% calories from fat); 4g Protein;
7g Carbohydrate; 0mg Cholesterol; 12mg Sodium
NOTES : - This crust is so easy because it does not have to be baked
(but you can bake it), and it is easily pressed into a pie pan without
any rolling (which makes for less of a mess). It is also very
flavorful, and goes great with fresh fruit pies (such as a fresh peach
pie).
- This crust has a high amount of calcium and iron.
- An easy way to grind flax seens is in a coffee grinder. They will not
grind in a food processor so they have to be ground separately.
_____
* Exported from MasterCook Mac *
14-Frangelico-Glazed Toasted Hazelnuts
Recipe By : Mark Foy
Serving Size : 20 Preparation Time :0:15
Categories : 14-Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups hazelnuts
1/3 cup Frangelico liqueur
1/4 cup maple syrup
5 tablespoons Sucanat sugar
(or granulated sugar)
In a dry pan, toast the hazelnuts over medium-high to high heat on the
stove top. Stir frequently so the hazelnuts don't burn. Toast until
the hazelnuts are nicely brown and fragrant, about 8 minutes total.
Transfer nuts to a paper bag, and rub to remove as much of the nut skin
as possible (this is the paper-like covering around the nut meat).
Transfer nuts back to pan leaving behind the nut skins (putting the nuts
in a bowl can make it easier to leave the nut skins behind).
Return stove top to medium-high to high heat, and once the pan is hot
again with the nuts in it, add the Frangelico liqueur and stir. Cook 1
minute. Add maple syrup, stir, and cook another minute (these liquids
should be evaporating quite quickly). Add the sucanat sugar, stir, and
cook another 2 minutes until the nuts are pretty dry. Remove from heat
and let cool. If the nuts are very sticky, and the glaze will not
"dry", you can place the nuts in the refrigerator (on a parchment paper
covered baking sheet) to "dry/"freeze" the glaze onto the nuts.
These can be eaten as is, cut in half to use as garnish on a cake,
dropped into ice cream while freezing, garnished on any dessert, or
ground and put into cake or cookie batters.
VARIATIONS:
- Use other types of nuts such as pecans, walnuts, or almonds with other
types of liqueurs such as Amaretto, grand Marnier, or Sambuca.
- If you want the nuts to stick together, you could use brown rice syrup
instead of maple syrup and this will make a very sticky "nut brittle".
- - - - - - - - - - - - - - - - - -
Per serving: 95 Calories; 6g Fat (58% calories from fat); 1g Protein; 9g
Carbohydrate; 0mg Cholesterol; 2mg Sodium
NOTES : - These nuts are good for decorating/garnishing cakes, or just
to serve as finger snack treats.
Nutr. Assoc. : 0 2044 0 0 0
_____
* Exported from MasterCook Mac *
14-Kahlua-Chocolate Chunk Ice Cream
Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:45
Categories : 14-Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1 1/4 cups cashews -- raw
(or non-smoky pine nuts - see "Glossary
of Ingredients" for more information)
1 1/2 cups white grape juice
1 cup water
1/4 cup brown rice syrup
1/4 cup maple syrup
1/4 cup Sucanat sugar
(or granulated sugar)
1 pinch sea salt
1 teaspoon lecithin
1 teaspoon vanilla extract
1/2 cup Kahlua
ADDITIONS
85 grams chocolate, bittersweet, dairy-free -- cut in
chunks/melted
(about 3/4 cup when cut)
(or 3/4 cup dairy-free chocolate chips)
2 tablespoons Sucanat sugar
(or granulated sugar)
GARNISH
2 tablespoons chopped nuts -- toasted
(or with glazed toasted nuts - e.g.,
Frangelico-Glazed Toasted Hazelnuts)
CUSTARD
Blend all custard ingredients (except vanilla, Kahlua, melted chocolate,
and the last portion of sugar) at a very high speed until nuts are
completely pureed (not gritty) and mixture is smooth.
Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.
Total time for blending should be about 7 minutes at high speed or
longer for blenders that blend at lower speeds.
Transfer mixture to a sauce pan, and heat over medium heat to thicken
custard. Mix frequently with a wire whisk. Heat at low simmer for
about 8 minutes. Whisk in vanilla extract and Kahlua.
It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.
When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.
ADDITIONS
While the ice cream is being frozen in the ice cream maker, melt the
chocolate. Once melted, stir in the sucanat sugar. Once the ice cream
is done freezing in the ice cream maker (see note about how this ice
cream freezes due to the high alcohol content), add drips of the melted
chocolate/sugar mixture to the ice cream, and mix in. The chocolate
should immediately become hard on hitting the ice cream, but you only
want to end up with small chunks, so do not add too much chocolate at
one time, and mix it in right away (use a spoon to chop chunks up if
they end up too large).
If you do not have an ice cream maker, start with the refrigerated
mixture and pour into a large rectangular pan, freeze until solid (but
not hard) and blend again. Add melted chocolate as described above.
Freeze in a regular bowl. Remove from freezer about 30 minutes before
serving.
GARNISH
Garnish individual servings with toasted chopped nuts. Makes about 4
cups.
VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, etc) can be used, and in
varying amounts depending on your tastes (see "Dessert Notes" for more
information about sweeteners).
- "Sambuca-Chocolate Chunk Ice Cream" - Use Sambuca (this is an anise
flavored liquor) in place of Kahlua.
- Replace the Kahlua with another type of liqueur such as Grand Marnier
or Amaretto.
- - - - - - - - - - - - - - - - - -
Per serving: 360 Calories; 15g Fat (39% calories from fat); 4g Protein;
49g Carbohydrate; 0mg Cholesterol; 28mg Sodium
Serving Ideas : Serve with cakes or cookies.
NOTES : - Due to the high alcohol content of this ice cream, most ice
cream makers will only be able to get this ice cream to a "soft serve"
stage (the alcohol prevents full freezing in more ice cream makers).
Therefore, if you want the ice cream to be served as a harder ice cream
(where you can use an ice cream scoop to make balls of ice cream), make
the ice cream ahead of time, and then put the resulting "soft serve" in
the freezer for at least a few hours (overnight is better). The freezer
should bring the ice cream to a harder state (but it will still melt
fairly quickly).
- See the "Glossary of Cooking Terms" for information about toasting and
glazing nuts.
- Making your own custard for ice cream gives you complete control over
the content, not like store bought brands.
Nutr. Assoc. : 0 0 0 0 654 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
_____
* Exported from MasterCook Mac *
14-Lemon-Ginger Icing
Recipe By : Mark Foy
Serving Size : 20 Preparation Time :0:10
Categories : 14-Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 1/3 ounces tofu, low-fat silken
(extra-firm - aseptically-packed)
(do not use soft or medium or fresh tofu
because it will not make a firm enough
icing)
(see the "Glossary of Ingredients" for
more information about silken tofu)
2 teaspoons ginger juice, fresh
(squeezed from fresh, grated ginger root)
2 teaspoons lemon zest -- chopped fine
1/4 cup brown rice syrup
1/4 cup light agave nectar syrup -- (or maple syrup)
1 pinch sea salt
Blend all ingredients with an electric hand blender (immersion blender)
(this makes for easier clean up) or a food processor until smooth.
Refrigerate uncovered icing to firm it up and make it easier to spread
on a cake. It is best to refrigerate it at least a few hours before
spreading on a cake so it does have some time to thicken, but this is
not necessarily required.
Spread on cooled cake, and if necessary, refrigerate briefly to set the
icing to the cake.
Should have enough icing to cover a double-layered-10-inch round cake.
VARIATIONS:
- As the sweetener, any combination of unrefined liquid sweeteners
(maple syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can
be used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).
- "Lime-Ginger Icing" - Use lime zest in place of lemon zest.
- - - - - - - - - - - - - - - - - -
Per serving: 26 Calories; less than one gram Fat (3% calories from fat);
1g Protein; 6g Carbohydrate; 0mg Cholesterol; 20mg Sodium
Serving Ideas : Excellent on "Maple Cake" (see recipe).
NOTES : - See the "Glossary of Ingredients" for information about making
ginger juice.
- If you have time, make this icing a day in advance and refrigerate it.
It will make the icing thicker, and therefore easier to spread on a
cake.
Nutr. Assoc. : 0 0 0 0 0 0 0 630 0 0 0 0 0
_____
* Exported from MasterCook Mac *
14-Macadamia Nut Cream
Recipe By : Mark Foy
Serving Size : 18 Preparation Time :0:10
Categories : 14-Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup macadamia nuts -- raw
1/2 cup water
1/4 cup brown rice syrup
3 tablespoons maple syrup
1 pinch sea salt
In blender, combine all ingredients, blending for 5 to 10 minutes until
completely smooth.
If desired, you can gently heat it in a sauce pan, simmering it for
about 2 minutes.
Refrigerate until it is ready to be served.
If it is heated, it will keep refrigerated for about a week. If you do
not heat it, it keeps a couple days less (and can get a slightly yogurt
type flavor after about 4 days).
Makes about 1 1/4 cups of cream.
One serving is approximately 1 tablespoon.
VARIATIONS:
- You could use other types of nuts in place of the macadamia nuts. The
nuts that puree to the smoothest cream are macadamia nuts, pine nuts (an
excellent choice with a very good flavor as long as they are not smoky
pine nuts; refer to the pine nut listing in the "Glossary of
Ingredients" (at the beginning of this book) for more information),
pecans, walnuts, and cashews. Almonds, brazil nuts, and hazelnuts still
have some grit even when pureed for a long time; therefore, these may
not be the best nuts to use, but if you don't mind a little grit, give
them a try. You can also try to put the cream of these grittier nuts
through a cheese cloth, but with such a thick cream, I have not had the
best of luck doing this; the straining either does not take out
anything, or it take out too much of the body of the cream leaving the
resulting cream too thin and without the creamy texture desired.
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can be
used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).
- - - - - - - - - - - - - - - - - -
Per serving: 26 Calories; 1g Fat (27% calories from fat); 0g Protein; 5g
Carbohydrate; 0mg Cholesterol; 7mg Sodium
Serving Ideas : Serve a little with pie or cake slices.
NOTES : - A creamy, smooth dessert sauce - a good heavy cream substitute
for use when serving cakes and pies.
_____
* Exported from MasterCook Mac *
14-Mango Cream Pie
Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:20
Categories : 14-Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FILLING
1/2 cup cashews -- raw
(or non-smoky pine nuts - see "Glossary
of Ingredients" for more information)
1 cup water
1 pinch salt
3/4 cup brown rice syrup
1/4 cup light agave nectar syrup
(if the mangos are not that sweet, could
need more sweetener)
1 tablespoon agar flakes
1 tablespoon tapioca flour
3 tablespoons water
1 1/2 pounds fresh mango -- finely chopped
(about one an a half mangos - when finely
chopped, will be about 2 1/2 cups
- use other mango half below as garnish)
1 tablespoon lemon juice
(from half of a lemon)
GARNISH
1/2 pound fresh mango -- sliced
(about half of one mango)
1 teaspoon lemon zest
(from half of a lemon)
CRUST
Because this filling does not get baked at all, you will need a
completely prepared pie crust. So if you want to use a pie crust that
needs to be baked such as the "Non-Gluten Pie Crust" (see recipe), then
completely bake it before putting this filling into it. If you are
using a crust that does not need to be baked such as the "Dried Fruit
and Nut Pie Crust" (see recipe), then you can add the filling
immediately.
FILLING
Blend pine nuts, water, and salt to make a thick, smooth nut milk/cream
(about 7 minutes). Add sweeteners and blend again.
Pour into a sauce pan, and sprinkle agar on top. Let sit 3 minutes.
Gently heat mixture on low, stirring often.
Mix tapioca flour and water separately, and then add it to the nut milk
mixture (after the nut milk mixture is hot). Cook on medium heat until
thick.
While the nut cream is being prepared, cut the 1.5 pounds of fresh mango
in to very small chunks (as small as you can make them). The mango
fiber ("strings/threads") that run through mango do not puree well.
Therefore, by cutting the mango into very small chunks, many of the
"strings/threads" are cut. If these are not cut, the resulting texture
of the cream filling is a bit strange due to these "strings/threads".
Put diced mango and lemon juice into a food processor and process until
smooth. Add the nut milk mixture, and process again. Pour mixture into
a cooled-completely prepared pie crust.
GARNISH
Garnish pie with mango slices and lemon zest.
Refrigerate (uncovered) until firm. It probably will take overnight to
firm up, but depending on the exact consistency of the filling, it could
be firm in 4 hours.
VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, agave, etc) can be used, and
in varying amounts depending on your tastes (see "Dessert Notes" for
more information about sweeteners).
- "Papaya Cream Pie" - Use papayas in place of the mangos.
- - - - - - - - - - - - - - - - - -
Per serving: 190 Calories; 4g Fat (17% calories from fat); 2g Protein;
43g Carbohydrate; 0mg Cholesterol; 23mg Sodium
Serving Ideas : Can be served in a pie crust, or in ramekins as mousse.
NOTES : - Make this pie filling in advance because it usually needs to
be refrigerated overnight to make sure it is firm enough to cut out pie
slices.
- Agar makes this pie filling set up so it is cuttable.
- An easy way to make tapioca flour is by grinding old fashion pearl
tapioca in a coffee grinder (see the "Glossary of Ingredients" for more
information on making or buying tapioca flour).
_____
* Exported from MasterCook Mac *
14-Maple Cake
Recipe By : Mark Foy
Serving Size : 20 Preparation Time :1:10
Categories : 14-Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE
2 1/2 cups brown rice flour -- (or spelt flour)
1 cup sorghum flour -- (or spelt flour)
(or brown rice flour)
4 tablespoons tapioca flour
3/4 teaspoon sea salt
1 tablespoon baking powder -- (double acting)
1/4 cup high oleic sunflower oil -- (or coconut oil)
(or other oil high in monounsaturated fat
as listed in "Dessert Notes" under "Oils")
1/4 cup unrefined coconut oil
(or other oil as above)
4 tablespoons applesauce, unsweetened
(or could blend up about 1/3 of an apple)
1 1/2 cups maple syrup
1 1/2 tablespoons vanilla extract
14 ounces coconut milk -- (or water)
1/4 cup water
GARNISH
20 servings 14-Lemon-Ginger Icing
(this is another recipe in this cookbook)
1 teaspoon citrus zest -- in long, thin strips
(from half of a citrus fruit)
1 cup walnuts -- toasted, glazed
Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10
inch round spring form pans (it is also possible to use one 9 inch by 13
inch pan). For more information about pans and about the use of
parchment paper for extremely easy cake turn out, refer to the Cake
Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of
this chapter.
CAKE
Sift dry ingredients together. Combine liquids, then stir into the
flour mixture. Pour into the prepared cake pans.
Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan).
Test to be sure the cakes are finished: the cakes should slightly pull
away from the sides of the pan, and a toothpick inserted into the cake
should come out fairly clean (not wet with batter clinging to it). Also
be careful not to overbake the cakes because they can become too dry and
dense in this case.
GARNISH
When making a layered cake (using 2 identical sized pans), after the
cakes have cooled, place the bottom layer of the cake on a serving plate
(with parchment paper under the edges), and spread the icing/frosting
over the top of this first layer. Then place the second layer on top of
the first, and frost/ice the entire cake.
Garnish cake with citrus zest and toasted, glazed walnuts (or pecans)
(chopped nuts around the edge and halves for the top). (Other
garnishing ideas include fresh or dried fruit and edible flowers.)
- - - - - - - - - - - - - - - - - -
Per serving: 304 Calories; 12g Fat (34% calories from fat); 5g Protein;
47g Carbohydrate; 0mg Cholesterol; 152mg Sodium
Serving Ideas : Serve with "Macadamia Nut Cream" (see recipe).
NOTES : - This is the basic cake recipe upon which all cakes in this
cookbook are based.
- If you are interested in making a lower fat cake, see the "Maple
Cake-Low Fat" recipe which is basically the same cake, but with less
fat.
- An easy way to make tapioca flour is by grinding old fashion pearl
tapioca in a coffee grinder (see the "Glossary of Ingredients" for more
information on making or buying tapioca flour).
- Refer to the "Cake Notes" at the front of this chapter for information
about making cakes (including the methods that can be used to make a
cake more "decadent", and other methods to make a cake lower in fat).
- See the "Glossary of Cooking Terms" for information about toasting and
glazing nuts.
Nutr. Assoc. : 0 0 1393 0 0 0 0 0 0 0 0 2742 0 0 0 0 0 0 0 0 0 0 0 0 0 0
_____
* Exported from MasterCook Mac *
14-Maple Cake-Low Fat
Recipe By : Mark Foy
Serving Size : 20 Preparation Time :1:10
Categories : 14-Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE
2 1/2 cups brown rice flour -- (or spelt flour)
1 cup sorghum flour -- (or spelt flour)
(or brown rice flour)
4 tablespoons tapioca flour
3/4 teaspoon sea salt
1 tablespoon baking powder -- (double acting)
3 tablespoons high oleic sunflower oil -- (or coconut oil)
(or other oil high in monounsaturated fat
as listed in "Dessert Notes" under "Oils")
9 tablespoons applesauce, unsweetened
(or could blend up about 2/3 of an apple)
1 1/2 cups maple syrup
1 1/2 tablespoons vanilla extract
1 1/2 cups water
GARNISH
20 servings 14-Lemon-Ginger Icing
(this is another recipe in this cookbook)
1 teaspoon citrus zest -- in long, thin strips
(from half of a citrus fruit)
1/2 cup walnuts -- toasted, glazed
Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10
inch round spring form pans (it is also possible to use one 9 inch by 13
inch pan). For more information about pans and about the use of
parchment paper for extremely easy cake turn out, refer to the Cake
Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of
this chapter.
CAKE
Sift dry ingredients together. Combine liquids, then stir into the
flour mixture. Pour into the prepared cake pans.
Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan).
Test to be sure the cakes are finished: the cakes should slightly pull
away from the sides of the pan, and a toothpick inserted into the cake
should come out fairly clean (not wet with batter clinging to it). Also
be careful not to overbake the cakes because they can become too dry and
dense in this case.
GARNISH
When making a layered cake (using 2 identical sized pans), after the
cakes have cooled, place the bottom layer of the cake on a serving plate
(with parchment paper under the edges), and spread the icing/frosting
over the top of this first layer. Then place the second layer on top of
the first, and frost/ice the entire cake.
Garnish cake with citrus zest and toasted, glazed walnuts (or hazelnut
halves or pecans) (chopped nuts around the edge and halves for the top).
(Other garnishing ideas include fresh or dried fruit and edible
flowers.)
- - - - - - - - - - - - - - - - - -
Per serving: 226 Calories; 3g Fat (13% calories from fat); 4g Protein;
47g Carbohydrate; 0mg Cholesterol; 150mg Sodium
Serving Ideas : Serve with "Amazake Dessert Sauce" (see recipe).
NOTES : - This cake has less than 15% of its calories from fat! - even
with a 1/2 cup of walnuts for garnishing; if the walnuts are eliminated
then the percentage of calories from fat is only 12%.
- This is essentially the same cake as the "Maple Cake", but with less
fat. This recipe has been specifically designed as a lower fat
alternative. The techniques applied here (using applesauce in place of
part of the oil, etc.) can be applied to any cake recipe in this
cookbook to make the cake lower in fat.
- Refer to the "Cake Notes" at the front of this chapter for information
about making cakes (including the methods that can be used to make a
cake more "decadent", and other methods to make a cake lower in fat).
- An easy way to make tapioca flour is by grinding old fashion pearl
tapioca in a coffee grinder (see the "Glossary of Ingredients" for more
information on making or buying tapioca flour).
- See the "Glossary of Cooking Terms" for information about toasting and
glazing nuts.
Nutr. Assoc. : 0 0 1393 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
_____
* Exported from MasterCook Mac *
14-Non-Gluten Pie Crust
Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:35
Categories : 14-Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup brown rice flour
2 tablespoons tapioca flour
1/2 cup sesame seeds -- ground
(or pecans, ground)
1/4 teaspoon sea salt
5 tablespoons vegetable shortening, non-hydrogenated -- (or
coconut oil)
(or high oleic sunflower oil)
3 tablespoons water -- (maybe a bit more)
Oil a pie dish.
Combine flour, ground tapioca, ground sesame seeds, and salt in a bowl.
Cut shortening (or oil) into flour mixture (using a fork and a knife).
Add water and mix. You want the pastry to be wet enough so that when it
is pressed together, it sticks together (forms a ball easily). Often
times it will not be wet enough after adding the amount of water called
above, but it is better to start with less water and add more as needed;
so if it is not wet enough, you will need to add additional water one
tablespoon at a time to achieve a good moist dough.
Place pastry into the pie dish and press it gently on the bottom and up
the sides. Using a fork, gently poke small holes all over the crust (so
it does not puff up).
If filling with a non-bake filling (such as "Mango Cream Pie" (see
recipe)), bake the crust in a 350 degrees F (175 degrees C) oven (no
need to preheat oven) for 25 to 30 minutes. Let the crust cool before
filling.
If using pie crust with a filling that bakes (such as "Autumn Pear Pie"
(see recipe)), fill crust and bake as directed for the particular pie
filling.
Makes 1 medium to large pie crust.
VARIATIONS:
- For a lower fat crust, take out 1 to 2 tablespoons of shortening/oil.
- Could use any combination of the following non-gluten flours: brown
rice flour, whole-grain millet flour, whole-grain amaranth flour, and/or
whole-grain teff flour OR if you don't mind using a flour with gluten,
see the "Simple Pie Crust" recipe.
- - - - - - - - - - - - - - - - - -
Per serving: 199 Calories; 13g Fat (57% calories from fat); 3g Protein;
19g Carbohydrate; 0mg Cholesterol; 62mg Sodium
NOTES : - An easy way to grind sesame seeds is in a coffee grinder.
- An easy way to make tapioca flour is by grinding old fashion pearl
tapioca in a coffee grinder (see the "Glossary of Ingredients" for more
information on making or buying tapioca flour).
- This crust is suitable for sweet dessert fillings (such as "Mango
Cream Pie" (see recipe)), as well as savory fillings (such as a tofu
quiche).
- See the "Glossary of Ingredients" for more information about vegetable
shortening (non-hydrogenated); using shortening will produce a more
tender crust than if you use oil.
_____
* Exported from MasterCook Mac *
14-Orange Icing
Recipe By : Mark Foy
Serving Size : 20 Preparation Time :0:10
Categories : 14-Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 1/3 ounces tofu, low-fat silken
(extra-firm - aseptically-packed)
(do not use soft or medium or fresh tofu
because it will not make a firm enough
icing)
(see the "Glossary of Ingredients" for
more information about silken tofu)
1 1/2 tablespoons orange zest -- minced
(from 1 orange)
1/2 teaspoon orange extract
(also called orange oil or orange
flavoring)
1/4 cup brown rice syrup
1/4 cup light agave nectar syrup -- (or maple syrup)
1 pinch sea salt
Blend all ingredients with an electric hand blender (immersion blender)
(this makes for easier clean up) or a food processor until smooth.
Refrigerate uncovered icing to firm it up and make it easier to spread
on a cake. It is best to refrigerate it at least a few hours before
spreading on a cake so it does have some time to thicken, but this is
not necessarily required.
Spread on cooled cake, and if necessary, refrigerate briefly to set the
icing to the cake.
Should have enough icing to cover a double-layered-10-inch round cake.
VARIATIONS:
- As the sweetener, any combination of unrefined liquid sweeteners
(maple syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can
be used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).
- "Lime Icing" - Use lime zest in place of orange zest and lime extract
in place of orange extract.
- "Lemon Icing" - Use lemon zest in place of orange zest and lemon
extract in place of orange extract.
- - - - - - - - - - - - - - - - - -
Per serving: 25 Calories; less than one gram Fat (3% calories from fat);
1g Protein; 6g Carbohydrate; 0mg Cholesterol; 20mg Sodium
Serving Ideas : Excellent on "Carrot Cake" (see recipe).
NOTES : - If you have time, make this icing a day in advance and
refrigerate it. It will make the icing thicker, and therefore easier to
spread on a cake.
_____
* Exported from MasterCook Mac *
14-Peanut Butter-Chocolate Chunk Cookies
Recipe By : Mark Foy
Serving Size : 15 Preparation Time :0:35
Categories : 14-Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DRY INGREDIENTS
1 1/2 cups brown rice flour -- (or spelt flour)
1/2 cup sorghum flour -- (or spelt flour)
1/4 cup soy flour -- (or spelt flour)
1/4 teaspoon sea salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder -- (double acting)
1 teaspoon cinnamon
(or nutmeg for something different)
WET INGREDIENTS
3/4 cup maple syrup
1 cup peanut butter
1 cup Sucanat sugar
(or granulated sugar)
1/2 cup vegetable oil spread, non-hydrogenated
1 tablespoon vanilla extract
1/2 cup chopped peanuts
85 grams chocolate, bittersweet, dairy-free -- cut in
chunks
(about 3/4 cup when cut)
(or 3/4 cup dairy-free chocolate chips)
Preheat oven to 350 degrees F (175 degrees C).
Put parchment paper down on a baking sheet (if you don't have parchment
paper, you can oil your baking sheet). Cookies can even stick a little
to a non-stick baking sheet which messes up the cookies, so I greatly
prefer parchment paper because it always makes for very easy removal.
DRY INGREDIENTS
Combine dry ingredients in a large bowl.
WET INGREDIENTS
If you have a strong food processor, blend wet ingredients in a food
processor; otherwise, beat the wet ingredients in a bowl by hand or
mixer.
Add the dry mixture to the wet mixture. Process the dry into the wet
either using the food processor (if the processor can handle it), by
hand, or using a mixer.
Place dough in a bowl and mix in the chopped peanuts and chocolate
chunks (could be almost like kneading depending on the consistency of
your dough).
Form balls of dough and place on the cookie sheet (or sheets).
Bake for about 15 minutes. To prevent the bottoms of the cookies from
burning, you may like to place an extra cookie sheet near the bottom of
the oven to protect the main cookie sheet from the oven heating element.
When the cookies are finished, they will brown just slightly on the
bottom. When removing the cookies sheets from the oven, place them on a
heat resistant cooling rack (or other elevated surface) so that air can
circulate underneath the sheet.
After removing cookies from oven, let them sit for a couple minutes
before removing them from the cookie sheets. This allows them to firm
up for easier removal.
Cookies freeze very well.
VARIATIONS:
- Alternative flavorings can be added such as: amaretto or other
liqueur, carob, cardamom or other spices, etc.
- - - - - - - - - - - - - - - - - -
Per serving: 380 Calories; 19g Fat (43% calories from fat); 8g Protein;
50g Carbohydrate; 0mg Cholesterol; 227mg Sodium
Nutr. Assoc. : 0 0 1393 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
_____
* Exported from MasterCook Mac *
14-Pink Grapefruit Sorbet
Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:35
Categories : 14-Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SORBET
1 cup white grape juice
1/3 cup organic light granulated sugar
2 1/2 cups fresh squeezed pink grapefruit juice
(from about five small grapefruit)
1/4 cup light agave nectar syrup
2 teaspoons grapefruit zest -- chopped
(from 1/2 of a grapefruit)
1 pinch sea salt
GARNISH
2 teaspoons grapefruit zest
(from 1/2 of a grapefruit)
SORBET
Start with all sorbet ingredients as cold as possible.
Blend all sorbet ingredients until mixture is smooth (should only take
about 3 minutes).
It is best to freeze the sorbet when the mixture is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.
When freezing the sorbet in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.
If you do not have an ice cream maker, pour into a large rectangular
pan, freeze until solid (but not hard) and blend again. Freeze in a
regular bowl. Remove from freezer about 30 minutes before serving.
GARNISH
Garnish individual servings with grapefruit zest. Makes about 4 cups.
VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, agave nectar, etc.) can be
used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).
- "Grapefruit-Ginger Sorbet" - add a teaspoon of ginger juice.
- - - - - - - - - - - - - - - - - -
Per serving: 105 Calories; less than one gram Fat (1% calories from
fat); 1g Protein; 28g Carbohydrate; 0mg Cholesterol; 17mg Sodium
NOTES : - This makes a very simple, slightly tart sorbet with no fat.
Nutr. Assoc. : 0 654 652 660 0 0 802 0 0 0 0 802 0
_____
* Exported from MasterCook Mac *
14-Raspberry-Almond Pastry
Recipe By : Mark Foy
Serving Size : 10 Preparation Time :3:00
Categories : 14-Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DOUGH
1 1/2 teaspoons active baker's yeast
1/3 cup warm water
2 1/2 cups spelt flour
1/2 teaspoon sea salt
3 tablespoons vegetable shortening, non-hydrogenated -- (or
coconut oil)
(or high oleic sunflower oil)
1/3 cup soy milk
1/4 cup brown rice syrup
1/4 cup maple syrup
FILLING
3/4 cup almonds -- chopped
1/2 cup poppy seeds -- ground
1/4 cup soy milk
1/2 cup brown rice syrup
1 tablespoon lemon zest -- chopped
2 tablespoons lemon juice
(zest and juice of one lemon)
5 ounces frozen raspberries
GLAZE
2 tablespoons brown rice syrup
2 tablespoons warm water
TOPPING
2 tablespoons almond slivers
DOUGH
Combine yeast and water and let sit for 10 minutes until active.
Combine flour and salt in a large mixing bowl. Cut shortening (or oil)
into flour mixture (using a fork and a knife). Combine soy milk, brown
rice syrup, and maple syrup. Add this liquid mixture, along with the
yeast mixture to the flour. Knead for 15 minutes, adding liquid (water
or soy milk) as needed (if the dough gets too dry/stiff). Let dough
rise until doubled (about 2 hours).
FILLING
While dough is rising, prepare filling by combining all filing
ingredients, except frozen raspberries, in a sauce pan, and cooking on
low for about 10 minutes. Turn off heat, and add frozen raspberries.
Mix to thaw raspberries in hot filling. Let cool.
BAKING
Oil a baking sheet if it is not non-stick.
Punch dough down. Roll dough out into a rectangle about the size of a
cookie sheet (about 11 inch by13 inch). Place dough on the cookie
sheet to cover most of the surface.
Spread filling down the middle of the dough (the long way). Filling
should cover about 3 inches by 13 inches of the dough. Cut outer part
of dough on 45 degree angles, about an inch apart, on both side of the
filling. Fold these pieces of dough over on top of the filling,
alternating from one side to the other.
Place in a warm, moist environment to rise for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C) about 15 minutes before
placing the pastry in the oven.
For the glaze, combine brown rice syrup and water, and brush on pastry.
Sprinkle almond slivers on top, and bake for 20 minutes.
VARIATIONS:
- For a richer version of this pastry (which has more fat), use coconut
milk or nut milk in place of the soy milk.
- - - - - - - - - - - - - - - - - -
Per serving: 308 Calories; 11g Fat (29% calories from fat); 7g Protein;
52g Carbohydrate; 0mg Cholesterol; 102mg Sodium
Serving Ideas : Serve with "14-Macadamia Nut Cream" (see recipe).
NOTES : - GLUTEN NOTE: This is one of the few recipes in this cookbook
that contains gluten (from the spelt flour). I have included this
recipe because it is an interesting pastry, but simply can not be made
without gluten because the pastry needs to be a yeasted bread to achieve
the desired effect. Yeasted breads are difficult to make without a
glutinous flour. This recipe is not suitable for people who want to or
need to avoid gluten.
- A fast and easy way to grind poppy seeds is in a coffee grinder.
- A dessert that contains a significant amount of calcium and contains
no dairy products (also lots of iron).
- This pastry is also nice to serve at a brunch.
Nutr. Assoc. : 0 0 0 0 26182 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1233 0 0
0
0 0 0 0
_____
* Exported from MasterCook Mac *
14-Simple Pie Crust
Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:25
Categories : 14-Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2/3 cups whole-grain pastry wheat flour -- (or spelt
flour)
1/4 teaspoon sea salt
5 tablespoons vegetable shortening, non-hydrogenated -- (or
coconut oil)
(or high oleic sunflower oil)
3 tablespoons water -- (maybe a bit more)
Oil a pie dish.
Combine flour and salt in a bowl. Cut shortening (or oil) into flour
mixture (using a fork and a knife). Add water and mix. You want the
pastry to be wet enough so that when it is pressed together, it sticks
together (forms a ball easily). Often times it will not be wet enough
after adding the amount of water called above, but it is better to start
with less water and add more as needed; so if it is not wet enough, you
will need to add additional water one tablespoon at a time to achieve a
good moist dough.
Place pastry into the pie dish and press it gently on the bottom and up
the sides. Using a fork, gently poke small holes all over the crust (so
it does not puff up).
If filling with a non-bake filling (such as "Mango Cream Pie" (see
recipe)), bake the crust in a 350 degrees F (175 degrees C) oven (no
need to preheat oven) for 25 to 30 minutes. Let the crust cool before
filling.
If using pie crust with a filling that bakes (such as "Autumn Pear Pie"
(see recipe)), fill crust and bake as directed for the particular pie
filling.
Makes 1 medium to large pie crust.
VARIATIONS:
- For a lower fat crust, take out 1 to 2 tablespoons of shortening/oil.
- Could use any combination of the following flours (these contain
gluten): whole-grain pastry wheat flour, whole-grain spelt flour,
whole-grain kamut flour, and/or whole-grain oat flour OR if you want to
make a crust without gluten, see the "Non-Gluten Pie Crust" recipe.
- - - - - - - - - - - - - - - - - -
Per serving: 154 Calories; 9g Fat (47% calories from fat); 3g Protein;
18g Carbohydrate; 0mg Cholesterol; 60mg Sodium
NOTES : - GLUTEN NOTE: This is one of the few recipes in this cookbook
that contains gluten (from the whole-grain pastry wheat flour). I have
included this recipe because I wanted to provide a traditional pie
crust. See the "04-Non-Gluten Pie Crust" for a non-gluten version.
- This crust is suitable for sweet dessert fillings (such as "Mango
Cream Pie" (see recipe)), as well as savory fillings (such as a tofu
quiche).
- See the "Glossary of Ingredients" for more information about vegetable
shortening (non-hydrogenated); using shortening will produce a more
tender crust than if you use oil.
Nutr. Assoc. : 1642 0 0 0 0 0 0
_____
* Exported from MasterCook Mac *
14-Simple Vanilla Ice Cream
Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:45
Categories : 14-Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1 1/4 cups cashews -- raw
(or non-smoky pine nuts - see "Glossary
of Ingredients" for more information)
1 1/2 cups white grape juice
1 1/2 cups water
1/4 cup barley malt syrup
1/4 cup maple syrup
1/4 cup whole sugar (e.g., Rapadura)
(or Sucanat sugar or granulated sugar)
1 pinch sea salt
1 teaspoon lecithin
1 tablespoon vanilla extract
GARNISH
2 tablespoons chopped nuts -- toasted
(or with glazed toasted nuts - e.g.,
Frangelico-Glazed Toasted Hazelnuts)
CUSTARD
Blend all custard ingredients (except vanilla) at a very high speed
until nuts are completely pureed (not gritty) and mixture is smooth.
Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.
Total time for blending should be about 7 minutes at high speed or
longer for blenders that blend at lower speeds.
Transfer mixture to a sauce pan, and heat over medium heat to thicken
custard. Mix frequently with a wire whisk. Heat at low simmer for
about 8 minutes. Mix in vanilla extract.
It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.
When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.
If you do not have an ice cream maker, start with the refrigerated
mixture and pour into a large rectangular pan, freeze until solid (but
not hard) and blend again. Freeze in a regular bowl. Remove from
freezer about 30 minutes before serving.
GARNISH
Garnish individual servings with toasted chopped nuts. Makes about 4
cups.
VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, etc) can be used, and in
varying amounts depending on your tastes (see "Dessert Notes" for more
information about sweeteners).
- Add some type of liqueur such as Grand Marnier or Amaretto.
- - - - - - - - - - - - - - - - - -
Per serving: 237 Calories; 11g Fat (41% calories from fat); 4g Protein;
33g Carbohydrate; 0mg Cholesterol; 25mg Sodium
Serving Ideas : Serve with pies or cakes.
NOTES : - GLUTEN NOTE: This is one of the few recipes in this cookbook
that contains gluten (from the barley malt syrup). If you want to make
it without gluten, simply replace the barley malt syrup with brown rice
syrup.
- Making your own custard for ice cream gives you complete control over
the content, not like store bought brands.
Nutr. Assoc. : 0 0 0 0 654 0 -32670 0 0 0 0 0 0 0 0 0 0 0 0
_____
* Exported from MasterCook Mac *
15- ******* SAUCES AND DRESSINGS *******
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : 15-Sauces and Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****
- You will notice that in most all of my dressing recipes, I use either
flax oil or help oil; I do this because these two oils contain omega-3
essential fatty acids which are difficult to obtain from other sources
in a vegan diet; these oils are also not good to cook with because they
breakdown if cooked at all; therefore, they are very good for dressings.
You can substitute other oils in place of these oils (e.g., olive oil
or sesame oil) if you don't have or don't want to use flax oil or hemp
oil.
My favorite recipes in this chapter include:
- Apricot-Date Chutney
- Pomegranate Sauce
- Balsamic Glaze Dressing
Some of the easier recipes in this chapter include:
- Tahini-Miso Sauce
- Chili-Soy-Lime Dressing
- Tofu Sour Cream
- - - - - - - - - - - - - - - - - -
Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium
_____
* Exported from MasterCook Mac *
15-Abbey Ale Dressing
Recipe By : Mark Foy
Serving Size : 12 Preparation Time :0:10
Categor | 
