Recently a local tea shop offered a matcha green tea tasting. Being a lover of all things tea, I attended and brought along hubby so we could experiment together. We learned that he is not a big fan of matcha, being a coffee aficionado. But I left with the inspiration to bake with the green tea powder. The challenge was to make it palatable for hubby, so I found a matcha cookie recipe and used a matcha / cocoa blend to appeal to his taste for chocolate. The result was a light, not too sweet cookie that we both enjoyed.
To veganize the recipe I replaced the butter with vegan margarine. My high altitude adjustment was to introduce a little non-dairy milk to counteract the dryness. You may think that adding tea to a recipe would make the cookie gritty, but matcha is powdered, not ground. If you find that your matcha is a little chunky, then sift it before measuring out the amount. These cookies are an eye catching green, but I couldn’t resist getting artistic and drizzling them with chocolate.
Cocoa Matcha Shortbread based on Matcha Green Tea Shortbread Cookies
2 cups all purpose flour
1 TBS matcha with cocoa powder blend
1⁄2 tsp salt
1 cup vegan margarine, at room temperature
1⁄2 cup organic powdered sugar
2 tsp non-dairy milk
chocolate chips, for garnish
Sift flour, matcha, and salt into a bowl. In the bowl of a stand mixer, beat margarine and powdered sugar until fluffy. Add non-dairy milk and beat again. Add flour mixture to mixer bowl and mix slowly until dough just comes together. Form dough into a log that is 2” in diameter. Wrap dough log in parchment paper and place in freezer for 30 minutes or until dough has firmed to the touch.
Preheat oven to 325F. Slice dough into 1/4” rounds and place on a parchment lined cookie sheet, 1” apart. Alternatively, take dough from freezer, pinch off round balls, place on cookie sheet, and flatten with the palm of your hand. Bake for 16 to 18 minutes (or until cookies are just starting to turn golden around the edges), turning pan halfway through baking time. Remove cookies immediately from cookie sheet and cool on a wire rack. Melt chocolate chips in a double boiler on the stove. Decorate cookies with melted chocolate. Store in an airtight container.
Truth be told, there almost wasn’t any of this cake left to photograph. I had gluten free advocates around to do a taste test of my first gluten free, vegan, high altitude cake – and we nearly inhaled the entire cake within minutes of it coming out of the oven. The texture was perfectly moist, it didn’t crumble when cut, and (drumroll, please) it tasted great! We were very satisfied with this cake, eating it plain and accompanied by cashew ice cream. For all of you who have been asking me if I also bake gluten free, I can now answer with a resounding “yes!”
The recipe was adapted from one I did in a previous blog post. The only changes I made were for gluten free baking. I swapped the all-purpose flour with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. I also added baking powder to give the cake some lift, as gluten free cakes often turn out overly dense. So, for those who eat gluten free and want an easy cake recipe to try, I offer you my now gluten free cake pan cake.
Gluten Free Chocolate Cake-Pan Cake adapted from my Easy Chocolate Cake-Pan Cake
1 1/2 cups + 2 TBS gluten free flour
1 cup – 1 TBS vegan sugar
1/4 cup cocoa powder
1/2 cup mini vegan chocolate chips
1/2 tsp salt
scant 1/2 tsp baking soda
1/4 tsp baking powder
1 tsp vanilla extract
2 tsp apple cider vinegar
1/3 cup vegetable oil
1 cup + 1 TBS cold non-dairy milk
Preheat oven to 350°F. Measure all dry ingredients into an 8″ x 8” x 2” cake pan. Blend the ingredients together thoroughly with a whisk and scoop out three holes. Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third. Take the milk and pour it directly over everything in the pan. Stir all ingredients together with your whisk until they are well blended. Don’t forget to stir the sides, bottom and into the corners. Bake for 30 minutes, or until the sides of the cake start to pull away from the pan. Serve right from the pan.
For Valentine’s Day I wanted to give you a box of chocolates. The recipe here includes ginger and cinnamon for spiciness and rose petals for romance. When you add in the chocolate you have an additional superfood to inspire passion and stamina.
The recipe I found was already vegan, but I switched out some of the flavorings to accent heat and passion. It isn’t a baked treat, but instead it is made with chocolate molds so you can choose your favorite meaningful shapes. I found an adorable love birds mold and also added extra rose petals to a floral mold. With love …
Valentine’s Day Chocolates adapted from The Herbal Academy
6 ounces vegan dark chocolate, broken up
1/4 tsp cardamom powder
1/2 tsp cinnamon powder
1 TBS crushed dried rose petals
1 TBS chopped candied ginger
Melt chocolate in a double boiler ensuring that no water gets into the pot with the chocolate. Once chocolate has melted, fold in cardamom, cinnamon, rose petals, and candied ginger. Stir well and remove bowl with chocolate. Pour chocolate mixture into molds, adding extra crushed rose petals to mold first, if desired. Smooth out with a spatula. Keep in fridge until hardened. Once chocolate has set, remove from molds.
Have you ever looked at your baking supplies and wondered what to do with 1/2 cup of this flour, or a little of that flour? I was confronting that dilemma when I found a recipe for oatmeal bars. With all of the rolled oats and other textures, no one would notice that I had a flour mixture added in. I also decided that they would be tasty for breakfast, snack, or dessert, so they were winners.
To adapt to high altitude and dryness, I reduced the baking soda and added non-dairy milk to the recipe. To make them vegan, the easy swap was using oil in place of butter. The original recipe had packaged caramels as an ingredient which are generally not vegan, so I left them out and used jam instead. My final change was to make more of a crust layer underneath, thus creating a sturdier and less sweet bar.
Oatmeal Jammies adapted from Oatmeal Carmelitas
3 cups flour, mixed (I used a mixture of all purpose, whole wheat, and pastry flour)
3 cups quick cooking rolled oats
2-1/4 cups brown sugar, firmly packed
1 heaping tsp baking soda
scant 1/2 tsp salt
1-1/8 cups canola oil
1-1/2 tsp non-dairy milk
1 cup seedless blackberry jam, gently melted
1 cup vegan mini chocolate chips
Preheat oven to 350F. Grease the bottom and sides of a 13″ x 9″ pan. In a bowl, add flours, oats, brown sugar, baking soda, and salt and whisk to combine. Add oil and milk and stir until crumbly. Reserve half of the crumb mixture for topping. Press remaining crumb mixture in the bottom of the prepared pan. Spoon jam to the edges of the crust in the pan and sprinkle chocolate chips over the jam. Sprinkle with reserved crumb mixture evenly to coat.
Bake for 20 to 25 minutes or until light golden brown and bubbling around the edges. Cool for 1 to 2 hours on a wire rack or until completely cooled. Cut into bars, then store covered with foil at room temperature.
Upon looking over at the apples in my fruit bowl, I realized they weren’t getting eaten fast enough. I needed to bake them into something quick so I decided to make Apple Cinnamon Brunch Muffins. That, and I had just bought Alisa Fleming’s book “Eat Dairy Free” and wanted to make a treat from it.
The recipe was already already vegan and had high altitude suggestions, so I didn’t need to come up with substitutions for that. But, when I pulled out the ingredients from my pantry I realized that I didn’t have enough light brown sugar. To remedy that I used a combination of light brown sugar, dark brown sugar (which had too strong a taste to use on it’s own), and organic granulated sugar. The mix worked out great, and made muffins that were delicious with vegan sausage and tea.
Apple Cinnamon Brunch Muffins adapted from Wholesome Apple Cinnamon Muffins
1 cup unsweetened non-dairy milk, warmed to room temperature
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 TBS apple cider vinegar
1/4 cup packed light brown sugar
1/4 cup packed dark brown sugar
1/4 cup organic granulated sugar
2.25 cups whole wheat pastry flour
1.25 tsp ground cinnamon, plus additional for topping
.75 tsp baking powder
.75 tsp sea salt
1/2 tsp baking soda
1.25 cups small-diced apple (cored and peeled)
1 TBS light brown sugar
Preheat oven to 400F and line 12 regular-size muffin cups with paper liners. In a large bowl, combine non-dairy milk, applesauce, oil, and apple cider vinegar. Let sit for 10 minutes and then whisk together. In a medium bowl, whisk together sugars, flour, cinnamon, baking powder, salt, and baking soda. Add diced apple and stir to coat. Add dry mixture to wet mixture and stir until just combined. Do not overmix.
Divide batter among muffin cups. In a small bowl, mix together 1 TBS light brown sugar and a generous pinch or two of cinnamon. Sprinkle spiced sugar over muffin batter. The cups will be full. Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool for 10 minutes in the tins before removing the muffins to a wire rack to cool completely. Store in an airtight container at room temperature for up to 2 days.
Until next time, happy baking!
waiting (patiently) for apple cinnamon muffins to cool
It seems I have been slaving over cookie cutters far too much lately, so I went easy on myself with this week’s recipe. Making chocolates is not very difficult and can be quite fulfilling. You can grab whatever is in your pantry to make them savory, healthy, and any taste you choose (I added cinnamon). I also discovered a new recipe twist I had to try – it added probiotics to the mixture for a health-giving extra. Now you can have your sweets and supplements at the same time.
This recipe has no tips for high altitude baking, but I can offer a few insights. In the past I had used Cocoa Butter for making body products. It was from a crafts website and I thought it smelled pretty good because it had cocoa undertones. And then I opened a package of Navitas Naturals Organic Cacao Butter. It was heaven. I wanted to eat the nuggets straight from the bag. They are luscious, but be aware that when the melted butter cools it gets almost as hard and messy as candle wax. Another Navitas Naturals product I tried was Maca Powder. It is dubbed an “Incan Superfood” and it has a caramel-like taste. I chose to roll my bonbons in a mixture of Cacao Powder and Maca Powder for extra nutrients and the caramel overtones. Note: I’m not paid to like Navitas’ products, I just do.
Superfood Chocolates adapted from Sea Salt Probiotic Chocolates in Tasty. Naughty. Healthy. Nice.
1/4 cup melted Navitas Naturals Organic Cacao Butter
1/2 cup raw agave syrup
1/3 cup Navitas Naturals Cacao Powder
1/4 tsp ground cinnamon
1/4 cup + 2 TBS almond butter
1 tsp vanilla extract
a few grinds of sea salt
2 TBS hot water
1 TBS probiotic powder (I got mine from 16 capsules of Ora Organic vegan probiotic & prebiotic)
1.5 TBS Navitas Naturals Cacao Powder + 1.5 TBS Navitas Naturals Maca Powder, for rolling into
To get 1/4 cup of melted cacao butter, put slightly more than 1/4 cup of unmelted cocoa butter in a double boiler with simmering water beneath. Remove from heat and let cacao butter naturally melt over hot water for 5 minutes. In a food processor, blend agave, 1/3 cup cacao powder, cinnamon, almond butter, vanilla, salt, and hot water. Add probiotic powder and blend again, scraping down sides as necessary. With motor running, slowly add melted cacao butter in a steady stream.
Refrigerate in same bowl, with blade intact, for 1 to 3 hours. If mixture seems too hard, blend it again to loosen it up. Put cacao/maca powder mix in a shallow plate. Roll mixture into bonbons between your palms, then drop into powders. Store in refrigerator. Can be frozen for up to 3 months.
For someone who doesn’t have the patience for making roll-out cookies, I have been creating quite a few of them lately. Perhaps it’s my new fascination with shapes that cut cookies, from adorable cookie cutters to water glasses. Or maybe it’s just the season. Whatever the reason, I was excited to enter the #DecemberBakingChallenge at Handle the Heat and come up with a recipe that added a few of my tweaks.
For making vegan cookies, I used vegan buttery sticks for the butter and chose organic sugar. My egg substitute was non-dairy milk with white vinegar added. For the dryness at high altitude I added extra milk to this egg substitute. I draw the line at spending hours to decorate cookies, so if you feel the same way then use any decorations you can find. For me it was frosting and sparkling sugar and sprinkles, oh my!
Holiday Sugar Cookies adapted from Easy Cut Out Sugar Cookies with Icing
5 TBS non-dairy milk, at room temperature
1 tsp white vinegar
3 sticks Earth Balance buttery sticks, at cool room temperature
1 1/2 cups organic sugar
2 1/2 tsp vanilla extract
4 1/2 cups all purpose flour
1 tsp baking powder
icing, food coloring, etc., as desired
Combine non-dairy milk and white vinegar. Let sit for 15 minutes to curdle. In a large bowl, use an electric mixer to beat buttery sticks and sugar on medium-high speed until well-combined and smooth, about 3 minutes. Add vinegar-milk and vanilla and beat until combined. On low speed, slowly add in flour and baking powder and beat until incorporated. Divide dough into 2 equal portions. Place one dough portion between two sheets of parchment paper and roll out to 1/4” thickness. Repeat with remaining dough. Place sheets of dough, with their parchment paper, on a baking sheet and chill for at least 1 hour.
Preheat oven to 350F. Line large baking sheets with fresh parchment paper or silicone baking mats. Remove dough from fridge and cut into shapes, re-rolling any scraps and cutting more shapes. Transfer shapes to prepared baking sheets. If dough is too warm, freeze for 15 minutes or until firmed again. Bake for 10-12 minutes, or until cookies are set and begin to brown. Let cookies cool for 5 minutes before removing to a wire rack to cool completely. When fully cooled, decorate with icing, chocolate chips, colored sparkling sugar, or anything you like.