Ingredients 

 

▢1 tablespoon ground flaxseed

▢2.5 tablespoons water

▢1/2 cup vegan butter, softened to room temperature

▢1 1/4 cups brown sugar, lightly packed

▢2 teaspoons pure vanilla extract

▢1 1/2 cups all purpose flour

▢2 teaspoons cornstarch

▢1 teaspoon baking soda

▢1/4 teaspoon salt

▢1 1/4 cups non-dairy chocolate chips or chunks

 

Instructions 

Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper or silicone mats (or spray with oil.)

Mix the ground flaxseed and water in a small bowl and set aside to make your flax egg.

In a large bowl using a handheld mixer or a stand mixer with the paddle attachment, beat the softened vegan butter and brown sugar for 1-2 minutes until creamy.

Add the vanilla and the flax egg and mix to combine.

Next, stop the mixer and add the flour. Sprinkle the cornstarch, baking soda and salt on top of the flour. Turn the mixer on low speed, and mix until just combined. 

Add in the chocolate chips to incorporate, either by hand or using the mixer.

Roll the dough into balls, about 1-2 tablespoons each. Place on the prepared pans and bake for 10 minutes (12 minutes for larger cookies), until they are barely golden around the edges. Do not over bake! They will be puffy and lightly colored.

Let cool on the cookie sheet for 5 minutes, then transfer to a cooling rack. The cookies will firm up as they cool, and become the most perfect chewy cookies ever! Enjoy.

Ingredients:

1. 100 g banana
2. 170 g oats
3. 125 g vegetable milk
4. 30 g coconut oil
5. 1 tablespoon baking powder
6. Pinch of salt
7. 50 g chocolate 70% cocoa
8. 1 tablespoon brown sugar
9. 1 tablespoon vanilla extract.  

Instructions 

1. Turn the oven on at 180°
2. top and bottom with fan on
3. Grease a muffin tin if necessary
4. Start by mashing the banana into puree with the help of a fork
5. Mix everything
6. Add the chocolate
7. Pour the mixture into moulds and bake for 25' or until a toothpick comes out clean

Nutritional Facts 

Calories 181 calories from fat

72 Fat  8g 12%

Sodium 14 mg 1%

Potassium 306 mg 9% Carbohydrates 25 g 8% Fiber 2g 8% Sugar 8g 9% Tips 4 g 8% 

 

Egg-free and gluten-free banana and oat muffins: Fluffy and slightly moist banana and oat muffins, dairy-free, egg-free and gluten-free, naturally sweetened and therefore without added sugar. Perfect for snacks and breakfasts or even to take in your climbing lunchbox.   

 

 

 

Ingredients 

 

1. 2 cups wheat flour
2. 3/4 cup of sugar 
3. 3 tablespoon unsweetened dehydrated coconut 
4. 1 pinch salt
5. 1/2 oil, I used soybean oil
6. Soy milk 
7. 1/4 cup of coconut milk from a small glass
8. 1 tablespoon chemical yeast. 

 

 

Instructions 

1. Grease the pan with soybeans oil and sprinkle with wheat flour and set aside. Place the oven to heat to 180 degrees. 
2. Sift the sugar and wheat flour. Then add the grated coconut. 
3. Add the liquids, mix and finally add the baking powder and vinegar.  Mix gently 
4. Place In the pan and bake for 30 minuts or until a toothpick comes out clean . After baking let the cake cool for 30 minutes 
5. While the cake is baking, heat the ingredients to soak the cake over low heat and stir until slightly thickened but still syrup let cool
6. Once cool , cut into squares. 

Nutritional Facts 

 

Based on the data of RI Ministry of Heath, (TKPI), every 100 g coconut cake contains. 5.6 g protein,  180 mg phosphor, 443.0 mg Potassium., 0.50 mg Cooper and 1.1 mg zinc

 

Take a break from the classic cake flavors with coconut cake that will always remind you of a spectacularly summer. 

Ingredients:

4 tbsp unsalted vegan butter – at room temperature plus 1 tbsp for greasing

1/2 heaping cup corn meal

1/4 cup water

1/4 cup sugar

1/4 heaping cup corn kernels – unsalted, canned

1/4 cup fresh grated unsweetened coconut + more for garnishing.

1/4 tsp ground cinnamon

1/4 tsp baking powder

1 tbsp unsweetened non-dairy creamer

pinch of kosher salt

 

Instructions:

1. In a stand mixer or using an electric mixer fitted with a paddle attachment, add in the 4 tablespoons of butter and whip for about 2 minutes until light and fluffy. Scrape down the bowl and paddle attachment with a spatula. Next add in the water and cornmeal, and continue mixing on low until just incorporated. When the dough is pressed together between your fingers, it should stick.

 

2. In a separate bowl, mix together the sugar, corn, grated coconut, cinnamon, baking powder, non-dairy creamer and salt until incorporated. Add it to the whipped butter and mix until incorporated and forms a moist and crumbly batter.

 

3. Preheat the oven at 350. Using the reserved tablespoon of room temperature butter, spread it all along the inside of the loaf pan until fully and thoroughly coated. Add in the corn batter and spread evenly using a spatula.

 

 

4. Next, place the loaf pan into a rectangle cake pan and fill with that cake pan with water until it comes up to halfway of the loaf pan. This water will help steam cook the corn cake, rather than directly bake it and turn it into a bread like texture. Bake for 40-45 minutes until the cake is set on top.

 

 

5. Remove from the oven and cool for 2 minutes before scooping with an ice cream scoop into serving dishes. Garnish with grated coconut and a dash of cinnamon.

 

Curiosities 

Who can resist a delicious corn cake, the kind that tastes like grandma's house?

The name corn comes from an indigenous word that means “sustain of life”. Until the time of colonization and discoveries, corn was not well known. It conquered the world from that time onwards.

This versatile food is a guaranteed presence on tables all over the world as well as in Brazilian popular culture, perhaps because it is a food that is quite accessible to everyone, as in addition to its low cost and the diversity of its uses, it has good nutritional properties.

The largest agricultural crop in the world is corn, and the largest producers are the United States, China, India and Brazil.

Everything from corn can be used .

Corn hair or corn silk is used to make a tea that is excellent for the kidneys and is a powerful diuretic.

Cornstarch, which comes from corn, was once used to starch clothes.

Bourbon whiskey contains 50 to 80% corn.

Ethanol is also extracted from corn. The United States is the largest producer of corn alcohol.

Corn is used to make oil, sugar, fuel, drinks, and countless other recipes, such as corn on the cob, creams, ice cream, juices, cakes, puddings, savory recipes, and of course popcorn. Sweet or savory, at this time of year, it is the “darling” of recipes.

Not to mention the most famous corn cob, the wise 'Visconde de Sabugosa' by Monteiro Lobato, who made us experience so many adventures at Sitio do Pica-pau Amarelo.

There is no one who doesn't like or hasn't enjoyed this delicacy, just as there is no June festival without corn. Or is there?

Ingredients

1/2 cup (tea) almond milk ( recipe ) – you can also use soy milk and peanut milk

1 tablespoon (soup) wheat flour or cornstarch

200 ml coconut milk (1 small bottle)

3/4 cup (tea) dry, unsweetened grated coconut

3/4 cup (tea) demerara or crystal sugar

1 pinch of salt

About 1 cup (tea) dry grated coconut to roll the beijinhos

Oil (I used coconut oil) or vegetable margarine to grease your hands

Preparation method

In a bowl, pour the almond milk, add the wheat flour and mix until smooth. Place in a pan, along with the coconut milk, the dry grated coconut, the sugar and a pinch of salt. Cook over low heat for about 20 minutes or until firm enough to be able to shape (see the point in the video). Stir constantly to avoid burning. Turn off the heat and place on a plate to cool so you can shape the balls.

Grease your hands and shape into balls of the same size. I used a dessert spoon as a reference. Roll them in the grated coconut and place them in the molds.

If you want, you can put them in cups! Just stick the beijinho on a toothpick, along with a cherry and put soft brigadeiro in the bottom. For the brigadeiro, I used a recipe for this brigadeiro made with Italian straw (recipe here ). It's ready!

 

Tips

If you prefer, use granulated sugar to roll the beijinhos and add a clove; you can also use other sweets and crushed nuts.

Instead of wheat flour, you can use cornstarch.

Gi, from Receitas de Minuto , gave me this tip for serving the sweets in a cup. She found it on Pinterest and sent me this reference here .

Store in the refrigerator in a sealed container for up to 4 days.

I tested this recipe for Marco's birthday; the beijinhos were left out of the fridge for about 5 hours and they were still good ! They are softer than when they come out of the fridge, but they don't melt, they stay in their shape. To avoid the risk of them falling apart, cook the "dough" until it is ready to roll and firm... If when you put it on the plate you see that it is not very firm, put it back on the heat.

Be careful not to overcook them, as they can become hard and look like candy

 

Vegan Beijinhos 

I couldn't believe it when I tried this beijinho recipe! I was amazed at how delicious it was, how easy it was to make, how cheap it was and how it didn't even seem to contain condensed milk. I adapted this recipe from the blog Bússola Vegan (See the original recipe here ), which I found at Cantinho Vegetariano.

When I came across the very high prices of sweets for parties, I decided that I would make my own for my wedding (with the help of friends and family). I quoted some companies and the average price of simple sweets (beijinho and brigadeiro) varied from R$1.30 to R$1.70, with the most exquisite ones costing more than R$2.10.

The calculation of sweets per guest is between 5 and 7, so imagine how much all this would cost... Since we don't have much budget for the wedding, I decided to save on this part and make the sweets the day before and store them in an extra refrigerator that we have here.

 

Ingredients

US Customary – Metric

1 cup unsweetened PLAIN almond milk

1 Tbsp fresh lemon juice

2 cups unbleached all-purpose flour*

1 Tbsp baking powder (see notes for brand recommendations)

1/2 tsp baking soda

3/4 tsp sea salt

4 Tbsp non-dairy, unsalted butter (I use Earth Balance)

 

 

Ingredients

Shortcrust pastry

▢1 ¼ cups (155g) all-purpose plain flour, (note 1 for gluten free)

▢⅓ cup (75g) vegan butter or margarine

▢3 tablespoons (35g) granulated sugar, or coconut sugar

▢2 tablespoons (30g) cold water, and more as needed

Lemon filling

▢1 ¾ cups (420g) thick scoopable canned coconut cream, (note 2 to make coconut-free)

▢1/4-1/2 cup (50-100g) granulated sugar, or to taste

▢~1/3 cup (80g) lemon juice and zest, or to taste

▢⅓ cup (35g) cornstarch / corn flour

▢2 tablespoons (30g) vegan butter or coconut oil, optional for texture

Ingredients 

 

▢4 tablespoons ground flax

▢1/2 cup water

▢1/2 cup vegan butter (earth balance brand), melted *see instructions

▢1 cup granulated sugar

▢1 cup brown sugar, lightly packed

▢1 tablespoon pure vanilla extract

▢1 cup all purpose flour

▢1 cup unsweetened cocoa powder

▢1/2 teaspoon salt

▢1 teaspoon baking powder

▢1 cup non-dairy chocolate chips OR roughly chopped chocolate p

Ingredients 

▢1 1/2 cups unsweetened soy milk (or use another non-dairy milk)

▢1 teaspoon apple cider vinegar

▢2 3/4 cups cake flour*

▢1 1/2 cups granulated sugar

▢1 tablespoon baking powder

▢3/4 teaspoon salt

▢1/2 cup melted vegan butter or neutral oil

▢1 tablespoon pure vanilla extract

▢1 Recipe Vegan Buttercream Frosting

 

INGREDIENTS

120g roasted & de-skinned hazelnuts

90g glutinous rice flour

70g fine rice flour

100g castor sugar

pinch salt

120g non-dairy butter (I used nuttelex)

40g vegan 70% dark chocolate, melted

METHOD

Blitz the hazelnuts in a food processor for 10 seconds into a fine sand. Add the flours, sugar & salt and blitz again to combine, scraping down the sides with a spatula if required.

Add the vegan butter and blend until the mixture forms a ball, scraping down the sides as necessary. If the mixture doesn't form a ball, just ensure it's well mixed and the mixture holds together when pinched.

Wrap the dough in glad-wrap or baking paper and refrigerate for a few hours or overnight.

Preheat the oven to 160C/320F. Line two baking trays with baking paper.

Roll the dough into Malteser-sized little balls and place on the baking tray with an inch in-between (they don't spread, it's more for even baking). The dough might require a little manipulation if your balls aren't forming easily (to warm up the butter). Bake in the preheated oven for 15 minutes, switching the trays at the 10 minute mark.

While the biscuits cool completely to room temperature (about 45 minutes), melt your dark chocolate and let it cool slightly.

Sandwich the room temperature cookies together by spreading a little melted dark chocolate onto the bottom of one and pressing another firmly against it. Repeat to sandwich all the cookies. Refrigerate to fully set and store either in the fridge or at room temperature (depending on your climate) in an air-tight container. Eat within 10 days.