The weather is starting to warm up just a smidge but the temperature in my kitchen continues to rise exponentially. Yes I’ve been baking again. What else is a baker-at-heart going to do with her free time? Current offerings (of which there is still some left) are:
S’mostly vegan S’mores
It started with an idea and ended in an improvised recipe. These were made with the usual cookie ingredients along with crushed graham crackers (containing honey), graham flour, vegan marshmallows and fair-trade chocolate chips (71% cocoa content i.e. the ‘good stuff’). Without the binding power of egg and with the crumbly texture of the crushed crackers, this recipe didn’t hold together too well. It was a challenge to stuff a couple of mini-marshmallows in between 2 layers of cookie dough. However, once baked they set up nicely and retained most of their shape before being devoured.
Recipe courtesy of the Caribbean Vegan. I followed this recipe to a ‘t’ and the only modification was to cut the recipe in half. If making this vegan ham go easy on the clove-no need to use the full amount as called for in the recipe (unless you have a toothache and are looking to numb the inside of your mouth). With clove, a little goes a long way! Slice and put into a vegan ‘ham and cheese’ sandwich or chop up and mix with salad greens to add some toothsome texture.
Gluten-free Upside down Pineapple Cake
This recipe was made using rice milk and real egg. In gluten-free baking there are 3 properties to be emulated in the flour used: body, starch and protein. The body is the base flour, usually neutral (e.g. rice or sorghum flour). Popular starches are potato, tapioca and arrowroot while the protein attempts to simulate the gluten in wheat flour (e.g. kamut or quinoa flour). Many of the gluten-free recipes I’ve come across utilize eggs to help mimic the role of gluten. Making a gluten-free product sans eggs will require more experimenting on my part.