Busy Bea Baking…

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.

Vegan S'mores cookies Photo by Kimberley (c)2014
Vegan S’mores cookies
Photo by Kimberley (c)2014

Vegan Ham
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.

Vegan Ham Photo by Kimberley (c)2014
Vegan Ham
Photo by Kimberley (c)2014

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.

Gluten-free pineapple upside down cake Photo by Kimberley (c)2014
Gluten-free pineapple upside down cake
Photo by Kimberley (c)2014
Gluten-free pineapple upside down cake Photo by Kimberley (c)2014
Gluten-free pineapple upside down cake
Photo by Kimberley (c)2014
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s