By Mark Foy, Author, Chef, Caterer, Photographer
This cookbook comes from the Vitalita Culinary team (VCG) and includes solely vegan-whole food-nutritionally dense muffins. the focal point of this publication is growing excellent vegan cakes with out gluten (i.e., the protein in lots of grains corresponding to wheat).
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Extra info for Desserts of Vitality Extraordinary Non-Dairy Desserts (Vegan)
CAKE Sift flours, ground tapioca, salt, and baking powder together. Mix in flax seed and hazelnuts. Combine liquids, then stir into the flour mixture. Fold in chopped hazelnuts and chopped chocolate. 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).
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 coconut and pineapple. 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).
See the "Glossary of Cooking Terms" for information about toasting and glazing nuts. CAKE 1/2 cup maple syrup 1 cup unrefined granulated sugar (such as Rapadura or Sucanat) (or any granulated sugar) 2 cups water 1/4 cup dried mint leaves --1 1/2 cups brown rice flour (or spelt flour) 1 3/4 cups sorghum flour (or spelt flour) (or brown rice flour) 4 tablespoons tapioca flour 1 tablespoon ground flax seed 1 cup carob flour (carob powder) 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 tablespoons vanilla extract --GARNISH 1 recipe 03-Mint Icing (this is another recipe in this cookbook) 1 tablespoon fresh mint leaves 1/4 cup carob chips, dairy-free 1/2 cup pecan halves, toasted, glazed (glaze with maple syrup and mint extract) 33 CAKE Add maple syrup, sugar and water to a sauce pan.
Desserts of Vitality Extraordinary Non-Dairy Desserts (Vegan) by Mark Foy, Author, Chef, Caterer, Photographer