Sunday, February 14, 2021

Granny Eats Chocolate-- Vegan Cakes, Cookies, Brownies, and Other Recipes Using Chocolate


Organic Granny is a fan of Fair Trade, vegan chocolate, cacao, cocoa, and the products that are made from "the bean".

What you find below are links to all the vegan chocolate recipes I have posted over the past several years.

Most of the chocolate recipes here use "natural sweeteners" or suggest them as alternatives to the usual commercial sugars.  There are also many recipes listed that are made with gluten-free flour or ingredients.  


VEGAN BANANA LOAF RECIPES:

VEGAN BROWNIE RECIPES:




VEGAN CAKE RECIPES:






VEGAN COOKIE RECIPES:







VEGAN PANCAKE RECIPES

VEGAN PUDDING RECIPES:


OTHER POSTS REVIEWING CHOCOLATE AND RELATED TO RECIPES CONTAINING CACAO/COCOA OR CHOCOLATE CHIPS:














DISCLOSUREOrganic Granny does love chocolate, but since dealing with a heart condition called "atrial fibrillation", she is fairly moderate in her consumption of chocolate, attempting to eat it only during special occasions, and then, moderately.  Like many other plants, cocoa/cacao is a heart stimulant.  Speak to your physician or other health care professional if you if you are on prescribed medications, or if you find that your heart races when you consume chocolate or coffee/tea.  If you are on prescription medication, read about the effects of various food an herbs when taking these medications.  


Monday, January 11, 2021

Simple, Delicious Vegan Chocolate Cake Recipe

  Simple Delicious Vegan Chocolate Cake
                  Image courtesy of Mr. Gojowy

This is a truly simple cake recipe (under 10 ingredients) that produces a really delicious chocolate cake, similar-tasting to the ones made with egg and dairy. It is modeled on the  "Deep Chocolate Vegan Cake" recipe written up in Moosewood Restaurant Classics with a few adjustments to the ingredients. We love it (maybe a little too much).  I am also refining a duplicate gluten-free recipe.  Follow me here to get the notification of that recipe, and other vegan and gluten-free vegan recipes to come.

INGREDIENTS:
  • 1 1/2  cups unbleached white flour
  • 2/3 cup of Fair Trade cacao powder (or standard unsweetened cocoa)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup organic cane sugar
  • 1/2 cup coconut oil, melted
  • 1 cup cold water (or cold brewed coffee or coffee substitute)
  • 2 teaspoons orange or vanilla flavor
  • 2 tablepoons apple cider vinegar
METHOD:
  1. Preheat the oven to 375 F/190.56C.
  2. Line an 8" metal or glass baking pan-- round or square-- with parchment paper, or use a silicone pan.
  3. Sift the first five dry ingredients into a medium size bowl. 
  4. Add and stir the oil, water and flavoring ( NOT THE ACV) in another smaller bowl
  5. Mix the wet ingredients into the dry ingredients until smooth and well-blended
  6. Add the vinegar and stir only briefly.  You will see pale swirls that show how the vinegar is reacting with the baking soda.
  7. Pour the batter into the prepared pan and pop into the preheated oven
  8. Bake for 20 to 30 minutes, depending on how 'hot' your stove gets.  (always a good idea to calibrate your oven temperature every so often to see if it is "true" or running either too hot or not hot enough)
  9. Cool it on a rack.  
  10. Glaze and/or frost after it has cooled down.

Monday, January 4, 2021

Vegan Corn Bread with Fresh Corn and Raisins




This corn bread is so delicious with baked-in fresh or frozen thawed corn giblets and Thompson raisins.  It is vegan and I used psyllium husk powder as a binder (you could use flax or chia seed instead but psyllium husk is my latest discovery for light fluffiness).


INGREDIENTS:

1 cup organic yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
2 tablespoons psyllium husk powder
1/2 teaspoon fine sea salt
1/2 cup sugar (optional)
1/4 cup melted coconut oil
3 cups liquid (1 cup full-fat coconut milk and 2 cups water or aqua fava (fluid left over from cooking chickpeas) or (1 cup water and 1 cup aqua fava.)
1 cup corn niblets, patted dry
1/2 cup raisins

METHOD

1.Set oven to 400 degrees F.
2. Grease a pan or line with parchment or use a silicone pan
3. In medium large bowl, measure in corn meal.
4. Sift all-purpose flour and baking powder into the bowl. Add in psyllium husk powder and salt. Stir well.
5. Stir in sugar
6. Fold in oil and liquid just until flour is incorporated (15 seconds,) Too much stirring toughens the batter.
7. Fold in the raisins and corn.
8. Pour evenly into pan and pop into oven.
9. Bake for 25-30 minutes depending on how hot your oven is.  Poke in toothpick if you have doubts about fineness.

Remove when golden brown and cool on a rack. Slice and serve.  Our fave is with baked beans!

The most delish Vegan Baked Beans :

Click HERE for recipe.



Friday, November 20, 2020

Black-ish Forest Vegan Chocolate Protein Pancakes

 Black-ish Forest Vegan Chocolate Pancakes

My dear husband turned 71 today.  I am making him General Tso's tofu for dinner but also wanted to make him a delicious breakfast that would be something different from the usual smoothie and oatmeal. 

It had to be vegan, low in processed sugar, and maybe kind of reflective of a favourite German food.  

I know his favourite birthday cake used to be Black Forest Cake.  Way off his menu these days with his desire to be sugar-free and healthy as he trains to run another half-marathon in the Spring/Summer.

So after reading over a few such chocolate pancake recipes, I made a few modifications and came up with a pancake mix that I can store as the combined dry ingredients in a jar in the fridge, and when we want these lovely pancakes again, I will just scoop out the dry mix and add in the wet mix (almond milk and apple cider vinegar), and cook them up-- easy-peasy! 

So, here is the mix for 4 batches (about 16-24 pancakes):

-1 1/2 cups oat flour (can make by grinding in blender)
-1/2 cup white rice flour
-1/4 cup coconut flour
- 1/4 cup + 2 tablespoons Vega chocolate protein powder
- 1/4 cup cacao or cocoa powder
- 4 teaspoons baking powder
- 1 teaspoon baking soda

1. With the back of a spoon, press the above ingredients through a sieve into a mixing bowl.
2. Mix or whisk until well combined.  Add in any remnants too large to sieve.
3. Store in a large jar with lid in fridge.

To make one(1) batch of pancakes (4-6 pancakes), take 1/2 cup + 3 tablespoons of pancake mix from jar and add to small mixing bowl.  Stir in 1/2 cup almond milk until well combined.  Add in 1/2 teaspoon apple cider vinegar (ACV)
and stir through.   If batter is not the consistency of thick cream (conventional pancake batter) add splashes of milk.until it is.

For  8-12 pancakes, mix together 1 1/4 cups + 2 tablespoons of dry mix and stir in 1 cup+ of almond milk and 1 teaspoon of ACV.

For 12 -18 pancakes  mix together 2 cups + 1 tablespoon of dry mix and add and stir in 1 1/2+ cups of almond milk and 1 1/2 teaspoons of ACV.

Use all of the dry mix with 2+ cups of almond milk and 2 teaspoons of ACV. 
(Yields 18-24 pancakes).

METHOD:
1. Heat stickfree pan on high medium heat.  Add about a teaspoon of coconut oil and wipe across pan with paper towel.
2. Pour in about 1/4 cup of batter.  Watch edges cook and dry somewhat.  When bubbles appear in middle of pancake, gently but firmly flip (about 2 minutes mark).  Cook for a few seconds and remove to warming pan in low temp. oven or to individual plates.
2. We topped with coconut yogurt, a few stevia-sweetened chocolate chips and thawed dark cherries.  

You might want to use berries, maple syrup, berry- or date-syrup.  

Coconut whip cream and chocolate shavings would make it even more like Black Forest-ish cake.

Please let us know how you like this and what innovations you might make!



If you wanted to make something like a German Chocolate Cake I think this home made marzipan-ish sauce would work well:

               Recipe for healthy, yummy 
                      Marzipan Spread






 

Organic Granny's RECIPE INDEX

Organic Granny's RECIPE INDEX
Mostly Vegan & Gluten-Free Recipes