Chocolate Hazelnut Muffins:
2 cups spelt flour
1 cup ground roasted hazelnuts
3/4 cup cocoa powder – sifted
1 Tbs. orange zest
3 tsp. baking powder
1 cup apple sauce
1 cup coconut milk
¼ cup fresh squeezed orange juice
Frosting:
1 cup raw cashew nuts
1 cup orange juice
1 lb. bittersweet chocolate
Roasted Hazelnuts
Preheat oven to 350 deg. Oil a muffin tray.
Mix together the flour, ground hazelnuts, cocoa powder, orange zest, baking powder and sea salt. In a separate bowl or jug, whisk together the apple sauce, coconut milk and orange juice. Add the wet ingredients to the dry and mix well.
Spoon the mixture into the muffin cups and bake for about 17 minutes (TEST)
Puree cashews with orange juice in a blender for one or two minutes, scraping down the sides to make sure all the cashews are incorporated. Puree until creamy.
Melt the chocolate in a double boiler and allow to cool a little. Fold in the cashew cream and put in the fridge for up to two hours, until the mixture has set.
Allow the muffins to cool, then spread the cashew frosting on top and sprinkle with chopped roasted hazelnuts.
CINNAMON ROLLS:
½ cup lukewarm water
1 honey or maple syrup
1 packet active dry yeast
3 cups wholewheat pastry or spelt flour
1 cup almond flour
¾ cup cold milk of choice
2 tsp. honey or maple syrup
1 Tbs. oil
½ cup melted vegetable margarine
Lots of cinnamon, raisins and maple or coconut sugar
To drizzle on top:
2 Tbs. melted butter or vegan butter
2 Tbs. agave or rice syrup
In a bowl, combine the lukewarm water, honey or syrup and yeast and set aside until the yeast has activated.
Sieve the flour into a mixing bowl. Combine the milk, honey or syrup and oil and add to the flour, along with the yeast mixture. Mix together to form a dough. You may need to add a little more flour if the mixture is too sticky.
Clean your counter and sprinkle some flour on it. Transfer the dough to your counter and knead it well for at least five minutes. Put the dough into a lightly oiled bowl and cover with a towel. Set aside in a warm place to rise for about 30 minutes or until dough has doubled in size.
After dough has risen, punch it town and let it rise for another 30 minutes. Split the dough in half and work with one half at a time.
Roll the dough out into a rectangle about ¼ inch thickness. Melt the butter and brush it liberally onto the dough and sprinkle it with lots of cinnamon and maple or coconut sugar. Sprinkle the raisins all over the dough and gently roll it up. Cut it into half inch pieces and place them on a lightly oiled baking sheet. Repeat with the other half of the dough.
Set the rolls aside to rise some more in a warm place. Preheat the oven to 375 deg. and bake the rolls for about 10 – 15 minutes, until golden brown. Drizzle the top with a little melted butter mixed with syrup as soon as they come out of the oven.
VARIATIONS:
You can make a gluten free version, using a store bought gluten free flour or make your own blend.
Grilled Peaches with Lemon Cream:
Peaches:
4 ripe peaches
2 Tbs. maple syrup
2 Tbs. melted vegan butter
½ tsp. cinnamon
pinch sea salt
Lemon Cream:
1 block silken tofu
¼ cup raw cashews
1/3 cup maple syrup
1 tsp. lemon zest
2 Tbs. lemon juice
Turn on the grill or broiler in your oven and set the rack in the middle shelf, at least 6 inches from the heat source.
Cut the peaches in half or into quarters, gently removing the stone and put into a bowl. Drizzle with the maple syrup, melted butter, cinnamon and sea salt. Spread on a pan or baking tray and place under grill or broiler. Keep an eye on them to make sure they don’t burn
To make the lemon cream, combine the tofu, cashews, syrup and lemon juice in a blender and puree until smooth and creamy, adding water or juice to get the desired consistency. Add the lemon zest and continue to puree for about 5 seconds.
Variations:
Other fresh fruits can be used such as apricots, nectarine or pineapple slices.
Lemongrass Poached Pears with Coconut ginger Ice Cream:
ICE CREAM:
2 cups coconut milk
1/3 cup minced fresh ginger
1 Tbs. arrowroot powder
½ cup raw cashew nuts
2/3 cup agave syrup
1 Tbs. vanilla extract
Optionsl: 1/3 cup crystallized ginger – chopped
POACHED PEARS:
4 pears
2 stalks fresh lemongrass
1 cup apple juice
1 Tbs. arrowroot or kuzu
Coconut flakes and mint leaves to garnish
To make ice cream, combine the coconut milk and ginger in a saucepan and heat until almost boiling point. Turn off heat and let the mixture sit for about 30 minutes, so the ginger infuses the milk. Strain through a sieve to remove the ginger and return milk to the saucepan. Dissolve the arrowroot in a little cold water or juice and add to the coconut milk. Bring to a boil and simmer on a very low heat for about a minute.
Combine the milk with the remaining ingredients in a blender and blend until smooth and creamy.
If using crystallized ginger, add it after blending.
Transfer the mixture to an ice cream maker and follow manufacturers instructions to freeze. If you don’t have an ice cream maker, put the mixture into a bowl, cover and put into the freezer. Stir several times while the ice cream is setting.
While ice cream is setting you can prepare your poached pears.
Peel the pears and cut them in half, scooping out the seeds with a small spoon.
Remove the outer leaves of the lemongrass and bruise each stalk with either the side of your knife or a pestle – this helps release its flavour.
Put the pears into a large pan with the apple juice and the lemongrass, making sure the lemongrass is immersed in the juice.
Bring to a boil, reduce the heat and simmer with lid on for 5 – 7 minutes.
Remove pears and lemongrass and continue to simmer the juice until it has reduced by half. Dissolve the arrowroot or corn starch in a little cold water or juice and add to the juice, stirring until it thickens up a bit. Set the pears and glaze aside to cool.
Lightly toast the coconut flakes on a pan and set aside.
Serve two pieces of poached pear per person, drizzled with the glaze and sprinkled with the toasted coconut, with a scoop of coconut ginger ice-cream.