Chewy Pumpkin Chocolate Chip Cookies (V/GF)

Infusing pumpkin flavor into baked goods can be a bit tricky. But learning from a few past experiments, I got to work infusing all of the sweet, spicy flavor of pumpkin into these cookies. The result was a dream!
These pumpkin chocolate chip cookies ar…

Chewy Pumpkin Chocolate Chip Cookies (V/GF)

Infusing pumpkin flavor into baked goods can be a bit tricky. But learning from a few past experiments, I got to work infusing all of the sweet, spicy flavor of pumpkin into these cookies. The result was a dream!

These pumpkin chocolate chip cookies are naturally gluten-free and vegan, studded with rolled oats and melty chocolate chips, require just 10 ingredients, and are ready in 1 hour!

Chewy Pumpkin Chocolate Chip Cookies (V/GF) from Minimalist Baker →

Easy Avocado Aioli (Oil-Free!)

I tried to make classic aioli with egg and oil recently, and it was a huge flop. I didn’t love how heavy and oily it was or how much work it required, and I craved something much lighter but similar in flavor.
I wondered if nature’s butter — avoc…

Easy Avocado Aioli (Oil-Free!)

I tried to make classic aioli with egg and oil recently, and it was a huge flop. I didn’t love how heavy and oily it was or how much work it required, and I craved something much lighter but similar in flavor.

I wondered if nature’s butter — avocado — would make an aioli base, and my suspicion was correct! This creamy, citrusy, garlicky aioli comes together in just 5 minutes with 6 ingredients in 1 blender.

Easy Avocado Aioli (Oil-Free!) from Minimalist Baker →

Vegan Aquafaba Amaretti Cookies

These chewy almond cookies are made with little more than almond flour, sugar, and whipped aquafaba (chickpea liquid), making them entirely vegan and perfectly pantry friendly. A regular reader favorite, my original amaretti cookie recipe uses whipped egg whites to give the cookies a chewy texture. But did you know that the liquid drained from […]

These chewy almond cookies are made with little more than almond flour, sugar, and whipped aquafaba (chickpea liquid), making them entirely vegan and perfectly pantry friendly.

A regular reader favorite, my original amaretti cookie recipe uses whipped egg whites to give the cookies a chewy texture. But did you know that the liquid drained from a can of chickpeas (also called aquafaba) is a perfect vegan substitution for egg whites? It may sound weird, but I promise it works!

Powdered-sugar coated crinkle cookies on a wire rack, on newsprint parchment on a dark background.

Have you ever baked with aquafaba before?

Aquafaba is the liquid leftover from a can of chickpeas.

And for some reason (magic? science? a bit of both?) it whips up almost exactly like egg whites.

Which got me to thinking… would it work in my amaretti cookies?

Turns out, it does. And quite well in fact (you’d be hard pressed to tell the difference!)

Using aquafaba instead of egg whites produces the same delightfully chewy texture, but the result is completely vegan (assuming you use vegan sugar, of course, but that’s a discussion for another day).

Overhead of sheet pan with amaretti cookies and a few cookies scattered alongside

Does it taste like chickpeas, though?

No! Despite the fact that the aquafaba smells a little bit funky in liquid form, once whipped and baked you cannot taste a thing. I promise, these cookies don’t taste anything like falafel (lol).

I’m sure if you compared the original to this vegan version, you may notice a slight difference in flavor, but unless you are tasting them side by side you really won’t notice a difference.

(more…)

Vegan Sourdough Brownies

The best vegan brownie I’ve ever made, these are SO fudgy with a crispy meringue-like top and a gooey centre. Such a delicious way to use up that sourdough discard too! After people started making my original sourdough brownies recipe from last year, I had a few requests for a vegan version. I knew from past experience of brownie testing that veganising the recipe wouldn’t just be as simple as replacing the eggs with flaxseed. In brownies, the eggs form an essential part of the ‘bulk’, coagulating upon cooking to hold everything together whilst maintaining that key fudginess we all love. In my non-vegan recipe, the eggs are even more essential, providing that crackly top and a light texture. After some experimentation I came up with a combination of ingredients to replace the eggs: Aquafaba: the obvious choice here for that meringue-y effect was aquafaba (i.e. chickpea liquid which can whip up like egg whites). I replaced the majority of the egg volume with whipped up chickpea liquid which gave me the crispy, crackly crust. However, aquafaba doesn’t coagulate on cooking so I needed to turn to some other ingredients for that… Ground almonds + cornflour: I initially used some […]

The post Vegan Sourdough Brownies appeared first on Izy Hossack – Top With Cinnamon.

Overhead view of sliced vegan sourdough brownies

The best vegan brownie I’ve ever made, these are SO fudgy with a crispy meringue-like top and a gooey centre. Such a delicious way to use up that sourdough discard too!

After people started making my original sourdough brownies recipe from last year, I had a few requests for a vegan version. I knew from past experience of brownie testing that veganising the recipe wouldn’t just be as simple as replacing the eggs with flaxseed. In brownies, the eggs form an essential part of the ‘bulk’, coagulating upon cooking to hold everything together whilst maintaining that key fudginess we all love. In my non-vegan recipe, the eggs are even more essential, providing that crackly top and a light texture.

View of the gooey centre of vegan sourdough brownies

After some experimentation I came up with a combination of ingredients to replace the eggs:

  1. Aquafaba: the obvious choice here for that meringue-y effect was aquafaba (i.e. chickpea liquid which can whip up like egg whites). I replaced the majority of the egg volume with whipped up chickpea liquid which gave me the crispy, crackly crust. However, aquafaba doesn’t coagulate on cooking so I needed to turn to some other ingredients for that…
  2. Ground almonds + cornflour: I initially used some extra flour in the recipe to provide that coagulation/bulk but that made them have a weird claggy texture, almost like a dense chocolate cake rather than a tender brownie. Ground almonds provide bulk whilst giving a moist, fudgy texture. They’re also fatty so provide the missing richness we lose from not having egg yolks. I also added in some cornstarch for that extra coagulation factor – it helps the brownies maintain more stuctural integrity once cooled but it is optional so if you don’t have any, they’ll still work.
  3. Baking soda: the last aspect the eggs provide is LIFT! We get a lil bit of that from the aquafaba but, as the aquafaba doesn’t set, we need something else to just give a slight bit of rise to the brownies. Good old baking soda to the rescue! It reacts with the acidity of the sourdough discard in the batter.
closeup of vegan sourdough brownies with aquafaba

I would say these are still different to the original brownies as they’re more fudgy and less moussey BUT they are INCREDIBLY good brownies. I think if I had been given one and didn’t know they were vegan, I wouldn’t be able to tell. Part of this is kind of down to the fact there’s not GODDAMN FLAXSEED or CHIA SEED getting stuck in my teeth when I eat them! hahaha.

Other vegan sourdough discard recipes:

NB: I’ve provided DETAILED ingredient notes below the recipe. I recommend reading through the recipe & reading the notes before you start, just so you have all the info. There are substitution notes too for if you don’t have some of the ingredients but if your Q isn’t answered there, please leave a comment/DM me/ Email me and I’ll get back to you ASAP.

Vegan Sourdough Brownies

Vegan Sourdough Brownies

Yield: 16 brownies
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients

  • 120g (1/2 cup) aquafaba (chickpea/black bean/kidney bean water) (see notes)
  • 1/4 tsp cream of tartar, optional
  • 250g (1 cup + 2 tbsp) caster sugar (i.e. superfine sugar) or granulated sugar
  • 100g (7 tbsp) vegan block 'butter' (75% fat content minimum)
  • 150g (5.3 ounces) dark chocolate (60-70% cocoa content), broken into small chunks
  • 200g (1 cup) sourdough discard, 100% hydration
  • 1 tsp vanilla extract
  • 50g (1/2 cup) unsweetened cocoa powder, I used Guittard cocoa rouge
  • 70g (3/4 cup) ground almonds (almond flour)
  • 30g (3 tbsp) cornflour (cornstarch), optional (see notes)
  • 1/4 tsp bicarbonate of soda (baking soda)
  • 1/4 tsp fine table salt
  • flaky salt, for sprinkling (optional)

Instructions

Whisk the aquafaba:

  1. Place the aquafaba and cream of tartar (if using) in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, if using a handheld electric whisk). Whisk on high speed until it becomes a thick pale foam, like whipped egg whites.
  2. Whilst continuing to whisk, add the sugar a few tablespoons at a time.
  3. Once all the sugar has been added, continue to whisk for 5 minutes more to ensure as much sugar as possible has dissolved. The mixture will still feel slightly grainy if you rub some of it between your fingertips (if it feels VERY grainy, keep whisking to allow more of the sugar to dissolve). It should look glossy, thick and opaque white, like egg whites whisked to semi-stiff peaks.

NB: I've noticed that sometimes the aquafaba doesn't get AS thick as egg whites after whisking, i.e. it doesn't hold a peak when the whisk is lifted out. But as long as the mixture is opaque and roughly tripled in volume when you're done whisking, it should be fine to use.

Melt the chocolate & butter:

  1. Place the vegan butter and broken up chocolate into a small pot and place over a low heat. Stir until almost fully melted. Remove from the heat and set aside so the residual heat can melt it all fully.
  2. Once fully melted, stir the sourdough discard and vanilla extract into the pot of melted chocolate/butter mixture. It may look kind of split/grainy but this is fine.

Combine & Bake:

  1. Preheat the oven to 180°C (350°F) fan or 200°C (400°F) non-fan. Line a 7.5 x 9.75-inch (19 x 25 cm) rectangular OR an 8 or 9-inch (20 or 23cm) square brownie pan with baking paper.
  2. Mix around 1/4 of the whisked aquafaba into the melted chocolate mixture. You don't have to be gentle here as this step is to help loosen the texture of the chocolatey mixture.
  3. Now pour that loosened chocolatey mixture into the bowl of whisked aquafaba. Sift the cocoa powder, ground almonds, cornflour, bicarb and salt on top (see notes if you don't have a sieve).
  4. Use a silicone spatula to fold the mixture together gently, trying to maintain as much of that air in there as possible. Make sure you get right to the bottom of the bowl and scrape the sides too!
  5. Pour the batter into the prepared pan and bake for 25-30 minutes - the top should look dry, matte and the brownies shouldn't wobble when you shake the pan. If you insert a toothpick into the centre, it should come out with some thick, gooey batter (NOT loose, drippy batter!) attached to it.
  6. Remove from the oven and run a knife around the edges whilst they're hot to loosen any bits which may be stuck. Leave to cool for 20-30 minutes before removing from the tray and cutting into squares. They will sink in the centre as they cool so may crack a bit as this happens. You can sprinkle them with some flaky salt as well now.

Notes

Ingredients notes:

Aquafaba: This is the liquid from a can of cooked beans. I tested these brownies with the liquid from can of chickpeas and black beans (Sainsbury's own brand). Both worked great. I like to make sure I shake the can a lot before I open it & drain off the aquafaba which helps to dislodge the sediment from the bottom of the can (which I believe helps the aquafaba to whip up more reliably). If your aquafaba isn't whisking up properly, try reducing it over a low heat until halved in volume before measuring and using in the recipe. Also, note that aquafaba definitely takes longer to whisk into a stiff foam than egg whites do, so give it some time!!! A stand mixer is the best option here as the extra power makes it whip up in no time whereas my experience using hand-held whisks is that it takes longer to reach the right consistency.

Cream of tartar: I add this to help stabilise the aquafaba foam which, in the end, leads to slightly less sunken brownies. However, I've tested it multiple times without COT and they're just as good, probably just a bit fudgier in the end.

Caster/ superfine sugar: golden caster sugar works here as well as white caster sugar. If you can't get this, try blitzing granulated sugar in a food processor or blender until fine (let it settle before removing the lid!). Likewise, powdered sugar (icing sugar) works - just make sure you're using the same weight (so if you're measuring by volume you'll need to adjust the number of cups). Otherwise, just use granulated sugar - this means you'll probably have to whip the mixture for longer and you may not get as fine a texture.

Vegan butter: I used Naturli vegan block (from Sainsbury's in the UK) which is a solid block 'butter' with a fat content of 75%. DO NOT use a low fat margarine here!

Vegan dark chocolate: I used a Guittard 70% chocolate here but Pico is also a great brand of vegan chocolate to use. Otherwise, check the packet of your chocolate to ensure it's vegan - most dark chocolates around 70% cocoa content already are dairy-free.

Sourdough discard: This isn't leavening the brownies so it does not need to be active. I save my discard in the fridge in a lidded container for a week or two and then use it for baking. 100% hydration means that your sourdough is fed with equal weights of water and flour. My sourdough starter is 50:50 rye and white wheat flour but an all white starter, or a 50:50 white/wholemeal wheat flour starter will also work.

Ground Almonds: Other good substitutes are ground hazelnuts or ground cashews. If you can't do nuts, try ground sunflower seeds. You can make your own by pulsing nuts/seeds in a food processor or blender until mealy.

Cornflour: These do work without the cornflour in them but they will be a bit softer and more fragile. The cornstarch just helps bind things together a bit better but if you don't have any, they will still work out.

-------------------------------------------------------

Method notes:

No sieve: instead, combine the cocoa powder, ground almonds, cornflour, bicarb and salt in a small bowl. Stir together with a whisk or a fork to remove any lumps.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Vegan Sourdough Brownies appeared first on Izy Hossack - Top With Cinnamon.

The Quickest Roasted Beet Hummus

You will immediately fall in love with this pink creamy roasted beet hummus. We only used basic whole foods ingredients to make them soft and fluffy. In addition, we also show you how to roast beetroot in 15 minutes.  Can I say that hummus is the …

You will immediately fall in love with this pink creamy roasted beet hummus. We only used basic whole foods ingredients to make them soft and fluffy. In addition, we also show you how to roast beetroot in 15 minutes.  Can I say that hummus is the best dip / spread ever? We make our Classic Hummus...

Read More

The post The Quickest Roasted Beet Hummus appeared first on My Pure Plants.

1-Bowl Snickerdoodle Cookies (Vegan + GF)

Do these cookies look like little pillows of cinnamon-spiked goodness coated in magical crystal dust? Oh, that’s weird, because that’s exactly what they are.
Say hello to our new favorite holiday cookie: 1-Bowl Snickerdoodle Cookies that ar…

1-Bowl Snickerdoodle Cookies (Vegan + GF)

Do these cookies look like little pillows of cinnamon-spiked goodness coated in magical crystal dust? Oh, that’s weird, because that’s exactly what they are.

Say hello to our new favorite holiday cookie: 1-Bowl Snickerdoodle Cookies that are vegan, gluten-free, and naturally-sweetened. Let’s bake!

The base of these 1-bowl cookies — like most sugar cookies — is butter and sugar. However, we did some extensive testing with this recipe and discovered several things:

  1. Both vegan and dairy butter work well, with dairy butter yielding slightly fluffier results.

1-Bowl Snickerdoodle Cookies (Vegan + GF) from Minimalist Baker →

5-minute Oil-free Hummus

The smoothest, vegan, gluten-free hummus that you can imagine. You only need basic, whole food ingredients AND FIVE MINUTES to make the best oil-free hummus ever. Once, you taste it, you will make it over and over and over and over…  What’s…

The smoothest, vegan, gluten-free hummus that you can imagine. You only need basic, whole food ingredients AND FIVE MINUTES to make the best oil-free hummus ever. Once, you taste it, you will make it over and over and over and over…  What’s for breakfast in our house? – you ask. Well, hummus always and forever. The best thing...

Read More

The post 5-minute Oil-free Hummus appeared first on My Pure Plants.

Super Crunchy Oil Free Granola

With as many beans as I eat, it’s about time I started using putting the aquafaba to good use. I’ve been playing around with aquafaba for the past couple of months and I think this Super Crunchy Oil Free Granola is my favorite use so far! The starchy bean water binds the granola into crunchy […]

The post Super Crunchy Oil Free Granola appeared first on Budget Bytes.

With as many beans as I eat, it’s about time I started using putting the aquafaba to good use. I’ve been playing around with aquafaba for the past couple of months and I think this Super Crunchy Oil Free Granola is my favorite use so far! The starchy bean water binds the granola into crunchy clumps, without the use of excessive oils and sugars, like traditional granola. And no, the end product doesn’t smell or taste like beans. 😅

Never heard of aquafaba? Scroll down for a little crash course…

A sheet pan of Super Crunchy Oil Free Granola next to a bowl with yogurt, banana, and granola, and a half eaten banana.

What is Aquafaba?

Aquafaba is the slightly goopy water that usually gets discarded from a can of beans. The soluble starches from the cooked beans give this strange liquid surprising properties that allow it to be whipped like egg whites and act as a binder in food. Absolute liquid gold for people looking for a vegan substitution for eggs! While it can’t be used as a sub for eggs in every recipe, it works for quite a few.

I suggest using the liquid from canned chickpeas over any other bean. Chickpea aquafaba is the most neutral, or has the least amount of color and flavor. Definitely stay away from black bean or kidney bean aquafaba, as they’ll be dark in color. I have used aquafaba from cannellini beans before, but chickpea aquafaba definitely has less flavor.

What is Cream of Tartar?

Cream of tartar, or tartaric acid, is an acid in powder form, and is a good ingredient to keep stashed in the back of your pantry. It has a few unique uses in the kitchen, including being the secret ingredient that turns baking soda into baking powder. In this granola recipe, cream of tartar is used to stabilize the aquafaba and make it easier to whip into a dense foam. Without a pinch of cream of tartar it can take up to ten minutes to properly whip aquafaba. With cream of tartar it takes only about three minutes.

A bowl of yogurt with banana slices and Super Crunchy Oil Free Granola

Super Crunchy Oil Free Granola Substitutes and Options

This recipe is super flexible and can be a great way to use up leftover dry goods in your pantry. The spice mix and the grains, nuts, and seeds, can all be swapped out to match your preferences. 

When substituting the grains, nuts, and seeds in this recipe, just try to have about 3 cups total dry goods, in a ratio of about 2 cups grains to 1 cup nuts and seeds. Other nuts and seeds that you can use are: chia, sunflower, sesame, pecans, walnuts, or hemp. 

Sweeten it up!

I purposely made this Super Crunchy Oil Free Granola very low in sugar. You can increase the sugar amount to fit your taste buds (the uncooked granola is safe to taste). You can also substitute maple syrup for the brown sugar in this recipe, although it does make the mixture a bit more wet, resulting in a slightly longer baking time.

A sheet pan full of Super Crunchy Oil Free Granola with a large wooden spoon scooping it up.

This black and white splatter baking sheet is from Roveandswig.com.

 

Super Crunchy Oil Free Granola

Aquafaba (the leftover starchy water from canned beans) makes this Oil Free Granola super crunchy without using excessive amounts of oil and sugar! 

  • 1/2 cup aquafaba ($0.25)
  • 1/8 tsp cream of tartar ($0.01)
  • 1/4 cup brown sugar ($0.16)
  • 1/2 tsp vanilla extract ($0.14)
  • 2 cups rolled oats ($0.33)
  • 1/4 cup oat bran ($0.18)
  • 1/4 cup ground flaxseed ($0.12)
  • 1/4 cup slivered almonds ($0.48)
  • 1/4 cup pepitas ($.060)
  • 1/2 tsp cinnamon ($0.05)
  • 1/2 tsp turmeric ($0.05)
  • 1/4 tsp ground ginger ($0.03)
  • 1/8 tsp ground cloves ($0.02)
  1. Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.

  2. Add the aquafaba and cream of tartar to a bowl and use an electric hand mixer or stand mixer to whip the aquafaba into stiff peaks. Once the aquafaba is whipped, add the vanilla extract and brown sugar, then whip for another 30 seconds, or until the brown sugar is dissolved into the foam.

  3. In a separate bowl, combine the rolled oats, oat bran, ground flaxseed, almonds, pepitas, cinnamon, turmeric, ground ginger, and ground cloves. Stir until combined.

  4. Pour the oat mixture into the bowl with the whipped and sweetened aquafaba. Stir until the dry ingredients are completely coated in the aquafaba.

  5. Spread the granola mixture onto the lined baking sheet so that it is in a single layer and not piled too deep.

  6. Bake the granola for 20 minutes, then remove it from the oven and give it a gentle stir. Bake for 10 minutes more, and stir a second time. Bake 5 minutes more, or until the granola is dry and the edges are deep golden brown.

  7. Allow the granola to cool and then store in an air-tight container at room temperature.

Love homemade granola? Check out my No Sugar Added Banana Nut Granola!

A sheet pan of Super Crunchy Oil Free Granola next to a bowl with yogurt and granola, and a half eaten banana.

Step by Step Photos

Pour aquafaba from the can of chickpeas into a measuring cup

Preheat the oven to 350ºF. Pour the liquid from a can of chickpeas (aquafaba) into a measuring cup. You’ll need 1/2 cup of aquafaba. One 15oz. can of chickpeas usually has about 3/4 cup, so you should have plenty from one can.

Cream of tartar container held over the measuring cup with aquafaba

Adding a little cream of tartar (tartaric acid) helps make it a LOT easier to whip the aquafaba into a foam. Without the cream of tartar it can take a good ten minutes to whip the aquafaba, with cream of tartar it only takes about 3 minutes. So it’s worth it! Add 1/8 tsp cream of tartar to your aquafaba.

Aquafaba slightly whipped in a metal bowl with a hand mixer.

Use a hand mixer or a stand mixer to begin whipping the aquafaba. I wouldn’t suggest trying to do this one by hand. The aquafaba will look foamy at first, but if you keep going…

Whipped aquafaba in a bowl with a hand mixer

Eventually it will whip into a creamy foam. It’s done when the beaters begin to leave a trail in the foam, like in the photo above.

Brown sugar and vanilla extract added to whipped aquafaba.

Add 1/4 cup brown sugar and 1/2 tsp vanilla extract to the whipped aquafaba.

Sweetened whipped aquafaba in a metal bowl

Whip for another 30 seconds or just until the brown sugar is dissolved into the foam.

Super Crunchy Oil Free Granola Ingredients in a bowl

In a separate bowl, combine your grains, nuts, seeds, and spices. I used 2 cups rolled oats, 1/4 cup oat bran, 1/4 cup ground flaxseed, 1/4 cup slivered almonds, 1/4 cup pepitas, 1/2 tsp cinnamon, 1/2 tsp turmeric, 1/4 tsp ground ginger, and 1/8 tsp ground cloves. Stir these together well.

Combine aquafaba and granola dry ingredients

Add the dry ingredients to the bowl of whipped aquafaba and stir them together.

Super Crunchy Oil Free Granola mixed together in the bowl

Stir until everything is saturated and slightly clumpy.

Oil Free Granola spread over the lined baking sheet.

Line a large baking sheet with parchment, then spread the granola mixture over the surface into a single even layer. BTW, this is a Crow Canyon Enamelware Rectangular Tray from Roveandswig.com.

Baked Oil Free Granola on the baking sheet

Bake the granola in the preheated 350ºF oven for 20 minutes, then give it a good stir. Bake for 10 more minutes and stir again. Then bake for a final 5 minutes, or until the granola is dry and it is deeply golden brown on the edges. Ovens can vary, so keep a close eye on it for those final 10 minutes or so.

Overhead view of the tray full of Super Crunchy Oil Free Granola with a wooden spoon scooping some up in the corner.

Let the granola cool completely, then store it in an air-tight container at room temperature.

The post Super Crunchy Oil Free Granola appeared first on Budget Bytes.