I absolutely adore white chocolate. it is however the unhealthiest of chocolate varieties. It contains no cacao solid/powder and is loaded with sugar and other additives.
I tried to make my own dairy-free, sugar-free white chocolate with some cacao butter (which, by the way isn’t cheap).
I melted a chunk of cacao butter (it does smell like white chocolate!) and added some coconut oil, a teaspoon of coconut sugar and a teaspoon of stevia leaf powder. The mixture was a dark green slick oil.
I poured it into a small plastic ice-tray. The granulated coconut oil sat behind in the saucepan. Once it set, I could see that the stevia had sunk to the bottom of the mould. A liquid sweetener would probably have been a better option.
It didn’t tasted too horrible, but it wasn’t even close to the treat I had hoped for.
I guess I’ll keep these blocks in the fridge, re-melt them at some point and add cocoa powder to make chocolates.
Have you ever made your own white chocolate?
©lowercase v 2017
On a whim I decided to bake cupcakes today since it’s my dog’s gotcha day (adoption anniversary) and my birthday will be during the week.
I deliberately substituted some of the sugar in the cupcakes with stevia, since the icing would add a lot more sugar to the treat and I normally avoid sugar.
I ended up substituting some of the flour with brown rice flour, but that was simply because I didn’t have enough cake flour.
I considered using soy milk instead of dairy, but I was using wheat and sugar and the “normal eaters” don’t like soy milk, so I went with the dairy
I was going to bake some cookies for my dog as well, but I used the last of the eggs in the cupcakes… so dog biscuits will have to wait.
The cup cakes turned out to be pretty damn good. They do have a slight greenish hue due to the stevia leaf powder , but they taste amazing. They go really well with coffee.
The are neither vegan nor gluten-free, but a slightly healthier version of regular cupcakes. Here’s how I made them today.
Cardamom and Rose Cupcakes:
Yields: 12-16 cupcakes. ( I got 15 cupcakes from this batter)
1½ cup flour
1 cup brown rice flour
2 Tbsp psyllium husk (added because of the rice flour, but also lowers GI)
½ tsp baking powder
½tsp bicarbonate of soda
1 tsp ground cardamom
1 cup milk + 1 Tbsp apple cider vinegar, or buttermilk.
1 tsp vanilla essence
½ cup sugar
1 tsp stevia powder
½ cup oil (or butter)
3 extra-large eggs
- Add the ACV to the milk and allow to curdle.
- Grease/spray a cup cake pan or line the pan with paper cups.
- Preheat oven to 180°C (350° F). (My oven heats quickly, so I only switch it on before
pouring the batter into the cups).
- Whisk together the dry ingredients.
- Stir vanilla into the milk.
- With a mixer, mix the sugar, oil and one egg. Add the other eggs one by one. Add stevia and mix until creamy.
- Add half the dry ingredients to the sugar/egg/oil mix. Mix well.
Mix in half the milk.
- Mix in the rest of the dry ingredients followed by the rest of the milk.
- Pour batter into cups.
- Bake in oven for about 14-18 minutes… until pin/knife comes out clean.
- Allow to cool before icing.
(I didn’t measure the quantities for the icing, but you can use a normal butter-cream frosting recipe and just add rosewater flavouring)
Sifted icing sugar
room temperature butter
½ tsp vanilla essence
2 tsp rosewater.
- Whisk together ingredients with a mixer, creamy and pale with a mixer.
(I mixed it with a spoon first before, to prevent icing dust spraying everywhere)
- Smear onto cupcakes with a knife… or use a piping bag to decorate.
©lowercase _v 2017
I based this sauce on this recipe from Simple Vegan Blog for vegan cheese. However the recipe calls for 2 cups of potato. This is a bit starchy for me so I used only one large potato and added about a cup of cauliflower. This is the first time I’ve made this sauce so the different amounts of vegetable can still be played with, though this batch was pretty good. It doesn’t taste “exactly like cheese”. But it is pretty cheesy and a really tasty sauce or dip.
1 potatoes, peeled and roughly chopped.
3 medium/large carrots (about a cup), peeled and roughly chopped.
1 cup cauliflower florets (I used frozen
Enough water to boil vegetables.
3 Tbsp – ½ cup olive oil
¼ – ½ cup water
1 tsp salt
1 Tbsp lemon juice
½ cup nutritional yeast
½ tsp garlic powder
½ teaspoon onion powder
pinch of cayenne pepper
pinch of paprika
Boil the carrots, potato and cauliflower until soft.
Add other ingredients.
Blend (I used a stick blender) until smooth.
I kept the water until I already blended it a bit and added only ¼ cup until I had a nice thick sauce.
You can add more olive oil if you want a richer sauce.
I made some cereal bars, combining two or three different recipes I found online.
At the moment the right combination is still a work in progress.
I’ve made two batches. Both were a bit crumbly. The second even more so because I used less maple syrup. I guess I’ll eat it with a spoon.
The first batch was delicious, though very sweet, and had rolled oats as its cereal base. I polished off the batch in a very short time. For the second batch I used rolled oats, puffed brown rice and quinoa.
I will post the recipe when I get it right.
©lowercase v 2017