CURRENTLY TESTING
COCONUT CRÈME BRÛLÈE
TAKE 1
2 cups unsweetened coconut creamer
1/2 cup coconut sugar
1/4 teaspoon vanilla bean powder
1/8 teaspoon fine sea salt
5 egg yolks, whisked in a small mixing bowl
Didn’t set up right. Increase to 6 egg yolks. Increase baking temperature (from 300˚F) to 325˚F.
TAKE 2
2 cups unsweetened coconut creamer
1/2 cup coconut sugar
1/4 teaspoon vanilla bean powder
1/8 teaspoon fine sea salt
6 egg yolks, whisked in a small mixing bowl
Too eggy; texture was off. Increase coconut creamer to 2 1/2 cups.
TAKE 3
2 1/2 cups unsweetened coconut creamer
1/2 cup coconut sugar
1/4 teaspoon vanilla bean powder
1/8 teaspoon fine sea salt
6 egg yolks, whisked in a small mixing bowl
Better, but something is still off. Try turning sugar into powdered sugar.
TAKE 4
2 1/2 cups unsweetened coconut creamer
1/2 cup coconut sugar, pulverized
1/4 teaspoon vanilla bean powder
1/8 teaspoon fine sea salt
6 egg yolks, whisked in a small mixing bowl
Not a noticeable difference with the powdered sugar. Decrease to 5 yolks and add a tablespoon of starch to the sugar.
TAKE 5
2 1/2 cups unsweetened coconut creamer
1/2 cup coconut sugar
1/4 teaspoon vanilla bean powder
1/8 teaspoon fine sea salt
1 tablespoon (10g) potato starch
5 egg yolks, whisked in a small mixing bowl
Perfect.
JK. After 48 hours in the fridge, liquid started pooling around the edges and the texture was off so back to the drawing board. Reduce liquid by 3/4 a cup. Maybe substitute full fat coconut milk for some of the creamer (check fat content compared to heavy cream).
TAKE 6
1 3/4 cups full fat coconut milk
1/2 cup coconut sugar
1/4 teaspoon vanilla bean powder
1/8 teaspoon fine sea salt
1 tablespoon (10g) potato starch
5 egg yolks, whisked in a small mixing bowl
CRANBERRY ORANGE OATMEAL COOKIES
TAKE 1
1/2 cup (83g) coconut sugar
1 tablespoon (10g) potato starch
1/4 cup (50g) neutral oil
1/2 cup (110g) orange juice
Zest of one navel orange (3g)
1 1/2 teaspoons (8g) pure vanilla extract
1/4 teaspoon (1g) baking soda
1/4 teaspoon baking powder
1/2 teaspoon (2g) fine sea salt
1 cup (140g) all-purpose unbleached flour
1 cup (90g) cup rolled oats
Did not spread at all. Reduce flour to 3/4 cup (105g) and omit potato starch.
HI HELLO YOU ACTUALLY USED DATE SUGAR INSTEAD OF COCONUT SUGAR. TRY AGAIN. But maybe reduce the orange juice.
TAKE 2
1/2 cup (83g) coconut sugar
1 tablespoon (10g) potato starch
1/4 cup (50g) neutral oil
6 tablespoons orange juice
Zest of one navel orange (3g)
1 1/2 teaspoons (8g) pure vanilla extract
1/4 teaspoon (1g) baking soda
1/2 teaspoon baking powder
1/2 teaspoon (2g) fine sea salt
1/2 cup (68g) unsweetened dried cranberries
1 cup (140g) all-purpose unbleached flour
1 cup (90g) cup rolled oats
Better. But texture and flavor were slightly off; replace 1/4 cup of the OJ with almondmilk. Double orange zest. Make a few small tweaks with baking powder, salt, etc. just for the hell of it.
TAKE 3
1/2 cup (83g) coconut sugar
1 tablespoon (10g) potato starch
1/4 cup (50g) neutral oil
1/4 cup (55g) unsweetened almondmilk
2 tablespoons (26g) orange juice
Zest of two navel oranges (6g)
1 1/2 teaspoons (8g) pure vanilla extract
1/4 teaspoon (1g) baking soda
1/4 teaspoon baking powder
1/4 teaspoon (2g) fine sea salt
1/2 cup (68g) unsweetened dried cranberries
1 cup (140g) all-purpose unbleached flour
1 cup (90g) cup rolled oats
Sea salt flakes, for topping
Increase baking powder to 3/4 teaspoon, just to make sure more isn’t more. Halve zest.
TAKE 4
1/2 cup (83g) coconut sugar
1 tablespoon (10g) potato starch
1/4 cup (50g) neutral oil
1/4 cup (55g) unsweetened almondmilk
2 tablespoons (26g) orange juice
Zest of one navel orange (3g)
1 teaspoon (6g) pure vanilla extract
1/4 teaspoon (1g) baking soda
3/4 teaspoon baking powder
1/4 teaspoon (1g) fine sea salt
1 cup (140g) all-purpose unbleached flour
1 cup (90g) cup rolled oats
1/2 cup (70g) unsweetened dried cranberries
Sea salt flakes, for topping
MORE IS MORE. But also try with 1 teaspoon baking powder.
TAKE 5
1/2 cup (83g) coconut sugar
1 tablespoon (10g) potato starch
1/4 cup (50g) neutral oil
1/4 cup (55g) unsweetened almondmilk
2 tablespoons (26g) orange juice
Zest of one navel orange (3g)
1 teaspoon (6g) pure vanilla extract
1/4 teaspoon (1g) baking soda
1 teaspoon baking powder
1/4 teaspoon (1g) fine sea salt
1 cup (140g) all-purpose unbleached flour
1 cup (90g) cup rolled oats
1/2 cup (70g) unsweetened dried cranberries
Sea salt flakes, for topping
Best.
THE FINAL RECIPE (COMING SOON)
COCONUT SUGAR DROP BISCUITS
TAKE 1
1 cup (110g) almond flour
1/2 cup (70g) 1-to-1 baking flour
1/2 cup (55g) oat flour
1/2 cup (80g) coconut sugar
2 teaspoons (8g) baking powder
1 teaspoon (5g) fine sea salt
6 tablespoons (72g) grapeseed oil
3/4 cup (165g) unsweetened almond milk
Way too much almondmilk. Biscuits spread too much and were more cake-like than biscuit-like. Baked at 375˚F for 30 minutes; lower temperature to 350˚F. Decrease almondmilk to 1/4 cup and increase baking powder to 1 tablespoon. Cut sugar in half just for the hell of it.
TAKE 2
1 cup (110g) almond flour
1/2 cup (70g) 1-to-1 baking flour
1/2 cup (55g) oat flour
1/4 cup (40g) coconut sugar
1 tablespoon (12g) baking powder
1 teaspoon (5g) fine sea salt
6 tablespoons (72g) grapeseed oil
1/4 cup (55g) unsweetened almond milk
Too much baking powder. Test next version with 1 1/2 teaspoons and 2 teaspoons. 350˚F great baking time. 1/2 cup sugar = better
TAKE 3
1 cup (110g) almond flour
1/2 cup (70g) 1-to-1 baking flour
1/2 cup (55g) oat flour
1/2 cup (80g) coconut sugar
2 teaspoons (8g) baking powder
1 teaspoon (5g) fine sea salt
6 tablespoons (72g) grapeseed oil
1/4 cup (55g) unsweetened almond milk
We have a winner!
CHOCOLATE CHUNK MUFFINS
TAKE 1
3 (155g) large eggs
1/4 cup (50g) grapeseed oil, melted (but not hot)
1/2 cup (85g) coconut sugar
1/2 cup (110g) unsweetened vanilla almondmilk
1 teaspoon (4g) pure vanilla extract
1 cup frozen mixed berries
3 cups (300g) almond flour
1 teaspoon fine sea salt
2 teaspoons (8g) baking powder
Super dense and not at all muffin-like. Try again. Replace part of the almond flour with a gluten free blend. Increase milk to 1 cup. Decrease baking powder by 1/2 teaspoon.
TAKE 2
3 (155g) large eggs
1/4 cup (50g) grapeseed oil, melted (but not hot)
1/2 cup (85g) coconut sugar
1 cup (220g) unsweetened vanilla almondmilk
1 teaspoon (4g) pure vanilla extract
2 1/2 cups (250g) almond flour
1/2 cup (70g) 1-to-1 baking flour
1 teaspoon fine sea salt
1 1/2 teaspoons (6g) baking powder
A little flat. Increase baking powder to 2 teaspoons.
TAKE 3
3 (155g) large eggs
1/4 cup (50g) grapeseed oil, melted (but not hot)
1/2 cup (85g) coconut sugar
1 cup (220g) unsweetened vanilla almondmilk
1 teaspoon (4g) pure vanilla extract
2 1/2 cups (250g) almond flour
1/2 cup (70g) 1-to-1 baking flour
1 teaspoon fine sea salt
2 teaspoons (8g) baking powder
Still flat; looking for a rounded top - clearly the baking powder is not the issue. Reduce milk to 3/4 cup (165g).
TAKE 4
3 (155g) large eggs
1/4 cup (50g) grapeseed oil, melted (but not hot)
1/2 cup (85g) coconut sugar
3/4 cup (165g) unsweetened vanilla almondmilk
1 teaspoon (4g) pure vanilla extract
2 1/2 cups (250g) almond flour
1/2 cup (70g) 1-to-1 baking flour
1 teaspoon fine sea salt
2 teaspoons (8g) baking powder
BINGO.
PEANUT BUTTER FREEZER COOKIE DOUGH
TAKE 1
2 tablespoons (24g) unrefined coconut oil
1/4 cup (55g) Califia Farms unsweetened almondmilk
3/4 cup (170g) brown sugar
1 tablespoon (10g) potato starch
1 cup (220g) creamy peanut butter
2 teaspoons (12g) pure vanilla extract
1/4 teaspoon (1g) baking soda
1/2 teaspoon (3g) fine sea salt
1 cup (140g) unbleached flour
Thom says too oily (I don’t disagree but I don’t necessarily think it’s a bad thing). Reduce oil to one tablespoon. Increase starch to 2 tablespoons. Increase milk to 1/3 cup.
TAKE 2
1 tablespoon (12g) unrefined coconut oil
1/3 cup (70g) unsweetened almondmilk
2/3 cup (148g) brown sugar
2 tablespoons (20g) potato starch
1 cup (220g) creamy peanut butter
2 teaspoons (12g) pure vanilla extract
1/4 teaspoon (1g) baking soda
1/2 teaspoon (3g) fine sea salt
1 cup (140g) unbleached flour
WINNER.
VEGAN LAMINATED DOUGH
1 cup soy milk, 110˚F
4 1/2 teaspoons active dry yeast
4 1/3 cups (630g) all-purpose unbleached flour
1/4 cup cane sugar
2 1/2 teaspoons salt
2 cups cultured vegan butter, room temperature (only 1/4 cup goes into dough)
6 tablespoons soft silken tofu
Original recipe that I developed many years ago. Trying to replace the tofu without altering the end result because blending tofu is a pain in the ass. Try omitting tofu. Use 1 1/2 cups soy milk. Use water if needed.
*Halve recipe.
TAKE 1
3/4 cup (82g) soy milk, heated to 110˚F
2 1/4 teaspoons active dry yeast
2 1/4 cups (315g) all-purpose unbleached flour
2 tablespoons (25g) cane sugar
1 teaspoon (6g) fine sea salt
2 tablespoons cultured vegan butter
Way too shaggy; could scale have been off when measuring flour? Ended up adding 1/2 cup of warm water after everything was mixed in the bowl. Let rise for 2 hours before laminating with butter. Wrap in plastic and chill for an hour. Repeat for 3 folds.
OH MY GOD I HAVE THE WRONG WEIGHT MEASUREMENT FOR THE SOY MILK. Should be 165. JFC. That’s why I had to add the extra water.
Rest overnight. Baked up like a dream. 400˚F for 12-18 minutes (baking time depends on size of pastry).
TAKE 2
3/4 cup (165g) soy milk, heated to 110˚F
2 1/4 teaspoons active dry yeast
2 cups (280g) all-purpose unbleached flour (plus up to 1/4 cup/35g)
2 tablespoons (25g) cane sugar
1 teaspoon (6g) fine sea salt
2 tablespoons (28g) cultured vegan butter
For laminating
14 tablespoons (196g) cultured vegan butter
Mix all ingredients (didn’t need to use any of the additional 1/4 cup. Much better dough consistency than last time. Rose in fridge for 2 hours (wrapped in plastic. Laminated then rolled out and folded again. Chill for an hour then fold twice more. Chill overnight then bring to room temperature for an hour before making pastries. Proof pastries then bake.
Dough was too tough. Use 1 cup of soy milk but proof yeast using only 1/4 cup or proof yeast using 1/4 cup of water then use 3/4 cup of soy milk (like I do with cinnamon rolls). Use 2 1/4 cups flour + extra for kneading, if needed. Dough should be slightly sticky.
TAKE 3
1/4 cup (50g) warm water, 110˚F
2 1/4 teaspoons active dry yeast
2 1/4 cups (315g) all-purpose unbleached flour (plus up to 1/4 cup extra for kneading, if needed)
2 tablespoons (25g) cane sugar
1 teaspoon (6g) fine sea salt
2 tablespoons (28g) cultured vegan butter
3/4 cup (165g) soy milk, heated to 110˚F
For laminating
14 tablespoons (196g) cultured vegan butter
Proof yeast using water. Add soy milk at the end when adding yeast mixture to flour. Mix by hand; kneading into countertop for 2-3 minutes. Rise 2 hours. Roll. Laminate. Chill overnight.
BINGO.
PUMPKIN SPICE WAFFLES
TAKE 1
1 1/2 cups (228g) 1-to-1 flour
2 tablespoons cane sugar, optional
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1 teaspoon pumpkin spice, optional
3/4 cup (180g) pumpkin puree
1 3/4 cup coconut milk beverage
2 tablespoons (45g) neutral oil
1 teaspoon pure vanilla extract
2 large brown eggs
Too doughy inside. Reduce milk. Try with only one egg.
TAKE 2
1 1/2 cups (228g) 1-to-1 flour
2 tablespoons cane sugar, optional
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1 teaspoon pumpkin spice, optional
3/4 cup (180g) pumpkin puree
3/4 cup (165) coconut milk
1/4 cup (65g) pure maple syrup
1/4 cup (45g) neutral oil
1 teaspoon pure vanilla extract
1 large brown egg
Still too doughy inside. Back to 2 eggs. Use more drying flour(s) (oat and buckwheat?). More salt! Too crispy on outside (reduce oil). Swap sugar with maple syrup (or honey).
TAKE 3
1 cup (185g) oat flour
1/2 cup (72g) buckwheat flour
1 teaspoon fine sea salt
1 teaspoons baking powder
1 teaspoon pumpkin spice, optional
3/4 cup (180g) pumpkin puree
1/2 cup (110g) coconut milk beverage
1/4 cup pure maple syrup
2 tablespoons (22g) neutral oil
1 teaspoon pure vanilla extract
2 large brown eggs
Undesirable color (use all oat flour or a gluten free blend in place of the buckwheat flour) but really great taste + texture.
TAKE 4
1 1/2 cups (185g) oat flour
1 teaspoon (6g) fine sea salt
1 1/2 teaspoons (6g) baking powder
1 teaspoon pumpkin spice, optional
3/4 cup (180g) pumpkin puree
1/2 cup (110g) coconut milk beverage
1/4 cup (65g) pure maple syrup.
2 tablespoons (22g) neutral oil
1 teaspoon pure vanilla extract
2 large brown eggs
Too much baking powder. Try swapping some of the oat flour with a gluten free blend.
TAKE 5
1 cup (122g) oat flour
1 cup (144g) 1-to-1 baking flour
1 teaspoon pumpkin spice, optional
1 teaspoon (6g) fine sea salt
3/4 teaspoon (3g) baking powder
3/4 cup (180g) pumpkin puree
1/2 cup (110g) coconut milk beverage
3 tablespoons (45g) pure maple syrup.
2 tablespoons (22g) neutral oil
1 teaspoon pure vanilla extract
2 large brown eggs
Opened the waffle maker and let out an audible OH FUCK YEAH.
TAKE 6 (VEGAN OPTION)
2 cups (244g) oat flour
1 teaspoon fine sea salt
1 teaspoon baking powder
1 teaspoon pumpkin spice, optional
3/4 cup (180g) pumpkin puree
3/4 cup (165g) coconut milk beverage
3 tablespoons (45g) pure maple syrup
2 tablespoons (22g) neutral oil
1 teaspoon pure vanilla extract
2 (90g) flax eggs
Perfect on the first try. :|||
COCONUT BANOFFEE PIE
TAKE 1
1 cup (110g) pecans (raw or toasted)
1/2 cup (45g) old fashioned rolled oats
1/2 cup (38g) unsweetened shredded coconut
2 tablespoons (18g) coconut sugar
1/4 teaspoon (1g) fine sea salt
3 tablespoons (33g) unrefined coconut oil, melted
Baked at 350˚F for 24-26 minutes. Way too oily. Try replacing some of the oil with nut butter.
TAKE 2
1 cup (110g) pecans (raw or toasted)
1 cup (90g) old fashioned rolled oats
1/2 cup (38g) unsweetened shredded coconut
2 tablespoons (18g) coconut sugar
1/4 teaspoon (1g) fine sea salt
2 tablespoons (32g) pecan butter
1-2 tablespoons (11-22g) unrefined coconut oil, melted
Still too oily. Stick with nut butter.
TAKE 3
1 cup (110g) pecans (raw or toasted)
1 cup (90g) old fashioned rolled oats
1/2 cup (38g) unsweetened shredded coconut
2 tablespoons (18g) coconut sugar
1/4 teaspoon (1g) fine sea salt
2-3 tablespoons (32-48g) pecan butter
Perfect.
NUTTY BROWNIES WITH MOCHA GANACHE
TAKE 1
1 cup (140g) white whole wheat flour
1/2 cup (40g) cacao powder
1/4 teaspoon (1g) baking soda
1 teaspoon (5g) fine sea salt
1/3 cup (70g) refined coconut oil
1 bar (90g) good quality dark chocolate, broken into pieces
1 cup (210g) brown sugar
1/2 cup (110g) unsweetened almondmilk
2 teaspoons (8g) pure vanilla extract
1 flax egg 1/4 cup mixed nuts, roughly chopped
Too fluffy. Reduce almondmilk and double flax eggs. Cake flour? Can sit out for two days, uncovered, and not dry out so.. COOL.
TAKE 2
1 cup (130g) cake flour
1/2 cup (40g) cacao powder
1/4 teaspoon (1g) baking soda
1 teaspoon (5g) fine sea salt
1/3 cup (70g) refined coconut oil
1 bar (90g) good quality dark chocolate, broken into pieces
1 cup (210g) brown sugar
1/4 cup (55g) unsweetened almondmilk
2 teaspoons (8g) pure vanilla extract
2 flax eggs
1/4 cup mixed nuts, roughly chopped
Too many flax eggs, man. Reduce oil to 1/4 cup (or add a tablespoon of starch to the sugar). MORE NUTS.
TAKE 3
1 cup (130g) unbleached cake flour
1/2 cup (40g) cacao powder
1/4 teaspoon (1g) baking soda
1 teaspoon (5g) fine sea salt
1 bar (90g) good quality dark chocolate, roughly chopped
1/4 cup (52g) refined coconut oil
1 cup (210g) light brown sugar
2 teaspoons (8g) pure vanilla extract
1/4 cup (55g) unsweetened almondmilk
1 (40g) flax egg
1/2 cup (60g) mixed nuts, roughly chopped
We have a winner.
CHOCOLATE CHUNK FREEZER COOKIE DOUGH
TAKE 1
1/2 cup (105g) light brown sugar, packed
1 tablespoon (10g) potato starch
1/4 cup (52g) refined coconut oil, melted (but not hot)
2 tablespoons (28g) unsweetened almondmilk, room temperature
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1 cup (140g) all purpose unbleached flour
2 ounces strong dark chocolate, roughly chopped
Chill dough 24 hours. Freeze solid. Bake at 350˚F for 10 minutes (too long). Adjust leavening.
TAKE 2
1/2 cup (105g) light brown sugar, packed
1 tablespoon (10g) potato starch
1/4 cup (52g) refined coconut oil, melted (but not hot)
2 tablespoons (28g) unsweetened almondmilk, room temperature
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1 cup (140g) all purpose unbleached flour
2 ounces strong dark chocolate, roughly chopped
Nope! First round was perfect. But maybe try with 3/4 cup of flour.. just to see.
TAKE 3
1/2 cup (105g) light brown sugar, packed
1 tablespoon (10g) potato starch
1/4 cup (52g) refined coconut oil, melted (but not hot)
2 tablespoons (28g) unsweetened almondmilk, room temperature
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon fine sea salt
3/4 cup (105g) all purpose unbleached flour
2 ounces strong dark chocolate, roughly chopped
Chill dough for 2ish hours. Freeze solid. Bake at 350˚F for 8-9 minutes. Adjust leavening. Add 2-3 tablespoons more flour.
TAKE 4
1/2 cup (105g) light brown sugar, packed
1 tablespoon (10g) potato starch
1/4 cup (52g) refined coconut oil, melted (but not hot)
2 tablespoons (28g) unsweetened almondmilk, room temperature
1 1/2 teaspoons (6g) pure vanilla extract
1/4 teaspoon (1g) baking soda
3/4 teaspoon (3g) baking powder
1/4 teaspoon (1g) fine sea salt
3/4 cup + 2 tablespoons (123g) all purpose unbleached flour
1 1/2 ounces strong dark chocolate, roughly chopped
VOILA!
SMOKY TEMPEH BREAKFAST PATTIES
TAKE 1
8 ounces tempeh
1 tablespoon white miso
2 tablespoons coconut oil, melted
1/4 cup unsweetened almondmilk
2-3 garlic cloves, minced
1 teaspoon smoked paprika
1/2 teaspoon dried sage
1 teaspoon red pepper flakes
3/4 teaspoon fine sea salt
1 teaspoon black pepper
Put everything in a food processor and blended. Fried on stovetop. GROSS. Texture was super similar to a hot dog. BARF. No miso. Thom says more pep. Soften tempeh (boil? steam?).
TAKE 2
8 ounces tempeh
2 tablespoons coconut oil, melted
6 tablespoons unsweetened almondmilk
2-3 garlic cloves, minced
1 teaspoon smoked paprika
1/2 teaspoon dried sage
2 teaspoons red pepper flakes
1/2 teaspoon fine sea salt
1 teaspoon black pepper
Simmered tempeh + wet ingredients on the stove then mashed. Fried for five minutes (use lots of oil) each side; baked for 25-30 at 350˚F. More pepper. Bake first, then fry. Add flour.
TAKE 3
8 ounces tempeh
2 tablespoons coconut oil, melted
6 tablespoons unsweetened almondmilk
2-3 garlic cloves, minced
1 teaspoon smoked paprika
1/2 teaspoon dried sage
2 teaspoons red pepper flakes
1/2 teaspoon fine sea salt
1 1/2 teaspoons black pepper
2 tablespoons brown rice flour
Simmered tempeh + wet ingredients on the stove then mashed. Bake at 350˚F for 35-40 mins. Fry to darken. More liquid.
TAKE 4
8 ounces tempeh
2 tablespoons coconut oil, melted
1/2 cup unsweetened almondmilk
2-3 garlic cloves, minced
1 teaspoon smoked paprika
1/2 teaspoon dried sage
2 teaspoons red pepper flakes
1/2 teaspoon fine sea salt
1 1/2 teaspoons black pepper
1-2 tablespoons brown rice flour
Winner.
BLACK + WHITE COLD BREW COFFEE CREAM POPS
TAKE 1
1 cup (210g) black & white
3-4 tablespoons (45-60g) pure maple syrup
1/4 cup (60g) raw cashew butter
1 ounce (30g) cacao butter
Heavy pinch of fine sea salt
1/2 cup (115g) unsweetened almondmilk creamer
Lay off the cacao butter; creates a weird film in mouth. Double cashew butter. Use full fat coconut milk in place of creamer. Won't have to strain if you add the cashew butter before the syrup.
TAKE 2
1 cup (210g) black & white
1/2 cup (120g) raw cashew butter
3-4 tablespoons (45-60g) pure maple syrup
Heavy pinch of fine sea salt
1/2 cup (100g) full fat coconut milk
Suuuper fatty and delicious but maybe a little too fatty.
TAKE 3
1 cup (210g) black & white
6 tablespoons (90g) raw cashew butter
3-4 tablespoons (45-60g) pure maple syrup
Heavy pinch of fine sea salt
1/4 cup (55g) unsweetened almondmilk
1/4 cup (55g) full fat coconut milk
NO. Try take 2 again.
TAKE 4
1 cup (210g) black & white
1/2 cup (120g) raw cashew butter
3-4 tablespoons (45-60g) pure maple syrup
Heavy pinch of fine sea salt
1/2 cup (110g) full fat coconut milk
Must have halved the coffee in the first version because the mixture was thinner this time. Reduce coconut milk. The stovetop version makes a delicious warm beverage. Also, where's the vanilla?
TAKE 5
1 cup (210g) black & white
1/2 cup (120g) raw cashew butter
3-4 tablespoons (45-60g) pure maple syrup
Heavy pinch of fine sea salt
1/4 cup (55g) full fat coconut milk
2 teaspoons (8g) pure vanilla extract
Mixture still too thin. Reduce coconut milk. Actually, replace coconut milk with almondmilk creamer.
TAKE 6
1 cup (210g) black & white
1/2 cup (120g) raw cashew butter
3-4 tablespoons (45-60g) pure maple syrup
Heavy pinch of fine sea salt
2 tablespoons (28g) unsweetened almondmilk creamer
2 teaspoons (8g) pure vanilla extract
BOOM.
FALAFEL WAFFLES
TAKE 1
3/4 cup dry chickpeas, soaked overnight
2 tablespoons olive oil
1 small yellow onion, cut in half
1-2 garlic cloves, peeled
Zest of one lemon
1/2 cup packed fresh parsley (stems and all)
1/2 cup packed fresh cilantro (stems and all)
2 tablespoons garbanzo bean flour
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
1 teaspoon baking powder
Heavy pinch of sea salt flakes
Tested five or six variations of this recipe (with different garbanzo-soaking methods). Weird texture for a waffle. Use canned/cooked chickpeas.
TAKE 2
1 15 ounce can garbanzo beans
2 tablespoons olive oil
1 small yellow onion, cut in half
1-2 garlic cloves, peeled
Zest of one lemon
1/4 cup packed fresh parsley (stems and all)
1/4 cup packed fresh cilantro (stems and all)
2 tablespoons garbanzo bean flour
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
1 teaspoon baking powder
Heavy pinch of sea salt flakes
Super light. A little crumbly. Increase herbs and double garbanzo flour. Try without baking powder.
TAKE 3
1 15 ounce can garbanzo beans
2 tablespoons olive oil
1 small yellow onion, cut in half
1-2 garlic cloves, peeled
Zest of one lemon
1/2 cup packed fresh parsley (stems and all)
1/2 cup packed fresh cilantro (stems and all)
1/4 cup garbanzo bean flour
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
Heavy pinch of sea salt flakes
Much better texture. Reduce olive oil. Add hummus. Double flour.
TAKE 4
1 15 ounce can garbanzo beans
1/2 cup plain hummus
1 tablespoon extra virgin olive oil
1 small yellow onion, quartered
2-3 garlic cloves, peeled
Zest of one lemon
1/2 cup packed fresh parsley (stems and all)
1/2 cup packed fresh cilantro (stems and all)
1/2 cup garbanzo bean flour
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
Heavy pinch of sea salt flakes
Perfecto.
CHOCOLATE-DIPPED (AQUAFABA) COCONUT MACAROONS
TAKE 1
1 cup (210g) toasted coconut almondmilk, reduced to 1/2 cup (115g)
3/4 cup (170g) aquafaba, reduced to 1/4 cup
Pinch of cream of tartar
2 cups (168g) unsweetened shredded coconut
1/4 cup (28g) coconut flour
1/4 cup (65g) pure maple syrup
2 teaspoons (8g) pure vanilla extract
1/4 teaspoon (1g) fine sea salt
Whisk dry ingredients; add wet. Bake at 300˚F for 24-25 minutes. Great flavor and texture. Try without aquafaba just for the hell of it.
TAKE 2 (no aquafaba)
1 1/2 cups (315g) toasted coconut almondmilk, reduced to 3/4 cup (158g)
2 cups (168g) unsweetened shredded coconut
1/4 cup (28g) coconut flour
1/4 cup (65g) pure maple syrup
2 teaspoons (8g) pure vanilla extract
1/4 teaspoon (1g) fine sea salt
Bake at 300˚F for 24-25 minutes. Bake 5-10 minutes longer. Crumbly. Aquafaba needs to stay. Add a binder.
TAKE 3
1 cup (210g) toasted coconut almondmilk, reduced to 1/2 cup (115g)
3/4 cup (170g) aquafaba, reduced to 1/4 cup
Pinch of cream of tartar
2 cups (168g) unsweetened shredded coconut
1/4 cup (28g) coconut flour
1 tablespoon (10g) potato starch
1/4 cup (65g) pure maple syrup
2 teaspoons (8g) pure vanilla extract
1/4 teaspoon (1g) fine sea salt
Didn't whip aquafaba. Macaroons were way too dense. WHIP THAT AQUAFABA. Increase salt.
TAKE 4
1 cup (210g) toasted coconut almondmilk, reduced to 1/2 cup (115g)
3/4 cup (170g) aquafaba, reduced to 1/4 cup
Pinch of cream of tartar
2 cups (168g) unsweetened shredded coconut
1/4 cup (28g) coconut flour
1 tablespoon (10g) potato starch
1/4 cup (65g) pure maple syrup
2 teaspoons (8g) pure vanilla extract
1/2 teaspoon (2g) fine sea salt
Whipped aquafaba into meringue and folded into batter. Still a bit crumbly; increase binder and mix dry + wet ingredients before adding the flaked coconut/folding in the aquafaba.
TAKE 5 (no aquafaba)
1 1/2 cups (315g) toasted coconut almondmilk, reduced to 3/4 cup (160g)
2 cups (168g) unsweetened shredded coconut
1/4 cup (28g) coconut flour
2 tablespoon (20g) potato starch
1/4 cup (65g) pure maple syrup
2 teaspoons (8g) pure vanilla extract
1/2 teaspoon (2g) fine sea salt
Much better texture and overall consistency once cooled. Still prefer the aquafaba variety.
TAKE 6 (no aquafaba)
3/4 cup full fat coconut milk
1/4 cup (65g) pure maple syrup
2 cups (168g) unsweetened shredded coconut
1/4 cup (28g) coconut flour
2 tablespoons (20g) potato starch
2 teaspoons (8g) pure vanilla extract
1/2 teaspoon (2g) fine sea salt
Simmered coconut milk and maple syrup together on low for 10 minutes. Bake at 300˚F for 30-35 minutes. Good but not as good as the toasted coconut milk variety.
TAKE 7
1 cup (210g) toasted coconut almondmilk, reduced to 1/2 cup (115g)
3/4 cup (170g) aquafaba, reduced to 1/4 cup (55-60g)
Pinch of cream of tartar
1/4 cup (28g) coconut flour
2 tablespoons (20g) potato starch
1/2 teaspoon (2g) fine sea salt
1/4 cup (65g) pure maple syrup
2 teaspoons (8g) pure vanilla extract
2 cups (168g) unsweetened shredded coconut
Sift coconut flour, potato starch, and salt. Add liquid ingredients then mix in shredded coconut. Whip the aquafaba into meringue and fold into batter. Bake at 300˚F for 30-35 minutes. Not much difference between 1 & 2 tablespoons of potato starch but.. SEVENTH TIME'S A MOTHERFUCKIN' CHARM.
ONE BOWL PEANUT BUTTER COOKIES
TAKE 1
3 tablespoons (36g) unrefined coconut oil
1/4 cup (55g) unsweetened almondmilk
3/4 cup (170g) light brown sugar
1 cup (220g) creamy peanut butter
2 teaspoons (12g) pure vanilla extract
1/4 teaspoon (1g) baking soda
1/2 teaspoon (3g) fine sea salt
1 cup (140g) white spelt flour
Something is off. Peanut butter? Spelt flour? Try again with unbleached flour (1/4 cup less). Bake at 350˚F for 12 minutes.
TAKE 2
3 tablespoons (36g) unrefined coconut oil
1/4 cup (55g) unsweetened almondmilk
3/4 cup (170g) light brown sugar
1 cup (220g) creamy peanut butter
2 teaspoons (12g) pure vanilla extract
1/4 teaspoon (1g) baking soda
1/2 teaspoon (3g) fine sea salt
3/4 cup (105g) unbleached flour
Dough is crumbly. Using wrong peanut butter. Switch to homemade. Increase flour (probably to 1 1/4 cups). Bake at 350˚F for 12ish minutes.
TAKE 3
3 tablespoons (36g) unrefined coconut oil
1/4 cup (55g) unsweetened almondmilk
3/4 cup (170g) light brown sugar
1 cup (220g) homemade smooth + creamy peanut butter
2 teaspoons (12g) pure vanilla extract
1/4 teaspoon (1g) baking soda
1/2 teaspoon (3g) fine sea salt
1 1/4 cups (175g) unbleached flour
HOLY HELL HOMEMADE PB! Consistency of raw dough is great. Can bake dough immediately - straight from scoop - and get poofy cookies (no flattening required). Freezed for 30 minutes to harden. Dough is just barely too soft; decrease oil. 350˚F for 14 minutes. Fantastic texture.
TAKE 4
2 tablespoons (24g) unrefined coconut oil
1/4 cup (55g) unsweetened almondmilk
3/4 cup (170g) light brown sugar
1 cup (220g) homemade smooth + creamy peanut butter
2 teaspoons (12g) pure vanilla extract
1/4 teaspoon (1g) baking soda
1/2 teaspoon (3g) fine sea salt
1 1/4 cups (175g) unbleached flour
B I N G O
MAPLE-NUT COOKIE BARS
TAKE 1
1/2 cup (100g) unrefined coconut oil, melted (but not hot)
1/2 cup (140g) pure maple syrup
1/4 cup (55g) unsweetened almondmilk
1/4 teaspoon maple flavor
2 cups (270g) paleo baking flour
1 1/2 teaspoons (6g) baking powder
1/2 teaspoon (2g) fine sea salt
1 cup mix-ins, divided
Light and crumbly. Halve milk or omit for super dense bars. Add vanilla. Increase maple flavor. 350˚F for 32 minutes (edges were super crisp). Mix-ins: rolled oats, coconut flakes, roasted peanuts, and cacao nibs.
*To prevent coconut flakes from burning, cut paper extra long so it protects it from the heat/browning.
TAKE 2
1/2 cup (100g) unrefined coconut oil, melted (but not hot)
1/2 cup (140g) pure maple syrup
2 tablespoons (28g) unsweetened almondmilk
1/2 teaspoon (3g) maple flavor
2 teaspoons (6g) pure vanilla extract
2 cups (270g) paleo baking flour
1 1/2 teaspoons (6g) baking powder
1/2 teaspoon (2g) fine sea salt
1 cup mix-ins, divided (below)
A bit more dense. Great flavor. Could probably get away with ditching the milk. Try increasing maple syrup for a sweeter version (omit milk if doing so). Mix-ins: rolled oats, coconut flakes, roasted peanuts, dark chocolate, and cacao nibs. Bake at 350˚F for 28 minutes (just barely underbaked).
TAKE 3
1/2 cup (100g) unrefined coconut oil, melted (but not hot)
1/2 cup + 2 tablespoons (170g) pure maple syrup
1/2 teaspoon (3g) maple flavor
2 teaspoons (6g) pure vanilla extract
2 cups (270g) paleo baking flour
1 1/2 teaspoons (6g) baking powder
1/2 teaspoon (2g) fine sea salt
1 cup mix-ins, divided (below)
Too sweet for me. Not for Thom. Consistency didn't changed much. Bake at 350˚F for 30 minutes.
TAKE 4
1/2 cup (100g) unrefined coconut oil, melted (but not hot)
1/2 cup (140g) pure maple syrup
2 tablespoons (28g) unsweetened almondmilk
1/2 teaspoon (3g) maple flavor
2 teaspoons (6g) pure vanilla extract
2 cups (270g) paleo baking flour
1 1/2 teaspoons (6g) baking powder
1/2 teaspoon (2g) fine sea salt
1 cup mix-ins, divided (below)
Bake at 350˚F for 30 minutes. WINNER WINNER CHICKEN DINNER.
COCONUT OIL BISCUITS
TAKE 1
2 cups (242g) whole wheat flour
1 teaspoon fine sea salt
1/4 teaspoon (1g) baking soda
2 teaspoons (8g) baking powder
3 tablespoons coconut oil, melted (but not hot)
3/4 (175g) almond buttermilk
Fresh ground pepper, to taste
Chilled ingredients. Not enough rise; too dense. Shaggy. Increase coconut oil to 1/4 cup (50g), powder to 1 tablespoon (12g), buttermilk to 1 cup (225g). Use all-purpose unbleached flour. 425˚F for 20 minutes.
TAKE 2
2 cups (242g) all-purpose unbleached flour
1 teaspoon fine sea salt
1/4 teaspoon (1g) baking soda
1 tablespoon (12g) baking powder
1/4 cup (50g) coconut oil, melted (but not hot)
1 cup (225g) almond buttermilk
Fresh ground pepper, to taste
Chilled ingredients. Too much baking powder; ditch the baking soda. Increase fat and use add starch (which will help to absorb the oil more evenly). Flour weight measurement is off. Same goes for the buttermilk. 425˚F for 17-18 minutes (too long ).
TAKE 3
2 cups (280g) all-purpose unbleached flour
1 tablespoon (10g) potato starch
1 teaspoon (6g) fine sea salt
2 teaspoons (8g) baking powder
6 tablespoons (65g) coconut oil, melted (but not hot)
1 cup (215g) almond buttermilk
Fresh ground pepper, to taste
No chill. Soft dough, required a considerable amount of flour (~1/4 cup) to roll out. Used the letter folding technique for layered biscuits. Increase flour to 2 1/4 cups (315g). 425˚F for 14-15 minutes.
TAKE 4
2 1/4 cups (315g) all-purpose unbleached flour
1 tablespoon (10g) potato starch
1 teaspoon (6g) fine sea salt
2 teaspoons (8g) baking powder
6 tablespoons (65g) coconut oil, melted (but not hot)
1 cup (215g) almond buttermilk
Fresh ground pepper, to taste
Made two batches baked at 400˚F (for 18 minutes) and 425˚F (for 14 minutes). The latter temperature resulted in biscuits with more rise.
DOUBLE CHOCOLATE PUDDING
TAKE 1
1/2 cup better half creamer
1/2 cup unsweetened almondmilk
1/4 cup pure maple syrup
2 tablespoons unrefined coconut oil
2 tablespoons cacao powder
1 bar good quality dark chocolate
Pinch of fine sea salt
Too runny. Decrease almondmilk to 1/4 cup for a dense mousse-like texture.
TAKE 2
1/2 cup better half creamer
1/4 cup unsweetened almondmilk
1/4 cup pure maple syrup
3 tablespoons unrefined coconut oil
2 tablespoons cacao powder
1 bar good quality dark chocolate
Pinch of fine sea salt
Needs a stabilizer; coconut oil is not sufficient. Swap measurements for better half/almondmilk.
Spent the next three days trying to think of a suitable stabilizer. It wasn't until I was sorting through our collection of assorted jams that I thought PECTIN! Would it work in pudding? Google "pectin pudding recipe" - *nothing*. But pectin reacts with sugar OR calcium, in a slightly acidic environment. There is calcium in almondmilk. And chocolate is on the acidic side. THIS HAS TO WORK.
TAKE 3
1/4 cup better half creamer
1/2 cup unsweetened almondmilk
2 tablespoons pure maple syrup
2 tablespoons unrefined coconut oil
2 tablespoons cacao powder
1/4 teaspoon pectin
1 bar good quality dark chocolate
Pinch of fine sea salt
HOLY SHIT HOLY SHIT HOLY SHIT. It worked. A little rich (too rich?) but has potential. Awesome consistency. Sweet enough for me, not for Thom. Increase almondmilk, maple syrup, and pectin. Or try increasing the maple syrup (by two tablespoons, minimum).
TAKE 4
1/4 cup better half creamer
1/2 cup unsweetened almondmilk
1/4 cup pure maple syrup
2 tablespoons unrefined coconut oil
2 tablespoons cacao powder
1/4 teaspoon pectin
1 bar good quality dark chocolate
Pinch of fine sea salt
Something's not quite right.
TAKE 5
1/4 cup better half creamer
1 cup unsweetened almondmilk
1/4 cup pure maple syrup
2 tablespoons unrefined coconut oil
2 tablespoons cacao powder
1/2 teaspoon pectin
1 bar good quality dark chocolate
Pinch of fine sea salt
Thom says, "lose the coconut oil."
TAKE 6 (alternate title: UGHHHHHH)
1/4 cup better half creamer
1 cup unsweetened almondmilk
1/4 cup pure maple syrup
2 tablespoons cacao powder
1/2 teaspoon pectin
1 bar good quality dark chocolate
Pinch of fine sea salt
Thom was right. The coconut oil was fucking with the consistency. However, this version was too thick and chocolate-y. Increase syrup (barely) and better half. Needs vanilla.
TAKE 7 (alternate title: THIS BETTER FUCKING WORK)
1/2 cup better half creamer
1 cup unsweetened almondmilk
1/3 cup pure maple syrup
1 bar good quality dark chocolate
2 tablespoons cacao powder
1/2 teaspoon pectin
Pinch of fine sea salt
Pinch of vanilla powder
BINGO.
CHOCOLATE CHUNK ALMOND BUTTER BLONDIES
TAKE 1 (after dozens of unrecorded trials, this was the recipe I landed on)
1/2 cup almond butter
1/4 cup refined coconut oil
3/4 cup brown sugar
1 tablespoon potato starch
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup unbleached flour
Turned out perfect.. I think. WHY DIDN'T I MEASURE BY WEIGHT? Remade half a year later, didn't turn out perfect. Back to the drawing board.
TAKE 2
1/2 cup (128g) almond butter
2 tablespoons (22g) refined coconut oil
1/4 cup (56g) almondmilk
3/4 cup (156g) brown sugar
2 tablespoons (20g) potato starch
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 cup (105g) unbleached flour
Bake at 350˚F for 25 minutes. Let out an audible UGH while pulling from the oven: edges crawled up the sides of the pan; middle sank. Too gooey. Everyone at International Dinner Club loved them (they were probably just being nice). Remake again, bake at 325˚F for 32 minutes.
Realizations: I think I'm adding the ingredients in the wrong order. And I think I need to be using baking powder in conjunction with the baking soda.
TAKE 3 (after realizing I was adding the ingredients in the wrong order)
1/2 cup (104g) brown sugar
1 tablespoon (10g) potato starch
1 tablespoon (11g) refined coconut oil
1/2 cup (128g) almond butter
1/4 cup (56g) original almondmilk
1 1/2 teaspoons (6g) pure vanilla extract
1/4 teaspoon (1g) baking soda
1/4 teaspoon (1g) baking powder
1/2 teaspoon (3g) fine sea salt
1/2 cup (70g) unbleached flour
Batter was thick and didnt stick to spatula while spreading in pan. Baked at 350˚F for 25 minutes. Good flavor, really chewy. Not sweet enough. Edges crawled up the sides of the pan (no bueno). Bake again at 325˚F for 34 minutes. Meh. The baking soda is doing this recipe no favors. Be generous with the baking powder. NEXT.
TAKE 4
3/4 cup (156g) brown sugar
1 tablespoon (10g) potato starch
2 tablespoons (22g) refined coconut oil
1/2 cup (128g) almond butter
6 tablespoons (84g) original almondmilk
1 1/2 teaspoons (6g) pure vanilla extract
1/2 teaspoon (2g) baking powder
1/2 teaspoon (3g) fine sea salt
1 cup (140g) unbleached flour
Batter stuck to spatula while spreading. Almond pieces visible in batter. Fucked this one up. Baked at 350˚F for 28 minutes. (Wrote new recipe while waiting for them to bake.)
*Blondies come out of the oven.* HOLY SHIT THEY LOOK PERFECT. *Let cool for 20 minutes* Cut into them. Underbaked.
Make again. Bake at 325˚F for 38ish minutes (ish because I forgot to set the timer). Nope. Make again. Bake at 350˚F for 30 minutes. NOPE. Make again. 350˚F for 32 minutes. BINGO.
Preemptive take 5 (that never got tested)
3/4 cup (156g) light brown sugar
1 tablespoon (10g) potato starch
1 tablespoon (11g) refined coconut oil
1/4 cup (56g) original almondmilk
1 1/2 teaspoons (6g) pure vanilla extract
1/2 cup (128g) almond butter
1/4 teaspoon (2g) baking powder
1/2 teaspoon (3g) fine sea salt
3/4 cup (105g) unbleached flour
THE FINAL RECIPE
