Carrot Cake w/ Fig Cream Frosting

Okay, I think I’ve outdone myself with these. It’s always difficult to wing it while baking, as measurements are extremely important to get the texture and taste just right, but luck was on my side this morning. I wanted to create a sugar-free, fat-free, egg-free, and dairy-free whole-wheat carrot cupcake without anything bizarre in it, even a flax-egg or almond/soy milk. Simple does it. And boy did simple do it good. Mmmmmmmmm…breakfast, snack, or dessert…who cares.

Carrots: prevent cancer by virtue of compound (almost exclusive to the vegetable) falcarinol, improves vision with its high vitamin A and beta-carotene content, prevent heart disease with its carotenoids, lower blood cholesterol levels, reduce the risk of stroke, nourish the skin, helps slow the process of aging, and contributes to dental health.

Vegan Carrot Cupcake with Fig Cream Frosting

by Aylin @ Glow Kitchen

Cook Time: 15 minutes

Ingredients (12 cupcakes)

For the Cupcake

  • 2 cups whole-wheat flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1.5 cups shredded carrot
  • 1/2 cup raisins
  • 1/2 cup chopped dried figs
  • 1.5 tsp cinnamon
  • 1 cup water
  • 1/3 cup orange juice
  • 1/2 cup apple sauce
  • 1/2 cup water

For the Frosting

  • 5 figs, soaked and drained
  • 2 tbsp molasses or carob syrup
  • 1/2 can (7 oz) of coconut milk (the thickest part)

Instructions

For the Cupcake, combine the cinnamon, raisins, and chopped figs in a saucepan with 1 cup of water. Bring to a boil and then reduce the heat and let the mixture simmer for about 5 minutes. The water will evaporate, leaving behind the dried fruit infused with cinnamon taste and slightly caramelized aroma.

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In a bowl, pour the hot dried fruit mixture over shredded carrot. Let cool and then add 1/3 cup of orange juice. Fold all the ingredients together until well combined.

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Combine all the dry ingredients – flour, baking powder, baking soda, and salt. fold the dry mixture into the wet dried fruit mixture. Add 1/2 cup of water and 1/2 cup of apple sauce and mix until all the ingredients are evenly combined.

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Scoop the cupcake mixture into greased muffin tins, either sprayed with canola oil or lightly coated with coconut oil. This recipe will yield 12 muffins.

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Bake at 375 degrees for 15 minutes, or until the tops of the muffins have browned and the center has set (check that a toothpick comes out clean).

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For the Fig Coconut Frosting, food process five figs that had been soaked and softened in lukewarm water for at least 30 minutes. Add 2 tablespoons of molasses (or carob syrup) and 1/2 a can of coconut milk (only the thickest part of the can, which collects at the top).

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Blend until smooth.

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Oh. My. God. I’m surprised this lasted long enough to make it to a cupcake. It tastes soooo guilty – caramel-like with a creamy texture. Unreal.

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Top the muffins with the cream.

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Garnish with leftover shredded carrot and raisins.

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So moist, rich, creamy…

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You will beyond love these!

xo Aylin

Quinoa Cakes & Flax Egg Tutorial

Have you ever made a flax egg? Sounds kind of strange, but many vegan recipes call for a flax egg to replace a real egg. I’ve never made one until very recently and it had always sounded weird and complicated to do, but it takes a mere minutes and the process comes in handy whenever I want to up the glow of any dish I’m making. Like quinoa cakes with homemade ketchup!

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Before we get to the quinoa cakes, let’s get the glow down:

Flax seeds: fight diabetes, has a high amount of cancer-protective compounds lignans (up to 800 times the amount as in any tested plant food) and alpha linolenic acid, fights constipation with its soluble and insoluble fiber content (one ounce of flax provides 32% of the US daily allowance of fiber), combats inflammation with its Omega-3 essential fatty acids, prevents menopausal symptoms with its estrogen-like phyoestrogens, fights heart disease by reducing LDL (bad) cholesterol, boosts the immune system, improved Alzheimer’s symptoms, and helps brain function and overall mood.

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Quinoa Cakes

Before preparing the quinoa cakes, make yesterday’s recipe. For the quinoa cakes, all you have to do is add 2 more ingredients to the Rainbow Quinoa Salad: 1 flax egg and 3 tbsp of oat flour.

For the flax egg:

Take one tablespoon of flax seeds, grind them up, put them into a bowl with 3 tablespoons of water. Let sit for about 5-10 minutes.

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You will notice that the water congeals and becomes jelly-like. Almost like an egg white.

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That was easier to do than I thought!

For the quinoa cakes:

Add the flax egg to the Rainbow Quinoa Salad.

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Fold in the oat flour. If you have oats, simple food process the oats until they are fine like flour.

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Mix the quinoa thoroughly with the other ingredients. Shake into little palm cup-sized patties. Place delicately on a baking sheet, drizzle with extra-virgin olive oil, and bake at 400 degrees Fahrenheit for 15 minutes, or until the patties hold together and are crispy on the outside.

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When they are finished cooking, they should look like this:

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Serve on a plate with some homemade ketchup to dip. Enjoy!

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Grab and dip!

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Bon Appetit!

xo Aylin

Fig Toffee Cake

Seriously.

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Right now my home smells like Christmas cookie comfort, only it’s not a batch of cookies that just popped out the oven.

Inspired by my forever-craving for the fig season to come back in full swing—sigh, until August—and Angela’s creation, this cake is nut-less, dairy/egg-free and made with whole-wheat flour.

It’s dense like a pie, but lighter than most pies and worthy to be called a more-than-one-piece occasion. It’s better warm, because it is softer and the scent of the cinnamon and fig is so comforting. You will absolutely love this one!

 

Fig Toffee Cake

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Ingredients:

For Cake:

– 1 1/2 cups figs, chopped

– 1 1/2 cups almond milk

– 1 tsp baking soda

– 1/4 cup butter

– 1/4 cup brown sugar

– 1 1/2 cups whole-wheat flour

– 2 tsp cinnamon

– dash of salt

For Syrup:

– 1/4 cup brown sugar

– 2 tbsp butter

– 1 tbsp honey

– 1 tbsp almond milk

– dash of salt

Makes 1 cake that you’ll be hesitant to share…

Directions:

Cut the figs into fourths and boil in the almond milk for 1-2 minutes, making sure not to burn. Remove the pan from the stove and add the baking soda.

Meanwhile, mix the softened butter into the brown sugar. When evenly mixed, combine with the almond milk and fig mixture. Mix until well combined.

Next add the dry ingredients until evenly distributed.

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Spread evenly into a glass baking dish.

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Bake at 375 degrees Fahrenheit for approximately 30 minutes. Keep an eye out. When it is ready, it should be firm, but moist.

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Prick with a fork and the pour syrup on top so that it sinks into the holes and gets into the fiber of the cake.

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The syrup involves simply melting together the honey, butter, brown sugar, and almond milk in a saucepan. Do not burn!

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Cut your piece and enjoy.

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The first of many…

Enjoy next to a warm glass of almond milk, spiced with some chai, vanilla or cinnamon.

Bon Appetit!

xo Aylin

Vegan Banana & Quinoa Pancakes

I love pancakes, but truth be told, they aren’t an ideal way to start any day – traditional recipes call for sugar, white flour, eggs and milk. Fortunately, you can have your (pan)cake and eat it too.

This recipe is vegan, save for the butter I used to cook it in, and uses almond milk in place of traditional milk and cooked quinoa and buckwheat flour in place of white flour. The quinoa gives the pancakes added protein and fluff.

I used bananas, but you could replace them with blueberries, strawberries, chocolate… you name it!

Vegan Banana & Quinoa Pancakes

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Ingredients:

3/4 cup buckwheat flour

3/4 cup cooked quinoa (according to package instructions—nix the salt and butter/oils)

1 1/2 cup almond milk (<click to learn how to make it yourself)

1/2 tsp baking soda

1/2 tsp sea salt

2-3 dates, pitted, soaked (1-2 hours)

1 banana, crushed

2-3 drops of liquid stevia or 1 packet of powdered stevia

Serves: 2-4

Directions:

Mix everything together. That simple. Then cook evenly on both sides.

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Serve with bananas sliced on top and drizzle with honey Smile with tongue out

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Bon appetit!

xo Aylin