baked goods

Here's what you need: unsalted butter, good-quality semisweet chocolate, unsweetened dutch process cocoa powder, espresso powder, granulated sugar, dark brown sugar, vanilla extract, kosher salt, large eggs, all-purpose flour, flaky sea salt

How To Make The Best Brownies Recipe by Tasty

½ sticks unsalted butter,

oz good-quality semisweet chocolate,

unsweetened dutch process cocoa powder, divided

espresso powder

sugar

dark brown sugar, packed

vanilla extract

salt

eggs

all-purpose flour

flaky sea salt,

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Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.

Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.

Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.

Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.

With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.

Position a rack in the middle of the oven and preheat to 350°F (180°C).

Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.

Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.

Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.

Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.

Set the brownies on a cooling rack and cool completely in the pan.

Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.

https://vid.tasty.co/output/100529/landscape_480/1530304706

Parmesan-olive Sourdough Bread

1½ cup

active sourdough starter

water

tsp.

yeast

Tbsp.

2½ tsp.

flour

½ cup

grated parmesan

⅓ cup

black olives

Inspired by a fresh baked apple pie, these Apple Pie Scones are flavored with cinnamon, ginger, and bits of shredded fresh apple. 

Fresh Apple Pie Scones

apple sauce (0.20)

lemon juice (0.07)

Tbsp sugar (0.02)

apple* (0.70)

salt (0.02)

tsp baking powder (0.08)

cinnamon (0.10)

tsp ground ginger (0.05)

Tbsp butter

cinnamon (0.05)

water (0.00)

Preheat the oven to 400ºF. Wash the apple, cut it into quarters, then cut off the core from each piece. Use a box grater or large holed cheese grater to shred the apple.

In a medium bowl, whisk together the egg, apple sauce, lemon juice, sugar, and shredded apple.

In a separate large bowl, stir together the flour, salt, baking powder, cinnamon, and ginger. Once combined, add the butter and work it into the flour until it resembles coarse, damp sand.

Finally, pour the bowl containing the apple egg mixture into the large bowl with the flour and butter. Stir just until a dough forms and no more dry flour remains on the bottom of the bowl.

Turn the dough out onto a lightly floured surface and shape into a 6-8 inch wide, 1.5 inch thick disc (sprinkle more flour on your hands and on the surface of the dough if needed. The dough may be slightly sticky). Cut the disc into eight wedges.

Line a baking sheet with parchment paper and place the cut scones on top. Bake the scones for 18-20 minutes in the fully preheated oven, or until they are just slightly golden brown on top. Allow the scones to cool completely.

To make the glaze, stir together the powdered sugar, cinnamon, and water until a thick paste forms. Once the scones are fully cooled, drizzle the glaze over top.

Wake up to a breakfast complete with these raspberry swirl rolls.

Raspberry Swirl Rolls

c. whole milk

dry yeast

c. all-purpose flour

tbsp. unsalted butter, melted

kosher salt

Oil,

raspberry jam

lemon

lemon juice

c. frozen raspberries (do not thaw)

heavy cream,

sour cream

c. confectioners’ sugar, sifted

pure vanilla extract

Basic Sourdough Muffin

sourdough starter

whole wheat flour, sifted

4-6 Tbsp.

butter

baking soda

fruit or nuts (optional)

A bright, light and sweet citrus cake that infuses the air with the inviting scent of tangerines -the fruit that symbolises Chinese New Year. Spread smooth on top is a thick rich layer of melted vegan chocolate ganache for extra pleasure. For a gluten-free alternative, use almond or coconut flour instead. 

Tangerine Cake with Vegan Chocolate Ganache

(about 3 or 4) tangerines

cinnamon

star anise

cloves

eggs egg

225 g white sugar

almond flour almond/ coconut flour instead of regular flour)

tsp baking powder

300 g dairy free dark chocolate 1/2 tsp salt

some mix nuts and edible flowers (garnish)

Boil Tangerines.
In a pot of water, add in the tangerines along with spices and bring to boil for 2 hours until soft. 
Remove the spices and the water and let them cool.



Combine ingredients.
Cut the tangerines in half and remove the seeds and pit. In a blender, add in all the fruit, skin and all and blend to a smooth pulp.
 In the blender, add the almonds flour, egg yolks and baking powder and blend together with the oranges. 



Preheat oven.
Preheat the oven to gas mark 5/190oC/170°C. Butter and line a 7 or 8 inch tin with baking paper.



Combine batter with egg whites.
Beat the eggs whites with the sugar until it becomes stiff.
 Slowly fold the batter with the egg white mixture until all is combined. 



Bake the cake.
Pour the cake mixture into the prepared tin and bake for an hour and 10 minutes, when a skewer will come out clean. 
Remove from the oven and leave to cool, on a rack, but in the tin.



Make ganache.
To make the chocolate ganache, add the chocolate in heat proof bowl and place it on a pot with some water and mix it until it melts. Remove the bowl and keep stirring until all the chocolate is melted, add in some salt 



Glaze.
Spread ganache over cake &amp; decorate with flowers &amp; dried tangerine slices



https://players.brightcove.net/4011286619001/rvBzHXKy3_default/index.html?videoId=6120910888001

A bright, light and sweet citrus cake that infuses the air with the inviting scent of tangerines -the fruit that symbolises Chinese New Year. Spread smooth on top is a thick rich layer of melted...

Spelt Banana Bread

c. spelt flour

tsp baking soda

tsp salt

unsalted butter,

c. sugar

c. very ripe mashed bananas (3 or 4)

vanilla

c. nuts (your choice)

c. dates, raisins, chocolate chips, etc (optional)

Sweet and tart loquat jam made with warm vanilla and ginger to produce a thick, delicious homemade jam.

Loquat Jam

lbs loquats*

white sugar

vanilla bean (or 3 tsp extract)

tsp ginger, ground (or 1 tbs fresh ginger, minced)

Remove seeds, the white pith beneath the seeds, and skins from loquats. Chop to small dice.

Split your vanilla bean with the tip of a small knife and gently scrape the seeds from the pod out. Reserve both.

Combine chopped fruit, ginger, sugar, and both the vanilla bean seeds and pod in a large saucepan over medium heat.

Cook, stirring to dissolve the sugar. Continue to stir occasionally to prevent sticking or burning, until fruit has broken down to small pieces and the jam has thickened enough to cling to the spoon and leave a trail on the bottom of the pan when the spoon is dragged through. About 25 minutes. Discard the vanilla bean pod.

If canning, proceed as instructed below. If freezing or storing in the fridge, ladle into clean jars and leave about an inch from the top of the jar to the top of the jam. Let it cool completely then seal and store.

If canned or frozen, this jam lasts up to 1 year. If stored in the fridge, or once opened from the cupboard or freezer, this lasts one month.

Loquat Jam (see below for canning instructions)

Before you begin cooking your jam, fill a large canning pot with enough water to cover your jars by 1 inch when submerged. Bring to a boil over high heat (make your jam while this happens).

Set out 4 clean 4 ounce jars (or more if doubling, etc) with NEW lids and seals on a clean towel.

When your jam is almost finished cooking, place your jars in the boiling water to warm them. This only takes a minute. Remove from the water, drain off excess water, and flip upside down on the towel to dry.

When the jam is done, use hand protection to flip over the jars. Using a ladle and funnel pour in the jam, leaving 1/4 inch of space from the top of the jam to the rim of the jar.

Wipe any jam from the rim and dry the rims. Then place the seals and lids on, using hand protection to handle the hot jars. Tighten the lids hand tight and use your tongs to submerge them back into the water.

Let them process for 10 minutes. Then remove to the towel to cool and seal. When the lids &#039;pop&#039; or no longer click or move when pressed upon, the jam is ready for cupboard storage for up to 1 year.

Alternatively, if freezing, simply place jam in freezer safe containers with 1 inch of space from the rim, and let cool completely on the counter. Then freeze up to one year.

Water Bath Canning

A classic favourite, it requires skill and technique to flip to make this Gula Melaka Pineapple Upside Down Cake. A generous sprinkling of Gula Melaka ups this dish from its plain ol' usual taste.

Gula Melaka Pineapple Upside Down Cake

100 g chopped gula melaka

pineapple cubes

g butter

150 g caster sugar

tsp vanilla extract

pineapple syrup

g self-raising flour

Preheat oven.
Preheat oven to 170C.
&nbsp;Line the bottom and sides of a 20 cm cake tin.



Place gula melaka and pineapple.
Sprinkle the chopped gula melaka onto the bottom of the tin evenly, then place the halved pineapple rings on top.&nbsp;



Mix batter.
In a mixing bowl, beat the butter and caster sugar together until fluffy.&nbsp;
Beat the eggs with vanilla extract and 3 tbsp of the pineapple syrup, and mix into the butter and sugar. In a separate bowl, mix the flour, baking powder and pinch of salt together.&nbsp;
Add to the cake batter and mix evenly.



Bake cake.
&nbsp;Scrape the batter into the cake tin.&nbsp;
Bake for 40-45 minutes.&nbsp; &nbsp;&nbsp;



https://players.brightcove.net/4011286619001/rvBzHXKy3_default/index.html?videoId=6150196541001

Get ready to make the best vegan pumpkin bread recipe! It's fluffy, moist, and perfectly spiced, plus it requires simple ingredients and is easy to make! It's a classic fall treat that the whole family will love. 

Vegan Pumpkin Bread

(248 grams) pumpkin puree

(68 grams) sunflower oil

(13 grams) apple cider vinegar (or lemon juice)

(154 grams) warm unsweetened almond milk (or plant-based milk of choice)

(5 grams) pure vanilla extract

(15 grams) flaxseed meal (or chia seeds)

(280 grams) unbleached all-purpose flour

¼ cup (260 grams) packed light brown sugar

(9 grams) baking powder

(5 grams) baking soda

(4 grams) sea salt

(5 grams) pumpkin spice* (see notes)

Loaf Pan

Medium and Large Mixing Bowl

Parchment Paper

Spatula

Whisk

Prepare an 8×4-inch bread pan with parchment paper or oil, and preheat the oven to 350°F.

In a small bowl, whisk together the wet ingredients and set aside.

In a separate large bowl, mix together the dry ingredients until smooth. Form a well in the middle and pour in the wet ingredients. Mix everything together until combined.

Pour the batter into the lined bread pan, being sure to smooth out the top of the batter.

If you would like, you can lightly sprinkle the pecans or walnuts over top before baking the bread. Bake for 55-60 minutes, or until golden brown and a toothpick runs clean.

Remove the bread from the oven and allow it to cool for at least 15 minutes.

Slice as desired (we cut ours into 12) and enjoy!

Learn how to make the best classic vegan oatmeal raisin cookies. These cookies are soft and chewy, perfectly sweet, and just so dang good!

The Best Vegan Oatmeal Raisin Cookies

(102 grams) organic raisins

flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)

(110 grams) vegan butter, softened to room temperature

(79 grams) organic brown sugar, packed

tablespoons (92 grams) granulated sugar

(136 grams) all purpose flour

(2 grams) baking soda

teaspoon (1 grams) salt

(157.5 grams) rolled oats

In a medium-sized bowl, add in the raisins along with the boiling water and allow the raisins to soften while you prepare the remaining ingredients.

Prepare the flax egg by mixing together the flaxseed meal and water in a small bowl and setting it aside for 15 minutes to thicken.

Preheat to 350°F and line 2 large baking sheets with parchment paper or silicone baking mats.

In a large bowl (or the bowl of a standing mixer fitted with paddle attachment), add in the soften vegan butter and whip on medium speed for about 30 seconds to 1 minute until it starts to fluff up. Add in both sugars and mix again until fluffy, 1 to 2 more minutes. Add in the prepare flax egg and vanilla extract and mix once more until combined. Set aside.

In another medium bowl, add in the all purpose flour, salt, baking soda and cinnamon. Mix together until everything is evenly distributed and then pour the dry ingredients into the large bowl with the wet ingredients. Using your hand mixer on low speed (or standing mixer), mix together the dry ingredients with the wet until a smooth cookie dough forms. Be sure to scrape any excess dough off of the mixer attachments. Set aside.

Drain the raisins in a colander and  then transfer them to a clean kitchen towel. Gently squeeze them to dry. Be sure not to squeeze too hard as you don&#8217;t want to mash them.

Add the raisins into the cookie dough mixture along with the rolled oats and mix them through using a spatula until they are well incorporated into the moist cookie dough.

Using a tablespoon-sized cookie scooper, scoop out some cookie dough, roll it into a ball in the palm of you hands and place it onto the baking sheet. Continue until you have rolled out all of the dough (we rolled out 18 cookies total). Be sure to spread the cookies apart of the baking sheet as they will spread out while they bake. We put a max of 12 cookie dough mounds on 1 baking sheet.

Place the baking sheet(s) into the oven and bake for 13-15 minutes, or until golden brown. The cookies will be very soft when you pull them out but don&#8217;t worry! They will set as they cool. 

Allow the cookies to cool on the pan for at least 5 minutes and then using a spatula, transfer them to a cooling rack to cool for 10-15 minutes more to set.

Serve with a tall glass of plant-based milk and enjoy!

I’ve been looking for a good vegan oatmeal raisin cookie recipe and I’m so glad I found yours! These cookies were perfectly spiced and deliciously chewy! My family loved them. Thanks for the great recipe!

This is a great, classic oatmeal recipe, I loved it. The edges are nice and crisp with a soft chewy center. I made mine with dried cherries instead of raisins and added some dark chocolate chips. A solid cookie I'm definitely going to make again.

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