My take on a healthier halva that’s higher in fibre and healthy fats. Made with only 4 main ingredients - a delicious treat that couldn't be easier to make!
This honey cake (Medovik / Медовик) is a staple of many cuisines of countries that used to be part of the Soviet Union. It's utterly beautiful to behold and layered with creamy goodness.
Sheet pan dinner with Middle Eastern flavors: Marinated yogurt chicken thighs roasted with carrots, potatoes and Lebanese-inspired spices. Beyond delicious, easy, and simple to prepare. Serve with pita bread and a leafy salad for a flavorful meal!
Angel food cake has always been a favorite dessert of mine, so I decided to make a vegan angel food cake version! This cake is all you have dreamed about and even more. I prepare this on every occasion I get. Notes An angel food cake is challenging enough to prepare, however, a vegan one is an even larger challenge. To ensure that this version turns great for you, I suggest that you read the whole article. It’s best to spare 10 minutes extra than to waste every penny and second make something that fails. Is This Vegan Angel Food Cake Worth Your Time and Energy? If you are on the hunt for a plant-based alternative to this divine sweet cake, this recipe is totally worth it. Similar to its original counterpart it has: -A greatly fluffy texture and fine taste -Lower calories compared to the real thing -Lower fat-one 1g of fat/slice You also need only 20 minutes to prepare it, despite the several steps involved in making it. Ingredients for Making Vegan Angel Food Cake: This recipe requires only six ingredients and therefore it’s best to measure these with caution and do not use any replacements if possible. Follow the recipe to a T! Aquafaba: a liquid leftover from cooked chickpeas that is a great replacement for egg whites. If you whip it up, it will become the best vegan “meringue”. Cream of tartar: this an acid substance that helps set aquafaba when beaten. Ground sugar: beat the regular sugar granules in a food processor or blender until finely dissolved into fine powder. Vanilla extract: for extra aroma and flavor Chickpea flour: a typical vegan egg replacer that helps set the meringue. All-purpose flour: use just one cup and tbsp of all-purpose flour passed through a sifter. Pin Ingredients: -¾ cup aquafaba (the liquid leftover from a can of chickpeas) -1 tbsp vanilla extract -1 cup & 1 tbsp all-purpose flour -1 cup granulated sugar -1 tbsp chickpea flour 1 ½ tsp cream of tartar Instructions: Preheat your oven at 330F/165C. Beat the granulated sugar into fine sugar in a blender or food processor. Place ¾ cup of aquafaba liquid into a big mixing bowl with vanilla extract and cream of tartar. Whip for 6 minutes minimum with a hand mixer initially on low and then slowly at higher speed. Incorporate the powdered sugar gradually in several parts while beating up the meringue on high speed for a couple of minutes. Once you have beaten the aquafaba for 8 minutes at least, grab a tbsp of the chickpea flour and beat for an extra minute or so. In three increments, gradually sift the flour combo into the egg mix through a mesh strainer, while carefully folding in with a rubber spatula after every part. To prevent any shrinking and loss of cake volume, don’t add the flour mixture in one part. Add gradually in multiple increments. Place and spread the batter into an unprepared 9X10” cake tubular pan. Shake the pan on a flat surface to even out the bottom. Bake your vegan angel cake until you add a toothpick and it turns out clean, for approx. 45-50 minutes. Take off the oven and let cool (while it’s still in the pan) for 2-3 hours. Once it’s cooled down, pass a small knife around the edges to gently detach the cake from the pan. If you wish, sprinkle with confectioner’s sugar. Serve with fresh berries on top and a small part of vegan whipping cream. See Also: Vegan Jamaican Ginger Cake Conclusion Hope you liked my vegan angel food cake recipe and enjoyed the cake as much as I have and my family & friends. Please let me know in the comments how this cake turned out for you, I will be happy to answer it!
These crisp and golden brown Onion & Spinach Pakoras are a delicious savoury start to any Indian-themed dinner party. They look fabulous and taste even better. A very popular Indian appetizer, especially in the North, Pakoras are often bought from street vendors who serve them steaming hot wrapped in a newpaper cone. Crisp and golden brown on the outside with a soft fragrant interior of finely chopped spinach, onions, fresh grated ginger, green chillies and an intoxicating combination of aromatic spices, the pakoras are blended together in a fine chickpea flour batter and flash fried at the last minute for an easy and outrageously delicious appetizer fit for a Maharajah. Onion & Spinach Pakoras Makes 12-16 pakoras 1 cup fresh spinach 1 cup chickpea flour 1 medium size onion, finely chopped 1-inch ginger, finely grated 1 green chili, seeded and finely chopped 1 tsp ground fennel seed 1/4 tsp red chili powder 1 tsp turmeric 1 tsp ground coriander 1 tsp cumin a pinch of asafoetida 2 tbsp sesame seeds 1/4 tsp baking powder 1/2 cup ice cold water, and more if necessary salt to taste oil for deep frying Remove the stems from the spinach. Wash, dry and finely chop. Add all the onion, ginger, green chili and all of the spices to the flour and mix well. Add 1/2 cup of ice cold water to make a fluffy smooth batter. Sprinkle the baking powder over this paste and mix lightly. Set aside for 15- 20 minutes. Heat oil for deep frying, until a drop of pakora mixture instantly floats to the top. Don’t let the oil smoke. Drop teaspoon-sized amounts of pakora mix into the oil until the surface is covered. Using a teaspoon gives a dumpling shape to the pakora, whereas dropping the dough from your fingers gives a more delicate, interesting shape. Stir and turn the pakora until they are lightly golden brown on all sides, about 4-5 minutes. Drain on paper towels and serve warm.
This Bougatsa pastry is made of velvety custard cream tucked inside a very crispy filo and served with plenty of icing sugar and cinnamon on top!
This thick & delish pastry cream can be used to fill cakes, layered desserts, and tarts. Or simply served on its own with your favorite topping.
Fruit plus an egg and cream batter equals an easy, fancy-looking dessert.
If you want this delicate custard wrapped up by layers of thin, crunchy phyllo bathed in delicious, succulent syrup, you should make galaktoboureko, the famous Greek custard pie.
If you want a true Irish breakfast, make my Authentic Irish Potato Farls recipe — perfectly fried up and served next to eggs and bacon!
Quick and easy pan fried dumplings made with rice paper! These vegan gluten free dumplings are crispy on the outside and stuffed with a simple yet flavourful tofu vegetable filling.
A yogurt based custard sweetened with honey and fresh strawberries in a flaky, golden pie crust and then topped with a drizzle of homemade lemon curd.
A simple sauce, but wow, the flavors are delicious...a fun take-out-style dinner great any night of the week!
Newfoundland Fish Cakes. These traditional Newfoundland fish cakes have been made for countless generations using the most basic of ingredients like potatoes, salt fish and onions.
Galaktoboureko is a delicious Greek dessert with phyllo dough, a creamy custard filling, and an unbelievable syrup!
These mini Dutch Baby pancakes are puffy and beautifully golden brown. They're just right for breakfast, brunch or dessert. We filled ours with homemade lemon curd and fresh blueberries.
Light, high protein yogurt pancakes perfect for a filling breakfast. Gluten-free.
These Norwegian raspberry custard buns are delicious! Raspberries and bright yellow custard are wrapped in a blanket of cardamom dough.
A creamy baked Pistachio Kulfi Cheesecake. With flavours of cardamom, saffron, and pistachio running through the cheesecake, it's a total love affair for anyone who's grown up with the traditional pistachio kulfi.
Make this recipe for a lemon and ricotta cake from Naples (Migliaccio). You'll love this dessert traditionally made during Carnival time.
Butter Naan. Make incredibly soft, stretchy homemade naan with this easy, viral recipe perfected for 19 years. Better than restaurant naan!
Crema al Pistacchio is the most delicious Italian Pistachio Cream made with pistachios, white chocolate and milk. Use it as a filling for doughnuts, pastries and cakes or simply spread it on bread or toast. Super quick and easy!
Simple and easy to make Lebanese Mahalepi (milk pudding) with orange blossom syrup - bursting with flavor!
These Apple Pecan Cinnamon Rolls are super gooey and delicious. They are filled with a cinnamon brown sugar filling, a cooked apple pie filling, and toasted pecans. They are then finished off with a smooth cream cheese frosting. The components for these Cinnamon Rolls can be made ahead of time, meaning the rolls just need to be assembled in the morning for the perfect Thanksgiving breakfast!
This easy edible cookie dough is the best cookies and cream treat! It's filled with Oreos, safe to eat & only takes about 10 minutes to make!
Soft and chewy Blueberry Cookies with fresh blueberries, white chocolate chunks and gooey cream cheese and blueberry jam filling in the center are really the best blueberry cookies ever. If you like the combo of white chocolate, cream cheese and berries, then you must check my Strawberry Cream Cheese Cookies with White Chocolate Chunks, too! ★★How to access your digital files?★★ To access your digital file(s), go to You(upper right-hand corner) > Purchases and reviews and look for the order. To the right of the order, click Download Files. This goes to the Downloads page for all the files attached to your order.
Get the best of both worlds with this decadent dessert: a bottom layer of rich chocolate brownie, covered in cookie dough.
These lemon blueberry cookies are a thick chewy no chill recipe. They are full of fresh lemon flavor and uses frozen wild blueberries.
These cookies and cream rolls feature Oreos three ways! The chopped cookies are incorporated into the dough, filling, and topping. Yield: 12 rolls
These amazing bar cookies have a classic chocolate chip cookie dough crust with a light and fluffy cheesecake center topped with another chocolate chip cookie dough layer.
These raspberry white chocolate cookies are a no chill recipe. They are a chewy and buttery cookies full of white chocolate chips and frozen raspberries.
These Cookie Dough Cupcakes are the best of both worlds! Use a box cake mix to make this recipe even easier.
Strawberry cinnamon rolls are super soft and gooey cinnamon rolls with strawberry filling and strawberry cream cheese icing. This fun twist on a classic breakfast favorite is the ultimate summery treat!
These S'mores Cupcakes are to die for! Super moist chocolate cupcakes with a graham cracker crust, topped with a super light and airy marshmallow frosting!
Rich, cream cheese frosted decadent, homemade red velvet brownie! These are a Valentine's Day sweet treat sure to get some attention!
ngredients: For the Rich Chocolate Cake: 2 cups hot water (472 mL) 1 and 1/2 cups + 2 tbsp pure cocoa powder (157 grams) *avoid using dutch process 3 cups sifted cake flour (330 grams)
These brownie cookies are rich and fudgy and for when you can’t decide between having a cookie or a brownie. They are the best of both worlds!
