AMM I AM

FOOD/TRAVEL/DESIGN BLOG {{NYC}}

Banana Cupcakes made with Coconut Flour & Vegan Vanilla Butter Cream

by admin on April 8, 2014, no comments

Photo by AMMIAM

Photo by AMMIAM

So… someone got a mini cupcake pan!

I am so happy with the outcome of these mini cupcakes. After much research and practice with coconut flour, I’m finding more of a balance in getting the texture to be less dense and more on the fluffy side. I believe I’m on the right track here. They are grain/gluten free and are topped off with vegan vanilla butter cream.

Cupcakes

Ingredients:

  • ¼ cup coconut flour
  • 1 mashed ripe banana
  • ⅛ tsp sea salt
  • ⅛ tsp baking soda
  • 2 large eggs (yolk and whites beaten separately)
  • ¼ cup stick of butter or buttery substitute (I use Earth Balance)
  • 2 tbsp honey
  • 1 tbsp vanilla extract

Directions:

Mix the coconut flour, baking soda, and salt together. Then add the mashed banana, eggs (remember to beat the yolk and white separately), butter, honey, and vanilla. Let it sit while you line your cupcake tin. I made minis, and it made approx. 20 cakes.

Check the mixture, if it’s too dry, you may need more egg or more banana. Once it’s all set (should be a gooey consistency), scoop it into the tin. Bake at 350 degrees for 20-25 minutes. Check it with a toothpick to make sure it comes out clean, and it’s ready!

Cool your cupcakes while you start on the butter cream.

Butter cream frosting

Ingredients:

  • ¼ cup stick of butter or buttery substitute (I use Earth Balance)
  • 1 cup confectioners sugar
  • dash of sea salt
  • 1 tsp vanilla extract
  • 1 tbsp non-dairy milk (soy, almond, coconut, etc.), you may need more milk, watch the consistency
  • dash of cinnamon (optional)

Directions:

Mix the butter until whipped (I use a stand mixer, a hand mixer will do). Add the milk, salt, and vanilla. Slowly spoon in the sugar and raise the speed a bit. Once you’re done mixing that in, sprinkle cinnamon if you like. Keep mixing for a few minutes, making sure everything is incorporated. Check the consistency, if you need it to be more loose, slowly add a little more milk until it’s as desired.

Once your cupcakes are cool, pipe or spread on the butter cream and enjoy! I keep these in Tupperware in the refrigerator and the butter cream gets even better.

Enjoy!

Photo by AMMIAM

Photo by AMMIAM

Photo by AMMIAM

Photo by AMMIAM

TwitterFacebookTumblrPinterestGoogle+EmailShare

Flourless Vanilla Almond Butter Cookies

by admin on April 2, 2014, no comments

Photo by AMMIAM

Photo by AMMIAM

These cookies are SO SIMPLE! I adapted this recipe from the Just Short of Crazy blog, but added more vanilla and topped them off with a pecan which gives it a nice maple taste.

Ingredients

  • 1 cup almond butter
  • ¾ cup powdered sugar (plus extra for topping)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 vanilla bean
  • 12 Pecans (1 for each cookie)

Directions:

Preheat oven to 350 and line a cookie sheet with parchment paper. Mix all ingredients until combined. Drop by spoonful on the prepared cookie sheet (I use the OXO cookie scooper, it’s approx. a tablespoon, it yielded 12 cookies).
Bake for 10-12 minutes, stick a pecan in the center of each cookie while they are still soft out of the oven. Let cool for a minute and then transfer to wire rack to complete cooling. Sprinkle with some powdered sugar. Store in a cookie jar/tin so they stay moist.


Photo by AMMIAM

Photo by AMMIAM

Photo by AMMIAM

Photo by AMMIAM

Herbed Zucchini Bread made with Coconut Flour

by admin on March 30, 2014, no comments

Photo by AMMIAM

Photo by AMMIAM

The coconut flour experimentation continues! I adapted this delicious recipe from Empowered Sustenance blog. This is a savory, herbed, gluten-free bread and requires 6 eggs (coconut flour needs a lot of egg to bind it and keep it moist). Works well as table bread, you don’t really taste the zucchini, the herbs shine through more.

Ingredients:

  • 6 eggs
  • 1/2 cup coconut oil (measure solid, then melt)
  • 1/2 tsp. sea salt, plus more for sprinkling
  • 3/4 cup coconut flour
  • 2 cups shredded zucchini
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. organic garlic powder
  • 1 tsp. baking soda
  • 2 tsp. rice vinegar

Directions:

Line a greased loaf plan with parchment paper. Mix the eggs, coconut oil, vinegar, and zucchini. In a separate bowl, mix the coconut flour, sea salt, thyme, rosemary, garlic powder, and baking soda.

Pour the liquid ingredients into the dry ingredients and mix to combine. Scoop into the loaf pan and sprinkle the top of the dough with sea salt. Bake at 350 degrees for 50-60 minutes or until cooked through (check the middle with a fork until it comes out clean). Slice it up and spread some butter on!

 

Photo by AMMIAM

Photo by AMMIAM

Photo by AMMIAM

Photo by AMMIAM

Classic Apple Hand Pies

by admin on March 19, 2014, no comments

Photo by AMMIAM

Photo by AMMIAM

Photo by AMMIAM

Photo by AMMIAM

I love apple pie, I’m also very picky about it. It has to be warm, gooey, and have a lot of cinnamon… which might be my rule for a lot of food, but still. I also like the apples sliced very thin so you don’t have a crunch, I normally gravitate towards apple pies with all those qualities. And Hand Pies are just adorable and very smart to serve for parties, I was the bell of the ball at a recent party I brought these too, they were a hit! Hope you enjoy!

Pastry Dough:

  • 2 cups all purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup (16 tablespoons) cold unsalted butter, cut into pats
  • 1 large egg
  • 2 tablespoons cold milk

Apple Filling:

  • 5 cups apples, peeled, cored and sliced thin
  • 2 tbsp unsalted butter
  • 1/2 cup brown sugar (packed or light, whatever you have)
  • 2 tsp ground cinnamon
  • pinch of sea salt
  • Optional: 1 tsp flour (or whatever you like to use as a thickening agent)

*taste the filling as you go along in case you need more sugar/cinnamon, etc.

Topping (Optional):

  • Egg white wash (egg whites + water)
  • White sugar

Directions:

1. Make the Pastry Dough (needs at least 1 hour to chill in refrigerator):

Whisk together the flour, sugar, and salt. Slice up the cold butter and mix it in until pea-sized clumps form from the butter (depending on how you are mixing, take this into account with the size you slice the butter in, you’ll have to work a bit harder depending on the size of the butter and what you’re using to mix. I used a stand mixer and sliced the butter into approx. 1/2 inch squares).

Add the combined egg and milk, mixing to make a cohesive dough. Divide the dough in half, shape each half into a half moon, cover with plastic wrap, and refrigerate for at least 1 hour (if you have more time, use it).

2. Make the Apple Filling:

Combine all the ingredients into a large saucepan or skillet, cook until mixture starts to thicken (5-8 minutes). Taste as you go along. Transfer to a bowl and cool to room temperature.

3. Build your Hand Pies!

Preheat the oven to 350°F. Line a baking sheet with parchment paper or lightly grease. Remove one of the dough packets from the refrigerator. Roll the dough out on to a generously-floured piece of parchment paper, until it is about 1/8-inch thick. Using a cookie cutter, biscuit cutter, mason jar lid, or a cup (can you tell I didn’t use a cookie cutter?) try to cut out 5-inch diameter circles, flatten out a bit more from there so you can fit in your filling. When that is complete, use your cooled off filling and spoon in with a table teaspoon. Aim for the center. If you are using egg-wash, dip your pointer finger in to the egg-wash and outline half of your circle before you close it. This will help it stick a bit more, but it is not necessary. I had a couple of hand pies without the wash and it turned out well too. Seal the hand pies and using a fork, press down (not too hard!) around the perimeter of the half-moon shaped hand pie. Continue till the batch is completed. Transfer pies if you haven’t already, to the baking sheet. Cut on top a hole or two for ventilation, and use the egg-wash on top of the vent slits and sprinkle  your white sugar.

Place pies in the oven for approx. 20-30 minutes until golden-brown. If you have the second half left, work on those while you wait for the first batch.

Enjoy with some vanilla bean ice cream, whipped cream, caramel sauce, or just your face.

Vegan Almond Cranberry Oatmeal Cookies with Chocolate Chips

by admin on February 28, 2014, no comments

Photo by AMMIAM

Photo by AMMIAM

Photo by AMMIAM

Photo by AMMIAM

This is one of my favorite go-to recipes from Two Peas and their Pod blog, these are chewy, light, healthy and delicious. I’ve tried a few variations, my favorite is just the dried cranberries and cacao nibs.

Recipe via Two Peas and their Pod:

Ingredients:

1 cup white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup almond butter
1/2 cup brown sugar
1/2 cup almond milk
1 teaspoon vanilla extract
1 cup old fashioned oats
1/2 cup dried cranberries
1/2 cup chocolate chips (I like vegan cacao nibs!)

Directions:

1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.

2. With an electric or stand mixer fitted with a paddle attachment, combine the almond butter and brown sugar. Mix until light and fluffy, about 2-3 minutes. Mix in the almond milk and vanilla extract, scraping down the sides if necessary.

3. Turn the mixer to low and add the dry ingredients. Mix until just combined. Stir in the oats, dried cranberries, and chocolate chips.

4. Roll cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Gently flatten the dough balls with the palm of your hand. Bake cookies for 10 minutes or until they are set and golden brown around the edges. Let the cookies cool on the baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.

Dark Chocolate-Fig Pie

by admin on February 25, 2014, no comments

Photo by AMMIAM

Photo by AMMIAM

Cravings come and go, but as true chocoholics know, a chocolate craving must be satisfied. Since I’m always looking for ways to make food I love healthier so I can have the best of both worlds, I started reading up on some Paleo chocolate desserts and came across the Nom Nom Paleo Blog. I found a Chocolate Pie recipe, and didn’t have half the ingredients… so I improvised and was wildly happy with the outcome. My recipe is below!

Crust Ingredients:

  • 1/2 cup plain pecans
  • 1/2 cup plain cashews
  • ¼ cup (about 4) chopped soft, sun-dried figs
  • 1 teaspoon ground cinnamon
  • Pinch of sea salt

Filling Ingredients:

  • 1 cup heated coconut milk creamer (If you don’t have this, you can use coconut cream, I haven’t tried just coconut milk… if you do make sure it’s not reduced fat and it should be fine)
  • ½ cup chopped soft, sun-dried figs
  • 3 ounces dark chocolate, melted (I used 70% cacao, melted in a double-boiler)
  • ¼ cup melted coconut oil
  • 2 teaspoons vanilla extract

Directions:

1. To make the crust, in a food processor, grind the nuts, figs, cinnamon, and salt for about 20 seconds or until very fine and looks like crumbs.

2. Spray or rub a glass pie dish or free-form pan with some coconut oil. Transfer the crust mixture to the glass pie dish or free-form pan (approx. 8 inch), and press it across the bottom and halfway up the sides.

3. Heat the coconut milk/cream in the microwave for 40 seconds.

4. Add the heated coconut milk/cream, chopped figs, melted chocolate, coconut oil, and vanilla extract to a blender, and purée for 1 minute or until the filling is dark and completely smooth.

5. Pour your filling over the crust and chill for a couple of hours to set.

This pie gets better and better as it sets, I must say… serve with sprinkled nut crumbs on top or make some coconut whipped cream as a topping! Enjoy.

PhotobyAMMIAM

PhotobyAMMIAM

Vegan Peanut Butter Cookies

by admin on February 23, 2014, no comments

Photo by AMMIAM

Photo by AMMIAM

These cookies are to DIE FOR. I love peanut butter cookies, with a couple of exceptions: how oily and crunchy they get. Well, Elana’s Pantry has solved that for me with this heavenly recipe, they are chewy and light. Best of all, this is made with almond flour and I substituted the shortening with coconut oil, here are the details:

Ingredients:

    • 1 cup blanched almond flour
    • 1/4 teaspoon sea salt
    • ¼ teaspoon baking soda
    • ½ cup creamy peanut butter (I used Justin’s honey peanut butter)
    • ¼ cup agave nectar or honey
    • 2 tablespoons coconut oil (not melted)
    • 1 teaspoon vanilla extract

Directions:

  1. In a small bowl combine almond flour, salt and baking soda
  2. In a medium bowl mix together peanut butter, agave, coconut oil and vanilla with a hand blender or in a stand mixer
  3. Blend dry ingredients into wet until well combined
  4. Scoop dough 1 tablespoon at a time onto a parchment paper lined baking sheet
  5. Use a fork to flatten in a criss-cross pattern
  6. Bake at 350° for 6-8 minutes until golden around the edges
  7. Serve & Enjoy!

Coconut Flour Pancakes

by admin on February 20, 2014, no comments

Photo by AMMIAM

Photo by AMMIAM

I recently tried this recipe from Nourishing Days, for coconut flour pancakes which are grain and dairy-free. I was so excited for this because of how much I LOVE pancakes, but hate how heavy and guilty they make me feel after. I’m pleased to say, these taste delicious. They are light and lovely… I was satisfied after eating 3 of these babies, the recipe made approx. 6 cakes.

Coconut flour absorbs a lot of liquid, so the beaten eggs are necessary for binding. Flipping the pancakes take some practice, but by the 4th cake, I was feeling like a pro. I’m definitely going to be making these again and am looking forward to perfecting this. If you’re going to attempt it, follow the recipe exactly… read the tips, and even watch the video offered in the blog post. I followed the directions to a tee, however I think I may have mixed in the wet to the dry ingredients too much (using my stand mixer). Next time, I’ll try folding it in manually until it’s absorbed and use all of the liquid (I used most of it as she suggested since the consistency seemed good). Again, the flavor on these are great… there is a touch of an eggy consistency, but it’s necessary to bind it. So happy about these!

Photo by AMMIAM

Photo by AMMIAM

Photo by AMMIAM

Photo by AMMIAM

Avgolemono (Greek Egg-Lemon Chicken) Soup

by admin on February 16, 2014, no comments

Avgolemono soup

Photo by AMMIAM

Avgolemono Soup is like your favorite, comforting Chicken Soup with a lemony-creamy kick. The egg is what makes this soup rich and thick, the lemon gives it a nice zest. I use rice in mine, some people prefer orzo or another type of pasta.

Ingredients:

  • 1 whole chicken, about 3 1/2 lbs. (remove fat and skin)
  • Water (enough to cover your chicken, approx. 12 cups)
  • 2 carrots, halved
  • 2 celery stalks, halved
  • 4 whole cloves of garlic
  • 1 tsp. olive oil
  • 1 large onion, halved
  • 2 bay leaves
  • 2 tsp. salt
  • 2 tsp. pepper
  • 1/2 cup Rice (or pasta/grain of your choice)
  • 3 eggs, at room temperature
  • Juice of two large lemons or 4 small lemons, strained

Directions:

Add first 10 ingredients to a large pot or dutch oven, bring to a boil, then reduce to medium-low heat. Cover the pot partially, checking in to skim any foam off the top. This should take approx. 2 hours until the chicken is fully cooked and falling off the bone.

Remove the chicken and large vegetables, cut them up to bite-size chunks (I like using kitchen shears to do this quickly) and set aside. Strain the rest of the soup into a bowl and return the broth into the pot, bring to a boil (uncovered pot). Add the rice/pasta to the broth and simmer on medium for approx. 10-12 minutes.

Meanwhile, start whisking the eggs in a bowl until frothy. TIP: If you have a stand mixer or hand electric mixer, it will make this more convenient, but whisking with your hand will do fine (just remember to keep the eggs moving). Add the lemon juice slowly as you whisk the eggs.

Once the rice/pasta has finished cooking, turn the heat off. Slowly, ladle approx. 2-cups of the chicken broth into the egg-lemon mixture while still whisking. The goal here is to temper the egg-lemon mixture so that the eggs don’t curdle when you introduce it to the soup. Once that is done, you can turn the heat up on the broth to very low (do NOT boil).

Stir in the tempered egg-lemon mixture into the chicken broth slowly. Leave it on the low heat for approx. 5 minutes.

Return the chicken and vegetables back into the pot and continue to heat on low until it has reached the desired temperature. Taste, adding salt and pepper as needed. Serve right away and enjoy!

Vegan Banana Bread

by admin on February 10, 2014, no comments

Photo by AMMIAM

Photo by AMMIAM

Photo by AMMIAM

Photo by AMMIAM

This isn’t just the best vegan banana bread recipe I’ve tried, it’s the best banana bread, PERIOD. Thanks to my friend for passing this recipe along to me… Veg Recipes of India nailed it with this one.