Chocolate Cinnamon Pecan Babka

October 15th, 2019 | Posted by Milana in Breads | Recipes - (0 Comments)

Chocolate Cinnamon Pecan Babka with Maple Cinnamon Glaze

DOUGH:

4 Tbsp Coconut Oil, melted

2/3 cup Unsweetened Vanilla Ripple Milk

1/3 cup Water

1 Tbsp Active Dry Yeast (I use Red Star)

4 Tbsp Coconut Sugar (I use Madhava)

1/2 tsp salt

2 Large Eggs, divided

3 Cups Unbleached Flour (I use Trader Joe’s)

FILLING:

1/2 Cup Dairy Free Nicciolata Chocolate Hazelnut Spread

1/2 Cup Dairy Free Chocolate (I use Enjoy Life)

1/2 Cup Raw Pecans

1 Tbsp Cinnamon

2 Tsp Vanilla Extract/ Bean Paste

1 Tbsp Avocado Oil

GLAZE: Enough for 2 Loaves

3 Tbsp Coconut Oil

1/2 Cup Powdered Sugar

1/4 cup Maple Syrup

1 tsp Cinnamon

2 tsp Unsweetened Vanilla Ripple Milk

DIRECTIONS:

Heat milk and water in a saucepan on low heat until its lukewarm. Remove from heat and add coconut oil until melted. Whisk in sugar and yeast and then transfer to the bowl of your stand mixer. Wait 5-10 min for the yeast to proof.

Using dough hook, mix in 1 egg, flour and salt. Mix on low speed until mostly incorporated then increasing speed until it comes to a uniform dough. Let the hook knead the dough for 5 minutes. Cover bowl with plastic wrap and a kitchen towel over it and put it in the oven (oven should be OFF) for one hour to rise. In the meantime, make your filling.

Put pecans in food processor with cinnamon and process until pecans come to a crumb size. Melt chocolate in a pyrex bowl either in a double boiler or microwave. Stir in oil, hazelnut spread, pecan mixture, syrup and milk. Set aside.

Punch down dough. Cut it into 2 equal parts. Roll the dough out into a rectangle, not more than 1/4” thick. Spread half of the filling all throughout the surface leave 1/4” border empty.

Roll the dough very tightly from the longest side. Cut down the center of the roll. Now using the 2 cut-sides-up, twist it overlapping like a rope and then roll the rope in from one end where the babka is now a round shape. Continue using the same steps to make the 2nd loaf.

Transfer to a pan lined with parchment paper and cover with kitchen towel to rise for another hour. Glaze with egg wash, sprinkle with some sesame seeds (optional) and bake at 325F (if pan is dark metal) or 350F (if pan is light metal) for 30-35 min. Do not over bake it.

Make Glaze in the meantime. Let the Babka cool completely. Transfer glaze into ziploc baggie. Cut the small end of the corner with scissors and drizzle over the loaves.

Now the best part has come where you can sink your teeth into this homemade deliciousness. 100% Dairy Free and No Artificial Ingredients. Enjoy! Please make sure you leave your feedback when you try my recipes and kindly tag me in your posts!

XOXO-Milana

Original Recipe was adapted from The Feed Feed.

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Rating: 5.0/5 (1 vote cast)

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Creamy Cauliflower Mushroom Soup

October 2nd, 2019 | Posted by Milana in Soup - (0 Comments)

INGREDIENTS:

2 Tbsp Avocado Oil

1 Medium Sweet Onion, Chopped

2 Carrots, peeled and sliced

2 Celery Stalks, sliced

2 Cloves Garlic, minced

10 oz. Cremini Mushrooms, sliced

2 Bay Leaves

2 tsp Trader Joe’s Herbs de Provence

1/2 tsp ground turmeric

1-1/2 tsp Trader Joe’s Mushroom & Company Umami Seasoning

salt to taste

1/2 tsp Black Pepper

1 Small Head of Cauliflower, cut into florets

4 Cups Low Sodium Vegetable Stock

1 Cup Ripple Original Half & Half

2 Tbsp Trader Joe’s Nutritional Yeast

Immersion hand blender or high speed blender

DIRECTIONS:

Heat oil in a dutch oven or a large soup pot over medium heat. Saute onions, carrots and celery, season with salt, pepper and cook until soft about 5-7 minutes. Stirring occasionally. Add in mushrooms, garlic, bay leaves, and spices. Stir to combine and saute for about 3-5 min. until the mushrooms are soft and juicy. Add cauliflower, stir. Then increase heat to high and pour your stock. Bring to a boil, cover with lid and reduce heat to low and simmer for 30 minutes. Turn off heat, remove bay leaves and sir in half & half and yeast. Now use the immersion hand blender to blend the soup or wait until the soup cools down to transfer to a high speed blender and puree the soup. Serve with crusty sourdough baguette. Enjoy! Don’t forget to tag me in your posts when you make this velvety, smooth and delicious soup. Looking forward to your feedback. Thank you Everyone!

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Rating: 5.0/5 (1 vote cast)

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Vanilla Bean Coconut Cream Cake

October 1st, 2019 | Posted by Milana in Dessert | Recipes - (0 Comments)

INGREDIENTS:

CAKE:

2-1/2 cups Sifted Cake Flour (sift cake flour first, then measure out for the recipe)

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1/2 cup Coconut Oil

1/4 cup Unsweetened Applesauce

1-1/2 Cups Evaporated Cane Sugar (or regular granulated sugar)

5 Large Egg Whites, room temperature (you’ll be using the yolks to make custard)

1/3 cup Vegan Sour Cream, at room temperature (I like to use Wayfare)

2 tsp Vanilla Bean Paste (I use Trader Joe’s. Can substitute for regular vanilla extract but won’t have the same flavor)

1 tsp Coconut Extract (I use Flavorganics)

1 cup Ripple Unsweetened Vanilla Milk, room temperature ( or can substitute for canned coconut milk; I like Trader Joe’s Organic)

COCONUT CUSTARD:

1 can Organic Canned Coconut Cream (I use Trader Joe’s)

1 cup Ripple Unsweetened Vanilla Milk

3/4 Unsweetened Shredded Coconut (I use Trader Joes)

2/3 Cup Sugar, divided (I use organic evaporated cane sugar)

1/4 tsp Salt

5 Large Egg Yolks, room temperature

2 Tbsp Organic corn starch or arrowroot powder

1 Tbsp Coconut Oil

1-1/2 tsp Vanilla Bean Paste

COCONUT FROSTING:

1 can Organic Coconut Cream, I get mine from Trader Joe’s, refrigerated at least 2 hours

1 Tbsp Maple syrup or any other sweetener on hand

1 tsp Vanilla Extract

DIRECTIONS:

CAKE: Heat oven to 350F. Grease 9×13” cake pan with baking spray. In a large mixing bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat coconut oil and sugar together on medium-high speed until smooth. Scrape down sides and bottom of the bowl with a rubber spatula as needed. Beat in egg whites until combined, then add sour cream, applesauce, vanilla paste, and coconut extract. Beat until combined. Scrape down sides as needed. Mixture may look curdled as a result of varying textures. This is normal. With mixer on low speed, slowly add in the dry ingredients and the milk. Beat on low speed until combined.

Pour batter evenly into baking pan and bake for 40 minutes or until a tooth pick inserted in the center comes out clean.

CUSTARD: In a medium sauce pan, combine coconut cream, milk, shredded coconut, 1/3 cup sugar and salt. Bring to a simmer and stir occasionally. While mixture is cooking, In another medium bowl, whisk together the egg yolks, 1/3 cup sugar and starch.

Slowly add 1/2 cup of the coconut mixture into the eggs while whisking to ensure the eggs don’t curdle. Add another 1/2 cup while whisking then transfer yolk mixture into the saucepan with the coconut mixture. Continue whisking until mixture thickens and a few bubbles have surfaced.

Turn off the heat and stir in coconut oil and vanilla bean paste. Let mixture cool down to a warm temperature, mixing every 5 minutes to help cool quickly.

When cake cools, poke holes with the end of a wooden spatula. Pour custard all over cake spreading evenly. Allow to cool completely before frosting.

FROSTING:

Open the can and scoop out the hard cream into a bowl leaving behind any liquid in the can. Add your sweetener and extract and using a hand mixer beat until fluffy and creamy. Frost cooled cake and garnish with toasted unsweetened shredded coconut.

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Rating: 5.0/5 (1 vote cast)

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