Desserts of Vitality Extraordinary Non-Dairy Desserts by Mark Foy, Author, Chef, Caterer, Photographer PDF

By Mark Foy, Author, Chef, Caterer, Photographer

This cookbook comes from the Vitalita Culinary crew (VCG) and comprises solely vegan-whole food-nutritionally dense cakes. the focal point of this publication is developing marvelous vegan cakes with out gluten (i.e., the protein in lots of grains resembling wheat).

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6% calories from fat); 6g Protein; 52g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 129mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 2 Other Carbohydrates. com/ 32 02-Cakes 02-Carob-Mint Cake Nutrition Facts Servings per Recipe: 20 Amount Per Serving 320 Calories Calories from Fat: 101 % Daily Values* 12g Total Fat Saturated Fat 4g Cholesterol trace 164mg Sodium 51g Total Carbohydrates Dietary Fiber Protein Vitamin A Vitamin C Calcium Iron 6g 6g 18% 22% 0% 7% 17% 23% 1% 0% 13% 13% * Percent Daily Values are based on a 2000 calorie diet.

Pour into the prepared cake pans. Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan). Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan, and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it). Also be careful not to overbake the cakes because they can become too dry and dense in this case. GARNISH When making a layered cake (using 2 identical sized pans), place the bottom layer of the cake on a serving plate (with parchment paper under the edges), and spread some of the icing over the top of this first layer.

An easy way to grind flax seeds is in a coffee grinder. DRY INGREDIENTS 1/2 cup cornmeal 1/2 cup pistachio nuts, ground 1/2 cup brown rice flour (or spelt flour) 1/4 cup whole-grain amaranth flour (or spelt flour) 1 tablespoon ground flax seed 1/8 teaspoon sea salt 1 teaspoon baking powder (double acting) --2 tablespoons unrefined coconut oil (or non-hydrogenated veg. shortening) (or high oleic sunflower oil) --WET INGREDIENTS 1/4 cup high oleic sunflower oil (or coconut oil) (or other oil high in monounsaturated fat as listed in "Dessert Notes" under "Oils") 3/4 cup maple syrup 1/4 cup almond butter (or other nut butter such as tahini or hazelnut butter) 1 teaspoon vanilla extract 1/3 cup water --ADDITIONS 1/4 cup pistachio nuts, toasted, chopped 1/4 cup dried apricots, cut in 1/4" pieces (soaked in hot water for about 10 minutes and then drained very well) --APRICOT TOPPING 1/3 cup apricot preserves 2 tablespoons Grand Marnier (or other liqueur) 1 tablespoon arrowroot powder 29 Pre-heat oven to 350 degrees F (175 degrees C).

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Desserts of Vitality Extraordinary Non-Dairy Desserts (Vegan) by Mark Foy, Author, Chef, Caterer, Photographer

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