Cranberry, Apple and Rosemary Breakfast Cakes - Vegan and Oil-Free

I was at a restaurant earlier this month and saw that their special was a cranberry and apple savoury scone with rosemary in it. I loved the idea of using rosemary in scones and although I never think to use fresh cranberries in my recipes, I actually love them! So I decided to recreate the savoury scones are home.

And then because I wanted to use applesauce instead of oil, they became sweet scones. I could have used something else, but applesauce was a no-brainer since I was already adding chopped apples in there! And then I experimented to make my scone and ended up with this marvellous creation.

Vegan Cranberry, Apple and Rosemary Breakfast Cakes

I did not feel like this was a scone because of the really light and moist texture, that is really far from dense, crumbly scones. I could have kept on testing recipes to make them into scones, but I love them so much like this, there really is no point! I made the recipe a couple times to find the perfect rosemary amount to have a light aroma that isn’t over empowering and complements the fruit. The sweet apple with the tart cranberries and the subtle but pungent flavour of the rosemary complement each other really well. I brought one batch to a meeting and they were a big hit!

The result is really a mix between a muffin, a scone and a cake, but I decided to call them breakfast cakes because that is just fun! Although I called them that way, I also enjoy them as a snack or dessert!

Cranberry, Apple and Rosemary Breakfast Cakes

Cranberry, Apple & Rosemary Breakfast Cakes
Yields 12
vegan, oil-free, soy-free
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 1/2 cups whole wheat pastry flour
  2. 1/2 cup almond flour
  3. 1/4 cup cane sugar
  4. 1 tbsp baking powder
  5. 1/2 tsp fine sea salt
  6. 2 big sprigs of rosemary, stem removed and very finely chopped
  7. 1/2 cup applesauce
  8. 3/4 cup unsweetened almond milk
  9. 1 cup fresh cranberries
  10. 1 medium apple, chopped (yields approximately 1 cup; I used McIntosh)
Instructions
  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. In a large bowl, combine whole wheat pastry flour, almond flour, sugar, baking powder, salt and rosemary.
  3. Add applesauce and mix until incorporated and flour mixture is crumbly (you might have to use your hands).
  4. Add the almond milk and stir with a spoon until incorporated and you have a homogenous batter, without over mixing.
  5. Stir in cranberries and chopped apple.
  6. Use a 1/4 cup measure to drop batter on your baking sheet. Leave some space (I would say at least 2 inches) between each cake as they double in size while baking.
  7. Bake for 20 minutes, or until lightly golden. Transfer to a cooling rack.
Notes
  1. I suggest storing in an air-tight container with a piece of paper towel placed on the bottom as the paper towel will absorb excess humidity.
Sweet Salty Spicy http://sweetsaltyspicy.net/

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Double-Banana Chocolate Chip Oat Squares - vegan gluten-free oil-free

I’ve been seeing sun-dried bananas a couple times at the grocery stores and wanted to try them. I do love banana chips, but was intrigued by a more chewy dried bananas (the ones I found at my grocery store are by PRANA). Sundried bananas are chewy and taste like extra-ripe bananas (those that are ready to make banana bread with!). They are quite tasty, but I also tend to love bananas in baked goods and smoothies, but not as much by themselves. So I thought I should definitely try using my sundried bananas in baked goods.

I made Angela’s Pumpkin Oatmeal Squares a while ago and loved them. They are quite filling, making them a perfect mid-day snack. I froze them and took some out when I was out of fresh snacks and I also often ate them before working out at night if I was hungry and knew I would not last until dinner. When I finished the last square, I thought oat squares would be perfect for my sundried bananas.

Double-Banana Chocolate Chip Oat Squares - Vegan

So I used bananas in the batter and added diced sundried bananas with chocolate chips (because chocolate is always a good option). The result is quite amazing! The chewy bananas complement the oat squares, which are more on the dry side, really well. And the flavours definitely work well with each other since its bananas with bananas! The squares have a subtle sweetness and banana flavour, and when you bite into a piece of sundried banana, you get a big burst of banana flavour, which I really love!

Double-Banana Chocolate-Chip Oat Squares

Double-Banana Chocolate Chip Oat Squares
Yields 12
vegan, gluten-free, oil-free, soy-free
Print
Prep Time
10 min
Cook Time
20 min
Total Time
1 hr
Prep Time
10 min
Cook Time
20 min
Total Time
1 hr
Ingredients
  1. 1 flax egg: mix 1 tbsp flax seeds, grounded, with 3 tbsp water and set aside
  2. 1 very ripe banana (it should be completely black or close to it)
  3. 1/2 cup coconut sugar
  4. 1 tsp vanilla extract
  5. 3/4 tsp coffee extract (optional)
  6. 1/2 tsp baking soda
  7. 1/2 tsp fine sea salt
  8. 1/2 tsp ground cinnamon
  9. 3/4 cup oat flour
  10. 3/4 cup rolled oats
  11. 3/4 cup almond flour
  12. 1 tbsp arrowroot powder
  13. 1/3 cup sundried bananas, cubed
  14. 1/4 cup + 1 tbsp dark chocolate chips, divided
Instructions
  1. Preheat oven to 350°F and line an 8x8-inch square pan with parchment paper.
  2. In a large mixing bowl, mash the banana with a fork.
  3. Add coconut sugar and beat with a hand mixer until combined.
  4. Add in the flax egg, vanilla extract and coffee extract and beat until combined.
  5. Add the baking soda, salt and cinnamon and beat again.
  6. In a medium bowl, mix oat flour, rolled oats, almond flour and arrowroot powder. Add to the wet ingredient and beat until combined.
  7. Stir in sundried banana and the 1/4 cup of chocolate chips.
  8. Spoon dough into prepared pan and spread out until smooth and mostly even. Since the dough is sticky, covering the dough with a piece of parchment paper helps to spread it (I cover with parchment paper and spread with my hands).
  9. Sprinkle the remaining 1 tbsp of chocolate chips on top and press down.
  10. Bake for 18-20 minutes, until lightly golden and firm to the touch.
  11. Place pan on a cooling rack for 10 minutes.
  12. Lift square out and place directly on the cooling rack for 20 minutes, until cool.
  13. Slice in four in each direction to have 12 squares.
Notes
  1. I used regular chocolate chips in the batter and mini chocolate chips on top.
  2. For a gluten-free square, make sur to use certified gluten-free ingredients.
  3. I don't think the coffee extract makes the squares taste like coffee, but it does give an additional "layer" of flavour and tones down the sweetness of the banana.
Adapted from Oh She Glows
Adapted from Oh She Glows
Sweet Salty Spicy http://sweetsaltyspicy.net/

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Buttercup Squash Lentil Chili (vegan, gluten-free, oil-free)

November 17, 2014
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I got a buttercup squash in my weekly organic food basket and wasn’t sure what to do with it, so it waited patiently on my counter for a couple weeks. With the cold weather, I ended up craving chili since it is so warm and filling. Inspired by my pumpkin chili, I decided to use my […]

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Whole-Grain Vegan Cornbread (Oil-Free)

November 13, 2014
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Soup is a fall and winter favorite of mine. However, I don’t tend to eat appetizers unless I have company so I prefer to have my soups as a main dish. While some soups (usually those including beans and grains) fill me up, some just don’t cut it as a main dish. And now I’ve […]

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Hazelnut-Coconut Mocha Cupcakes

November 10, 2014
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I wanted to make some cupcakes and was flipping through my cookbooks for ideas when I came across a recipe for chocolaty coconut cupcakes with a coffee frosting. I loved the idea of a coffee frosting, so I decided to give it a go! I added some Frangelico to the batter and frosting for a […]

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