VEGAN LEMON WAFFLES WITH MANDARIN

vegan-lemon-waffles-with-mandarine-1

vegan-lemon-waffles-with-mandarine-3

vegan-lemon-waffles-with-mandarine-6

something good about waffles? you can top them with whatever you like! and now it’s mandarins time, taking advantage that they’re everywhere and of course ridiculously delicious. and don’t forget that mandarins are good for your immune system, which is good for us these days that we all are struggling with cold.

something good about lemons? well, they’re awesome for your body! for example, they are a naturally detoxifying, antibacterial and as well improves your circulations. they’ve been always a must in my kitchen, because I basically serve it with in almost of everything that I eat.

waffles, waffles, waffles, yas, yas, yas.

let’s bake!

vegan-lemon-waffles-with-mandarine-2

vegan-lemon-waffles-with-mandarine-5

vegan-lemon-waffles-with-mandarine-4


VEGAN LEMON WAFFLES WITH MANDARIN
(makes about 6 big waffles)

· ingredients ·
lemon waffles
500ml oat milk
80ml fresh lemon juice
80ml melted coconut oil
60ml agave syrup
1 Tbsp lemon zest
1 tsp vanilla extract
300g plain flour
1 + ½ tsp baking powder
½ tsp salt
¼ tsp cinnamon

mandarin sauce
500g mandarins
2 Tbsp agave syrup
1 Tblsp fresh lemon juice
1 Tblsp water

· step by step ·
lemon waffles
prepare your waffle maker with a bit of margarine, to prevent the dough from stick even if the machine is non-stick, just in case.
in a medium bowl, mix the oat milk with the fresh lemon juice, and leave it just for 10 minutes.
add to the milk the melted coconut oil, agave syrup, lemon zest, vanilla extract and whisk together.
In a big bowl sift the plain flour, baking powder, salt and cinnamon. mix it and add it into the milk mixture and whisk until it’s completely well combined.
bake the waffles following your waffle maker instructions and pour the mandarin sauce on the top.

mandarin sauce
in a medium sauce pan, pour the mandarins, agave syrup, fresh lemon juice and water into a medium heat stirring constantly, until it gets thicker.

enjoy!


 

LEMON MERINGUE TART

lemon-meringue-tart-7

lemon-meringue-tart-6

is not that I didn’t bake the past two months, it’s just that I’ve been saving the world from a cataclysm, that’s why I was a bit absent. but looks like it didn’t work, so I’m coming back to what I know how to do, which is eat sweet things and pizza. actually I’m back in here as well.

I had this amazing recipe that I couldn’t let pass one more day without sharing it with you all. the people who tried this beauty said that actually was the best lemon meringue tart they’ve ever eat, so let’s think that they’re right! isn’t it?

let’s bake!

lemon-meringue-tart-1

lemon-meringue-tart-4

lemon-meringue-tart-5

lemon-meringue-tart-3


LEMON MERINGUE TART
(makes about 12 servings)

· ingredients ·
almond pastry
160g plain flour
30g ground almonds
70g icing sugar
¼ tsp baking powder
¼ tsp salt
70g cold unsalted butter
3 lrg cold egg yolks
1/2 tsp vanilla extract

lemon curd
3 lrg eggs
150g caster sugar
80ml lemon juice
80g room temperature unsalted butter
1 Tbsp lemon zest

swiss meringue
3 lrg room temperature egg whites
65g caster sugar
½ tsp vanilla extract

· step by step ·
almond pastry
in a big bowl sift the plain flour, ground almonds, icing sugar, baking powder and salt.
Add the cold butter and mix until there are no visible pieces of butter.
Add the cold egg yolks and vanilla extract and mix until the dough comes together.
Place the dough in a clean bowl and cover it with cling film and leave to chill in the fridge for 8hrs.
Take the dough outside of the fridge and leave it rest for 10min, then put some plain flour on the surface where you’re going to work and roll it with a rolling pin.
Prepare a tart mould spreading a bit of butter and plain flour and gently place the rolled dough onto it, and leave it in the fridge again for 30min.
Preheat the oven at 180ºC and prick the bottom of the pastry with a fork and place a big piece of backing paper on the top of the unbaked pastry and then pour rice on it, this prevents the pastry from puffing up.
Bake it for 25min approx. until it’s golden and brown.
Take it from the oven and leave it rest in a wire rack until it’s completely cool.

lemon curd
in a medium bowl whisk the eggs, caster sugar and lemon juice.
Place this medium bowl in a bain marie and stir constantly the mixture until it’s quite thick and the temperature is 79ºC.
Take it from the heat and pour it through a strainer to take out all the lumps.
Whisk the butter and the lemon zest into the lemon mixture.
Pour the lemon curd into the cooled almond pastry.

swiss meringue
in a medium bowl whisk the egg whites and the caster sugar, then place it in a bain marie whisking constantly until the sugar is dissolved and the temperature is 71ºC.
pour the mixture into a mixing bowl and beat it until you can see stiff peaks.
Spread the meringue on the top of the lemon tart as you prefer and use a blowtorch to make it a bit browner, but be careful because it can get burn so easily.

enjoy!


 

VEGAN GINGERBREAD COOKIES

vegan gingerbread cookies 4

vegan gingerbread cookies 9

for the last post of the year I want to show you how to bake these little gingerbread vegan guys, which are seriously fanbloodytastic, so addictive with that taste of nutmeg, cloves, cinnamon and obviously ginger!

that royal icing it’s also bloody delicious, so easy to pipe on the cookies, and the best part is that everything in this post is vegan!

I have to admit that they’re a little bit difficult to cut, because the dough is not super firm as other cookie doughs that I’ve been working with, but if you can deal with that you’ll see how beautiful and tasty are them just few minutes later.

let’s bake!

vegan gingerbread cookies 12

vegan gingerbread cookies 14

vegan gingerbread cookies 10


VEGAN GINGERBREAD COOKIES
(makes about 50 small cookies)

· ingredients ·
cookies
65g sunflower oil
150g caster sugar
80g molasses
60ml oat milk
265g whole wheat flour
½ tsp baking powder
½ tsp baking soda
½ salt
½ tsp nutmeg
½ tsp cloves
½ tsp cinnamon
1 + ½ tsp ground ginger

icing
200g icing sugar
3 Tbsp oat milk
3 tsp maple syrup
½ tsp vanilla extract

· step by step ·
cookies
first mix the oil with the sugar, until the sugar looks well combined.
then add the molasses and milk, and keep mixing for few minutes.
in a large bowl sift all the dry ingredients and add the previous wet mixture in.
pour the dough in a clean container covered with cling film on the fridge for about 1h.
spread a little bit of flour on the table, roll the dough in 3mm maximum approx. and cut the cookies.
bake them for 8 to 10min at 170ºC.
let them cool for 5min and remove from the baking tray letting them cool completely in a cooling rack.
decorate them with the icing.

icing
in a large bowl sift the icing sugar and add the milk, mix it gently.
add the maple syrup and the vanilla extract, and combined it well.

· tips ·
if you let the cookie dough chill on the fridge for more than 1h, you’ll have to let it sit for 10min out of the fridge before roll it.
use any milk that you have as soy milk, or almond milk if you prefer to the cookies and the royal icing.
you can also add ½ tsp of almond extract to the royal icing.
if the royal icing is not thick enough just add more icing sugar progressively.

enjoy!