Archive for Recipes: Sweet

Coconut Lime Donuts {Vegan}

For some reason, lately, I’ve been craving the flavors of coconut and lime together. Maybe it’s the onset of summer that my tastebuds are craving… that refreshing, creamy, pina-colada combination.

Coconut Lime Donuts

Whatever the reason, I had to get this flavor combo out of my system this week by experimenting with it a lot. I’ve been playing with avocado, lime and coconut in a raw, vegan mousse pie combination, but that one still isn’t quite ready for prime time. Ice cream and other frozen treats like popsicles are definitely something worth exploring, especially as the weather gets warmer.

Pie is an obvious answer. Bars with a shortbread-type crust and a cooked lime pudding on top would be wonderful.

But today, let’s start with what is arguably one of my all-time favorite foods: the donut.

I bought this donut pan off of Amazon a few years ago, and it gets lots of use at my house, as we don’t deep fry here. Coconut and lime come together in the donut batter, then again in the glaze, creating a treat that’s both creamy and bursting with bright, fresh lime flavor.

Vegan Coconut Lime Donuts

Coconut Lime Donuts {Vegan}

Ingredients:

  • 1/4 cup coconut oil (melted)
  • 1/2 cup sugar
  • 3 tbsp aquafaba
  • 1/2 cup coconut milk (from a can)
  • 2 tbsp lime juice
  • zest of one lime
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cups flour
  • 1 cup icing sugar
  • 3 tsp melted coconut oil
  • 3 tsp lime juice (approx)
  • grated lime zest & coconut flakes for garnish

Method:

  1. Place the coconut milk in a small bowl and add the lime juice to it. Stir and let sit for 5 minutes.
  2. Place the melted coconut oil in a bowl with the sugar and the aquafaba, and whisk well. NOTE: I used my stand mixer to make this (because I have one and I’m lazy), but you don’t need to. You could use a hand mixer o even just a whisk and then later a spatula or wooden spoon for adding in the flour when the dough gets stiff.
  3. Add the lime zest and the coconut milk/lime juice mixture, and again whisk well to combine.
  4. Mix the dry ingredients together, and then add them slowly to the wet, mixing the flour in a bit at a time.
  5. Scrape the batter into a large ziploc bag or a pastry bag with no tip. If using a ziploc bag, snip a hole in the corner about 3/4″ wide, and pipe the dough into the donut pan.
  6. Bake in a 350 degree oven for about 12-15 minutes, or until they are slightly golden on the edges, and spring back when you touch them.
  7. Remove to a wire rack and allow to cool.
  8. For the glaze: place the icing sugar in a bowl with the coconut oil, and mix well. Slowly start to add the lime juice, drizzling it in a little at a time. You want the glaze to be the right consistency to stick to the donuts and run down the sides, but not slide off entirely. If you’ve added all the lime juice and it still seems too thick, add a few drops of non dairy milk until it gets to the right consistency.
  9. Place the donuts on a wire rack on top of a baking sheet. Dip them one by one into the glaze, then place them back on the rack. Garnish with lime zest and coconut. Allow the glaze to set, then serve.

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Rhubarb Dream Bars (Vegan)

You guys, it’s here! It’s here! It’s finally here!

It’s May. Last week the farmer’s markets started opening, and the first signs of spring in the kitchen, which include fiddleheads, ramps and rhubarb, are available for sale there.

I know, I know, you must think me a crazy person. To be so excited about the opening of the markets and the first fresh, locally-grown produce of the year.

But I am! I’m just not a winter person. I left Eastern Canada 20 years ago because I couldn’t handle the winters any more, and this past winter has been especially brutal for the West Coast–cold, rainy, snowy. I live for the summer. I’m counting down the weeks until it’s the end of June and I can take time off and hang at the pool with my son.

A big part of my love of summer is all the amazing, fresh ingredients. I love to get inspired by what I find at the farmer’s markets and roadside stands.

Rhubarb Dream Bars

And rhubarb is the harbinger of it all. So let’s party!

I have two rhubarb recipes for you this week: today’s is a dessert bar made with rhubarb and aquafaba. It’s a meringue base, so I’m calling these Rhubarb Dream Bars, because they are dreamy like clouds, baked atop a shortbread crust.

The second is a recipe for the easiest jam you’ll ever make. It’s like the laziest jam recipe ever. But it tastes awesome, so there’s no shame. No one needs to know.

Onward with our spring celebration!

Rhubarb Meringue Bars Vegan Aquafaba

Rhubarb Dream Bars

Ingredients for the crust

  • 1 cup AP flour
  • 1/2 cup icing sugar
  • 1/2 cup melted coconut oil or vegan butter

Ingredients for the filling

  • 1/4 cup aquafaba
  • 1/3 cup sugar
  • 1/4 tsp cream of tartar
  • 1/8 tsp vanilla beans
  • 2 stalks diced rhubarb

Method

To make the crust:

  • Place the flour and icing sugar together in a bowl, and stir. Make a little well in the centre of the bowl, and pour the coconut oil or melted vegan butter into it. Mix well until the wet is incorporated into the dry. It will be crumby. Press this mixture into the bottom of a greased 8″x8″ pan, and set aside.

To make the filling:

  1. Place the aquafaba, sugar, and cream of tartar in the bowl of your stand mixer and begin beating it at a low speed, just to incorporate. Then turn up the speed as high as it will go for about 6-10 minutes, until it is fluffy, smooth, thick and glossy, similar to the texture of melted marshmallows. You can also do this with a hand-held mixer if you don’t have a stand mixer.
  2. Carefully fold about half of the rhubarb into the meringue mixture with a spatula, then scrap it into the pan on top of the crust. Smooth over the top with your spatula, then sprinkle the remaining rhubarb over top.
  3. Bake in a preheated 350 degree oven for about 30-40 minutes, until the top is golden. Remove from oven and allow to cool before slicing into squares. Best enjoyed same day, as the meringue won’t keep well over the long term.

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