Florentines are a beautiful and delicious thin lacy cookie made with almonds held together with caramelized sugar and then drizzled with chocolate. They are incredibly easy gluten-free cookie to make and perfect for the holidays or even a New Years Eve celebration!
In a large bowl, break up the almond slices a little by hand. Mix with the flour, zest, and salt.
In a saucepan, combine the sugar, syrup, creamer, and butter. Bring to a boil, and then continue to boil for about 2 minutes. Combine with the flour mixture.
Drop by teaspoons onto parchment-lined baking sheets, making sure to spread them out at least 2 – 3 inches apart. (To make them round, allow to cool briefly, then roll with hands to form balls).
Bake at 350 degrees for 8 – 10 minutes until golden brown.
Dip or drizzle with chocolate.
Miyoko shows you how to make these classic cookies:
When you love to cook, or if you cook often, you look for ways to streamline the processes for some of your most used or favorite items. I love having large batches of items already made that I can go straight to when needed, without having to stop and make them — sometimes just in the amount specified in a recipe.
With this Chocolate Baking Mix in the pantry, you’ll have no reason to deny yourself a chocolate fix when the mood strikes. If you’re looking for that perfect chocolate cake — rich, complex, but light — you’ll be able to whip it up in no time. How about deep, fudgy brownies? Look no further!
This recipe is my answer to when my husband asks for brownies at 10 pm, or when my kids used to tell me they needed cookies for a bake sale the next day. It’s super convenient, but more than that, it produces the lightest, most tender crumb in cakes with a complex flavor from the bit of coffee and cinnamon added, as well as chewy, deeply-flavored brownies, and anything else you might care to invent.
This is the kind of brownie that is crackled on top, with a dark, fudgy center, deep in buttery flavor, and totally satisfying.
Chocolate Cake and Baking Mix
Chocolate Cake and Baking Mix
Sift together all of the ingredients into a large bowl, then using a wire whisk, mix well until the mixture looks perfectly combined. Alternatively, you can use an electric mixer or food processor.
Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper and grease the sides.
In a double boiler, melt the chocolate and butter together.
In a small bowl, mix together the chia seeds and water. Put the cake mix in a large bowl and make a well in the center. Pour in the melted chocolate mixture, chia seed mixture, and syrup and mix well. Stir in the nuts.
Pour the mixture into the pan. Bake for 20 minutes. It will look dry on top but will still be soft inside. Allow it to cool completely before cutting and serving.
Store the Chocolate Cake and Baking Mix in an airtight container or ziplock bags at room temperature for 3 to 4 months. Makes 12 cups.
Recipe from The Homemade Vegan Pantry by Miyoko Schinner.
Chef Nicole Derseweh brings you a scrumptious Pumpkin Pie recipe with a little spin on the crust! No boring white flour crust here. Try this rich pretzel crust using our VeganButter. Serve it at your next holiday gathering!
Pumpkin Pie with Pretzel Crust
Preheat oven to 350F and pre grease a pie pan and set aside.
In a food processor combine shredded coconut, pretzels, walnuts, brown sugar and pumpkin pie spice, pulse until crumbled.
In a small sauce pan melt down Miyoko's Butter. Zest fresh ginger into the melted butter. Combine your crumbled ingredients with the melted butter mixture.
Pour into your pre greased pie pan and press into your pie pan to create the crust.
To make the filling combine all wet ingredients into a large mixing bowl and stir until well mixed.not stir in the dry ingredients.
Pour filling into already assembled crust. Top pie with a little fresh orange and ginger zest. Bake for 60 minutes.
Top with a dollop of my vegan mascarpone and serve.