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

By Mark Foy, Author, Chef, Caterer, Photographer

This cookbook comes from the Vitalita Culinary workforce (VCG) and includes solely vegan-whole food-nutritionally dense muffins. the point of interest of this e-book is growing outstanding vegan truffles with no gluten (i.e., the protein in lots of grains reminiscent of wheat).

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Additional resources for Desserts of Vitality Extraordinary Non-Dairy Desserts (Vegan)

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Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent", and other methods to make a cake lower in fat). - See the "Glossary of Ingredients" for information about making ginger juice. - There is an option to use canned pineapple, which is an acceptable option, but the overall taste of the cake will not be quite a good as if fresh pineapple was used. CAKE 1 1/4 cups brown rice flour (or spelt flour) 1 1/4 cups millet flour (or spelt flour) (or brown rice flour) 1 cup sorghum flour (or spelt flour) (or brown rice flour) 4 tablespoons tapioca flour 3/4 teaspoon sea salt 1 tablespoon baking powder (double acting) --1/4 cup high oleic sunflower oil (or coconut oil) (or other oil high in monounsaturated fat as listed in "Dessert Notes" under "Oils") 1/4 cup unrefined coconut oil (or other oil as above) 4 tablespoons applesauce, unsweetened (or could blend up about 1/3 of an apple) 1 1/2 cups maple syrup (or 1 1/4 cup light agave nectar syrup) 1 tablespoon ginger juice, fresh (squeezed from fresh, grated ginger root) 1 1/2 tablespoons vanilla extract 14 ounces coconut milk (or water) 1/4 cup water --1/2 cup coconut shreds 1/2 cup fresh pineapple, cut in 1/4" cubes (or canned pineapple) --GARNISH 1 recipe 03-Lemon-Ginger Icing (this is another recipe in this cookbook) 44 1/2 cup coconut shreds, toasted 1 teaspoon citrus zest, in long, thin strips (from half a citrus fruit) 1/2 cup fresh pineapple chunks (or canned pineapple) 1 tablespoon ginger root, candied, sliced Pre-heat oven to 375 degrees F (190 degrees C).

Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent", and other methods to make a cake lower in fat). - To make prune puree, soften prunes in a little hot water, and then puree. The resulting mixture should be as thin as oil. - See the "Glossary of Cooking Terms" for information about toasting and glazing nuts. CAKE 2 1/2 cups brown rice flour (or spelt flour) 1 cup sorghum flour (or spelt flour or brown rice flour) 1 tablespoon ground flax seed 4 tablespoons tapioca flour 3/4 teaspoon sea salt 1 tablespoon baking powder (double acting) --1/4 cup high oleic sunflower oil (or coconut oil) (or other oil high in monounsaturated fat as listed in "Dessert Notes" under "Oils") 1/4 cup unrefined coconut oil (or other oil as above) 2 tablespoons prune puree 2 tablespoons applesauce, unsweetened 1 1/2 cups maple syrup 1 1/2 tablespoons vanilla extract 14 ounces coconut milk (or water) 1/4 cup water --2 1/2 cups shredded carrots (from about 4 medium carrots) 1 cup dried figs (cut into raisin sized pieces) 1/2 cup walnuts, chopped --GARNISH 35 1 recipe 03-Orange Icing (this is another recipe in this cookbook) 1 teaspoon citrus zest, in long, thin strips (from 1 piece of citrus fruit) 1/2 cup walnuts, toasted, glazed Pre-heat oven to 375 degrees F (190 degrees C).

Bake for 20-30 minutes. Test to be sure the tart is finished: the tart should slightly pull away from the sides of the pan, and a toothpick inserted into the tart should come out fairly clean (not wet with batter clinging to it, but don't worry about apricot topping). Also be careful not to overbake the tart because it can become too dry and dense in this case. , macadamia nuts in place of pistachio nuts (both ground and chopped), many different variations of this nut crumble tart are possible.

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