June 24, 2021

Vegan Crepes with Roasted Rhubarb

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  • Author: Wicked Healthy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
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Ingredients

For the Roasted Rhubarb

  • 250g rhubarb, sliced
  • 2 Tbsp caster sugar
  • 1 Tbsp lemon juice
  • 1/2 tsp vanilla extract

For the Vegan Crepes

  • 225g plain white flour
  • 450ml soy milk, unsweetened
  • 2 Tbsp vegetable oil plus more for frying
  • 1 Tbsp caster sugar

For Serving

  • 2 Tbsp icing sugar
  • 100ml vegan yogurt

Instructions

To Make the Roasted Rhubarb

  1. Preheat the oven to 180c/355f (fan).
  2. Place the rhubarb in a medium bowl and add the caster sugar, lemon juice and vanilla extract. Toss to coat the rhubarb completely. Transfer the rhubarb to a small roasting tin and cover the top with tin foil. Place in the oven to roast for 20 minutes.

To Make the Crepes

  1. In a large bowl, combine all the crepe ingredients and whisk until smooth. Set aside for 10 minutes.
  2. Heat a large, non-stick frying pan (or ideally crepe pan) over medium heat and drizzle with a little vegetable oil.
  3. Use a ladle to scoop some batter and add to the centre of the hot pan. Swirl the pan around to make a large thin crepe. Cook until the top of the crepe looks matte and no longer wet.
  4. Flip the crepe and fry for a further minute or until lightly browned underneath. Fold in quarters and remove from the pan. Repeat with all the remaining batter.

To Serve the Vegan Crepes

  1. Arrange the crepes on plates and top with vegan yogurt, the roasted rhubarb and a sprinkle of icing sugar.

Notes

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

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Keywords: vegan crepes with roasted rhubarb recipe

 

Like with non-vegan crepes, the batter is better when left to rest for 10 minutes or so. Before you start frying up crepes, let it rest!

vegan crepe batter

Knowing when to flip your crepe is easy! Just wait for the top to turn matte and no longer wet or shiny looking. This means it’s just about cooked all the way through.

crepes vegan recipe in pan

On the second side, you’re looking for those mottled, golden-brown marks to indicate the crepe has that perfect balance of crisp and softness. Be sure to carefully lift the crepe every now and then to make sure it’s browning nicely.

flipping crepes

These crepes are basically sugar-free so they work well for both sweet and savoury fillings. I love roasted rhubarb with a little vegan yogurt. Feel free to add a touch of icing sugar to maple syrup to sweeten things up.

vegan crepe with roasted rhubarb recipe final plated

May 10, 2021

Vegan Ginger Treacle Cookies

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  • Author: Wicked Healthy
  • Prep Time: 1hr 20min
  • Cook Time: 10 min
  • Total Time: 1hr 30min
  • Yield: 18-20 cookies 1x
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Ingredients

  • 1.5 tsp psyllium husk powder
  • 3 Tbsp water
  • 140g vegan butter
  • 250g plain white flour
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1/4 tsp cinnamon
  • Pinch ground cloves
  • Pinch flaky sea salt
  • 180g + 50g granulated sugar, separated
  • 60g treacle

Instructions

  1. In a small bowl, mix together the psyllium husk powder and water. Whisk until combined and leave to thicken. Melt the vegan butter in a double boiler or in the microwave and set aside.
  2. In a medium bowl, mix together the flour, baking soda, spiced and salt. Set aside.
  3. In a separate bowl (ideally the bowl of a stand mixer fitted with the paddle attachment) combine the 180g granulated sugar, 60g treacle, thickened psyllium husks and melted vegan butter. Beat on high speed until the mixture is fluffy and light (around 2 minutes).
  4. Add the dry ingredients to the wet and beat briefly until fully combined.
  5. Use a cookie scoop to portion out the dough into walnut sized balls and arrange on a baking sheet lined with parchment. Place in the fridge to chill for one hour (or overnight).
    30 minutes before taking the cookie dough out of the fridge, preheat the oven to 180c.
  6. Place the additional 50g granulated sugar in a bowl and roll the chilled balls of dough one by one until they’re all coated in sugar. Arrange on the lined baking sheet, leaving a good 4 cm between each cookie to allow for spread. You may need to use 2 baking sheets. Bake in the preheated oven for 10 minutes.
  7. As soon as you remove the baking sheet from the oven, give it a firm tap on a table – this should cause the cookies to lose their puff and create a crackle on the surface. Leave to cool for at least 30 minutes before serving.

Notes

One of the keys to getting a super chewy, yet light texture is to make sure you whip plenty of air into the dough. Once your vegan butter is melted, Combine with your sugar and thickened psyllium husks and whip it all together until light and fluffy. It’s also a good idea to make sure your psyllium husks are completely blended into the mix, as they tend to clump together.

Keywords: vegan cookies, plant-based desert

 

 

combine ingredients

Be sure not to overwork the dough once you’ve added the flour. You don’t want to activate the gluten, so mix until the dough just about forms and then stop.

mix the dough

Pre-portion the dough. This makes the whole chilling process much faster. I like to use a cookie scoop to make walnut-sized balls. Arrange them on a tray and refrigerate them for a minimum of one hour.

roll the dough

Before baking, be sure to roll the dough balls in granulated sugar. This will make that crispy exterior even crispier. If you want to freeze the dough balls for a future date, this is the time to do it. Place them in a bag after rolling in sugar and freeze for up to 4 months.

sugar the doughvegan cookies

Strawberry Compote with Simple Breakfast Waffles

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  • Author: Wicked Healthy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 large waffles 1x
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Ingredients

For the Strawberry Compote

  • 190g frozen strawberries
  • 2 Tbsp caster sugar
  • 1 Tbsp lemon juice
  • 60g frozen blueberries
  • 1 Tbsp corn starch
  • 2 Tbsp water

For the Waffles

  • 350ml soy milk
  • 1 tsp lemon juice
  • 125g plain white flour
  • 60g wholemeal flour
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • 3 Tbsp sugar
  • Pinch sea salt
  • 3 Tbsp sunflower oil
  • 1 tsp vanilla extract

Instructions

To Make the Strawberry Compote

  1. Place the strawberries, sugar and lemon juice into a small saucepan and place over medium/low heat. Stir often until the fruit is all melted then leave to simmer for around 5 minutes. Once the strawberries are just about falling apart, add the blueberries and stir well to combine before reducing the heat to low.
  2. In a small bowl, combine the corn starch and the water until smooth, then add it to the compote and stir well. The mixture should thicken rather quickly. If the mixture doesn’t thicken, repeat this step with another Tbsp of corn starch.
  3. Turn off the heat and set aside to cool completely. Alternatively, transfer the compote to a sterilised jar and leave to cool on the counter before refrigerating.

To Make the Waffles

  1. Preheat the waffle iron and brush carefully with a little sunflower oil to prevent the waffles from sticking.
  2. In a measuring jug, combine the soy milk and lemon juice. Stir well and leave the soy milk to thicken.
  3. In a medium bowl, sieve together the flours, baking powder, cinnamon and sea salt. Set aside.
  4. Add the sunflower oil and vanilla extract to the thickened soy milk and whisk to combine. Pour the wet mixture into the bowl of dry ingredients and mix well to combine.
  5. Pour half of the batter into the waffle iron. Close and cook until steam stops rising from the iron. Remove and serve with vegan butter and the strawberry compote. Repeat with the remaining half of the batter.

Notes

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

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Want more inspiration? Check out our Wicked Healthy YouTube Channel!

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Keywords: strawberry compote with simple breakfast waffles recipe

When making the compote, be sure to not overcook the fruit. The acidity in fruit is what makes it delicious, but it also disappears quickly under hot conditions. This is why we add the blueberries after the strawberries (because they take much less time to cook). Also don’t worry if the compote looks thin half-way through cooking. As soon as you add the corn starch it’ll thicken up!

strawberry compote recipe ingredients

Waffles LOVE to stick to the waffle iron, so be sure to brush the iron with vegetable oil before you make each waffle.

vegan breakfast waffles recipe

The waffles will rise much better with a little acidity in the mix – this is why I make a quick soy milk “buttermilk” by whisking together the soy milk and the lemon juice. You’ll notice a lovely fluffy texture to the waffles thanks to this ingredient, so don’t skip it!

simple vegan breakfast waffles recipe

The recipe makes 3 large, circular waffles, but this may differ depending on the size of your waffle iron. I like to break the waffles into quadrants when serving a bunch of people. Enjoy!

strawberry compote recipe

March 29, 2021

Peanut Butter Truffles

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  • Author: Amy Levin
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
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Ingredients

For the Peanut Butter Truffles

  • 80g 85% dark chocolate, melted
  • 30g peanut butter
  • 20g deodorised coconut oil or plant-based butter, melted
  • 20g maple syrup
  • 1 tsp tamari
  • Pinch sea salt

To Finish

  • Peanut truffles
  • 200g chocolate, tempered
  • 100g peanuts

Instructions

To Make the Peanut Butter Truffles

  1. Whisk together all ingredients until smooth.
  2. Pipe into the cavities of the mould you’re using to fill 50%, insert a roasted peanut and top up with more ganache.
  3. This is the mould I used, but you can use any silicone mould.
  4. Gently tap the mould to remove air bubbles and then put in the fridge to set until firm, about 30 mins.

To Finish

  1. Grind the peanuts in a food processor until you have small pieces about 2mm-3mm in diameter.
  2. Run the peanuts through a sieve to remove the flour. This will give a much cleaner finish to the truffles.
  3. Dip a truffle into the chocolate and remove using a small fork or dipping fork.
  4. Allow the excess chocolate to drip off before transferring the truffle to the bowl of chopped peanuts to coat.
  5. Repeat with the remaining truffles until coated.
  6. Store in an airtight container at room temperature for up to 5 days or in the fridge for up to 1 month. At room temperature, they will be soft and from the fridge, they will be firm.

Notes

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

We’ve got Wicked merch! Head to the Wicked Healthy Store!

Want more inspiration? Check out our Wicked Healthy YouTube Channel!

Get pinning! We’re over here on Pinterest.

Keywords: peanut butter truffles

whisk truffle ingredientschocolate into truffle moulds
insert nut into chocolate mouldchocolate truffles into nuts
completed peanut butter truffles recipechocolate covered peanut truffles

March 12, 2021

How to Temper Chocolate

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  • Author: Amy Levin
Scale

Ingredients

  • 200g chocolate
  • 1L or larger mixing bowl
  • Spatula
  • Thermometer

Tools

  • Thermometers
  • Infrared
  • Probe
  • Mould of your choice

Instructions

  1. Firstly you’ll need to melt your chocolate to 46c-48c and there are several ways to do this. Small bursts in the microwave, over a double boiler, or in the dehydrator.
  2. Personally, I melt my chocolate in a frying pan over low heat on my induction hob or in the dehydrator on 80f for about 1 hour.
  3. It’s important not to heat the chocolate above 55c-65c or it will burn and be unsavable.
  4. Once the chocolate has reached the desired temperature, remove it from the heat and transfer it to the large stainless steel or plastic mixing bowl.
  5. If transferring the chocolate from a double boiler, be sure to dry the bottom of the bowl before pouring so you don’t get water in the chocolate.
  6. Now begin to stir the chocolate with a spatula using the full circumference of the bowl. This will help it cool faster.
  7. Once the chocolate reaches 27c-28c bring the temperature back up to 31-32c using a hairdryer, heat gun, double boiler, or microwave.
  8. The chocolate is now ready to use.
  9. If you’d like to check the temper before using the chocolate, you can do so by dipping an offset spatula into the chocolate and setting it in the fridge for 2 mins. If the chocolate loses shine within that 2 mins, it’s good to go. If it’s not set after that time, you may need to re-temper it or try bringing it down to 27c-28c and back up t0 31c-32c again.
  10. When ready, pour the chocolate into the mould cavities, tap to release air bubbles, and then set in the fridge 5 – 10 mins and an additional 1 hour – overnight at a room temperature of no more than 22c.

Notes

Why Temper Chocolate

If you’re going to temper chocolate it will be helpful to understand why it’s necessary and what it does to the chocolate.

Tempered chocolate is snappy, shinny and contracts away from the mould.

Chocolate is formed of six different crystalline structures and the one we need for snappy, shiny chocolate is the beta crystal. This is achieved by TTA (temperature, time, and agitation) we’ll come back to that in a moment.

When chocolate is not in temper, you have all the different crystals present. Which is why the chocolate will bloom, feel and look crumbly, have a ‘fudgey’ consistency, melt in your hand, and isn’t stable at room temperatures above 20-22c.

I think of the crystals as puzzle pieces. If you don’t take the time to assemble them correctly, the pieces don’t fit, the completed puzzle is not stable and will fall apart and it doesn’t look right.

The crystals in chocolate begin to separate at 33c-35c and completely separate when heated to above 45c, but no higher than 55c as the chocolate can burn.

From there, TTA comes into play. Now it’s time to agitate the chocolate, or keep it in motion, until it comes down to 26c-28c and then back up to 31c.

Flexible Spatulas

Mini – good for tempering small batches of chocolate or coloured cocoa butters
Large – good for tempering larger batches of chocolate, upwards of 300g or so

Mixing Bowls

I use both very large, 10L capacity stainless steel bowls and smaller 3L mixing bowls when tempering and working with chocolate
The larger the bowl, the faster it tempers.
Personally, given the way I temper, I use a SS bowl lined with silicone as it stops the bowl from swirling around when I need to use the heat gun to heat it up.

Moulds

Polycarbonate moulds or Professional moulds are the ones I use and my preferred brand is Chocolate World.
These moulds are made in Belgium and distributed worldwide.
Choose moulds that are plain in design when first starting out as they’re easier to learn with.
Avoid moulds with intricate designs or sharp turns and edges until you are confident in your skills.
Go for clear moulds, not white ones as you cannot see through them and they are notoriously more difficult to work with and attain a good temper with. Not sure why.

Keywords: how to temper chocolate

Starting-TempTransfer-to-large-bowl
how to temper melted chocolatetempering chocolate tipsTrasnfer-to-small-bowl
Final-temptempered chocolate

February 19, 2021

Plant-Based Chocolate Chip Banana Bread

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  • Author: Richard Makin
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 1 loaf 1x
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Ingredients

  • 120ml soy milk
  • 2 tsp rice vinegar or lemon juice
  • 1 tsp psyllium husk powder
  • 150g plain white flour
  • 3/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp flaky sea salt
  • 2 large very ripe bananas
  • 65g light brown sugar
  • 65g granulated sugar
  • 75g vegetable oil
  • 1 tsp vanilla extract
  • 90g vegan dark chocolate chips

Instructions

  1. Preheat the oven to 160c. Grease and line a 19 x 11cm loaf tin with baking parchment.
  2. In a blender, combine the soy milk, rice vinegar and psyllium husk powder. Blend briefly until smooth. Set aside.
  3. In a medium bowl, sieve and whisk together the flour, baking soda and baking powder. Add the flaky sea salt and stir to combine. Set aside.
  4. In a separate medium bowl, or in the bowl of a stand mixer, mash the bananas well.
  5. Add the sugars, vegetable oil, vanilla and thickened soy milk mixture and beat well until completely combined.
  6. Fold the flour mixture into the wet ingredients until combined. Add the chocolate chips, reserving a small handful for on top of the loaf.
  7. Pour the batter into the prepared loaf tin and sprinkle the remaining chocolate chips on top. Place on a baking sheet and place in the oven to bake for 50 minutes to 1 hour. Remove from the oven and allow to cool for 10 minutes before removing the loaf from the tin. Place on a wire cooling rack and allow to cool fully before slicing.

Notes

Did you make this recipe? Tag @wickedhealthy on Instagram and hashtag it #eatwickedfoods

We’ve got Wicked merch! Head to the Wicked Healthy Store!
Want more inspiration? Check out our Wicked Healthy YouTube Channel!
Get pinning! We’re over here on the Wicked Pinterest.

Keywords: plant-based chocolate chip banana bread

This recipe uses soy milk “buttermilk” instead of yogurt or sourcream, which are commonly used in banana bread. It’s easy to make, just whisk together the soy milk and vinegar or lemon juice and leave to thicken. The texture will change quickly and dramatically. The acidity of the vinegar/lemon juice helps to activate the baking soda and encourage the banana bread to rise, while the thickened soy milk keeps the cake lovely and moist.

plant based banana bread recipe

Because of the acidity in the “buttermilk”, you’ll need to work quickly once you add the dry ingredients to the wet. For this reason, make sure your loaf tin is greased and lined and ready to go so that you can transfer your batter to the tin as soon as everything is mixed.

banana bread batter

I like to use small chocolate chips as they distribute more evenly through the banana bread and don’t sink to the bottom of the tin. If you can’t get hold of vegan dark chocolate chips which are nice and small, be sure to chop some larger chips into smaller pieces before you begin making the recipe.

chocolate chips in banana bread batter

This banana bread is REALLY moist, so don’t be surprised if it fails the tooth-pick test. It’s very likely the batter will still be sticky in the centre of the banana bread once baked. Don’t worry – allow it to cool fully and you’ll find the banana bread keeps cooking for a little while after you take it out of the oven.

plant-based chocolate chip banana bread

February 9, 2021

Apricot Crumble Bars

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  • Author: Richard Makin
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 12 apricot crumble bars 1x
Scale

Ingredients

For the Apricot Filling

  • 230g dried apricots, finely chopped
  • 120g apple, peeled cored and diced (one medium apple)
  • 200g caster sugar
  • 355ml just-boiled water

For the Base and Crumble Topping

  • 200 g plain white flour
  • 80g ground almonds
  • 100 g light brown sugar
  • 225 g vegan butter, refrigerated – the kind in a block, not margarine
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Instructions

To Make the Apricot Filling

  1. Place a medium saucepan over medium heat and add the apricot filling ingredients.
  2. Bring to a very gentle boil and allow to simmer, stirring occasionally, until the mixture reaches a jam-like consistency (around 15 minutes). Remove from the heat.

To Make the Base and Crumble Topping

  1. Preheat the oven to 170c. Line a deep 25x30cm baking tin with baking parchment. Set aside.
  2. Place all the base/crumble ingredients into a food processor and pulse until roughly combined. The texture should resemble coarse breadcrumbs.
  3. Place two-thirds of the mixture into the deep baking tin. Using a flat object such as a spatula or dough scraper, flatten the mixture into one even layer.
  4. Pour the apricot mixture over the base and sprinkle with the remaining crumble. Place in the preheated oven and bake for 35 minutes.
  5. Remove from the oven and leave to cool on a wire rack until room temperature. Either slice and serve at this point or slice and place in an airtight container in the fridge. The squares will keep in the fridge for around 3-4 days.

Notes

Did you make this recipe? Tag @wickedhealthy on Instagram and hashtag it #eatwickedfoods

We’ve got Wicked merch! Head to the Wicked Healthy Store!
Want more inspiration? Check out our Wicked Healthy YouTube Channel!
Get pinning! We’re over here on the Wicked Pinterest.

Keywords: apricot crumble bars

January 22, 2021

Soft-Batch Vegan Oatmeal Raisin Cookies

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  • Author: Richard Makin
  • Prep Time: 45
  • Cook Time: 13
  • Total Time: 58 minutes
  • Yield: 40 cookies 1x
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Ingredients

  • 250g raisins
  • 1 TBSP psyllium husk powder + 6 TBSP water
  • 230g vegan butter, room temperature
  • 2 tbsp soy milk
  • 120g light brown sugar
  • 100g dark brown sugar
  • 160g granulated sugar
  • 2 tsp vanilla extract
  • 330g plain white flour
  • 1.5 tsp baking soda
  • 1 tsp flaky sea salt
  • 1.5 tsp ground cinnamon
  • 1/4 tsp grated nutmeg
  • 160g porridge oats
  • 160g rolled oats

Instructions

  1. Place raisins in a medium bowl and cover with just-boiled water. Leave them to soak for 15 minutes.
  2. In a small bowl, combine the psyllium husk powder with the water. Whisk well to combine and set aside to thicken.
  3. If using a stand mixer, fit with the whisk attachment. If using a hand mixer, fit with the beater attachments. Place the room temperature vegan butter into the bowl and whip until light and fluffy or for at least 3 minutes.
  4. Add the thickened psyllium husk powder and soy milk. Whip for a further 2 minutes to make sure everything is completely combined. Add the sugars and vanilla extract and beat again until combined.
  5. In a separate medium bowl place the flour, baking soda, flaky sea salt, cinnamon, and nutmeg. Mix well to combine. Set aside.
  6. If using a stand mixer, swap the whisk for the beater attachment. Add the flour mixture to the vegan butter mixture and, with the beaters on low speed, combine the two. Do not overmix, beat just until combined.
  7. Add the oats and beat again until just combined.
  8. Drain the raisins well through a sieve and then spread out on a layer of paper towel to catch any excess moisture. Add them to the cookie dough and mix briefly to combine.
  9. Using a cookie scoop or a small dessert spoon, divide the cookie dough into walnut-sized balls (I got 40 cookies out of this recipe)
  10. Place the balls of dough onto a lined baking sheet and place in the fridge for 30 mins. Preheat the oven to 175c/350f (fan) while the cookies cool.
  11. Once the cookies are cooled, arrange on a new baking sheet lined with baking parchment with at least 8cm between each ball of dough and bake for around 10-13 minutes.
  12. [Alternatively: Allow the unbaked cookies to chill for 2 hours before placing into a large ziplock bag and freezing for up to a month. When ready to bake, remove the frozen cookies you need, place on a baking tray and allow to sit at room temperature for 20 minutes before baking].
  13. Once baked, remove from the oven and tap the tray lightly on the counter – the cookies should lose some rise after tapping – this is good!
  14. Slide the baking parchment off the baking sheet and onto a wire cooling rack. Leave to cool for at least 30 minutes or while you bake the remaining cookies before serving.

Notes

Did you make this recipe? Tag @wickedhealthy on Instagram and hashtag it #eatwickedfoods

We’ve got Wicked merch! Head to the Wicked Healthy Store!
Want more inspiration? Check out our Wicked Healthy YouTube Channel!
Get pinning! We’re over here on Wicked Pinterest.

Keywords: vegan oatmeal raisin cookie recipe

The biggest mistake people make with oatmeal raisin cookies is allowing the raisins to burn! They often protrude from the dough and are much drier than you might think, so they turn black and bitter in no time. In this recipe, we soak the raisins in boiled water until plump and super juicy. This way they’re perfectly moist once baked.

oatmeal raisin cookies vegan ingredients

Another trick for perfectly light but chewy cookies is to whip your vegan butter before adding any other ingredients. This fills the dough with lots of tiny air bubbles which keep things light, but it also helps the sugar to dissolve fully, which means a nice even chewy texture.

vegan oatmeal cookie dough

Be sure not to overwork the dough. If you mix the dough too much after adding the flour, the cookies will end up dense and tough. Mix until everything is just about combined.

vegan oatmeal cookie dough with raisins

Finally, oatmeal raisin cookies are best when ever-so-slightly underbaked. If you pull them from the oven and they’re still slightly jiggly and soft in the centre, don’t worry – this is fine! As they cool the middle will set and you’ll be left with a gorgeous chewy cookie.

vegan oatmeal raisin ballsbaked vegan oatmeal raisin cookies

December 27, 2020

Pastry Braid with Maple Pecan

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  • Author: Richard Makin
Scale

Ingredients

For the Pastries

  • 2 TBSP corn starch
  • 2 TBSP plant milk
  • 100g dark brown sugar
  • 80g vegan butter
  • 3 TBSP maple syrup
  • ⅛ tsp cinnamon
  • 45g finely chopped pecans
  • Pinch flaky sea salt
  • 1 large 550g roll of puff pastry

For Topping

  • 3 TBSP plant milk
  • 2 tsp maple/agave syrup
  • 30g pecans, roughly broken

Instructions

To Make the Pastries

  1. If using refrigerated pastry dough, remove it from the fridge and place it somewhere at room temperature. Line a large baking tray with greaseproof paper.
  2. In a small bowl, whisk together the cornstarch and plant milk. Set aside.
  3. Place the sugar, vegan butter, maple syrup, cinnamon, and chopped pecans in a small saucepan and place over low heat. Stirring constantly, allow everything to melt together into a smooth caramel.
  4. Once the mixture starts to bubble and begins to raise up the side of the pan, add the cornflour mixture and stir well.
  5. Allow to bubble, stirring constantly, for a further minute or so. Remove from the heat and stir in the pinch of flaky sea salt.
  6. Transfer the mixture to a medium bowl and set aside until fully cooled. Preheat the oven to 200c/390f fan.
  7. Once the filling is fully cooled, unroll the pastry carefully, keeping it on top of the provided sheet of greaseproof paper.
  8. Using a sharp knife or pizza cutter, divide the pastry sheet into 8 equal rectangles. On each rectangle, use a chopstick to gently mark out two lines down the central two-thirds of the pastry.
  9. Using a sharp knife and working with one rectangle of pastry at a time, slice the outer third on both sides into 8 pieces to create a fringe on each side of the pastry. Repeat on all remaining pastry.
  10. Place a heaped tablespoon of the cooled mixture in the central third of each pastry rectangle. Braid the fringe pieces of pastry over the filling moving from left to right. Seal the loose ends as best you can and transfer the pastries to the lined baking tray.

To Top the Pastries

  1. In a measuring jug or small bowl, mix together the plant milk and maple/agave syrup. Use a pastry brush to wash each pastry with the mixture before sprinkling with the broken pecans.
  2. Place the pastries in the oven and leave to bake for 20-25 minutes. Watch them carefully for the last 5 minutes as the pecans can burn easily.
  3. Remove from the oven and place on a cooling rack. Allow the pastries to cool completely before serving.

Notes

Did you make this recipe? Tag @wickedhealthy on Instagram and hashtag it #eatwickedfoods

We’ve got Wicked merch! Head to the Wicked Healthy Store!
Want more inspiration? Check out our Wicked Healthy YouTube Channel!
Get pinning! We’re over here on Pinterest.

Keywords: pastry braid with maple pecan

Start with the filling. This is essentially just like making pecan pie filling. You want to make a simple brown sugar caramel first by melting the butter and sugar together along with the pecans. Then you’ll add some plant milk mixed with corn starch to help thicken everything up!

maple pecan pastry ingredientspecan maple filling for braids
filling for vegan pastriesmixed ingredients for maple filling
We’re using store-bought, pre-rolled pastry here (always make sure the variety you’re using doesn’t contain butter). Get an extra large one if you can! Unroll it and divide it into 8 rectangles.
pastry squares
Without cutting the dough, divide each rectangle into thirds. I like to just make two gentle vertical indentations with a chopstick. Then, you want to make sure the two sides of the rectangle are sliced into 8 roughly even-sized notches.
braid pastry dough
Spread some of your cooled filling in the centre third of the pastry and fold down the top two notches like below. I like to pinch them closed at the top to minimize leakage.
Repeat the folds with the bottom two notches and pinch shut there also.
pecan braid dough folding
Work your way up the pastry, alternating left notch over right notch until you’ve completely covered the filling.
braid pastry dough folded
Finally, brush the pastries with a little vegan “egg” wash and sprinkle with broken pecans.
pecan maple topping
Bake for around 20 minutes at 200c or until everything is looking puffed and golden brown! Expect some leakage from these guys! It’s impossible to perfectly seal them but that’s ok! They’ll be delicious regardless. Allow them to cool completely before serving. They’ll taste MUCH better that way I promise!
pecan-maple-pastries0790

December 18, 2020

Chocolate, Vanilla, & Hazelnut Shortbread Swirl Cookies

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  • Author: Colin Mekenney
Scale

Ingredients

For the Vanilla Shortbread

  • 200g plain white flour
  • 4 TBSP caster sugar
  • 120g vegan butter block
  • ½ tsp vanilla extract
  • 36 TBSP ice cold water

For The Chocolate Shortbread

  • 200g plain white flour
  • 60g cocoa powder
  • 4 TBSP light brown sugar
  • 120g vegan butter block
  • 36 TBSP ice cold water
  • 1 TBSP plant milk

For the Hazelnut Crunch

  • 80g peeled hazelnuts
  • 2 TBSP granulated sugar

For Baking

  • 2 TBSP plant milk

Instructions

To Make the Vanilla Shortbread

  1. Place all the ingredients in a food processor and fit the lid. Run on medium speed until the mixture resembles fine bread crumbs. While the mixer is running add the ice cold water a tablespoon at a time until the mix comes together as a dough (for me it took 3 tablespoons).
  2. Remove the dough and place on a large sheet of cling film and pat into a rough rectangle. Wrap tightly and place in the fridge for at least an hour.

To Make the Chocolate Shortbread

  1. Place all the ingredients in a food processor and fit the lid. Run on medium speed until the mixture resembles fine bread crumbs. While the mixer is running add the ice cold water a tablespoon at a time until the mix comes together as a dough (for me it took 5 tablespoons).
  2. Remove the dough and place on a large sheet of cling film and pat into a rough rectangle. Wrap tightly and place in the fridge for at least an hour.

To Make the Hazelnut Crunch

  1. Place the hazelnuts and sugar in a food processor and run on medium speed until the hazelnuts are all chopped into chunky pieces.

To Assemble the Shortbread

  1. Remove the shortbread from the fridge and unwrap, leaving the pastry sat on the unfolded sheet of cling film. Lightly dust the surface with plain white flour and roll out with a rolling pin to around a 20 x 30cm rectangle.
  2. Once rolled out, use a clean pastry brush to remove any excess flour from the surface of the vanilla dough.
  3. Unwrap the chocolate dough and repeat the same process – rolling it out on top of the cling film until it’s a 20 x 30cm rectangle. Remove any excess flour on the surface and then brush the top with a tablespoon of plant milk. Carefully lift the vanilla dough by picking up the cling film beneath it. Flip it over onto the chocolate dough.
  4. Without removing the top layer of cling film, roll over the two doughs with a rolling pin to seal them together.
  5. Remove the top layer of cling film and use a sharp knife or pizza cutter to slice the dough into a neat rectangle.
  6. Use the bottom layer of cling film to help you roll the dough into a tight spiral. You want to roll the dough from the long 30cm edge, not the 20cm one. Place in the fridge to chill for at least an hour.
  7. Once chilled, remove from the fridge and unwrap the long spiraled cylinder of dough. Brush the outside of the dough with plant milk and roll it in the hazelnut crunch. Place the dough back on the cling film and wrap tightly.
  8. At this stage, you can either slice the dough into 1/2cm coins and bake or you can freeze the well wrapped dough for up to a month. Be sure to defrost the dough in the refrigerator overnight before slicing and baking.
  9. When you’re ready to bake, preheat the oven to 160c/320f fan. Arrange the coins of shortbread on a baking tray lined with baking parchment and bake for 18-20 minutes.
  10. Place shortbreads on a cooling rack and allow to cool fully before serving.

Notes

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Keywords: vegan shortbread swirl cookies recipe

The shortbread dough is insanely easy to make, but forming the coil can be a little fiddly. Start by making the vanilla dough. I like to use a food processor as it guarantees a super even crumb and very little effort. Be sure not to keep the processor running after a dough has formed. Wrap the dough well and chill it in the fridge for at least an hour.

chocolate vanilla and hazelnut vegan shortbread swirlsvegan shortbread swirl dough

Next, make the chocolate dough in exactly the same way. I found the chocolate dough requires a little more water to bring it to the same texture as the vanilla.

vegan shortbread swirl chocolate doughvegan shortbread swirl chocolate dough completed

While the dough chills, make the hazelnut crunch. Again, we’re using the food processor. It’s important to use hazelnuts that are blanched and peeled – try to avoid hazelnuts with their brown shells still attached.

hazelnuts for shortbread cookieschopped hazelnuts for shortbread cookies

Roll out the dough to around 20 x 30cm, brush one layer with plant milk and then sandwich the two pieces together. Lightly roll them together with the rolling pin and trim off the rough edges so you have a neat rectangle.

flattening dough for vegan shortbread cookies

Use the bottom layer of cling film to roll up the dough, starting with the long edge, making sure it’s very tightly wrapped. Place the roll in the fridge and chill again for an hour.

shortbread cookie roll

Remove the chilled dough and brush it with plant milk. Roll the dough in the hazelnut crunch.

vegan shortbread roll in hazelnut crumb

Using a strong piece of fine thread, slice the dough into 1/2cm thick discs. With the thread taught, move it under the roll of dough. Wrap the thread around the top of the dough, crossing the ends of the thread over at the top and pulling gently so it cuts through the dough evenly.

cutting shortbread roll into cookies

Arrange the discs of dough on a baking tray lined with parchment. Place in the fridge again for at least 20 minutes while you preheat the oven.

vegan swirl cookies on tray

Bake for 18-20 minutes at 160c. Allow the cookies to cool completely before serving.