Miss Bunny Blogs

Kawaii goth blogger

Tag: baking

Chocolate bourbon twists

 

There’s something really nostalgic for me about biscuits. They remind me of happy childhood memories and rainy autumn and winter days.
I’ve not eaten biscuits for years and as it’s the first day of autumn today it seemed like the perfect time to whip some up. Chocolate bourbons were some of my absolute favourites growing up and so I wanted to make some that were free from refined sugars and gluten free.

SUBSTITUTIONS:

Of course I always talk about substitutes before giving you my recipes as not all of you want or need to bake without regular sugar or gluten.So the sweeteners I’ve used are a mixture of stevia and maple syrup in my biscuits. The stevia makes the biscuits a little dryer in it’s dough form than a normal biscuit mix so don’t worry if it seems a little more crumbly than other biscuits that you’ve made. Alternatively you can use regular sugar however you’ll need to use double the amount of sugar as stevia is a lot sweeter than regular sugar. I like to pick up my stevia by a brand called Sukrin this can be found either online or some Holland and Barrett stores stock it,  however you can easily use this Whole earth stevia from Sainsbury’s.

For the ganache center I use the powdered stevia icing from Sukrin, again you can buy this in some Holland and Barrett stores or you can purchase this online. It’s always worth shopping around for as you can normally find it on a deal from sites such as dolphin fitness other wise you can use regular icing sugar. Do not use double the icing for the center. The rations need to be split evenly for the perfect ganache center.

I use gluten free plain flour (Sainsbury’s) however you can also substitute this for a normal plain white flour if you don’t need to eat gluten free.

Other info: 

I have now started adding my recipes onto fitness pal as foods. To search for them look for brand “miss bunny’s *insert recipe name* so for instance these are miss bunny’s chocolate bourbons. I have a lot of people asking me about calorie information so I have worked my biscuits out as an average. If you recreate these using the ingredients I have (and not substituting for regular sugar and flour) and using a large cookie cutter (like I did) rather than making small biscuits you’ll roughly have 34 single biscuits or 17 full biscuits with ganache center. The 17 biscuits with center is what I have worked out on fitness pal. I will slowly be adding more of my recipes to fitness pal over the next few months so if you are calorie counting and want to try out my recipes then you can add them easily.
For those of you not on fitness pal the large 17 complete biscuits equals 171 calories; 12 grams of carbs, 11 grams of fat, 1 gram of protein and only 1 gram of sugar.

INGREDIENTS:

  • 340 grams gluten free plain white flour,
  • 3 teaspoons of baking powder,
  • 3 tablespoons of maple syrup,
  • 90 grams of stevia,
  • 3 heaped teaspoons of raw cacao (or alternatively 4 heaped teaspoons of cocoa powder)
  • pinch of salt,
  • 220 grams of room temperature vegan butter (I used soy pure)

For the Ganache center:

  • 40 grams of dark chocolate of your choice (My preference is always 72% dark ombar)
  • 40 grams of room temperature vegan butter (I used the soy pure brand)
  • 40 grams of powdered stevia or alternatively normal icing sugar.

*I iced some of my biscuits but you really don’t need to as they’re bourbons however they’re super fun to decorate with royal icing or flood icing* 

 

RECIPE:

  1. Preheat the oven to 175 degrees. Grab a couple of baking trays and line them with baking paper.
  2. In a large bowl put in your butter and stevia and mix with a spoon until blended. Next add in your maple syrup and stir. Add in your dry ingredients one by one and start mixing with a spoon, It will get to a point that you’ll need to start working the biscuit dough with your hands. The dough should be moist enough that you can roll it into a ball. Like I said in my notes earlier the mix may seem dryer and more crumbly than other biscuit doughs you’re used to as we’re using stevia instead of regular sugar. Don’t worry it doesn’t affect them when baked.
  3. Flour a clean surface and a rolling pin then grab half your mixture and put in in the middle of your flour surface. Roll the dough to roughly a few mm thick, then use your cookie cutter to cut out the shapes that you want. Alternatively you can roll your dough into the shape of a rectangle or square and cut lines vertically and horizontally to form normal bourbon shapes just make sure you have an even amount of shapes.
  4. Very carefully move your shapes onto your baking tray. I found the best way to do this was to slide a butter knife underneath the dough and then slide under a spatula and use the spatula to carefully pop them onto your baking tray. Pop your biscuits into the oven for 10-15 minutes. (usually less time for a gas oven. My oven is an electric fan assisted oven and they took 12 minutes)
  5. Take your biscuits out to cool and then grab a clean heat proof bowl. Next Melt your chocolate in the bowl. To do this I normally take a pan of hot water (just enough so the bottom of your bowl is in it) and pop on the stove top on a very low heat (to keep the water hot whilst melting the chocolate but not hot enough to boil.) Put your heat proof bowl into the pan (alternatively if your bowl is too big you can use the hot water as steam to keep it warm) and melt your chocolate. Next sieve in your powdered icing stevia and mix together, then add in your creamed butter and make sure the ingredients are completely mixed together.
  6. Using the ganache ice half of your biscuits and then add the other half on top.
  7. Enjoy your biscuits with a nice cup of tea or cup of hot chocolate.

 

 

Spiced Christmas log, Vegan&Gluten Free.

Who doesn’t love a delicious cake at Christmas? I wanted to make a festive cake this year, however I’ve never been one to eat Christmas cake! so of course I went to the my festive favourite and created a delicious yule log! Chocolate cake is my favourite kind of cake all year round, and Christmas is no exception!
This yule log has subtle cinnamon and nutmeg flavours running throughout which adds a little twist to the usual yule cake, I used a simple yet indulgent ganache using my favourite vegan chocolate and decorated using fondant and icing.

As you’re probably aware if you have looked at my recipes before, I don’t eat refined sugar! I made several versions of these over the festive period, some for gifts, some were commissions and some for myself! All of them were vegan and gluten free but some contained normal sugar and some were created for my dietary requirements. Below when listing the ingredients i’ll give you options for both, so you can decide which version to create! 🙂 of course if you don’t need gluten free you can use normal gluten flour! 🙂

 

 

Before we get started:

Hints and Tips to help your cake roll :

  • you want to bake your cake so that it’s just about baked! if it’s well baked/over baked you won’t be able to roll it properly.
  • before rolling using a knife slightly score a line all the way across one end, making sure to only score the sponge to quarter/halfway down.

Vegan egg replacer:

For my vegan cake I use a bi-product called “aquafabab” if you haven’t heard of this in simple terms it’s the liquid you get in a can of chickpeas! this is a great binding ingredient, it’s cheap and you can use the chickpeas after to make something else delicious like hummus!

Alternative sugars:

to make my cakes refined sugar free I use coconut sugar which you can find in supermarkets or health food stores,I usually buy mine in Sainsbury’s.

For my icing “sugar” I use a brand called Sukrin, who use Stevia to replicate specific sugars. They have created a replica of powdered icing sugar, it has zero calories and is a wonderful substitute! you can buy is here: sukrin

alternatively you can use regular icing sugar and regular caster sugar!

INGREDIENTS: FOR THE CAKE:

  • 240 grams of plain Gluten free flour (you can substitute for normal plain flour- do NOT use self raising)
  • 2 heaped tablespoons of raw cacao (you can substitute for 3 table spoons of normal baking cocoa)
  • half a teaspoon of cinnamon,
  • half a teaspoon of nutmeg,
  • a pinch of salt,
  • 1 teaspoons of bicarbonate of soda,
  • 1 teaspoon of baking powder,
  • 120 grams of coconut sugar, (you may use normal sugar if you aren’t bothered about your cake being made with unrefined sugars)
  • 1.5 tablespoons of oil, (I use a liquid coconut oil mixed with rapeseed oil- however olive oil works well too! do NOT melt coconut oil as the oil needs to be cool to add to the mix!)
  • 1 teaspoon of vanilla or almond extract,
  • 6 tablespoons of Aquafaba, (see above if unsure)
  • 240 ml of luke warm water,
  • 1 tablespoon of apple cider vinegar.

INGREDIENTS: FOR BUTTERCREAM:

  • 100 grams of vegan margarine,
  • 150 grams of sukrin Icing stevia (or normal icing sugar depending on how you are making your cake.)
  • 2 tablespoons of raw cacao (or normal cocoa)

INGREDIENTS FOR GANACHE TOPPING:

  • 100g vegan margarine,
  • 100 grams icing stevia or regular icing,
  • 100 grams of your favourite dark vegan chocolate. If you want to make it refined sugar free I used the new large vegan bars of Ombar which i bought in my local health food store. I recommend using 70% darker!

 

METHOD:

  1. Get a swiss roll/yule log baking tray- which is normally 30x20cm (the size of a standard baking tray-you can use a baking tray however make sure it’s got the depth to hold your sponge) and line it with baking paper and put to the side. Preheat your oven to 175 degrees, or gas mark 4.
  2. In a large bowl mix in your flour, cacao, sugar, salt, cinnamon and nutmeg, then create a “well” in the middle. If you’re unsure what this means, make a hole in the middle of the dry ingredients ready to add your liquids.
  3. In the well in the middle pour in your vanilla, warm water, aquafaba and oil, then mix until your cake mixture is totally combined.
  4. In a separate bowl place in your bicarbonate of soda, baking powder and then add in your apple cider vinegar. This is going to make it fizz and froth up, whilst it’s fizzing add this to your cake batter, mix in gently but do not over mix. You want to stir the mix going round the outside and then through the middle. You do not want to mix too much other wise you’ll loose the bubbles which makes helps make the sponge light and fluffy!
  5. Pour the batter into your pan making sure that it’s getting into all the corners and hitting all the sides. Some times it’s useful to pick the baking pan up and move it around so the cake batter moves out everywhere! Then pop into the oven for 12-15 minutes. Your cake needs to be just baked. Over baking will mean that it’s too dry to roll.
  6. Whilst the cake is baking, slightly dampen a clean tea towel, and lye it on a surface, then using a sieve sprinkle over some cacao or cocoa. as soon as the cake is baked take the sponge over to your tea towel and very quickly flip your sponge over so that the baking paper is on the top and your sponge is face down on the tea towel. Slowly peel off the baking paper being very careful to not pull away at the cake and break it, then leave to fully cool. The trick to this is to flip it very quickly so that the cake doesn’t break!
  7. When your cake is cooling it’s time to create your butter cream! in a bowl cream together your margarine, icing and cacao/cocoa until light and fluffy!
  8. Once fully cooled, on one end slightly score a line across the end, be careful not to go too deep. Take your butter cream and spread over your sponge so that it’s even and covers all of the sponge later.
  9. Using the tea towel underneath the sponge, starting on the side that you have scored start rolling the sponge up, so that the but you have scored is on the inside. Do not be surprised if the sponge cracks a little, this is perfectly normal, just be sure to keep rolling. Once it’s fully rolled use your hands to plump it up and push it together if you need to. Using a sharp knife carefully slice a bit off each side so that the sides are nice and neat.
  10. Now it’s time to make the ganache! cream together your Margarine and icing,  then Melt your chocolate. Instantly pour your chocolate into your margarine and icing, mix them together. The ganache will set pretty quickly once the chocolate starts cooling, so whilst it’s warm take the time to spread the mixture all over your chocolate sponge log, covering all sides. It’s quite messy, but that’s okay you can clean it up after! Once you’ve spread the ganache over to create a “log” effect use a fork and gently pull it through and over the ganache, then leave your cake and ganache to set and enjoy!

Of course you can always decorate your yule log however you want! on some of mine I dusted my cake in a very light sprinkling of icing, and used vegan fondant icing to create some holly, ivy and a snowman!

 

 

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