Miss Bunny Blogs

Kawaii goth blogger

Tag: chocolate

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.

 

 

J’adore Tu

So it’s the time of the year where the aesthetic is perfect and you can buy the cutest heart shaped foods from anywhere and everywhere! My favourite thing about valentines is how cute everything is in the shops, I absolutely adore all the red, pink and heart shaped goodies you can see in window displays. Everything is so pretty, I love grabbing bits for general decor and tea party opportunities and of course valentines presents the perfect opportunity for me to make something delicious and share a new recipe with you guys!

When I think of valentines desserts I think of all things sensual and indulgent to me the perfect food to sum this up is chocolate. If you hadn’t of gathered by now I love chocolate it’s my ultimate food guilty pleasure and it’s perfect for your valentines treat. This is one of my favourite recipes and it won’t leave your tummy feeling heavy after as it’s low carb and grain free, with roughly only 150 calories per co-nut it’s also the perfect guilt free treat.

I call these chocolate co-nuts, ultimately they’re doughnuts made from coconut flour instead of regular flour. Stevia icing makes the chocolate icing melt in your mouth and compliments the Jam center.  They’re deliciously moist, chocolatey and with a perfect balance of sweetness.

Get creative:

  • There’s a couple of different things you can change with these. I like to use Raw cacao so that I get the full benefits of the cacao bean however you can easily use cocoa instead. I also made my own fruit filling instead of using Jam, I simply simmered down frozen cherries and blueberries and used a teaspoon of coconut sugar. You can fill your co-nuts with anything you want, it doesn’t need to just be jam I’ve previously filled mine with a chocolate ganache too so get creative.
  • This recipe calls for Psyllium Husk as an egg replacement. The reason I use Psyllium husk in baking is simply because it helps add to the spongey texture making it perfect for cakes and other baked goods and not to mention it’s really good for you and has tonnes of health benefits. You can find it in health food stores, Tesco’s and on Amazon however if you’d rather use a different vegan egg replacement then pick your favourite and get experimenting, I’ve not tried my recipe with any others so bare in mind results may vary, but please let me know if you do try something new and how it turns out.
  • For the glaze I use a stevia alternative to icing sugar by a brand called Sukrin Uk you can buy this directly from their website or via dolphin fitness (which usually do deals) you can alternatively just use icing sugar. I use Sukrin stevia icing a lot in recipes, it’s the perfect alternative to icing and has zero calories, it doesn’t raise sugar levels and still has that super sweet flavour. Sukrin can be expensive so look out for deals on websites.

You will also need a doughtnut pan to make these perfect, I have this one from Amazon, but any will work (you could even make bags of small ones).

My recipe roughly makes 7-8 large double stacked doughnuts, you could just eat them in the halves however I think you should go big or go home 😉

 

Chocolate Co-nuts

Ingredients for the co-nuts: 

  • 160 grams of coconut flour,
  • 125 ml of maple syrup,
  • 4 heaped teaspoons of raw cacao of cocoa,
  • 2 teaspoons of baking powder,
  • half a teaspoon of salt,
  • 8 teaspoons of powdered psyllium husk to 500ml of water,
  • 125 ml of melted coconut oil,
  • 1 teaspoon of vanilla extract,
  • half a teaspoon of cinnamon,
  • 250ml dairy free milk (I used sugar free vanilla rice milk- which adds to the flavour)

Simple chocolate glaze: 

  • 70g of melted dark chocolate, (I used Ombar 72% dark)
  • 40g of powdered icing stevia (or sugar)
  • 1 teaspoon of vanilla extract,
  • 350ml of dairy free milk (I used vanilla rice milk)

Extras:

  • Jam of choice- I made my own by simmering down frozen blueberries and cherries with a teaspoon of coconut sugar, however you can easily just buy a jam of your choice or add a chocolate ganache center.
  • I sprinkled desiccated coconut over the top of mine which I dyed with a pink vegan food colouring. This is totally optional. You could also add chopped nuts, or sprinkles.
  • butter for greasing your doughnut pan.

Method:

  1. Preheat your oven to 165 degrees or 160 for fan assisted and then grease up your doughnut pan, you’re going to have to grease your pan and bake about 3 time, so keep the oven on or you can do some and then pop the rest of the mix in the fridge for tomorrow. If you haven’t already in a cup or jug mix your psyllium husk powder with water, mix with a teaspoon and leave to set for 5-10 minutes.
  2. In a large bowl add your coconut flour, cacao/cocoa, baking powder, salt and cinnamon and mix. Make a well in the center and add your maple syrup, melted coconut oil, milk, vanilla and psyllium husk mix and then combine all together, as you mix it together you’ll notice that it’s starting to get a bit spongy, it should be sticky but easily molded with your hands.
  3. picking up parts of your mixture push it into the doughnut pan, make sure to pack it in and evenly all the way round, these won’t rise in the pan. Bake for 25 minutes, then take out and leave to cool.
  4. Once your co-nuts are fully cool turn them out onto a plate and then if you’re baking more grease up your pan again and put more in. Add your filling to one half of the co-nut and then pop the other half on top, wait until all of your co-nuts are baked and cooled before proceeding to the next step. If you are only doing some co-nuts today and the rest another alter the glaze mix accordingly.
  5. Fill up a saucepan with 2-3 inches of hot water and put it on the stove on a low temperature, pop in a bowl and place in your chocolate then let the chocolate melt fully. Then add in your vanilla, milk and sift in your powdered stevia or sugar, mix well and then drizzle on top of all of your co-nuts. Sprinkle on any toppings and enjoy!

 

 

 

If you enjoyed this recipe then don’t forget to add subscribe. Leave a comment if you made these and send me photos of your completed co-nuts. <3

 

Vegananuary part 2: The everyday vegan

So whilst i’m writing this we’re currently twelve days in to Vegananuary, i’m hoping that you’re enjoying it and are seeing positive changes within yourself, have you found anything so far that has surprised you either positively or negatively?

After speaking to several non-vegans recently, something that struck a chord with me is how many people don’t know that a-lot of the everyday foods that they’re eating can be Incorporated into a vegan diet. Being vegan is definitely easy when you know how and you don’t have to miss out.

When you start looking at the ingredients on products you may find yourself surprised at what ingredients are in your food or even more what ingredients you’d expect to find that aren’t in there.  I used the vegan hive mind to help me come up with a list of foods that are “accidentally vegan” and foods that are “surprisingly not vegan”. Please note when I say that these foods are vegan i’m purely speaking in the sense that there are not any ingredients that you cannot eat in a vegan diet listed.  I am not saying that the brands are good vegan brands however for the purpose of Vegananuary I am stating foods that contain no animal by-products.

Sweets and treats: There’s a surprising amount of accidentally vegan treats out there, a lot of chocolate flavoured biscuits such as chocolate bourbons and Oreo’s, (although in the uk the peanut butter flavour are not vegan, however US peanut butter Oreo’s are vegan) as well as Dark chocolate chip “cookie” style biscuits, beware though some of these do still contain milk but look out for Fox’s cookie mini’s, these are vegan and I know they’re currently sold in Tesco’s in the UK. There are lots of other non-chocolate vegan biscuits such as; the most delicious sugar biscuits Party Rings , Fruit Shortcake and classics such as Hobnobs.

Of course it’s not just biscuits that are vegan the CO-OP’s freshly baked pies, jam and custard doughnuts are all also vegan, they do a range of flavours including cherry and apple, and of course strawberry Jam doughnuts. As it stands at the moment I am not aware of any other supermarket having their own branded vegan doughnuts and pies, please note that they always have to by law state allergens if you are still wary you can always ask.  Mr Kipling’s jam and treacle tarts are also vegan and these can be found in most supermarkets.

Good news for pop tart fans! Unfrosted pop tarts are vegan, however the iced pop tarts contain gelatin and so aren’t vegan! you can always add your own frosting after though for sugary fix. Also make sure to look at the backs of biscuits and cookies that have icing, as often they use gelatin to set the icing.

The biggest issue that you’ll find with sweets is Gelatin or red food dye, which is commonly seen as Carmine, Crimson Lake,  Cochineal, Carminic acid or Natural red #4. These food colourings are derived from crushed bugs and there for are not vegan. There are plenty of sweets that don’t contain these though including gummy/jelly sweets. Jelly tots and most fruit laces are vegan, and there are plenty of others too such as sherbert, flying saucer sweets, parma violets and fizzers just to mention a few.

Along side of sweets lets not forget my personal favourite treat chocolate! I’ve always favoured chocolate over everything else. Normally in the free from section you can buy dairy free chocolate, but you can also buy some dark chocolate found in the usual sweets and chocolate section that is also vegan. I always get frustrated with the dark chocolate section, brands that used to exclude milk such as Green and Blacks now use milk, luckily there are now other brands that don’t use milk products, a brand called Doisy and Dam do several vegan bars and some store branded bars do not contain milk.

 

Crisps and savory snacks: Good news for vegans in the UK, with veganism becoming more and more popular brands are following suit. I’ve recently noticed in Sainsbury’s a huge influx in crisps that are now being labelled vegan and gluten free. On my vegan journey, crisps have been quite surprising, some of the flavours you’d expect to be vegan aren’t and vice versa. Salt and vinegar crisps such as Pringles contain milk powder and some prawn cocktail flavoured crisps are vegan. It hugely varies from brand to brand, so either look for the packets that have vegan clearly labelled on the front or check the back of each packets all allergens such as Milk and eggs will be in BOLD, so they will be easier to see however honey for instance won’t be so you’ll have to scour the ingredients to check. It’s not just regular potato crisps that are vegan you can also buy store branded onion rings, “bacon” rashers and just a sneaky heads up, Aldi do their own version of “Skips” which are absolutely delicious.

Not accidentally vegan, but there’s loads of other varieties of delicious salted snacks that are vegan, such as Yushoi (pea snacks), nuts and Plantain Chips to list some of my favourites.

So as well as snacks there’s plenty of fridge and cupboard foods to keep an eye out for. For instance a lot of packaged Falafels unfortunately are not vegan and contain egg or dairy, I believe it to be a lot of supermarket own branded Falafels that aren’t, but pictured above is Cauldron Falafels, luckily these are vegan and you can buy them in various supermarkets (I found these in Sainsbury’s).

Keeping in line with fresh produce, dips often contain milk. Guacamole for instance is definitely one of those foods that shouldn’t contain dairy, but more often than not contains cream, though in my personal opinion fresh guac is definitely nicer anyway and you get more for your money. 😉

it’s always worth checking tomato sauce (Ketchup) too, I’ve noticed that a lot of store branded ketchup contains milk however Heinz is okay. Just be wary when you’re getting a burger from somewhere that isn’t 100% vegan, and make sure they don’t use cheap branded dairy sauces!

Getting take away or eating on the go can always be tricky, I think this is where a lot of people struggle especially if you have a busy life style. Luckily loads of places such as starbucks and supermarkets are now doing vegan wraps and sandwiches. Only recently Starbucks released new sandwiches including a bbq jackfruit and slaw wrap (I cannot wait to get my hands on this!) As veganism is increasing in popularity and things like vegananuary are happening more and more supermarkets are increasing their ranges of both fresh and cupboard products and it’s come a long way from just chips, salad and falafel being the only vegan options. This leads me on to my last and final check list, be careful of store bought salads. They put a lot of unnecessary ingredients into salad dressings, finding things like eggs and dairy in your vinaigrette unfortunately isn’t too uncommon so just keep an eye out!

I know that this can seem very overwhelming, but being vegan is actually incredibly easy. There are lots of pages that can help you, out check out the Accidentally Vegan page on Instagram and Facebook, they post frequently with new vegan finds. Luckily we’re living in this wonderful age where veganism is no longer just sticking to a home cooked diet  and a lot of new companies are coming forward with new amazing vegan products. Good luck on your vegananuary journey, and look out for more posts and recipes that are coming soon.

 

 

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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