Baking class: Go vegan

Follow the health trends and enjoy some delightful desserts.

By NERIA BARR
September 1, 2015 16:32
Chocolate cookies

Chocolate and coarse salt sablé double cookies. (photo credit: SARIT GOFFEN)

 
X

Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

Pastry chef Ziv Sandler opened his Seeds Vegan Bakery on Tel Aviv’s busy King George Street when he and his partner Neta Erdam became vegans and decided to investigate the world of vegan desserts. He started by making his friends taste and rate his new creations. As he says, “Every time I thought I got the idea, a new and exciting horizon opened up to me. Now I know you can enjoy both worlds – vegan and tasty.”

Seeds offers its devoted clientele a rich line of sweet and savory baked goods, quiches and pasta, as well as sauces and frozen foods. All vegan, very tasty and not too pricey.

Be the first to know - Join our Facebook page.


Sandler shares with us his favorite recipes for cookies and cakes that he offers at his bakery.

PASSION FRUIT AND CARAMEL COOKIES
Makes about 20
✔ ¼ cup passion fruit pâté (you can leave the seeds in)
✔ ½ cup melted (but not hot) coconut oil
✔ 5 Tbsp. canola oil
✔ ¾ cup sugar
✔ ¼ cup sugar-free apple sauce (cold)
✔ 1 level Tbsp. baking powder
✔ 1½ cups flour
✔ Lotus spread Heat oven to 160°.

In a mixer bowl with a kneading arm, place sugar, oils, passion fruit and apple sauces. Mix for 20 minutes on medium speed until batter is full of air and fluffy.

Add the flour and baking powder and mix on low speed until flour is absorbed and texture is smooth. Transfer half of the mass to a pastry bag with a narrow opening.

Using a 4-5 cm. baking ring, cut 20 discs on a greased baking sheet. Make sure not to use more than half the batter.



Using 2 teaspoons, spread a small amount of lotus spread on each disc.

Fill the pastry bag with the rest of the batter and cover each disc with a second layer.

Bake the cookies for 12 to 15 minutes. The cookies will not brown. Let cool and keep in an airtight container.

CHOCOLATE AND COARSE SALT SABLÉ DOUBLE COOKIES
Makes about 15
✔ 1 cup melted (but not hot) coconut oil
✔ ¼ cup canola oil
✔ ¾ cup sugar
✔ 3 Tbsp. unsweetened applesauce (cold)
✔ 1 Tbsp. baking powder
✔ 1½ cups flour
✔ 4 Tbsp. cocoa powder
✔ 1 Tbsp. coarse salt
✔ 100 gr. bitter chocolate, chopped
✔ ½ cup coconut cream

Preheat oven to 160°.

In a mixer bowl with a kneading arm place sugar, oils, applesauce and cocoa powder.

Mix for 20 minutes on medium speed until fluffy.

Add flour and baking powder and mix on low speed until smooth. Add coarse salt and mix only until mixed but stop before salt dissolves.

Transfer the batter to a pastry bag with a narrow opening. Using a 4-5 cm. ring, cut out 30 discs on baking sheets. Bake the cookies for 15 minutes.

While the cookies are baking, prepare the filling: Place the chocolate in a small bowl. Bring the coconut cream to a boil and pour it over the chocolate. Quickly beat the chocolate mixture until chocolate is melted and the ganache is ready.

Let the cookies cool. Turn half of them upside down, and spread a little ganache on each half. Cover with another cookie.

FRUIT TARTLETS
Makes four 10-cm. tartlets or one 20-22 cm. tart
✔ 1 cup flour (it is best if the flour is cold, so refrigerate it before baking)
✔ 1⁄3 cup melted (but not hot) coconut oil
✔ 4 Tbsp. canola oil
✔ ¼ cup sugar
✔ 4 Tbsp. unsweetened applesauce (cold)
✔ 1 Tbsp. baking powder For the custard
✔ 1 can coconut cream (400 gr.). Use after chilling overnight in the refrigerator
✔ 1½ Tbsp. cornstarch
✔ 2 Tbsp. sugar
✔ 1 Tbsp. sugar powder
✔ 1 Tbsp. instant vanilla pudding mixture
✔ Pinch turmeric (for coloring) For the topping
✔ An assortment of fruit, sliced
✔ Cold glaze (available in specialty stores)

Preheat oven to 180°.

In a mixer bowl with a kneading arm, mix together sugar, oils and applesauce for about 1 minute.

Add flour and baking powder and mix.

Divide dough into 4 equal parts. Roll out into ½-cm. thick discs. Each disc should fit a 10-cm. tartlet baking pan. Or use make one large tartlet in a 20-24 cm. pan.

Place dough in the pans. Push to the bottom and sides and refrigerate for 30 minutes.

Blind bake the tartlets. Place rounds of baking paper on the bottom and fill with beans for weight. Bake the tartlet shells for 5 minutes.

Remove from oven, take out the tartlet shells and remove the paper. Lower heat to 150° and return the tartlet shells to the oven for 12 minutes until the pastry is golden brown. Remove from oven and let cool.

While the tartlet shells are baking, prepare the custard: Gently turn the coconut can upside down and open. Pour only the clear liquid (now at the top of the can) into a small pot and add sugar, cornstarch and turmeric. Return the opened coconut can to the refrigerator.

Bring the coconut water with sugar and turmeric to a boil and cook until thick. Remove from heat and pour into a plate to cool.

When the tartlet shells and the custard are completely cooled, place the coconut cream left in the can in a mixer bowl with a whipping arm. Add powdered sugar and vanilla pudding mixture and whip until a foam is formed. Using a spatula, fold in the cooked coconut cream until smooth.

Using a pastry bag, fill each tartlet with the custard.

Arrange the fruit on top of the custard and brush with cold glaze.

CHOCOLATE TARTLETS WITH NUTS
Makes for 10-cm. tartlets or one 20-22 cm. tart
✔ 1 cup flour (it is best if the flour is refrigerated)
✔ 1⁄3 cup melted (but not hot) coconut oil
✔ 4 Tbsp. canola oil
✔ ¼ cup sugar
✔ 4 Tbsp. unsweetened applesauce (cold)
✔ 1 Tbsp. baking powder

For the custard
✔ 1 cup coconut cream
✔ 200 gr. bitter chocolate, chopped
✔ 250 gr. roasted assorted nuts, crushed

Preheat oven to 180°.

In a mixer bowl with a kneading arm, mix together sugar, oils and applesauce for about 1 minute.

Add flour and baking powder and mix on low speed.

Divide dough into 4 equal parts and roll out into ½-cm. thick discs. Each disc should fit a 10-cm. tartlet baking pan. Or use make one large tartlet in a 20-24 cm. pan.

Place dough in the pans. Push to the bottom and sides and refrigerate for 30 minutes.

Blind bake the tartlets. Place rounds of baking paper on the bottom and fill with beans for weight. Bake the tartlet shells for 5 minutes. Remove from oven, take out the tartlet shells and remove the paper. Lower heat to 150° and return the tartlet shells for 12 minutes until the pastry is golden brown. Remove from oven and let cool.

Meanwhile, prepare the custard: Boil the coconut cream in a small pot. Place chocolate in a small bowl and pour the cream over it. Beat the mixture until smooth.

Mix about 150 gr. of the nuts into the ganache.

Fill the cooled tartlet shells with the chocolate ganache and garnish with leftover nuts. Serve cold.

PURPLE VELVET ROULADE
✔ ½ cup blackberries, frozen or fresh
✔ ¼ cup water
✔ 2⁄3 cup coconut cream
✔ 2⁄3 cup canola oil
✔ 1¼ cup sugar
✔ ½ cup unsweetened applesauce
✔ 2 cups flour
✔ 2 Tbsp. baking powder
✔2 Tbsp. cornstarch

For the cream
✔ 2 cans chilled coconut cream
✔ 4 Tbsp. instant vanilla pudding mix
✔ 2 Tbsp. powdered sugar

In a blender, grind together berries, coconut cream and water.

Mix together the berry mixture, oil, sugar and applesauce in a large bowl. Add the flour, baking powder and cornstarch and mix until smooth.

Heat oven to 180°.

Line 2 baking sheets with parchment paper.

Divide the batter into 2 equal parts and spread on baking sheets. Bake for 10 to 12 minutes until the middle is stable and does not stick to fingers. Set aside to cool.

To prepare filling: Remove the coconut cream cans from the refrigerator, turn upside down and open. Pour only the clear liquid into an airtight container and place in the refrigerator for later use. Pour the thick white coconut liquid into a mixer bowl. Add the vanilla pudding mix and powdered sugar.

Using the whipping arm, beat the mixture until foamy.

Cut each baked roulade cake into 3 equal parts.

Spread cream on one third, place another part on top and spread more cream and cover with the third part. Repeat with the second cake. You will get 2 cakes each with layers of purple and white. Wrap with plastic wrap and freeze the cakes overnight.

The next day, remove cakes from the freezer and slice each cake into 8 squares.

Garnish with fresh berries, chocolate shavings or cold glaze.

COCONUT AND NOUGAT DESSERT
Serves 8 For the coconut cake
✔ 1 cup ground coconut flakes
✔ 2⁄3 cup water
✔ 2⁄3 cup coconut cream
✔ 2⁄3 cup canola oil
✔ 1¼ cup sugar
✔ ½ cup unsweetened applesauce
✔ 1½ cups flour
✔ 2 Tbsp. baking powder
✔ 2 Tbsp. cornstarch

For the nougat
✔ 1 can (400 gr.) chilled coconut cream
✔ 50 gr. bitter chocolate, chopped
✔ ½ cup nougat paste

For the topping
✔ 1 cup coconut cream
✔ 200 gr. bitter chocolate, chopped
✔ Crushed hazelnuts for garnish (optional)

Preheat oven to 170°.

Grease and line 2 loaf pans.

Mix all wet ingredients together – water, coconut cream, canola oil and applesauce – in a large bowl. Add the ground coconut, sugar, flour, baking powder and cornstarch.

Mix until smooth and pour into 2 greased loaf pans.

Bake the cakes for 20 to 25 minutes until a knife inserted comes out dry. Let cool.

Meanwhile, prepare the nougat: Place chopped chocolate in a bowl.

Take the coconut can out of the refrigerator, turn it upside down and open. Pour 50 ml. of the clear liquid into a small pot and bring to a boil. Discard the rest of the clear liquid and reserve the creamy white coconut cream.

Pour the boiling coconut liquid on the chocolate and mix until melted and shiny. Add the nougat paste and the white coconut cream left in the can. Mix until smooth and refrigerate for at least 2 hours.

When cake is cooled, smooth the top of the cakes using a sharp knife so that both cakes have a flat and even surfaces.

Remove cakes from the baking pans and slice each cake into 4 equal parts.

Beat the cooled nougat cream in the mixer bowl until a stable cream is formed.

Do not beat too long, as it “breaks” easily.

Transfer the cream to a pastry bag and create 5 pointy heaps on each of the eight desserts. Freeze overnight.

To prepare topping: Boil the coconut cream and pour over the chocolate. Mix until all the chocolate is melted. Remove the cakes from the freezer and place on a rack over parchment paper. Using a ladle, pour the ganache over each cake to coat it. Refrigerate the cakes for at least 15 minutes before serving. Garnish with crushed nuts.

Recipes and photos courtesy of pastry chef Ziv Sandler and Seeds Vegan Bakery, 97 King George Street, Tel Aviv, (03) 540-4006, www.veganseeds.co.il.

veganseeds.co.il

Related Content

Amazon
August 16, 2018
Does a new survey suggest Amazon's intentions to expand to Israel?

By JTA