Desserts

Strawberry Shortcake with Whipped Aquafaba

karenwpullen Breakfast, Desserts, Recipes, Snacks, Dips, and Smoothies , , ,

Make biscuits without butter? Whipped topping without cream? Absolutely!

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Strawberry Shortcake with Whipped Aquafaba

Course: Breakfast, Dessert
Cuisine: Vegan
Servings: 0

Equipment

  • stand mixer

Ingredients

Biscuit

  • 1 ½ cups whole wheat pastry flour
  • ½ cup almond flour You can grind almonds in a food processor to flour consistency.
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 dash nutmeg
  • 1 teaspoon salt
  • 1 cup plant milk unsweetened
  • 1 tablespoon apple cider vinegar

Strawberries

  • 3 cups sliced strawberries
  • 2 tablespoons sugar

Whipped Aquafaba

  • 1/2 cup aquafaba Aquafaba is the liquid from a can of chickpeas. Look for low-salt.
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla
  • 1/2 cup confectioner's sugar Or to taste.

Instructions

Biscuit

  • Make sour milk by mixing the vinegar with the plant-based milk; let sit for a few minutes.
  • Preheat the oven to 450° F.
  • Mix all the dry ingredients together and add the soured milk.
  • Drop spoonfuls onto a baking sheet lined with parchment paper.
  • Bake for 11 minutes until browned.

Strawberries

  • Add the sugar to the strawberries and let sit so that they release some juice.

Whipped Aquafaba

  • Using a stand mixer, whip the aquafaba until it is foamy. The main reason for the stand mixer is that the liquid needs to be mixed for ten minutes.
  • Add the cream of tartar and whip another five minutes. It should be fluffy.
  • Add the vanilla. Continue to whip and add the sugar slowly.
  • Whip another 5 minutes. Ten minutes total seems like a long time but it is necessary in order to get the topping to stay fluffy.

Notes

To assemble, split a biscuit in half. On the bottom half, layer strawberries and whipped topping. Add the top half then more strawberries and topping.
The whipped aquafaba will stay foamy for perhaps an hour but eventually will lose its fluff.  It can be frozen, however.
This recipe makes a lot of whipped topping – at least 4 cups. So freezing some is a good option to have.
 

Sweet Crepes with Vegan Nutella

karenwpullen Breakfast, Desserts, Recipes
Prep Time10 minutes
Cook Time20 minutes
Print Recipe

Plant-Based Crepes with Vegan Nutella

Six ingredients in the blender make a healthy dessert
Course: Breakfast, Dessert
Cuisine: French
Keyword: crepe
Servings: 10 crepes

Equipment

  • blender

Ingredients

  • 1 1/2 cup whole wheat pastry flour
  • 1 1/2 cup plant milk (I use almond)
  • 1 teaspoon baking powder
  • 1 tablespoon applesauce unsweetened
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt

Vegan Nutella

  • 1 1/2 cups roasted hazelnuts
  • 1/3 cup vegan chocolate chips
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon sea salt

Instructions

  • Place all of the ingredients for the crepes in a blender and blend until very smooth with no lumps. Let the batter sit for five minutes.
  • Heat a non-skillet pan over medium heat for a few minutes.
  • Pour about 1/4 cup of batter into the pan, swirling it to make a circle. Smooth with a spoon to make it thin.
  • After a minute, it should look dry on top. Flip with a spatula, cook another minute until it is golden, then remove from the pan.
  • If the batter does not appear thin enough, add a tablespoon of plant milk to it, mix.
  • Continue with the rest of the batter. Serve warm filled with fruit, drizzled with a sauce, like vegan nutella, pureed raspberries, or caramel.

Nutella Instructions

  • Warm the hazelnuts for 8 minutes at 325 degrees F. Cool for a few minutes.
  • Place them on a clean dishtowel, fold it up, and rub vigorously for a few minutes. This will dislodge some of the skins, which you can discard.
  • Add the hazelnuts to a food processor and blend for about 8 minutes until they turn into butter. Scrape down sides as needed. It will turn crumbly — just keep blending!
  • Heat the chocolate chips in the microwave about 1 minute. Add them to the hazelnut butter, along with the vanilla and salt. Mix thoroughly. It will be a bit runny but thickens up in a while.
  • You can add sweetener but it might make the nutella stiffen. If that happens, add a bit of plant milk and warm on the stove until it is a good consistency again. Refrigeration will also make it stiff.