I know the holiday’s have had me posting all sorts of recipes for my Vegan GF baking fans. And now that January is upon us, the fat loss coach in me will take over! It’s time to buckle down and it’s time for some low carb goodies!
I love chocolate mint things – everything chocolate mint actually. and I’ve been itching to create this brownie! I saw a pic of it from another bakery a long time ago and it’s been haunting me ever since. If I could make good business sense of it- it’d just create new recipes for the bakery weekly and sell them as I did! But alas, it does not make good sense to always be changing up the bakery’s offering, so this is where my inner blogger gets to shine!
I turned these into a Keto version since I practice eating 2 keto-style days a week with carb cycling. I don’t really eat a lot of sugar or sweets any more anyway and I really want to eat these! Happily they are totally no-guilt and when you are trying to get in your 100+ grams of fat a day – these guys will be perfect!
As many of you know from my personal instagram, I’ve been living and eating the FASTer Way to Fat Loss lifestyle since January 2019! I finally found something to help me get rid of these vegan carb pounds! I know – I know… most people switch to vegan and BOOM!!!… they get all stick like. well not me. I got fat and lost muscle mass like crazy. Arek too. And he’s a beefcake (pardon my pun) of a man! and still, he was getting weaker looking, even tho we ate very healthy whole foods AND worked out continuously.
Once I found FASTer Way and spent a couple of weeks on it, I saw huge change!!!
Fat dropped off!
My middle-aged belly slunk away!
FLAT ABS at 49 years old ;)
My attitude and energy level skyrocketed!
I felt SO good in fact that I became a coach to actually help others like me. It’s been a blast to see women get excited about their bodies again and feel amazing!
Please ask me more about FASTer Way – I kinda can’t shut up about it lol. Well here’s link to find out for yourself.
This is me at Christmas, then after only 6 weeks in February and again in May!!! And yes, it feels awesome ;)
But THIS blog is actually about meatloaf!!! and oh how i miss it!
I found this recipe on Original Vegan’s site. It’s a bit too carb heavy for me with my Faster Way lifestyle, so I added some meat ;) Not real meat silly!!! Some Beyond Meat® Beef Patties! All pea protein and so good! The Macros for this are now outstanding!
The ketchup glaze is the key – when it comes out of the oven, it smells AMAZING!
Enjoy it and it’s awesome macros!
perfect for a regular carb day!
It’s Aidan’s birthday party. He’s turning 7. I brought my vegan gluten-free pumpkin crumb cake, Alison’s favorite. Vegan. Gluten-free. Trying to satisfy everyone’s food issues. It’s not famous yet. Just really good. It surprised us all how moist it turned out the very first time I made it. She requested I bring it.
I told D. he could stay home that day… It’s easier if he doesn’t go to these things, he doesn’t like them anyway, and it always made me sad that he couldn’t be present to what was happening in our lives at that moment… A birthday party, our friends, kid’s laughter…cake.
So I show up alone with Ruby and Dylan. Drop our presents by the door. Smile and wave to friends across the room. The kids go off to join everyone else. I put my cake on the island in the kitchen and there he is. Blue T-shirt, close beard, green eyes, soft eyes, smiling eyes and strong arms.
In a flash I see him… he’s a Lover. Hugger. Crier. Baby catcher. Partner. Meditator. Yogi. Wounded soul. Boxer. Best friend. Blood brother. Pillar.
He smiles at me. We are introduced. I feel that thing… that feeling of exhilaration and disappointment at the same time. He’s amazing this guy. And he’s married, naturally.
Has two kids… he is taken. So am I.
We talk. He tells the group funny stories. We laugh easily. So easy. He’s everything… all of the things I’ve ever asked the universe for in a partner.
Why is he standing here, in this kitchen?
Why aren’t I with someone like him?
Where did I go wrong?
Yes, I’m not with someone like him… Not at all… I relent.
I accept it. Move on. We eat cake. Laugh at Madam Chocolate as she entertains the kids with her Vaudeville baking show. Her thick French accent and heavy bosom. It’s fun.
We say goodbye… it was great to meet you. I hug Alison goodbye. She sees it in my face. I can’t hide the disappointment for myself. We wish Aidan a happy birthday. Return home.
I didn’t know then that this day, this chance meeting, would change everything.
Buy Our Organic flour blend here… https://karmabaker.com/shop/flour/celines-gluten-free-flour-mix/
Let’s talk about sprinkles… Sprinkles are just plain fun! Fun on cupcakes, trans-formative on cookies, and duh on donuts!!! And don’t get me started on funfetti cakes!! Sprinkles rock the baking world.
They can turn a plain cupcake into a party.
There are 2 kinds of sprinkles. First, “traditional” sprinkles…they are made with confectioners sugar, soy lecithin, caranuba wax, hydrogenated palm oil and artificially created colors like, Blue 1 and Red 40. And, “natural” sprinkles. So take out the hydrogenated palm oil, the soy lecithin, wax and replace the sugar with cane juice and the food coloring with a variety of colorful plant based options! fun right!
We’ve had a lot of controversy & conflict regarding sprinkles at our bakery, Karma Baker.
Sometimes it’s about the soy content (we never use the hydrogenated ones!) and sometimes, most of the time, it’s about the artificial colors. Which I get! And agree with.
To combat this I have spent many hours looking for naturally colored sprinkles and dyes to use in the bakery. And we do. But natural sprinkles look, well, natural, pale and kinda like they have gone off. On a good day they are totally boring. And so, very often we have requests for the artificially colored sprinkles. Sometimes we are accommodating, because we really don’t want to let anyone down and we sincerely want everyone to feel included.
We do not like to use artificial colors.
There are many reasons. Some are bad for you since most are chemical based. They are not organic and we don’t know the origins. On a few colorants, we totally know the origins I’m talking about red40… uhm… Made from beetles. Definitely not vegan and definitely creates havoc in a large portion of the population’s chemistry, whether they know it or not. Personally I don’t tolerate red40 either. Bad belly.
And so when we have customers that request artificial colors to make things look more fun or to match their party decor …We oblige, but there has got to be a better way.
For years now, I’ve been on the constant search for the latest in plant-based colors. And I try everything that shows up.
Even new kinds of natural food sources to create colors from. There are a few companies out there that make naturally colored sprinkles. India Tree for instance, has been a source for us since the beginning. And I really love their chocolate vermicelli Jimmy’s. They are pure cocoa, no wax or soy and actually taste delicious. The company’s colored sprinkles are not that impressive. And so, due to lack of companies out there creating great sprinkles…I’ve done as I usually do, and just go figure out how to do it myself. And it’s actually pretty easy.
I take my favorite white sprinkles and color them with the best plant based colors out there. Turmeric… Annatto … Paprika… Spirulina… Chlorophyll….Carmine…Beets…Carotene… And I’ve invested tons of time in even a few crazy ideas like flower petals, plant leaves and other, weirder spices.
Here’s the how-to:
First begin with a basic sprinkle in white. Find a brand that you like that is soy free, non-GMO and has no artificial colors already applied to them. Since we are also gluten-free at the bakery it is important to find a gluten-free vodka. The vodka acts as the reactor and base for the colorants and then dries away. Don’t worry, it’s waaaaaay too tiny an amount to party on.
I like the brand Blue Ice, a potato based vodka that is certified gluten free.
1 cup of plain white non-GMO sprinkles
1/2 tsp gluten free vodka.
1-2 tsp of powdered spices or plant based colorings.
See below for suggestions.
1 qt container with a sealed lid.
Add all three ingredients to your container and stir with a spoon until everything is very lightly coated. The vodka will activate the powdered colorants and bring them to life.
Tightly attach the lid to your container and shake for three minutes until everything is coated in your new colorant. Your sprinkles will be wet and sticking together pretty well.
On a parchment lined cookie sheet spread out your wet sprinkles in a very thin layer use rubber gloves to smooth them into a single layer.
Allow your sprinkles too dry for 15 minutes and then gently shake the pan to scramble and loosen up your sprinkles. Allow to air dry for another 15 minutes.
Continue this process until they are more dry than wet and then allow to sit out overnight until completely dry.
You may notice some aroma coming from your sprinkles depending on the spice or colorant that you have added. Don’t worry this will dry and become nonexistent later when you use your sprinkles.
Next day, loosen your sprinkles again. Unclumping them and moving to an airtight container for later use.
Red… Beets, Rose Hips
Orange… Beta-Carotene, Paprika, Annatto
Yellow… Turmeric, Annatto
Green… Chlorophyll, Spinach
Blue… Spirulina, Blueberry skins
Purple…Anthocyanin, Red Cabbage
I get the best results using freeze dried vegetables and spices. A few companies offer these as naturals food coloring but the results vary greatly.
I was totally inspired by a french blogger and her amazingly beautiful photos of this brain cake. I chose to use the brain as a topper for a tiered white fondant cake with slashes cut into the fondant and blood running out and down the sides. IT turned out very cool … maybe a Zombie Wedding cake..? i don’t know, something cool like that. For me it was just for Fun… a Halloween cake contest.
I grew up in Canada and took French since Kindergarten, so luckily, i could get the gist of her instructions… and now here they are for you. She used a marshmallow fondant and injected it through a tube to get the brain coils, but it’s pretty easy to roll out vegan fondant in to a snake-like. Marshmallow is either egg whites, or animal gelatin. Neither are ok for me in any regard, so I used easy to find, vegan fondant.
I baked up 2 6′ red velvet cakes, layered them with frosting and chilled until it was solid and carvable. for Brains, they are a flattish dome, cut the cake to about 4″ tall and round out the corners to make it brain shaped. it’s ok if it’s not totally symmetrical or perfect. you can fix that later.
Apply a thin, crumb coating of frosting to the cake and chill about 15 minutes. Add another thick layer of frosting to make the cake smooth on the top and sides, using the frosting to enhance the shape you’d like, again tho, it’s ok it’s it’s not prefect. the thick frosting will allow you to push the fondant into the shape you want.
Color your white fondant with a touch of red dye or beet powder coloring. You just want a very light color, since the blood layer will color it further.
Roll into snake coils about 2 ft long and 1/2″ thick. begin at the center “front Lobe” and coil back and forth until you get to the other side of your brain. if you run out of coil, just tuck the end in the frosting and start a new coil. you wont see the gap later on. Continue coiling on the sides, up and down and around to create a random design. you want to stress the center gap coil that runs down the middle more than anything else for realism.
Once the fondant lobes are complete, using clean, dry hands, press the fondant gently into the shape you want. A bit flatter on the top and sides, rounded on the edges.
this is your finished brain.
Chill for about 30 minutes to get the frosting set. Bring it out and let the fondant dry an hour or so.
Now the fun bloody bit!
take 2 cups of seedless raspberry jam and warm in the microwave for 1 minute, stir until it’s very smooth and flows easily. A few brands that i used varied in color, so if you don’t want to add food coloring to it, get the reddest jam you can find. Making your own really is the best tho.
When the Jam has cooled enough to touch, but is still warm, spoon it on the cake and help it in to the holes between the coils. when it’s completely covered, use your fingers to smooth it in a thinner layer across the coils. so they show through a bit. Allow to cool and the jam will solidify again. Brilliant huh?!