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Dairy-Free No-Fail Biscuits

Ingredients

  • 453g all-purpose flour (this precision is not 100% necessary, you may need to add more when folding in the wet ingredients)
  • 30-37g sugar (I’d err on the lower side for the first run)
  • 28g baking powder
  • 7g salt
  • 151g butter-flavored shortening (cold!)
  • 76g eggs (I kinda just use 2 jumbo and add a teensy bit more flour)
  • 240ml coconut milk yogurt (unsweetened)
  • egg wash (one egg and a tablespoon of oat milk and a pinch of salt)

TODO

Oven @ 425°F/218°C ; Sheet pan lined with parchment paper.

Sift dry bits together.

Cut up shortening into small squares and mix into the dry bits with a pastry blender.

Combine eggs and yogurt. Add to ^^.

Fold and knead gently just until the dough forms. Too much working the dough and the biscuits will be tough.

Press out dough on lightly floured surface to ~3cm thickness and use a 5cm cutter to cut (push down, don’t twist).

Place on lined sheet pan.

Brush with egg wash.

Bake ~15m (start watching at 7m, prbly rotate the sheet pan then, and then again at ~12m).

Adzuki & Andouille Soup

Ingredients

  • 2 cups adzuki (not dried)
  • 2 cups (4-6 links) andouille sliced
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 bay leaves
  • 2 garlic cloves, coarse chopped
  • 0-2 dry hot peppers to taste
  • 1-2 fresh sprigs thyme
  • 4 cups stock (chicken or veg)
  • salt & pepper to taste
  • dash of vinegar

TODO

Brown sausage in oil then remove.

Sauté onion in same oil (add more if dry) til clear.

Add garlic and sauté for 1-2 minutes.

Add back sausage and add in everything else and simmer for 45 minutes.

To thicken, remove and pulse a few tablespoons of beans and add back or stir in 1 tbsp corn starch dissolved in stock or water.

Dairy-free Chocolate Chip Muffins

Stuff you need

  • 370g all-purpose flour
  • 7g baking powder
  • 300g sugar
  • 80g shortening
  • 7.5g salt
  • 140g eggs (~2 proper jumbo)
  • 75ml coconut milk or cashew milk or almond milk yogurt
  • 75ml oat milk
  • 15ml vanilla
  • 85ml veg oil
  • 10oz bag ghirardelli dark chocolate chips

Stuff you do

Oven @ 375°F.

Paddle sugar, shortening and salt. 3-5 mins.

Whisk eggs, milk, yogurt, vanilla & oil.

In three batches, mix/fold ^^ into the paddled mixture.

Sift together dry ingredients and mix until moist. Don’t over-mix.

Fold in chips.

Let sit for 3 mins.

While ^^, put liners in a 12-cup muffin tin.

Evenly distribute batter. It’s ~100g batter (~1/2 dry measuring cup) per muffin.

22-30m in the oven (it really depends on your oven type). You should not be afraid to skewer to test nor to move the tin around to evenly brown.

Cool on wire rack.

Yeast-raised Apple Cider Doughnuts

Offspring #4 eats pretty healthy, normally, but likes to indulge in sugary confections on occasion. He was a big help clearing away the massive amount of snow that accumulated in the last winter storm of 2019 so I decided to start the new year off by making him (and us) a batch of homemade doughnuts which are one of his favourite treats. They came out pretty well and I haven’t posted a recipe in a long while so here it is (which may hopefully start a trend of more recipe posts this year).

Yeast-raised Apple Cider Doughnuts

This makes ~500g of dough which equates to ~10-12 doughnuts depending on the cutter you have. Desired dough temperature is ~27°C.

Set aside 15-20m for prep; ~90-120m for proofing; 20-30m for cooking them all.

  • 150g bread flour (yep, grams; treat yourself to a kitchen/baking scale this year if you do not have one)
  • 100g pastry flour
  • 8g yeast
  • 130g apple cider (warm)
  • 30g egg (it really doesn’t hurt to put in one whole small or medium egg)
  • 16g sugar
  • 16g notfat dry milk (or, reduce apple cider by 10g and add in 15g of oat/almond/coconut milk which I have to do b/c of our combined dairy allergies; use the dry nonfat milk if you can though as the end product is definitely better)
  • 5g baking powder
  • 5g salt
  • 0.5g fresh ground nutmeg
  • 46g emulsified shortening (a.k.a. cake/icing shortening; you can get away with Crisco™ but the donuts will have a slightly more cake-ish texture)
  • oil (for frying)
  • cinnamon sugar (optional as it’s for tossing the cooked doughnuts in, if desired)

Combine flours and yeast well with a whisk in a bowl (I’m assuming y’all are using a stand mixer).

Add water, eggs, milk, sugar, salt, baking powder, and nutmeg.

Mix with dough hook attachment on low speed for 2-3 minutes (all ingredients should be incorporated).

Add shortening and put mixer on medium for 8-9 minutes. You’re looking for decent gluten development.

Bulk ferment the dough (it should just about double). ~30m

Fold the dough and ferment for ~30m more.

Roll out dough on floured board to ½ inch / 1 cm. Cover loosely with plastic wrap or bread towel and let rest for 10-15m.

Cut out doughnuts with cutter, placing cut doughnuts and holes onto a sheet pan with lightly oiled parchment paper.

You can also make other shapes (I made a few twisty sticks).

You can recombine the dough after you get through each cutting pass, but don’t overwork it.

Proof for ~15m (dough needs to spring back slowly after a light finger press).

While waiting, prep a pot with the oil. It is important to maintain a 177°C temperature. If the oil is too hot the dough will burn. If too cold they will be oily.

Put doughnuts in 1-3 at a time depending on size of pot and how well you think you can manage turning and removing them. Having a frying spider/basket helps to turn and remove the cooked doughnuts. Cooking time will be 1-2 minutes for each size. Test one or two doughnuts first before continuing with the entire batch to get the feel for it. After both sides of each doughnut are golden brown remove from oil and let drain over pot or on a rack over a sheet pan.

NOTE: doughnut holes will take 30s-1m per “side”.

If you’re using the cinnamon sugar topping, it helps to have a sidekick to take the cooked doughnuts off the rack right after they stop dripping and coat them in the mixture, but you can also do this on your own.

Let cool sufficiently to eat.

Coconut Pumpkin Pie with Coconut Dark Chocolate Ganache

Preheat oven to 425°F

Pie:

  • 4 large eggs
  • 1 large can pumpkin (or steam & puree your own)
  • ¾ cup of brown sugar (dark brown preferable)
  • ¾ cup of cane sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • ½ teaspoon fresh grated nutmeg
  • pinch of coarse sea salt or kosher salt
  • 18 oz coconut milk (that’s ~2 cans but not 2 full cans. save the rest for the ganache)

I’m not about to tell you how to make your fav pie crust as that’s a deeply personal subject. You’ll need two of them.

Mix the above well with a whisk. Put into two prepared pie crusts.

Bake at 425°F for 15 minutes. Turn oven to 350°F and bake 40-50 minutes. Remove and cool on wire rack for an hour or until totally cool.

Ganache:

  • 16 oz dark chocolate (cut into chip-sized chunks)
  • 1 cup of coconut milk
  • 1 teaspoon vanilla

Put prepared chocolate chips in a bowl.

Mix coconut milk and vanilla well and microwave for 1-2 minutes until violently frothing.

Pour over chocolate.

Wait 60-120 seconds.

Using a spatula, gently incorporate the coconut milk into the chocolate until blended.

When cool enough but still thin enough to pour, pour half over each pie. Swirl around by hand until covered. Refrigerate.