Combine the flour and baking powder. Cut the butter into the flour mixture until it resembles coarse cornmeal. Add in the water and whisk. Pour into a hot waffle iron. Should you want to add chocolate powder or chocolate chips or vanilla is also fun, just to change it up
I then also have fun in topping them with fruit, dust icing sugar, powder chocolate in this case, and let’s not forget maple syrup ! Yum !
What in the world is Aquafaba ? it is the viscous water in which chickpeas have been cooked in. Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in muffins and other baked goods. You can freeze the excedent aquafa for other recipes.
2 and 2/3 cups all-purpose flour
2 tbsp poppy seeds
2 and 3/4 tsp baking powder
1/3 cup aquafaba
1/3 cup canola
3/4 cup granulated organic sugar
1 cup soya milk
1 and 1/2 tsp vanilla extract
3/4 tsp teaspoon pure lemon extract
1 tbsp lemon zest (approximately 2 lemons)
Preheat the oven to 375°F. Line a 12-well regular-size muffin tin with paper cups or spray the wells with oil.
Combine the flour, poppy seeds, baking powder in a bowl. Mix well and set aside.
Take a separate medium bowl, add the aquafaba and, using a large whisk, whisk it until it is frothy, about 3 minutes. Add the oil slowly while whisking to emulsify. Add the sugar in the same way. Add the milk, vanilla, lemon extract, and zest and whisk well.
Add the flour mixture to the milk mixture and, using a wooden spoon, mix the batter until almost no more flour is visible. Lumps are fine; do not overmix.
Fill the wells about three-quarters full with the batter. Bake the muffins until a toothpick inserted into the muffin in the middle well comes out clean, 15 to 20 minutes.
Cool the muffins on a cooling rack for 15 minutes before removing them from the tin. Cool the muffins completely before storing in airtight containers, where they will keep for a few days.
These are great as a gift or simply as a treat for yourself or your family
1 cup chopped cocoa butter
5 tbsp maple syrup
1/2 cup unsweetened cocoa powder
1 tsp vanilla extract
1 pinch sea salt
Rose petals & corse sea salt for topping
Add water to a large saucepan and bring to a boil. Then set a medium glass or metal mixing bowl on top, making sure it’s not touching the water (this creates a “double boiler/bain Marie”).
To the mixing bowl, add cocoa butter and let melt.
Once melted, add the maple syrup and use a whisk to mix until fluid and thoroughly combined. Remove bowl from top of the saucepan and set aside.
Add cocoa powder, vanilla, and sea salt to the bowl, and whisk to combine until there are no clumps.
Pour chocolate into 14 mini (I used mini quiche molds) but you may also use chocolate molds or other. Top the chocolates with rose petals and corse sea salt or any topping of your choice, get creative !
Transfer chocolate to the freezer to set for 10 minutes. Enjoy !
Store leftovers in a sealed container in the refrigerator for 1 week, or in the freezer up to 1 month.
7 cups all-purpose whole wheat flour 1 tbsp coarse sea salt for sprinkling 1 tsp active dry yeast 3 1/2 cups warm water 1 tbsp agave 1/3 cup olive oil * 1 small red onion , thinly sliced 1/3 cup sun-dried tomatoes , chopped 1/3 cup Kalamata pitted olives , chopped * 2 fresh rosemary sprigs
& some chili flakes
Use good quality olives and olive oil it makes a big difference in flavour, I used Barakaris olives and olive oil from Mouton Vert located in Montreal
1. In a large mixing bowl combine flour and yeast. In a small bowl combine warm water and agave to dissolve. Then pour liquid over the flour mixture. Stir to combine until you have a sticky dough. 2. In another large mixing bowl add 1/4 cup olive oil only, and transfer dough to the bowl. Roll the dough to coat in the olive oil. Cover the bowl tightly, and transfer to the fridge overnight. (Make sure the bowl is big enough for dough to double in size). 3. Remove dough from fridge and line a 17 x 12 inch baking tray lined with parchment paper. Transfer dough onto tray. Push dough out with hands as best you can to cover tray entirely. Wait 1 hour for the dough to come to room temperature. It should soften and rise considerably. 4. Preheat oven to 450 degrees. Pat focaccia dough again to ensure it is the same thickness throughout on the pan (about 1-inch thick). Then dimple the entire dough by pushing your fingers into the dough. Drizzle with more olive oil and sprinkle with the coarse salt. 5. Decorate with thinly sliced red onion, sun-dried tomatoes, olives and rosemary & chili flakes. Bake for 20 minutes, or until golden brown.