Chocolate Babka

Chocolate ganache for filling
In a saucepan, gently heat:
3/4 cup almond or hemp milk (we make our own rich hemp milk by blending in a high-speed blender ~ 3 Tablespoons of hemp seeds with 3/4 cup boiling water)
1/2 cup coconut sugar or regular sugar
6 ounces (3/4 cup) bittersweet chocolate chips or chopped bar (66% - 74% cocoa) 
1/2 cup vegan butter or coconut oil
1 1/2 teaspoons ground cinnamon
1/8 teaspoon salt

Stir until melted and combined. Then pour into a glass container with a lid and set aside for 4-6 hours until it comes to room temperature.

Bread dough:
1 bag of Lucky Star Sandwich Mix

Prepare dough according to package instructions but reduce water to 1 cup cold filtered tap water and 1/2 cup boiling water.
Preheat oven to 350°.
During Step 2, add zest of 1 small lemon (optional) and 1/2 tsp ground nutmeg (optional) to the dough. 
After Step 2 is complete and dough has rested for 2 minutes, turn dough out onto a silicone mat or large piece of parchment.
Flatten with hands greased with a bit of coconut oil until you have a 12 x 14 rectangle. 
With a knife or frosting spreading tool, spread chocolate ganache over entire surface of dough. 

Lift silicone mat on one side to help start the turning of the roll, then roll lengthwise to form a long snake. 
Cut snake in half lengthwise so you have two long snakes and twist them around each other (crossing piece 1 over piece 2, then crossing piece 2 over piece 1). When you have a long twisted piece, tuck in each end and place into 1 lb well-greased loaf pan. 
Bake for 80 minutes at 350°.

While babka is baking, prepare a simple syrup with:
1/2 cup coconut sugar (or regular sugar or brown sugar)
1/2 cup water

Heat in saucepan to melt.
After 80 minutes, remove babka from oven and poke all over with holes using a skewer or even a toothpick (about every 1.5 inches apart). Then pour the syrup over the entire babka. 
Return to oven for 10 more minutes.
Remove from oven and let rest in pan on cooling rack for 40 minutes
Gently turn out onto cooling rack. Turn so right side is up and let cool completely before serving. Keeps well until next day if you make the night before. 

 

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Sweet Potato Muffins

Preheat oven to 350°
Follow instruction for zucchini-apple muffins on package but substitute
1 - 15 oz can of sweet potato puree 
(or 1 1/2 cups of homemade smoothly mashed sweet potatoes) for the zucchini and apples.
For a festive look, sprinkle with a bit of coarse Demerara sugar before baking. 
These muffins are so delicious but are slightly delicate so take care when removing from muffin tins to not damage the tops.

Cinnamon Rolls

1 bag of Lucky Star Sandwich Mix
Prepare dough 
according to package instructions but reduce water to 1 cup cold filtered tap water and 1/2 cup boiling water.
Preheat oven to 350°. Heavily grease 8 muffin tin holes with coconut oil. 
Once the dough in made, let it rest in bowl for 2 minutes. Then turn onto a silpat (silicone) mat or parchment paper. 
With lightly oiled fingers, spread dough into a rectangle approximately 14 inches wide and 12 inches deep. 
Measure 1/3 cup coconut oil or softened vegan butter. Dot small pieces evenly over dough.
Sprinkle evenly, 3/4 cup coconut sugar (or brown sugar) and 1 Tablespoon of cinnamon. 
Roll up the long way to make a long snake, lifting the edge of the mat or parchment to start the rolling process. 
With a sharp knife, cut roll in half, then each half in half again, and each quarter in half again, making eight equal pieces. 
Place into the greased muffin tins.
Bake 35 minutes. Remove from oven. Turn onto cooling rack.
Best eaten warm and fresh.


 

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Sesame Maple Spread

serves two

1/3 cup tahini (sesame butter)

or sunflower seed butter

4 Tablespoons maple syrup

1/4 teaspoon salt

1/4 teaspoon vanilla (optional)

Stir until smooth.

Top your pancake or waffle.

Our Favorite Gingerbread

the texture of a brownie with the taste of gingerbread

Preheat oven to 350°

1/2 cup coconut oil

1/2 cup boiling water

1 cup molasses

Mix together in a bowl. Then add:

1 package Lucky Star Blender Muffin Mix

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cloves

1 teaspoon freshly grated ginger (optional)

Blend until just smooth. Pour into 8x8 inch greased pan. Bake 40-45 minutes. Middle will fall slightly.

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Cast-Iron Skillet Vegan Holiday Stuffing

Serves 6-8
1/2 loaf of The Sandwich Bread or other bread- slice into 1/2 inch slices, then cubed.
Spread onto a baking sheet and let sit out for 12 to 24 hours to dry out
or bake in a 250°F oven to dry out but don't get too toasty. You just want the bread to be stale and not browned or crisped.
Preheat oven to 450°F (235 C)
Bring medium-sized pot of water to boil on stovetop

1 lb small to medium-sized Brussels sprouts, washed and quartered (halved if small) and boil for 1 minute. Drain.
Place Brussels sprouts on large baking sheet and toss lightly with high-heat oil (avocado, grape seed or unflavored coconut oil work best), salt and pepper.
Spread them out so they are not touching each other.
Bake at 450° F for 10 minutes.
Meanwhile, heat a 12-inch cast-iron skillet over medium to medium-high heat.
Add:

1/2 cup vegan butter and melt until it starts to bubble slightly.
Add:

1 medium onion, chopped finely and cook until translucent - 5 to 10 minutes
Add:

2 stalks celery, cut into 1/4 inch pieces and cook 5 minutes
Add:

1 brightly colored sweet-tart red or green apple with skin on - cut into small cubes
1/3 cup dried cranberries
2 teaspoons dried sage
2 teaspoons dried thyme
1 teaspoon dried marjoram
3 fresh 4-5 inch whole rosemary sprigs

Cook for 5 minutes using the back of a wooded spatula or metal spoon to press and ‘beat up’ the rosemary to release its oils
Add:
Roasted Brussels sprouts
Cubed stale bread

1 cup purchased or homemade mushroom or vegetable stock
Salt and pepper to taste
Reduce heat to 350° F (175 C)
Cover skillet with foil and bake for 35 minute.
Uncover and bake for 15 minutes.

The Perfect Pumpkin Cake

with Chocolate Sweet Potato Frosting

Preheat oven to 350°
Blend with a whisk in mixing bowl:
1 - 15 oz can pumpkin puree
1/2 cup water
3/4 cup olive or avocado oil
1 tablespoon apple cider vinegar
Add:
1 package Lucky Star Blender Muffin Mix
1/2 teaspoon dried ginger
1/2 teaspoon cinnamon
Mix with whisk just to combine.
Divide evenly between two prepared round 9-inch pans (grease pans with coconut oil and line the bottom with 2 round cut pieces of parchment).
Bake for 30 minutes or until inserted  toothpick comes out clean. Let cool in pans for 5 minutes before inverting onto a cooling rack. Cool thoroughly before frosting.

 

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Chocolate Sweet Potato Frosting

1 - 15 oz can sweet potato puree
Heat in a saucepan over medium heat until sweet potato starts to bubble. Remove from heat. 
Stir in:
1 - 12 oz package semi-sweet chocolate chips
Mix until chocolate chips melt and mixture is well combined.
Pour into a glass container with a lid and let sit at room temperature for 4-6 hours (don't refrigerate) until mixture is thoroughly cooled and thick. Spread over cooled layers of cake.