Chocolate and apple muffins, vegan and gluten free

Dicembre 29, 2023/1 Commento/in Cupcakes e Muffin, Ricette in inglese /da pasticcifatati

Chocolate and apple muffins, vegan and gluten free

Print or download this recipe!

Chocolate and apple muffins, vegan and gluten free

If you follow my blog, you know that most of my desserts are gluten free and non dairy, and that I’m also experimenting with vegan recipes

I’m not going vegan and I honestly don’t do it thinking that this will save the planet, I’m simply lactose intolerant, so I don’t use milk and its derivatives, and we often run out of eggs at home, because my kids love pasta carbonara

Regardless of the reasons, when I took the first bite of these muffins, I fell in love with the intense chocolate flavour and the softness of the apples, which melt during baking

Preparation time:

15 Minutes

Rest time:

30 Minutes

Cooking time:

20-25 Minutes

Portions:

4

Cooking Method:

Air fryer

Difficulty:

Low

Ingredients for chocolate and apple muffins

1 Apple;
20g Bitter cocoa;
70 g rice flour;
35 g sugar;
5 g baking powder;
90 ml Rice milk;
20 ml sunflower seed oil;
10 g drops vegan chocolate;
a pinch of salt;
vanilla powder to taste.

Tools needed

Silicon muffin mould;
Paper cups;
Bowl;
Kitchen whisk;
Spoon;
Measuring jug

Make the pastry case

Add all the dry ingredients (rice flour, sugar, bitter cocoa, baking powder and vanilla) in a bowl and mix.

Put the rice milk and the oil in a measuring jug and mix, add the liquid mixture to the dry mixture and whisk.

Wash and dry the apple, peel and dice it, if you prefer, you can cut slices to decorate the surface of the muffins.

Pour the mixture into 4 paper cups, bake in the air fryer at 150 ° C for 20-25 minutes, the apples make the dough more moist, always check the baking by doing the toothpick test: insert the toothpick in a muffin, if it comes out clean, the muffins are cooked.

Tips

If you love muffins, you should also try vegan orange chocolate muffins;
Muffins will remain fresh for 2-3 days stored in a vacuum container;
If you don’t have an air fryer you can bake the muffins in a convection oven at 180° C fo 20-25 minutes;
Although it may seem that all dark chocolate is vegan, in reality it is not, it may contain flavourings or anhydrous butter that do not make it so.

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Glass hearts

Febbraio 11, 2023/0 Commenti/in Ricette in inglese /da pasticcifatati

Glass Hearts

Glass hearts (biscuits lactose free with gummy bears)

Stampa o scarica questa ricetta!

I’ve often seen these glass-effect biscuits on the internet, but I had never tried to bake them.

For Valentine’s Day I wanted to bake something new and with a wow effect, so I searched for some recipes on the web and I found these biscuits, and surprise… They are very easy to make

As a base I preferred to use my shortcrust pastry, which is super tested and for the glass effect I used the gummy bears… needless to say that they didn’t make it to Valentine’s Day, because they were finished in ten minutes

Preparation time:

30 Minutes

Rest Time:

2 Hours and 20 Minutes

Cooking time:

13 Minutes

Portions

10

Cooking method:

Oven

Difficulty:

Easy

Ingredients for glass hearts

53 g lactose free butter;
14 g yolks;
vanilla powder to taste;
20-25 gummy bears.

90 g Flour 00 (W110-120);
36 g icing sugar;
a pinch of salt.

Tools

rolling pin;
5.5 cm and 3.5 cm heart cutters;
a kitchen planetary mixer, whit K-beater;
baking tray;
baking paper.

Prepare the shortcrust pastry for the biscuits

Pour the flour, icing sugar, lactose free butter and vanilla into the kitchen planetary mixer and mix with a K-beater until the mixture is large crumbs.

Add yolks and salt, and mix until the mixture is homogeneous. Form a loaf and let it rest in the fridge at 4° C for at least 2 hours.

Prepare the biscuits

Remove the loaf from the fridge, roll out the shortcrust pastry to a thickness of 4 mm and cut hearts with the 5.5 cm pastry cutter, for every biscuit make a hole for the glass using the other cutter.

Leave the biscuits to rest in the fridge at 4° C for 20 minutes, in the meantime preheat the convection oven to 175° C.

You can rework the shortcrust pastry and make other biscuits, or bake the small hearts separately and eat them.

Bake the biscuits at 170 °C for 10 minutes, remove the dripping pan and place the gummy bears into the hole of the biscuits, lower the oven to 160° C and bake them for 3 minutes or until the gummy bears will melt.

Remove the dripping pan from the oven, let the biscuits cool before removing from the baking paper.

TIPS

If you love lactose free biscuits, you should also try Cookies

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Easy rose tutorial

Novembre 18, 2022/0 Commenti/in Ricette in inglese, tutorial /da pasticcifatati

Easy Rose tutorial

Print or download this recipe!

Easy rose tutorial

I love cakes decorated with roses, and when I have time, I like to make those with single petals on wires, unfortunately there is not always enough time to make them, so here are some simple roses, achievable in a few minutes that will save your decorations

Preparation time:

15 Minutes

Difficulty:

Easy

Ingredients for the modelling

Just enough modelling sugar paste (more or less 7 g)

Tools needed

Rolling pin;
Ball tool;
Reservoir pen;
Flower board;
Shaping foam (flower mat).

Make the rose

Work the modelling sugar paste with your hands to soften it and make a ball, thin it on one side to form a drop of the size of the petal of the cutter that you have chosen (in my case 5 cm).

Using a flower board, roll out the remaining modelling sugar paste with a rolling pin at 0.8 mm, obtain a flower with the 5-petal cutter.

Place the flower on the shaping foam (flower mat) and thin the edge of the petals with a ball tool.

Wet the centre of the flower with a reservoir pen, place the drop in the centre of the flower and fix, take the first petal and wrap it tightly around the drop to cover the tip, do the same with the opposite petal, then adhere the other three petals, making sure that the left edge of the petal is always under the previous petal.

Using a flower board, roll out the remaining modelling sugar paste with a rolling pin at 0,8 mm, obtain a flower with the 5-petal cutter.

Place the flower on the shaping foam (flower mat) and thin the edge of the petals with a ball tool.

Wet the centre of the flower with a reservoir pen, place the bud in the centre of the flower and fix, take the petals and wrap them making sure that the left edge of the petal is always under the previous petal, modelling the petals to give more naturalness to the rose.

Proceed in the same way with another layer of petals cut with a larger cutter

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Strawberry and thyme tart

Maggio 29, 2022/0 Commenti/in Ricette in inglese /da pasticcifatati

Strawberry and Thyme tart

Strawberry and thyme tart with cocoa and lactose free shortcrust pastry

Stampa o scarica questa ricetta!

Summer is coming and also the time to leave behind too creamy and calorific desserts for something fresher.
Today I wanted to bake a strawberry tart, but instead of using the fruit only to decorate, I thought of preparing a strawberry cream and I added a little thyme to give more freshness, the crunchiness
instead comes from the cocoa lactose-free shortcrust pastry shell, and to finish fresh strawberries and shortcrust pastry flowers

Preparation Time:

45 Minutes

Rest Time:

3 hours at +4° C

Cooking Time:

17-20 Minutes

Portions:

8

Cooking method:

Oven

Difficulty:

Medium

Ingredients for the case:

100 g lactose free butter;
27 g yolk.

157 g Flour 00 (110W);
10 g Bitter cocoa.

Ingredients for the strawberry and thyme cream:

60 g Strawberries;
24 g Sugar;
18 g Corn starch.

180 g Rice milk;
A pinch of Thyme..

Ingredients for the decoration:

1 Strawberry;
White chocolate stars s required.

Thyme as required;
Royal icing flower.

Tools

Pot;
Micro-perforated ring of 15 cm in diameter;
Ceramic pearls or dried beans;
Non-stick micro-perforated mat;
A kitchen pkaanetary mixer;
Whisk for sweets;
Hand blender;
Rolling pin (4mm of thickness).

Prepare the cocoa sablé shortcrust pastry

In the planetary mixer with the leaf whisk, whip the butter with the sugar, flour and cocoa until you get a sandy consistency.
Add the egg yolks at speed 1, if the mixture is hard, raise the speed and using a spatula turn the mixture from bottom to top.
Form a loaf and let it rest in the fridge at + 4 ° C for at least 2 hours, to reduce resting times, make a longer and thinner loaf in order to increase the surface in contact with the cold

Bake the cocoa shortcrust pastry

Remove the dough from the fridge, roll out the pastry to a thickness of 4 mm and obtain the disc for the base of the tart, in the same way obtain the edge, place it inside the micro-perforated ring and cut the excess, if the strip is not enough, do not worry, any separation points will become fixed during cooking.
Place the ring in the refrigerator at + 4 ° C for at least 20 minutes, in the meantime preheat the convection oven to 185 ° C. Prepare the flowers for decoration, you can roll out the pastry to a thickness of 4 mm and obtain them with an ejection mold, or make these very simple. For each flower: create 6 balls of the same size, place one in the centre engrave a V on the other 5 with the back of the knife, arrange the balls with the V around the one in the centre and place in the refrigerator.
Place the ring and the biscuits on a micro-perforated mat, place a sheet of baking paper inside the ring and fill it with ceramic balls, this last step is not necessary, but I recommend it.
Place in the oven, lower the temperature to 180 ° C and bake for 15 minutes, then remove the ceramic balls
and baking paper and put it back in the oven for the remaining time.
Allow the shell and decorations to cool.

Prepare the strawberry and thyme cream

While the tart case cools, prepare the strawberry and thyme cream: pour the strawberries, thyme and sugarinto the hand blender jug and whisk, add the rice milk and blend further.

Pour the mixture into a pot, add the corn starch and mix with a hand whisk, put on a low heat and bring to a boil, when the cream has thickened, remove from the heat and allow to cool quickly.

Assemble the strawberry and thyme tart

Place the cocoa shortcrust pastry case on a sweet tray and fill it with the strawberry and thyme cream, level with a spatula and leave to rest in the refrigerator at + 4 ° C for at least 30 minutes.
Wash the strawberry to be used for decoration and with a sharp knife cut it lengthwise without reaching the stem, then open the strawberry into a fan and place it on the cake, decorate with cocoa shortcrust flowers, white chocolate stars, thyme and small royal icing flowers; place the latter them only when serving because in contact with the cream they will soften.

Tips

If you love lactose free biscuits, you should also try Cookies

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Vegan orange chocolate muffins

Dicembre 26, 2021/0 Commenti/in Cupcakes e Muffin, Ricette in inglese /da pasticcifatati

Vegan Orange Chocolate muffins

Vegan orange chocolate muffins

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I’m lactose intolerant, and I’m searching for alternative and healthier recipes.

This week I made vegan orange chocolate muffins, easy sweets, ready in a few minutes and perfect for breakfast.

About the ingredients:

orange juice, perfect, because it’s a seasonal fruit,
spelt flour, rich in fibre, in group B vitamins, proteins, and the essential amino acid methionine,
whole cane sugar, less calorific than refined sugar,
sunflower seed oil, in order to give softness.

Preparation time:

7 Minutes

Rest time:

–

Cooking time:

20 Minutes

Portions:

3

Cooking method:

Oven

Difficulty:

Easy

Ingredients for vegan orange chocolate muffins

70 g spelt flour;
2.6 g baking powder;
20 g chocolate drops;
40 g whole cane sugar;
vanilla powder to taste.

80 ml orange juice;
zest of half an orange;
20 ml sunflower seed oil;
icing sugar.

Tools

muffin mould;
paper cups;
bowl;
kitchen whisk;
spoon.

To prepare the vegan orange chocolate muffins

Preheat the convection oven to 180° C and place the paper cups into the muffin mould.

Add the spelt flour to the whole cane sugar, baking powder and the zest of orange and mix.

Put the orange juice and the oil in a measuring jug and mix.

Add the liquid mixture to the dry mixture and whisk, when you have finished, add chocolate drops and mix.

Pour the mixture into 3 paper cups until they are ⅔ full, bake for 20 minutes.

Remove them from the oven, when the muffins have cooled down, dust with icing sugar

Consigli

if you prefer, you can dust with coloured icing sugar;
Muffins will remain fresh for 2-3 days stored in a tin box or in a vacuum container;
if you love vegan muffins, you should also try non-dairy strawberry muffins

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Non- dairy Strawberry muffins

Dicembre 16, 2021/1 Commento/in Cupcakes e Muffin, Dolci da colazione, Ricette in inglese /da viviana.musazzi

Non-dairy strawberry muffins

Non diary strawberry muffins

Stampa o scarica questa ricetta!

A few days ago I found out that I am lactose-intolerant, my first thought was “Oh no … no more sweets!” After a moment of discomfort; I thought that I didn’t have to give up dessert, but that I had to think of something without lactose.

We say “Business before pleasure”, first of all I thought of survival, that is my need to have breakfast.

The non-dairy strawberry muffins don’t contain milk or derivates, and they are soft because they contain sunflower seed oil and strawberry compote, I recommend them…

Preparation Time:

10 Minutes

Rest time:

–

Cooking time:

20 Minutes

Portions:

4

Cooking method:

Oven

Difficulty:

Easy

Ingredients for strawberry muffins

60 g Strawberries;
83 g Flour 00;
50 g Sugar;
Vanilla powder to taste.

28 g Egg;
4 g Baking powder;
15 ml Sunflower seed oil.

Tools

Bowl;
Muffin mould;
Paper cups;
Ice cream scoop;
Kitchen whisk;
Hand blender.

Prepare the strawberry muffins

Preheat the convection oven to 180° C and place the paper cups into the muffin mould.

Blend the strawberries, if you prefer, you can leave some pieces.

Whisk the egg with the sunflower oil, add the flour, baking powder and vanilla powder, mix and gradually add the strawberry compote.

Pour the mixture into 4 paper cups until they are 2/3 full, bake for 20 minutes.

Tips

For a touch of colour, dust with golden icing sugar;
If you love muffins, you should also try bran muffins with nuts and white chocolate;
Muffins will remain fresh for 3-4 days in a box.

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Non dairy and gluten free Cookies

Dicembre 10, 2021/0 Commenti/in Ricette in inglese /da viviana.musazzi

Non dairy and Gluten free Cookies

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I love classic cookies and mostly those filled with Nutella, today, I’d like to propose to you a recipe without gluten and lactose.

If you are wondering, non-dairy and gluten free cookies are as crumbly as those classic and equally tasty.

I just have to wish you Buon Appetito!

Preparation time:

10 Minutes

Rest time:

–

Cooking time:

15 Minutes

Portions:

5

Cooking method:

Oven

Difficulty:

Easy

Ingredients

28 g Egg;
50 g Sugar;
30 g Sunflower seed oil;
105 g Rice flour.

25 g Chocolate drops;
1 g Baking powder;
Vanilla powder to taste;
a pinch of salt.

Tools

Fork;
Bowl;
Ice cream scoop;
Non-stick micro-perforated mat.

Prepare the non-diary and gluten free cookies

Preheat the convection oven to 185°C.

Put the egg in a bowl, add the sugar and beat with a fork.

Add the sunflower seed oil and beat with a fork, add the rice flour, the vanilla powder, the baking powder and the salt, mix until the mixture is homogeneous.

Add the chocolate drops and mix.

Using the ice cream scoop, create 5 cookies on the non-stick micro-perforated mat, put in the oven, reduce the temperature to 180° C and bake for 15 minutes.

Consigli

If you love gluten and lactose free biscuits, you should also try Lavender biscuits;
Cookies will remain fresh for 5-7 days if kept in a tin box.

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Violet sugar

Ottobre 30, 2021/0 Commenti/in Ricette in inglese /da viviana.musazzi

Violet Sugar

Violet Sufar

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In my sweets I like to include non-traditional flavours such as rose, lavender or violet, unfortunately these flowers aren’t available all year round in my garden, so I thought to create flavoured sugar to have always my favourite tastes available.

For my sugar I chose the violet, an edible flower that grows in gardens, rich in vitamins A and C, perfect for sweets, for tea, but also as a Christmas gift for friends, perhaps with lavender biscuits.

Preparation Time:

30 Minutes

Rest time:

24-48 Hours

Cooking time:

–

Portions:

–

Cooking Method:

–

Difficulty:

Easy

Ingredients

100g sugar.

10 g violet flowers.

Tools

Baking tray;
Thermomix.

Prepare the violet sugar

First, collect the violets in a safe place, to be sure that they are not contaminated by pesticides or other substances, wash the violets to remove any insects, cut the stem and let them dry on absorbent paper.

Pour the flowers (leave it a small part to dry on the paper towel) and sugar into the Thermomix mug, activate it for a few seconds at a time to chop the flowers, in this way they will release the colour and essence of violet, be careful because the more you blend, the more the sugar will become fine, so regulate yourself as you like.

Spread the sugar on the baking tray and let it dry for 24-48 hours with the whole flowers, mix occasionally. Once dry, pour the sugar into an airtight glass jar.

Consigli

When you prepare the violet sugar the colour is violet, but little by little it lightens

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Bran lemon muffins with mascarpone

Ottobre 5, 2021/0 Commenti/in Ricette in inglese /da viviana.musazzi

Bran lemon muffins with mascarpone

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Just like Picasso, who went through the Blue period and then that the Cubist, in the same way, last year I went through the Shortcrust period, and now I’m going through my Muffins period.

Today I wanted to try a new recipe without butter… but not the classic extra light recipe.

I started by choosing a bran flour, with a good protein, lipid and mineral content, then I chose brown sugar, rich of vitamins and mineral salt… and I finished with mascarpone, because in this fresh cheese there are 40% less lipids than in butter.

Preparation time:

15 Minutes

Rest time:

–

Cooking time:

20 Minutes

Portions:

6

Cooking method:

Oven

Difficulty:

Easy

Ingredients for the bran lemon muffins with mascarpone

100 g bran flour;
75 g brown sugar;
40 g rice milk;
1 medium egg.

23 g potato starch;
4 g baking powder;
Zest of half a lemon;
a pinch of salt.

Tools

Muffin mould;
Paper cups;
Ice cream scoop
Cups.

Prepare the bran muffins

Preheat the convection oven to 180° C and place the paper cups into the muffin mould.

In a bowl, beat the mascarpone with brown sugar using a whisk, until they are well mixed. Add the egg and mix again.

In another bowl, mix the bran flour with the potato starch, a pinch of salt and the baking powder.

Add the dry mixture to the mascarpone and mix. Add the grated lemon zest and lastly, add the rice milk and mix it thoroughly.

Pour the mixture into 6 paper cups until they are 2/3 full and cook for 20 minutes.

Take them out of the oven and let them cool before eating.

Tips

If you love muffins, you should also try classic muffins or bran muffins with nuts and white chocolate;
If you don’t have mascarpone, you can use cream cheese, it’s not the same, but it’s a good substitute.

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Bran muffins with nuts and white chocolate

Settembre 18, 2021/0 Commenti/in Ricette in inglese /da viviana.musazzi

Bran Muffins with nuts and white chocolate

Stampa o scarica questa ricetta!

Before the holidays we go on a diet for the swimsuit season… after the holidays we start with good intentions to start to go on a diet and go to the gym to lose the kilograms piled during the holidays… in conclusion we aren’t never happy.

To satisfy this desire of light and healthy foods, today I’d like to suggest these bran muffins, prepared with bran flour and enriched with nuts, a good source of proteins, vitamins, folic acid, fibre and antioxidants.

If you prefer a bit of sweetness, I suggest you also add the white chocolate chips

Preparation time:

15 Minutes

Rest time:

–

Cooking time:

20 Minutes

Portions:

6

Cooking method:

Oven

Difficulty:

Easy

Ingredients for the bran muffins with nuts and white chocolate

130 g bran flour;
20 g nuts;
75 g acacia honey;
1 medium egg;
30 ml sunflower oil.

4 g baking powder;
30 g white chocolate chips;
62 g rice milk;
a pinch of vanilla powder;
a pinch of salt.

Tools

Muffin mould;
Paper cups;
Sieve;
Ice cream scoop/ Spoon
Cups;
Spatula.

Prepare the bran muffins

Preheat the convection oven to 185° C and place the paper cups into the muffin mould.

In a bowl sift the bran flour with a pinch of salt and a pinch of vanilla powder and the baking powder, add the chopped nuts and the white chocolate chips and mix.

In another bowl beat the egg with the acacia honey and the sunflower oil. Add the liquid mixture to the dry mixture and mix it very well, lastly add the rice milk.

Pour the mixture into 6 paper cups until they are 2/3 full, lower the oven temperature to 180°C and cook for 20 minutes, or until they are well leavened and golden on the surface.

To check cooking, do the toothpick test: insert the toothpick in a muffin, if it comes out clean, the muffins are cooked.

Take them out of the oven and let them cool before eating.

Tips

If you love muffins, you should also try classic muffins

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Chocolate and apple muffins, vegan and gluten free

Chocolate and apple muffins, vegan and gluten free

Ingredients for chocolate and apple muffins

Tools needed

Make the pastry case

Tips

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Glass Hearts

Glass hearts (biscuits lactose free with gummy bears)

Ingredients for glass hearts

Tools

Prepare the shortcrust pastry for the biscuits

Prepare the biscuits

TIPS

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Easy Rose tutorial

Easy rose tutorial

Ingredients for the modelling

Tools needed

Make the rose

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Strawberry and Thyme tart

Strawberry and thyme tart with cocoa and lactose free shortcrust pastry

Ingredients for the case:

Ingredients for the strawberry and thyme cream:

Ingredients for the decoration:

Tools

Prepare the cocoa sablé shortcrust pastry

Bake the cocoa shortcrust pastry

Prepare the strawberry and thyme cream

Assemble the strawberry and thyme tart

Tips

Ti è piaciuta questa ricetta?

Vegan Orange Chocolate muffins

Vegan orange chocolate muffins

Ingredients for vegan orange chocolate muffins

Tools

To prepare the vegan orange chocolate muffins

Consigli

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Non-dairy strawberry muffins

Non diary strawberry muffins

Ingredients for strawberry muffins

Tools

Prepare the strawberry muffins

Tips

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Non dairy and Gluten free Cookies

Non dairy and Gluten free Cookies

Ingredients

Tools

Prepare the non-diary and gluten free cookies

Consigli

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Violet Sugar

Violet Sufar

Ingredients

Tools

Prepare the violet sugar

Consigli

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Bran lemon muffins with mascarpone

Bran lemon muffins with mascarpone

Ingredients for the bran lemon muffins with mascarpone

Tools

Prepare the bran muffins

Tips

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Bran Muffins with nuts and white chocolate

Bran Muffins with nuts and white chocolate

Ingredients for the bran muffins with nuts and white chocolate

Tools

Prepare the bran muffins

Tips

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