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Vegan Twinkies

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  • rojony57
    From Nightline and ABC News. This is Fran Costigan s recipe for an organic gourmet vegan twinkie, from her book More Great Good Dairy-Free Desserts
    Message 1 of 1 , Jul 5, 2007
      From Nightline and ABC News.

      This is Fran Costigan's recipe for an organic gourmet vegan twinkie,
      from her book "More Great Good Dairy-Free Desserts Naturally."

      Yield: 16 Twinkies (2 pans.) Halve the recipe if you have just 1 pan.

      1 cup whole wheat pastry flour

      1 cup unbleached white flour

      6 tablespoons light organic cane sugar

      1 teaspoon aluminum-free baking powder

      1 teaspoon baking soda

      ½ teaspoon fine sea salt

      1/3 cup expeller pressed canola oil
      ¾ cup plus 2 tablespoons maple syrup, Grade A, dark amber
      ¾ cup vanilla soymilk or rice milk

      2 tablespoons pure vanilla extract

      2 1/2 teaspoons apple cider vinegar


      Directions:
      1. Position a rack in the middle of the oven and preheat to 350
      degrees. Spray the pan with canola or other nonstick spray.

      2. Place a wire mesh strainer over a medium bowl. Add the pastry
      flour, white flour, sugar, baking powder, baking soda, and salt to
      the strainer. Tap the strainer against the palm of your hand to sift
      the ingredients into the bowl. Stir with a wire whisk to distribute
      the ingredients.

      3. Whisk the oil, maple syrup, soymilk, vanilla, and vinegar in a
      separate bowl until well blended. Pour into the dry mixture and stir
      with a whisk until the batter is smooth.

      4. Fill each cup about 1/3 full (about 3 tablespoons of batter each).
      Bake for 16 to 17 minutes, until the cakes are golden and a cake
      tester inserted into the middle comes out clean.

      5. Cool the pan on a wire rack for 5 minutes. Run a thin knife
      between the cakes and the inside of the cup and lift each onto the
      rack to cool completely. Chill before filling.

      The Cream Filling: Ingredients Yield: 1 ½ cups

      7 ounces firm tofu, drained (simmer in water for 5 minutes) 4
      teaspoons expeller pressed canola oil

      2 tablespoons maple syrup, Grade A amber

      3 tablespoons raw light agave syrup

      6 tablespoons light organic cane sugar

      3/4 teaspoon very finely grated lemon zest

      1/2 teaspoon fine sea salt

      4 teaspoons pure vanilla extract

      ½ teaspoon pure coconut extract

      1/4 teaspoon pure almond extract

      1 1/2 ounces of vegan white chocolate melted

      2 tablespoons arrowroot dissolved in 6 tablespoons soy creamer

      Directions: You will need a food processor. Remember this tip: Tofu
      based creams must be pureed until absolutely smooth and creamy. If
      properly made, there will be absolutely no taste of tofu.

      1. Crumble the tofu into a food processor and process for 1 minute.
      Add the oil and process 1 minute. Add the rest of the ingredients
      except the arrowroot, and process 3 to 4 minutes, until the mixture
      is very smooth and creamy. Stop the processor a few times and clean
      the sides of the bowl with a rubber spatula. Taste and add more sugar
      for a sweeter whip. Stir the dissolved arrowroot to release any
      starch that has settled to the bottom. Pour into a small saucepan and
      cook, whisking frequently over medium heat until the mixture reaches
      a full boil. It will be very thick and gummy. Immediately remove the
      saucepan from the stove. Add to the cream and pulse to incorporate.
      Process until the cream is smooth. Spoon the cream into a container.
      Cover and refrigerate for 2 hours or longer to allow the flavors to
      blend. The cream will thicken slightly as it chills but it is not a
      stiff cream. Assemble the cakes. Use a pastry tip, large straw, or
      chopstick to poke 3 holes into the bottom of each cake. Remove a plug
      of cake, but don't go all the way through the cake. 4. Fit a12-inch
      pastry bag with a star or round (¼ inch opening) tip and fill with
      cream. Slowly squeeze about one tablespoon into each hole. The cakes
      will seem to expand. Don't worry if the other side of the cake cracks
      a little. Refrigerate the filled cakes in a covered container. Serve
      at room temperature.
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