My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 

Baked Doughnuts for Everyone {From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free} 

For the latest details be sure to check my book page!  

                               

Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

« saucy goodness | Main | morning fuel »
Thursday
Jul012010

hungry?

Finally!  The full details on all of the recipes I have been teasing you with! 

I whipped up a batch of Steel Cut oats the other morning.  I’ve been addicted to adding fresh blueberries in the mix.  I’ve been enjoying hot oats every morning for about a week now, thanks to my plated oats idea!  Don’t get me wrong, it’s still a hot breakfast, but it hasn’t made me sweat!

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contents

  • 1/4c steel cut oats
  • 1 1/4c water
  • 1/4 milk of any kind
  • 1/2t cinnamon
  • vanilla
  • 1/2 banana

topped with

  • handful of blueberries mixed in at the end
  • Love Grown Foods granola
  • a few raspberries
  • cacao nibs – love these!!

The other day, Mama Pea posted a recipe for brownies that I knew I immediately had to try.  I had never tried vegan brownies before and was very curious.  This recipe uses no oil and all whole wheat flour.  I think you can actually get away with eating them for breakfast :)

Dry ingredients – I changed a few things from MP’s recipe, like adding 1T instant coffee.  There was a mild hint of coffee in the final product, which I loved!

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The wet – I used 1/4c sucanat and 1/4 brown rice syrup, instead of 1/2c cane sugar.  It worked really well and I think the brown rice syrup helped make these brownies extra fudgey.  Next time, I would actually even reduce the the amount of sugar to 1/3c instead of 1/2c.  It’s amazing how little sugar these delicious brownies need!  I think the applesauce really helps to naturally sweeten them.

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I didn’t have vegan chocolate chips on hand but I did have a non-dairy dark chocolate bar that I chopped up instead.  I have made healthy brownies with applesauce before but they have never ever turned out this good.  The recipes I’ve used in the past would call for eggs and I think the combo of eggs + applesauce made them really cakey + airy.  They were always okay, but not even a close comparison to these. 

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They’re done in about 20min when they start to pull away from the edge of the pan or crack slightly.  I let them cool for a good 30min before cutting them from the pan.

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I figured they would be good…but not oh.my.gawd. I can’t stop eating them, good. 

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These would be a hit at ANY party!  Chris loved them!

Double Chocolate Vegan Brownies – that will blow your mind + mouth [adapted from Mama Pea]

  • 3/4c whole wheat pastry flour
  • 1/3c unsweetened cocoa powder
  • 1T instant coffee [optional]
  • 2t baking powder
  • 1/2t baking soda
  • 1c unsweetened applesauce
  • 1/4c sucanat
  • 1/4c brown rice syrup
  • 2t vanilla
  • 1/2c dark chocolate chunks/chips
  • 1/2t salt
  1. Preheat oven to 350*
  2. Mix flour, cocoa, baking powder + soda, coffee, and salt together in a large bowl.
  3. In a medium sized bowl combine applesauce, brown rice syrup, sucanat, and vanilla until thoroughly combined.
  4. Pour the wet into the dry and mix [by hand] until combined.  Make sure to scrape the bottom of the bowl but do not over mix.  The batter will be somewhat lumpy. 
  5. Let rest for a few minutes [it will become a bit foamy] and then mix in chocolate chips.
  6. Pour + spread evenly into an 8x8 greased pan.
  7. Bake ~20min until edges pull away from the pan or toothpick test.
  8. Let cool for at least 30min before cutting out of pan.

**High Altitude instructions: 

  • 1 3/4t baking powder
  • oven at 375*

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These are extremely flavorful.  Like I said the slight hint of coffee was awesome!  But you can definitely leave that out. 

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They were thick and fudgy and definitely the furthest thing from being dry.  [trying to avoid using a certain word that starts with “M” hehe]  The only thing they didn’t have that buttery, oil + egg filled brownies have is that flakey crust on top.  But you won’t miss it a single bit!

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I am usually pretty good at only eating 1 or 2 of whatever I bake but not with these.  The slight crunch from the chocolate inside is awesome as well.  I’m sure if you like nuts in your brownies that would be a good addition too.

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I like nuts in bread but not brownies!  You seriously need to make these…like, yesterday!!  Definitely great for the 4th of July!

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As is this.  White Bean + Garlic Scape dip!  This has some zing to it and is not lacking in flavor.

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I’m completely obsessed with the garlic scape pesto and wanted to try using them for something else.  This was really good but I think I actually would just rather make the pesto and use that for a dip!  However, this packs more protein [from the beans!] and less fat [even though the pesto uses healthy fats]. 

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White Bean Garlic Scape Dip

  • 4 chopped garlic scapes, flowery end removed
  • juice from 1 medium lemon
  • 1/2t coarse sea salt
  • pepper to taste
  • 1 can rinsed + drained cannellini beans
  • 1/4c olive oil
  • 2-5T water
  1. Add chopped scapes and lemon to your food processor.  Process until finely grated, scraping the bowl as needed.
  2. Add beans, salt + pepper and process.
  3. Stream in olive oil 1T at a time, alternating with water 1T at a time until desired consistency is reached. 
  4. Process + scrape down bowl as needed.
  5. Add more s+p to taste.

Super easy!  Even though I prefer the pesto, this is still delicious!  I enjoyed it with crackers and on top of a salad but I think it would be awesome with fresh veggies.  It is extremely flavorful!

(8 of 22)

Pizza Sauce

  • 28oz can whole peeled tomatoes, drained + chopped [saving the liquid in a bowl]
  • 2 cloves minced garlic
  • 2T olive oil
  • 1/4-1/2t salt
  • pepper to taste
  • 1T sugar [I used sucanat]
  • 3T tomato paste
  • 2t dried oregano
  • 2t dried basil
  • 1t dried thyme
  • ~1/4c tomato liquid
  1. Heat olive oil in a large pot, just over medium heat.
  2. Add in the chopped tomatoes, being extremely careful from the oil splashing.  Do not just plop them in!  Use a ladle to lower them into the pot.
  3. Let cook for ~5min.
  4. Add in seasonings, tomato paste, and 1/4c tomato liquid.
  5. Reduce heat to simmer for about 20-30min, stirring every 5min or so.
  6. Take off heat and leave chunky, puree with hand blender, or throw in a blender or food processor until desired consistency is reached.

I like use my hand blender and like the sauce pretty thick.  If it’s too thick, then out with more tomato juice and also season more according to your taste.  The flavors will enhance even more the next day.

This is SO worth making.  It blows ANY canned pizza sauce right out of the water.  Trust me!  It’s basically a slight adaptation of the pasta sauce I came up with about a year ago.  I definitely can eat this by the spoonful!!  Enjoy!

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I also prepared homemade pizza dough for Chris’s arrival!  It was my first time making pizza from scratch since living in Colorado.  It really is not that hard.  You just need to have the time to allow for it to rise.  During it’s first 1hr rise, I went for a 1hr bike ride.  Perrrrrfect!

I used dry active yeast and here is what it will look like if your yeast is still active.  This happens after about 10min.

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I kneaded the dough with my Cuisinart dough hook but you could also knead by hand for about 8min.

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go go go!

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Dough hunk.

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After the first rise.

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After deflating from the 2nd rice I split the dough into 2 balls, wrapped in plastic and stored them in the fridge.

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(16 of 22)

Crunchy WW Pizza Dough adapted from All Recipes

  • 3 1/4c stoneground whole wheat flour [or regular wwf]
  • 1t sugar
  • 1 1/2c warm water [~110*]
  • 1T active dry yeast
  • 2T olive oil
  • 1t salt
  1. Dissolve sugar in warm water. [I used sucanat for the sugar]
  2. Sprinkle yeast over water/sugar mixture and let sit for ~10min until fully activated + foamy. [do not stir]
  3. Stir olive oil + salt into the yeast mixture.
  4. In your stand mixer bowl or large kitchen bowl add in the flour.
  5. Next, add in yeast mixture and stir until the it starts to come together.
  6. Turn your stand mixer on medium – med/high for about 5min with the dough hook or turn out onto a floured surface and knead by hand for about 8-10min.
  7. Shape into a ball and rub with a very light coating of olive oil.
  8. Set dough in a large bowl and cover with a kitchen towel to rise for 1hr.
  9. After 1hr, punch the dough down, forming into another ball.  Cover with towel and let rise for another 45min.
  10. Punch dough down again, separate into 4 smaller balls and roll out onto a floured surface into desired pizza shape.
  11. Bake at 425-450* for about 10min.

This will make 4 medium sized, thin crust pizzas or 2 larger thicker crust pizzas.  I guess it all depends on how thinly you roll out your dough.  I would say I rolled this to about 1/8” thick and it let to a perfectly crispy crust all throughout the pizza.  It was perfect!

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Final pizza photos coming soon!

Now I’m off for some exercise…booyah!

~Ashley

Reader Comments (53)

Yum, so many great recipes - thanks! I love making homemade pizza, it's the bomb! And way easier that you'd think if you hadn't made it before.
Also I spotted those brownies on mama pea's site and they look gorgeous - glad they turned out really well for you too!

July 1, 2010 | Unregistered CommenterAdventures in Veg

all of this looks delicious... thanks for sharing - we make pizza dough frequently and will have to try this... sounds great :)

and those brownies? NOM

July 1, 2010 | Unregistered CommenterKristina

I have been looking for a good pizza sauce recipe to try!! Thank you!

I can't wait for more about the pizza! This all looks SO GOOD! I think I might have to make the brownies for the fourth!

July 1, 2010 | Unregistered CommenterClaire

Moist? Haha :) Everything looks great! I KNEW you were gonna make pizza. Those brownies look really good too--I once tried to make healthy brownies with chickpeas and it was a major FAIL. I decided I didn't care enough about brownies, in general, to have them be that healthy, lol.

I bookmarked Mama Pea's recipe, but I love the idea of adding instant coffee to the brownies! I will be making these babies soon :).

July 1, 2010 | Unregistered CommenterLauren

I plan to put these brownies in to my mouth asap.

July 1, 2010 | Unregistered CommenterCamille

I added those brownies to my baking list when I saw them on Mama Pea's blog too - they look so awesome! I like the addition of the coffee, good touch :)

i wish I had all this time to make amazing food like tyours!! those brownies I saw on mama peas blog and wanted to try them immedietly!!! they look so fudgy and delicious!!

PIZZA!!!! I have never made dough from scratch!! I am intrigued to do so

July 1, 2010 | Unregistered CommenterNaomi(onefitfoodie)

The brownies look to die for. I literally cannot say anything else except please move to Connecticut and become my person Chef. PLEASE!

July 1, 2010 | Unregistered CommenterBrynne

Oh dear. My yeast has NEVER looked like that...LOL! I can't believe any of my dough has turned out.

Those brownies sound so-so-so-so good!

July 1, 2010 | Unregistered CommenterJessica @ How Sweet

I'm still kicking myself for not buying garlic scapes at the farmer's market two weeks ago when I saw them. Must check this week, but I'm afraid they may be out of season now :(

I was planning on making brownies for the 4th. I wonder if anyone would notice... hum...

July 1, 2010 | Unregistered CommenterSarah R

My goodness you have been busy!! LOVE IT ALL :)

July 1, 2010 | Unregistered CommenterLisa

Hmm well I wasn't hungry until I looked at all these delicious recipes! That spread is top on my list now!!

July 1, 2010 | Unregistered CommenterAmanda

Beautiful!! I want to jump right into those pictures. Everything looks so amazing. Do you shoot in RAW btw?

Those are some of my faaavorite crackers!!!

Yes, I always shoot in RAW and almost always on Av mode!

July 2, 2010 | Unregistered CommenterAshley

No one would notice!!!!!

July 2, 2010 | Unregistered CommenterAshley

HAhaha...it's active dry yeast. I used to use quick yeast or something like that and it never would look as foamy.

July 2, 2010 | Unregistered CommenterAshley

How much do you pay ? ;)

July 2, 2010 | Unregistered CommenterAshley

Thanks!! Definitely a tasty addition!

July 2, 2010 | Unregistered CommenterAshley

The dough was pretty good. Definitely crispy all the way throughout..but if making a thicker crust with it, I think it might be a little dry.

July 2, 2010 | Unregistered CommenterAshley

Let me know what you think!

July 2, 2010 | Unregistered CommenterAshley

I think this dough is best if rolled out thinly for a crispy crust!

July 2, 2010 | Unregistered CommenterAshley

Made the brownies today, using the instant coffee and a bit less Sucanat & brown rice syrup as you suggested... and MY GOSH they are amazing! It's going to be tough to pace myself with these bad boys.

July 2, 2010 | Unregistered CommenterLauren

Yaaay, I'm so excited that you made + love them!

July 2, 2010 | Unregistered CommenterAshley

I'm just going to run all my recipes by you from now on, because they look so danged good when you make them!

Um, what are garlic scapes? :) :) :)

July 2, 2010 | Unregistered CommenterMama Pea

Your pizza dough look fabulous and super easy! When you bake it up do you use a pizza stone? I'm never sure about whether to invest in one or not.

I love this recipe-packed post! A definite bookmark.

I think I might have to go to the store to buy applesauce just to make these today. YUM. YUM. I don't have instant coffee. Would finely ground coffee beans work?? Or maybe just a tablespoon or two of brewed coffee? Or should I just buy some instant coffee? :)

Just instant coffee ;) Brewed might work...but not sure! You would have to play around with it for sure :)

July 5, 2010 | Unregistered CommenterAshley

Nope...just a pizza pan with holes in it...helps crisp up the dough! We use it for a bunch of things too and it's pretty cheap!

July 5, 2010 | Unregistered CommenterAshley

I saw this brownie recipe when you posted and I knew I had to try it. I'm making them (2 batches) today for a friend's daughters birthday party. I'm a HUGE chocolate person but this will be the true test .... a bunch of 12 - 14 year old's. I'll let ya know how they go over. Oh ... and I will not be telling them that they are healthier brownies.

July 11, 2010 | Unregistered CommenterTina

[...] tried a few in the past and they always came out dry or flavorless. This one from Ashley at the edible perspective is truly amazing! I was really happy to see that I had everything but the brown rice syrup her [...]

[...] Today I found a new (to me) blog. It was love at first sight. Her photography is particularly impressive. This here brownie recipe is one of them which she found via the edible perspective. [...]

[...] trouvé la recette sur le site de Edible Perspective. Merci [...]

[...] generally a huge fan of red sauce, Ashley’s home-made pizza sauce is the best, especially with my mom’s bottled tomatoes; just throw in some red pepper flakes [...]

[...] Pizza/pasta sauce (inspired by Edible Perspective) – I’ve made variations of this recipe multiple times and it always turns out so much [...]

[...] tried a few in the past and they always came out dry or flavorless. This one from Ashley at the edible perspective is truly amazing! I was really happy to see that I had everything but the brown rice syrup her [...]

Hi Ashley,

I just can't keep my eyes off those brownies! Unfortunately, I don't have brown rice syrup - do you think agave syrup could be subbed? It'll also be my first time baking with sucanat which I bought just for this recipe. It smells really good!

October 15, 2010 | Unregistered CommenterSünne

Yes, agave would work perfectly!

October 15, 2010 | Unregistered CommenterAshley

[...] saw this recipe while looking back through Ashley’s posts for smoothie ideas, and hopped on over to Mama Pea’s [...]

January 2, 2011 | Unregistered CommenterSomebody’s bakin’

THANK YOU for posting a vegan brownie recipe that is actually healthier than a dairy version! I keep finding all these recipes that call for oodles of white flour and 2 cups of refined sugar. If you're vegan for health reasons, like me, that kind of defeats the purpose! Can't wait to try such a sinless treat!!

February 8, 2011 | Unregistered CommenterBonnie

You're welcome! The original came from Mama Pea..it's a delicious recipe!

February 9, 2011 | Unregistered CommenterAshley

thank you for taking the time to post all your recepies! They look Amazing!!! this gives me motivation to start eating better, if healthy food can be this good!!

June 17, 2011 | Unregistered Commentertawsh

You are so welcome!!

June 21, 2011 | Unregistered CommenterAshley

I hate to be the only lame one inquiring about substitutions for the brownie recipe, but... do you think maple syrup would work in place of the brown rice syrup? Actually, let me rephrase that (since I'm pretty sure it would work): do you think the brownies would taste as good and be as fudgy with maple syrup? I love fudgy consistencies, so I'm just curious.

I'll probably end up trying to make these [as written] today or tomorrow, regardless of your answer. :) ALL of your recipes I have tried have turned out absolutely a-m-a-z-i-n-g. Thanks to your red sauce (pizza/pasta sauce) recipe, I am never going back to jarred. Ever. I've also made the white bean dip in this post (with chickpeas to make it hummus). Store bought hummus? Pfft. Never again to that too!

Thank you SO MUCH for sharing all of these wonderful recipes, for your upbeat posts, infectious enthusiasm for cooking, and for your seemingly never-ending creativity!

August 3, 2011 | Unregistered CommenterJenny

Maple syrup should definitely work! Brown rice syrup is a bit thicker, so maybe add 1T extra flour? I hope you like them!! And thank you SO much for letting me know about the other recipes you've tried. It means a lot to me and I'm so glad you're enjoying my creations. :) Your comments about me + my blog are extremely sweet and appreciated as well. HUG!

August 3, 2011 | Unregistered CommenterAshley

[...] Then I wanted to make it the second time around, and use an ingredient I’ve had in my pantry for awhile. I don’t know what took me so long to use this syrup. This time, I used the same recipe from Edible Perspective. [...]

[...] thing on 12/31/11.  Livin’ the country life!Exhausted pups.Veggies, chips + dip!2hr cooked, pizza sauce.Made-to-order calzone dinner party!Filling station.Calzone cook.Stuffed.Hot n’ cheesy.Pizza for [...]

[...] now I have enough pasta in my fridge to feed an army. I also highly recommend using her recipe for homemade tomato sauce instead of buying it in a jar. Now to decide which recipe to try [...]

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