Vegan Twinkies

[Guest guest]

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.