VEGAN COOKIES AND CREAM ICE BOX CAKE | Collaboration with Wizard of AAhs, Chef Jaime Craten

Thats me ^^^^ Hi!

Recipe By Jaime Craten- Wizard of Ahhs

10inch, 3 layer cake Special Equipment: A piece of Acetate paper - can purchase at an art store like Blicks

What You Need: Vanilla Cake Layer 2 1/2 cups Gluten-Free All Purpose Flour 2 cups sugar 3/4 cup vegetable oil 2 1/4 tsp baking powder 1 tsp vanilla extract 1/2 tsp salt 1 vegan egg- 1 tbls Neat + 2 tbsp water 2 tbls apple sauce, unsweetened 1 cup almond milk

Method: Preheat oven to 350 degrees. Grease a 9-inch baking pan. Combine flour, sugar, oil, baking powder, vanilla, and salt in mixing bowl. Mix to combine. Add in egg replacer and apple sauce. Mix to combine. Add milk and combine. Pour into prepared baking dish and bake for 30 minutes or until a tester comes out clean NOTES***: We used a 10inch cake round (entremet ring) and placed it in a cookie sheet, then taped off that section with cardboard so there was just enough space for the cake round to fit. We poured the cake batter in the cookie sheet to bake and once it was done used the cake round to cut out a perfect circle. We dehydrated the extra pieces of cake from the cut out so they became crunchy like cookies and put these piece inbetween each layer of cake and icing and then also on top- as you can see pictured. You can use this method or use a 10 inch cake round. It is up to you. We use this method to keep the cakes the same size and height instead of cutting of the tops of the cake had we baked them in a cake pan.

Chocolate Cookie Cake Layer If you are making two chocolate layers like we did, you must make this recipe TWICE 1 3/4 cup gluten-free all purpose flour 3/4 cup black cacao powder 2 tsp baking soda 1 tsp baking powder 1 tsp salt 2 cups Sugar 1 vegan egg, 1 tbsp Neat + 2 tbsp water 2 tbsp apple Sauce, unsweetened 1/2 cup vegetable oil 2t vanilla extract 2 cup almond milk NOTES: Its important to get the extra dark black cocoa powder as it gives it that oreo taste that you are looking for. Also you can dehydrate the extra pieces of cake in the oven at 200F until it is crispy like a cookie and use these as the cookie bites inbetween the layers of the cake and on top.

Method: Preheat oven to 350 degrees. Grease a 9-inch baking pan. Combine all dry ingredients and mix Add in all wet ingredients and mix to combine Pour into prepared baking dish and bake for 40 to 45 minutes or until a tester comes out clean.

What You Need: Vanilla Frosting 15 oz Non-Hydrogenated vegetable Shortening 3/4 cup powdered sugar, sifted 1 tbsp vanilla extract

Method: -Combine all ingredients in a mixing bowl and mix together until smooth

ASSEMBLY: set oven at lowest setting and dehydrate the cake trimmings and crumble it into smal pieces. Meanwhile, using a piece of acetate paper, wrap it around in a circle so it fits perfectly inside the cake round (entremet ring) or cake pan. tape it. You might need to cut the acetate paper in half to is not super tall. Place the acetate paper on the cake tray or whatever you are using to serve it on and put in the first chocolate cake layer, spread 1/3 of the frosting on the cake, top with the dehydrated cookie bits, and then put the vanilla cake on and repeat. Then top with chocolate layer, frost, and decorate the top of the cake however you see fit. We painted a chocolate stripe and crumbled the cookies (dehydrated cake) on top.

***This video uses a similar method to make and assemble the cake so if you need some extra tips check it out.

Gluten Free Rosemary Flatbread with Hummus and Vegetables

What you need: For flatbread 1 cup almond flour 1/2 cup garbanzo bean flour 1/4 tsp course sea salt 1/4 tsp baking soda 1 tbsp fresh rosemary, chopped 1/2 tsp garlic powder 1 tbsp plus 1 tsp olive oil, divided 1 tsp apple cider vinegar 1 large egg- preferably pasture raised, organic and vegetarian feed. olive oil sea salt for topping

For topping 1/2 cup organic cherry or heirloom tomatoes, sliced in quarters 1/4 cup onion, thinly sliced 1/4 cup red onion, chopped 1/2 avocado, chopped 1/4 cup hummus- I used Whole Foods store brand course salt and freshly ground pepper

Method: Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a large bowl, combine the flours, sea salt, baking soda, rosemary and garlic powder. In another bowl mix the tablespoon of oil, egg and the vinegar. Then slowly add to the flour mixture and stir until well incorporated. knead the dough and form into a ball and flatten on the prepared baking pan. About 1/4 inch thick. Rub additional olive oil and sea salt on top, sprinkle some extra rosemary if you wish and bake 15 minutes. While it is baking, sauté your onion and red pepper in remaining oil until the onion is slightly translucent about 4-6 minuets. Remove the bread from oven and top to your liking! And enjoy this insanely yummy, gluten and almost guilt free flatbread with a class of chilled white wine!

xoxo Cara

Valentines Day Bouquet Cake with Rosewater and Citrus - Raw, Vegan, Gluten Free. FULL OF LOVE!

Rosewater Cheesecake with Winter Citrus Yield: one 9inch cake Benefits: anti-viral, antioxidant loaded, aids in digestion

Crust Layer: ½ cup almonds ½ cup shelled pistachios ¼ cup dates- pitted 3 tbsp raw cacao powder ½ tsp orange zest 1 small orange- peeled, seeded, sectioned 1 tbsp coconut oil- melted Pinch salt Shredded coconut

Rosewater Cheesecake Mousse: 2 cups raw cashews- soaked 2 lemons- peeled, seeded, sectioned ½ cup maple syrup ½ cup melted cacao or coconut butter ½ cup dates ¼ tsp rosewater or rose essence Pinch of salt Big pinch of cardamom ½ tsp beet juice (to make cake pink)

Garnish Orange and lemon zest Edible flowers Coconut

Method: To make the crust: pulse the nuts in the processor until it resembles a fine meal. Add the remaining ingredients and process until a sticky dough forms. Press into the bottom of a spring form pan that is sprinkled with shredded unsweetened coconut. Place in fridge. To make the cheesecake put everything in the food processor and blend until thick and creamy. Pour into the spring foam pan and place in freezer overnight. This is even better after two days. Decorate the cake to your liking. I used edible flowers, orange and lemon zest and coconut. Get creative! Thaw 5-10 minutes before serving. Enjoy.

XO -C