STORY AND RECIPES BY OLIVIA ROSZKOWSKI
PHOTOGRAPHS AND STYLING BY RIKKI SNYDER
The key to making healthy food choices is having delicious alternatives—like vegetables that also satisfy a sweet tooth. Vegetables have numerous
health benefits, are endowed with almost all the nutritional basics your body requires, and act not only to reduce your risk of chronic diseases but also give you that extra glow. We picked vegetables that would complement the desserts, but remain in the background as complex undertones so the sweet treats look and taste like you’d expect.
When baking, vegetables add moisture, earthiness and subtle sweetness. Typically pureed, veggies also add a velvety rich texture. Some vegetables also naturally complement and balance the flavors of dessert mainstays—think the natural bitterness in both eggplant and chocolate or the sweetness profile of peas with vanilla. They take ordinary desserts and mix in a wow factor. We guarantee they’ll catch your attention, and hold it long after the first bite.
GOLDEN BEET CINNAMON COFFEE CAKE
WHY WE LOVE THEM:
What’s not to love about kicking off your day with a coffee cake loaded with vitamin C, vitamin A, beta-carotene and fiber. Golden beets elevate this classic favorite, packing in key nutrients and pairing effortlessly with the subtle cinnamon notes.
MAKES ONE 12X12 DISH, OR APPROXIMATELY 9 SQUARES
FOR CRUMB
□ 1⁄4 cup coconut oil, extra for greasing
□ 1⁄3 cup whole-wheat pastry flour, extra for dusting dish
□ 1 teaspoon ground cinnamon
□ 3⁄4 cup organic cane sugar
□ pinch sea salt
FOR CAKE
□ 3⁄4 cup coconut oil
□ 3⁄4 cup organic cane sugaR
□ 2 eggs
□ 2 teaspoons vanilla extract
□ 2⁄3 cup sour cream
□ 3⁄4 cup almond milk
□ 2 cups whole wheat pastry flour
□ 1⁄4 teaspoon salt
□ 1 teaspoon baking powder
□ 1 teaspoon baking soda
□ 2 medium golden beets, peeled & grated (1 1⁄2 cups)
MAKE IT:
► Preheat oven to 350° F.
► Grease 12×12 inch baking dish with coconut oil and dust with flour. Set aside.
► In a medium bowl, form the crumb mixture by combining the coconut oil, flour, cinnamon, sugar, and salt and set aside.
► In a medium bowl add the coconut oil and sugar and beat with electric mixer for 1 minute, or until fluffy. Incorporate the eggs, vanilla extract, sour cream, and almond milk, whisking until smooth.
► In a separate bowl, sift the flour, salt, baking powder, and baking soda. Add the grated golden beets, coating each piece with the flour mixture.
► Fold the beet-flour mixture into wet ingredients, taking care not to overmix.
► Pour half of batter into the greased dish and sprinkle on half the crumb mixture.
► Pour remaining batter and top with remaining crumb mixture.
► Bake for 40 to 45 minutes, or until toothpick comes out clean.
► Cool coffee cake before slicing into squares.
PARSNIP OATMEAL RAISIN COOKIES
MAKES 2 DOZEN COOKIES
WET INGREDIENTS:
□ 3⁄4 cup organic unsalted butter,softened to room temperature
□ 1 cup organic brown sugar
□ 2 organic eggs
□ 2 teaspoons vanilla extract
DRY INGREDIENTS:
□ 1 1⁄2 cup whole-wheat flour
□ 2 teaspoons ground cinnamon
□ 1 tablespoon baking powder
□ 1⁄2 teaspoon sea salt
□ 2 cups rolled oats
ADD-INS:
□ 2 medium parsnips, peeled and core removed
□ 3⁄4 cup raisins
□ 3 cups boiling water
MAKE IT:
► Add the butter and sugar to a large bowl. Use an electric mixer to beat the mixture for approximately two minutes or until fluffy.
► Add in the eggs, one by one, followed by the vanilla, and mix for additional minute. ► In a separate bowl, sift in the flour, cinnamon, baking powder and sea salt.
► Add in the oats and stir to combine.
► Using a food processor, pulse the parsnips until they form small, finely shredded pieces. Add the raisins and cover mixture with boiling water. Allow to rest for 10 minutes. Drain thoroughly.
► Slowly incorporate the dry ingredients into the wet ingredients, stirring with a rubber spatula until well combined. Fold in the softened parsnips and raisins into the cookie dough batter.
► Chill cookie dough for 30 minutes in refrigerator.
► In the meantime, preheat the oven to 350°F and line baking trays with parchment paper.
► Scoop a heaping tablespoon of dough onto the parchment-lined sheet tray, flattening slightly, and leave two inches between each piece.
► Bake for 12 minutes, or until lightly golden. Place on cooling rack to set.
GOOD TO KNOW: Remove any parsnip inner cores which are harsher tasting and very fibrous. In general, you do not want big chunks of vegetables in your desserts. Be sure to finely dice, shred or puree your vegetable of choice.
EGGPLANT FUDGE BARS
WHY WE LOVE THEM:
These eggplant fudge bars take the prize for their decadent nature, and also rank high in antioxidant content. The luxurious silkiness comes from blending a half-pound of cooked eggplant with coconut oil and bittersweet dark chocolate.
MAKES ONE 12X12 DISH, OR APPROXIMATELY 12 SQUARES
□ 1 medium eggplant (approximately 1⁄2 pound), peeled & diced
□ 2 cups filtered water
□ 6 tablespoons coconut oil, more to grease pan
□ 1 cup bittersweet chocolate pieces
□ 1 teaspoon vanilla extract
□ 1⁄2 cup coconut sugar
□ 1⁄2 cup almond flour
□ 1⁄3 cup cacao powder
□ 1⁄2 teaspoon baking powder
□ 1⁄4 teaspoon sea salt
□ 2 organic eggs, beaten
□ 1⁄4 cup pitted dates, torn into pieces
MAKE IT:
► Place the diced eggplant and water into a small pan, and bring to a boil.
► Preheat oven to 350°F. ► Grease 12×12 baking dish with coconut oil. Cover bottom of dish with parchment paper. ► Lower heat and simmer for 5 minutes, or until tender. Drain thoroughly.
► Add the warm eggplant to a high speed blender, along with coconut oil, chocolate pieces, and vanilla extract, and blend until smooth.
► In a medium bowl, whisk together the coconut sugar, almond flour, cacao powder, baking powder and salt. Add to blender and puree until smooth.
► Transfer mixture into bowl and fold in beaten eggs and date pieces.
► Pour batter into greased baking dish and bake for 40 to 45 minutes or until a toothpick comes out clean.
► Chill completely in refrigerator before cutting into squares.
SWEET PEA CUPCAKES WITH WHITE CHOCOLATE FROSTING
WHY WE LOVE THEM:
These sweet pea cupcakes will win you over with their soft, pale green hue and their delicious flavor. Peas are small green powerhouses that rank high in vitamin C, vitamin E, vitamin K and omega-3 content.
MAKES 16 TO 18 CUPCAKES
SWEET PEA CUPCAKES
□ 16 cupcake liners
□ 3 organic eggs, room temperature
□ 11⁄2 cups organic cane sugar
□ 1 teaspoon vanilla extract
□ 2 cups frozen peas, defrosted
□ 1⁄3 cup boiling water
□ 1⁄2 cup coconut oil, melted
□ 2 tablespoons apple cider vinegar
□ 21⁄2 cups whole-wheat flour
□ pinch of sea salt
□ 11⁄2 teaspoons baking powder
MAKE IT:
► Preheat oven to 350°F. Line muffin pan with cupcake liners, and set aside.
► Add the eggs and sugar into a bowl and whisk with an electric mixer for 1-2 minutes until smooth and fluffy. ► Add the vanilla extract, peas, water, oil and vinegar to a high speed blender, and puree until smooth. Fold into egg-sugar mixture until evenly combined. ► In a separate bowl, sift the flour, salt and baking powder. Whisk to combine.
► Gently fold dry ingredients into wet, taking care not to over-mix. ► Pour batter into cupcake liners, until 3⁄4 full. Bake for 15 minutes or until a toothpick comes out clean. Set on cooling rack to cool.
WHITE CHOCOLATE FROSTING:
□ 4 teaspoons kudzu root
□ 1⁄4 cup filtered water
□ 1 can coconut cream (14 oz.)
□ 2⁄3 cup agave syrup
□ pinch sea salt
□ 1 teaspoon vanilla extract
□ 2 tablespoons agar flakes
□ 11⁄2 cups white chocolate chips, extra for garnish
□ 2 tablespoons coconut oil
MAKE IT:
► Add the kudzu and water to a small bowl and stir until smooth.
► In a small pan, add the kudzu mixture, coconut cream, agave, salt and vanilla and bring to a simmer. Fold in the agar flakes and continue to simmer for 5 minutes or until agar has dissolved. ► Remove from heat and stir in the chocolate chips until completely melted.
► Refrigerate until completely cool and firm. ► Transfer cooled mixture into a food processor and pulse until fluffy. ► Transfer mixture into a large piping bag, and refrigerate until ready to frost cupcakes. Garnish with additional chocolate chips.
GOOD TO KNOW: Use frozen peas for an easy way to work in vegetables. The white chocolate frosting gains its cloud-like texture from the combination of agar and kudzu, natural plant-based thickeners. Agar is a gelling agent derived from seaweed. It has significant levels of fiber and minerals.
Five Veggies We’re Sweet On
1 ZUCCHINI
Zucchini delivers moisture without taking over in the flavor department. It contains vitamin B, which helps in blood sugar metabolism.
2 SWEET POTATOES
Sweet potatoes balance an earthy flavor with sweet undertones. They also have enough moisture to hold in all the decadence. They’re loaded with beta- carotene, potassium, fiber and vitamin C.
3 ONIONS
When carmelized, onions take the prize as nature’s candy. They work beautifully in marmalades, tart fillings or chocolate mousses.
4 AVOCADO
Ripe avocados lend a creamy texture that is essential in mousses and frostings, and are also loaded with omega fats, vitamin K and vitamin E.
5 CAULIFLOWER
Cauliflower offers a neutral canvas, ready to transform into rice pudding, ice cream and more. Blanche and puree, then reap the benefits of vitamin C, folate, fiber, and omega 3s.
