What to do on a rainy weekend? Bake up some biscotti and sit on the couch with a cup of hot chocolate of course! This recipe uses Nasoya Silken Style Creations to replace the eggs so it is a vegan biscotti recipe.
- Flour: 2 cups
- Fine yellow cornmeal: 3/4 cup
- Baking powder: 1.5 tsp
- Sliced almonds: 1/4 cup
- Salt: 1 tsp
- Nasoya Vanilla Silken Style Creations: 1 cup
- Orange zest: 1 orange’s zest or at least 1 tbsp
- Maple syrup: 1/4 cup
- Combine everything together except the maple syrup
- Form the dough into 2 loaves, about 4 inches wide and 10 inches long
- Bake the dough for 35 minutes at 350 degrees
- Take out the dough and slice the cookie diagonally
- Put the individual slices cut side down on the cookie sheet and bake again for 20 min
- After the cookies cool down, use a pastry brush and brush one side of each cookie with maple syrup and enjoy
This cake is so light and airy, full of chocolate flavor!
- Chocolate Silken Style Creations: 1/2 cup
- Whole toasted almonds: 1/2 cup
- Bittersweet chocolate chips, melted: 5 oz
- Eggs: 4
- Separate the yolks and the whites of all 4 eggs
- Beat the egg whites until stiff peak
- Use a blender and blend the toasted almonds until powder form
- Melt the chocolate over double boiler or in microwave
- Blend the egg yolks, melted chocolate, Silken Style Creations, and almond powder together
- Fold in the egg whites
- Bake at 350 degrees for 35 minutes or until pass the tooth pick test
Crepe is very popular in Taiwan, especially at the night market. It’s so hard to find good crepe in the US though. I am talking about the Taiwanese style crispy crepe. I finally had it and decided to come up with my own recipe. If you like soft crepe, just shorten the cooking time of the crepe.
- Vanilla Silken Style Creations: 1 cup
- Flour: 1 cup
- Baking Powder: 1 tsp
- Water: 2/3 cup
- Blend all the ingredients together with a mixer. Add the water last so you can control how thick the batter is. I like mine a little on the thin side so it’s easier to spread on the crepe pan.
- Heat the crepe pan on low to medium heat
- Pout one ladle of batter onto the pan and use the crepe spreader to spread out the batter to make a thin crepe
- The pan will start to give off steam
- After about 2 minutes, use a spatula to loosen the crepe from all sides to check the color.
- Depending on how crispy you like your crepe, adjust the cooking time accordingly. The longer the time, the crispier the crepe gets.
- Fill the crepe with your favorite topping. I like mine with chocolate chips or nutella.
I don’t usually like to eat granola bars because they are mainly high in sugar with little fiber and nutrition. I tried this recipe at work by our R&D manager and really liked it.
- Nasoya Vanilla or Chocolate Silken Style Creations: 3/4 cup
- Sesame Seeds: 1/2 cup
- Quick Oats: 1 cup
- Pick 2 types of nuts: 1/2 cup each
- Pick 2 types of dried fruit or fruit mix: 1/2 cup each
- Mix all ingredients together. Pulse in food processor if you desire smaller pieces rather than the chunky texture.
- Press into pan
- Bake at 325 degress for about 30 mins.
- Cool and cut into bars to serve!
The one I made recently was with Chocolate Silken Style Creations, pine nuts, cashews, almonds, dried papaya, and crasins.
This is a very simple and quick scone recipe using Nasoya Vanilla Silken Creations instead of eggs, butter, and buttermilk which has higher fat content and calories.
- Nasoya Vanilla Silken Style Creations: 3/4 cup
- Self Rising Flour: 1.5 cup
- Baking Powder: 1 tablespoon
- Orange Zest: 1 orange
- Raisins: 1/2 cup
- Mix all the ingredients together in mixer until dough forms
- The dough will be slightly sticky to the touch but shouldn’t stick to your finger. If using a standup mixer, the sides of the bowl should be clean with no dough residue.
- Take the dough out of the mixing bowl.
- Sprinkle some flour on flat surface and pat the dough out into round shape, about 1/2 inch thick
- Cut the dough into triangular slices
- Bake at 350 degrees for 15 minutes.
Note: if you like chocolate flavor instead, use semi-sweet chocolate chips instead of raisins and omit the orange zest.
Orange Raisin Scone
Since I had some samples of Strawberry Silken Creations on hand, I wanted to do a low fat version of the existing recipe on Nasoya’s website. The original version called for Vanilla Silken Creations and canola oil.
- 1 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup apple sauce
- 1 Package of Nasoya Strawberry Silken Creations
- 1 tbsp baking powder
- 1/2 cup semi-sweet chocolate chips if desired
- Preheat oven to 350* F.
- Spray 8 X 8 pan with non-stick cooking spray.
- Add all ingredients to a large bowl and mix well.
- Pour mixture into pan.
- Bake for 25 – 30 minutes or until center is firm.
- Serve warm
- When serving leftovers, heat in microwave for about 25 seconds.