Vegan by Nature

inherent recipes from a passionate cook

Archive for November, 2009

Blueberry swirl cannoli cups

The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.

I decided to use the vegan version of this (recipe follows) but I substituted the flour for spelt flour, the marsala wine with grape juice and brandy and the sugar with fructose!

I filled them with a mixture of blueberry jam and homemade cream…

…a mixture of soy protein powder, fructose, brandy and soya milk until you reach quite a thick spoonable consistency (sorry I was rushed and didn’t have time to measure exactly)

The cannoli dough:

2 3/4 cups spelt flour
2 tablespoons fructose
1/4 teaspoon cinnamon
1/4 cup vegetable shortening
1 flax egg (whisk 2 tablespoons flax powder/meal with 3 tablespoons water)
2/3 cup marsala wine

serves 10

Preheat oven to gas mark 4/180 C/350 F

Mix flour, sugar, cinnamon, shortening, flax egg (whisk 2 tablespoons flax powder/meal with 3 tablespoons water), and wine together to make a dough.

Chill in the fridge for about 1/2 hour.

Roll out dough on floured surface to about 1/8 inch think.

Cut out 4 inch circles and then roll them one way so they turn into ovals

I made mine into little cups but traditionally the are rolled around cannoli forms (needless to say I didn’t have any)