This Busiate pasta is from my master Semolina Pasta Recipe and I can’t wait to share with you each variation of it! Try out these amazing recipes first: Orecchiette Pasta, Malloreddus Pasta Recipe (Gnocchetti Sardi), Cavatelli Pasta, and Trofie Pasta!

Table of Contents

• What is Busiate Pasta?
• Tools You Need
• Key Ingredients and Why
• How to Make Busiate Pasta
• Can I Make Busiate Pasta in Advance?
• How to Dry Fresh Pasta Correctly at Home
• How Do I Store Busiate Pasta?
• FAQs
• Gemma’s Pro Chef Tips
• More Italian and Sicilian Recipes

What is Busiate Pasta?

• Busiate pasta is a traditional type of pasta that originates from Sicily, western Italy. It does not contain eggs.
• The word “busiate” is originally believed to come from the Sicilian term “buso” which is a local grass with a thick stem that was used to coil the pasta around. Some other people claim it’s derived from the Sicilian term “busa” which means “a twist” or “coil”.
• This is typically served with a fresh tomato-based Trapanese pesto, made with basil, tomatoes, almonds, garlic, and extra virgin olive oil. (Trapani is a city in western Sicily with a crescent-shaped coastline.)

Tools You Need

• Food processor or large bowl
• Measuring cups and measuring spoons
• Knife
• Baking tray
• Skewer

Key Ingredients and Why

• Semolina flour

• • Semolina flour is made from hard durum wheat, the species of wheat used to make pasta.
  • This high gluten, high protein (13%) content gives durum wheat flour more durability and elasticity in contact with warm water. That helps the pasta keep its shape while cooking and gives your pasta dishes that wonderful al dente texture.
  • It has a coarse, grainy texture, and is pale yellow in color from the carotenoids, the natural pigment found in durum wheat as well as in carrots and sweet potatoes.

How to Make Busiate Pasta

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• To shape the pasta:
  • Divide the dough into eighths and work with one portion at a time, leaving the remaining dough covered to keep it from drying out.
  • On a clean, un-floured work surface, roll the dough into a very thin strip about ¼ inch (6 mm) thick. Cut the rope into 3-inch (9 cm) pieces.
  • Working with one piece of dough at a time, twist the dough around a wooden skewer, and then roll the skewer to flatten the coil.
  • Gently slip the dough off the skewer and transfer each piece to a baking tray dusted with semolina to let dry as you continue to shape the rest of the dough.

• Dry the pasta: Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container for storing at room temperature for up to 8 weeks. (See my note below on ‘How to Dry Fresh Pasta Correctly at Home’)
• Cook the Pasta: When ready to cook, bring a large pot of water to a rolling boil. Add salt then the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot. Then drain and serve.

Can I Make Busiate Pasta in Advance?

After the pasta is completely air-dried, it can be stored at room temperature in an airtight container for eight weeks.

How to Dry Fresh Pasta Correctly at Home

• Drying homemade pasta correctly and thoroughly before storing it away is a very important step: if not done correctly the stored pasta will go moldy.
• Because it will be held at room temperature and not in the fridge, removing all the moisture is key to ensuring the safety and longevity of your pasta.
• Start by tossing the pasta with a small amount of semolina to keep the dough from sticking.
• Next, lay the pasta in a single layer on a baking sheet. You will need to let your pasta completely air-dry.
• This can take anywhere from 12 to 24 hours or longer, depending on the temperature and humidity of your kitchen.
• In hot countries, this step can be faster by putting the pasta in the sun, which is what I do.

How to Store Busiate Pasta

• Store leftover cooked pasta in the refrigerator for up to three days. Drizzle a little olive oil on the pasta to keep it from sticking.
• Or allow the dough to dry in a single layer on the baking tray for several hours before transferring to an airtight container for storing at room temperature for up to 8 weeks.
• Alternatively, freeze raw fresh semolina pasta for up to eight weeks.

FAQs

• What tools can you use to shape Busiate pasta?

To shape Busicate pasta, you can use a thin rod or skewer, a foil-covered pencil, a clean chopstick or drinking straw.

• Can I cook the pasta without drying it first?

The drying ensures that the cavatelli will keep its shape while cooking, and it also might be sticky if you try to boil it without drying it first.

• Can I use my food dehydrator to dry my Busiate pasta?

Homemade fresh pasta is generally air-dried. However, you should be able to do it in a single layer in an oven or dehydrator at 135°F for about four hours, checking it at two hours to test it. The timing depends on the thickness of the pasta.

• How will I know if my pasta is properly cooked?

Cook the pasta until plump and expanded, and the center no longer looks chalky or raw. Just a note that this homemade pasta, once dried takes longer than fresh pasta to cook so just make sure to give it enough time. it can take anywhere from 6 – 10 minutes to cook.

• What are other pesto options besides pesto alla Trapanese?

  You can also pair Busiate pasta with :

  • “classic basil pesto” made with fresh basil leaves, pine nuts, garlic cloves, Parmesan cheese, and olive oil ;
  • “pistachio and mint pesto” made with fresh mint, pistachios, garlic, Pecorino cheese, and olive oil’;
  • or “cilantro and cashew pesto” made with cilantro, roasted cashews, garlic, lime juice, and olive oil.

• What dishes can Busiate pasta be used in?

Busiate pasta can add textures and a twist to presentations in cold salads, warm soups, or luscious seafood.

• Is Busiate pasta suitable for baking?

  • You can use Busiate pasta in savory baking dishes such as casseroles and pasta bakes. But it’s less common in sweet pasta-based desserts.
  • To experiment with using it for sweets, check out my Chocolate Pasta Recipe with Hazelnut Sauce.

Gemma’s Pro Chef Tips

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• This dough dries out quite easily so be sure to always keep the dough covered in an airtight container (or in plastic wrap) when you are not working with it.
• Pasta is usually shaped on an un-floured surface but if you find that your dough sticks too much, try using a very tiny amount of flour.
• This pasta must dry completely before cooking for it to retain its shape.
• Even if thoroughly dried, this pasta must be stored in the refrigerator and cooked within two days.
• Store-bought fresh pasta often cooks in a few minutes but this heartier handmade version can take longer. Be sure to cook thoroughly!
• Pair this pasta with Roasted Garlic and Herb Compound Butter, Blue Cheese Compound Butter, or  Sun-Dried Tomato Compound Butter, you’ll be grand!

More Italian and Sicilian Recipes

• Italian Baked Eggs
• Sicilian Whole Orange Cake
• Sicilian Eggless Gelato
• Italian Ricotta Cake with Plums
• How to Make Ricotta Cheese

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Busiate Pasta Recipe

Handcraft iconic Sicilian Busiate pasta with this easy recipe and enjoy delectable twists boasting a satisfying firm chew in various dishes.

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Author Gemma Stafford

Ingredients

• 1 recipe 2-Ingredient Semolina Pasta Recipe

Instructions

• Divide your Semolina Pasta Dough into eighths and work with one portion at a time, leaving the rest covered to keep it from drying out.
• On a clean, un-floured work surface, roll the dough into a very thin rope about ¼ inch (6 mm) thick. Cut the rope into 3-inch (9 cm) pieces.
• Working with one piece of dough at a time, twist the dough around a wooden skewer, and then roll the skewer to flatten the coil.
• Gently slip the dough off the skewer and transfer each piece to a baking tray dusted with semolina to let dry as you continue to shape the rest of the dough.
• Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
• When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.

The post Busiate Pasta Recipe appeared first on Gemma’s Bigger Bolder Baking.

It may be tempting to reach for a sugary snack like candy or gum when you need something sweet to chew on. Instead of going for something high in processed sugars, go for my Homemade Blueberry Fruit Leather, made with real fruit!

It has all those lovely flavorings from the blueberries, with a touch of acidity from the lemon juice to balance things out. What’s even better than the tanginess and chewiness of this snack is its simplicity.

You don’t need a dehydrator for this recipe — an oven will do the job. With just 3 ingredients and 6 tools, you’re on your way to enjoying some yummy fruit leather for days.

What Is Fruit Leather?

Fruit leather is essentially dried-up fruit puree. It’s commonly dried in a dehydrator or the oven, and in this recipe, it’s the latter. No need for a fancy dehydrator machine!

Can I Use Frozen Fruits To Make Fruit Leather?

Feel free to use fresh blueberries to make your fruit leather. Depending on your accessibility to fresh blueberries, you may have to tweak the recipe a bit by adding more sugar if they aren’t as sweet as you’d like them to be.

That said, you can also puree frozen blueberries for this recipe! Frozen berries are usually frozen during peak season and preserve that sweetness throughout the year. If you opt to puree frozen blueberries, make sure to defrost them for a bit before adding them to the blender or food processor. If they are too frozen, you may end up with a smoothie texture instead of a puree texture.

How To Know If My Fruit Leather Is Dry Enough

Your fruit leather may be a bit tacky to the touch, but it should not be wet after baking. After trying the touch test, you can try peeling the edge of the fruit leather back. It should peel off easily if it’s been dried all the way through without leaving any residue on your silicone baking mat.

However, if the middle portion of the leather is not coming up easily, this is a sign your fruit leather hasn’t dried enough or the puree was not spread evenly. Bake it in the oven for an additional 30 minutes to an hour until it is completely dry.

Tools You Need To Make Blueberry Fruit Leather:

• Measuring cups and spoons
• Baking sheet
• Silicone baking mat
• Blender or food processor
• Silicone spatula
• Scissors

How To Store Blueberry Fruit Leather

Roll and store your Blueberry Fruit Leather in an airtight container for up to 4 weeks. The best part about dried goods is that they stay fresh for a long time. Make sure to keep it away from any moisture, and you’re good to go!

Gemma’s Pro Chef Tips For Making The Best Blueberry Fruit Leather:

• You can use fresh or frozen blueberries for this recipe. If using frozen, defrost first.
• Before baking, taste and add more sugar if you prefer a sweeter fruit leather.
• If you don’t have a silicone baking mat, you can use parchment paper. However, it can wrinkle under the leather, making it difficult to peel.
• The trick to getting the best texture – and not burning your homemade fruit leather – is going low and slow in your oven. I let the oven preheat to 170°F (76°C) or its lowest setting, and let the fruit mixture bake for 3 to 5 hours.
• Be sure to use a ruler to get the measurement correct – if it’s too thick, it will take too long to dry. If it’s too thin, the edges might get crunchy before the center is dried.
• Be sure to go low and slow when making this leather, so the liquid evaporates, but the berries don’t burn.

Try More Healthy Snack Recipes:

• 3 Ingredient Raspberry Fruit Leather
• Top 10 Back-to-School Lunch Box Snacks
• Frozen Yogurt Snacks
• Top 5 After School Snacks: Mug Recipes
• Top 5 Microwave Snacks

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Blueberry Fruit Leather

My sweet and dark baked Blueberry Fruit Leather recipe is a great go-to snack made up of just 3 ingredients — no need for a dehydrator!

Course Snacks

Cuisine American

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Servings 9 strips

Author Gemma Stafford

Ingredients

• 2 cups (10 oz/284 g) blueberries
• 2 tablespoons granulated sugar
• 2 teaspoons lemon juice

Instructions

• Preheat the oven to 170°F (76°C) or its very lowest setting and line a baking sheet with a silicone baking mat.
• In a blender or food processor, puree the berries with the sugar and lemon juice.
• Pour the mixture onto the baking mat and spread into a 9x11-inch (22x28-cm) rectangle.
• Bake for 3 to 5 hours until the leather no longer feels tacky but is still flexible.
• Starting at a short end, cut into nine 1-inch (2½-cm) wide strips.
• Roll and store in an airtight container for up to 4 weeks.

The post Blueberry Fruit Leather (Made With Real Fruit!) appeared first on Gemma’s Bigger Bolder Baking.

If you’re looking to ditch typical breakfast foods, look no further than my Mango Coconut Ice Cream For Breakfast recipe! Unlike the ice cream you usually eat for dessert, this mango and coconut milk ice cream recipe is light yet filling, with delicious tropical flavors of mangoes, bananas, and coconut.

One of the best parts about my Mango Coconut Breakfast Ice Cream recipe is that you don’t need an ice cream machine! All you need to whip this ice cream up is a blender, 3 ingredients, and 10 minutes — it’s that simple!

If you pre-cut all of your fruits and freeze them the night before, you can easily enjoy this healthy dairy-free ice cream first thing in the morning. There are so many more flavor combinations you can create, so let your imagination run wild with different ice cream flavors and toppings!!

What is “Breakfast Ice Cream?”

My Mango Coconut Breakfast Ice Cream, or “Nice Cream,” is a fruit-based frozen dessert. The base of the ice cream is made with frozen bananas that have been blended. The bananas are what create that smooth and creamy texture we usually see in ice cream, but without the milk!

Though the base of this homemade Nice Cream contains 2 heaping cups of bananas, the overall flavor should be more mango-based. Additionally, while coconut milk may have a slight taste of coconut, this kind of milk has more of a subtle creamy nut flavor.

Which Fruits Should I Use in Breakfast Ice Cream?

For the dairy-free ice cream base, I highly suggest using extra ripe bananas. Ripe bananas are key to a successful coconut mango ice cream recipe because we can achieve a soft-serve-like texture.

Mangoes are the star of the show in this ice cream, so it’s very important that you use extra ripe mangoes as well. How can you tell if a mango is ripe? It’s easy. Gently squeeze your mango, and see if it gives in slightly. This indicates that the flesh of your mango is soft and ready to be diced.

Based on where you live and your access to fresh fruit, it may be difficult to find ripe mangoes. If this is the case, I recommend adding a tablespoon of honey or agave to add more sweetness. Taste as you go, and adjust the sweetness to your liking. You can also use store-bought frozen mangos in this recipe — they’re always packed at peak freshness and there’s no need to defrost them.

Tools You Need To Make Mango Coconut Breakfast Ice Cream:

• Measuring cups and spoons
• Baking tray
• Blender or food processor

Is Nice Cream Dairy-Free?

All of my Nice Creams are dairy-free, vegetarian, and gluten-free ice cream recipes. Everyone can enjoy this healthier, vegan alternative frozen treat!

Feel free to also take a look at my ‘Dairy-Free Coconut Homemade Ice Cream (2-Ingredient, No Machine)‘ article for more dairy-free, no-machine ice cream recipes.

How To Store Mango Coconut Breakfast Ice Cream

Serve your mango ice cream made with coconut milk immediately, or freeze it in an airtight container for up to 4 weeks. If you want to eat this ice cream after resting in the freezer for a while, let it sit on the counter for at least 20 minutes before scooping. Since this recipe does not contain any cream, sugar, or aeration from an ice cream maker, you may find it harder to scoop it out of the container.

Gemma’s Pro Chef Tips For Making The Best Mango Coconut Breakfast Ice Cream:

• Use mangoes and bananas that are fully ripe and sweet for the best flavor.
• A squeeze of fresh lime juice tastes wonderful on ripe mangoes and would be an excellent addition to this dessert.
• If your mangoes aren’t very sweet, add a tablespoon or two of honey or agave to the fruit before blending it.
• This ice cream will freeze very hard because of the lack of cream and aeration. Be sure to factor in softening time if you don’t intend to serve this immediately.
• Try pouring leftovers into popsicle molds — you can then serve these without needing time to soften!
• You can make my Homemade Ice Cream Cones with this ice cream!

Check Out More Healthy Breakfast Treats:

• Banana & Strawberry Nice Cream Recipe
• Healthy Chocolate Ice Cream For Breakfast
• Healthy Breakfast Crisp (Gluten Free!)

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Mango Coconut Breakfast Ice Cream (3-Ingredient)

My Mango Coconut Breakfast Ice Cream recipe is made with just 3 ingredients, no ice cream machine, and is dairy-free and vegan-friendly.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Freeze Time 4 hours hours

Servings 1 pint

Author Gemma Stafford

Ingredients

• 1 to 2 mangos (16 oz/450 g), peeled and diced (about 1 heaping cup)
• 2 medium bananas (10 oz/284 g), peeled and diced (about 2 heaping cups)
• ½ to 1 cup (4 to 8 fl oz/120 to 240 ml) coconut milk

Instructions

• Place the bananas and mangos on a parchment-lined baking sheet and freeze for about 4 hours, until solid.
• Transfer the frozen fruit to a blender and pour in ½ cup (4 fl oz/120 ml) of coconut milk.
• Blend for 1 minute, then scrape down the sides and blend for another minute or two. If the fruit is still very chunky, you can either add a bit more coconut milk and keep blending or wait about 5 minutes to allow the fruit to soften a touch, then continue blending until smooth.
• Scoop and serve immediately or store in the freezer for up to 4 weeks. Allow to soften for at least 20 minutes before scooping.

The post Mango Coconut Breakfast Ice Cream (3-Ingredient) appeared first on Gemma’s Bigger Bolder Baking.

Healthy and portable snacks that are as tasty as they are good for you are hard to come by — but Larabars certainly fit that bill. You can find them in most grocery stores, and their ingredients are simple whole foods. But there’s just something in me that when I taste something good, I’ve got to try making it for myself! Plus, they’re quite a bit cheaper to make than they are to buy.

And thus, my Apricot Almond Homemade Larabars were born! With just 10 minutes of prep and about an hour in the fridge to chill, apricot almond energy bars couldn’t be more convenient to make.  

I use just three pure, nutrient-packed ingredients for my DIY Larabars: raw almonds, apricots, and Medjool dates. This copycat Larabar recipe is great for adults and kiddos alike — not only are they delicious, but their slightly dense and chewy texture is seriously addicting! I’d probably eat the whole batch if they didn’t leave me feeling so full!

What Types Of Dates Should I Use For Homemade Larabars?

I recommend using whole, pitted Medjool dates. Medjool dates have the best water ratio for making homemade Larabars and have a wonderful vanilla flavor.

Avoid pre-chopped dates; they’re often coated with sugar or oat flour, leaving them too dehydrated. If pre-chopped dates are all that’s available, rehydrate them in hot water for 2-3 minutes before adding them to the food processor with your other ingredients. 

Are Larabars Vegan?

As store-bought, brand-name Larabars are all vegan, this is also a homemade vegan Larabar recipe! This is also a gluten-free Larabars recipe!

The magic of these healthy energy bars is that they use few ingredients. In this case, just dates, almonds, and apricots. Be sure to use the best quality ingredients you can find, so your homemade Larabars recipe turns out perfect!

How Do You Make No Bake Larabars?

While you only need three simple ingredients to make this recipe, you will need a food processor in order to process them into the right consistency for a proper Larabar recipe. After processing your ingredients, you simply pat them into a baking pan and refrigerate them for about an hour. No baking is needed!

How Long Do Apricot Almond Homemade Larabars Last?

Homemade Larabars don’t last as long as the bars you’ll find in the store. According to their website, Larabars have a shelf life of 9 months, thanks to their “multi-layer package that keeps out UV light.”

Since we don’t have access to air-tight UV-proof multi-layer packaging, our homemade apricot almond Larabars will last up to 7 days in the refrigerator.

Tools You Need to Make Apricot Almond Bars

• Measuring cups and spoons
• Food processor
• 8-inch (20-cm) square baking dish

Gemma’s Pro Chef Tips For Making Apricot Almond Bars

• Use dried fruit that hasn’t been sitting around for a long time; they might be too hard and dry to blend properly.
• Use as little water as possible (or none at all), or your bars may become too sticky.
• Instead of pressing these into a pan, you can scoop and roll these onto balls or flattened discs.
• To keep these bars from sticking, you can press unsweetened coconut flakes into all sides.
• Try freezing the bars for 30 minutes before cutting for a crisp edge.

Keep Baking With These Healthy Recipes

• Healthy Banana Nut Muffins (Paleo, Vegan, and Gluten-Free)
• Vegan Tropical Eton Mess
• Gluten-Free Cherry and Almond Tart
• Healthy No Bake Brownies (Vegan)
• The Greatest Healthy Pumpkin Bread (Low Sugar, Low Carb)

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Apricot Almond Larabar

My simple 3-ingredient Apricot Almond Homemade Larabars are a healthy, portable, vegan snack — plus they're no bake!

Course Breakfast, Lunch, Snack

Cuisine American

Prep Time 10 minutes minutes

Chill Time 1 hour hour

Servings 9 people

Author Gemma Stafford

Ingredients

• 1½ cups (7½ oz/213 g) pitted Medjool dates
• 1 cup (5 oz/142 g) raw almonds
• 1 cup (5 oz/142 g) dried apricots
• 1 tablespoon water (optional)

Instructions

• Line an 8-inch (20-cm) square baking dish with parchment paper. Set aside.
• In the bowl of a food processor, add the dates, almonds, and apricots and process for 3 to 4 minutes until ground and dough-like. (If, after a few minutes of processing, the mixture still seems dry and crumbly, add 1 tablespoon of water and keep processing.)
• Transfer the mixture to the prepared baking dish and spread, using a separate piece of parchment paper, and evenly press the mixture into the dish.
• Cover and refrigerate until firm, about 1 hour.
• Cut into 9 bars and store in the fridge between sheets of parchment paper for up to 7 days.

The post Apricot Almond Homemade Larabars appeared first on Gemma’s Bigger Bolder Baking.

After many requests for a dairy-free and Vegan Caramel Sauce option, it is finally here! This recipe is not just for vegans, but all caramel fans, and it’s actually way less finicky than traditional caramel sauce. 

Lots of store-bought caramel sauces are full of artificial ingredients and flavorings to make them last longer and “taste better.” Well, this recipe is here to show you you can make homemade vegan caramel sauce with just a few store-bought ingredients you probably have in your cupboard right now. This Vegan Caramel Sauce recipe is made by simply simmering coconut milk, maple syrup, and a pinch of salt. When the sauce has reduced down into a thick caramel, I take it off the burner and add vanilla and coconut oil. These last 2 ingredients make the sauce glossy, rich and full of flavor. 

I cannot tell you how yummy and addictive this Vegan Caramel Sauce is. Whether as a topping for ice cream or as an addition to my morning oatmeal, this sauce is perfect to pair with just about everything. This recipe is a “must-try” for all you Bold Bakers, vegan or not!

What Makes This Vegan Caramel Sauce Easy?

Usually, caramel sauce has to be babysat and can easily burn leaving you with an acrid or bitter caramel. This caramel thickens low and slow on the stove requiring just an occasional stir from you.

Tools You Need To Make Vegan Caramel Sauce

• Large heavy bottom saucepan
• Whisk
• Measuring cups and spoons
• Airtight storage container

Gemma’s Pro Chef Tips For Making Vegan Caramel Sauce

• Customize your flavor by using rum extract instead of vanilla extract.
• Add ¼ tsp coarse salt at the end for salted caramel.
• Steam releases when you stir this caramel so be sure to keep your hands and face away before stirring.
• Reheat using a double boiler method aka bain-marie.

Can You Use Other Sweeteners?

Any sugar that caramelizes can be used in equal volume. 

Can You Use Other Dairy-Free Milk?

Yes, the reason for the coconut milk is that it is high in fat, and this enriches the sauce. Another type of nut milk will give you a thinner result.

Want To Go Deeper?

Level up your baking skills even further and subscribe to the Bold Baking Academy today! You’ll get access to all the in-depth baking courses both past and present, access to the Bold Baking Academy Community, and the one-of-a-kind Baking Concierge — which is a fast & direct connection to me and my team of culinary experts to answer any baking question you might have.

That’s right, inside or out of the Academy! So subscribe now!

Get more Bold Baking Alternative Baking Desserts including my Vegan Brownies and Healthy Nutella Recipe (Vegan) recipes!

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Vegan Caramel Sauce Recipe

My best Vegan and Dairy Free Caramel Sauce is in response to many requests for a delicious, easy to prepare caramel topping for many desserts.

Course Ingredient

Cuisine American

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 20 -25

Calories 94kcal

Author Adapted from Feelgreatin8.com

Ingredients

• 2 cans full-fat coconut milk
• 1 cup (10oz/283g) maple syrup
• a pinch of sea salt
• 2 tablespoon coconut oil
• 4 teaspoons vanilla extract (optional)

Instructions

• In a large saucepan with a heavy base, combine coconut milk, maple syrup, and salt.
• Bring to a boil over medium-high heat. Reduce the heat to medium-low and let simmer for about 40 minutes, stirring occasionally.
• Add coconut oil and cook for another 5 minutes, or until it reaches a deep caramel color.
• Stir a little more often towards the end to keep the bottom from burning.
• Remove from the heat, add the vanilla, then pour the caramel into a bowl and let it cool for about 5 minutes.
• Store in the fridge in an airtight container for about 2 weeks. To reheat bring to a bubble over a double boiler.

Nutrition

Serving: 1g | Calories: 94kcal | Carbohydrates: 11g | Fat: 5g | Saturated Fat: 5g | Sodium: 8mg | Fiber: 1g | Sugar: 10g

The post Vegan Caramel Sauce appeared first on Gemma’s Bigger Bolder Baking.

This dairy-free chocolate buttercream recipe makes a deliciously silky and flavorful frosting that’s just as scrumptious and easy to spread on my Beyond Moist Vegan Chocolate Cake or my paleo, vegan, and gluten-free Banana Nut Muffins for an extra treat.

How is this different from traditional buttercream? Instead of using dairy butter, this recipe was crafted using vegan butter, and any whipping cream or milk has been replaced with non-dairy milk. If you’ve never worked with vegan butter or non-dairy milk, I’ll help walk you through it! 

What Butter Should I Use For Vegan Buttercream? 

For this recipe, you want to find a non-dairy butter that is unsalted and in stick form. You want your butter to be as firm as possible, so stay away from vegan butter found in tubs or butter that is described as a “spread.” 

You also want to find a dairy-free butter with a high-fat percentage, 78% and above, so you have to go with quality here — don’t use a non-dairy butter that is mainly made of water. Some brands that I like are Miyoko’s, Earth Balance, and Country Crock Plant Butter.

If your non-dairy butter doesn’t have enough fat, then the buttercream will be very soft and a bit difficult to work with.

What Non-Dairy Milk Can I Use To Make Chocolate Buttercream?

If you need a milk substitute for buttercream, you have a lot of options. Feel free to use your favorite non-dairy milk for this frosting recipe. Nut milk, coconut milk, soy, oat milk — anything goes! Keep in mind what liquid you choose will change the taste of the buttercream slightly, so a neutral alternative milk option may be ideal. Also, be sure that your non-dairy milk does not have added sugars, as this may make the buttercream too sweet.

Can I Freeze Vegan Chocolate Buttercream? 

Yes! You can freeze dairy-free buttercream in an airtight container in your freezer for up to 2 months. Be sure to allow the frosting to come to room temperature before using. You can also store this in your refrigerator for up to 5 days. 

Tools You’ll Need To Make Vegan Chocolate Buttercream

• Measuring cups and spoons
• Electric stand mixer or hand mixer

Gemma’s Pro Chef Tips For Making Vegan Chocolate Buttercream

• Use vegan butter in stick form, not in the tub, or your frosting will be too soft and be sure to try to find butter with a high-fat percentage.
• Always take the time to sift your cocoa and powdered sugar to ensure that there are no lumps! Nobody likes lumpy frosting.
• Change up the flavor by replacing the vanilla extract with a ½ teaspoon of peppermint, orange, or almond extract.
• This frosting gets very soft at room temperature – cakes or cupcakes frosted with this buttercream will need to be refrigerated.

More Recipes!

If you loved this recipe, you’re going to love these, too.

• How to Make Cream Cheese (Bold Baking Basics)
• 3 Homemade Cream Cheese Flavors For The Perfect Bagel Bite
• How To Make The Best-Ever Vanilla Buttercream Frosting
• How to Make Clotted Cream
• How To Make Stabilized Whipped Cream

Want To Go Deeper?

Level up your baking skills even further and subscribe to the Bold Baking Academy today! You’ll get access to all the in-depth baking courses both past and present, access to the Bold Baking Academy Community, and the one-of-a-kind Baking Concierge — which is a fast & direct connection to me and my team of culinary experts to answer any baking question you might have.

That’s right, inside or out of the Academy! So subscribe now!

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Vegan Chocolate Buttercream Recipe

Take a sweet & fluffy buttercream recipe and turn it on its head, and you've got my Vegan Chocolate Buttercream recipe — and nobody will be able to tell the difference.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Servings 4 Cups

Author Gemma Stafford

Ingredients

• 1 cup (8oz/225g) unsalted non-dairy butter in stick form (softened)
• ¾ cup (3oz/5g) cocoa powder (sifted)
• 3 cups (12oz/340g) powdered sugar (sifted)
• 1 teaspoon vanilla extract
• 3-5 tablespoons non-dairy milk

Instructions

• In the bowl of a stand mixer fitted with a whisk attachment (or with a medium bowl and a handheld electric mixer), whisk the butter and cocoa powder first on low, then, once combined, on medium-high speed until fluffy, about 3-4 minutes.
• Lower the speed to low and add gradually whisk in the powdered sugar until combined.
• Add in the vanilla extract and 3 tablespoons of non-dairy milk and mix until combined. If the frosting is too thick, add the remaining milk, 1 tablespoon at a time, until the desired consistency is reached.
• Use immediately or cover and refrigerate until ready to use. Re-whip before using.
• Store leftover frosting in the refrigerator for up to 5 days.

The post Vegan Chocolate Buttercream appeared first on Gemma’s Bigger Bolder Baking.

Hands down, the most common request I get is, “What can I use as egg substitutes for baking?” I get that question on a daily basis now, so much so that it made me rethink if I am catering to this audience enough. I try to make my baking and recipes accessible to everyone, but because there has been such a demand for vegetarian baking, egg substitutes for baking, and egg-free recipes I want to give you the tools and information you need so you can bake happily without eggs and still get Big & Bold results.

Plus, I’ll even show you how and when to use them. Watch my video below and get a FREE Downloadable Conversion Chart further down on the page, too.

And, per the request of millions of Bold Bakers, as of January 2023, I’ve updated this guide with 5 NEW SHELF-STABLE egg substitutes to provide you with more reliable and easier choices! 

Why Egg Substitutes?

Sometimes it’s as simple as running out of eggs and not being able to head to the store. But, other times, there’s a real need.

Many want to avoid eggs for a lot of reasons: health, culture/religion, dietary restrictions, etc. Although adding eggs makes for a different end product, it does not mean that we cannot do without. There might be a change in taste and texture, but for the most part, the end result is still pretty similar. Here is a list that comes in handy for me while I am making such a recipe.

How Much Egg Substitute Do I Add To Replace An Egg?

Jot this down: 1 egg is roughly 1/4 cup (4 tablespoons/60g/2oz) so you need to replace that volume in your recipe. Your egg substitute needs to equal the amount of egg you are leaving out.

Most Commonly Used Egg Substitutes for Baking

• Mashed Banana
• Applesauce
• Silken Tofu
• Ground Flax Seed mixed with water
• Yogurt (dairy-free or regular)
• Buttermilk
• Sweetened Condensed Milk

Shelf-Stable Egg Substitutes for Baking

Shelf-stable egg substitutes for baking are easy to store without refrigeration (besides vinegar) and are pantry staples in common households.

• Cornstarch
• Arrow root powder (paleo)
• Vinegar+Baking Soda
• Oil+Water+Baking Power
• Chia Seeds

The choice of egg substitutes really depends on what it is for in a recipe. It could be used as a binder, or even to enrich the flavor of the bake. In some recipes, substitution is not possible (like a lot of custards) — and if you’re ever in doubt, feel free to leave a comment at the bottom of any of our recipe pages and we’ll respond!

[If you’re looking to substitute sugar in your recipes be sure to head over to my post on How to Substitute Sugar.]

Egg Substitutes for Cakes and Cupcakes

When baking cakes or cupcakes, for each whole egg used you can substitute it with one of the following:

• ½ a medium Banana, mashed
• ¼ cup (4 tablespoons) Applesauce
• ¼ cup (4 tablespoons) Silken Tofu 
• ¼ cup (4 tablespoons) Buttermilk
• ¼ cup (4 tablespoons) Yogurt (vegan or regular)

Find out how different egg substitutes affect cake recipes by watching my video—Which Egg Substitute Made the Best Cake from Gemma’s Test Kitchen!

Try Substituting Bananas In These Recipes

Tip: If you’re going to use bananas, make sure they’re ripe — in fact, the riper the better. We’re not talking all the way black or brown, here, but ripe enough where mashing is a breeze.

• How To Make Perfect Buttermilk Pancakes
• The Perfect Buttermilk Waffles
• Single-Serving Fluffy Pancakes
• Gemma’s Best-Ever Vanilla Birthday Cake Recipe
• Homemade Vanilla Cupcakes with Buttercream Frosting

Egg Substitutes for Cookies

When baking cookies, for each whole egg used you can substitute it with one of the following:

• 1 tablespoon ground flaxseed + 3 tablespoon water
• ¼ cup (4 tablespoons) Sweetened Condensed Milk

Try It In These Cookie Recipes

• Gemma’s Best Ever Chocolate Chip Cookies Recipe
• Crazy Cookie Dough: One Easy Cookie Recipe with Endless Flavor Variations!

Egg Substitutes for Brownies

When baking brownies, for each whole egg used you can substitute it with one of the following:

• 1 tablespoon ground flaxseed + 3 tablespoon water
• ½ a medium Banana, mashed
• ¼ cup (4 tablespoons) Applesauce
• ¼ cup (4 tablespoons) Silken Tofu 
• ¼ cup (4 tablespoons) Yogurt (vegan or regular)
• ¼ cup (4 tablespoons) Buttermilk

Try It In These Recipes:

• Gemma’s Best-Ever Brownies Recipe
• Decadent Caramel Brownies
• Banana Bread Brownies
• The Chewy Brownies Of Your Dreams

Notes About Using Flax Seed as an Egg Substitute

• 1 tablespoon ground flaxseed + 3 tablespoon water = 1 egg

Grind the flaxseed in a coffee grinder and mix it with water. Allow it to rest till it becomes gelatinous, then use.

Notes About Using Silken Tofu as an Egg Substitute

• 1/4 cup blended Silken Tofu = 1 egg

Process in a blender until completely smooth and creamy, leaving no graininess or chunks. Now it is ready to use as an egg substitute in your recipes.

CLICK HERE FOR A FREE DOWNLOADABLE CHART

Shelf-Stable Egg Substitutes as a Thickener: for Custards (Pies, Tarts, Cheesecakes, etc.)

• 2 Tbsp of cornstarch+3 Tbsp water/other liquids from the recipe=1 egg
• 2 Tbsp of arrowroot powder+3 Tbsp water/other liquids from the recipe=1 egg

Slake (combine) 2 Tbsp of cornstarch/arrowroot powder into 3 tablespoons of water (or liquid from the recipe) for every egg replacement.

Try It In These Recipes:

• Best-Ever New York Cheesecake
• Irish Bread & Butter Pudding

Shelf-Stable Egg Substitutes as a Leavener: for Quick Breads, Muffins, Cupcakes, and Pancakes

• 1 Tbsp vinegar+ 1tsp Baking Soda=1 egg
• 1 ½  Tbsp Oil+1 ½  Tbsp Water+ 1 tsp Baking Powder=1 egg

Try It In These Recipes:

• Crazy Cupcakes
• Crazy Muffins 
• Hearty No-Yeast Bread

Shelf-Stable Egg Substitutes as a Binder: for Yeast Breads, Cookies, and Brownies

• 1 Tbsp chia seeds + 1/3 C water=1 egg

Grind the chia seeds in a coffee grinder and mix them with water. Allow it to rest till it becomes gelatinous, then use.

• White Bread Sandwich
• Crazy Cookie Dough: One Easy Cookie Recipe with Endless Flavor Variations!
• The Chewy Brownies Of Your Dreams
• Gemma’s Best-Ever Brownies Recipe

Get More How-To Articles!

• How to Make Sour Cream
• How to Make Cream Cheese
• Best Sugar Substitutes
• How to Make Gluten-Free Flours
• How to Make Non-Dairy Milks

The post 12 Best Egg Substitutes for Baking Recipes & How to Use Them appeared first on Gemma’s Bigger Bolder Baking.

You’ll find no egg or milk in this recipe. Instead, this tropical Eton mess calls for coconut cream, meringues made with leftover chickpea liquid (aquafaba, instead of egg whites), tangy passion fruit, and sweet mango. Some bright notes of lime zest round it all out, making it a lovely, cool, creamy dessert for summer!

Feel free to use any other summer fruits in this recipe. Eton mess is all about no rules, having fun, and making something delicious!!

What Is Tropical Eton Mess?

Eton mess is a very popular dessert in England and Ireland—and a recipe that may have been created as a result of a school’s food fight! Traditionally, it is a combination of meringue, cream, and fruit.

In this case, we’re making a vegan Eton mess, using meringues made with aquafaba and coconut cream. I love tropical summer fruit, so this Eton mess is complete with passionfruit and mango!

What You Need To Make Tropical Eton Mess

• Measuring cups and spoons
• Mixing bowls
• Electric mixer

How To Make Tropical Eton Mess

Make some of my vegan meringues, and if you don’t end up eating them all up, please make this Eton mess! It’s fun to make and even more fun to eat. Here is how you make vegan Eton mess (and don’t forget to get the full recipe with measurements, down below): :

1. Open the cold cans of coconut cream and scoop the solids into a large mixing bowl. You can save the coconut water for smoothies or add it to curry.
2. Whip the coconut cream with an electric mixer until soft peaks form.
3. Cut your passion fruits, scoop the seeds and pulp into the cream, add in the diced mango and lime zest, and stir to combine. 
4. Crush the vegan meringues with your hand into the bowl of cream. It doesn’t have to (and shouldn’t) be perfect. Stir together a few times, then scoop into your serving bowls. Garnish with a little more lime zest on top and serve immediately.

Gemma’s Pro Chef Tips For Making Tropical Eton Mess

• The cans of coconut cream need to be refrigerated overnight to allow the solids to separate from the liquid! Use the leftover coconut water for smoothies or curries.
• You can combine the coconut whipped cream, passion fruit, mango, and lime zest up to 1 day in advance. Only stir in the meringue once you are ready to serve.
• If you are not vegan, you can make this recipe with egg whites. Or use store-bought meringues. 
• You can also use 1½ cups (7½oz/213g) of diced pineapple or papaya in place of the mango for an equally delicious tropical dessert!
• Use my aquafaba meringues for this recipe! 

How Do I Store Tropical Eton Mess?

Eton mess is best served as soon as the meringues hit the cream. If they are in the cream too long, they will soften. You can make the coconut cream mixture a day in advance and store it in the refrigerator, but be sure to add your meringue just when you are ready to serve! 

Make More Desserts!

• Lemon Blueberry Eton Mess
• Perfect Pavlova
• Ultimate Cream Cheese Brownies
• Swiss Meringue Buttercream Frosting
• No-Bake Lemon Meringue Cheesecake

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below the video!

Print

Vegan Tropical Eton Mess Recipe

This new Tropical Eton Mess recipe is VEGAN! You'll get that creamy sweet dessert you know & love and combine it with tropical flavors.

Course Dessert

Cuisine English, Irish

Prep Time 15 minutes minutes

Servings 6 people

Author Gemma Stafford

Ingredients

• 2 cans (14oz/395g) coconut cream (refrigerated overnight)
• 2 medium passion fruits
• 1 medium mango, diced
• Zest of one lime
• 1 recipe Vegan Aquafaba Meringues

Instructions

• Open the cold cans of coconut cream and scoop the solids into a large mixing bowl. (reserve the coconut water for smoothies or add to curries)
• Whip the coconut cream with an electric mixer until soft peaks have formed.
• Cut both passion fruits in half, scoop the seeds and pulp into the cream, add the diced mango and lime zest and stir to combine.
• Roughly crush the vegan meringues with your hands into the bowl of cream, stir together a few times, scoop into 6 serving bowls and garnish with a little more lime zest on top. Serve immediately.
• This is best served the moment it is made as the meringues will soften quite a bit if left too long.

The post Vegan Tropical Eton Mess appeared first on Gemma’s Bigger Bolder Baking.

Meringues and pavlova are two of my favorites desserts, and I’m so excited to get to share this recipe with those who avoid eggs due to allergies or dietary restrictions. Trust me when I say that this aquafaba meringue whips up just like a typical meringue. 

Just like its non-vegan inspiration, aquafaba meringues are made in a stand mixer with a whisk attachment, with a touch of cream of tartar to ensure the meringue is stable and sugar for that lovely sweetness. Once you whip the aquafaba meringue to stiff peaks, you add some corn starch to make sure all the body and texture stay through the baking process. 

You won’t believe how these bake up to be light as air! You won’t be able to tell the difference between typical meringues and these vegan ones! 

What Are Vegan Aquafaba Meringues

Aquafaba meringues look and taste just like non-vegan meringues, but instead of using egg whites, you use the liquid that comes in a can of chickpeas! (Yeah, you’ll never drain that liquid gold down the sink again!) I wrote a guide to using aquafaba as an egg substitute, but to answer a popular question here: no, it doesn’t make your dessert taste like beans! 

These vegan meringues have an incredible flavor, and I love the crunchy texture of the exterior and the fluffy, almost marshmallowy center! 

What You Need To Make Aquafaba Meringues

• Measuring Cups and Spoons
• 2 baking sheets
• Parchment paper
• Electric mixer with the whisk attachment
• Piping bag fitted with a star tip

How To Make Vegan Aquafaba Meringues

I still can’t get over how well chickpea liquid works in this vegan meringue recipe! Here is how you make aquafaba meringues (make sure you get the full, written recipe down below):

1. Preheat your oven to 210°F (105°C) and line 2 baking sheets with parchment paper and set aside. 
2. Using an electric mixer fitted with a whisk attachment beat the chickpea liquid and the cream of tartar until soft peaks form. Keep in mind that it will take longer to whip aquafaba than egg whites.
3. Slowly add in the sugar, 1 tablespoon at a time, beating continuously until stiff, glossy peaks form. Whisk in the vanilla extract.
4. Place the mixture into a piping bag fitted with a star tip and pipe 2-inch circles onto your prepped baking sheets.
5. Bake the meringues for 2-2 1/2 hours until the meringues are dry to the touch and easily lift from the parchment paper. 

Gemma’s Pro Chef Tips For Making Vegan Aquafaba Meringues

• Be sure to use UNSALTED garbanzo (chickpea) bean liquid.
• These vegan meringues are best eaten the day they are made, but keep them uncovered if you need to store them. Otherwise, they will get soft and sticky. They will keep for 7 days.
• You can use this recipe to make a vegan pavlova as well! 
• Serve this with homemade vegan coconut whipped cream: put a can of unsweetened full-fat coconut milk or cream in the refrigerator overnight. Once cold, scoop out the solids into a bowl and whip on high until soft peaks are formed. 
• You can also sprinkle these with a light dusting of cocoa powder just after they come out of the oven.

How Do I Store Vegan Aquafaba Meringues

The best way to store leftover meringues is to keep them uncovered at room temperature. They will keep for 7 days, but they do taste best the day they are made! 

Make More Desserts!

• Perfect Pavlova
• Meringues with Peach & Raspberry Compote
• Ultimate Cream Cheese Brownies
• Swiss Meringue Buttercream Frosting
• No-Bake Lemon Meringue Cheesecake

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below the video!

Print

Light-As-Air Vegan Meringues Recipe

If you're looking for a Light-As-Air Vegan Meringues recipe, you're in the right place. Using aquafaba, you can whip up these meringues while maintaining the lifestyle you need or choose!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Servings 30 meringues

Author Gemma Stafford

Ingredients

• ½ cup (4floz/115ml) liquid from a can of unsalted garbanzo beans
• ¼ teaspoon cream of tartar
• ¾ cup (6oz/170g) granulated sugar
• 1 tbsp Level tablespoon cornstarch
• ½ teaspoon vanilla extract

Instructions

• Preheat the oven to 210°F (105°C) and line two baking sheets with parchment paper. Set aside.
• With an electric mixer, beat the garbanzo bean liquid and the cream of tartar until soft peaks form.
• Add the cornstarch to the sugar and mix it through. Add this slowly, 1 tablespoon at a time, beating continuously until stiff, glossy peaks form. Whisk in the vanilla extract.
• Place the mixture into a piping bag fitted with a star tip and pipe 2-inch circles onto your prepared baking sheets.
• Bake for 2 – 2½ hours, until the meringues are dry to the touch and lift easily from the parchment.
• Let cool and store uncovered for up to 7 days.

The post Light-As-Air Vegan Meringues (Made With Aquafaba) appeared first on Gemma’s Bigger Bolder Baking.

What Is Dole Whip?

I have a hit list of Disney’s favorite treats: turkey legs, Mickey Mouse ice cream bar, and caramel corn. On this trip I tried Dole Whip for the first time. Little did I know this is one of Disneyland’s most popular park treats. Dole Whip is a frozen whipped pineapple (similar to soft-serve) that is perfect when it is 90°F out and you have been queuing up most of the day.

Outside of Disneyland, Walt Disney World where you can get the dessert at Aloha Isle inside the Magic Kingdom, and the Dole plantation in Hawaii, there are only a few other places in the world where it is sold. So instead of looking for Dole Whip near you, try this homemade Dole Whip recipe.

While you can enjoy Dole Whip with Dole soft serve, which is a delicious pineapple soft serve, at Disneyland, you can use my recipe and definitely add on some vanilla ice cream. The fresh pineapple flavor goes perfectly with the ice cream.

Dole Whip Ingredients

While I loved this dessert, I discovered that many of the Dole Whip ingredients included stabilizers and lots of things I couldn’t pronounce. It didn’t spoil the fun, but it did make me think I can make something simple and impressive at home.

My Dole Whip recipe, or pineapple whip, is not only a delicious Summer treat, it requires just 2 ingredients. Simply pulse your frozen pineapple and coconut milk in a food processor or blender. You will have to stop a few times to move around the pineapple. When the mix is blended, enjoy it straight away!

Is Dole Whip Vegan?

Absolutely! My recipe uses dairy-free frozen desserts and it’s suitable for vegans.

What You’ll Need To Make Dole Whip Disney Style

• Food processor

How To Make Dole Whip

With this pineapple Dole Whip recipe, you don’t have to trek to Disneyland to have a cast member make your favorite frozen treat. There’s no need to make a Dole Whip Disneyland trip or a Dole Whip Disney World vacation just to get this dessert. Just whip up some of your own, theme park-free, in four easy steps (and don’t forget to get the full recipe with measurements, on the page down below).

1. Place coconut milk and frozen pineapple chunks into the food processor.
2. Turn on the food processor until it becomes creamy.
3. Stop and scoop down pineapple.
4. Blend until pineapple chunks are gone.

Taste And Consistency Of Disney Dole Whip

The end result should be creamy and sweet. Basically, you can expect the perfect summertime drink. And if it tastes a bit chunky at all, just toss the drink back in the food processor.

Make More Ice Cream!

• Homemade Ice Cream with Only 2 Ingredients
• Homemade Strawberry Gelato
• 3 Ingredient Ube Ice Cream
• Homemade Sorbet in 5 Minutes

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Print

Homemade Disneyland Dole Whip

Learn how to make my Homemade Disneyland Dole Whip recipe, a favorite pineapple whip treat from the Happiest Place on Earth, using only 2 ingredients!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 161kcal

Author Gemma Stafford

Ingredients

• 4 cups (16oz/450g ) small chunks of frozen pineapple
• 1 cup (8oz/225g) of low-fat coconut milk (or milk of choice, almond, regular)
• *weight notes at the bottom of recipe

Instructions

• Place the coconut milk and frozen chunks of pineapple into a food processor or high-powered blender. (The pineapple has to be frozen.)
• Turn on the food processor and blend until the consistency becomes creamy.
• You will have to stop several times and scoop down the pineapple.
• Keep blending until all of the pineapple chunks are gone and the mix is smooth.
• Enjoy immediately as it is ‘soft serve’ and should be eaten straight away.
• If you want to freeze a little you can, just know it does freeze solid once frozen and is no longer soft.

Notes

Normally 16oz = 2 cups, not 4. However, the weight of pineapple is very different from what we normally weigh in a cup — like flour — so both measurements are right. The pineapple is chunky and big and doesn't fill a cup the same way flour would.

Nutrition

Serving: 4g | Calories: 161kcal

The post Homemade Disneyland Dole Whip appeared first on Gemma’s Bigger Bolder Baking.