for the coconut chocolate cupcake:
3 cups of all purpose flour
1/2 cup unsweetened shreaded coconut
2 cups sugar
1/2 cup cocoa
2 teaspoon baking soda
1 teaspoon salt
3/4 cup vegetable oil
2 tablespoons white vinegar
2 cups cold water
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2 cups all-purpose flour, plus more for dusting
1/4 cup plus 1 tablespoon granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon grated lemon zest (from 1 medium lemon)
1/2 teaspoon fine salt
8 tablespoons cold cubes of earth balance vegan margarine
3/4 cup almond milk
1/4 cup frozen blueberries kept in the freezer until ready to use
found this recipe on joyofbaking.com, but made a few adjustments
2 cups all purpose flour
1/4 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup earth balance margarine (softened)
1/4 cup earth balance shortening (softened)
2/3 cup almond milk with 1 tablespoon vinegar
1/2 cup jam
in your mixer whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into small pieces and blend into the flour mixture. You want the mixture to look like coarse crumbs. Add the almond milk and vinegar and stir just until the dough comes together
in the recipe instructions on joyofbaking they say to cut them out, I just rolled them into balls and flattened with my palm. then make a well in the ball of dough with your thumb, make sure you haven’t pierced the bottom of the scone, then fill that well with jam.
375F for about 20 minutes
… I forgot to take a picture, and we ate them all, so next time I’ll upload a picture
makes 6-8 scones depending on the size you would like
2 1/2 cup almond milk
1 tablespoons sugar
3 tablespoons carob powder
1/8 teaspoon salt
1 teaspoon cinnamon
put all together in a sauce pan whisking vigorously, just until it is the temperature you’d like to drink it at.
very easy but time consuming!
makes a big batch (20 English muffins)
it’s a good thing to make when you wake up before everybody
3 cups rolled oats
1/4 cup white pastry flour
1/3 cup almond flour
1/2 cup slivered almonds
1/2 cup maple syrup(natural)
1/3 cup olive oil(not virgin)
1/2 teaspoon nutmeg
1 teaspoon cinnamon
mix the oats to the almonds together in a bowl with the flour
combine the maple syrup to the cinnamon and oil together in a different bowl
join the two bowls together into one! mix until oats are well coated in the syrup mixture
put on large jelly roll pan covered in parchment paper
oven temp-300F
for 20-35 minutes
moving around every once in a while so they dont stick together or over brown on the bottom
take out when dry to the touch
I find in Vancouver’s humid climate making granola and having it not get super sticky and stay crunchy is a really hard task. perfect recipe, it stays crunchy it doesn’t get sticky. I’m going to make many variations of this recipe
i got this from the wholefoods app on my phone, but changed it slightly based on preference
1 cup vegan chocolate chips
31/2 cups icing sugar
1/2 cup cocoa powder
2 tablespoons earth balance margarine
1/2 cup coconut cream
1 teaspoon peppermint extract(optional)
crushed candy cane (optional)
I got this recipe from a cook book called ‘Are You Sure Thats Vegan’
It tastes like a simple white cake, it’s fluffy and perfect.
I filled my cupcakes with strawberry buttery frosting
and put a simple meringue on top.
for the meringue, for every 1 egg I use 1/2 cup of sugar.
so I used
2 eggs
1 cup of sugar
1/4 teaspoon vanilla bean paste
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It was my friends Birthday celebration and, well, truth be told, nobody noticed these were vegan.
Most said these are the best cupcakes they’ve ever had, granted drinks had been pouring, but all in all they were enjoyed and consumed!
I was approached by somebody about advertising for this book, “are you sure that’s vegan” like doing a review of it, and I have started doing the review unknowingly I suppose.
Their website contains a free pdf of this recipe so I think I can post the recipe. If I’m not supposed to somebody let me know.
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I really like pumpkin and am trying to put it in everything seems to be working so far.
buns
1 cup pumpkin puree
1/2 cup apple sauce
2 1/4 teaspoon instant yeast
1/2 cup white sugar
1/4 cup vegetable oil
4 cups flour
heat up the pumpkin puree in the microwave or on the stove top.
just to a warm temperature, even just leaving it to be room temperature should be okay.
add the yeast,applesauce and oil, then sugar and flour.
knead into a tight ball, put in a slightly oiled bowl and let double in size.
once doubled, punch it down and roll out into a rectangle.
let it fluff up a bit roughly 10 minutes.
while waiting for it to puff up you can make the spread.
middle spread
1 cup brown sugar
2 1/2 tablespoon cinnamon
1 teaspoon nutmeg
1/3 cup lactose free marg
1/4 cup chopped pecans
melt it all together and mix it up.
spread it all over the rectangle. roll up the rectangle and chop into 8 pieces
place in a pan that has parchment paper, or a mat on the bottom, and oiled sides.
let them poof up for about an hour(I only did half an hour, cause I have a cold and I want to go to bed. haha)
bake at 400F for 12-15 minutes
beautiful
