Vegan banana mocha loaf

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ingredients:

2 cups of gluten free flour
1/2 cup sugar
2 teaspoons baking powder
1/2 cup cocoa powder sifted

1 mashed banana
1/4 cup oil
1/4 cup coffee
3/4 cup non dairy milk

to make:

Preheat oven to 350•f

Mix dry ingredients together, remember to sift flour and cocoa to prevent lumps after baking!

Next add wets; banana and coffee(warm) mix well!

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Spray a loaf pan and spoon in the batter. Place in the oven and bake for 15-20 minutes or until a tester comes out clean.

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This loaf is so so easy to make. Simple ingredients make a great morning treat! Anything with chocolate and coffee is breakfast food to me!!! Add some sugar onto while cooling or leave it as is and enjoy with tea or coffee!

Enjoy!

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Apple compote

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Do you make pie every holiday and dream of yummy fillings? Well here is a really yummy and easy apple compote that is great for pie, pockets, pancakes or even with ice cream!

Ingredients:
6 apples (granny smith)
3 tablespoons brown sugar
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon rum (optional)

to make:

Wash, peel, and core the apples. Granny Smith hold up the best while cooking and have a lot of flavor.

Cut the pieces into cubes as even as you can make them.

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Put all ingredients into a sauce pan and cover with a parchment circle or wax paper with a hole in the center.

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Let simmer until the apples begin to steam and then remove paper and stir.

Stir occasionally so the pieces cook evenly and don’t turn to applesauce.

When they are golden brown and slide easily off a fork, the apples are done!!

Put directly into a pie shell and bake, or cool in the fridge and save for a Rainy day! Yummy!

Enjoy!

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Vegan Ginger honey muffins

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Ingredients:
1 1/2 cup gluten free flour
3/4 cup sugar (cane sugar)
1/4 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large banana, mashed (about 1/2 cup)
1/3 cup non-dairy milk
1/4 cup wildflower raw honey
1/4 cup or more candied ginger pieces

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This recipe is very easy and I just love ginger. The honey is very flavorful and adds a great taste, more so than using regular processed honey, which will make the muffins a bit too sweet.

Preheat oven to 350•f

Combine your dry ingredients. Slowly add wets and then mashed banana.

Add the honey and ginger last and mix I combine.

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Now spoon the mix into lined muffin pan.

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Bake for 15 minutes or until golden an a tester come out clean.

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Yummy! Ginger is so good for you and I add these chips to everything. I also are a bunch while making the muffins!!! Haha. I hope everyone is having a lovely fall and enjoy!’

Vegan Strawberries and Cream Muffins gluten free

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Ingredients:

1 1/2 cup gluten free flour
3/4 cup sugar (cane sugar)
1/4 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large banana, mashed (about 1/2 cup)
1/3 cup non-dairy milk
1 cup chopped strawberries
1/4 cup vegan yogurt or sour cream

Preheat oven to 350•f line a muffin pan and set aside.

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Combine all dry ingredients. Add wets and mix. Add strawberries last and mix just to combine.

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Pour batter into lined muffin pan.

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Bake for 20 minutes or until tester comes out clean.

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These are light and delicious! A great breakfast muffin. If you are more adventurous you can always add a tablespoon of fresh basil to the mix.

Serve warm and enjoy!

Vegan chocolate cake

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Ingredients:

Cake:
2 full cups of flour or gluten free flour
1 3/4 cup granulated sugar
3/4 cup raw cocoa
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla or 1 bean
2 cups of non dairy milk
1/4 cup vegan sour cream or vegan mayo
1/2 cup applesauce

Chocolate cream cheese frosting:
1 package tofutti cream cheese
1 cup melted vegan chocolate chips add more chocolate if you like 🙂
1/2 cup pwd sugar
1/2 cup non dairy milk
1/4 cup vegan sour cream

For the cake:

Preheat oven to 375•f. Spray inside or an 8″ cake pan. (I make 1 large layer that I slice in half, but you can split between 2 pans if that’s easier for you)

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In a medium bowl, combine dry ingredients.
Add the milk, mayo or sour, and apple sauce one at a time and mix until combined.

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Next, pour into your cake pans.

Bake for 35-45 minutes, until a tester comes out clean.

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Allow the can to cool before frosting. You can put it in the freezer if you’re in a hurry.

frosting:

You can make this the day before or while baking the cake.

Melt the chips in a pan or microwave. Combine all ingredients in a food processor or blender. Blend until smooth. 😉

Super easy!

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I used tofutti cream cheese.

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Let the frosting chill in the fridge for about 30 minutes so its no too runny.

Assemble:

Trim the cake top down by removing the bulbous part on top!

Now either slice your large layer in half or separate your 2 cakes.

Spread frosting on the bottom layer and place the second one on top. (Place upside down so the flat part is up and the cake will look better)
Frost the top and sides!

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You can decorate however you’d like. I Made a minion from despicable me “fall” into the center and wrote on top using chocolate.

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You can buy writing gels and chocolates from the store, or melt some chips and put in a ziplock bag, clip one corner and instant pen!

Hope you like this, it’s so yummy and chocolatie! The frosting is light and a twist on your everyday chocolate!

Enjoy with someone special! I did! Happy birthday to my hubbie!

Vegan Pancakes

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Ingredients:
1 cup flour
1 cup almond milk
2 tablespoons coconut oil
2 tablespoons baking powder
Pinch of salt

*you can sub gluten free flour if you like!

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Mix dry ingredients. Add the liquids and stir. The batter should be a thin consistency.

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Spoon the batter into a hot oiled pan and let set before flipping. The way to be sure they are ready to flip is to see the edges turning a brown color. The batter will also “pop” as the baking powder rises.

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When they are all done cooking garnish with fresh berries, bananas, maple syrup or earth balance vegan “butter”!

Enjoy with coffee, tea, or your favorite fresh juice!

Coffee Cake- Vegan/gluten Free

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Ingredients:

Topping:
1/2 cup rice flour
1/3 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoon of coconut oil ( cold/solid)

Cake:
2 cups of brown rice flour
2/3 cup brown sugar (organic)
2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
5 tablespoons of melted coconut oil
3/4 cup coconut milk
1 teaspoon apple cider vinegar
1/4 cup of non dairy milk (more or less as needed)

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*preheat oven to 350•f

Mix the coconut milk in a small bowl with the vinegar and set aside. The milk should begin to curdle, like a buttermilk, which gives the cake a richer more velvety taste.

Making the topping:

Combine dry ingredients in a bowl. Add the hardened coconut oil. If you’ve ever made non-vegan streusel, this acts as your “butter”. You can even use something like earth balance if you prefer, which is a vegan butter.

You mix the oil in with your fingers and clumps will begin to form. You might need more oil, and try to leave larger clumps.

Set the topping aside or store in the refrigerator for later. You can keep the topping for a few days in the fridge to use again later if you have extra. It goes well on baked fruits!!

Cake:

Mix all of the dry ingredients in a bowl. Add the coconut milk mixture, oil and milk. Mix the batter until smooth. If the batter is too thick, you can add more milk. It should be the consistency of pancake batter, so not too thin.

*now for the fun part! I love my cinnamon swirl. I can’t have coffee cake without it!!!!

Spoon the batter into a small cake pan or a loaf pan if you prefer. Fill the pan halfway. Now take some of that topping you made earlier and spread it over the top! Add more or less as you like it, but remember to save some for the top.

Spoon the rest of the batter on the top of this layer. Finish by spreading the remaining topping evenly on the top.

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Bake for 15-20 minutes or until your tester comes out clean.

Enjoy with a fresh pot of coffee!