Read more: This Millionaire’s Shortbread Recipe Is Completely Dairy-Free

Shortbread, a traditional Scottish biscuit, dates back to the medieval era when it began as “biscuit bread.” These leftovers from bread-making were dried out in a low oven until they hardened into a type of rusk, and eventually, butter was added to create a new treat. The refinement of shortbread reached its pinnacle in the 16th century under the reign of Mary, Queen of Scots, who was particularly fond of a version featuring caraway seeds. Originally an expensive luxury for special occasions such as weddings, Christmas, and New Year’s Eve (Hogmanay), shortbread is now enjoyed worldwide, often following its classic recipe of one part sugar, two parts butter, and three parts flour.

Read more: How To Make This Gluten-Free Asparagus Quiche (With A Quinoa Crust)

Traditional shortbread recipes are not vegan, as they require a significant amount of butter for their unique texture and rich flavor. To make vegan shortbread, the butter can be substituted with plant-based alternatives such as vegan butter or coconut oil, which provide the fat necessary to achieve a similar texture. The below recipe, which comes from The Garden Party, uses one stick of dairy-free butter to give the shortbread its taste and consistency.

Vegan shortbread with edible flowers

Looking for a beautiful, sweet treat for Easter, Mother's Day, a Baby Shower or "just because"? This recipe makes delicate, melt-in-your mouth shortbread cookies, with the added “wow” factor of edible flowers! Sure to impress at special occasions!

No ratings yet

Ingredients

• 1 cup all-purpose flour, plus extra for dusting
• 1 stick (1/2 cup, 4 oz or 113 grams)  vegan butter, cut into small cubes
• 1/4 cup organic caster sugar
• 1 tbsp plant milk of choice (I used almond milk)
• Pinch of salt
• Handful of edible flowers (always do your research on what flowers are safe to eat – see recipe notes for more information)
• Icing sugar for dusting (optional)

Instructions

• Preheat the oven to 300F / 149C, and line a cookie sheet with baking paper.
• Put vegan butter and sugar into a medium size bowl, and cream together, using electric  beaters or whisk, until well combined and fluffy.
• Add flour and salt to the bowl, and mix until combined. Form into a ball.
• Lightly dust a clean surface and rolling pin with flour. Place shortbread dough onto the surface and roll out until about 1/3 inch (nearly 1 centimeter) thick.
• Using cookie cutter/s, cut shortbread dough into desired shapes and transfer to prepared cookie sheet.
• Collect shortbread off cuts, and then repeat Steps 4-5 until all shortbread dough has been used.
• Add plant milk to a small glass. Lightly wet a pastry brush with plant milk and wipe over the top of the shortbread cookies. Top cookies with edible flowers. Lightly pressing down so the flowers adhere to the surface of the dough (If desired, press edible flowers into 3/4 of the cookies and leave 1/4 of the cookies plain to be dusted with icing sugar after baking).
• Bake for 45 minutes or until the cookies turn a light golden brown. Allow to sit for a few minutes before transferring to a wire rack to cool.
• Lightly dust plain shortbread cookies with a little icing sugar.
• Store shortbread cookies in an airtight container for 3-4 days.

Edible flowers:

We used pansies (orange, yellow and blue) and cornflowers. You can use any edible flowers available for this recipe. However, please be careful! Do your recipe homework and make sure your flowers are safe for shortbread cookies. You should also avoid flowers that were grown with pesticides – in fact, it’s easy (and a great idea) to grow your own!

 

This recipe was republished with permission from Rachel Steenland (owner of The Garden Party).

Read more: 10 Vegan Sandwich Ideas

The post Try These Vegan Shortbread Biscuits With Edible Flowers appeared first on Plant Based News.

Read more: This Vegan Chocolate Pie Is Unbelievably Easy To Make

Overnight oats are a no-cook method of making oatmeal by soaking oats in liquid (usually milk) overnight in the refrigerator. The soaking process allows the oats to absorb the liquid, softening them in a similar way to cooking, but without the need for heat. This method not only simplifies the preparation of oatmeal but also saves time in the morning, making it a popular breakfast choice for those with busy schedules.

The below recipe, which comes from Viva!’s Vegan Recipe Club‘s cookbook Everyone Can Cook Vegan, uses plant-based milk (you can pick your favorite) alongside ingredients like nut butter, cocoa powder, and chocolate chips. If you have a sweet tooth, it’s a perfect breakfast, snack, or any meal you fancy.

Read more: These Vegan Coffee And Chocolate Muffins Will Give You A Buzz (And A Comfort Food Hit)

Double chocolate overnight oats

Bounce out of bed for a mouth-watering, super-fuelled start to the day! Quickly prep these indulgent oats the night before, ready to grab and go the next morning!

3.67 from 3 votes

Duration5 mins

Prep Time5 mins

Ingredients

• 1/2 cup rolled oats (use gluten-free if needed)
• 3/4 cup unsweetened plant milk (soya milk has the highest protein content)
• 1/2 tsp vanilla extract
• 1 tbsp nut or seed butter of your choice
• 2 tsp chia seeds
• 1-2 tbsp (depending on how chocolatey you like it) raw cacao or cocoa powder
• 1 tbsp syrup (eg agave or maple)
• 2 tbsp vegan dark chocolate chips or cacao nibs
• Pinch of salt
• 1 tbsp vegan vanilla protein powder (optional)
• Optional toppings: berries or any other chopped fruit you fancy, cinnamon, coconut flakes, desiccated coconut, dried fruit, fresh mint, granola, hemp seeds, jam, mixed nuts, muesli, nut butter, pumpkin seeds, sliced banana, sunflower seeds, vegan chocolate sauce or melted chocolate, vegan yoghurt

Instructions

• Using a small mason jar or small airtight bowl/box, add all of the ingredients and stir until thoroughly combined.
• Add any of the toppings you like or you can add them the next day if preferred.
• Leave overnight in the fridge ready to grab and go the next morning!

This recipe was republished with permission from Viva’s new cookbook, Everyone Can Cook Vegan. You can buy the book here.

Read more: This Millionaire’s Shortbread Recipe Is Completely Dairy-Free

The post These Double Chocolate Overnight Oats Are A Luxurious Vegan Breakfast appeared first on Plant Based News.

This dessert is a great way to celebrate Easter with a unique twist, or simply indulge in a delicious and comforting treat. The recipe is not only delicious but also highlights seasonal ingredients, offering a delightful balance of sweet, tart, and aromatic flavors. It’s a creative and satisfying way to impress guests or treat yourself.

Hot cross bun bread & butter pudding recipe

This dessert takes the classic bread & butter pudding and adds a special twist by making it entirely plant-based. And by adding hot cross buns and rhubarb it makes this recipe all the more festive, perfect for Easter.

No ratings yet

Duration50 mins

Servings4 People

Ingredients

For the rhubarb

• 100 grams castor sugar
• 75 ml water
• 1 orange zest and juice
• 300 grams rhubarb

For the custard

• 200 ml plant based milk
• 100 ml vegan double cream
• 1 ½ tbsp corn flour
• 50 grams castor sugar
• 1 vanilla pod
• 4 cardamom pods

For the "bread"

• 50 grams vegan butter
• 6 vegan hot cross buns
• 1 tbsp demerara sugar

Instructions

• Preheat the oven to 180°C

Prepare the ingredients

• Trim the rhubarb and slice into 4cm pieces.
• Zest the orange.

Make the custard

• Add the plant-based milk, vegan cream, corn flour and sugar into the saucepan and whisk to combine.
• Split the vanilla pod and scrape the seeds into the pan along with the husks. Place into the custard mixture.
• Crush the cardamom pods and add to the saucepan.
• Place the saucepan over a medium heat and whisk for about 5 minutes until it thickens.
• Take the custard off the heat and set aside for now.

Assemble the pudding

• Melt your butter.
• Cut the hot cross buns in half and brush the cut side with the butter.
• Butter the baking dish and arrange the bottom buns on the base of the baking dish with half the rhubarb pieces.
• Then, place the top buns over that as well as the remaining rhubarb pieces.
• Strain the custard through a sieve over the buns and leave to soak for 10 minutes.
• Sprinkle over the demerara sugar and place in the oven to bake for 25 minutes.

Serve

• Leave the hot pudding to stand for 5 minutes.
• Drizzle over extra cream to serve.

This recipe was republished with permission from BOSH!.

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The post Try This Vegan Hot Cross Bun Bread And Butter Pudding appeared first on Plant Based News.

Stine Andersen’s Vegan Easter Chocolate Cake is a moist chocolate cake with layers of smooth purple-colored vanilla frosting, decorated with delicious vegan chocolate Mini Eggs. What makes it an excellent choice for Easter dessert is not only its delightful taste and appearance but also how easy it is to make.

Made with the finest plant-based ingredients, this cake is a wonderful combination of indulgence and compassion. Completely vegan, this cake offers a guilt-free pleasure to all your guests, ensuring that everyone can indulge in the sweetness of Easter.

How to store this vegan chocolate cake

Ensuring your vegan Easter chocolate cake remains fresh and delectable involves a few simple storage steps:

• Cool the cake completely: Let your cake cool completely at room temperature before storing it. 
• Use an airtight container: After letting the cake cool completely, it should be stored in an airtight container or tightly wrap the cake in aluminum foil or plastic wrap to prevent drying out. 
• Refrigerating the cake: Refrigerating the cake can keep it fresh for up to 4–5 days and maintain the texture and flavor. Your cake will keep its moisture for longer if it’s stored at room temperature, but then it won’t last as long.
• Put the cake in the freezer: Freezing offers a longer-term solution for 2–3 months, with the cake needing to be thawed in the refrigerator before enjoyment. Make sure to put the cake in a container before freezing to avoid contamination.

By following these storage tips, you can extend the enjoyment of your vegan Easter chocolate cake, making it a lasting part of your holiday celebration.

Vegan Easter chocolate cake recipe

Smooth purple-colored vegan vanilla frosting, moist and rich chocolate sponge are layered to make this appealing vegan Easter chocolate cake. Complete with vegan Mini Eggs as a topping, this cake is a showstopper for your Easter festivities.

5 from 6 votes

Cook Time25 mins

Prep Time10 mins

Servings6 people

Ingredients

Cake

• 400 ml oat milk
• 1 tsp apple cider vinegar
• 250 grams sugar You can use white or light brown sugar for this cake.
• 150 ml neutral oil Always use neutral oil when baking desserts.
• 220 grams plain flour Use plain flour for best results.
• 80 grams cocoa powder
• 1 tsp baking powder Make sure your baking powder/soda isn't old; if it's old, it will not make the cake rise.
• 1 tsp baking soda
• Pinch of salt

Frosting

• 2-3 tubs of store bought vegan vanilla frosting Optionally: use Betty Crocker frosting or make your own
• Purple food coloring As much as you'd like

Topping

• 1 bag vegan Mini Eggs

Instructions

• Begin by preheating your oven to 180°C.
• Prepare your 2 (9 inch) baking tins by lining them with parchment paper and giving them a light coating of oil or plant butter for a non-stick surface.
• In a mixing bowl, combine the oat milk, apple cider vinegar, oil, and sugar. Set this mixture aside for later use.
• In a larger bowl, sift together the flour, cocoa powder, baking powder, baking soda, and a pinch of salt.
• Transfer your batter into the prepared tins and bake for approximately 25 minutes. Avoid opening the oven door unless you detect a burnt smell. Check the cake 10 minutes before the timer goes off using a toothpick. If there's still batter on the toothpick, continue baking.
• Once baked, allow the cakes to cool, wrap them in cling film, and refrigerate for at least 3 hours. An overnight chill is recommended for complete setting and cooling.
• Prepare your frosting and add food coloring in a mixing bowl until achieving a smooth consistency, add a tbsp of oat milk to make it more silky. Transfer it to a piping bag and pipe a circle around the cake's edge. Fill the middle with frosting, ensuring it's evenly distributed, then smooth it out.
• Place the second cake layer on top and use the piping bag to add a thin layer of frosting (known as a crumb coat). Refrigerate again.
• Next, begin frosting the sides and top of the cake generously, ensuring a well-coated appearance. Use a spatula (or cake palette knife) for a smooth finish.
• If the cake becomes crumbly, add it to the freezer or fridge, it will help it set.
• Finally, unleash your creativity in decorating the cake as you desire, and enjoy a slice with your loved ones.

If you want a 2 layer cake simply follow this recipe and if you want a 3-4 layer cake, just make the same recipe twice.

This recipe was republished with permission from Stine Andersen at Give Me Plant Food. You can view the original recipe here.

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• 20 Zinc-Packed Vegan Recipes
• Dairy-Free Silky Feta Polenta

The post How To Make This Vegan Easter Chocolate Cake appeared first on Plant Based News.

Getting the right amount of vitamin C also helps the body heal any cuts or scrapes, and studies indicate it can have a positive impact on the immune system. If that isn’t enough to convince you of vitamin C’s importance, it can also help the body to absorb – and metabolize – other essential nutrients like iron, folate, and calcium.

With that in mind, we’ve chosen 20 of our favorite vegan, vitamin C-packed recipes.

What does vitamin C do?

Vitamin C (also known as ascorbic acid) is a nutrient that supports the growth and repair of tissues and cells throughout all parts of the human body.

It’s also an antioxidant, which means it helps protect against free radicals – molecules that are thought to contribute to the risk of chronic heart disease, diabetes, and cancer.  Furthermore, vitamin C helps support our teeth because of its impact on skeletal health.

Because the human body doesn’t naturally store vitamin C, we have to ingest it through the food that we eat daily. Severe vitamin C deficiency can cause serious health issues such as scurvy, but most people who eat a well-balanced diet get plenty from fruit and vegetables. 

You can also boost vitamin C through supplementation and multivitamins, if needed, but this can cause side effects and may not have the same benefits as ingesting it through food.

(Please note, this is intended as a guide only. If you are worried about your vitamin C intake or have questions about absorption, always contact a health professional.)

Which foods are high in vitamin C?

According to the National Institute of Health (NIH), the recommended daily allowance (RDA) for vitamin C is 75 to 90 milligrams (mg), while the UK’s National Health Service (NHS) suggests a minimum of 40 mg per day for adults aged 19 – 64.

Most animal-derived foods don’t contain much vitamin C, whereas plant-based foods like fruits and vegetables are generally rich in the essential nutrient.

Specific foods to emphasize for a vitamin C boost include citrus fruits like oranges and lemons, bell peppers, strawberries, blackcurrants, guava, kiwis, kale, broccoli, sprouts, potatoes, chili peppers, pumpkin, and the Australian Kakadu plum, which contains the highest concentration of vitamin C of any food – around 100 times more than oranges.

Vitamin C is widely thought to be best absorbed in a raw state and combined with iron. This is partly why it has become commonplace to drink a glass of orange juice with a breakfast of fortified cereal: the iron and the vitamin C are each aided in absorption by the other.

Another way to maximize absorption of vitamin C – or any essential nutrient – is to make sure you’re spreading it out over the day. For example, ensuring you include a vitamin C-rich ingredient in each of your meals or snacks rather than all in one go.

Severe vitamin C deficiency is fairly rare, however, only around nine percent of adults eat the RDA of fruit and vegetables overall, and a variety of studies have highlighted cost, availability, and preparation time as the primary barriers to produce consumption in the US.

20 vibrant vitamin C-packed recipes

If you are looking to maximize your veggie consumption – and boost your vitamin C intake – these 20 recipes feature many of the staple foods highlighted above, including sprouts, kale, lemons, strawberries, broccoli, and pumpkin. Let’s dive in.

Creamy tahini kale salad

The Viva! Vegan Recipe Club put this recipe together for a creamy tahini kale salad, but it’s easily customizable, which means you can add in any fruit or veggies you have on hand – or are craving right now – for extra flavors, textures, and nutrients.

A 100g portion of raw kale contains around 93 mg of vitamin C, which is just over 100 percent of the RDA. It also contains plenty of vitamin K and the antioxidant carotenoids lutein and zeaxanthin. Add a squeeze of fresh lemon juice for an additional boost.

Find the recipe here.

Butternut squash dhal

This recipe is ideal for boosting both iron and vitamin C together. Ashley Madden, the owner of Rise Shine Cook, combines red lentils with butternut squash, cashew milk, and spices for a nutrient-dense, warming, and filling meal. (Pair with fresh kale for some extra vitamin C.)

Find the recipe here.

Bean, kale, and lemon stew

This one is also easy to customize and various different beans can be swapped in or combined. Taken from Viva!’s new cookbook ‘Everyone Can Cook Vegan,’ it mixes the beans with kale and fresh lemon for protein, iron, and vitamin C, as well as K and A.

Find the recipe here.

Roast pumpkin and kale salad

With 10 different plant ingredients, plenty of fiber, iron, calcium, and around 10mg of vitamin C per 100g of pumpkin alone, this salad from Plantbaes is a fantastically nutritious weeknight meal option. Layers of flavor, unique textures, and lemony dressing to top it off.

Find the recipe here.

Pesto Brussels sprouts

For a unique and delicious take on brussels sprouts, try this recipe from the Happy Skin Kitchen. It combines the extremely nutritious (85 mg of vitamin C per 100g) brussels sprout with a fresh vegan pesto that swaps parmesan for nooch.

Find the recipe here.

Baked butternut squash with mushrooms

Rebel Recipes combines baked butternut squash with a flavorsome and nutritious mushroom filling in a unique and memorable dish. Topped with fresh thyme, toasted pine nuts, and a drizzle of extra virgin olive oil, this main works for any occasion.

Find the recipe here.

Creamy cauliflower casserole

Cauliflower is packed with vitamin C and this recipe from Rise Shine Cook owner Ashley Madden combines bite-sized florets with red onion, bell pepper, and olives along with a tahini and lemon sauce for a delicious and nutritious baked casserole.

Find the recipe here.

Kale, apple, and cashew cheese salad

Kale is packed with antioxidants, vitamin K, and vitamin C, as well as plant-based calcium. Happy Skin Kitchen created this recipe, and it includes a how-to section for homemade cashew cheese, complete with probiotics.

Find the recipe here.

Oil-free sautéed vegetables

Molly Patrick, AKA Clean Food Dirty Girl, created this recipe as an oil-free, veggie-packed side dish for all occasions. It combines soy sauce, liquid aminos, lemon juice, and lime juice for flavor, as well as dried herbs you likely already have ready in your pantry.

Find the recipe here.

Colorful lentil salad

Colorful, delicious, nutritious, and deceptively simple, this recipe from The Garden Party combines sweet mini peppers, tomatoes, and cucumber with the vegan pantry essential that is tinned green lentils. The blend of lentils and tomatoes means extra vitamin C, too.

Find the recipe here.

Garlic broccoli stir fry with chickpeas

Another simple one, this recipe from ElaVegan requires just one pan and can be ready in less than half an hour. It includes a delicious ginger sauce and also makes use of some store cupboard staples like smoked paprika, stock, and cayenne pepper.

Find the recipe here.

Curried Brussels sprouts

Don’t fancy broccoli? This recipe for curried Brussels sprouts also takes less than 30 minutes to prepare and was created by Cooking With Parita. Serve with practically any main as a spicy side and garnish with some fresh chopped coriander.

Find the recipe here.

Chinese orange tofu and broccoli

This vegan twist on a Chinese takeaway classic is packed with tofu as well as vitamin C. PlantBaes combines extra firm tofu with plenty of broccoli for a nutrient-dense and satisfying meal – perfect for a healthy post-gym dish or a Saturday night fakeaway.

Find the recipe here.

Creamy brussels sprout lasagna

Rainbow Plant Life’s creamy brussels sprout lasagna provides an unexpected, delicious, and nutritious spin on the oft-maligned green vegetable. It’s packed with vitamin C as well as protein, thanks to the creamy tofu “ricotta” sauce.

Find the recipe here.

Strawberry avocado toast with balsamic glaze

Blending savory and sweet, this recipe from Gabriel Miller is quick and nutritious but feels – and looks – extravagant. The sweetness of the strawberries and the glaze is softened by the creaminess of the avocado for a deceptively simple and moreish breakfast.

Find the recipe here.

Strawberry tart

Strawberries are rich in vitamin C, manganese, folate (B9), and potassium. They are also one of the most popular varieties of fruit, according to YouGov. This recipe from Olive Wood Vegan combines sweet strawberries with a creamy custard layer and delicate pastry crust.

Find the recipe here.

No-bake lemon cheesecake

SoVegan’s no-bake lemon cheesecake is creamy, light, and zesty. With an ingredients list that includes five lemons, it’s also rich in vitamin C.

Find the recipe here.

Strawberry and banana smoothie

With just three main ingredients, this smoothie from The Plant Riot makes for a quick breakfast or a healthy dessert. A delightful pink color, the combined strawberries, bananas, and soy milk make for a vitamin-rich and luxurious drink.

Find the recipe here.

Lemon tart with fresh strawberries

Combining the vitamin C-rich lemons and strawberries of the previous two recipes, this tart from Naturally Zuzu is as beautiful as it is delicious.

Find the recipe here.

Easy strawberry galette with whipped cream

This dairy-free dessert from Viva!’s Vegan Recipe Club is quick, simple, and requires just a few different ingredients. “Galette” is a French culinary name for dishes with a pastry base, including either sweet or savory options. In this instance, the pastry is topped with whipped cream and fresh strawberries for a significant portion of vitamin C.

Find the recipe here.

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• Butter Beans Are Having A Moment – Here Are 8 Recipes To Try
• 25 High Protein Vegan Recipes
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The post 20 Vibrant Vitamin C-Packed Recipes appeared first on Plant Based News.

Whether you’re hosting a grand Easter brunch or simply treating yourself, these stuffed cheesecakes offer a unique twist on holiday sweets. Perfect for vegans and chocolate fanatics alike, each bite is a journey through rich chocolate and velvety cheesecake, promising a memorable Easter indulgence.

These dairy-free, plant-based desserts are super quick and easy to make. Made with caramel, plant-based Mini Eggs, and large hollow vegan chocolate Easter eggs, this really is a chocolate lover’s dream. You can even add a little plant protein kick to this dessert if you opt for tofu cream cheese or cashew nut cream cheese for your cheesecake filling.

However you decide to go about this dessert, it’s sure to impress whoever you share it with this festive season.

Easter egg cheesecake recipe

These cheesecake-stuffed Easter eggs are made with rich, plant-based salted caramel, vegan cream, and cream cheese, as well as a plethora of vegan Easter chocolates. This 8-ingredient dish is super simple to make and yet quite the eye-catching show-stopper for your Easter festivities.

No ratings yet

Duration20 mins

Servings6 people

Ingredients

For the eggs

• 2 large hollow plant-based Easter eggs

For the filling

• 600 grams plant-based cream cheese
• 100 grams icing sugar
• 250 grams plant-based double cream
• 1 tsp cacao powder

For the topping

• Leftover Easter egg chocolates
• 200 grams plant-based Mini Eggs
• Plant-based salted caramel sauce homemade or store bought

Instructions

Make the filling

• Place the double cream into a bowl and whisk until thick.
• In a separate bowl, add the cream cheese and briefly blitz with an electric beater to soften slightly, then mix together with the icing sugar and cacao.
• Fold the whipped cream into the cream cheese bowl and mix well until the mixture comes together, blitzing briefly with the beaters again if needed to make it more malleable.

Fill the Easter eggs

• Hollow out the 2 large Easter eggs and fill both with the cream cheese mixture.
• Even the mixture out before topping with some leftover Easter egg chocolate and some crushed Mini Eggs.
• Drizzle over some salted caramel sauce and place in the fridge to set.

This recipe was republished with permission from BOSH. You can view the original recipe here.

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• High-Protein Vegan French Toast
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The post This Easter Egg Cheesecake Is 100% Vegan appeared first on Plant Based News.

What makes this recipe a standout is it’s completely plant-based, so it fits right into a vegan diet without skimping on taste. This single-tray bake is a delight for the senses. Enjoy the flaky vegan puff pastry, dark chocolate, and a tangy assortment of blueberries, strawberries, and raspberries. Add oat or soy cream to top it off and indulge this festive season.

Plus, it’ll make a fantastic centerpiece for your Easter festivities. It looks impressive, and everyone can just tear off a piece and enjoy it, which adds a fun, communal vibe to your gathering.

It’s the kind of dessert that brings both the simplicity in preparation and the wow factor to your table, all while keeping things plant-based. Perfect for making your vegan Easter a little more special without too much fuss.

Chocolate croissant tearer sharer recipe

This easy and indulgent vegan take on the beloved chocolate croissant is a simple yet moreish dessert made with ready-rolled pastry, melty vegan chocolate, and topped with bright berries all on one tray.

No ratings yet

Duration50 mins

Servings6 people

Ingredients

For the croissants

• 2 ½ tbsp icing sugar plus extra for dusting
• 2 tbsp plant-based milk
• 2 sheets of plant-based puff pastry
• 100 grams vegan dark chocolate

To serve

• handful of strawberries
• handful of blueberries
• handful of raspberries
• oat cream or soy cream

Instructions

• Before anything else, begin by preheating your oven to 180°C.

Melt the chocolate

• Take your medium saucepan and fill it with 3cm of water and put it on a medium-low heat.
• Put your heatproof bowl on top of the saucepan, making sure the bottom of the bowl isn't touching the water, and reduce the heat to low.
• Break 75g of the dark chocolate into the bowl and stir occasionally with a wooden spoon until the chocolate has melted.
• Pour in the icing sugar, stir to mix it in completely without any lumps and take the pan off the heat.

Prepare the pastry

• Lay 1 sheet of puff pastry on to the parchment-lined baking sheet.
• Pour most of the melted chocolate on to the centre of the pastry and spread it out, leaving a 2cm gap around the edges.
• Lay the second sheet of pastry flush on top (you may want to ask a friend for help).
• Gently press the 2 sheets of pastry together all the way round the edges.

Portion the croissants

• With a sharp knife, make 5 evenly spaced cuts into the long edges of the pastry so that they reach about 5cm in from the edges.
• You should be left with a strip of pastry running down the middle of the sheets that is at least 3cm wide, with 5 flaps of pastry either side.

Finish the croissants and bake

• Cut the remaining chocolate into 10 chunks and place 1 chunk in the middle of each flap of pastry.
• Roll the flaps over the chocolate chunks, taking care not to cover the middle section, and press them to seal in the chocolate.
• Brush all over the top of the pastry with the plant-based milk.
• Put the baking sheet in the oven and bake for 30–35 minutes, until the pastry is golden and slightly crispy.

Decorate and serve

• Take the baking sheet out of the oven and scatter the fresh berries along the middle section.
• Drizzle over the remaining melted chocolate.
• Dust lightly with icing sugar and serve immediately with a little oat or soy cream on the side for people to pour over if they wish.

This recipe was republished with permission from BOSH! You can view the original recipe here.

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The post This Chocolate Croissant Tearer Sharer Is Perfect For Easter Baking appeared first on Plant Based News.

All you need for this pie is some pre-made plant-based puff pastry (many brands you find at the supermarket are accidentally vegan), alongside ingredients like cocoa powder, sugar, vegan chocolate, plain flour, oil, salt, and baking powder. The recipe, which comes from Give Me Plant Food’s Stine Andersen, recommends using vegan whipped cream to really elevate the dish.

To keep your chocolate pie fresh, you should allow it to cool completely before putting it in an airtight container. Either store it in the fridge, or keep it fresh for up to three months by freezing it.

Vegan chocolate pie recipe

Picture a rich and gooey brownie, dense with chocolatey goodness, nestled inside a buttery, melt-in-your-mouth crust. With its perfect balance of fudgy and flaky textures, every bite is a heavenly treat that will satisfy your sweet tooth and leave you craving more.

No ratings yet

Duration30 mins

Cook Time20 mins

Prep Time10 mins

Servings1 chocolate pie

Ingredients

• 120 g dark vegan chocolate
• 50 ml neutral oil
• 150 g white sugar
• 80 ml water
• 130 g plain flour
• 1/2 tsp salt
• 20 g unsweetened cocoa powder
• 1 tsp baking powder
• 300 g store bought vegan puff pastry (you might need more if you use a bit pie tin)
• vegan whipped cream (I used Oatly)

Instructions

• Preheat the oven to 180° degrees (356 F).
• Prepare a water bath (bain marie) by placing a heatproof bowl over simmering water. Combine oil, water, sugar, and chocolate in the bowl. Heat the mixture gently, stirring continuously until the chocolate is completely melted and the mixture turns smooth and glossy. Set it aside for now.
• Take a pie tin and carefully line it with the puff pastry, ensuring a snug fit. Set the pie tin aside, and let's move on to the next step.
• In a large mixing bowl, combine the remaining ingredients with the prepared chocolate syrup. Mix everything together until all the ingredients are thoroughly incorporated. Pour it into the prepared pie tin, spreading it evenly.
• Place the pie tin in the preheated oven and bake for approximately 20 minutes, or until the pastry turns golden brown. After baking, resist the temptation to dig in immediately! Allow the dessert to rest for a few hours.
• Once the brownie pie has fully set, add whipped cream on top, followed by some grated chocolate, carefully slice into it and indulge in the rich, chocolatey goodness.

This recipe was republished with permission from Give Me Plant Food. You can view the original recipe here.

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• These Vegan Coffee And Chocolate Muffins Will Give You A Buzz (And A Comfort Food Hit)
• How To Make These Vegan Biscoff Donuts
• This Millionaire’s Shortbread Recipe Is Completely Dairy-Free

The post This Vegan Chocolate Pie Is Unbelievably Easy To Make appeared first on Plant Based News.

If you’ve never made donuts at home from scratch before, it’s actually pretty easy. And there’s never any need to use animal products. The below recipe, which comes from Crow Moon Kitchen, features dairy-free butter and milk alongside silken tofu to achieve its taste and consistency.

Wait, tofu in a donut?

Tofu is most famous for being in savory recipes, so using it in a donut may at first seem surprising. Silken tofu, however, can be used in a wide variety of desserts.

Silken tofu is a soft, creamy variety of tofu that has a high water content and a smooth texture, distinguishing it from its firmer counterparts. Its subtle flavor and custard-like consistency make it an excellent ingredient in desserts. It’s often used as a base for vegan and dairy-free desserts because it can seamlessly blend with other ingredients, adding creaminess and volume without overpowering the flavors.

Vegan Biscoff donut recipe

This vegan donut recipe is sure to impress your friends and family. The donuts are fried, rather than baked, and you’ll need to set aside up to three hours to make them.

Sugary, butter, deep fried, delicious, and vegan! This recipe is quite simple and the end results are a donut that feels like a donut and can be customized with toppings or even different flavors in the dough. I topped mine with a Biscoff cookie butter glaze and chocolate glaze and even a Biscoff cookie!

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Duration2 hrs 50 mins

Cook Time20 mins

Prep Time2 hrs 30 mins

Servings16 donuts

Ingredients

• 2 & 1/4 tsp instant yeast (Not dry active yeast)
• 1/2 cup warm water (90-100°F (baby bath temp))
• 4 &1/2 cups all purpose flour
• 1/4  cup sugar
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 cup soft silken tofu (Must be silken style)
• 3/4 cup oat milk (or other non-dairy milk)
• 1/2 cup melted vegan butter (Earth Balance is my go-to)
• 1 tsp vanilla

Biscoff glaze

• 1/4 cup Biscoff cookie butter
• 1/2 cup powdered sugar
• 3-4 tbsp hot water

Chocolate glaze

• 1 & 1/2 cups powdered sugar 
• 4 tbsp cocoa powder
• 2-3 tbsp non-dairy milk
• 2 tsp vanilla

Instructions

• In a measuring cup mix together the warm water and yeast. Let sit while you prepare the other ingredients. Instant yeast doesn't need to soak in warm water prior to using, but it does help to dissolve it.
• In a mixing bowl whisk together the flour, sugar, salt, and baking powder. Set aside.
• Melt the butter in a bowl in the microwave or on the stove top. Blend with the silken tofu, milk, and vanilla. You can whisk it but blending it is best for creating a homogenous mixture.
• Pour the liquid mix and the yeast water into the dry mix and fold using a heavy spoon until combined. Turn bowl onto a non-floured work surface and knead the dough until smooth. About 5-10 minutes. It will get a little tough but the dough will slacken as it rests.
• Place dough into an oiled plastic, glass, or ceramic bowl. Cover. Let rise for 1-2 hours or until the dough has doubled in size.
• When your dough is ready to be used, get ready for cooking and decorating. Heat your cooking oil to 375°F. Any deep frying oil is good for this recipe. You will need at least 2" of oil to cook in. Prepare glaze or ganache. See notes for a chocolate glaze. Place a cooling rack on a baking sheet to put your cooked donuts on.
• Divide dough in half. Place half the dough back into the covered bowl. Each half makes roughly 8 large donuts, 16 total, but you can make them smaller if preferred.
• Roll out to roughly 1/4" thick. Cut into donut shapes. I prefer a square donut, like seen in my blog post, because you don't have scrap dough that needs to be rerolled. See blog for reason why. Make sure to punch or cut a hole in the center of your donut. This hole helps the donut to cook evenly and quickly.
• Place the cut and shaped donuts onto a parchment lined baking sheet. Cover with plastic wrap. Repeat with the remaining dough.
• Cook 3-4 donuts at a time, depending on how much space you have in your oil. 3-4 minutes on the first side, flip, cook 1-2 minutes on the other side. Place cooked donut on the cooling rack and repeat until all donuts are cooked.
• The glaze works best if the donuts have cooled for a few minutes rather than right out of the oil or completely cooled. If they are slightly warm they will connect to the glaze better and cool to room temp together.

Biscoff glaze

• Whisk together until smooth. Hot water helps to melt the Biscoff cookie butter which makes whisking easier. You can make it thicker or thinner with either more powdered sugar or more hot water. 

Chocolate glaze

• Whisk together in a shallow bowl with enough space to dunk a donut. 

 

 

This recipe was republished with permission from Crow Moon Kitchen. View the original recipe here.

More like this:

• This Vegan Bakewell Cake Is Amazingly Fluffy And Flavorful
• These Peanut Butter Blondies Are Completely Vegan And Gluten-Free
• This Millionaire’s Shortbread Recipe Is Completely Dairy-Free

The post How To Make These Vegan Biscoff Donuts appeared first on Plant Based News.

You’ll need a bowl, a pan, and about 30 minutes. You can use any vegan milk option you like – oat, soy, cashew, almond, and coconut will all work. Just go for an unsweetened and non-barista version to avoid sweetness overload (but again, your call).

This recipe makes two servings. Just double the ingredients to make four portions!

Pancake topping ideas

• Apple puree
• Biscoff cookie crumbs
• Vegan ice cream or yogurt
• Maple syrup (obviously)
• Whatever your mind and stomach can imagine

Make your own apple puree

This recipe calls for vegan-friendly apple puree. Try making your own using this simple recipe. Otherwise, you can use a store-bought version.

You’ll need around four standard eating apples (any kind will work).

1. Core the apples and chop them into 2-3cm pieces. You can keep the skins on if you like, you’ll just need to do one final blend at the end.

2. Put the apple pieces in a pan with a splash of water. Cook on medium heat for about 10 minutes. They should start to cook down and get mushy. If they get too dry at any point, just add a bit more water.

3. After about 10 minutes, you should start to get a thick puree

4. Allow to cool and then blitz in a blender until you get a smooth consistency

What if you don’t have…

• White self-raising flour. If you only have plain white flour, add an additional teaspoon of baking powder to the flour. The same goes for using a gluten-free flour, like buckwheat.
• Coconut flour. This can be swapped for the same quantity of self-raising flour, but you might need a little less milk, as coconut flour is more absorbent than regular flour. Alternatively, you can swap it for oat flour, which you can make at home by blitzing rolled oats in a blender for around 15 seconds.
• Olive oil. Similar oils like avocado or macadamia nut oil will work well, or even coconut oil if it is melted.
• Maple syrup. Maple tends to be more subtle, but any liquid sweetener will work.

How to store

These vegan apple pie pancakes are best eaten as soon as they are made, but will store in an air-tight container in the fridge for a day or so. Just place them in the oven at 160°C for 10 minutes to warm through.

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Duration30 mins

Cook Time25 mins

Prep Time5 mins

Servings2 people

Ingredients

Dry

• 170 g self-raising flour
• 30 g coconut flour
• 1 tsp baking powder
• 1.5 tsp cinnamon

Wet

• 250 ml dairy-free milk
• 2.5 tbsp apple puree
• 1 tbsp maple syrup
• 1 tbsp olive oil

Toppings

• apple puree
• 2 Biscoff biscuits crumbled
• vegan vanilla ice cream

Instructions

• Place all of the dry ingredients in a bowl and combine together
• Add the wet ingredients to the dry ingredients and stir lightly to create a pancake batter (you are aiming for a thick yet spoonable batter than you can pour)
• Heat a non-stick pan over a medium heat with a little olive oil
• Using an ice cream scoop (or similar), add a spoonful of batter to the centre of the pan, cooking one pancake at a time (use the back of the scoop to spread out the batter and shape into a disc). You are aiming to get 8 pancakes out of the batter
• Cook for 1 – 2 minutes on each side until golden (you will know when they are cooked as you’ll start to see bubbles forming on the top of the batter)
• Stack the pancakes onto a plate as you cook them and cover to keep warm
• Once the pancakes are all cooked, layer apple puree between each pancake to create an epic stack and top with crumbled Biscoff crumb and vanilla ice cream

This recipe was republished with permission from For The Utter Love Of Food. You can find the original recipe here, and follow the creator on Instagram here.

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• This Vegan Marbled Banana Bread Is A Work Of Art
• 3 Vegan Recipes For Cherry Season – Plus, Health Benefits Of The Fruit
• These Vegan Coffee And Chocolate Muffins Will Give You A Buzz

The post How To Make Fluffy Apple Pie Pancakes (With All Vegan Ingredients) appeared first on Plant Based News.

Instead of the traditional cherries, this cake uses the winning combination of almonds and raspberries. The result is a cake that is bursting with tangy and sweet flavors.

You will be amazed at just how easy it is to bake this cake. We will also be sharing some delicious recipe variations with you so you can adapt it to suit your tastes.

What is a bakewell cake?

A bakewell cake is a take on the classic bakewell tart which is comprised of a pastry base filled with frangipane and cherries. The cake takes all of the flavors of a bakewell tart and puts them into a sponge. Therefore, you can expect a fluffy light sponge cake that tastes like almonds.

Vegan Bakewell cake variations

The great thing about this vegan bakewell cake recipe is that you can tweak the ingredients to suit your taste and requirements. Here are our favorite variations:

• Make it gluten-free: Substitute the flour like-for-like with a gluten-free self-raising flour blend to make this cake free from gluten
• Go classic: For more classic flavors, replace the raspberries with fresh or dried cherries
• Decorate it: If you want your cake to stand out, you can ice it using a simple mixture of icing sugar and water. Make sure to drizzle

How do you make a cake without eggs?

There are many different ways in which you can make a light fluffy sponge cake without using eggs. For this vegan bakewell cake recipe, you will be using a mixture of soya milk and vinegar instead of eggs, which work perfectly for binding fluffy sponges.

You can also use flaxseed egg, chia egg, or even aquafaba (the liquid from a tin of chickpeas). Alternatively, there are many premade egg replacers that you can buy from the store.

Other vegan cake recipes

You can have your vegan cake and eat it with all these other amazing cake recipes, made using plant-based ingredients:

• How To Make An Egg-Free And Completely Vegan Red Velvet Cake
• Find Comfort In This Vegan Spiced Apple Loaf Cake
• Make This Tasty Vegan Victoria Sponge Cake With Oat Milk

Vegan bakewell cake recipe

You’ll be surprised by how easy it is to make and yet it’s full of flavor, moist, and bursting with almondy yumminess!

No ratings yet

Duration50 mins

Cook Time30 mins

Prep Time20 mins

Servings1 cake

Ingredients

Wet ingredients

• 300 ml (1¼ cups) soya milk
• 115 ml (½ scant cup) neutral oil
• ¾ tbsp cider vinegar
• 2 tsp almond extract
• 1 tsp vanilla extract

Dry ingredients

• 100 g (1 cup) ground almonds
• 200 g (1¼ cups) self-raising flour
• 210 g (1 cup) golden caster sugar
• 1½ tsp baking powder
• ¼ tsp salt

Other ingredients

• 225 g (approx./8 oz) raspberries
• Blobs of raspberry or cherry jam optional
• 2 handfuls vegan white chocolate chips or broken white chocolate chunks optional
• 5 tbsp flaked almonds
• Icing sugar for dusting

Instructions

• In a large jug, whisk all of the wet ingredients really well and set aside for 10 minutes.
• Preheat the oven to 180°C/350°F/Gas Mark 4.
• Line a 23cm (approx.) springform cake tin.
• In a large mixing bowl, thoroughly combine all of the dry ingredients and set aside.
• Just before you’re ready to put the cake into the oven, pour the wet ingredients into the bowl of dry ingredients and thoroughly combine without over-stirring. This is your cake mixture.
• Pour half of the cake mixture into the bottom of the lined cake tin and make sure that it’s evenly spread.
• Place the raspberries over the mixture, making sure they’re evenly spaced but don’t push them down.
• Add some blobs of jam over the raspberries. Also evenly add the vegan white chocolate at this stage, if using.
• Pour over the other half of the cake mixture, covering the layer of raspberries.
• Evenly sprinkle the flaked almonds over the top of the mixture.
• Place in the oven and bake for 30-40 minutes depending on your oven. Check after 30 minutes and see if a knife/skewer comes out clean. If not, pop in for another 5-10 minutes until properly cooked.
• Leave to cool before serving.
• Dust with icing sugar and serve.

Serving suggestions: coconut yoghurt, fresh mint, fresh raspberries, vegan crème fraîche

This recipe was republished with permission from Viva’s new cookbook, Everyone Can Cook Vegan. You can buy the book here.

More like this:

• Raspberry & White Chocolate Blondies
• Chocolate & Raspberry Torte
• Easy Vegan Strawberry Galette Recipe (Plus, How To Make Dairy-Free Whipped Cream)

The post This Vegan Bakewell Cake Is Amazingly Fluffy And Flavorful appeared first on Plant Based News.

If you aren’t familiar with beet brownies, this may at first seem like a strange combination. The addition of beets adds a natural sweetness and moisture to the brownies, and they have become popular in vegan cooking. Beets are rich in fiber, vitamins, and minerals, and their earthy flavor is often subtly masked by the richness of the chocolate. If you’re not a fan of beets, therefore, you shouldn’t be able to taste them in the brownie itself.

The below vegan brownie recipe comes from Ashley Madden, and it uses chickpea and gluten-free flour alongside the beets. The brownies also contain walnuts, and they’re an ideal recipe for your first vegan baking session.

Here’s how to make them.

Beet brownie recipe

If you're new to plant-based eating and are looking for some vegan baking ideas, these beet brownies are a great place to start

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Servings12 brownies

Ingredients

• 10 oz (300g) beets (2 small to medium-sized beets), scrubbed and chopped into 2˝ (5-cm) chunks (2 cups chopped)
• 1 cup (120 g) chickpea flour
• ¾ cup (75g) gluten-free oat flour
• 1 cup (150 g) coconut sugar
• 1 cup (88g) unsweetened cocoa powder
• 2 tsp (9g) baking powder
• ½ tsp sea salt
• 1 cup (100g) walnuts, divided
• 1 tsp pure vanilla extract
• ¾ cup (175 ml) unsweetened almond milk or organic soy milk
• ½ cup (88 g) mini vegan chocolate chips (plus more for garnish if desired), optional

Instructions

• First, roast the beets: Preheat the oven to 400ºF (200ºC). Remove any gnarly stems or thick-skinned areas from the beets. Place the beets in a small casserole dish and pour a little bit of water into the bottom of the dish, just enough to cover the bottom. Cover the dish tightly with tinfoil and roast the beets for 45 to 60 minutes. They’re done when they’re just fork-tender. Remove the beets from the oven and keep the tinfoil on for 15 minutes so they continue to steam. Then, remove the foil and let cool completely. I like to turn the oven off at this point and come back to the brownies a few hours later. Once the beets are cooled, peel off the skins.
• Start making the brownies: Preheat the oven to 350ºF (180ºC). Line an 8-inch (205-cm) square baking pan with parchment paper so that the parchment hangs out over two opposing sides.
• In a large bowl, mix together the chickpea and oat flours, coconut sugar, cocoa powder, baking powder and salt. Be sure to break up any clumps of coconut sugar.
• Set aside ¼ cup (25 g) of the walnuts (we’ll use these to garnish the brownies). In a high-speed blender, combine the remaining ¾ cup (75 g) of walnuts, vanilla, milk and roasted beets and blend until completely smooth. It will resemble a hot pink milk shake.
• Add the blended mixture to the bowl of dry ingredients and mix until well combined. The batter will be thick. Fold in the chocolate chips. Transfer the batter to the prepared baking pan and smooth out the surface.
• Chop the reserved walnuts and scatter them over the top of the brownies, lightly pressing them into the batter. You can also sprinkle some additional chocolate chips on the surface, if desired. Bake for 27 to 30 minutes. The brownies are done when small cracks appear on the surface and the middle is just about firm.
• Remove the brownies from the oven and let them cool completely in the pan on a cooling rack. Once cooled, lift the brownies out of the pan by pulling on the parchment paper, and transfer them to a cutting board. Cut into 12 to 16 brownies.
• These brownies are superfudgy, so be sure to wipe the knife clean with a damp cloth between each cut for nicely shaped brownies. These will keep in the fridge in a tightly sealed container for up to 3 days. Otherwise, keep in the freezer for up to 3 months.

If vegan chocolate chips aren’t in your diet, you can omit.

This recipe was republished with permission from Ashley Madden (owner of Rise Shine Cook). The recipe features in her vegan cookbook, Plant-Based Delicious. You can follow Ashley on Instagram here.

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• These Peanut Butter Blondies Are Completely Vegan And Gluten-Free
• This Millionaire’s Shortbread Recipe Is Completely Dairy-Free
• How To Make An Egg-Free And Completely Vegan Red Velvet Cake

The post Craving Brownies? How To Make Them Vegan Using Beets appeared first on Plant Based News.

These blondies are the perfect combination of chewy, nutty, and caramel flavors. They are like the cake version of a Snickers bar. But much healthier, and cruelty-free of course.

What is a blondie vs a brownie?

The main difference between a blondie and a brownie is in the color of the cake. Blondies are a light yellow color whilst brownies are a much darker brown. This is because brownies use cocoa powder, whilst blondies don’t. Instead, they are flavored with vanilla and may taste almost caramel-like.

Otherwise, they are pretty similar bakes. They both have a chewy texture and may contain a mixture of nuts, chocolate chips, and other mix-ins. Although, blondies are much better suited to peanut butter, a key ingredient in Ed Tatton’s vegan peanut butter blondies. Check out the recipe below.

Baking with peanut butter

Peanut butter is a versatile ingredient that can add flavor, texture, and nutrients to your baking. It is a great source of protein, healthy fats, and fiber, making it a healthy addition to your recipes. Not to mention, it also tastes great.

Interestingly, it can be used as an egg replacer as it is effective at binding together ingredients. Peanut butter also adds moisture and richness to your baked goods, making them more flavorful and satisfying.

Here are some other tasty vegan peanut butter recipes:

• Raspberry Peanut Butter Protein Chocolate Cups
• Baked Peanut Butter & Jam Oat Bars
• Chocolate Peanut Butter & Pretzel Ice Cream

How can I modify the recipe to make it nut-free?

We may have just been singing the praises of peanut butter, but if you are allergic to this key ingredient, then you will be happy to know you can replace it with something else.

By using seed butter, like sunflower seed butter, in place of peanut butter, you will still be able to make these really tasty vegan blondies. And instead of using peanuts to top the blondies, you can use another type of nut or seed. The end result is a delicious peanut-free vegan blondie!

Are blondies suitable for a gluten-free diet?

Typically, most blondies are made using plain white flour which makes them unsuitable for a gluten-free diet. However, this vegan peanut butter blondie recipe uses millet flour, a gluten-free grain.

Using millet flour in these blondies not only makes them gluten-free but also adds a nutty flavor and a slightly crumbly texture to the bake. When baked, the flour also turns a lovely golden color which suits blondies well.

How do you make blondies vegan?

A common ingredient in most blondie recipes is egg. It is what binds everything together and is used to create a fluffy interior. There are now however many egg alternatives that can be used to bake delicious vegan cakes.

In this particular vegan blondie recipe, a flaxseed egg is used. It is made using ground flaxseeds, which are a great source of plant-based omega-3s, and unsweetened oat milk. The two are mixed to create a gloopy substance that binds the rest of the ingredients together.

Vegan blondies troubleshooting

Find out how to bake the most delicious vegan peanut butter blondies by following our tips and tricks.

Why are my blondies falling apart?

If your blondies are falling apart, it suggests that they were not baked for long enough or were not cooled sufficiently before cutting. You may also want to double-check the ingredients list to ensure that you included the right quantity of everything in the mix.

Why won’t my blondies cook?

It’s important to check that your oven is at the correct temperature and that you have preheated it accordingly. If your oven is too hot it will cook the outside too quickly whilst the inside will remain wet. If your oven is too low then it won’t get the heat it needs to cook through. You also need to make sure that you are using the right type of baking dish, as using a dish that is too deep or too shallow can cause uneven cooking.

Why is my blondie like a cake?

One possibility is that you over-mixed the batter, which can cause the blondie to rise too much and become more cake-like in texture. Another possibility is that you have overcooked the blondies or had them in the oven at too high a temperature. If your oven is prone to overheating, then you may want to turn it down a few degrees.

Why are my blondies so greasy?

If the butter and sugar are not mixed well enough in your blondie recipe, this can cause them to go greasy. The butter and sugar mixture should be beaten for a few minutes until it is creamy and pale in color. To ensure it is well mixed, you can use an electric mixer.

Vegan peanut butter blondie recipe

What exactly is a blondie, you might ask? Imagine a brownie, except it is not brown as there is no cocoa powder. It is blond in color, in this case from the peanut butter. If you have a craving for a Snickers bar, this is a healthier and cruelty-free treat that will satisfy you whether you are gluten-free or not.

No ratings yet

Duration1 hr 55 mins

Cook Time30 mins

Prep Time25 mins

Servings10 slices

Ingredients

• 50 g (⅓ cup) ground flaxseed
• 155 g (⅔ cup) unsweetened oat milk
• 125 g (½ cup) cold vegan butter
• 300 g (1 ⅓) cups raw cane sugar
• 400 g (1 ½ cups) crunchy peanut butter
• 10 g (2 tsp) pure vanilla extract
• 10 g (2 tsp) baking powder
• 3 g (½ tsp) fine sea salt
• 180 g (1 cup) millet flour
• 250 g (1 ½ cups) dairy-free dark chocolate chips
• 100 g (⅔ cup) chopped natural peanuts

Instructions

• Preheat the oven to 350°F (175°C).
• Lightly coat a 9-inch (23cm) square cake or brownie pan with canola oil spray, then line the bottom and sides with parchment paper, leaving extra hanging over the sides.
• To make your flax egg, whisk together the flaxseed and oat milk in a small bowl until a smooth paste forms. If there are any lumps, push a small rubber spatula against the side of the bowl to break them up.
• Let sit for 10 minutes to bloom and thicken.
• In a stand mixer fitted with a paddle, beat the butter with the sugar on medium speed until smooth and paler, 5 minutes. Add the peanut butter, vanilla, and flax egg and beat until everything is well incorporated, which should take about 2 minutes.
• Add the baking powder, salt, and millet flour and beat on medium speed until no dry patches remain, which should take around 1 minute.
• Add the chocolate chips and gently incorporate until just mixed.
• Scrape the batter into the lined pan and spread it evenly with a rubber spatula. Lightly compress the batter. Sprinkle evenly with the peanuts.
• Bake until the blondie is golden brown, 25 to 30 minutes.
• Let the blondie cool in the pan on a cooling rack for at least 1 hour or overnight before cutting.
• Store the blondies in an airtight container in the fridge for up to 5 days.
• The blondies are best eaten at room temperature.

Excerpted from BReD by Edward Tatton and Natasha Tatton. Copyright © 2023 Edward Tatton and Natasha Tatton. Photography by Janis Nicolay. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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• Almond Butter Snickers Bars
• This Millionaire’s Shortbread Recipe Is Completely Dairy-Free
• Try This Vegan Bounty Bar Recipe For A Delicious Nostalgic Treat

The post These Peanut Butter Blondies Are Completely Vegan And Gluten-Free appeared first on Plant Based News.

Not only is it healthier than traditional pecan pie recipes, as it uses maple syrup in place of corn syrup, but it also tastes amazing and is sure to impress your guests. It is the ideal dessert for the holidays, especially for the Christmas season.

Is maple pecan pie vegan-friendly?

Pecan pie is usually not vegan-friendly. The shortcrust base may contain butter and the filling may contain eggs and more butter.

But it is possible to make a vegan version of maple pecan pie by using vegan butter instead of regular butter for the shortcrust base, and by using a vegan egg alternative, vegan butter, and cornstarch instead of eggs for the filling. 

This fully vegan pecan pie recipe will guide you through the process of replacing the non-vegan ingredients with plant-based alternatives.

What can I use instead of corn syrup in a pecan pie?

Corn syrup is often used in pecan pie recipes as a sweetener and to create that wonderfully gooey filling. However, it has a high fructose content. You may therefore prefer to use an alternative sweetener.

There are several effective alternatives to corn syrup that you can use in a pecan pie recipe. Ed Tatton created this recipe using a mix of Canadian maple syrup, which has a similar consistency and sweetness to corn syrup, as well as golden syrup, which is made from sugar cane and has a rich, caramel-like flavor, and molasses for a deeper, more complex flavor.

What is so special about this vegan pecan pie recipe?

Not only is this pecan pie recipe completely vegan and made using healthier ingredients, but it was also created by the owner and baker behind BReD, a sourdough bakery in Whistler, Canada. He has drawn upon his British roots to create this fusion dessert, featuring a unique blend of golden syrup, molasses, and Canadian maple syrup.

BReD is known for its high-quality, artisanal baked goods, and this pecan pie recipe is no exception. When following their recipes, you will learn a lot of tricks and techniques that will help you become a better baker.

Discover more recipes by Ed Tatton:

• How To Make Vegan Feta At Home From Scratch
• This Scottish Shortbread Recipe Is Completely Vegan

Do you serve pecan pie hot or cold?

Traditionally, pecan pie is served at room temperature or slightly warmed, but some people prefer it chilled. If you prefer your pecan pie warm, you can reheat it in the oven or microwave before serving. However, be careful not to overheat it, as this can cause the filling to become runny or the crust to become soggy. If you prefer your pecan pie cold, you can refrigerate it for a few hours before serving.

Serving suggestions

This vegan maple pecan pie is delicious served on its own, but if you are feeling extra indulgent here are some serving suggestions that will elevate this dish:

1. With a dollop of vegan whipped cream or coconut whipped cream on top of each slice
2. Add a scoop of vegan vanilla ice cream or any non-dairy ice cream of your choice
3. Drizzle on some vegan caramel sauce or chocolate sauce on top of each slice

Other vegan pie recipes

• Vegan key lime pie
• Vegan pumpkin pie cheesecake
• Egg-free sweet potato pie

Maple pecan pie recipe

When I think of pecan pie, I think of the classic North American tart that is packed with nuts and sugar and eaten in the fall, around Thanksgiving. My variation of this festive delicacy takes inspiration from the classic British treacle tart, which is made with Lyle’s Golden Syrup and breadcrumbs.

No ratings yet

Servings12 people

Ingredients

Sweet Shortcrust Pastry

• 110 g (½ cup) cold vegan butter cut into 1-inch (2.5cm) cubes
• 225 g (1¾ cups) whole wheat pastry flour
• 25 g (¼ cup) vegan icing sugar
• 2 g (¼ tsp) fine sea salt
• 25 g (2 tbsp) ice cold water
• 15 g (1 tbsp) extra-virgin olive oil

Filling

• 150 g (⅔ cup) vegan liquid egg such as JUST Egg
• 30 g (¼ cup) cornstarch
• 50 g (¼ cup) vegan butter melted
• 200 g (¾ cup) pure maple syrup
• 200 g (½ cup) golden syrup
• 50 g (2 tbsp) blackstrap molasses
• 25 g (2 tbsp) pure vanilla extract
• 100 g (¾ cup) sourdough breadcrumbs I recommend 100% rye
• 5 g (2 tsp) ground cinnamon
• 2.5 g (½ tsp) fine sea salt
• 250 g (2 cups + 2 tbsp) natural pecan pieces or chopped pecans

Decorating

• 100 g (¾ cup) natural pecan halves

Instructions

Make and blind-bake the pastry

• Place the bowl of a food processor in the fridge for 30 minutes before starting. This will help keep everything cold when making the pastry.
• Place the butter, whole wheat pastry flour, icing sugar, and salt in the chilled bowl of the food processor and pulse until combined, about 1 minute. Add the cold water and olive oil and pulse until a shaggy dough forms. Transfer the dough to an unfloured work surface and finish mixing by hand. Bring the pastry together into a ball with no dry patches.
• Gently roll the pastry between two 12 × 18-inch (30 × 45cm) pieces of parchment paper into a 5-inch (12cm) disc. (Rolling the pastry between the paper avoids using flour or icing sugar, which would change the flavor and texture of the pastry.) Transfer the pastry (between the parchment) to a baking sheet and chill in the fridge for at least 2 hours but ideally overnight. (By partly rolling the dough now, it won’t need to be worked as much to get it to the correct dimensions later. The pastry needs to stay as cold as possible to prevent splitting or shrinking, so flattening the dough now, rather than shaping it into a ball, is helpful.)
• When you are ready to bake, place a 10-inch (25cm) non-stick tart ring on a baking sheet lined with parchment paper or a silicone baking mat. (Alternatively, you can use a 10-inch/25cm round tart pan with a removable bottom and lightly rub butter on the bottom and sides.)
• Roll out the chilled pastry between the parchment paper into a 12-inch (30cm) circle, about ¼ inch (5mm) thick. Place the pastry back into the fridge and chill for at least 30 minutes.
• Working quickly and confidently, remove the top sheet of parchment paper. Gently flip the pastry over the tart ring (or tart pan) and carefully ease and press it into the corners. Return the pastry to the fridge and chill for 30 minutes.
• Meanwhile, preheat the oven to 340°F (170°C).
• Using a small knife, trim off the excess dough, leaving ½ inch (1cm) on the sides to allow for shrinking during baking. Keep the trim, covered and in the fridge, in case you need to make repairs later.
• Lightly prick holes all across the surface of the pastry with a fork. (This is called docking and allows steam to escape during baking, preventing the pastry from puffing up.) Line the pastry with a sheet of plastic wrap, leaving some overhang, and fill with baking beans, dried chickpeas, or rice. (This will weigh the pastry down to keep it flat.)
• Bake the pastry case until the edges are golden brown, 20 to 25 minutes. Remove the tart from the oven and carefully lift out the plastic wrap and beans. If there are any holes or tears in the pastry, use the reserved trim to patch them up. There must be no holes in the pastry, or the filling will run straight through it.
• Return the pastry case to the oven to bake until the base is light golden brown and any “repair” pastry has had a chance to bake a little, 5 to 7 minutes. Remove the baked tart case from the oven and set aside while you prepare the filling.

Make the filling and bake the pie

• In a large bowl, whisk together the vegan liquid egg and cornstarch until smooth. Add the butter, maple syrup, golden syrup, molasses, vanilla, breadcrumbs, cinnamon, and salt and whisk until smooth. Add the 250g (2 cups + 2 tablespoons) pecan pieces and mix with a rubber spatula.
• Pour the filling into the baked tart case and gently spread it to an even layer. Decorate the top with the 100g (¾ cup) pecan halves. Carefully transfer the pie to the oven and bake until the filling is golden brown and just set when jiggled – 30 to 35 minutes. Remove the tart from the oven and let cool on the baking sheet for 30 minutes.
• Using a serrated knife, carefully trim the excess pastry from the rim, cutting away from the tart to prevent the pastry from crumbling onto the filling. Remove the tart ring.
• Enjoy the pecan pie warm from the oven. Once it has fully cooled, store the pie in an airtight container in the fridge for up to 3 days.

For the crumbs, I highly recommend using 100% Rye Sourdough for its delicious malty and earthy flavours, but any sourdough will do for an inclusion of at least 25 percent in the pastry crust.

Excerpted from BReD by Edward Tatton and Natasha Tatton. Copyright © 2023 Edward Tatton and Natasha Tatton. Photography by Janis Nicolay. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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The post The Best Vegan Maple Pecan Pie Recipe (By A Vegan Baker) appeared first on Plant Based News.

Eggnog’s association with Christmas likely stems from its warm, comforting flavors and its indulgent nature, making it a festive treat for the holiday season. The rise of veganism and plant-based diets has led to the creation of vegan alternatives to eggnog, which use plant-based milks to mimic the traditional flavors and textures of the classic beverage.

The below recipe, which comes from plant-based recipe developer Carleigh Bodrug, uses coconut milk and oat milk in place of dairy. It uses seasonal spices like nutmeg and cinnamon to replicate the beloved flavors of a classic egg nogg recipe. Here’s how to make it.

Vegan eggnog recipe

A healthier vegan version of eggnog that is perfect for all holiday festivities.

4.34 from 3 votes

Duration15 mins

Servings2

Ingredients

• 2 tbsp coconut milk, refrigerated (optional)
• 1½  cup  oat milk
• 2 tbsp maple syrup
• ½ tsp ground cinnamon
• ¼  tsp nutmeg
• ½  tsp vanilla extract

Instructions

• Blend until smooth and enjoy immediately. Can be heated in a saucepan if desired.

This recipe was republished with permission from Carleigh Bodrug. You can view the original recipe here. Bodrug is releasing a new book titled Scrappy Cooking in April next year. You can pre-oder the book here.

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• Find Comfort In This Vegan Spiced Apple Loaf Cake

The post How To Make Vegan Eggnog appeared first on Plant Based News.

In this recipe, we have added cinnamon and mixed spice to the apple loaf cake, making it the perfect dish for the Christmas season. But it is a versatile recipe that can be easily adapted to suit your preferences and the season.

What can I do with lots of apples?

When life gives you apples, you bake cakes! Apples bring a lovely sweet and tart flavor to your baking, and they also help to add moisture to your recipes. This is why this spiced apple and walnut loaf cake is so delicious. Ready to start baking? Jump to the recipe here.

You can also use them to make apple sauce (which pairs nicely with this orange and cranberry roast wreath), apple juice, apple crumble, toffee apples, and much more. The possibilities are endless!

Still looking for some more recipe inspiration? Check out some of our other vegan recipes that use apples:

• Apple pie overnight oats
• Vegan pecan and apple stuffing
• Vegan cheese, bacon, and apple stuffed mushrooms

What apples are best for baking in a cake?

When baking an apple cake, the type of apple you use depends on the texture and taste you want to achieve. If you prefer juicy, firm chunks of apple in your cake with a balanced sweet-tart flavor, then Jazz apples are a great choice. We recommend using Jazz apples in our apple loaf cake recipe.

However, if you want a softer texture where the apple blends into the cake mix and a naturally sweeter or more tart cake, then you may want to consider using a combination of apples. Here are some apple varieties that you can mix and incorporate into your bake:

1. Granny Smith: Holds its shape well when baked and has a tart flavor, which can balance the sweetness of jazz apples
2. Braeburn: Sweet with a slightly spicy flavor, Braeburn apples hold up well in baking and can add depth to the overall taste
3. Fuji: Sweet and crisp, Fuji apples are perfect for anyone with a sweet tooth, plus they maintain their texture in baked goods
4. Gala: Another sweet option that softens well when baked, making a smoother texture

How do you replace eggs in apple cake?

There are several options to replace eggs when baking an apple cake. You can either purchase one of the many vegan egg substitutes available at your local health foods store, like JUST Egg, or you can create one at home.

The most versatile and easy egg substitutes in baking are made using flaxseed and chia seeds. To create one vegan egg, mix one tablespoon of the ground seeds with two and a half tablespoons of water and leave it to turn gloopy. Then, use it as you would an egg.

How to make this apple loaf cake allergy-friendly

Our spiced apple and walnut loaf cake is a vegan recipe but contains some allergens such as nuts and wheat. However, the recipe can be easily modified to make it allergy-friendly. Here are some popular variations:

• To make it gluten-free: Simply replace the plain and wholemeal flour with a gluten-free flour blend in the same quantity
• To make it nut-free: Replace the chopped walnuts with seeds. You can use a mixture of sunflower and pumpkin seeds as an alternative
• To make it citrus-free: This recipe uses orange zest in the cake mix, which can be omitted. For the citrus glaze, apple juice can replace the orange juice

Storage tips

To keep cakes fresh and moist, you must store them properly. Here are some storage tips for this vegan spice apple loaf cake:

1. Allow the cake to cool completely before storing it. This will prevent condensation from forming and making the cake soggy.

2. Wrap the cake tightly in plastic wrap or aluminum foil to keep it from drying out. You can also place it in an airtight container or cake tin.

3. Store the cake at room temperature for up to three days. If you need to store it longer than that, you can freeze it for up to three months.

4. If you’re freezing the cake, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it at room temperature before serving.
5. To freshen up the cake after storing it, you can warm it up in the oven or microwave for a few seconds. Just be careful not to overheat it or it may become dry. If you are serving it warm, consider adding a scoop of your favorite ice cream on top for the ultimate comfort food.

Vegan spiced apple loaf cake recipe

Try this delicious spiced apple and walnut loaf cake with a citrus glaze. Perfect for any occasion, this cake is sure to become a new favorite.

No ratings yet

Duration1 hr 50 mins

Cook Time1 hr 20 mins

Prep Time10 mins

Servings8 people

Ingredients

For the dry ingredients

• 130 g (1 cup ) plain flour
• 70 g (½ cup) wholemeal flour
• 200 g (1 cup) granulated sugar
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp ground cinnamon
• ½ tsp mixed spice
• ¼ tsp salt

For the wet ingredients

• 120 ml (½ cup) neutral vegetable oil
• 2 flax eggs 2 tbsp ground flaxseed + 5 tbsp water
• 120 ml (½ cup) non-dairy milk
• 1 tsp vanilla extract or paste
• Zest of 1 orange
• 2 JAZZ Apples cored and coarsely chopped
• 50 g walnuts chopped

For the glaze

• 120 g (1 cup) icing sugar
• 30 ml (2 tbsp) orange juice
• A few pinches of mixed spice

Instructions

• Preheat the oven to 160 C/140 C fan/gas 3.
• Grease a 20x7cm loaf cake tin, then place a long piece of parchment paper to cover the bottom and the two shorter sides, leaving the longer sides unlined. Make sure the parchment paper is long enough to fold slightly over the top of the tin, so you can use these ends to lift out the loaf once baked.
• In a large mixing bowl, combine the dry ingredients- plain and wholemeal flours, sugar, baking soda and powder, spices, and salt. Mix together well, then make a well in the middle for the wet ingredients.
• Into the bowl, add the oil, flax egg, non-dairy milk, vanilla, and orange zest. Stir together until completely incorporated, then fold in the apples and walnuts.
• Transfer the mixture into the loaf tin and bake on the middle rack of the oven for about 1 hour 20 minutes, or until a toothpick comes out clean.
• Remove the loaf from the oven and cool for 15-20 minutes before removing from the tin. To do this, run a knife or small spatula carefully around the edges of the tin to loosen the loaf. Allow the loaf to cool completely on a cooling rack.
• Once ready to serve the loaf, prepare the glaze by whisking together the powdered sugar, orange juice, and mixed spice until smooth and creamy. Drizzle over the loaf and allow it to set for a few minutes before slicing the loaf and serving.

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The post Find Comfort In This Vegan Spiced Apple Loaf Cake appeared first on Plant Based News.