Since going vegan I have had to make and adjust recipes to fit our new lifestyle. Something have turned out while others were better left to the imagination. These muffins are definitely one for the books!
I make them for snacks, when people are coming to visit or when we visit others, for my husband to eat on the go and anytime I feel like it. They are amazing and everyone who has eaten them is always surprised that they are vegan.
Here’s what you’ll need for approx. 9 muffins:
- 1. 5 cups of flour
- 1/3 cup of sugar
- 2 teaspoons of baking powder
- 1 cup of coconut milk
- 1/4 cup of oil
- 1.5 cups of blueberries (I like them to be frozen but you can also use fresh)
Preheat your oven to 180 degrees. Either grease or line cupcake tray.
Combine flour, sugar, and baking powder in a large bowl.
In a seperate bowl combine coconut milk and oil.
Add liquid mixture to the dry mixture and once combined fold in bueberries.
Fill the cupcake tray 2/3 full and bake for 20 minutes, or until very slightly golden.
Did I mention they are absolutely delicious and super simple.
I mentionned earlier in the year that there were soeme big things coming for the blog, if recipes is your thing, you will want to follow along to see what’s in store for early 2017!
Happy baking!! xx
This recipes is one of my favorites for an easy naan bread that goes with everything. It takes about 30 minutes to make and can accompany just about anything!!
Here’s what you will need for 8 pieces:
2 cups of flour
1 Tablespoon of oil
1 Tablespoon of baking soda
1 cup of Greek yogurt
1/4 cup of water
Mix the flour and baking soda.
In a separate bowl, mix the Greek yogurt with the olive oil.
Add the Greek yogurt mixture into the flour mixture and mix until the dough starts to form. You will need to add the water bit by bit until the dough comes together but isn’t too sticky.
Once the dough is formed, roll it out on some flour into a log shape. Cut the log into 8 pieces. Turn your stove on high with a pan that has a lid. Let the pan heat up while you do the next step.
Gently roll out the balls of dough using a rolling pin, I only roll once or twice and then use my hands to make them bigger. You don’t want to push too hard with the rolling pin.
Take your rolled our dough and place it in the already heated pan. Place the lid on the pan as soon as you have put the piece in and continue rolling our your next ball. after about 3 minutes (depending on how hot your pan is) flip it over and place the lid on. Continue this step until you have cooked all 8 pieces!
You may have to turn your stove down if your pan gets too hot, be sure to judge by the colour the dough is turning. Usually it appears just as the fire oven cooked naan with darker circles on it.
Serve it warm and enjoy!
Let me know what you think in the comments! xo
I thought I would start off the first recipe of the year with something healthy (for those of you trying to eat healthier in the New Year!) For those of you who aren’t this is still a winner salad that is super easy and is loved by all who have had it.
Right now I am still eating healthy (and give in to pregnancy cravings when needed) but I plan on eating extremely clean once the baby is born. Out of all of my ‘clean’ recipes, this one is for sure a winner, I have it all the time!
This is my favorite lunch, especially during the summer. It is so simple, yet refreshing and really fills you up (thanks to the chickpeas). If you have an event where you have to bring something, trust me, this is always a winner!
Here’s what you will need (for one BIG serving):
One can of chickpeas -drained
1 red pepper-finely chopped
1/2 cucumber -finely chopped
Feta -if desired (I normally eat it with feta but since I am pregnant, I have it without)
Salt and pepper if desired
I also use fresh dill and lemon zest from time to time to kick it up a notch!
Add it all together in a bowl, drizzle the olive oil on top, season with salt and pepper if desired. I told you it was easy!
I usually make this with naan bread (recipe coming soon), they go wonderfully together.
Let me know what you think! xo
Apple pie is one of my favorite things. Nothing tastes more like home than apple pie. This is a recipe I use every holiday and it never fails to impress.
Here’s what you will need:
8-9 apples depending on how large they are thinly sliced.
1/2 cup of sugar
2 Teaspoons of cinnamon
2 Tablespoons of butter cut up into cubes
Pie dough extra bonus if it’s the dough from this post
Before you get started, be sure that your dough is rolled out and is placed in your pie pan ready for the apples.
Mix the cinnamon and sugar together.
Add it to the apples and mix it well.
Put the apples into your pie pan and add the cubes of butter on top.
Add your top crust and be sure to make holes in the crust for air and moisture.
Seal the edges using your fingers or a fork, or if you’re feeling fancy use some left over dough to make it have a pretty edging.
Bake at 160 degrees celcius for 40 minutes or until the crust has turned golden.
I normally bake this a day in advance and put it in the over shortly before we are ready to eat it so it is warm.
Let me know what you think when you’ve made it! xo
I LOVE pie. It is my favorite thing in the world. Unfortunately, all store bought pies contain traces of nuts, which I can’t risk. So over the years, I have developed a foolproof pie dough which can be made in a whip. This can be used for savory or sweet dishes.
Here’s what you will need (makes enough for 2 pies or 1 pie with a top crust):
2 cups of flour
2/3 cup of shortening
1/4 cup of cold water
Add the shortening to the flour using either a pastry cutter or two butter knives.
Once the shortening is cut up to the size of peas, add some cold water to the dough tossing it with a fork until flour is moist -you may not have to use all the water, I usually do as the dough can be quite crumbly.)
Gather the dough and divide into two pieces. At this point you can either freeze it in separate balls or roll it out and freeze it in disks. If you are opting to use it right away, store it in the refrigerator for 30 minutes (in disk shape) before rolling it out.
When you are ready to use the dough, roll it out on a floured surface.
Once it is rolled to the right size for your pie pan, gently pick it up using your rolling pin to avoid any breaking or putting your fingers through it -totally have done!
Lay it in the pie pan and, if need be, use your fingers to fit it and make sure there is no air between the dough and the pan.
Add your desired filling and bake it according to the filling. If you are using the second half as a top, be sure to roll it out about the same width and seal the edges using a fork or your fingers.
What I love most about this dough is it doesn’t require any vodka or vinegar.
Let me know what you think when you make it! xo