Apple Bread is perfect for fall! This lightly sweet and cinnamon-spiced bread is delicious and easy to make. We used non-dairy options for this recipe, but you may replace the flax seed with 1 egg and the non-dairy butter and milk for dairy options if …
Pumpkin Muffins make for a delicious and easy fall recipe! Enjoy these muffins for breakfast or dessert. For a vegetarian option, you may include 1 egg and reduce the milk to 1/4 cup, using a dairy option for the milk and butter if desired. For …
Pumpkin Cranberry Scones are here just in time as summer drifts away. These moist and delicious scones pair excellently with a cup of coffee or tea in the morning. While we used dried cranberries you can give this recipe a try with fresh cranberries as well!
Ingredients
Yield: 12-16 scones Time: 45-50 minutes
Pumpkin Cranberry Scones
2 cups flour
1 Tbs pumpkin spice
1 cup sugar
4 tsp baking powder
1 tsp baking soda
1 1/4 tsp salt
1/2 cup cold vegan margerine
1/4 cup plain non-dairy milk
4 tsp ground flaxseed
1 1/2 cup pumpkin puree
2 Tbs molasses
heaping 1/2 cup dried cranberries
2-3 Tbs pepitas (pumpkin seeds) for garnish
Directions
Preheat the oven to 350ºF and prepare two baking sheets by lightly greasing them or lining with a silicon baking mat.
In a large bowl, whisk or sift together the flour, pumpkin spice, sugar, baking powder, baking soda, and salt.
Then, in a separate medium bowl, whisk together the flaxseed and non-dairy milk.
Next, combine the pumpkin, molasses, and vanilla extract into the flaxseed and non-dairy milk, mixing together well.
Then talk the cold vegan butter and cut into pieces. Add to the flour mix and cut into the flour with a pastry cutter or heavy fork until the dough is flaky.
Create a well in the dough and pour in the pumpkin mix. Then add the cranberries.
Carefully fold the pumpkin into the dough being sure not to over mix but fully combining the wet and dry ingredients until a soft batter is formed.
Equally split the batter between the two baking sheets, using a rubber spatula to form the batter into at least 1 inch thick rounds.
Use a sharp knife to slice the batter into 6-8 triangles and then top with pepitas.
Place the scones in the oven and bake for 30-35 minutes or for 40 minutes for less moist scones.
Remove from the oven once baked, and allow them to cool before slicing them again to separate each scone.
If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.
For instance, if you find a recipe you like, pin it to your dinner inspiration board!
Chocolate Almond Cranberry Cookies that can be easily made gluten-free and allergen-friendly! These cookies are lightly crisp on the outside but soft and chewy on the inside. A delicious treat to make for a sweet occasion. Ingredients Yield: 8-10 cookies Time: 25-30 minutes Chocolate Almond …
Mocha Brownies that are allergen-friendly, rich, moist & delicious! A hint of coffee makes for a lovely mocha cocoa flavor. A perfect treat to make for a friend or special occasion or if you’re just feeling for a chocolate-y dessert! For a gluten-free version, substitute …
Blueberry Banana Oat Bread, though not quite like our Hearty Banana Bread, this loaf is equally hearty & delicious! This recipe is simple and easy to make and is fully plant-based. You can substitute ingredients to make this loaf gluten-free with non-gluten alternatives or vegetarian by using dairy milk (though eggs are not needed).
Ingredients
Time: 65 minutes Yield: 9-10 slices
Blueberry Banana Oat Bread
1/4 cup non-dairy butter (melted) or light olive oil
2-3 ripe bananas
2 Tbs + 2 tsp sugar or agave nectar
1/4 cup non-dairy, unsweetened milk
1/8 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1/2 tsp cinnamon
1 Tbs flax meal (optional)
1/2 Tbs chia seeds (optional)
1 1/4 cup old-fashioned oats (or gluten-free oats)
1 1/4 cup all-purpose flour (or gluten-free flour)
Directions
Preheat the oven to 350º F and prepare a loaf pan by lightly oiling and dusting with flour. Remove excess flour by knocking the back of the pan over the trash or sink.
In a large bowl, peel & mash the bananas with a fork or whisk.
Once mashed, mixed together well with the non-dairy butter or oil, vanilla extract, and cinnamon.
Then, mix in the baking powder, baking soda, salt, flax meal, and chia seeds. Stir together until thoroughly combined.
Next, mix in the non-dairy milk and combine well.
Then, gently fold in the oats with a rubber spatula until fully incorporated.
Fold in the flour until the batter is fully formed. Be careful not to over-mix the batter.
Lastly, fold in the blueberries until evenly distributed in the batter.
Transfer the batter to the loaf pan and place it in the oven.
Bake for 50-55 minutes. The top should be crisp and firm and test the inside by poking with a toothpick or butter knife. If it comes out clean, your bread is done.
Allow it to cool before enjoying it!
Store in the refrigerator for up to 5 days or at room temperature for 3 days.
If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.
For instance, if you find a recipe you like, pin it to your dinner inspiration board!
Shredded Coconut Mounds, a macaroon style cookie that is super simple to make with just a food processor! These little coconut mounds are a delish & light treat to enjoy anytime of year. Ingredients Yield: 6-8 cookies Time: 20 minutes Shredded Coconut Mounds 3 cups …
Banana Oat Cookies with chocolate chips and unsweetened coconut flakes make for a delicious & easy-to-make treat! For a gluten-free option, substitute for gluten-free oats and 1:1 gluten-free baking flour. Ingredients Yield: 12 cookies Time: 30-35 minutes Banana Oat Cookies 1 medium ripe banana 1/3 …
Vegan Lemon Bars are a delightful dessert to enjoy in springtime. This recipe is easy to make and modify for your dietary needs. For a gluten-free option, try substituting with 1:1 gluten-free flour. Top with a sprinkle of powdered sugar or fresh raspberries or blueberries.
Ingredients
Yield: ~20 small squares Time: 45 minutes
Vegan Lemon Bars
Shortbread
1 cup non-dairy butter
1 Tbs lemon zest
1/4 cup powdered sugar
1/8 tsp salt
2 cups flour
Lemon Filling
1/2 cup fresh lemon juice (about 3 lemon’s worth)
3/4 cup coconut cream*
1/4 cup cornstarch
3 Tbs lemon zest
1/2 cup granulated sugar
1/2 cup vegan butter
1/8 tsp salt
Small pinch of turmeric powder
Extra powdered sugar for topping
Directions
Preheat the oven to 350ºF
Prepare a square baking pan with parchment paper or lightly grease with vegan butter
In a mixing bowl, cream together the butter, lemon zest, powdered sugar, and salt until thoroughly combined.
Then, gradually fold the butter mix into the flour by hand, being careful not to overmix. The dough should form together and only be a little crumbly.
Press the dough into the baking pan evenly. Place the shortbread in the oven and bake for 20-25 minutes or until golden.
Meanwhile, prepare the lemon filling.
In a medium saucepan, whisk together the lemon juice and cornstarch until thoroughly mixed and free of lumps.
Then, whisk in the salt, lemon zest, coconut cream, sugar, and butter.
Set heat to medium on the stove to cook the lemon filling, whisking together constantly until the butter and sugar have melted. Then add in the turmeric.
Continue whisking for about 10-15 minutes until the filling begins to bubble.
Remove from heat once done. The filling should be glossy and thick.
Evenly distribute the filling on top of the shortbread and allow it to cool and set.
Cut and serve once fully cooled.
Store leftovers in the refrigerator for up to 5 days. Wait until the lemon bars have fully cooled before dusting with powdered sugar on top, otherwise, the sugar will dissolve into the filling.
*You can try and substitute the coconut cream for another thick non-dairy milk such as cashew or oatmilk combined with silken tofu (1/2 cup each), but will result in not as thick of a bar filling.
If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.
For instance, if you find a recipe you like, pin it to your dinner inspiration board!
Sourdough Coffee Cake is an excellent recipe to make with sourdough discard if you’ve been keeping a sourdough starter around. This is a classic coffee cake that can be vegan or vegetarian friendly that is perfectly moist with the right level of crumble on top. …