Tag: baking

Carrot-Banana Bread
March 22, 2023

Carrot-Banana Bread

Carrot-Banana Bread is delicious and easy to make! This lightly sweet loaf can be elevated with nuts and sultanas. Try it with your morning coffee or afternoon tea. This recipe is plant-based but you can substitute for dairy butter and milk. Ingredients Carrot-Banana Bread Directions …

All Recipes, Baking, Breakfast, Plant-Based, Vegan
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by egccstaff
Banana Tahini Cookies
March 1, 2023

Banana Tahini Cookies

Banana Tahini Cookies are delicious and easy to make! This plant-based recipe makes for a lightly sweet cookie that all can enjoy and doesn’t require too many ingredients or time to bake. Ingredients Banana Tahini Cookies Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re …

All Recipes, Appetizer, Baking, Dessert, Plant-Based, Vegan
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by egccstaff
Jalapeño Cornbread
January 9, 2023

Jalapeño Cornbread

Jalapeño Cornbread with sautéed jalapeño and onion adapted from the Veganomicon. This plant-based cornbread is delicious and super easy to make. Perfect for potlucks or pairing with one of our chili recipes! This recipe calls for baking the bread in an oven-safe skillet or a 9 x 13-inch baking dish.

Ingredients

Time: 40 minutes Serves: 6-8

Jalapeño Cornbread

  • 2 cups plain oat milk
  • 2 tsp apple cider vinegar
  • 1/3 cup canola oil, plus extra for sautéeing
  • 1 cup flour
  • 2 cups yellow cornmeal
  • 1/2 tsp salt, plus extra
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp ground cumin
  • 3 jalapeños, seeded & thinly sliced
  • 1/2 yellow onion, thinly sliced
  • 1/2 lime juice

Directions

  1. Preheat the oven to 350ºF and prepare your vegetables.
  2. In a measuring cup, combine the oatmilk and apple cider vinegar and allow it to sit and curdle.
  3. Then in a large mixing bowl, sift together the dry ingredients.
  4. Create a well in the center and pour in the milk and oil.
  5. Mix until thoroughly combined and set aside. The batter will be slightly thick, but workable.
  6. In a large skillet, set heat to medium-high and heat some oil.
  7. Sauté the onion and jalapeño for about 5 minutes.
  8. Remove the onion and jalapeño from the skillet, and transfer to a bowl.
  9. Turn the heat off but do not wipe the skillet.
  10. Pour the batter directly into the skillet and scatter the onion and jalapeño on top.
  11. Quickly place in the oven and bake for about 30-32 minutes. The bread will be fully baked when poked with a toothpick and it comes out clean.
  12. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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.

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All Recipes, Baking, Plant-Based, Vegan
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by egccstaff
Vegan Apple Pie
November 30, 2022

Vegan Apple Pie

Vegan Apple Pie is a plant-based take on the classic pie. This dish is easier than it looks and is absolutely delicious. A hearty contender to any other traditional pie with a delightfully flaky crust and scrumptious filling. This is perfect for the fall and …

All Recipes, Baking, Dessert, Plant-Based, Vegan
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by egccstaff
Vegan Cinnamon Rolls
November 16, 2022

Vegan Cinnamon Rolls

Vegan Cinnamon Rolls that are lightly sweet, easy to make, and perfect for sharing at a get-together for brunch or a holiday party. This is a great starter recipe for testing your baking skills as well! Ingredients Time: 1 hour 45 minutes Yield: 10 rolls …

All Recipes, Baking, Breakfast, Plant-Based, Vegan
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by egccstaff
Pumpkin Spice Snaps
October 19, 2022

Pumpkin Spice Snaps

Pumpkin Spice Snaps, a delicious & soft cookie that plays on traditional ginger snaps. A quick & easy recipe for fall!

Ingredients

Yield: 12 cookies

Pumpkin Spice Snaps

Wet

  • 1/3 c. pumpkin puree 
  • 1/4 c. olive oil
  • 1 Tbs ground flax seed
  • 1/2 tsp vanilla extract
  • 2 Tbs molasses
  • 1/2 c. sugar 
  • 1 tsp pumpkin spice
  • 1 tsp ground ginger
  • 1/4 tsp cinnamon

Dry

  • 1 c. flour
  • 1/2 cup almond flour (or oat flour for nut free)
  • 3/4 tsp baking soda & baking powder
  • 1/4 tsp salt

Topping

  • 1 Tbs confectioner’s sugar
  • 1 tsp ground ginger 

Directions

  1. In a medium mixing bowl, combine the wet ingredients.
  2. In a large mixing bowl, whisk together the dry ingredients.
  3. Then, fold the wet ingredients into the dry using a rubber spatula until a solid dough forms
  4. Transfer the dough to plastic wrap, cover, and place in the refrigerator to chill for 10-15 minutes. 
  5. Meanwhile, preheat the oven to 350 F and prepare a baking tray with parchment paper or a slip mat
  6. Once the dough has cooled, make about 1-inch balls with your hand and flatten them onto the baking tray. Repeat until all the dough has been formed into cookies.
  7. Place in the oven and bake for 12-14 minutes for a lightly crisp but soft cookie. 
  8. Allow the cookies to cool for 5 minutes before powdering them with the confectioner’s sugar and ginger mix.
  9. Serve & enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook

Baking, Dessert, Plant-Based, Vegan
-
by egccstaff
Zucchini Muffins
October 14, 2022

Zucchini Muffins

Zucchini Muffins that are lightly sweet, delicious, and easy to modify for your dietary needs! For a gluten-free option, substitute for gluten-free flour, and we included other ingredient substitutions for plant-based or no dietary restriction. Enjoy these muffins for breakfast or a midday pick-me-up! Ingredients …

All Recipes, Baking, Gluten Free, Plant-Based, Vegan
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by egccstaff
Apple Bread
October 7, 2022

Apple Bread

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 …

Baking, Breakfast, Dessert, Plant-Based, Vegan
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by egccstaff
Pumpkin Muffins
October 3, 2022

Pumpkin Muffins

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 a gluten-free option, substitute for 1:1 gluten-free flour.

Ingredients

Yield: 12 muffins Time: 35 minutes

Pumpkin Muffins

Dry Ingredients

  • 1 3/4 cup flour
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp pumpkin spice
  • 1/4 tsp allspice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sugar

Wet Ingredients

  • 1 (15 oz) can pumpkin purée
  • 1/4 cup non-dairy butter, melted or avocado oil
  • 1 tsp vanilla extract
  • 1/2 cup non-dairy milk
  • Optional: 1/2 cup dried cranberries

Optional topping: Pepitas (raw pumpkin seeds)

Directions

  1. Preheat the oven to 400ºF
  2. In a large mixing bowl, whisk together all the dry ingredients.
  3. Then, in a medium size mixing bowl, whisk together all your wet ingredients.
  4. Next, create a well in the middle of the dry ingredients and then, pour the wet ingredients into the center of the well.
  5. Using a rubber spatula, carefully fold the wet ingredients into the dry, being careful not to over-mix.
  6. Fill a muffin tin with liners and scoop the batter into each tin, filling up most of the way to the top.
  7. Once done, top with pepitas if desired.
  8. Place muffins in the oven and bake for 23-26 minutes or until a toothpick comes out clean when poked into the center of a muffin.
  9. Allow them to cool before serving.

Store at room temperature for up to 4 days or in the refrigerator for 5-6 days.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook

Baking, Breakfast, Plant-Based, Vegan
-
by egccstaff
Pumpkin Cranberry Scones
September 14, 2022

Pumpkin Cranberry Scones

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 …

All Recipes, Baking, Breakfast, Plant-Based, Vegan
-
by egccstaff