Tag: baking

Almond Flour Peanut Butter Cookies
January 19, 2022

Almond Flour Peanut Butter Cookies

Almond Flour Peanut Butter Cookies that are gluten-free, super easy to make, and are delicious! Just 8 simple ingredients you’re likely to have around the house. These little cookies even make for a good power snack post-workout. If you have raw almonds around, but not …

All Recipes, Baking, Dessert, Gluten Free, Vegan
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by egccstaff
Peppermint Brownies
December 10, 2021

Peppermint Brownies

Peppermint Brownies with chocolate chips and crushed candy canes. This recipe is vegan-friendly and absolutely perfect for a holiday gathering or to give as a gift! Ingredients Peppermint Brownies 1/2 cup vegan butter or coconut oil, melted 1/2 cup light brown sugar (or stevia) 4 …

All Recipes, Baking, Vegan
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by egccstaff
Pumpkin Sugar Cookies
November 1, 2021

Pumpkin Sugar Cookies

Tender, fluffy Pumpkin Sugar Cookies made without refined sugar. Treat yourself to the flavors of Fall without the guilt. Simple & easy preparation for this delicious Fall treat.

Ingredients

Yield: 12-13 cookies

Pumpkin Sugar Cookies

  • 1/4 cup canned pumpkin
  • 1/2 cup butter, softened (dairy or non-dairy)
  • 1/2 cup unsweetened applesauce (or stevia)
  • 1 Tbs flax meal + 2 Tbs warm water, mixed
  • 2 Tbs honey or agave nectar
  • 1 tsp vanilla extract
  • 1 1/2 cup flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice

Directions

  1. In a large mixing bowl, whisk together the softened butter, vanilla, applesauce (or other sweetener substitute), flax meal & water, and honey or agave. Combine well.
  2. Then, mix in the baking powder, baking soda, cinnamon, and pumpkin pie spice.
  3. Once mixed, gradually fold in the flour until a soft dough is formed.
  4. Refrigerate the dough for 30-45 minutes or chill overnight, or freeze the dough for 15-25 minutes to allow it to set.
  5. When you’re ready to bake, set the oven to 350ºF.
  6. Roll out a 1 Tbs size ball of dough onto a cookie sheet and flatten each cookie with the back of a spoon.
  7. Transfer the sheet to the oven, and bake the cookies for 10-12 minutes.
  8. Allow them to cool before enjoying.
  9. Store leftovers at room temperature for a few days or in the refrigerator for up to 5 days.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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All Recipes, Baking, Dessert, Vegan
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by egccstaff
Cinnamon Applesauce Cookies
October 4, 2021

Cinnamon Applesauce Cookies

Cinnamon Applesauce Cookies fully capture the flavors of Fall! These cookies are soft, spicy, and super easy to make. You can substitute the brown sugar for a sweetener alternative of your choice that best suits your diet (or leave it out all together and rely …

All Recipes, Baking, Dessert, Vegan
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by egccstaff
Pumpkin Bread
September 29, 2021

Pumpkin Bread

Pumpkin Bread, the scrumptious signifier of Fall! This is about as classic as it gets and it’s an easy recipe to kick-off your fall baking. Top your pumpkin bread with cranberries, almonds, walnuts, or pepitas (raw pumpkin seeds). We’ve also included ingredients so you can …

All Recipes, Baking, Breakfast, Dessert, Vegan
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by egccstaff
Blueberry Orange-Ginger Coffee Cake
September 13, 2021

Blueberry Orange-Ginger Coffee Cake

Blueberry Orange-Ginger Coffee Cake that uses all-natural sugars. Enjoy this scrumptious coffee cake on the weekend for breakfast or brunch. While this recipe is vegan-friendly, you can modify by using dairy butter and milk.

Ingredients

Blueberry Orange-Ginger Coffee Cake

Wet Ingredients

  • 1/2 cup vegan butter, softened
  • 1 flax egg (1 Tbs ground flax meal + 2 Tbs warm water)*
  • 2 tsp vanilla extract
  • 1 tsp orange zest
  • 1/4 cup orange juice
  • 1/4 cup dairy-free milk
  • 1/2 cup apple sauce

Dry Ingredients

  • 2 tsp ground ginger
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups flour

Fold-In at the End

  • 1 1/2 cup blueberries, fresh

Crumb topping

  • 1/2 cup coconut sugar
  • 3 Tbs vegan butter, melted
  • 1/2 cup rolled oats
  • 1/4 cup flour
  • 1 tsp ground ginger

*you can substitute a flax egg for a real egg if non-vegan

Directions

  1. Preheat the oven to 350ºF and prepare a 9-inch square baking pan with lightly rubbed-in vegan butter and dusted with flour.
  2. Then, prepare your crumb topping and set it aside.
  3. In a large mixing bowl, prepare your wet ingredients and whisk well or combine with a mixer. Start with the butter, flax egg, and apple sauce. Whipping together well. Then add in the remaining ingredients.
  4. In a separate bowl, whisk or sift together the dry ingredients. Then gradually add them to the wet ingredients about 1/2 cup at a time. The batter should be smooth and free of lumps, but fairly thick. If too thick and dry, add another splash of milk or orange juice.
  5. Then, fold in the blueberries.
  6. Add the batter to the baking pan and top with crumb topping.
  7. Bake for 40-50 minutes or if a toothpick comes out clean when pricking the middle of the cake.
  8. Serve fresh and enjoy! Save leftovers in the refrigerator for up to 4 days and reheat in the microwave or toaster oven.

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.

All Recipes, Baking, Breakfast, Dessert, Vegan
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by egccstaff
No-Sugar Oatmeal Raisin Cookies
August 18, 2021

No-Sugar Oatmeal Raisin Cookies

No-Sugar Oatmeal Raisin Cookies made with unsweetened applesauce instead of brown sugar. This recipe is also made using vegan ingredients. These ingredients can be substituted for butter and dairy milk. You may also substitute the oats and flour for gluten-free options if desired. These cookies …

All Recipes, Baking, Dessert, Vegan
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by egccstaff
Banana Oat Muffins
August 13, 2021

Banana Oat Muffins

Banana Oat Muffins that are completely plant-based and don’t use added sugar. These muffins are moist, fluffy, and absolutely delicious! You can modify the recipe with gluten-free flour and oats for those with a gluten-free diet. Enjoy these muffins with a cup of coffee or …

All Recipes, Baking, Breakfast, Vegan
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by egccstaff
Mint Chocolate Scones
July 19, 2021

Mint Chocolate Scones

Mint Chocolate Scones that are vegan and allergen-friendly. These scones are low in sugar and absolutely scrumptious when served with coffee or tea. Serve them fresh when hot and you can store them at room temperature for 2-3 days in the refrigerator for 5 days. If storing in the refrigerator, you can reheat them in the oven at a low temperature for 5-10 minutes or in the microwave for 15 seconds.

If you are gluten-free, substitute for gluten-free flour

Ingredients

Mint Chocolate Scones

  • 2 cups all-purpose flour
  • 1 egg replacer or 1 Tbs flax meal mixed with 2 Tbs warm water
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 8 Tbs cold smart balance or other vegan butter
  • 2 tsp fresh mint leaves, chopped*
  • 1/4 cup allergen-friendly chocolate chips
  • Oat milk (as needed)
  • *If you don’t have fresh mint, substitute 1/2 tsp peppermint extract

Icing ingredients

  • 1/2 cup powdered sugar
  • 1-2 Tbs Oat milk

Directions

  1. Preheat the oven to 350ºF
  2. In a large mixing bowl, combine the flour, salt, vanilla, and sugar. Whisk together.
  3. Create a hole in the middle of the flour mix and pour in the egg replacer.
  4. On top of that, add in the 8 Tbs of cold vegan butter.
  5. Using your hands or a pastry blender, mix the wet ingredients into the dry. The dough should be semi-firm but easily shapeable and not too sticky. If the dough is very dry, add a splash of oat milk or other non-dairy milk as needed. Fold in the mint and chocolate chips by hand.
  6. Once well combined, turn the dough out onto a lightly floured surface and form it together into a log about 1 1/2 – 2 inches in height.
  7. Use a pastry cutter or knife to cut out triangles along the length of the dough log.
  8. Add the shaped scones to a baking sheet.
  9. Place in the oven and bake for 10 minutes, rotating, and baking for 10-12 more minutes or until the scones are lightly golden.
  10. If using icing, mix together those ingredients to achieve an icing that is not too liquidy. Pour over the scones after they have cooled.
  11. Serve with a cup of coffee or tea 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.

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.

All Recipes, Baking, Breakfast, Dessert, Vegan
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by egccstaff
Lemon Blueberry Scones
June 7, 2021

Lemon Blueberry Scones

Lemon Blueberry Scones with fresh blueberries and lemon juice. These scrumptious scones are excellent for breakfast or afternoon tea. If you’d prefer, you can choose to leave off the icing and substitute the ingredients for organic or more natural sweeteners such as agave or honey. …

All Recipes, Baking, Breakfast, Gluten Free, Vegan
-
by egccstaff