Pumpkin Pancakes are perfect for Fall! This plant-based recipe is quick and easy to make. Try adding pecans, walnuts, or dried cranberries, and serve with maple syrup. Ingredients Time: 20 minutes Yield: 8 large pancakes or 12 small Pumpkin Pancakes Directions Nutrition Information Nutrition Disclaimer …
Matcha Chocolate Scones that are vegan and allergen-friendly, not to mention delicious. These scones are low in sugar, bringing out the earthy flavor of matcha while being lightly sweetened by chocolate. Serve them fresh when hot and you can store them at room temperature for 2-3 days in the refrigerator for 5 days. If stored 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. Try mixing with almonds as well!
Combine the flour, salt, matcha, baking powder, and sugar in a large mixing bowl. Whisk together.
Create a hole in the middle of the flour mix and add in the 8 Tbs of cold vegan butter.
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 nondairy milk one tablespoon at a time as needed. Fold in the chocolate chips by hand.
Once well combined, turn the dough onto a lightly floured surface and form it into a log about 1 1/2 – 2 inches in height.
Use a pastry cutter or knife to cut out triangles along the length of the dough log.
Add the shaped scones to a baking sheet.
Place in the oven and bake for 10 minutes, rotating and baking for 10-12 more minutes or until the scones are lightly golden.
If using icing, mix together those ingredients to achieve an icing that is not too liquidy. Pour over the scones after they have cooled.
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Stay energized & healthy this summer with 23 of our favorite nutritious & delicious Summer Recipes to try in 2023! 23 Summer Recipes for 2023 Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! …
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 …
Banana Almond Energy Balls are easy to prepare and make for a perfect morning or mid-day snack when you need a boost of nutritious energy. For a gluten-free version, use gluten-free oats, and you may try substituting the almond butter for another nut butter or try adding flax seeds!
Ingredients
Yield: 12
Banana Almond Energy Balls
1 medium ripe banana
1/2 cup almond butter
1 1/2 cup old-fashioned oats
1/4 cup unsweetened shredded coconut
2 Tbs chia seeds
1 Tbs agave nectar, honey, or maple syrup (optional)
1/4 cup mini chocolate chips (optional)
Directions
In a large bowl, mash the banana and combine it well with the almond butter.
Mix in the coconut, chia seeds, and sweetener.
Fold in the oats and chocolate chips.
Leave the bowl in the refrigerator for at least 30 minutes.
After the mixture has chilled, remove it from the refrigerator, form it into even-shaped balls, and store them in an airtight container in the refrigerator for up to 5 days. Best served chilled.
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’ve put together of list of 23 Healthy Recipes to try out for 2023. Start the year off right and achieve your personal health goals by preparing ahead! This list is full of nutritious, delicious, and easy recipes for you to try from our collection …
Tempeh Scramble Grit Bowl, a hearty breakfast or brunch that can fuel your day. This dish is lovely to make on the weekend when you have a little extra time to prepare. Ingredients Serves: 2-3 Tempeh Scramble Grit Bowl Directions Nutrition Information Nutrition Disclaimer More …
Leftover Cranberry Sauce Muffins, a quick and easy recipe to make use of leftover holiday cranberry sauce. Enjoy these muffins for breakfast or brunch or as a midday pick-me-up with coffee or tea.
Ingredients
Yield: 12 Time: 30 minutes
Leftover Cranberry Sauce Muffins
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 cup sugar
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup non-dairy butter, softened
1 tsp vanilla
1/4 cup orange juice
1/4 cup non-dairy milk
1 cup old-fashioned oats
1 cup leftover cranberry sauce (homemade, not canned)
Crumb tobbing
1 Tbs non-dairy butter, melted
1 Tbs old fashioned oats
1 Tbs brown sugar
Directions
Preheat the oven to 400ºF
In a medium bowl, whisk together the butter and sugar. Then pour in the orange juice, vanilla extract, and non-dairy milk.
In a large bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda.
In a small bowl, combine the crumb topping ingredients and set aside.
Carefully fold the wet ingredients into the dry until fully combined but not overmixed.
Then, fold in the cranberries and oats.
Evenly distribute the batter into a 12-muffin tin either lightly greased or lined with silicon molds or papers.
Top with crumb topping.
Place muffins in the oven and bake for 12-14 minutes.
Allow them to cool before enjoying!
Store at room temperatore for 3-4 days or inthe refrigerator for up to 5 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!
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 …