Tag: Dessert

Homemade Fig Newtons

Homemade Fig Newtons

Homemade Fig Newtons that are deliciously chewy & lightly sweet. This recipe is easy to make! All you need is a food processor or blender, a rolling pin, and parchment paper or silicon baking mats. Although figs are rich in natural sugar, they are also 

Chocolate Almond Cranberry Cookies

Chocolate Almond Cranberry Cookies

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

Mocha Brownies

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 the flour for gluten-free flour.

Ingredients

Yield: 18 brownies Time: 45 minutes

Mocha Brownies

  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/3 + 1 tbs cup melted non-dairy butter
  • 1/2 + 1/3 cup non-dairy milk*
  • 1/2 cup coffee beans
  • 1/4 tsp coffee extract (optional)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup sugar
  • 1/2 cup allergen-friendly chocolate chips

*You can supplement 1/2 cup of the milk for cold brew coffee

Directions

  1. Preheat the oven to 350ºF and prepare an 8-inch squash baking pan by lightly greasing it with a bit of oil.
  2. Begin by pouring the non-dairy milk into a small saucepan and then add the coffee beans. Set heat to low on the stove and allow it to simmer together for about 10 minutes, stirring occasionally.
  3. You should be able to smell the coffee come through but you don’t want to scorch the milk. Remove from heat once done and allow it to cool completely.
  4. Then, in a large mixing bowl, whisk together the flour, cocoa powder, salt, baking powder, and sugar. Create a well in the center.
  5. Drain the coffee-steeped milk into the center of the wet ingredients, and discard the coffee beans.
  6. Add the coffee extract and non-dairy butter to the bowl as well.
  7. Mix together the ingredients of a smooth, creamy batter is formed.
  8. Fold in the chocolate chips.
  9. Transfer the batter to the baking pan, place brownies in the oven and bake for 20-22 minutes. The top should be firm.
  10. Remove from the oven and allow to cool before cutting.

You may choose to dust with powdered sugar, try mixing a bit of cocoa powder in with the powdered sugar or try making an icing or serving with coffee ice cream.

Nutrition Information

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Blueberry Banana Oat Bread

Blueberry Banana Oat Bread

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 

Shredded Coconut Mounds

Shredded Coconut Mounds

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 

Jelly Donut Cupcakes

Jelly Donut Cupcakes

Jelly Donut Cupcakes, the deceptively delicious cupcake that’s all dressed up like a donut. These are the perfect pastry to bring to a morning meeting, potluck brunch, or for enjoying at home! Serve with coffee in the morning or after dinner for dessert. Adapted from the Veganomicon, you can make these pastries vegetarian by using cow dairy and butter, or try making them gluten-free with a gluten-free flour substitute.

Ingredients

Yield: 12 cupcakes Time: 35-40 minutes

Jelly Donut Cupcakes

  • 1 cup non-dairy milk (we used Planet Oat Original)
  • 1 tsp apple cider vinegar
  • 2. Tbs cornstarch
  • 1 1/12 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup vegan butter, melted (we used Smart Balance)
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • Raspberry jam or preserves (or another jam of your choosing)
  • Confectioner’s sugar (for topping)

Directions

  1. Preheat the oven to 350ºF and line a 12-muffin tin with cupcake liners.
  2. Then, in a small mixing bowl, combine the non-dairy milk, apple cider vinegar, and cornstarch. Whisk together until well-combined and then set aside.
  3. In a large mixing bowl, sift or whisk together the flour, baking powder, baking soda, and salt.
  4. Once the dry ingredients are mixed, create a well in the center of the bowl by parting the flour around to the sides of the bowl.
  5. Then, pour the milk mixture into the well and begin to whisk together, being sure to remove clumps of flour.
  6. Next, whisk in the melted vegan butter, vanilla extract, and sugar and combine until the batter is smooth.
  7. Evenly distribute the batter into the muffin liners. Each should be filled about 3/4 of the way full.
  8. And then, with your jam, take a heaping teaspoon of jam and plop it on top of the batter in the center. Don’t push the jam down into the batter.
  9. Place the cupcakes in the oven and bake for 21-23 minutes.
  10. Once baked, remove them from the oven and allow them to cool completely on a wire rack. It is best to leave the cupcakes out at room temperature (preferably overnight) to allow the top to dry a bit, like a donut. But, you can serve immediately once cooled.
  11. Top with powdered sugar before enjoying and serve with coffee if desired!

Store at room temperature for up to 4 days or in the refrigerator for 5-7 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!

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22 Summer Recipes for 2022

22 Summer Recipes for 2022

Summer is a beautiful time of year to enjoy the lush greenery and bright sunshine. But, it’s important to keep up your energy and stay on top of your nutritional intake during the hot summer months. Here are 22 of our favorite Summer Recipes for 

Mango Pineapple Chia Seed Pudding

Mango Pineapple Chia Seed Pudding

Mango Pineapple Chia Seed Pudding topped with coconut flakes makes for a delicious treat to enjoy in the summertime. Serve this up for breakfast, a midday snack, or as dessert! Ingredients Serves: Time: Overnight Mango Pineapple Chia Seed Pudding 1 whole mango, peeled & chopped 

Banana Oat Cookies

Banana Oat Cookies

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 cup non-dairy or dairy butter, melted (or coconut oil)
  • 1/4 cup light brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 1 cup all-purpose flour
  • 1 3/4 cup rolled or old-fashioned oats
  • 1/3 cup allergen-friendly chocolate chips
  • 4 Tbs unsweetened dried coconut flakes

Directions

  1. Begin by preheating the oven to 350ºF and lining two baking sheets with parchment paper.
  2. In a large mixing bowl, combine the melted butter, brown sugar, and banana. Mash together and mix well.
  3. Then, add in the cinnamon, salt, vanilla, and baking soda. Stir together until well combined.
  4. Next, mix in the flour gradually.
  5. Finally, add in the oats. The batter should form together fairly tightly and will be slightly sticky.
  6. Fold in the chocolate chips and coconut flakes.
  7. Using clean, slightly wet hands, roll out the dough into 12 equal-sized cookies, flattening them with your hands.
  8. Place the cookies in the oven and bake for 12-14 minutes or until lightly golden.
  9. Allow cookies to cool before enjoying.

Store in an airtight container at room temperature for up to 5 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.

Strawberry-Rhubarb Aquafaba Ice Cream

Strawberry-Rhubarb Aquafaba Ice Cream

Strawberry-Rhubarb Aquafaba Ice Cream is delicious, light, and refreshing. This reduced sugar recipe is easy to make with just a couple of bowls, pans, a mesh strainer, and a mixer. No ice cream maker is required! Try making this ice cream with different flavors or