VEGAN CARAMEL CINNAMON BUNS WITH COCONUT SHREDS

VEGAN CARAMEL CINNAMON BUNS WITH COCONUT SHREDS

Three words. OH MY GOD. If you haven't had vegan caramel yet you will not believe your taste buds when you try some of this! 100% vegan and gluten free. Its so easy to make with just 4 simple ingredients.  The hardest part is getting the right consistency.  As long as you stir it constantly and keep it at the right temperature, you cant fail. This will be your new favourite recipe to complete all your vegan treats. If you cook it an extra 5 minutes you can make vegan caramel squares! As long as you have some shallow square molds. Now enough about my caramel.  Its time to talk cinnamon buns! I LOVE cinnamon buns. Pastries and coffee is actually one of my top 5 favourite things in the world. Ever. So I dont mess around when I make cinnamon buns. These are PERFECT. Better than any regular cinnamon bun I've ever had. Its light, fluffy, chewy and moist. Not too sweet so the caramel is the perfect finish. If you're a fan of cinnamon buns, you've got to try these! You'll never go out to buy some store made cinnamon buns. You can satisfy you and your friends cravings with this simple, cheap and easy recipe! Enjoy!

Recipe

makes 10

2 1/2 cups flour

2 teaspoons cinnamon

1/2 teaspoon salt

3 tablespoons sugar

1 cup almond fresh coconut milk

4 tablespoons earth balance melted

1 package instant yeast

1/3 cup of raisins soaked in warm water

Filling

1/4 cup earth balance

3 tablespoons sugar

1 tablespoon wholesome sweeteners raw blue agave syrup

2 teaspoons cinnamon

Handful of organic shredded coconut

Caramel

1 can coconut cream chilled 4 hours then drained of water

1 cup sugar

1 tablespoon earth balance

1 teaspoon vanilla extract

Steps

Preheat oven to 350F.

Melt 4 tablespoons of earth balance on low heat and combine 1 cup of almond milk. Stir in sugar and salt and remove from heat once everything is well combined.  Pour into a large bowl. Let it cool down. It has to be lukewarm because you're adding your yeast to this mixture and if its too hot you'll kill the yeast. Once lukewarm sprinkle your yeast over top of the milk mixture and allow to stand for 10 minutes. Stir your yeast in and begin to sprinkle in your flour a 1/2 cup at a time. Stirring constantly while adding. Add your cinnamon and raisins and begin to knead your dough with your hands once all the flour is added. Continue to knead for 5 minutes. Rinse and dry your mixing bowl then pour a small amount of oil in tr bottom. Rub it all over the bowl then place your dough inside. Cover with a cloth and allow to rise for 1 hour.

This leaves the perfect opportunity to make the caramel!  To make the caramel

you need to have a can of coconut milk in the fridge for at least 4 hours. Next take your chilled coconut milk out of the fridge and get a strainer place the strainer over a bowl and poke a couple holes through the top of the milk with a knife. Place the can in the strainer with the open side down and let the excess water drain out. There shouldn't be too much. Scoop out all of the coconut cream and place it in a frying pan. Turn it on to med-low heat (between 4 and 5 on your stove). Allow the cream to start melting then sprinkle your sugar, butter and vanilla on top. Stirring until everything is well combined.  Once your mixture begins to bubble allow it to get to a steady boil, not allowing it to boil over. Remove from heat for a minute if it keeps boiling over. Stirring it almost constantly, allow it to cook for 20 minutes. Pour into a bowl and allow to thicken.

This will keep well in the fridge for up to a month you just need to reheat it if you're going to drizzle it over something.

Once your dough has risen for an hour it should be about double in size. Knead it for about 10 minutes then roll it out on a lightly floured surface. 

Melt 1/4 cup earth balance and combine it with your sugar, cinnamon and agave syrup. Spread your butter mixture on your rolled out dough, sprinkle your coconut shreds on top. Save some of your mixture for the top of the cinnamon buns. Begin to roll your dough with the longest side closest to you, pinching tightly while you roll it. Once the whole thing is rolled pinch the open edge with your fingers to seal it. 

Cut off 2 inch sections of the roll and place in an oiled glass baking pan. Repeat until finished. Spread the rest of  your butter mixture on top. Bake for 25 minutes.

Allow to cool for 15 minutes then drizzle your caramel on top. Cut into even squares and serve!

VEGAN MAPLE PECAN SCONES W/ MAPLE ICING

Its December! I can't believe how fast November flew by. I barely had enough time to enjoy the fall and now its winter already! We had snow on Vancouver Island already. Of course since its extra chilly outside that calls for more baking inside! These are an awesome holiday recipe. They look great to serve at parties and they are perfect at any time of day. Super easy to make, cheap and quick! Plus it doesn't use a lot of ingredients up so you can make HUGE batches. You'll want to too because once someone eats one they are begging for more! Bake my maple pecan scones to warm you up on a chilly winter day!

Happy baking and happy holidays!

VEGAN MAPLE PECAN SCONES

with maple icing!

Scone Recipe

2 cups unbleached white flour

1 teaspoon baking powder

1/2 teaspoon salt 1/2 teaspoon ground ginger

1 teaspoon cinnamon

3/4 cup of toasted pecans, chopped fine

5 tablespoons of earth balance buttery spread

3/4 cup of bananas mashed = 2 ripe bananas

1/4 cup almond fresh coconut milk

2 tablespoons agave syrup 

1/2 teaspoon vanilla 

1 1/2 teaspoons maple syrup or flavour

Maple Icing Recipe

1 cup powdered sugar

1/8 teaspoon salt

1 tablespoon earth balance buttery spread, melted

1/2 teaspoons vanilla

1/4 cup agave syrup

2 teaspoons maple syrup or flavour

dash of almond fresh coconut milk

Steps

Preheat your oven to 425 F. Begin by putting 3/4 cup of pecans chopped fine on a baking sheet lined with parchment paper or aluminum foil. Toast them in the oven for 3 minutes. Be careful not to burn them!

Next combine all your dry ingredients in a large bowl. Mix together well with a fork. Add 1/2 cup of your toasted pecans to the mix and stir together. Saving the rest to sprinkle on top afterwards. Once all ingredients are combined, create a well in the middle. Add your butter to the dry mix first using either a pastry cutter or a fork to combine it well. Once all of that is mixed in, mash your bananas in a measuring cup then add your milk. It should equal one cup now. If it doesn't, add more milk till it does!  Create the well again and add your banana/milk mixture to the middle. Beat all the ingredients in together for another 10 minutes. Once that's ready prepare a lightly floured surface to roll your dough out on. 

Roll your dough out until its about 8 inches long by 4 inches tall. It should be around a 1/2 inch thick. 

Begin to cut your scones out in triangles using a knife. Prepare a lightly oiled baking tray to place them on and bake for 15 minutes.

Now that the scones are baking its time to making your icing! The icing really adds to the scones so don't skip this step! It's well worth it and easy as pie. 

Begin by putting your powdered sugar in a medium size bowl and add your salt. Mix it with a fork to make sure all the clumps are broken up. Next melt your butter and add the rest of the wet ingredients while you're mixing it. It's important to mix it while you're combining it because it really helps the consistency! 

It should be looking like this after 5 minutes though :)

Once that's ready pop it in the fridge till your scones are done. 

BAM FINTO

Easy right?

Let your scones cool down for 15-20 minutes once they are done. The longer the better because the icing sticks to the surface better when its cooler. Spread lots of icing over the top of your scones and sprinkle your remaining 1/4 cup of toasted pecans over top of your scones. Enjoy:)

VEGAN PEANUT BUTTER AND JAM MUFFINS

Okay so these technically aren't cupcakes but I figured it was fitting with what I have been posting lately. These are my own crazy creations that I made because my boyfriend wanted some. I had no idea where I would find a peanut butter and jam muffin recipe so I figured I'd wing it and it was SUCH a success. These babies were amazing and had everyone wanting more! Not only do they look really neat.

 They are good for you and a perfect snack at any time of day. Great attraction for lunches with friends because they look so neat. If you love peanut butter and jam like me you will loveeee these !!!

VEGAN PEANUT BUTTER AND JAM MUFFINS

Recipe

makes 12

1 cup unbleached white flour

1/2 cup whole wheat flour

1/2 cup graham flour

1/2 cup sugar cane

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup earth balance regular buttery spread, melted

1/2 cup peanut butter

1 cup almond fresh coconut almond milk

12 tablespoons of jam

Steps

Preheat your oven to 350 F. Mix together dry ingredients in a large bowl. Flour to baking soda. Create a well in the middle. Melt your butter and add the butter, peanut butter and milk to the mixture. Stirring while adding contents. Mix together well with a fork to make sure everything is incorporated well. Your mixture should look like this !

Its almost like a cookie dough but it bakes really nice and soft. It also helps hold the jam in the middle when you're filling it. Once your mixture is ready, oil a muffin pan or place 12 liners in muffin slots. Fill eat slot until about 2/3 of the way full. 

Now you're ready to jam!

Using either an icing tool, a butter knife or whatever kitchen tool you have for filling baked goods. I used a butter knife haha. I placed the knife in the middle of the muffin, being careful not to stab it all the way through, and spun it around in a circle a couple times to create a hole. Then I took a big scoop of jam on the knife and placed it back in the middle allowing the jam to drip off the knife into the middle. It worked great and was super easy! I bet it would be ten times easier putting jam into an icing tool but I don't have one. So kudos to you if you do! Haha. 

Once you have filled all your muffins, pop them in the oven for 10-15 minutes and enjoy!!! These are by far the best muffins I've created so far.

Don't they look cool!

VEGAN RED VELVET CUPCAKES

I lovee beet root powder! Such an awesome ingredient to have in your pantry. Not only is it great for you(see benefits of beet powder)  it tastes amazing. It gives your baked goods this really authentic fruity taste without having to add big piece of fruit and its awesome for coloring things. I spent a long time trying to find red food coloring (NEXT TO IMPOSSIBLE) but when I finally did and it was almost 10 dollars for a very small bottle I figured I better find something better. Thats when I went to the herb store and got some red beet root powder. It doesnt taste or smell like much on its own but once you add water it has a very rich red color. I haven't experimented with it too much yet but it works GREAT for red velvet things and coloring icing. Enjoy these delicious red velvet cupcakes :) Happy cruelty free living!!

VEGAN RED VELVET CUPCAKES

Recipe

Makes 12

1 1/2 cups unbleached white flour

3/4 cup wholesome sweetners turbinado sugar

pinch of sea salt

1 teaspoon baking powder

1/2 teaspoon baking soda

dash of cinnamon

2 tablespoons of fair trade organic cocoa powder

1 teaspoon vanilla extract

1 cup of earths own almond fresh coconut almond milk

1/4 cup of earth balance original buttery spread

Food coloring

2 teaspoons beet powder

1 1/2 tablespoons water

Mixed together well with a fork.

Steps

Preheat your oven to 350 F. Oil a cupcake tray with coconut oil or place cupcake liners in each spot. Combine all your dry ingredients in a large bowl and mix well with a fork. Make sure there is no clumps. Create a well in the middle. Melt your earth balance and pour out 1 cup of your almond milk. Combine wet ingredients, adding the vanilla as well, in a medium sized bowl. Dump your wet mixture into your dry and begin to mix with a fork. Combine your beet powder and water. Add to the mixture. Continue stirring until all dry ingredients are absorbed and everything is well incorporated. Your mixture should be pretty runny and pourable. Once the oven is preheated you're ready to fill your cupcake tray. Fill each slot 2/3 full. Sprinkle with some of your favorite toppings or add icing and sprinkles afterwards!  Bake for 10-15 minutes and enjoy!!!

*cool before icing.

(I will be posting my icing recipe later)

VEGAN VANILLA CHOCOLATE CHIP CUPCAKES

VEGAN VANILLA CHOCOLATE CHIP CUPCAKES

w/ cinnamon glaze

I have been baking cupcakes like no tomorrow lately. I have another recipe after this that is crazy!! Anyways these are more on the simple side of things. I wanted to show an easy cupcake recipe since the last ones were a little time consuming. This recipe is really nice and moist. Great for storing, they taste even better the next day. The cinnamon glaze was just something I whipped up for fun because I wanted to use my sprinkles and it was a success! It soaked into the cupcakes a bit making them all gooey and soft. If you love baking like me, you'll love this easy vegan cupcake recipe. 

Recipe

Makes 12

1/2 cup organic brown sugar

1 1/4 cup unbleached white flour

1 1/2 teaspoon baking powder

1 teaspoon baking soda

Pinch of salt

2 teaspoons vanilla

1 teaspoon cinnamon

1 cup almond fresh vanilla almond milk

1/4 cup earth balance , melted

1/4 cup camino dark chocolate chips

Preheat oven to 375 F. Combine all your dry ingredients in a large bowl. Stir together well with fork to beat out all the clumps. 

Next combine your milk, vanilla and margarine in a small bowl. Stir together. Make a well in the middle of your dry mix and add the wet mixture. Mix ingredients together well until there's no lumps. It should look like this!

Add your chocolate chips and stir one more time. Oil a muffin pan with coconut oil and fill each hole until 2/3 full. Sprinkle some coconut on top if you want and pop them in the oven!

Bake for 15-20 minutes. Test with a tooth pick to make sure they are done. It'll come out clean if they are.

This gives you the perfect amount of time to make your cinnamon glaze!

CINNAMON GLAZE RECIPE

1/3 cup earth balance buttery spread, melted

1 teaspoon vanilla extract

1 tablespoon almond fresh vanilla almond milk

1 cup wholesome sweeteners powdered sugar

1 1/2 teaspoons cinnamon

Steps

Combine butter , vanilla and milk in a medium sized bowl and stir together well. Start to gradually add your powdered sugar, beating it into the liquid with a fork. 

Add your cinnamon and begin to stir. You'll see your icing start to form so just keep mixing it! The longer the better. It helps fluff up the icing. Once your icing is thick and a little fluffy pop it in the fridge and wait for your cupcakes to be done.

Remove your cupcake from the oven once they are done (15-20 minutes) Take them out of the pan to allow them to cool. Let cool for 10 minutes. Drizzle your glaze all over your cupcake and throw some sprinkles on top! These are so fun to make and they look amazing afterwards. Have fun getting cupcake creative. Happy cruelty free baking!