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!

CUPCAKE CRAZY

I have been going cupcake crazy lately and baking up a storm. I always feel like baking more in the fall/winter season. It makes the house extra toasty and smell good. Here's some awesome pictures I forgot to post of the inside of my vegan vanilla chocolate chip cupcakes -thats a link to the recipe..

PLUS a little sneak peek at my next crazy baked good. I'm going to post 

Can you guess what those are!?

VEGAN QUICHE

VEGAN QUICHE

This was my first attempt at making vegan quiche and it was such a success!! This recipe is amazing. I think the crust could maybe use some work but overall I was pretty pleased. It was even better the next day after we left it in the fridge. It seriously tasted/was the texture of a real quiche. I haven't eaten them in years but I can still remember because they were one of my favourite foods. Its got all the traditional veggies a quiche does and even with a little twist! I added leek and red pepper. Top if with your favorite daiya flavour and viola! Have fun baking my vegan quiche!

RECIPE

makes 1 quiche

For filling:

Olive oil

1 leek, thinly sliced

2 cloves garlic, diced

1/4 purple onion, diced

4 crimini mushrooms, sliced

1/2 tomato, thinly sliced

1/2 red pepper, diced

1/4 cup fresh basil leaves

a big handful of fresh spinach

1 teaspoon salt

1 teaspoon pepper

Handful of daiya cheese (I used pepper jack shreds)

For tofu:

350g package of organic tofu

4 tablespoons nutritional yeast

5 tablespoons almond milk

1/2 teaspoon salt

1 teaspoon pepper

pinch of turmeric

For crust:

2 cups whole wheat flour

4 tablespoons dried herbs (thyme, basil, oregano)

1 teaspoon black pepper

115ml water

2 tablespoons olive oil

STEPS

Preheat your oven to 350 degrees F. Lightly oil a round glass or tin foil pan. Anything around 20 cm works. First combine all your flour, herbs and pepper. Stir together. Add water then olive oil. Mix together until dough forms. If your dough is too dry add a teaspoon of water. Make a clean, lightly floured area for your dough to be placed on. Next knead your dough for 5 minutes. It should be tough and doughy but not sticky. It should be smooth enough for your to knead and mould though. Roll your dough out. It should be big enough to fit in your pan and create a crust around the outside. Place it in your oiled pan and press the edges lightly with fingers around the sides to form your crust. Make sure its tall enough that its to the top of your pan. Its okay if its not perfect but it needs to fit all your filling! 

Next is your filling. Cut, slice and dice all your vegetables. Get a frying pan and lightly oil with olive oil. Heat to med-low heat. This is to saute your vegetables. Once all your veggie are cut add to the heated pan Add them in order doing the spinach and basil last. Saute for 5 minutes.

 (This recipe is for one I just made two                                                                                                   anyways haha)

Next is your tofu mixture.
Add all ingredients to your blender or food processor and blend until smooth and creamy. Pour the tofu mixture into a bowl. Add your sauteed vegetables to the mixture and stir together well. Pour your mixture into your crust and smooth the top with a spoon so it looks pretty. Sprinkle a handful of daiya on the top. Put in the in oven and bake for 30 minutes or until the top is slightly brown and crispy.
Allow to cool for 10 minutes before serving.

Enjoy:)