French Toast is a delicious breakfast food that a lot of people assume vegans can't have. This is due to the fact that most French toast recipes call for eggs and milk...but not this one! This is the Easiest Vegan French Toast Recipe Ever!
Showing posts with label Vegan Breakfast. Show all posts
Easiest Vegan French Toast Ever!
August 11, 2017
French Toast is a delicious breakfast food that a lot of people assume vegans can't have. This is due to the fact that most French toast recipes call for eggs and milk...but not this one! This is the Easiest Vegan French Toast Recipe Ever!
Easy Vegan Blueberry Muffins
July 21, 2017
Blueberry muffins are one of the best things for breakfast, snacks and every thing in between! A balance of sweetness, tartness and the deliciousness of baked goodies! This vegan recipe is sure to win you over, whether you're vegan or not!
"Best Ever" Vegan Cinnamon Rolls
August 26, 2016
Everyone loves cinnamon rolls, right? They are sweet, gooey, a little bit spicy from the cinnamon and they go perfectly with a cup of coffee! When you make them at home, they fill the house with a lovely smell and you can't help but crave one!
Because I love cinnamon rolls and I am vegan, I had to make some cinnamon rolls that were both delicious and vegan! I took our family's bread recipe and switched out some ingredients to make it vegan, and then I created a filling for the rolls that is just to die for! What did I end up with? The best vegan cinnamon rolls you will ever have!
Ingredients:
Dough:
2 3/4 cups Flour
2 TBS Cinnamon
1 tsp Salt
2 tsp Vanilla
1 cup Warm Water
3 tsp Dry Active Yeast
4-5 TBS Maple Syrup ( Depending on how sweet you want the dough)
Filling:
1 cup Melted Coconut Oil
1 cup Brown Sugar
1/2 cup White Sugar
3 TBS Cinnamon
1 tsp Salt
1 tsp Vanilla
2 TBS Flour
Icing:
1/2 cup Powdered Sugar
2 TBS Non-Dairy Milk
Okay! Let's get started! Making bread dough is one of my favorite activities, so when I started the cinnamon roll dough, I was so excited! Not only was the house going to smell amazing, but I was going to have some delicious cinnamon rolls in the end!
First, combined your warm water and yeast in your mixer. Mix it to combine and then leave it for a few minutes to start activation in the yeast.
Then, add in the maple syrup and vanilla and give that a mix. Add in your flour, cinnamon and salt. Mix until all the flour has been incorporated and the mixture has formed a ball. Then, knead the dough ( in the machine or by hand) for 10 minutes. Once kneaded, cover with a dish towel and let rise for 30 minutes.
While the dough rises, mix up the filling and place it in the fridge to become firm.
The next step is, to turn the dough out on to a floured surface and roll it out to a long rectangle. Then, remove the filling from the fridge. If it is too hard to spread, place in the microwave for a few seconds. You want it firm but spreadable. Spread the filling on the dough, leave a 1/2 inch of dough around edge.
Then, start to roll the dough into a log shape. If the filling starts to bunch up, just push it back into the rolled dough. We don't want to lose any of that delicious filling! Use a sharp knife to cut the dough into rolls of desired size. Remember, they will rise again in the oven!
Put your oven on the lowest setting ( mine is 170 F) and set the rolls in the oven to rise for 20 minutes. You can also allow them to rise on the counter top for 30 minutes. Then, bake them at 350 F for 35-40 minutes, or until the tops of the rolls have gone a lovely golden brown color!
All that is left to do is to make the icing. Just mix the powdered sugar and non-dairy milk together to form a smooth icing and drizzle it all over the rolls. Serve while warm with a cup of coffee for the perfect breakfast, lunch or dinner! :)
I made these on Friday night and we had them for breakfast the next day! They were delicious, of course, and we snacked on them all day long! Whether you are vegan or not, these are simply just some amazing cinnamon rolls, that everyone will enjoy!
If you enjoyed this post, please share it and my blog with your friends and family members to spread the love of living a healthy lifestyle!
Remember to check back every Friday for a new post!
Make sure to follow the blog via email, Google, Twitter @ SpinachisGood, Tumblr @ justrunningforfood and on Instagram @ That_Vegan_Runner so you never miss a post and you can get even more blog content!
Stay healthy, happy and laughing!
H. Banana
Because I love cinnamon rolls and I am vegan, I had to make some cinnamon rolls that were both delicious and vegan! I took our family's bread recipe and switched out some ingredients to make it vegan, and then I created a filling for the rolls that is just to die for! What did I end up with? The best vegan cinnamon rolls you will ever have!
Ingredients:
Dough:
2 3/4 cups Flour
2 TBS Cinnamon
1 tsp Salt
2 tsp Vanilla
1 cup Warm Water
3 tsp Dry Active Yeast
4-5 TBS Maple Syrup ( Depending on how sweet you want the dough)
Filling:
1 cup Melted Coconut Oil
1 cup Brown Sugar
1/2 cup White Sugar
3 TBS Cinnamon
1 tsp Salt
1 tsp Vanilla
2 TBS Flour
Icing:
1/2 cup Powdered Sugar
2 TBS Non-Dairy Milk
Okay! Let's get started! Making bread dough is one of my favorite activities, so when I started the cinnamon roll dough, I was so excited! Not only was the house going to smell amazing, but I was going to have some delicious cinnamon rolls in the end!
First, combined your warm water and yeast in your mixer. Mix it to combine and then leave it for a few minutes to start activation in the yeast.
Then, add in the maple syrup and vanilla and give that a mix. Add in your flour, cinnamon and salt. Mix until all the flour has been incorporated and the mixture has formed a ball. Then, knead the dough ( in the machine or by hand) for 10 minutes. Once kneaded, cover with a dish towel and let rise for 30 minutes.
While the dough rises, mix up the filling and place it in the fridge to become firm.
The next step is, to turn the dough out on to a floured surface and roll it out to a long rectangle. Then, remove the filling from the fridge. If it is too hard to spread, place in the microwave for a few seconds. You want it firm but spreadable. Spread the filling on the dough, leave a 1/2 inch of dough around edge.
Then, start to roll the dough into a log shape. If the filling starts to bunch up, just push it back into the rolled dough. We don't want to lose any of that delicious filling! Use a sharp knife to cut the dough into rolls of desired size. Remember, they will rise again in the oven!
Place them in a greased baking pan, allowing the sides to touch, but don't squeeze them in the pan.
All that is left to do is to make the icing. Just mix the powdered sugar and non-dairy milk together to form a smooth icing and drizzle it all over the rolls. Serve while warm with a cup of coffee for the perfect breakfast, lunch or dinner! :)
Remember to check back every Friday for a new post!
Make sure to follow the blog via email, Google, Twitter @ SpinachisGood, Tumblr @ justrunningforfood and on Instagram @ That_Vegan_Runner so you never miss a post and you can get even more blog content!
Stay healthy, happy and laughing!
H. Banana
Easter Morning Glory Muffins
March 24, 2016
Easter is just around the corner, which means that it is slowly becoming Spring time! I love the Spring season and all the life and beauty it brings! To help celebrate the Easter Holiday, I wanted to make something that was both delicious and healthy! These Morning Glory Muffins are just that!
These muffins are both delicious and nutritious! They are full of fruit and vegetables to help your day get started off right! The oil and eggs( found in most muffin recipes) is recplaced with apple-sauce to create a lighter, yet moist muffin! In addition to being super yummy, these muffins are both Vegan and Oil-Free, making them the perfect breakfast, snack or dessert!
Ingredients:
2 cups Flour
1 TBS Baking Powder
2 tsp Baking Soda
2 tsp Cinnamon
1 tsp Ground Ginger
1/4 tsp Salt
1/2 cup Brown Sugar ( or Maple Syrup and use less Apple Sauce)
1 1/2 cup Unsweetened Apple Sauce
1 tsp Vanilla
1/2 Unsweetened Coconut Flakes
1/2 Raisins
1 cup Crushed Pineapple
1 cup Grated Carrot
Oats and extra Brown Sugar for a topping(optional)
First, whisk together the dry ingredients- Flour, Baking Powder, Baking Soda, Cinnamon, Ginger, Salt and Coconut.
In a differnt bowl, mix together the wet ingredients- Brown Sugar, Apple Sauce, Vanilla, Pineapple, and Grated Carrot.
Then, add the wet mix into the dry mix along with the raisins.
Mix it to combine but make sure not to over mix. It should be a fairly stiff batter, but not a dough!
Preheat the oven to 400 F and line or grease a muffin tray. I used parchment paper and made my own liners, but store bought ones will work fine too! Also, Coconut Oil or Vegetable oil is great to grease with.
Fill the tins a little over half way full and top with a sprinkle of brown sugar and oats.
Bake for 20 minutes or until a tooth pick comes out clean.
Your house will smell amazing and you'll be craving a muffin by now! Thank goodness you have a whole tray full to eat!
Let the muffins cool for a few minutes before removing them and letting them cool completely on a wire rack.
These muffins are perfect for Easter Morning or any morning out of the year! They are also great to pack in lunches, have as a snack, or even as a dessert with a cup of coffee or tea! The coconut, carrot and pineapple pair together so well and make these muffins super moist and delicious! Also, its added healthy-ness!
I hope you enjoy this recipe! Oil Free and Vegan recipes are hard to come by, so when you find a good one, you'll want to hold on to it! Its also a good idea to share those recipes with your friends and family! Please do so with this one too!
You can follow the blog via email, Google, Twitter @ SpinachisGood, Tumblr @ justrunningforfood, and on Pinterest @ Hannah Plunkett.
I post every Friday!
Happy Easter!
H. Banana
These muffins are both delicious and nutritious! They are full of fruit and vegetables to help your day get started off right! The oil and eggs( found in most muffin recipes) is recplaced with apple-sauce to create a lighter, yet moist muffin! In addition to being super yummy, these muffins are both Vegan and Oil-Free, making them the perfect breakfast, snack or dessert!
Ingredients:
2 cups Flour
1 TBS Baking Powder
2 tsp Baking Soda
2 tsp Cinnamon
1 tsp Ground Ginger
1/4 tsp Salt
1/2 cup Brown Sugar ( or Maple Syrup and use less Apple Sauce)
1 1/2 cup Unsweetened Apple Sauce
1 tsp Vanilla
1/2 Unsweetened Coconut Flakes
1/2 Raisins
1 cup Crushed Pineapple
1 cup Grated Carrot
Oats and extra Brown Sugar for a topping(optional)
First, whisk together the dry ingredients- Flour, Baking Powder, Baking Soda, Cinnamon, Ginger, Salt and Coconut.
Then, add the wet mix into the dry mix along with the raisins.
Mix it to combine but make sure not to over mix. It should be a fairly stiff batter, but not a dough!
Preheat the oven to 400 F and line or grease a muffin tray. I used parchment paper and made my own liners, but store bought ones will work fine too! Also, Coconut Oil or Vegetable oil is great to grease with.
Fill the tins a little over half way full and top with a sprinkle of brown sugar and oats.
Bake for 20 minutes or until a tooth pick comes out clean.
Let the muffins cool for a few minutes before removing them and letting them cool completely on a wire rack.
These muffins are perfect for Easter Morning or any morning out of the year! They are also great to pack in lunches, have as a snack, or even as a dessert with a cup of coffee or tea! The coconut, carrot and pineapple pair together so well and make these muffins super moist and delicious! Also, its added healthy-ness!
I hope you enjoy this recipe! Oil Free and Vegan recipes are hard to come by, so when you find a good one, you'll want to hold on to it! Its also a good idea to share those recipes with your friends and family! Please do so with this one too!
You can follow the blog via email, Google, Twitter @ SpinachisGood, Tumblr @ justrunningforfood, and on Pinterest @ Hannah Plunkett.
I post every Friday!
Happy Easter!
H. Banana
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