Every year I eat my whole weight in granola. Maybe more. I don’t know. It’s an addiction I developed during my early years of childhood. It’s hard to find a granola that I don’t like. For this Christmas season, I decided to come up with a gingerbread infused Granola, which is even grain-free and contains no oats….
Almost December! How time flies! Back from Thailand (if you really really miss summer quickly switch to my Thailand Travel Diary and look at the pictures) I am back in the kitchen. And I will kick off the Christmas season with these Maple Ginger Chocolate Chip Cookie Dippers. It’s recipe 1 and it will be followed by many more. Any suggestions are warmly welcome and can be deposited in the comments under this blog post….
This Vegan, Gluten-free coconut loaf with pomegranate glaze is not only an eyecatcher on birthdays, it is also totally yummi, moist and easy to make! Usually, when I bake, I substitute the “egg” component either with Chia-Seeds, Flax seed or apple sauce, but for this recipe I wanted to achieve some fluffiness and therefore tried the Vegg-Egg for the first time….
Homemade vegan pie crust. A thing I was always a little afraid of. I mean making a raw vegan pie crust is kind of easy with the base of dates, crushed nuts and coconut oil. But what about making a vegan pie with a baked crust. Combined with fresh figs and a heavenly chocolate ganache filling, this dessert is the perfect treat for autumn. I present you my Mini Vegan Chocolate Fig Pies.
Hi reader of my blog.
Since starting this blog I always wanted to do a post telling you guys what I have in my pantry. Kind of a “sweet pantry of a healthy Foodie”. I knew it would be a lot of work and
a lot A LOOOOOT of chaos in the kitchen!
This is the first part of my new series: “How to bake vegan and healthy at a students home in London with almost no equipment” We will kick this off with a recipe that has the potential to become my new favorite recipe! Freshly out of the oven: 10 minutes vegan sweet potato brownies
I know it’s a little weird. Temperatures are finally not anymore below zero and all I am craving is a chai plum cake. Perhaps something fruit- based would be more appropriate regarding the season and a bright colored lemon loaf cake more suitable. Perhaps something chocolate is expected from me. But somehow this Chai-plum cake with all these oriental spices, filled with crunchy nuts and tossed with sweet coconut sugar; and a slight cinnamon note, convinced me that this was the perfect cake for my current mood.
I had some overload of oatmeal for the past week, so I thought YES! Let’s make some waffles on the weekend. Fluffy Vegan Breakfast Waffles. For me, waffles are a weekend breakfast since they are more time consuming than oatmeal or granola with fruits.
This Vegan Glutenfree Double Chocolate Mousse Tart will take your chocolate addiction to a new level! I love the combination of chocolate and Strawberries forever. I already made tons of vegan chocolate mousses, but felt that I need to change the game a little bit. So why not put that chocolate mousse into a tart and decorate the whole thing with sliced strawberries.
For me this symbolized the end of winter and the slow beginning of summer. It is not an entirely summer inspired fruit tart but you feel a touch of summer with these strawberries and at the latest when you have your first bite you’ll have these summer feelings in your stomach and heart. Believe me this tart is a MUST for every chocolate lover!
Fun fact first. I don’t like bananas. I don’t like the mushy consistency and the feeling it develops in my mouth. Luckily, I found out some months ago that I really love banana bread. (and yes I always loved Nicecream from the first day I’ve tried it.)
Ok back to the banana bread. I really don’t know what it is but this intense, flavor rich, dense, moist thing called banana bread has somehow twisted my mind and for a long time I can hardly think of anything else. It’s like falling in love with all the butterflies in your stomach. Except that I have banana bread in my stomach.
And the crowd goes “HOORAY“! Finally, Healthy Vegan Tim Tams are here!
They’re made with ingredients that not only make them vegan but healthy and good for you as well. Yes, you didn’t read that incorrectly, I said good for you. Now you must be wondering how and think well a dessert full of chocolate as that can’t be healthy in any way? Don’t judge a book by its cover and give them a go!
I don’t think we need a special day to show our loved ones that we care. However, I think why not having a special day to bake some extra sweet desserts related to the Valentines theme? 🙂
Maybe you are still looking for an idea to surprise your loved ones?
Have fun scrolling through the gallery below!
To be honest, I have to say it was not easy to veganize this traditional german sugar and butter based Christmas cookie. Think I failed twice because I wanted to use fancy flours or other unusual ingredients.
So by now everyone should be more or less in the Christmas mood (or stress?) Fortunately, I already have all my presents and can spend the days home thinking about Christmas treats and desserts.
I will make three different desserts for three different Christmas feasts.
The more I try to come up with fancy Christmas cookies the more I fall back into the most classical ones. HAHA
No, seriously there is just no way you cannot make Chocolate Chip Cookies for Christmas.
And because we are feeling festive we are going the extra mile and doing The best vegan Chocolate chip cookie Sandwiches.
Are you with me?
I am afraid this is the next gingerbread post coming your way and I apologize for all coming until Christmas.
Let the Pre-X-MAS Magic Baking begin! I proudly announce that Vanillacrunnch’s Bakery has officially opened its doors. Finally, you can follow my recipes on YOUTUBE!
During the month of December, I will upload Cookies and sweets recipe that YOU wish for. Feel free to either comment on my Youtube channel or below this blogpost when you really wish for a specific cookie or cake or whatever. My sweets will be plant-based, without any refined sugar and definitely more healthy than any storebought ones!
Good evening ladies and gents
I am not really in a writing mood. I would rather just present you the recipe for these espresso infused brownies. And don’t forget to put a little piece of chocolate in the middle of the muffin to surprise your guests or yourself 😉 With the recipe below, I made 4 little (ok tiny ;)) muffins (all for me!). For big ones or 8 small ones, simply double the recipe.
Hello lovely reader. I know I promised you these cookies months ago! So, finally!
Vegan Pumpkin Chocolate Chip Cookies. I won’t say a lot about it just enjoy and make yourself a great time with these cookies! 🙂 The recipe makes up to 16 small cookies or 8 large cookies or 1 really really large cookie.
Another rainy sunday in Switzerland. Some people are quite happy that the weather now finally has “normalized” after the heatwave. But for me, I am just wishing for an endless summer. Thinking that the last sunny days have now passed makes me sad. To overcome my sadness I wanted to give these vegan chocolate chip cookies another try. After fails and “they are ok- but not more” attempts, I perfected them now. So here is what I did. I added a mashed banana to the recipe and replaced the peanut butter in the recipe with the smoother sunflower seed butter.
and… I LOVE them now. I am perfectionist so this is quite a thing for me to say. I shared the original recipe just in my ebook but thought it would be a crime to not share these beauties with all of you. I kept the 6 cookie sandwiches under my bed without sharing. I could eat all of them in one sitting.
I might did but you are never going to know that 🙂
Makes 12 Cookies or 6 Cookie Sandwiches
1/2 cup almond meal
1/2 cup fine oats
1/2 tsp baking soda
1/3 cup sunflower seed butter (peanut butter works as well)
1 small ripe mashed banana
1/4 cup coconut sugar
1/4 cup almond milk
1 tsp vanilla extract
a pinch of fine sea salt
1/2 cup dark vegan chocolate chips
1. First you preheat your oven to 180° or (360F)
2. In the blender, blend the oats until you reach a fine consistency.
3. In a small bowl, combine the dry ingredients such as the flour, the blended oats, baking soda, salt.
4. In another bowl, mash the banana, add the sunflower seed butter, the coconut sugar and the vanilla extract and mix until well combined.
5. Add the almond milk and mix a little bit more.
6. Now at low speed add the bowl with the dry ingredients. (not all at once!).
7. Fold in the dark chocolate chips.
8. Now roll the dough into balls and place them on the prepared baking sheet. Flatten them with a spoon and make sure you place them 3 inches apart from each other.
9. Finally, Bake cookies for 10-15 minutes, or until slightly brown, depends a little bit on your oven and how you like them.
Let them cool down, but not until entirely cool. Because now the fun part starts:
Stuff two cookies with a tsp of peanutbutter and one pieces of dark chocolate.
The chocolate and peanutbutter are starting to melt from the remaining warmth of the cookies.
Scrolling through Instagram I recently discovered that there are just 3 pictures for the hashtag “veganskilletcookies”
Since I love cookies and I love chocolate and I love a lot of cookies I though why not making a skillet cookie!
There are many recipes that require eggs or normal milk, so I tried to use peanut butter as a substitute for the egg. Now if you don’t have peanut butter at home or you want to use another replacements, I got you covered!
I found a really helpful table on Fablunch’s Instagram page.
I always experiment with this substitutes and it is amazing how they work out and in every case taste better than the original recipe! (Also approved by Non-Vegans!)
So here is the recipe.
1 1/4 cup almond flour (or any other flour works as well)
1/2 cup fine oats
1/4 tsp baking soda
1/2 cup coconut oil
½ cup coconut sugar
3 tbsp peanut butter
1/2 cup almond milk*
1/2 tbsp vanilla extract
a pinch of fine sea salt
1/2 cup dark chocolate chips
* this amount depends on the type of flour you are using, you want to add more when using a dry flour and maybe less when using another type. For consistency check my YouTube tutorial
Preheat oven to 350 degrees F.
Combine oats, flour and baking soda in a medium bowl. Set aside
In another bowl mix coconut sugar, coconut oil, peanut butter, vanilla and salt until smooth.
Now combine the two mixes. After one minute add 1/4 of the milk and see how the mixture turns out. Depending on your flour you want to add the rest of the milk.
(For consistency check YouTube Video of recipe here)
Stir in chocolate chips until well combined.
Now press the dough into an iron skillet pan. Decorate with more chocolate drops, that it looks better for the picture afterwards. Put the pan in the oven (middle) and make sure the pan does not touch the oven from the inside.
Bake for approx. 25-30 minutes. Remove them from the oven when the cookie slowly begins to turn crispy and looks brownish.
Let cool a little and eat still a little bit warm!
Note 1: Flours like coocnut flour are very dry and therefore you will need more milk. Please adjust the amount until the consistency looks like the one in my YouTube video
Note 2: The cookie I made was pretty thick. If you are aiming for a thiner Cookie, aim for a larger pan. (I had no bigger iron pan available ;))
7 Squarebars of your choice
3/4 cups Quinoa flour
1 tsp baking powder
3 tablespoons flax meal
1 cup almond or soy milk
¼ cup coconut oil
1 tbsp vanilla extract
1 ripe banana
1/2 cup organic unsweetened almond milk
3/4 cup Organic Cacao Powder
1/3 cup agave syrup
1 tsp Vanilla Extract
1 can chilled coconut cream
1 tbsp vanilla extract
+ Vegan dark chocolate and seeds and Articberries cranberry powder for decoration
Soak the Squarebars in half of the almond milk for 3 hours. (this is weird but totally worth it in the end ;))
Preheat oven to 350F and grease the pan or use a silicon pan!
Mix flax meal with desired water and let sit for several minutes.
In a large bowl, first combine all the dry ingredients.
In another bowl blend the Squarebars with the rest of the almond milk. Do not throw away the milk they were soaked in you just use it as the flax mixture , the coconut oil and the vanilla extract.
Then combine the dry and the wet ingredients.
Pour into baking pan and and bake at 350F for 35 minutes (might vary slightly based on pan and flour type, but just test) While the cake is in the oven you can do the filling.
Blend the avocado and the banana in the blender until smooth, add almond milk and syrup.
Add the rest of the ingredients and blend for 2 more minutes until creamy.
In a bowl, put into refrigerator to chill for later.
Half or make three layers of the cake (I did it with a long knife :D) so you can put in the filling.
Once the filling is in you can go on with the frosting.
Very simple put the chilled (overnight in the fridge!!!) can of coconut cream into a bowl with the vanilla extract and whip that thing up 🙂
Cool again for another 20 minutes before decorating 🙂