Easy Vegan Cinnamon Roll Recipe

I adapted this recipe from The Minimalist Baker. The key difference is that she suggests using almond milk (which, as someone with a nut allergy, I can’t use). I also baked them for a longer period of time, used a different baking pan (perhaps related to the previous difference), used less flour, and a different icing topping.

I made them on a whim after discovering the recipe yesterday and realizing I just needed to buy 1 more ingredient (the yeast) which was easy to pick up. They turned out WAY better than I thought they would and we’ve been happily enjoying them since.

Ingredients:

Cinnamon Rolls:

  • 1 cup of cold water
  • (A total of) 1/2 cup of vegan butter, melted
  • 1 tbsp of rapid rise yeast
  • 1/2 tsp of salt
  • 2 1/2 cups of flour
  • 1/8 cup of any vegan oil
  • 2 tsp of ground cinnamon
  • 1/4 cup of sugar

Icing:

  • 1/2 cup of icing sugar
  • 1/4 (or less, depending on taste) of cold water

Instructions:

  1. Heat water and 3 tablespoons of butter on the stove, mixing as you go. Heat until it’s warm, but not too hot to touch.
  2. Transfer this into a mixing bowl and sprinkle the yeast on top. Let it sit for 10mins.
  3. Add 1 tbsp of sugar and the salt then mix.
  4. Add in the flour and mix it together.
  5. Remove from the bowl and kneed the dough for a few minutes on a floured surface (otherwise it’ll stick).
  6. Clean out the mixing bowl and coat it with oil.
  7. Put the dough back in the bowl and cover it with plastic wrap.
  8. Leave the bowl in a warm place for an hour to allow it to rise.
  9. While waiting for it to rise, mix the remainder of the sugar and cinnamon together and set aside.
  10. After the dough has risen, on your floured surface, roll the dough out into a long, thin rectangle.
  11. Brush another 3 tbsp of the melted butter along the dough.
  12. Sprinkle your cinnamon sugar mixture along the area you brushed with the melted butter.
  13. Begin rolling the dough, stopping every few rolls to cut it (this can be based on preference. You’ll see that my cinnamon rolls weren’t rolled very many times).
  14. Place each rolled piece, standing up, into a 9 inch baking pan. Leave some room in-between each roll, as they will expand.
  15. Pre-heat the over to 350 degrees F and give the dough some more time to rise.
  16. Bake them 30-35mins or until they’re a lovely golden brown colour.
  17. While the cinnamon rolls are baking, mix the icing sugar and water together, stirring until their are no lumps left. Then set aside.
  18. Once the cinnamon rolls are finished, allow them to cool for a few minutes then coat them with the icing.

vegan-cinnamon-rolls

Advertisements

Vegan Chai Snickerdoole Cookies Recipe

After my previous success with cookies, I decided to give it a try again. They turned out pretty well, but I was reminded of the pain of having to check on cookies every minute to make sure they didn’t burn. Luckily, they didn’t!

Ingredients:

Topping:

  • 1/4 cup of sugar
  • 1/4 tsp of ground ginger
  • 3/4 tsp of ground cardamom
  • 1/4 tsp of ground cinnamon
  • 1/4 tsp of ground cloves

Cookies:

  • 1/2 cup of vegetable oil (I used sunflower)
  • 1 cup of sugar
  • 1/4 cup of maple syrup
  • 4 tbsps of water
  • 2 tsps of vanilla extract
  • 1 3/4 cups of flour
  • 1 tsp of baking soda
  • 1/2 tsp of ground cinnamon

Instructions

  1. Pre-heat oven to350 degrees
  2. Mix all the topping ingredients together in a wide, shallow bowl and set it aside
  3. Mix oil, sugar, maple syrup, water, and vanilla extract together in a separate bowl
  4. Mix in flour, baking soda, and ground cinnamon
  5. Roll dough into balls, flatten, and press into the bowl with the topping
  6. Put cookies on a pre-lined baking sheet, about an inch apart
  7. Bake for 10-12mins (checking frequently underneath the cookies and remove when they start to brown)

IMG_20160403_182953376_HDR

Vegan Maple Apple Cinnamon Oatmeal Muffins Recipe

I haven’t been 100% the past few days so I wanted to try something which at least seemed healthy, and these looked great! The recipe made about 18 so I gave some away to some friends and we still has lots leftover for ourselves!

Ingredients:

  • 1 1/4 cups of rolled oats
  • 1/2 cups of water
  • 2 cups of flour
  • 1 tbsp of baking powder
  • 1 tsp of salt
  • 1/3 cup of sugar
  • 1/2 cup of maple syrup
  • 2 tbsps of apple sauce
  • 1 tsp of vanilla extract
  • 1/4 of butter, melted
  • 2 tbsps of ground cinnamon
  • 2 cups of apples, finely diced

Instructions:

  1. Pre-heat oven to 400 degrees
  2. In one bowl, combine oats and water. Mix together and let stand for 5 mins.
  3. In another bowl, mix the flour, baking powder, salt, sugar, maple syrup, apple sauce, vanilla extract, butter, and cinnamon.
  4. Pour the oats mixture into the second bowl and mix together.
  5. Mix in the diced apples
  6. Scoop into a pre-lined muffin pan and bake for 25mins or until an inserted toothpick comes out clean.
  7. Once you take the muffins out of the oven, brush the tops with a fine layer of maple syrup then continue to let cool.

IMG_20160401_115208815_HDR

Vegan Mixed Berry Muffins Recipe

I had a bunch of frozen berries left in the freezer which I decided I needed to use, so I thought some summery mixed berries muffins would go over well! The sunny weather definitely helped encourage this choice.

Ingredients:

  • 2 and 2/3 cups of flour
  • 2 tsp of baking soda
  • 1 tsp of salt
  • 1 cup of sugar
  • 3/4 cup of vegetable oil (I used sunflower)
  • 1 and 1/3 cups of non-dairy milk (I used oat milk)
  • 2 tbsp of cider vinegar
  • 1 tbsp of vanilla extract
  • 1 cup of frozen strawberries
  • 1 cup of frozen raspberries

Instructions:

  1. Pre-heat oven to 350 degrees
  2. Mix together flour, baking soda, salt, and sugar
  3. In a separate bowl, mix vegetable oil, milk, cider vinegar, and vanilla extract
  4. Mix the wet ingredients into the bowl with the dry ingredients
  5. Add the berries and mix together evenly
  6. Pour the mixture into a pre-lined muffin tin
  7. Bake for 25-30mins or until a toothpick inserted into a muffin comes out clean

IMG_20160326_123421132

Vegan Gluten Free Chocolate Chip Cookie Recipe

We’re having a few people over for a games night tonight and one our friends is gluten free, so I wanted to bake something that she can enjoy too. I asked a gf co-worker for any tips and she said that cakes/muffins are more difficult because of the denseness of gf flour, which was a great tip. I enjoy making muffins and cupcakes more and tend to avoid cookies because I either over or under cook them. However, I kept a very close watch on these and they turned out great!

Ingredients:

  • 1/2 cup of vegan butter, melted
  • 1/4 cup of white sugar
  • 1/2 cup of brown sugar
  • 1 tsp of vanilla extract
  • 4 tbsps of apple sauce (unsweetened)
  • 1 cup and 2 tbsps of brown rice flour
  • 1 cup of dark chocolate chips

Instructions:

  1. Mix butter, white sugar, and brown sugar together in a bowl
  2. Mix in vanilla extract and apple sauce
  3. Mix in flour, putting half of the amount in at a time
  4. Mix in the chocolate chips (if, at this point, the dough appears too “crumbly” or like it’s falling apart, add some more apple sauce to bind it)
  5. Cover and leave in the fridge overnight
  6. Pre-heat oven to 350 degrees
  7. Scoop out approximately 1 tbsp of the dough and roll it into a ball then put it on a non-stick baking sheet and press down slightly
  8. Continue with the rest of the dough on the pan, ensuring cookies are about an inch apart
  9. Bake for 10-12 minutes (watching it carefully) or until the bottoms of the cookies start to brown

IMG_20160318_213052522

Easy Vegan Banana Bread Recipe

I’ve been circling around making banana bread recently (my failed zucchini bread and much more successful apple bread are testaments to that) and finally decided to go for it. I bought a bunch of bananas on Saturday and this morning I noticed that they were getting a bit brown so I popped them in the freezer while I was at work then took them out to de-frost while I made dinner. The result was delicious!

Ingredients:

  • 1/2 cup of vegetable oil (I used sunflower oil)
  • 1/2 cup of maple syrup
  • 1 tbsp of apple sauce
  • 2 mashed bananas
  • 1/4 cup of water
  • 1 tsp of baking soda
  • 1 tbsp of vanilla extract
  • 1/2 tsp of salt
  • 1 tbsp of cinnamon
  • 1 3/4 cups of flour

Instructions:

  1. Pre-heat oven to 325 degrees
  2. Mix oil and maple syrup together in a bowl
  3. Add apple sauce, bananas, and milk and mix well
  4. Mix in water, baking soda, and vanilla extract
  5. Stir in the flour
  6. Pour into a greased loaf pan (mine’s 9×5)
  7. Bake for 1 hour or until a toothpick inserted into the center comes out cleanIMG_20160316_214520375

Vegan apple muffin recipe

This muffins this morning felt a bit more like obligation than fun. I had bought the ingredients for them a few days ago and knew I wanted to bake them this weekend but also wanted to clean the apartment. However, I have to bake before I clean or else I’ll just end up cleaning again. So I threw them together and luckily, they ended up tasting pretty good.

Ingredients:

  • 1 apples, peels and cut up (I like to use bigger apple chunks)
  • 2 1/2 cups of flour
  • 1/2 cup of brown sugar
  • 1 tsp of salt
  • 1 tbsp of baking powder
  • 1 tbsp of cinnamon
  • 2 cups of non dairy milk (I use oat milk)
  • 3 tbsp of vegetable oil (I use sunflower)
  • 1 tbsp of vanilla extract

Instructions:

  1. Pre heat oven to 400 degrees
  2. Mix apples, flour, brown sugar, salt, baking powder, and cinnamon together
  3. Add milk and mix together
  4. Mix in vegetable oil and vanilla extract
  5. Pour into a pre-lined muffin tin
  6. Bake for 20-23mins or until a wooden toothpick comes out clean

IMG_20160312_115349581

Vegan chocolate chip muffin recipe

This recipe was a spur of the moment decision. I wasn’t sure I was up for it but the apple bread went over so well last weekend, I thought that this would be a good way to fill some time between my House of Cards binges (season 4 is so good!).

Ingredients:

  • 2 cups of flour
  • 1/2 cup of white sugar
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 1 cup of non dairy milk (I used oat milk)
  • 1/3 cup of vegetable oil (I used sunflower oil)
  • 1 tablespoon of apple sauce
  • 3/3 cup of dark chocolate chips
  • 3 teaspoons white sugar
  • 2 teaspoons brown sugar

Instructions:

  1. Pre-heat oven to 400 degrees
  2. Mix flour, the first portion of white sugar, and salt
  3. Mix in milk, oil, apple sauce, and chocolate chips
  4. Pour this mixture into a pre-lined muffin tin
  5. In a clean bowl mix the second portion of white sugar and brown sugar
  6. Sprinkle this on top of the unbaked muffin batter
  7. Bake the muffins for 20-22 minutes or until a toothpick inserted into a muffin comes out clean

IMG_20160310_194209129_HDR

Vegan apple bread recipe

After my twice failed attempt at making zucchini bread (it was too dense and wouldn’t cook all the way through) I wasn’t feeling especially confident about making this apple bread, especially when I saw how dense the mixture was before baking it! I was really surprised at how nicely the bread turned out. I would highly recommend it with some butter or cinnamon spread. But it’s also delicious on it’s own.

Ingredients:

  • 1 tbsp of apple sauce
  • 1 cup of white sugar
  • 1/2 cup of brown sugar
  • 1/2 cup of vegetable oil (I used sunflower)
  • 2 tsps of vanilla extract
  • 2 cups of apples, diced (this was approximately 3 apples for me)
  • 2 cups of flour
  • 1 tsp of salt
  • 1 tsp of baking powder
  • 2 tsps of cinnamon

Instructions:

  1. Pre-heat oven to 350 degrees
  2. Mix together apple sauce, white sugar, brown sugar, vegetable oil, vanilla extract, and apples
  3. In a separate bowl mix flour, salt, baking powder, and cinnamon
  4. Add the dry ingredients to the wet ones and mix together (it will be very thick)
  5. Pour into a bread pan (mine was 9 x 5)
  6. Bake for 1 hour 30 minutes or until a toothpick comes out clean

vegan-apple-bread

Zucchini Boats!

So I grabbed this recipe from Instagram then modified it to make it vegan. It turned out well but ended up being too much for 2 people. If you have side dishes, I recommend 1/2 a zucchini per person. We did 1 zucchini each plus some sweet potato fries on the side and were stuffed!

Ingredients:

  • 2 zucchinis
  • 1/2 an onion, diced
  • 1 packet of taco seasoning
  • 1/2 cup of Daiya shredded cheese (or shredded mozzarella or cheddar cheese, for a non-vegan option)
  • 1 packet of Yves garden veggie crumble (or sub 3/4 cup of ground beef, for non-vegan)

Instructions:

  1. Cut the zucchini length-wise and scoop out some of the middle to create a little valley, then set it aside
  2. Pre-heat the oven to 350 degrees
  3. On the stove top, fry the onion and garden veggie crumble
  4. Once the onion looks like it’s mostly cooked, add the taco seasoning and a bit of water
  5. Continue frying for about 3-4 minutes, mixing the seasoning in
  6. Put the zucchinis on a lined baking tray and scoop the onion/crumble mixture into the valleys you created
  7. Bake in the oven for 10-12 minutes
  8. Take it out and sprinkle the top with cheese
  9. Bake for another 10 minutes then serve!

IMG_20160303_213458