Tag: vegan breakfast recipe

Vegan Coffee Cake

 

 

The crumble topping was good, not too sweet and had a balanced cinnamon spice-ness. The cake was pretty simple. I like a more fluffy cake, but in it’s defense, this one did have a ‘melt in your mouth’ quality to it. Overall, it’d say its a solid cake, but it’s not necessarily the most amazing one ever. I’ll be experimenting with different recipes to find the ultimate and will keep you all posted!!

 

 

Vegan Coffee Cake
(Adapted from Usually Vegan)

Ingredients
Topping
1 cup whole wheat flour
1/3 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 c.+ tbps canola oil

 

Cake
3/4 cup soy-dairy milk
1 tsp apple cider vinegar
1/3 cup (half sugar, half honey)
1/2 cup canola oil
1 tsp vanilla
1 1/4 whole wheat flour
2 tsp baking powder
1/2 tsp salt

 

Directions

  • Preheat oven to 375°F
  • Grease an 8 in. pan,
  • In a mug, mix  milk for the cake and the vinegar; set aside to curdle (trust me… you’ll know when it’s curdled)
  • Mix dry ingredients for topping well in a bowl. Slowly drizzle in canola oil by the tablespoon, using your fingers to swish around the mixture until crumbs form. Alternate drizzling and mixing until all the oil is used and large crumbs have formed.
  • Mix cake ingredients together. For this recipe, I just threw it all in a bowl and I”m wondering if maybe that lent a hand to the non-fluffy nature of the cake. next time I’ll try mixing the wet ingredients together, including the curdled milk, and separately mix the dry ingredients then combine.
  • Pour the cake batter into the prepared pan. Sprinkle crumbles on top.
  • Bake for 35 to 40 min. or until a knife inserted through the center comes out clean
  • We were supposed to let it cook for an hour before eating it, but let’s be real, who can wait an hour when the house smells like coffee cake!

Blueberry Coconut Banana Muffins

You hear it all the time, “Breakfast is a very (or sometimes MOST) important meal” but so is hitting the snooze button! I love simple recipes that fit into my fast paced lifestyle. I found this recipe in the wonderful Martha Stewart’s recipe vaults, and I made a few tweaks for my food allergies.

Made the first batch and I’m proud to say that the taste testers not only survived (phew) but they got raving review’s and a multiple request to be made again! Now that makes a bakers heart happy!

Quick and easy breakfast idea: Make these on a weekend and individually wrap a few and freeze the rest. You can quickly warm one or two up in the microwave and put a almond butter on it for some protein and out the door you go!

Healthy Banana Blueberry Muffins
From: Everyday Food
(Adapted for my allergies)

Ingredients:

  • 1 c. whole wheat flour
  • 3/4 c. all purpose flour
  • 1/4 c. wheat germ
  • 1/2 tsp baking soda
  • 1/2 c.  substituted butter for apple sauce
  • 1/3 c. sugar (I usually cut out the granulated sugar)
  • 1/3 c. brown sugar
  • 2 eggs
  • 2 rape bananas, one mashed and one in chunks
  • 1/3 c. substituted milk for soy milk
  • 1 tsp. vanilla
  • 1 c. blueberries
  • 1/3 cup coconut (my own addition)

Directions

  1. Pre-heat oven to 375 degrees F.
  2. Whisk flours, wheat germ, baking soda, salt together and set aside.
  3. Mix apple sauce and sugars in a medium sized bowl. I usually omit the granulated sugar if a recipe calls for both white and brown.
  4. Add in eggs at one at a time, careful to not over beat with each addition.
  5. In a separate bowl, mash mashed banana and fold in the cut banana pieces, soy milk and vanilla.
  6. Combine the flour mixture and the banana mixture until both are just blended. Be careful to not overwork the batter.
  7. Fold in coconut and blueberries. If you are using frozen blueberries make sure you allow them to thaw and drain the berries out of the juice.
  8. Pour batter into prepared muffin and bake in pre-heated oven. Turn the pan half way through cooking time to ensure even baking. Cook for 25-28 minutes, or until toothpick inserted in the center of a muffin comes out clean.
  9. Cool on wire rack, then enjoy!

See the original recipe here