Annamarie's Blueberry Coconut Muffin
Ingredients:
Preheat oven to 350F / 177C. Line a 12 cup muffin pan with liners.
In a small bowl or mug, combine the flax seeds with 3 tablespoons of water. Mix until thick. Set aside.
In a medium bowl, sift and whisk together the flour, sugar, salt, and baking powder.
In a medium bowl, whisk together the coconut oil, coconut milk, and vanilla, until well combined. Add the flax seed mixture. Whisk until thick and foamy.
Incorporate the wet ingredients into the dry ingredients. Stir with a spatula until just combined. The batter will be very thick. Gently fold in the shredded coconut and then the blueberries.
Divide batter in the prepared muffin cups. Bake muffins for 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in the pan for 10 minutes and then transfer muffins to a cooling rack to cool completely.
Tips:
The coconut milk I use is Natural Value's Organic Coconut Milk. Contains no added sugar, preservatives or thickeners. In a BPA Free can. Shake the can well before using.
Ingredients:
- 1 1/2 cups Organic Whole Grain Spelt Flour
- 1/2 cup Organic Raw Coconut Nectar Sugar
- 1/2 teaspoon Mineral Salt
- 2 teaspoons Aluminium Free Baking Powder
- 1/4 cup Organic Extra Virgin Coconut Oil (liquid room temperature)
- 1 tablespoon Organic Cold Milled Flax Seed
- 1 cup Organic Coconut Milk
- 1/2 teaspoon Organic Vanilla Extract
- 1/2 cup Organic Unsweetened Shredded Coconut
- 1 cup Frozen Blueberries
Preheat oven to 350F / 177C. Line a 12 cup muffin pan with liners.
In a small bowl or mug, combine the flax seeds with 3 tablespoons of water. Mix until thick. Set aside.
In a medium bowl, sift and whisk together the flour, sugar, salt, and baking powder.
In a medium bowl, whisk together the coconut oil, coconut milk, and vanilla, until well combined. Add the flax seed mixture. Whisk until thick and foamy.
Incorporate the wet ingredients into the dry ingredients. Stir with a spatula until just combined. The batter will be very thick. Gently fold in the shredded coconut and then the blueberries.
Divide batter in the prepared muffin cups. Bake muffins for 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in the pan for 10 minutes and then transfer muffins to a cooling rack to cool completely.
Tips:
The coconut milk I use is Natural Value's Organic Coconut Milk. Contains no added sugar, preservatives or thickeners. In a BPA Free can. Shake the can well before using.
The Perfect Afternoon Tea Cake
The combination of Extra Virgin Olive Oil, Lemon and Cornmeal creates an interesting and complex flavor!
Cake Ingredients:
Glaze Ingredients:
Preheat oven to 350F / 177C
Lightly grease and flour an 8 inch round cake pan or springform pan.
In a small bowl, sift and combine the flour, cornmeal, baking powder, baking soda, and salt.
In a medium bowl, combine the sugar and olive oil, and mix until well combined. Add the lemon zest and juice and the milk and mix until well combined.
Incorporate half of the dry ingredients into the wet ingredients, blending until just well mixed. Repeat with other half. Pour batter evenly into the prepared pan.
Bake for 32 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a cooling rack. Run a knife around the edge of the pan and gently transfer the cake onto a plate.
For the glaze - In a small bowl, whisk the sifted powdered sugar into the milk, starting with small increments, adding more as needed to make a light thin glaze. Spread/pour onto the cooled cake.
Tips:
To make powdered vegan sugar, place the granulated sugar into a high speed blender for a few minutes.
If you can't get finely ground cornmeal you can place the medium ground cornmeal in a high speed blender for a few minutes. Remove any large particles when sifting.
Soy milk can be replaced with any other non dairy milk. Just be aware that if it is sweetened this will make the cake slightly sweeter as well.
The combination of Extra Virgin Olive Oil, Lemon and Cornmeal creates an interesting and complex flavor!
Cake Ingredients:
- 1 1/3 cups Organic Whole Wheat Pastry Flour
- 1/3 cup Organic Finely Ground Cornmeal
- 1 teaspoon Aluminium Free Baking Powder
- 1/2 teaspoon Aluminium Free Baking Soda
- 1/4 teaspoon Mineral Salt
- 1 cup Organic Raw Coconut Nectar Sugar
- 1/3 cup Organic Extra Virgin Olive Oil
- 1 medium Organic Lemon zested and juiced (2 tablespoons of juice)
- 2/3 cup Organic Unsweetened Soy Milk
Glaze Ingredients:
- 1 cup Organic Powdered Evaporated Cane Juice Sugar
- 1 tablespoon Organic Raw Coconut Nectar Syrup
- 1/4 cup Organic Unsweetened Soy Milk
Preheat oven to 350F / 177C
Lightly grease and flour an 8 inch round cake pan or springform pan.
In a small bowl, sift and combine the flour, cornmeal, baking powder, baking soda, and salt.
In a medium bowl, combine the sugar and olive oil, and mix until well combined. Add the lemon zest and juice and the milk and mix until well combined.
Incorporate half of the dry ingredients into the wet ingredients, blending until just well mixed. Repeat with other half. Pour batter evenly into the prepared pan.
Bake for 32 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a cooling rack. Run a knife around the edge of the pan and gently transfer the cake onto a plate.
For the glaze - In a small bowl, whisk the sifted powdered sugar into the milk, starting with small increments, adding more as needed to make a light thin glaze. Spread/pour onto the cooled cake.
Tips:
To make powdered vegan sugar, place the granulated sugar into a high speed blender for a few minutes.
If you can't get finely ground cornmeal you can place the medium ground cornmeal in a high speed blender for a few minutes. Remove any large particles when sifting.
Soy milk can be replaced with any other non dairy milk. Just be aware that if it is sweetened this will make the cake slightly sweeter as well.
Homemade Blueberry Soy Yogurt
Ingredients
Yummy meal or desert! :-)
- 1 cup blueberries
- 2 packets soft tofu
- 2 juice of lemon
- 2 tablespoon virgin coconut oil
- Agave nectar (to taste)
Yummy meal or desert! :-)
Happy Cow Ice Cream
No time to make desert! Don't worry! This is one of the best ice creams I have tasted. Happy Cow is vegan, gluten-free, soy-free, low glycemic ice cream. Handmade in Hong Kong! Yummy!
Click these links for more information:
Website: www.happycowhk.com
Facebook: www.facebook.com/happycowhk
No time to make desert! Don't worry! This is one of the best ice creams I have tasted. Happy Cow is vegan, gluten-free, soy-free, low glycemic ice cream. Handmade in Hong Kong! Yummy!
Click these links for more information:
Website: www.happycowhk.com
Facebook: www.facebook.com/happycowhk
3 Dairy Substitutes to Make Baking Vegan Desserts a Piece of Cake
"Reducing your intake of animal-based foods doesn’t have to cramp your cookie consumption. It’s actually really easy to make animal-free versions of your favorite cookies, cakes, muffins, brownies and more with some simple recipe substitutions. Here are three dairy substitutes to make yummy vegan desserts."
Click Here for the article.
"Reducing your intake of animal-based foods doesn’t have to cramp your cookie consumption. It’s actually really easy to make animal-free versions of your favorite cookies, cakes, muffins, brownies and more with some simple recipe substitutions. Here are three dairy substitutes to make yummy vegan desserts."
Click Here for the article.
