#veganbaking

This Lemon Poppy Seed Almond Flour Bread is grain-free, vegan, and power-packed with wholesome ingredients. It's bursting with lemon flavor and speckled with poppy seeds for added texture and taste.

Ingredients: 2 cups almond flour. 1/4 cup arrowroot starch. 1/4 cup coconut flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup maple syrup. 1/4 cup almond milk. 1/4 cup lemon juice. Zest of 1 lemon. 2 tablespoons poppy seeds. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract.

Instructions: Warm the oven up to 175F 350C. You can use coconut oil to grease or line a loaf pan. Put arrowroot starch, coconut flour, baking soda, salt, and almond flour in a large bowl. Whisk together lemon juice, lemon zest, poppy seeds, melted coconut oil, maple syrup, and vanilla extract in a different bowl. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Put the batter into the loaf pan that has been prepared, and use a spatula to smooth the top. After the oven is hot, bake it for 40 to 45 minutes, or until a toothpick stuck in the middle comes out clean. Let the bread cool for 10 minutes in the pan, then move it to a wire rack to cool all the way down before cutting it. Cut and serve. Have fun!

Prep Time: 15 minutes

Cook Time: 45 minutes

These strawberry oat bars are a tasty treat that can be eaten for breakfast or as a snack. They are vegan and gluten-free. They are made with healthy ingredients and taste great with fruit.

Ingredients: 2 cups gluten-free rolled oats. 1 cup almond flour. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup strawberry jam.

Instructions: Set the oven to 350F 175C and heat it up. Rolling oats, almond flour, maple syrup, melted coconut oil, vanilla extract, and salt should all be mixed together in a bowl. Mix well until everything is well mixed. To make a flat bottom for the baking dish, press two-thirds of the oat mixture into it. Evenly spread strawberry jam on top of the oats. Spread the rest of the oat mixture on top of the jam layer and lightly press it down. Put it in an oven that is already hot and bake for 25 to 30 minutes, or until the top is golden brown. Take it out of the oven and let it cool down completely before you cut it into bars. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

These vegan Baked Apple Cider Donuts with Pomegranate Glaze are a delightful treat with the flavors of apple and pomegranate in every bite. Perfect for a cozy fall or winter snack!

Ingredients: 1 cup apple cider. 1 cup all-purpose flour. 1/2 cup sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp salt. 1/4 cup unsweetened applesauce. 1/4 cup vegetable oil. 1 tsp vanilla extract. For the Pomegranate Glaze:. 1 cup powdered sugar. 2 tbsp pomegranate juice. 1/2 tsp vanilla extract. 1-2 tbsp almond milk as needed. Pomegranate arils for garnish, optional.

Instructions: Preheat your oven to 350F 175C. In a saucepan, simmer the apple cider over medium heat until it reduces to about 1/2 cup. Allow it to cool. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the reduced apple cider, applesauce, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined. Spoon the batter into a greased donut pan, filling each cavity about 2/3 full. Bake in the preheated oven for 10-12 minutes or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. For the Pomegranate Glaze: In a small bowl, whisk together the powdered sugar, pomegranate juice, and vanilla extract until smooth. If the glaze is too thick, add almond milk, one tablespoon at a time, until you reach your desired consistency. Dip the cooled donuts into the glaze, allowing any excess to drip off. You can also drizzle the glaze over the donuts. Garnish with pomegranate arils if desired. Let the glaze set before enjoying your vegan Baked Apple Cider Donuts with Pomegranate Glaze.

Prep Time: 15 minutes

Cook Time: 10-12

A hearty and tasty vegan pie with a golden puff pastry crust that is made with rutabagas, lentils, and savory spices.

Ingredients: 2 medium rutabagas, peeled and diced. 1 onion, chopped. 2 cloves garlic, minced. 1 cup vegetable broth. 1 cup cooked green lentils. 1 teaspoon dried thyme. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1 sheet vegan puff pastry.

Instructions: Preheat the oven to 375F 190C. In a large skillet, saut the onion and garlic until translucent. Add the diced rutabaga to the skillet and cook until slightly tender. Stir in the vegetable broth, cooked lentils, thyme, smoked paprika, salt, and pepper. Simmer until the rutabaga is fully tender and the mixture thickens. Transfer the rutabaga mixture to a pie dish. Roll out the puff pastry and place it over the pie dish, trimming any excess pastry. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

This recipe for vegan naans makes soft, fluffy naans that are easy to make and go well with your favorite curry or hummus.

Ingredients: 2 cups all-purpose flour. 1/2 cup dairy-free yogurt. 1/2 cup warm water. 2 tablespoons olive oil. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 tablespoon maple syrup.

Instructions: In a mixing bowl, combine flour, baking powder, and salt. Add dairy-free yogurt, warm water, olive oil, and maple syrup to the dry ingredients. Knead the mixture until it forms a smooth dough. Cover and let it rest for 30 minutes. Divide the dough into small balls and roll them out into naan shapes. Heat a skillet over medium heat. Cook each naan for 2-3 minutes on each side, until golden brown spots appear. Serve warm and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

These vegan M&M brownie cookies are a delicious treat for both vegans and non-vegans because they have the rich chocolate flavor of brownies and the crunch of M&M candies.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1 tsp baking powder. 1/2 tsp salt. 1/2 cup vegan butter, melted. 3/4 cup brown sugar. 1/4 cup granulated sugar. 1/4 cup unsweetened applesauce. 1 tsp vanilla extract. 1/2 cup vegan chocolate chips. 1/2 cup vegan M&M candies.

Instructions: Start by heating the oven to 350F 175C. Put parchment paper on the bottom of a baking sheet. Mix flour, cocoa powder, baking powder, and salt in a medium-sized bowl with a whisk. Melt the vegan butter and mix it with the brown sugar and granulated sugar in a different large bowl until everything is well mixed. Mix applesauce and vanilla extract into the wet ingredients until the mixture is smooth. Slowly add the dry ingredients to the wet ones while mixing them together. Do this until a dough forms. Add the vegan M&Ms and chocolate chips and mix them in. Use a tablespoon to scoop out dough and roll it into balls. Leave space between each cookie when you put them on the baking sheet that has been worked on. Press down gently on each cookie ball to make them a little flatter. Put it in an oven that is already hot and bake for 10 to 12 minutes, or until the edges are set. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling.

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy the irresistible flavor of these vegan chocolate chip cookies. They're perfect for vegans and cookie lovers alike, as they're made with plant-based ingredients.

Ingredients: 1 3/4 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup coconut oil, melted. 1 cup brown sugar. 1/4 cup almond milk. 1 teaspoon vanilla extract. 1 cup vegan chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Mix the flour, baking soda, and salt together in a bowl using a whisk. Melt the coconut oil and mix it with the brown sugar in a different bowl until the two are well mixed. When you add the almond milk and vanilla extract to the wet mix, mix it again. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. The vegan chocolate chips should be carefully mixed in. Drop spoonfuls or cookie scoops of dough onto the baking sheet that has been prepared. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Have fun with these tasty vegan chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10-12

These vegan banana chocolate chip muffins are soft, fluffy, and taste great with sweet bananas. They're great for breakfast or as a snack!

Ingredients: 2 ripe bananas, mashed. 1/3 cup maple syrup. 1/4 cup unsweetened almond milk. 1 teaspoon vanilla extract. 1 1/2 cups almond flour. 1/4 cup coconut flour. 1 teaspoon baking soda. 1/2 teaspoon cinnamon. 1/2 cup vegan chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, mix together the mashed bananas, maple syrup, almond milk, and vanilla extract. Add the almond flour, coconut flour, baking soda, and cinnamon to the wet ingredients and mix until well combined. Fold in the vegan chocolate chips. Spoon the batter into the prepared muffin tin, filling each muffin cup about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and allow to cool before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes