#veganbaking

These vegan lemon glazed mini baked donuts are bursting with citrus flavor and perfect for a sweet treat. They're easy to make and are sure to impress!

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/2 cup non-dairy milk. 1/4 cup vegetable oil. 2 tbsp lemon juice. 1 tsp lemon zest. 1/2 tsp vanilla extract. 1 cup powdered sugar. 2 tbsp lemon juice. 1 tsp lemon zest.

Instructions: Warm the oven up to 350F 175C and grease a small donut pan. Mix the flour, sugar, baking powder, baking soda, and salt together in a bowl. Put non-dairy milk, vegetable oil, lemon juice, lemon zest, and vanilla extract in a different bowl and mix them together. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Fill up each donut hole about two thirds of the way to the top with batter after the pan is ready. In a toothpick, put something in the middle and pull it out clean after 8 to 10 minutes. Let the donuts cool a little in the pan before moving them to a wire rack to cool all the way down. Powdered sugar, lemon juice, and lemon zest should all be mixed together in a small bowl until the mixture is smooth. Once the donuts are cool, dip them each in the glaze and let the extra glaze drip off. Then, put them back on the wire rack to set.

Prep Time: 15 minutes

Cook Time: 10 minutes

These vegan blueberry muffins are a perfect breakfast treat. They are moist, bursting with blueberries, and optionally loaded with crunchy walnuts. A delightful way to start your day the vegan way!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup unsweetened applesauce. 1/3 cup almond milk. 1/4 cup coconut oil melted. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup fresh or frozen blueberries. 1/4 cup chopped walnuts optional.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the applesauce, almond milk, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the blueberries and chopped walnuts if using. Spoon the batter into the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious fully loaded vegan blueberry muffins!

Prep Time: 15 minutes

Cook Time: 25 minutes

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