You deserve these.
You deserve these.
Fall sausages for all your Autumnal breakfast needs.
Super fluffy vegan buttermilk pancakes studded with lemon, blueberries and sweet vegan ricotta!
These fluffy and moist muffins are like taking a bite out of summer! Filled with raspberries and peaches, topped with a delicious crumble. They are the BEST. Perfect in every way!
Crispy on the outside, light and fluffy inside. These vegan waffles are super quick and easy and taste just like cake batter! They are a dream come true!
I still ate meat when McDonald’s came out with their McGriddle breakfast sandwiches. I was in my early teens, and my dad was busy, so he would often swing by and get us breakfast. It was then I discovered the glory of pancakes and sausage living in sweet harmony. I have never forgotten the McGriddle, however, I will never eat another one for obvious reasons. So, I wanted to create something super simple, healthy(ish), and really, really delicious with a similar flavor….
There is a donut shop in Atlanta called Revolution Doughnuts, if you get the chance, go there. They have some vegan donuts and some non vegan donuts, but there are plenty of vegan ones to choose from and I have never been disappointed. They are all amazing, they have a yeast donut that is topped with orange and pistachio, and it is an amazing combination. Last time I had it, I was very inspired by how orange and pistachio taste together. I was thinking I would make my own take on this, and make it a baked donut, and fill it will pistachios processed into a flour. Add orange zest into the batter and then top it with an orange glaze. Oh, and some more chopped pistachios on top!
Is pistachio flour a thing? I don’t know, but it definitely is now! It was so beautiful to create and even more beautiful to eat! It gives the dough such good flavor and texture, I may have eaten more than my fair share of these babies. I made little ones, but you can make whatever size you want. I love baby donuts, it makes me feel better about eating like 10 of them, I’m all like “this has to only be like one donut, right?”
I have been considering doing this flavor combination for a while, but I thought winter was the best time to do it. When I think of pistachios and oranges, those flavors and scents make me think of cold weather. So, I thought now was a good time! They are perfect in every way. Really quick to make, baked not fried, and ready to party in your mouth.
Also, sorry for all the recipes that require a food processor, but I often forget not everyone has one, because they are magic. If you are vegan, or just trying to eat healthier, get yo’ self a food processor, you can use it for so many things. Including maybe continuing to process the pistachios into butter? I dunno? Maybe? It sounds pretty good, and I might go give it a try!
Okay, kids, have fun! Make these donuts, enjoy January! See you soon, and I hope you enjoy! As always, if you have any questions or feedback, I would love to hear it!
The inspiration for these vegan maple bacon pecan scones comes from an absolutely amazing vegan bakery in Jacksonville, Florida called Sweet Theory Bakery. Their donuts are definitely some of the best I have ever had. They have a maple bacon donut that is to die for. I know maple bacon desserts were kind of the trend for a while, and I don’t really like to jump on all the trendy food bandwagons, but it has kind of died down a bit. So, I had been thinking for a while about a maple bacon scone inspired by how delicious the donut at Sweet Theory is. Then I came across a recipe for a maple pecan scone from The Pioneer Woman, and decided to combine my idea with hers and of course make it vegan. Here is the recipe for her scones, maple nut scones.
Well let me tell you, the results were astounding! This scone is hands down the best one I have ever had. So light and fluffy, the contrast of textures and flavors are outrageous! This is exactly the kind of recipe I think of for winter, the maple flavor and the smokiness from the coconut bacon. They are so comforting and holiday breakfast ready!
Using cold vegan butter and cutting it into the dry ingredients, just like a biscuit, is how you make these so fluffy and moist, and buttery! Then the addition of pecans into the actual scone gives it a great texture. The crispy and smoky coconut bacon on top is so perfect and goes so well with this scone it is insane.
You can use this coconut bacon for lots of different things as well, so you may want to make more, especially if your husband keeps walking by and stealing it! I was never really one to miss bacon, I don’t really care. However, I always hear, I would be vegan or vegetarian, but I can’t because of bacon. Well, my friends, this is a fabulous alternative. It is smoky and sweet and has the perfect crunch to it. So mouth watering. I crave coconut bacon way more than I ever did with real bacon, because ya know…real bacon is kind of gross.
So, in conclusion, make these friggin’ scones. For real, you will not be disappointed. There are a few different steps, but each is incredibly easy, and you can make the coconut bacon first and then leave the oven on the same temperature for the scones. The icing requires no cooking skills whatsoever, and is mega delicious. Alright kids, have fun and enjoy!
My husband and I will have been married for five years in a few months. I wanted to get married on Halloween, but the year we got married Halloween fell on a Monday, so we decided to get hitched the Saturday before on October 29th. For our honeymoon, we got a cute log cabin in the Smokey Mountains in Tennessee. With October fast approaching, and year five being kind of a milestone, I have been thinking a bit about our honeymoon. We had so much fun. The leaves were colors I had never seen before( being that I am from the super south, and leaves don’t change color) it was one of the most beautiful things I had ever seen.
Towards the end of our trip, we went to a place called The Apple Barn in Pigeon Forge. They have everything an apple lover could ever want. We shared some cider and some fritters, and they were amazing! We tried to return in January, this time with our daughter, and they were closed for remodeling. It was devastating. I really wanted to share all that amazingness with our daughter. So, while thinking about how much I love it in the Smokey Mountains, and our super cool honeymoon, I found The Apple Barn apple fritter recipe. I then made is vegan, refined sugar free and turned it into a waffle.
They are amazing. Super fluffy, light and just sweet enough without killing you for the rest of the day and dragging you down. I need my breakfast sweets to not go overboard, or I will conch out in the middle of the day. I used pink lady apples, but anything will work, if you want it a little more on the tart side, I would go with Granny Smith and if you like a little sweeter go with something more like the Pink Lady. Please enjoy!
2 1/2 C. Cake flour
2 tsp. Baking powder
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1 tsp. Salt
1 C. Almond milk
1 tsp. Apple cider vinegar
1/3 C. Maple syrup
1 Flax egg ( 2 Tbsp. Flax meal+3 Tbsp water= 1 egg)
2 C. Chopped apples of choice
3 Tbsp. Vegan butter ( I use Earth Balance)
1 tsp. Vanilla
This should make about four waffles. Enjoy and be happy!
Tools I used: