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vegan baking

Vegan Gluten-Free Dark Chocolate Cherry Breakfast Cookies

by 4 Comments

Okay folks, I am back from New York City, and I had some of the best food I have ever had. I ate at some amazing vegan restaurants, and may have over done it. If that is possible! I definitely need to get back on track though, with my normal, pretty healthy eating and smaller portions. My brother and I ate so much food in New York. So I decided to do some meal prep, because that is seriously the only way I can handle eating well. Once I get hungry, I get ravenous, and then I will literally eat anything (except meat, of course.) So, this is an idea I have been playing around with for a while, and wanted to make a breakfast cookie that was not only vegan, but gluten free and refined sugar free. I also really wanted a flavor that I felt was wintery. So I decided dark chocolate and cherries sounded like a delightful winter flavor.

So, here is the most delicious, super easy make ahead breakfast ever. You can make about a dozen cookies with this recipe, so you have 12 breakfasts taken care of, which is totally awesome. I am generally running around like an insane person in the morning, just trying to get a little coffee in my system before I speak to anyone. Make these on a lazy Sunday, and then you don’t have to worry about the morning for  while! Also, these have been tested by 2 four year olds with a unanimous 2 thumbs up! So throw the kids out the door with a healthy breakfast as well!

I think these are a great idea for anytime of year, so feel free to substitute the chocolate and cherries for any kind of dried fruits and nuts! The possibilities are pretty endless here, so be creative! I will say though, that the dark chocolate and cherries are such an amazing combination, I recommend you try that combo at least once! My favorite part about these cookies, is that this is literally like eating an entire breakfast in an easy and portable package. There are bananas, oats and almond butter in them, creating a whole meal!

This recipe contains only 10 ingredients, is gluten free, vegan, the sweetener is mostly banana with a bit of agave, only requires one bowl and takes about 20-25 minutes to complete the entire thing. Has a nice amount of protein, and all the other things you need to get you going in the morning. They are light and fluffy, yet super filling. Portable, adorable, and I would say all around, the perfect breakfast. Please enjoy!

Dark Chocolate Cherry Breakfast Cookies (vegan and gluten free)
Serves 12
These cookies are for breakfast! Oats, bananas, almond butter, with dried cherries and chocolate create an amazing portable breakfast!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 Ripe bananas, mashed
  2. 2 2/3 C. Quick cooking oats,gluten free
  3. 1 tsp. Baking powder
  4. 1/2 tsp. Baking soda
  5. 1 tsp. Salt
  6. 1 tsp. Vanilla
  7. 1/2 C. Almond butter
  8. 2 Tbsp. Agave nectar
  9. 1/2 C. Dark chocolate chunks or chips, vegan
  10. 1/2 C. Dried Cherries, chopped if they are large
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, mashed the bananas really well.Set aside.
  3. In a food processor, add half of the oats, so 1 1/3 C. Process to a pretty fine flour consistency, this should happen pretty quickly.
  4. Add the oat flour you made, the rest of the oats that weren't processed, baking powder, baking soda and salt to the bowl with the mashed bananas. Mix together.
  5. Add the vanilla, almond butter and agave. Make sure everything is fully combined and mixed well.
  6. Stir in the chocolate and cherries.
  7. Form large balls, and place on a prepared baking sheet and press down a bit to make cookie shapes.
  8. Bake at 350 degrees for 14-16 minutes.
Notes
  1. The cookies won't spread, so you want to shape them how you want them to look.
  2. Want some extra goodness, add some a few scoops of flax or chia seeds!
  3. Store in the fridge for a week or two.
Rabbit and Wolves https://www.rabbitandwolves.com/

Vegan Thumbprint Cookies

by 11 Comments

 

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Day 2 of my 12 days of vegan Christmas cookies, are my childhood favorites, thumbprint cookies. When a was a wee one, my mom used to bake thousands of Christmas cookies every year to hand out to friends. She would put them in festive tins, and give them to everyone! One of her classics were the jam thumbprint cookie. They were my favorite! She would fill them with different kinds of jam and it was my job to help press the cookies down with my thumb and fill them with jam. My favorite flavors were blackberry and raspberry! We would shake a beautiful flurry of powdered sugar on top, and there was nothing better! I wanted to take the time to show you all how to make a vegan version, so you can share with your loved ones. 

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This year I went with a blackberry jam, but you can use anything your heart desires! I added a bit more vanilla than I usually would to a cookie, because I love the combination of the vanilla with fruit jams and jellies! If you have list of cookies you want to make this holiday season, you should go ahead and add this to the list, and here is why. This recipe is 7 ingredients, one bowl, and I really just used a spoon to stir together. It is so easy, you really don’t even need a stand mixer or electric beaters. You can bust these out in about 20 minutes, total. 

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These cookies are so buttery, yet light and crispy. Totally the most perfect treat. I like to use no sugar added jam, the kind that just lets the sweetness of the fruit speak for its self. I think the jam that has a more mild sweetness pairs really well with the sweet dough. It cuts some of the richness! The dough is so easy to work with, you don’t even need to refrigerate the dough. You just pluck some of the perfect supple dough, and roll into balls. Press down with a thumb or spoon if you prefer. Fill with your favorite jam, and bake. I love to dust with sugar, but you can add nuts or chocolate, or whatever you want. This is where I like to get creative. Even if you aren’t a great chef, using an easy recipe like this affords you a little bit of room to explore!

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Vegan Thumbprint Cookies
Serves 12
Perfect buttery cookies filled with fruity goodness.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 C. Vegan butter, I used Earth Balance(room temperature)
  2. 1/2 C. Powdered sugar
  3. 1 Tbsp. Almond milk
  4. 2 1/2 tsp. Vanilla
  5. 2 C. All purpose flour
  6. 1 tsp. Salt
  7. 1/2 C. Fruit jam
Instructions
  1. Preheat oven to 325.
  2. In a large mixing bowl, add the vegan butter and powdered sugar. Stir together.
  3. Add the almond milk, vanilla, flour and salt. Stir together until everything is combined evenly.
  4. Roll small balls of the dough and place on a prepared baking sheet.
  5. Press down in the center with your thumb or spoon. Fill the indentation with about 1/2-1 tsp of jam.
  6. Bake at 325 for 13-15 minutes.
  7. Let cool, then top with powdered sugar!
Notes
  1. If the dough is too crumbly, add a splash more almond milk.
  2. When you press your thumb in to make an indent, the dough will probably start to crack a bit on the sides. No need to worry, they will be perfect. If it bothers you, just press the sides back together.
Rabbit and Wolves https://www.rabbitandwolves.com/

Vegan Chocolate Peppermint Truffle Tart

by 2 Comments

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Who doesn’t love chocolate and peppermint merged together in sweet harmony? The answer, my four year old daughter, but no one else. She thinks peppermint is “too spicy.” I on the other hand(and everyone else), think it is a quintessential part of the holiday season, and one of my favorite flavors. This tart is only 6 ingredients, the filling is made with agave instead of refined sugar, and I made my crust gluten-free! No one will be able to tell! This is one of the most decadent desserts ever. It needs to chill for a few hours, but the actual process of making this tart takes maybe 15 minutes! I think this is a must have for any holiday party you attend. Especially the ones where you know there will be no healthy desserts!

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The chocolate peppermint filling for this tart is literal perfection, just the right amount of peppermint, just the right amount of sweetness. The crust is crunchy and the exact texture contrast this tart needed.  I think you will find this is going to be a new holiday staple in your house, once you give it a try. I am pretty sure my husband will be requesting many of these in the next month!

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So, I made this crust gluten free just by using gluten free chocolate sandwich cookies, but you can use whatever you want. Even a graham cracker crust made the same way would be delicious, I just really wanted that super luscious double chocolate flavor. The beautifully smooth and creamy chocolate filling is made so gorgeous with the help of coconut cream. Damn it, I love Trader Joe’s. Their coconut cream is so thick, the things it can accomplish are insane! dsc_0052

This tart did not last long, I can tell I have a winner when my husband takes one bite of something and declares “this will not last until tomorrow”.   That is exactly what happened when I gave him a bite of this to try. Not only does he have super creative, awesome ideas himself, but he is also my taste tester! I am pretty sure he loves that part of his job!

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I hope you all do some great cooking and baking this holiday season! This is my favorite time of year, it is totally acceptable for me to over feed everyone I know. You definitely want to be my friend around November and December, I will give you all the goodies! The rest of the year I am a real jerk, jk. Love to you all, and happy food adventures!

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Tools I Used:
Fox Run Preferred Non-stick Rectangular Quiche Pan w/ Removeable Bottom, 14″ X 5″
Fox Run Preffered Round Quiche Pan w/ Removable Bottom
ExcelSteel 579 3-Piece Stainless Steel Boiler, 2.5-Quart
Hamilton Beach 12-Cup Stack and Snap Food Processor (70725A)

 

Vegan Chocolate Peppermint Truffle Tart

No Comments

Created by Lauren Hartmann on November 24, 2016

  • Prep Time: 15m
  • Cook Time: 15m
  • Total Time: 3h 30m
  • Serves: 5
  • Yield: 1 Large Tart
  • Category:

Ingredients

Crust

  • 30 Gluten free or regular chocolate sandwich cookies (I used Trader Joe’s Gluten free Joe Joe’s)
  • 1/4 c Vegan butter, I used Earth Balance (melted)

Chocolate filling

  • 1 Can of Coconut Cream, just the solid cream part (I used Trader Joe’s)
  • 3 c Dark Chocolate, make sure it is vegan
  • 1/2 tsp. Peppermint extract
  • 1/4 c Agave nectar

Instructions

  1. Preheat oven to 350.
  2. In a food processor, process the chocolate sandwich cookies and melted vegan butter. Pulse for a few minutes until the cookies become a fine crumb texture and it starts to comes together and form a ball.
  3. Press into a prepared tart pan that is either circular or rectangular, just make sure it has a pop out bottom. Bake at 350 for 10 minutes.
  4. While the crust is baking, using a double boiler, add all the filling ingredients to the top portion of your double boiler(I have a special double boiler pot, but you can just set a heat resistant bowl on top of a small pot filled with a bit of water and brought to a boil) Stir constantly until the chocolate is fully melted and everything is smooth and shiny. This will take a few minutes.
  5. Once the crust has baked, remove from oven, pour chocolate mixture into the crust. Smooth out evenly, and place in fridge. Chill for at least 3 hours before serving. Serve with dairy free whipped cream and some chopped candy canes!
  6. I recommend keeping this in the fridge until you are ready to serve! Slice and enjoy!
Source: Rabbit and Wolves
 
 

Vegan Eggnog Cookies

by 5 Comments

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This may be ambitious, but I have decided to do 12 days of  vegan Christmas cookies. This is my day one entry, vegan eggnog cookies! I will be posting other recipes in the next few weeks, not just cookies. However, I will be posting 12 individual cookie recipes, and when they are all finished, I will post a quick reference guide so that you can easily find all of them! I think this is a perfect start, these warm spiced cookies with the best dang vegan frosting ever on top are so festive and delicious, you will be glad this recipe makes 3 dozen cookies so you can share with all your loved ones.

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Super simple and perfectly light and fluffy, these cookies taste exactly like biting into eggnog, and it is awesome! I am really excited about adding these to my Christmas cookie repertoire.  I have a big list of cookies to make, but I picked these to do first because I was so excited about this idea.  I have a seen a lot of vegan eggnog lately, so I realized how popular it was becoming. So, I think you will find it pretty readily available at any store. It made a perfect replacement for the nut milks I usually put into my baked goods.

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A bit of extra spice in the batter and a sprinkle of cinnamon on top, make these the ultimate holiday cookie. I don’t know about you, but I am definitely getting in the holiday spirit. It is starting to get super cold outside and I freakin’ love it.

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I hope you enjoy day one of my 12 Days of Vegan Christmas Cookies! I have a lot more great ideas coming at you!

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pinterest

Vegan Eggnog Cookies

No Comments

Created by Lauren Hartmann on November 22, 2016

  • Prep Time: 15m
  • Cook Time: 15m
  • Total Time: 30m
  • Serves: 12
  • Yield: 36 Cookies
  • Category:

Ingredients

Cookie Dough

  • 2 1/4 c All purpose flour
  • 2 tsp. Baking powder
  • 1 tsp. Baking soda
  • 1 tsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 1 tsp. Salt
  • 1/2 c Vegan butter, I use Earth Balance
  • 1/2 c Sugar
  • 1/2 c Brown sugar
  • 4 tbsp. Flax meal
  • 6 tbsp. Water
  • 1 1/2 tsp. Vanilla
  • 1/2 c Vegan Eggnog, I used Califia Farms

Eggnog frosting

  • 1/2 c Vegan butter
  • 1/2 c Vegetable shortening
  • 3 c Powdered sugar
  • 3 tbsp. Vegan eggnog
  • 1 tsp. Vanilla
  • 1 tsp. Salt

Instructions

  1. Preheat oven to 350.
  2. In a medium mixing bowl, sift together all the dry ingredients. The flour, spices, baking soda and baking powder. Set aside.
  3. In a large mixing bowl, cream together the vegan butter and sugars.
  4. In a little bowl, mix together the flax meal and water to make flax eggs. Let sit for a minute, then add to the sugar mixture. Add the vanilla and vegan eggnog.
  5. Start adding the dry ingredients to the wet slowly, mixing each time until fully incorporated.
  6. Place small scoops of cookie dough onto a prepared baking sheet. Bake at 350 for 12-14 minutes.
  7. While cookies are baking, in a medium mixing bowl, make the frosting. Add the vegan butter and shortening to the bowl and whip, add the powdered sugar, then the eggnog, vanilla and salt. Whip until fluffy about a minute or two.
  8. Let the cookies cool completely, and then spread with frosting and enjoy!
Source: Rabbit and Wolves
 
 

Vegan Crispy Pecan Pie Squares

by 20 Comments

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Here’s the deal, these are literally one of the most addictive things I have ever had. I love pecan pie, but I am not super into the the fact that the majority of the recipe for pecan pie is corn syrup. These contain no corn syrup, as well as of course, no eggs or dairy. I was thinking about making something with the flavor of pecan pie, but crispy and crunchy, and a little bit healthier. My husband loves these pecan squares that they bake in house at one of our locally owned health food co-ops. So, I thought something similar to that would be a good place to start. I made my husband taste test them for me, not only did he say they tasted exactly like the ones he loves, but then took about 6 squares and walked a away!

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Many times, I have to test things multiple times before they come out right, and I feel comfortable that this it is the best product. Before I share the recipe with all of you, I want to be sure. This recipe is so simple, and I used my basic vegan shortbread crust, which is perfect for so many different things, and the whole recipe only requires 7 ingredients. This was a first time perfection, which almost never happens to me, but I actually couldn’t find anything I wanted to change. I decided these were so perfect and so incredibly fool proof, that I am going to be bringing these to my Thanksgiving potluck, and I must suggest that you do the same. This recipe makes a huge batch that you can share with family and/or friends.

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I promise, even if you have never baked before, you can pull this off. It is pretty much impossible to mess up. Also, I think this is a great answer to anyone who tells you “I hate vegan food!” Let me assure you I have heard this before, and my answer is, it’s not just smoothie bowls and salads. I can make anything plant based. I do love me some smoothie bowls and salads, but I want to make sure I have everyone covered here. These are an amazing rebuttal.

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I hope you have a fantastic Thanksgiving next week, and I will be posting a lot more Thanksgiving and holiday season recipes for all your plant based holiday needs!  I hope you enjoy!

Tools I used:
OXO Good Grips Non-Stick Pro Jelly Roll Pan, 10″ x 15″
Cuisinart Chef’s Classic Stainless Saucepan with Cover, 1 1/2 Quart

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Vegan Crispy Pecan Pie Squares

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Created by Lauren Hartmann on November 16, 2016

  • Prep Time: 15m
  • Cook Time: 45m
  • Total Time: 1h
  • Serves: 12
  • Yield: 24 squares
  • Category:

Ingredients

Crust

  • 1 c Vegan butter( I use Earth Balance)
  • 2/3 c Sugar
  • 2 2/3 c All purpose flour
  • 1 tsp. Salt

Filling

  • 1/2 c Vegan butter
  • 1/3 c Maple syrup
  • 1 c Sugar
  • 3 tbsp. Coconut cream(I use Trader Joe’s)
  • 1 tsp. Salt
  • 2 1/2 c Pecans,roasted and chopped

Instructions

  1. Preheat oven to 350.
  2. Make the crust first, add all the crust ingredients into a medium mixing bowl and crumble together. I recommend just using your hands.
  3. The crust will be nice and crumbly, but will form a ball if pressed together. Crumble into a prepared sheet pan, either a 9×13 or a 10×15. I prefer a large pan so they are thin enough that they get nice and crispy.
  4. Press evenly into the pan and bake at 350 for 20 minutes.
  5. While the crust is baking, add all the filling ingredients to a medium sized sauce pan and heat on medium until the sugar dissolves and everything is fully incorporated. Stir, and let simmer for 3-4 minutes. Turn off heat and let sit until the crust is done.
  6. After the crust has baked for 20 minutes, pull out of the oven, if there are some bubbles in the crust poke the crust with a fork. Pour the pecan filling over the crust and put back in the oven.
  7. Bake for another 20 minutes. Let cool completely and then cut into small squares!
Source: Rabbit and Wolves
 
 

Vegan Cranberry Orange Bread

by 4 Comments

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Cranberries are totally awesome, totally versatile and totally in season! I am in love with how tart they are, they pair so well with sweet and savory dishes, but of course, I love my sweets. I have been checking the store every week to see if they had stocked the fresh cranberries yet, and finally, last week, they had them! Fresh cranberries are so completely different than dried cranberries, they are like a different fruit. Dried sweetened cranberries taste like nothing but sugar to me and are actually pretty high in calories. So, I love when I get the option to use fresh cranberries. I knew I needed to make them shine in a recipe for my Fall and Winter repertoire.

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When I was 18, I had a pretty crappy boyfriend who had a super awesome mom! She taught me so many cooking and baking tricks, I think I only dated this guy for a long because I really liked his mom! She was the first person that I made fresh homemade cranberry sauce with. Until that time, I thought everyone just got it out of a can. When she showed me how easy it was, I knew I would never eat cranberry sauce out of a can again. She always added orange juice and orange zest to it. The perfect flavor combination, seriously, whoever paired cranberries and oranges together first was a genius

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I knew I wanted to do some savory dishes with cranberries this year, but I also wanted to come up with an orange and cranberry combo that was not only really delicious, but really easy. This would be great to have ready for guests coming to stay with you for the holidays, or just for your self, because you may not want to share. This is perfect for breakfast. And lunch. And dinner.

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This bread is so moist, yet crispy on the outside. Tart and sweet, but not too sweet, the perfect balance. I toasted some and put some vegan butter on it and holy crap, I feel like the holidays are here! My four year old daughter ate a slice and said “this is delish, may I have another piece?” I feel very proud of myself when my picky eater likes what I make.

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I hope you enjoy, I bet this would be amazing with a Vegan Gingerbread Latte!

Tools I used:
Good Cook 9 Inch Ceramic Loaf Dish, Red
KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red
Wilton 2105-6813 Perfect Results Nonstick Cooling Grid, 16 by 10-Inch

 

Vegan Cranberry Orange Bread

No Comments

Created by Lauren Hartmann on November 8, 2016

  • Prep Time: 15m
  • Cook Time: 45m
  • Total Time: 1h

Ingredients

  • 1/4 c Vegan butter, I use Earth Balance
  • 2/3 c Brown sugar
  • 1/3 c White sugar
  • 1 Flax egg (2 Tbsp. flax meal+3 Tbsp. water=1 egg)
  • 2 tsp. Orange zest
  • 1/4 c Orange juice
  • 2 c All purpose flour
  • 1 1/2 tsp. Baking powder
  • 1 tsp. Baking soda
  • 1 tsp. Salt
  • 1/2 c Almond milk
  • 1/2 tsp. Apple cider vinegar
  • 1 c Cranberries, fresh

Instructions

  1. Preheat oven to 375 degrees.
  2. Make your flax egg by mixing the flax meal with water set aside. Make your vegan buttermilk by mixing the almond milk and apple cider vinegar together and set aside.
  3. In a large mixing bowl, cream together the vegan butter and sugars. Add the flax egg and orange zest. Mix together until fully incorporated. Add the orange juice and combine.
  4. In a medium bowl, sift all the dry ingredients together. Begin adding the dry ingredients and almond milk mixture to the wet ingredients, alternating between the dry ingredients and the almond milk until it is all full combined.
  5. Cut the cranberries in half and then fold into the batter. Pour into a prepared bread pan. Bake at 375 for 40-50 minutes. Serve with vegan butter, jam or just plain!
Source: Rabbit and Wolves
 
 

Vegan Apple Crisp Shortbread Tart

by 1 Comment

 

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Tis the season for apple crisps, right? I have seen so many apple crisp recipes flying around the past few weeks, I thought I would take a crack at it. Lauren style.  I love a good apple crisp, I just wanted to make it as easy and delicious as possible, while of course making it all plant based. This literally tastes like Fall became a food, and it really wants you to eat it! I also really love apples, they are one of the only foods  on the planet that I can always eat. There are so many different varieties, sweet, crisp, tart and all are oh so beautiful! You can use any kind of apple for this recipe, I just went with the tart Granny Smith flavor because I thought it would pair well with the sweetness of this incredible shortbread crust.

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I started with a moist, yet crisp and flaky shortbread crust, first because it is easier than any other crust to pull of. It gets crumbly and then you can just press it into the pan of your choice. Secondly, because it is my favorite. So, buttery and sweet. The perfect accent to any dessert. You can use this basic vegan shortbread crust for any recipe you want! I then put not only one layer of brown sugar crumble, but two. First, I put it on top of the crust, a layer of apples, and then, you guessed it, more crumble. The apples are tossed in a really simple flour mixture to flavor them and keep them from getting too liquidy.

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All of this comes together to create the perfect treat. It did not make it through the night in my house, and I bet the same would happen to you. I brought this over for a family gathering, and there is literally nothing better than sitting outside on a crisp Fall evening enjoying vegan apple crisp with my loved ones. Some people added some vanilla ice cream to it, I just ate a slice out of my hand and loved every single minute of it!

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Crispy, sweet and tart. Go pick some apples and get started on this incredible vegan dessert immediately. Fall will be over before you know it. I wait all year to work on pumpkin and apple recipes, it makes my heart so happy. I really throw myself into this season, it is my very favorite. We still have so many exciting Fall things to look forward to, but this should definitely be on your to do list!

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I hope you enjoy!

Tools I used:
OXO Good Grips Adjustable HandHeld Mandoline Slicer
Fox Run Preferred Non-stick Rectangular Quiche Pan w/ Removeable Bottom, 14″ X 5″
Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowls ¾, 1.5,3,4,5 and 8 Quart – Cooking Supplies

 

Vegan Apple Crisp Shortbread Tart

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Created by Lauren Hartmann on October 25, 2016

  • Prep Time: 20m
  • Cook Time: 50m
  • Total Time: 1h 15m
  • Serves: 6
  • Yield: 1 Tart
  • Category:

Ingredients

Shortbread Crust

  • 1/2 c Vegan butter( I use Earth Balance)
  • 1/4 c Sugar
  • 1 tsp. Vanilla
  • 1 tsp. Salt
  • 1 c All purpose flour

Apple Filling

  • 3 Apples, sliced really thin
  • 3 tbsp. Sugar
  • 1 tsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 3 tbsp. All purpose flour

Brown sugar crumble

  • 1/2 c All purpose flour
  • 3/4 c Brown sugar
  • 2 tsp. Cinnamon
  • 1/4 tsp. Nutmeg
  • 1/4 tsp. All spice
  • 1/4 tsp. Cloves
  • 1 tsp. Salt
  • 1/4 c Vegan butter, melted

Instructions

  1. Preheat oven to 350 degrees.
  2. Make the crust. In a medium mixing bowl, cream together the vegan butter, sugar and vanilla. Add the salt and flour. Mix together until fully combined. Press into a prepared tart pan. You can use a long rectangle, a square or a circle. It’s up to you!
  3. Poke holes in the crust with a fork and bake by itself for 10-15 minutes while you prepared the filling and crumble.
  4. Prepare filling, slice apples really thin, if you have a mandoline, that works best! Toss apples with remaining filling ingredients, and fully coat all the apples. Set aside.
  5. Prepare crumble, Mix all the dry ingredients together and pour melted vegan butter over and stir. Then crumble with your fingers.
  6. When crust is mostly baked, it won’t be completely done, take out of the oven. Put a layer of crumble on top of the crust, then layer the apples in a whatever pattern you would like, I just laid them slightly on top of each other. Then more crumble on top of that.
  7. Put back in the oven and bake at 350 for another 30-35 minutes. Enjoy with some vegan vanilla ice cream, or vegan whipped cream or just plain, you won’t be sorry!
Source: Rabbit and Wolves
 
 

 

Vegan Molten Chocolate Mug Cake

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One of the biggest complaints I hear from people trying to permanently adopt a vegan diet, is that they can’t cook or bake, and there are no ready made options for them. So they fall of the wagon because they crave something and can’t make it themselves. Well, I want to change that. As well as my more advanced recipes, I really want to start working on lots of options for those who either don’t know how to cook or bake, or just don’t have the time. This is one of those recipes. I have been brainstorming about things anyone can make, even with a tiny kitchen or a college kid trying to stick to a vegan life living in a dorm room. This takes five minutes, anyone can do it, and all you need is a microwave.

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Chocolate is my weakness, my kryptonite. I have to set myself up for success, and that is knowing, I need something a little sweet after dinner. That can be fruit or something really healthy, but sometimes I just need some chocolate cake. I need a quick healthy option, so I don’t have a serious craving and go really crazy and eat something that will make me feel sick and regret all of my decisions! I know myself and my body and brain, and how they work together, and sometimes the best idea for me is to have plan. A plan for the times that I really, really need chocolate!

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Not only is this a super moist and fluffy cake, I took it up a notch by adding some dark chocolate to the center, and when your spoon dives into the middle of this amazing cake, you get an extra special treat, with a beautiful lava flow of dark sweet goodness. I can’t tell you what a dream come true this is for me, I have been dying for a quick luscious dessert that will satisfy any craving. Plant based and refined sugar free, this is something to enjoy and not feel guilty about. I threw some vegan vanilla ice cream on top, and holy crap, your taste buds will never know this was a five minute vegan dessert! You literally mix everything in a mug, throw it into the microwave for a couple of minutes, and out pops magic, I swear, it must be magic!

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I dare you to find an easier dessert! I would like to also suggest that it is one of the best chocolate cakes as well. I was just glad I decided to make this a single serving, because I would have eaten more! This also takes me back to my single days living by myself and trying to figure out how to make fantastic meals for one. Here is a good way to take care of yourself, have your cake!!! I hope you enjoy! Adapted from The Food Network.

Vegan Molten Chocolate Mug Cake

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Created by Lauren Hartmann on October 21, 2016

  • Prep Time: 3m
  • Cook Time: 2m
  • Total Time: 5m
  • Serves: 1 perspn
  • Yield: 1 mug cake
  • Category:

Ingredients

  • 2 tbsp. Vegan butter( I use Earth Balance)
  • 3 tbsp. Coconut cream ( I use Trader Joe’s)
  • 1 Flax egg ( 2Tbsp. Flax meal+3 Tbsp. water=1 egg)
  • 3 tbsp. All purpose flour
  • 4 tbsp. Coconut sugar or other sweetener of choice
  • 2 tbsp. Cocoa powder
  • 1/4 tsp. Vanilla
  • 1 tsp. Salt
  • 1 oz Dark chocolate

Instructions

  1. Make your flax egg and set aside.
  2. In a large mug, melt the vegan butter in the microwave for about 15-20 seconds. Let cool just a bit and stir in the coconut cream and flax egg. Make sure it is combined well.
  3. Stir in the flour and sweetener. Then stir in the cocoa, salt and vanilla.
  4. In the center of the batter, place a 1 oz. chunk of dark chocolate(or more if you want)
  5. Microwave for 2-2 1/2 minutes. I ended up doing about 2 minutes and 15 seconds. Throw some vegan ice cream or vegan whipped cream on top and enjoy!
Source: Rabbit and Wolves
 
 

 

Vegan Apple Cider Pecan Cookie Cake

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Apples and pecans are a super legit combo. I feel like most things that are in season at the same time go pretty well together. However, I think I found one of the most legit combinations of flavors. This mix of spiced apple cider and pecans in cookie cake form is amazing. I made it even more delicious with the edition of the vanilla frosting, but just the wonderful marriage of apples and pecans is to die for.

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My husband and my anniversary is next week, we have been married for five totally awesome years. Where am I going with this? One of my husband’s all time favorite desserts is any type of cookie cake. So in honor of our upcoming fifth anniversary, I got to thinking about how much I have learned about him and what it takes to have a successful happy relationship. I also began to think about the things my husband loves. So, cookie cakes were on my mind, as well as of course FALL!!!!!!

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Thus, I have brought together two of the greatest things of all time, cookie cakes and Fall! This is light and fluffy while maintaining it’s moisture. The contrasting textures between the soft cookie and the crunchy pecans is glorious. Warmed up and served with some vegan vanilla ice cream, forget about it! The apple cider gives it a light apple flavor making the pecans shine and giving it a similar taste to a pecan pie, which I am also totally in love with and will be working on some more pecan pie type recipes very soon!

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Now I know I say most of my recipes are easy to make, even if you aren’t an experienced cook or baker, but I think this one might be the most simple recipe I have made. You can do this very quickly, without much hassle or clean up. I am quite certain, anyone can make this recipe, and look like a super bad ass (which is my goal in life). My husband loved the cookie cake inspired by our five years as a married couple! I hope you enjoy!

 

Vegan Apple Cider Pecan Cookie Cake

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Created by Lauren Hartmann on October 19, 2016

  • Prep Time: 15m
  • Cook Time: 30m
  • Total Time: 45m
  • Serves: 8
  • Yield: 1 large cookie cake
  • Category:

Ingredients

  • 1/2 c Vegan butter( I use Earth Balance)
  • 1/2 c White sugar
  • 1/4 c Brown sugar
  • 1 tsp. Vanilla
  • 1 Flax egg( 2 Tbsp. flax meal+3 Tbsp. water=1 egg)
  • 2 c All purpose flour
  • 1 1/2 tsp. Baking powder
  • 1/2 tsp. Baking soda
  • 1 1/2 tsp. Cornstarch
  • 1 tsp. Salt
  • 1/2 c Apple cider ( Trader Joe’s has an amazing spiced apple cider)
  • 3/4 c Pecans, chopped

Vanilla Frosting

  • 1/2 c Vegan butter
  • 1/2 c Vegetable shortening
  • 3 c Powdered sugar
  • 2 tsp. Vanilla
  • 1 tsp. Salt

Instructions

  1. Preheat oven to 350.
  2. In a large mixing bowl, or stand mixer, cream together vegan butter and sugars. Add the flax egg and vanilla.
  3. In a separate bowl, sift all the dry ingredients together.
  4. Start adding the dry mixture and apple cider to the vegan butter and sugar mixture, alternating until everything is combined.
  5. Stir in the pecans, and press into a circular pan prepared with non stick spray.
  6. Bake at 350 for 25-30 minutes.
  7. While the cake cools, make the frosting. Beat all the ingredients on high until light and fluffy. Decorate when the cookie cake cools and eat!
Source: Rabbit and Wolves
 
 

Vegan Cheesy Spinach and Artichoke Scones

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Spinach and Artichoke is amazing, I feel like we can all agree upon that. This is right here is a way you can have that flavor for breakfast, or I suppose anytime. These babies taste exactly like spinach  and artichoke dip, with all it’s cheesy goodness in a portable package. I toasted one and threw some vegan butter on it, holy crap!

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How my brain works, and what my thought process is, is taking flavors I love that are almost never vegan and turning them into delicious plant-based treats! In the 90’s, spinach and artichoke dip became really popular. My mom would make it for every special occasion where we would have people over. She would put it in a bread bowl and use the inside of the bread for dipping purposes, it was glorious! I knew when guests were coming I could count on that happening, and I was always super pumped. It was the first thing she would set out, and I would sneak my fair share before people got there.

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These savory scones are so reminiscent of my childhood favorite it is uncanny. This is a really easy one bowl recipe, that is great for a quick portable breakfast! So cheesy and delicious! If I don’t have something ready to eat in the morning, I will forget to eat. I have very busy mornings and need something to grab quickly. I made these in the evening, and had them ready for everyone in the morning. My husband made an vegan egg sandwich with one, and I was pretty jealous of it! There are many options, great for a snack or anytime. These are light, fluffy, flaky and insanely delicious! I hope you enjoy!

If you have any questions or feedback, I would love to hear from you!

Tools I used:

Winco 5 Blade Pastry Blender, Stainless Steel
OXO Good Grips 4-inch Pizza Wheel and Cutter
Cook N Home Marble Rolling Pin with Wood Base, 18″, White

Vegan Cheesy Spinach and Artichoke Scones

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Created by Lauren Hartmann on October 17, 2016

  • Prep Time: 15m
  • Cook Time: 15m
  • Total Time: 30m

Ingredients

  • 3 c All purpose flour
  • 1 tbsp. Baking powder
  • 1/2 tsp. Baking soda
  • 1 tsp. Salt
  • 2 tsp. Garlic powder
  • 1/2 c Vegan butter (I use Earth Balance),cold
  • 1/4 c Nutritional yeast
  • 1 c Frozen spinach, defrosted and drained
  • 3/4 c Artichoke hearts, chopped
  • 1 c Almond milk
  • 1 Flax egg (2 Tbsp. Flax meal+3 Tbsp. water=1 egg)

Instructions

  1. Preheat oven to 400.
  2. In a large mixing bowl, sift all the dry ingredients together.
  3. Cut the cold vegan butter into the dry ingredients using a pastry cutter or fork until the vegan butter is in pea sized pieces.
  4. Add the nutritional yeast, artichokes and spinach and stir to start combining.
  5. Whisk together the almond milk and flax egg, then add to the rest of the ingredients and stir to start combining.
  6. Begin to knead with hands until everything is fully combined.
  7. Turn dough out onto a floured surface and form a ball. Pat out or roll with a rolling pin into a disk about two inches thick. Cut into eight triangles, and place onto a prepared baking sheet. Brush tops with melted vegan butter.
  8. Bake at 400 for 15-20. Enjoy with vegan butter, other spreads or just plain!
Source: Rabbit and Wolves