VEGAN 24th of July Muffins

Makes 12 delicious treats

  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar, packed
  • 1/4 cup coconut oil, melted
  • 1 cup coconut milk
  • 1 teaspoon vanilla
  • 1/2 cup vegan chocolate chunks
  • 1/2 cup nuts and raisins mix
  1. Preheat oven to 180°C. Grease muffin tray.
  2. In a medium bowl, combine flour, baking powder and salt together.
  3. In a larger bowl, combine brown sugar, coconut oil, coconut milk and vanilla.
  4. Stir dry ingredients into wet. Fold in chocolate chunks, nuts and raisins.
  5. Fill muffins tins and bake for 20-23 minutes or until toothpick comes out clean and the tops are light golden brown.
  6. Have a happy day!

VEGAN & GLUTEN FREE MelomaCarona Cookies

Makes 20 beautiful healthy cookies 

  • 1 cup organic oats
  • 1 cup unsweetened shredded coconut
  • 1 cup fresh pumpkin puree
  • 1/4 cup agave
  • 2 teaspoons mixed spice
  • 1/2 cup dark chocolate chunks
  • 1/4 cup raisins
  1. Preheat oven to 180°C. Line a cookie sheet with parchment paper.
  2. Combine all ingredients into a large mixing bowl and mix until a smooth paste has been formed. 
  3. Roll into ping-pong ball sized cookies and place onto sheet. Bake for about 25 minutes, or until golden brown.
  4. These are way better - and thousand time healthier - than the Greek melomakarona cookies. 
VEGAN NO YEAST Melomakarona Flat Bread
Makes a large - and very tasty - flat bread
  • 3 cups whole grain flour
  • 1 cup barley flour
  • 1 3/4 cups water
  • 3/4 cup sundried tomatoes, chopped
  • 1/3 cup pumpkin seeds
  • 1/3 cup sunflower seeds
  • 1 tablespoon baking powder 
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoon sea salt
  • 1 tablespoon thyme
  1. Preheat oven to 190°C. Line 9” x 13” pan with parchment paper.
  2. Mix liquids and dry ingredients separately; then combine and mix well. Keep some sea salt, thyme and seeds separate to put on top.
  3. Place in pan and flatten to fit pan. Sprinkle some thyme, 1/2 teaspoon sea salt and seeds on top. Bake for 50 - 55 minutes or until toothpick comes out clean and top is light to medium brown.
  4. Let cool in pan for at least 1/2 hour. Do not remove parchment paper or cut until bread has completely cooled.
  5. Now, go and feast on a bread with no yeast.

VEGAN Kiwi 4 Square Cookies

My ode to New Zealand - makes 12 MEGA mega muesli cookies

  • 2 cups self rising flour
  • 2 teaspoons cinnamon
  • 1 cup brown sugar
  • 1/2 cup coconut oil, melted
  • 1 teaspoon vanilla
  • 1/2 cup almond milk
  • 1 cup muesli and chocolate chunks mix
  1. Preheat oven to 180°C. Line cookie sheet with parchment paper.
  2. Mix dry, then wet ingredients. Combine everything together in a large bowl.
  3. Drop batter on sheet and shape 12 giant square cookies. Bake 10-12 minutes. 
  4. This pretty much sums up my time in Kiwi land. 
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