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. 
VEGAN Spiced Carrot Muffins
Makes 12 beauties
2 tablespoons ground flaxseed
1/3 cup water
2 cups all-purpose flour
1 cup rolled oats
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup coconut oil, melted
2 cups grated carrots (about 3 medium carrots)
1 cup unsweetened almond milk
3/4 cup packed brown sugar
2 teaspoons vanilla extract
Preheat oven to 180°C. Grease muffin tin.
In small bowl, add flaxseed meal and water. Stir to combine. Set aside.
In large bowl, whisk together flour, oats, baking powder, salt, cinnamon, nutmeg, and ginger.
In separate bowl add coconut oil, carrots, almond, milk, brown sugar, and vanilla extract. Stir. Add flaxseed mix; stir to combine.
Add wet ingredients to dry ingredients and stir with a wooden spoon just until combined.
Fill muffin tins and bake for 15 - 18 minutes or test with toothpick.
It’s like Christmas in a cup. Except there is no cup.

VEGAN Spiced Carrot Muffins

Makes 12 beauties

  • 2 tablespoons ground flaxseed
  • 1/3 cup water
  • 2 cups all-purpose flour
  • 1 cup rolled oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 cup coconut oil, melted
  • 2 cups grated carrots (about 3 medium carrots)
  • 1 cup unsweetened almond milk
  • 3/4 cup packed brown sugar
  • 2 teaspoons vanilla extract
  1. Preheat oven to 180°C. Grease muffin tin.
  2. In small bowl, add flaxseed meal and water. Stir to combine. Set aside.
  3. In large bowl, whisk together flour, oats, baking powder, salt, cinnamon, nutmeg, and ginger.
  4. In separate bowl add coconut oil, carrots, almond, milk, brown sugar, and vanilla extract. Stir. Add flaxseed mix; stir to combine.
  5. Add wet ingredients to dry ingredients and stir with a wooden spoon just until combined.
  6. Fill muffin tins and bake for 15 - 18 minutes or test with toothpick.
  7. It’s like Christmas in a cup. Except there is no cup.
VEGAN Pumpkin Cookies
Makes 6 GIANT cookies
3/4 cup whole wheat flour
1/2 cup rolled oats
1/4 cup brown sugar
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 cup maple syrup
1/2 cup fresh pumpkin puree
1 tsp. vanilla extract
1 1/2 Tbsp. canola oil
1/4 cup raisins
Preheat oven to 180ºC and line cookie sheet with parchment paper.
In a medium sized bowl, combine flour, oats, sugar, baking powder, salt, and spices. Mix until well combined and set aside.
In a separate bowl, combine maple syrup, pumpkin, and vanilla, then stir in oil to incorporate.
Add wet ingredients to dry ingredients, mixing until just combined. Do not overmix. Fold in raisins.
Drop dough onto prepared baking sheets with tablespooon, and flatten slightly.
Bake 10-12 minutes, or until edges begin to turn golden brown.
Have yourself a healthy yummy cookie.

VEGAN Pumpkin Cookies

Makes 6 GIANT cookies

  • 3/4 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1/4 cup brown sugar
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 1/4 cup maple syrup
  • 1/2 cup fresh pumpkin puree
  • 1 tsp. vanilla extract
  • 1 1/2 Tbsp. canola oil
  • 1/4 cup raisins
  1. Preheat oven to 180ºC and line cookie sheet with parchment paper.
  2. In a medium sized bowl, combine flour, oats, sugar, baking powder, salt, and spices. Mix until well combined and set aside.
  3. In a separate bowl, combine maple syrup, pumpkin, and vanilla, then stir in oil to incorporate.
  4. Add wet ingredients to dry ingredients, mixing until just combined. Do not overmix. Fold in raisins.
  5. Drop dough onto prepared baking sheets with tablespooon, and flatten slightly.
  6. Bake 10-12 minutes, or until edges begin to turn golden brown.
  7. Have yourself a healthy yummy cookie.
VEGAN Chocolate Mocha Muffins
Makes 12 mega delicious muffins
  • 1 cup almond milk
  • 1 heaping tbsp instant coffee crystals
  • 1 tsp apple cider vinegar
  • 2 cups all purpose flour
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup canola oil
  • 1 tsp vanilla extract
  • 1/2 cup dark chocolate chunks
  1. Preheat oven to 180°C. Grease muffin tin. 
  2. In small bowl, dissolve coffee crystals in milk. Then mix in vinegar and set aside.
  3. In large mixing bowl, stir together flour, sugar, baking powder, and salt. Make a well in the center and add milk mixture, oil, and vanilla. Mix together until batter is just moistened, being careful not to overmix. Fold in chocolate chunks. 
  4. Fill muffin tins and bake for 22 - 25 minutes until toothpick comes out clean.
  5. Perfect for indulging, anytime of the day.
VEGAN & GLUTEN FREE Oatmeal Chocolate Chip Coconut Cookies
Makes 10 bites of paradise
1 cup oat flour
3 tablespoons coconut oil
1/4 cup organic oats
2 tablespoons agave
1/3 cup shredded coconut
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/4 cup almond milk
1/3 cup chocolate chips
Preheat oven to 180°C. Line cookie sheet with parchment paper.
Combine all the ingredients into a large bowl. Stir everything together until a dough forms.
Shape some cookies out of it and bake for 12-15 minutes until golden.
It will give you that tropical island kinda feel.

VEGAN & GLUTEN FREE Oatmeal Chocolate Chip Coconut Cookies

Makes 10 bites of paradise

  • 1 cup oat flour
  • 3 tablespoons coconut oil
  • 1/4 cup organic oats
  • 2 tablespoons agave
  • 1/3 cup shredded coconut
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/4 cup almond milk
  • 1/3 cup chocolate chips
  1. Preheat oven to 180°C. Line cookie sheet with parchment paper.
  2. Combine all the ingredients into a large bowl. Stir everything together until a dough forms.
  3. Shape some cookies out of it and bake for 12-15 minutes until golden.
  4. It will give you that tropical island kinda feel.
VEGAN Banana Bran Muffins. Take Two.
Makes 12 wholesome treats



2 tbsp ground flax seed
6 tbsp water
1 cup oat flour
1 cup oat bran
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 medium ripe bananas, mashed
1 tbsp molasses
1/4 cup vanilla almond milk
2 tbsp agave nectar
4 tbs unsweetened applesauce
1/2 cup raisins
1/4 cup çhopped walnuts
1/4 cup dark chocolate chunks





Preheat oven to 180°C and grease muffin pan.
Add flax seed and water to small bowl and stir to combine. Set aside.
In large bowl, mix together oat flour, oat bran, baking powder, baking soda and salt. Set aside.
Next, in another bowl, mash the bananas until they are creamy and stir in the molasses, almond milk, agave nectar, and applesauce. Add mixture to dry ingredients and stir to combine until just moistened - don’t overmix. Stir in raisins, walnuts and chocolate chunks.
Fill muffin tin and bake for 20 minutes until golden brown and a toothpick comes out clean.
Serve with a smear of almond butter, your favorite jam, or do as I do - make a fullblown dessert meal out of it: chuck some vanilla soy yoghurt in bowl, add a chopped bannana, some more chocolate chunks, raisins and walnut pieces - Double Dose of Heaven in a Bowl.

VEGAN Banana Bran Muffins. Take Two.

Makes 12 wholesome treats

  • 2 tbsp ground flax seed
  • 6 tbsp water
  • 1 cup oat flour
  • 1 cup oat bran
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 medium ripe bananas, mashed
  • 1 tbsp molasses
  • 1/4 cup vanilla almond milk
  • 2 tbsp agave nectar
  • 4 tbs unsweetened applesauce
  • 1/2 cup raisins
  • 1/4 cup çhopped walnuts
  • 1/4 cup dark chocolate chunks
  1. Preheat oven to 180°C and grease muffin pan.
  2. Add flax seed and water to small bowl and stir to combine. Set aside.
  3. In large bowl, mix together oat flour, oat bran, baking powder, baking soda and salt. Set aside.
  4. Next, in another bowl, mash the bananas until they are creamy and stir in the molasses, almond milk, agave nectar, and applesauce. Add mixture to dry ingredients and stir to combine until just moistened - don’t overmix. Stir in raisins, walnuts and chocolate chunks.
  5. Fill muffin tin and bake for 20 minutes until golden brown and a toothpick comes out clean.
  6. Serve with a smear of almond butter, your favorite jam, or do as I do - make a fullblown dessert meal out of it: chuck some vanilla soy yoghurt in bowl, add a chopped bannana, some more chocolate chunks, raisins and walnut pieces - Double Dose of Heaven in a Bowl.
VEGAN & GLUTEN FREE Peanut Butter Cookies
Makes about 15 - 20 of these baddies with only 5 ingredients

2 very ripe big bananas, mashed
1 1/4 cups organic oats
1/4 cup cocoa powder
1/3 cup peanut butter
1/4 cup chocolate chunks

Preheat oven to 180°C.
Combine bananas, oats, cocoa powder and peanut butter in bowl and mix well. Fold in chocolate chunks.
Drop bite-sized spoonfuls onto a parchment lined baking sheet and bake for 12-15 minutes.
Have yourself a few of these goodies!

VEGAN & GLUTEN FREE Peanut Butter Cookies

Makes about 15 - 20 of these baddies with only 5 ingredients

  • 2 very ripe big bananas, mashed
  • 1 1/4 cups organic oats
  • 1/4 cup cocoa powder
  • 1/3 cup peanut butter
  • 1/4 cup chocolate chunks
  1. Preheat oven to 180°C.
  2. Combine bananas, oats, cocoa powder and peanut butter in bowl and mix well. Fold in chocolate chunks.
  3. Drop bite-sized spoonfuls onto a parchment lined baking sheet and bake for 12-15 minutes.
  4. Have yourself a few of these goodies!
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