Tag: baking

Gluten-Free Chocolate Tart
February 9, 2022

Gluten-Free Chocolate Tart

Gluten-Free Chocolate Tart is the perfect treat to make for Valentine’s Day. Whether you’ve got a special someone in your life or want to give a delicious gift to a friend, this tart is super easy to make and is absolutely beautiful. Also, cocoa powder …

All Recipes, Baking, Dessert, Gluten Free, Vegan
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by egccstaff
Almond Flour Peanut Butter Cookies
January 19, 2022

Almond Flour Peanut Butter Cookies

Almond Flour Peanut Butter Cookies that are gluten-free, super easy to make, and are delicious! Just 8 simple ingredients you’re likely to have around the house. These little cookies even make for a good power snack post-workout. If you have raw almonds around, but not …

All Recipes, Baking, Dessert, Gluten Free, Vegan
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by egccstaff
Peppermint Brownies
December 10, 2021

Peppermint Brownies

Peppermint Brownies with chocolate chips and crushed candy canes. This recipe is vegan-friendly and absolutely perfect for a holiday gathering or to give as a gift!

Ingredients

Peppermint Brownies

  • 1/2 cup vegan butter or coconut oil, melted
  • 1/2 cup light brown sugar (or stevia)
  • 4 tbs ground flax meal + 1/2 cup & 2 Tbs warm water, combined
  • 1/4 tsp salt
  • 1 cup unsweetened cocoa powder
  • 2-3 Tbs to 1/4 cup non-dairy milk
  • 1 tsp vanilla extract
  • 2 tsp mint extract
  • 1 cup flour
  • 2/3 cup vegan chocolate chips
  • 1-2 candy canes, crushed (save until the end)

Directions

  1. Preheat the oven to 350ºF
  2. In a large mixing bowl, mix together the melted butter and flax meal/water.
  3. Then mix in the brown sugar and cocoa powder until well combined.
  4. Add in the extracts and stir.
  5. Gradually mix in the flour. If the batter becomes too thick, add a dash of the non-dairy milk. The batter shouldn’t be thin like a cake batter, but semi-thick.
  6. Once the flour is fully incorporated, fold in the chocolate chips.
  7. Then, pour the batter into a square baking pan lined with parchment paper.
  8. Place in the oven and bake for 40-45 minutes or until a toothpick comes out clean when poked in the center.
  9. Remove the brownies from the oven and top with the candy canes, allow it to sit for 15 minutes.
  10. Then, cut the brownies into squares and serve.
  11. Store leftovers in the refrigerator for up to 3-4 days, and warm in the oven or microwave before enjoying again or eat cold if desired.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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All Recipes, Baking, Vegan
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by egccstaff
Pumpkin Sugar Cookies
November 1, 2021

Pumpkin Sugar Cookies

Tender, fluffy Pumpkin Sugar Cookies made without refined sugar. Treat yourself to the flavors of Fall without the guilt. Simple & easy preparation for this delicious Fall treat. Ingredients Yield: 12-13 cookies Pumpkin Sugar Cookies 1/4 cup canned pumpkin 1/2 cup butter, softened (dairy or …

All Recipes, Baking, Dessert, Vegan
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by egccstaff
Cinnamon Applesauce Cookies
October 4, 2021

Cinnamon Applesauce Cookies

Cinnamon Applesauce Cookies fully capture the flavors of Fall! These cookies are soft, spicy, and super easy to make. You can substitute the brown sugar for a sweetener alternative of your choice that best suits your diet (or leave it out all together and rely …

All Recipes, Baking, Dessert, Vegan
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by egccstaff
Pumpkin Bread
September 29, 2021

Pumpkin Bread

Pumpkin Bread, the scrumptious signifier of Fall! This is about as classic as it gets and it’s an easy recipe to kick-off your fall baking. Top your pumpkin bread with cranberries, almonds, walnuts, or pepitas (raw pumpkin seeds). We’ve also included ingredients so you can make this bread vegan or non-vegan. Serve this delicious loaf with friends and family over a warm cup of coffee, tea, or hot chocolate!

Ingredients

Pumpkin Bread

  • 1/3 cup butter or vegan butter, room temperatures
  • 2 tsp vanilla extract
  • 2 Tbs pumpkin spice
  • 1 egg or 1 flax egg
  • 1/2 cup sweetener (organic sugar, agave nectar, or unsweetened applesauce)
  • 1/3 cup milk or non-dairy milk
  • 1 (15 oz) can pumpkin
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Pinch of salt
  • Optional toppings: dried cranberries, chopped walnuts or almonds, pepitas

Directions

  1. Begin by preheating your oven to 350ºF
  2. Prepare a loaf baking pan by spraying it lightly with cooking oil, rubbing out any excess with a paper towel.
  3. Then, in a large bowl whisk together the butter, sweetener, vanilla extract, and egg or egg alternative.
  4. Combine well until smooth and thick.
  5. Next, whisk in the canned pumpkin and gradually add in the milk.
  6. In a separate bowl, sift together the flour, baking powder, salt, and baking soda.
  7. Gradually fold the flour mix into the wet ingredients until thoroughly combined and free of lumps. Be careful not to overmix the batter.
  8. Transfer the bread batter to the loaf pan and top with additional toppings if desired.
  9. Place in the oven and bake for 22-25 minutes or until a toothpick or knife comes out clean when pricking the center of the loaf.
  10. Serve and enjoy!

Store leftovers in the refrigerator for up to 4-5 days and reheat when serving in the microwaves for 15 seconds or in the oven at 200ºF for 10-12 minutes.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.

All Recipes, Baking, Breakfast, Dessert, Vegan
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by egccstaff
Blueberry Orange-Ginger Coffee Cake
September 13, 2021

Blueberry Orange-Ginger Coffee Cake

Blueberry Orange-Ginger Coffee Cake that uses all-natural sugars. Enjoy this scrumptious coffee cake on the weekend for breakfast or brunch. While this recipe is vegan-friendly, you can modify by using dairy butter and milk. Ingredients Blueberry Orange-Ginger Coffee Cake Wet Ingredients 1/2 cup vegan butter, …

All Recipes, Baking, Breakfast, Dessert, Vegan
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by egccstaff
No-Sugar Oatmeal Raisin Cookies
August 18, 2021

No-Sugar Oatmeal Raisin Cookies

No-Sugar Oatmeal Raisin Cookies made with unsweetened applesauce instead of brown sugar. This recipe is also made using vegan ingredients. These ingredients can be substituted for butter and dairy milk. You may also substitute the oats and flour for gluten-free options if desired. These cookies …

All Recipes, Baking, Dessert, Vegan
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by egccstaff
Banana Oat Muffins
August 13, 2021

Banana Oat Muffins

Banana Oat Muffins that are completely plant-based and don’t use added sugar. These muffins are moist, fluffy, and absolutely delicious! You can modify the recipe with gluten-free flour and oats for those with a gluten-free diet.

Enjoy these muffins with a cup of coffee or tea in the morning to start your day off right!

Ingredients

Time: 35-40 minutes Yield: 2 Dozen Small Muffins

Banana Oat Muffins

Wet Ingredients

  • 4-5 very ripe bananas, mashed
  • 1/2 cup smart balance or vegan butter, melted
  • 2 Tbs flax meal with 3 Tbs warm water or 1 egg replacer
  • 1 tsp vanilla extract
  • 1/2 cup dairy-free milk

Dry Ingredients

  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 Tbs ground cinnamon
  • 2 cups flour
  • 3/4 cup old-fashioned oats

Optional fold-in’s: Chocolate chips, walnuts

Directions

  1. Begin by preheating your oven to 350-375ºF
  2. Prepare two 12-count muffin tins and line with paper liners or lightly grease with oil.
  3. In a large mixing bowl, mash the bananas into the melted vegan butter, vanilla, and egg replacer. Combine well until the bananas are fairly mashed.
  4. Then, mix in the dairy-free milk and combine well.
  5. In a separate bowl, whisk together the dry ingredients.
  6. Gradually add the dry ingredients into the wet ingredients. Be careful not to over-mix. It’s okay if there are still chunks of banana.
  7. Once the batter is mixed together, evenly distribute into the muffin tins, filling about half to 3/4 of the way full.
  8. Place in the oven and bake for 15 minutes. Then, rotate the pans and bake for another 10-12 minutes or until golden brown and cooked thoroughly on the inside. If a toothpick or fork can be poked in a muffin and comes out clean, the muffins are down.
  9. Store at room temperature for 2-3 days or in the refrigerator for up to 5 days. Best enjoyed fresh.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.

All Recipes, Baking, Breakfast, Vegan
-
by egccstaff
Mint Chocolate Scones
July 19, 2021

Mint Chocolate Scones

Mint Chocolate Scones that are vegan and allergen-friendly. These scones are low in sugar and absolutely scrumptious when served with coffee or tea. Serve them fresh when hot and you can store them at room temperature for 2-3 days in the refrigerator for 5 days. …

All Recipes, Baking, Breakfast, Dessert, Vegan
-
by egccstaff