APPLE CINNAMON DUTCH BABY WITH CRUMBLED WALNUTS
Pancakes are yummy and donuts are great, but this sweet, crunchy, gooey dutch baby is LIFE CHANGING. This dish is from my first cookbook, Homestyle Vegan, which came out last year. It's packed full of 80 comfort food recipes with inspiration from my favorite real food dishes. Healthier baked beans? Yup! Baked Sea Salted Soft Pretzels? Uh huh! Biscuits with Mushroom Gravy? I've got you covered! You can buy one of the last few signed copies of my cookbook (with a few included surprises!) here. Ready to get to the recipe? Let's get moving! Intended as a dish for sharing, this recipe is perfect for a group brunch or after a morning of heavy drinking. We cut the sugar way down, but it still packs enough sweetness to cure your sweet tooth and impress your friends. This isn't an everyday breakfast; this is a lounge in your pj's 'till noon 'breakfast', a 'celebrating our anniversary' breakfast, a you-scored-your-dream-job-and-it's-time-to-celebrate breakfast - you get what I'm saying, right? This is a treat yo'self, no guilt, love your life breakfast - because I think we could all use a few more of these. You can still drink your green smoothie on the side! But you so deserve this, babe. So let's bake! This turned-up-pancakes party is getting started and you know you want to be there!
4 tablespoons (28 g) ground flax
1/2 cup + 2 tablespoons (150 ml) warm water
2 cups (340 g) whole wheat flour
2 cups (475 ml) non-dairy milk
1 teaspoon vanilla
1/2 cup (120 ml) applesauce
2 tablespoons (14 g) cinnamon, divided
1/4 cup (60 g) sugar
1/4 cup (45 g) brown sugar
1 teaspoon nutmeg
1/2 cup (75 g) walnuts, finely chopped or crumbled
2 medium-sized tart apples, cored and thinly sliced
4 tablespoons (60 ml) vegan butter or coconut oil
maple syrup or powdered sugar, for garnish
Preheat the oven to 400 degrees. In a small bowl, whisk together the ground flax and water. Set aside to thicken.
In a large mixing bowl whisk together the flour, milk, vanilla, applesauce, thickened flax mixture and one tablespoon of cinnamon. In a separate, smaller bowl mix together the sugar, brown sugar, remaining one tablespoon of cinnamon, nutmeg and walnuts. Set aside. Prepare your apples and set those aside, too.
When the oven has heated, place 4 tablespoons of vegan butter or coconut oil into a 8-in cast iron pan and place it in the oven. Heat until the butter or oil completely melts, about 3 minutes, then remove the pan from the oven and pour in the batter. Place the pan back into the oven and bake 20-22 minutes, until the dutch baby is cooked about halfway through and and the sides are beginning to puff up. Pull it from the oven and cover it in apple slices. Spread the sugar and nut mixture over the top, and put the pan back into the oven. Bake 20-25 more minutes, then remove the pan from the oven. Serve slices immediately with a drizzle of maple syrup or a dusting of powdered sugar.
Leftovers can be saved up to 3 days, covered, in the fridge.
Double Fudge Brownies - grain-free + sugar-free!
IT'S FINALLY HERE! Well, TWO things are finally here! First, I leave for my bachelorette weekend in Palm Springs tomorrow with 14 of my closest friends to spend the weekend poolside - and I'm SO excited! We'll be doing yoga, tie-dyeing, taking selfies on pool floaties, and just generally chilllllling before I have to get back to the stress of wedding planning on Monday. I can't wait! But before I go, I also teased you guys last week on instagram with this recipe, and figured it was only right to share it with you babes before I left on this long weekend adventure. It's a recipe I'm super proud of and super into because it's totally free of ANY sugar (you'll see how!) and all grains, making this the perfect batch of brownies to make for someone with food allergies or who is just crazy strict watching their diet, like I am in prepping for this wedding. (I wanna look badass and feel my best!)
I based the recipe off of the Double Fudge Mint Brownies recipe in my cookbook, Homestyle Vegan, but the original version is full of flour and sugar and all things generally off limits for people with food allergies. Of course, if you need to tweak it to suit your particular preferences please do so, but let us know what changes you make in the comments! It can be helpful for other readers to see what substitutions worked...and which didn't. These are the ultimate fudgy brownies, soft and dense with a chewy outer crust. You can pull them from the oven a few minutes early if you like 'em even fudgier, but either way I think they're best served warm with a glass of almond milk on the side. Anyway, I've got bathing suits and sunscreen to pack, but trust me - you're going to love every second of eating these - and you're going to love how healthy they are even more!
1/2 cup almond flour
1/2 cup oat flour
1/2 cup cocoa powder
1/2 cup monk fruit sweetener (we use Lakanto Classic)
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup coconut oil, melted
1/2 cup monk fruit syrup (we use Lakanto Maple Syrup to keep it sugar-free) OR maple syrup OR agave nectar
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract
1/2 cup vegan chocolate chips or chunks
Preheat oven to 350º. Grease or line an 8x8 in baking dish.
In a large whisking bowl whisk together the flours, cocoa powder, monk fruit sweetener, cornstarch, baking powder and salt.
In a separate mixing bowl, combine the melted coconut oil, monk fruit syrup, unsweetened almond milk and vanilla extract. Pour these wet ingredients into the dry ingredient mixture and use a wooden spoon to combing the mixture completely. The batter may be stiff, so feel free to get in there and use your hands if you like. Once the batter is uniform, pour in the chocolate chips or chunks and stir to evenly distribute them throughout the batter.
Press the mixture into the prepared baking dish, using the back of the wooden spoon to press the mixture down evenly into the dish. Bake for about 30 minutes, or until an inserted toothpick comes out almost completely clean. If you bake them too long, they will become dryer and much more cake-like than fudge-like in texture. Remove the dish from the oven and place it on a cooling rack to cool completely before slicing. For the ULTIMATE fudge brownies, see the tip below. Once cooled, slice and enjoy!
Make these brownies EXTRA FUDGY by refrigerating them after cooling for at least 1-2 hours before slicing. The fridge helps cool the core before it has set completely, resulting in some of the best damn brownies ever!
Leftovers can be left on the counter or in the fridge in an airtight container for up to three days. After that they'll start drying out.
Vanilla-Glazed Matcha Scones
Until recently, there was another Matcha Scone recipe on this site. It was from my gluten-free days that had mixed results when people made it. To be honest, I never really got the hang of baking with gluten-free flours, and it seemed like everyone that made the recipe got a different result. So, a few years later, I've decided to revisit the recipe and figure out what was going on. Except this time, I've ditched the GF free flours in favor of a more predictable wheat-based flour - I don't have any kind of wheat allergy - and had fantastic results!
I scrapped the old recipe entirely and started working from the proportions for a scone recipe from my Homestyle Vegan Cookbook and guys- they came out SO WELL! These scones are 1000x better than the first one were. They're sweet, fluffy, and moist inside - the PERFECT scone, especially if you like matcha! It's important to use a high-quality matcha powder to get a vibrant green color in your scones, too. The light drizzle of vanilla glaze sweetens them up just enough - they're perfect for breakfast AND dessert! Plus, we're only 2 months from St. Patrick's Day and they'd be PERFECT leprechaun-inspired fare for themed parties or as something to help soak up all the Guinness. 😝 Either way, LET'S EAT! Scroll down for the recipe, friends.
2 cups whole wheat pastry flour
2 tablespoons matcha powder
1 tablespoon baking powder
1/2 teaspoon ginger
1/2 teaspoon salt
6 tablespoons cold vegan butter
3/4 cup mashed banana
1/4 cup almond milk
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 cup powdered sugar
1 tablespoon non-dairy milk
1/4 teaspoon vanilla
Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
To make the scones, in a large mixing bowl, whisk together the flour, matcha powder, baking powder, ginger and salt. Using a pastry cutter or fork, cut in the cold vegan butter until small crumbs form. Pour in the mashed banana, almond milk, maple syrup and vanilla and stir together with wooden spoon until a sticky dough forms.
Turn the dough onto a lightly floured surface and form a 1-inch thick disk. Cut the disk into 8 equal scone wedges, like a pizza. Place the scones on the prepared baking sheet and bake for 15-17 minutes, until golden.
Place the scones on a wire rack to cool. While they cool, prepare the maple glaze by whisking together the powdered sugar, non-dairy milk and vanilla in a small bowl. Drizzle the glaze over completely cooled scones and enjoy!
Makes 8 scones.
Leftovers save well sealed in an airtight container on the counter for up to 3 days.
Old Fashioned Cinnamon Rolls with Walnuts + Vanilla Bean Glaze
Nothing makes a better Christmas morning breakfast than one spent enjoying delicious food around the tree. Growing up, my dad always made biscuits and gravy and my mom would always make Pillsbury cinnamon rolls, and my sister and I would patiently wait and play with presents while they cooked. Those are some of my favorite Christmas morning memories now; you never remmeber what you got for gifts - except the year I got a purple beanbag chair. I'll always remember that excitement. Now that we don't live with Mom and Dad anymore, Alex and I have started working on our own traditions to make the Holiday special. Last year we made these Old Fashioned Cinnamon Rolls with Walnuts + Vanilla Bean Glaze for our own Christmas morning breakfast, and they wowed the extended family so much they made it into my Homestyle Vegan cookbook! We knew we had to share the recipe - everyone deserves a warm, sweet, cinnamon-filled tradition.
And whether it's the Holidays or not, there simply is nothing better for breakfast or brunch than a huge, ooey-gooey cinnamon roll dripping with icing and speckled with walnuts. This is the kind of breakfast that actually makes you WANT to get out of bed on a Saturday morning. And paired with homemade vanilla bean glaze? Girrrrrrrl! Go preheat your oven. BUT before you do, just one more thing - everything in our shop is still 10% OFF right now with the code FVHOLIDAYS, and once the merch is gone, it's NOT coming back! Shop here. Otherwise, scroll for ooey gooey goodness!
1 cup (240 ml) unsweetened almond milk, room temperature
1/4 cup (60 g) vegan butter, melted
2 1/4 teaspoons (7 g) active dry yeast
3 cups (510 g) all purpose flour
1 tablespoon (12 g) sugar
1/4 teaspoon salt
1/4 cup (60 g) vegan butter, melted
1/4 cup (50 g) sugar
2 teaspoons (6 g) cinnamon
1/4 cup (55 g) chopped walnuts
Vanilla Bean Glaze:
1 cup (175 g) powdered sugar
2 vanilla beans, scraped
2 tablespoons (30 ml) unsweetened almond milk
chopped walnuts, for garnish
Combine room temperature unsweetened almond milk and melted vegan butter in the bowl of a stand mixer. Pour in the yeast and let set to activate, about 5-10 minutes.
Meanwhile combine the flour, sugar and salt in a medium mixing bowl. When the yeast mixture is ready, pour the flour mixture in about 1 cup at a time, stirring as you go. When the dough comes together, knead with a dough hook for about 1 minute, to form a loose, sticky ball. You can add a little bit of milk here, if needed, to keep the dough sticky. Move the dough ball to a lightly oiled bowl and cover with plastic wrap or a clean dish towel and leave in a warm place to double in size, about 1-2 hours.
Turn risen dough onto a lightly floured surface and roll out to 1/4- inch thick rectangle. Brush the dough generously with the melted butter, then sprinkle the sugar, cinnamon and walnuts evenly all over the top. Starting on one side, roll the dough into one thick log. Using a serrated or very sharp knife, slice into 9 equal rolls. Place the rolls into a well greased 8x8 inch pan and cover with plastic wrap or a clean dishtowel by the oven to rise for about 30 more minutes.
Preheat the oven to 350º. Bake the rolls for 25-30 minutes, until golden and fluffy. Once completely cooled, drizzle the vanilla bean glaze generously over the top and garnish with chopped walnuts. Enjoy!
Makes 9 rolls.
Nearly Sugar-Free Chocolate Chip Cookies
With my new Homestyle Vegan cookbook hitting shelves November 1st, my first book signing event and the Holidays coming up, I've really been doing my best stay low stress and to avoid sugar. Not only do I have wedding I'm trying to look pretty great for, but sugar is just not my friend. It's the number one food that makes me gain weight and really screws with my face, causing breakouts. I really try not to eat much of it as part of my everyday diet. Besides foods with natural sugar like fresh fruit, of which I indulge plenty, I really don't eat it. Except when I'm menstruating - then all bets are off, friends. Then I will fight you for your french fries. Then I will eat an entire pint of ice cream with no regrets. Then I am unstoppable, and Alex knows it's best to just get out of my way and let me eat through the cramps and lower back pain. But since I can be kind of rage-binge-y at that time of the month, I've started combatting later, meaner, hungrier me with some seriously indulgent-tasting, nearly-sugar-free chocolate chip cookies!
They are soft, chewy, sweet, and taste like they should be packed with sugar - but NOPE! Just a couple of optional tablespoons in this recipe, and it doesn't even have to be refined. I've made these cookies maybe 30 times at this point and have gotten the recipe down to an exact science. They are the perfect dessert or sweet treat when you need one, and make a decent meal when you need more like 7. They're stuffed with chocolate chips, which I think helps to totally mask the flavor stevia in the recipe. This is actually the FIRST recipe on this site using stevia because I've always been so hesitant to bake with it. But I am experimenting with it and so far, so good. Even Alex says these cookies pass his 'no after-taste' test, which is good, because a lot of sugar-less sweeteners don't! These cookies taste heavenly and indulgent, but are lighter and way more guilt-free than you'd ever imagine. Plus, CHOCOLATE. So go ahead, have four. You know I'm going to!
1 tablespoon ground flax
3 tablespoons warm water
1 1/4 cup whole wheat pastry flour (or AP flour)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup softened coconut oil
2 tablespoons brown sugar, maple syrup, or your favorite sweetener (optional)
3/4 teaspoon liquid vanilla stevia
1/2 teaspoon vanilla extract (double if using unflavored liquid stevia)
3/4 cup non-dairy chocolate chips
Preheat oven to 350 degrees F.
In a medium mixing bowl combine the flax and water, set aside to gelatinize.
In a separate, larger mixing bowl whisk together the flour, baking soda and salt. Form a well in the center and set aside.
In the medium mixing bowl with the flax mixture add the coconut oil, sugar or maple syrup, stevia and vanilla. Whisk to combine completely, then pour the mixture into the well formed by the dry ingredients. Use electric mixers to beat the mixture together until well combined. If not using an electric mixer, mix with a wooden spoon until you can't anymore, then finish it off with your hands. Once combined, pour in the chocolate chips and mix 'em in.
Use a cookie scoop or spoon to scoop 1-inch balls onto a lined or lightly greased baking sheet. Bake for 10-12 minutes, or until the cookies are golden. Remove from the oven and move the cookies to a cooling rack. Enjoy!
Makes about 18 cookies.
Leftover cookies save well in a sealed container on the counter for up to a week.
White Chocolate Macadamia Nut Cookie Bars
I love cookies of all shapes and sizes - I'm not one to discriminate. That being said, there just aren't enough vegan white chocolate macadamia nut cookies around. At least not ready available for purchase...so I came up with my own recipe so I could have them whenever I got a craving. Instead of using a store-bought vegan white chocolate (which is REALLY hard to find. I have found it online, though) in these, I used chopped cacao butter. Cacao butter is the edible vegetable fat extracted from the cocoa bean and it both smells and tastes like chocolate. It's the perfect substitute and is PACKED with antioxidants to help give you healthy hair and skin - so they're basically a health food...right?! 😝
I used maple syrup instead of sugar in this recipe because I prefer the flavor of maple syrup, but substitution info is listed below if you're interested. These cookie bars are thin, a bit crispy on the edges, and packed with yummy, crunchy macadamia nuts. They're SO GOOD and make a taste pretty damn dipped in tall glass of almond milk. So what're you waiting for?! We've got cookies to eat!
1 cup vegan butter OR vegetable shortening
2/3 cup maple syrup
1 1/2 teaspoons vanilla
3/4 teaspoon salt
2 cups all purpose flour
1/2 cup vegan white chocolate or cacao butter, roughly chopped
1/2 cup macadamia nuts, roughly chopped
Preheat the oven to 350°.
Using a hand held or stand mixer, cream together the butter, sugar, vanilla and salt until light and fluffy. Add in the flour. When it's fully incorporated, stir in the white chocolate chunks and macadamia nuts.
Pour the cookie dough into a greased 9 X 13 inch baking dish. Press dough very firmly with plastic wrap or a spatula until the top is silky smooth and free of cracks or bubbles.
Bake for 23-28 minutes until slightly golden + crisp on the edges. An inserted toothpick should come out clean. Cool completely, then cut into triangles (or squares!) with a sharp knife. Scoop out the bars and enjoy!
Makes about 16 bars.
You can also sub 1 cup organic sugar for the maple syrup here. The cookie bars will be crispier if you do this.
For thicker bars you can also try baking in an 8x8 inch pan, but the cooking time may need to be adjusted.
Leftovers last in the fridge for about a week!
Strawberry Phyllo Strudels
I'm officially dubbing these 'lazy girl pop tarts'. They are SO simple to make, don't require you to whip up any dough, are ready in less than half an hour, and are made of just 6 simple ingredients. Plus, they're actually pretty healthy! We didn't add any sugar, just fruit to the filling, and brushed the stacked layers of phyllo with melted coconut oil. The cream cheese glaze, while optional, is rich, perfectly sweet, and really takes these to the next level. These flaky strudels are portable too, making them perfect for on-the-go munching. They're perfect for summer stuffed with fresh strawberries, but you can sub in whatever fruit you have on hand. I think a mixed berry version would be delicious! And if the cream cheese glaze isn't really your thing, I bet a dollop of homemade coconut whip would be great, too. These are better-for-you toaster strudels without the toasting necessary, and made much healthier. So let's eat!
1/4 cup coconut oil, melted
12 large phyllo sheets, (mine were 13" x 18") divided and folded in half
2 cups fresh strawberries, washed, hulled and chopped
1/2 cup plain vegan cream cheese
3 tablespoons maple syrup
1 teaspoon vanilla
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
Layer the folded phyllo sheets on the prepared baking sheet, brushing each sheet with the melted coconut oil before adding the next. Brush the 6th sheet with coconut oil and spread the strawberries, leaving about a 1-inch border around the edges.
Layer the remaining 6 phyllo sheets, continuing to brush with coconut oil. Once the top layer has been brushed, use a large sharp knife or pizza cutter to slice the pastry into 8 equal rectangles. (You do this because once the pastry has baked, the phyllo will become slightly crisp and brittle and if cut after baking, will crumble quite a bit. )
Place the baking sheet into the oven and bake for 12-16 minutes, or until golden brown.
While the pastries bake, prepare the cream cheese glaze by whisking together the cream cheese, maple syrup and vanilla until smooth. When the pastries are finished, let them cool at least 10 minutes before drizzling with the cream cheese glaze. Enjoy!
Leftovers last without glaze, on the counter for up to 3 days. With glaze, in the fridge they'll be good for 1-2. So go ahead and have a second or third...☺️
The easiest way to get that drizzle evenly over the whole thing (IMO) is to scoop the cream cheese glaze into a small zip top sandwich baggie, cup the corner off with scissors and - voila! - you have yourself a DIY icing bag.
Creamy Baked Kale + Artichoke Dip
We’re big fans of Sir Kensington’s all natural, non-GMO mustards and ketchups in our household - their spicy ketchup is my FAVORITE on french fries and breakfast potatoes! Last month at Expo West we were lucky enough to get a taste of a brand new product they’ve been experimenting with, and it sort of blew our minds. The secret product had everyone at the show raving and had us going back for samples each day we attended. The secret product? A totally vegan, aquafaba based mayonnaise called Fabanaise! It is literally the BEST vegan - dare I say ANY? - mayo I have ever had. It is light, it is creamy…it is perfect. It comes in two flavors - original and it’s spicier sister, chipotle. And unlike most gloppy eggless mayos, this one has a great, tangy flavor that compliments everything from potato salad to a loaded veggie sandwich. My favorite way to enjoy it is spread thinly over a slice of plain sourdough bead, topped in thinly sliced cucumbers and ground black pepper. It’s almost TOO good, and is the perfect light snack! Anyway, I’m obsessed with it. They generously hooked us up with a few jars after the show and we’ve been slathering it on everything we can since.
In case you’ve been living under a proverbial vegan rock for the last year, aquafaba is a viscous, egg-like binder made of the liquid from cooked beans such as chickpeas, navy or black beans. We’ve used it as an egg replacer in our recipes for Cranberry Orange Clafoutis and Easy Chickpeasy Breakfast Burritos with great success. It is super light and foamy when whipped and takes on whatever flavors it is mixed with, making it the perfect egg-free substitution in this mayo.
Fabanaise will be coming out in stores soon and we cannot wait for you guys to get your hands on it! To celebrate, and because this is our new miracle product in the kitchen, we wanted to share this delicious dish we whipped up using the original flavor - it’s too good NOT to share! Our Baked Kale + Artichoke Dip is creamy, cheezy, and totally decadent. The mayo in the recipe gives the dip the perfect amount of smooth, rich texture but it still light enough to enjoy with thick, crusty bread. It whips up in about an hour and is a total crowd pleaser. Perfect for parties or a movie night-in, you’re going to be blown away by this dip. So, let’s get cooking!
Creamy Baked Kale + Artichoke Dip
1 1/2 cups (about 1 - 15 oz. can) cooked white beans
1 cup Sir Kensington's Fabanaise Vegan Mayo
1/4 cup nutritional yeast
1/4 cup roasted red peppers
2 tablespoons lemon juice
1 teaspoon fresh basil, chopped
1 teaspoon salt
1 teaspoon cayenne pepper
1 tablespoon oil or vegan butter
4 cloves garlic, minced
1 medium yellow onion, finely chopped
1 heaping cup artichoke hearts, roughly chopped
3 packed cups de-stemmed kale, leaves roughly chopped
1/2 cup panko breadcrumbs (use GF if you prefer)
Preheat oven to 375º.
In a food processor, combine the white beans, Fabanaise, nutritional yeast, roasted red peppers, lemon juice, fresh basil, salt and cayenne pepper until smooth. Scoop the mixture out into a bowl and set aside.
In a medium cast iron pan, melt the oil or butter over medium heat. Sauté garlic and onions together 3-5 minutes, until softened. Pour in the chopped artichokes and stir to combine. Pour in the kale about a cup at a time, stirring to wilt. When the kale has wilted, shut off the heat and pour in the blended white bean mixture. Stir to combine completely.
Pour the panko bread crumbs over the top of the mixture, then cover the pan with aluminum foil. Bake for 15 minutes. Remove the foil and bake for another 10-15 minutes, until the mixture is bubbly and hot. Let cool 5 minutes, then serve with bread, chips or sliced vegetables!
You can find Sir Kensington’s products, including their ALL NEW vegan mayo, at a natural retailer near you or at your nearest Whole Foods. And you can use this link for a $1 discount! For more info and recipe ideas, head to SirKensingtons.com or find them on Facebook, Twitter and Instagram at @SirKensingtons.
*Product provided by Sir Kensingtons. Thoughts, opinions, recipe and photos are my own.*
Kettle Corn Donuts
Kettle Corn is a pretty fantastic treat, on its own. That being said - what ISN'T better when you add donuts?! We adjusted our typical donut cake base to make a richer, brown sugar-sweetened donut, slathered it in rich butter glaze (yup, BUTTER GLAZE GUYS. I'm not messing around here.), and topped it with perfectly crunchy kettle corn. The kettle corn's combination of sweet and salty flavors was the inspiration for the whole combination. The sweet cake base slathered in thick, creamy butter glaze might be almost too rich without the addition of the popcorn, but with it becomes the perfect combo and sweet and salty! We used Pipcorn's Kettle Corn here because we love their simple, vegan-friendly ingredient list and that their kernels are smaller than normal kernels - perfect for topping donuts with!
They're super rich and delicious, which makes them perfect for sharing. Double the batch for a fun treat to share with friends or serve at a brunch, or make a single batch all for yourself! I would never judge when it comes to donut consumption. If you're looking for a creative new donut flavor, or just another excuse to squeeze a few more donuts into your day, these are definitely for you. So preheat your oven and let's get baking!
Looking for more donut recipes? Try our Blood Orange Glazed Donuts or Baked Pumpkin Cinnamon Sugar Donuts!
1 cup all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup unsweetened almond milk
1 tablespoon apple cider vinegar
6 tablespoons aquafaba (liquid)
1/4 cup sugar
1/4 cup brown sugar
2 tablespoons vegetable oil
Glaze + Topping:
1 cup powdered sugar
1/4 cup vegan butter, melted
1 teaspoon unsweteened almond milk
1-2 cups kettle corn (we used Pipcorn)
Preheat the oven to 375º. Lightly grease a 6-ring donut pan and set it aside.
In a large mixing bowl whisk together the flour, baking powder and salt. In a small bowl, combine the almond milk and cider vinegar to curdle. Set them aside.
In a separate mixing bowl whisk together the aquafaba, sugar, brown sugar and vegetable oil. Pour in the curdled milk mixture and stir to combine. Pour the liquid ingredients into the dry ingredient mixture and mix until just combined. Let the batter rest 5-10 minutes.
Fill the donut pan molds with equal amounts of batter, then bake the donuts for 13-15 minutes until they're golden and fluffy.
While the donuts bake, make the glaze by simply whisking together the powdered sugar, melted butter and unsweetened almond milk.
When the donuts finish baking, let them cool slightly before moving them to a cooling rack to cool completely. Once completely cooled, dip each donut into the glaze or drizzle a bit over each donut. Immediately top the donuts with kettle corn. Enjoy!
Makes 6 donuts.
Leftover donuts last in an airtight container on the counter up to 3 days.
Baked Churro Chips
Cinco de Mayo is TOMORROW! Are you ready?! If you aren't - and even if you are- these super easy Baked Churro Chips are the answer. They bake up in minutes with very little prep needed and are a total crowd pleaser! Who doesn't love a crispy baked corn chip (or wheat, if wheat tortillas are more your thing) coated in vegan butter, cinnamon and sugar? NO ONE. Yup, double negatives. Which means EVERYONE loves them! They're crispy, crunchy, sweet, and almost too easy to eat. So let's eat!
Looking for a few more last-minute Cinco de Mayo meal ideas? Try one of our favorites!
14-16 small corn tortillas, cut into quarters
1/2 cup melted vegan butter or coconut oil
1 cup organic sugar
2 teaspoons ground cinnamon
Preheat the oven to 350º. Line a baking sheet with parchment paper.
Cut the tortillas into 4-6 equal triangles. Mix the sugar and cinnamon together in a bowl and set aside.
Lay the chips onto the baking sheet and lightly brush each chip with some of the melted butter or oil. Sprinkle about half of the cinnamon sugar mixture over the chips so they're lightly coated, then flip 'em over, lightly brush the other sides and coat them in the remaining sugar mixture.
Bake for 15-20 minutes. Let chips cool completely before removing from the baking sheet. Enjoy!
You can use whatever tortillas you like, wheat or corn and any size. Just adjust accordingly!