Coconut Maple Bacon Muffins

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Nina

Ingredients

  • 1/2
    tsp Salt
  • 1
    cup Coconut milk
  • 1
    tsp Baking soda
  • 1/2
    tsp Vanilla
  • 1
    tbsp Apple cider vinegar
  • 3/4
    cups Sugar
  • 1/3
    cup Plant oil
  • 1.75
    cups Flour
  • 1
    tsp Maple syrup
  • 1
    tsp Soy sauce
  • 1/4
    tsp Liquid smoke
  • 1/2
    cup Coconut flakes
  • 1/2
    cup Powdered sugar
  • 1
    tbsp Coconut milk

Instructions

1
Preheat the oven to 180°C/ 375° F, but put a baking sheet aside. You’ll need that for the coconut bacon.
2
Mix 1.75 cups Flour, 3/4 cups Sugar, 1 tsp Baking soda, 1/2 tsp Vanilla, 1/2 tsp Salt well. Separately, mix 1 cup Coconut milk, 1/3 cup Plant oil, 1 tbsp Apple cider vinegar well. Then pour together and combine quickly.
3
Line a muffin pan with 12 liners and distribute the dough mixture evenly. The muffin liners should only be about 1/2 to 3/4 full.
4
Bake for 25 minutes.
5
Combine the 1/2 cup Coconut flakes with 1 tsp Soy sauce, 1/4 tsp Liquid smoke, and 1 tsp Maple syrup, then spread them out on parchment paper on a baking sheet.
6
Stir 1/2 cup Powdered sugar with 1 tbsp Coconut milk into a frosting.
7
After 20 minutes of muffin baking time, open the oven and put the sheet with the coconut flakes in too.
8
After the remaining 5 minutes, turn off the oven, take the muffins out and check on the coconut bacon. It might need another minute or two in the warm oven, but keep an eye on it, it burns easily.
9
Then let muffins and coconut bacon cool off.
10
Right before serving, apply frosting and coconut bacon to the muffins and dust them with powdered sugar.
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Preheat the oven to 180°C/ 375° F, but put a baking sheet aside. You’ll need that for the coconut bacon.

Lime Rice with Smoked Tofu

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Nina

Ingredients

  • 1
    dollop Neutral oil
  • 1
    package Smoked tofu
  • 1
    tsp Black pepper
  • 3
    tbsp Soy sauce
  • 2
    limes (Juice and grated peel)
  • 1
    tbsp Maple syrup
  • 2
    Carrots
    diced
  • 1
    Red onion
    diced
  • 1
    handful Coriander stems
    chopped
  • 2
    tbsp Dried cranberries
  • 2.5
    cups Rice
    cooked and cooled
  • 1
    Lime
    cut into wedges
  • 1
    handful Coriander leaves
  • 1
    tbsp Fried shallots

Instructions

1
Heat 1 dollop Neutral oil in a big pan and cook 1 package Smoked tofu for a few minutes over medium heat.
2
Make the sauce: combine 2 limes (Juice and grated peel), 3 tbsp Soy sauce, 1 tbsp Maple syrup, 1 tsp Black pepper in a bowl and set aside.
3
Add 2 Carrots (diced) and add 1 Red onion (diced). Cook for a few minutes. Then add 2 tbsp Dried cranberries and 1 handful Coriander stems to pan and stir.
4
Add 2.5 cups Rice (cooked and cooled) and sauce mix. Stir fry for a few minutes over medium heat.
5
Serve with 1 tbsp Fried shallots, 1 handful Coriander leaves, and 1 Lime cut into wedges. Enjoy!
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Heat 1 dollop Neutral oil in a big pan and cook 1 package Smoked tofu for a few minutes over medium heat.

Vegan Alfalfa Sandwich

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Nina

Ingredients

  • Cashew butter
  • 2
    slices Bread
  • Salt
  • Pepper
  • 3
    handfuls Alfalfa sprouts
  • 1
    handful Sun dried tomatoes

Instructions

1
Prep: I grow my own alfalfa sprouts. Easy and cheap with a sprouting glass. Rinse every morning and evening. After 7 days you can enjoy!
2
Spread Cashew butter generously across 2 slices Bread.
3
Top with 1 handful Sun dried tomatoes, and 3 handfuls Alfalfa sprouts. Season with Salt and Pepper.
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Prep: I grow my own alfalfa sprouts. Easy and cheap with a sprouting glass. Rinse every morning and evening. After 7 days you can enjoy!

Chocolate Pretzel Bars

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Nina

Ingredients

  • 2
    Cups Flour
  • 3/4
    Cup Coconut Sugar
  • 1
    tsp Baking Soda
  • 1/4
    tsp Salt
  • 1
    tsp Vanilla
  • 1
    Cup Plant Milk
  • 1/3
    Cup Plant Oil
  • 1
    tbsp Apple Cider Vinegar
  • 1.5
    bars Brown Chocolate
  • 1
    tsp Cocoa Butter
  • 7-10
    Mini Pretzels
  • 1/2
    bar Dark Chocolate
  • Dried Rose Petals

Instructions

1
Preheat the oven to 180°C/ 350° Fahrenheit. Mix flour, sugar, salt, vanilla well & mix plant milk, oil, apple cider vinegar well, then pour together & combine.
2
Mix flour, sugar, salt and vanilla well and mix plant milk, oil and apple cider vinegar well, then pour together and combine quickly.
3
Spread the dough out in a greased square baking tin, the one I use is 24 x 35 cm/ 9.5 x 13.7 inch. Bake for 30 minutes and let cool off for about 20 minutes.
4
Carefully melt the brown chocolate and 1/2 teaspoon of cocoa butter in a pot over hot water.
5
Spread it on the cake. Swirl into a nice pattern if you like.
6
Then add the pretzels and put it in the fridge. Melt the dark chocolate and the 1/2 teaspoon cocoa butter in a pot over hot water.
7
Take the cake back out of the fridge and fill the dark chocolate into a piping bag or a self-made little paper cone.
8
Decorate the cake with the chocolate and sprinkle dried rose petals.
9
Then cut into pieces, refrigerate for 10 minutes and serve.
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Preheat the oven to 180°C/ 350° Fahrenheit. Mix flour, sugar, salt, vanilla well & mix plant milk, oil, apple cider vinegar well, then pour together & combine.

Amaretto Madeleines

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Nina

Ingredients

  • 200
    g Spelt Flour
  • 75
    g Coconut Sugar
  • 1
    tsp Baking Soda
  • 180
    ml Plant Milk
  • 80
    ml Plant Oil
  • 60
    ml Amaretto
  • 1
    tbsp Apple Cider Vinegar
  • Powdered Sugar
  • Vegan White Chocolate
    optional

Instructions

1
Preheat oven to 180°C.
2
Combine flour, sugar, baking soda, salt and spices in a bowl, combine the cup of plant milk, the plant oil and the apple cider vinegar in a second bowl & stir.
3
Pour the dough evenly into the madeleine tin.
4
Bake for 25 minutes and let cool off a bit.
5
Take the madeleines out and grate some vegan white chocolate over them if you like, then dust them with powdered sugar.
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Preheat oven to 180°C.