January 24, 2019

Vegan Pumpkin Cinnamon Rolls

7:20 PM 0 Comments
Isn't anytime time of year a good time for pumpkin? So why should we wait until the Fall to have some?!
With these pumpkin cinnamon rolls, you won't regret having these every season!
These rolls are gooey and sweet with just the right amount of spice. They'll make your morning or afternoon as soon as you take a bite!
You can leave them without the cream cheese frosting if you prefer them a little healthier since the frosting does contain icing sugar.
You could also instead use an icing sugar vanilla sauce if you can't be bothered to get vegan (or regular) cream cheese. Just mix 1 cup of icing sugar with some vanilla extract and enough almond milk to reach your desired consistency.

Vegan Pumpkin Cinnamon Rolls
Makes 8-10

1.5 cups all-purpose flour
1.5 cups spelt flour
Pinch of salt
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
4.5 tbsp coconut oil, solid
3/4-1 cup almond milk
1/2 cup pumpkin puree
1 tsp vanilla

2 tbsp coconut oil, melted
3/4 cup brown sugar

Glaze (see note above for alternatives)
3 oz (6 tbsp) of vegan or regular cream cheese, softened
3 tbsp coconut oil (softened)
1 cup powdered sugar
1/4 cup almond milk
1/2 tsp vanilla extract

1. Preheat oven to 375F. Oil an 8x8" baking dish with coconut oil or line with parchment paper.
2. In a large bowl, mix together flours, salt, baking powder, and spices
3. Cut in coconut oil until the mixture resembles sand. Then add in almond milk, pumpkin puree, and vanilla. Stir until combined
4. Sprinkle more flour on a clean, dry, and flat surface. Place dough on top and then sprinkle the dough with flour so that everything is dry and not sticking.
5. Flour a rolling pin and then roll out dough into a rectangle, sprinkle more flour if necessary
6. Spread melted coconut oil and brown sugar evenly on top of dough
7. From the long side, roll dough into a log
8. Slice dough into 8 to 10 pieces and place on your baking dish
9. Bake for 35-40 minutes until lightly golden brown but gooey in the center. Allow to cool
10. Meanwhile, prepare your glaze. Place all ingredients in a medium bowl and blend until smooth
11. Spread or dump glaze on top of cinnamon rolls while they are still in the pan

January 9, 2019

Lavender Coconut Cupcakes (vegan)

5:55 PM 3 Comments
Floral scents, floral prints, floral flavors, floral flowers!....
I looove anything floral and hope you do too so that you'll love these cupcakes!
These cupcakes have lovely taste of lavender paired with the yummy texture of coconut to make for an interesting and tasty cupcake.
These cupcakes are wonderful without any toppings but I think they taste divine with a little bit of whipped cream (coconut whipped cream if you're vegan!). I've also included a simple frosting recipe that pairs perfectly with them!

Lavender Coconut Cupcakes

2 1/2 cups flour
1 1/2 cups sugar
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/4 cup vegetable oil
2 tsp apple cider vinegar
1 cup almond milk
1 cup applesauce
2 tsp apple cider vinegar
1 tsp lavender extract
1/2 cup shredded coconut

1. Preheat oven to 350F
2. Combine flour, sugar, baking soda, baking powder, and salt in a bowl
3. In another bowl, combine milk, applesauce, apple cider vinegar, and lavender extract
4. Next stir in shredded coconut
5. Line or oil a muffin tin. Scoop batter into tin. Bake mini muffins for about 15 minutes and regular sized for 30 minutes, until a toothpick inserted in comes out clean.

For frosting:
1/3 cup coconut oil (softened)
1 cup icing sugar
1/2 tsp lavender extract

1. Blend everything until creamy