Breakfast

Cinnamon Apple Donuts

karenwpullen Breakfast, Desserts, Recipes , , ,

Hard to believe these are dairy-free, oil-free, and egg-free!

Prep Time15 minutes
Cook Time30 minutes
Print Recipe

Cinnamon Apple Donuts

Course: Breakfast, Dessert, Snack
Servings: 6 donuts

Ingredients

  • 3/4 cup whole wheat pastry flour
  • 1/4 cup brown sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup apple juice
  • 1/4 cup canned coconut milk
  • 3 tablespoons applesauce unsweetened
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons sugar mixed with 1/2 teaspoon of cinnamon for a topping

Chocolate Glaze

  • 1 cup confectioner's sugar
  • 3 tablespoons cocoa
  • 2-3 tablespoons milk
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 350 ° F. Lightly spray a 6-cavity donut pan with cooking spray.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
  • In a large measuring cup, whisk together the apple juice, coconut milk, applesauce, and apple cider vinegar.
  • Pour the wet ingredients into the dry and mix until just combined.
  • Pipe the mixture into the prepared donut pan using a pastry bag (or just use a spoon). Fill each cavity just to the top, but don't overfill. Bake the donuts for 11 to 13 minutes until the donuts are firm.
  • While the donuts are baking, mix together the sugar and cinnamon for the topping. When the donuts are done, let them cool in the pan on a wire rack for a minute, until you can handle them. They should slide easily out of the pan. Immediately dip each one into the cinnamon sugar mixture and return to the wire rack to continue cooling.
  • The chocolate glaze is an optional drizzle. Mix the sugar and cocoa; slowly add milk and vanilla. It should be pourable.
  • Serve warm.

Strawberry Shortcake with Whipped Aquafaba

karenwpullen Breakfast, Desserts, Recipes, Snacks, Dips, and Smoothies , , ,

Make biscuits without butter? Whipped topping without cream? Absolutely!

Print Recipe

Strawberry Shortcake with Whipped Aquafaba

Course: Breakfast, Dessert
Cuisine: Vegan
Servings: 0

Equipment

  • stand mixer

Ingredients

Biscuit

  • 1 ½ cups whole wheat pastry flour
  • ½ cup almond flour You can grind almonds in a food processor to flour consistency.
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 dash nutmeg
  • 1 teaspoon salt
  • 1 cup plant milk unsweetened
  • 1 tablespoon apple cider vinegar

Strawberries

  • 3 cups sliced strawberries
  • 2 tablespoons sugar

Whipped Aquafaba

  • 1/2 cup aquafaba Aquafaba is the liquid from a can of chickpeas. Look for low-salt.
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla
  • 1/2 cup confectioner's sugar Or to taste.

Instructions

Biscuit

  • Make sour milk by mixing the vinegar with the plant-based milk; let sit for a few minutes.
  • Preheat the oven to 450° F.
  • Mix all the dry ingredients together and add the soured milk.
  • Drop spoonfuls onto a baking sheet lined with parchment paper.
  • Bake for 11 minutes until browned.

Strawberries

  • Add the sugar to the strawberries and let sit so that they release some juice.

Whipped Aquafaba

  • Using a stand mixer, whip the aquafaba until it is foamy. The main reason for the stand mixer is that the liquid needs to be mixed for ten minutes.
  • Add the cream of tartar and whip another five minutes. It should be fluffy.
  • Add the vanilla. Continue to whip and add the sugar slowly.
  • Whip another 5 minutes. Ten minutes total seems like a long time but it is necessary in order to get the topping to stay fluffy.

Notes

To assemble, split a biscuit in half. On the bottom half, layer strawberries and whipped topping. Add the top half then more strawberries and topping.
The whipped aquafaba will stay foamy for perhaps an hour but eventually will lose its fluff.  It can be frozen, however.
This recipe makes a lot of whipped topping – at least 4 cups. So freezing some is a good option to have.
 

Lemon-Poppy Seed Pancakes with Blueberry Sauce

karenwpullen Breakfast, Main Dishes, Recipes , , ,

Delicious everyday or an elegant addition to a special brunch.

Prep Time10 minutes
Cook Time10 minutes
Print Recipe

Lemon Poppy Seed Pancakes with Blueberry Sauce

Course: Breakfast, Sauces and dressings, Snack
Servings: 0 pancakes

Ingredients

Lemon Poppy Seed Pancakes

  • 1 cup whole wheat pastry flour or white whole wheat flour
  • 1 flax egg 2 Tbs ground flax + 3 Tbs water
  • 1 cup almond milk or other plant milk
  • 1 teaspoon apple cider vinegar
  • 1/4 cup maple syrup
  • ½ teaspoon baking soda
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup unsweetened applesauce
  • 3 teaspoons lemon zest about the zest from one lemon
  • 1/4 teaspoon lemon extract for extra lemony flavory
  • ¼ cup lemon juice
  • ¼ cup poppy seeds

Blueberry Sauce

  • 4 cups blueberries frozen or fresh
  • ½ cup maple syrup
  • ¼ cup water
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice or 1/2 tsp lemon extract

Instructions

Pancakes

  • Make the flax egg by stirring the ground flax into the water. Let sit for a few minutes to make a gel.
  • In a medium bowl, make the buttermilk substitute by combining the apple cider vinegar and almond milk. Let sit for a few minutes.
  • In another bowl, combine all the dry ingredients (flour, baking soda, baking powder, and salt).
  • Add the maple syrup, flax egg, applesauce, and lemon juice to the almond milk mixture.
  • Add the wet ingredients to the dry ingredients and whisk until smooth and combined.
  • Stir in the poppy seed and lemon zest.
  • Heat a non-stick skillet or griddle to medium. Pour batter, about 1/4 cup at a time, and cook a few minutes on each side.

Blueberry Sauce

  • Combine blueberries, maple syrup, and lemon juice in a small saucepan over medium heat.
  • Whisk the cornstarch into the water. Add to the blueberries and bring to a boil, stirring.
  • Reduce heat and stir until thickened, about 3 minutes.

Notes

The blueberry sauce is excellent when added to yogurt, cheesecake, french toast, or ice cream.  Plant-based, of course!