A simple vegan lemon loaf topped with a lemon glaze that’s full of summer flavor. It’s lightly sweet, fluffy and the perfect treat when a craving hits!
I'm in love with the chocolate and ginger combo. Ever since I first made my banana ginger double chocolate pancakes I haven't stopped thinking about the next rich gingery, chocolate thing I could come up with next. Ginger + Chocolate = heaven in your mouth. I mean how can you argue with logic that solid?
These indulgent pancakes are oil-free, whole wheat, nut-free and/or soy-free (depending on the non-dairy milk you use), and can be refined-sugar free with a simple substitution (or even omission). That said, they taste so sinful! Not only are there chocolate chips, but the batter itself is chocolate! All chocolate everything.
When it comes to breakfast time, muffins are definitely a go-to. They are quick to make, they freeze well, they are highly customizable, and they are so frickin' yummy! Because of the pumpkin and the carrot, just one of these muffins can provide around half of your daily intake of vitamin A. I think that's pretty impressive!
There are so many different veggies in the hash and absolutely no oil! It's energizing, but it won't weigh you down as you power through your busy school or work day! Food is fuel, and this hash is like splurging on premium! The best part is it doesn't take premium prices to make. This recipe doesn't have any specialty products -- just basic produce and a few seasonings.
What makes a perfect smoothie? Well for me I like my smoothies to be thick, refreshing, and slightly tart. And it's green so it HAS to be healthy, right? I mean... that's how food works. Green = health. Okay, glad that's covered. Really though, this smoothie has no added sugars, a little bit of healthy fat, fiber, and leafy greens!
I just bought a donut pan and box grater and my life is forever changed. Because of these new, shiny kitchen tools I am able to bring you Baked Chocolate Chip Carrot Cake Donuts!! Are you drooling? Because I definitely am. As someone who cooks and bakes rather often you would think that I already own things like this, but alas. I knew I needed a grater, but I tried to hold off on buying the donut pan for a while because I figured it was just unnecessary, but when I had the idea for this recipe I caved.
Most strawberry pancakes have strawberry chunks, but there is just something about warm mushy fruit in a pancake that rubs me the wrong way. BUT I like the taste imparted by fruit to pancakes. My solution? Fruit puree! This magical flavor combo of strawberries and cream cheese works beautifully in these smooth, fluffy, oil-free pancakes. Plus it makes the uncooked batter such a pretty pink color! You'll love them, I promise.
These Vegan Almond Butter Cinnamon Swirl Muffins with a 2-ingredient sweet glaze are the most popular recipe on my blog for good reason. They are oil-free, whole-grain, and ready in 30 minutes! A great mid-day pick me up or on the go breakfast. No joke, these muffins are probably some of the best I've ever made. They are fluffy, sweet, indulgent, and moderately healthy. I'm in love.
I could have opted for plain blueberry muffins, but these are much more exciting to me. They are soo light! It's like eating a delicious cloud with just a hint of a smooth blueberry jam. This isn't one of those all-fruit, no-muffin muffins. That's not my style. These are full of fluffy muffin goodness, and at just over 100 calories a piece I could easily eat four of these.
This bread yields soft, moist slices of heaven! It is super easy to make and perfect for breakfast or a lightly sweetened dessert! I suggest serving with a tall glass of non-dairy milk. Happy baking!