Easy Gluten-free Vegan Crepes

Easy-to-make, thin, rollable French crepes that are not only vegan (aka eggless and dairy-free), but gluten-free as well. You will not need any fancy gluten-free flour mix to do it, only 5 simple, pantry ingredients and they are ready in a hitch. …

Easy-to-make, thin, rollable French crepes that are not only vegan (aka eggless and dairy-free), but gluten-free as well. You will not need any fancy gluten-free flour mix to do it, only 5 simple, pantry ingredients and they are ready in a hitch.  Eating vegan and gluten-free might not be easy at first, but there are...

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Coconut Streusel Coffee Cake

Coconut Streusel Coffee Cake
I am a big fan of coconut in all kinds of baked goods. Not only do I love the sweet, buttery and tropical flavor of coconut, but I like the texture that shredded coconut adds to breads, cakes and pies. This Coconut Streusel Coffee Cake is a buttery, tender cake packed with coconut …

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Coconut Streusel Coffee Cake
I am a big fan of coconut in all kinds of baked goods. Not only do I love the sweet, buttery and tropical flavor of coconut, but I like the texture that shredded coconut adds to breads, cakes and pies. This Coconut Streusel Coffee Cake is a buttery, tender cake packed with coconut and topped with a crisp cinnamon toasted coconut streusel! It’s a delicious cake to make for brunch or to serve up for dessert, and it is sure to be a hit with anyone who enjoys coconut.

The buttery cake is easy to make and is absolutely loaded with coconut. In fact, you’ll need just about a whole 15-oz bag of sweetened shredded coconut for this recipe (that’s the standard size that they sell in the baking aisle). I usually suggest that you can use sweetened shredded coconut or unsweetened shredded coconut in most recipes, but in this case I recommend using sweetened shredded coconut. Most shredded coconut that you can find in grocery stores is sweetened. I recommend it because the cake in this recipe is not overly sweet on its own, and the extra sweetness in the coconut helps to boost the coconut flavor.

The cake is buttery, with a touch of vanilla and a hint of tangy buttermilk. It is a relatively thin cake – although it remains very moist despite its stature. It is topped with a streusel layer that is almost, but not quite, as thick as the cake (the streusel is about 1/3 of the total coffee cake height). The streusel is also buttery, but bakes up to be crunchy and with a nice dose of cinnamon. It is also packed with shredded coconut, which toasts up during baking and deepens the overall coconut flavor of the cake.

This is a great brunch cake, but I usually serve it for dessert instead. The recipe makes a sheet cake that can be cut into generous pieces, so don’t feel like you need to wait for a crowd to bake it up – just treat yourself instead!

Coconut Streusel Coffee Cake
2 cups all purpose flour
2/3 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 large egg
1 cup buttermilk
1 1/2 tsp vanilla extract
4 cups sweetened, shredded coconut
1/2 cup butter, melted and cooled

Streusel Topping
1 cup all purpose flour
1/2 cup quick-cooking oatmeal
3/4 cup brown sugar
1/4 tsp salt
1 tsp ground cinnamon
1/2 cup butter, room temperature
1 cup sweetened, shredded coconut

Preheat oven to 350F. Line a 9×13-inch pan with parchment paper and lightly grease.
Make the cake batter. Combine flour, sugar, baking powder and salt in a large bowl. In a small bowl, whisk together egg, buttermilk and vanilla. Add in shredded coconut and melted butter and stir until batter is uniform. Pour batter into prepared pan and spread into and even layer.
Make the streusel. Combine flour, oatmeal, brown sugar, salt and cinnamon in a medium bowl.
Blend in butter using a mixer at low speed or a pastry blender until mixture resembles wet sand. Stir in shredded coconut. Sprinkle evenly over cake batter, squeezing the streusel mixture in your fist to form larger crumbles.
Bake for 45 to 50 minutes or until top is golden. Cool completely before slicing.

Serves 9-12.

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Copycat Chipotle Veggie Burrito with Fajita Veggies

Do you fancy making a quick and delicious Veggie Burrito inspired by Chipotle? It is loaded with Black Beans, Cilantro Lime Rice, Fajita Veggies, and more… We rolled up EIGHT Chipotle-inspired ingredients to make an epic Meatless Burrit…

Do you fancy making a quick and delicious Veggie Burrito inspired by Chipotle? It is loaded with Black Beans, Cilantro Lime Rice, Fajita Veggies, and more… We rolled up EIGHT Chipotle-inspired ingredients to make an epic Meatless Burrito at home. Are you excited too?  It is time for Fajita Fiesta! Have you seen our homemade Chipotle Veggie...

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Meyer Lemon Poppyseed Loaf

Meyer Lemon Poppyseed Loaf
Meyer lemons are always a favorite of mine when it comes to baked goods. The citrus – which is in season all year round – is less acidic than other lemons, meaning that it has a wonderful lemon flavor yet seems to be a touch sweeter than most lemons. This Meyer Lemon Poppyseed …

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Meyer Lemon Poppyseed Loaf
Meyer lemons are always a favorite of mine when it comes to baked goods. The citrus – which is in season all year round – is less acidic than other lemons, meaning that it has a wonderful lemon flavor yet seems to be a touch sweeter than most lemons. This Meyer Lemon Poppyseed Loaf is a delicious way to put meyer lemons to good use. It is a moist and easy to make quick bread that is bursting with lemon flavor in every bite, accented by the subtle crunch of poppyseeds.

The bread is easy to put together and features both lemon zest and lemon juice. Most of the lemon flavor comes from the citrus zest, which is the colorful exterior of a citrus fruit. The zest is loaded with lemon oil, a potent flavoring agent. You’ll want to use a microplane to quickly and efficiently remove the zest from the fruit. Once you have zested the lemon, combine it with sugar – which will rub even more oil out of it as you mix the two together – and the rest of the ingredients in the batter. There is a small amount of lemon juice in the batter, as well as some in the glaze.

The lemon glaze that is used in this recipe is very easy to make and a little bit different than most of the other glazes that I make. It is made with lemon juice and granulated sugar, and it is spooned directly onto the hot loaf when it comes out of the oven. The lemon juice will kind of soak into the loaf, while the lemon-flavored sugar sits on top. As the loaf cools, the juice will be absorbed – making the loaf moist – while the sugar forms a subtle crust on top. It has a really bright flavor and a hint of crunch, which makes it particularly delicious!

You can use regular lemons for this recipe for a more traditional lemon poppyseed loaf. It will be just as delicious, with a slightly different (and still very lemony!) flavor profile from the meyer lemon version. The loaf is ready to eat as soon as it has cooled and you should allow it to cool completely before slicing it to allow the lemon glaze to set.

Meyer Lemon Poppyseed Loaf
2 1/3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1 1/2 tbsp meyer lemon zest
1 large egg
1/2 tsp vanilla extract
1/3 cup vegetable oil
3/4 cup buttermilk
1/4 cup meyer lemon juice
1 tbsp poppyseeds

Drizzle
2 tbsp meyer lemon juice
1/4 cup granulated sugar

Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan and the base of the loaf pan with parchment paper to minimize sticking.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, whisk together sugar, lemon zest, egg and vanilla extract. Stir in vegetable oil and whisk until completely incorporated. Stir in half of the flour mixture, followed by the buttermilk and lemon juice. Stir in the remaining flour mixture and the poppyseeds and mix until batter is uniform. Pour into prepared pan.
Bake for 55-60 minutes, or until a toothpick inserted into the center of the loaf pan comes out with only a few moist crumbs attached and the top springs back when lightly pressed.

While the loaf is baking, prepare the drizzle by combining lemon juice and granulated sugar in a small bowl. When the loaf comes out of the oven. us a spoon to drizzle the sugar mixture evenly over the top of the loaf. Do not pierce loaf, simply allow the mixture to soak in as the loaf cools.
When cooled, remove loaf from pan and slice to serve.

Makes 1 loaf; serves 8-12.

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Smokey Roasted Eggplant Dip with Bell Pepper and Walnut

If you love baba ganoush or muhammara, you’ll love this recipe for Roasted Eggplant Dip with Bell Peppers and Walnuts. It feels like the love child of these two. The best of both worlds, but still unique on its own right. It is rich, flavorful, a…

If you love baba ganoush or muhammara, you’ll love this recipe for Roasted Eggplant Dip with Bell Peppers and Walnuts. It feels like the love child of these two. The best of both worlds, but still unique on its own right. It is rich, flavorful, and especially delicious added to a vegan grilled cheese sandwich. ...

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Easy No-Knead Cinnamon Bun Bread

Easy No-Knead Cinnamon Bun Bread

Freshly baked cinnamon buns are one of the most indulgent baked goods that you can treat yourself to. But it takes time and effort to put together a batch of made-from-scratch cinnamon buns, and there are often times when you might want to treat yourself without waiting around. This Easy …

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Easy No-Knead Cinnamon Bun Bread

Freshly baked cinnamon buns are one of the most indulgent baked goods that you can treat yourself to. But it takes time and effort to put together a batch of made-from-scratch cinnamon buns, and there are often times when you might want to treat yourself without waiting around. This Easy No-Knead Cinnamon Bun Bread is a recipe for a yeast bread that tastes just like cinnamon buns – completely with sweet cinnamon swirls in the dough – but can be made in a matter of minutes with no rolling required.

This bread starts with a yeast dough that can be mixed up in one bowl. It can be made with active dry or rapid rise yeast. The dough is quite wet and doesn’t require any kneading to get it to come together – in fact, you can easily mix it up by hand using only a spatula. Once the dough is mixed up, transfer it to a baking dish and allow it to rest for a few minutes before adding the cinnamon bun topping.

The topping for this bread is basically the same mixture that you would use as a filling in a more traditional cinnamon bun. It is a mixture of butter, brown sugar and cinnamon that is stirred together until it is moist and uniform. The mixture is sprinkled evenly on top of the rested dough and pressed in with your fingertips. This method is the same one that I use to add “dimples” to focaccia bread: pushing your fingertips firmly down into the dough to make indentations. In this recipe, it pushes the filling into the dough, which creates pockets and swirls when the bread bakes.

While the bread is rested for a short time during the preparation process, it doesn’t need to rise until it is doubled in size. It will actually rise a bit more in the oven as it starts to bake! The bread will spring back when pressed at the end of the baking time and the cinnamon-sugar mixture will be bubbling deliciously around the edges of the pan. Allow the bread to cool for at least 30 minutes before adding a vanilla drizzle and cutting it up to serve. The bread is at its best the day it is baked, but leftovers can be reheated the next day, as well.

This simple recipe doesn’t require any previous baking experience, so don’t be afraid to get your hands in the dough – minimally, of course! – and give this delicious cinnamon bun bread a try!

Easy No-Knead Cinnamon Bun Bread
2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
4 tsp active dry or rapid rise yeast
2/3 cup warm milk (100-110F; low fat is fine)
4 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg

Filling/Topping
4 tbsp butter, room temperature
3/4 cup brown sugar
1 1/2 tsp ground cinnamon
1/4 tsp salt

Icing
1 cup powdered sugar
1-2 tbsp milk
1/2 tsp vanilla extract

Lightly grease an 8×8-inch square baking pan.
In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk and allow it to sit for 5 minutes, until slightly foamy. Then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Transfer the dough (it will be a very soft dough) into prepared pan, cover with plastic wrap and let rest for 15 minutes.
While the dough rests, prepare the filling. Mix together butter, brown sugar, cinnamon and salt in a small bowl using a fork or spatula until all the butter has been incorporated into the sugar and mixture is crumbly. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips. You do not need to try to stir in the topping, but leave the dough with deep “dimples” all over the surface. Cover with plastic wrap and let rest for 15 more minutes
Preheat oven to 350F. Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. The sugar mixture on top may still be bubbling.
Cool for at least 30 minutes before whisking the powdered sugar, milk and vanilla together to form an icing and drizzling it onto the bread.
Serve warm or at room temperature.

Serves 9.

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1-ingredient Homemade Peanut Butter

Have you ever tried making your own peanut butter? Not yet? After I tasted homemade peanut butter for the first time, there was no turning back. Whatever store-bought version I tried, later on, it felt too oily. I haven’t realized that before. So…

Have you ever tried making your own peanut butter? Not yet? After I tasted homemade peanut butter for the first time, there was no turning back. Whatever store-bought version I tried, later on, it felt too oily. I haven’t realized that before. So, who is willing to try this super easy, 1-ingredient peanut butter recipe?...

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Vegan Frittata

3-ingredient vegan frittata base loaded with veggies like mushroom, bell pepper, cherry tomato and fresh spinach leaves. It is perfect to make ahead and enjoy it for breakfast. Its colourful cake-like appearance will make Mother’s Day or any othe…

3-ingredient vegan frittata base loaded with veggies like mushroom, bell pepper, cherry tomato and fresh spinach leaves. It is perfect to make ahead and enjoy it for breakfast. Its colourful cake-like appearance will make Mother’s Day or any other brunch splendid. We love savory breakfasts, not to mention quick savory recipes. The all-time favorite is...

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Healthy Vegan Egg Salad

This 15-minute Vegan Egg Salad is made of tofu and cashews to give you a creamy, protein-packed and delicious breakfast sandwich. To make this recipe the healthiest possible, we skipped the high-fat mayonnaise and any other packaged products and opted …

This 15-minute Vegan Egg Salad is made of tofu and cashews to give you a creamy, protein-packed and delicious breakfast sandwich. To make this recipe the healthiest possible, we skipped the high-fat mayonnaise and any other packaged products and opted for only whole foods plant-based ingredients.  We love savory breakfasts, not to mention quick savory...

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