Hot Cross Buns (Vegan, Plant-Based, and Oil Free)

Hot Cross Buns

Buns

• 2 1/4 teaspoons active dry yeast
• 1 cup lukewarm non-dairy milk
• 1 tablespoon date sugar
• 6 tablespoons water
• 2 tablespoons milled flax seed
• 3 cups whole wheat flour
• 1/2 cup date sugar
• 2 teaspoons fresh or dried orange zest
• 1 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1/2 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• 3/4 cup currants or raisins

Glaze

• 1/4 cup date syrup

Frosting

• 1/4 cup raw cashews
• 1/4 cup water

Buns

1. In a large bowl or stand mixer, whisk together yeast, 1 tablespoon date sugar, and non-dairy milk. Set aside.

2. In a small bowl, whisk together water and milled flax seed. Set aside.

3. In a medium bowl, whisk together remaining bun ingredients, except currants or raisins.

4. By now, the yeast mixture should be nice and bubbly. Add the flax seed mixture.

5. Start adding the flour mixture a spoonful at a time, until it is all incorporated.

6. If kneading by hand, knead for 10 minutes. If using a stand mixer, knead for 5 minutes.

7. Cover and let sit to rise in a warm place, until doubled in size (1-2 hours).

8. Punch down and let sit for 4 minutes.

9. Knead in the currants.

10. Divide into 16 balls and place on a baking sheet.

11. Cover and let rise again until doubled again (30-40 minutes).

12. Preheat oven to 400 degrees F.

13. Deeply score the top of each bun with a sharp knife or razor blade in the shape of a cross.

14. Bake for 10-12 minutes, or until the buns are lightly browned.

15. As soon as the buns are out of the oven, glaze with date syrup.

16. Let buns cool completely on a wire rack.

17. Meanwhile, combine raw cashews and water for the frosting in a high speed blender until smooth. Let the cashews soak in the water for about 1/2 hour if you have a regular blender.

18. Pipe the frosting into the crosses on the buns.

Breakfast, Dessert, Snack

hot cross buns, plant based, recipe, vegan

Pumpkin Pie Balls

• 12 Medjool dates
• 1 can pumpkin puree (15 oz)
• 2 tablespoons milled flax seed
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1 1/2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves

Coating

• 1/4 cup date sugar (Coconut sugar may work, but I haven't tried it. Do not use cane sugar.)
• 2 teaspoons cinnamon

1. Combine dates, pumpkin puree, and milled flax seed in a blender and process until smooth.

   If you blender is not a high speed blender and/or your dates are dry and stiff, it helps to blend a little and let the mixture sit for 20-30 to let the dates soften, then blend until smooth.

2. Spoon the pumpkin mixture into a mixing bowl and add remaining ingredients.

   The mixture should be very moist, but it shouldn't stick to your hands.

   If the mixture is too dry, add a little water. If it is too wet, add more almond flour. Do not add more coconut flour. The resulting texture will be spongy.

3. Refrigerate for at least 30 minutes.

4. Meanwhile, mix the date sugar and cinnamon together in a small bowl.

5. Roll the mixture into bite-sized balls (I like to use a small ice cream scoop.) and roll around in the date sugar mixture until evenly coated.

6. Store in the refrigerator.

Pumpkin Muffins

• 2 tablespoons milled flax seed
• 6 tablespoons water
• 2 cups whole wheat pastry flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 can pumpkin (15 oz)
• 1 cup date syrup (Click here for recipe.)
• 2 teaspoons vanilla extract
• 2 teaspoons apple cider vinegar
• 1 cup dried cranberries (optional)
• 1 cup chopped walnuts or other nut (optional)
• 1 cup chocolate chips (optional)

1. Preheat oven to 375 degrees F.

2. Combine milled flax seed and water in a small bowl and set aside.

3. Combine all dry ingredients in a large bowl and set aside.

4. Whisk together the flax seed mixture and remaining wet ingredients.

5. Stir the wet mixture into the dry mixture until combined.

6. Add dried cranberries, nuts, and/or chocolate chips, if desired.

7. Scoop batter into 12 lined muffin tins.

8. Bake for 20-30 minutes or until slightly firm and golden brown.

9. Let cool at least 10 minutes before serving.

Roasted Red Pepper Dip

Based off of my roasted red pepper soup recipe, this dip goes with everything!

• 1 cup raw cashews
• 1/2 cup plain non-dairy yogurt
• 4 roasted red peppers (jarred or homemade)
• 1 tablespoon nutritional yeast (optional)
• 1/4 teaspoon cumin
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• freshly ground black pepper (to taste)

1. Place all ingredients in blender or food processor and blend until smooth.

2. Refrigerate at least 2 hours before serving.

Tip: Thin with vegetable broth or water to use as a pasta sauce.

Raw Seed Crackers (Vegan, Oil Free, and Gluten Free)

Raw Seed Crackers

• 1/2 cup flax seeds
• 1/2 cup sunflower seeds
• 1/2 cup pepitas
• 1/2 cup sesame seeds
• 1 purple onion (roughly chopped)
• 1 red bell pepper (roughly chopped)
• 1 stalk celery (roughly chopped)
• 1 carrot (roughly chopped)
• 1/2 cup water

1. Combine all ingredients in a food processor.
2. Process until well blended, but not until smooth.

3. Spread out on a non-stick dehydrator sheet and dehydrate at 105 degrees F for an hour or two.

4. Turn onto a cutting board and cut into desired shapes.

5. Return to the dehydrator rack without the sheet and continue to dehydrate until completely dry and crispy.

6. Store in an airtight container.

Easy Breakfast Bars (Vegan, Oil Free, Gluten Free)

Super easy, especially if you make the night before. Cut and serve in the morning when you need something quick.

Each bar provides three servings of fruit and one serving of whole grains, nuts, and flax seed.

Easy Breakfast Bars

• 1/2 cup nut butter (I used peanut butter)
• 1/2 cup date syrup
• 4 tbsp milled flax seed
• 1 cup rolled oats
• 1 cup coconut flakes (or 1/2 cup shredded)
• 1 cup raisins
• 1 tsp ground cinnamon

1. Whisk together nut butter and date syrup, until fluffy.
2. Stir in remaining ingredients.
3. Spread into parchment-lined 8×8 dish or other flat dish.
4. Refrigerate at least one hour (overnight recommended) before cutting and serving.

Oatmeal Raisin Muffins (Vegan, Oil-Free, and Gluten-Free)

Oatmeal Raisin Muffins

• 1 cup whole wheat pastry flour or gluten-free flour
• 1 cup rolled oats
• 2 1/2 teaspoons baking powder
• 2 teaspoon ground cinnamon
• 1 teaspoon ginger powder
• 1/2 teaspoon salt (optional)
• 1 tablespoon milled flax seed
• 3 tablespoons water
• 3/4 cup non-dairy milk
• 1 teaspoon apple cider vinegar
• 1/3 cup unsweetened applesauce
• 1/2 chopped nuts (I prefer pecans or walnuts)
• 1/2 cup raisins

1. Preheat oven to 400 degrees F.
2. Line 12 muffin cups with paper liners.
3. Combine milled flax seed and water and set aside.

4. Mix together dry ingredients.

5. Combine the flax seed mixture, non-dairy milk, applesauce, and vinegar.

6. Pour wet ingredients into dry ingredients.

7. Stir until until just mixed.

8. Fold in raisins and nuts.

9. Spoon muffin batter into each muffin cup.

10. Bake 20-25 minutes.

11. Let cool 5-10 minutes before serving.

Fig Snack Cake (Vegan and Oil Free)

Fig Snack Cake

• 16 fresh figs (or dried figs, soaked, stems removed)
• zest and juice from 1 lemon
• 1/2 cup non-dairy milk or water
• 2 tbsp milled flax seed
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 tsp orange extract
• 2 cups whole wheat pastry flour
• 1/2 cup date sugar
• 2 tsp baking powder
• 1 tsp baking soda

1. Preheat oven to 350 degrees F.
2. Place figs, non-dairy milk or water, extracts, and flax seed in a blender and process until smooth.
3. Combine remaining ingredients in a large mixing bowl.
4. Stir in fig mixture.
5. Spoon batter into a parchment paper lined 9″ round cake pan.
6. Bake for 30 minutes, or until a toothpick inserted comes out clean.
7. Let sit 10 minutes, then remove from pan.
8. Cool completely on a wire rack.

Pub Cheese Spread (Vegan and Oil Free)

• 1 cup raw cashews
• 1/4 cup nutritional yeast
• 2 tbsp chickpea miso
• 1 tsp paprika
• 1 tsp onion powder
• 1/2 tsp mustard powder
• 1/4 tsp turmeric
• powder from 1 probiotic capsule
• 1 cups vegan beer (I use Shiner Bock.)

1. Combine all ingredients in a blender and process until completely smooth.
2. Pour into a storage container. I recommend a pint size mason jar.
3. Cover and let sit in a dry cool place for 2 weeks. If you use a tight fitting lid, “burp” it every day so excess gas doesn’t build up.
4. Refrigerate before serving. It should keep for two weeks.

Herbed Cashew Cheese Spread (Vegan, Oil Free, and Gluten Free)

[gmc_recipe 2335]