Super fluffy vegan buttermilk pancakes studded with lemon, blueberries and sweet vegan ricotta!
These fluffy and moist muffins are like taking a bite out of summer! Filled with raspberries and peaches, topped with a delicious crumble. They are the BEST. Perfect in every way!
Crispy on the outside, light and fluffy inside. These vegan waffles are super quick and easy and taste just like cake batter! They are a dream come true!
I still ate meat when McDonald’s came out with their McGriddle breakfast sandwiches. I was in my early teens, and my dad was busy, so he would often swing by and get us breakfast. It was then I discovered the glory of pancakes and sausage living in sweet harmony. I have never forgotten the McGriddle, however, I will never eat another one for obvious reasons. So, I wanted to create something super simple, health(ish), and really, really delicious with a similar flavor.
There is a donut shop in Atlanta called Revolution Doughnuts, if you get the chance, go there. They have some vegan donuts and some non vegan donuts, but there are plenty of vegan ones to choose from and I have never been disappointed. They are all amazing, they have a yeast donut that is topped with orange and pistachio, and it is an amazing combination. Last time I had it, I was very inspired by how orange and pistachio taste together. I was thinking I would make my own take on this, and make it a baked donut, and fill it will pistachios processed into a flour. Add orange zest into the batter and then top it with an orange glaze. Oh, and some more chopped pistachios on top!
Is pistachio flour a thing? I don’t know, but it definitely is now! It was so beautiful to create and even more beautiful to eat! It gives the dough such good flavor and texture, I may have eaten more than my fair share of these babies. I made little ones, but you can make whatever size you want. I love baby donuts, it makes me feel better about eating like 10 of them, I’m all like “this has to only be like one donut, right?”
I have been considering doing this flavor combination for a while, but I thought winter was the best time to do it. When I think of pistachios and oranges, those flavors and scents make me think of cold weather. So, I thought now was a good time! They are perfect in every way. Really quick to make, baked not fried, and ready to party in your mouth.
Also, sorry for all the recipes that require a food processor, but I often forget not everyone has one, because they are magic. If you are vegan, or just trying to eat healthier, get yo’ self a food processor, you can use it for so many things. Including maybe continuing to process the pistachios into butter? I dunno? Maybe? It sounds pretty good, and I might go give it a try!
Okay, kids, have fun! Make these donuts, enjoy January! See you soon, and I hope you enjoy! As always, if you have any questions or feedback, I would love to hear it!
- 1/3 C. Pistachios,deshelled(processed into a flour)
- 1 C. All purpose flour
- 1/3 C. Sugar
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1 tsp. Salt
- 2 Tbsp. Vegan butter,melted
- 2 Tbsp. Flax meal
- 3 Tbsp. Water
- 1/3 C. Almond milk
- 1 tsp. Vanilla
- 2 tsp. Orange zest
- 2 C. Powdered sugar
- 2 Tbsp. Orange juice
- Extra chopped pistachios for topping(optional)
- Preheat oven to 350 degrees.
- In a food processor, process the pistachios to a flour consistency, it will take a few minutes.
- Pour the 1/3 C. of pistachio "flour" into a medium sized mixing bowl, add the all purpose flour, sugar, baking powder, baking soda and salt. Stir to combine.
- Make a flax egg by mixing the flax meal and water together and let sit for a minute to thicken.
- Add melted vegan butter, flax egg, almond milk, vanilla and orange zest, to the dry ingredients and stir until fully combined.
- Spray your donut pan with non stick spray and fill your donut pan with batter.
- Bake at 350 for 6-8 minutes for mini and 10-15 minutes for large.
- While the donuts cool, make the glaze, whisk together the powdered sugar and juice.
- When the donuts have cooled completely, dip into glaze and top with chopped pistachios.
- Make sure you don't over process the pistachios, it will turn into nut butter, but process enough so it is a pretty fine consistency.
- I like to use a piping bag to fill the donut pan cavities.
- I like to use the juice from the oranges you zest for the glaze, fresh juice is the best!
There is an absolutely amazing vegan bakery in Jacksonville, Florida called Sweet Theory Bakery. Their donuts are definitely some of the best I have ever had. They have a maple bacon donut that is to die for. I know maple bacon desserts were kind of the trend for a while, and I don’t really like to jump on all the trendy food bandwagons, but it has kind of died down a bit. So, I had been thinking for a while about a maple bacon scone inspired by how delicious the donut at Sweet Theory is. Then I came across a recipe for a maple pecan scone from The Pioneer Woman, and decided to combine my idea with hers and of course make it vegan. Here is the recipe for her scones, maple nut scones.
Well let me tell you, the results were astounding! This scone is hands down the best one I have ever had. So light and fluffy, the contrast of textures and flavors are outrageous! This is exactly the kind of recipe I think of for winter, the maple flavor and the smokiness from the coconut bacon. They are so comforting and holiday breakfast ready!
Using cold vegan butter and cutting it into the dry ingredients, just like a biscuit, is how you make these so fluffy and moist, and buttery! Then the addition of pecans into the actual scone gives it a great texture. The crispy and smoky coconut bacon on top is so perfect and goes so well with this scone it is insane.
You can use this coconut bacon for lots of different things as well, so you may want to make more, especially if your husband keeps walking by and stealing it! I was never really one to miss bacon, I don’t really care. However, I always hear, I would be vegan or vegetarian, but I can’t because of bacon. Well, my friends, this is a fabulous alternative. It is smoky and sweet and has the perfect crunch to it. So mouth watering. I crave coconut bacon way more than I ever did with real bacon, because ya know…real bacon is kind of gross.
So, in conclusion, make these friggin’ scones. For real, you will not be disappointed. There are a few different steps, but each is incredibly easy, and you can make the coconut bacon first and then leave the oven on the same temperature for the scones. The icing requires no cooking skills whatsoever, and is mega delicious. Alright kids, have fun and enjoy!
- 1 C. Unsweetened coconut flakes
- 1/2 Tbsp. Liquid smoke
- 1 Tbsp. Maple syrup
- 1 Tbsp. Soy sauce or tamari
- 2 3/4 C. All purpose flour
- 1/2 C. Oats (processed to a flour)
- 1/3 C. Brown sugar
- 2 Tbsp. Baking powder
- 1 tsp. Salt
- 1 C. Vegan butter, I used Earth Balance (cold)
- 1/2 C. Pecans, chopped
- 2 Tbsp. Flax meal
- 3 Tbsp. Water
- 3/4 C. Coconut cream
- 1 C. Powdered sugar
- 3 Tbsp. Almond milk
- 1 Tbsp. Maple syrup
- 1 tsp. Salt
- Preheat oven to 350.
- Make the coconut bacon first, in a small bowl, whisk together the liquid smoke, maple syrup and soy sauce. Add the coconut and toss to coat.
- Once fully coated, spread evenly on a baking sheet lined with parchment paper and bake at 350 degrees for 12-15 minutes. It will get crispy.
- While the coconut bacon is baking, make the scone dough. Add all the dry ingredients to a large mixing bowl and whisk together.
- Add the cold vegan butter in chunks and cut into dry mixture with a pastry cutter or fork until the vegan butter is in pea sized chunks.
- Stir in the chopped pecans.
- Next, mix together the flax and water to make a flax egg. Let thicken for a minute, then add to the dry mixture along with the coconut cream.
- Stir, and then finish by kneading together for a minute until everything is fully combined.
- Turn dough out on to floured surface, and pat out into a large disk, about an inch or so thick. Cut into 8 triangles, I like to use a pizza cutter.
- Once coconut bacon is done, place the scones onto a baking sheet lined with parchment paper and bake at 350 for 20-25 minutes.
- While the scones are baking, make the icing, just whisk all the ingredients together in a medium sized bowl.
- Once the scones are done, let them cool a bit, then dip them in icing, and top with coconut bacon.
- And you are done! Great Job!
My husband and I will have been married for five years in a few months. I wanted to get married on Halloween, but the year we got married Halloween fell on a Monday, so we decided to get hitched the Saturday before on October 29th. For our honeymoon, we got a cute log cabin in the Smokey Mountains in Tennessee. With October fast approaching, and year five being kind of a milestone, I have been thinking a bit about our honeymoon. We had so much fun. The leaves were colors I had never seen before( being that I am from the super south, and leaves don’t change color) it was one of the most beautiful things I had ever seen.
Towards the end of our trip, we went to a place called The Apple Barn in Pigeon Forge. They have everything an apple lover could ever want. We shared some cider and some fritters, and they were amazing! We tried to return in January, this time with our daughter, and they were closed for remodeling. It was devastating. I really wanted to share all that amazingness with our daughter. So, while thinking about how much I love it in the Smokey Mountains, and our super cool honeymoon, I found The Apple Barn apple fritter recipe. I then made is vegan, refined sugar free and turned it into a waffle.
They are amazing. Super fluffy, light and just sweet enough without killing you for the rest of the day and dragging you down. I need my breakfast sweets to not go overboard, or I will conch out in the middle of the day. I used pink lady apples, but anything will work, if you want it a little more on the tart side, I would go with Granny Smith and if you like a little sweeter go with something more like the Pink Lady. Please enjoy!
2 1/2 C. Cake flour
2 tsp. Baking powder
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1 tsp. Salt
1 C. Almond milk
1 tsp. Apple cider vinegar
1/3 C. Maple syrup
1 Flax egg ( 2 Tbsp. Flax meal+3 Tbsp water= 1 egg)
2 C. Chopped apples of choice
3 Tbsp. Vegan butter ( I use Earth Balance)
1 tsp. Vanilla
- 1. Make vegan buttermilk by mixing the almond milk and apple cider vinegar together and set aside for a few minutes.
- Make Flax egg and set aside. Preheat waffle iron.
- Mix together all dry ingredients in a large mixing bowl.
- In a smaller mixing bowl combine all wet, buttermilk, flax, maple syrup, vegan butter and vanilla.
- Add wet to dry ingredients and stir until fully combined.
- Fold in chopped apples.
- Spoon mixture onto waffle iron and cook according to your machines instructions. Mine had a light that tells you when it is ready.
- Serve with maple syrup or glaze of choice!
This should make about four waffles. Enjoy and be happy!
Tools I used: