Why?

1. It’s based off of my all-time favorite cookie.
2. It reminds me of High School Alexa’s favorite treat from Starbucks, Lemon Loaf.

I’m choosing a chocolate dessert 99.9% of the time, but…I love citrusy things this time of year. Pittsburgh is impossibly grey most of the late winter/early spring, and nothing puts a pep in my step like a lil lemony baked good.

So naturally, I was craving a lemon cookie.

But I wanted something quick. And easy. I didn’t want to use a million ingredients, chill the dough, do a little dance, or wait 24-48 hours until I enjoyed my treat.

I wanted it ASAP, so I looked to the easiest cookie I know for inspiration: my Nana’s To Tos.

They are, quite possibly, the easiest cookie you’ll ever make. Mix the ingredients, roll ’em up, bake, glaze, done.

So easy, and it’s a shock I don’t make them every week because I love them so very much. They’re a cakey cookie, not chewy, and they have a lovely crisp exterior. And a vanilla glaze!

But after the 9753rd cold day this year, I needed something a little brighter. A little lighter.

Enter: Lemon Loaf Cookies.

Your regular cookie cast of characters can be found in the ingredient list:

• Butter (vegan)
• Sugar (cane)
• Lemon (zest)
• Vanilla (bean paste or extract)
• Flour (all-purpose)
• Powder (baking)
• Powder (soda)
• Salt (kosher)
• Milk (almond)
• Oil (neutral)

Cream your butter, sugar, lemon zest, and vanilla. Mix your flour, baking powder and soda, and salt. Add your dry ingredients and almond milk to the creamed butter mixture and you have a dough.

Then comes the slightly unconventional part: rolling your cookies into balls with oiled hands.

YES. Oiled hands.

As I said in the original recipe, I think we do this to ensure a nice crisp exterior on our cookies. But then again, I’m not 100% certain. But if Nana did it, I’m doing it too.

Then you bake, glaze with a simple powdered sugar, almond milk, vanilla, lemon zest glaze, and you’re done! Eat ’em up!

I really love these cookies, and it’s kinda crazy how much they remind me of Starbuck’s Lemon Loaf. I actually had one with coffee the other day, and it made those vibes so much stronger.

And my dad, fellow lover of To Tos and all-things lemon, also was a fan. He said (and I quote) “They are excellent! I wouldn’t change anything.”

Can’t get much better than that.

Lemon Loaf Cookies

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5 from 1 review

An easy, no-chill cookie recipe that’s zippy, lemony, and cakey. A lemon and vanilla bean glaze takes them over the edge!

• Author: Alexa [fooduzzi.com]
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 13 cookies
• Category: Dessert
• Method: Bake
• Cuisine: American
• Diet: Vegan

Ingredients

DOUGH:

• 1/4 cup vegan butter, softened to room temperature
• 1/2 cup raw cane sugar (or your fave granulated sugar)
• zest of two small lemons
• 1 and 1/2 teaspoon vanilla bean paste (or extract)
• 240 grams (2 cups) all-purpose flour
• 1/2 tsp. baking powder
• 1/8 tsp. baking soda
• pinch kosher salt
• 1 cup unsweetened almond milk, at room temperature
• neutral oil (like avocado) for rolling

GLAZE:

• 1 cup powdered sugar
• 1 and 1/2 tablespoons unsweetened almond milk
• 1 teaspoon vanilla bean paste (or extract)
• zest of one small lemon

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Instructions

1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Combine vegan butter, sugar, lemon zest, and vanilla bean paste in a stand mixer with the paddle attachment (or use a hand mixer and a large bowl). Beat on medium speed until light and fluffy, 1-2 minutes. Scrape down the sides as needed.
3. Meanwhile, combine your flour, baking powder, baking soda, and salt in a medium bowl. Whisk to combine.
4. Reduce your stand mixer speed to low and slowly add 1/3 of your dry ingredients, followed by half of your milk, 1/3 of your dry ingredients, the remaining milk, then the remaining 1/3 of your dry ingredients. Increase the speed to medium and mix until just combined.
5. Take chunks of your dough (I like making mine slightly bigger than a golf ball, about 2 tablespoons), oiling your hands in between each, and roll them into a ball. Stick them on your baking sheet with a bit of room between each (they don’t spread too much). Bake for 14-16 minutes, or until you can see the bottoms slightly browning.
6. Remove them from the oven and allow them to cool on the baking sheet, then move them to a cooling rack for glazing.
7. Whisk the glaze ingredients in a small bowl. Dunk the tops of the cookies in the glaze, swirling so the entire top is covered. Place the cookies back on the cooling rack so that the glaze can drip down. Allow to set up at room temperature.

The post Lemon Loaf Cookies appeared first on Fooduzzi.

Tbh, I’ve been having a weird couple of days. Just kinda feeling off. So I decided to fall back on the thing that can and always does make me very very happy: baking.

I wasn’t looking for some sort of complicated baking project; I just wanted to work with my hands, measure ingredients, and have a really delicious baked-good in front of me in just a few minutes.

Enter: these muffins!

They’re based off of this muffin recipe, which is a recipe based off these Zucchini Muffins from Pinch of Yum.

They’re made (almost) entirely in the blender/food processor. I really love recipes like that –– it almost seems impossible that a batter made in a blender can be so springy and toothsome in texture. But man, it couldn’t be easier. Which is especially helpful when you’re in a bit of a funk!

I also love these muffins because they’re loaded with ingredients that just make me feel good. I don’t know the scientific reasoning behind why dates, chia seeds, oats, applesauce, and cinnamon make me feel good, but they do. And because they’re so delicious, I don’t question it.

These muffins are actually very similar to the breakfast I have nearly every morning, just baked. And while I took the base from my Apple Spice Muffin recipe, I really loved adding some toasted walnut chunks and frozen wild blueberries (the teeny tiny ones!).

I also really like that there’s no refined sugar in these muffins –– the sweetness comes entirely from the applesauce, dates, maple syrup, and blueberries!

These muffins are a texture-lover’s dream. The batter won’t be totally smooth, and that’s okay. It’s fun to bite into a muffin and get some crisp walnut, some oats, and a bit of gooey date, all in the same bite.

I don’t find them too sweet, so I really love a couple of these topped with peanut butter for breakfast or as a snack at any point in the day. Of course, you could always save them for dessert if you fancy.

This recipe comes together in a snap, and I really think you’ll love the textures and flavors these mighty muffins have to offer. Enjoy!

Wholesome Vegan Blueberry Walnut Muffins

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5 from 1 review

A mighty wholesome muffin made with ingredients like oats, chia seeds, dates, applesauce, and blueberries! Love these as a breakfast or snack!

• Author: Alexa [fooduzzi.com]
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 7 muffins
• Category: Snack
• Method: Bake
• Cuisine: American
• Diet: Vegan

Ingredients

• 1 tablespoon chia seeds
• 3 tablespoons water
• 1 cup old fashioned rolled oats (gluten free if desired!)
• 4 medjool dates, pitted*
• 1/4 cup neutral oil, like avocado
• 2 tablespoons maple syrup or agave
• 1/2 cup unsweetened applesauce
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon kosher salt
• 1/3 cup chopped raw** or toasted unsalted walnuts
• 1/3 cup frozen wild blueberries (the tiny ones!)

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Instructions

1. Preheat your oven to 350 degrees F. Position the rack in the middle of your oven.
2. Mix your chia seeds and water in a small bowl. Set aside to thicken for five minutes.
3. Add your oats, dates, oil, maple syrup, applesauce, baking soda, cinnamon, salt, and your thickened chia mixture to your food processor or blender, and blend until relatively smooth. It’ll be a bit chunky, and that’s okay!
4. Grease seven cups of a muffin pan with a bit of oil***.
5. Pour your muffin batter to a medium mixing bowl. Add your walnuts, and stir well to combine.
6. Add your frozen blueberries and gently mix. If you mix too much, the colors from the blueberries will bleed.
7. Add batter to prepared muffin cups, filling 3/4 of the way full. Using a damp finger, flatten the top of each muffin to ensure even browning.
8. Bake for 22-25 minutes, or until the muffins spring back when softly poked.
9. Allow to cool for 5 minutes in the pan before carefully removing them and allowing them to cool completely on a cooling rack. I even like popping them in an air-tight container once they’ve cooled to room temperature and then sticking them in the fridge overnight!

Notes

*Dates: If your dates are hard or cold, cover them with hot water for a few minutes to soften them. Then drain them completely, squeezing out any extra water.

**Walnuts: If using raw walnuts, I highly recommend toasting them for extra flavor. Either bake them in your preheated oven for a few minutes or toast them in a pan on the stove, stirring constantly. Stop when they become fragrant and brown (be careful not to burn!).

***Oil: I prefer coating each muffin cup with oil over using muffin liners. The oil helps the sides set and gives the muffins a nice “crust.”

The post Wholesome Vegan Blueberry Walnut Muffins appeared first on Fooduzzi.

Does it need a full-blown article on the internet? Questionable.

Does it deserve a full-blown article on the internet? Absolutely.

I’m a big big fan of pumpkin, cinnamon, and all-things fall. This truly is my favorite time of year (followed closely by winter), and I feel like a whole new person when wearing my turtlenecks, boots, and jackets.

So I want to incorporate the very best things about this time of year into my every day. And if I can add a little fall flare to my snack time, it’s a huge win.

This parfait situation is so good, full of good fall flavors, and just really fun. Anything with the name “swirl” in the name is automatically fun, right? And it really couldn’t be more simple.

You’ll take some plain plant-based yogurt (use your fave, but I’ve been loving the unsweetened cashew stuff from Trader Joe’s), and swirl in some vanilla extract (or vanilla bean paste if you have it for those cute little vanilla specks!). Then set it aside.

In another bowl, mix some pure pumpkin puree with cinnamon, maple syrup, and pumpkin pie spice (cinnamon, nutmeg, cloves, ginger, cardamom). In the US, you can find pumpkin pie spice already mixed in the spice aisle, but feel free to skip it and use more cinnamon. Similar vibe and way easier for a simple snack like this!

Of course, you could totally just mix all of this (aka the yogurt and the pumpkin mixture) together and save a bowl, but then you wouldn’t have the swirl, and as previously established, swirled food is more fun. That said, you do you!

Then layer it in a cute little glass with granola. I used a store-bought maple granola for the fall vibes, but feel free to use your fave.

A perfect little fall treat in a jar! It’s simple, cute, super fun, and really very delicious. Enjoy, my friend!

Vegan Pumpkin Swirl Yogurt Parfait

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A simple, fall-flavored snack! Using dairy-free yogurt makes this recipe totally vegan, and you can use gluten-free granola if desired.

• Author: Alexa [fooduzzi.com]
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 1 parfait
• Category: Snack
• Method: Mix
• Cuisine: American
• Diet: Vegan

Ingredients

• 1/2 cup unsweetened dairy-free yogurt
• vanilla extract or vanilla bean paste (what I used), if desired
• 1/3 cup pure pumpkin puree
• 1/8 teaspoon pumpkin pie spice
• 1/4 teaspoon cinnamon
• 1 tablespoon maple syrup
• 1–2 handfuls granola (maple or your favorite flavor)

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Instructions

1. In a small bowl, mix your yogurt and vanilla. Set aside.
2. In another small bowl, mix your pumpkin, pumpkin pie spice, cinnamon, and maple syrup.
3. Swirl your pumpkin mixture into your yogurt mixture.
4. If desired, grab a jar and add half of your pumpkin/yogurt mixture followed by a layer of granola. Repeat, topping with additional granola.* Enjoy!

Notes

*Of course, you could just mix all of this together in one bowl of maximum ease. But the swirling and layering is fun if you have a bit of extra time!

The post Vegan Pumpkin Swirl Yogurt Parfait appeared first on Fooduzzi.

Sometimes you just want… nay need a cinnamon roll.

Not a whole batch. Not enough to feed a crowd.

One. A single cinnamon roll.

A nice and gooey, warm and fluffy, coated in a thin, crackly icing cinnamon roll.

And that’s why we’re here today, my friend. A vegan cinnamon roll for one.

This cinnamon roll recipe requires no yeast and only pantry items. So when your cinnamon roll cravings are at an all-time high, you’re just a few minutes away from sinkin’ right into a sweet treat made just for y-o-u.

Start with some flour! Of course, we’re using Bob’s Red Mill’s Organic All-Purpose Flour. If you’re new here, you may not know how much I love Bob’s Red Mill’s products. From their oats to their egg replacer to their flours, I’m just one of their biggest fans. That’s why I always reach for their AP flour during my holiday baking!

Your other cast of characters are pretty straight-forward. Baking powder, sugar, salt, melted vegan butter, and some sort of plant-based milk. Mix that on up with your flour, roll it out, sprinkle it with brown sugar and cinnamon, and bake for 15-20 minutes.

One small tip I’d recommend: bake your cinnamon roll in some sort of container. I used a 2 and 3/4-inch circle cookie/biscuit cutter. It just helps your cinnamon roll keep its standard circular shape.

Then drench the top with a quick three-ingredient icing, and BOOM! Those cinnamon roll cravings, satisfied.

So if you’re heading to a Thanksgiving dinner this week and need a vegan sweet treat for yourself, or if it’s a random Tuesday night and you need a cinnamon roll rightthisverysecond, this is the recipe for you!

Enjoy, friend. 😊

The post Vegan Cinnamon Roll for One (A Recipe for a Single Cinnamon Roll) appeared first on Fooduzzi.

I’m going to go on record and say that biscotti are fussy lil cookies.

You need to make the dough, bake it in a log, wait for it to cool slightly, slice them into cookies, bake them on one side, flip, bake on the other side.

It’s a lot. A lot of steps.

But let me let you in on a little secret: they’re 100% worth the fuss.

While biscotti involve a lot of steps, they’re easy steps. And the end result is just… so satisfying.

I’m typically firmly in the “chewy” cookie camp, but I grew up with biscotti in my Italian household, so every time my teeth break off a chunk of a crisp, sweet biscotti, it makes me so very happy.

We’re getting extra Italian here since chocolate + hazelnut is a very classic Italian combination.

When I was in Italy, I remember Nutella or other chocolate hazelnut spreads always being on menus or breakfast buffets to pair with toast, cornetti, fruit, or all of the above.

Truly such a superior flavor combo. So much so, you’re getting another chocolate + hazelnut recipe from me in the not-so-distant future!

Huzzah!

I modeled this recipe after my Lemon Biscotti recipe, but I used my favorite holiday cookie secret weapon in this recipe: Bob’s Red Mill’s Gluten Free Vegan Egg Replacer.

I use this stuff (which is a mixture of potato starch, tapioca flour, baking soda, and psyllium husk) constantly because it helps me effortlessly create vegan versions of my favorite recipes. A tablespoon of this mixture (plus two tablespoons of water) creates your “egg,” so it’s an egg-free, shelf-stable mix that you can keep in your pantry all season long for all of your baking needs (I do)!

We’re also using our other regular cast of characters:

• Flour
• Vanilla extract
• Olive oil
• Sugar
• Baking powder
• Salt

Plus chocolate and hazelnuts, of course! I opted for the classic “dipping of the bottoms” for some of my biscotti, and I kept some plain for my dad who was around while I was making these. I don’t know why anyone would leave the chocolate out of anything, but he requested it and was a fan nonetheless!

That said, I believe that a little chocolate makes everything better, so I very much suggest not skipping that step when you make these.

And yes, I said “when.” Did you catch that? 😉

The post Vegan Chocolate Hazelnut Biscotti appeared first on Fooduzzi.

Lemon is one of those flavors that hits the spot at all times of the year.

In the dead of winter? Amazing. In the height of summer? So refreshing. On a rainy, gloomy spring day? So bright and fruity. On a cool fall morning? It’s light and zippy.

I am a lemon lover through and through, and I don’t care who knows it.

So, these sweet rolls are dynamite. Like, so good. And weirdly very simple to make.

That is, unless you’re a food blogger running around your apartment for 3 hours trying to photograph and video the makings of these rolls.

It truly was a hectic scene in here a few days ago (think: flour and sugar everywhere while trying to keep a cute curious cat out of the mix), but it was worth it. Because look at these!

They’re so tasty. Like, potentially one of the best desserts to come out of my kitchen.

The sugar caramelizes on the bottom, the three (!!!) zested lemons give the rolls a nice zippy flavor, and the pistachios are like these beautiful lil green gems peeking out through the filling.

I’m truly obsessed with these, and I think… nay know you will be too!

So, a sweet roll, in my mind, is like… what a cinnamon roll is. Some sort of soft, yeasted dough, filled with a buttery, sugary filling, rolled up, chopped into pieces, and baked as a “tear and share” sort of situation.

If you’ve never made a dessert like this before, it may sound difficult. But it’s really a breeze!

Don’t believe me? Check out this quick 45 second video to see how it’s done:

The recipe can be broken up into three different chunks:

The Dough

The texture is like a pillow made of clouds and cotton candy. Oh my gosh, you guys. So soft and pillowy and perfect.

And we have Bob’s Red Mill’s Organic All-Purpose Flour to thank for that!

It has a higher protein content than most all-purpose flours (in the 10-12% range!), so we’re getting extra chew and gluteny goodness in these rolls by using this flour.

We’ll also add some melted vegan butter, almond milk, sugar, salt, and yeast. So easy!

The Filling

Once the dough is made, rested, and rolled out, we’ll spread it with some softened vegan butter and a vibrant mixture of sugar, pistachio chunks, and lemon zest.

It smells like… so wonderful. If I could fill my apartment to the brim with candles that smell like this filling, I’d be a very happy girl.

The pistachios give the rolls a great crunch, and the lemon zest flavor really comes through!

The Glaze

A sweet roll isn’t a sweet roll without a sweet glaze. And we’re using the same glaze that we used in this recipe!

Just mix up some powdered sugar, almond milk, lemon juice and zest, vegan butter, and vanilla. So easy, but really over-the-top delicious.

I like adding just a pinch of turmeric to give it a yellow-y hue!

Although we’ve established that lemon is great at any time of year, there’s something about these sweet rolls that just screams spring.

I hope you make them and love them and devour them just as much and quickly as I did!

The post Vegan Lemon Pistachio Sweet Rolls appeared first on Fooduzzi.

You know what I’m talking about –– the ONE show that you go to when life feels overwhelming, tough, scary, or too much. Or the one show you put on when nothing else sounds good.

For me, it used to be Gilmore Girls. I’ve watched it upwards of 10 times, and I always love it.

But lately, it has been The Great British Baking Show.

Something about the music, the low-key stress, the awkward-yet-funny humor, and the general positivity is just something I crave these days. Plus, I get a looooot of inspo for the blog from that show!

Take this soda bread, for instance. In the latest season, Mark made a chocolate stout bread, and I was intrigued. Two of my favorite things… in bread (my third favorite thing). I knew I needed to try it out.

So I did! And the results are a rustic, dense (but not too dense), soft, tasty dessert bread that requires no yeast and just about an hour from start to finish!

I love soda bread because it’s the easiest kind of bread to bake. It’s basically like you’re making a giant scone –– you don’t need any yeast or rising time. The “rise” that the bread gets comes from baking soda, which is a super fast-acting leavener that’s way less fussy than yeast. I’m guessing that you probably have some in your pantry (or fridge or laundry room) right now!

All other ingredients are pretty easy to procure as well –– flour, salt, sugar, coconut oil (or vegan butter), chocolate chips, and stout. When you’re looking for a stout, try to find one with rich chocolatey notes to pair with those chocolate chips.

I used a local stout from Insurrection Aleworks. If you don’t have a favorite chocolate-forward stout, this is the perfect opportunity to have a stout-tasting party so you can find the perfect one for this bread! You’re so very welcome.

It’s a well-known fact that homemade bread is the best kind of bread, and you just gotta love a bread that doesn’t require any rise time (it just rises in the oven while it’s baking!) and tastes like dessert with those ooey gooey pools of melted chocolate.

Spread some vegan butter on top and you, my friend, will be in a carb-filled state of bliss. Enjoy!

The post Stout Chocolate Chip Soda Bread appeared first on Fooduzzi.

YIPPEE! Snacks! Today we’re talking about a good-for-you snack that’s tasty, protein-packed, and reminiscent of cookie dough!

Is there anything better?!

Fitness and working out is pretty important to me. I try to move my body at least a little bit every single day. I have a pretty flexible work schedule, and I work from home, so it’s easy to make exercise a priority.

I love the Peloton app (I don’t have the bike or the tread; I just use the app for the fun classes!), and I do like running or biking outside when my knee isn’t acting up and when Pittsburgh is having an uncharacteristically nice day.

I have a history of having a not-so-awesome relationship with food, and because I’m working out so much these days, it’s helpful to have some easy, nourishing, fueling snacks on-hand for whenever I need a lil boost.

Enter: these protein bars! They are unapologetically almond-y in flavor, and it makes sense: there are three sources of almond goodness in them!

Plus they’re rich, chewy, spiked with some chocolate, and –– I hope I don’t need to say this, but I will –– really freaking tasty.

It’s been a long time (over a year!) since I’ve said this, so I’m extra excited to say it once again: I’m working with Bob’s Red Mill this year!

Longtime readers of the blog will know how big of a fan I am of theirs. It started out with Oat Week, where I published some recipes using the BRM ingredient I’m never without: oats. Then I branched out and started to use a bunch of their other ingredients like their organic all-purpose flour, organic whole wheat flour, vegan egg replacer, and chickpea flour.

Today, we’re using two of Bob’s Red Mill’s almond-based ingredients:

• Almond Flour
• Almond Protein Powder

We’ve used their almond flour a bunch in the past (see here and here for two of my favorite uses of it!), but their Almond Protein Powder is a new-to-me fave.

And by “fave,” I mean that I literally eat it every day.

It’s true. Between snacking on one of their protein bars before my workouts and adding a small sprinkling of it in my morning oatmeal, it has become a tried and true staple in the Fooduzzi kitchen.

The reason I love it so much? Almonds are the only ingredient. The only one. No sweeteners, no additives, no flavorings –– just almonds. And a full serving gives you 20g of plant-based protein!

Because almonds are the only ingredient, are you, too, asking how it differs from their almond flour (where almond is also the only ingredient)? That was my main question. So hopefully this pic helps you out:

The one on the left is their almond protein –– much lighter and powdery-er. The one on the right is their almond flour –– a bit more coarse and has much more texture than the protein powder.

Of course, there’s a time and a place for both, and today, the place is in these protein bars!

You’ll also need a few more ingredients to help the bars come together:

• Coconut Oil, which helps them set
• Maple Syrup, for a little bit of sweetness
• Mini Chocolate Chips, a necessity IMO
• Almond Butter, our third “almond source” in this recipe!

They really couldn’t be easier –– just mix and set in the fridge overnight –– but man. I love having them around for whenever I need a snack (which is often).

And, if sliced into 8 bars, each bar will have about 11g of plant-based protein!

The texture reminds me of a cookie dough, and I couldn’t be happier with the final results. They’re chewy, not-too-sweet, and really super almondy. I’m a big fan of easy-to-make snacks that taste great and fuel me for the next part of my day.

These bars fit the bill perfectly, and I hope you love them too!

The post Almond Butter Cookie Dough Protein Bars appeared first on Fooduzzi.

To be quite honest with you, I’m in full-blown Christmas mode now. I’m just so incredibly excited for all the happy, warm, cozy vibes that the holiday season brings each year.

And there’s nothing more Christmas-y in my mind than the peppermint mocha.

I’m typically a coffee purist: coffee with unsweetened almond milk is my go-to. But when we see our first flurry and Bing Crosby starts croonin’ those holiday tunes, I start craving my rich, sweet, caffeine-filled holly jolly vice: a peppermint mocha latte.

If you think about it, it shouldn’t work; peppermint and coffee… sounds so very wrong. But with the addition of chocolate? Per. Fect. Ion.

My vegan version is super easy to make at home, and (in my opinion) it hits the coffee/chocolate/peppermint balance in just the right way. Not toothpaste-y, not too rich… just thick, creamy, roll-your-eyes-into-the-back-of-your-head goodness.

Our cast of characters include:

• Vegan Chocolate Chips
• Peppermint Extract
• Coffee
• Steamed and Frothed Oat Milk
• Vegan Whipped Cream
• Crushed Candy Canes

And to ensure complete and total peppermint mocha success, here are some tips for ya:

The Chocolate

I loved using chocolate chips here (mine were of the semi-sweet variety) instead of cocoa powder since they have cocoa butter and/or fats added. More luscious and creamy that way, and we’re all about that this time of year, yeah?

And! Since chocolate chips have sugar added, we don’t need to add any extra. Huzzah for a short ingredient list!

The Peppermint

Use peppermint extract and not peppermint oil, which would be much too strong and toothpaste-y than what we’re after here. I used this guy, but I’ve also used this in the past!

The Coffee

You can use your fave here. I just used leftover coffee from the morning because I had it on hand. I’d suggest making it a wee bit stronger than usual if you can so that the flavor really comes through and balances the sweetness in this drink!

The Oat Milk

I love frothing milk, and there are a few different ways you can do it at home:

1. I have this handy milk frother, and I love it. Froths and heats the milk all in one go!
2. Add milk to a jar and microwave until steaming. Add a lid, cover the lid with a towel to protect your hands, and carefully shake until frothed.
3. Heat milk on the stove and either whisk vigorously (doesn’t work great, but it’s fine in a pinch) or add it to a french press. You can quickly move the press up and down to froth the milk.

The Topping

As for the vegan whipped cream and crushed candy canes for topping… of course they’re optional. But are they really? That’s up to you, but I know what my answer is: they’re definitely not optional.

And that’s a wrap! It’s a super simple recipe, especially if you have some of this morning’s coffee left over and in need of a glow-up.

This, my friend, is the reason for the season.

The post Vegan Oat Milk Peppermint Mocha Latte appeared first on Fooduzzi.

Even though it’s not technically fall yet (imo, it starts tomorrow, September 1), I have the fall baking fever, and the only prescription is more cowbell baked goods.

And muffins are our baked good du jour! Specifically muffins made in the blender that are vegan and cinnamony and crumble-topped and perfect.

I feel like muffins don’t get enough love these days. People (admittedly, myself included) show all their love to cookies and brownies and cakes… but I believe that the lowly muffin is still a superstar dessert-meets-breakfast hybrid that deserves a bit more respect.

They’re super easy to make, endlessly customizable, and really forgiving in terms of a baked good recipe.

Take these Coffee Cake Muffins, for example.

They’re vegan, so that means no egg, milk, or butter is used! Instead, we’re using things like ground flax, oil, and applesauce to give us a springy-textured bundle of carbs.

Speaking of carbs, the “flour” in the muffin recipe isn’t flour at all. It’s oats! Meaning this recipe can be gluten free. The crumble has some flour in it, but you can easily swap that bad boy out for your fave gluten free 1:1 blend.

And the sweetness? It comes from a few different sources! In the muffin itself, applesauce, dates, and maple syrup give us a deep, rich, natural hit of sugar, and then the crumble has some additional maple syrup to really round out those warm fall flavors.

Cinnamon is our spice-o-choice for obvious reasons (fall = cinnamon through and through), and there’s a good bit of it in this recipe –– both in the muffins and in the crumble.

And a note about the crumble: I feel like it would do real well with some crushed pumpkin seeds or walnuts or pecans thrown in there. That crunch would be SO good throughout the muffin and on top, but feel free to omit like I did if you want to keep your crumble muffin experience pure and uninterrupted by nut chunks.

The best way to help you welcome fall 2021 into your life is with open arms and a muffin-filled stomach.

Guaranteed.

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