Cornmeal gives these Lime and Coconut Corn Muffins a hearty texture, while the lime and coconut contribute a tropical twist. Lime and Coconut Corn Muffins Save Print Author: Laura Theodore Yield: 12 Muffins Ingredients 3 tablespoons flaxseeds 1½ cups whole wheat flour 1 cup fine grind cornmeal ½ cup raw unsweetened shredded dried coconut […]
vegan baking
Interview Series: Debbie Adler
Debbie Adler is the owner of the nationally renown, allergy-free, vegan, glutenfree and sugarfree bakery Sweet Debbie’s Organic Cupcakes in Los Angeles. She is also author of the critically acclaimed, award-winning cookbook Sweet Debbie’s Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery as well as the new book Sweet, Savory, and Free: […]
Robin Robertson’s Easy As Chocolate Pie
This decadent vegan chocolate pie assembles in minutes. After some time in the fridge, it’s ready to serve. What can be easier than that? Easy As Chocolate Pie Save Print Author: Robin Robertson Yield: 8 servings Ingredients 12 ounces vegan semisweet chocolate chips ¼ cup almond milk or other nondairy milk 1 tablespoon coconut […]
Fran Costigan’s Raspberry Chocolate Silk Tart
Raspberries and dark chocolate look beautiful together and taste even better in this vegan Raspberry Chocolate Silk Tart, especially if you follow my few caveats to ensure the chocolate will not overpower the raspberry flavor. I don’t cook the raspberries, and I use frozen unsweetened berries instead of fresh—even in season—when making the purée (called […]
Vegan Lemon Poppy Seed Muffins from Aquafaba by Zsu Dever
I doubt that anyone outside the plant-based world has heard of aquafaba until recently, but the vegan blogosphere was completely abuzz when Goose Wholt discovered that the water that’s leftover from a can of beans can be used as an egg replacement a year or so ago. It can’t be used to make scrambled “eggs” or an […]