My healthy chocolate granola recipe combines hearty oats with sea salt, cacao powder, and hazelnut butter to make flavorful and CRUNCHY granola every time! It’s so easy to make.

If you’re craving more granola recipes, try my grain free granola, granola cups, or vanilla granola next!

Ask anyone what my go-to breakfast is, and they’ll tell you I’m obsessed with granola (hello, chai spiced granola!). But store-bought vegan granola is packed with sugar, and they never have enough chocolate for my liking. Since I started making it at home, I haven’t looked back!

Why you’ll love this recipe 

• Easy to customize. Most of the ingredients can be customized depending on what you have on hand. 
• Perfect texture. It can be hard to get homemade granola as crispy as store-bought brands. I tested this recipe a dozen times to ensure every bite was extra crunchy.
• Healthy. Just a little brown sugar and maple syrup add the perfect sweetness, while the cacao powder adds antioxidants, and the oats provide plenty of fiber. 
• Versatile. I prefer my granola over vegan yogurt, though you could easily add it to banana ice cream for a late-night treat.

Key ingredients 

• Rolled oats. AKA old fashioned oats. I wouldn’t recommend using instant oats as they don’t get crispy and are more prone to burning. 
• Sea salt. Optional, for a salty and sweet combination. 
• Cacao powder. You can also use unsweetened cocoa powder. 
• Hazelnuts. Both raw and roasted nuts will work. 
• Canola oil. Or any neutral flavored oil, like coconut oil or avocado oil. 
• Maple syrup. Adds sweetness and binds the granola together. I also had luck with agave nectar.
• Brown sugar. I prefer the moisture and caramelized flavor of brown sugar, though white sugar also works. 
• Hazelnut butter. Hazelnut butter and chocolate are a magnificent combination, but you can use any nut or seed butter of your choosing. 
• Water. To make the batter.
• Hazelnut extract. For nutty and sweet flavor. 
• Dark chocolate. Chopped.

How to make chocolate granola 

Step 1- Prep. Line a baking sheet with parchment paper and preheat the oven to 320F/160C.

Step 2- Mix dry ingredients. Combine the oats, salt, cocoa powder, and nuts in a large bowl. 

Step 3- Melt wet ingredients. Add the syrup, brown sugar, salt, nut butter, oil, and water to a small saucepan. Bring to a boil, then remove from the heat.

Step 4- Combine. Pour the syrup mixture over the oats, add the extract, and stir to combine. 

Step 5- Bake. Spread the granola onto the baking sheet and bake for one hour, stopping midway to stir. 

Step 6- Cool and serve. Let the granola cool completely, then use as desired or store for later.

Tips to make the best recipe 

• Choose good-quality chocolate. I prefer to use dark chocolate with at least 70% cocoa solids for a rich, intense flavor. 
• Pre-toast the oats. Toasting the oats in the oven before adding them to the recipe will give the granola a crunchy texture.
• Keep an eye on it. This granola is naturally dark in color, which means it can burn quickly. If you notice the edges starting to brown, stir the granola, then remove it from the oven.

Variations 

• Try different add-ins. Add sunflower seeds, shredded coconut, or dried fruit to the granola mixture before baking to boost the flavor.
• Substitute the hazelnuts. If chocolate and hazelnut aren’t your thing, try peanuts or pecans instead. 
• Use flavored chocolate chips. Instead of regular dark chocolate, I’ll sometimes use flavored chocolate chips, like peanut butter chocolate or white chocolate.
• Swap extracts. Try vanilla extract or almond extract to transform the flavor.

Storage instructions 

To store: Leftovers can be stored at room temperature in an airtight container for up to one month.

To freeze: Place granola in a ziplock bag and store it in the freezer for up to 6 months.

More sweet breakfast recipes to try

• Chocolate chia pudding
• Vegan banana bread
• Acai bowl

Frequently asked questions

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Chocolate Granola

Learn to make this chocolate granola in a few easy steps. It's filling, crunchy, chocolaty, and packed with nutrients, perfect to energize you at the start of your day!

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 11 minutes minutes

Servings 16 servings

Calories 263kcal

Author Crazy Vegan Kitchen

Ingredients

• 4 cups Rolled Oats
• 1/2 teaspoon Sea Salt
• 1/4 cup Cocoa Powder
• 1 cup Hazelnuts Chopped
• 1/3 cup Canola Oil
• 1/2 cup Maple Syrup
• 1/2 cup + 2 Tablespoons Brown Sugar packed
• 2 tablespoons Hazelnut Butter
• 1/3 cup Water
• 1/2 teaspoon Hazelnut Extract
• 1/2 cup dark chocolate chopped

Instructions

• Preheat oven to 160 celsius and have a cookie sheet on hand.
• Mix Rolled Oats, Salt, Cocoa Powder and Hazelnuts in a large mixing bowl. Set aside.
• In a small saucepan, combine Maple Syrup, Brown Sugar, Sea Salt, Praline Paste, Oil and Water. Whisk, bring to a boil, take off the heat and pour into Oat mixture.
• Add Hazelnut extract and stir well till all of your oats and nuts are coated with the mixture and spread out on baking tray in a single layer.
• Bake for 30 minutes, and then stir mixture. Bake for another 30 minutes.
• Once baked, removed from oven and let cool thoroughly. Once cooled, stir in chopped Chocolate.

Notes

TO STORE: Leftovers can be stored at room temperature in an airtight container for up to one month.

TO FREEZE: Place granola in a ziplock bag and store it in the freezer for up to 6 months.

Nutrition

Serving: 1serving | Calories: 263kcal | Carbohydrates: 34g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 0.2mg | Sodium: 79mg | Potassium: 219mg | Fiber: 4g | Sugar: 17g | Vitamin A: 4IU | Vitamin C: 0.5mg | Calcium: 44mg | Iron: 2mg

The post Chocolate Granola appeared first on Crazy Vegan Kitchen.

This vegan blueberry muffin recipe is loaded with blueberries AND a blueberry compote! Simple ingredients and made in just one bowl, they’re perfectly moist and fluffy.

These blueberry muffins are truly the best dairy-free muffins you’ll ever make. This recipe is super versatile, using simple and affordable ingredients that you have in the pantry right this second. It’s made in one bowl, so requires a minimal clean-up!

These muffins are perfect for a healthy breakfast (we love serving them with some cinnamon rolls) or as a healthy after-dinner treat (alternating with brownies or blondies!). I personally love enjoying one in the afternoon with a homemade chai tea latte…it’s pure bliss!

Ingredients needed

• Blueberries – Both fresh and frozen blueberries are needed. If you don’t have fresh blueberries on hand, you can thaw out the portion that needs to be ‘fresh’. 
• White sugar
• All purpose flour
• Baking powder
• Salt
• Flax eggs – 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water. 
• Coconut oil
• Vegetable oil
• Vegan buttermilk – Combine 1 cup of non-dairy milk with 1 tablespoon of apple cider vinegar. Let it sit for 10 minutes to curdle. 
• Vanilla extract

How do you make vegan muffins?

Step 1 – Prepare the muffin tin and preheating the oven. Be sure to grease the muffin pan carefully, to ensure the muffins don’t stick. 

Step 2 – Prepare the blueberry compote filling. Add the frozen blueberries to a small saucepan, along with one tablespoon of sugar. Place the saucepan over medium heat and bring to a simmer. Once it begins to simmer, mash the blueberries and mix well. Let it simmer for a further 6 minutes to thicken. Remove the pan from the heat and let it cool down.

Step 3 – Prepare the muffin batter. Whisk together the dry ingredients (flour, baking powder, salt and remaining sugar) then add the wet ingredients including the flax eggs, coconut, and vegetable oil. Mix until thick and combined. Slowly whisk in the vegan buttermilk and vanilla extract until smooth. Finally, fold through the blueberry compote, then the fresh (or thawed) blueberries until incorporated.

Step 4 – Distribute the batter amongst the muffin tin. Let the muffin batter fill each tin until the top and smooth it out. Sprinkle the top of each one with the lemon and sugar topping. See recipe card for full instructions.

Step 5 – Finally, bake the muffins. The muffins should take 17-19 minutes, so check them around the 17-minute mark and check up every minute until a skewer comes out mostly clean. Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely. 

Tips for success

• Do not overmix the batter or else you risk them becoming slightly dense and tough. Mix the batter until all the ingredients are ‘just’ combined with no pockets of flour.
• Let the vegan ‘buttermilk’ sit for 10 minutes and avoid letting it sit longer. 
• Switch up the flavors for some variety. Add some chocolate chips (for vegan chocolate chip muffins) or other berries (for vegan strawberry muffins). 

How to store leftover muffins

You can store leftovers in an airtight container for up to 5 days. Feel free to freeze them if you’d like them to keep longer. 

More vegan muffins and sweet bread recipes

• Pancake bread
• Banana bread
• Vanilla cupcakes
• Chocolate cupcakes
• Carrot cake

Tools to make this recipe

• Muffin tin
• Muffin liners
• Non-stick saucepan

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Vegan Blueberry Muffins

These vegan blueberry muffins are light and fluffy and made in one bowl! Loaded with blueberries and a homemade blueberry compote, they taste incredible!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 195kcal

Author Crazy Vegan Kitchen

Ingredients

Lemon Sugar Topping:

• 1/3 cup Sugar
• 11/2 teaspoons Lemon zest

For the muffins:

• 1 1/2 cups Blueberries Frozen, divided
• 1 tablespoon Sugar
• 1/2 cup Blueberries Fresh
• 1 1/8 cup Sugar
• 2 1/2 cups All Purpose Flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 Flax Eggs see notes
• 1/4 cup Coconut Oil melted
• 1/3 cup Vegetable Oil
• 1 cup vegan buttermilk see notes
• 11/2 teaspoons Vanilla Extract

Instructions

• Stir together sugar and lemon zest in small bowl until combined; set aside.
• Adjust oven rack to upper-middle position and heat oven to 200C/400F. Spray standard muffin tin with nonstick cooking spray or line with non stick muffin liners.
• Bring 1 cup frozen blueberries and 1 tablespoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
• Whisk flour, baking powder, and salt together in a large bowl. Whisk the remaining 11/8 cups sugar, flax eggs, coconut oil, and vegetable oil together in a medium bowl until thick and homogeneous. Slowly whisk in Almond Milk buttermilk and vanilla extract until combined.
• Using a rubber spatula, fold the dry mixture into the wet mixture, along with 1/2 cup Frozen and 1/2 cup fresh blueberries until just moistened. Divide batter equally among prepared muffin cups. Spoon teaspoon of the cooked berry mixture into the center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
• Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Video

Notes

To make Flax Eggs – For each egg needed, combine 1 tablespoon Golden Flaxseed Meal with 3 tablespoons Water, stir and let sit for 1 few minutes.
To make Almond Milk Buttermilk – Combine 1 cup Almond Milk with 1 teaspoon Apple Cider Vinegar. Whisk, and let sit for 10 minutes.

Nutrition

Serving: 1serving | Calories: 195kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 284mg | Potassium: 65mg | Fiber: 2g | Sugar: 28g | Vitamin A: 14IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 1mg

The post Vegan Blueberry Muffins appeared first on Crazy Vegan Kitchen.

This simple vegan bread recipe has a pillowy soft center and a beautiful golden crust, baked to perfection.

I love a good homemade vegan bread recipe. Nothing beats warm crusty bread as a side or to use as sandwich bread. Made with pantry staples like flour, plant-based milk, baking soda, and lemon juice, you can enjoy a warm loaf of bread in under an hour!

While you can enjoy this bread alone, in all its glory, it tastes incredible with some tahini or as a side to lentil soup or split pea soup.

What is vegan bread?

Vegan bread is made without animal products like dairy, eggs, or even honey. Although most bread recipes are vegan, some enriched bread, like brioche, has eggs, butter, milk, and yogurt. 

So, buying vegan bread in a store means carefully screening the labels every time.

Why you’ll love this recipe?

This bread is so light and airy that it sounds hollow when you knock on its base.

• Easy. The recipe is super-easy to follow, and you need only pantry staples, which means no fancy vegan substitutes. 
• Healthy. I use a mix of wholemeal and plain flour in this bread. And there is no additional fat like oil or butter. Together, it is a healthier alternative to store-bought vegan bread. 
• Quick. Looking for a bread recipe minus the proofing time? This is as quick as it gets. Because this recipe uses baking soda instead of yeast as a leavening agent, you don’t have to wait for the dough to rise.  
• Tasty. It is such a comforting recipe—the crackling crust, the baking smell, and the soft, tender bread.

Ingredients Needed

• Flour. I have used a mix of whole grain flour and plain white flour in this recipe. It enhances the bread’s fiber content, nutrition, flavor, and texture. You could swap it with all-purpose or gluten-free flour too.
• Milk. I prefer unsweetened soy milk for this recipe. Soy milk comes close to dairy milk in terms of its protein content and composition. But essentially, any plant-based milk will work.
• Lemon juice. For making buttermilk. You can use another acid, like apple cider vinegar, for this recipe. 
• Baking soda. This recipe doesn’t use yeast to create beautiful air pockets in the bread. Instead, our favorite kitchen ingredient, baking soda, helps the bread rise into the signature dome shape.
• Salt and sugar. Just a smidge to enhance the flavors.

How to make the best vegan bread?

Baking bread from scratch is easily one of the most satisfying experiences. Follow these simple steps for a no-fuss and delicious homemade bread. 

Step 1- Prep the oven. Because this recipe has NO proofing time, you must preheat your oven before making the dough. Set the temperature to 220°C.

Step 2- Prep the tray. No dutch oven required, but if you have a loaf pan, you can grease and line it. I just used a simple tray for a rounder loaf though. All you need to do is line your baking tray with parchment paper.

Step 3- Make the vegan buttermilk. Add lemon juice to the soy milk and mix it to combine. Let it sit for a minute to curdle. Your vegan buttermilk is ready to go.

Step 4- Prep the dough. Sift flour, baking soda, salt, and sugar into a large bowl. Then add the vegan buttermilk to the dry ingredients, and using your hands, combine the dough. Knead it into a smooth 14cm round loaf.

Step 5- Bake the vegan bread. Place the loaf on the prepped tray and bake for 25 minutes in the oven. Check the doneness by tapping the underneath of the loaf. It should sound hollow. Depending on your oven, it could take longer to cook.

Step 6- Let it cool and serve. Transfer your bread to a wire rack to cool it completely. Only then cut into it and serve.

Tips to make the best recipe

• Weigh the ingredients. I highly recommend weighing ingredients for consistent results if you have kitchen scales.
• Get the beautiful crust. For a crusty top, keep a tray with water on the lower rack of the oven 10 minutes into baking. The steam helps create soft interiors and a golden brown exterior.   
• Check for readiness. To check if the bread is ready, insert a wooden skewer into the bread. If it comes out clean, you can take the loaf out.

Flavor variations

• Make it gluten-free. Swap out the regular flour with gluten-free flour with added xanthan gum to make this bread.
• Add texture. Add a mix of healthy seeds like pumpkin or sunflower seeds for a bite. You can also sprinkle the top with oats for a rustic appearance.  
• Add herbs. Feel free to fold in some olives, sundried tomatoes, and Italian herbs like rosemary and oregano for some additional flavor in each slice. 

Storage instructions

To store: When wrapped in plastic, you can keep the leftover bread at room temperature for 3-4 days. Or, refrigerate it wrapped for up to a week. Toast the bread if it starts to go stale towards the end of its shelf life.

To freeze: To freeze the bread, you can wrap the sliced bread and store it in the freezer for a few months.

More vegan side dishes to try

• Onion rings
• Corn salsa
• Samosas
• Mexican street corn

Frequently asked questions

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Vegan Bread Recipe

This simple vegan bread has a pillowy soft center and a beautiful golden crust baked to perfection. Made with pantry staples like flour, plant-based milk, baking soda, and lemon juice, you can enjoy warm bread in under an hour.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 32 minutes minutes

Servings 6 servings

Calories 163kcal

Author Crazy Vegan

Ingredients

• 1 cup soy milk
• 1 tbsp lemon juice
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp sugar

Instructions

• Line a baking tray with baking paper and preheat the oven to 220C/450F.
• Combine the lemon juice and soy milk to create the vegan butter milk and allow it to curdle for a minute.
• In a large bowl, sift the flours, salt, baking soda and sugar.
• Add the vegan butter milk. Using your hands combine and knead the mixture until smooth. Form a 14cm loaf shape.
• Place the dough on the prepared tray and cook for 25 minutes. The loaf should sound hollow when tapped underneath. Place the baked loaf on a wire cooling rack until completely cool.

Notes

TO STORE: When wrapped in plastic, you can keep the leftover bread at room temperature for 3-4 days. Or, refrigerate it wrapped for up to a week.

TO FREEZE: To freeze the bread, you can wrap the sliced bread and store it in the freezer for a few months.

Nutrition

Calories: 163kcal | Carbohydrates: 32g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 306mg | Potassium: 153mg | Fiber: 3g | Sugar: 2g | Vitamin A: 157IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 2mg

The post Vegan Bread Recipe appeared first on Crazy Vegan Kitchen.

This buckwheat pancake recipe yields thick and fluffy pancakes, and they come together in minutes. Healthy, filling, and perfect for a fast and DELICIOUS breakfast.

Pancakes are a great start to the day. We typically make our classic banana pancakes or vegan pancakes but when we want something a little different, we add some buckwheat.

Why cook with buckwheat 

If you look out for your health, buckwheat is your go-to ingredient. Not only is it rich in dietary fiber but it is also known to lower blood sugar levels and improve cardiovascular health. It is also completely gluten free.

In pancakes and baked goods, it lends a sweeter, nutty flavor and heartier texture. 

Ingredients needed 

• All-purpose flour. You can also use gluten-free flour if celiac but this may impact the texture of the pancakes. 
• Buckwheat flour. Made from ground hulled kernels of the buckwheat plant. 
• Baking powder. Helps the pancakes to rise. 
• Plant-based milk. I used unsweetened almond milk but any milk works.
• Ground flaxseed meal. For binding. 
• Maple syrup. Adds sweetness.

How to make buckwheat pancakes 

Step 1: Combine the dry ingredients

Get a large mixing bowl and add in all-purpose flour, buckwheat flour, and baking powder, and using a whisk, mix them till they are evenly combined.

Step 2: Prepare the mixture.

In a separate bowl, add the flaxseed meal, milk, and maple syrup, and whisk until well combined. Leave for a few minutes to allow the flaxseed to thicken. Now gradually add the mixed flour to your mixture while stirring to avoid forming lumps. Whisk it till it is finely blended. Let the mixture rest for 5 minutes allowing the ingredients to react.

Step 3: Prepare your pan and cook the pancakes

Prepare your skillet, pan or griddle by smearing vegan butter, I prefer almond butter, on it and heating over low to medium flame. Once ready, begin pouring in the mixture as per the desired pancake size. Cover the pan and cook till you see the edges browning and bubbles coming up from the bottom and bursting through the top. 1.5 minutes should be enough for this. Now flip them and give them the same time to cook evenly on the other side.

Tips to make the best recipe

• Cover the pan when cooking the pancakes to trap the heat and make them rise naturally.
• Add a hint of vanilla extract for more flavor when whisking the wet ingredients.
• Feel free to add some mix-ins to the batter. I love fresh berries, espcially blueberries, and of course you can always add some chocolate chips.

Storage instructions 

To store. Place the leftover pancakes in a shallow container and store them in the refrigerator for up to three days. 

To freeze. Let them completely cool off before putting them in an airtight container with parchment paper layered in between so they don’t stick to each other in the freezer. They can be frozen for up to 2 months.

To reheat. Pop them in your microwave and give them a session of defrosting and heating till warmed.

More breakfast recipes to try

• Cinnamon rolls
• Blueberry muffins
• Mango chia pudding
• Grain free granola
• Vegan granola

Frequently asked questions

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Buckwheat Pancakes

These buckwheat pancakes are thick, fluffy, and come together in minutes. Healthy, filling, and perfect for a fast breakfast.

Course Breakfast

Cuisine American

Prep Time 1 minute minute

Cook Time 2 minutes minutes

Total Time 3 minutes minutes

Servings 8 pancakes

Calories 116kcal

Author Crazy Vegan

Ingredients

• 3/4 cup all purpose flour
• 3/4 cup buckwheat flour
• 1 tablespoon baking powder
• 1 cup milk
• 2 tablespoons flaxseed meal ground
• 1 tablespoon maple syrup

Instructions

• In a mixing bowl, combine your dry ingredients and mix well. In a separate bowl, whisk the milk, flaxseed meal, and maple syrup. Leave for a few minutes to allow the flaxseed to thicken.
• Gently combine the wet and dry ingredients. Set aside for 5 minutes to thicken.
• Add oil to a non-stick pan and place over medium heat. Once hot, add spoonfuls of the pancake batter and cover the pan. Cook for 2 minutes before flipping and cooking for a further minute. Repeat the process until all the pancake batter is used up.

Notes

TO STORE: Place the pancakes in a shallow container and store them in the refrigerator for up to three days. 

TO FREEZE: Let them completely cool off before putting them in air-tight containers with parchment paper layered in between so they don’t stick to each other. They can be frozen for up to 2 months.

TO REHEAT: Pop them in your microwave and give them a session of defrosting and heating till warmed to desire.

Nutrition

Serving: 1pancake | Calories: 116kcal | Carbohydrates: 21g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Cholesterol: 4mg | Sodium: 173mg | Potassium: 143mg | Fiber: 2g | Sugar: 3g | Vitamin A: 49IU | Vitamin C: 0.01mg | Calcium: 139mg | Iron: 1mg

The post Buckwheat Pancakes appeared first on Crazy Vegan Kitchen.

This chocolate chia pudding recipe will change the way you think about a dairy-free breakfast! In just a few easy steps you’ll have a healthy and nutritious snack or breakfast option with a rich chocolaty taste.

As a self-proclaimed chocoholic, If there’s a way to have chocolate for breakfast, you can be sure I’d find it. It started with my chocolate granola, and continues with this wonderfully healthy chocolate pudding.

Why this recipe works

• Simple ingredients. No hard-to-find or expensive ingredients are needed to prep this pudding, everything is available at your local supermarket.
• No baking. Chia puddings are the kind of set-and-forget breakfast that can be prepped in advance, perfect for people on the go. Everything comes together in less than 15 minutes.
• Healthy. Using raw and wholesome ingredients, packed with fiber, protein, and healthy fats, chia seed pudding is one of the most nutritious breakfasts you can make!
• Endless flavor combinations. What I love most about this recipe is that it tastes like a Snickers candy bar! The peanut caramel takes it to another level, but these additions can be customized to your own liking.

Ingredients needed

While you can make the chocolate chia pudding on its own, I like to add a homemade peanut caramel that truly makes it taste like dessert. Here is what you’ll need:

For the chocolate chia pudding

• Chia seeds. White or black
• Salt. To taste
• Cocoa powder. Unsweetened.
• Instant espresso. To intensify cocoa powder.
• Soy milk. You can use almond milk, oat milk or coconut milk too.
• Maple syrup. For sweetening.
• Vanilla extract. For flavor.

For the peanut caramel

• Medjool dates. Pitted. When blended, these form a raw caramel-like paste.
• Vanilla extract. For aroma.
• Peanut or almond butter. Smooth or crunchy. You can also use any other seed or nut butter.
• Soy milk. Or any plant-based milk.
• Maple syrup. To sweeten, honey is also an alternative sweetener.
• Peanuts. Chopped.

How to make a chocolate chia seed pudding

Step 1: Prepare the mixture. In a large mixing bowl, add cocoa powder, vanilla, salt, maple syrup, soy milk, and espresso before whisking till everything is blended with no lumps.

Step 2: Soak chia seeds. Add chia seeds to the liquid mix and stir well. Transfer to serving glasses, mason jars or bowls and refrigerate overnight or at least 3 hours to thicken.

Step 3: Prepare the peanut caramel. Add maple syrup, salt, dates, peanut butter, soy milk, and vanilla in a blender or processor. Give it a minute-long blend on high speed for a thick caramel-like consistency. To avoid chunks scrape the sides of the bowl before processing again. Then add the chopped peanuts and mix until all combined.

Step 4: Serve. Before serving the refrigerated chocolate chia pudding, add a layer of peanut caramel.

Tips to make the best recipe

Change the consistency. Depending on your preference, add more chia seeds if you want a thicker pudding or add a splash more milk for a runnier consistency.

Soak the chia seeds in advance. Pre-soak your chia in a plant-based milk for an hour before adding them to the mix. This will soften them up and give you a smoother texture.

Experiment with variations. If you’re not a fan of the peanut caramel topping, you can also experiment with fresh raspberries, strawberries, blueberries or banana. These can be added to the pudding mixture before setting, just be aware this will alter the consistency of the mix.

Storage instructions 

To store. You can prep this pudding up to a week in advance and keep it covered in the fridge.

To freeze. Cover the puddings and place them in the freezer for up to 2 months.

More breakfast recipes to try

• Cinnamon rolls
• Blueberry muffins
• Vanilla granola
• Mango chia pudding
• Orange chia pudding

Frequently asked questions

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Chocolate Chia Pudding

Learn to prepare this chocolate chia pudding in just a few easy steps. This is a healthy and nutritious way to enjoy chocolate for breakfast.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 342kcal

Author Crazy Vegan Kitchen

Ingredients

• 6 tablespoons Chia Seeds
• 1/4 teaspoon salt
• 3 tablespoons Unsweetened Cocoa Powder
• 1/4 teaspoon Instant Espresso
• 1 1/2 cups Soy Milk
• 3 tablespoons Maple Syrup
• 1 teaspoon Vanilla Extract

For Peanut Caramel:

• 6 Medjool Dates pitted
• 1 Pinch Sea Salt
• 1 teaspoon Vanilla Extract
• 2 tablespoons Peanut Butter
• 5 tablespoons Soy Milk
• 1 teaspoon Maple Syrup
• 1/4 cup Peanuts chopped

Instructions

• In a bowl, combine Chia Seeds, Sea Salt, Cocoa Powder, Instant Espresso, Soy Milk, Maple Syrup and Vanilla Extract. Whisk very well, until all the Cocoa Powder has dissolved and your mixture looks like Chocolate Milk.
• Spoon mixture into 3 or 4 glasses and place into the refrigerator to set for a minimum of 3 hours, or ideally overnight.
• Once your chia pudding has set, it's time to make the peanut caramel.
• In a food processor, combine Dates, Sea Salt, Vanilla, Peanut Butter, Soy Milk and Maple Syrup. Process till you get an almost smooth, thick “caramel”. Scrape down sides in-between if dates stick to the side of the processor bowl.
• Once ready, stir in chopped Peanuts.
• To serve, top your Chia Puddings with the Caramel mixture and garnish with additional chopped Peanuts and Dark Chocolate Shavings.

Notes

TO STORE: You can prep this pudding up to a week in advance and keep it covered in the refrigerator.

TO FREEZE: Cover the puddings and place them in the freezer for up to 2 months.

Nutrition

Serving: 1serving | Calories: 342kcal | Carbohydrates: 54g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 687mg | Potassium: 627mg | Fiber: 11g | Sugar: 38g | Vitamin A: 485IU | Vitamin C: 8mg | Calcium: 314mg | Iron: 3mg

The post Chocolate Chia Pudding appeared first on Crazy Vegan Kitchen.

This wonderful chocolate vegan donut recipe features a deliciously sticky rose and sugar glaze! They’re easy to make, easy to customize and there’s no need for vats of hot oil – you can just bake them in the oven!

Why you’ll love baking vegan donuts (vegan doughnuts)

• Healthier option. I’m always on the hunt for healthier alternatives. Baked donuts are generally lower in fat and calories compared to traditional fried donuts, and they don’t require deep frying.
• Endless flavor varieties. If you’re anything like me, you’ll enjoy getting creative with these donuts by adding ingredients like chocolate chips, fruit purees, spices, or different glazes, making them extremely versatile and customizable.
• Easy to make at home. This vegan donut recipe is super easy to whip up at home with simple ingredients, no yeast, and basic kitchen equipment – a refreshing alternative to store-bought donuts, ready in less than 30 minutes.

Ingredients needed

For the donut base

• Pastry flour. Or all-purpose flour. Helps create a tender and delicate texture in the base of the donut.
• Baking soda. The leavening agent that helps the donuts rise and become light and fluffy.
• Cocoa powder. Adds a rich chocolate flavor, making them decadent and delicious.
• Salt. Balances the sweetness of the donut.
• Sugar. Provides sweetness and helps to create a tender crumb.
• Almond milk. A non-dairy milk to help maintain the dough’s moisture and consistency, I prefer unsweetened almond.
• Vanilla extract. Contributes a delightful aroma and flavor that enhances the overall taste.
• Vegetable oil. Or any neutral oil, adds moisture to the batter and contributes to the soft, moist texture of the base.

For the glaze

• Powdered sugar. Powdered sugar is the primary sweetener in the glaze, also giving it a silky texture.
• Salt. To balance the sweetness of the glaze.
• Vegan butter. Helps provide moisture and adds a rich and creamy texture.
• Water. To control consistency.
• Rose extract (optional). Rose extract provides a floral and fragrant edge to the glaze, my favorite way to serve chocolate donuts. See the flavor variation section to learn how to create other flavors.

How do you make a vegan donut?

Step 1 – Prepare your dry ingredients. Preheat your oven to 175C/350F and lightly grease a 6 cavity regular sized donut tray. In a mixing bowl, sieve the pastry flour, baking soda, cocoa powder, salt and sugar.

Step 2 – Add your wet ingredients. Add the water, vanilla extract and vegetable oil. Whisk until just combined, you should have a thick chocolate batter.

Step 3 – Bake your donuts. Spoon the batter equally into your donut tray. Using a piping bag will make this process faster and easier. Bake for 15-18 minutes or until donuts are springy to the touch and a cake tester comes out clean. Remove from the oven and leave donuts in the tray for 10-15 minutes, then let them cool thoroughly on a wire cooling rack.

Step 4 – Glaze your donuts. Mix the powdered sugar, salt and rose extract in a bowl with melted vegan butter and water. Whisk till smooth. Add a little more water or powdered sugar, if needed, to achieve a sticky, silky consistency. Dip the donuts into the bowl to ice the top half of them. Dip them in a second time to build up the glaze, if desired. Allow to set on a cooling tray and enjoy!

Flavor variations

If rose extract isn’t for you, you can go ahead and flavour your glaze with a myriad of other options, simply by substituting the rose extract with:

• Matcha powder – for a green tea glaze.
• Orange zest – for an orange glaze.
• Mint extract – for a mint glaze.
• Cocoa powder – for a chocolate glaze.
• Vanilla extract – for a classic vanilla glaze.

Tips to make the best recipe

• Grease well. As there will be no parchment paper, grease your donut cavities well so that they don’t stick, even if using a silicone tray.
• Freezer trick. I like to freeze the donuts for 15 minutes after they cool down so that they pop out from my silicone mould easily and are more firm for glazing.
• Mixing technique. Mix the batter until just combined. Overmixing can lead to dense and tough donuts. Stir until there are no large lumps, but a few small lumps are okay.
• Make the base in advance. You can bake and then freeze the base of these donuts for up to 3 months. After thawing, you can glaze and serve.

Storage instructions

To store: Place your baked donuts in an airtight container and refrigerate for up to 3-4 days.

To freeze: Wrap each donut individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw in the refrigerator or at room temperature when ready to enjoy.

Recommended tools 

• Silicone donut pan. Easy to find on Amazon and perfect for baked donut recipes.

More delicious desserts to try

• Vegan banana cream pie
• Gluten-free cupcakes
• Vegan tiramisu

Frequently asked questions

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Vegan Donuts

This wonderful baked vegan donuts recipe features a deliciously sticky rose and sugar glaze. It's easy to make, easy to customize and completely avoids the need for vats of hot oil.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 Donuts

Calories 296kcal

Ingredients

For the donuts

• 1 cup pastry flour or all-purpose flour
• 3/4 teaspoon baking soda
• 4 tablespoons cocoa powder
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/2 cup almond milk unsweetend
• 1 teaspoon vanilla extract
• 6 tablespoons vegetable oil

For the rose glaze

• 1 1/4 cups powdered sugar
• 1/4 teaspoon salt
• 4 tablespoons vegan butter melted
• 1 tablespoon water
• 1/2 teaspoon rose extract optional

Instructions

• Preheat your oven to 175C/350F. Lightly spray a 6 cavity regular sized donut tray with cooking spray. Set aside.
• Sieve pastry flour, baking soda, cocoa powder, salt and sugar into a mixing bowl.
• Add almond milk, vanilla extract and vegetable oil. Whisk until combined, you should have a thick chocolate batter.
• Dispense batter equally into your donut tray. You can use a piping bag to make it faster and easier.
• Bake for 15-18 minutes or until donuts are springy to the touch and a skewer inserted into the middle comes out clean.
• Remove from the oven and leave donuts in the tray for 10-15 minutes. Once slightly cooled, tip them out of the donut tray. Let cool thoroughly.
• To prepare the glaze, mix powdered sugar, salt and rose extract in a bowl with melted vegan butter and water. Whisk till smooth. If it is too thick, add a touch more water. If it is too watery, add a little bit more powdered sugar.
• Dip your donuts into the bowl to ice them. You can double dip for a thicker coating of glaze. Allow to set on a cooling tray and enjoy!

Notes

TO STORE: Place your baked donuts in an airtight container and refrigerate for up to 3-4 days.

TO FREEZE: Wrap each donut individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw in the refrigerator or at room temperature when ready to enjoy.

Nutrition

Serving: 1Donut | Calories: 296kcal | Carbohydrates: 58g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 420mg | Potassium: 128mg | Fiber: 3g | Sugar: 41g | Vitamin A: 358IU | Calcium: 37mg | Iron: 1mg

The post Vegan Donuts appeared first on Crazy Vegan Kitchen.

Learn how to craft delicious gluten-free bagels with this quick and easy recipe. These plant-based bagels have a unique blend of alternative flours and grains, delivering a hearty and nutty flavor, ready to be served with a range of different toppings and spreads!

If you’re in need of more gluten-free inspiration, you should also try my gluten-free cupcakes!

Why you’ll love this recipe

• Versatile toppings. This gluten-free bagel recipe provide a blank canvas for a wide range of delicious toppings, from classic vegan cream cheese to creative spreads and fresh vegetables.
• Dietary inclusivity. Ideal for those with gluten sensitivities, celiac disease, or dietary restrictions.
• Unique flavor profile. This vegan blend of ingredients offers a distinct nutty and hearty flavor that sets them apart from traditional bagels.
• Budget friendly. Buying bagels these days can be quite a burden on the money belt. Save some cash by making them with simple pantry ingredients.

Ingredients needed

• Gluten-Free All-Purpose Flour: Provides structure and bulk without the need for gluten.
• Almond Flour: Adds moisture, nuttiness, and a rich flavor to the bagels, enhancing their texture and taste.
• Ground Flaxseeds: Acts as a binding agent, creating a flax “egg” when mixed with water to help hold the bagels together.
• Active Dry Yeast: Provides the leavening agent necessary for the bagels to rise and develop.
• Warm Water: Activates yeast and aids in rising.
• Maple Syrup: Adds sweetness and feeds the yeast.
• Salt: Enhances flavor and regulates fermentation.
• Olive Oil: Used for brushing and flavor.
• Sesame Seeds, Poppy Seeds, or Toppings (optional): Enhance flavor and appearance.

How to make gluten-free bagels

Step 1 – Activate the yeast. In a small bowl, combine the warm water and maple syrup. Sprinkle the yeast over the liquid and let it sit for about 5 minutes.

Step 2 – Prepare the flax egg. In another small bowl, mix the ground flaxseeds with warm water. Allow it to thicken for about 5 minutes, or until a gel-like texture forms.

Step 3 – Make the dough. In a large bowl, whisk together the flour mixture and salt. Pour the yeast mixture and flax egg into the dry ingredients and stir until a dough forms. It will be slightly sticky.

Step 4 – Knead the dough. Turn the dough out onto a surface dusted with gluten-free flour. Knead it for a few minutes until it becomes elastic and smooth. Divide the dough into 6 portions. Roll each portion into a ball and then use your fingers to create a hole in the middle, shaping them into rings.

Step 5 – Rise. Place the bagels on a lined baking sheet. Cover them with a clean kitchen towel and let them rise in a warm place for up to 45 minutes. They should double in size.

Step 6 – Preheat and boil. Preheat your oven to 375°F (190°C). In a large pot, bring water to a boil. Carefully drop the bagels into the water with a slotted spoon. Boil them for about 1-2 minutes on each side. This helps them develop that famous bagel chewy texture.

Step 7 – Toppings and baking. If desired, sprinkle sesame seeds or other toppings onto the bagels while they are still wet from boiling. Transfer the boiled bagels back to the baking sheet and bake in the oven for about 25-30 minutes, or until they are golden brown.

Step 8 – Cool and enjoy. Let the bagels cool on a wire rack. Once cooled, enjoy them your way!

Tips to make the best recipe

• Use quality gluten-free flour. Invest in high-quality gluten-free all-purpose flour and almond flour. The quality of your flour can significantly impact the texture and taste of your bagels.
• Knead and rest the dough properly. Gluten-free dough can be sticky, so be patient when kneading and shaping the bagels. Ensure the dough is well-kneaded and smooth to achieve the desired texture. Also, allow the dough to rise adequately, as this contributes to the bagels’ structure and chewiness.
• Boil before baking: Boiling water before baking is a crucial step in achieving the classic bagel texture. It helps set the crust and gives the bagels that chewy interior. Don’t skip this step!
• Experiment with toppings: Get creative with toppings like sesame seeds, poppy seeds, or even a sprinkle of sea salt or garlic powder to add flavor and visual appeal to your bagels. I’m also a massive fan of “Everything but the bagel” bagel seasoning from Trader Joe’s and a little vegan butter!

Storage instructions

To store: To extend their shelf life, place the bagels in an airtight container or sealable plastic bag and refrigerate them for up to 3-4 days.

To freeze: First, allow the bagels to cool completely. Then, individually wrap each bagel tightly in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped bagels in a sealable freezer bag or airtight container. Frozen bagels can be stored for up to 3 months.

To thaw: When you’re ready to enjoy a frozen bagel, remove it from the freezer and let it thaw at room temperature for a few hours or overnight. You can also reheat the thawed bagel in an oven or toaster to restore its freshness and texture.

More gluten-free favorites to try

• chickpea blondies
• oatmeal bars
• granola cups

Frequently asked questions

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Gluten-free Bagels

Learn how to craft delicious gluten-free bagels with this quick and easy recipe. These bagels feature a unique blend of alternative flours and grains, delivering a hearty and nutty flavor that can be complimented with a range of different toppings and spreads!

Course Breakfast

Cuisine American

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6 servings

Calories 322kcal

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 1/2 cups almond flour
• 1 tablespoon ground flaxseeds
• 2 teaspoons active dry yeast
• 1 1/2 cups water warm
• 2 tablespoons maple syrup
• 1 teaspoon salt
• 1 tablespoon olive oil for brushing
• 2 tablespoons sesame seeds optional topping

Instructions

• In a small bowl, combine the warm water and maple syrup. Sprinkle the yeast over the mixture and let it sit for about 5 minutes until it becomes frothy.
• In another small bowl, mix the ground flaxseeds with 2 1/2 tablespoons of water. Allow it to thicken for about 5 minutes. This will act as your egg replacement.
• In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, and salt. Pour the yeast mixture and flax egg into the dry ingredients. Stir until a dough forms. It may be slightly sticky.
• Turn the dough out onto a surface dusted with gluten-free flour. Knead it for a few minutes until it becomes smooth and elastic. If it's too sticky, you can add a bit more gluten-free flour. Divide the dough into 6 equal portions. Roll each portion into a ball and then use your fingers to create a hole in the center, shaping them into bagel-like rings.
• Place the bagels on a baking sheet lined with parchment paper. Cover them with a clean kitchen towel and let them rise in a warm place for about 30-45 minutes, or until they have doubled in size.
• Preheat your oven to 375°F (190°C). In a large pot, bring water to a boil. Once boiling, carefully drop the bagels into the water, one or two at a time. Boil them for about 1-2 minutes on each side. This helps them develop a chewy texture.
• If desired, sprinkle sesame seeds, poppy seeds, or other toppings onto the bagels while they are still wet from boiling. Transfer the boiled bagels back to the baking sheet and bake in the preheated oven for about 25-30 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
• Let the bagels cool on a wire rack. Once cooled, you can slice, toast, and enjoy them with your favorite spreads or toppings.

Notes

TO STORE: To extend their shelf life, place the bagels in an airtight container or sealable plastic bag and refrigerate them for up to 3-4 days.

TO FREEZE: First, allow the bagels to cool completely. Then, individually wrap each bagel tightly in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped bagels in a sealable freezer bag or airtight container. Frozen bagels can be stored for up to 3 months.

TO THAW: When you’re ready to enjoy a frozen bagel, remove it from the freezer and let it thaw at room temperature for a few hours or overnight. You can also reheat the thawed bagel in an oven or toaster to restore its freshness and texture.

Nutrition

Calories: 322kcal | Carbohydrates: 34g | Protein: 10g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 392mg | Potassium: 47mg | Fiber: 7g | Sugar: 6g | Vitamin A: 0.2IU | Vitamin C: 0.01mg | Calcium: 117mg | Iron: 3mg

The post Gluten-free Bagels appeared first on Crazy Vegan Kitchen.

Learn how to prepare these granola cups; they are quick, easy and delicious! Made using simple no-bake ingredients, it’s a perfect on the go snack or breakfast! 

Who says healthy can’t be tasty? Our oatmeal bars and these granola cups prove this. These are a healthy and delicious way to satisfy your sweet tooth!

Why you’ll love this recipe

• Easy. From prep to plate, the recipe just uses simple ingredients and 4 easy steps to prepare and no oven needed. 
• Delicious. All the ingredients combine to create a flavor that no one can resist. 
• Healthy. Packed with healthy fats, proteins, vitamins, and fiber, these are super nutritious. They are also completely refined sugar-free.
• Kid-friendly. These granola cups’ flavour and texture make them a go-to snack even for your picky eaters.
• Convenient. What I love the most about these is that they can be made ahead of time and are are an easy on the go snack or as breakfast granola cups!

Ingredients needed

• Granola. Homemade or store-bought, this is the base ingredient that will help define the texture of the cups. Check out my own recipe for homemade vanilla granola, chocolate granola or grain free granola.
• Mixed seeds. Sesame, poppy and sunflower seeds add crunch, protein, and healthy fats to the granola cups.
• Maple syrup. Adds sweetness and acts as a natural binder for the cups.
• Peanut butter. Or any nut butter to compliment the textures of the granola. 
• Coconut oil. Melted for a rich flavor and additional binding.
• Sea salt. To taste. 
• Vegan chocolate. For a sweet, dairy-free topping to compliment the existing flavors. You can also use chocolate chips.

How to make Granola cups

Step 1 – Prepare granola mixture. Stir granola, almond butter, maple syrup, seeds, melted coconut oil, and sea salt in a large bowl. Combine everything well with a spoon until there are no large granola chunks. 

Step 2 – Transfer the mixture to a muffin pan. Use cooking spray to grease the muffin tray and divide the granola mixture evenly in the cavities of muffin tray. Press the mixture firmly into each cavity using your fingers. Now, create an indent in each mound of granola using a spoon. Fill it with almond or peanut butter. 

Step 3 – Chill. Put the muffin tray in the freezer for an hour or until the nut butter becomes firm. 

Step 4 – Serve. To serve the granola cups, top them with melted vegan chocolate and put them in the refrigerator for 5-10 minutes to firm up the chocolate. Remove them from the tray, serve and enjoy! These are also great with vegan yogurt and fresh fruit like bananas, mango, kiwi or fresh berries.

Tips to make the best recipe

• No-sticking. Use a non-stick muffin tin or line it with parchment paper to prevent the granola cups from sticking.
• Chilled. Let the cups chill completely before removing them from the muffin tin to avoid breaking them.
• Check consistency. If you find that your granola cups are crumbling, try adding more binding agent or pressing the mixture more firmly into the muffin tin.

Variations

Want to experiment with the flavor of your granola cups? Here are some flavor ideas that you’ll surely love: 

• Use different nuts and seeds. You can experiment with different types of nuts and seeds to give your granola cups a different flavor. For example, try using chopped almonds, walnuts, or pecans. Cinnamon is also a wonderful flavor to try. 
• Try different extracts. Adding a few drops of vanilla extract, almond, or coconut extract can give your granola cups a subtle and distinct flavor.
• Experiment with different sweeteners. Instead of using maple syrup, try using agave nectar, brown rice syrup, or molasses to sweeten your granola cups. Each sweetener has a unique flavor that can change the taste of your granola cups.

Storage instructions

To store: Place them in an airtight container, cover and store in the refrigerator for up to 2 weeks. 

To freeze: Put them in a freezer-safe container or ziplock bags to place them in the freezer to freeze for up to 6 months.

More snack recipes to try

• Fig bars
• Aloo tikki
• Samosas
• Vegan Twix bars

Frequently asked questions

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Granola Cups

Learn how to prepare these granola cups; they are quick, easy and delicious! Made using simple ingredients, it’s a perfect on the go snack or breakfast! 

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 12 servings

Calories 284kcal

Ingredients

• 2 cups granola homemade or store-bought
• 1/4 cup mixed seeds sunflower, sesame, poppy
• 3 tablespoons maple syrup
• 3 tablespoons peanut butter or any nut butter
• 2 tablespoons coconut oil melted
• 1/4 teaspoon sea salt
• 1/3 cup peanut butter for filling
• 6 ounces vegan chocolate for topping

Instructions

• In a large bowl, combine granola, seeds, maple syrup, peanut butter, melted coconut oil and sea salt. Mix well to combine. If some granola chunks are too large, break them up with a spoon.
• Grease a cupcake tin or use a silicone muffin mould with 6-8 cavities.
• Divide your granola mixture evenly into each cavity. Using your fingers, press the mixture up the sides and into the base of each cavity.
• Using the back of a spoon, create an indent in each mound of granola.
• Fill these indents with peanut butter (or nut butter equivelant) and then freeze for 1 hour. After 1 hour, the nut butter should be firm.
• Melt your vegan chocolate and top each granola cup with a generous amount before placing into the refrigerator for 5-10 mins to allow the chocolate to become firm.
• Enjoy! Granola cups will last up to 1 week in an air-tight box kept in a cool area.

Notes

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks.

TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months. 

 

Nutrition

Serving: 1cup | Calories: 284kcal | Carbohydrates: 29g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 104mg | Potassium: 168mg | Fiber: 3g | Sugar: 15g | Vitamin A: 0.3IU | Vitamin C: 0.02mg | Calcium: 77mg | Iron: 3mg

The post Granola Cups appeared first on Crazy Vegan Kitchen.

This sourdough pancakes recipe has a unique, slightly tangy, flavor that pairs wonderfully with syrups and toppings. Their light and fluffy texture that sets them apart from regular pancakes! They are healthy and incredibly easy to make!

If you’re a pancake fanatic like me then you should also try my Buckwheat Pancakes, Vegan Banana Pancakes or my Copycat Trader Joe’s Pancake Bread!

Why you’ll love this recipe

• Light and fluffy texture. The fermentation process in sourdough creates air pockets, resulting in a lighter and fluffier texture, perfect for an enjoyable pancake stack!
• Healthier option. With reduced phytic acid and a potentially lower glycemic index, sourdough pancakes can be a more nutritious choice compared to a traditional pancake recipe.
• Versatility. Sourdough pancakes are incredibly versatile; you can experiment with various toppings, fillings, and flavors to create your favorite pancake combinations. I love adding some fruit, sourdough banana pancakes are a great weekend breakfast!

Ingredients needed

• Sourdough starter. The star ingredient that provides the characteristic mild tangy flavor and leavening for fluffy pancakes without buttermilk.
• All-purpose flour. Creates a light and airy texture. This can be substituted for a whole wheat flour for an even more nutritious alternative.
• Plant-based milk. Adds moisture to the pancakes while keeping them dairy-free. I prefer unsweetened almond milk.
• Maple syrup. A natural sweetener that enhances the flavor of the pancakes without using refined sugar.
• Baking soda. Helps the pancakes rise and become fluffy.
• Salt. To taste.
• Olive Oil or vegan butter. Provides richness and helps prevent sticking to the pan when cooking.

How to make sourdough pancakes

Step 1 – Prepare the wet and dry ingredients. In a large mixing bowl, combine the sourdough starter, almond milk, and maple syrup. Stir until well combined. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Step 2 – Make the batter. Gradually add the dry ingredients to the wet ingredients in the large bowl, stirring until you have a smooth batter. Let the batter rest for about 5-10 minutes to allow the baking soda and sourdough starter to react and create air pockets for fluffier pancakes.

Step 3 – Fry your pancakes. Preheat a non-stick skillet or griddle over medium heat. Lightly grease the cooking surface with vegan melted butter. Pour a 1/4 cup of the mixture onto the hot skillet for each pancake. Cook until you can see bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip the pancakes and cook for another 1-2 minutes, or until golden brown on both sides.

Serve the vegan sourdough pancakes warm with toppings, such as sliced bananas, fresh blueberries, cinnamon, chocolate chips, vegan butter or maple syrup.

Tips to make the best recipe

• Active starter. Ensure your sourdough starter is active and bubbly before using it in the recipe. A lively starter will result in better fermentation and flavor.
• Resting time. Let the pancake batter rest for 5-10 minutes before cooking. This allows the baking soda and sourdough starter to interact and create air pockets, leading to lighter and fluffier pancakes.
• Moderate heat. Use medium heat on the skillet or griddle to cook the pancakes evenly without burning. Adjust the heat as needed to achieve a golden-brown color on the pancakes’ surface.
• Try sourdough waffles! The same batter can be used in a waffle iron if you feel like waffles over pancakes.

Storage instructions

To store: Allow the pancakes to cool completely at room temperature before storing. Transfer the pancakes to an airtight container or a resealable plastic bag. Place in the fridge for up to 2-3 days to maintain freshness.

To reheat: When ready to eat, reheat the pancakes in a toaster, toaster oven, or microwave until warm and enjoyable.

Recommended tools 

• Non-stick skillet pan. I’m not sure where I’d be without one of these! Perfect for a non-stick approach. A cast iron skillet is also a great option.

More amazing breakfast ideas to try

• Acai bowls
• Vanilla granola
• Vegan banana bread
• Mango chia pudding

Frequently asked questions

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Sourdough Pancakes

Sourdough pancakes have a unique, slightly tangy, flavor that pairs wonderfully with syrups and toppings. Their light and fluffy texture that sets them apart from regular pancakes! They are healthy and incredibly easy to make with just a few simple ingredients and a bubbly sourdough starter, adding a delightful twist to your breakfast routine.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 103kcal

Ingredients

• 1 cup sourdough starter unfed, room temperature
• 1 cup all-purpose flour
• 1 cup almond milk unsweetened
• 2 tablespoons maple syrup
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil

Instructions

• In a mixing bowl, combine the sourdough starter, plant-based milk, and maple syrup. Stir until well combined.In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, stirring until you have a smooth pancake batter. Let the batter rest for about 5-10 minutes to allow the baking soda and sourdough starter to react and create air pockets for fluffier pancakes.
• Preheat a non-stick skillet or griddle over medium heat. Lightly grease the cooking surface with vegetable oil or vegan butter. Pour about 1/4 cup of the pancake batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip the pancakes and cook for another 1-2 minutes, or until golden brown on both sides.
• Repeat the process with the remaining batter. Serve the vegan sourdough pancakes warm with your favorite toppings, such as fresh berries, sliced bananas, vegan butter, and maple syrup.

Notes

TO STORE: Allow the pancakes to cool completely at room temperature before storing to avoid condensation inside the container. Transfer the pancakes to an airtight container or a resealable plastic bag. Refrigerate for up to 2-3 days to maintain freshness.

TO REHEAT: When ready to eat, reheat the pancakes in a toaster, toaster oven, or microwave until warm and enjoyable.

Nutrition

Calories: 103kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 251mg | Potassium: 28mg | Fiber: 1g | Sugar: 3g | Calcium: 45mg | Iron: 1mg

The post Sourdough Pancakes appeared first on Crazy Vegan Kitchen.

This homemade Fig jam recipe is a traditional and versatile condiment that will elevate everything from toast and pastries to cheese boards and savory meats. It’s incredibly easy to make, requiring just a few simple ingredients and minimal effort.

If you’re a fan of fruit based conidments you should also try my strawberry puree recipe, or if you’re more of a savory person, you should try my tahini sauce or easy peanut sauce recipes.

Why you’ll love this recipe

• Rich flavor. This easy fig jam recipe offers a unique combination of sweet and slightly tart notes, creating a rich and complex flavor that is both satisfying and intriguing.
• Versatile and adaptable. Jam pairs well with a wide range of foods, including cheeses, bread, pastries, and even savory dishes like roasted meats or grilled vegetables. It’s just as perfect with peanut butter as it is on a charcuterie board.
• Preserving the taste of figs. This is a wonderful way to preserve the natural goodness of figs fresh from a fig tree, extending their enjoyment beyond their limited seasonal availability.

Ingredients needed

• Fresh figs. The star ingredient and base of the jam, providing the natural sweetness and flavor. Remove all stems.
• Granulated sugar. A sweetener to balance the tartness of the figs and helps in preserving the jam.
• Lemon juice. Adds acidity and brightness to the jam, enhancing the overall flavor and helping with the gel formation.
• Pectin (optional). Helps thicken the jam and achieve the desired consistency. It is commonly used in jam-making, but can be omitted if you prefer a looser texture.
• Water. Helps create a syrupy base for the figs to cook and soften in, aiding in the jam-making process.

How to make fig jam

Step 1 – Combine the ingredients. In a large saucepan, combine the quartered figs, sugar, lemon juice, and water. Stir well to ensure the sugar is evenly distributed. 

Step 2 – Simmer the jam. Place the saucepan over medium-low heat and bring the mixture to a gentle boil, stirring occasionally. Reduce the heat to low and let the figs simmer for about 45-60 minutes, or until the mixture thickens and reaches a jam-like consistency. Stir occasionally to prevent sticking.

Step 3 – Add the pectin (optional). If using pectin for a firmer consistency, sprinkle it over the simmering fig mixture and continue to cook for an additional 2-3 minutes, stirring constantly.

Step 4 – Puree the jam (optional). Remove the saucepan from the heat and let the fig jam cool for a few minutes. Use an immersion blender or a food processor to puree the jam until smooth, or leave it chunky if you prefer.

Step 5 – Transfer to jars. Transfer the fig jam to sterilized jars while still warm, giving them 1 inch headspace below their rims. Seal tightly with lids and allow them to cool at room temperature. Once cooled, store the jars in the refrigerator to prolong the shelf life of the jam. The fig jam is now ready to be enjoyed as a spread on bread, toast, pastries, or paired with cheese.

Tips to make the best recipe

• Choose ripe figs. Opt for ripe figs that are soft to the touch, as they will have a sweeter and more flavorful taste.
• Adjust sugar and lemon juice. Taste the figs before cooking and adjust the amount of sugar and lemon juice based on their natural sweetness and tartness. You can add more sugar if the figs are tart or more lemon juice if they are overly sweet.
• Sterilize jars for proper storage. Before transferring the jam to jars, make sure to properly sterilize them to prevent any potential contamination and extend the shelf life of the jam. Sterilize the jars and lids by boiling them in hot water or using a dishwasher sterilization cycle.

Storage instructions

To store: Ensure that the jam is properly sealed in clean, airtight jars while still warm. Allow the jars to cool to room temperature before transferring them to the fridge for storage. The jam can be kept in the refrigerator for several weeks to a few months.

Recommended tools 

• Immersion/stick blender. The best tool for the job. Simply place the blades directly into the jam pot and blend until you have achieved the desired consistency.
• Blender. Works just as well, but you will have to transfer smaller portions of the jam to the blender at any given time.
• Food processor. No blender? A food processor works just the same.

Frequently asked questions

Print

Fig Jam

Fig jam is a traditional and versatile condiment that can elevate a variety of dishes, from toast and pastries to cheese boards and savory meats. It's incredibly easy to make, requiring just a few simple ingredients and minimal effort, resulting in a luscious and flavorful spread!

Course Condiment/Side

Cuisine American

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 20 servings

Calories 116kcal

Ingredients

• 1 kilogram fresh figs (2 lbs 3 oz) stemmed and quartered
• 2 cups sugar granulated
• 2 tablelspoons lemon juice
• 1/4 cup water
• 1 tablespoon pectin optional

Instructions

• In a large saucepan, combine the quartered figs, sugar, lemon juice, and water. Stir well to ensure the sugar is evenly distributed.
• Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally. Reduce the heat to low and let the figs simmer for about 45-60 minutes, or until the mixture thickens and reaches a jam-like consistency. Stir occasionally to prevent sticking.
• If using pectin for a firmer consistency, sprinkle it over the simmering fig mixture and continue to cook for an additional 2-3 minutes, stirring constantly.
• Remove the saucepan from the heat and let the fig jam cool for a few minutes. Use an immersion blender or a food processor to puree the jam until smooth, or leave it chunky if you prefer.
• Transfer the fig jam to sterilized jars while still warm. Seal tightly with lids and allow them to cool at room temperature. Once cooled, store the jars in the refrigerator to prolong the shelf life of the jam. The fig jam is now ready to be enjoyed as a spread on bread, toast, pastries, or paired with cheese.

Notes

TO STORE: Ensure that the jam is properly sealed in clean, airtight jars while still warm. Allow the jars to cool to room temperature before transferring them to the refrigerator for storage. The jam can be kept in the refrigerator for several weeks to a few months.

Nutrition

Calories: 116kcal | Carbohydrates: 30g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 2mg | Potassium: 117mg | Fiber: 2g | Sugar: 28g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.2mg

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