Welcome to the new blog, sunbeams! It's been a long time coming, and I couldn't be more excited to share it with you.
All of the recipes from my previous blog have been re-uploaded here (and they've also been categorized for easier access!).
I wanted to kick this new website off with a springtime recipe so I turned to you guys to ask what you wanted to see. The Instagram poll results showed that the springtime recipe you wanted most was Strawberry Shortcake.
So here it is! Flaky biscuits topped with the fluffiest whipped frosting and fresh strawberries. Quick and easy to make, as well as being oh-so-delicious.
1 1/2 cups whole wheat flour
3 tbsp coconut sugar or stevia
1 tbsp baking powder
Dash of salt
1/3 cup vegan butter (cold)
1/2 cup non-dairy milk of choice
Whipped Coconut Cream:
1/4 cup coconut cream
1/2 tsp vanilla
2 heaping tbsp vegan butter
1 1/2 cups icing sugar
Start by preheating the oven to 425 and lining a cookie sheet with parchment paper. In a large bowl, combine the flour, sweetener, baking powder, and salt, and mix to combine. Now, using a fork or a pastry cutter, cut in the cold vegan butter until a crumbly mixture forms. Stir in the non-dairy milk little by little until the mixture becomes a dough. On a floured surface, roll out the dough to about 1 inch thick and cut into your desired shapes (I usually use a cup to form my circles!). Place your biscuits onto the cookie sheet and bake for 10-12 minutes until golden brown, and allow to cool completely before frosting. To make the topping, whip the coconut cream until it thickens and becomes frothy (around 3-5 minutes). Add in the vanilla, vegan butter, and icing sugar and stir until just combined, then continue to whip for an additional 3-5 minutes until mixture fluffs up and becomes airy. Top your cooled biscuits with your coconut cream and sliced fresh strawberries, and enjoy!
And there you have it! A recipe that's perfect as the weather warms up and the sun comes back out.
I hope you enjoyed it, lovelies! And, as always, if you try it out for yourself, be sure to let me know what you think over on Instagram.
Until next time, love and light!
1/4 cup oil of choice (I used sunflower! If using coconut, be sure to melt first.)
Just under 1 cup plant milk of choice
1 lemon (the juice and the zest)
1/4-1/3 cup maple syrup (depending on how sweet you're wanting it)
1 teaspoon vanilla extract
Dash of salt
1 cup almond flour
2/3 cup brown rice flour
1/2 cup oat flour
1/4 cup potato starch
2 generous teaspoons of baking powder
1/4 teaspoon baking soda
Start by pouring the oil, plant milk, lemon juice and zest, maple syrup, and vanilla into a mixing bowl and whisk until just combined. Add in the salt, flours, potato starch, baking powder, and baking soda and mix again until a smooth batter forms. Spoon the batter into a lined cupcake tin so that each cup is 2/3-3/4 of the way full, and bake at 350 for 20-25 minutes until they are lightly browned and a toothpick comes out clean.
Voila! Your very own lemon cloud cupcakes. This recipe should yield around 8-12 of them (mine were a little small because I really pushed to get 12 out of it). I hope you enjoyed this recipe! And if you try it out for yourself, I would love to know what you think. I also love seeing your versions of these kitchen creations, so if you make this recipe, feel free to snap a picture of your own and tag me on Instagram!
Stay tuned for more recipes to come. And if you have any treats you would love to see given a plant-based makeover, be sure to let me know and I'll do what I can to make it happen.
Love and sunshine!