VEGAN Scones

These vegan scones are about to be your new go-to. Simple and delicious, these are another awesome 15 minute recipe, so they’re perfect for unannounced guests! I remember when we were little my mom would take my sister and me to this coffee shop before school in the morning and I would always get their scones. I’ll always remember them, they were just perfect, not too dry and not too sweet, just perfect. Since that time about 10 years ago, I’ve never forgotten those scones, but these vegan scones definitely give them a run for their money!! I know these scones will leave a lasting impression on you all as well! These taste great topped with fresh fruits and jelly of your choice!

Prep time: 3 min            Cook time: 11 minutes        Serves: 6

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Ingredients

  • 1 3/4 cup self rising flour
  • 1 tsp baking powder
  • 2 tbsp superfine sugar
  • 4 tbsp vegan butter
  • 1/2 cup almond milk or diary-free milk of choice
  • 1 tbsp extra flour for flouring and 1 tbsp extra vegan butter for brushing
  • any fruits or jams for spreading

Instructions

  • Preheat oven to 425 degrees. In large mixing bowl, combine the flour, baking powder, and sugar. Rub in the vegan butter until the mixture has the texture of breadcrumbs. Pour in the almond milk slowly, and work mixture into a smooth dough
  • Place dough on floured surface, work into a large ball then flatten with your hands until dough is about 2 cm thickness. Make 6 balls then flatten each into a rounded shape and place onto a greased baking tray. Brush each of the scones with melted vegan butter
  • Bake for about 11 minutes until tops are golden. Serve with desired fruits or jelly and serve warm

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Baked Oatmeal Cups

I love these baked oatmeal cups for a couple reasons; they’re super healthy, they’re easy to make, and they’re versatile-you can mix and match-fill them with whatever you like! These are a simple recipe even your little one can help make! They also last in the freezer up to 3 months, so I like to make a big batch which will last weeks! Perfect for breakfast, lunch boxes, and grab-and-go snacks. For an extra boost of omega 3s- mix in some chia seeds with the oats! I topped this batch with toasted coconut and mango, goji berries-a mildly sweet and savory berry packed with antioxidants and vitamin A, and blueberry, my favorite! Comment below and tell me which kind of oatmeal cups you like the best!!

Prep time: 10 min        Cook time: 20 min         Serves: 12

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Ingredients

  • 4 cups old fashioned oats (gluten free)
  • 1 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 1/3 cup unsweetened almond milk
  • 1/8 cup coconut or brown sugar
  • 2 tsp vanilla extract
  • 1 cup desired fruits
  • *optional* 1/4 cup chia seeds

Instructions

  • Preheat oven to 375 degrees. Add all ingredients to a large bowl and mix well
  • Spray a muffin tin with cooking spray and scoop 1/4 cup oatmeal mixture into muffin tins. Make sure you get an even amount of milk and oats
  • Bake oatmeal cups for 20 minutes

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RAW VEGAN Strawberry Cheesecake

It’s raw, its vegan, it’s beyond delicious, and it is beautiful!!!! This vegan cheesecake will be sure to have everyone at your next family gathering begging you for the recipe! It’s hard to believe only a handful of vegan ingredients can combine to make this stunning dessert, all while maintaining ZERO refined sugars. It does need to freeze for about 3 hours, so make it before dinner so it can chill and set while you eat. It was so hard to wait, but so worth it! Besides freezing, it takes about 15 minutes to make. It really can’t get any better. This is the perfect recipe to bring to  Mother’s Day brunch tomorrow, especially if you’re looking for a last minute gift idea! When in doubt, go with vegan strawberry cheesecake!!!!

Prep time: 15 min (does not include soaking cashews or freezing)       Serves: 8

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Ingredients

  • 2 cups raw cashews soaked overnight then drained
  • 2 cups strawberries plus more for decorating
  • 2 kiwis
  • 1 cup raw pecans
  • 1 cup dates divided
  • 1/2 cup rolled oats
  • 1 tbsp maple syrup
  • 1/2 tsp sea salt
  • 1/4 tsp cinnamon

Instructions

  • In food processor, combine the pecans, oats, salt and 1/2 cup dates. Blend until the mixture is soft but grainy. Press the mixture into the bottom of a large tart pan
  • Again in the food processor, combine the strawberries, cashews, dates and maple syrup. Blend until smooth and creamy. Add on top of the crust and smooth out. Decorate with strawberry and kiwi
  • Freeze at least 3 hours to set then slice and serve

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Strawberry Banana Chia Pudding

I need help. I have a serious addiction. I cannot get enough and I have to have it at any cost. It’s chia pudding. I know what you’re thinking…you think you’re addicted to chia pudding too, aren’t you?? Rejoice my fellow chia pudding-addicts, rejoice, ’cause here’s another chia pudding recipe and this one miiight even be better than the first one! On a more serious note, this chia pudding is packed with fiber, over 6 grams!! Say ‘helloooo‘ to digestive-health-heaven! The dietary fiber in chia seeds will help keep you regular and  they have also been found to aid in weight loss by suppressing your appetite!

Prep time: 5 min    Serves: 2-4

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Ingredients

  • 1 banana
  • 5 strawberries
  • 1 cup almond milk
  • 1/2 cup greek yogurt
  • 1/4 cup chai seeds
  • 1 tsp vanilla

Instructions

  • Combine all ingredients into food processor and blend well. Refrigerate for at least  3 hours. Top with strawberries or any other desired toppings

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Peanut Butter Chia Pudding

This is THE best vegan/vegetarian dessert know to man. Packed with protein, fiber and healthy fats this Peanut Butter Chia Pudding makes for an easy, kid-friendly snack you’re going to want to keep hidden for yourself! It’s THAT good. I thought the chia seeds wouldn’t fly with Sofia but she didn’t even seem to notice-I’m sure the peanut butter helped. If you are just now discovering chia seeds, prepare to have your mind blown. Chia seed benefits include promoting healthy aging, supporting the heart and digestive system, building stronger bones and muscles, and a great source of Omega-3s, which are essential for brain development in babies. So yeah, I guess we could consider chia seeds a superfood.

Prep time: 2 min    Serves: 4-6

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Ingredients

  • 1 cup almond milk or dairy-free milk of choice
  • 2 medium ripe bananas
  • 1/2 cup almond butter or nut butter of your choice
  • 1/4 cup chia seeds

Instructions

  • Add all ingredients into food processor and blend until well combined
  • Refrigerate at least one hour. Pudding will thicken as it sits

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*top with yummy fruits of your choice*