Spicy Black Bean Soup

Do you ever get a cooking itch you just have to scratch? Like you get something in your head and you just can’t crush the desire to make it until it happens? That’s what happened to me a few weeks ago upon realizing I had never cooked with dried beans (seriously, WTF).

Delicious Vegan Spicy Black Bean Soup

So one recent Saturday, I was digging through the clearance food items at Target (shocking, I know) and happened upon a 1 pound bag of organic black beans for $1.42. And I took it as fate.

black beans - dried

Cue the urge to make black bean soup. Spicy, hearty, black bean soup. Yum.

Black Bean Soup - Vegan!

This recipe is sort of inspired by Panera Black Bean Soup. But I gotta say it – this might be a little better (sorry/still love you Panera).

Easy Spicy Vegan Black Bean Soup

This was my first time using dried beans for anything, and I must say, I totally understand why people prefer using dried beans over canned. The beans turned out al dente and were less mushy than canned beans.

black beans

Yes, it took longer, but if you have the time (and you really don’t have to babysit the soup), I’d say it’s worth it!

Spicy Vegan Black Bean soup

I made this soup super spicy, but you don’t have to. The recipe includes ranges of spices to use and you can base how much you use on your taste preferences. Personally, I like it HOT HOT HOT so that’s just how I made it.

Vegan Black Bean Soup - Kbaked

This soup is excellent with some cubed avocado and cilantro on top. You could also top it with shredded cheese or vegan cheese, and tortilla chips. Up to you!

Black Bean Soup - Vegan!

Spicy Vegan Black Bean Soup

Black Bean Title Card

Prep Time:  30 minutes
Cook Time: 1-3 hours, depending on if you use dried or canned beans
Servings: 3-4

Ingredients – Soup:

  • 1 cup dried black beans or 2 cans black beans
  • 1 small onion, diced
  • 1 red bell pepper
  • 1 poblano pepper
  • 2 tablespoons olive oil
  • 2 tablespoons liquid aminos or soy sauce (optional)
  • 2 tablespoons nutritional yeast (optional)
  • 1-2 tsp cumin
  • 1 tsp oregano
  • 1/2 – 1 1/2 tsp cayenne
  • 1-2 tsp turmeric (adjust all species to preference)
  • Salt & pepper to taste
  • Juice of 1 lime
  • Cilantro & avocado for topping, plus any additional desired toppings (suggestion: vegan cheese, crushed tortilla chips)

Method:

  1. If using dried beans, soak for one hour in 4 cups water. Boil for 10 minutes and allow to simmer for additional hour.
  2. Place poblano pepper in foil and broil in 500 degree oven until charred.
  3. Meanwhile, dice onion and bell pepper. Mince garlic.
  4. Heat oil and onion and garlic on stove and cook on low heat until onions are translucent.
  5. Add spices and continue to cook. Add bell peppers and cook until peppers are soft.
  6. Remove charred pepper from oven. Peel off skin. Remove seeds. Dice. Add to other peppers.
  7. If using canned beans, rinse and drain. Add to large pot with 3 cups water or veggie broth.
  8. Add nutritional yeast, aminos/soy sauce and onions/peppers to beans and allow to simmer on low heat for one hour.
  9. Add juice of one lime. Top with cilantro and avocado and serve.

PS: You Can watch me make this on YouTube!

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Banana Bread with Peanut Butter Frosting (For Dogs)

I’m between jobs that require me to be places and wear pants at the moment, and am starting school in just a few weeks so finding a job outside of my various freelance gigs feels kinda pointless at the moment.

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So what’s a girl to do? Bake. Bake all day. Duh.

Millie Loves her Banana Bread!

But what about when you’ve baked so hard you have too many baked goods to handle? Well, you bake for your dog, of course.

Dog Banana Bread Peanut Butter

I made this banana bread with some random stuff I had around my kitchen. You can customize it to your liking or based on what you have in your pantry (there are several variations offered in the recipe; see below).

Millie_Banana_bread_Dog

The awesome thing about baking for dogs is that if there’s peanut butter involved, they probably won’t be very fussy. I’m pretty sure I could have baked a piece of rotting bread and spread peanut butter on top and Millie would still be a happy gal. Bless her.

Dog Banana Bread

In case you were wondering, she really liked it. Shocking, I know. I even caught her jumping on the kitchen counter to get more (yes, she’s small, but the girl can HOP).

Banana Bread for Dogs with Peanut Butter Frosing

Feel free to think baking your dog banana bread is over the top. Because that might be partially true. But I’ve always believed that if you’re going to have a pet, you may as well spoil the crap out of them.

I’m working on another pet-related post to explain why this week has been tough for me, so stay tuned.

Peanut Butter Banana Bread for Dogs

Also, I’ve promised to myself I’m going to be more consistent and candid with my blogging. I’m investing my time and energy into this instead of pursuits that do not grow or benefit me in any way.

Peanut Butter Banana Bread for Doggies!

So buckle up and get ready to join me next year as I go back to school yet again for my third degree (lol school forever) at Columbia University Mailman School of Public Health. #schooltilim50 #noregrets

BananaBreadMillie!

Without further adieu…

Banana Bread with Peanut Butter Frosting (For Dogs)

Prep Time:  20 minutes, plus time to chill dough
Cook Time: 30-45 minutes
Servings: 1 medium-sized loaf of doggie banana bread (enough for 8-14 treats)

Ingredients – Bread:

  • 2 large ripe bananas, mashed
  • 1/4 cup natural peanut butter
  • 1 cup oat flour (you can make your own by pulsing rolled oats in a food processor or blender until a powder/flour forms)
  • 1 cup rolled oats
  • 1/2 teaspoon cinnamon (optional)
  • 1 teaspoon baking soda
  • 1/4 cup ground flax
  • 2 eggs OR 4 tablespoons chia seeds + 1/4 cup water
  • 3/4 cup water or milk or unsweetened almond milk or apple sauce

Ingredients – Frosting:

  • 1/4 cup natural peanut butter
  • 2-3 tablespoons plain yogurt, non-diary yogurt, milk, or nondairy milk to thin (optional)

Method:

  1. Preheat oven to 350°F . Oil a loaf pan.
  2. Mash bananas in a large bowl. Add peanut butter and mix well. If necessary, microwave peanut butter for 30-60 seconds until it becomes melty and pliable enough to stir.
  3. Add oat flour, rolled oats, cinnamon, baking soda, and flax. Mix well.
  4. Add remaining ingredients and mix until well combined.
  5. Pour batter into prepared pan and bake for 30-45 minutes, until a crust forms on the top and a toothpick/fork poked in the center of the loaf is clean upon insertion and removal.
  6. Remove from oven and allow to cool.
  7. To prepare frosting, thin out peanut butter with milk/yogurt (if using) until desired consistency is reached. You can also just spread peanut butter on top. Your dog probably won’t mind.

For human banana bread, check out this recipe.

10 Phrases to Remove from Your Food/Exercise Vocabulary

Greetings! Just have some things on my mind I wanted to share over here on this blog thing.

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This is a post I’ve been wanting to write for a while, but after traveling and listening to the way some friends talk about food/eating/working out, and the way the Real Housewives of Orange County (side note:why is it this group that does it the most? Real Housewives of NY seem to eat normally…) talk about food/eating/working out, and the way some of my fitness-hyped friends/gyms talk about food/eating/working out, I’m at my breaking point. Time to write!

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I wanted to discuss a few things that I continually hear that are NOT HEALTHY behaviors. Sadly, society has made them ‘normal,’ so I can’t classify them as NOT HEALTHY NORMAL behaviors. Maybe some day.

Anyways, society has warped people’s ideas of what it means to be healthy. Even in the nutrition world, I see people I know take it too far. Nutritionists I follow on Instagram post their daily workouts and show all their pristinely healthy foods.

Kbaked_Cherries

I’m not saying there’s anything wrong with regular exercise or black bean brownies, but like, it’s okay (actually, healthy) to have a bit of flexibility in your diet. Eating too healthy  and working out rigorously all the time isn’t healthy; in fact, it’s quite the opposite.

It can cause stress, anxiety, food-fear, guilt, and tumultuous relationships with food that can spiral into an eating disorder, or cause people to flirt with disordered eating thoughts and behaviors for years.

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Admittedly, this is a lesson I learned with time. We all make mistakes, grow, and learn. So here are phrases I have banned from my vocabulary, or, at the very least, phrases or thoughts that I recognize as unhealthy if they creep up in my brain or in conversation. I encourage you to read them and assess your relationship with food:

1. ‘I’m banning sugar/fruit/carbs from my diet.’

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Are you? That sounds difficult, sad, and downright impractical. Glucose is your body’s preferred source of energy, and it needs it!

I have no idea who decided bread and pasta are like, the worst thing ever, OR who decided that that the only ‘acceptable,’ sources of carbohydrates are quinoa and sweet potatoes, but it’s time to recognize that carbs are an important part of a healthy diet, as are sources of fat and protein.

So important, in fact, that it’s recommended you eat a majority of your calories from carbohydrates. So embrace that bread baby! And the fruit. All the fruit. And unfollow anyone on Instagram who tells you fruit is bad for you. They are bad for your mental health.

2. ‘I feel so guilty if I eat ____.’

Yummy Vegan Oatmeal Apple Cinnamon Rolls - Kbaked

Eating should never make you feel guilty. You are a freaking living organism for crying out loud. Do you feel guilty drinking water if you’re thirsty? No, you probably don’t.

So why on earth would you feel guilty giving your body fuel when you are hungry? Eating when you are hungry is the same as drinking when you are thirsty. Give. Your. Body. What. It. Needs.

And if you have guilt or anxiety around certain foods, perhaps you need to assess your relationship with eating. Food is just food. If you want an apple, eat an apple. If you want a cupcake, have a cupcake. Your body will break it down, digest it, and give you energy. So eat food. Enjoy it. And move on with life.

3. ‘No food after XX:00pm.’

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Hey just another reminder that your body is a living organism, not a clock or a machine. You should eat when you are hungry. Period. Want lunch at 10:00am? Eat it. Want it at 2:00pm? Also cool.

Clocks don’t always match up with your hunger cycle, and every day is different. Instead of judging when you want to eat, or setting up windows when you can, start listening to your hunger/fullness cues instead of eating on a schedule.

4. ‘I didn’t work out today, so I can’t eat any __________ or go out to dinner/dessert.’

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That sounds like a rigid, unhealthy relationship with food and movement. If you’re moving your body with the sole intention to burn calories, OR you feel you do not ‘deserve’ certain foods if you haven’t worked out enough, you may have an unhealthy relationship with exercise.

Here’s a fun fact: you burn calories all the time. When you’re sleeping, when you’re digesting food, when you go to the bathroom, even when you think – all of those things burn calories.

The human brain consumes roughly 420 calories per day, so you should be eating enough to fuel your brain, organs, and body enough to live through each day with ample energy and mental clarity.

Exercise should make you feel good; it should make you feel stronger. It isn’t a box you have to check off your list every day in order to eat appropriate amounts of food.

I don’t want to look back on my life and regret missing fun dinners or desserts out because I didn’t work out enough that day.

5. ‘Never miss a workout! #Noexcuses! #MotivationMonday.’

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No excuses? What if you’re sick, tired, sore, or having a really stressful day where adding exercise to your routine will greatly increases your stress level? Those sound like darn good excuses to me…

Exercise should enhance you, not stress you out. And you should be able to ride with the ebs and flows of life and skip exercise when you aren’t feeling it or it isn’t convenient and not feel guilty or anxious about it.

Overexercising can increase stress hormones like cortisol, and cause all sorts of nasty impacts on your body/health. Making overexercise unhealthy.

If you think it’s more important to burn calories every day than to maintain your health, you should seriously check your relationship with food/eating.

6.  ‘I was so bad last night….I ate  _____.’

Vegan Almond Cherry Cake Mary Berry GBBO Inspired

If you are labeling eating behavior as ‘good,’ and ‘bad,’ you may be flirting with (or have a full blown) disordered relationship with food.

People ask me all the time “Is X food or Y food better?” To which, I always respond, “Foods are very complex and everyone is different and in need of different things, so that’s a very complicated question.”

Try not to view foods as ‘good,’ and ‘bad.’ Sure, there are foods that have more fiber or protein or vitamin whatever than other foods, but just because a food is high in sugar or lacking trace minerals doesn’t make it ‘bad.’

Sometimes you gotta eat for your mental health or to enjoy social experiences. For example, if you choose not to eat cake on your friend’s birthday even though you want to eat it, simply because you think it’s ‘unhealthy,’ you are doing yourself more harm than good. And sometimes you just need a damn cookie after a long day because you are craving it.

Same goes with travel. Tasting new foods while traveling should enhance your travel experience, not cause anxiety. EMBRACE IT.

7. ‘I feel insane if I don’t workout every day.’

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Do you? Because that is a little insane, and sounds a bit like exercise addiction, especially if missing exercise causes you to have anxiety. See numbers 4 and 5.

8. ‘I’m at my calorie limit for the day, so I can’t have any.’

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If you count calories or track macros, I urge you to stop.

Can I ask you a question? Is your body a calculator? No. No it is not. So why are your treating it like a math equation. Every single day is different, so your needs are different each and every day to reflect that.

Some days you may be crazy hungry and need 5 meals and 4 snacks. Other days you may have less of an appetite. Both are totally normal. So why would you try to achieve a specific number each day, you’re actively disengaging from your hunger/fullness cues and REALLY messing with your body’s ability to naturally maintain homeostasis and body weight.

Do yourself a giant favor, and skip the counting. You’ll feel free, and more in tune to what your body wants, and what it actually needs.

9. ‘Earn/Sculpt Your Body.’

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This is something I often hear at gyms or boutique fitness studios. Even at a boutique fitness studio I really love and have a membership to, I see/hear this all the time and it bothers me.

Here’s why: I just don’t think you should feel like you have to treat your body like it’s a goddamn piece of clay for some art show or something. Your body breathes. It digests food. Your brain thinks. It helps you learn, create, share information, and interact with others. It also helps you be able to exercise, and do all other amazing tasks you may need to do throughout the day.

Your body is FREAKIN’ AMAZING. So instead of viewing it as something to manipulate, how about showing it some gosh darn well-deserved appreciation?!

10. ‘I’m on a cleanse/doing a non-toxic lifestyle thing.’

arugula

Lol…I have no idea what people mean by ‘cleansing’ or ‘detoxifying foods.’ These are sexy phrases that have no scientific backing/evidence. No food has shown significant evidence to cleanse or detoxify you…your liver and kidney remove any real toxins so you can consider yourself all good on that front.

All of these cleanses and detoxifying powders and pills and potions and are simply a way for unregulated supplement companies and the ‘health influencer’ Instagram stars who promote them to make money off vulnerable people who are innocently looking to improve their health. Which is pretty shitty and irresponsible of them, if you ask me.

Same with ‘giving your digestive system a break.’ Hey guess what, you still digest things like juice. And your digestive system is designed to digest food on the regular. Like I said in #9, your body is FREAKIN’ AMAZING.

Would you put your pet on a cleanse? No, you probably wouldn’t. Because you’d think to yourself “No, that’s not normal. My dog is supposed to eat every day and would be grumpy if they didn’t.” Well then. Same goes to YOU!

So skip that cleanse, and buy some delicious groceries and EAT. Because eating is satisfying, delicious and fun.

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I challenge you to recognize when these phrases come up in conversation, on TV, on a magazine cover, on an Instagram ‘health influencer,’ star’s stories, or on the wall at a fitness boutique and ignore them. You have the power to do so and it is oh so very freeing.

This takes time and practice to do so be patient and forgiving with yourself. But your brain and body will thank you!

Vegan Oatmeal Apple Cinnamon Rolls with Coconut Vanilla Yogurt Icing & Walnuts

CINNAMON. ROLLS.

Vegan Oatmeal Apple Cinnamon Rolls via Kbaked

Is there anything like ’em? No. There is not. When you’re craving a cinnamon roll, absolutely nothing else will do.Vegan Cinnamon ROlls - Apple Oatmeal Cinnamon

Which is why after craving them like cray for several days in a row, I decided to make some. Now I’m simultaneously #satisfied, and eager to make some more cinnamon roll variations (my friend suggested carrot cake…genius?! yes).

Yummy Vegan Oatmeal Apple Cinnamon Rolls - Kbaked

Me being me, I decided to tweak classic cinnamon rolls and put my own lil twist on ’em. I used oat flour because I wanted something not junky tasting (tho I do love a junky cinnamon roll sometimes…just was more in the mood for hearty/substantial/I really love the texture/flavor of oat flour in baking).

Vegan Oatmeal Apple Cinnamon Rolls - Kbaked

Then, for the filling, I used apple sauce + cinnamon + a wee bit of non-dairy butter (tho you could even skip the non-dairy butter).

Vegan Oatmeal Apple Cinnamon Rolls - Kbaked

For icing, I used vanilla coconut yogurt. This was actually because I was out of powdered sugar and too lazy and cheap to buy more at the moment so I opted for yogurt. And you know what? IT WAS AMAZING. Happy accident AF. Tangy, sweet, vanilla-…it was like a shortcut, less intense cream cheese icing. 10/10 would reccomend.

kbaked Vegan Oatmeal Apple Cinnamon Rolls

You should make these cinnamon rolls if you are looking for something satisfying, not junky, and different fr breakfast. If you are looking for a classic, more junky, Cinnabon-esque cinnamon roll, this recipe probably isn’t what you want right now.  If you want to make cream cheese icing or other icing, be my guest. Either way, get rockin’ and rollin’.

Vegan Oatmeal Apple Cinnamon Rolls_Kbaked

Vegan Oatmeal Apple Cinnamon Rolls with Coconut Vanilla Yogurt Icing & Walnuts

Prep Time:  30 minutes, plus 6-8 for proofing
Cook Time: 20-40 minutes
Servings: about 4 small cinnamon rolls

Ingredients:

  • 2 teaspoons yeast
  • 3/4 cup almond milk
  • 1 tablespoon melted non-dairy butter
  • 1/2 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup oat flour (can sub AP or whole-wheat flour if desired)
  • 3/4 cup all-purpose flour or whole-wheat pastry flour
  • 1/2 tablespoon sugar

For Filling:

  • 1/3 cup apple sauce
  • 1 1/2 tablespoon non-dairy butter (I like Earth Balance)
  • 1/2 teaspoon cinnamon
  • 1/4 cup sugar

For Icing:

  • 1 container coconut or soy milk vanilla yogurt (I like So Delicious, Soyo, Silk, and Stony Field’s Brands)

For garnish:

  • 1/4 cup chopped walnuts

Method:

  1. Warm almond milk in a bowl to about 110 F. The milk should be warm, but not boiling.
  2. Add yeast and allow to bloom, about 10 minutes.
  3. Add sugar, salt and vanilla. Mix
  4. Add flours, 1/2 cup at a time, folding gently into the butter mixture.
  5. Allow dough to rise until doubled in size, roughly 6-8 hours.
  6. When dough has risen, roll out into a rectangle, about 1/4th inch thick.
  7. Coat dough rectangle with apple sauce, and then add 1 1/2 tablespoons butter, cubed.
  8. Combine sugar and cinnamon and sprinkle over apple sauce.
  9. Roll dough into one log. Use a knife to cut into fourths.
  10. Place fourths/rolls into well-oiled pan and bake for 30-40 minutes until golden and fragrant.
  11. Remove from oven and drizzle with yogurt. Top with chopped nuts, if desired.

Easy Vegan Strawberry Oatmeal Bars

So I have this weird habit of making some recipe, taking photos of it, uploading the photos onto my computer, putting them in a folder on my desktop, and then forget to ever post the recipe and photos. Like, it happens way more often than it should. WTF.

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Or maybe I didn’t post this recipe because the photos aren’t great. I took some on my phone (ie one above) and forgot to DSLR anymore of the finished project. Probably cause I was eager to eat them. Sometimes I wonder why I pour so much time and energy into the stuff I do for other platforms that consistently under or don’t pay me and so little on my own site. I am actively changing this RIGHT NOW. So I’m gonna creep around my desktop, find some old (but new to you) recipes, and post ’em. Starting with this one.

I made these on Easter when I had a baking bug in my pants and wanted a sweet treat but was limited on baking supplies. I also didn’t feel like going to store, so I crept in the freezer, found a bag of frozen strawberries, and got busy.

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I was craving a sweet, oaty bar, and googled “oatmeal strawberry bar,” and was directed to one of Ree Drummond’s recipes. Related: low key love watching the Pioneer Woman. Yes, I know I’m a non-meat-eater of 17 years and the Drummonds live on a tycoon cattle ranch and raise animals for the purpose of human consumption. And yes I know Ree makes a bunch of stuff I would like, never want to touch with a 10 foot pole.

But you can’t deny there’s something eerily enchanting about that show. And that the violin theme song is perfect. And that you love  learning what’s happening on the ranch that day. And most importantly, you can’t deny that Ree has some good trips and tips for cooking, no matter what your dietary pattern or preference.

So these easy bars were inspired by her. I looked at her recipe, adapted it, veganized it, healthified it a little, and proceeded to watch The Pioneer Woman while baking. It was a lovely Easter indeed.IMG_3756

These bars are lightly sweet, oaty, chewy, and gushing with strawberries (in a good way). I made the jam for the filling using only frozen strawberries and chia seeds. This works tremendously. You just let them jell up. It’s wonderful.

Anyways, enjoy this recipe. More life update type post tomorrow. Have a great weekend!

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Easy Vegan Strawberry Oatmeal Bars

Adapted from pioneerwoman.com

Prep Time:   10 minutes
Cook Time: 40 minutes
Servings: about 12 bars

Ingredients:

  • 1 1/4 cup frozen strawberries, thawed
  • 2 1/2 tablespoons chia seeds
  • 8 ounces non-dairy butter
  • 1 cup oat flour (you can make oat flour by pulsing rolled oats in a food processor until a fine powder forms)
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt

Method:

  1. Thaw frozen strawberries in the microwave by warming for about 1-2 minutes until soft. Mash with a fork. Add chia seeds, mix well, and allow to sit for at least 20 minutes.
  2. Preheat oven to 350 degrees. Oil a 12×12 pan.
  3. Combine oat flour, oats, sugar, baking powder and salt and mix well.
  4. Cut cold non-dairy spread or butter into small bits. Then add to flour mixture. Using a pastry cutter, back of a fork, or your fingers, crumble butter into mixture until coarse crumbs form.
  5. Divide mixture in half. Pack slightly more than half of the flour mixture into the bottom of the pan.
  6. Spoon strawberry jelly mixture over the packed flour mixture into the pan.
  7. Crumble and sprinkle remaining flour mixture over the top half of the strawberry mixture.
  8. Place pan in oven for 35-40 minutes, until lightly golden.
  9. Allow to cool, slice, and enjoy.

Salted Caramel Date Truffles (from my ebook!)

Hi everyone! If anyone is out there still.

I must apologize for my disappearance! I had a major cross country move, and then I started grad school for human nutrition at Columbia! I’m also working some and interning a bit with Spoon University. I’ve never been so busy in my whole life! But that said, I’ve really been missing blogging and am going to try my best to get back to it! Winter break will CERTAINLY be full of blogposts!

But I thought I’d share this Salted Caramel Date Truffle Recipe that’s from my ebook, (which you can buy here), and also featured on Spoon University, here.

These are honestly amazeballs. Like, way better than they have the right to be. With the salty crunch on the somehow seemingly sinful date filling, combined with the creamy nut butter, they blow the senses a bit, and create a cravable, not-actually-unhealthy treat.

You can use any nut butter you want, but for these, sunbutter is ma fav 😀

Enjoy! Ps I used Iron Salt on these babies (that’s the pretty pink stuff on top).
PPS – WordPress is being a pooper and I’m having mega-trouble uploading photos, so for now, I only have these two on here. Will add more laters!

Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes
Servings: 12
Level: Easy

Ingredients:

  • 8-oz. dried, pitted dates or date pieces
  • 1 teaspoon vanilla extract
  • ¼ cup sunfloweer seed butter (can substitute almond butter or peanut butter)
  • 1 cup dark chocolate chips or chopped dark chocolate
  • 1 teaspoon sea salt
  • 1 tablespoon coconut oil (optional)

Directions:

  1. Soak dates in warm water until softened, at least 15 minutes.
  2. Drain dates. In a food processor or blender, process dates and vanilla until a smooth paste forms. Add sunflower seed butter and ¼ teaspoon sea salt and continue to blend until well combined.
  3. Roll mixture into small balls, about 1-inch in diameter. Place on a parchment paper lined baking sheet and place into the freezer until set, about 15 minutes.
  4. Meanwhile, in a small microwave safe bowl, melt the chocolate in 30 second increments, stirring after each increment, until melted (about 60-90 seconds total). Stir in coconut oil.
  5. Remove truffles from the freezer. Dip each truffle in melted chocolate and return to baking sheet.
  6. Sprinkle with remaining sea salt and return to the freezer until set, another 15-20 minutes.
  7. Enjoy! Store in airtight container in the refrigerator for up to a week.

Vegan Blueberry Flax Breakfast Muffins

When life puts giant boxes of blueberries on sale what do you do? Thank your lucky stars, buy a box, and eat the entirety of said box thinking about how great a blueberry muffin would be. Proceed to purchase another giant box of blueberry muffins two days later to fulfill muffin desires. Win at life. Repeat as necessary.

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What is not to love about blueberry muffins? For some reason they have always been my favorite. Simple, classic, and bursting with juicy balls of berry juice. Mmm. In fact, when I broke into one of these beauties today I managed to splatter blueberry juice all over my freshly cleaned hoodie. Because we all know I literally cannot wear clean laundry for a full day without soiling it. Such is my life. #slob

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Blueberry muffins are always something I come back to. Yeah I’ll get excited about that other cool trendy flavor. Sure I’ll give a chocolate chip muffin a whirl, and yeah I’m down with a banana walnut as much as the next girl. But for me, at the end of the day, it’s always back to my bloobies. The blessed bloobies wrapped up in carby goodness.

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This talk of carby goodness brings up my next point about muffins. In my opinion, there are two types of muffins: breakfast muffins and dessert muffins. Both are excellent for different reasons and warrant a time and place to be eaten. Some days I want a mile-high crumble top to give me a sugar buzz. But today I wanted a not-too-sweet-eatable-for-breakfast-hearty muffin. And then I went into blueberry muffin labor and birthed a dozen Beautiful Blueberry Breakfast Muffins.

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Yum. These babies are 100% whole grain, and have a gluten free option as well. Vegan, per usual, they have nothing in them they do not need. Add as much sweetener as you desire; I’m putting you in charge here with a sliding scale to suit to your personal preference.

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Eat as you please. I enjoy them microwaved for about 10 seconds with a smudge of almond butter, and/or with a smudge of coconut butter and some raspberry jam. But you can jam on them however you wish. I’m not bluffin’ with no muffin, you should make a batch and enjoy them as a quick snack or breakfast for the rest of your week and/or day if you love carbs as much as I do. Eat up homies~!

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PS ~ Have you checked out the kbaked Facebook page yet? 🙂 I’m also on YouTube!

Vegan Blueberry Flax Breakfast Muffins

Prep Time: 15 minutes
Bake Time: 25-35 minutes
Level: Easy

Ingredients:

  • 2 cups oat flour (can make with 2 cups rolled oats processed in a food processor or blender until fine powder forms)
    • Note: I also made these with 1 cup oat flour and 1 cup spelt flour. This was also wonderful!
  • 1/4 cup ground flax (can sub chia seeds)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • 4 tablespoons coconut oil, melted (can sub canola)
  • 1 cup almond or soy milk + 1 teaspoon vinegar, left to sit for at least 10 minutes
  • 1/2 cup apple sauce or 1/2 mashed banana
  • 1/2 cup – 1 cup brown sugar (depending on level of desired sweetness); can also sup 1/3rd-1/2 cup maple syrup or honey
  • 1 1/2 cup fresh or frozen blueberries

Directions:

1. Preheat oven to 375°F.

2. In a cup or bowl, combine almond milk and vinegar and allow to curdle, at least 10 minutes.

3. In a large bowl, combine flour, flax seed, baking powder, salt, and cinnamon. Mix together well.

4. Add apple sauce, melted coconut oil, sugar and/or maple syrup, almond milk + vinegar mixture to bowl with flour. Mix gently until just combined. Fold in blueberries.

5. Grease or line a 12-tin muffin tray. Fill each spot about 3/4ths of the way full with muffin batter. Place into the oven for 25-35 minutes until puffed, golden brown, and a toothpick inserted in the center of the muffin comes out clean upon removal. Allow to cool (or don’t) and enjoy. Store in an airtight container or ziplock bag for up to 4 days, and/or freeze.

Vegan Blueberry Flax Muffins Gluten Free kbaked 6

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