Coconut Mango Muffin Madness!

IMG_3879So, I told you I have some healthier recipes coming your way!

I had a bunch of champagne mangos (I’ve been very into them lately…can’t get enough) and I wanted to put one into a baked good. I also wanted to bake in some Dang coconut chips as a topping on something and see if they’re just as good in baked items. So, that inspired me to make mango coconut muffins.

These are made with whole wheat pastry flour and no refined sugars. They’re quite healthy, but also tasty. I served them to my classmates early in the morning and they all loved them. Some knew they were vegan, others didn’t, and everyone said they were really good!

I found that they were the perfect texture. Not too chunky with the dried coconut, and not too moist but moist enough. I’ve never described a muffin this way, but the texture was smooth and almost creamy. Or dreamy…

Anyways, here’s the recipe!

Ingredients:

  • 2 tbsp flaxmeal whisked with 4 tbsp water
  • 1/2 cup agave nectar
  • 1/2 cup coconut palm sugar
  • 1/4 cup melted coconut oil
  • 1/2 cup coconut milk
  • 2 tbsp orange juice
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup (or a whole champagne mango, without the refuse) chopped mango
  • 1/2 cup shredded dried coconut
  • 1/3 cup crushed coconut chips, like Dang brand

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a small bowl, mix flour, baking powder, and baking soda together.
  3. In a separate larger mixing bowl, whisk together the flaxmeal and water. Let sit for a bit.
  4. Add the agave and coconut sugar to the flaxmeal. Whisk again.
  5. Whisk in the coconut oil.
  6. Add coconut milk, orange juice, and vanilla.
  7. Add the dry ingredients from the small bowl into the wet ingredients. Stir and fold in until just combined. Don’t overmix.
  8. Divide batter evenly between 12 muffin tin liners.
  9. Sprinkle the crushed coconut chips on top.
  10. Bake for 20-25 minutes.

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Enjoy!

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Vegan Sausage Pancake Twinkies

IMG_3857So…I’ve been running training for my half marathon that’s slowly approaching in July. When I run, I burn a lot of calories and need to eat more than if I’m not exercising. I especially need carbohydrates.

I had been wanting to make cornbread and vegan hot dog twinkies, but they were out of the Field Roast brand I like when I went to the store. So, I decided to buy Field Roast mini breakfast sausages and use them instead. Besides, I thought they’d be the perfect size, and they were!

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I made them with Bisquick mix…which is actually vegan! Or at least, some versions are!

This recipe on a canoe pan, aka twinkie pan…I’m not sure what you could do instead if you don’t have this kind of pan, but they were pretty cheap on amazon when I got mine, and worth it for all the twinkie like foods you can make with it!

Here is the recipe:

Ingredients:

  • 2 cups vegan Bisquick
  • 1 1/2 cups almond milk or nondairy milk of choice
  • 1 tbsp brown sugar
  • 2 eggs worth of egg replacer (I used Ener-g powder mixed with the amount of water recommended on the box)
  • 8 Field Roast mini apple maple sausages

Directions:

  1. Preheat oven to 350 degrees F.
  2. Mix the Bisquick with the nondairy milk, brown sugar, and egg replacer.
  3. Pour or spoon batter into the cavities of the pan, about 3/4 of the way up. Save a little batter to cover the sausages with if needed later.
  4. Place the sausages in the middle of the canoe cavity. Push down until covered by the batter. You may need to spoon some extra batter on top to achieve this.
  5. Bake in the oven for about 25-30 minutes until puffy, firm, and golden.
  6. Enjoy with maple syrup and Earth Balance melted together.

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Coming soon will be some healthier recipes, haha. Despite the appearance of this recipe, I’ve been on a big healthy food kick lately…can’t wait to share more of those types of recipes, and I have a few up my sleeve┬áright now. ­čÖé

Magic Bean juice for lavender vegan meringues

Okay, so I had been aware that vegans all over the internet had discovered that it was possible to make meringue out of the juice inside a can of chickpeas (drained from the chickpeas). However, I was a bit skeptical. I didn’t think it was easy. But I finally got the courage to try. It was a beautiful day out, and though I’m not sure it’s the same for vegan meringue, I remember as a kid when my mom would make my grandmother’s famous real meringues, they wouldn’t come out well if it was rainy or humid. Apparently that’s an actual thing. So, thinking to myself that it was the perfect day, I decided to make┬áthem.

Meringue was seriously one thing I never thought would be successfully veganized, but I was so wrong. To me, this just proves “anything you can eat I can eat vegan!” It’s like the last frontier of veganizing…

So behold! the magical vegan bean juice. I can’t wait to try to veganize my mom’s meringue frosting, macarons, and more, never mind explore other flavors for these ones. I think I will try some peppermint chocolate chip ones next…

I took a bit of artistic license to this recipe. That recipe uses white beans instead of chickpeas and doesn’t have a flavor. I personally cannot taste the chickpeas in the recipe I created, but it’s probably because I added stuff to it.

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Ingredients:

  • The strained juice of a 15 oz┬ácan of chickpeas minus one tablespoon.┬á
  • 1/4 cup plus 2 tbsp vegan sugar
  • 1/2 tsp lemonade (I used organic bottled strawberry lemonade)
  • 1 tbsp blueberry juice (I took the juice of some frozen blueberries that I microwaved for a bit)–this doesn’t add flavor, it’s just for the effect of the color, so this is essentially optional
  • 2 drops vanilla extract
  • 1/8 tsp lavender extract

Directions:

  1. Preheat oven to 200 degrees F.
  2. In a large mixing bowl, pour the bean juice, sugar, lemonade, and blueberry juice.
  3. With an electric handheld mixer or whisk attachment on a stand mixer, begin to whisk together the ingredients in circles around the sides of the mixing bowl.
  4. Continue to mix until thick and fluffy. The time varies a lot. It took mine 10 minutes to get to the perfect point, but I had my handheld mixer on the highest setting (5) and I’m not sure how other brand mixers may work. See picture for reference.
  5. When thick yet fluffy with peaks, add in the extracts and give it about 2 minutes of remixing again.
  6. Lay some parchment paper on several baking sheets. Take a spoon and add dollops of the meringue onto the sheet, like cookies only with a more liquid batter. They will come out looking prettiest if you try to make them look like chocolate kisses. You know what I mean I hope…I can’t describe it any other way, haha.
  7. Place in the oven for an hour. After an hour, check them. The baking sheet that was on the bottom rack was done at this point. If you poke them with your finger they should be stiff and not make a print.
  8. It took about an hour and 15 minutes for the rest of my meringues to be done. If they’re not done after an hour and 15, check in another ten minutes, and then more frequently after that if they’re still not ready.
  9. Allow to cool on the sheets for at least 15 minutes. You’ll want to eat them, and you can enjoy almost as many as you want, I calculated that they are only about 10 calories each…depending on how big you make them (I made 34).
  10. Store them (if you have any left) in a sealed container to try to prevent them from getting too moist. I personally like them a bit soggier and chewy, though!
what it should look like when ready

what it should look like when ready

before going into the oven

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Meringues were big in my family growing up, as I mentioned above. Check out more childhood favorite recipes that I veganized in my zine, on etsy!