Vegan Baking Diaries Ep. 2
Hello again! Another week of quarantine gone by, and I’ve been continuing to bake more to end my boredom (at least a little bit). I have two new vegan recipes I tried out for myself and my family, and they both turned out delicious and aesthetically pleasing. The first are cinnamon rolls and the second, blueberry muffins. I hope you enjoy!
Vegan Cinnamon Rolls + Icing | Total Time: 2.5 hours (ish) | Yields: 15 rolls
Prep: rub two disposable foil pie pans or metal pie pans with 2 Tbs of vegan butter, then preheat oven to 350 F
Ingredients:
2 cups of almond milk (at room temp)
1/2 cup of vegan butter, melted
1/4 cup of sugar
1 packet of active dry yeast
5 1/2 cups of flour, divided
1 teaspoon of salt
3/4 cups of vegan butter
3/4 cups of brown sugar
2 tablespoons of ground cinnamon
1 cup of powdered sugar
2 tablespoons of almond milk
1/2 teaspoon of vanilla extract
Instructions:
In a large bowl, mix together the almond milk, melted butter and sugar. The mixture should be warm (100-110 F), then sprinkle the yeast over the top and let sit for 1 minute.
Add 5 cups of flour and salt to the mixture and mix until combined. Then cover the bowl with a towel or plastic wrap and set aside for 1 hour to rise. After rising, add the other 1/2 cup of flour and teaspoon of salt. Stir well, then turn onto an evenly floured surface.
Knead the dough lightly, until it doesn’t stick. Then roll out into a large rectangular shape (1/2 inch thick). Spread softened vegan butter on the dough, followed by the brown sugar and cinnamon. Roll up the dough into a log, and pinch the seam closed. Place it seam side down and cut the log in half, separating each half into 7 1 1/2 inch pieces. Place the cinnamon rolls in the pans, cover in plastic wrap and let sit for 30 min. Then place in the oven and bake for 25-30 min.
While the rolls are cooling, prepare the frosting. In a bowl, whisk together the powdered sugar, almond milk, and vanilla until smooth. Then drizzle it on the rolls and enjoy!
Vegan Blueberry Muffins | Total Time: 35-40 min | Yields: 12 muffins
Prep: preheat oven to 350 F
Ingredients:
2 cups of flour
2 1/2 teaspoons of baking powder
1/4 teaspoon of salt
3/4 cups of sugar
1 cup of almond milk
1/3 cup of olive oil
1 teaspoon of vanilla extract
1 1/2 - 2 cups of blueberries
Instructions:
Begin with the wet ingredients. In a 2 cup measuring cup, add the milk, sugar, olive oil and vanilla extract and stir to dissolve the sugar. Then in a bowl combine flour, baking powder and salt. Pour the wet ingredients into the dry, and mix until just combined. Then fold in blueberries.
Fill a muffin pan with liners. Then scoop a 1/4 cup of batter into each liner. Place into the oven and bake for 30-35 min. Let cool for a few minutes before taking out and enjoy!
