If you love lemon, you will love these Vegan Lemon Poppy Seed Muffins! Growing up, I always looked forward to getting lemon poppy seed muffins from the local bakery, which is why I was inspired to create a vegan version of this nostalgic treat! These wholesome muffins make the perfect addition to any breakfast or brunch. These muffins are packed with flavor thanks to the additions of fresh lemon juice, lemon zest, and a perfectly sweet lemon glaze.

Ingredient Breakdown

The base of these muffins is made with a combination of oat flour and almond flour, two of my favorite gluten-free flour alternatives! Oat flour adds structure to these muffins and is full of wonderful health benefits. If you have never worked with oat flour before, it can easily be made by processing whole oats in a blender. or food processor. You can also purchase oat flour at most grocery stores. The almond flour in this recipe adds moisture and tenderness to these muffins to help create the perfect texture.

These vegan lemon poppy seed muffins also contain coconut sugar and maple syrup for sweetness. Coconut sugar is a sugar that is made from the sap of coconut palm trees. It also contains more vitamins and minerals than white sugar. Although you may substitute white or brown sugar in this recipe if that is what you prefer.

Freshly squeezed lemon juice and lemon zest ensure that these muffins are perfectly tangy, sweet, and flavorful. Of course, poppy seeds give these muffins their signature look and add a subtle layer of texture.

Just two tablespoons of coconut oil help create the moist texture of these muffins. The almond milk (or dairy-free milk of your choice) in this recipe also works to add moisture to the muffin batter and creates a softer muffin.

Making the Lemon Glaze

These muffins are topped with a super simple lemon glaze that can also be customized to your liking! To make the glaze, combine 1/2 cup of powdered sugar, 1 tablespoon of dairy-free milk, 1 teaspoon of lemon juice, and a pinch of salt. For thicker icing add more sugar, and for thinner icing add more milk or lemon juice.

If you love these muffins, be sure to check out a few of my other favorite muffin recipes! Healthy Banana Peanut Butter Muffins, Vegan Pumpkin Chocolate Chip Muffins, and these Blueberry Banana Muffins.

If you tried this recipe be sure to leave a comment below, leave a review on my Pinterest, or tag me on Instagram! Happy baking!

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Vegan and Gluten-Free Lemon Poppy Seed Muffins

These dairy-free and gluten-free muffins are fluffy and full of lemon flavor from using fresh lemon juice, lemon zest, and the perfect lemon glaze.

Course Breakfast, Snack

Keyword easy, gluten free, healthy breakfast, lemon, muffins, poppy seeds, vegan

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 9

Ingredients

• 2 cups of oat flour can be made by processing oats in a blender until flour consistency is reached
• 1/3 cup of almond flour
• 1/4 cup of coconut sugar or brown sugar
• 2 teaspoons of baking powder
• 1 teaspoon of baking soda
• 1/8 teaspoon of salt
• 2 tablespoons lemon zest
• 2/3 cups plus 2 tablespoons of almond milk or dairy-free milk of choice
• 1/4 cup of maple syrup
• 1/3 cup of lemon juice
• 2 tablespoons of melted coconut oil
• 1/2 teaspoon of vanilla extract
• 1.5 tablespoons of poppy seeds

Instructions

• Preheat oven to 350 degrees and line a muffin tin for 9 muffins.
• Combine the first 6 dry ingredients in a medium bowl and stir until evenly combined. Add the rest of the ingredients and stir until fully incorporated.
• Evenly distribute batter into muffin tin and bake for about 15-20 minutes or until a toothpick comes out clean. Allow muffins 5-10 minutes to cool on the tray before transferring to wire rack.
• While muffins are cooling, make the icing: combine 1/2 cup of powdered sugar, 1 tablespoon of dairy free milk, 1 teaspoon of lemon juice, and a pinch of salt (for a thicker icing add more sugar and for a thinner icing add more milk). Whisk until very smooth and drizzle onto the top of each muffin.
• Enjoy! Store in an air tight container.

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Mac and Cheese is one of my favorite comfort foods. Unfortunately, it can be difficult to find vegan mac and cheese that actually tastes good, which is why I am SO excited to share this recipe with you.

Over the past year, I have tried countless Vegan Mac and Cheese recipes that all ended with bowls of (oddly textured) disappointment. Although, after many failed attempts, I have finally developed the perfect Vegan Mac and Cheese recipe that is made with simple ingredients that you can feel good about. Plus, it is naturally gluten-free and soy-free!

Vegan Mac and Cheese Recipe Breakdown

Many vegan “cheese” sauces are made with a cashew base, but that method proved to be more time consuming and obtained a less than desirable texture. This recipe uses vegetables as a base and has four main ingredients: carrots, potatoes, nutritional yeast, and unsweetened almond milk.

Carrot and potato help create a healthy base to this sauce that can be easily blended to a smooth and creamy consistency when combined with almond milk.

Nutritional yeast, is what gives this “cheese” sauce a cheesy flavor and color. I have grown to love nutritional yeast for not only the addicting flavor, but it is also full of health benefits by containing vitamins and minerals!

How to make Vegan Mac and Cheese

This recipe has three simple steps and can be made in less than 20 minutes.

1. Steam the carrots and potatoes until very soft and can be easily pierced with a fork. Once the vegetables are cooked thoroughly, you can add them to your food processor along with all of the other ingredients.

2. Blend all ingredients together until completely smooth and creamy (about 3 minutes).

3. Pour your cheese sauce into a saucepot over medium-high heat and constantly stir or whisk until the mixture thickens to desired consistency (about 5-10 minutes).

Serve warm over pasta and enjoy! I love to enjoy this vegan cheese sauce over chickpea pasta, which is naturally gluten-free and packed with protein! This recipe is easy to make, but it is even easier to eat!

If you love this recipe, be sure to check out another one of my favorite easy dinner recipes: Loaded Sweet Potatoes. Enjoy!

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Vegan Mac and Cheese

Course Main Course

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Ingredients

• 1 cup of sliced carrot about 1 large
• 1 small/medium golden potato peeled and diced
• ¼ cup plus 1 tablespoon of nutritional yeast
• 1 1/4 cups of unsweetened almond milk
• 1 ¾ teaspoons of salt
• ¼ teaspoon of garlic powder
• 2 tablespoons of olive oil
• 1 tablespoon of cornstarch
• 1 tablespoon of lemon juice
• ¼ teaspoon of onion powder
• pinch of cayenne pinch of nutmeg, black pepper to taste
• 1 box desired pasta I like to use chickpea pasta

Instructions

• Steam the carrots and potatoes about 10 minutes until soft. Remove from heat when a fork can easily pierce potatoes and carrots. Allow to cool for a few minutes before adding to your food processor.
• Add all ingredients into a food processor and blend on high until very smooth.
• Heat pot over medium heat and add mixture, stirring constantly for 5-10 minutes until it begins to thicken to desired consistency
• Pour warm sauce over cooked pasta and enjoy!

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This healthy and amazing Banana Bread recipe has become one of the most popular recipes that I have shared on my Instagram, and I am so excited to finally be publishing it here.

There’s nothing better than a warm slice of banana bread fresh out of the oven, and this recipe is made with 100% wholesome ingredients that you can feel good about. If you love banana bread I promise you will love this guilt-free recipe, and so will everyone else who tries it.

Why this recipe works

Vegan banana bread recipes often call for egg replacements like flax seeds or other substitutes that you may not have on hand, but this recipe sticks to the basics.

Banana happens to be one of my favorite egg replacements when making vegan desserts, which is why this recipe calls for three whole overripe bananas. Another benefit of incorporating banana into a recipe is that it acts as a natural sweetener. This is why this recipe only calls for 1/3 of a cup of maple syrup.

I decided to use coconut oil as the fat source in this banana bread because using coconut oil in cakes or breads will always ensure that they turn out moist and obtain a tender crumb.

A combination of oat flour and whole wheat flour ensure that this vegan banana bread is healthier than traditional banana bread recipes, and they give this bread an extra special flavor that I love!

Of course, I had to incorporate chocolate chips because…well who doesn’t love chocolate? Chocolate chips also help to give this banana bread another element of sweetness that is just perfect.

Pro tip:

Pro tip: if your bananas are ripe, but not overripe yet, pop them in the oven at 350 degrees until the peels turn completely black. Then remove them from the oven and allow time to cool before slicing off the peel with a knife – now you have perfectly soft and sweet bananas! Magical.

If you love banana, be sure to check out some of my favorite banana forward recipes: Blueberry Banana Muffins, Healthy Banana Oat Cookies, Blueberry Banana Baked Donuts, and my Peanut Butter Swirl Banana Nice Cream. This Banana Bread is easy to make, but even easier to eat. I hope you enjoy it as much as we do! Happy Baking!

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Vegan Banana Bread

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6

Ingredients

• 1 cup of oat flour made by blending 1 cup of oats in the blender until four consistency
• ¾ cups of whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp of salt
• ½ tsp of cinnamon
• 1 1/3 cups of mashed banana about 3 overripe OR baked bananas
• 1/3 cup of coconut oil melted
• 1/3 cup of maple syrup plus 3-4 more tablespoons depending on desired sweetness
• ¼ cup of almond milk slightly warm so it does not solidify the coconut oil
• 1 tsp of vanilla
• 1/3-1/2 cup of chocolate chips I like to add more to the top – vegan if desired

Instructions

• Preheat oven to 350 and grease bread pan with coconut oil.
• Combine the first 6 dry ingredients together in a medium bowl and whisk until combined.
• Combine the mashed banana, maple syrup, melted coconut oil, almond milk, and vanilla in a small bowl and stir to combine. Add the wet ingredients into the dry and gently fold in to combine.
• Add in desired amount of chocolate chips and fold in to combine.
• Pour batter into prepared bread pan and bake for 40-45 minutes or until a toothpick comes out clean and the top springs back when touched.
• Cool bread before removing from pan and slicing. Enjoy!

The post The Best Vegan Banana Bread appeared first on Splurge with Ella.

If you’re looking for a healthier potato chip alternative or if you’re just looking for a new and delicious snack idea, I have just the recipe for you. Look no further than these Baked Plantain Chips.

Baked Plantain Chips are:

1. Gluten free

2. Paleo friendly

3. Vegan

4. Salty and crispy

5. Quick and easy

6. Extremely addicting!

Recipe Notes

Not familiar with plantains? Plantains are a versatile fruit (with similar uses to a potato) that can be mashed, baked, fried, boiled, and turned into chips! Plantains also contain minerals, vitamins, and are a good source of fiber. Although plantains look like large bananas, they cannot be eaten raw. This recipe calls for green plantains, to ensure that your chips will bake up crisp, rather than soft.

It is important to slice your plantains as thinly as possible to ensure your chips turn out crispy, and be sure to keep a close eye on them while they’re in the oven to prevent from over baking.

These Plantain Chips pair perfectly with my favorite Guacamole recipe or even my Easy Homemade Hummus recipe!

Now enjoy your easy, homemade, and guilt free snack!

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Baked Plantain Chips

Course Snack

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 2 people

Ingredients

• 1 large green plantain
• 1 tablespoon of olive oil or whatever oil you prefer
• salt and pepper to taste

Instructions

• Preheat oven to 400 degrees and grease a baking sheet with oil or line with parchment paper.
• Cut off both ends of the plantain and remove the peel by cutting the peel lengthwise about three times or until you are able to remove it easily.
• Slice the plantain as thinly as possible with a sharp knife and spread slices onto your baking sheet.
• Brush plantains with olive oil and season generously with salt and pepper to taste.
• Bake in preheated oven for about 20 minutes (flipping the chips halfway through) or until crispy.
• Remove from oven and season again with salt and pepper and any other desired seasonings. Serve with guac, hummus or enjoy as is!

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If you’re anything like me, you’re always looking for healthier dessert alternatives. I am so excited to share this recipe with you because these Healthy Banana Oat Cookies have become my new favorite sweet tooth fix. I have been making these cookies FIVE times a week because they are just that good, and not to mention they make for a wonderful breakfast option because they are packed with wholesome ingredients. Cookies for breakfast? Count me in!

These Healthy Banana Oat Cookies are:

soft and chewy

gluten free and vegan

quick and easy (less than 20 minutes and no mixer required)

made with SIMPLE and CLEAN ingredients

perfectly balanced with banana, peanut butter, and chocolate chips

Recipe Breakdown

These cookies only call for 100% vegan and clean ingredients that you can feel good about “splurging” on, but they still taste and feel indulgent. Let’s talk about how a handful of magical ingredients work together to make this result possible.

The base of these cookies is made up of whole oats and oat flour (which is easily made by blending whole oats in a blender until flour consistency is reached). Oat flour is one of my favorite flour alternatives because it results in a chewy (gluten-free) texture.

The source of sweetness within these cookies comes from the banana and a few tablespoons of maple syrup. Feel free to substitute honey in for the maple syrup if that is your preferred sweetener. In this recipe, the banana doubles as a sweetener as well as a vegan egg replacement, giving these cookies their soft and addicting texture.

This recipe calls for 1/4 cup of peanut butter and three tablespoons of coconut oil. These two ingredients team up to create a healthy (and delicious) fat source. I love the flavor that peanut butter adds to these cookies when paired with the banana and chocolate, but you can substitute any nut or seed butter that you prefer.

Oh, and last but not least, the perfect amount of chocolate chips bring these cookies to the next level.

In less than 20 minutes you can have these amazing, easy, and completely guilt-free cookies at your fingertips! Be sure to check out some of my other favorite cookie recipes: Double Chocolate Brownie Cookies, Healthy Peanut Butter Cookies, and my Vegan Pumpkin Chocolate Chip Cookies. Happy baking!

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Healthy Banana Oat Cookies

Course Dessert

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Servings 10

Ingredients

• 1 1/2 cups of old fashioned oats gluten free if desired
• 1/2 cup plus 1 tablespoon of oat flour made by blending whole oats in a blender or food processor until flour consistency is reached
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 overripe mashed banana
• 4-5 tablespoons maple syrup depending on desired sweetness
• 1/3 cup chocolate chips I like to use mini and vegan if desired
• 1/2 teaspoon vanilla
• 3 tablespoons melted coconut oil
• 1/4 cup of peanut butter can be substituted with preferred nut or seed butter, but the flavor of the cookies may change

Instructions

• Preheat oven to 350 degrees and line a baking sheet with parchment paper.
• Whisk the first 5 dry ingredients in a medium bowl until combined.
• Add in the rest of the ingredients to the dry ingredients and stir until well combined.
• Drop heaping tablespoons of dough onto prepared baking sheet and press down slightly to flatten (these cookies do not spread a lot in the oven).
• Bake for 7-8 minutes or until lightly golden brown. Cool on wire rack and enjoy!

Notes

These cookies are so good after they have been frozen! I love putting a few in the freezer overnight and eating them the next day for breakfast.

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This is the best pumpkin bread recipe. It is tender, packed with pumpkin flavor, and filled with chocolate chips in every bite. I promise no one would ever guess that this recipe is vegan!

If you love pumpkin, you will LOVE this recipe. It is the perfect fall snack and packed with warm spices. I have tried many different pumpkin bread recipes, and this is by far the best pumpkin bread I have ever had. After a lot of recipe testing, I found that many recipes will leave you with dry, dense or flavorless loaves. Although, the days of bland pumpkin bread are over! I am so excited to present you with a recipe that results in super moist, tender, and flavorful bread every time.

Why this pumpkin bread recipe works

1. The main ingredient in this recipe is obviously pumpkin! Many pumpkin bread recipes will only use one cup of pumpkin puree, but this recipe calls for an entire 15 ounce can for optimum flavor. Pumpkin puree is also a great egg replacement in vegan baking because of the high moisture content. In this case, it replaces the need for eggs and is the main flavor component.

2. This recipe uses a combination of cinnamon, nutmeg, and pumpkin pie spice to ensure this bread is full of fall flavors.

3. The addition of coconut oil to this recipe adds moisture and creates an amazing texture. Coconut oil is one of my favorite healthier fat alternatives in vegan baking that results in a lighter crumb and moist texture.

4. Maple syrup is another key ingredient in this recipe. It adds an elevated flavor profile by providing the perfect amount of sweetness, and hints of maple in every bite.

5. Of course, chocolate chips make this pumpkin bread extra special. The combination of pumpkin and chocolate has always been one of my fall favorites that I look forward to all year!

If you love pumpkin, be sure to check out this Pumpkin Chocolate Chip Cookie recipe for more fall flavors! Happy baking!

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Vegan Chocolate Chip Pumpkin Bread

Course Dessert, Snack

Keyword chocolate chip, pumpkin, pumpkin bread, vegan

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8

Ingredients

• 2 cups of flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 teaspoon of cinnamon
• 1/2 teaspoon of pumpkin pie spice
• 1/4 teaspoon of nutmeg
• 1/2 cup of white sugar
• 1/4 cup of dark brown sugar
• 1/4 cup of melted coconut oil
• 1/2 cup of warm almond milk
• 1 15 oz can of pumpkin purée
• 1/2 teaspoon of vanilla
• 1/4 cup of maple syrup
• 1/2 – 2/3 cup of chocolate chips

Instructions

• Preheat oven to 350 degrees and grease a 4.5 x 8.5 bread pan with coconut oil (or several smaller pans).
• Whisk together the first 9 dry ingredients together in a medium bowl until well combined.
• Stir together the next 5 wet ingredients together in a separate bowl until well combined.
• Pour wet ingredients into the dry and fold to combine (the batter is thick, and if it appears too thick you can add a little extra maple syrup or almond milk).
• Fold in desired amount of chocolate chips.
• Evenly pour batter into greased bread pan and top with extra chocolate chips (optional).
• Bake in preheated oven for 60-70 minutes or until a toothpick comes out clean and you can see the bread start to pull away from the sides of the pan.
• Cool in pan for 15 minutes before removing to cool on wire rack. Allow bread to cool for an additional 30 minutes and enjoy! (I think this bread is even better after it has cooled for several hours)

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If you’re wondering what to make for brunch this weekend, look no further than these GIANT cinnamon swirl pancakes! I am so excited to share this recipe with all of you because it is truly amazing. If you love cinnamon rolls, you will adore these pancakes. They are fluffy, soft, and spiraled with a sweet cinnamon filling – but are so much easier to make than homemade cinnamon rolls! Don’t get me wrong, I love making homemade cinnamon rolls from scratch. Although, if you don’t have time to wait for the dough to rise, these pancakes are the perfect fix. The brown sugar cinnamon swirl in these pancakes caramelizes perfectly to create a magical texture and flavor combination that is truly heavenly.

Tips and Tricks

Let’s talk about the swirl! This iconic cinnamon swirl in the center of these pancakes is not only beautiful but so easy to achieve. All you will need is a sandwich-sized ziplock bag, a pair of scissors (or sharp knife), and the cinnamon filling to create this enticing design!

You want your filling to be thick and manageable. If the filling is too thin, it will be hard to control and spread all over the place. It is better to keep the swirl away from the edges of the pancakes to ensure that it does not drip off the sides.

These pancakes are also slightly stickier than normal pancakes because of the brown sugar filling. It is helpful to use a nonstick pan when making these, and be sure to grease with coconut oil beforehand! It is also helpful to wipe down the pan in between pancakes so that any leftover sugar will not continue to cook and burn.

When flipping these pancakes, you will want to be quick and gentle in order to keep your cinnamon swirl intact. Also – never use your spatula to press down your pancakes once they have been flipped. This rule goes for any type of pancake that you are making. You want your pancakes to be fluffy and delicate, and pressing them down in the pan will take away from their naturally fluffy texture.

Oh and one more thing…these babies are vegan! Can you believe it? I promise no one who tries them would ever believe that these pancakes are made with 100% vegan ingredients. The filling in these calls for vegan butter. I prefer to use the Earth Balance Soy Free buttery spread because it is my favorite vegan butter alternative. If you don’t need these pancakes to be vegan, feel free to use regular butter as a substitute!

I know that this recipe will become a weekend morning staple in your household. If you’re anything like me, you might even make these for dessert sometimes! Try drizzling these pancakes with a cream cheese icing to take this creation to the next level! If you love cinnamon, try out my recipe for the Best Granola.

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Cinnamon Swirl Pancakes

These pancakes taste exactly like warm fluffy cinnamon rolls and are the perfect way to start your day. Bonus: they’re vegan!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 5 people

Ingredients

Pancakes

• 1 1/4 cups of flour
• 3 tablespoons of sugar
• 1 tablespoon of baking powder yes, a tablespoon!
• 1/4 teaspoon of salt
• 1 cup of warm almond milk
• 3 tablespoons of melted coconut oil
• 1/2 teaspoon of vanilla

Filling

• 2/3 cups of brown sugar
• 1 1/2 teaspoons of cinnamon
• 4 tablespoons of melted vegan butter

Instructions

Pancake batter method

• In a medium sized bowl, whisk the first 4 dry ingredients until combined.
• In a separate bowl, whisk wet ingredients until combined and gently pour into dry ingredients. Stir until just combined and let batter stand for a few minutes.

Filling method

• Make the filling: in a small bowl, stir together all filling ingredients and put into a ziplock sandwich bag. Cut off one one corner of the bag (should be a very small opening) – in order to pipe the filling onto the pancakes while cooking.

Cooking method

• Melt and spread a teaspoon of coconut oil/butter in a pan over medium-low heat
• Once the pan is hot, add 1/4 cup of pancake batter and spread into a medium/large circle. Starting from the center, pipe on the cinnamon swirl.
• Gently flip pancake when bubbles begin to rise to the surface (after 2-4 minutes).
• Let cook for another minute until golden brown on both sides.
• Repeat process with the remaining pancake batter and filling. Serve warm with maple syrup! Enjoy!

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It’s finally starting to feel like fall! Fall is one of my favorite seasons for many reasons: the crisp air, oversized sweaters, colorful trees, but above all, the pumpkin desserts! In my opinion, there is no better way to celebrate fall than with pumpkin cookies, and I am pleased to tell you that these cookies are everything that a pumpkin cookie should be. The hints of warm cinnamon and pumpkin spice alongside rich dark chocolate chips create a magical (and addicting) flavor combination. I am not kidding around when I say these babies are addicting…I have made this recipe three times in one day because they seem to disappear instantly!

These cookies are not only delicious, but they are SO easy to make. No mixer required! If you have two bowls and a few minutes to whisk together the ingredients, you have everything you need for these cookies! This makes these cookies the perfect dessert for any occasion, and I promise people will be begging you for the recipe.

These cookies are:

Soft and Chewy

Filled with pumpkin flavor and chocolate chips

Easy to make

(Secretly) VEGAN

Why this recipe works

These pumpkin chocolate chip cookies have two key ingredients that help to create their soft, moist, and chewy texture: Oats and Coconut oil. What replaces the egg in these (secretly) vegan cookies? The pumpkin! Yes, pumpkin is a wonderful egg replacement in vegan baking, and it also happens to be the key flavor profile in these cookies!

I promise you will instantly fall in love with these cookies and no one would ever know that these little gems are vegan. Put a plate of these on any dessert table and they will most definitely be the star of the show! If you’re looking for more vegan cookies, try out one of my other favorites: Healthy Peanut Butter Cookies.

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Vegan Pumpkin Chocolate Chip Cookies

These cookies are thick, chewy, and filled with pumpkin flavor.

Course Dessert

Prep Time 7 minutes minutes

Cook Time 9 minutes minutes

Servings 18

Ingredients

• 1 1/4 cups flour I like to use all purpose
• 1 1/4 cups whole oats
• 3/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin spice
• 1/2 cup white sugar
• 1/4 cup dark brown sugar
• 2 tablespoons almond milk slightly warm so it does not solidify the coconut oil
• 1/2 cup melted coconut oil
• 1/2 cup pumpkin
• 1/2 teaspoon vanilla
• 1/3-1/2 cup chocolate chips vegan if desired

Instructions

• Preheat oven to 350 degrees. Whisk first 8 dry ingredients until well combined.
• Whisk almond milk, pumpkin, melted coconut oil, and vanilla until well combined.
• Add the wet ingredients into the dry and stir until just combined.
• Add the chocolate chips.
• Drop heaping tablespoons of dough into a nonstick cooking sheet and bake in preheated oven for 9-12 minutes or until puffy and bottoms are golden brown. Cool on wire rack and enjoy!

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Ah, chocolate and peanut butter. This classic flavor combo is one that I will never get tired of. There is something so magical about salty nutty peanut butter when paired with sweet dark chocolate. I am happy to say that these brownies are what every peanut butter and chocolate lover dreams of – rich, moist, chewy, chocolatey, and packed with peanut butter flavor. Did I mention they are dangerously addicting? This dessert is always a crowd pleaser and never lasts more than 24 hours.

Not only are these brownies beautiful, but they are also SO easy to make. No electric mixer required! What’s the secret to obtaining the perfect peanut butter swirl pattern? It’s all in the fork! All you have to do is drop dollops of the peanut butter around the surface of the brownie batter, grab your fork and gently swirl the two mixtures together until you have a pattern you’re satisfied with. Creating the swirls on these brownies is my favorite part of this process!

Why this recipe works

This recipe is 100% vegan, but no one would ever know because these brownies are SO decadent. The richness in these brownies comes from the combination of coconut oil and boiling water. These two ingredients are a power couple for making moist, chewy, and chocolatey desserts.

Why use boiling water? You may have come across boiling water listed as an ingredient in other chocolate cake or brownie recipes before. This is because boiling water helps the cocoa powder to bloom. What does it mean to bloom cocoa powder? Cocoa powder is bloomed when it is mixed and thoroughly combined with a hot liquid. This will help the cocoa powder to dissolve and release all of the chocolatey flavor particles into the hot liquid. This baking technique will intensify and enhance the chocolate flavor in these ultra-rich brownies!

I know that you will love this easy and indulgent recipe, so let’s get baking! If you’re a peanut butter and chocolate lover, be sure to check out these recipes too: Healthy Peanut Butter Cookies, Peanut Butter Granola Bars, and Flourless Peanut Butter Blondies.

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Vegan Peanut Butter Swirl Brownies

This decadent dessert perfectly combines peanut butter and chocolate to result in chewy, rich, and and beautiful brownies. Plus, they are almost too easy to make.

Course Dessert

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 16

Ingredients

Brownies

• 1 cup all purpose flour
• 1 cup white sugar
• 3/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1 cup boiling water
• 1/2 cup cocoa powder
• 1/2 cup vegan chocolate chips dark or semi sweet
• 1/2 cup melted coconut oil
• 1/2 teaspoon vanilla
• Optional: 1/3 cup of chocolate chips

Peanut butter swirl

• 1/3 cup of creamy peanut butter
• 1 heaping tablespoon of powdered sugar
• 1 tablespoon of melted coconut oil

Instructions

• Preheat oven to 350 degrees and grease an 8×8 baking pan with coconut oil.
• Whisk flour, sugar, baking powder, and salt in a medium bowl until combined.
• Combine one cup of boiling water with cocoa powder, chocolate chips, vanilla and coconut oil – whisk until all ingredients are melted and combined.
• Gently pour the wet mixture into the dry and stir until just combined (add in optional chocolate chips). Evenly pour batter into your greased baking pan.
• In a separate small bowl combine peanut butter with powdered sugar and coconut oil until smooth.
• With a spoon, evenly distribute peanut butter mixture onto the top of the brownies in lines or just small spoonful – use a fork to swirl the peanut butter throughout the brownie batter until desired appearance and the mixture is distributed evenly.
• Bake for 20-25 minutes in or until a toothpick comes out clean – let cool for 15 minutes and enjoy!

The post Vegan Peanut Butter Swirl Brownies appeared first on Splurge with Ella.

This easy homemade hummus recipe is simple, flavorful, and delicious. The addition of crispy chickpeas in this dish will take your hummus to the next level.

There is nothing quite like freshly made, creamy hummus. This recipe is one of my favorite weekday snacks because it is easy, nutritious, and tastes amazing! Homemade hummus also makes an amazing appetizer for any dinner party or special occasion. Plus, this recipe has the unique addition of crispy chickpeas to take your hummus game to the next level! The textural combination of smooth and creamy hummus alongside the crispy and flavorful chickpeas is a truly magical experience!

My obsession with Crispy Chickpea Hummus was inspired by my favorite restaurant of all time – Suraya. If you are in the Philadelphia area, you have to make a reservation at Suraya. Specializing in Lebanese fare, this enchanting restaurant is also a cafe, a market, and an outdoor garden all in one. I can assure you that every item on their menu will blow you away, but their hummus is a must-have. It is unbelievably smooth, flavorful, and served with a pillow of steaming hot pita straight from their brick oven. I’m honestly drooling just thinking about it! After ordering their Crispy Chickpea Hummus time and time again, I finally decided to create my own version that I could enjoy every day!

Although the chickpeas in Suraya’s hummus are fried, the chickpeas in this recipe are baked to crispy perfection to ensure that this dish is still a guilt-free and healthy choice! I also chose to season the chickpeas with chili powder, cumin, and salt. These flavors complement and amplify all of the ingredients in the hummus by adding a bit of spice! Side note: These chickpeas are extremely addicting. Sometimes I eat them before they can even make it onto the hummus!

Homemade Hummus Ingredient Breakdown:

Let’s start with the chickpeas, also known as garbanzo beans, these legumes are the main ingredient in hummus. Chickpeas are rich in vitamins, a great source of fiber, and high in protein, which makes them a wonderful addition to any vegan or vegetarian diet!

Next up, we have tahini. Tahini is made from sesame seeds that have been toasted and ground into a paste and has a similar texture to nut butter. The tahini you add to your hummus should be rich, creamy, and slightly nutty. This powerful ingredient will ensure your hummus has hints of sesame and nuttiness in every bite.

High-quality olive oil is another important player in creating a sophisticated flavor profile by adding the perfect tang to your creamy hummus.

Fresh lemon juice, garlic cloves, and salt are key ingredients that will add tons of flavor depth to your homemade hummus. When these ingredients are paired with the tanginess from the olive oil, and nuttiness from the tahini; you have an amazing (and addictive) flavor combination.

Lastly, ICE cold water will help to make your hummus EXTRA creamy and smooth. If you are having trouble obtaining the texture that you want, try adding a little more cold water to help this process along!

Once you make this hummus, you will never turn to store-bought again. Bring this dish as an appetizer to your next dinner party and the crispy chickpeas will make your homemade hummus a crowd favorite! Check out my other chickpea recipes for more inspiration: Healthy Peanut Butter Cookies and Flourless Peanut Butter Blondies.

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Easy Homemade Hummus

Easy, creamy, and delicious homemade hummus recipe that will beat store bought every time!

Course Appetizer, Snack

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Servings 6

Ingredients

Crispy Chickpeas

• 1 can of chickpeas (15 oz) rinsed, drained, and patted dry
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt

Hummus

• 1-2 fresh garlic cloves
• ½ lemon, squeezed
• ¼ cup ice cold water
• ¼ cup tahini
• 1 can of chickpeas rinsed and drained
• 2 tablespoons olive oil
• 1-2 teaspoons salt
• freshly ground black pepper to taste
• 1/2 teaspoon ground cumin optional

Instructions

Crispy chickpeas

• Preheat oven to 400 degrees.
• Combine chickpeas, olive oil, and salt and spread evenly on a tray (be sure to first rinse your chickpeas and pat them dry before combining with other ingredients).
• Bake for 30 minutes and then add the rest of the spices.
• Bake for another 10-15 minutes until crispy.

Hummus

• Start by adding your garlic and lemon juice to a food processor and pulse for 30 seconds.
• Add your ice cold water to your food processor and pulse on high for another 30 seconds.
• Add your tahini and pulse on high until you have reached a light and fluffy consistency.
• Add your chickpeas and blend until completely smooth and creamy.
• While your food processor is still on, drizzle in your olive oil until completely incorporated.
• Add in salt, cumin, and any other additional spices and blend until completely combined.
• Top with additional olive oil, spices, parsley, and crispy chickpeas.

Notes

Store in an airtight container in fridge.

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