4th of July Patriotic Vegan Breakfast Cupcakes!

3 Jul

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Tommorow is the 4th of July!

Before the fiance and I head out to the beach decked out in our finest American Flag apparel (oh yes, Corey has a short sleeved, button down, American flag shirt, American flag flip flops, and American flag bandana…), I’m going to bake these little babies right up! I’m sure they’ll come out looking JUST like these! I’ll be sure to post a pic!

  • 1 cup spelt flour, or white flour, or Arrowhead Mills gf mix (145g)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp ener g powder, or 1 flax or chia egg (see: how to make “eggs”)
  • 4 tbsp xylitol or sugar (54g)
  • 2 Nunatural stevia packets (or 2 extra tbsp sugar)
  • 1 tbsp pure vanilla extract
  • 1 cup plain or vanilla yogurt of choice (Silk or SoDelicious both work) (230g)
  • 1/4 cup milk of choice (subtract 3 tbsp if using the flax or chia egg) (60g)
  • 3 tbsp coconut or veg oil (can omit, but the cupcakes will be a bit gummy) (36g)
  • fresh blueberries and sliced strawberries (or jam)
  • cream topping of choice (such as Soyatoo or the “homemade cool whip” recipe linked under the first photo of this post)

Preheat oven to 350 F, and grease muffin tins. Combine all dry ingredients (except berries) in a bowl, and mix very well. In a separate bowl, combine all wet ingredients (except cream) and stir. Pour wet into dry, and mix until just combined (don’t overmix). Cook 18-20 minutes, then let sit at least 10 before removing from muffin tins. Cut out holes with a knife, and stuff fresh berries (or jam) into the holes. Then you can either squish the tops back on or discard them (by way of your mouth!). Just before serving, top with the cream and more fresh berries.

Vegan Cool Whip

  • 1 can full-fat coconut milk
  • sugar, stevia, or powdered sugar to taste
  • optional: fruit (banana whipped cream, anyone?)

Open your coconut milk, and leave the can (or transfer to a bowl) uncovered in the fridge overnight. (Don’t shake the can before opening.) It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I highly recommend Thai Kitchen, or especially Thai Kitchen Organic.) Once thick, transfer to a bowl (you can opt to leave out the watery bit at the bottom of the can, if you want it even thicker) and whip in your sweetener with a fork, or even beaters, if you want to be really fancy.

Click here to get more recipes from Chocolate Covered Katie

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