Orange Olive Oil Muffins

orange olive oil muffins

Dates are an interesting ingredient that I’ve only come to appreciate later in life. I used to think that they were too sweet, but they taste wonderful when understood and used properly in a recipe.

The first thing I learned was that the varieties can be used interchangeably, with the two most common being Medjool and Deglet Noor. I had purchased Medjool in the past, but opted to try Deglet Noor as there are subtle differences between them. The Deglet Noor seemed lighter tasting with a honey quality, and less densely sweet, so I enjoyed the flavor. Another difference was their stickiness, so I made sure to blend them thoroughly before adding to a batter to avoid clumping.

An interesting thing I also discovered was that they weigh quite a bit less when they are older and drier. I would see in a recipe that one should soak dates if they are drier, so I measured out the weight of the dates and put them to soak in water. Surprisingly, they weighed about 10% more once fully soaked. So if you need to soak your dates for this recipe, then you should weigh them after and remove any if needed. And, feel free to use your favorite variety.

Until next time, happy baking!

Print Recipe

Orange Olive Oil Muffins

Course: Breakfast, Dessert

Cuisine: Vegan

Keyword: Baking, Dates, High Altitude, Muffin, Recipe

Servings: 18 muffins

Author: The Decadent Vegan Baker

Equipment

2 12-cup muffin tins

Ingredients

1 cup + 2 tablespoons soymilk
1 tablespoon apple cider vinegar
2 cups + 4 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon fine sea salt
1 ¼ cups 200 grams pitted dates (soaked in water if too dry, then drained)
½ cup olive oil
⅔ cup maple syrup
⅔ cup dairy-free yogurt
2 tablespoons date-soaking water or extra soymilk
2 teaspoons grated orange zest

Instructions

Preheat the oven to 350F with a rack set in the middle of the oven. Use paper liners to line 18 cups of two 12-cup muffin pans.
Put the 1 cup + 2 tablespoons soymilk in a glass measuring cup and add the vinegar. Whisk to combine, then set aside at room temperature for at least 5 minutes to curdle.
Sift together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
In a high-speed blender, add the drained dates, oil, maple syrup, yogurt, soaking water, and curdled milk. Blend until the dates are pulverized. (This will take several minutes). Add the orange zest and blend for 5 seconds to mix it in. Pour the liquid into a large bowl.
Add half of the dry ingredients to the wet ingredients, stirring with a spatula until just combined. Add the remainder of the dry ingredients and stir again. Distribute the batter evenly among the lined muffin cups, filling the cups two-thirds full.
Bake for 28 to 30 minutes, rotating the muffin tins halfway through baking. (You may need to do this one muffin tin at a time for even baking.) The muffins are ready when a toothpick inserted into the center of a muffin comes out clean. Set the tins on wire racks for 5 minutes to allow the muffins to cool, then remove the muffins and place them on wire racks to cool completely.
Store in an airtight container on the counter for up to a week.

Notes

Adapted from Moist Date Cake by addictedtodates

You Choose Layered Bar Cookie

May24

you choose layered bar cookie

Warmer weather means more social gatherings, and social gatherings mean you may be called upon to bring food for a small crowd. An easy to prepare and even easier to serve treat is a bar cookie. You load ingredients in a layer, then bake them in the pan you will be serving them in. Easy. Besides, these layered cookies will be a hit, making you a baking hero.

The concept of these bars is to choose a flavor combination that suits your mood, what’s in your pantry, and any dietary needs you follow. If the proportions remain the same, then this treat is basically foolproof. The combo for my bars was a riff on chocolate covered cherries, with crunchy pistachios to top them off. And, yes, I was a hero.

Until next time, happy baking!

Note: See Holiday Layered Magic Bars for Sweetened Condensed Milk recipe.

Print Recipe

You Choose Layered Bar Cookie

Course: Dessert, Snack

Cuisine: Vegan

Keyword: Baking, Bar Cookies, Chocolate, Cookie Crumb, dried fruit, Nuts, Recipe, Sweetened condensed milk

Author: The Decadent Vegan Baker

Equipment

9 x 13-inch pan

Ingredients

½ cup non-dairy butter melted
1 (11 to 12-ounce) can non-dairy sweetened condensed milk, or make your own (see note)
2 cups cookie crumbs such as graham cracker, vanilla wafer, or chocolate wafer
2 cups baking chips such as chocolate chips or peanut butter chips OR no-nut M&Ms
1 ½ cups dried fruit such as raisins, apricots, or cherries, chopped into small pieces if needed
1 cup chopped nuts such as walnuts, pistachios, or peanuts

Instructions

Preheat the oven to 350°F with a rack set in the middle of the oven. Line a 9 x 13-inch baking pan with greased foil or parchment paper.
Stir together the melted butter and cookie crumbs in a medium bowl. Spread this into the prepared baking pan then press it down with a spatula.
Evenly sprinkle the chips or M&Ms over the cookie base. Sprinkle the dried fruit over top.
Pour the sweetened condensed milk evenly over everything. Sprinkle the nuts over top. (I do this last to keep the nuts crunchy.)
Bake for 25 to 30 minutes, or until you see liquid bubbling at the edges. Set the pan on a wire rack to cool the bars thoroughly. Cut when cool, although these are even better hours later when they have fully firmed up.
Store in an airtight container at room temperature for up to 1 week.

Notes

See Holiday Layered Magic Bars for Sweetened Condensed Milk recipe.

Easy Peanut Butter Cookies

Apr26

There are times when I’m willing to make something that has 20 intricate steps and fills the sink with dirty dishes. This was not one of those times. For a simple baked good, peanut butter cookies come to the rescue!

For an easy and tasty treat I did some searching. I was scouring recipes that were vegan and some that had very few ingredients, when I realized that my needs fell somewhere in between. With a blending of ideas I created these yummy and undemanding cookies.

Until next time, happy baking!

Print Recipe

Easy Peanut Butter Cookies

Course: Dessert

Cuisine: Vegan

Keyword: Baking, Cookies, High Altitude, Peanut Butter, Recipe

Servings: 22 cookies

Author: The Decadent Vegan Baker

Ingredients

1 cup creamy peanut butter
½ cup firmly packed organic light brown sugar
½ cup organic granulated sugar
3 ounces almond milk at room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon kosher salt

Instructions

Preheat the oven to 350F. Line two sheet pans with parchment paper.
Place the peanut butter and both sugars in a large bowl. Mix until creamy. Stir in the milk and vanilla.
Add the flour, baking soda, and salt and stir to combine. The dough is stiff, so use a sturdy spoon or your hands to mix it up. (Sadly, I broke my spoon stirring the dough and ended up using my hands).
Scoop walnut-sized balls of dough onto the prepared sheet pans, spacing the cookies 2-inches apart. Use the back of a fork to press a crosshatch pattern onto the tops of the cookies. If you find the fork sticking to the cookies, then dip it into granulated sugar before pressing it into a cookie. You can also sprinkle extra sugar on top of each cookie before baking.
Bake for 11 to 13 minutes, until the top and edges are just set. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Store in an airtight container at room temperature for up to 5 days. Makes 20-24 cookies.

Chocolatey Raspberry Muffins

Mar29

chocolatey raspberry muffins

Spring is officially here! It’s my favorite time of year as I watch the blossoms push their way through the ground. There aren’t many flowers yet where I live, except for the occasional tulip or daffodil. But I can dream.

Dreaming of flowers inspired today’s basket of blooms. Okay, they are chocolate muffins in flower paper liners but again, I can dream. If you are dreaming of chocolate accented with a burst of raspberries and the occasional melted chocolate chip, then this recipe will make you smile.

If you only have unsweetened yogurt and milk, as I did, you will need to add extra sugar. I did not and they were definitely not sweet. Muffins aren’t as sweet as other treats, but my first round of muffins needed help. It made me realize that yogurt and milk have plenty of added sweetness, and I forgot to compensate for that in my batter. So, I drizzled chocolate syrup over them which was a pretty decent save.

When I revisited the recipe I made sure my yogurt and milk were sweetened and even vanilla flavored. That was a better save.

Until next time, happy baking!

Print Recipe

Chocolatey Raspberry Muffins

Course: Snack

Cuisine: Vegan

Keyword: Baking, Chocolate, High Altitude, Muffin, Raspberry, Spring

Author: The Decadent Vegan Baker

Equipment

2 (12-cup) muffin pans

Ingredients

1 ¼ cups organic granulated sugar
½ cup vegetable oil
1 cup vanilla non-dairy yogurt
5 ounces vanilla dairy-free milk
1 tablespoon vanilla extract
2 cups all-purpose flour
⅓ cup dutch-process cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
⅛ teaspoon fine sea salt
½ cup vegan chocolate chips or a few more if you want
1 ½ to 2 cups about 230 grams frozen raspberries

Instructions

Preheat the oven to 350°F with a rack set in the middle of the oven. Line 22 cups of a two 12-cup muffin pans with paper liners.
Whisk together the sugar, oil, yogurt, milk, and vanilla in a medium bowl.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Stir in the chocolate chips.
Add the wet ingredients to the dry ingredients and stir until just evenly mixed. Gently fold in the raspberries. The batter will be somewhat thick. Divide the batter among the lined muffin cups filling the cups two-thirds full.
Bake for 22 to 24 minutes, rotating the muffin tins halfway through baking. The muffins are ready when a toothpick inserted into the center of a muffin comes out clean. (Be sure to avoid chocolate chips and raspberries.) Set the muffin tins on wire racks to allow the muffins to cool for 5 minutes, then remove the muffins and place them on a wire rack to cool completely.
Store in an airtight container in the refrigerator for up to 4 days.

Vanilla Spice Cake with Maple Glaze

Jan18

vanilla spice cake with maple glaze

After the sweets explosion that is the holidays, I abstained from goodies for some time. Okay, it was only a week but it felt like forever. Once sugar was allowed back into my life, I still didn’t want anything over-the-top. A vanilla cake seemed like the perfect solution.

The cake was baked in a Bundt pan because it is a high-altitude baker’s best friend (no sunken middle!). However, Bundt pans do require extra preparation. Be sure to get into the nooks and crannies or your cake may stick. See the photo for a (mostly) well-prepared pan. I did miss a few tiny spots, but the cake came out of the pan just fine.

greased and floured Bundt pan

To make the cake fitting for this chilly time of year, I chose warming spices that are reminiscent of a cup of hot chai tea. Instructions for a maple glaze is included. You can leave the glaze out if your sweet tooth isn’t ready yet, but it’s a nice addition for a bit of decadence.

Until next time, happy baking!

Print Recipe

Vanilla Spice Cake with Maple Glaze

After the sweets explosion that is the holidays, I abstained from goodies for some time. Okay, it was only a week but it felt like forever. Once sugar was allowed back into my life, I still didn’t want anything over-the-top. A vanilla cake seemed like the perfect solution.

Course: Dessert

Cuisine: Vegan

Keyword: Baking, Cake, Chai Spice, Cinnamon, High Altitude, Recipe

Servings: 8 servings

Author: The Decadent Vegan Baker

Equipment

6-cup Bundt pan

Ingredients

shortening to prepare cake pan
all purpose flour to prepare cake pan

for the cake

½ cup + 4 tablespoons non-dairy milk see note
1 teaspoon apple cider vinegar
2 cups all purpose flour
¾ cup organic granulated sugar
¼ cup packed brown sugar
1 ½ teaspoons baking powder
½ teaspoon fine sea salt
1 tablespoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon ground cloves
½ cup vanilla non-dairy yogurt
¼ cup + 1 tablespoon canola oil
1 tablespoon vanilla extract

for the maple glaze

¾ cup powdered sugar
2 ½ tablespoons non-dairy milk plus extra if needed
¼ teaspoon maple extract
pinch fine sea salt

Instructions

Preheat oven to 350F. Grease and flour a 6-cup Bundt pan, making sure to get into every crevice. Set aside.
To make the cake, put the ½ cup + 4 tablespoons milk in a glass measuring cup and add the vinegar. Whisk to combine, then set aside at room temperature for at least 5 minutes to curdle.
Sift the flour, granulated sugar, brown sugar, baking powder, ½ teaspoon salt, cinnamon, ginger, cardamom, and cloves into a large bowl.
Whisk together the curdled milk, yogurt, oil, and vanilla in a medium bowl. Add the wet ingredients to the dry ingredients then stir with a rubber spatula until combined.
Pour the batter into the prepared pan. Hit the pan lightly on the counter to level the batter and remove air bubbles.
Bake for 40 to 45 minutes, or until a toothpick inserted into the middle of the cake comes away dry. Let the cake cool for 15 minutes in the pan set on a wire rack, then gently loosen the cake center and edges from the pan using a small spatula. Invert the pan onto a wire rack and let the cake cool for 20 minutes.
To unmold, pick up the rack with the pan on top and lightly tap both on the counter to loosen the cake. Remove the pan from atop the cake and place the cake on the rack to allow the cake to cool completely.
While the cake is cooling, make the maple glaze by sifting the powdered sugar into a medium bowl. Stir in the 2 ½ tablespoons milk, maple extract, and pinch of salt. Keep stirring until no dry sugar remains. If some dry sugar remains, then add a little more milk and stir until incorporated. The glaze should be smooth and glossy but not so thick that it won’t pour.
Once the cake is fully cooled, pour the glaze over the cake.

Notes

Of all non-dairy milks, soymilk curdles the best. You can use other milks, but they won’t appear lumpy.

Cranberry Cream Cheese Puff Pastry Bites

Dec30

cranberry cream cheese puff pastry bites

On New Year’s Eve, I love to spend the day snacking on appetizers and small bites. Many are savory but, of course, I need to satisfy my sweet tooth, too.

Puff pastry is the perfect vehicle for bite-sized morsels, sweet or savory. For my holiday celebration, I fill the pastry with a combination of sweetened cream cheese and barely-sweetened homemade jam. The tart and sweet flavors play well against each other. They are also pretty tasty when followed with a sip of champagne or bubbly mocktail.

Until next time, Happy New Year and happy baking!

Print Recipe

Cranberry Cream Cheese Puff Pastry Bites

On New Year’s Eve, I love to spend the day snacking on appetizers and small bites. Many are savory but, of course, I need to satisfy my sweet tooth, too. Puff pastry is the perfect vehicle for bite-sized morsels, sweet or savory.

Course: Snack

Cuisine: Vegan

Keyword: Baking, cream cheese, New Year's Eve, puff pastry, Recipe

Servings: 18 bites

Author: The Decadent Vegan Baker

Equipment

2 12-cup muffin tins
Rolling Pin

Ingredients

⅓ cup blueberry-pomegranate juice or other berry juice
1 ½ cup fresh cranberries
¼ teaspoon lemon peel
1 tablespoon agave syrup
¼ teaspoon vanilla
6 ounces vegan cream cheese at room temperature
⅓ cup vegan vanilla yogurt
1 pear
2 sheets puff pastry thawed (a 17.3 oz box)

Instructions

Preheat oven to 400F. Grease 18 cups of muffin tins very well with cooking spray.
Place the juice, cranberries, and lemon peel in a small pot over medium-low heat. When you hear the cranberries popping, remove the pot from the stove. Mash the berries with a potato masher or the back of a spoon. Add the agave and vanilla and stir to combine.
Put the cream cheese and yogurt in a medium bowl and stir with a spoon to combine.
Slice the pear into thin, bite-sized shapes. (You won’t use an entire pear.)
Unfold thawed puff pastry sheets onto a lightly floured board. Gently roll each sheet with a rolling pin to remove the creases. Use a sharp knife or pizza cutter to cut each sheet into 9 even squares. (You should have a total of 18 squares cut out).
Place one square of pastry into each muffin cup, pushing down slightly to form a cupped shape. Place a heaping teaspoon of cream cheese mixture onto each pastry, then follow with a heaping teaspoon of cranberry mixture and a piece of pear.
Bake for 25 minutes, or until the edges of the pastry are golden brown. Let the muffin tins cool on a wire rack for 5 minutes, then gently remove each pastry bite to a wire rack to cool further.
These are best when freshly baked baked, but you can store leftovers in an airtight container in the fridge for up to 3 days.

Notes

You can use store-bought jam if you don’t want to make the cranberry mixture. I used seedless blackberry jam for some of mine.

Festive Holiday Cookies roundup

Dec14

These cookies are sure to impress at a holiday gathering or have them oohing over a gift tin.

Ginger Maple Shortbread -- vegan and gluten-free

Check out this recipe

cranberry orange shortbread - gluten free option

Cranberry Orange Shortbread with Hibiscus Glaze + gluten-free option

Check out this recipe

Spritz Style Butter Cookies

Check out this recipe

Amazing Vegan Chocolate Chip Cookies

Check out this recipe

Apricot Pistachio Bark with Tahini Swirl

Check out this recipe

Vegan Brookie – where brownies meet chocolate chip pan cookies

Oct26

vegan brookie

Once people hear that I bake vegan at high altitude, I am often asked if I also bake gluten-free. My baking style is complicated, and using gluten-free flour can have it’s own challenges. But I am nothing if not crazy for a challenge (or, perhaps, a glutton for punishment). So, when I discovered Otto’s Naturals cassava flour I went in search of a new recipe.

First I examined the flour. Cassava flour seemed like an interesting alternative flour in that it is grain-free, gluten-free, vegan, and allergen-free. I found a recipe that made brookies with almond flour, another alternate in the baking world, and I looked into almond flour to see how the two differed so I could tweak the recipe. You would have thought I should take it slow, never having tried the recipe or cassava flour. No, I jumped right in. I should have known better.

The first attempt was an absolute failure. But I had done my scientific research! I found out that cassava flour should easily replace all-purpose flour, but almond flour was more grainy and oily. So I made adjustments, but didn’t listen to my instincts. It was too dry. As in Sahara Desert dry.

For the second attempt I turned to my Chewy Vegan Brownies. The layers weren’t to be chewy, so I dialed back on that aspect. The new brookies were less dry and tasted better yet they were somewhat rubbery. It was time to delve further into my own past bakes.

My Brown Butter Blondies had good texture and baked well, so I used them as a modified template. Next I adjusted for the starchiness of the cassava flour. A little of this and a dab of that and I achieved a measure of success. The next, and final round, had a little more of this and a bigger dab of that to create a tasty vegan brookie that was also gluten-free.

The lesson here — to say no to gluten-free vegans? No, definitely not. What I really learned was that I am allowed to try, and try, and try again. Also, that I should listen to that inner voice and start experiments with something simple, like a cookie.

Until next time, happy baking!

Print Recipe

Vegan Brookie - where brownies meet chocolate chip pan cookies

Course: Dessert

Cuisine: Vegan

Keyword: Baking, Bar Cookies, Blondies, Brownies, Chocolate, Gluten Free, High Altitude, Recipe

Servings: 8 people

Author: The Decadent Vegan Baker

Equipment

1 8 x 8-inch baking pan

Ingredients

for the chocolate chip cookie layer:

3/4 cup cassava flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup firmly packed organic light brown sugar
3/4 teaspoon vanilla extract
1/4 cup + 2 tablespoons non-dairy milk
1/4 cup + 1 tablespoon refined coconut oil melted
5 tablespoons vegan chocolate chips

for the brownie layer:

3/4 cup cassava flour
1/4 cup dutch process cocoa powder
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup organic sugar
1/2 teaspoon vanilla extract
1/8 cup + 1 tablespoon maple syrup
1/4 cup + 2 tablespoons non-dairy milk
1/4 cup + 1 tablespoon refined coconut oil melted
1 tablespoons vegan mini chocolate chips

Instructions

Preheat oven to 350F. Grease an 8 x 8-inch baking pan and line it with parchment paper with a bit of extra paper on two opposite sides. (This helps to remove the baked brookies from the pan). Set aside.

For the cookie layer:

Sift the cassava flour, baking powder, baking soda, salt, and brown sugar together into a medium bowl. Add the vanilla, non-dairy milk, and melted coconut oil. Stir with a spatula until well combined. Add the chocolate chips and stir until incorporated. Set aside.

For the brownie layer:

Sift the cassava flour, cocoa powder, baking powder, baking soda, salt, and sugar together into a medium bowl. Add the vanilla, maple syrup, non-dairy milk, and melted coconut oil. Stir with a spatula until well combined. Add the mini chocolate chips and stir until incorporated.

To assemble the brookie:

Dump the brownie batter into the prepared pan and smooth the top with a spatula. Dump the cookie batter over the brownie batter and smooth the top with a spatula. Bake for 26 to 28 minutes, until the top is golden brown and the brookie is starting to pull away from the sides of the pan. Place the pan on a wire rack for 10 minutes to cool, then lift the brookies out of the pan by the excess parchment paper and place them on a wire rack. Let the brookies cool completely before cutting.
Store in an airtight container in the fridge or on the counter for up to 3 days.

Oreo Cookie Pie

Sep28

oreo cookie pie

The weather is cooling down, an indicator that fall had finally arrived. The lower temperatures and color-turning leaves take me back to my childhood and the return to school. Books, studying, and snack-packs of Oreo cookie sandwiches come to mind.

I still have my head in books, and I’m a perpetual student, so bring on the chocolate cookie sandwiches. But this time, make them in a decadent pie form with extra creamy goodness.

The following recipe, that I adapted from Cookies and Cream Pie, only required vegan swaps for the regular dairy ingredients. Fortunately, Oreo cookies are “accidentally” vegan making this dessert fairly simple. The hard part was not devouring half of it in one sitting.

Until next time, happy baking!

Print Recipe

Oreo Cookie Pie

Course: Dessert

Cuisine: Vegan

Keyword: Chocolate, Fall, Oreo Cookie, Pie, Recipe

Author: The Decadent Vegan Baker

Equipment

1 8 x 8-inch baking pan
Stand Mixer

Ingredients

for the crust

24 Oreo sandwich cookies or other chocolate creme-filled cookie sandwiches
4.5 tablespoons vegan butter melted

for the filling

1 cup plant cream cold
3/4 cup powdered sugar sifted, divided
8 ounces brick-style vegan cream cheese softened
1 teaspoon vanilla extract
12 Oreo sandwich cookies or other chocolate creme-filled cookie sandwiches, chopped

Instructions

Preheat the oven to 350F. Grease the bottom of an 8 x 8-inch baking pan and line it with parchment paper. Set aside.
Pulse the 24 cookies in a food processor until you reach a fine crumb. Place the crumbs in a bowl and stir in the melted vegan butter. Pour the crust mixture into the lined baking pan, pressing it firmly into the bottom and up the sides of the pan. You can use the bottom of a clean glass for this. Bake for 10 minutes, then set on a wire rack to cool.
While the crust cools, prepare the filling by placing the plant cream and 2 tablespoons of powdered sugar into the bowl of a stand mixer fitted with a whisk attachment. Whip the mixture into stiff peaks on medium-high speed, for about 4 minutes. Scoop the whipped cream into a bowl and set aside.
Wipe out the bowl of the stand mixer and add the paddle attachment. Beat the cream cheese on medium speed until smooth, scraping the bowl with a rubber spatula as needed. Add the vanilla and the remaining 1/2 cup + 2 tablespoons powdered sugar to the bowl. Beat on medium-high speed until combined, stopping to check once or twice to ensure there are no large lumps remaining.
Using a spatula, gently fold the whipped cream and chopped Oreos into the cream cheese mixture until combined. Keep as much air in the whipped cream as possible. Spread the filling evenly over the cooled crust. Use an offset spatula to flatten the top. Cover the pie tightly with plastic wrap and place in the refrigerator for 6 hours and up to 2 days.
To serve, remove from the refrigerator and cut into slices with a sharp knife. Enjoy immediately, as the pie gets mushy if it gets too warm.

The 5 Most Popular Posts of the Year, So Far

Jul27

Can you believe we are halfway through 2024? I thought now would be a good time to collect the recipes that have gathered the most attention this year.

The Importance of Flour

The most viewed post in 2024 isn’t a recipe, but a helpful tip on how to choose flour for vegan baking.

Check out this recipe

Chocolate Tahini Bars

It's no surprise that these bars are popular right now because they are no-bake so you don’t have to heat up your kitchen.

Check out this recipe

Almond Meal Date Muffins

For a healthier morning treat try these muffins packed with dates. raisins, oats, and almond meal.

Check out this recipe

sunken chocolate cake with an oat nut crust

Sunken Chocolate Cake in an Oat Nut Crust

This flourless and gluten-free cake was a hit at a friend’s birthday party. Go on, indulge.

Check out this recipe

Lavender Earl Grey Tea Bread

Often served with hot tea, these breads can be enjoyed during the summer with an iced drink.

Check out this recipe

I look forward to sharing many more tasty treats with you this year.

If you try a new recipe, or a golden oldie from the past, I’d appreciate your comments as to how it turned out. If you’re on Instagram, please post a picture and tag @decadentveganbaker