Be greedy while maintaining your diet, yes! it’s possible with SavorSpot.
Plant-based, we will be able to make healthy and delicious desserts. I will present to you 3 refreshing recipes which offer surprising benefits, you will be able to satisfy your desires without sacrificing tast.
Coconut Brown Sugar Banana Muffins
Have you ever wondered if there is a variation of plant-based muffins? you probably know banana muffins but not banana and coconut muffins!
There is an incredible sweetness from the brown sugar as well as a tropical and refreshing taste from the coconut, all incorporated into a soft banana bread base.
Coconut Brown Sugar Banana Muffins
Ingredients
- 2 tsp coconut oil
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1 tbsp ground flax seed
- 1/2 C. whole-wheat flour
- 1/2 C. bread flour
- 2/3 C. grated carrot
- 4 1/2 oz. applesauce
- 2 ripe bananas, mashed
- 2 eggs, beaten
- 1/2 C. brown sugar
- 1/4 C. butter, softened
- 1/4 C. coconut oil, softened
- 1 C. warm water
- 1/4 C. raisins
Instructions
- Set your oven to 375 degrees F before doing anything else and grease 12 cups of a muffinpan.
- In a bowl of the warm water, soak the raisins for about 10 minutes.
- Drain the raisin and chop them.In a bowl, add 1/4 C. of the coconut oil, butter and brown sugar and beat till combined.
- Add the eggs, mashed bananas, applesauce and grated carrot and beat till well combined.
- In another bowl, mix together the bread flour, whole-wheat flour, flax seed, choppedraisins, baking soda, salt and vanilla extract.
- Add the flour mixture into the banana mixture using and gently stir to combine.
- Transfer the mixture into the prepared muffin cups evenly.
- Cook in the oven
Lemon bars
Need a plant-based dessert that tingles with its tartness? lemon bars will be perfectly the variation to choose. A thin shortbread crust and a tangy creamy lemon filling, sprinkled with powdered sugar, an elegant dessert with a touch of sweetness.
This dessert can ideally be made for all occasions, it is easy to make and very appreciated.
Lemon bars
Ingredients
- Nonstick cooking spray
- ¾ cup gluten-free rolled oats
- ¾ cup almond flour
- ¼ cup melted coconut oil
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine salt, divided
- 2 large eggs, beaten
- Grated zest and juice of 2 lemons
- 1 teaspoon arrowroot powder or cornstarch
- 1 cup water
- Lemon slices, for garnishing (optional)
Instructions
- Line a 7-inch round cake pan with aluminum foil, and spray with cooking spray.
- In a medium bowl, combine the oats, almond flour, coconut oil, 2 tablespoons of honey,vanilla, and â…› teaspoon of salt to form a stiff dough.
- Press the dough into the bottom ofthe prepared pan.
- In a separate bowl, whisk together the eggs, lemon zest and juice, arrowroot powder,remaining â…“ cup of honey, and remaining â…› teaspoon of salt.
- Pour the mixture over thedough. Cover the pan with aluminum foil.
- Pour the water into the inner pot and insert the trivet.
- Place the pan on the trivet. Securethe lid.
- Select Pressure Cook or Manual, adjust the pressure to High, and set the time to 12minutes.
- When cooking is complete, let the pressure release naturally for 15 minutes, andthen quick-release any remaining pressure.
- Unlock and remove the lid. Carefully lift out the pan and let cool.
- Chill the lemon bars in the refrigerator for at least 2hours before slicing them into 6 portions, garnishing with lemon slices (if using), andserving
Vegan Cornmeal Muffins
If you have cornmeal at home, and you don’t know what to do with it.
I have a proposal for you!
100% vegan muffins, only plant-based “but in our case”, soft, tender and crumbly.
Vegan Cornmeal Muffins
Ingredients
- 1/2 C. cornmeal
- 1/2 C. whole-wheat pastry flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 C. applesauce
- 1/2 C. soy milk
- 1/4 C. agave nectar
- 2 tbsp canola oil
Instructions
- Set your oven to 325 degrees F before doing anything else and lightly, grease 6 cups of amuffin pan.
- In a large bowl, mix together the cornmeal, flour, baking soda and salt.
- Add the applesauce, soy milk and agave nectar and stir to combine. Slowly add the oil.
- Stirring continuously till well combined. Transfer the mixture into the prepared muffin cups evenly.
- Cook in the oven for about 15-20 minutes or till a toothpick inserted in the center comesout clean.
