The trick to keeping these chewy, flavorful cookies moist is the low-and-slow baking—45 minutes at 275°F—which allows them to bake through without drying out. From The Forks Over Knives Plan Instructions: Preheat the oven to 275°F. Line 2 baking sheets… Read more
These cookies are a crowd pleaser at a party or an afternoon snack for the kids after game snack, so bake a double batch. These freeze well; reheat by baking at 350°F for 20 minutes. For very crispy cookies, bake… Read more
These tahini brownies are my new favorite! They’re incredibly fudgy, moist, and SO chocolatey. Plus, as all the recipes on my blog, they’re 100 percent vegan and a little bit healthier than most brownie recipes. The tahini doesn’t only add a lot of nutrients, it also gives them an awesome texture and taste! Chocolate heaven, here I come!! Attention: These vegan tahini brownies are also pretty addictive. I mean who could say no to vegan brownies with chocolate chips AND melted chocolate on top? Definitely not me!! Haha! I made these for a little get-together with some friends and they
The recipe for these eggless blueberry muffins couldn’t be easier. They’re ready in only 25 minutes and all you need for the preparation is one bowl! And they’re so delicious and of course vegan. The perfect little treat! Simple and DELICIOUS!! I LOVE making muffins because it’s just so easy! I mean I love baking in general, but my favorites are definitely muffins. I’ve always had a weakness for moist and perfectly sweet muffins. And this didn’t change when I became vegan… How to Make Vegan Muffins – Eggless Blueberry Muffins Making vegan muffins really isn’t more complicated than making regular
Source: Eggless Blueberry Muffins
These delightful pretzle buns are poached in hot water and baking soda before being baked so they have a crusty brown exterior but they’re soft and doughy inside. They’re perfect for making sandwiches or you can have them accompany your main course.
Source: Pretzel Buns [Vegan]