Vegan Hot Cross Buns

It’s That Time of the year again Easter, but this year you’ve made a change in your eating habits. Now your Vegan or Vegetarian and all the good stuff seems off limits.  Not to worry there are hundreds of recipes that can help you create the same foods you love while maintaining your new Life Style.  Let’s start with these yummy Hot Cross Buns.

Vegan Gluten Free Hot Cross Bunsvegan hotcross buns


1 cup almond milk (or other non dairy milk)
1 tsp fast action yeast
2 tbsp coconut sugar or your favorite sweetener
2 tbsp neutral flavored oil such as grape seed
3 1/2 cups gluten free flour
1 tsp salt
4 tsp cinnamon, nutmeg and all spice mix
1/2 packed cup raisins
Finely grated zest of 1 organic orange
1/4 cup freshly squeezed orange juice (or other fruit juice)

3 tbsp plain gluten free flour
2 tbsp water

2 tbsp sugar
2 tbsp freshly squeezed orange juice (or other fruit juice)


  1. Gently heat the milk until it is lukewarm.  Remove from the heat and whisk in the yeast and sugar.  After a couple of minutes the yeast will start to froth.
  2. In a large bowl, mix together the flour, salt, spices.  Stir in the rasins, citrus peel and orange zest.  Make a well in the center of the dry ingredients and stir in the oil, yeast milk mixture, and orange juice.  Bring together the ingredients using your hands.  The dough should be soft and sticky.  Depending on the type of flour used, you may need to add a little more liquid.
  3. Turn out the dough onto a lightly floured surface and knead for 5 minutes or so, until the dough is smooth.  Place the dough in an oiled bowl, cover with a damp tea towel or oiled cling film (plastic wrap) and leave in a warm place for an hour or so until it has doubled in size.  If your house is cool (like ours), cover with oiled foil and place in the oven at 100 degrees for an hour.
  4. When the dough has risen, knead for a further 10 minutes then divide into 12 or 15 equal size balls.   Roll the dough into smooth balls and evenly space out on a large baking tray (10 x 15”) lined with non stick baking paper.  Cover with the damp tea towel, oiled cling film (plastic wrap) or foil and leave in a warm place for 45 minutes or so, until they have risen.vegan hotcross buns2
  5. Heat the oven to 410 degrees.
  6. To make the crosses, mix 3 tbsp plain gluten free flour with 2 tbsp water to form a thick paste.  Spoon into an icing bag with a thin nozzle (or a plastic freezer bag and snip the corner).  Slowly pipe along each row of buns, then repeat in the other direction.  Place in the oven and bake for 20 minutes on the middle shelf, until golden brown.
  7. To make the glaze, gently boil the sugar and fruit juice in a small pan for about 5 minutes until it starts to thicken into a syrup.  Brush over the buns while they’re still hot.  Allow to set before serving. These buns are most delicious served warm or toasted.
  8. The buns will last 2-3 days in an airtight container.  They also freeze well.  I tend to slice them in half before I freeze them so that they can be toasted without the need to defrost first. Enjoy!!!

Quinoa Vegan Pancakes

Yummy Quinoa Vegan Pancakes quinoa pancakes

1 cup cooked quinoa
3/4 cup flour (oat or almond or flax flour can be sustituted)
2 teaspoons baking powder
1/2 teaspoon course salt
2 large egg = 3 tsp dry Egg Replacer plus 4 tbsp water or  2 tablespoon of ground flax seeds and 6 tablespoons of water
1 coconut oil, melted, plus more for skillet
1/4 cup almond or coconut mild
2 tablespoons pure maple syrup, plus more for serving
Fresh fruit or fruit preserves (optional) for serving
In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg substitute, coconut oil, milk, and syrup until smooth. Add wet mixture to flour mixture and whisk to combine.
Lightly coat a large nonstick skillet or griddle with coconut oil and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes.
Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning). Serve with maple syrup and fresh fruit or preserves if desired. Makes about 12 small or 6 large Enjoy!!!
vegan quinoa pancakes


Healthy Baked Oatmeal

Baked Oatmeal Breakfast Casserole

What You’ll Need:baked-oatmeal
2 cups oats
*We prefer steel cut, as they provide more nutrients, but you can also use basic rolled oats or gluten-free oats
1/4 cup maple syrup or your favorite sweetener
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup chopped walnuts
1 cup strawberries (or other favorite berries)
1/2 cup dark chocolate chips (at least 60% cocoa)
2 cups coconut, or almond milk
1 egg = 1 1/2 tsp dry Egg Replacer plus 2 tbsp water or  1 tablespoon of ground flax seeds and 3 tablespoons of water
3 tablespoons applesauce
1 tablespoon vanilla extract
1 banana, sliced

Preheat oven to 375° F
In a large bowl, mix together the oats, agave nectar, baking powder, cinnamon, salt, half the walnuts, half the berries and half the chocolate.
In another large bowl, whisk together the milk, egg, applesauce and vanilla extract.
Add the oat mixture to a 10.5″ x 7″ baking dish. Arrange the remaining strawberries, walnuts, bananas and chocolate chips on top.
Pour the egg and milk mixture on top. Gently shake the baking dish to help the milk mixture go throughout the oats.
Bake 35 to 40 minutes or until the top is nicely golden brown.

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