Vegan Carrot Cake Cupcakes

Cupcake Ingredients:

1 1/2 Cups Vegetable oil

2 1/4 Cups of Flour

2 Cups Sugar

4 Tbsp ground flax seeds (mixed with 12 Tbsp of water)

2 tsp cinnamon

1 tsp baking powder

2 tsp baking soda

2 Cups finely chopped carrots (I used a food processor and then packed it in the measuring cup)

Directions:

Turn over to 350 degrees. Mix ground flax with water and set aside for five minutes. Mix together oil, sugar and flax seeds. Then add the flour, salt, cinnamon, baking powder and baking soda. After the ingredients are thoroughly mixed add the chopped carrots. Line a cupcake pan with your cutest liners and lightly spray with vegetable spray. Fill each two thirds of the way full. Place in over for 15-20 minutes.

Cream Cheese Frosting:

1/2 Cup Vegan butter

1 Container of Tofutti cream cheese

4 Cups Confectionary sugar

2 ½ tsp Vanilla extract

Directions:

Mix the butter and cream cheese until creamy. Add the rest of the ingredients. Refrigerate until ready to use.

Cinnamon Crunchy Granola

Ingredients:
8 Tbsp honey
4 Tbsp olive oil
4 Tbsp water
3 c. old-fashioned rolled oats
1 c. nuts (I used walnuts)
2 TBSP ground flax seeds
1/4 Cup of Brown Sugar
1 tsp. cinnamon
1 c. dried fruit

Directions:

Preheat oven to 300 degrees F.  Mix oats, nuts, seeds, and cinnamon in a large bowl.  Pour honey, oil, and water in a microwaveable bowl.  Microwave for 30 seconds.  Remove and stir to combine. Pour the liquid mixture over the oats and toss until everything is well combined. Spread on a baking sheet (which I lined with tin foil) and cook about 30 minutes. After fifteen minutes take a spatula or spoon and move the oats around, so they bake evenly. Bake until the oats are golden and slightly crispy (they crisp up even more when cooling down). After they cool mix in dried fruit, or if you like your granola without then feel free to leave the dried fruit out! 

// Happy Channukah!//

Vegan Doughnuts by Oh She Glows

Dry Ingredients
1 Cup All Purpose Flour
1/2 Cup Sugar
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 tsp (scant) Nutmeg (I used Cinnamon instead)
1/4 tsp Cinnamon

Wet Ingredients
1/2 Cup Soymilk (I’m sure this would work with any milk or non-milk substitute)
1/2 tsp Apple Cider Vinegar (I believe you can substitute this for regular white vinegar)
1/2 tsp Pure Vanilla Extract
Egg Replacer for 1 Egg (If you don’t use egg replacer feel free to use 1 egg)
4 Tbs Earth Balance (regular margarine should work too)

Icing Glaze:

• 1/2 cup powdered icing
• 1 tbsp soy milk
• sprinkles

Directions:

Preheat oven to 350F. Take all the wet ingredients and put in a small pot on the stovetop on low. Whisk ingredients together to blend well. Do not let the mixture get too hot, it should just be warm to the touch. Mix the dry ingredients together in a large bowl. Add the wet to the dry and mix until just incorporated. Do not over mix. The batter will be 1) Very very sticky- but don’t worry, and 2) It tastes like a dream- try not to eat all of it. 

Since I did not have a mini doughnut maker, I used regular cupcake pans. I added a little over a tablespoon to each cup and spread it so it covered the entire bottom. Put in oven for 9-12 minutes. Let them cool! Then take an apple core, or a knife works fine, it is just a little more difficult. As if you were coring an apple, cut a hole in the center of the soon to be “doughnut”. As you can see in the picture above, it looks just like it would if you used a doughnut pan! 

If you have mini doughnut pans put a little over a tablesoon of the batter in every section!