Vegan buttercream frosting 

Now that the holidays are over and I’m on a sugar detox, of course I’m dreaming of all the yummy things I ate the past month. These delicious (toddler decorated) Christmas Cookies and this birthday cake come to mind…. as I snack on these baby carrots. I made a vegan buttercream frosting on both that was just divine. 

One of my best friends, a self proclaimed meat eating vegan, has given up dairy and eggs this year to continue breastfeeding her son who has severe food allergies.  We celebrated her baby’s first birthday and had a Toddler Christmas Cookie decorating party in December. And since that sweet little boy is one of my favorite kids on earth, I made sure the toddler cookie party was completely vegan friendly. I wouldn’t have had it any other way, but my friend called me after the party and said she was so incredibly thankful that everything was vegan friendly because there was no other cookie party on earth she could have gone to and not had to worry about what crumbs her 1 year old was finding on the floor.  

For the sugar cookies I used the Minimalist Baker’s sugar cookies recipe and they honestly turned out AMAZING. The binder in them is puréed pumpkin and I was so impressed with how they turned out. 

For both the sugar cookies and the birthday cake, this is the butter cream recipe I used. Earth balance vegan buttery baking sticks worked like a charm and everything tasted delicious. Like so delicious that people didn’t know it was all vegan until we told them. And no one missed the dairy or eggs! Try it out and and let me know what you think. 

Vegan Buttercream Frosting
Easy vegan buttercream frosting that can be used to decorate cakes or cookies.
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Ingredients
  1. 1 cup softened Earth Balance vegan buttery sticks (leave them out on the counter overnight)
  2. 3 cups powdered sugar
  3. 1/4 teaspoon sea salt
  4. 2 tsp vanilla extract
  5. 3 tablespoons rice milk (or any other milk alternative you prefer - almond, coconut, hemp, flax, etc)
Instructions
  1. Beat softened "butter" in your stand mixer at medium speed for 3 or 4 minutes until creamed.
  2. Add the powdered sugar and start the mixer on low speed and then gradually move up to medium speed as it incorporates in.
  3. Once all the sugar is incorporated, turn the mixer off. Add the vanilla, salt and milk in the bowl. Then then the mixer back to medium and beat for 3 minutes.
  4. These measurements have always worked for me, but if your frosting seems too thick, add a little more milk. If it seems too thin, add a little more powdered sugar.
Love Via Food http://loveviafood.com/

Vegan buttercream frosting
Ingredients:

1 cup softened Earth Balance vegan buttery sticks (leave them out on the counter overnight) 

3 cups powdered sugar 

1/4 teaspoon sea salt 

2 tsp vanilla extract 

3 tablespoons rice milk (or any other milk alternative you prefer – almond, coconut, hemp, flax, etc) 
Method:
1. Beat softened “butter” in your stand mixer at medium speed for 3 or 4 minutes until creamed. 

2. Add the powdered sugar and start the mixer on low speed and then gradually move up to medium speed as it incorporates in. 

3. Once all the sugar is incorporated, turn the mixer off. Add the vanilla, salt and milk in the bowl. Then then the mixer back to medium and beat for 3 minutes. 

4. These measurements have always worked for me, but if your frosting seems too thick, add a little more milk. If it seems too thin, add a little more powdered sugar. 

Oatmeal Apple Cinnamon Muffins 

Oatmeal apple cinnamon muffins are an easy grab-and-go breakfast that are perfect for the fall. I love them because they are made with all organic whole ingredients. There’s no added sugar or flour. And my toddler loves them because they are delicious and they have the perfect amount of  natural sweetness and spices. Plus she calls them cupcakes, so whatever. Perception is reality, girl. Ha!

I originally created this recipe for my friend Maggi who is breastfeeding her son  Daniel. He has a severe dairy and egg allergy and she’s always looking for easy meals that are Daniel-friendly. But the more I started talking to my mom friends, the more and more I realize people are really in need of dairy, egg and gluten free recipes. Whether it’s for a kid or a breastfeeding mom who is avoiding eggs, dairy and/or gluten, these Oatmeal Apple Cinnamon Muffins are a perfect treat that won’t leave you feeling elimination diet deprivation. 

These also freeze well and travel well. I made a few batches this summer and brought them to Michigan with us for an easy grab-and-go breakfast. I like to make them on Sunday night so we have them for the week. 

Try them out and let me know what you think! This recipe will make 12 Muffins. 
Ingredients:

1 tbsp flax meal, 2 tbsp water 

2 cups organic gluten free oats 

1 tsp baking powder

1/2 tsp cinnamon 

1/4 tsp nutmeg (optional)

1/4 tsp kosher salt 

1 cup organic rice milk (or any milk or your choice) 

1/2 cup applesauce (or if you’re a toddler mom, 1.5 Kirkland applesauce pouches)

2 tbsp honey

1 apple of your choice – peeled and diced 

(Use all organic ingredients if possible)
Method:

1. Preheat oven to 375. 

2. Combine flax meal and water in a small bowl and set aside for 5 minutes to set. Flax eggs are so amazing for baking. I use them for pumpkin bread even though we don’t have egg allergies in my house! You can also just use one egg here if it’s easier for you. 


3. Combine all ingredients in a large bowl and mix well. (By the time you add everything to the bowl, the flax meal and water mixture should be ready) 


4. Line muffin tin with muffin liners and spray cups with cooking spray. Scoop evenly into 12 cups. (I like using an ice cream scoop)


5. Bake 22 minutes. Cool completely and enjoy! 

Vegan Pumpkin Bread

Vegan Pumpkin Bread Recipe – Happy fall, y’all!! This recipe is great for those who are avoiding eggs and dairy, but still want to participate in the PUMPKIN-ness of fall!! It is a favorite in our house, and I also love to give this bread as a gift as it holds up really nicely and freezes well.  I sent some in Lyla’s backpack for her preschool teachers, and mailed one to my cousin who is a freshman at Virginia Tech.

The reason I developed this recipe is for my friend Maggi who is breastfeeding, but her son has a severe dairy and egg allergy.  The pumpkin bread recipe that I have made for years had 4 eggs in it, so I wanted to see what happened if I tried flax eggs instead.  You honestly can’t taste a difference.  Maggi also loves chocolate, so that’s the reason for the optional chocolate chips add in!  Just look for the Vegan label on the chocolate chips.  Try this vegan pumpkin bread recipe and let me know what you think!


Vegan Pumpkin Bread
This Vegan Pumpkin Bread recipe is a perfect fall staple for those breastfeeding moms who are avoiding eggs and dairy.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 3 1/2 cups organic all purpose flour
  2. 3 cups organic raw granulated sugar (or coconut palm sugar)
  3. 2 tsp baking soda
  4. 1 1/2 tsp kosher salt
  5. 1 tsp cinnamon
  6. 1 tsp nutmeg
  7. 4 tablespoons flax meal, 1/2 cup water
  8. 2/3 cup water
  9. 1 cup organic canola oil
  10. 1 15 oz can organic pumpkin
  11. 1 cup vegan or dairy free chocolate chips (optional)
Instructions
  1. 1. Preheat oven to 350. Mix flax meal and water in a bowl and set aside for at least 5 minutes. These flax eggs are a perfect substitute for eggs.
  2. 2. Mix all dry ingredients (except chocolate chips) in your mixer.
  3. 3. Add wet ingredients and mix until combined.
  4. 4. If using, add chocolate chips last and mix for 15 seconds.
  5. 5. Pour evenly into 3 bread pans greased with cooking spray.
  6. 6. Bake for 1 hour. Let cool before serving.
Notes
  1. Freezes well! Perfect for those avoiding eggs and dairy.
Love Via Food http://loveviafood.com/
Ingredients:

3 1/2 cups organic all purpose flour

3 cups organic raw granulated sugar (or coconut palm sugar)

2 tsp baking soda

1 1/2 tsp kosher salt

1 tsp cinnamon

1 tsp nutmeg

4 tablespoons flax meal, 1/2 cup water

2/3 cup water

1 cup organic canola oil

1 15 oz can organic pumpkin

1 cup vegan or dairy free chocolate chips (optional)

Method:

1. Preheat oven to 350. Mix flax meal and water in a bowl and set aside for at least 5 minutes.  These flax eggs are a perfect substitute for eggs.

flax egg
 
2. Mix all dry ingredients (except chocolate chips) in your mixer.


3. Add wet ingredients and mix until combined.


4. If using, add chocolate chips last and mix for 15 seconds. I love this kind when avoiding dairy!

5. Pour evenly into 3 bread pans greased with cooking spray.


6. Bake for 1 hour. Let cool before serving. Freezes well!

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