Our First Vegan Dessert! (It’s Gluten-Free too!)

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My new years resolution was to become a healthier and happier eater, and I decided to reach that goal by becoming vegan! So far the change has been natural and I have now opened a door to a whole new world of different desserts.

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I apologize for the quality of the photos, i had to use my IPhone for these photos because my camera had died. This recipe was an interesting one to make because I haven’t used any of these ingredients before.

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Everything in this recipe was vegan and we changed a few things so that it was gluten-free so my mom could try it out. Needless to say she got her self a second one.

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We couldn’t find any ground matcha so I had to grind up some myself. I must say that I could still taste some unground parts. We used matcha chocolate and it accented it perfectly. They were very gooey and delicious.

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And in a SNAP!

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We’ve got that!

Ingredients

  • 2/3 cup soy milk
  • 1 tbsp. ground flax
  • 2 tsp vanilla
  • 1/4 cup coconut oil
  • 1/2 cup maple syrup
  • 1 3/4 cup flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 tsp matcha
  • Chocolate chips or Blueberries

Directions

  • Preheat oven to 375°F
  • Combine the soy milk, flax seed, lemon juice and vanilla in a bowl whisk together then set aside for 5-10 min to thicken
  • In a separate mixing bowl, combine flour, baking powder and salt. Then sift in the matcha powder
  • Melt the coconut oil and syrup
  • Pour the soy milk mixture into the coconut oil and maple syrup mixture. stir together. Then add the dry ingredients by thirds. Do not over mix
  • Add in chocolate or blueberries and spoon into muffin tin 2/3 the way full. Bake for about 20 min
  • Let cool and enjoy

Hope you guys enjoyed this recipe!

-Sophia

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