How to Make Rice Coffee

Jan 13, 2021 · 7 Comments

Try this delicious roasted rice drink traditionally served as a coffee bean substitute. Learn how to make rice coffee that's caffeine-free, gluten-free, and low-calorie hit.

Looking for more delicious heartwarming drinks for the season? Try some of my favorites, Ginger Tea (Salabat Tea) or Tsokolate (Filipino Hot Chocolate), or the classic Eggnog made vegan. This coffee goes well with my new recipe: Coconut Ube Milk Bread.

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What is Rice Coffee?

Rice coffee has its roots in Filipino cuisine, where it has been enjoyed for generations. It's made by roasting rice grains until it reaches a deep brown color, almost black, and then brewing it just like you would with regular coffee beans.

Health Benefits of Rice Coffee

Perfect for those sensitive to caffeine or looking to reduce their caffeine intake.
Suitable for individuals with gluten sensitivities or celiac disease.
A great option for those watching their calorie intake.
The roasted rice can be soothing for the stomach and aid digestion.
Contains antioxidants from the roasted rice, which can help combat oxidative stress.

Substitutions

If you prefer a different sweetener, you can swap out the brown sugar for honey, maple syrup, or even stevia. Adjust to taste.

Variations

Rice coffee can be enjoyed hot or cold. For a refreshing twist, pour the brewed rice coffee over ice and add a splash of plant-based milk.
It also complements traditional Filipino snacks like suman (sticky rice cake) or bibingka.

Storage

Store any leftover rice coffee in an airtight container in the refrigerator for up to a month. Reheat on the stove or in the microwave before serving.

Top Tips

Be careful not to burn the rice, it will end up tasting like charcoal- the rice needs to be a deep dark brown color.
For a medium roast rice coffee, cook the rice until it's golden brown. For a dark roast, cook the rice according to the recipe.

Ingredients

Listed below are all the ingredients you will need:

uncooked rice
water
brown sugar
plant-based milk (optional)

Instructions

Preheat pan over medium-low heat, add rice, and continuously stir until rice is a deep brown color, almost black. Immediately turn off the stove and remove the pan off the stove so the rice doesn’t burn.

If you’re using a teakettle with an infuser, add rice in the infuser, hot boiling water and allow the rice to seep, about 5-10 minutes.

Add brown sugar, your favorite plant based milk, stir, and serve hot.

Boiling Water Method:

Bring water to a rolling boil, then pour hot water into a large cup filled with the cooked rice. Allow the rice to seep, then strain the rice and pour rice coffee into a large mug, add sugar, stir and serve hot

Frequently Asked Questions

Can I use any type of rice for this recipe?

Yes, you can use any type of rice like brown rice, but organic rice is recommended for the best flavor and health benefits.

Can I drink rice coffee cold?

Yes, rice coffee can be enjoyed both hot and cold. For a cold version, simply pour the brewed rice coffee over ice and add a splash of plant-based milk if desired.

Can I add other flavors to my rice coffee?

Absolutely! Feel free to experiment with different spices like cinnamon, nutmeg, or even vanilla extract.

Looking for more healthy drinks?

5 from 11 votes

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How to Make Rice Coffee

This roasted rice drink is traditionally served as a coffee substitute, and it's a fantastic option if you're trying to cut down on caffeine, avoid gluten, or simply enjoy a low-calorie beverage. You'll love this recipe for its simplicity, versatility, and the rich, roasted flavor it brings to your cup.

Prep Time10

Cook Time5

Total Time15

Course: drink

Cuisine: Filipino

Servings: 2

Calories: 73kcal

Author: Lainey

Ingredients

For the Rice Coffee:

▢ ¼ cup organic rice uncooked
▢ 2¼ cups water

For Serving:

▢ 3 tablespoons brown sugar
▢ ¼ cup plant-based milk optional

Instructions

Toast the Rice:

Preheat a pan over medium-low heat. Add the rice and continuously stir until the rice turns a deep brown color, almost black.
Immediately turn off the stove and move the pan off the heat to prevent the rice from burning.

Prepare the Coffee (Teakettle Method):

If using a teakettle with an infuser, place the toasted rice in the infuser.
Add boiling water to the kettle and allow the rice to steep for about 5-10 minutes.

Serve (Teakettle Method):

Pour the steeped rice coffee into a cup. Add brown sugar and your favorite plant-based milk, if desired.
Stir well and serve hot.

Alternative Method (Boiling Water):

Bring the water to a rolling boil.
Pour the boiling water into a large cup filled with the toasted rice. Allow the rice to steep for a few minutes.
Strain the rice out, then pour the rice coffee into a large mug.
Add brown sugar, stir, and serve hot.

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Serving: 1gCalories: 73kcalCarbohydrates: 18gProtein: 0.2gFat: 0.4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 59mgPotassium: 24mgFiber: 0.1gSugar: 17gCalcium: 60mgIron: 0.1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

First of all, Happy New Year! This is my first post of 2021 and wanted to kick it off with this delicious Rice Coffee Drink.

It's a healthy drink that of course doesn’t taste like any specialty coffee or coffee in general, but it is a great alternative if you're trying to wean off caffeine or just want something hot during the cold winter mornings.

Filipino Leche Flan

Dec 20, 2020 · 2 Comments

This authentic Filipino Leche Flan recipe is easy to make and requires only 6 ingredients. It's silky, creamy, and the perfect way to end a meal!

Looking for other scrumptious Filipino desserts? Try my Buko Pandan, Biko, or Suman Malagkit recipes.

a close-up of a leche flan with a vibrant orange jello-like substance on a yellow plate; a spoon next to the dish.

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What is Filipino Leche Flan?

Filipino Leche Flan is a beloved dessert known for its rich, creamy texture, made from eggs and condensed milk. The name comes from the Spanish words leche (milk) and flan (custard).

This dessert is a staple at Filipino special occasions like fiestas and Christmas noche buena. Typically crafted from egg yolks, sweetened condensed milk, evaporated milk, and sugar, it features a smooth caramel topping, making it a cherished tradition that delights on any occasion.

Substitutions

Use whole eggs instead of just yolks for a slightly firmer texture.

Variations

Add a pinch of cinnamon or nutmeg to the custard for a warm, spiced twist (although, I haven't tried this yet).
Pair with fresh fruits like berries or mango slices for a refreshing contrast.

Storage

After allowing the leche flan to cool to room temperature, cover it with foil or transfer it to an airtight container before placing it in the refrigerator. Properly stored, it can last up to 3 to 4 days.
For longer storage, you can freeze the flan, though this may slightly alter its texture.
To freeze, wrap the flan tightly in plastic wrap and place it in an airtight container. Thaw it in the fridge before serving.

Top Tips

Do not vigorously whisk the ingredients, it's important to be gentle because you don’t want to form any extra air bubbles.
If you don't want to leave marks on the side of the flan, make sure the sugar is completely melted and not gritty. It should look like dark honey without any granules left.
Do not burn the sugar when making the caramel, it will give a burnt flavor to the leche flan.
Separate the egg whites and yolks when you're ready to use them. Exposing the egg yolks to the air will allow them to create a skin and they will become lumps that are difficult to melt.

a close-up view of a golden, leche flan, freshly made and has a soft, creamy interior that is visible through a hole in the top; a fork is visible, suggesting the pastry is ready to be enjoyed

Ingredients

Listed below are all the ingredients you will need:

brown sugar
water
egg yolks
condensed milk
evaporated milk
lemon juice

various ingredients for a recipe, including eggs, evaporated milk, water, brown sugar, condensed milk, and lemon juice; ingredients are arranged on a white background.

Instructions

Preheat the oven to 375 degrees F.

In a small saucepan, add 5 tablespoons of brown sugar, Combine 5 tablespoons of brown sugar and water in a small saucepan. Bring it to a boil, then lower the heat to low and allow it to simmer for 5 minutes until it’s golden and syrupy:

a glass container filled with a bright orange liquid

Carefully place the hot syrup in the silicone cupcake mold or small ramekins, and set aside:

a baking tray filled with colorful cupcake liners in various pastel; one of the cupcake liners has chocolate, being poured into it

In a bowl, whisk together egg yolks and condensed milk for 2 minutes, then add evaporated milk, and lemon juice and gently stir until well blended. Then pour the mixture into the silicone cupcake mold:

a metal tray of colorful cupcakes or in various pastel shades

Add about 2 ¼ cup water of hot water into the tray then bake the flan for 40 minutes:

a tray of colorful cupcakes in different pastel shades

Remove from the oven and allow it to cool for 15 minutes before turning the flan over on a serving plate:

Creamy leche flan dessert, served on a yellow plate with a spoon

Enjoy a sweet and delicious dessert!

FAQ

Is flan Mexican or Philippines?

Flan has its roots in Spanish cuisine and is popular in Mexico and the Philippines. Mexican Flan is made with whole eggs, resulting in a creamier texture due to condensed and evaporated milk.
In contrast, Filipino Leche Flan uses primarily egg yolks, making it denser and typically steamed, often incorporating coconut milk for added creaminess.

How can I ensure my leche flan has a smooth and creamy texture without bubbles?

To achieve a silky custard, gently mix the egg yolks, evaporated milk, condensed milk, and vanilla extract to avoid incorporating too much air, which can cause bubbles. Straining the mixture through a fine-mesh sieve helps remove any lumps or air bubbles. Cooking the flan using a water bath (bain-marie) ensures even heat distribution, preventing the custard from curdling or becoming grainy. Covering the flan mold with foil during steaming or baking can also help maintain a smooth surface.

What's the best way to caramelize sugar for leche flan, and how do I prevent it from burning?

To make the caramel sauce, place sugar in a llanera (flan mold) or saucepan over medium heat. Allow the sugar to melt without stirring; instead, gently swirl the pan to ensure even melting. Once the sugar turns into a golden-brown caramel, promptly remove it from heat to prevent burning, which can impart a bitter taste. Quickly pour or spread the caramel into your flan mold, tilting it to coat the bottom evenly before it hardens.

creamy leche flan with caramel glaze and a spoon beside it

5 from 1 vote

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Filipino Leche Flan

Sweet, creamy, and silky - this Filipino Leche Flan dessert is perfect to serve on any occasion!

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: Filipino

Keyword: Leche Flan

Servings: 12 individual servings

Calories: 136kcal

Author: Lainey

Ingredients

Instructions

Preheat the oven to 375 degrees F.
In a small saucepan, add 5 tablespoons of brown sugar, Combine 5 tablespoons of brown sugar and water in a small saucepan. Bring it to a boil, then lower the heat to low and allow it to simmer for 5 minutes until it’s golden and syrupy.
Carefully place the hot syrup in the silicone cupcake mold, set aside.
In a bowl, whisk together egg yolks and condensed milk for 2 minutes, then add evaporated milk, lemon juice and gently stir until well blended. Then pour the mixture into the silicone cupcake mold.
Add about 2 ¼ cup water of hot water into the tray then bake the flan for 40 minutes.
Remove from the oven and allow it to cool for 15 minutes before turning the flan over on a serving plate.

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Serving: 1servingCalories: 136kcalCarbohydrates: 20gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 107mgSodium: 43mgPotassium: 126mgSugar: 19gVitamin A: 208IUVitamin C: 1mgCalcium: 103mgIron: 0.4mg

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Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Suman Malagkit Recipe

Dec 18, 2020 · 9 Comments

Have a delicious Filipino snack or dessert with this easy Suman Malagkit recipe at your next party or gathering! This simple Filipino sweet rice in banana leaves will satisfy your cravings with its chewy texture and sweet flavor!

Love Filipino desserts? Try the fan favorites like Biko, Cassava Cake, or my personal favorite, Buko Pandan.

unwrapped suman malagkit with a stainless spoon

This suman recipe is best eaten with mangoes in the summer or dipped in tsokolate in the winter.

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What is Suman Malagkit?

Suman (pronounced as soo-man), also called Budbud (pronounced as bood-bood), is one of my favorite Filipino snacks or desserts. It's a traditional Filipino sticky rice cake usually made from glutinous rice cooked with ginger, coconut milk, and sugar until al dente. Then wrapped in banana leaves and steamed to perfection!

There are so many variations of suman, but it's usually eaten with chocolate powder (hot chocolate mix), sprinkled with brown sugar, mangos, or, as my husband eats it, maple syrup. Learn how to make this suman malagkit with banana leaves today and enjoy it as a delicious snack or dessert on any occasion!

Variations

Flavors: Add a twist to the traditional suman malagkit by mixing different flavors, either ube (purple yam), chocolate, mango, shredded coconut, or pandan.
Sweeten to taste: Adjust the sweetness of your suman malagkit to your liking by adding more or less sugar.
Serve with dipping sauce: Suman Malagkit is traditionally served with a dipping sauce or "latik" made of coconut milk and sugar. This adds another layer of flavor to the dish and balances out the sweetness of the rice.

Substitutions

Wrapper: Although traditionally made with banana leaves, suman can be substituted with other leaves or even parchment paper if necessary.

Glutinous rice comes in many forms; also check to see if it's sticky rice, waxy rice, botan rice, biroin chal, sweet rice, mochi rice, pearl rice, or malagkit—these are the types of rice you're looking for.

Storage Tips

Place this suman malagkit in an airtight container and store it at room temperature if you plan to consume it in a day.
You may keep it in the fridge for up to three days or freeze it for up to 6 months.
Always cover the suman to prevent it from drying out, especially if you store it in the refrigerator or freezer.
Reheat by steaming, microwaving, or pan-heating for a few minutes or until heated through.

three pairs of banana-wrapped suman malagkit on a white surface

Ingredients

Listed below are all the ingredients you will need:

glutinous rice
coconut milk
ginger
water
white sugar
salt

See the recipe card for the quantities.

Instructions

Rinse the glutinous rice until the water is clear, and then set it aside.

In a large saucepan or large wok, add the coconut milk, ginger and bring the mixture to a boil, then reduce to a simmer. Stir continuously until the milk solids separate from the coconut milk:

boiled the coconut milk and ginger in a large work and stirred using a wooden ladle

Next, add water, sugar, and salt, bring to a quick boil, and then reduce to a simmer for 3 minutes.

Add the rice and continue mixing on low heat until the water has been absorbed, about 10 minutes:

added the water, sugar, salt, and glutinous rice into the mixture

Remove from heat and allow to slightly cool:

slightly cooled the suman malagkit in a large wok with a stainless serving spoon

Measure out about 80 grams of the rice mixture, place it on the banana leaf, and roll into logs.

Roll banana leaves tightly around the rice to form a log, and fold both edges to seal. Repeat the steps until all the rice mixture is prepared:

placed about 80 grams of cooked rice mixture on a banana leaf and rolled into logs

In a large pot, arrange all the folded suman and add 1.5 liters of water. Bring it to a boil, reduce it to a simmer, and steam for 45 minutes:

arranged the folded suman in large pot then boiled until cooked

Carefully remove the suman, allow it to cool, and eat with a ripe mango.

banana-wrapped suman malagkit served on a flowery plate

Enjoy this suman malagkit with banana leaves anytime you want!

Top Tips

Use high-quality glutinous rice. I've tried cheaper versions, and I can tell the difference in the quality of rice when eaten.
Soak glutinous rice overnight: it will help soften it and make it cook easier.
Use high-quality banana leaves: They will give your Suman Malagkit a delicious aroma and flavor. Clean the banana leaves well before using them to wrap the rice mixture.
Use a pot that will fit the suman snugly, because if not, it will float around or unravel. Use a plate to weigh down the suman to keep it from floating while it boils.

Frequently Asked Questions

How do you eat Suman Malagkit?

It's typically eaten by unwrapping the banana leaf, dipping it in coconut caramel sauce, and enjoying it with a cup of coffee or tea.

What kind of rice is malagkit?

Malagkit is a type of rice commonly known as glutinous rice or sticky rice, which is different from regular rice.

Should suman be refrigerated?

Suman should be stored in an airtight container in the fridge since it's cooked with coconut milk.

suman on banana leaves sliced and placed on a plate

4.41 from 5 votes

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Suman Malagkit Recipe

Here's a traditional Filipino dessert made of glutinous rice and coconut milk, wrapped and steamed in banana leaves, which makes a delicious and satisfying snack or dessert. This suman malagkit recipe is easy to make and perfect for any occasion!

Prep Time20

Cook Time1 20

Total Time1 40

Course: Dessert, Snack

Cuisine: Filipino

Keyword: bud bud, Suman Malagkit

Servings: 12 servings

Calories: 615kcal

Author: Lainey

Equipment

1 large saucepan or wok
1 Large pot

Ingredients

Instructions

Rinse the rice until water is clear and then set aside.
In a large saucepan or large wok, add the coconut milk and ginger and bring the mixture to a boil, then reduce to a simmer. Stir continuously until milk solids separate from the coconut milk.
Next, add water, sugar, and salt. Then, bring to a quick boil and reduce to a simmer for 3 minutes.
Add the rice and continue mixing on low heat until the water has been absorbed, about 10 minutes. Remove from heat and allow to slightly cool.
Measure out about 80 grams of the rice mixture, place it on the banana leaf, and roll it into logs. Roll banana leaves tightly around the rice to form a log, and fold both edges to seal. Repeat the steps until all the rice mixture is prepared.
In a large pot, arrange all the folded suman and add 1.5 liters of water. Bring it to a boil and reduce to a simmer for 45 minutes.
Carefully remove the suman and allow it to cool.

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Serving: 1gCalories: 615kcalCarbohydrates: 89gProtein: 8gFat: 26gSaturated Fat: 23gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 1995mgPotassium: 362mgFiber: 3gSugar: 0.1gVitamin C: 2mgCalcium: 34mgIron: 5mg

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Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

No Bake Biscoff Cookies

Dec 14, 2020 · 3 Comments

Sweet and delicious with just a bit of crunch, these No-Bake Biscoff cookies are easy to make and quick to disappear. Again, no oven is required!

Looking for more vegan cookies? Try my Chocolate Chip Cookies, Amaretti Cookies, and Chocolate Caramel Sandwich Cookies recipe!

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What are No-Bake Biscoff Cookies?

No-Bake Biscoff Cookies are a quick and easy dessert made with rolled oats, cookie butter, brown sugar, maple syrup, and crushed Biscoff cookies. These sweet and chewy treats are dipped in melted white chocolate for an extra layer of indulgence without needing an oven.

With their rich caramelized flavor and creamy texture, these cookies are perfect for a snack, holiday treat, or even a last-minute dessert. They take just 20 minutes to prep and set in the freezer, making them a fuss-free option when craving something sweet.

Try this easy no-bake recipe and enjoy a delightful, spiced cookie that melts in your mouth!

Substitutions

If you can't find Cookie Butter, use Biscoff Spread; it's the same thing. You may also use peanut butter, but it has a different taste.
If you can’t find Biscoff cookies, you can use graham cracker crumbs or gingerbread cookies.
You may use quick oats instead of rolled oats. But the texture will be slightly different. Quick oats will make the cookies softer, while rolled oats provide a chewier bite.

Variations

Sweetness adjustment – Reduce the brown sugar slightly if you prefer a less sweet version.
Enhance the flavor – Add ½ teaspoon vanilla extract or a pinch of ginger for a spiced touch.
Make a Biscoff Cheesecake – Use these cookies as a base layer by pressing them into a pan, chilling, and topping with a mix of cream cheese, Biscoff cookie crumbs, and cocoa powder.

Storage

Store the cookies in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Thaw in the refrigerator before serving and check for freshness before consuming.

A close-up of no-bake Biscoff Cookies on a white plate.

Ingredients

Listed below are all the ingredients you will need:

Instructions

In a large bowl, add brown sugar, maple syrup, and a spoonful of cookie butter and mix until well combined. Next, mix in rolled oats. The mixture should be thick but not too sticky.

Roll into balls (you may use cookie scoop here but rolling it is better) and flatten the bottom slightly with your hand.

A baking tray lined with parchment paper holding freshly rolled no-bake Biscoff Cookies.

In a ziplock bag crush biscoff cookies and sprinkle some on top of each ball, then place each cookie on a tray lined with parchment paper or a baking sheet and place in the freezer for 10 minutes.

While waiting, melt white chocolate in the microwave or a double boiler.

Remove the cookies from the freezer, dip the bottoms in the white chocolate, and place them back on the tray, then return the cookies to the freezer for 10 minutes to set.

No-bake Biscoff Cookies set on parchment paper with a blurred bottle in the background.

Top Tips

To prevent the cookies from sticking to your hands when rolling, lightly grease your hands with coconut oil or butter before rolling the dough.
For best results, use a bar of white chocolate such as Ghirardelli or Bakers. However, to keep it vegan use white chocolate chips.

FAQ

What is the main flavor of Biscoff cookies?

The main flavor of Biscoff cookies comes from caramelized sugar and warm spices like cinnamon. This gives them a sweet, spiced, and slightly buttery taste.

What causes no-bake cookies to not set?

No-bake cookies may not be set properly if there is too much moisture or not enough binding ingredients like oats. Chilling them in the freezer helps firm them up.

How healthy are Biscoff cookies?

Biscoff cookies are relatively high in sugar and fat, making them more of an indulgent treat than a health food. However, they do not contain artificial flavors or preservatives.

5 from 3 votes

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No Bake Biscoff Cookies

Craving a quick, delicious dessert that requires zero baking? These No-Bake Biscoff Cookies are the ultimate sweet treat! Packed with the rich, spiced flavor of Biscoff cookies and creamy cookie butter, these little bites of heaven come together easily.

Prep Time20

Freeze Time20

Total Time40

Course: Dessert

Cuisine: American

Servings: 8 pieces

Calories: 369kcal

Author: Lainey

Ingredients

Instructions

In a large bowl, add brown sugar, maple syrup, cookie butter, and mix until well combined. Next mix in rolled oats, the mixture should be thick but not too sticky.
Roll into balls and flatten bottom slightly with hand.
In a ziplock bag crush biscoff cookies and sprinkle some on top of each ball, then place each cookie on parchment-lined tray and place in the freezer for 10 minutes.
While waiting, melt white chocolate in the microwave or a double boiler.
Remove the cookies from the freezer, and dip bottoms in the white chocolate and place them back on the tray, then return the cookies to the freezer for 10 minutes to set.

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Serving: 1pieceCalories: 369kcalCarbohydrates: 55gProtein: 5gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 26mgPotassium: 179mgFiber: 2gSugar: 38gVitamin A: 7IUVitamin C: 0.1mgCalcium: 78mgIron: 1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Chocolate Hazelnut Cookies

Dec 13, 2020 · Leave a Comment

These chewy Chocolate Hazelnut Cookies will satisfy your chocolate cravings! It's easy to make and the best way to indulge your sweet tooth!

If you love hazelnut spread you're going to love 3 Ingredient Nutella Cookies, No Bake Nutella Cookies, or Nutella Hot Chocolate!

Tips & Variations:

Yes, add the heavy whipping cream, it helps make the cookies chewy and just taste better.
To add texture to the cookies, add ½ cup of chopped hazelnuts.
If you love peanut butter, add ¼ cup of peanut butter and ¼ cup of hazelnut spread to the cookie dough.

How to Make Chocolate Hazelnut Cookies:

Listed below are all the ingredients you will need:

butter
granulated sugar
brown sugar
hazelnut chocolate spread
egg
heavy whipping cream
vanilla extract
flour
baking soda

Preheat the oven to 350 and line a baking sheet with parchment or a baking mat.

In a large bowl, add butter, granulated sugar, brown sugar, hazelnut chocolate spread, egg, heavy whipping cream, vanilla extract, and mix until well combined, set aside.

In a medium-size bowl, mix together the flour, baking soda then add it to the wet ingredients:

Mix the cookie dough until just combined:

Roll cookie dough into 1 inch balls and place on a baking tray and bake at 350 for 12-14 minutes or until cookies are cracking on the top.

Remove from oven and transfer to a cookie rack to allow it to completely cool, then serve:

Pecan Cookies

Dec 12, 2020 · Leave a Comment

These Pecan Cookies are tender, buttery, and loaded up with caramel, chocolate chips, and pecans. There are easy to make will soon be a family favorite!

Tips & Variations:

Feel free to use a white or vanilla-flavored cake mix or any neutral flavored cake mix.
Add about ⅓ cup of toffee bits to give more texture to the cookies
To store the cookie dough, roll the cookies into 1 inch balls, place in a freezer-safe bag, then store for up to 3 months.

How to Make Pecan Cookies:

Listed below are all the ingredients you will need:

eggs
vegetable oil
vanilla cake mix
flour
pecans
caramels
chocolate chips

In a large bowl, add the eggs, oil, and mix until well combined. Next, mix in cake mix and flour, then fold in the pecans, chocolate chips, and caramel:

Roll dough into 1 inch balls and place on a parchment-lined baking tray and bake at 350 for 8-10 minutes or until cookies are cracked on the top:

After the caramel has cooled, transfer the cookies to a cookie rack and allow to completely cool:

Love pecans or caramel? Try these:

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Pecan Cookies Recipe

Here's a simple cookie recipe that makes a buttery texture and rich, nutty flavor. These pecan cookies are perfect for any occasion, are simple to make, and will impress loved ones!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Keyword: Pecan Cookies

Calories: 4.601kcal

Author: Lainey

Ingredients

Instructions

In a large bowl, add the eggs, oil, and mix until well combined.
Next mix in cake mix and flour, then fold in the pecans, chocolate chips, and caramel.
Roll dough into 1 inch balls and place on a parchment-lined baking tray and bake at 350 for 8-10 minutes or until cookies are cracked on the top.
Once the caramel has set, transfer cookies to a cookie rack to cool completely.

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Serving: 1gCalories: 4.601kcalCarbohydrates: 603gProtein: 53gFat: 231gSaturated Fat: 47gPolyunsaturated Fat: 92gMonounsaturated Fat: 75gTrans Fat: 3gCholesterol: 336mgSodium: 3.999mgPotassium: 1.296mgFiber: 17gSugar: 325gVitamin A: 580IUVitamin C: 2mgCalcium: 1.456mgIron: 17mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

M&M Sugar Cookie Pizza

Dec 11, 2020 · 1 Comment

Try this easy M&M Sugar Cookie Pizza for your next holiday party! It's easy to make, delicious, and it will only take you 30 minutes or less!

Where have I been?

Between the last recipe and this one, I have moved. I totally forgot how stressful, tiring, and how much anxiety comes with moving. Research has even shown that moving is more stressful than divorce.

I had prepared all the recipes for the month of December, and all I had to do was write up the post. But between working (I do have a full-time job), moving and unpacking (I'm halfway done), and a number of other mundane details, it was difficult.

Anyways, I can go into more detail later, but for now, I'm happy to be finally sharing that should have been released on December 3- M&M Sugar Cookie Pizza!

Ingredients

Listed below are all the ingredients you will need:

refrigerated cookie dough (or you can use my recipe)
chocolate chips
icing
Christmas colored candy

Instructions

Using your favorite sugar cookie recipe, or roll out the refrigerated cookie dough onto a round pan and bake at 350 for 20 minutes or until golden brown.

As soon as you remove the cookie from the oven, evenly place the chocolate chips on the cookie and allow them to melt, about 2-3 minutes.

Then, using an offset spatula, spread out the chocolate chips on the cookie.

Allow it to cool completely, then evenly spread out the icing and decorate with M&Ms or any Christmas colored candy.

Looking for more holiday-inspired recipes? Try these:

5 from 1 vote

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M&M Sugar Cookie Pizza

Prep Time10

Cook Time20

Course: Dessert

Cuisine: American

Keyword: M&M Sugar Cookie Pizza

Author: Lainey

Ingredients

▢ 1 roll of sugar cookie dough
▢ 1 cup of chocolate chips
▢ 1 cup of icing
▢ Christmas colored candy

Instructions

Using your favorite sugar cookie recipe, roll out dough onto a round pan and bake at 350 for 20 minutes or until golden brown.
As soon as you remove the cookie from the oven, evenly place the chocolate chips on the cookie and allow it to melt, about 2-3 minutes. Then using an offset spatula spread out the chocolate chips on the cookie.
Allow it to cool completely, then evenly spread out the icing and decorate with M&Ms or any Christmas colored candy.

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Vegan Tinola

Nov 29, 2020 · 6 Comments

Try this heartwarming Filipino Vegan Tinola that is full of flavors from the papaya, ginger, and lemongrass! Yes, it's vegan, but the flavor of the authentic Tinola Manok is not lost here!

Add more of my Vegan Filipino Soup Recipes to your meal ideas: Vegan Laswa, Vegan Binakol , Vegan Sopas, and Vegan Sinigang.

vegan tinola in a white bowl with malunggay, green papayas, and tofu

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What is Tinola?

Tinola is a Filipino chicken soup usually served as a main entrée with steamed white rice. Its main ingredients include chicken, unripe papaya (green papaya), ginger, onion, and fish sauce.

To make this vegan, tofu is used instead of chicken and I omitted the fish sauce. However, there's vegan fish sauce in asian markets that tastes EXACTLY like regular fish sauce.

Substitutions

Feel free to use your favorite vegetarian meat instead of tofu. Make sure to fry it before adding it to the soup.
The recipe calls for unripe papaya (green papaya) but you can also use other vegetables such as chayote, bottle gourd (upo), or potatoes.
If you can't get Moringa leaves (malunggay), other leafy greens such as fresh spinach, kale, or even bok choy are the next best thing.

Variations

Add some vegetarian fish sauce and lemon for an added zest to the dish.
For a spicier version, increase the number of chili peppers or add a dash of chili flakes.

Storage

Refrigeration: Store leftover Vegan Tinola in an airtight container in the refrigerator for up to 3 days.
Freezing: This soup freezes well. Store in a freezer-safe container for up to 2 months.
Reheating: Reheat on the stovetop over medium heat until warmed through. Add a splash of water if the broth has thickened too much.

Top Tips

You can pre-fry tofu and store it in the fridge to save time when preparing the dish later.
Taste the broth frequently and tweak the salt, pepper, and chicken-like seasoning to your preference.
Add moringa leaves at the end to preserve their vibrant color and nutritional value.

vegan Tinola Soup with cooked malunggay leaves and green peppers

Ingredients

Listed below are all the ingredients you will need:

coconut oil
tofu
garlic
onion
ginger
tomato
water
unripe papaya (green papaya)
lemongrass
salt
pepper
chicken-like seasoning
bell pepper
chili peppers
moringa leaves

Instructions

In a pan over medium heat, add 3 tablespoons coconut oil, and once the oil is hot, fry extra firm tofu until golden brown. Place fried tofu on a plate lined with paper towels to remove access oil:

In the same pan add 1 tablespoon of coconut oil, and sauté garlic, onion, ginger, tomato until the onion is translucent:

tomatoes, garlic, ginger, onions frying in a wok

Next, add water and cover with a lid and bring it to a boil, about 5-7 minutes. Add sliced papaya wedges, cover with the lid and allow the soup to boil again. Then add lemongrass and cover for 2 minutes:

cooking in a wok, tomates, onions, green papaya, and lemongrass

Add fried tofu, salt, pepper, chicken-like seasoning, bell pepper, chili peppers, moringa leaves, and turn off the heat. Best eaten with steamed rice!

FAQ

What does a green papaya taste like?

Green papaya has a neutral, slightly grassy flavor with a crisp texture. It absorbs the flavors of the broth, making it a versatile addition to soups.

What is a vegetarian substitute for malunggay?

Spinach is an excellent vegetarian substitute for malunggay. It has a mild flavor and soft texture that works well in soups like Tinola.

What is a good substitute for tinola leaves?

Tinola leaves like malunggay can be swapped with kale or bok choy. Both options retain their shape and texture while adding a fresh taste to the dish.

Best Amaretti Cookies

Nov 26, 2020 · 8 Comments

Try these naturally gluten-free and chewy Amaretti Cookies that are traditional Italian cookies famously served with coffee. They can also be sandwiched with jam or ganache for an extra treat. Check this out!

Looking for the perfect snack to go with your afternoon coffee? Try my fan-favorite Vegan Coffee Cake, Blueberry Scones, and Oatmeal Cookies!

Vegan Chewy Amaretti Cookies stacked with a single cookie in front of the stack

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Substitutions

If you prefer not to use alcohol, substitute it for almond extract and a ¼ teaspoon of water to give you the right consistency for rolling.
You can use caster sugar instead of powdered sugar to douse the amaretti doughs. However, powdered sugar gives the cookies their signature crackled texture.
Experiment with different citrus zests, such as orange or lime, to give the cookies a unique flavor.

Variations

If you’re a big fan of almond flavor, try adding a few drops of almond extract to the dough for an even more intense almond taste.
Aquafaba is a key ingredient in replacing the eggs, so we recommend using it for the best results. You can find it in most canned chickpeas, or you can purchase it pre-made.

Storage

Store them in an airtight container at room temperature. They will stay good for up to 5 days.
If you want to keep them longer, you can freeze the dough before baking. Simply scoop the dough into balls, coat them in powdered sugar, and place them on a baking sheet to freeze for about an hour. Once frozen, transfer them to a freezer-safe container or bag.
When you're ready to bake, just place the frozen dough balls on a baking sheet and bake as usual—no need to thaw.

Top Tips

For this recipe, it's best to use store-bought ground almonds. If you're located in the US, use blanched almond flour, the fine grainy kind, NOT the powder kind that's like regular flour.
If you like slightly chewy cookies, bake them for 13-15 minutes instead.
Since the bottoms of the cookies tend to brown faster, bake them on the upper rack of the oven. Keep a close eye on them, especially during the last few minutes.

bitten cookie on a blue cloth with 2 cookies behind it

Ingredients

Listed below are all the ingredients you will need:

blanched almond flour
powdered sugar
granulated sugar
aquafaba
salt
lemon zest
amaretto liqueur
powdered sugar

Instructions

Combine dry ingredients: almond flour, powdered sugar, and granulated sugar in a medium bowl. Sift or whisk to break up any clumps and evenly distribute.

almond flour in a stainless steel bowl with a whisk

In a large bowl beat aquafaba with salt using electric beaters or a stand mixer on medium high speed until soft peaks form, about 5 minutes.

Gently stir in lemon zest. Fold in almond flour mixture until completely combined.

Stir in amaretto. The dough will be sticky and soft, but possible to form into a ball.

cookie dough in a stainless steel bowl with a white spatula

Cover the dough and chill for at least 30 minutes, longer if it is a warm day. Then preheat oven to 325°F and line baking sheets with parchment or silicon baking sheets.

Once dough is chilled, place powdered sugar for coating in a small bowl, and using a teaspoon, scoop heaping amount of the dough (about 2 tsp balls) and roll between your hands until a ball forms.

Douse dough ball in powdered sugar until completely coated:

cookie dough in a bowl of powdered sugar

Place at least 2”/5cm apart on prepared parchment paper on baking sheets and repeat with the remaining dough.

unbaked Vegan Amaretti Cookies on a baking sheet

Place baking sheet on a rack in the up ⅓ of the oven – the bottoms are prone to over cooking. Bake for 18-20 minutes, or until golden brown under the sugar.*

Vegan Chewy Amaretti Cookies on a baking sheet lined with parchment paper

Allow to cool on the baking sheet for at least 5 minutes before moving to a cooling wire rack to cool completely.

Store these vegan Italian almond cookies in an airtight container at room temperature for up to 5 days.

Vegan Amaretti Cookies cooling on a cookie rack

Frequently asked Questions

What are amaretti cookies made of?

Amaretti cookies are commonly made from almond flour, sugar, and egg whites (or in the case of vegan versions, aquafaba). They also usually have a bit of lemon zest and sometimes a splash of amaretto liqueur for extra flavor.

What does amaretti mean in Italian?

In Italian, "amaretti" means "little bitter ones." The name comes from the bitter taste of almonds used in the cookies, although they are actually quite sweet.

What's the difference between amaretto and amaretti?

Amaretto is a sweet, almond-flavored liqueur, while amaretti refers to the crunchy almond cookies. Both share the same almond flavor, but one is a drink and the other is a cookie.

4 from 2 votes

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Amaretti Cookies

Vegan Italian amaretti cookies are an eggless version of the Italian amaretti. They are soft and chewy on the inside and a touch crispy on the outside!

Prep Time50

Bake Time20

Total Time1 10

Keyword: amaretti cookies, Vegan Amaretti Cookies

Servings: 35 -40 cookies

Calories: 80kcal

Author: Lainey

Ingredients

▢ 2 ½ cups /240g blanched almond flour
▢ 6 tablespoons /45g powdered sugar
▢ ⅔ cup /130g granulated sugar
▢ ½ cup /120ml aquafaba liquid drained from about 1 can
▢ ¼ teaspoon /1g salt
▢ 1 teaspoon /2g lemon zest
▢ 1 tablespoon /15ml amaretto liqueur
▢ Powdered sugar to coat cookies about 1 cup/115g

Instructions

Combine almond flour, powdered sugar, and granulated sugar in a medium bowl. Sift or whisk to break up any clumps and evenly distribute.
In a large metal or glass bowl beat aquafaba with salt using electric beaters or a stand mixer on medium high speed until soft peaks form, about 5 minutes.
Gently stir in lemon zest. Fold in almond flour mixture until completely combined.
Stir in amaretto. The dough will be sticky and soft, but possible to form into a ball.
Cover the dough and chill for at least 30 minutes, longer if it is a warm day. Then preheat oven to 325°F and line baking sheets with parchment or silicon baking sheets.
Once dough is chilled, place powdered sugar for coating in a small bowl, and using a teaspoon, scoop heaping amount of the dough (about 2 tsp balls) and roll between your hands until a ball forms.

Douse dough ball in powdered sugar until completely coated:

Place at least 2”/5cm apart on prepared baking sheets and repeat with the remaining dough.
Place baking sheet on a rack in the up ⅓ of the oven – the bottoms are prone to over cooking. Bake for 18-20 minutes, or until golden brown under the sugar.*
Allow to cool on the baking sheet for at least 5 minutes before moving to a cooling rack to cool completely.
Store in an airtight container at room temperature for up to 5 days.

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Notes

*If you are baking 2 sheets at once, keep them in the upper portion of the oven as much as possible. Switch positions of the baking sheets at about 12 minutes of baking. Baking multiple sheets at once may cause baking to take longer.

Serving: 1cookieCalories: 80kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 0.001gSodium: 17mgPotassium: 0.4mgFiber: 1gSugar: 9gVitamin A: 0.03IUVitamin C: 0.1mgCalcium: 17mgIron: 0.3mg

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Best Baked Cinnamon Apple Chips Recipe

Nov 23, 2020 · 2 Comments

Craving a healthy, delicious snack? This best baked cinnamon apple chips recipe yields sweet, crunchy apple chips baked to crisp perfection with just a few simple ingredients!

Give this simple recipe a try today and enjoy the ultimate healthy snacks the whole family will surely love!

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Ingredients

Listed below are all the ingredients you will need:

water
cinnamon
sugar
apples

See the recipe card for quantities.

Instructions

Make the Cinnamon Syrup

Add the water, sugar, and cinnamon to a saucepan. Then bring the mixture to a boil.

Prepare and Cook the Apples

Slice the medium-sized apples into thin slices with a sharp knife or mandolin slicer.

Next, gently cook the apple slices over low heat for 5 to 7 minutes until tender.

Prepare for Baking

Remove the apple slices from the syrup or honey. Then arrange them in a single layer on parchment paper or a baking sheet.

Baked cinnamon apple chips on parchment paper

Bake the Apple Chips

Bake at 350°F (degrees f) for 15 to 20 minutes, or until the edges begin to crisp.

Cool and Serve

Lastly, remove the baked apple chips from the oven and let them cool completely. They should become mostly crisp with a slight chew.

Substitutions & Variations

Apple Swap: For the best balance of natural sweetness and a crisp taste, use Honeycrisp apples, though Gala or Fuji work wonderfully too.

Flavor Variations: Dust the slices with a pinch of nutmeg alongside the cinnamon before baking for extra warmth.

Serving Ideas: Crunch these over top of oatmeal, stir them into yogurt, or sprinkle crushed pieces on top of salads for a delightful texture. Store any leftovers at room temperature in an airtight container to maintain their crunch.

Storage Tips

Store the completely cooled apple chips in an airtight container so they stay as crisp as possible. They are best enjoyed within 3 to 5 days, although humidity may make them softer sooner. Freezing is not recommended because thawing can make the apple slices soft and chewy instead of crisp.

Top Tips

Choose the Right Apple: Opt for a sweet-crisp apple like Honeycrisp or Pink Lady to ensure your chips bake up with optimal crunch. Selecting naturally sweeter apples allows you to skip added sugar while still getting a delicious, healthy treat!

FAQs

Can I make these baked apple chips ahead of time?

Of course! Make a batch ahead and let them cool. Then store them in the fridge. You can pack them for lunch, or anytime you need a snack.

Why are my apple chips chewy?

Maybe they haven't cooled completely. Give them more time to cool before checking the texture. Make sure the apples are cut into thin slices. Also, spread them evenly on the pan so they bake properly.

What kind of apples do I need for this apple chips recipe?

Any medium-sized apples or large apples can work, as long as they are firm. They hold their shape during cooking and baking. McIntosh apples can also work if you enjoy their softer texture and natural sweetness. Choose an apple you already enjoy eating since its flavor will become more concentrated.

How do I slice apples evenly for apple chips?

You can use mandolins to make quick and even slices, but a sharp knife works well too. Try to keep the apples in thin slices, so they cook evenly. Add a little cinnamon for extra flavor and sweetness if you have a sweet tooth.

5 from 2 votes

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Best Baked Cinnamon Apple Chips Recipe

These cinnamon apple chips are sweet, mostly crunchy, and slightly chewy with warm cinnamon flavor. Made with just four simple ingredients, they are an easy vegan and dairy-free homemade snack.

Prep Time10

Cook Time27

Cool Time30

Total Time1 7

Course: Snack

Cuisine: Fusion (American-Filipino)

Servings: 2 cups, aprox.

Calories: 867kcal

Author: Lainey

Ingredients

▢ 2 cups water
▢ 1 teaspoon cinnamon
▢ 2 cups sugar
▢ 2 large apples

Instructions

Make the Cinnamon Syrup

Add the water, sugar, and cinnamon to a saucepan.
Then bring the mixture to a boil.

Cook the Apples

Next, add the apple slices and lower the heat.
Let them gently cook for 5 to 7 minutes.

Prepare for Baking

Remove the apple slices from the syrup.
Then arrange them in a single layer on a parchment-lined baking sheet.

Bake the Apple Chips

Bake at 350°F for 15 to 20 minutes, or until the edges begin to crisp.

Cool and Serve

Lastly, remove the apples from the oven and let them cool completely. They should become mostly crisp with a slight chew.

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Serving: 1gCalories: 867kcalCarbohydrates: 225gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 16mgPotassium: 203mgFiber: 5gSugar: 219gVitamin A: 101IUVitamin C: 8mgCalcium: 30mgIron: 0.4mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Teddy Bear Cookies Recipe

Nov 19, 2020 · 3 Comments

Looking for cute, but easy cookies to make? Try making this Teddy Bear Cookie Recipe with your kids! With a simple sugar cookie base, white chocolate accents, and a touch of creativity using an edible marker, you’ll craft charming bear faces perfect for any occasion. Yum!

Need more cookie ideas? Try some of my flavor favorites: Reindeer, Christmas Tree, Oreo Cheesecake, and Coconut Flour Chocolate Chip.

kawaii teddy bear cookies on a white table

What Are Teddy Bear Cookies?

Teddy Bear Cookies are a delightful twist on traditional sugar cookies, featuring a cute bear face that’s almost too adorable to eat. Made with round cookie shapes and creative decorating techniques, these cookies are fun to bake and even more fun to share.

Whether you're hosting a children's birthday party or simply want to surprise your family with a whimsical treat, these cookies are guaranteed to bring smiles. The recipe is beginner-friendly, making it an excellent choice for baking with kids or creating a memorable edible gift. Give this a try!

Substitutions

Don't want to use an edible pen? Melted black or dark chocolate works to create the face of the bear.
Swap the red sanding sugar for sprinkles in your favorite color.
Use dark chocolate instead of white chocolate for a richer look and flavor.

Variations

Chocolate Teddy Bear Cookies: Add 1–2 tablespoons of cocoa powder to your sugar cookie dough for a chocolatey twist. Use white sugar instead of red sanding sugar.
Gluten-Free and Vegan Alternatives: Opt for a gluten-free flour blend and vegan butter to cater to dietary preferences.

Storage

Store your cookies in an airtight container at room temperature for up to one week.
For longer storage, put the baked cookies (undecorated) in the fridge or freezer for up to three months.

Ingredients

Listed below are all the ingredients you will need (omitting quantities):

round cookies (2-inch & ½-inch)
icing
white chocolate or white candy melts
edible marker pen
red sanding sugar

Instructions

Using your favorite sugar cookie recipe, cut out and bake 20 2-inch round cookies and 10 ½-inch round cookies.

Place one of the smaller cookies on top of the bigger cookie and press down slightly. This will be the snout. Bake as directed, then remove from the oven and allow it to cool.

Then using your finger add the red sanding sugar to the cookies

two round sugar cookies on a cookie rack cooling

Once the cookies are fully cooled, attach the ears by pipping white chocolate on each side of the bear's head.

Let set completely, then draw the face of the bear and eyes using an edible marker.

Top Tips

If you have icing and cookies left over, make sandwich cookies.
Feel free to flavor the icing to your taste by adding vanilla, peppermint, or chocolate extract.

FAQ

Can I make these cookies ahead of time?

Yes! You can prepare and freeze the dough or bake the cookies in advance and decorate them later.

Do I need special skills to decorate them?

Not at all! The simple designs are easy to achieve with edible markers and basic tools.

Are there Other Shapes I Can Try?

Of course! Experiment with different animal shapes to create a cookie zoo.

cute teddy bear cookies on a white surface

5 from 3 votes

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Teddy Bear Cookies Recipe

Create these adorable Teddy Bear Cookies in no time! They're simple, fun, and irresistibly sweet!

Prep Time15

Bake Time25

Total Time40

Course: Cookies, Snack

Cuisine: American

Servings: 10 cookies

Calories: 161kcal

Author: Lainey

Ingredients

▢ 20 2- inch round cookies
▢ 10 ½- inch round cookies
▢ 1 cup of icing
▢ ¼ cup of white chocolate or white candy melts melted
▢ edible marker pen
▢ red sanding sugar crushed into dust

Instructions

Using your favorite sugar cookie recipe, cut out and bake 20 2-inch round cookies and 10 ½-inch round cookies.
Place one of the smaller cookies on top of the bigger cookie and press down slightly. This will be the snout.
Bake as directed, then remove from the oven and allow it to cool.
Using your finger add the red sanding sugar to cookies.
Once cookies are fully cooled, attach the ears by pipping white chocolate on each side of the bears head.
Let set completely, then draw the face of the bear and eyes using an edible marker.

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Serving: 1cookieCalories: 161kcalCarbohydrates: 23gProtein: 1gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 75mgPotassium: 28mgFiber: 0.1gSugar: 19gVitamin A: 8IUVitamin C: 0.02mgCalcium: 11mgIron: 0.3mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Making sugar cookies is a fun and easy process! Start by creaming softened unsalted butter with brown sugar, creating a smooth and rich mixture. The addition of a single egg and fragrant vanilla extract brings the wet ingredients together, while a separate bowl holds the dry ingredients—flour, baking soda, cinnamon, and a pinch of salt—waiting to be sifted and stirred in gently.

Chill the dough in the fridge until firm. Then, roll it out on a floured surface using a rolling pin. Cut out shapes with cookie cutters or a knife, and place them on baking sheets lined with parchment paper. Bake in a preheated oven until golden around the edges.

Once the cookies come out of the oven, let them cool on a wire rack while that warm, buttery smell fills the air. You can leave some plain to keep it simple, or get creative and decorate them with colorful frosting, sprinkles, or M&M!

Vegetarian Thai Yellow Curry Recipe

Nov 17, 2020 · Leave a Comment

My hearty and warm Vegetarian Thai Yellow Curry Recipe bursts with bold flavor. Made with tender potatoes, coconut cream, and fragrant Thai curry paste, every bite is rich, velvety, and very comforting.

Love this curry? Try Thai Coconut Noodle Curry Soup or Curried Chickpea Wraps. Those, and Eggplant Chickpea Stew, are nice for more cozy, flavor-packed meals!

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What is the Vegetarian Thai Yellow Curry Recipe?

It's a rich and creamy vegan yellow curry made with red potatoes, chickpeas, and a flavorful curry paste. It’s not a Filipino recipe. But it’s loved by many for its comforting and spicy taste. You can finish it with thai basil and a splash of lime juice for freshness.

Coconut cream adds a smooth finish, while the chickpeas bring in protein and fiber. One unique trick is using a bit of peanut butter or finishing with cold water to balance the heat. It’s a great plant-based meal that’s easy to enjoy with rice. Perfect for curry lovers who want something hearty and meat-free.

History of the Vegetarian Thai Yellow Curry Recipe

Thai Yellow Curry comes from Thailand and is one of the three main curry types—red, green, and yellow. It was influenced by Indian spices and introduced by traders long ago, with flavors like coriander and curry powder.

The vegetarian version was later created for those who prefer plant-based meals. Thai cooks began using chickpeas and potatoes instead of meat, and added pantry favorites like soy sauce, fish sauce, or tamari for umami. Today, it’s a staple in Thai restaurants and homes around the world.

Health Benefits of Chickpeas

High in protein, great for muscle building
Rich in fiber, which helps digestion
Supports heart health with good fats and nutrients
Helps control blood sugar levels
Keeps you full longer, perfect for healthy weight management

Substitutions

Red potatoes – Use sweet potatoes or Yukon Golds for a different flavor.
Coconut cream – Swap with full-fat coconut milk for a lighter consistency. Stir in a splash of evaporated milk if you're out, but note the flavor change.
Chickpeas – Substitute with lentils, white beans, or extra-firm tofu.
Thai curry paste – Use red curry paste or green curry paste for a variation in spice and taste.
Olive oil – Replace with coconut oil for extra tropical flavor or a splash of soy sauce for depth.

Recipe Variations

Spicy curry – Add chili flakes, ginger, or sliced Thai bird’s eye chili for heat.
Veggie-packed curry – Add carrots, green beans, bamboo shoots, red bell pepper, or baby corn for more fiber and nutrients.
Noodle curry – Serve over rice noodles instead of rice for a fun twist.
Peanut curry – Stir in 1 tablespoon of peanut butter for added richness and depth.

Storage

This curry stands up well to freezing for up to 2 months.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently over medium heat, adding a splash of broth or coconut milk to loosen the sauce if needed.

Ingredients

Listed below are all the ingredients you will need:

potatoes
chickpeas
Thai curry paste
olive oil
garlic clove
onion
coconut cream
vegetable broth
salt

See recipe card for quantities.

All ingredients for the Vegetarian Thai Yellow Curry recipe — Eatwithfingers

Instructions

Prepare the Potatoes:

Fill a large pot with water and bring to a boil. Add quartered red potatoes and boil until fork-tender, about 10–12 minutes. Drain and set aside.

Make the Curry Base:

In a separate large pot, heat olive oil over medium heat.

Add sliced onions and minced garlic. Sauté until fragrant and tender, about 2–3 minutes.

Add Thai curry paste and stir for 30 seconds to release its aroma.

Combine and Simmer:

Pour in vegetable broth and coconut cream. Stir to combine.

Add chickpeas and boiled potatoes. Mix well.

Reduce heat and let the curry simmer for 10–15 minutes until slightly thickened.

Season with salt to taste.

Remove from heat and serve warm with steamed jasmine rice or brown rice!

Vegetarian Thai Yellow Curry ready for serving

Hint: To enhance flavor, sauté the curry paste briefly before adding liquid. It deepens the aroma and taste.

⭐ Top Tip

Always cook your potatoes separately to ensure they don’t overcook in the curry and fall apart. Let the curry sit for 10 minutes before serving. This helps the flavors fully develop and meld together.

FAQ

What is the secret ingredient for curry?

The secret ingredient for a flavorful curry is curry paste. It’s packed with spices, herbs, and aromatics that bring depth and heat to the dish. A small spoonful can transform any curry into something bold and tasty.

What goes in a Thai yellow curry?

Thai yellow curry usually has yellow curry paste, coconut cream, potatoes, onions, and sometimes chicken or chickpeas. It’s known for being milder and sweeter than red or green curry. The mix of spices like turmeric and cumin gives it that warm, golden color.

How to make Thai red curry creamier?

To make Thai red curry creamier, simply add more coconut cream or full-fat coconut milk. You can also stir in a bit of nut butter or simmer it longer to thicken the sauce. Always add creaminess at the end to keep the texture smooth and rich.

More Soup or Stew Recipes

Vegan Caramel Cookies

Nov 14, 2020 · 1 Comment

Addicting and delicious, these are the decadent Vegan Caramel Cookies! It's made with simple ingredients from your pantry. And the best thing is it's vegan and healthy.

Try making other cookies too, like Chocolate Hazelnut Cookies, Homemade Oreo Cookies, and Rocky Road Cookies. They are so delicious and so easy to make!

Vegan Caramel Cookies with a cup of coffee

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What are Vegan Caramel Cookies?

Vegan Caramel Cookies are soft, chewy treats made without eggs or dairy, using plant-based ingredients like coconut milk or vegan butter. They’re sweet, buttery, and often have a rich caramel flavor made from natural sweeteners. This is not a Filipino recipe, but many Filipinos enjoy baking vegan sweets too.

One unique ingredient is coconut cream, which gives the caramel a smooth, creamy texture without using animal products. These cookies are perfect for those looking for a dairy-free or egg-free dessert.

History of Vegan Caramel Cookies

Vegan Caramel Cookies became popular as more people started choosing plant-based diets. While regular caramel cookies have been around for a long time, the vegan version grew from the need to create dairy-free, egg-free options that still taste rich and sweet.

The recipe often uses ingredients like coconut milk, maple syrup, or nut butters to mimic caramel. Today, these cookies are enjoyed by vegans and non-vegans alike for their chewy texture and sweet flavor.

Substitutions

Coconut oil – Use vegan butter or avocado oil for a similar fat content.
Coconut cream – Use thick oat cream or soy cream if coconut flavor isn’t preferred.
Powdered sugar – Replace with a sifted blend of granulated sugar and cornstarch (DIY version).
Cocoa powder – Use Dutch-processed cocoa for a deeper chocolate flavor.
All-purpose flour – Substitute with a gluten-free 1:1 flour blend if needed.

Variations

Salted caramel cookies – Sprinkle a few flakes of sea salt over the caramel before sandwiching.
Peanut butter caramel cookies – Mix 1 tablespoon of peanut butter into the caramel for a nutty twist.
Plain vanilla cookie base – Skip the cocoa powder and increase flour slightly for a classic buttery cookie.
Mini sandwich cookies – Use a 1-inch cutter for bite-sized caramel-filled treats.

Storage

These ingredients stand up well to freezing for up to 2 months.
Store assembled cookies in a single layer in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving for best texture.

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All Vegan Caramel Cookie ingredients in separate bowls

Instructions

Combine powdered sugar, cocoa powder, salt, and cinnamon in a large bowl. Add coconut oil, water, and vanilla extract. Mix until a smooth syrup forms without lumps.

Mixing bowl with ingredients and spatula

Add flour and baking soda. Mix in with a spatula until completely combined. Mix a couple extra times to bring everything together.

Create a 1 inch thick disk out of the dough. Wrap it in plastic wrap and place in the fridge for 10-15 minutes.

Preheat oven to 325° F and line baking trays with parchment.

Remove dough from the fridge. Lightly flour both sides of disc. Between two sheets of baking parchment, roll dough to ¼ inch thick.

Use a 2 inch round cutter to cut out as many cookies as possible.

Using a ½ inch - ¾ inch round cutter (or the wide opening of a piping nozzle), cut circles from the center of half the cookies. Use the tip of a knife to remove the excess dough.

Chill cut the dough in the fridge for 4-5 minutes before baking to prevent spreading.

Bake for 14-15 minutes, until dry to the touch. Allow to cool on the pan for 5 minutes before moving to a rack to cool completely.

Cookie dough on sheet lined with parchment paper

How to make the Caramel:

In a medium saucepan with a heavy bottom, spread sugar in an evenly layer. Melt over low heat without stirring.

Melting the sugar in a pan to make the sauce

Once sugar is completely melted, stir slightly with a silicon spatula or metal spoon*** to get final crystals distributed.

Remove from heat (but leave the burner on) and stir in coconut oil. The mixture will bubble up and spit a little bit. The oil will not completely combine at this point, just stir until everything is smooth.

Add coconut cream. Stir vigorously and return to heat. Continue stirring gently while heating until all the lumps are smooth and dissolved again. Stop stirring and continue heating until a candy or instant read thermometer reaches 250-255 °F.

Remove from heat and wait for bubbling to settle. Once it has stopped bubbling, add vanilla and salt, stirring until combined. Pour into a glass container and set aside to cool completely.

Making caramel with ingredients in a sauce pan

Place the cut-out cookies (the top portion) on a cooling rack. Dust with powdered sugar.

Powdered sugar sprinkled on the chocolate cookies

Place ¾ - 1 tsp caramel on each of the complete round cookies (the bottom half). Handling gently by the edges, place a powdered cut-out on top of each caramel dollop, centering as much as possible.

Allow caramel to settle. Some dripping will occur (see note about firmer caramel if preferred). Best eaten the same day, or can be stored in a single layer in an air-tight container at room temperature for a couple days.

And here you go. Enjoy!

Vegan Caramel Cookies lined up in a tray

Hint: It's best to use a metal spatula because plastic will melt at 250-255° temperature and wood is more likely to cause recrystallization.

⭐ Top Tip

Do not use raw or coarse cane sugar, it will not melt evenly. You can gather the scraps of the cookie dough after rolling and cutting as well, but keep in mind the cookies will start to get a bit tough from overworking.

FAQ

Does caramel contain milk?

Caramel is not dairy free. Caramel is typically made from milk or heavy cream. Caramel is not safe for those with a milk allergy.

What can I put in cookies instead of eggs?

You can whisk 1 teaspoon of vegetable oil, 2 tablespoons of water and 2 teaspoons of baking powder together to replace each egg in baked goods like cookies, brownies or quick breads. This substitution won't impact a recipes' flavor profile the way egg substitutions like mashed banana or flaxseed might.

Can you use oil instead of butter in cookies?

Yes! You can generally substitute vegetable oil for butter in most cookie recipes. I would also look for cookie recipes specifically designed for the use of vegetable oil (versus using butter).

More Recipes

Looking for more vegan cookies? Try these:

Kalabasa Pasta (Filipino Squash Pasta)

Nov 8, 2020 · 3 Comments

Are you ready to level up your pasta game? Here's a creamy and flavorful Kalabasa Pasta (Filipino Squash Pasta) made with a nutty squash sauce, cashews, and coconut milk. Perfect for a cozy, dairy-free meal!

If you're interested in making more squash recipes, try my Filipino Kalabasa Ravioli, Kalabasa Pancakes, and Ginataang Kalabasa recipe too!

pouring squash sauce over fettuccine pasta

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What is Kalabasa Pasta?

Kalabasa Pasta is a savory dish made using kalabasa, or Filipino squash, as the main ingredient. Kalabasa also known as kabocha squash in the Philippines, looks like a small pumpkin and is green with white / yellow spots. The inside of the kalabasa seems very similar to a pumpkin, but it’s a bit more on the yellow side. When fully ripe, the squash can be very sweet.

History of Kalabasa Pasta?

Kalabasa Pasta is a modern Filipino dish that blends local ingredients with Italian-inspired cooking. While kalabasa (Filipino squash) has long been a staple in traditional Filipino cuisine - commonly used in dishes like ginataang kalabasa (squash in coconut milk) and pinakbet (vegetable stew) - its use in pasta is a more recent innovation.

The dish likely emerged as a healthier, budget-friendly alternative to creamy Western-style pasta. Filipinos have embraced kalabasa puree as a natural, nutrient-rich base for pasta sauces, replacing heavy cream while maintaining a smooth, slightly sweet flavor. With the rise of plant-based and vegetable-forward dishes in the Philippines, Kalabasa Pasta has gained popularity, especially among home cooks and health-conscious eaters.

While not a traditional Filipino dish, Kalabasa Pasta reflects the Filipino love for adapting international flavors using local, affordable ingredients, making it a unique fusion recipe.

When Is This Dish Typically Enjoyed?

Kalabasa Pasta is enjoyed year-round, especially for everyday meals, during the holiday season, and on rainy days for its warm, comforting texture. It’s also popular among health-conscious eaters as a nutritious, plant-based pasta alternative.

This nutritious squash is known for its sweet, earthy flavor and creamy texture, which makes it an excellent base for pasta.

Kalabasa pasta recipe is a healthy, low-carb choice that is enjoyable and adaptable. It's a delicious way to get extra vegetables into your diet, whether you eat it alone or with bread. Are you ready to give it a try? Read on and find out more about this recipe below!

Filipino-style squash pasta with sautéed garlic and sauce

Health Benefits of Kalabasa (Filipino Squash)

Rich in Vitamin A – Supports good vision, skin health, and a strong immune system
High in Fiber – Aids digestion and promotes gut health
Boosts Immunity – Packed with antioxidants like beta-carotene and vitamin C
Heart-Healthy – Contains potassium, which helps regulate blood pressure
Low in Calories – A great option for weight management while keeping meals filling

Substitutions

Kalabasa – Swap with butternut squash for a similar sweet and creamy texture
Coconut milk – Use almond milk or cashew cream for a lighter but still creamy sauce
Nutritional yeast – Replace with grated parmesan or a dairy-free cheese substitute for added flavor

Recipe Variations

Meaty texture – Add crumbled vegetarian meat or vegan sausage slices for extra bite
Spicy Marinara – Blend kalabasa, crushed tomatoes, garlic, and red pepper flakes for a bold, zesty sauce
Curry Twist – Mix kalabasa, coconut milk, curry paste, and spices for a rich, fragrant pasta sauce

Storage

Cool the kalabasa pasta sauce completely before keeping it in an airtight container.
Refrigerate for up to four days or freeze for up to three months for longer storage.
When ready to use, thaw in the refrigerator overnight and reheat on the stovetop, adding water if necessary to achieve the desired consistency.

Ingredients

Listed below are all the ingredients you will need (omitting quantities):

kalabasa (squash)
cashew nuts
red pimientos
white pepper powder
garlic powder
Himalayan salt
coconut milk
nutritional yeast
olive oil
garlic
dried oregano
dried basil
coconut milk
fettuccine pasta

See recipe card for quantities.

Instructions

Steam squash until soft, about 10-15 minutes, then set aside.

In a blender, add squash, soaked cashew nuts, red pimientos, white pepper powder, garlic powder, Himalayan salt, 1 ¼ cup coconut milk, nutritional yeast and blend until creamy.

Blending ingredients together in food processor

Heat the oil in a large pan over low heat, then add garlic and sauté until lightly golden, 1 to 2 minutes.

ginger sautéed and fried in oil on a pan

Add sauce, oregano, basil, and the remaining ¼ cup of coconut milk, mix, then simmer for 5 minutes.

Cook the pasta according to the package instructions. Drain and serve topped with the sauce.

Hint: Roasting the Kalabasa enhances its natural sweetness, while steaming keeps it soft and easy to blend.

⭐ Top Tip

When adding the dried oregano and basil, rub it between your palms to release maximum flavor.
If you have the time, simmering the sauce for longer will add a deeper flavor.
To fix bitter sauce, add ⅛ teaspoon of baking soda or a ½ teaspoon of sugar to the sauce at a time (tasting between additions) until the acidity evaporates.

FAQ

Is kalabasa the same as pumpkin?

Pumpkin and kalabasa are both squash. Kalabasa is available all year, but pumpkins are normally harvested in September. Pumpkins, which have a thicker and more lustrous orange skin, are often used as jack-o-lanterns at Halloween.

What does squash pasta taste like?

Squash pasta has a moderate sweet and earthy flavor, as well as a creamy texture that pairs well with savory sauces.

Can I substitute squash for pumpkin??

Yes, you can use squash instead of pumpkin in recipes because they have similar flavors and textures, but bear in mind that squash is somewhat sweeter and creamier than pumpkin.

More Recipes

Looking for more squash recipes? Try some of the fan favorites:

Mini Cherry Cheesecake

Nov 5, 2020 · Leave a Comment

This Mini Cherry Cheesecake has a sweet and buttery graham cracker crust, a smooth and creamy cheesecake, and is topped with chocolate ganache and cherry filling. It's easy to make, delicious, and the perfect dessert for any occasion!

Looking for more fruit flavored cheesecakes? Try my Easy Ginger Lemon Cheesecake.

Tips and Variations:

Completely cool the cheesecake before adding ganache and cherry filling.
Not necessary, but baking cheesecake in a water bath, helps with overbaking the cheesecake, and helps prevent cracks on the surface.
If you don't want to use cherry pie filling, feel free to use your favorite pie filling of choice.
Drizzle white chocolate right before serving the chilled cheesecake.

Mini Cherry Cheesecake with Ganache dripping on the sides

How to Make Mini Cherry Cheesecake:

Listed below are all the ingredients you will need:

Crust:

graham cracker crumbs (1 sleeve of graham crackers)
melted butter
white sugar

Cheesecake:

cream cheese
sugar
eggs
almond extract
cherry pie filling

Gache:

heavy cream
dark chocolate melting wafers

In a medium bowl, add the graham cracker crumbs, melted butter, and a sprinkle of white sugar. Then evenly divide among the 12 mini cheesecake cavities. Press the crust firmly into each cavity.

In a large bowl, add cream cheese, sugar, eggs, and almond extract, and beat until smooth and fluffy:

Pour cheesecake mixture into individual cheesecake cavities, then bake at 350 degrees for 16-18 minutes or until the cheesecakes begin to brown. When the cheesecake is finished baking, allow the cheesecakes to cool on the counter:

To make the Ganache:

In a large bowl, add the bittersweet chocolate. Then bring 1 cup of heavy cream to a simmer. Once it starts bubbling up a bit, remove it from the burner and pour it over the chocolate:

Whisk the chocolate until you see the velvety ganache form, be patient with it. Try not to whisk too vigorously, it can add air bubbles to the ganache:

hot heavy whipping cream being added to a bowl of chocolate

Once the ganache forms, allow it to sit uncovered at room temperature for 10 minutes to thicken:

Then drizzle ganache over the cheesecake:

And add 1 heaping spoonful of the cherry pie filling:

cherry cheesecakes on cupcake stand with a bowl of cherries on the side

I like to chill the cheesecake before serving it. Feel free to enjoy it your way!

Looking for more cheesecake recipes? Try some of my favorites:

Elderberry Pancake Syrup Recipe

Nov 1, 2020 · 2 Comments

Make your pancakes or waffles even healthier. Boost your immune system by making elderberry syrup! With just a few ingredients, this natural remedy may help prevent colds, coughs, and the flu. It's perfect for beginners who need a simple, homemade syrup during the cold season.

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Listed below are all the ingredients you will need:

organic dried elderberries
water
fresh ginger
cinnamon
raw honey

See the recipe card for quantities.

All ingredients for Elderberry Pancake Syrup Recipe

Instructions

Cook the Elderberries

In a slow cooker (or pot to simmer over medium heat), add the dried elderberries, cups of water, fresh ginger, and cinnamon.

Cover the sauce pan with a lid and cook on low heat for 8 hours (or boil and reduce heat on the stovetop if short on total time).

Strain the Syrup

Carefully strain the cooked mixture of the elderberry juice through a fine strainer into a medium bowl, pressing gently to extract as much liquid as possible.

Discard the remaining solids or pulp, or use it for a different recipe.

elderberry juice in a while bowl and a spoon

Add the Honey

Allow the liquid to cool until it is only slightly warm.

pouring honey in a bowl of elderberry juice

Stir in several tablespoons of raw honey to sweeten your homemade elderberry syrup recipe, mixing until completely combined

Let it cool and store in a glass jar.

elderberry syrup inside a glass jar and a spoon beside it.

Substitutions & Variations

Substitutions

Sweeteners: If you don't have raw honey on hand, swap it for pure maple syrup or agave nectar for a plant-based alternative.

Elderberries: You can substitute fresh elderberries for dried ones—simply double the amount called for in the recipe.

Variations

Citrus Boost: Add a strip of fresh orange peel or lemon zest while simmering for a bright, fruity flavor.

Warm Spices: Stir in a pinch of nutmeg, whole cloves, or a dash of vanilla extract to create a cozier spice profile.

Storage Tips

Store in tightly sealed glass or mason jars in the fridge for up to 3 weeks. For longer storage, freeze it in small freezer-safe containers or ice cube trays for up to 3 months.
Thaw only what you need, and keep the remaining syrup frozen.

FAQs

Which is best to use - fresh or dried elderberries?

Both are okay to use. I used dried elderberries because they're easy to find and stay fresh until you need them. But if you have fresh elderberries, go ahead. After cooking, you can gently press the berries with a potato masher before straining out the pulp.

Can I make elderberry syrup without honey?

Yes! Try sugar or another sweetener instead. Maple syrup is another option if you like its flavor. It's also an easy way to make the elderberry syrup recipe vegan. This recipe uses less than a cup of honey, so you can easily adjust the sweetness to your taste.

Can children take this elderberry recipe?

It's not for me to say. Please talk with your pediatrician. Never give honey to a child younger than 12 months because of the risk of infant botulism.

Can I add other spices to elderberry juice syrup?

Yes! A few cloves can add a warm, cozy taste. You can also adjust the cinnamon or ginger for extra flavoring without changing the basic recipe.

Can I make elderberry syrup on the stovetop?

Yes. Add the elderberries, water, ginger, and cinnamon to a pot and bring the mixture to a gentle boil. Reduce the heat and let it simmer until the liquid has reduced, then strain before adding the sweetener.

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Print Pin Recipe

Elderberry Pancake Syrup Recipe

In no time at all, make this healthy syrup at home! Simply throw all the ingredients in the crockpot. You get a super immune boosting syrup that will help fight colds and flu.

Prep Time5

Cook Time8

Total Time8 5

Course: Condiment, drink

Cuisine: Fusion (American-Filipino)

Keyword: Elderberry Syrup

Servings: 2 ½ cups

Calories: 160kcal

Author: Lainey

Ingredients

▢ ½ cup organic dried elderberries
▢ 2 ¼ cups filtered water
▢ 4 slices fresh ginger peeled and sliced into ⅛ inch thick
▢ ½ teaspoon cinnamon
▢ ¼ cup raw honey

Instructions

Cook the Elderberries

Add the dried elderberries, filtered water, fresh ginger, and cinnamon to a slow cooker.
Cover and cook on low for 8 hours.

Strain the Syrup

Carefully strain the cooked mixture through a fine-mesh strainer into a medium bowl.
Discard the strained elderberries, ginger, and other solids.

Add the Honey

Allow the strained liquid to cool until it is only slightly warm.
Add the raw honey and stir until completely combined.

Store

Pour the finished elderberry syrup into a clean glass jar.
Cover tightly and refrigerate for up to 3 weeks.

Leave a Comment

Serving: 1gCalories: 160kcalCarbohydrates: 43gProtein: 0.5gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 18mgPotassium: 142mgFiber: 3gSugar: 35gVitamin A: 219IUVitamin C: 13mgCalcium: 30mgIron: 1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Amazing Buko Pie (Filipino Coconut Pie)

Oct 29, 2020 · 4 Comments

This Amazing Buko Pie, also known as young coconut pie in English, is a traditional Filipino dessert that resembles coconut cream pie made with young coconut meat with a creamy-custard filling!

Out for more crowd-favorite Filipino desserts? Try making my Buko Pandan, Biko, and Cassava Cake!

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Did you know Buko Pie was inspired by the classic American Pie?

A young lady who worked in the United States, returned to the Philippines, and tried to recreate the American Pie. But since apples were not native to the Philippines, she and her family improvised and replaced the ingredient with "buko" or young coconuts. Hence, it was now known as the Buko Pie recipe.

Health Benefits of Buko (Young Coconut)

Rich in Electrolytes: Buko water contains essential electrolytes like potassium, sodium, and magnesium, helping to keep the body hydrated and maintain electrolyte balance.
Boosts Immunity: High levels of lauric acid, found in young coconut, have antibacterial, antiviral, and antifungal properties that strengthen the immune system.
Supports Heart Health: Coconut water is low in cholesterol and rich in potassium, which can help regulate blood pressure and support cardiovascular health.Aids
Digestion: Buko meat is a good source of dietary fiber, promoting healthy digestion and preventing constipation.

Substitutions

If you like a richer taste, replace the sugar with condensed milk.
If you can't find fresh young coconut meat, feel free to use frozen young coconut meat found at your local Asian market.
Using vegetable shortening is best because it helps the pie become flakey, however, if you are unable to find it, butter works.

Variations

Vegan Version: Swap the egg wash with a mixture of plant-based milk and a pinch of sugar.
Gluten-Free Option: Use a gluten-free all-purpose flour blend for both the crust and filling.
Sweetened Coconut: For extra sweetness, use sweetened coconut meat instead of fresh.

Storage

To store your Buko Pie, wrap it tightly in plastic wrap or place it in an airtight container. It can be refrigerated for up to 3 days. Reheat slices in the oven at a low temperature to enjoy them warm.

Top Tips

The pie can sit out for a day covered with foil and about 1 week in the fridge. Keep in mind, it tastes best if eaten within 3 days.

Ingredients

Listed below are all the ingredients you will need:

Pie Crust:

all-purpose flour
salt
brown sugar
egg
butter
non-dairy milk
vegetable shortening

Filling:

non-dairy milk
brown sugar
vanilla
flaxseed
all-purpose flour
coconut meat

Egg wash

water
egg

Instructions

How to make pie crust dough:

In a large bowl, add 3 cups all-purpose flour, salt, 2 tablespoons brown sugar, and mix. Then add egg and mix.

Next, cut in butter and using a fork, mix until crumbly. Gradually pour in 2 cups non-dairy milk and mix until the flour mixture forms a dough. (Be careful not to overmix because it will cause the crust to be tough.)

Once firm and smooth, flatten the dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour before rolling it out.

For the filling:

In a bowl, add 1 cup of non-dairy milk, ½ cup brown sugar, vanilla extract, flaxseed, and mix until well combined. Then next mix in 1 cup all-purpose flour.

In a nonstick pan over medium-low heat, add flour batter and slowly mix until batter thickens. Turn off and allow it to cool and set aside.

buko pie filling being mixed in a sauce pan

If using fresh coconut, cut the coconut in half draining the coconut juice, and scoop out the coconut meat.

young coconut in a coconut scrapped with a spoon

Pie Crust:

Divide the dough in half, and wrap 1 dough with cling wrap and place back in the fridge. Place the other dough on a clean and flat surface and using a rolling pin, roll out the pie dough to a circle to fit the pan, about ¼ of an inch thick. (If you have any extra, place it to the dough in the fridge)

If the dough sticks to the surface, sprinkle some flour to keep the dough from sticking

pie crust dough being rolled by a rolling pin

Brush a 9-inch pie pan with vegetable shortening, then gently place the rolled out dough onto a 9-inch pie pan. And using a fork, pierce holes all over the crust to prevent bubbles and air pockets throughout the crust.

To assemble:

Divide the filing & coconut meat into 3 parts. Add the first filling, followed by the coconut meat, repeat until all filling is layered.

Remove the 2nd remaining dough from the fridge and using a rolling pin, roll out the pie dough to a 10-inch circle, about ¼ of an inch thick, and place as the top crust of the pie.

Seal the edge of the dough using a fork or decorate as you please. Poke holes at the top of the dough, brush with egg wash, and bake in a preheated oven at 170F for 20-25 minutes.

coconut pie being poked by a fork and brushed with egg wash

Allow it to cool completely and serve.

FAQ

What is the best thickener for pie filling?

The best thickener for pie filling depends on the type of pie, but cornstarch, tapioca, and flour are common options. Tapioca works well for fruit pies because it keeps the filling clear and not too heavy.

What is the city of buko pie?

Los Baños in the Philippines is known as the "City of Buko Pie." It’s famous for its coconut pies made with fresh buko (young coconut).

How to stop pie crust from getting soggy?

To stop pie crust from getting soggy, you can brush it with egg wash or melted butter before adding the filling. You can also pre-bake the crust slightly (called blind baking) to make it sturdier.

More delicious Filipino Desserts to try:

Filipino Fruit Salad
Mango Float

Vegan Thai Noodle Soup

Oct 29, 2020 · Leave a Comment

Try this hearty and delicious Vegan Thai Noodle Soup for the perfect heartwarming soup for those cold nights!

If you like Asian flavors then you need to try my Sour Cabbage Soup, Macaroni Soup, Vegetable Soup, Vegan Chicken Rice Soup, or my Vegan Pho.

Tips & Variations:

Add some additional garnish like Thai Basil, bean sprouts, or even jalapenos for some spice.
Feel free to add more vegetables like bok choy. Trim the bottom inch from the head of the bok choy, then cut each stalk in half lengthwise and stir fry the stalk for about 2 minutes in about 1 teaspoon of oil. Add bok choy when you add the rest of the vegetables.
Feel free to use light coconut milk for a lighter soup.
To make this gluten-free, use gluten-free noodles like sweet potato noodles.
Udon Noodles or ramen noodles also go well with this soup.
Store leftover soup in an airtight container in the refrigerator for up to 5 days. Separate noodles from the soup so the noodles don't expand.

thai curry soup garnished with tofu and bell peppers

How to Make Vegan Thai Noodle Soup:

Listed below are all the ingredients you will need:

Tofu Marinade:
- tofu
- water
- soy sauce
- lemon
Noodles:
- rice noodle
- water
Soup:
- olive oil
- carrots
- red bell pepper
- chickpeas
- coconut cream
- vegetable broth
- yellow curry paste
- onion
- garlic cloves
- cilantro

Tofu:

Remove the water from the tofu by pressing the placing the tofu on a layer of paper towels and placing a heavy object on top of it.

Meanwhile, prepare the marinade by mixing the soy sauce, ½ to 1 cup of water (enough for the tofu to be immersed), and lemon juice in a bowl. After 10 minutes, cut the tofu into cubes and marinate for about 1 hour or best overnight:

Rice Noodles:

In a medium-sized bowl, add 1 cup of water and rice noodles and soak while preparing the soup, veggies, and tofu:

Soup:

Heat a non-stick skillet with 2 tablespoons of oil and stir fry carrots until tender.

Remove the carrots from the skillet and set them aside. In the same skillet, add 1 tablespoon oil and stir-fry bell pepper until tender. Remove bell pepper and set aside.

Again, in the same skillet, add 2 tablespoons of oil and fry tofu until crispy and golden brown on all sides:

Frying vegetables and tofu in frying pan

In a blender, add chickpeas, coconut cream, and vegetable broth, and process until it’s smooth and creamy:

blending coconut milk and beans into a cream

Heat a non-stick medium saucepan on medium heat and cook onion and garlic until tender. Transfer chickpea mixture to the saucepan and bring to a boil, then add curry paste and stir.

When the soup is boiling, stir in rice noodles and carrots and cook for about 2 minutes on low heat:

coconut milk, curry paste, and noodles in a sauce pan

Prepare 4 serving bowls and pour soup then top with bell pepper, cilantro, and crispy tofu:

Best if served immediately. Enjoy!

Kamote Turon (Sweet Potato Spring Rolls)

Oct 22, 2020 · 3 Comments

These crunchy, sweet, and delicious Kamote Turon will wow your Filipino family! This recipe adds a twist to the classic Filipino turon by using sweet potato (kamote) and optional ube for a vibrant filling. It's simple to make, vegan, and addicting!

Looking for more Filipino Desserts? Try these Saba banana Turon, Ube Ice Candy, Buko Pandan, and Biko.

sweet potato spring rolls on a wooden board with a banana leaf in between

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What is Turon?

Turon, for those who do not know what they are, is a type of banana wrapped in a spring roll pastry that is then deep-fried.

It is popular street food in the Philippines that is more or less the same wherever you go ...except for these. It's prepared with, sweet potato, ube powder, and pineapple juice- it's amazing!

What is Kamote?

In English, it's sweet potato which grows abundantly in the Philippines even if you don't mean to grow it. It is also spelled Camote.

Substitutions

You can use any variety of sweet potato. Orange-fleshed sweet potatoes provide a richer color, while white ones give a milder flavor

Variations

Bake the turon at 375°F (190°C) for 20-25 minutes until golden and crispy. Brush with oil for a better texture.
Feel free to experiment by adding shredded coconut, jackfruit slices, or even chocolate chips for an extra twist.

Storage

If you have leftovers, store the fried turon in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes to restore the crispiness. Avoid microwaving, as it can make the wrapper soggy.
Freezing: You can freeze the kamote turon for up to 6 months in a freezer-safe container, before it's fried. Just make sure that you thaw them to room temperature before deep-frying

Top Tips

Do not overcook the turon because if you overcook it, it will become a little bitter.
Use just enough water to seal the edges, avoiding over-moistening, which can cause tearing.
Ensure the oil is hot enough to fry the turon evenly without soaking up too much oil.
Stir the caramel sauce in one direction to prevent it from separating.

delicious fried kamote turon coated with caramelized sauce

Ingredients

Listed below are all the ingredients you will need:

water
sweet potatoes
ube powder
lumpia wrapper
coconut oil
butter
salt
brown sugar
pineapple juice

Instructions

Wash the sweet potatoes. Then in a pot over medium-high heat, bring to boil 2 cups of water, add potatoes, and boil for 30-35 or until potatoes are tender.

Drain the water and place the potatoes in a bowl, and mash the potatoes with a fork or a potato masher, then divide the potatoes into two separate bowls.

mashed boiled sweet potatoes using a fork and placed in a yellow green bowl

In one of the bowls, add ube powder and mix until well combined and set aside.

a little amount of mashed potatoes in a yellow green bowl and a mixture of ube and mashed sweet potatoes in a glass bowl and

Layout the lumpia wrapper and if using a square wrapper, lay it out with the corner pointed towards you.

Then add two tablespoons of kamote ube in the lower middle section of the wrapper.

Fold left and right corners toward the center and continue to roll, then seal with water. Repeat until all the kamote ube filling and the plain filling is gone.

kamote ube filling and the plain filling rolled in a lumpia wrapper

Fill a large frying pan with oil and heat the oil over medium-high heat. Gently place the turon into the hot oil and fry until golden brown on all sides, about 3 to 5 minutes, then place the fried lumpia on paper towels to remove the excess oil.

deep fried the kamote turon in a large frying pan

In another pan over medium-low heat, add 2 tablespoons vegan butter and allow it to melt. Then add salt, brown sugar and cook until it’s caramelized. Add pineapple juice mixing it by moving the spoon in one direction/motion. (note: Don’t mix in circles)

caramelized sugar, salt, vegan butter and pineapple juice for the sauce

Once the syrup has been incorporated, (You will know if it is ready if the thread drops slowly), add the fried turons and mix carefully until the sauce has covered the turon (the pan should be clean).

fried kamote ube spring rolls coated with the sweet sauce

Place fried turon on a platter and allow it to cool completely, then serve.

FAQ

What is the difference between turon and lumpia?

Turon is a sweet Filipino snack or dessert, often filled with bananas or sweet potatoes and coated with sugar. Lumpia is savory and filled with meat or vegetables, making it more of an appetizer or main dish.

How to make turon with sugar glaze?

To make turon with sugar glaze, fry the wrapped turon in oil until crispy. Then, make a caramel sauce by melting butter, adding brown sugar, and pineapple juice, and coat the fried turon with the glaze before serving.

What is kamote turon in english?

Kamote Turon translates to "Sweet Potato Fried Spring Rolls" in English. It’s a dessert made with mashed sweet potatoes wrapped in a thin pastry wrapper and fried until golden and crispy.

Amazing Morning Biscuits

Oct 18, 2020 · 8 Comments

If you're looking for a delicious breakfast option, these buttery, soft, and amazing Morning Biscuits are a perfect choice. They are savory and so flaky that you won't be able to resist. Whether you're a seasoned cook or starting, this easy biscuit recipe is a great way to start your day off right!

Looking for more breakfast recipes? Try my French Breakfast Bread, the Easiest Blueberry Scones Recipe Ever, or my Quick and Easy Coffee Cake.

biscuits on a white plate with butter on the side and a pan of biscuits

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What is a Morning Biscuit?

A morning biscuit is a tasty and filling baked treat that's perfect for starting your day. It's like a small, round bread that you can eat in the morning. Morning biscuits can be savory or sweet, depending on what ingredients you use. They're often made with flour, milk, butter, and sometimes cheese or sugar.

You can enjoy them on their own, or you can add toppings like jam, honey, or eggs to make them even more delicious!

Although this isn't the healthiest of breakfasts, you gotta start somewhere, right? 😉

cheddar biscuits on a white plate garnished with scallions

Substitutions

All-purpose flour: Whole wheat flour, almond flour, or a gluten-free flour blend.
Granulated sugar: Brown sugar, coconut sugar, or honey.
Baking powder: Baking soda (use ¼ teaspoon baking soda for every teaspoon of baking powder) or self-rising flour (omit the baking powder and salt if using self-rising flour).
Salt: Sea salt or kosher salt.
Shredded cheddar cheese: Any other cheese you prefer, such as mozzarella, Colby, or Monterey Jack.
Egg: Flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), mashed banana, or applesauce (¼ cup).
Milk: Almond milk, soy milk, or any other dairy-free milk.
Butter: Margarine or coconut oil (for dairy-free option).
Garlic powder: Minced fresh garlic or garlic paste.
Scallions: Chopped chives or diced onion.

Variations

Cheese Variations:

Parmesan and Herb Biscuits: Substitute shredded cheddar cheese with grated parmesan cheese and add dried herbs like parsley, thyme, or rosemary for extra flavor.
Pepper Jack Biscuits: Use shredded pepper jack cheese for a spicy kick.
Feta and Spinach Biscuits: Mix crumbled feta cheese and chopped spinach into the dough for a Mediterranean twist.

Savory Herbs and Spices:

Rosemary and Garlic Biscuits: Add chopped fresh rosemary and minced garlic to the dough for a fragrant and savory biscuit.
Cheddar and Jalapeño Biscuits: Mix shredded cheddar cheese and diced jalapeños into the dough for a spicy twist.
Everything Bagel Biscuits: Sprinkle everything bagel seasoning on top of the biscuits before baking for a flavorful and crunchy crust.

Storage

If you have any leftovers, store in an airtight container. These homemade biscuits will stay fresh for up to 3 days when stored and covered at room temperature.
It can be placed in the freezer for up to 1 month. Just reheat using a microwave and warm for 30-45 seconds.

breakfast biscuits on a white plate halved with butter and scallions

Ingredients

Listed below are all the ingredients you will need:

all-purpose flour
granulated sugar
baking powder
salt
shredded cheddar cheese
egg
whole milk
butter
garlic powder
scallions

Instructions

Preheat the oven to 375°F. Line two baking sheets with parchment paper and set them aside.

In a large bowl, add the flour, sugar, baking powder, and ½ teaspoon salt. Then, whisk to combine.

Next, add the shredded cheddar cheese and mix until coated in the flour. Set aside.

mixing the dry ingredients with the cheese in a white bowl

In a small bowl, add the egg and lightly beat the egg. Then, add in the milk and ¼ cup of the cooled melted butter, and mix to combine.

After that, add the wet mixture to the dry ingredients and stir until just combined, a few lumps are okay, but make sure there are no dry patches.

pouring the liquid ingredients into the bowl and mixing it together

Evenly dollop 12 portions of the biscuit mix on the baking sheet, about 3 inches apart. Each biscuit equals about ¼ cup of biscuit mix. I like to use a ¼ cup scooper for this.

Bake in the preheated oven for 17-20 minutes until golden brown. While the biscuits are baking, mix a pinch of salt, garlic powder, and sliced scallions with the remaining melted butter.

When the morning biscuits are done, immediately brush them all evenly with the butter topping.

Allow it to cool slightly on a wire rack, garnish with cheese and chives or scallions, and serve warm!

baked biscuits on a white plate and pan garnished with scallions

These also make great breakfast sandwiches or eat with your favorite jam or slather it with honey butter. Enjoy every bite!

Top Tips

The key to flaky layers in the biscuit is to always use cold ingredients. So, particularly for this recipe, don't take out anything until you're ready to use that ingredient in the recipe (except for the melted butter).
The baking powder is what helps the biscuit layers puff up. So it's important to check the freshness of the baking powder. To test, mix together ½ tablespoon and ¼ cup of hot water. If it's fresh, it will bubble strongly.
Be gentle with the dough. Do not over-knead the dough because the more you do, the more gluten will develop and the tougher your biscuit will be.

More Breakfast Recipes:

Frequently Asked Questions

Is a biscuit a cookie?

In some countries, a biscuit refers to a savory baked bread often served with meals, while in others, it refers to a sweet, crispy or chewy cookie-like treat.

Can I make this vegan?

Unfortunately no. The results would come out differently, but I have a vegan breakfast biscuit that is amazing!

Can I freeze the dough for later use?

Yes, you can freeze the biscuit dough for later use. Shape the dough into individual portions and wrap them tightly in plastic wrap or aluminum foil. Thaw overnight in the refrigerator before baking.

How can I prevent my biscuits from becoming too dense or tough?

To ensure light and fluffy biscuits, handle the dough as little as possible and avoid overmixing. Additionally, make sure your baking powder is fresh, as this helps the biscuits rise properly.

Pumpkin Pie in a Mason Jar

Oct 16, 2020 · 2 Comments

Welcome fall season with this Pumpkin Pie in a Mason Jar recipe. It combines rich pumpkin puree, warm spices like cinnamon and pumpkin pie spice, and creamy evaporated milk. Baked in individual jars, it’s a fun, portable dessert topped with whipped cream, perfect for fall gatherings or cozy treats!

Looking for more desserts to share for Thanksgiving? Try my Pumpkin Spice Latte Cupcakes or my Oreo Pumpkin Cheesecake!

pumpkin pie in mason jars topped with whipped cream

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Substitutions

Dairy-free: Swap the evaporated milk with coconut milk or almond milk for a dairy-free version.
Sugar-free: Use a sugar substitute like stevia or monk fruit to make the dessert sugar-free.

Variations

Serve it alongside a hearty fall meal like roasted meat or a savory soup. The spiced, creamy sweetness of the pumpkin pie complements warm, comforting dishes really well.
Add a graham cracker crust at the base of the mason jars to mimic a pie crust.
Toppings: candied pecans, chocolate shavings, and crushed graham crackers

Storage

If you have leftovers (though I doubt you will!), simply cover the jars with their lids and store them in the fridge for up to 3 days.
When you’re ready to enjoy another jar, you can either eat it cold or warm it up in the microwave for about 30 seconds to 1 minute. Don’t forget to add fresh whipped cream after reheating!

Top Tips

These pie jars can easily be made the day before serving. In fact, I think its flavor is best after being chilled overnight.
If traveling for Thanksgiving, add the jar lids and bring them with you. And right before you serve, add the whipped cream.
If you don't like the messy look of the mason jars, simply take a wet cotton swab or a paper towel and wipe down the inside of the pumpkin jars.
Overfilling the jars: Make sure to leave some space at the top of the jars to prevent the filling from overflowing during baking.
Skipping the cooling process: Let the jars cool completely before adding any toppings. If you add whipped cream while the jars are still hot, it will melt and lose its fluffy texture.

delicious pumpkin pie in mason jars topped with whipped cream

Ingredients

Listed below are all the ingredients you will need:

brown sugar
white sugar
eggs
vanilla extract
pumpkin puree
pumpkin pie spice
ground cinnamon
salt
evaporated milk
half-pint jars
sugar
cinnamon
whipped cream

Instructions

Preheat the oven to 350°F.

In a large bowl, whisk together the sugars and large eggs.

eggs, white sugar and brown sugar together in a large white bowl

Next add vanilla extract, pumpkin puree, pumpkin pie spice, cinnamon, salt, and mix until well combined. Then mix in the evaporated milk.

added vanilla extract, pumpkin puree, pumpkin pie spice, cinnamon, salt and evaporated milk in the mixture

Pour the mixture into the jars, leaving a small amount of space at the top of each jar and place the jars in a small baking dish and place in the preheated oven.

pumpie pie mixture poured in the mason jars and placed in a small baking dish

Bake for 35 to 40 minutes or until the center, is set and a toothpick inserted into the center comes out clean. Top with whipped cream, cream cheese frosting or chocolate mousse. Enjoy!

baked pumpkin pie in mason jars and topped with whipped cream

FAQ

Can I freeze Pumpkin Pie in a Mason Jar?

Freezing is not recommended because the texture of the pumpkin filling may change. Stick to refrigerating for best results.

What if I don’t have mason jars?

You can use any oven-safe, small glass jars or ramekins as a substitute for mason jars.

Can I use fresh pumpkin instead of canned?

Yes! Just make sure to puree the fresh pumpkin until it’s smooth.

Try more of my favorite pumpkin flavored recipes:

With Thanksgiving around the corner, it's time for your favorite heart-warming foods, family and friends get together.

But with what's happening in the world, Thanksgiving might not be the same for 2020. My family already made the decision to cancel and just celebrate it separately. 🙁

But for those of you who are still able to celebrate, here's a spin on the Thanksgiving classic Pumpkin Pie!

It's perfect for individual servings, can be made ahead of time, and will wow your family and friends: Pumpkin Pie in jars!

Roasted Green Beans and Potatoes

Oct 11, 2020 · Leave a Comment

Try these Perfectly Roasted Potatoes and Green Beans! A simple veggie blend of potatoes and green beans seasoned with delicious garlic and fresh herb blend then roasted to deliciousness!

How to Easy Green Bean Potatoes:

Listed below are all the ingredients you will need:

potatoes
green beans
olive oil
onion
garlic
rosemary
parsley
salt
pepper

Preheat oven to 375 F and soak potatoes and green beans in cold water for about 10 minutes.

In a small bowl, mix oil, onion, garlic, rosemary, parsley, salt, and pepper until well combined, set aside

Next, drain potatoes and green beans then transfer potatoes in a baking dish and pour ⅔ of the oil mixture. Coat potatoes with the oil mixture and bake for 30 minutes uncovered.

With the remaining oil mixture, add it to the green beans and marinate while potatoes are in the oven.

After 30 minutes, remove potatoes from the oven, add the green beans and mix until combined. Be careful not to burn yourself and bake for another 20 minutes uncovered.

After 20 minutes or until potatoes are crispy, remove from oven and serve immediately.

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Roasted Green Beans and Potatoes

Prep Time10

Cook Time50

Servings: 4 servings

Author: Lainey

Ingredients

Instructions

Preheat oven to 375 F
Soak potatoes and green beans in cold water for about 10 minutes.
In a small bowl, mix oil, onion, garlic, rosemary, parsley, salt, and pepper until well combined, set aside.
Next, drain potatoes and green beans then transfer potatoes in a baking dish and pour ⅔ of the oil mixture. Coat potatoes with the oil mixture and bake for 30 minutes uncovered.
With the remaining oil mixture, add it to the green beans and marinate while potatoes are in the oven.
After 30 minutes, remove potatoes from the oven, add the green beans and mix until combined. Be careful not to burn yourself and bake for another 20 minutes uncovered.
After 20 minutes or until potatoes are crispy, remove from oven and serve immediately.

Leave a Comment

Notes

*Preferably use red or Yukon Potatoes. If you don’t have that available, use Russet Potatoes.

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

BEST Easy Baked Cinnamon Apple Slices

Oct 8, 2020 · Leave a Comment

There's only one way to enjoy the Fall season, and that is with good food! Let's make some easy baked cinnamon apple slices. With only a few ingredients, you can create this simple but delicious recipe.

My apple pancake cookies and apple pie cookies are great choices for an afternoon snack!

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Why You’ll Love This Recipe

This baked apple slices recipe is dairy-free and beginner-friendly. It's a simple dessert with easy steps and ingredients. But a bowl of this brings comfort and warmth to the table. It can be enjoyed anytime, too, but especially during fall and winter.

Ingredients

Listed below are all the ingredients you will need:

Granny Smith apples
cinnamon powder
nutmeg powder
ginger powder
lemon juice
agave syrup
salt
almonds

See the recipe card for quantities.

Instructions

Prepare the Apples

1. Preheat the oven to 350°F.

2. Peel and core the apples.

3. Thinly slice the apples and place them in a 9x6-inch baking dish.

Add the Flavorings

4. Add the cinnamon, nutmeg, ginger, lemon juice, agave syrup, salt, and almonds.

5. Toss until the apple slices are evenly coated.

6. Spread the apples evenly in the baking dish.

Bake the Apples

7. Cover the baking dish with foil.

8. Bake for 20 minutes.

9. Remove the foil and bake for another 15 minutes, or until the apples are tender.

Serve

10. Remove the baked apples from the oven and allow them to cool slightly.

11. Serve warm on their own or with your favorite vegan ice cream.

Substitutions & Variations

Ingredient Swap
Swap almonds for walnuts or pecans, if you have those instead.
Variation
For a slightly deeper sweetness, use maple syrup instead of agave syrup.
Mistake to Avoid
In slicing the apples, don't make it too thin or bake them too long. Both can make it quickly become overly mushy and soft.
Storage Tips
- Store leftover baked apples in an airtight container in the refrigerator for 3–4 days.
- They can be frozen for up to 2 months, although the apples will become softer after thawing. Reheat them gently in the microwave or oven before serving.

FAQs

Do I need to peel the apples?

Yes, in this recipe, you will need to peel them. It's to make sure the dish will turn out soft. But if you'd like more fiber and texture, you can leave the peel on.

Can I make this recipe ahead of time?

Of course! You can bake them ahead and store it in the fridge for 3-4 days.

What are the best apples to use in this recipe?

The best apples are Granny Smith apples. They are tart and firm. But if you like sweeter ones, you can try Gala, Fuji, Pink Lady, or Honeycrisp.

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Print Pin Recipe

BEST Easy Baked Cinnamon Apple Slices

These are warm, tender, and lightly sweet with cinnamon, nutmeg, ginger, agave syrup, and almonds. It's an easy vegan and dairy-free dessert that’s perfect for fall, holidays, or cozy nights at home.

Prep Time10

Cook Time35

Total Time45

Course: Dessert, Snack

Cuisine: Fusion (American-Filipino)

Keyword: Baked Cinnamon Apples

Servings: 2 servings

Calories: 239kcal

Author: Lainey

Ingredients

Instructions

Prepare the Apples

Preheat the oven to 350°F.
Peel and core the apples.
Thinly slice the apples and place them in a 9x6-inch baking dish.

Add the Flavorings

Add the cinnamon, nutmeg, ginger, lemon juice, agave syrup, salt, and almonds.
Toss until the apple slices are evenly coated.
Spread the apples evenly in the baking dish.

Bake the Apples

Cover the baking dish with foil.
Bake for 20 minutes.
Remove the foil and bake for another 15 minutes, or until the apples are tender.

Serve

Remove the baked apples from the oven and allow them to cool slightly.
Serve warm on their own or with your favorite vegan ice cream.

Leave a Comment

Notes

*optional

Serving: 1gCalories: 239kcalCarbohydrates: 55gProtein: 2gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 4mgPotassium: 335mgFiber: 7gSugar: 43gVitamin A: 149IUVitamin C: 16mgCalcium: 33mgIron: 1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

You Might Also Like:

Recipes for Every Moment

Craving a simple Fall dessert without making a whole apple pie? These easy baked cinnamon apple slices will give you apples with cozy spices and little crunch you want!

One Pot Vegetarian Chili

Oct 5, 2020 · 2 Comments

One Pot Vegetarian Chili made with kidney beans, pasta, and corn. This recipe is super flavorful, makes for a delicious vegetarian dinner and great for meal prep!

This was inspired by my other heart warming recipes on this site: Vegan Pumpkin Chili, Vegan Chicken Afritada, Vegan Pho, and Macaroni Soup.

vegan chili topped with vegan cheese in blue bowl

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Ingredients

Listed below are all the ingredients you will need:

olive oil
onion
garlic
chili powder
ground cumin
salt
vegetable broth
strozzapreti pasta
kidney beans
sweet corn
fresh cilantro
can diced tomatoes
tomato purée
agave syrup
vegan cheese

list of one pot chili vegetarian pasta ingredients

See recipe card for quantities.

Instructions

fried onion and garlic then added spices

Heat a large pot with oil on medium heat and fry onion and garlic until tender then add chili powder, cayenne pepper, cumin powder, and salt.

added remaining ingredients except agave and vegan cheese

Add vegetable broth, pasta, kidney beans, corn, cilantro, and diced tomatoes.

Mix until well combined. Bring to a boil then turn the heat to low and cook for 15 minutes.

Stir agave syrup and cook for another 5 or 10 minutes until pasta is al dente. Sprinkle vegan cheese and serve hot.

Substitutions

Pinto Beans: You can use pinto beans instead of kidney beans in your chili for a different texture and taste.
Red Bell Pepper: Try using diced carrots or zucchini instead of red bell pepper to add some color and flavor to your bowl of chili.
Adobo Sauce: Make your chili taste even better by adding a tablespoon of adobo sauce from canned chipotle peppers.

Variations

Gluten-Free Option: If you're gluten-free, you can switch the strozzapreti pasta for gluten-free pasta or quinoa instead.
Dairy-Free Twist: If you're avoiding dairy, you can leave off the cheese and try vegan sour cream or avocado slices instead.

Storage

Fridge: Allow the chili to cool to room temperature before transferring it to an airtight container. It will keep well in the fridge for up to 2 days.
Freezer: To freeze the chili, let it cool completely, then transfer it to freezer-safe containers or resealable bags. It will keep well in the freezer for up to 2-3 months.
Reheating: When ready to enjoy, simply reheat the chili on the stovetop over medium heat or in the microwave until warmed through.

Top Tips

Adding garnishes like grated cheddar cheese, sour cream, sliced or diced avocado, tortilla chips (crumbled if desired), additional cilantro or lime wedges take the chili to the next level!
This recipe is very versatile, feel free to remove the pasta and add more beans like pinto or even black beans!

FAQ

Is chili healthy for a diet?

Chili can be a healthy choice for a diet, especially if it's loaded with veggies, beans, and spices, providing fiber, protein, and essential nutrients.

Is chili better stovetop or crockpot?

Both methods have their perks; stovetop cooking is quicker, while the crockpot allows flavors to develop over time, resulting in a richer taste and tender texture.

What gives chili the best flavor?

The best flavor in chili comes from a combination of spices like chili powder, cumin, and paprika, along with ingredients like onions, garlic, and tomatoes, creating a deliciously complex and hearty dish.

one pot vege Pasta chili in a bowl garnished with vegan cheese and ciliantro

Keto Pumpkin Whoopie Pies with Cream Cheese Filling

Oct 1, 2020 · 2 Comments

Soft and lightly spiced Keto Pumpkin Whoopie Pies with Cream Cheese Filling sandwiched together with a decadent, yet easy to make, pecan frosting! And it's keto-friendly!

For more pumpkin recipes, try this Pumpkin Oreo Cheesecake and this No Yeast Pumpkin Cinnamon Rolls. Or Homemade Vegan Pumpkin Brownie.

3 pumpkin whoopie pies in a white dish surrounded by a bowl of cream cheese and pecans

A whoopie pie is either a cookie, pie, or cake dessert — usually 2 round mound-shaped pieces of a flavored cake with a sweet and creamy filling sandwiched in between.

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Ingredients

Listed below are all the ingredients you will need:

Whoopie Pies:

butter
Swerve Granular Sugar
eggs
vanilla extract
pumpkin puree
baking powder
baking soda
cinnamon
pumpkin spice
salt
almond flour

Pecan Filling:

butter
cream cheese
pecans
Swerve confectionary sugar
vanilla extract

ingredients for pecan cream cheese frosting

Instructions

Whoopie Pies:

Preheat oven to 350 degrees F and line pan with parchment paper or baking mat.

In a large bowl, add the melted butter, sugar, and mix until light and fluffy.

added the eggs and vanilla extract to butter liquid mixture

Next, add in the eggs, vanilla extract and whisk until well combined.

rest of the ingredients added to the same bowl

In the same bowl, mix together the rest of your ingredients.

Combine them well.

pumpkin cookie dough flatten on baking sheet

Using a small cookie scoop, scoop the cookie dough onto a baking sheet and flatten leaving at least 2 inches between each cookie.

Place into oven at 350 fahrenheit

Pecan Filling:

To make the pecan filling, in a large bowl, beat butter and cream cheese until light and fluffy. Then add powdered sugar, vanilla extract and mix until it is smooth.

Finally, add the crushed pecans and mix until just combined.

Assemble:

To assemble, using a cookie scooper, place a dollop of the filling in the center of the flat side of one a cookie.

Place a matching piece of the cake against the filling and push to spread the filling evenly between the two halves. Repeat until all of the pies have been filled.

whoopie pies being filled with pecan frosting on a cookie sheet

Enjoy within the next same day, or refrigerate any leftover whoopie pies.

Substitutions

Try different spices like ginger or cloves for unique flavors.
Swap Swerve granular sugar with your preferred sweetener.
Use a hand mixer instead of an electric mixer for convenience.
Bake the whoopie pies in batches of 2-3 to save time.
Pipe the dough onto the baking sheet for uniform shapes.
Substitute butter with coconut oil and cream cheese with a dairy-free alternative for a dairy-free option.

Variations

Feel free to get creative with your whoopie pie presentation by adding decorative touches such as sprinkles or chopped nuts on top.

Storage

Store leftover whoopie pies in an airtight container in the refrigerator. They'll stay fresh for 3-4 days. For longer storage, wrap them individually in plastic wrap and freeze them. Thaw in the refrigerator before enjoying again.

3 whoopie pies in a white dish surrounded by cream cheese frosting and sprinkles of pecans

Top Tips

For this recipe, use pure canned pumpkin and not pumpkin pie filling.
Baking time. I like to slightly underbake the cookies to keep them soft, moist, and a little bit dense. If they are overbaked they lose their texture.
Cream Cheese. It's important to soften the cream cheese before making the cream cheese frosting. I found that it won't combine as smoothly and you'll get cream cheese chunks in the frosting. I learned this the hard way.
Make-ahead: Cakes and frosting can be made a day ahead and stored separately in an airtight container. Allow the frosting to warm slightly at room temperature before filling.

FAQ

Is canned pumpkin keto friendly?

Yes, canned pumpkin is generally keto-friendly because it's low carb and high in fiber, but be sure to check the label for added sugars.

Why do my whoopie pies come out flat?

If your whoopie pies come out flat, it could be due to overmixing the batter, not using enough leavening agents, or the oven temperature being too high.

Why do my whoopie pies crack?

Whoopie pies may crack if the batter is too dry or if they're overbaked, causing them to lose moisture and become brittle. Try adjusting the moisture level in the batter and monitoring the baking time closely.

Filipino Vegan Fish Balls

Sep 27, 2020 · 4 Comments

Try these Vegan Fish Balls that are delicious, crunchy, and dipped in a spicy and sweet sauce that will take you back to the streets of the Philippines!

Missing Filipino street food? Try my Vegan Isaw (barbecued oyster mushrooms), Ube Ice Candy (Purple Yams), or my Shakoy (Filipino Donuts)!

vegan fried fish balls on a skewer coated with sweet & sour sauce

What are fish balls?

Fish Balls are popular street food in the Philippines that are usually sold on carts by street vendors who peddle around town. Dipped in a sauce full of bold and fragrant flavors that also can be enjoyed with other street food like kwek kwek.

What are fish balls made of?

It's usually made with fish paste, salt, egg whites, and corn starch. But manufacturers have changed the recipe to save money so it's made more with cheaper ingredients.

Thankfully, it's super easy to make at home, so give them a try!

Top Tips

Press Tofu for Best Texture: Press the tofu to remove excess moisture before using it in the recipe. This helps achieve a firmer texture, making the fish balls hold together better.

Substitutions

Tofu:

Tempeh: For a firmer texture and nutty flavor.
Chickpeas: For a similar texture and protein content.
Seitan: For a chewier, more meat-like texture.

Nori (Seaweed) Sheets:

Dulse Flakes: For a similar sea-like flavor.
Wakame: Another type of seaweed that can be finely chopped and mixed in.
Kelp Granules: For a seaweed flavor with a different texture.

Soy Sauce:

Tamari: For a gluten-free alternative.
Coconut Aminos: For a soy-free, slightly sweeter option.
Miso Paste: Diluted with water for a similar umami flavor.

Breadcrumbs:

Panko: For a lighter, crispier texture.
Crushed Rice Crackers: For a gluten-free option with a crunchy texture.
Ground Oats: For a whole grain, slightly chewy texture.

Cornstarch:

Arrowroot Powder: For a similar thickening effect.
Potato Starch: For a thicker, more substantial texture.
Tapioca Starch: For a slightly chewier texture.

Nutritional Yeast:

Vegan Parmesan: For a similar cheesy, umami flavor.
Ground Cashews: For a nutty, slightly cheesy flavor.
Miso Paste: For an umami boost, though the texture will differ.

Lemon Juice:

Lime Juice: For a similar tangy flavor with a slightly different citrus note.
Apple Cider Vinegar: For acidity with a subtle fruity flavor.
White Wine Vinegar: For a milder acidic flavor.

Garlic Powder:

Fresh Garlic: Minced for a stronger, more pungent flavor.
Onion Powder: For a slightly different but complementary flavor.
Shallot Powder: For a milder, sweeter garlic-like flavor.

Dulse Flakes:

Nori Sheets: Finely chopped for a similar sea-like flavor.
Kelp Granules: For a different type of seaweed flavor.
Wakame: For a similar flavor with a slightly different texture.

Storage

Store vegan fish balls in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Thaw in the refrigerator before reheating and check for freshness before consuming. Reheat in a skillet over medium heat or in an oven at 350°F (175°C) until heated through and crispy. Avoid microwaving to maintain their texture.

Ingredients

Listed below are all the ingredients you will need:

Fish Balls:

water
dried seaweed or nori seaweed
all-purpose flour
cornstarch
onion powder
black pepper
rock salt
brown sugar
carrots
green onions
squash
coconut oil

For the sauce:

water
sugar
soy sauce
salt
cornstarch
onion powder
garlic powder
garlic cloves
red onions

Instructions

To make the fish balls:

In a medium bowl, add 2 cups of water, and seaweed and soak until softened, about 10 minutes. Next, remove the seaweed from the water, mince the seaweed, and place it back in the water. If using nori seaweed, mince, then set aside.

seaweed soaking in a glass cup on a white table

In a large bowl, whisk flour, cornstarch, onion powder, black pepper, rock salt, and brown sugar until well combined.

Whisked flour in a glass bowl on white table

Next, gradually add soaked minced seaweed water to the bowl and mix. Then add carrots, green onions, and squash.

Heat a nonstick frying pan over medium heat and add coconut oil.

Using a spoon, scoop and drop spoonfuls of the fishball batter into the pan and cook until it’s golden brown.

dropping a spoonful of fish sauce batter in bubbling oil

almost done fish balls cooking in deep fried oil

Once it’s cooked, remove it from the saucepan, place it on a strainer to remove the excess oil, and place it on a plate and continue cooking until no more fish ball batter.

cooked deep fried fish balls on strainer

To make the sauce:

In a medium bowl, add water, and sugar and mix until the sugar is dissolved. Then add soy sauce, salt, cornstarch, onion powder, and garlic powder, and mix until well combined making sure to remove any lumps.

In a saucepan, add sauce and over medium heat bring the sauce to a boil so the sauce can thicken. Keep an eye on it, so the sauce does not burn. Then add garlic and onions and simmer for a minute then turn off the heat.

cooking the brown sauce to become thicker

Then coat your fish balls and give them a try! You'll love them!

fish balls on a skewer dipped in delicious fish ball sauce

Frequently Asked Questions

Why is it necessary to add seaweed?

Seaweed gives the fishy taste of traditional fish balls.

Looking for more vegan Filipino Recipes? Try these:

Pumpkin Spice Latte Cupcake Recipe

Sep 24, 2020 · 1 Comment

These Pumpkin Spice Latte Cupcake Recipe are perfect for Fall and Thanksgiving! They're loaded with pumpkin, pumpkin pie spice and topped off Pumpkin Spice Coffee Creamer.

Looking for more Pumpkin Dessert Recipes? Try these Vegan Pumpkin Brownies, Pumpkin Chocolate Chip Bread, Pumpkin Ice Cream, and Pumpkin Oatmeal.

pumpkin spice cupcake with coffee frosting on a cutting board

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Substitutions

Dairy-free option: Substitute the butter with a dairy-free margarine and the milk with almond or oat milk. Make sure your coffee creamer is dairy-free too!
Gluten-free variation: Use a gluten-free all-purpose flour blend instead of regular flour.
If you have pumpkin pie filling instead of puree, keep in mind that it’s pre-spiced and sweetened. Reduce the amount of spices and sugar in the recipe to balance the flavor.
Frosting: For a twist, swap the coffee frosting for cream cheese frosting or buttercream frosting. For simpler version, whip whipping cream with a little sugar until stiff peaks form. Use this as a light and airy topping, piped with a pastry bag.

Variations

Extra espresso: For a more intense coffee flavor, you can increase the amount of espresso powder to 3 tablespoons.
Spiced icing: For an extra spicy kick, add a pinch of cinnamon, nutmeg or pumpkin pie spice to the icing.You can add cloves or a bit more ginger to enhance the depth of flavor. Just be careful not to overpower the overall taste of the cakes.

Storage

If you have any leftovers (though we doubt it!), these Pumpkin Spice Latte Cupcakes can be stored in an airtight container at room temperature for up to 3 days.
If you want them to last longer, store them in the fridge for up to a week. Just be sure to bring them to room temperature before serving for the best flavor and texture.

Top Tips

It's best to use canned pumpkin puree over the homemade recipe because it's consistent in flavor and texture, making it more foolproof.
Use an ice cream scooper to transfer cupcake batter to the baking cup for uniformed cupcakes.
Place a dish towel over the bowl of the stand mixer when adding granulated sugar. This prevents a sugar explosion.
Use a decorative tip with a pastry bag to pipe the frosting beautifully. For a professional touch, try adding a drizzle of caramel sauce or a sprinkle of light brown sugar on top of the frosted cupcakes.

pumpkin latte cupcakes on a wooden board

Ingredients

Listed below are all the ingredients you will need:

butter
brown sugar
sugar
vanilla extract
eggs
can pumpkin puree
all-purpose flour
baking powder
pumpkin pie spice
ground cinnamon
baking soda
salt
milk
instant espresso powder

For the Icing:

butter
powdered sugar
vanilla extract
pumpkin spice coffee creamer

four pumpkin spice cupcakes on a cutting board

Instructions

Preheat oven to 350 degrees and line a cupcake pan with paper liners. In a large bowl, beat together the butter and sugars until light and fluffy, then add the vanilla. Add the eggs, one at a time, beating between each addition. Then add the pumpkin and mix until well combined.

In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, baking soda, and salt.

adding dry ingredients to batter in a white bowl

Add ⅓ of the dry mixture to the pumpkin mixture and mix until combined. Add another ⅓ of the flour mixture and beat until combined.

Pour in half the milk and mix again. Add the remaining flour and mix, then pour in the remaining milk and beat again until combined. Next, pour the espresso powder into the batter and mix until combined.

Spoon an even amount of batter into each of the cupcake liners and bake in the preheated oven for 18 to 22 minutes, until a toothpick inserted into the cupcakes comes out clean. Allow the cupcakes to cool for a few minutes in the pan, then transfer them to a wire rack to cool completely.

pumpkin spice cupcakes in a muffin tin and a cooling rack

To make the coffee frosting, whip together the butter, powdered sugar, vanilla, and coffee creamer until stiff peaks form.

Pipe the mixture on top of each cooled cupcake and sprinkle a small amount of pumpkin pie spice over the top of the cupcakes before serving.

frosted pumpkin spice latte on a wire rack

FAQ

How can I make the espresso flavor stronger?

For a bolder coffee flavor, you can add an extra tablespoon of instant espresso powder to the batter.

Can I use fresh pumpkin puree?

Absolutely! Fresh pumpkin puree can be substituted for canned, but make sure it’s well-drained so it doesn’t add too much moisture to the batter.

Can I use regular coffee instead of espresso powder?

While you can use regular brewed coffee, the flavor won’t be as concentrated. Instant espresso powder gives a much stronger coffee flavor without adding excess liquid.

Bean Sprouts Pho Recipe

Sep 20, 2020 · 2 Comments

This Bean Sprouts Pho is a super comforting soup that is nutritious, heartwarming, and perfect for a cozy day! It features a rich, aromatic broth infused with plant-based ingredients like fragrant spices, fresh herbs, and hearty vegetables.

Looking for my soup recipes? Try my Lemongrass Soup or my Thai Noodle Soup.

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What are bean sprouts?

Bean sprouts are young sprouts that grow from mung beans, typically harvested within a few days of germination. They are crunchy and slightly sweet with a mild flavor, making them a popular ingredient in various cuisines, particularly in Asian dishes.

Are bean sprouts good for you?

Yes! Bean sprouts are rich in nutrients like vitamins C and K, as well as folate, fiber, and antioxidants.

Top Tip

Don’t skip the garnishes. When ordering pho at a Vietnamese restaurant, it always comes with Thai basil, bean sprouts, lime, and chiles. Even though they are only considered garnishes, I believe they are an essential part of the soup- so stir them in to get the rich authentic flavors!

Substitutions

Broth: Use Mushroom Broth for a more savory taste
Noodles: Opt for rice noodles, which are typically vegan-friendly and gluten-free. Make sure to check the ingredients list to ensure they contain no animal products.
Aromatics and spices: Use a combination of aromatic vegetables like onions, garlic, ginger, and spices such as star anise, cloves, cinnamon, and coriander to infuse the

Variations

Feel free to customize this vegan pho recipe by adding fried or baked tofu, some veggie meat, hoisin sauce, or even chili oil, chili sauce, or chili peppers for some spice!
If you want more of a fishy taste, add vegan fish sauce.
Condiments: Serve with vegan-friendly condiments such as hoisin sauce, sriracha, or chili garlic sauce on the side for added flavor.

Storage

Broth can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Ingredients

Listed below are all the ingredients you will need:

cinnamon sticks
whole cloves
star anise
white onion
fresh ginger
vegetable stock or broth
water
soy sauce
rice noodles
vegetable oil or neutral-flavored oil of choice
shiitake mushrooms
salt

Garnishes

mung bean sprouts
Thai basil
cilantro
basil leaves
sprigs of fresh mint
green onions
fresh jalapeño
lime wedges

Instructions

Warm a medium soup pot or Dutch oven over medium heat. Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally, about 3 to 4 minutes.

Add the onion, ginger, water, broth and soy sauce and raise the heat to high and bring the mixture to a boil. Then reduce the heat to maintain a gentle simmer for 30 minutes to give the flavors to meld.

In the meantime, prepare your rice noodles by cooking them according to package directions. Set them aside.

To prepare the shiitake mushrooms, I added them to the broth and cooked the mushrooms until they were tender. But feel free to cook this separately.

Once the broth is done cooking, strain out the onions, ginger, and spices. The easy way is to use a small metal sieve, but you can also strain the mixture through a colander into another large bowl. Don’t forget to leave the mushrooms in the broth.

Season it to taste with salt and then add the cooked noodles. I love eating pho with tons of vegetables so feel free to add steamed broccoli, steamed bok choy, or bean sprouts.

Frequently Asked Questions

What are the bean sprouts in pho?

The bean sprouts in pho are typically mung bean sprouts. These sprouts are the young shoots that grow from mung beans. They are crunchy, slightly sweet, and add a refreshing texture to the dish.

Can I eat bean sprouts in pho while pregnant?

Eating bean sprouts, including those in pho, while pregnant can carry some risks. Bean sprouts, especially if not properly cleaned or cooked, can potentially harbor harmful bacteria such as Salmonella or E. coli, which can cause foodborne illnesses. These illnesses can be particularly risky for pregnant women, as they may lead to complications such as dehydration or even miscarriage.

Looking for more heartwarming soup? Try these!

Pumpkin Keto Brownies

Sep 17, 2020 · 2 Comments

Try these chewy and moist Pumpkin Keto Brownies for a delicious snack or dessert! This easy brownie recipe is the perfect dessert to usher in the Fall!

Looking for more brownie recipes? Try my Brownie Heart Bites, Brownie Cookies, and Lemon Brownies recipe!

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What are Pumpkin Keto Brownies?

Pumpkin Keto Brownies are the ideal low-carb dessert to enjoy the warm flavors of autumn! They're made with almond flour, coconut oil, and creamy pumpkin puree, and the perfect amount of pumpkin pie spice adds a holiday twist.

These brownies with Swerve brown sugar as the sweetener, remain keto-friendly, while Lily's baking chips give bursts of rich chocolate pleasure. A dollop of natural peanut butter makes the texture delightfully fudgy, resulting in a dessert that's both decadent and dairy-free.

These keto pumpkin brownies are simple to make and irresistible as a quick snack or a sweet treat. Bake a batch and enjoy the warm taste of pumpkin and chocolate in each bite!

pumpkin keto brownies on a gray wire rack

Variations

Cream Cheese Swirl: Add dollops of full-fat cream cheese to the batter and swirl with a knife for a tangy, creamy finish.
Nutty Crunch: Add chopped low-carb nuts, such as pecans or almonds, to the batter for extra crunch and taste.
Double Chocolate Flavor: Stir in unsweetened cocoa powder to the batter and top with more sugar-free chocolate chips for an extra chocolatey flavor.

Substitutions

Almond Flour: Replace with coconut flour, but only use ⅓ the amount because coconut flour is considerably more absorbent.
Pumpkin Pie Spice: Replace pumpkin pie spice with keto-friendly chai spice (e.g., cinnamon, ginger, cardamom, etc.) to give your brownies a warm and aromatic touch.
Coconut Oil: Replace with unsalted butter or ghee for a more flavorful, keto-friendly alternative.
Peanut Butter: For a variety of nutty flavors, try almond butter, sunflower seed butter, or tahini.
Lily’s Baking Chips: Replace with unsweetened dark chocolate chips or another sugar-free chocolate brand of your preference.
Swerve Brown Sugar: Use granular monk fruit sweetener with molasses or a keto-friendly brown sugar alternative, such as allulose.

Storage

Pumpkin Keto Brownies can be stored in an airtight container at room temperature for up to three days or in the fridge for up to a week to keep them fresh and fudgy.
Individual pieces can be frozen for up to three months by wrapping them in plastic wrap and placing them in a freezer-safe bag.

Ingredients

Listed below are all the ingredients you will need:

almond flour
coconut oil
pumpkin puree
pumpkin pie spice
Swerve brown sugar (or regular brown sugar for vegans)
Lily’s baking chips
baking soda
baking powder
vanilla extract
salt
natural peanut butter (you can use almond butter if you want)

Topping

Lily’s melted baking chips
walnuts
pumpkin pie spice (optional)

Instructions

Using an electric mixer, combine melted and cooled coconut oil with pumpkin puree, peanut butter, and vanilla extract in a mixing bowl. Mix until well combined:

pumpkin keto brownies batter in a white bowl

Combine all the dry ingredients (except chocolate chips) until mixed well. Add the dry ingredients to the wet ingredients and mix for 2 minutes until fully combined:

adding the dry ingredients of pumpkin keto brownies in a white bowl

Fold in the chocolate chips for the chocolate flavor:

adding the chocolate chips into the mixture

Pour the brownie batter evenly into an 8x8 baking pan and cook for 35-40 minutes. You want the brownie to cool completely before cutting it. It will be moist and fudgy:

After the brownies are completely cooled, melt your chocolate (which will be on the thick side) and drizzle over the brownies:

You can then add the walnuts and pumpkin pie spice if you want. Enjoy!

Top Tips

To keep the brownies dense and fudgy, do not overmix the batter.
Make sure your ingredients, such as coconut oil and eggs, are at room temperature to enable a smoother blending, and use a toothpick to check the doneness.
Allow the brownies to cool completely before cutting into clean slices, and adjust the sweetness to your liking for a perfectly balanced treat.

FAQ

Is pumpkin ok on a keto diet?

Yes, you can eat pumpkin in moderation on a keto diet. Pumpkin is a healthy low-carb food, making it keto-friendly.

Can you substitute pumpkin for oil in brownies?

Yes, you may substitute pumpkin for oil in brownies. You may replace most of the oil in a box of brownie mix with half a cup of pumpkin puree. You can substitute the same amount of pumpkin puree for the oil in the recipe.

Is canned pumpkin keto-friendly?

Yes! Canned pumpkin puree is basically just pureed pumpkin. It normally contains no sugar or other additives, making it particularly keto-friendly.

More Recipes

Looking for more keto recipes?

Lemon Poppy Seed Muffins with Yogurt

Sep 13, 2020 · 1 Comment

Try these fluffy and delicious Lemon Poppy Seed Muffins with Yogurt! These bakery-style muffins that is bursting with fresh blueberries, lemon zest, and poppy seeds. It can be made in 30 minutes using 1 bowl only!

Would you like to try more delicious and healthy muffin recipes? Check out my Vegan Banana Chocolate Muffins, Healthy Vegan Muffins, and Healthy Zucchini Muffins recipe! Give them a try too!

blueberry lemon poppy seed muffins stacked on a pink plate

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What is Lemon Poppy Seed Muffins with Yogurt?

Lemon Poppy Seed Muffins with Yogurt are soft, zesty, and moist muffins that have a delicious lemon flavor, fresh taste of blueberries, and a slight crunch from poppy seeds. The addition of yogurt not only improves the texture but also adds a touch of creaminess, making these muffins ideal for breakfast, lunch, or an afternoon snack. These muffins are a delightful blend of sweet and spicy that's hard to refuse!

Are you ready to bake a batch? Follow this simple Lemon Poppy Seed Muffins with Yogurt recipe for a delicious handmade treat that is guaranteed to impress! Make it to experience a taste of sunshine at any time of year!

Variations

Creamy: Spoon a dollop of sweetened cream cheese into the center of each muffin before baking for a creamy treat.
Nutty: Fold add chopped almonds or walnuts to the batter for a delicious crunch and nutty richness.
Toppings: Drizzle a simple lemon glaze or sprinkle a shredded coconut on top for extra flavor and texture.

Substitutions

Don't have fresh berries available? Use frozen berries, but no need to defrost them, just toss them in the batter.
Yogurt: Feel free to use your favorite yogurt even the flavored versions! And if you have extra sour cream available that works too!
Vegan: To make it vegan-friendly, substitute the yogurt with a plant-based option, use flaxseed instead of eggs, and use non-dairy milk.

blueberry lemon poppy seed muffins on a pink and blue plate with fresh bluberries

Storage

For longer storage, freeze baked muffins for up to 3 months.
Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. Glaze before serving.

Ingredients

Listed below are all the ingredients you will need:

sugar
vegetable oil
eggs
whole-milk yogurt
lemon juice
salt
lemon zest
poppy seeds
all-purpose flour
baking powder
baking soda
fresh blueberries

ingredients for lemon poppy seed muffins with yogurt recipe

Instructions

Preheat oven to 375° F. Line 12 muffin tins with muffin/cupcake papers.

In a large mixing bowl, whisk sugar, oil, and eggs until combined. Add yogurt and lemon juice and whisk until creamy.

Then, whisk in salt, lemon zest, and poppy seeds until thoroughly distributed:

blueberry lemon poppy seed muffins ingredients being mixed in a bowl

Fold in flour, baking powder, and baking soda until just combined – a few lumps are ok, be careful not to over mix.

Then, fold in blueberries onto the flour mixture using a spatula:

lemon poppy seed muffins ingredients being mixed with fresh blueberries

Scoop mixture into prepared muffin pan until just at the surface.

Bake for 20-23 minutes until lightly golden on top and a cake tester comes out with just a couple crumbs:

blueberry lemon poppy seed muffins in a muffin tin before and after baked

Allow to cool in pan for 10 minutes before removing and transferring to cooling wire rack:

freshly baked lemon poppy seed muffins with yogurt in a muffin tin

Best served warm and delicious with butter and lemon curd! You may also drizzle these muffins with lemon glaze. Yum!

lemon poppy seed muffins with yogurt served halves on a blue plate with fresh blueberries

Top Tips

Don't overmix the batter to keep the muffins light and fluffy, . Simply combine the wet and dry ingredients.
Muffins are done if a toothpick inserted in the center comes out clean or with dry crumbs; if it comes out with wet batter, bake it for a bit longer.
Before removing the muffins, let them cool in the pan for a few minutes to keep them from crumbling.

FAQ

Are lemon poppy seed muffins healthy?

Lemon poppy seed muffins can be a healthier option when made with whole grains, fiber, and reduced sugar and fat. While poppy seeds offer nutrition and potential health benefits, consuming too many can be unsafe, and some individuals may be allergic to them.

How do I prevent muffins from becoming dense?

Do not overmix the batter; for light, fluffy muffins, mix the dry and wet ingredients just until combined.

Can I substitute the yogurt with another ingredient?

Yes, you may replace yogurt with sour cream or a plant-based yogurt substitute to achieve the same moist texture and tangy flavor.

Easiest Cinnamon Crunch Popsicles

Sep 10, 2020 · 1 Comment

This is the ultimate Cinnamon Crunch Popsicle that will bring out the kid in you! Sweet, creamy, and made with only 4 ingredients- vanilla yogurt, milk, cinnamon, cinnamon toast crunch cereal.

Looking for more popsicle recipes? Try my Refreshing Fruit Popsicles or my Piña Colada Mango Popsicles.

3 cinnamon crunch popsicles in a white bowl

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Top Tip

To prevent ice crystals in popsicles, use whole milk Greek yogurt. It has a lower water content than regular yogurt. Full fat coconut milk from a can is another great option.

Variations

Chocolate Drizzle: After unmolding the popsicles, drizzle melted chocolate over the top and sprinkle with cinnamon sugar for a decadent twist.
Sweetener: If you want the popsicles to be more sweeter, add couple teaspoons honey, maple syrup, agave nectar, brown rice syrup, brown sugar or granulated sugar as a sweetener.
Chai Spice: Replace the cinnamon with chai spice mix for a warm and aromatic flavor profile.
Vanilla Bean: Add vanilla bean paste or pure vanilla extract to the popsicle mixture for a classic vanilla flavor with a hint of warmth from the cinnamon.
Coffee Infusion: Infuse the popsicle mixture with brewed coffee or espresso for a caffeinated pick-me-up with a hint of cinnamon crunch.

Substitutions

Cinnamon Crunch: If you don't have cinnamon cereal, you can use crushed graham crackers or granola mixed with cinnamon as a crunchy topping. Or use your any of your favorite cereals and omit the cinnamon.
Greek Yogurt: Replace the yogurt with coconut yogurt or another non-dairy yogurt for a dairy-free version.
Spices: Experiment with different spices such as nutmeg, ginger, or cardamom to add variety to the flavor profile.

Storage

Freezer Storage: Once the popsicles are fully frozen, remove them from the molds and transfer them to an airtight container or freezer bag. Place them in the freezer to prevent freezer burn and maintain freshness.
Individual Wrapping: If desired, wrap each popsicle individually in wax paper or plastic wrap before placing them in the container or bag. This helps prevent them from sticking together.
Labeling: Label the container or bag with the date of preparation to keep track of their freshness. Popsicles can typically be stored in the freezer for up to 2-3 months.
Avoiding Odors: Store the popsicles away from strong-smelling foods in the freezer to prevent them from absorbing odors.
Thawing: When ready to enjoy, remove the desired number of popsicles from the freezer and let them thaw for a few minutes at room temperature before serving. Alternatively, run the molds under warm water for a few seconds to help release the popsicles.

Ingredients

Listed below are all the ingredients you will need:

vanilla yogurt
milk
cinnamon

Instructions

In a bowl, mix together the yogurt, milk, and cinnamon until smooth. Then, pour into popsicle molds leaving about ½ inch at the top. Sprinkle in cereal and place popsicle sticks:

cinnamon crunch popsicles laying on a white surface

Freeze at least 6 hours or best overnight. Serve and enjoy!

Looking for more Ice Cream Flavors? Try My Lemon Ice Cream!

FAQ

How do you make homemade popsicles that aren't rock hard?

Add cornstarch - Add 1 teaspoon of cornstarch can keep cream-based popsicles from becoming too icy and give them a creamier texture.

How do you loosen homemade popsicles?

Place the mold under warm or hot water for 10-30 seconds until the popsicles release easily

What can I use instead of popsicle sticks for popsicles?

Plastic spoons: Simply insert a plastic spoon into each popsicle mold before freezing.
Wooden skewers: If you have wooden skewers on hand, trim them down to size and use them as sticks.
Candy sticks: Use clean candy sticks or lollipop sticks as an alternative to traditional popsicle sticks.
Cookie sticks: Insert clean cookie sticks or wafer sticks into the popsicle molds before freezing.
Plastic cutlery handles: Remove the handle portion from plastic knives, forks, or spoons and use them as sticks for popsicles.

5 from 1 vote

Print Pin Recipe

Easiest Cinnamon Crunch Popsicles

Enjoy these yummy popsicles with creamy sweetness, a tasty hint of cinnamon, and a satisfying crunch!

Prep Time10

Freeze Time6

Total Time6 10

Course: Dessert

Cuisine: American

Servings: 6 popsicles

Calories: 49kcal

Author: Lainey

Ingredients

▢ 1 cup vanilla yogurt
▢ ½ cup milk
▢ 2 teaspoon cinnamon
▢ cinnamon cereal for garnish

Instructions

In a bowl, mix together the yogurt, milk, and cinnamon until smooth.
Pour into popsicle molds leaving about ½ inch at the top.
Sprinkle in cereal and place popsicle sticks
Freeze for at least 6 hours or overnight.

Leave a Comment

Serving: 1gCalories: 49kcalCarbohydrates: 7gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.3gCholesterol: 4mgSodium: 35mgPotassium: 123mgFiber: 0.4gSugar: 7gVitamin A: 52IUVitamin C: 0.4mgCalcium: 102mgIron: 0.1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Vegan Pumpkin Chili Recipe

Sep 6, 2020 · 4 Comments

This vegan pumpkin chili recipe is filled with flavor, texture, and spice. Combining easy canned ingredients- this quick one pot meal will warm you up during colder months.

Looking for more cozy fall recipes? Try our Sour Cabbage Soup or Filipino Macaroni Salad to complement your Vegan Pumpkin Chili perfectly!

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Substitutions

Pumpkin Choices: If you don't have canned pumpkin puree, you can use fresh pumpkin puree as a substitute. Simply cook and blend the pumpkin until smooth.
Bean Swap - Pinto beans can be replaced with black beans or kidney beans depending on your preference or what you have in your pantry.
Gluten-Free Option - Use gluten-free tortilla chips or corn chips instead of regular ones to make this recipe gluten-free.
Vegetable Broth - If you don't have vegetable broth on hand, you can use water with a bouillon cube or chicken-style seasoning for flavor.

Storage

Storing Leftovers - Place any leftover vegan chili in an airtight container before storing it in the fridge. It will stay fresh for up to 3-4 days.
Freezing Tips - If you've made a large batch and want to save some for later, transfer the cooled chili to freezer-safe containers or zip-top bags. Label and date them, then store in the freezer for up to 3 months.
Reheating - When you're ready to enjoy the frozen chili, thaw it overnight in the fridge and then reheat it on the stovetop in a large pot or Dutch oven until heated through.

Ingredients

Listed below are all the ingredients you will need:

rice
olive oil
red onion
garlic cloves
red bell pepper
pumpkin pie spice (optional)
ground cumin
cayenne pepper
corn
red beans
chickpea
pumpkin purée
tomatoes
tomato purée
vegetable broth
lemon
salt
black pepper

See recipe card for quantities.

Instructions

Cook rice as instructed on the package.

Heat a nonstick saucepan over medium heat and add oil. Fry onions, garlic, bell pepper, until tender, then add spices, and mix for about 30 seconds to bring the flavors out.

Add in corn, red beans, chickpeas and mix until combined.

Next add pumpkin purée, tomato purée, diced tomato, lemon juice, vegetable broth, and mix.

pumpkin chili cooking with tomato sauce and pumpkin puree

Allow it to cook for 10 minutes on low medium heat and add salt and pepper before removing from heat.

Serve with rice and enjoy!

⭐ Top Tip

This chili tastes even better the next day. Let it rest in the fridge overnight to give the flavors more time to deepen and come together.

Frequently Asked Questions

How do you eat vegan if you don't cook?

You can enjoy a vegan diet without cooking by focusing on raw fruits, vegetables, nuts, seeds, and plant-based snacks or meals that require minimal or no cooking.

Is vegetarian chili good for lowering cholesterol?

Vegetarian chili can be a good choice for lowering cholesterol as it typically contains fiber-rich beans and vegetables which can help reduce cholesterol levels when part of a balanced diet.

Can I add other vegetables to this chili?

Absolutely! Feel free to add other vegetables to this chili to enhance the flavor and nutritional value. Bell peppers, zucchini, or carrots would be great additions.

More stews & soup recipes you will enjoy:

No Yeast Pumpkin Cinnamon Rolls

Sep 3, 2020 · 4 Comments

Who doesn’t love a warm, gooey cinnamon roll? Now, imagine enjoying these treats without the hassle of yeast. Enter the No Yeast Pumpkin Cinnamon Rolls—a quick, easy recipe that captures the rich flavors of fall in a soft, spiced roll. Perfect for a cozy dessert or breakfast without spending hours in the kitchen.

Searching for more pumpkin-flavored treats? Try my Pumpkin Spice Muffins, unique Oreo Pumpkin Cheesecake, and fun Pumpkin Dump Cake.

no yeast pumpkin cinnamon rolls with cream cheese

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Substitutions

For a vegan version, substitute your favorite non-dairy milk and vegan butter sticks in place of the butter
Don't have pumpkin puree? Try apple sauce or mashed sweet potato.

Variations

If you want a thicky and creamy glaze on the rolls, frost it when the rolls are cooled off. If you want the melty glazed look and melted into the crevices of the rolls, add it when the rolls are warm.
Add chopped pecans, walnuts inside of the dough before rolling up.
Create your own pumpkin pie spice by mixing cinnamon, nutmeg, ginger, and cloves for a homemade blend that’s perfect for all your fall recipes.

Storage

If you have any leftover cinnamon rolls (which is rare!), store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. To reheat, simply pop them in the microwave for about 20-30 seconds.
These rolls freeze beautifully. Once cooled, wrap each roll individually in plastic wrap, then store them in a freezer-safe bag. They’ll keep for up to 2 months. When you’re ready to enjoy one, thaw it in the fridge overnight and warm it up in the microwave or oven.

Top Tips

Roll out the dough evenly to ensure all the cinnamon rolls bake at the same rate.
Make sure the pumpkin filling is spread evenly across the dough to get consistent flavor in every bite.
Keep the butter cold when mixing it into the flour to create a flaky, tender dough.

no yeast pumpkin cinnamon with cream cheese on a cutting board

Ingredients

Listed below are all the ingredients you will need:

Dough:

flour
butter
sugar
baking powder
salt
baking soda
milk

For the Filling:

butter
brown sugar
pumpkin pie spice
ground cinnamon
pumpkin puree

For the Glaze:

cream cheese
vanilla extract
powdered sugar
milk

no yeast pumpkin cinnamon rolls on a brown cutting board

Instructions

Preheat oven to 375 degrees and grease an 11x9 pan with butter.

Add the flour and butter to a large bowl and use a pastry blender, stand-mixer or fork to blend until the mixture resembles coarse sand. Stir in the sugar, baking powder, salt, and baking soda until combined.

Add the milk and stir until a loose dough begins to form. Transfer the dough to a lightly floured surface and knead until a ball forms:

mixing the flours for no yeast pumpkin cinnamon rolls

Make the filling by whisking together the butter, brown sugar, pumpkin pie spice, and ground cinnamon until well combined. Add the pumpkin puree and stir until mixed:

no yeast pumpkin cinnamon rolls filling being mixed

Separate the dough into two equal balls. Roll out the first ball using a rolling pin until the dough is around ¼ inch thick.

Spread half the butter mixture over the top of the dough and roll the dough into a log shape:

no yeast pumpkin cinnamon dough rolls rolled out on a cutting board

Use a sharp knife to cut the log into six equal pieces. Place each piece in the prepared baking dish, leaving space between each roll for the cinnamon rolls to spread as they bake.

Repeat the process with the remaining dough.

Place the cinnamon rolls in the preheated oven and bake for 25 to 30 minutes, until they are golden brown on top and cooked through:

no yeast pumpkin cinnamon rolls on a pan unbaked

While the cinnamon rolls are cooking, make the cream cheese icing or glaze by beating together the cream cheese, powdered sugar, vanilla, and milk. Add more milk if needed to thin the glaze:

cream cheese glaze ingredients in a glass bowl

When the cinnamon rolls are done baking, spread the cream cheese frosting over the top of each cinnamon roll before serving. Enjoy!

hot no yeast pumpkin cinnamon rolls on a pan

Frequently Asked Questions

Why are my cinnamon rolls not light and fluffy?

Your cinnamon rolls might not be light and fluffy if the dough was overmixed or not kneaded enough. Also, not enough baking powder or baking soda could cause them to be dense.

How are cinnamon rolls different from sticky buns?

Cinnamon rolls are topped with a glaze, while sticky buns are baked with a caramel-like sauce and often have nuts on the bottom, which becomes the top when flipped.

Why do cinnamon rolls collapse after baking?

Cinnamon rolls can collapse if they were underbaked or if the dough was too soft. Overhandling the dough can also cause them to lose their structure.

Waffle Board

Aug 27, 2020 · 1 Comment

Ready to wow your family or guests with something colorful, fun, and super easy to make? This Waffle Board is like a breakfast party on a plate! Made with golden, crispy waffles, fresh fruits like strawberries, mangos, and blueberries, and drizzled with yummy sides like melted chocolate and peanut butter—brunch goals achieved!

If you love easy and fruity breakfast ideas, check out these other delicious recipes: Chocolate Banana Pancakes and Keto Blueberry Pancakes.

waffles, fruits, on a brown cutting board

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What is a Waffle Board?

This Waffle Board is all about mixing sweet, fruity, and cozy flavors into one eye-catching waffle breakfast board. Inspired by classic charcuterie boards, this trend took off on social media because it’s just so fun to customize! If you’ve got a Belgian waffle maker or store-bought waffles, you’re halfway there!

Perfect for special occasions like birthdays, sleepovers, or even a casual Sunday brunch that the whole family is sure to adore. Since it doesn't require cooking beyond the waffles, it’s super beginner-friendly too.

Substitutions

Waffles – Use savory waffles or whole grain waffles; make heart-shaped ones using a mold for Valentine's Day
Strawberries, blueberries, blackberries, raspberries – Sub with seasonal fruit like cherries, grapes, or other berries
Apples, bananas, mango, peaches – Try kiwi, pineapple, or melon instead
Syrup – Use maple syrup, honey, or agave
Peanut butter – Sub with nut butter, almond butter, or cookie butter
Yogurt – Use cream cheese, flavored yogurt, or vegan yogurt

Variations

Savory – Add sausage links, cheese cubes, or scrambled eggs
Kid-friendly – Add sprinkles, chocolate chips, whipped cream, or mini marshmallows
Vegan – Use dairy-free waffles and toppings like coconut yogurt

Storage

Countertop – Best to serve fresh, but fruit can sit for 1–2 hours
Refrigerator – Store fruits and toppings in single layer containers for 2 days
Freezer – Freeze leftover waffles and toast them when ready to eat again

waffles and fruits on a cutting board with yogurt and almond butter

Ingredients

Listed below are the suggested ingredients you will need:

Fruit ideas

Strawberries
Blueberries
Blackberries
Apples
Oranges
Bananas
Mangos
Peaches

Sides Ideas

Syrup
Peanut butter
Nut butter
Melted Chocolate
Nutella
Yogurt
Chia Seeds
Flax Seeds
Cocoa Bits

Instructions

Place small dishes of sides like maple syrup, melted chocolate, and nut butter on your board first.

Warm the peanut butter in the microwave for about 15 seconds so it drizzles easily.

Toast or cook your waffles using a waffle maker and keep them warm on a rimmed baking sheet lined with a wire rack.

Arrange the waffles, fruits, and toppings around the dishes.

Serve immediately and enjoy your own fun breakfast charcuterie board!

fresh waffles topped with yogurt and strawberries

Top Tips

This waffle board can be customized however you want! All you need is waffles, sides and fruit.
Make your own waffles using batter and a waffle maker
Keep the waffles in the oven until you’re ready to serve, they tend to get soggy when not eaten immediately.
Instead of waffles, pancakes are a great alternative for breakfast or brunch boards.

FAQ

Can I use frozen waffles for a waffle board?

Yes, frozen waffles work great! Just toast them until they're golden and crispy before adding them to your board.

How can I keep my fruit from turning brown on the board?

A quick splash of lemon juice on apples or bananas helps prevent browning and keeps everything looking fresh.

Can I make a waffle board ahead of time?

You can prep the fruit and sides the night before, but it’s best to assemble the board right before serving to keep everything crisp and fresh.

More delicious breakfast ideas to choose from:

Turmeric Oatmeal Recipe

Aug 25, 2020 · 3 Comments

Don't be fooled by the color; this nutritious and delicious Turmeric Oatmeal recipe will satisfy your cravings and boost your immune system! It is super easy to make and perfect for a quick breakfast or dinner treat.

This was inspired by my quinoa arroz caldo and spicy chia oatmeal recipe on this site, and it pairs well with homemade sweetened condensed milk and granola.

Turmeric Oatmeal is an easy breakfast recipe that's both colorful and nutritious! Turmeric is loaded with health benefits like anti-inflammatory qualities and a rich, golden color, which makes it a superstar ingredient in a world where well-being is a key priority.

Today, we're combining this golden spice with the goodness of pumpkin, raisins, oats, and vegan butter to make a dairy-free breakfast masterpiece that's both tasty and healthy.

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Ingredients

Listed below are all the ingredients you will need:

vegan butter
pumpkin
turmeric powder
cinnamon powder
nutmeg powder
oats
water
raisins
agave syrup

See the recipe card for quantities.

Instructions

Gather the ingredients for this easy turmeric oatmeal recipe. Once the ingredients are all ready, let’s begin!

In a medium saucepan over medium-low heat, melt the butter, then add the spices and pumpkin and mix until well combined.

Add oats, water, raisin, and agave syrup. Cook until it has a creamy consistency, then remove from heat and divide into 2 bowls.

Creamy Turmeric oatmeal cooking in a black sauce pan

Serve these turmeric oats with your favorite toppings and enjoy!

vegan Turmeric oatmeal with blueberries in a white bowl

Substitutions

Matcha Oatmeal: Use matcha powder instead of turmeric if you want your oatmeal to have a brilliant green touch.
Cinnamon Oatmeal: Instead of turmeric, use ground cinnamon to make a delicious and comforting cinnamon oatmeal.
Ginger Oatmeal: To give your oatmeal a little warmth and a spicy bite, replace ground ginger with turmeric.
Pumpkin Spice Oatmeal: Replace the turmeric with a pumpkin pie spice combination to embrace the fall flavors.

Variations

Pumpkin: If you're unable to get shredded pumpkin, feel free to use ½ cup of puree pumpkin.
Turmeric: If you don't like ground turmeric, feel free to omit it. However, the benefits of turmeric are amazing!
Sweeteners: It's important to add a touch of sweetness to the oatmeal since pumpkin is very bland, so feel free to use honey, maple syrup, or your favorite sweetener.
Milk or Non-Dairy Alternatives: You may add a splash of dairy or non-dairy milk, such as almond milk, over your turmeric oatmeal before serving, which will create a creamier texture and increase the dish's richness.
Toppings: You may garnish fresh fruits like diced mango, sliced bananas, or a handful of fresh berries, such as strawberries, blueberries, or raspberries, to add antioxidants with cinnamon for a taste of paradise.
Coconut Paradise Oatmeal: To add tropical flavor and a creamy texture to your turmeric oatmeal, stir in a tablespoon of coconut flakes or coconut milk.
Nut Crunch Oatmeal: For a delightful crunch as well as an extra dose of protein and healthy fats, top your turmeric oatmeal with a generous sprinkle of chopped nuts like almonds, walnuts, or pecans.

Storage

Cool the cooked turmeric oatmeal to room temperature, then transfer it to an airtight container.
Seal the container tightly and label the container with the preparation date for convenient reference.
Keep the turmeric oatmeal in the refrigerator for 3–4 days.
Simply reheat the desired portion in the microwave or on the stovetop, adding a splash of milk or water to alter the consistency if necessary before consuming.

Top Tip

To save time, use an instant pot to make the oatmeal. Just mix together all the ingredients in the pot, set the vent to close, choose the pressure cook setting, and allow cook time for 10 minutes.

FAQs

Is the turmeric in oatmeal good for you?

Yes, it is. Oatmeal helps prevent heart disease by lowering cholesterol, while turmeric has anti-inflammatory properties that can lessen inflammation and promote wellness in several ways. However, please keep in mind that turmeric's active compound is curcumin, and taking more than 8 grams of it per day for a long time is not recommended due to the risk of side effects. It is best to consult your doctor before consuming it, especially if you have underlying diseases or kidney stones.

What does turmeric taste like?

Turmeric has an earthy aroma with a hint of sweetness, as well as flavors of ginger and pepper. Some people compare the flavor of turmeric to mustard. It is often combined with other milder or sweeter spices to balance out its potent flavor.

What happens to your gut if you eat oatmeal every day?

Oatmeal's high fiber content and prebiotic properties may reduce disease risk, promote gut health, ease bowel motions, and keep you feeling fuller for longer.

More oatmeal recipes:

And if you're looking for more breakfast recipes:

Vegan Chocolate Banana Pancakes

Aug 23, 2020 · 4 Comments

These vegan chocolate banana pancakes are 100% guilt-free and the best simple vegan breakfast recipes; they taste like a treat without the sugar crash!

agave syrup being poured on vegan chocolate pancakes

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What are vegan chocolate banana pancakes?

Vegan chocolate banana pancakes are a quick, dairy-free twist on traditional hotcakes. They switch out the usual eggs and butter for bananas, cocoa powder, flour, and your favorite plant-based milk, making a batch that's just as fluffy as traditional 19th-century American pancakes.

By choosing these vegan pancake recipe ingredients, you support your health, as bananas provide important potassium, natural sweetness, and dietary fiber that aids digestion and helps keep blood sugar steady. Dark cocoa powder is packed with powerful antioxidant flavonoids that support the heart and also help reduce inflammation.

Substitutions

If you want a twist on standard fluffy pancakes, swap the chocolate chips for walnuts to add a rich, buttery crunch that pairs perfectly with sweet bananas.

Bananas: Swap for an equal amount of applesauce if you're out of bananas or hate the taste.
Non-Dairy Milk: Use whatever plant-based milk you have in the fridge. Oat milk keeps them thick, while almond milk or soy milk keeps things lighter.
Flour: Use a standard 1:1 gluten-free baking blend, or blend up some rolled oats into a quick flour substitute.

Variations

Double Chocolate Flavor: Press a handful of dairy-free chocolate chips directly into the wet batter once it's in the pan (just don't overload them or they'll break when flipping).

PB & Chocolate: Drizzle a spoon of warm peanut butter over the top right before serving.

Berry Crunch: Scatter fresh raspberries and toasted coconut flakes onto the cooking pancake right after pouring the batter.

Warm Maple & Cream: Top your stack with a dollop of thick coconut cream and a generous drizzle of 100% pure maple syrup or vanilla syrup.

Storage Tips

Fridge: Keep the leftover vegan pancakes in a sealed container for up to 3 days. Reheat them in a toaster or dry pan to bring back the crisp edges. A microwave works in a pinch, but they'll turn out pretty soft.
Freezer: Let them cool completely, then stack them with squares of parchment paper in between so they don't freeze into one big lump. Store in a zip-top freezer bag for up to 2 months. You can pop them straight into the toaster from frozen.

vegan chocolate pancakes topped with bananas and almonds on a white plate

Ingredients

Listed below are all the ingredients you will need:

bananas
gluten-free flour blend
plant-based milk (soy milk)
cocoa powder
agave syrup (you can also use maple syrup)
almond butter

vegan chocolate banana pancakes ingredients: banana, agave syrup, gluten-free flour blend, cocoa powder, plnt-based milk

Instructions

In a blender, add all ingredients and blend until just combined. (Don't overmix!) Depending on the flour blend, you may need to add a bit more milk.

If it's on the liquid side and not like pancake batter, place in the refrigerator for 10 minutes.

Preheat the non-stick pan or pancake griddle and grease it with coconut oil or vegan butter. Using ½ cup, scoop batter and pour into the pan.

Cook for about 2-4 minutes on one side, then flip the pancake and cook for about 30 seconds until golden brown.

vegan chocolate banana pancakes in a pan

Serve with your favorite banana toppings.

gluten free chocolate banana pancakes on a white plate

FAQ

What are vegan pancakes made of?

Vegan pancakes are made without animal products like eggs, cow's milk, or regular butter, using simple plant-based alternatives to achieve a fluffy texture.

How to make vegan pancakes?

To make fluffy vegan pancakes, mix 1 cup flour, 2 tbsp sugar, 2 tsp baking powder, and a pinch of salt. Stir in 1 cup plant milk mixed with 1 tsp apple cider vinegar, 1 tbsp oil, and 1 tsp vanilla. Cook on a hot, oiled pan until bubbly, then flip

What can I substitute for eggs in pancakes?

You can easily replace one egg in pancake batter with ¼ cup of unsweetened applesauce, ¼ cup of mashed banana, or a "flax egg" made from 1 tablespoon of ground flaxseed mixed with 3 tablespoons of warm water. These options bind the batter and keep your pancakes moist.

How to make pancakes without eggs and baking powder?

To make pancakes without eggs and baking powder, use baking soda paired with an acid like vinegar or lemon juice to create rise, combining 1 cup flour, 1 cup milk, 1 tsp baking soda, and 1 tbsp vinegar for soft, flat-style or lightly risen results.

How to cook banana pancakes recipe

To make simple and delicious banana pancakes, mash 1 large ripe banana with 1 egg and mix in ½ cup of flour (or follow a classic flour-based batter with mashed bananas). Cook spoonfuls on a greased, medium-heat pan for two minutes per side until golden brown.

5 from 4 votes

Print Pin Recipe

Vegan Chocolate Banana Pancakes

Rich, decadent, and secretly good for you! These vegan chocolate banana pancakes are 100% vegan, dairy-free, and guaranteed to satisfy your sweet tooth. Tap the pin to make the ultimate fluffy stack today!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Dessert

Cuisine: Fusion (American-Filipino)

Servings: 6 pancakes

Calories: 134kcal

Author: Lainey

Ingredients

Instructions

In a blender, add all the ingredients and blend until everything is just combined. (Don't overmix!) Depending on the flour blend, you may need to add a bit more milk. If it's on the liquid side and not like pancake batter, place it in the refrigerator for 10 minutes.
Preheat the pan or pancake griddle and grease it with coconut oil. Using ½ cup, scoop batter and pour it into the pan. Cook for about 2-5 minutes on one side, then flip the pancake and cook until golden brown or about 30 seconds.
Serve with your favorite toppings.

Leave a Comment

Serving: 6gCalories: 134kcalCarbohydrates: 26gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 83mgPotassium: 163mgFiber: 5gSugar: 6gVitamin A: 13IUVitamin C: 2mgCalcium: 105mgIron: 2mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

You Might Also Like:

How to Make Dried Mango Slices

Aug 22, 2020 · 5 Comments

If you're a mango lover, this recipe is for you! Every bite you take, delivers a soft and chewy texture packed with a burst of tropical flavor that'll have your taste buds doing a happy dance!

Looking for more mango recipes? Try my Fresh Mango recipes like Mango Sago, Piña Colada Mango Popsicles, Pickled Mangoes, or my Mango Float.

dried mangos in a white cup on a white table

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What Types of Mangoes can be dehydrated?

You can use ripe, fresh mangoes or frozen mangoes and any variety of mangoes can be dehydrated. Some popular types include Alphonso: known for its rich, creamy texture and intense sweetness and Kent: sweet and juicy with a smooth, non-fibrous texture.

Ingredients

Listed below are all the ingredients you will need:

2 mangos

Instructions

Peel the mangos and thinly slice them on a cutting board. If you want thicker slices, feel free to do so – just be aware that they will take longer to dehydrate. Then, arrange the sliced mangos on the dehydrator tray or sheet, set the dehydrator to the “Fruit” setting, and allow it to dehydrate until desired consistency. Refer to the recipe card for the prep time and total time.

So times will vary based on humidity levels. Mine took about 11 hours and sometimes it takes about 18 hours. Store in an airtight container in the fridge, or enjoy right away!

Substitutions

Texture: For a chewy texture, use your sharp knife to slice the mangoes a bit thicker.
Air Fryer: Instead of a dehydrator, try an air fryer with the drying setting to dry the mango faster.
Tropical Flavor: Try other tropical fruits like pineapple or papaya instead of mango for a new flavor.

Variations

Varieties: Try out various kinds of mangoes to find different tropical tastes and textures.
Dehydrated Strawberries: Make your snack mix more exciting by putting dried strawberries with the mango for more flavor and color.
Smaller Pieces: Cut the mango into smaller pieces for easy-to-eat snacks.

Storage

Store the dried mangoes in a cool, dark place away from direct sunlight, as exposure to light can cause them to degrade faster. By following these storage guidelines, your dried mangoes can stay delicious and retain their quality for several months.

Top Tip

Keep your dried mango fresh for longer by using a vacuum seal them or putting them in airtight containers like mason jars in a cool, dark spot.

If you're looking for more snacks, try these fan favorites:

FAQ

Are dried mangoes healthy?

Dried mangoes can be a healthy snack option, offering natural sweetness and fiber.

How long do dried mango slices last?

Dried mango slices can last for several months if stored properly in an air-tight container.

Why is mango so addictive?

Mangoes are addictive due to their delicious tropical flavor and chewy texture, making them irresistible to many people.

4.88 from 8 votes

Print Pin Recipe

How to Make Dried Mango Slices

Make flavorful Dried Mango Slices with just 2 ripe mangos. Dehydrate until crisp for an enjoyable snack, and savor the tropical sweetness anytime, anywhere!

Prep Time5

Cook Time11

Total Time11 5

Course: Dessert, Snack

Cuisine: Filipino

Keyword: dried mangos

Servings: 2 mangos

Calories: 124kcal

Author: Lainey

Equipment

dehydrator

Ingredients

▢ 2 mangos

Instructions

Peel the mangos and slice thinly. If you want thicker slices, feel free to do so – just be aware that they will take longer to dehydrate.
Arrange the mangos on the dehydrator sheet. If you are using the oven method, place on a parchment-lined tray.
Set the dehydrator to the “Fruit” setting and allow it to dehydrate until desired consistency. Times will vary based on humidity levels. Mine took about 11 hours and sometimes it takes about 18 hours.
If you are using an oven, set it as low as possible and dehydrate until very dry and crispy. Since the oven will be at a higher temperature this may only take 10-12 hours.
Check every 30 minutes after the 10-hour mark until you are happy with the level of dryness.
Store in an airtight container in the fridge, or enjoy right away.

Leave a Comment

Serving: 2mangosCalories: 124kcalCarbohydrates: 31gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 2mgPotassium: 348mgFiber: 3gSugar: 28gVitamin A: 2240IUVitamin C: 75mgCalcium: 23mgIron: 0.3mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Black Rice Burritos

Aug 16, 2020 · 6 Comments

Forget store-bought salsa for a while. These easy Black Rice Burritos are flavorful and hearty - the perfect comfort food! Packed with a rich bean mixture, it's a wholesome twist on the classic. You can even top them with pico de gallo. Plus, no one will miss the meat and dairy. It's easy to make and delicious!

If you love this, try my easy Okra recipe, or crispy Kangkong next for more plant-based food!

Black Rice Burrito sliced in half and served on a plate

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Why You’ll Love This Recipe

This recipe is vegan, dairy-free, and beginner-friendly. This makes it perfect for anyone trying to eat more plants without losing the taste.

It’s filled with fiber-rich black rice and chickpeas that keep you full longer and support healthy digestion. The balance of creamy vegan cheese, hearty beans, and fresh veggies makes each bite satisfying and flavorful.

Plus, it’s a great way to use up leftovers in your fridge! You can boil some beans in a saucepan and toss in your favorite spices. Then wrap it up with warm tortillas. It's easy to mix and match your favorite fillings without overcomplicating the prep.

Ingredients

Listed below are all the ingredients you will need:

Wraps
Vegan cheese
Lentils
Chickpeas
Tomato
Corn
Onion
Black rice
Cumin powder
Agave syrup
Cayenne pepper
Olive oil
Green olives
Garlic

See the recipe card for quantities.

All ingredients for Black Rice Burittos in bowls

Instructions

Make the Filling

1. In a nonstick pan over medium heat, add olive oil and sauté garlic and onions until tender.

2. Add cumin powder and cayenne pepper. Cook for about 10 seconds to release their aroma.

3. Add tomatoes and agave syrup. Stir and cook for about 1 minute until tomatoes soften.

Cumin, cayenne, tomatoes and agave syrup in a pan

4. Add vegan sliced cheese, lentils, chickpeas, corn, and black rice. Mix until everything is well combined and cook for about 3 minutes.

5. Stir in the green olives and remove from heat.

A pan filled with the Burrito filling ingredients

Assemble the Burritos

6. Warm the wraps in a dry pan or microwave.

7. Fill each wrap with a generous scoop of the filling.

8. Roll tightly into burritos.

Serve

9. Serve warm or enjoy cold.

Slices of the Black Rice Burrito on a plate

Substitutions & Variations

Ingredient Swap
Use quinoa or brown rice instead of black rice for a different texture. Or try veggie meat or tofu for extra protein.
For a sweet crunch, add corn cut fresh from the cob.
Variation
For a much fresher bite, add shredded lettuce, guacamole, or whatever veggies you have left in the fridge!
Sprinkle a bit of fresh cilantro and chili powder for a boost of flavor.
Mistake to Avoid
It’s tempting, but don't overstuff the burritos! Too much filling makes them tear apart when rolling. It doesn't work even when you wrap them in aluminum foil.
Storage Tips
- These ingredients freeze well for up to 1 month. Just wrap each burrito in plastic wrap and store in a freezer-safe container.
- For fresh storage, keep the wet ingredients like tomato and onion separate from the wraps and fillings. They’ll stay good in the fridge for 2–3 days.

Blue plate with yummy Black Rice Burrito on it

FAQs

Can I use regular white rice instead of black rice?

Yes! White rice works fine, but black rice gives a nuttier flavor and more antioxidants.

Can I make this burrito spicy?

Absolutely! You just need to add more cayenne pepper or a dash of hot sauce to turn up the heat.

What’s the best way to reheat frozen burritos?

You can warm them in a toaster oven, microwave, or skillet until heated through.

You Might Also Like:

Collard Wraps
Curried Chickpea Wraps
Chickpea Buddha Bowl
Tofu Scramble Recipe – Filipino Style

Recipes for Every Moment

Need a hearty, healthy lunch? These Black Rice Burritos are filling, flavorful, and perfect for grab-and-go meals!

Peach Upside Down Cake

Aug 14, 2020 · 10 Comments

Celebrate summer's bounty of peaches with a delicious Peach Upside Down Cake. This cake is both pretty, tasty and has a layer of thin, juicy peach slices on top of a soft and moist vanilla cake.

Looking for more summer-inspired dessert recipes? Try my Pineapple Ice Cream, Strawberry Float, and Coconut Chia Ice Cream.

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Substitutions

Other Fruits: You can replace peaches with nectarines, plums, or even try a pineapple upside-down cake for a different taste. These fruits also make a delicious layer at the bottom of the pan.
Flour Substitute: If you want a gluten-free cake, use a gluten-free flour blend instead of all-purpose flour. The cake will still have a great texture.
Oil Option: Instead of using butter, you can use vegetable oil in the cake batter. This can make the cake extra moist and tender.

Variations

Flavor Boosters: Add a teaspoon of almond extract or some lemon zest to the cake batter for an extra burst of flavor. These little additions can make a big difference.

Storage

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. You can also put it in the freezer for up to 3 months. To serve, allow the cake to thaw in the refrigerator overnight and warm it slightly in the oven or microwave.

Top Tips

Over-mixing the batter will result in a dense cake. Only mix until you no longer see dry ingredients.
Cool the peach upside-down cake for at least 10 minutes to ensure the cake doesn't fall apart when flipping it over.

Ingredients

Topping:

unsalted butter
brown sugar
cinnamon
can peaches

Cake:

flour
baking powder
salt
butter
sugar
vanilla extract
eggs
milk
cream of tartar

Instructions

Preheat oven to 350 F degrees.

In a bowl, mix together the melted butter, brown sugar, and cinnamon, then pour the mixture into a 9-inch cake pan, then add the peaches:

Mixing the butter, sugar, glaze, and adding the peaches for the peach upside down cake in a white bowl

In a medium bowl, whisk together the flour, baking powder, and salt, and set aside.

In another bowl, beat the butter and sugar until light and fluffy. Then beat in the vanilla and egg yolks until combined:

Mixing the flour & eggs for the peach upside down cake in a white bowl

Add half the flour mixture to the butter mixture and beat until combined. Add the milk and beat again. Pour the remaining flour mixture into the bowl and mix until combined:

Mixing in the flour & milk for the peach upside down cake in a white bowl

In a separate bowl, combine the egg whites and cream of tartar. Beat the mixture on high speed until stiff. Pour the mixture into the batter and fold in until just combined.

Pour the batter over the peaches and spread evenly, being careful not to disturb the peaches:

mixing the batter together and unbaked Peach Upside Down cake

Bake in the preheated oven for 45 minutes, until a toothpick inserted into the center of the cake, comes out clean.

Allow it to cool for at least 10 minutes, then run a knife around the edge of the pan to loosen the cake. Flip the pan over onto a serving plate. Serve warm or at room temperature:

Frequently Asked Questions

Can I use fresh peaches instead of canned?

If it's peach season, especially in August, use fresh, in-season peaches instead of canned. Yes, you can use fresh peaches. You'll need about 3-4 medium peaches, peeled, pitted, and sliced.

What if I don't have cream of tartar?

If you don't have cream of tartar, you can omit it, but the egg whites might not whip up as stiffly. Alternatively, you can use a bit of lemon juice or white vinegar as a substitute.

When should you flip an upside-down cake?

Flip it after cooling the cake for at least 10 minutes.

Carrot Cake Oatmeal

Aug 11, 2020 · Leave a Comment

Creamy, wholesome, and delicious, this Carrot Cake Oatmeal will warm you to your toes! Full of health benefits to help lower your cholesterol.

Benefits of eating oatmeal:

Great source of important vitamins, minerals, fiber, and antioxidants.
It helps with weight loss, lower blood sugar levels, and a reduced risk of heart disease.
Oats are rich in carbs and fiber, but also higher in protein and fat than most other grains.