The Plant-Based Momma

Vegan and plant-based recipes

Archives for February 2019

Berry Crumble with Vegan Cream Cheese Drizzle

Something sweet for your sweets this Valentine’s Day! Try our simple Berry Crumble, with an out-of-this-world vegan cream cheese drizzle on top! It’s made with frozen berries, so this dessert can be enjoyed all year long.

My sis-in-law got me this cute Martha Stewart heart shaped cast iron dish for my birthday. The second I opened it I knew exactly what I wanted to make! Hope you have a great Valentine’s Day.. and if you aren’t spending it with anyone special, I hope you’re treating yourself to something delicious!💘

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Berry Crumble with Vegan Cream Cheese Frosting

Ingredients

  • 4 cups mixed frozen berries
  • 1/2 cup organic sugar (organic ensures that it's vegan)
  • 3 tbsp flour
  • 1 tsp cinnamon
  • 1 tsp vanilla

Crumble Topping

  • 1/2 cup vegan butter (I use Earth Balance)
  • 1/2 cup organic sugar
  • 3/4 cup flour

Cream Cheese Drizzle

  • 1/4 cup vegan cream cheese (our favorites are Kite Hill and Trader Joe's brand)
  • 1/4 cup powdered sugar
  • 3 tbsp vegan butter, softened (I use Earth Balance)
  • 1 tsp vanilla
  • 1/4 tsp almond extract
  • food coloring of choice (I used a powdered form, made from beets)

Instructions

  1. Preheat oven to 375 degrees. Butter a 9-inch pyrex dish. 

  2. Gently combine berries, sugar, flour, cinnamon and vanilla. Place in prepared dish. 

Crumble Topping

  1. Place flour, sugar and vegan butter into large mixing bowl. Mix together with a fork until it starts to crumble.

  2. Sprinkle topping over berry mixture, covering completely. 

  3. Place in oven for 30-40 minutes, until crumble topping is lightly brown. 

Cream Cheese Drizzle

  1. Mix all ingredients together with hand mixer. Add food coloring. Add to crumble once cooled, with ziploc bag or by drizzling with a fork. 

  2. Enjoy!

 

 

Valentines Day Almond Shortbread Cookies!

 

February is one of my favorite months. Not only is it my birthday month, but it is the month of Valentines day as well.. which also means it’s a pricier, thought-inducing time for my husband — who has two occasions to buy his wife gifts for! I can’t let the sweetest holiday go by, without sharing our very favorite cookie recipe. If you love almond or marzipan, this Almond Shortbread Cookie is definitely the cookie for you! Almond flour combined with coconut oil, gives this cookie a delicious marzipan-like texture.

And to make it even more fun for the kids to make, we make them into a thumbprint cookie – complete with whatever jam of your choosing. My brother and my new sister-in-law visit Cambria often, which is a town off of the coast of California. They always bring back Ollalieberry goodies, which happened to be the jam that I had on hand (and made for a delicious cookie!). But these would be just as great with something like a raspberry or cherry jam.

Keeping it easy and delicious is my motto in the kitchen, so I hope you enjoy these one-bowl Almond Shortbread Cookies. And I hope you have the sweetest Valentines Day!💘

 

 

 

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Valentines Day Almond Shortbread Cookies!

Servings 1 dozen

Ingredients

  • 2 cups + 2 tbsp almond flour (I use Trader Joe's brand)
  • 1/4 cup maple syrup
  • 2 tbsp melted vegan butter (I use Earth Balance)
  • 2 tbsp melted coconut oil
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tsp apple cider vinegar
  • jam of choice

Pink Drizzle

  • 1/2 cup organic powdered sugar (Using organic ensures that it's vegan)
  • 1/4 tsp almond extract
  • 1 tbsp plant-based milk (+more or less, depending on desired consistency)
  • Food coloring of your choice

Instructions

  1. Preheat oven to 350.

  2. In a large bowl combine all ingredients. Stir, until ingredients are just mixed together.

  3. Roll dough into 2 inch balls, and place on un-greased cookie sheets. 

  4. Make a small hole in the center of each ball, using your finger (These cookies won't spread). Fill hole with jam of your choice.

  5. Bake for 12 minutes. 

Pink Drizzle

  1. Mix together the powdered sugar, 1/2 teaspoon almond extract, and plant milk until smooth. Add more or less to get the consistency that you want. Add in food coloring - I use a powder form (made from beets!). Drizzle over cookies with a fork, or by cutting the bottom tip of a ziplock bag.

  2. Enjoy!