Cupcakes are out, donuts are so in. And this vegan donut recipe is a game-changer.

Donuts are one of those treats many of us think we have to swear off in order to keep our health in check. Well, that assumption is now false. The following homemade vegan apple cider donut recipe holds the sweet comfort offered by regular donuts, only in a vegan and gluten-free package.

Gluten-Free and Vegan Apple Cider Donut Recipe

Makes 6 donuts

Ingredients

For the donut

• 1 cup gluten-free all-purpose flour
• ½ teaspoon cream of tartar
• 1/4 teaspoon cornstarch
• 1/2 teaspoon baking soda
• ½ teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon allspice
• ½ teaspoon salt
• 1/3 cup maple syrup
• ¼ cup apple sauce
• 1 teaspoon coconut oil, melted
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract

For the glaze

• 1 cup Medjool dates, pitted
• 2 tablespoons apple cider
• 1 cup coconut milk

For the sugar topping

• ½ cup coconut palm sugar
• 1 tablespoon cinnamon
• ¼ teaspoon nutmeg

Directions

Preheat the oven to 350 degrees Fahrenheit. Grease a donut pan with coconut oil and set aside.

In a medium bowl, mix together the flour, cream of tartar, cornstarch, baking soda, cinnamon, nutmeg, allspice, and salt. In a separate bowl, whisk together the maple syrup, applesauce, coconut oil, and extracts. Add the wet ingredient to the dry ingredients and stir until well combined.

Pour the batter into the donut pan and pop the pan into the oven for eight to ten minutes.

Meanwhile, prepare the glaze. In a food processor or high-speed blender, blend together the coconut milk, dates, and apple cider until thick and creamy in consistency.

In a small bowl, mix together the sugar topping.

Once the donuts have finished cooking and cool at room temperature, dip the tops of each into the glaze and then into the cinnamon sugar. Serve and enjoy!

Related on EcoSalon
The Original L.A. ‘Fauxnut’ Doughnuts
Strawberry and Cream Doughnuts Recipe
Vegan This: Nutella Donut Muffins

The post Gluten-Free Vegan Apple Cider Donut Recipe appeared first on EcoSalon.

Cinnamon rolls are really all they’re cracked up to be: a bit crisp on the outside, moist and soft on the inside, piping hot, oozing with cream, and layers of dough accented with just the right amount of aromatic cinnamon.

It’s an experience, and a welcome one at that. Cinnamon rolls are delicious, but their nutrition stats are nothing to write home about. The following recipe for cinnamon rolls is totally vegan and light, so you can indulge a little more often. Enjoy!

Vegan Cinnamon Rolls

Makes 8-10

• 2 cups whole-wheat flour
• 1 tablespoon baking powder
• 1 teaspoon fine sea salt
• 2 tablespoons vegan butter, chilled
• 3/4 cup vegan milk (almond, soy, rice)

• 2 teaspoons vegan butter, melted
• 3/4 cup coconut palm sugar
• 1 tablespoon cinnamon

For the pan:

• 1/2 cup vegan butter, melted
• 1/3 cup coconut palm sugar

Cream “cheese” frosting:

• 1/2 cup powdered sugar
• 2 tablespoons vegan milk (almond, soy, rice)

Directions

Preheat the oven to 450 degrees Fahrenheit.

For the dough, in a bowl, combine the flour, baking powder and salt. Add the vegan butter and use clean hands to massage it into the flour mixture. Add the milk and continue to massage until it forms a dough. Roll out the dough on a floured surface to form a 1/2-inch thick rectangle.

For the filling, in a small bowl mix together the cinnamon and coconut palm sugar. Brush the top of the dough evenly with the melted vegan butter and sprinkle the cinnamon sugar mixture evenly across the buttered dough. Roll the dough up, jelly roll style, starting from a long end, to form a log. Cut into about 8-10 rolls.

For the pan, melt the vegan butter and pour it into a 9-inch round (or of similar size) pan. Sprinkle the buttered pan evenly with the coconut palm sugar. Place the rolls, cut-side up, in the pan. Place in the oven and bake for 12-15 minutes, or until golden brown. Repeatedly check on the cinnamon rolls while they are cooking during the last five minutes to make sure they down get too brown.

For the frosting, let the cinnamon rolls cool down a bit, as to not burn your tongue. Meanwhile, whisk together the powdered sugar and milk. Use it as a frosting before serving each roll. Enjoy!

Photo Credit: tvol

Related on EcoSalon

20 Unusual Ways to Use Cinnamon

Baking and Celebrating Swedish Cinnamon Rolls (On Cinnamon Roll Day!)

Asian Spring Roll Recipe with Spicy Peanut Dipping Sauce

The post Vegan Cinnamon Rolls Recipe: (Almost) Guilt-Free Indulgence appeared first on EcoSalon.

A bounty of Halloween recipes that are all vegan-friendly. 

Even if you don’t have an affinity for Halloween (I’ll be honest, it’s not my favorite of holidays) you can’t help but love all the seasonal food that comes with it: cider, caramel apples, pumpkin flavored everything. On the other hand, there are plenty of scary ingredients in Halloween recipes that you could live without. Hint: high fructose corn syrup.

But here’s the deal: you don’t have to live without candy corn and mini chocolate bars, you just have to be creative and make the healthier, and more delicious, versions. Here’s our round-up of conscious Halloween recipes, fit for any seasonal party or spread that you can come up with.

1. Peanut Butter Rice Krispy Treats

A twist on the classic that you probably loved as a child, these can be turned into cute ghost shapes if you need Halloween  recipes for a spooky-themed baked good for a party.

2. Caramel Sauce

Caramel is fitting this time of year, rich and sweet and perfect to pair with apples. But instead of the sugar in traditional Halloween recipes, make this vegan version with dates and coconut milk instead.

3. Candy Corn

Make your own candy corn? Yes, yes you can. All it takes is tracking down some soymilk powder, which helps thicken the candy.

4. Homemade Crispy Twix Bars

Looking for Halloween recipes that will satisfy you craving for a twix bar? Then make these. Chocolatey and gooey, you might be tempted to eat the entire batch.

5. Pumpkin Pie Smoothie and Whipped Coconut Cream

Put the taste of pumpkin pie into a vegan smoothie. Serve in small jars for a cute Halloween party dessert.

6. Caramel Apples – Walnut Dark Chocolate Dipped

Once you’ve tasted these, you’re never going back, because the only thing better than a caramel apple is one dipped in walnuts and dark chocolate.

7. Chocolate-Almonds Nuggets of Joy

A rendition on Almond Joy bars, this gives you a vegan and gluten free treat that’s way better than the original.

8. Kit Kat Bars

Yet another typical Halloween candy that you can make vegan and gluten free. And it’s no-bake.

9. Junior Mints

With peppermint oil and shredded coconut you’ll get the perfect twist on the classic chocolate candy.

10. Snickers Bars

Who knew that dates and walnuts could be whipped into a candy bar?

11. Salted Caramel Corn

Popcorn and sea salt come together in this delicious snack that won’t last for long once you make it.

12. Pumpkin Whipped Cream

Whipped coconut cream paired with pumpkin equals a cream that you will continue to find uses for: in coffee to create a pumpkin spice latte, on muffins to as a pumpkin frosting and by the spoonful just because.

13. Pumpkin Spice Cake

A comforting spice cake is perfect for this time of year, and can be topped with the pumpkin whipped cream mentioned above.

14. Pigs in a Blanket

The classic party food can easily be made vegan, and if you want an even plant-friendlier version, swap out the vegan dogs with carrot sticks.

15. Almond Butter Baked Apples

Halloween recipes don’t have to be sinful. This treat features soft sweet flavor of baked apples pairs perfectly with almond butter, and makes for a more high protein snack.

16. Screaming Witches Beer Punch

Boozy, spicy and a good name to boot: what more do you want?

17. Marshmallow Ghosts

Use this vegan peep recipe and shape them into ghosts.

Related on EcoSalon:

DIY Halloween Candles

Halloween Harvest: Tips, Ideas and Recipes

Image: regenmond

The post 17 Vegan Halloween Recipes to Satisfy Your Sweet Tooth appeared first on EcoSalon.

Springtime is special. The birds and bees are out and about doting over every gorgeous flower. It’s a vibrant, flavorful time of year; and for the sweet tooth, it’s the berry best vegan dessert time of year!

Who doesn’t love a good dessert? As a vegan, I’ve learned to do without, more often than not, those cakes, cookies, tarts and pies that are usually slathered in butter and full of eggs. I can skip the wintery fruitcakes, pumpkin pies and heavy chocolatey treats, but it’s not quite the same in spring.

Spring is full of so many seasonal yummy berries and fruits that make desserts taste light and fresh, especially when they’re vegan. They’re certainly nothing to feel guilty about…at least not that guilty, anyway. In fact, some of them can be a bit on the healthy side…although, it’s never an excuse to overdo it!

Where to begin? How about the most spring of all treats…

Rhubarb

It’s the sweet treat of the season. And while a fruity rhubarb pie is a must, consider some of these other options, veganized:

1. Strawberry and Rhubarb topped Sundaes

2. Poached Rhubarb

3. Rhubarb Sorbet

4. Rhubarb Oatmeal Bars

Berries

Of course they’re perfect all by themselves…but sometimes we want to eat fancy foods.

5. Strawberry Shortcake

6. Strawberry Cobbler

7. Strawberry Pistachio Tart

Citrus

Citrus fruits are available year round, but their true season is winter through the end of May or so. And it’s a good thing because they make some of the best vegan desserts ever.

8. Key Lime Pie

9. Lemon Bars

10. Lemon Ginger Cookies

11. Lemon Cake

Keep in touch with Jill on Twitter @jillettinger

Image: various brennemans

The post Tart, Sweet and Fresh: 11 Springtime Vegan Dessert Recipe Ideas appeared first on EcoSalon.

Delicious fruit-filled desserts to please any eater. 

Whether you’re a vegan, veg-curious or hosting some choosy guests, plant-based recipes abound for all social gatherings. We’ll show you how to do barbecue season veggie-style.

Serve Something Sweet.

Thinking about baking patriotic cupcakes this summer? Sounds delicious. But sometimes it helps to keep it simple. You can’t go wrong with plain old fruit! These recipes will have omnivores and vegans alike reaching for natural fruity sugar. You may want to double or triple these recipes if you’re having large gatherings.

American Pie

• 2 cups blueberries
• 2 cups sliced strawberries
• 1 can soy whipped cream

Combine fruit in a bowl. Do not bake — it’s not actually a pie. You’ve got all of the colors of the flag represented in this delicious fruit salad, and the combined flavors of the berries and the soy whip will make you feel like you’re eating pie.

Fruit Kebabs

The post Perfecting the Vegan Summer BBQ: 3 Festive Desserts appeared first on EcoSalon.

10 photos to quell your chocolate cravings. 

When I discovered that breathable chocolate actually exists, I debated on tracking down a French friend so they could send some over. A whiff of chocolate that you can keep in your purse? That’s like having an instant pick me up right next to your cell phone and keys, and so much more chic than dragging around a semi-crushed Lindt bar. But then I realized how ridiculous I would seem carrying around a perfume vial of chocolate spray. No need to go full on crazy woman just yet.

Why are we chocolate obsessed? Get the dark stuff (because there really shouldn’t be any other kind) and you lower your blood pressure, you de-stress, and you become just generally happier, no wonder we crave it. Makes me want to track down a bar of dark chocolate with almonds and sea salt immediately. But if you’re like us and stuck at work for the day with no chocolate bar in sight, you can at least feed your craving with these chocolate photos.

Chocolate Hazelnut Tart

Hot Chocolate

Pain au Chocolat

Hot Chocolate and Cold Ice Cream Fondue

Nama Chocolate (Bitter)

The Best Chocolate Cake in the World

Chocolate Truffles

Dark Chocolate Dipped Bacon

Chocolate Diablo Cookie

In Foodspotting Friday we highlight one of Foodspotting’s – or our own – top picks from our Foodspotting guides. Be sure to check them out and tip us off to your own favorites in our Readers’ Picks guide. Want to start spotting food on your own? Join Foodspotting and take part in the food spotting revolution. It’s visual, it’s positive, it’s global and we are in love with it.

Images: César, Maggie Alhadeff, Sweet Spotter, azuki, William Lockie, Pinku Neko, Isabel, pat, Shelby Schuler, Scootfoodie

The post Foodspotting Friday: Chocolate Lovers Edition appeared first on EcoSalon.

Olive oil ice cream and gelato are the darlings of the moment on restaurant dessert menus. It’s gotten to where you practically expect to see it before you even look at the menu. Depending on how jaded you are, you’re either excited by this, or bored and ready for the next thing.

Olive oil in sweets is really not new. Olive oil producing countries like Spain, Portugal, and Italy have been baking with olive oil forever. In more recent years, health conscious and vegan bakers have experimented with every non-animal fat under the sun.

But today’s modern manifestations of olive oil desserts are more about showcasing the flavor of the oil itself and pairing it with complementary tastes.

Both restaurant chefs and home cooks at the top of their game know that olive oil has a rich, nutty, sexy flavor that melds lusciously with common dessert ingredients like citrus and chocolate. Olive oil in desserts is a tributary of the sweet-savory dessert trend epitomized by the now ubiquitous (but still utterly delicious) salted caramel archetype. As such, olive oil can be successfully paired with salt and pungent, savory herbs like rosemary in many preparations. For examples, check out this rundown of olive oil desserts in LA restaurants from 2008 (that date proves we’re probably peaking).

For now, it’s olive oil’s sweet moment in time. Give some of these recipes a try before the green elixir becomes the kiwifruit of 2011.

This recipe for chocolate mousse with olive oil and flaky salt from Chow.com had me salivating as soon as I read it. And I don’t even like chocolate mousse.

Speaking of chocolate, this Rosemary Chocolate Tea Cake posted by The Occasional Cook comes from one of my favorite books of 2010, Good to the Grain, by Kim Boyce, and I’m happy for the reminder to try it.

Panna Cotta with Olive Oil and Thyme from Taste with Your Eyes sounds like my idea of heaven.

If you want to replicate the olive oil ice cream you’ve had in restaurants, I’d suggest this recipe from David Lebovitz’s book, The Perfect Scoop, via Serious Eats.

And finally, for a more traditional take, try Portuguese food expert David Leite’s Lemon and Black Olive Cookies.

Editor’s note: This is a new column by Vanessa Barrington. For the lighter side of all things foodie, read Overcooked weekly. Overcooked: helping you make the most of today’s trendiest ingredient…before it’s overdone. Be sure to catch Vanessa’s original EcoSalon column, The Green Plate, on the environmental, social, and political issues related to what and how we eat.

Photo Courtesy of Lori Lynn at Taste with the Eyes.

The post Overcooked: Olive Oil on Desserts appeared first on EcoSalon.

Here in sunny California, every few days during this unusually chilly May, the sky begins to spit out a cold drizzle. So while hearts, minds, and pale goose-pimply limbs are ready for summer, it still feels decidedly wintery. But alas, at the market we have an abundance of tender, green shoots. What to do? Here’s one answer: Late Spring Minestrone with Green Pea Pistou from Food 52.

If your winter cravings of deep leafy greens are still as intense as mine, I’d suggest trying this Kale and Carrot Salad from Food in Jars. It’s easy, healthy, and will pair well with just about any meal.

And now for something sweet: Berries are slowly coming into season here. And I love a simple cake with fruit. Here’s a lovely Lime Yogurt Cake with Blackberry Sauce from Smitten Kitchen.

Image: Gozalalewis

The post Three Recipes to Try: Spring Minestrone with Green Pea Pistou, Kale and Carrot Salad, Lime Yogurt Cake appeared first on EcoSalon.

Arkansas Black, Honeycrisp, Gravenstein, Braeburn, Northern Spy, McIntosh, Gala, Empire, Winesap. It’s heaven for apple lovers this time of year.

The great thing about apples is that different varieties grow all over the country – from California to Kentucky. Mostly I just like to eat them, but they are great for desserts, too. Not up for baking a pie? Here’s an easy, healthful, baked apple dessert that’s special enough for company and perfect for Rosh Hashanah (next year anyway!):

Baked Apples Stuffed with Figs, Honey & Almonds

Serves 2

2 medium organic apples (your favorite local variety)
6-8 fresh or dried organic figs (any variety) depending on size
1/3 cup coarsely chopped organic raw almonds
3-4 tablespoons local honey (or to taste)

Core the apples, leaving them whole and unpeeled.

Chop the figs into 1/4 inch pieces and place in a small bowl. Add the almonds and honey to the figs and toss to combine. Set aside.

Place the apples in a small baking dish with about 1/2 inch of water in the bottom. Bake the apples in a preheated 425 degree oven for 20-25 minutes, or until they begin to soften. Remove the apples and, if the tops are cooked more that the bottoms, flip them. Stuff the fig mixture into the apples, piling to fit it in. Return the stuffed apples to the oven and continue to bake for an additional 10-15 minutes before serving.

Serve warm, plain or with a scoop of yogurt or vanilla ice cream.

Recipe Copyright 2009 Vanessa Barrington

Image: Muffet

The post Ecosalon Recipes: Seasonal Eating from the Farmers’ Market: Baked Apples Stuffed with Figs, Honey & Almonds appeared first on EcoSalon.