Vegan Pepperoni Pizza Empanadas are crispy, flavorful finger food, snack, appetizer, or light meal. They have a crispy puff pastry shell and a delicious vegan pepperoni pizza filling. Plus they can be made gluten-free, baked, oil fry, or in the air fryer.
I used my puff pastry recipe for these vegan empanadas. Find it under my Vegan Quesitos recipe. Storebought empanada disks are a good option but they contain milk. If you follow a vegan diet it’s best if you make your own.
Vegan Quesitos are crispy, flaky, and decadent puff pastry filled with a delicious vegan cream cheese filling.
Vegan Quesitos – Puerto Rican Cream Cheese Puff Pastries is my vegan version of the most delicious and popular pastries in Puerto Rico. You can find them around the island in bakeries, food stands, and restaurants. I grew up eating quesitos from my neighborhood bakery in the town of Bayamon. They had the best pastries in my town. After moving to the states, it was hard for me to find them here, so I learned how to bake them. They were a big hit when I ran my bakery in Kentucky. My vegan quesitos won’t disappoint you!
The regular recipe calls for cream cheese, corn syrup, and an egg wash. My vegan quesitos are; refined sugar-free, easy to make and so delicious. Make your own puff pastry or simplify your life by buying it. Pepperidge Farm is probably your best bet when looking for a vegan puff pastry. Many store-bought puff pastries are made without dairy or egg because it makes them more shelf-stable.
These muffins are the best banana muffins you’ll ever make. They are delicious, healthy and can be made gluten-free. The delicious and healthy walnut topping gives them a crunchy texture on the outside, but they are so moist and fluffy on the inside. Serve them for breakfast, snack or dessert.
This recipe is not only healthy and delicious but also easy to make. You can replace the flour for your favorite gluten-free blend and the egg for aquafaba or any egg replacer. When replacing eggs in baking, I find that the aquafaba (chickpea water) works really great. A lot of people went crazy for banana bread during this quarantine, including me. But sometimes a whole loaf is too much for me and my husband so I love making muffins because you can bake a few at a time and they’re so convenient. Plus if you bring them to your neighbors, they’ll love it.
Here’s a few baking tips for this recipe:
Use ripe bananas. The riper the moister your muffins will be.
Do not over mix the batter. Be gentle with the batter if you want fluffy cupcakes.
Replace egg with aquafaba or flax seeds. I rather use aquafaba because it rises the muffins the same way as the eggs.
Add other nuts or chocolate chips.
I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!
Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners or use non-stick spray instead.
In a large bowl mash bananas and fold into sugar and egg using a wooden spoon until well blended.
Add the coconut oil and mix well.
Add the flour, baking powder, baking soda, salt, cinnamon and ¾ cup of chopped walnuts.
Mix everything together just until all the ingredients are incorporated and the walnuts are distributed evenly throughout the batter.
In a small bowl, combine the remaining 3/4 cup walnuts, coconut sugar and melted butter and mix until the walnuts are coated.
Spoon the muffin batter evenly into the 12 muffin cups and spoon a bit of the coated walnuts onto the top of each muffin, making sure the topping is well distributed onto the top of each muffin. Make sure not in one big clump or it might sink into the muffin as it bakes.
Bake for about 20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean.
Let the muffins cool inside muffin tray for a few minutes before removing them to a wire rack to cool completely.
These Chocolate Chips Banana Muffins are fluffy, moist and taste delicious. The perfect portion for a quick treat or dessert. The chocolate ganache filling makes them melt in your mouth, making them a decadent dessert for this quarantine.
Can’t wait for you to try this recipe! These muffins are so easy to make, and everyone will love them, including your children. It requires every day simple pantry ingredients that you probably already have.
The batter takes less than 10 minutes to put together. They keep well and can be frozen for treats later in the month.
These bars are everything you need for a perfect dessert or snack. They are vegan, healthy, gluten-free and scrumptious. Of course, they are also easy and fun to make. A great recipe to make with your children during this quarantine.
To make these bars, I used a silicon mold but if you don’t have one it’s okay. You can use a greased muffin tin or make a tart using a square baking pan and after it’s done, slice it.
For toppings you can add fruits or drizzle peanut butter. I used berries and rose buds the I found on Amazon but you can use your favorite ones..
These Truffles are:
· Refined Sugar Free
· Filled with Nutrients
· Easy to prepare
· The perfect portion for dessert or snack
· Great for to-go lunches or hiking adventures
· Fun for Kids
I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook pageor tag it #thehungrydragonfly on Instagram! I love seeing your creations!
15 pitted medjool dates or replace for raisins or dried cranberries
2/3 cup almond meal
1/3 Cacao powder, unsweetened
2 Tbsp Chia seeds
Pinch of Salt
3 Tbsp of Peanut Butter
Add nuts the food processor and pulse into a meal.
Add the rest of the ingredients and pulse/mix to combine.
The results will a moist dough like mixture. If it’s too wet add more cacao, one spoon at a time.
Refrigerate mixture for 15 minutes.
Then using your hands spread inside you mold making a layer.
Refrigerate while making the filling.
For the filling:
1 can full-fat coconut milk or heavy cream if not vegan
100 grams/1 bar dark chocolate
1/2 teaspoon pure vanilla extract
2 tablespoons of Maple syrup or agave
Chop the chocolate and place into a heatproof bowl. Set aside.
Add the coconut milk to a small saucepan. Heat over low medium until simmering. Pour the milk over the chopped chocolate and let it sit for about 30 seconds, then whisk until a smooth, even mixture forms.
Whisk in the vanilla and maple. Using a hand mixer, mix until you get a smooth consistency.
Pour over crust and refrigerate overnight for better results. Top with more hazelnuts and fruits.