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Vegan Homemade Green Tea Mochi . Microwaved mochi. Vegan Homemade Green Tea Mochi . Microwaved mochi. I never thought that I’d say these words out loud in my kitchen💁🏻‍♀️. Yet, here we are. . Skipping the steaming process allows you to whip up these treats in less than an hour ⏱ without breaking a sweat. What’s inside this tasty treat👇🏼? Ingredients •1 cup sweet glutinous rice flour •1 cup water •1/4 cup cane sugar (adjust to taste) •1 tsp matcha powder •Cornstarch for dusting Filling •1/2 cup roasted peanuts (finely chopped) •1/2 cup coconut flakes •3 tbsp. sugar •1 tbsp. melted coconut oil Method 1. Line cookie sheet with parchment paper. 2. Mix all the ingredients of the mochi dough in a large microwave-safe bowl. 3. Put plastic wrap over the bowl and put it in the microwave for a minute maximum. 4. Whisk the microwaved batter to remove lumps. Re-wrap and microwave it for another minute. 5. Use a wet rubber spatula to stir the rice mixture. 6. Re-wrap the batter and microwave. (Max: 30 secs) 7. Cover your countertop with parchment paper and dust it with cornstarch. 8. Use a wet spatula to scrape the sticky dough from the bowl and place it onto the covered countertop. 9. Dust the dough with more cornstarch. 10. Roll dough into a rectangle with ¼ inch thickness. (Size: 12x14 inches). Prevent your dough from sticking by generously sprinkling cornstarch under it and on top of it when you roll the dough. 11. Transfer the flattened dough with parchment paper to your lined cookie sheet. 12. Refrigerate to set. (Min: 30 mins) 13. Make the filling by combining all the ingredients in a small bowl. Set aside to rest. 14. Use a cutter to create small circles after your dough sets. (Size: 3 ¼ inches). 15. Gently brush off excess cornstarch before adding 1 tbsp of your nutty filling in the center. Mold it with your palms into bite-sized power balls. 16. Stack your matcha mochi treats on a serving plate. Enjoy💚! #mochi #planbased #plantpower #vegandessert #eatclean #feedfeed #healthyrecipes #foodart #foodstyling #healthyrecipes #superfood #bestofvegan #veganfood #thenewhealthy #foodstagram #onthetable #whatveganseat #veganism #healthyfoodshare #foodart #flatlay #foodphotography #igfood #foodstylist
A Royal Affair: The Magnificent Mango 🥭 Tart Me A Royal Affair: The Magnificent Mango 🥭 Tart Meet the King of Fruits—Mango. . Nothing can beat its delightfully sweet and refreshing taste. It’s why I was tempted to whip up a delicious tart to celebrate the changing season 🌞. One of the perks of living in #Dubai is off-season fruits. I also love getting fresh fruits and purees anytime I want. It gives me more scope for experimentation 👩🏻‍🍳 and makes it easier to incorporate innovative elements to add healthy twists 💪🏼to traditional recipes. . For instance, this mouthwatering mango tart brims with the nutritious goodness of all-vegan 🌱 ingredients. I carefully tweaked the recipe to balance flavors and textures that match your dietary plans. . The best part about this recipe is the plant-based alternatives that make it taste right without dairy, gluten, or non-vegan ingredients. . So pull up your sleeves and get ready to bake! Ingredients: Crust • 1 cup GF oat flour • 1 cup almond flour • 2-3 tbsp maple syrup • ¼ cup coconut oil • ¼ tsp salt Filling: • 2 cups mango puree • 1/4 cup lemon juice • 1/4 cup maple syrup • 1 cup full fat coconut milk • 1 tsp agar-agar powder Method: 1. Prep your tart tin by greasing it with cooking oil. 2. Preheat your oven to 180 ºC. 3. Chuck the ingredients for the crust in the food processor. Pulse till the blended mixture reaches a moist moldable texture. 4. Carefully assemble the crust in the tart tin. Press the mixture well to maintain an even consistency. 5. Bake for 15 mins (or till the crust turns golden brown) 6. Let the crust cool in the tart tin before placing it on a wire rack to reach room temperature. 7. Prepare the fruit filling by adding its ingredients to a saucepan. Bring the mixture to a boil while stirring it slowly. 8. Continue whisking for 30 more seconds and then turn off the stove. 9. Pour your filling into the crust. 10. Refrigerate to let the tart set. (Minimum 4 hrs) #plantbased #veganrecipes #veganfood #healthyrecipes #glutenfree #dairyfree #veganfoodshare #veganfoodie #mangotart #nobakedessert #healthydessert #pastry #recipes #foodstylist #foodstyling #foodphotography #berries #glutenfreerecipes #tart #frenchpastry #pastrychef #plantpower
Valentine’s ❤️Strawberry Sponge Gateau . The Valentine’s ❤️Strawberry Sponge Gateau . The first thing that comes to mind when you think of Valentine's Day sweets is probably boxes of heart-shaped Valentine's Day chocolates 🍫. . But there's more to this love-filled holiday than just store-bought treats. Sure, the sugary confections make a great Valentine's Day gift 🎁, but when it comes to finishing off your Valentine's Day dinner 🍽, nothing says "I love you❤️" quite like a homemade Valentine's Day dessert🍰. . Ingredients: •115 g flour •1 1/2 tsp baking powder •1/2 teaspoon salt •115 g butter (softened) •1/4 cup sugar (optional) •2 eggs, room temperature •15 g almond milk Filling: •Vegan whipped cream (can be replaced with regular whipped cream) •2 tbsp icing sugar (Adjust to taste) •100 g fresh strawberries •2-3 tbsp. strawberry jam/honey Method: Preheat the oven to 160°C. Prep three round cake tins/baking pans. Grease them with butter and line the pans. Cream the butter and sugar in an electric mixing bowl until fluffy. Add the eggs and vanilla extract, and whisk until smooth. Whisk in the flour and milk. Divide the mixture between the three tins. Bake for 15-20 mins (or wait until it passes the toothpick test). Remove from oven and let cool completely. While the cakes are cooling, make the filling. FILLING: Whip the cream till quite stiff, mix in the icing sugar . Assemble the cake by placing the bottom layer on top of a parchment strip to prevent messiness. Use an offset spatula to spread whipped cream over the bottom layer. Add the strawberries on top of the cream. Then spread on the strawberry jam. Place the second sponge on top and repeat the process – finish with the third sponge and decorate with berries🍓. . So, are you going to bake something for Valentine’s Day ❤️or are yo u going to buy something instead💁🏻‍♀️? #valentinecake #dessert #recipe #valentinecookies #spongecake #pastry #foodgasm #igfood #healthycake #cakedecorating #foodstylist #frenchpastry #valentineday #homemade #dairyfreerecipes #daityfree #foodphotography #foodpic #cakeart #gateau #layeredcake #bakedgoods #homebaking
"You’ll never get bored when you try something n "You’ll never get bored when you try something new. There’s really no limit to what you can do." - Dr.Seuss. . After beginning the year with a Veganjanuary 🌱 challenge, which lasted for months, I continued to experiment in the comfort of my kitchen. Dozens of disaster desserts and many milestones later, I look back at 2021 with fondness. . Amid the matcha 🍵 madness, dessert domes, my humble introduction of sweet and savory Za’atar bread, and a multitude of French 🇫🇷 culinary adventures, our Insta family has crossed the 100k mark. . It feels surreal to connect with so many passionate people in this corner I call my virtual home 🏠. . Old followers and friends will remember that cooking 👩🏻‍🍳was never my thing. It was a riddle I wasn’t interested in solving. Plus, it looked a tad dull from my side of the table when I considered the effort that went into it. . Times have changed, and so have I💁🏻‍♀️. . In the present, I count the hours to the weekend. Having a full-time job means that those are the only days I can experiment in the kitchen. After spending the whole week on a 9 to 6:30 schedule, baking feels therapeutic 🧘🏻‍♀️. It’s not easy to cook, style, and photograph Instagram-worthy desserts. . My husband sees the frenzy side of my cooking ventures that feature multiple test batches😵‍💫, tears, and hours of planning. While you, my dear followers, keep my passion for baking alive🤗. . Your regular comments on every post and special remarks add another layer of sweetness to my creations💞. You inspire me to present new renditions of our favorite classic recipes and incorporate guilt-free ingredients to boost the health quotient. I have grown as a cook (and person) 💪🏼in the last year because I had a loving community 🥰around me. Thank you for brightening my feed with messages and trying my recipes. I feel honored to be part of your cooking journey. . As the year ends, let’s vow to enjoy 2022🥂 with the same enthusiasm and optimism. Happy New Year 🎉! . #newyear #plantbased #vegan #dessert #pastry #homemade #bakingathome #instabake #madefromscratch #foodphotoshoot #foodstylist #foodphotographer #bakerofinstagram #tasty #inspiration #healthyfood
A Classy Checkerboard Cake with a Vegan🌱 Twist A Classy Checkerboard Cake with a Vegan🌱 Twist . Whether you’re a fan of Queen’s Gambit, like playing chess, or simply interested in adding a dramatic flair to your baking ventures, you will love this cake🤍🤎. Ingredients: Vanilla Cake • 1¾ cup cake flour • 1¾ tsp baking powder • ¼ tsp baking soda • ¼ tsp salt • 240 ml almond milk • 1 tbsp apple cider vinegar vinegar • ½ cup fine sugar (Adjust to taste) • ½ cup coconut oil • 1 tsp vanilla extract Chocolate Cake • Same ingredients + 2½ tbsp cacao powder Method: 1. Preheat your oven at 180°C and prep baking pans with grease. 2. Mix almond milk and vinegar. Stir well and then set aside for 5 mins. 3. Sift dry ingredients (cake flour, baking powder, baking soda, and salt). 4. Add sugar, oil, and vanilla extract in a large mixing bowl. Whisk vigorously until combined. Then gradually add the dry batter and milk mixture. Stir between intervals to ensure that the batters mix well. 5. Use a spatula to avoid over-mixing after adding the last batch. Mix evenly before shifting batter to a 7-inch pan lined with parchment paper. 6. Bake until the toothpick comes out clean (Approx. 35 mins). 7. Repeat steps to bake the chocolate cake with a simple addition of cacao powder. 8. Allow cakes to cool and then trim the tops of the domed surface and ensure that both cakes have the same height. Slice them into a half. 9. Use a 6” cookie cutter to cut a circle out of each cake. Then a 4” cookie cutter to create a circle out of the newly formed 6” cake. 10. Use a 2” cookie cutter to cut the 4” cake. 11. Repeat until you’ve used the cookie cutters on the whole cake. 12. Stack cakes by inserting the outline of the 6” cake on a serving plate and then topping it with 4” cake, followed by 2” cake. Spread a thin layer of frosting. 13. Repeat the previous step to stack the next layer with alternating colors. 14. Continue until you assemble four layers of your checkerboard cake. 15. Complete frosting and garnish as desired. #vegancake #chocolatecake #veganrecipes #veganfood #vegansofig #healthyrecipes #dairyfree #dairyfreerecipes #nutella #cakeart #vegandessert #pastry #recipe #foodart #foodartchefs #homemade #plantbased #plantbaseddiet
Vegan blackberry mousse tart💜 . Each bite of th Vegan blackberry mousse tart💜 . Each bite of this pretty dessert bursts with the goodness of natural ingredients🌱 with no additives, artificial colors, or refined sugar. Here’s what you need to replicate this dish. Shortcrust pastry tart shell: Linked in bio Blackberry compute: • 2 cups fresh blackberries • 1-2 tbsp maple syrup • 1 tbsp lemon juice • 1 tbsp water Blackberry Cashew Mousse: • 2 cups soaked cashew, overnight • 1/2 cup coconut cream • 1/3 cup maple syrup (Adjust to taste) • 1/2 tsp vanilla extract • 1/3 cup coconut oil melted • 2 tbsp freshly squeezed lemon juice • 1 cup blackberries Tourbillon: • Melted white chocolate • 1 tbsp purple sweet potato Method: Shortcrust pastry tart shell: Linked in bio Blackberry compote: 1.Add the blackberries, maple syrup, lemon juice and water to a pot, stir and bring to the boil. 2.Allow it to boil for about 5 minutes, stirring often to stop it from scorching. 3.Reduce the heat to low and let it simmer and bubble for 10 minutes. It will thicken further as it cools. Blackberry cashew mousse: 1.Use a high-powered blender to combine the ingredients for your creamy mousse filling. 2.Blend for 2 mins or until the mixture reaches a silky smooth consistency. 3.Pour the filling onto the crust . Use the back of an offset spatula to create a smooth surface. Place in the freezer for 1 hour to firm up. Chocolate Ganache: 1.Fill the Tourbillon mould with the chocolate ganache, previously placed onto a tray. 2.Gently tap the tray once you have filled the mould to pop any possible bubbles. . Dig into this delicious tart without guilt💪🏼. . #blackberry #vegantart #healthyrecipes #veganrecipes #healthyfood #veganfoodshare #pastry #frenchpastry #recipe #veganmeals #veganpumpkinpie #vegandessert #dairyfree #homemade #plantbased #plantbaseddiet #plantbasedrecipes #cakedesign #vegancake #faitmaison #dolci #cakeart #torta #baker #foodstyling
Blood orange sweetheart tarts: . I find blood oran Blood orange sweetheart tarts: . I find blood oranges 🍊 very alluring. They magically transform my humble kitchen into an orange orchard whenever I slice into their ruby-red flesh. . Their zesty, citrusy aroma infuses the air, inviting me to take a bite. . After gorging myself with these wintry orbs this month, I granted them a place in my dessert book💁🏻‍♀️. . I swapped my plans to bake an upside-down cake with an equally tempting tart recipe. . It is brimming with nutritious💪🏼 goodness that fits into every type of diet plan. . Crust (makes 8): •2 cups pastry flour •⅓ cups almond flour •¾ cups icing sugar (I used ¼ cup) •Pinch of salt •½ cups plant-based butter, cold •1 egg White chocolate layer (This is enough for filling two tart shells. You can double or triple the ingredient amounts according to how many tart shells you plan to make): •100 ml coconut milk •20 g white chocolate •¼ tsp vanilla extract •¼ tsp agar agar Blood orange layer: •75 ml blood orange juice •1 tbsp maple syrup •1 tsp blood orange zest •¼ tsp agar agar Instructions: Shortcrust pastry tart shell: Linked in bio White chocolate layer: 1.Add chocolate with coconut cream to a saucepan and mix to create a silky-smooth ganache. 2.Let the ganache simmer and boil over low heat before adding agar. 3.Bring the mixture to a gentle simmer as you continue stirring. 4.Keep the stove on till the agar dissolves (for approx. 2 min). 5.Slowly pour the mixture onto the crust. 6.Pop it in the fridge to set. Blood orange layer: 1.Start making the jelly layer once the white chocolate layer sets (and is firm to touch). 2.In a small pot, add blood orange, blood orange zest, maple syrup and bring to a boil. 3.Add the agar powder to the saucepan. Bring it to simmer while continuously stirring it to let the agar dissolve. 4.Take the saucepan off the heat. 5.Pour the jelly mixture onto the white chocolate layer. 6.Pop it back into the fridge/freezer to set. #tart #plantbased #frenchpastry #recipe #bloodorange #wellness #foodart #cake #cakedecorating #instagram #homemade #instafood #foodie #dailyfoodfeed #spoonfeed #lovefood #feedyoursoul #foodieadventures #instaeats #forkyeah #foodblog #instablogger
Madeleine Madness with Orange 🍊 Zest . It’s n Madeleine Madness with Orange 🍊 Zest . It’s never good when there’s flu in the air. . If you’re tired of sliced fruits 🍎, fresh juices 🍊, and supplements, I can serve a sweeter solution. . Presenting mouthwatering madeleines with a citrusy twist. I baked a combination of regular-sized and miniature madeleines to make this tea-time more fun 🫖. . Even though I swapped lemons for oranges 🍊 to bring in the festive flair, Ronnie had other ideas. . He pointed out that these tasty treats worked as a natural immune booster too💪🏼. . So I’m here to teach you how to amp your daily dose of vitamin C joyfully🤓! . What’s inside these cute cake-like cookies? . These heavenly treats have a sweet buttery 🧈 flavor with a nice tang from the citrus. A dairy-free chocolate glaze 🧡completes its lovely look. . Each bite brings in the nutritious goodness of its predominantly plant-based 🌱ingredients and zesty oranges. . Ingredients: • 1 cup cake flour • 1 tsp of baking powder • A pinch of salt • 1 ½ tbsp. orange juice • Zest of one orange • 3 ½ tbsp honey • 1/2 cup plant-based butter • 2 eggs • 2 tbsp cane sugar • 1 tsp vanilla extract • 2-3 tbsp candied orange peel, diced • 150 dairy-free white chocolate • Method: Preheat the oven to 180°C. Whisk eggs with sugar to get a pale, fluffy mixture in a mixing bowl. Sprinkle some salt. Add honey and vanilla extract and mix. Sift and add the flour and baking powder. Melt butter in a small saucepan. Pour the butter into the mixing bowl and add orange juice and zest. Whisk until everything combines. Refrigerate batter for approx. 2 hrs. Prep and grease your Madeleine molds with butter. Fill molds with 1 tbsp of batter. Pop it in the oven and bake for 10-12 mins (or until cooked through). Let them cool. Make your ganache by tempering chocolate for the glaze. Dip each Madeleine in chocolate ganache. . #frenchdesserts #bakewithJoyce #orange bakersofinstagram #fallbaking #frenchpastry #recipes #dairyfree #dairyfreerecipes #madeleines #pastry #cookies #healthydesserts #patisserie #macarons #foodporn #homemade #cakedesign #foodstyling #foodphotography #healthyfood #cakedecorating #pumpkin #christmas2021
Super Sneaky Vegan Chocolate Cake . Is it me, or Super Sneaky Vegan Chocolate Cake . Is it me, or vegan 🌱 desserts have a bad rep of tasting bland? I think that with the right choices, we can whip up something spectacular. . Ronnie and I were debating this over breakfast when he mentioned he was craving something chocolatey 🍫. . We both lean towards vegan 🌱 choices whenever possible. The discussion ended up as a food challenge. . I wanted to bake a 100% vegan cake that tastes just like the non-vegan version to silence the naysayers💁🏻‍♀️. . As soon as I got to know @luluhypermarkets is running a promotion on HEALTHY 💪🏼products, I rushed to get my hands on the ingredients for this recipe. Hurry up as the healthy products sale @luluhypermarkets ends on September 21st! . Ingredients • 2 cups all-purpose flour • 2/3 cup cacao powder • 3/4 tsp baking powder • 1 tsp baking soda • 1/4 tsp pink salt • 1 1/2 cups almond/soy milk • 1 1/2 tsp cider vinegar • 1 cup cane sugar (I used 1/3 cup) • 2/3 cup coconut oil • 2 tsp vanilla extract Method 1. Preheat the oven to 180®C. 2. Prep baking pan by greasing the base with oil and placing parchment paper. 3. Whisk the milk and vinegar to make homemade buttermilk. Set aside. 4. Sift and mix dry ingredients in a large mixing bowl. Use a separate bowl to combine the wet ones. 5. Combine both batters and whisk until it turns into a smooth, silky batter. (Don’t overmix!) 6. Pop it in the oven to bake for 30 mins (or until an inserted toothpick comes out clean). 7. Let cake cool in the pan (15 mins). 8. Gently transfer to a wire rack, so it cools completely. You can eat this cake as it is or decorate it with chocolate frosting and fruits (like I did). Either way, you are going to enjoy its super-fudgy taste. . Are you ready to trick your friends and family😁? P.S: Ronnie gave this one two 👍🏼. #vegancake #veganrecipes #plantbased #healthyrecipes #dairyfree #vegansofig #vegansofinstagram #veganfoodshare #veganfoodie #veganfoodporn #thenewhealthy #plantbaseddiet #cleaneating #instagood #foodstyling #bestoftheday #hautescuisines #feedfeed #food52 #recipe #frenchpastry #nutella #chocolatecake #cakeart #foostagram #bakewithjoyce
Dairy-free Lemon 🍋 Seashell Madeleine . Guess w Dairy-free Lemon 🍋 Seashell Madeleine . Guess what I baked YET AGAIN💁🏻‍♀️? Madeleine – the classic, French-style, mini sponge cakes shaped like seashells 🐚infused with zingy lemon 🍋 zest! . As you can tell, I can’t get enough of this dessert. As soon as I got to know @luluhypermarkets is running a promotion on HEALTHY 💪🏼products, I rushed to get my hands on the ingredients for this recipe. . This time, however, I decided to go dairy-free for a change💁🏻‍♀️. . If you’ve been thinking of treating yourself and your family to a healthy, homemade dessert, this is your sign. . 🚨 You must try this lemon seashell madeleine recipe over the weekend because the healthy products sale @luluhypermarkets ends on September 21st! Ingredients: •1 cup cake flour •1 tsp baking powder •Pinch of salt •1 ½ tbsp. lemon juice •Zest of one lemon •3 ½ tbsps. honey •1/2 cup plant-based butter •2 eggs •2 Tablespoons cane sugar •1 tsp vanilla extract Full recipe link in my bio! PS: Stay tuned as I’ll be sharing a vegan 🌱 chocolate cake recipe next using a few other healthy ingredients from @luluhypermarkets . Meanwhile, do let me know how your lemon seashell madeleine turned out! #bakewithjoyce #dairyfree #letsbake #madeleines #frenchpastry #pastry #recipes #plantbased #healthyrecipes #foodstylist #poweredbyplants #beautifulcuisines #f52community #surlatable #alainducasse #mycommontable #feedfeed #dubaifoodblogger #bbcgoodfood #eatcaptureshare #patisserie #bhfyp #foodart #pastrychef #macarons #viennoiseries
Vegan Mille Crêpe Cake 💙 . While it looks like Vegan Mille Crêpe Cake 💙 . While it looks like quite a production, this crêpe cake 🫐 is actually very simple to make. Stack your crêpes atop on another and layer each crêpe with a bit of whipped cream and voilà💁🏻‍♀️ – an impressive dessert with no stress or hassle. . Ingredients • 1 cup all-purpose flour • 1/8 tsp salt • 1 tsp blue spirulina powder • 1 1/2 cup almond milk • 1/4 cup applesauce • 2 tbsp. melted coconut oil + more for frying Filling: • 2 cup vegan whipped cream • 1/3 cup icing sugar (I tend to stray away from refined sugars but powdered sugar helps the cream become fluffy and silky). •Tempered chocolate @masterbakerstudio flexible band Instructions: 1. Use a medium-sized mixing bowl to sift and combine all the dry ingredients. That includes flour, salt, and blue spirulina powder. 2. Whisk your apple sauce & almond milk in a smaller bowl. 3. Pour ¼ of the mixture, at a time to the other bowl. Whisk while you add the batter. 4. Add coconut oil into your crepe mix. Whisk until you get a silky smooth texture. 5. Cover the crepe batter with plastic wrap and pop it in the fridge. 6. Refrigerate overnight. 7. Heat the frying pan/crepe pan by keeping the stove at a high medium heat. 8. Then grease the pan with oil before pouring ¼ cup of crepe batter. 9. Cook crepe for 30 secs-1 min. 10. Flip over to cook the remaining side (30 secs). 11. Repeat step 8-10 for the rest of the batter. 12. Stack your crepes on a serving plate or baking sheet while you cook the remaining batch. Assemble the cake: 1. Whip the cream till quite stiff, mix in the icing sugar. 2. Put the first crepe onto a flat plate and then put about 3-4 tablespoons of whipped cream on the crepe. 3. Use an offset spatula to spread thin, even layer of cream to the very edge of your crepe 4. Place a crepe on top and repeat with adding cream and crepes until you've used up all of your crepes. 5. Refrigerate the crepe cake for about 1 hour before serving. #millecrepe #crepecake #superfood #plantbased #vegandessert #veganrecipes #recipes #foodstyling #foodart #bluespirulina #vegancrepes #veganfood #nutella #vegancake #healthybreakfast #feedfeed #thebakefeed #hautescuisines #beautifulcuisines
Hearty Breakfast Granola Fruit Tart💚 . Breakfas Hearty Breakfast Granola Fruit Tart💚 . Breakfast is the most important meal of the day💪🏼. No cap. . But is it always the most exciting🥱? . I’m sure the answer is NO for most of you. . Well, I’m here to change that today💁🏻‍♀️! Introducing a beautiful and oh-so-wholesome granola tart 💓with a crunchy crust, fruit topping, and delicious coconut 🥥 yogurt filling! . For the past few weeks, I’ve been craving something crunchy and sweet in the morning. . So, I finally decided to make this gluten-free granola fruit tart🫐, and boy did it turn out good! . So, how do you make these yum granola fruit tarts? Let’s find out! Ingredients For Granola Crust: • 2 cups GF rolled oats • 1/4 cup desiccated coconut • 2 tbsp. sunflower seeds • 1/4 cup maple syrup • 2 tbsp. chia seeds • 1 tsp. vanilla extract • 1/4 cup coconut oil melted • Pinch of salt For the Filling: • Coconut yogurt • All kinds of berries (think blueberries 🫐, strawberries 🍓, gooseberries, raspberries, and white cranberry) Instructions; 1. Set the oven to 170 ° C and allow it to heat up. 2. Grab a baking pan and layer it with melted coconut oil if not coated. 3. Blend half of the oats for a few seconds or until they’re fine. 4. Add desiccated coconut, oak flakes (whole and grated), maple syrup, chia seeds, sunflower seeds, coconut oil, vanilla extract, and salt to a bowl. Mix well. 5. Pour the mixture into the baking pan and press it well along the edges. 6. Place the pan in the oven and allow the mixture to bake for 25-30 minutes or until the granola has turned brownish. 7. Set it aside and allow it to cool down. 8. Fill the pan with coconut yogurt and put berries and fruits on top before serving. ⚠️Important: Finely ground/chopped ingredients hold the oats together. Make sure you chop the nuts finely enough. Otherwise, the tart shell will fall apart. . #vegantart #glutenfreerecipes #dairyfreerecipes #veganrecipes #plantbased #vegansofig #granola #granolarecipe #healthyfood #healthyfoodshare #recipes #foodstyling #feedfeed #hautescuisines #beautifulcuisines #plantpower #bestofvegan #veganlifestyle #dairyfree #celiac #paleo #lowcarb #bakewithjoyce #bhfyp #healthyrecipes #cleaneating #fitness
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Vegan Homemade Green Tea Mochi . Microwaved mochi. Vegan Homemade Green Tea Mochi . Microwaved mochi. I never thought that I’d say these words out loud in my kitchen💁🏻‍♀️. Yet, here we are. . Skipping the steaming process allows you to whip up these treats in less than an hour ⏱ without breaking a sweat. What’s inside this tasty treat👇🏼? Ingredients •1 cup sweet glutinous rice flour •1 cup water •1/4 cup cane sugar (adjust to taste) •1 tsp matcha powder •Cornstarch for dusting Filling •1/2 cup roasted peanuts (finely chopped) •1/2 cup coconut flakes •3 tbsp. sugar •1 tbsp. melted coconut oil Method 1. Line cookie sheet with parchment paper. 2. Mix all the ingredients of the mochi dough in a large microwave-safe bowl. 3. Put plastic wrap over the bowl and put it in the microwave for a minute maximum. 4. Whisk the microwaved batter to remove lumps. Re-wrap and microwave it for another minute. 5. Use a wet rubber spatula to stir the rice mixture. 6. Re-wrap the batter and microwave. (Max: 30 secs) 7. Cover your countertop with parchment paper and dust it with cornstarch. 8. Use a wet spatula to scrape the sticky dough from the bowl and place it onto the covered countertop. 9. Dust the dough with more cornstarch. 10. Roll dough into a rectangle with ¼ inch thickness. (Size: 12x14 inches). Prevent your dough from sticking by generously sprinkling cornstarch under it and on top of it when you roll the dough. 11. Transfer the flattened dough with parchment paper to your lined cookie sheet. 12. Refrigerate to set. (Min: 30 mins) 13. Make the filling by combining all the ingredients in a small bowl. Set aside to rest. 14. Use a cutter to create small circles after your dough sets. (Size: 3 ¼ inches). 15. Gently brush off excess cornstarch before adding 1 tbsp of your nutty filling in the center. Mold it with your palms into bite-sized power balls. 16. Stack your matcha mochi treats on a serving plate. Enjoy💚! #mochi #planbased #plantpower #vegandessert #eatclean #feedfeed #healthyrecipes #foodart #foodstyling #healthyrecipes #superfood #bestofvegan #veganfood #thenewhealthy #foodstagram #onthetable #whatveganseat #veganism #healthyfoodshare #foodart #flatlay #foodphotography #igfood #foodstylist
A Royal Affair: The Magnificent Mango 🥭 Tart Me A Royal Affair: The Magnificent Mango 🥭 Tart Meet the King of Fruits—Mango. . Nothing can beat its delightfully sweet and refreshing taste. It’s why I was tempted to whip up a delicious tart to celebrate the changing season 🌞. One of the perks of living in #Dubai is off-season fruits. I also love getting fresh fruits and purees anytime I want. It gives me more scope for experimentation 👩🏻‍🍳 and makes it easier to incorporate innovative elements to add healthy twists 💪🏼to traditional recipes. . For instance, this mouthwatering mango tart brims with the nutritious goodness of all-vegan 🌱 ingredients. I carefully tweaked the recipe to balance flavors and textures that match your dietary plans. . The best part about this recipe is the plant-based alternatives that make it taste right without dairy, gluten, or non-vegan ingredients. . So pull up your sleeves and get ready to bake! Ingredients: Crust • 1 cup GF oat flour • 1 cup almond flour • 2-3 tbsp maple syrup • ¼ cup coconut oil • ¼ tsp salt Filling: • 2 cups mango puree • 1/4 cup lemon juice • 1/4 cup maple syrup • 1 cup full fat coconut milk • 1 tsp agar-agar powder Method: 1. Prep your tart tin by greasing it with cooking oil. 2. Preheat your oven to 180 ºC. 3. Chuck the ingredients for the crust in the food processor. Pulse till the blended mixture reaches a moist moldable texture. 4. Carefully assemble the crust in the tart tin. Press the mixture well to maintain an even consistency. 5. Bake for 15 mins (or till the crust turns golden brown) 6. Let the crust cool in the tart tin before placing it on a wire rack to reach room temperature. 7. Prepare the fruit filling by adding its ingredients to a saucepan. Bring the mixture to a boil while stirring it slowly. 8. Continue whisking for 30 more seconds and then turn off the stove. 9. Pour your filling into the crust. 10. Refrigerate to let the tart set. (Minimum 4 hrs) #plantbased #veganrecipes #veganfood #healthyrecipes #glutenfree #dairyfree #veganfoodshare #veganfoodie #mangotart #nobakedessert #healthydessert #pastry #recipes #foodstylist #foodstyling #foodphotography #berries #glutenfreerecipes #tart #frenchpastry #pastrychef #plantpower
Valentine’s ❤️Strawberry Sponge Gateau . The Valentine’s ❤️Strawberry Sponge Gateau . The first thing that comes to mind when you think of Valentine's Day sweets is probably boxes of heart-shaped Valentine's Day chocolates 🍫. . But there's more to this love-filled holiday than just store-bought treats. Sure, the sugary confections make a great Valentine's Day gift 🎁, but when it comes to finishing off your Valentine's Day dinner 🍽, nothing says "I love you❤️" quite like a homemade Valentine's Day dessert🍰. . Ingredients: •115 g flour •1 1/2 tsp baking powder •1/2 teaspoon salt •115 g butter (softened) •1/4 cup sugar (optional) •2 eggs, room temperature •15 g almond milk Filling: •Vegan whipped cream (can be replaced with regular whipped cream) •2 tbsp icing sugar (Adjust to taste) •100 g fresh strawberries •2-3 tbsp. strawberry jam/honey Method: Preheat the oven to 160°C. Prep three round cake tins/baking pans. Grease them with butter and line the pans. Cream the butter and sugar in an electric mixing bowl until fluffy. Add the eggs and vanilla extract, and whisk until smooth. Whisk in the flour and milk. Divide the mixture between the three tins. Bake for 15-20 mins (or wait until it passes the toothpick test). Remove from oven and let cool completely. While the cakes are cooling, make the filling. FILLING: Whip the cream till quite stiff, mix in the icing sugar . Assemble the cake by placing the bottom layer on top of a parchment strip to prevent messiness. Use an offset spatula to spread whipped cream over the bottom layer. Add the strawberries on top of the cream. Then spread on the strawberry jam. Place the second sponge on top and repeat the process – finish with the third sponge and decorate with berries🍓. . So, are you going to bake something for Valentine’s Day ❤️or are yo u going to buy something instead💁🏻‍♀️? #valentinecake #dessert #recipe #valentinecookies #spongecake #pastry #foodgasm #igfood #healthycake #cakedecorating #foodstylist #frenchpastry #valentineday #homemade #dairyfreerecipes #daityfree #foodphotography #foodpic #cakeart #gateau #layeredcake #bakedgoods #homebaking
"You’ll never get bored when you try something n "You’ll never get bored when you try something new. There’s really no limit to what you can do." - Dr.Seuss. . After beginning the year with a Veganjanuary 🌱 challenge, which lasted for months, I continued to experiment in the comfort of my kitchen. Dozens of disaster desserts and many milestones later, I look back at 2021 with fondness. . Amid the matcha 🍵 madness, dessert domes, my humble introduction of sweet and savory Za’atar bread, and a multitude of French 🇫🇷 culinary adventures, our Insta family has crossed the 100k mark. . It feels surreal to connect with so many passionate people in this corner I call my virtual home 🏠. . Old followers and friends will remember that cooking 👩🏻‍🍳was never my thing. It was a riddle I wasn’t interested in solving. Plus, it looked a tad dull from my side of the table when I considered the effort that went into it. . Times have changed, and so have I💁🏻‍♀️. . In the present, I count the hours to the weekend. Having a full-time job means that those are the only days I can experiment in the kitchen. After spending the whole week on a 9 to 6:30 schedule, baking feels therapeutic 🧘🏻‍♀️. It’s not easy to cook, style, and photograph Instagram-worthy desserts. . My husband sees the frenzy side of my cooking ventures that feature multiple test batches😵‍💫, tears, and hours of planning. While you, my dear followers, keep my passion for baking alive🤗. . Your regular comments on every post and special remarks add another layer of sweetness to my creations💞. You inspire me to present new renditions of our favorite classic recipes and incorporate guilt-free ingredients to boost the health quotient. I have grown as a cook (and person) 💪🏼in the last year because I had a loving community 🥰around me. Thank you for brightening my feed with messages and trying my recipes. I feel honored to be part of your cooking journey. . As the year ends, let’s vow to enjoy 2022🥂 with the same enthusiasm and optimism. Happy New Year 🎉! . #newyear #plantbased #vegan #dessert #pastry #homemade #bakingathome #instabake #madefromscratch #foodphotoshoot #foodstylist #foodphotographer #bakerofinstagram #tasty #inspiration #healthyfood
A Classy Checkerboard Cake with a Vegan🌱 Twist A Classy Checkerboard Cake with a Vegan🌱 Twist . Whether you’re a fan of Queen’s Gambit, like playing chess, or simply interested in adding a dramatic flair to your baking ventures, you will love this cake🤍🤎. Ingredients: Vanilla Cake • 1¾ cup cake flour • 1¾ tsp baking powder • ¼ tsp baking soda • ¼ tsp salt • 240 ml almond milk • 1 tbsp apple cider vinegar vinegar • ½ cup fine sugar (Adjust to taste) • ½ cup coconut oil • 1 tsp vanilla extract Chocolate Cake • Same ingredients + 2½ tbsp cacao powder Method: 1. Preheat your oven at 180°C and prep baking pans with grease. 2. Mix almond milk and vinegar. Stir well and then set aside for 5 mins. 3. Sift dry ingredients (cake flour, baking powder, baking soda, and salt). 4. Add sugar, oil, and vanilla extract in a large mixing bowl. Whisk vigorously until combined. Then gradually add the dry batter and milk mixture. Stir between intervals to ensure that the batters mix well. 5. Use a spatula to avoid over-mixing after adding the last batch. Mix evenly before shifting batter to a 7-inch pan lined with parchment paper. 6. Bake until the toothpick comes out clean (Approx. 35 mins). 7. Repeat steps to bake the chocolate cake with a simple addition of cacao powder. 8. Allow cakes to cool and then trim the tops of the domed surface and ensure that both cakes have the same height. Slice them into a half. 9. Use a 6” cookie cutter to cut a circle out of each cake. Then a 4” cookie cutter to create a circle out of the newly formed 6” cake. 10. Use a 2” cookie cutter to cut the 4” cake. 11. Repeat until you’ve used the cookie cutters on the whole cake. 12. Stack cakes by inserting the outline of the 6” cake on a serving plate and then topping it with 4” cake, followed by 2” cake. Spread a thin layer of frosting. 13. Repeat the previous step to stack the next layer with alternating colors. 14. Continue until you assemble four layers of your checkerboard cake. 15. Complete frosting and garnish as desired. #vegancake #chocolatecake #veganrecipes #veganfood #vegansofig #healthyrecipes #dairyfree #dairyfreerecipes #nutella #cakeart #vegandessert #pastry #recipe #foodart #foodartchefs #homemade #plantbased #plantbaseddiet
Vegan blackberry mousse tart💜 . Each bite of th Vegan blackberry mousse tart💜 . Each bite of this pretty dessert bursts with the goodness of natural ingredients🌱 with no additives, artificial colors, or refined sugar. Here’s what you need to replicate this dish. Shortcrust pastry tart shell: Linked in bio Blackberry compute: • 2 cups fresh blackberries • 1-2 tbsp maple syrup • 1 tbsp lemon juice • 1 tbsp water Blackberry Cashew Mousse: • 2 cups soaked cashew, overnight • 1/2 cup coconut cream • 1/3 cup maple syrup (Adjust to taste) • 1/2 tsp vanilla extract • 1/3 cup coconut oil melted • 2 tbsp freshly squeezed lemon juice • 1 cup blackberries Tourbillon: • Melted white chocolate • 1 tbsp purple sweet potato Method: Shortcrust pastry tart shell: Linked in bio Blackberry compote: 1.Add the blackberries, maple syrup, lemon juice and water to a pot, stir and bring to the boil. 2.Allow it to boil for about 5 minutes, stirring often to stop it from scorching. 3.Reduce the heat to low and let it simmer and bubble for 10 minutes. It will thicken further as it cools. Blackberry cashew mousse: 1.Use a high-powered blender to combine the ingredients for your creamy mousse filling. 2.Blend for 2 mins or until the mixture reaches a silky smooth consistency. 3.Pour the filling onto the crust . Use the back of an offset spatula to create a smooth surface. Place in the freezer for 1 hour to firm up. Chocolate Ganache: 1.Fill the Tourbillon mould with the chocolate ganache, previously placed onto a tray. 2.Gently tap the tray once you have filled the mould to pop any possible bubbles. . Dig into this delicious tart without guilt💪🏼. . #blackberry #vegantart #healthyrecipes #veganrecipes #healthyfood #veganfoodshare #pastry #frenchpastry #recipe #veganmeals #veganpumpkinpie #vegandessert #dairyfree #homemade #plantbased #plantbaseddiet #plantbasedrecipes #cakedesign #vegancake #faitmaison #dolci #cakeart #torta #baker #foodstyling
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