After being quarantined for about three months, we have started to see some “back to normal” during the past few weeks. I have to be completely honest, I still kind of keep my family at home. My kids do not go to any grocery stores, restaurants, or shopping malls yet. I understand those who have decided to go back to a new normal life–everyone has different reasons and circumstances, and I know there are many people who have been really affected by being isolated.
I have to say that these three months have been a roller coaster of emotions because I am a social person and I love to be around people, have plans, visit friends, and have gatherings and playdates.
But because of our busy schedule and my daughter’s allergy, it was so hard for me to plan her meals and snacks. I used to buy a bunch of things ready to eat, and that meant I spent a lot of money buying her desserts and snacks to have them ready to grab in our fridge.
However, when the pandemic started, I decided I was going to be cooking every meal and dessert for my daughter and for my son. I did not want to go out to the specialty stores where I usually find my daughter’s snacks and treats.
I went online and found some recipes that were suitable for my daughter. I started to do some trials and errors and changed ingredients here and there. Finally, I was able to modify a recipe to make some vegan cupcakes that taste just like the regular ones. We also made some awesome vegan chocolate chip cookies and some vegan Venezuelan tequeños.
I can tell you that, besides all the tragedy that has been going on around, we had a really productive quarantine in many aspects for my daughter.
Here I am sharing these vegan recipes that are free of artificial flavors and colors. I hope you enjoy them!
Perfect Vegan Vanilla Cupcakes
Ingredients:
1 cup dairy-free milk (we used coconut milk, but if your little one is not allergic to milk you can use regular milk)
1 tablespoon white vinegar or apple cider vinegar
1 ¾ cups plain flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon vanilla
⅓ cup vegetable oil
¾ cup sugar
pinch of salt
Instructions
Preheat oven to 325F and line a 12-count muffin pan with cupcake liners.
First, combine the vinegar and dairy-free milk in a small bowl. Let it rest for around 10-15min. Meanwhile sift flour, sugar, baking powder, and baking soda in a medium bowl.
Using a mixer, beat the milk and vinegar mixture (after the 15min) with the vegetable oil and vanilla until combined.
Slowly add dry ingredients until cupcake batter comes together, scraping down the sides of the bowl as necessary.
Scoop the batter into the cupcake liners, filling them a little over halfway full, and place them in the oven for 18 minutes or until lightly springy to touch.
Enjoy!
Note: Cupcakes can be stored in an airtight container at room temperature for 1-2 days, and up to 3-4 days in the fridge.
Out of This World Vegan Choco-Chip Cookies
Ingredients:
1/2 cup of plant-based butter
3/4 cup of coconut sugar
1 1/2 cup of flour (you can use oatmeal flour if you prefer or gluten-free)
1 teaspoon baking soda
1 teaspoon of vanilla
1 tablespoon of water
2 tablespoons of coconut oil
1 cup of vegan chocolate chips (we use the Enjoy Life brand)
Instructions:
Preheat oven to 325F.
Beat butter with the sugar for about 2 to 3 minutes until you get a creamy consistency.
Add flour and baking soda into the mix. Then add water, oil, vanilla, and mix together.
Add the chocolate chips with a spoon and fold them into the mix.
Now that your cookie dough is ready you can either use your hands and make small balls or you can use a spoon to put them on a baking sheet (prepare the cookie sheet with parchment paper).
Bake for around 12 min.
Enjoy!
Here are 2 vegan recipes that you can make in less than 30min. I hope this makes your little one happy!
