Veganbaking.net - The Hows and Whys of Vegan Baking
Veganbaking.net - The Hows and Whys of Vegan Baking
  

Almond Vegan Baking Recipes

Here are all the recipes on Veganbaking.net that use almond.

Cherry Candied Almonds

Vegan Cherry Candied AlmondsThis Cherry Candied Almond recipe is an excuse for me to combine two of my most favorite flavor combinations: cherries and almonds. I used brown sugar and olive oil for a more complex sweetness profile and just the right amount of almond extract to bind the cherry and almond flavor in holy matrimony. Try these as a relatively guilt-free vegan snack, add them to salads or sprinkle them on your ice cream.

Raw Vegan Cherry Almond Bars

Cherry Almond Bars Fruits become extra special when they're dehydrated. Many of their sugars slightly convert into acids during a subtle fermentation and their flavors become concentrated into a irresistible tartness with subtle sweetness accompanied by intense fruit flavor. This wildly complex cherry flavor is what I wanted to capture in this Raw Vegan Cherry Almond Bar recipe. Cherry notes are further enhanced by almond flour and agave syrup. Just a bit of lemon zest and salt to bring foundation to the whole flavor package. Finally, cacao nibs add a nice contrast featuring a slight bitterness and delectable crunch. Feel free to buy dehydrated cherries or dry your own if you have a food dehydrator. I recommend Bing cherries for these bars but you should be able to get great results with any other variety.

Raw Vegan Pecan Walnut Brownie Bars | Gluten-free

This Raw Vegan Pecan Walnut Brownie Bar recipe makes perfect vegan energy bars for sporting events, a nutritious snack for people on the go or simply just dessert. These gluten-free bars feature cacao nib powder that gives it a great chocolate flavor, almond butter for a creamy smoothness and a vanilla bean to tie the flavors together. Pecans and Walnuts add crunch factor and further increase the flavor complexity.

Vegan Banana Chocolate Chip Cookies

This Vegan Banana Chocolate Chip Cookie recipe takes advantage of the binding and flavor enhancements of all those bananas you have in your freezer. These vegan cookies also feature cashew butter, almond butter, rolled oats, a touch of vanilla extract and a generous addition of chocolate chips.

 

Vegan Caramel Apple Cheesecake

Vegan Caramel Apple CheesecakeFor those difficult times when you can’t decide whether to make a vegan apple pie or a cheesecake, do both! This Vegan Caramel Apple Cheesecake recipe utilizes soy yogurt that is left with pureed almond and non-dairy milk for up to 24 hours so the Lactobacillus cultures in the yogurt can enhance the flavors of the mixture. In order for this to work as effectively as possible it’s important to use unsweetened non-dairy soy yogurt containing Lactobacillus and with as little additives and thickeners as possible. Lactobacillus cultures are bacteria that ferment sugars in the food and produce complex flavors and acids such as lactic acid.

Vegan Cherry Almond Coffee Cake

This Vegan Cherry Almond Coffee Cake recipe makes a perfect light vegan snack or dessert. Non-dairy yogurt, a touch of arrowroot flour and just the right ratio of all-purpose flour and whole wheat flour make a wonderfully moist vegan coffee cake. Layers of cherry jam and slivered almonds add another dimension of irresistable flavor that goes perfect with tea or coffee.

Vegan Coconut Almond Truffles

Vegan Raw Coconut Almond Truffle RecipeThis super easy Vegan Coconut Almond Truffle recipe will satisfy that late night chocolate craving without the excess sugar and empty calories of other desserts. This perfect blend of coconut, chocolate and almond will keep you coming back for more.

Vegan Ginger Almond Madness Cookies

Vegan Ginger Almond Madness CookiesI used to own a vegan baking company called Enchanted Oven Baking Co. This Vegan Ginger Almond Madness Cookie was one of the cookies I sold, individually packaged, to health food stores around the San Francisco Bay Area around 2003-2005. Here it is in all its glory. This recipe has been modified from a 200 cookie batch so please excuse the wonky measurements.

Molasses, ginger, cinnamon, almond extract, cloves and just the right amount of almonds really bring out the best in these dense, chewy ginger snap cookies.

Vegan Lemon Poppy Seed Granola

This Vegan Lemon Poppy Seed Granola recipe is a great way to start the day due to its bright lemony sweetness and crunchy almonds that go perfectly with the non-dairy milk of your choice.

Vegan Lemon Poppy Seed Pancakes

Vegan Lemon Poppy Seed PancakesThis Vegan Lemon Poppy Seed Pancake recipe features lemon juice, lemon extract and lemon zest combined with poppy seeds to create a bright lemony flavor that's a great way to start the day. These vegan pancakes are delightful topped with a touch of almond butter, fruit and/or real maple syrup.

Vegan Marzipan

MarzipanMarzipan is almond meal that's been added to caramelized sugar which makes it similar to frosting in consistency. It's origins come from present day Iran or Spain according to theory but its true origins, as well as where the term 'marzipan' originated from are shrouded in mystery. It's extremely versatile, making a fantastic filling for cookies and pastries, a center for chocolates like Marzipan Truffles or rolled into stollen. It can be colored, flavored and formed into candies or used in cake decorating. You can even use other nuts besides almonds like macadamia nuts, cashews or brazil nuts. Marzipan can also be mixed with fruit and served in squares. In the vegan recipe below I didn't remove the skins of the almonds so it came out a light brown.

Vegan Marzipan Bonbons

Vegan Marzipan BonbonsOne of the reasons marzipan goes back ages is because it's extremely versatile. It can be used for anything from cake decorations, fillings in cookies and pastries or in this case, a center in this Vegan Bonbon recipe. A touch of almond extract brings out some extra flavor so it can compete on the same level as the chocolate. This recipe uses a chocolate mold. If you don't have one, place the marzipan balls in the freezer for an hour or so, roll them in melted chocolate, then place them on a parchment paper lined cookie sheet before returning them to the freezer for about another hour.

Vegan Pecan Bonbons | Raw | Fruit Sweetened

These Vegan Pecan Bonbons are beautifully simple because they're made up of just dates, cinnamon, almond butter and coconut blended to perfection. It's just an effortless, fruit-sweetened treat.

Vegan Protein Power Granola

This Vegan Protein Power Granola recipe is great for a hearty first meal of the day because it's low in sugar, high in protein and high in flavor. It gets the bulk of its protein from hemp protein powder. It then utilizes natural sweeteners like maple syrup, chopped dates and raisins for a complex sweetness profile that won't send blood sugar levels through the roof, if you don't drown it in maple syrup anyway. Walnuts and pecans round out the crunch department in this vegan granola while providing a tasty contrast with the hemp powder.

Vegan Spring Form Crusts | Gluten-free

Vegan Spring Form CrustVegan crusts are the foundation of many desserts so it’s important to treat them seriously. When making a crust for a springform pan, it’s important to have options that pair nicely with your dessert. One example is that you'd want to use a gluten-free crust with a gluten-free cheesecake. Regular cheesecakes go great with a graham cracker crust recipe but what if you’re not going the traditional route? That Vegan Apple Caramel Cheesecake might be better paired with a ginger snap cookie crust or a walnut crust. What if you’re doing something entirely different from a cheesecake or maybe you have a gluten intolerance? Maybe you want to take it to the next level and make a Vegan Chocolate Mouse with a hazelnut crust! Now you can do almost any type of spring form crust if you have access to dry cookies or nuts based on the recipe below.

Vegan Vanilla and Almond Crescents

Vegan Vanilla Almond Crescent CookiesThese Vegan Vanilla and Almond Crescents are an incredibly delicious biscuit with just the right amount of sweetness and lots of rich flavours from the almonds and vanilla. My choice of coconut oil for this (and most of my cooking) is the more refined kind, which is refined by filtering it through clay to remove the coconut taste and smell. This gives a ‘buttery’ flavour and texture to the baked good with all the goodness of coconut oil, but without being overwhelmed by coconut flavours.