All posts tagged: muffin

#73 Breakfast at Le Pain Quotidien, Louvain ***

Restaurant Review #73 – A couple of weeks ago, we were in Louvain and had breakfast at Le Pain Quotidien. It is located in the city center of Louvain, just next to the old market. Le Pain Quotidien (LPQ) is a world wide chain of organic bistros, founded by Belgian Alain Coumont. We already wrote some reviews of LPQ (the one in Bruges, and the one in Hasselt). Alain Coumont has recently also started a vegan branch of bistros, Le Botaniste, of which we visited the one in Ghent recently (see our review here). Pain Quotidien is French for Daily Bread. LPQ sells a wide variety of bread over the counter, and you can also sit down for breakfast, lunch or just a coffee with some baked goodies. There’s always something vegan available and vegan items are clearly marked on the menu. Most of the breads are also vegan (see our blogpost about LPQ in Bruges) For the two of us, we ordered a blueberry muffin (4,10€), a bowl of fresh fruit (4,80€) and the bread platter (3,40€). There are jams on the table to cover …

#68 Vegan lunch at Le Pain Quotidien, Hasselt ***

Restaurant review #68 – A couple of weeks ago, we were in Hasselt and had lunch at Le Pain Quotidien. It is located in the city center of Hasselt, just a 2 minutes walk from the market square. Le Pain Quotidien (LPQ) is a world wide chain of organic bistros, founded by Belgian Alain Coumont. We already wrote a review of our visit to LPQ in the city center of Bruges, you can read that review here. Alain Coumont has recently also started a vegan branch of bistros, Le Botaniste, of which we visited the one in Ghent recently (see our review here). Pain Quotidien is French for Daily Bread. LPQ sells a wide variety of bread over the counter, and you can also sit down for breakfast, lunch or just a coffee with some baked goodies. There’s always something vegan available and vegan items are clearly marked on the menu. Most of the breads are also vegan (see our blogpost about LPQ in Bruges). We were there early and ordered some drinks to start with. The drinks came swiftly. 45 …

Vegan chocolate cream

This is a very simple and straightforward recipe for chocolate cream. You can use it as topping for cupcakes, on top of pies, or in smaller portions as a dessert on its own. And it’s without refined sugar, you can choose between maple syrup or agave syrup, whichever you like best! Important though is that it requires advance preparation. That is, it needs some time in the fridge to set. At least half an hour, but better still an hour is best to make it stiff, espcially if you want to use it for cupcake topping. Silken tofu is very smooth tofu. It is much softer and ‘creamy’ than regular tofu. You can easily cut regular tofu into cubes, this doesn’t work with silken tofu. In Belgium, I’ve only seen it available in organic shops. Ingredients vegan chocolate cream 1 package silken tofu (400g), drained of excess liquid 1/4 cup soy milk 2 tbs agave or maple syrup 1 ts vanille extract 12 ounce (370g) vegan black chocolate chips Preparation Crumble the silken tofu in a blender. …

Frangipane muffins (almond) with apricot jam

These are definitely one of my favourite muffins, and I have yet to encounter the first person who doesn’t like them (except for the odd person here and there who doesn’t like jam filling)! Frangipane cakes are available in practically every bakery in Belgium, so the almond cake is very well known around here. Most often, they are also filled with apricot jam. These vegan frangipane muffins have a lighter texture than the traditional (non-vegan) frangipane cakes sold in Belgian bakeries. A perfect muffin to convince those that remain skeptic of vegan baking and insist that you need eggs or dairy for traditional baking recipes. Not! You can easily replace the traditional sugar with the same amount of coconut sugar, giving you a dark brown coloured muffin. Ingredients frangipane muffins with apricot jam (vegan) 1 cup + 2 tbs all-purpose flower 1 + 1/2 ts baking powder 1/2 ts salt 1/3 cup almond meal 1/3 cup canola oil 3/4 cup (coconut) sugar 1/4 cup yofu (soy yoghurt) 2/3 cup almond (or soy) milk 1 ts vanille extract 2 ts almond extract 12 ts …

Coconut lime muffins

These are my new favourites! I’ve only made these coconut lime muffins once so far, but I’m sure I will be making them many more times again! A pretty straightforward classic muffin recipe, with a tropical twist. Close your eyes and think lime cocktails, beaches with coconut trees, and enjoy your muffin 🙂 Ingredients coconut lime muffins (vegan) 1 cup all-purpose flower 1/2 ts baking powder 1/2 ts baking soda 1/4 ts salt 1/3 cup coconut oil 3/4 cup sugar 1 cup coconut milk 1/4 cup soy milk 1 ts vanille extract 1 ts coconut extract 1 tbs or more grated lime zest 1 cup dried shredded coconut Preparation Preheat the oven to 180° (350°). Put paper liners in a muffin tin (12 muffins). In a small bowl, mix the dry ingredients: flour, baking powder, baking soda and salt. Melt the coconut oil in a small saucepan. In a large bowl, mix the sugar with the melted coconut oil. Add the wet ingredients: coconut milk, soy milk, vanilla extract, coconut extract and lime zest. Add the dry ingredients …

Cranberry orange muffins

Cranberry time! Lots of fresh cranberries in the shops available now (tip: freeze some so you have them available later as well).  We have plenty of walnuts from a walnut tree in our garden, so I like adding chopped walnuts to baking goods. I wish I could say the cranberries are also home grown, but unfortunately our cranberries only produced a handfull of small berries. Ingredients cranberry orange muffins (vegan) 1 1/2 cups all-purpose flower 1 1/4 ts baking powder 1 ts baking soda 1/2 ts salt 1/2 cup sugar 2 ts orange zest 3/4 cup fresh orange juice 1/3 cup canola oil 1 ts vanille extract 1 1/4 cup chopped cranberries 1/2 cup chopped walnuts (optional) some sugar for sprinkling on top (optional) Preparation Preheat the oven to 190° (375°). Slightly grease the holes of a muffin tin (12 muffins) with some canola oil. In a large bowl, mix the dry ingredients: flour, baking powder, baking soda and salt. In another bowl, mix the ‘wet’ ingredients: sugar, zest, orange juice, oil and vanilla extract. Mix the …

shop Antwerps Kookhuis, Antwerp

Shop review #5 – Looking for a special silicone baking mold? A set of professional kitchen knives? A juicer, blender, coffee machine or other kichen tools? Antwerps Kookhuis is a shop I like to visit whenever I’m in Antwerp. I’ve found many items here, that I haven’t found in other cooking shops in Belgium. From the outside windows the shop doesn’t look very big, but inside you encounter many different rooms, packed with baking and cooking material. They also have a large selection of cook books, but hardly any vegan cookbooks (that would be my only minus about the shop 😉 Some more photos from Antwerps Kookhuis: On my last visit, I bought these items: molds for chocolates (each 7.95€ and one 11.95€) and a muffin plate with bundt shapes (34.95€): Antwerps Kookhuis is about a 15-20 minute walk from the city center (City Hall – Cathedral). Antwerps Kookhuis, location Terninckstraat 1 2000 Antwerpen 03/226.98.98 See our list with shops, which may interest vegans

Birthday treats: vegan muffins

We made these vegan muffins to take along to the office and treat the colleagues for my birthday! blueberry lemon muffins (from The Joy of Vegan Baking) chocolate muffins (from Vegan Cupcakes take over the World) almond apricot muffins (adapted from Vegan Cupcakes take over the World)