Missmarzipancom's Instagram Audience Analytics and Demographics
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PROFILE OVERVIEW OF MISSMARZIPANCOM
Average engagement rate on the posts is around 0.80%. The average number of likes per post is 1224 and the average number of comments is 54.
23.66% of the followers that engaged with missmarzipancom regularly are from Australia, followed by United States at 9.92% and Germany at 9.16%. In summary, the top 5 countries of missmarzipancom's posts engager are coming from Australia, United States, Germany, Sweden, Canada.
Missmarzipancom loves posting about Cooking, Food & Drink, Health & Fitness, Nature & Outdoors.
Check missmarzipancom's audience demography. This analytics report shows missmarzipancom's audience demographic percentage for key statistic like number of followers, average engagement rate, topic of interests, top-5 countries, core gender and so forth.
GENDER OF ENGAGERS FOR MISSMARZIPANCOM
AUDIENCE COUNTRIES OF MISSMARZIPANCOM
- Australia 23.66 %
- United States 9.92 %
- Germany 9.16 %
- Sweden 7.63 %
- Canada 3.82 %
Vegan Chocolate & Pecan Candy Bars with gf option. A homemade Halloween-perfect indulgence 🎃 (or treat for any season). Here’s to love and chocolate... all year ‘round! Marisa Ingredients 180 ml vegan butter or coconut butter 250 ml organic soft brown sugar or coconut sugar 60 ml aquafaba, whisked until slightly frothy 1 tbsp vanilla extract 240 ml all-purpose flour or gluten-free all-purpose flour 240 ml rolled oats or gluten-free oats 1/4 tsp fine salt 1/2 tsp baking powder 1 tsp baking soda 150 ml dark chocolate chips 100 g dark chocolate, melted 150 ml toasted pecans, roughly chopped Extra whole pecans for topping Sea salt flakes for sprinkling over Directions Preheat your oven to 160°C. Line a 23cm square brownie tin with baking parchment. Melt the vegan butter in a medium sized saucepan over medium heat. Turn the heat to medium-high and cook the butter until becoming fragrant and/or changing to a golden colour. Remove the melted vegan butter from the heat and allow it to cool slightly, before adding the sugar and stirring to combine. Add the aquafaba and whisk through thoroughly. Add the vanilla, stirring to combine. Combine the flour, oats, baking powder, baking soda and fine salt. Add the dry mix to the saucepan and stir until just combined- try not to overmix. Add the chocolate chips and chopped pecans. Stir through to combine. Spoon the dough into the lined baking tin and, with the back of a spoon or a silicone spatula, flatten the dough out evenly to the edges of the tin. Bake for 22-26 minutes or until the slice is baked through and the top is golden. The bars should harden slightly upon cooling. Remove the tin from the oven and place on a wire rack to cool for around 30 minutes, before removing the slab from the tin and cutting it into bars. Spoon melted chocolate over each bar, top each with whole pecans and sprinkle with sea salt flakes. *Please, no recipe reposts without permission. #bestofveganfall#vegansk#foodstylingandphotography #glutenfreevegan
Roasted veg & fresh greens pizza, unstyled and close up. A delicious, veg-packed toast Tuesday alternative! Hoping this week is treating you well thus far! ❤️, Marisa INGREDIENTS Dough 250 g strong white bread flour 250 g spelt flour 5 g powdered dried yeast 1 tsp salt 325 ml warm water Around 1 tbsp olive oil 1 handful of semolina or polenta for dusting (for an extra fluffy, thick pizza base, use my revised recipe a few posts back) Toppings Homemade red pesto (recipe on my blog) or store-bought Leftover roasted veg of choice A few small plum or cherry tomatoes Rocket/arugula or fresh greens of choice Half a lemon Salt & pepper to taste . DIRECTIONS In a large mixing bowl, combine the flour, yeast and salt. Make a well in the middle of the dry ingredients and add the water and oil. Mix together until it forms a dough. Turn out onto a floured surface and knead until smooth and silky. Leave the dough to rest for a few minutes, then cut it into three pieces. Preheat your oven to 225°C/425°F. Roll out a portion of dough thinly onto a clean surface, then pop onto a baking tray that has been dusted with semolina or polenta. Top it with a slick of pizza sauce or pesto then pop it in the hot oven, baking it for 10–12 minutes, top with roasted veg and fresh tomatoes and bake until the base is crisp and turning golden brown at the edges. Remove the baked pizza from the oven and top with fresh rocket. Dress with a squeeze of lemon juice and season with salt and cracked black pepper to taste. Slice and serve hot. *Please do not repost this without permission.
Golden Milk Hot Chocolate Oats. In just 5 minutes, this comforting, fortifying, chocolatey breakfast fuel can be yours. Nourishment with a hint of indulgence, perfect for the changing seasons! Love, Marisa Makes 2 generous servings Ingredients, Hot Chocolate 1 cup (240 ml) unsweetened nut or coconut milk, or a combination of both 2 tbsp (15 g) raw cacao powder or pure unsweetened cocoa powder 1 tsp ground turmeric ½ tsp ground ginger Pinch of pure vanilla powder 1 tsp (or to taste) maple or date syrup A crack of freshly ground black pepper 1 tsp organic coconut oil, optional Ingredients, Oatmeal 1 cup (100 g) oats (gf oats if preferred) 1 cup (240 ml) unsweetened oat, nut, or coconut milk 1 cup (240 ml) water + extra if needed Tiny pinch of salt, optional Directions in comments below *Resharing this is a recipe from my book, Naturally Sweet Vegan Treats, Page Street Publishing Co., 2018. No recipe reposts without permission, thanks. #veganbreakfast#seasonalfood#foodstylingandphotography#foodphotography
Easy Vegan Apple Strudel. Flaky pastry, gently spiced caramel apple filling and pretty apple roses (the technique is simple)... you're sure to love this easy vegan take on a classic treat. Perfect comfort food for a moody weather day. Hope you had a lovely weekend! ❤️Marisa . INGREDIENTS 1 sheet puff pastry (thawed, if frozen) + 1 extra sheet if making pastry braids FILLING 4-5 Gala apples, peeled, cored, and thinly sliced 1/4 (60 ml) coconut sugar 1/4 cup (60 ml) chopped walnuts 1/4 cup (60 ml) raisins 1/2 teaspoon ground cinnamon A pinch of ground clove A squeeze of lemon juice To finish 2 Gala apples A squeeze a lemon juice 1 tbsp vegan butter (or coconut butter/oil) melted for brushing over Coconut flour (or organic icing sugar) for dusting Cont. in comments No recipe reposts without permission, please #vegandesserts#feedfeedvegan#bestofveganfall#foodstylingandphotography
Quinoa Mince Stuffed Carved Bell Peppers. This yummy, cute vegan and gf festive dish is great for veg-loving diners of all ages. I first shared a version of these on my blog 8 years ago, but in case you've missed it in its various incarnations, here’s the latest recipe. Who else is looking forward to the rest of October/Halloween? 🍂🎃 Happy weekend! Love, Marisa Prep Time: 10 Min Cook Time: 30 Min Serves: 3 (or 2 adults + 2 toddlers) INGREDIENTS 6 bell peppers 1 tablespoon oil of choice 1 medium-large onion, finely chopped 2 garlic cloves, crushed 1 packet organic crushed tomatoes (around 390 g/ 13.75 oz) 460 g (16 oz) mixed beans/beans of choice (approximately 2 tins, rinsed) 1 tsp ground cumin 1 tsp paprika 1 tsp ground coriander (that's cilantro) 1/2 tsp balsamic vinegar 200 ml (2/3 cup + 4 tsp) cooked quinoa Sea salt and freshly ground black pepper to taste DIRECTIONS Prepare the peppers by cutting around the tops, twisting the "lids" off and removing pith and seeds (I use a small, very sharp knife for this). If carving a face, use the pointy end of a small knife, and do try to stick with carving angular shapes like triangles to make your task easier. Pop the cut pieces out with your little finger or a toothpick if they don't come out straight away. Heat the oil in a frying pan over a medium-low heat, then gently sauté the onion and garlic for around 10 minutes or until the onions have softened and turned translucent. Tip in the tomatoes. Simmer for a minute or two to reduce slightly. Add the drained beans to the pan and roughly mash some of them with a fork, so they break up a little – don’t overdo it, you want some to stay whole. Cont. in comments. No recipe reposts without permission, thanks!
🍂Spiced Sweet Potato Pancakes served with toffee nut praline and whipped coconut cream. I always come back to this recipe, especially at this time of year, despite the fact it's been around since 2014. In local news, Louie is unwell, Lillian wants to shave half of her hair off and Oliver has decided he is a kitten (and thus needs to drink water from a bowl). Fun times 😅! ❤️, Marisa. Prep time: 5 minutes (assuming purée is made) Makes: 6 pancakes INGREDIENTS 425 ml plain organic flour (can be gf, if you prefer) 1½ tbsp baking powder A pinch of salt 1 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1/4 tsp ground cardamom 1/4 tsp ground ginger 100 ml of sweet potato purée 3 tbsp of melted coconut oil/olive oil 1 tbsp syrup of choice 1 tsp vanilla extract 400-450 ml almond milk (start with 400 ml, and add a tbsp extra or so, if required) Coconut oil/olive oil for the pan DIRECTIONS Combine dry ingredients in a large bowl, giving them a little whisk. Combine wet ingredients in a medium-sized mixing bowl the add to the dry ingredients. Stir just until blended. Heat a lightly oiled pan over medium-high heat. Drop the pancake batter by large spoonfuls (I use a small ladle) into the pan and cook until bubbles are starting to form on the surface and the edges appear dry. Flip, and cook until browned on the other side. Repeat until all batter is used. - no recipe reposts without permission, thanks - *These pancakes can be made ahead and reheated. **Pumpkin puree could be used in place of sweet potato.
Veggie Patch Brownies. Fudgy, wholesome, naturally sweetened & packed with veg, you can't go wrong with these treats... for yourself or your little ones! ❤️, Marisa Ingredients ½ cup (100 g) sweet potato purée ½ cup (75 g) grated zucchini, excess liquid squeezed out 1 cup (240 ml) almond milk or oat milk ⅓ cup (50 g) coconut sugar 8 pitted medjool dates, soaked in boiled water for 10 minutes 1½ tsp (8 ml) pure vanilla extract ¾ cup (100 g) organic whole wheat pastry flour ¾ cup (75 g) pure unsweetened cocoa powder 1 tsp baking powder Pinch of salt ½ cup (60 g) chopped walnuts ¼ cup (37 g) chopped dark chocolate, optional (but recommended) Directions Preheat the oven to 350°F (180°C). Line a 9 × 9 inch (23 × 23 cm) square cake pan with parchment paper. Blitz the sweet potato, zucchini, milk, sugar, drained dates and vanilla together in a food processor or blender until the mix is a smooth, soup-like consistency. Tip this mixture into a large mixing bowl. Sift in the flour, cocoa powder, baking powder and salt. Gently fold to combine. Add the walnuts and chocolate (if using). Fold in, but do not overmix. Pour the brownie batter into the lined pan and smooth over the surface with a silicone spatula or the back of a large metal spoon. Place on the center rack of the oven and bake for 20 to 25 minutes. Allow to cool completely before frosting, if desired. Slice into squares to serve. Notes To make these brownies nut-free, use oat milk and omit the walnuts. To make the brownies gluten-free, use a gluten-free all-purpose flour and baking powder. Recipe from #NaturallySweetVeganTreats (no recipe reposts without permission, thanks :) ) #feedfeed#veganbrownies#bestofveganfall #healthykidsfood#hiddenveggies#foodstylingandphotography
Sticky Choc-Pecan Cinnamon Scrolls for Swedish Cinnamon Bun Day /#kanelbullensdag celebrations. Vegan + optionally white sugar-free. I do love our national food days... Any excuse for treats! 😄 Happy Sunday/Monday! ❤️, Marisa (see my highlights for the full recipe in English och på svenska) Makes: 12 Prep time: 30 min Rising time: 2 hours total Bake time: 30 min Dough 1/2 package (7 g) dry yeast 180 ml finger-warm water 180 ml finger-warm oat milk 60 ml (35 g) coconut sugar 3 tbsp melted coconut oil 1 tsp fine salt 515 g all-purpose flour Butter filling 60 ml (35 g) vegan buttery spread 1/4 cup coconut sugar 2 tsp ground cinnamon 5 squares (50 g) dark chocolate, chopped into choc-chip sized pieces Pecan caramel base 60 ml (35 g) coconut sugar 120 ml full-fat soy/oat/plant-based cream 240 ml (100 g) chopped pecans Cinnamon glaze 180 ml birch sugar, blitzed to a powder in a food processor (or organic icing sugar) 1/2 tbsp boiled water 1 1/4 tbsp arrowroot powder 1/2 tbsp plant milk (a tsp extra if needed) Chocolate glaze 40 g dark chocolate, melted 1 tsp coconut oil, melted In the large bowl or your standing mixer, dissolve the yeast in warm water. Add the oat milk, coconut sugar, oil, salt and 165 g of flour. Using your dough hook attachment and beat on medium speed for 3 minutes or until smooth. Mix through the remaining flour (350 g) to form a soft dough, allowing the dough to knead until elastic and smooth. (cont. in comments) #swedishfood#bestofveganfall #foodstylingandphotography#kanelbullar #cinnamonbuns #vegansk
Our favourite pizza base. Pillowy, delicious and the perfect homemade pizza base for those who love the comforting texture of a thicker style of pizza. I promised the recipe in the comments, but life got in the way, so I am adding it tonight... no delays. Blog link on the way for easy reference! Who is hoping for a happy, peaceful, cosy October? (🙏🙋🏻♀️) Love, Marisa #feedfeed#bestofveganfall#veganpizza#pizzadough
Sweet Potato Pie Baked Porridge for two. Wholesome, easy, sweet-spiced, comforting deliciousness. Back on the cosy, autumnal breakfast train! 🍂🍁 We are (hopefully) on the other side of some personal challenges and despite the darkening days here, I am hoping for brighter times ahead... not just for my family, but everyone who's been navigating the waters of 2020. This recipe was originally shared 5 or 6 years ago on my blog, but I revamped it for my cookbook, as it really is one of my favourites. I'll share it here. The other recipes I've said are on the way, are actually on the way tomorrow! Stay well and happy, everyone. ❤️, Marisa 2 tsp (10 ml) melted coconut oil for greasing, optional 1 cup (95 g) gluten-free oats 1 tsp baking powder 1½ tsp (4 g) ground cinnamon ¼ tsp ground nutmeg ¼ tsp ground cardamom ¼ tsp ground ginger Pinch of salt ½ cup (110 g) sweet potato purée 1 cup (250 ml) coconut or nut milk 1-2 tbsp (15-30 ml) maple syrup, optional, or 1–2 tbsp (15-30 ml) extra plant milk 1 tsp vanilla extract ¼ cup (30 g) chopped walnuts or pecans --- Preheat the oven to 350°F (180°C) and lightly grease a small baking dish (or two large ramekins) with a little melted coconut oil. In a medium-size bowl, mix the oats, baking powder, cinnamon, nutmeg, cardamom, ginger and salt. Add the purée, milk, syrup and vanilla and mix to combine well. Spoon the porridge mixture into a dish (or ramekins) and top with chopped walnuts or pecans. Bake for 20 to 25 minutes, depending on the desired consistency (a longer baking time will produce a firmer set). Let stand for a few minutes to cool slightly, then serve with a little almond milk and/or coconut cream and finish with a sprinkle of extra cinnamon, if you like. *Recipe © M. Alvarsson, Naturally Sweet Vegan Treats, Pagestreet Publishing. No recipe reposts without permission, thanks. *To make this nut-free, omit the nuts (replace with pepitas, if you like) and use coconut milk. *To make it oil-free, use nonstick bakeware. #craftafoodstory #foodphotographyandstyling #feedfeedvegan #bestofvegan #glutenfreevegan #veganbreakfastideas #bakedoatmeal
Vegan Blueberry Muffin Mug Cakes. Gf, grain-free, ready in 1 1/2 minutes. Magical mini “muggin” treats featuring moist cake with a tender crumb, sweetened only with whole fruit, studded with crunchy walnuts and sweet berries. A perfect recipe to have on hand when you need a quick, wholesome baked-treat fix! It’s an oldie but a goodie! ❤️, Marisa Blueberry Muffin Mug Cakes Ingredients 1 tablespoon (15 ml) melted coconut oil + a little extra for greasing, divided ⅓ cup (40 g) buckwheat flour ½ teaspoon baking powder ⅛ teaspoon baking soda Pinch of salt Pinch of ground nutmeg ½ teaspoon ground cinnamon ⅓ cup (120 g) mashed ripe banana (1 medium banana) ⅓ cup (80 ml) almond milk ½ teaspoon vanilla extract 2 tablespoons (20 g) chopped walnuts + extra for topping if desired 2 tablespoons (40 g) dried or fresh blueberries + extra for topping if desired
Choc-Chunk Comfort Cookies- a perfect no-fuss weekend treat! Oliver and hubby are out camping in the forest tonight. And I already miss them (and Ollie's round head and husky little voice), but the other munchkins are keeping me company and we've already been baking up a storm! What are your weekend plans? ❤️, Marisa INGREDIENTS 1/2 cup (115 g) vegan butter or coconut butter at room temperature 1/2 cup (100 g) coconut sugar* 1/4 cup (50 g) birch sugar* 1/4 cup (60 ml) aquafaba whisked until thickened & slightly frothy 1 tsp vanilla extract 1 cup (125 g) gluten-free all-purpose flour 1/2 tsp baking soda A pinch of salt A dash of cinnamon, optional 1 1/2 cups (150 g) gluten-free oats 2/3 cup (100 g) dark chocolate, chopped into small chunks 1/2 cup (65 g) chopped nuts (I use a mix of walnuts & pecans) #vegansk #healthycookies#glutenfreecookies#bakedfromscratch#foodphotographyandstyling#bestofvegan#glutenfreevegan *Replace the birch and coconut sugars with organic cane sugar if you like. Directions in comments. No recipe reshares without permission, thanks.
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