my hiatus in blogging has been due to a number of factors...enjoying the summer, and eating a diet of primarily kitchari lately being the main ones. i made these cookies the other day and they are amazing, probably the best oatmeal raisin cookies i've ever had...and i've mashed up the recipe to include some hemp goodness in these!
1 c. soy margarine
1 c. brown sugar
1 c. evaporated cane juice (or white sugar of your choice)
2 t. vanilla extract
2 T. hemp milk (soy, rice or other vegan milk will do too)
6 T. apple sauce
1.5 c. unbleached white flour
1/2 c. whole wheat flour
1 t. baking soda
1 t. baking powder
1 t. salt
2 t. cinnamon
2 c. oats
1 c. raisins
1/2 c. hemp seed nuts
pre-heat oven to 350. beat margarines and sugars together. add in remaining wet ingredients and mix well. combine dry ingredients (flour to cinnamon in list above) in a separate bowl, then mix them well into the wet ingredients. then stir in oats, raisins and hemp seed.
place lumps of dough (~1 inch diameter) on greased baking sheet. these spread pretty well, so you don't need to press them down unless you prefer a much crispier cookie. bake 8-10 minutes, until lightly browned. repeat with remaining dough.
Showing posts with label vegan baking. Show all posts
Showing posts with label vegan baking. Show all posts
Thursday, August 2, 2007
Sunday, June 17, 2007
summer strawberry muffins
these muffins are perfect in my book...not too sweet and with a touch of tart strawberry goodness. if you like a sweeter muffin, you may want to adjust things a bit...perhaps toss the strawberries in a sweetener of choice before adding them in, or create a strudel topping with margarine, sugar, flour and cinnamon.
ingredients:
1/3 c. evaporated cane juice, sugar or sweetener of choice
1/4 c. earth balance or other veg margarine
egg replacer of choice for one egg
1 t. vanilla
1 c. whole wheat flour
1 1/3 c. unbleached white flour
4 t. baking powder
1/2 t. salt
1 c. soymilk
1 1/2 c. chopped fresh strawberries
pre-heat oven (350 degrees). cream butter and sugar together, then add in egg replacer and vanilla. mix in dry ingredients, along with soymilk. then, fold in strawberries gently. place in muffin cups or a greased muffin tin. bake 20-25 minutes or longer if needed.
ingredients:
1/3 c. evaporated cane juice, sugar or sweetener of choice
1/4 c. earth balance or other veg margarine
egg replacer of choice for one egg
1 t. vanilla
1 c. whole wheat flour
1 1/3 c. unbleached white flour
4 t. baking powder
1/2 t. salt
1 c. soymilk
1 1/2 c. chopped fresh strawberries
pre-heat oven (350 degrees). cream butter and sugar together, then add in egg replacer and vanilla. mix in dry ingredients, along with soymilk. then, fold in strawberries gently. place in muffin cups or a greased muffin tin. bake 20-25 minutes or longer if needed.
Monday, June 4, 2007
veganized banana bread
it turns out my mom's delicious banana bread is just as scrumptious when veganized!
2 cups unrefined sugar
3/4 cup canola oil (or oil of your choice...i used avocado oil this last time around and it worked just great!)
substitute of your choice for 3 eggs
1 t. vanilla extract
1 1/3 t. baking soda
1/4 cup sour soymilk (add 1 T. lemon juice to soymilk)
5 large, uber-ripe bananas***
2 1/4 cups unbleached all-purpose flour
1/2 t. salt
1 to 1 1/2 cups chopped walnuts (depending on how nutty you like things)
preheat oven to 350 degrees. mash bananas - if you have used frozen bananas, they will be pretty mushy and you may not even need to do this. dissolve baking soda in milk (the mixture will foam...kind of like those "volcanoes" you made in grade school). combine sugar, oil, egg sub, vanilla and soymilk mixture. add bananas
and mix well. combine flour and salt and add to wet ingredients along with the nuts. mix thoroughly and pour into 2 greased loaf pans or a single bundt pan. bake for 45
minutes to an hour. cool in pans for about 20 minutes then remove and finish cooling on racks.
***i usually freeze my old bananas that get brown and smelly and wait until i have enough saved up to make this.
2 cups unrefined sugar
3/4 cup canola oil (or oil of your choice...i used avocado oil this last time around and it worked just great!)
substitute of your choice for 3 eggs
1 t. vanilla extract
1 1/3 t. baking soda
1/4 cup sour soymilk (add 1 T. lemon juice to soymilk)
5 large, uber-ripe bananas***
2 1/4 cups unbleached all-purpose flour
1/2 t. salt
1 to 1 1/2 cups chopped walnuts (depending on how nutty you like things)
preheat oven to 350 degrees. mash bananas - if you have used frozen bananas, they will be pretty mushy and you may not even need to do this. dissolve baking soda in milk (the mixture will foam...kind of like those "volcanoes" you made in grade school). combine sugar, oil, egg sub, vanilla and soymilk mixture. add bananas
and mix well. combine flour and salt and add to wet ingredients along with the nuts. mix thoroughly and pour into 2 greased loaf pans or a single bundt pan. bake for 45
minutes to an hour. cool in pans for about 20 minutes then remove and finish cooling on racks.
***i usually freeze my old bananas that get brown and smelly and wait until i have enough saved up to make this.
Friday, June 1, 2007
lemon poundcake
i made this for a potluck yesterday....
ingredients:
2 cups unrefined sugar
1 cup Earth Balance (or other vegan margarine)
egg substitute for 4 eggs
3 cups unbleached all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
3/4 cup "buttermilk" (mix 2 t. lemon juice with enough soymilk to equal 3/4 cup)
2 T. freshly grated lemon peel
1.5 T. lemon juice
1 t. lemon extract
pre-heat oven to 325. beat sugar and margarine together in large bowl. beat in egg substitute slowly, in about 4 equal parts (i.e., pretend you are adding in four eggs, one at a time). until well mixed. reduce mixer speed and gradually add flour, baking powder, baking soda and salt alternately with "buttermilk" until well mixed. stir in lemon peel, lemon juice and lemon extract.
spoon batter into greased and floured bundt pan, or one large loaf pan, or two small loaf pans. bake for 40 to 60 minutes. cool 10 minutes; remove from pan, then cool completely.
ingredients:
2 cups unrefined sugar
1 cup Earth Balance (or other vegan margarine)
egg substitute for 4 eggs
3 cups unbleached all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
3/4 cup "buttermilk" (mix 2 t. lemon juice with enough soymilk to equal 3/4 cup)
2 T. freshly grated lemon peel
1.5 T. lemon juice
1 t. lemon extract
pre-heat oven to 325. beat sugar and margarine together in large bowl. beat in egg substitute slowly, in about 4 equal parts (i.e., pretend you are adding in four eggs, one at a time). until well mixed. reduce mixer speed and gradually add flour, baking powder, baking soda and salt alternately with "buttermilk" until well mixed. stir in lemon peel, lemon juice and lemon extract.
spoon batter into greased and floured bundt pan, or one large loaf pan, or two small loaf pans. bake for 40 to 60 minutes. cool 10 minutes; remove from pan, then cool completely.
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