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1. banana date muffins

2. sunset sweet potato drop biscuits

3. gluten-free oat and nut cookies

4. chocolate bundt cake

1. Banana Date Muffins

1 cup plus 2 tbsp. soy milk

1 tsp. apple cider vinegar

2 bananas

1/3 cup canola oil

1/2 cup chopped dates

1 tbsp. maple syrup

1 tsp. pure vanilla extract

1 1/4 cup whole wheat flour

3/4 cup wheat germ

1 tbsp. cinnamon

2 tsp. baking powder

1/2 tsp. salt

preheat oven to 375 degrees F

lightly grease a 12 cup muffin tin with cooking spray

measure the soy milk and then add the apple cider vinegar and set aside.  in a food processor pulse the bananas until smooth. add the oil, maple syrup and half of the dates.  pulse a few times until dates are cut fine, mix in the soy milk and vinegar mixture.  in a mixing bowl add all of the dry ingredients and mix with a whisk.  then add the wet ingredients and the remaining dates.  fill the muffin cups three quarters full and bake for 20 minutes.  when the muffins are cool enough to handle transfer them to a cooling rack.

2. Sunset Sweet Potato Drop Biscuits

Makes 12 biscuits

  • 1 cup mashed cooked sweet potatoes (2 small baked sweet potatoes)
  • 1 Tbs. vegetable oil
  • 2 tbsp. soy milk (or another non-dairy milk… or water)
  • 1 Tbs. maple syrup
  • 1 tsp. apple cider vinegar
  • 1/2 tsp. salt
  • 1 cup all-purpose or whole-wheat pastry flour
  • 2 tsp. baking powder
  • 1 tsp. ground nutmeg

Directions

1. Preheat oven to 400°F. Coat baking sheet with cooking spray.

2. Combine sweet potatoes, oil, syrup, vinegar, and salt in large bowl. Sift in flour, baking powder, and nutmeg.

3. Cut dry ingredients into sweet potato mixture with fork until mixture comes together. Stir in 2 to 3 Tbs. water, or enough to get dough to hold together.

4. Drop golf ball–size rounds of dough onto prepared baking sheet and press lightly. Bake 15 to 17 minutes, or until tops are lightly browned and firm to the touch. Serve warm.

3. gluten-free oat and nut cookies

Coarsely process in food processor and set aside:

1/3c pecans

½ c almonds

½ c walnuts

2/3 c rolled oats

Process/pulse several times, and add to nuts:

1T arrowroot

½ t salt

Cinnamon (½ tsp or to taste)

Add:

¼ c cranberries or choc chips

Whisk:

1/3 c maple syrup/agave

3 T water

1T oil – not necessary, but adds some crustiness

¼ t vanilla

Add dry to wet.

If too crumbly put in processor and pulse.

350 for 12-15 minutes.  Sometimes takes a few more minutes.

4. chocolate bundt cake by the veganette

this is a link to a variation of the bundt cake tara and steve made for hannah’s 12th birthday.  the original recipe can be found on page 256 in veganomicon the ultimate vegan cookbook by isa chandra moskowitz & terry hope romero, one of my favorite cookbooks.


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