Living Vegan For Dummies - Alexandra Jamieson [85]
Cooling time: 10 minutes
Yield: About 12 muffins
6 tablespoons water
2 tablespoons ground flaxseeds or flaxseed meal
1/2 cup whole-wheat flour
1/2 cup unbleached white flour
1 cup corn flour or finely ground cornmeal
1/4 cup rapadura sugar, Sucanat, Turbinado sugar, or maple crystals
4 teaspoons baking powder
1 cup unsweetened vanilla soy, rice, or hemp milk
1/4 cup canola oil, plus extra for oiling pan
3/4 teaspoon salt
1 Preheat the oven to 425 degrees.
2 Prepare a muffin tin by lightly oiling each cup or placing an unbleached cupcake wrapper in each cup.
3 Bring the water to a simmer in a small saucepan over medium-high heat. Add the ground flaxseeds and whisk to dissolve any lumps. Simmer for 2 minutes and set aside.
4 Sift the flours, sugar, and baking powder into a large mixing bowl.
5 In a small mixing bowl, whisk the milk, oil, and salt until the salt is dissolved.
6 Whisk the flax mixture into the milk mixture until well combined. Add this wet mixture to the dry, flour mixture. Stir until just smooth, and then add the batter into the prepared cups until 3/4 full.
7 Bake for 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and allow to cool for 10 minutes before serving.
Vary It! Mix up the taste and texture of these muffins by adding 1/3 cup shredded zucchini, 1/3 cup corn kernels, or 1/4 cup shredded apple.
Per serving: Calories 142 (From Fat 50); Fat 6g (Saturated 0g); Cholesterol 0mg; Sodium 272mg; Carbohydrate 21g; Dietary Fiber 2g; Protein 3g.
Chocolate Chip Banana Bread
Don’t we all need a little dessert for breakfast sometimes? This tasty bread is a great brunch crowd pleaser. Try serving the slices with vegan, trans fat–free margarine and hot mint tea. Be sure to use the ripest bananas you can find. The riper they are, the sweeter and mushier they’ll be.
Preparation time: 15 minutes
Cooking time: 40 to 45 minutes
Cooling time: 15 minutes
Yield: 1 loaf (12 slices)
2 large overripe bananas
6 tablespoons soy, rice, or hemp milk
2/3 cup agave syrup
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 teaspoon salt
1/2 cup vegan chocolate chips
1 cup whole-wheat or spelt flour
1 cup unbleached white, wheat, or spelt flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 Preheat the oven to 350 degrees.
2 Lightly oil a 9-inch loaf pan.
3 In a medium mixing bowl, mash together the bananas, milk, agave, oil, vanilla, and salt. Stir in the chocolate chips.
4 In a large mixing bowl, sift the flours, baking powder, baking soda, cinnamon, and nutmeg.
5 Pour the banana and chocolate chip mixture into the flour mixture and stir with a spatula until just blended.
6 Pour the batter into the prepared loaf pan and bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out clean.
7 Cool for 15 minutes before removing from the pan and serving.
Per serving: Calories 203 (From Fat 74); Fat 8g (Saturated 1g); Cholesterol 0mg; Sodium 282mg; Carbohydrate 33g; Dietary Fiber 2g; Protein 2g.
SOD Scones (Sun-dried Tomatoes, Onion, and Dill)
These savory scones are mouthwatering and great for a savory breakfast or served alongside soup for lunch or dinner.
Preparation time: 30 minutes
Cooking time: 15 minutes
Cooling time: 10 to 15 minutes
Yield: 8 scones
1 medium yellow onion, diced
1/4 cup extra-virgin olive oil
1 cup whole-wheat or spelt flour
1 cup unbleached white flour
1 tablespoon baking powder
1/2 teaspoon freshly ground black pepper
1 tablespoon plus 1 teaspoon dried dill
1/3 cup unsweetened, plain soy, rice, or hemp milk
1/2 cup water
1/2 teaspoon salt
1/4 cup canola oil
1 teaspoon apple cider vinegar
1/4 cup oil-cured sun-dried tomatoes, drained and chopped
1 Preheat the oven to 400 degrees, and prepare a large cookie sheet by covering the bottom with parchment paper.
2 Heat a cast-iron skillet over medium heat. Add the olive oil and sauté the onion until mostly brown, about 10 minutes. Set aside.
3 In a large