As I’ve probably mentioned before, I am the baker of our household. While the Omnivore can whip up just about anything with a skillet and some olive oil, I have more practice with some flour and a mixing bowl. Even pre-veganism, one of the first recipes I learned to make was my mom’s chocolate chip cookies.
Baking makes sense to me. As I continue to experiment with vegan baking I’m slowly learning what substitutions can be made to make the tastiest results. Perhaps one day I’ll be confident enough to create my own recipes, but until then, I continue to alter others ever so slightly. Here are some of my recent favorites:
Skinny Bitch Ultimate Everyday Cookbook‘s Banana & Cinnamon Muffins
These muffins are addicting! One batch doesn’t last long in our house and Nick requests another almost as soon as the first is finished. I really respect the recipes Kim Barnouin has put together in this book. They’re delicious, easy, and usually call for only a few ‘vegan’ items to complete. Pick up a copy of your own and you’ll see what I mean.
1 1/2 cups
Almond Milk So Delicious coconut milk
Apple Cider Vinegar white wine vinegar [was all we had on hand]
2 2/3 cups
Unbleached All-purpose Flour all-purpose/spelt flour combo
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Salt
2 1/2 tsp Ground Cinnamon, divided
1/3 cup Earth Balance, at room temperature
Evaporated Cane Sugar Sun Crystals
Vanilla Soy Yogurt applesauce, unsweetened
1 tsp Pure Vanilla Extract
2 large Bananas, mashed
1/3 cup Chopped Walnuts
1/4 cup Firmly Packed Brown Sugar
Preheat oven to 325F.
In a small bowl, mix the milk and vinegar and let sit until curdled. In a large bowl, mix together the flour, baking powder, baking soda, salt, and 2 teaspoons of the cinnamon.
In a seperate large bowl, beat the Earth Balance and sugar until light and fluffy with an electric mixer, 1 to 2 minutes. Add the applesauce, milk mixture, and vanilla. Beat until mixed well. Pour the wet mixture into the flour mixture and stir with a wooden spoon until just incorporated. Stir in bananas.
In a small bowl, add the walnuts, brown sugar, and remaining 1/2 teaspoon of cinnamon. Set aside. Spoon the batter into paper muffin liners in a muffin pan until they are about two-thirds full.
Bake 10 minutes. Remove from the oven and add the waltnut mixture to each muffin. Return to the oven and bake 10 to 15 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool.
Zucchini Raisin Muffins [adapted from Oh She Glows‘ Zucchini Walnut Raisin Loaf]
Lately, I’ve been a bit obsessed with Angela Liddon’s Oh She Glows blog. Not only is her story of overcoming years of an eating disorder through veganism inspiring, she also creates some pretty tasty recipes. Her recent post on Zucchini bread came at the perfect time, with half a zucchini awaiting inspiration in my fridge. I skipped the cinnamon streusel topping and switched a muffin pan in for the loaf pan in favor of healthy breakfast muffins. Even non-vegan guests enjoyed a few.
2 cups whole grain spelt flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
sugar beet sugar
1/3 cup raisins
1/3 cup chopped walnuts [we were out.]
1 flax egg (1 tbsp ground flax + 3 tbsp water, mixed and set aside for 5 minutes)
1 & 1/4 cup shredded zucchini (leave skin on), packed
1 tbsp lemon zest
2 tsp fresh lemon juice
1 tbsp pure maple syrup (or other liquid sweetener)
1 & 1/4 cups non-dairy milk [coconut]
Cinnamon Streusel topping: 2 tsp non-dairy margarine/butter, 1 tbsp coarse sugar (like turbinado), 1 tbsp flour, 1/2 tsp cinnamon
Preheat oven to 375F. Mix the flax egg and set aside. Oil muffin pan or line with muffin papers.
In a large bowl, whisk the dry ingredients (flour, powders, salt, cinnamon, nutmeg, sugar, raisins, and walnuts).
In another large bowl, combine the wet ingredients (flax egg, shredded zucchini, lemon zest & juice, maple syrup, milk).
Add wet ingredients to dry and stir until just mixed. Be careful not to overmix the batter as spelt flour is delicate.Spoon the batter into muffin cups to about 3/4 full.
Bake for about 37-40 minutes at 375F or until toothpick comes out clean and the loaf gently springs back when pressed.
Oh She Glows‘ Chai Pumpkin Scuffins
Another tasty treat from Oh She Glows, these scuffins [scone/muffin] are fabulous! As a lover of pumpkin pie, I adore Angela for imitating it’s flavor in so many recipes. Plus, this recipe gave me a chance to try my newly purchased Aztec superfood: chia seeds!
[Blonde Moment: I made this entire recipe using my 3/4 measuring cup instead of my 1 cup and everything still tasted delicious. Imagine how tasty they’d been if I’d put the called for amount of pumpkin in the batch! Don’t worry, the correct measurements are listed below.]
1 t baking powder
1 t baking soda
2 t cinnamon
1/2 t nutmeg
1/2 t fine grain sea salt
1/2 cup Earth Balance vegan buttery spread
1/4 cup agave nectar
1 cup canned or fresh pumpkin
1 flax egg (1 T ground flax + 3 T warm water, mixed)
1 t vanilla
Preheat oven to 350F
Line a baking sheet with parchment paper. Whisk flax egg in a small bowl and set aside.
In a medium sized bowl, combine the dry ingredients (spelt, baking powder, baking soda, sea salt, cinnamon, nutmeg, cloves). Set aside.
In a different bowl mix the butter, sugar and agave until smooth.
Now add pumpkin, flax egg, and vanilla. Beat well.
Carefully mix in dry ingredients being sure not to over mix.
Drop the batter onto the baking sheet.
Sprinkle with chia seeds.
Bake for 17 minutes or until the scuffins slightly bounce back when touched.