Archive for June, 2012

June 30, 2012

Vegan Waffles

Ingredients
2 Ener-g Egg Replacers “eggs”
2 cups flour
1 ¾ cup almond milk
½ cup vegetable oil
1 tbsp sugar
4 tsp baking powder
¼ tsp salt
½ tsp vanilla extract

Directions
Preheat waffle iron. Whip up “eggs” until the mixture thickens. Add flour, milk, oil, sugar, baking powder, salt and vanilla. Mix until smooth. Pour mixture onto a greased waffle iron and cook until golden brown. Serve hot with berries and/or syrup.

Freeze any leftover waffles and just pop in the toaster to reheat them. Great for a quick breakfast during the week. (I usually make waffles on Saturday morning)

I like to make the waffle batter the night before and keep in in the refrigerator. Makes my morning a little bit easier (always a plus with two little ones)!

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June 27, 2012

Vegan Almond-Bran-Raisin Mini Muffins

Ingredients
1 cup wheat bran
1 cup whole wheat flour
½ cup whole rolled oats
½ cup golden raisins
1 tsp baking soda
1 tsp baking powder
1 cup almond milk
¼ cup honey
¾ cup unsweetened applesauce
½ cup chopped almonds (reserve 3 tbsp)
2 tbsp vegetable oil
2 Ener-g Egg Replacer “eggs”
3 tbsp. brown sugar

Directions
In a large bowl, mix the wheat bran, flour, oats, raisins, baking soda, baking powder and almonds. In another bowl mix the milk, honey, applesauce, oil and vegan eggs. Gradually add the dry mixture to the wet mixture and mix thoroughly. Pour mixture into a greased mini muffin pan. In a small bowl, mix 3 tbsp brown sugar and 3 tbsp chopped almonds. Sprinkle mixture on top of muffins and bake at 400 for 12-15 minutes until golden brown.

Makes about 30 minute muffins.

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June 27, 2012

Vegan Banana-Nut Bran Mini Muffins

Ingredients
½ cup Earth Balance vegan butter
½ cup brown sugar
2 Ener-g Egg Replacer “eggs”
2 ripe bananas, mashed
1 cup whole wheat flour
½ cup wheat bran
½ cup whole rolled oats
1 tsp baking soda
½ cup chopped almonds (reserve 3 tbsp)
3 tbsp brown sugar

Directions
In a large bowl, mix flour, wheat bran, oats, baking soda and chopped almonds and set aside. In another bowl mix vegan butter, brown sugar, vegan eggs and mashed bananas and mix until smooth. Slowly add the dry ingredients to the wet, mixing thoroughly. Pour into a greased (use vegetable oil) mini muffin tin. In a small bowl, mix 3 tbsp chopped almonds and 3 tbsp brown sugar. Sprinkle mixture on top of muffins and bake at 375 for 12-15 minutes until golden brown.

Makes about 30 mini muffins.

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