Posts tagged ‘Bread’

July 13, 2012

Vegan Whole Wheat Zucchini Bread

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 tbsp flax meal
1 tbsp brewers yeast
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 Ener-g Egg Replacer “eggs”
1/2 cup vegetable oil
1/2 cup applesauce
1/2 cup white sugar
1/2 cup brown sugar
3 teaspoons vanilla extract
3-4 cups grated zucchini (about 3 large zucchinis)

Grease and flour two 8 x 4 inch pans. Preheat oven to 350. Mix flour, salt, baking powder, soda, and cinnamon together in a bowl.Beat “eggs”, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the creamed mixture, and beat well. Stir in zucchini until mixed. Pour batter into prepared pans. Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool for 20 minutes. Remove bread from pan, and completely cool before serving.

December 5, 2011

Vegan Whole Wheat Pumpkin Bread


1 cup whole wheat flour
2/3 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp freshly ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1/2 cup brown sugar
3 Tbsp pure maple syrup
1 cup pumpkin purée
1/2 tsp vanilla
1/4 cup vegetable oil
1/4 cup apple sauce
1 Tbsp ground flax seed + 3 Tbsp water, mixed and set aside for 3 minutes

1/4 cup chopped walnuts
1/4 cup rolled oats
3 Tbsp brown sugar

Directions: sift all the dry ingredients in a large mixing bowl and set aside. Mix all the wet ingredients in the order listed in another bowl. Slowly add the wet mixture to the dry mixture and mix until well-blended. Pour into a greased and floured bread pan. Sprinkle the top of the loaf with walnut, oats and brown sugar topping mixture. Bake at 350 for 55-60 minutes. Cool completely before serving.

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June 17, 2011

Sunshine Scones

I concocted this summery scones recipe when I found myself with a bag of oranges and a party to baked for. The result was a plate full of soft and sweet scones that left everyone with a smile on their face.

Scones Ingredients
2 C flour
2 Tbsp sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp freshly ground nutmeg (fresh ground nutmeg makes all the difference!)
1/2 C chilled butter
1 Tbsp. Grand Marnier
1 Tbsp. fresh squeezed orange juice
3 Tbsp. orange zest
3/4 C buttermilk
Sugar in the Raw

Orange Glaze
1 C confectioner’s sugar
1 tsp. orange zest
3 tsp. freshly squeezed orange juice
1 tsp. Grand Marnier

Sift all dry ingredients in a large mixing bowl and set aside. In another large mixing bowl cut your chilled butter into small chunks. In another bowl combine the buttermilk, orange juice, orange zest and Grand Marnier. Slowly add the dry mixture to the butter, alternatively adding liquid to the butter mixture as well. Continue adding the flour and wet ingredients into the butter bowl until everything is well mixed and the dough is beginning to pull away from the sides of the bowl.

Roll dough out onto a floured surface into a rectangle with a 1/2 inch thickness. Cut the rectangle into 6 equal squares. Then cut the squares in half to form 12 triangles. Place triangles onto a greased cookie sheet. Sprinkle with Sugar in the Raw (you can use regular granulated sugar, as well – prefer Sugar in the Raw due to the large sugar granules).

Bake at 425° F for 12-15 minutes or until golden brown. Cool completely before glazing.

Combine all glaze ingredients in a small bowl. To glaze, place scones on a wire cooling rack and drizzle each scone with a zig-zag pattern. Let the glaze set, roughly 20-30 minutes before serving.