A while ago I made banana chocolate chip cookies, and this is the recipe:
1 banana
3/4 c brown rice syrup (or agave)
1/4 c vegan milk
1/4 c veg oil
3 c flour
1/4 teas. salt
1 teas. baking powder
1 teas. baking soda
2 cup chocolate chips
Preheat oven 325
Mix banana, syrup, milk, and oil with whisk.
Mix dry in a separate bowl. Add wet to dry ingredients.
Fold in chocolate chips.
Bake for 10-12 minutes.
Very Yummy, soft, and bready!
I would like to try THIS recipe next time!
Saturday, November 16, 2013
Blueberry Muffins Classic Recipe
I found the recipe at Veg Web.
I made this recipe with unbleached whole wheat flour and oat milk.
I baked them for 25 minutes, but could be baked for 27-28 minutes.
Made about 11 muffins (fill each paper 2/3 of the way up, or even a little more)
Pretty sweet for breakfast, so the salt could be reduced to 1/3 or 1/4 cup.
Also, try reducing the amount of sugar to 1/2 teas instead of 1 teas.
Overall, very good recipe for frozen blueberries, and will be remade! :)
I made this recipe with unbleached whole wheat flour and oat milk.
I baked them for 25 minutes, but could be baked for 27-28 minutes.
Made about 11 muffins (fill each paper 2/3 of the way up, or even a little more)
Pretty sweet for breakfast, so the salt could be reduced to 1/3 or 1/4 cup.
Also, try reducing the amount of sugar to 1/2 teas instead of 1 teas.
Overall, very good recipe for frozen blueberries, and will be remade! :)
Glowing Green Smoothie Recipe
Very good smoothie, but you can taste the celery!
Handful Kale
Half handful Spinach
1 Pear
1 Green apple
1 Celery stick
1 Banana
1 Cup Water
Handful of Grapes? (For extra sweetness)
This makes roughly 20-24 oz. of smoothie!
Handful Kale
Half handful Spinach
1 Pear
1 Green apple
1 Celery stick
1 Banana
1 Cup Water
Handful of Grapes? (For extra sweetness)
This makes roughly 20-24 oz. of smoothie!
Pumpkin Walnut Muffins
I found the recipe on the Hell Yeah It's Vegan Blog.
It orinally called for Agave as the sweetner, but unfortunately I was almost out.
I used half the amount in organic sugar instead.
Should have filled the muffin papers 3/4 the way because they didn't rise very much.
I also baked them for around 18 minutes.
Could have been a little sweeter, but were still great for breakfast muffins! Very moist!
Would definitely remake these, they made over a dozen (I think around 17)! :)
It orinally called for Agave as the sweetner, but unfortunately I was almost out.
I used half the amount in organic sugar instead.
Should have filled the muffin papers 3/4 the way because they didn't rise very much.
I also baked them for around 18 minutes.
Could have been a little sweeter, but were still great for breakfast muffins! Very moist!
Would definitely remake these, they made over a dozen (I think around 17)! :)
Thursday, November 14, 2013
#2 Gingerbread Cut- out cookies
I found the recipe Here.
I substituted the 1/4 teas all spice for 1/8 teas cloves and 1/8 teas nutmeg. I also used coconut oil instead of shortening.
I chilled the dough in the refrigerator for 2 hours and also preheated the stone in the oven.
Also, I lowered the temperature to 350* and baking time to 7 minutes because the first batch burned. (400* for 8 minutes)
I noticed the first two batches didn't rise or crack in the oven, but a few of the cookies in the third batch did.
Made a little over 20 cookies.
In comparison to #1 Gingerbread cookies recipe:
The dough seemed more oily. Dough was harder to work with, and isn't as sweet or spicy. Just a molasses taste.
Overall, I love the #1 Gingerbread recipe, and will continue making those instead!
I substituted the 1/4 teas all spice for 1/8 teas cloves and 1/8 teas nutmeg. I also used coconut oil instead of shortening.
I chilled the dough in the refrigerator for 2 hours and also preheated the stone in the oven.
Also, I lowered the temperature to 350* and baking time to 7 minutes because the first batch burned. (400* for 8 minutes)
I noticed the first two batches didn't rise or crack in the oven, but a few of the cookies in the third batch did.
Made a little over 20 cookies.
In comparison to #1 Gingerbread cookies recipe:
The dough seemed more oily. Dough was harder to work with, and isn't as sweet or spicy. Just a molasses taste.
Overall, I love the #1 Gingerbread recipe, and will continue making those instead!
The Easiest, Simplest Vegan Bread Ever!
This was my first attempt at making a whole wheat vegan bread. I only made half a batch this time as usual since I have never tried it before. Just want to make sure its good! :)
The only thing I noticed differently about this bread is that after it was done rising for the second time, in the bread pan, it did not get any bigger or swell while it was cooking. So pretty much the baked loaf is the same size as it was before it went in the oven.
I have made french bread a couple of times, and I'm pretty sure it was vegan as well, however this was the first time I used Whole Wheat flour!
I simply googled "vegan bread recipe." Then clicked on THIS ONE and decided to give it try.
Here is the recipe:
Ingredients:
4 cups unbleached flour (whole wheat)
1 1/2 teaspoons salt
1 (2 1/4 teaspoon) packet active dry yeast
2 tablespoons extra virgin olive oil
1 3/4 cups hot water (about 105 degrees)
Directions:
1. In a large bowl mix together flour, salt, and yeast, and form a well in the bottom.
2. Pour in water and add the oil.
3. With a wooden spoon slowly pull the flour into the liquid until it's fully adsorbed.
4. Work it into a ball with your hands and place on a floured work surface.
5. The dough should be tacky but not hopelessly sticky. sprinkle flour on the work surface and hands if needed; continue to knead the dough for 5-10 minutes or until the dough becomes elastic.
6. Rinse and grease the large bowl, then place the dough back in it. cover lightly with damp cloth or plastic wrap. let rise in warm place (i usually turn on my oven and place the dough on the stove above it) until double in size (about 1 to 1-1/2 hours).
7. Turn dough back out onto floured surface. punch down and kneed slightly to work out air bubbles.
8. Divide the dough in half, form round loaves and place on lightly oiled pans. preheat oven to 375 and let dough rise 20 more minutes.
9. Bake 30-40 min until crusts golden. you can also throw 1/2 C of water on the bottom coils 10 minutes in for "crustier" bread.
The only thing I noticed differently about this bread is that after it was done rising for the second time, in the bread pan, it did not get any bigger or swell while it was cooking. So pretty much the baked loaf is the same size as it was before it went in the oven.
I have made french bread a couple of times, and I'm pretty sure it was vegan as well, however this was the first time I used Whole Wheat flour!
I simply googled "vegan bread recipe." Then clicked on THIS ONE and decided to give it try.
Here is the recipe:
Ingredients:
4 cups unbleached flour (whole wheat)
1 1/2 teaspoons salt
1 (2 1/4 teaspoon) packet active dry yeast
2 tablespoons extra virgin olive oil
1 3/4 cups hot water (about 105 degrees)
Directions:
1. In a large bowl mix together flour, salt, and yeast, and form a well in the bottom.
2. Pour in water and add the oil.
3. With a wooden spoon slowly pull the flour into the liquid until it's fully adsorbed.
4. Work it into a ball with your hands and place on a floured work surface.
5. The dough should be tacky but not hopelessly sticky. sprinkle flour on the work surface and hands if needed; continue to knead the dough for 5-10 minutes or until the dough becomes elastic.
6. Rinse and grease the large bowl, then place the dough back in it. cover lightly with damp cloth or plastic wrap. let rise in warm place (i usually turn on my oven and place the dough on the stove above it) until double in size (about 1 to 1-1/2 hours).
7. Turn dough back out onto floured surface. punch down and kneed slightly to work out air bubbles.
8. Divide the dough in half, form round loaves and place on lightly oiled pans. preheat oven to 375 and let dough rise 20 more minutes.
9. Bake 30-40 min until crusts golden. you can also throw 1/2 C of water on the bottom coils 10 minutes in for "crustier" bread.
#1 Gingerbread Cut-out cookies
The recipe can be found Here.
They were good! Nice amount of sweetness with no icing, and just soft enough!
I chilled the dough for 1 hour in the refrigerator. Also, I baked the first batch longer because I used a pamper chef stone.
Recommend baking time is 8 minutes, next time I would bake the first batch maybe 2 minutes longer, unless you preheat the stone as well!
They were good! Nice amount of sweetness with no icing, and just soft enough!
I chilled the dough for 1 hour in the refrigerator. Also, I baked the first batch longer because I used a pamper chef stone.
Recommend baking time is 8 minutes, next time I would bake the first batch maybe 2 minutes longer, unless you preheat the stone as well!
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