Servings: 1 square cake or 16 cupcakes
1 1/2 c flour
1/3 c unsweetened carob powder
1 t baking soda
1 t salt
1 c sugar
1 c warm water
1 T lemon juice
1 t vanilla
5 T oil
Mix dry ingredients and wet ingredients separately. Add together and beat with electric mixer until the lumps are gone. Do not overmix. Preheat oven to 350. Pour into oiled 8x8 pan. Bake 30-45 minutes, or until toothpick comes out clean.
2/3 c sugar
1/3 c oil
1T lemon juice
1 c mashed bananas (about 2)
2 c flour
1 t baking powder
1/2 t baking soda
1/2 t salt
Mix oil and sugar. Mix water, lemon juice, and mashed bananas and add to oil and sugar. Mix dry ingredients and add slowly. Mix only until combined. Do not over-mix. Bake in oiled loaf pan at 350 degrees for 50-60 minutes, or until toothpick comes out clean. Remove from pan immediately and cool.
2 ½ c. warm water
1 T. yeast
Mix and let yeast get foamy
¼ c. honey (sugar)
¼ c. oil
1 t. salt
Add to water
8 c. flour
Add as needed. Need ten minutes. Rise one hour. Divide into two loaves with three braids each. Braid loaves. Rise one hour Bake 375° for forty minutes.
(Optional, add raisins or top with sesame seeds)
Cherry Pie Crust
2.5 C Flour
2 T Sugar
1 tsp salt
8 oz Crisco Shortening
4 – 5 T cold water
Place flour and salt in Mixing bowl and stir together.
Cut shortening into flour with pastry cutter, until crumbly
Add a little water at a time and stir with fork until dough becomes a ball.
Divide and roll between two pieces of wax paper.
Place bottom shell into pie pan.
3 cans tart cherries
4 T corn starch
1 ¼ C sugar
1/8 teaspoon of salt
¼ tsp almond extract
Drain cherry juice into sauce pan. Add corn starch, sugar, and salt. Simmer over medium heat and stir constantly for about 10 minutes until mixture becomes very thick. Add cherries and almond extract. Stir and remove from heat.
Pour filling into bottom shell. Add top shell and pinch edges to seal. Cut slits in top so air can escape.
Cook at 425 degrees for 20 minutes, then lower the temp to 375 degrees and add a foil cover to keep edges from burning. Cook for another 30 – 40 minutes, until crust is nicely browned.
Let cool for 3 hours.
Clover Leaf Rolls
3 ½ Cups of White Flour
1 TB Gluten Flour
1 tsp salt
⅓ cup Honey
⅓ cup oil
1 ½ cups water
2 TB Yeast
1 cup Smart Balance Butter
Mix and knead for 6 mins. Form three small balls for each roll. Dip each ball in butter and place in muffin cup. Bake at 350 for 10 - 15 mins.
1 and 1/2 cups (360ml) warm water (lukewarm– no need to take temperature but around 100°F (38°C) is great)2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)1 teaspoon salt1 Tablespoon brown sugar or granulated sugar1 Tablespoon Smart Balance, melted and slightly cool3 and 3/4-4 cups (469-500g) all-purpose flour (spoon & leveled), plus more for hands and work surfacecoarse salt or coarse sea salt for sprinkling
Baking Soda Bath (See Recipe Note)
1/2 cup (120g) baking soda
9 cups (2,160ml) water
Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready to knead.
Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 6.)
Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.
With a sharp knife or pizza cutter, cut dough into 1/3 cup sections (about 75g each).
Roll the dough into a 20-22 inch rope. Form a circle with the dough by bringing the two ends together at the top of the circle. Twist the ends together. Bring the twisted ends back down towards yourself and press them down to form a pretzel shape.
Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels. If desired, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking in step 7.
Bake for 12-15 minutes or until golden brown.
Remove from the oven and serve warm with spicy nacho cheese sauce.
Cover and store leftover pretzels at room temperature for up to 3 days. They lose a little softness over time. To reheat, microwave for a few seconds or bake in a 350°F (177°C) for 5 minutes.
Vegan Cashew Cheese Sauce
¾ cup raw cashews, soaked overnight
1 ½ tbsp. lemon juice
¼ tsp. chili powder
½ tsp. cumin powder
½ tsp. paprika
½ tsp. garlic powder
¾ tsp. salt
¼ cup nutritional yeast
1 cup water
Place the soaked cashews, nutritional yeast, lemon juice, and spices in a food processor. Blend them together until they are very smooth.
Transfer the mixture to a small skillet or a sauce pan. Heat over medium-low heat for 5 minutes, or until it's warm and has reached the desired consistency. Stir continuously with a metal whisk to keep it from scorching on the bottom of the pan.
Lemon Pineapple Pie
½ cup rinsed, raw cashews
3 TB lemon Juice
2 TB Honey
1 tsp vanilla
½ cup water
¼ tsp salt
⅓ cup cornstarch
2 ½ cups pineapple juice
¼ tsp lemon extract or 1 tsp lemon rind
¾ cup crushed pineapple, in juice
Pour 2 cups of pineapple juice into a saucepan. Bring to a boil.
While juice is heating, combine all remaining ingredients except the crushed pineapple in the blender and blend smooth.
Add the blended mixture to the boiling juice, cook and stir until thickened. Stir in well-drained pineapple.
Pour into prepared pie shell and chill or serve in custard dishes.
Peanut Butter Cookies
1 Cup Peanut Butter
1 Cup Sugar or other dry sweetener
1 TB Bob’s Red Mill
Egg Substitute Plus
¼ cup water
Spoon out and roll balls in hand. Place on cookie sheet and press down with fork. Bake for 10 minutes at 350 degrees.
Carob Mint Cookies
1 cup smart balance stick butter
1 cup sugar
1 cup brown sugar
2 tsp vanilla extract
2 TB Bob’s Red Mill
Egg Replacer Plus
½ Cup Water
3 cups flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2 cups mint carob chips
Preheat oven to 350 degrees.
Line cookie sheet with parchment paperMix Flour, baking soda, salt, baking soda, salt, baking powder in a separate bowl and set aside.Cream butter and sugar together add egg replacer.Mix in the dry ingredients until combined.Add carob chips and mix wellSpoon dough and roll into balls Place balls on parchment paper lined panBake oven for 10 minutesEnjoy!
1 8” graham cracker crust pie crust (bought or homemade)16 oz vegan cream cheese⅔ cup sugar2 TB cornstarch3 TB vegan milk1 TB lemon juice1 tsp vanilla extract
In a large mixing bowl, add your softened cream cheese with sugar and beat on low, until smooth and creamy. While still on low, add in the cornstarch, milk, lemon juice, and vanilla extract. Continue beating on low until combined. Once combined, turn up to high and continue beating, until smooth.
Transfer your cheesecake into the prepared pie crust. Bake the cheesecake for 40-45 minutes.
Remove from the oven and let cool completely. Once cool, refrigerate for at least 4 hours, or overnight.
Soft Honey Wheat Bread
2 Cups White Flour
1 ¾ cups Whole Wheat Flour
1 TB Gluten Flour
⅓ Cup dry potato flakes
1 tsp salt⅓ cup Honey
⅓ cup olive oil
1 ½ cups very warm water
1 TB yeast
Mix water and yeast together, set aside.
Mix all dry ingredients, add honey and oil, stir until mixed in.
Add yeast mixture.
Mix with mixer with dough hook for 7 minutes
Turn oven on and preheat to 350 degrees
Oil a bowl and place dough in bowl, cover it and let it rise until doubled.
Take out, punch down and knead for 3 more minutes.
Cut in half and form two dough balls.
Shape in logs and place in two very well greased small bread pans. Cover pans with towel set in warm place to rise until dough is slightly above rim of pan.
Bake in Oven for 15 to 20 minutes. When bread is lightly brown on top.
Remove from oven, spray with oil and remove from pan gently onto a cooling rack. Let cool then slice.