I got this recipe from Vegweb and substituted the margarine (bad stuff) for Olive oil (good stuff). So easy and so good!
2 Cups flour
3 Tbsps. Baking Powder
1 tsp. salt
4 Tbsps. Olive oil
3/4 cup room temp water (at least non- chilled water)
**Optional- you can add garlic powder to them, good for soup! But not if you want jelly on the left-over ones.
Mix the dry ingredients together, add oil and water in, and mix. Knead dough, adding extra flour if it is too sticky to knead. Put a little flour on counter and knead a few seconds and then roll out with rolling pin to about 1/2 inch thick. Cut into circles with the top of a water glass. Tear away extra dough, form into ball again, and repeat making as many circles as possible, roll out last little bit by hand into circles. Bake at 450 for 12- 15 minutes (will depend on the size they are) until they are just starting to turn golden around the edges.
Makes about 10 smallish biscuits. I double the recipe for my family if I am making biscuits and gravy, but not for an addition to soup or stew.
Showing posts with label Baked Goods. Show all posts
Showing posts with label Baked Goods. Show all posts
Tuesday, November 17, 2009
Saturday, May 9, 2009
Scones
Vegan Scones from "Vegan with a Vengeance"
3 cups all-purpose flour
2 Tbsps. Baking powder
1/4 cup sugar, plus extra for sprinkling tops
1/4 tsp. salt
1/3 cup coconut or canola oil
1/2 cup rice or coconut milk
3/4 cup rice or coconut milk plus 2 tsps. apple cider vinegar
Preheat to 400. Lightly grease cookie sheet or use a stone cookie sheet.
In a large mixing bowl, sift together the flour, baking powder, sugar, and salt. Add the oil and milk. Mix until just combined; the dough should be clumpy and not sticky. Even if there is a slight dusting of flour, that's okay.
Drop by 1/4 cupfuls onto the cookie sheet and pat the tops just a bit to round them out; sprinkle with a bit of sugar. Bake 12- 15 minutes, until slightly browned on the bottom and firm on the top.
3 cups all-purpose flour
2 Tbsps. Baking powder
1/4 cup sugar, plus extra for sprinkling tops
1/4 tsp. salt
1/3 cup coconut or canola oil
1/2 cup rice or coconut milk
3/4 cup rice or coconut milk plus 2 tsps. apple cider vinegar
Preheat to 400. Lightly grease cookie sheet or use a stone cookie sheet.
In a large mixing bowl, sift together the flour, baking powder, sugar, and salt. Add the oil and milk. Mix until just combined; the dough should be clumpy and not sticky. Even if there is a slight dusting of flour, that's okay.
Drop by 1/4 cupfuls onto the cookie sheet and pat the tops just a bit to round them out; sprinkle with a bit of sugar. Bake 12- 15 minutes, until slightly browned on the bottom and firm on the top.
Wednesday, February 25, 2009
Cowboy Cookies
Cowboy Cookies (online possibly VegWeb.com)
Makes 5 dozen
2 cups flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1 cup coconut oil (or other oil)
2 cups vegan sugar
2 egg replacers
1 tsp. Vanilla extract
1/4 tsp. almond extract
1 1/4 cup rolled oats
2/3 cup chocolate chips
2/3 cup chopped pecans
2/3 cup raisins
2/3 cup shredded unsweetened coconut
Preheat oven to 375.
Mix dry ingredients in one bowl.
In another, cream together oil and sugar. Beat in egg replacer (or eggs) until fluffy, then stir in vanilla and almond extract.
Add coconut to this.
Gradually stir in dry ingredients. Mix until incorporated. Mix in chocolate chips, raisnins, and pecans.
Drop by rounded teaspoons onto greased cookie sheet or stoneware.
Bake 10-15 minutes. cool a minute before moving to rack to cool.
Makes 5 dozen
2 cups flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1 cup coconut oil (or other oil)
2 cups vegan sugar
2 egg replacers
1 tsp. Vanilla extract
1/4 tsp. almond extract
1 1/4 cup rolled oats
2/3 cup chocolate chips
2/3 cup chopped pecans
2/3 cup raisins
2/3 cup shredded unsweetened coconut
Preheat oven to 375.
Mix dry ingredients in one bowl.
In another, cream together oil and sugar. Beat in egg replacer (or eggs) until fluffy, then stir in vanilla and almond extract.
Add coconut to this.
Gradually stir in dry ingredients. Mix until incorporated. Mix in chocolate chips, raisnins, and pecans.
Drop by rounded teaspoons onto greased cookie sheet or stoneware.
Bake 10-15 minutes. cool a minute before moving to rack to cool.
Amazing Banana Bread!
Banana Bread
(adapted from a recipe Annie-Claude gave me from her Mom)
2 ripe bananas
3/4 cup softened coconut oil (not melted if you can help it)
1 1/2 cups flour
3/4 cups sugar
2 egg replacers (2 Tbs. Ground Flax plus 2 1/2 Tbs. Water soaked a minute)
1 tsp. Baking Soda
1 tsp. vinegar (or lemon juice)
1/4 cup rice milk or watered down coconut milk
1/2 tsp. Salt
Preheat oven to 350.
In food processor, blend together bananas and coconut oil until smoothe. Then add in rest of the ingredients, and blend until a very smooth batter. Pour in bread pan and bake for 50-60 minutes.
(adapted from a recipe Annie-Claude gave me from her Mom)
2 ripe bananas
3/4 cup softened coconut oil (not melted if you can help it)
1 1/2 cups flour
3/4 cups sugar
2 egg replacers (2 Tbs. Ground Flax plus 2 1/2 Tbs. Water soaked a minute)
1 tsp. Baking Soda
1 tsp. vinegar (or lemon juice)
1/4 cup rice milk or watered down coconut milk
1/2 tsp. Salt
Preheat oven to 350.
In food processor, blend together bananas and coconut oil until smoothe. Then add in rest of the ingredients, and blend until a very smooth batter. Pour in bread pan and bake for 50-60 minutes.
Pumpkin Muffins
Pumpkin Muffins from Alton Brown
2 cups flour
2 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 1/2 cups sugar
3/4 cups canola oil
3 lg. eggs
1 tsp. vanilla
3 cups shredded fresh pumpkin (can also use carrots for carrot muffins)
Preheat oven to 350.
Mix all dry ingredients except sugar. In separate bowl mix sugar and oil, then add in eggs and vanilla and beat senseless. Mix into dry ingredients just until blended, do not over mix. Incorporate in pumpkin until all mixed in.
Pour in muffin cups, and bake about 20-25 minutes.
2 cups flour
2 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 1/2 cups sugar
3/4 cups canola oil
3 lg. eggs
1 tsp. vanilla
3 cups shredded fresh pumpkin (can also use carrots for carrot muffins)
Preheat oven to 350.
Mix all dry ingredients except sugar. In separate bowl mix sugar and oil, then add in eggs and vanilla and beat senseless. Mix into dry ingredients just until blended, do not over mix. Incorporate in pumpkin until all mixed in.
Pour in muffin cups, and bake about 20-25 minutes.
Oatmeal Cake- Hell Yes!!!!!
Oatmeal Cake
(again, I am not sure where it came from)
1 1/2 cups boiling water
1 cup quick cooking oats
about 1/2 cup coconut oil
1 cup vegan sugar
1 cup brown sugar
1 tsp. Vanilla
2 egg replacements (on this recipe I use 2 eggs usually)
1 1/3 cups flour
1 tsp. Baking soda
1 tsp. Baking powder
1 tsp. Cinnamon
1/2 tsp. salt
Preheat oven to 350.
Take boiling water and pour over oats in its own bowl, and let stand 20 minutes (sometimes I just soak for a few hours or overnight instead)
Add together coconut oil and sugars, and mix up.
Add in eggs to this, and beat. Then add in oats. Put in dry ingredients to this mixture, and mix until blended.
Pour in greased and floured 9x13 pan (lasagna pan size)
Bake at 350 for 35-40 minutes
let cool for about 5 minutes, then put on topping:
1/4 cup coconut oil, melted
1/2 cup brown sugar
1/2 can coconut milk
about 3/4 cup dry, unsweetened shredded coconut
1/2 cup chopped walnuts
Mix topping ingredients together, spread out onto slightly cooled cake, put under broiler for a few minutes, until the topping starts to bubble (don't take your eyes off of it!)
Pull out cake, and let cool completely (or as much as you can stand!)
(again, I am not sure where it came from)
1 1/2 cups boiling water
1 cup quick cooking oats
about 1/2 cup coconut oil
1 cup vegan sugar
1 cup brown sugar
1 tsp. Vanilla
2 egg replacements (on this recipe I use 2 eggs usually)
1 1/3 cups flour
1 tsp. Baking soda
1 tsp. Baking powder
1 tsp. Cinnamon
1/2 tsp. salt
Preheat oven to 350.
Take boiling water and pour over oats in its own bowl, and let stand 20 minutes (sometimes I just soak for a few hours or overnight instead)
Add together coconut oil and sugars, and mix up.
Add in eggs to this, and beat. Then add in oats. Put in dry ingredients to this mixture, and mix until blended.
Pour in greased and floured 9x13 pan (lasagna pan size)
Bake at 350 for 35-40 minutes
let cool for about 5 minutes, then put on topping:
1/4 cup coconut oil, melted
1/2 cup brown sugar
1/2 can coconut milk
about 3/4 cup dry, unsweetened shredded coconut
1/2 cup chopped walnuts
Mix topping ingredients together, spread out onto slightly cooled cake, put under broiler for a few minutes, until the topping starts to bubble (don't take your eyes off of it!)
Pull out cake, and let cool completely (or as much as you can stand!)
All-Season Vegan Brownies
All-Season Vegan Brownies
(this is what I call them, my SIL, Janna, found the recipe somewhere online I think)
10 oz. applesauce (or full 16 oz. jar if using cocoa powder)
8 oz. melted baking chocolate (or one full 8 oz. can cocoa powder)
1/4 tsp. salt
2 cups Vegan sugar
1 mashed ripe banana
1 1/3 cups flour
2 cups chocolate chips (or 2 dark chocolate bars chopped)
Preheat oven to 350.
Mix together all ingredients. Pour into an 8x8 pan. Bake 35 minutes.
These are going to be extremely fudge-like. I let them cool completely, then freeze them. When you want some, take a knife run under hot water, and slice off a little. They are sooo chocolatey! We had a batch last over 6 weeks this way!
(this is what I call them, my SIL, Janna, found the recipe somewhere online I think)
10 oz. applesauce (or full 16 oz. jar if using cocoa powder)
8 oz. melted baking chocolate (or one full 8 oz. can cocoa powder)
1/4 tsp. salt
2 cups Vegan sugar
1 mashed ripe banana
1 1/3 cups flour
2 cups chocolate chips (or 2 dark chocolate bars chopped)
Preheat oven to 350.
Mix together all ingredients. Pour into an 8x8 pan. Bake 35 minutes.
These are going to be extremely fudge-like. I let them cool completely, then freeze them. When you want some, take a knife run under hot water, and slice off a little. They are sooo chocolatey! We had a batch last over 6 weeks this way!
Quick Pizza dough!
Quick Pizza dough (I am not sure Where Amaya and/or Sydney got this one)
(it isn't the best, but if you are craving pizza it is a good thin crust!)
1 1/4 cup flour
12 cup lukewarm water
1 pkg. yeast (or 1 TBS. approx.)
1 tsp. salt
2 Tbs. EVOO
Preheat oven to 425.
mix yeast with warm water, until the yeast is dissolved. Let stand couple minutes.
Add in salt & oil and mix together.
Add in Flour, mix (or pour into flour, whatever works)
Knead.
Roll out the dough, put in the oven for 5 minutes.
Take out and put in toppings.
Bake 10-15 minutes, until golden and bottom is done to your liking.
OH Yeah! I usually double up the recipe for 1 larger pizza, this only makes a small.
(it isn't the best, but if you are craving pizza it is a good thin crust!)
1 1/4 cup flour
12 cup lukewarm water
1 pkg. yeast (or 1 TBS. approx.)
1 tsp. salt
2 Tbs. EVOO
Preheat oven to 425.
mix yeast with warm water, until the yeast is dissolved. Let stand couple minutes.
Add in salt & oil and mix together.
Add in Flour, mix (or pour into flour, whatever works)
Knead.
Roll out the dough, put in the oven for 5 minutes.
Take out and put in toppings.
Bake 10-15 minutes, until golden and bottom is done to your liking.
OH Yeah! I usually double up the recipe for 1 larger pizza, this only makes a small.
Easy Vegan Cake
1 1/2 cups Flour
1 cup sugar
1 tsp. Baking soda
1/8 tsp. Salt
1 tsp. Vanilla
2 Tbs. Apple Sauce (or other pureed fruit, or jam)
3 Tbs. Canola or coconut oil, melted
1 Tbs. Apple cider vinegar
1 cup cold water
Optional:
3 heaping Tbs. Cocoa powder for chocolate cake
preheat oven to 350
Mix dry ingredients. Make 3 wells. In one add Vanilla, in 2nd add vinegar, in 3rd add oil and apple sauce. Pour cold water on top. Mix all together. oil and flour a 9x9 pan. Pour in batter, bake for about 35- 45 minutes.
Makes a great small birthday cake!
My favorite is cocoa powder version, with 1 cup chocolate chips for a super moist chocolate cake that doesn't need frosting!
Can also add fresh berries. Very versatile and easy cake!
1 cup sugar
1 tsp. Baking soda
1/8 tsp. Salt
1 tsp. Vanilla
2 Tbs. Apple Sauce (or other pureed fruit, or jam)
3 Tbs. Canola or coconut oil, melted
1 Tbs. Apple cider vinegar
1 cup cold water
Optional:
3 heaping Tbs. Cocoa powder for chocolate cake
preheat oven to 350
Mix dry ingredients. Make 3 wells. In one add Vanilla, in 2nd add vinegar, in 3rd add oil and apple sauce. Pour cold water on top. Mix all together. oil and flour a 9x9 pan. Pour in batter, bake for about 35- 45 minutes.
Makes a great small birthday cake!
My favorite is cocoa powder version, with 1 cup chocolate chips for a super moist chocolate cake that doesn't need frosting!
Can also add fresh berries. Very versatile and easy cake!
Chick pea Crepe
Chick pea Crepe from The Mediterranean Vegan Kitchen
1 cup unbleached white flour
1 cup chick pea flour
1 tsp. salt
1/4 tsp. coarsely ground black pepper
1 1/2 cups warm water
Mix all ingredients. Should be consistency of very runny pancake batter.
pour into hot pan, like pancakes, but thin out as much as possible, trying to just coat entire bottom of pan. Cook about 30 seconds on each side.
1 cup unbleached white flour
1 cup chick pea flour
1 tsp. salt
1/4 tsp. coarsely ground black pepper
1 1/2 cups warm water
Mix all ingredients. Should be consistency of very runny pancake batter.
pour into hot pan, like pancakes, but thin out as much as possible, trying to just coat entire bottom of pan. Cook about 30 seconds on each side.
Flour Tortillas
Flour Tortillas from Moosewood
1 C. Flour
1/2 tsp. Salt
12 C. Water
(I usually double this recipe to feed my family). Mix Flour and Salt. Mix in Water starting with spoon, then work the dough with hands. When incorporated, dump out onto well floured surface. Continue kneading dough for a few minutes. Then cut into 6 (or 12) balls of dough. Roll out individually in excess flour, flouring the rolling pin.
Roll until they are about 1/8 inch thick. Make sure all sides are well-floured. Cook on Cast Iron griddle pan (or griddle pan) Lightly oiled. Cook about 3 minutes on each side (they will start to bubble up) then flip and cook another 30 seconds. Keep them on a plate that has a damp tea towel over.
Serve Immediately.
1 C. Flour
1/2 tsp. Salt
12 C. Water
(I usually double this recipe to feed my family). Mix Flour and Salt. Mix in Water starting with spoon, then work the dough with hands. When incorporated, dump out onto well floured surface. Continue kneading dough for a few minutes. Then cut into 6 (or 12) balls of dough. Roll out individually in excess flour, flouring the rolling pin.
Roll until they are about 1/8 inch thick. Make sure all sides are well-floured. Cook on Cast Iron griddle pan (or griddle pan) Lightly oiled. Cook about 3 minutes on each side (they will start to bubble up) then flip and cook another 30 seconds. Keep them on a plate that has a damp tea towel over.
Serve Immediately.
Vegan Cornbread
From Moosewood Cookbook (veganized)
1 C. Cornmeal
1 C. Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 C. Coconut Milk
1 egg substitute (1 Tbsp. gr. Flax w/ 1 1/2 Tbsp. Water)
3 Tbsp. Honey or Agave Nectar
3 Tbsp. EVOO
Preheat to 350.
Grease pan (8 in. Round), or line muffin cups (10-12).
Mix dry ingredients, Mix wet ingredients, then mix together just until mixed.
Bake for 20-25 min. or 12-16 minutes for muffins.
1 C. Cornmeal
1 C. Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 C. Coconut Milk
1 egg substitute (1 Tbsp. gr. Flax w/ 1 1/2 Tbsp. Water)
3 Tbsp. Honey or Agave Nectar
3 Tbsp. EVOO
Preheat to 350.
Grease pan (8 in. Round), or line muffin cups (10-12).
Mix dry ingredients, Mix wet ingredients, then mix together just until mixed.
Bake for 20-25 min. or 12-16 minutes for muffins.
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