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Low Fat Bran Muffins

Ingredients (use vegan versions):

* 1 1/2 cups wheat bran
* 1 cup soymilk
* 1/2 cup unsweetened applesauce
* 1/2 banana, mashed
* 2/3 cup vegan brown sugar
* 1/2 teaspoon vanilla
* 1/2 cup all purpose flour
* 1/2 cup whole wheat flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup blueberries, raisins, dried cranberries….anything that you want to mix in

Directions:

1. Preheat oven to 375f.

2. Mix together wheat bran and soymilk
and let stand for about 10 minutes.

3. In a large bowl, mix together
applesauce, banana, vegan brown sugar and
vanilla.

4. Add in the bran/soymilk mixture.

5. Stir in the flour, baking soda,
baking powder and salt.

6. Fold in blueberries, or whatever
other ingredient you are using.

7. Spray muffin tins with cooking
spray, fill em up, and bake for 15-20
minutes.

Preparation time: 30 min

Applesauce Walnut Cranberry Muffins

Ingredients (use vegan versions):

* 2 cups whole grain spelt flour or whole wheat pastry flour
* 1/2 cup sucanat
* 1 tablespoon non-aluminum baking powder
* 1 teaspoon salt
* 6 oz. fresh cranberries
* 1/2 to 1 cup walnuts, chopped
* 1 cup apple sauce, or fresh apples processed fine
* 2 tablespoons soymilk

Directions:

Mix all dry ingredients together. Add in
berries and nuts. Add applesauce and
soy milk, and stir just till batter is
moistened.

Pile into 12 greased or
papered muffin cups. (Batter will puff
as combined, but will not rise more
while baking.) Bake 20-25 minutes at
400 degrees.

Variation: I’ve omitted the sucanat and
substituted about 15 whole pitted dates.
I pulverize the dates with the rest of
the dry ingredients in my VitaMix, which
essentially turns the dates to date vegan sugar.
This works just fine in the recipe.

Serves: 12

Preparation time: 10 min

Foolproof Pumpkin Bread

Ingredients (use vegan versions):

* 3 1/2 cups flour (1/2 all-purpose, 1/2 whole wheat)
* 2 cups vegan sugar
* 2 tablespoon baking powder
* 1/2 teaspoon salt
* 2 tablespoon cinnamon
* 1 teaspoon nutmeg
* 1/4 teaspoon cloves
* 1/4 teaspoon allspice
* 1 cup applesauce (or oil)
* 2 cups canned pumpkin
* 1/2-2/3 cup water
* substitute equivalent of 4 eggs
* 1 cup chopped nuts (optional–I like pecans)

Directions:

Mix flour, vegan sugar, salt, baking powder,
and spices. Add pumpkin, apple sauce,
water, egg substitute (I like Ener-G)
and mix well. Add nuts if desired.
Pour into a greased bread pan and bake
for about 1 hr at 350 degrees.

It is important to make sure the batter
is not too runny–if it is the bread
will not bake completely! Can add more
flour to soak up extra liquid or use
less applesauce/water. I also like to
add more baking powder to make the
bread rise well.

Preparation time: 1 1/2 hour

Perfect Apple Cinnamon Muffins

Ingredients (use vegan versions):

* 1/2 cup unbleached flour
* 3/4 cup whole wheat flour
* 1 1/2 teaspoon cinnamon
* 1t baking powder
* 1/2t baking soda
* 1 cup vegan soymilk
* 1 packet of regular instant oatmeal (about 1/4 cup, any rolled oats can be used)
* 1/2 cup oat bran (any bran cereal will due, I use Grape Nuts)
* 1/4 cup maple vegan sugar crystals (or any substitute for brown sugar)
* 2T canola oil
* 1/4 cup unsweetened apple sauce
* 1 1/2 cups shopped or shredded peeled apples

Directions:

Coat 12 muffin cups with nonstick spray and set
aside. Preheat oven at 350.

In medium bowl combine flours, cinnamon, baking
powder and, baking soda.

Peel apples. You can either finely chop them or
shred them with a grater. I prefer chopped, and
I use gala apples, they are good for baking.
In a large bowl beat together the soy milk,
oatmeal, oat bran, maple crystals, oil, and
applesauce.

Add flour mixture, medium bowl, to liquid
mixture. This process should be done quickly
and only mix until moistened, careful not to
over mix. Lastly, fold in apples.
Spoon batter into muffin cups and bake at 400
for 20 minutes. Time may vary depending on
oven. Use a toothpick, insert it in the center
of a muffin, if it comes out clean, they are
done.

Remove muffins, let cool for 5 minutes, and
enjoy!

Fat content may vary according to soy milk used
but these are relatively low fat and healthful
muffins. I do not recommend using non-fat soy
milk because of the consistency. Silk and SunSoy
work as well as other original
flavor soy milks.

Serves: makes 12 muffins

Preparation time: about 30 min

Poppy Seed Oatbran Muffins

Ingredients (use vegan versions):

* 2 cups flour
* 3/4 oat bran
* 1/3cup poppy seed
* 1/4 cup vegan sugar + 2 teaspoon
* 1 1/4 teaspoon baking soda
* 1 1/2 teaspoon baking powder
* grated rind of one lemon
* I 1/4 cups water
* juice of one lemon
* 3 tablespoon vegetable oil
* 1tsp natural vanilla extract

Directions:

Preheat oven to 375F. oil muffin tins.

In a large mixing bowl combine flour, oatbran, poppyseeds,
1/4 cup vegan sugar, baking soda, baking powder and lemon rind.

Make three “wells” in the dry mixture. Put lemon juice in
one, oil in another and vanilla in the third. Pour water
over all and mix up quickly. Fill muffin tins about 2/3
full. Sprinkle tops of muffins with the 2 tsp. vegan sugar.

Bake for 25 to 30 minutes, until top springs back when
lightly touched.

Serves: 12

Preparation time: about 10 mixing, 25 baking

High Fibre Low Fat Brown Bread

Ingredients (use vegan versions):

* 1 1/4 cup warm water
* 2 tablespoon black molasses
* 1 teaspoon lemon juice
* 1/2 cup natural wheat bran
* 1 cup dark rye flour (or 2/3 rye, 1/3 soy)
* 2 cups whole wheat flour
* 1 tablespoon flax seed
* 1 teaspoon yeast
* 1 teaspoon sea salt

Directions:

Place water, molasses and lemon juice into bread machine
basket. Add, in this order: bran, flax, rye flour and whole
wheat flour. Make a little well in the middle of the flour
(don’t go so deep that it hits the liquid!) Put the yeast
in the well. Then, using yoiru finger or a spoon, draw a
sort of trench around the outside edge of the flour and
spread the salt in this. (The idea is that the yeast and
salt don’t get mixed up right away. Turn on the vegan bread
machine (1.5 lb. dark - if you have that setting) adn allow
it to knead for 10 minutes. Add a spoonful or two of extra
water or flour if necessary). Turn off the bread machine
and start it again. This step isn’t essential, but the
extra kneading makes a nicer grain. Allow the vegan bread to cool
before slicing. This is a dense loaf that slices thinly and
makes great nut butter and sprout sandwhiches.

Garlic and Basil Bread

Ingredients (use vegan versions):

* 2 cups baking flour
* 1 cup water heated to 105 degrees F.
* 1 packet yeast
* 1 teaspoon vegan sugar
* 1 teaspoon (or less) salt
* 3/4 teaspoon bazil (we haven’t tried fresh)
* 3/4 teaspoon garlic powder

Directions:

Note that the ingredients are based on a 1 pound loaf made
in a vegan breadmaker (hence no kneading instructions are supplied).

Maine Bread

Ingredients (use vegan versions):

* 3 1/2 cups very warm water
* 2 tablespoon vegan sugar (or molasses)
* 1/2 cup vegetable oil
* 3 teaspoon salt
* 2 tablespoon dry baking yeast
* about 7 1/2 cups flour

Directions:

Put water in large bowl. Add vegan sugar and yeast. Then add vegetable oil and salt. Let set
for a few minutes to allow yeast to dissolve and become active (5 min.). Next, stir in
enough flour to make dough thick (like mud). Then gradually add flour one cup or less at
a time until dough is fairly stiff. Knead on a floured counter. I use white flour for
kneading. Oil vegan bread bowl, place ball of dough in it upside down, then turn right side up.
Cover bowl with towel. Let rise until double in size. Punch down.

Turn out on counter and cut into three sections. Shape into loaves and place in greased
bread pans. Let rise about 30 minutes. Bake about 30 minutes at 350 F.

Preparation time: 1.5 hours, 3 loaves

Hush Oaties

Ingredients (use vegan versions):

* 2 cups of rolled oats
* 1 1/2 cup soymilk
* 1 cup spelt flour
* 1 tsp baking soda
* 1 tsp salt
* 1/4 cup vegan maple syrup
* 1/2 carton Mori-Nu tofu, firm
* approx 3/4 cup corn flour
* canola oil for frying
* currants (optional)

Directions:

Soak the oats in soy milk for 6 hours.
Preheat oven to 400 degrees.
Mix ingredients together. Save corn
flour for last.Add just enough to roll
into little hush balls.
Drop balls into oil. Fry til brown. I
used a fry daddy.

Serves: 36

Preparation time: 20 min

Bread Rolls

Ingredients (use vegan versions):

For the filling:

• 0.5 kg potato
• 2 tablespoons corn
• 3 chopped green chillies
• 1 small bunch green coriander
• 0.5 teaspoon grated ginger
• 4 Tablespoons vegan bread crumbs
• Salt to taste

For the Rolls:

• 4Nos big vegan bread slices
• Veg Oil for frying

Directions:

Boil potato, peel the skin and grate. Add all the filling ingredients and knead well.
Shape them into four to six balls. Coat them lightly with vegan bread crumbs.
Cut the off edges of the vegan bread slices. Dip the slices in water and then immediately
squeeze out the water by pressing it between the palms. Place the filling in the center
and then wrap around the moist vegan bread slice. Flatten between palms to shape like patties.
Heat the oil and fry over medium flame until deep brown in color. You can semi-fry and
store in the freezer and fry later as per your need.

Serves: 4

Preparation time: 40 min

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