Category: baking

air fryer soft pretzels

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a little maple

syrup brushed on at the end

will make the salt stick

10 servings, 230 calories

2 c bread flour, 2 c white whole wheat flour, 1 packet instant yeast, 2 pinches salt, 1/4 c sugar, 1/4 c canola oil, 1 1/4 c oat milk, 1/4 c warm water; toppings: 1 T baking soda+1 T warm water; big salt, 1 t maple syrup

dough hook 8 minutes, rest 20 minutes; form pretzels with oiled hands on oiled wax paper, brush with soda water, rest 20 minutes; air fry 400 F with 1 T more canola oil, 6 minutes; top with syrup, salt

one pan no bowls sourdough pumpkin & cacao nibs skillet cake

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only a giant

scoop of bird food makes chickens

go out in the snow

8 servings, 250 calories

1 c wheat chef, 1 can pumpkin, 10 packets stevia, 1 t sea salt, 1.5 c powdered almond butter, 1/2 c ground flax, 1/2 c cacao nibs, 1 c unsweetened soy milk

stir in parchment-lined cast-iron pan, rest uncovered room temperature 6 hours; place in cold oven set to 400 F, 40 minutes; oven off, 15 minutes

air fryer vegan yeasted cinnamon sugar donuts

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although much smaller

donut holes are cooked for the

same amount of time

12 servings, 245 calories

1.5 c warm chobani original barista oat milk+1 packet yeast+1 T sugar; 1/2 c canola oil, 1 t salt, 1/4 c sugar, 2.5 c flour; topping: cinnamon+powdered sugar

dough hook 5 minutes, rest covered 2 hours; roll out with flour, cut, rest 20 minutes; air fry 375 F with 1 T more canola oil, 5 minutes; add topping

speculaas

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cookie cutters &

stamps, springerle roller or

a madeleine pan

source, 36 servings

1/2 c toasted slivered almonds+2 T flour; 1 3/8 c flour, 1/2 t soda, 1.5 t cinnamon, 1/2 t ginger, 1/4 t cardamom, 1/4 t coriander, 1/8 t cloves, 1/4 t salt, 1 stick soft butter, 1/2 c sugar, 1/2 c brown sugar, 1 egg

food process almond mixture; beat, chill 30 minutes, form cookies; use parchment, 350 F, 12 minutes

pink salt sourdough

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some owls need the

woodpeckers to make their nest

cavities for them

1 c wheat chef, 1/2 t pink salt, 3 c white whole wheat flour, 1.5 c cold water

knead 1 minute; rest, covered, room temperature, 12 hours; knead 1 minute; place in parchment-lined dutch oven; rest, lid on, 12 hours; slash & top with more pink salt; place in cold oven set to 500 F; 40 minutes lid on, 10 minutes lid off, 5 minutes on oven rack, 5 minutes oven off

raspberry chocolate thumbprints

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the jam will set up

while ingredients for the

cookies are mixed up

18 servings, 140 calories

jam: 12 oz hot raspberries+3 T chia seeds+4 packets stevia; dough: 8 oz vegan cream cheese, 8 oz banana puree, 6 packets stevia, 1 T powder, 1 T vanilla, 1 t sea salt, 1 c cocoa, 2 c white whole wheat flour

dough: form ball, make flattened balls on silpat-covered rimmed baking sheet; top with jam; 375 F, 15 minutes

caramelized fig & maple sourdough scones

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the rare occasion

figs sitting on the counter

don’t get ripe enough

12 servings, 230 calories

1 c wheat chef, 8 oz vegan cream cheese, 5 oz full fat vegan maple yogurt, pinch flor de sal, 2.5 c white whole wheat flour; toppings: 6 halved figs, 1 T maple syrup, more flor de sal

mix, form flattened balls on silpat-covered rimmed baking sheet, add toppings, rest uncovered room temperature 3 hours, place in cold oven set to 450 F, 30 minutes

double chocolate vegan cupcakes

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quarter cup measure

is perfect for scooping out

batter into pans

source, 12 servings, 200 calories

cake: 1 c unsweetened soy milk, 1 t vinegar, 3/4 c sugar, 1/3 c canola oil, 1.5 t vanilla, 1 c flour, 1/3 c cocoa, 3/4 t soda, 1/2 t powder, 1/2 t sea salt; icing: 1 c powdered sugar+1/4 c cocoa+3 T unsweetened soy milk

cake: mix, pour into well-oiled silpat muffin pan, 350 F, 20 minutes; frost

no added sugar sourdough banana chocolate chip bread

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even with baking

powder a rest before the

bake will help it rise

10 servings, 270 calories

1 c wheat chef, 8 oz banana puree, 4 eggs, 10 packets stevia, 1 t sea salt, 2 T vanilla, 1 T powder, 1 bag lily’s stevia-sweetened chocolate chips, 2 c white whole wheat flour

mix, pour into parchment-lined loaf pan, rest uncovered room temperature 4 hours; place in cold oven set to 400 F, 1 hour