Category: baking

crusty bread

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making oven steam:

a little excitement for

a dark, cold morning

source, 16 servings, 195 calories

3 c warm water, 2 packets yeast, 1.5 T kosher salt, 6.5 c flour

combine water, yeast, salt; add flour, stir to form a shaggy dough; rise 2 hours, covered lightly; divide into 2 loose, floured balls on floured silpat; rest 40 minutes; heat a baking stone on the middle rack of the oven and a pan on the bottom rack to 450 F; score loaves and transfer silpat onto stone, pour 1 c warm water into pan, bake 45 minutes or until brown

soda bread

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make two rounds, keep one

plain for dipping in soup and

add raisins to one

previous version

1.5 c unsweetened cashew milk + 1.5 T lemon juice, 2 c flour, 2 c white whole wheat flour, 1/2 c sugar, 2 t baking soda, 1 t salt, 1/4 c coconut oil, 1 c raisins

knead until crumbly ball forms, make 2 rounds on silpat, 350 F, 45-60 minutes or until firm

pumpkin skillet pancake

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leave the middle soft

like a pancake or crisp it

all like a cookie

6 servings, 299 calories

1 1/4 c almond flour, 3 T sugar, 2 t powder, 1 t cinnamon, pinch salt, 2 T flax, 1/2 heaping c pumpkin, 1 t vanilla, 1 1/4 c unsweetened vanilla almond milk, 1/2 c mini chocolate chips, 1 T coconut oil

put oil in pan and place in oven heating to 375 F, whisk remaining, pour into pan, 40-60 minutes

banana molasses scones

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freeze dried raspberries

and bananas pressed on top

add a little crunch

20 servings, 151 calories

3 (4-oz size) containers gerber bananas, 1/3 c molasses, 1/2 c cashew butter, 1 t salt, 1 t cinnamon, 1 T vanilla, 1 T powder, 1/4 c chia, 1 c freeze dried fruit, 3 c white whole wheat flour, 1/2 c unsweetened vanilla almond milk

mix, use silpat, 400 F, 15 minutes

rice cooker cake

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a smell memory:

summer days when it’s too hot

to use the oven

previous version, 10 servings, 214 calories unfrosted, 481 calories frosted

1.5 c flour, 1/2 c sugar, 1/4 c cocoa, 1 t soda, 1/2 t salt, 1/2 t cinnamon, 1/4 t powder, 1/2 t vanilla, 1/2 c canola oil, 1 T distilled vinegar, 1 c warm water, frosting: 8 oz earth balance buttery sticks, room temp; 1/2 c cocoa, 1 T vanilla, 2 c powdered sugar

mix, pour into oiled rice cooker bowl (even if nonstick), cook 45-60 minutes or until a knife comes out clean; one-button models: cycle back into cook mode after 5 minutes on warm mode, repeat

blueberry dutch baby

haikuveg1 Comment

a legitimate

hobby: making things vegan

that usually aren’t

8 servings, 164 calories

1 T coconut oil, 2 c unsweetened cashew milk, 1/4 c chia + 3/4 c warm water, 1 t vanilla, 2 T sugar, 1 1/3 c flour, 1 c frozen berries

place oil in a 9-inch pan in a preheating 400 F oven, whisk remaining except berries, pour batter into pan, add berries, sprinkle with additional sugar, 50-60 minutes until edges are golden and pulling away from pan and a knife comes almost clean from middle

pumpkin lasagne

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a can of pumpkin

can have winter squash, hubbard,

golden delicious

1 box oven-ready lasagne, 1 can pumpkin, 2 caramelized onions, 4 c greens, 1 c goat cheese, 1 c ricotta, 1 c mozzarella, herbs, 1 c sundried tomatoes

layer in an oiled 9×13 dish, 375 F, 45 minutes or until noodles are tender