no mixing bowl pomegranate cake

add oil 1st &

grease bottom & sides of the

parchment in the pan

8 servings, 270 calories

2 c frozen pomegranate seeds, 1/2 c canola oil, 2/3 c brown sugar, 1/2 c mooala unsweetened vanilla almond milk, 1/2 t sea salt, 1 t powder, 1 c white whole wheat flour, 1/4 c namaste egg replacer, 1 t vanilla

gently combine all but seeds in parchment-lined cast-iron pan, top with seeds, 350 F, 70 minutes

chocolate chip sourdough yogurt loaf

the last egg taken

before the hens will be left

to sit on their eggs

source, 10 servings, 345 calories

1 c wheat chef, 1 egg, 3/4 c brown sugar, 1 c oatly plain oatgurt, 1/4 c canola oil, 2 t vanilla, 1.5 t powder, 1/2 t soda, 1/2 t sea salt, 1.5 c white whole wheat flour, 1 bag lily’s stevia-sweetened chocolate chips

mix, place in parchment-lined loaf pan, sprinkle with white sugar, 350 F, 90 minutes

vanilla & cinnamon yogurt cake with maple buttercream

when the fox comes by

in broad daylight it’s time to

lock up the chickens

previous version, 12 servings, 235 calories unfrosted

2 c plain full fat yogurt, 1 c sugar, 2 t cinnamon, 2 t vanilla, 1 t sea salt, 2 t powder, 1/2 c canola oil, 2 eggs, 1 c white whole wheat flour; frosting: 2 sticks soft vegan butter+1/2 c maple syrup+2 t vanilla+1 c powdered sugar+2 t cream of tartar

mix, bake in greased pie dish, 350 F, 70 minutes, cool & frost

quick vegan cinnamon rolls

no aquafaba

no waking up the yeast, no

rising, no proofing

source, 8 servings

dough: 2 c flour, 1 T powder, 1 t salt, 1/4 t soda, 1/4 c canola oil, scant 3/4 c nut milk+1 t cider vinegar; filling: 1 stick soft vegan butter, 1/2 c brown sugar, 1.5 t cinnamon, 3/4 c chopped toasted pecans; glaze: 4 oz soft vegan cream cheese, 1 c powdered sugar, 1 T nut milk, 1 t vanilla

dough: form ball, roll out; filling: combine, spread over dough; roll up dough, slice; 400 F, 25 minutes in greased baking dish; glaze: combine, pour over rolls

cider fried cakes

well-oiled hands &

work surfaces allow for

just shallow frying

8 servings

2 c warm cider, 2 t yeast, 1 t salt, 1/4 c sugar, 2 T canola, 4 c flour

form ball; rest, covered, 2 hours, room temperature; form balls with holes with oiled hands, place on oiled wax paper, cover with oiled wax paper; rest, room temperature, 2 hours; shallow fry on both sides in canola oil; serve with cinnamon & powdered sugar

brandy-scented chocolate chunk cupcakes with pumpkin filling

after the autumn

equinox cupcakes can be

done before sunrise

8 servings

cakes: 1 stick soft vegan butter, 1 c flour, 2 T namaste egg replacer+1/4 c mooala unsweetened vanilla almond milk, 1/2 t salt, 1 t powder, 2 t brandy, 1 c sugar, 2 oz chopped bittersweet chocolate; filling: 1 stick soft vegan butter, 2 c powdered sugar, 1 t brandy, 1.5 T pumpkin

cakes: mix, bake in greased nonstick pan, 350 F, 18 minutes, cool & fill; filling: combine

raspberry crumb cake

after a rainstorm

white fluffy chickens could use

a warm hair dryer

source, 10 servings, 350 calories

dough: 1.5 c white whole wheat flour, 1 c brown sugar, 1 1/4 c oats, 1 t kosher salt, 1 t powder, 1 t cinnamon, 1/2 t soda, 1.5 sticks cold vegan butter; fruit: 12 oz frozen raspberries, 1 T lemon peel, 1/2 t cinnamon, 2 T white whole wheat flour, 1/4 c lemon juice

dough: food processor, press 3/4 into a parchment-lined cast-iron pan, 350 F, 15 minutes; filling: combine, put over baked bottom crust, top with rest of dough, bake 45 minutes