rye & whole wheat chocolate chip loaf

newborn calf is born

the next day it snows 2 feet

it stays in the barn

8 servings, 235 calories

1 c rye flour, 2 c white whole wheat flour, 1/4 c namaste egg replacer, 1 c lily’s stevia-sweetened chocolate chips, 10 packets stevia, 1 t sea salt, 1 T powder, 1 T vanilla, 2.5 c mooala unsweetened vanilla almond milk

mix, bake in parchment-lined loaf pan, 375 F, 70 minutes

raspberry & chocolate upside down cake

frozen raspberries

on parchment in the bottom

of an iron pan

10 servings, 240 calories

12 oz frozen raspberries+2 packets stevia+pinch sea salt, 2 (4-oz size) containers gerber bananas, 1 bag lily’s stevia-sweetened chocolate chips, 1/4 c namaste egg replacer, 1 t kosher salt, 1 T powder, 1 T vanilla, 8 packets stevia, 2 c white whole wheat flour, 1 c mooala unsweetened vanilla almond milk

put berries on bottom of parchment-lined cast-iron pan; mix & add rest on top; 400 F, 50 minutes

shaved chocolate & lemon zest breakfast cake

dark chocolate shavings

zest & juice of 2 lemons

& maple syrup

10 servings, 235 calories

zest & juice of 2 lemons, 3 oz chopped bittersweet chocolate, 1 oz shaved bittersweet chocolate, 2 T namaste egg replacer, 3 T maple syrup, 1 T vanilla, 1 t powder, 1 t kosher salt, 3 c white whole wheat flour, 1.5 c mooala unsweetened vanilla almond milk

mix, bake in parchment-lined cast-iron pan, 350 F, 45 minutes; top with more shaved chocolate+lemon zest, stevia, sea salt

filled & iced chocolate cupcakes

one cake, one filling

two icings, one mixing bowl

not washed in between

source, 12 servings

cake: 1 c flour, scant 1/2 c cocoa, 1 t powder, 1/2 t soda, pinch salt, 1 c elmhurst milked walnuts, 1/4 c canola, 1/2 c maple syrup, 1/4 c sugar, 1 t cider vin, 1 t vanilla; filling: 1 stick vegan butter, 1/4 c shortening, 2.5-3 c powdered sugar, 2 t vanilla; icing: 1/3 c elmhurst milked walnuts, 4 oz melted bittersweet chocolate, 2 T maple syrup; royal icing: 2 c powdered sugar, 1-2 T elmhurst milked walnuts

cake: mix, bake in silpat muffin tins, 350 F, 25 minutes; filling: beat; icing: mix; royal icing: mix; pipe filling into cooled cupcakes, chill 15 minutes; dip in icing, chill until set; pipe royal icing on top

vegan pumpkin chocolate chip bread

carolina wren

a new cousin the nuthatch

brought home to dinner

previous version, 16 servings, 315 calories

1 can pumpkin, 3.5 c white whole wheat flour, 2 T powder, 1 t soda, 1 t cinnamon, 1 t nutmeg, 2/3 c sugar, 1/2 c canola, 1 c elmhurst milked walnuts, 1 c water, 1 c mini chocolate chips, 1 t salt, 1 t vanilla, 1/4 c namaste egg replacer

mix, bake in 2 parchment-lined loaf pans, 350 F, 55 minutes

sourdough banana cake

6 new chickens, at

5 in the morning 1 is

revealed a rooster

source, 10 servings, 350 calories

1 c wheat chef, 2 (4-oz size) containers gerber bananas, 1 stick soft vegan butter, 2 c white whole wheat flour, 1 t powder, 1 t kosher salt, 2 T olive oil, 1/4 c brown sugar, 2 T molasses, 2 T brewed coffee, 1 t cinnamon, 1 t vanilla, 1/2 c lily’s stevia-sweetened chocolate chips

mix, bake in parchment-lined cast-iron pan, 425 F, 30 minutes

sourdough pumpkin cake with chocolate swirl

a cinnamon roll

meets pumpkin spice latte and

hint of sourdough

source, 10 servings, 340 calories

swirl: 1/2 c brown sugar+1/4 c chopped nuts+1 t cinnamon+1/4 c chocolate chips+1 T vegan sour cream; batter: 1 c wheat chef, 1.5 c flour, 1 t cinnamon, 1 t kosher salt, 1/2 c sugar, 1/2 c brown sugar, 1 c minus 1 T vegan sour cream, 1/2 c pumpkin

mix batter, pour half into parchment-lined loaf pan, add half of swirl, add rest of batter, then swirl, 350 F, 80 minutes