Vegan Cinnamon Bread

Source: https://makeitdairyfree.com/vegan-cinnamon-quick-bread/#recipe 

Ingredients

• ▢1 cup non dairy milk 
• ▢¼ cup unsweetened applesauce
• ▢⅓ cup oil 
• ▢2 cups flour
• ▢1 cup brown sugar (cane sugar works)
• ▢1 tablespoon baking powder
• ▢½ teaspoon salt

For the Spice Mix

• ▢⅓ cup brown sugar 
• ▢2 teaspoon ground cinnamon

Instructions

• Preheat oven to 350 degrees F. 
• In a large bowl combine non dairy milk, applesauce and melted coconut oil.
• Add to the bowl flour, baking powder, salt and brown sugar and mix everything together with a spatula.
• In a small bowl combine coconut sugar and cinnamon creating the spice mixture.
• Grease a loaf pan.
• Layer loaf pan by pouring half the batter into loaf pan, then half the spice. Then, remaining batter and the rest of the spice. 
• Take a knife put it into the batter until touching the bottom of the pan. Zigzag it through the batter from left to right to create a marble like effect with the spice.
• Bake the loaf for 45-55 mins or until a toothpick inserted in the center comes out clean. 
• Let cool, then cut and serve.  It's even better the next morning. 
• Warm up as needed.

Vegan Biscuits & Gravy

 Source (biscuits): https://www.noracooks.com/vegan-buttermilk-biscuits/

Gravy by Aimee

Biscuits (makes 8):

1 cup unsweetened vegan milk (such as oatmilk)

1 TB apple cider vinegar

2.5 cups flour

2 TB baking powder

2 tsp sugar

1 tsp salt

1 stick (8 TB) vegan butter, frozen

Gravy:

12 TB vegan butter, cut into pieces (1.5 sticks)

1/2 cup flour

2 cups unsweetened vegan milk

2.5 tsp black pepper

1.5 tsp smoked paprika

1.5 tsp garlic powder

1.5 tsp onion powder

2 TB tamari

2 cups crumbled vegan breakfast "sausage" (6 Impossible patties)

• 1. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper (or lightly spray with oil).  In a glass measuring cup, combine the soy milk and apple cider vinegar. Set aside to curdle into vegan buttermilk. 
• 2. Add the flour, baking powder, sugar and salt to a large mixing bowl.  Using a grater, grate the frozen butter stick into the flour mixture. Stir well to combine.
• 3. Pour the vegan buttermilk into the bowl with the rest of the biscuit ingredients. Gently stir until almost combined, but do not over mix. It will not be a clean ball of dough at this point, and it will be quite moist and sticky. 
• 4. Scoop the dough onto a lightly floured surface and gently work it together with your hands, shaping it into a rectangle. Flour your hands to prevent sticking, and sprinkle a little flour on the dough if it's very sticky. Just do not add too much, or the biscuits will be dry.
• 5. Gently flatten the dough into a rectangle, then fold one side into the center, then the other side. Turn the dough a half turn, and flatten again into a rectangle shape. Repeat the process two more times. This is what makes all those wonderful layers!
• 6. On the last folding, gently flatten the dough until it's about 1 inch thick. Cut into circles using a biscuit cutter, and do not twist the cutters. Try to get as many biscuits the first time. Re roll any scraps until you have 8 biscuits.
• 7. Arrange them so they are touching on the pan, this helps them bake up tall. Bake for 15-20 minutes, or until golden brown on top and tall.

Meanwhile, while biscuits are baking, make the gravy:

In medium saute pan, melt butter. Stir in flour until dissolved. Stir in vegan milk until there are no lumps.  Stir in remaining ingredients and heat until thickened.  Serve over biscuit halves.

 

Blueberry Banana Bread

 Source: www.foodnetwork.com/recipes/giada-de-laurentiis/blueberry-banana-bread-recipe-2127411

1 1/2 cups flour

1 tsp baking soda

1 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp baking powder

1 cup sugar

1/2 cup canola oil

2 eggs, beaten

2 tsp vanilla

2 ripe bananas, mashed

1 cup blueberries

1. Preheat oven to 350. In medium bowl, mix together flour, baking soda, salt, cinnamon, nutmeg & baking powder. In large bowl bat together sugar, oil, eggs & vanilla. Stir in bananas & blueberries.  Stir in dry ingredients until just blended.

2. Pour batter into oiled loaf pan. Bake 1 hour or until cooked through in the middle. Let cool before slicing.

Vegan Pumpkin Bread

 Source: https://www.noracooks.com/vegan-pumpkin-bread

1 TB flaxseed meal

2.5 TB water

15 oz. can pumpkin

1 1/4 cups brown sugar

1/2 cup canola oil

1/4 cup unsweetened vegan milk

1 3/4 cups flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1. Preheat oven to 350. Mix flaxseed & water together & let sit (flax egg). 

2. In large bowl, stir together pumpkin, oil, milk, & flax egg. Add remaining ingredients and stir together. 

3. Spread into oiled loaf pan and bake 1 hour 15 minutes or until cooked through in the middle.

Vegan Blueberry Muffins

 Source: https://www.mydarlingvegan.com/vegan-blueberry-muffins/#wprm-recipe-container-17977

Makes 16 muffins

1 cup unsweetened vegan milk (oat, almond, etc)

1 tsp apple cider vinegar

2 cups flour

2.5 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup + 2 TB sugar

6 TB canola oil

1 tsp vanilla

1 tsp lemon zest

1.5-2 cups blueberries

1. Preheat oven to 375. Combine milk & vinegar and let curdle.

2. Combine flour, baking powder, baking soda, & salt. 

3. In separate bowl combine sugar, oil, vanilla & zest. Stir in milk mixture. Stir in flour mixture until just mixed. Fold in blueberries.

4. Divide mixture among 16 muffin tin cups (3/4 full). Bake 20-25 minutes or until browned on top.

Cheddar Chive Zucchini Bread

Source: https://www.copymethat.com/r/D0QVtVmAE/cheddar-chive-and-zucchini-quick-bread/ 

Ingredients:

1 1/2 cups zucchini, shredded (do not squeeze)

1/4 cup chives, diced

3 large eggs

3/4 cup sour cream

1/4 cup butter, melted and cooled

1 1/2 cup cheddar cheese, shredded

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions:

Mix the zucchini, chives, eggs, sour cream, and butter well before mixing in the cheese.

Mix the flour, baking powder, baking soda and salt.

Mix the dry ingredients into the wet ingredients and pour the batter into a greased 9×5 inch loaf pan.*

Bake in a preheated 350F oven until a toothpick pushed into the center of the bread comes out clean, about 50-60 minutes. Take out and top with fresh cheddar cheese and chives and bake an additional 10 minutes.

Let cool… Remove from pan and slice. Top with butter if desired and enjoy

NOTE: Eggs are all different sizes so if the batter seems thick, you can add an extra egg.

Vegan Zucchini Bread

 Source: https://www.noracooks.com/vegan-zucchini-bread/

• ▢1/4 cup canola oil, | may sub melted coconut oil or vegan butter, or applesauce for oil free
• ▢1/3 cup almond milk
• ▢1 tablespoon ground flaxseeds
• ▢1 cup brown sugar
• ▢2 teaspoons pure vanilla extract
• ▢1 cup grated zucchini, | about 1 medium zucchini
• ▢1 1/2 cups all purpose flour, | or white whole wheat
• ▢1/2 teaspoon baking powder
• ▢1/2 teaspoon baking soda
• ▢1/2 teaspoon salt
• ▢1 teaspoon cinnamon
• ▢optional: 1 cup dairy free chocolate chips or chopped walnuts

• Preheat the oven to 350 degrees F. Line a standard loaf pan (9 x 5 inch) with parchment paper or spray with oil.
• In a large bowl, add the oil, almond milk, ground flaxseeds, brown sugar and vanilla. Whisk well until combined.
• Lightly blot the grated zucchini with paper towels, and add it to the bowl. Stir the zucchini into the wet ingredients.
• Now add the flour to the wet ingredients. Sprinkle the baking powder, baking soda, salt and cinnamon on top of the flour. Stir gently until just combined, being careful not to over mix, or your loaf will be dense.
• Fold in the walnuts or chocolate chips, if using. Pour into the prepared pan, and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
• Let it cool in the pan for a few minutes, then transfer the loaf to parchment paper or a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.

Vegan Banana Bread

 Source: https://ohsheglows.com/2016/10/07/vegan-banana-bread/

INGREDIENTS

FOR THE WET INGREDIENTS:

• 1 1/3 cups (320 g) mashed very ripe banana (about 4 medium or 3 large)
• 2 tablespoons (15 g) ground flaxseed
• 1/3 cup (80 mL) plant-based milk 
• 1/3 cup (80 mL) oil*
• 2 tablespoons (30 mL) pure maple syrup**
• 2 teaspoons (10 mL) pure vanilla extract

FOR THE DRY INGREDIENTS:

• 1/4 cup plus 2 tablespoons (60 g) brown sugar***
• 1/2 cup (50 g) rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 1/2 cups (210 g) flour
• Sliced banana, chopped walnuts, and/or chocolate chips, for topping (optional)

DIRECTIONS

1. Preheat the oven to 350°F (180°C). Lightly spray a 9x5-inch loaf pan with oil and set aside.
2. In a large bowl, mash the banana until almost smooth, and make sure you have 1 1/3 cups.
3. Stir the wet ingredients (ground flax, milk, oil, maple syrup, and vanilla) into the banana until combined.
4. Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.
5. Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.
6. Bake the loaf, uncovered, for 45 to 55 minutes (I bake for 47 to 48 minutes, but your time may vary), until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
7. Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled (or to hasten the cooling process, transfer to the fridge for 45 minutes).

Vegan Cornbread

 Source: https://www.noracooks.com/the-best-vegan-cornbread/

Ingredients

• ▢1 1/4 cups all purpose flour
• ▢1 cup yellow corn meal
• ▢2/3 cup granulated sugar
• ▢1 teaspoon salt
• ▢1 tablespoon baking powder
• ▢1 1/4 cup unsweetened almond milk
• ▢1/3 cup canola oil

• Instructions

  • Preheat the oven to 400 degrees F and lightly grease a 8 x 8 pan, or a 9 inch round cake pan.
  • In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.
  • Now pour in the almond milk and canola oil. Stir until well combined. Pour batter into prepared pan.
  • Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.