Pumpkin Bread

 

Ingredients
1-3/4cups all-purpose flour
1/2 cup sugar
2 tablespoons egg replacer
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1-1/2 teaspoons baking powder
1 cup pumpkin puree
1/2 cup canola oil
1/3 cup water
1 teaspoon vanilla extract

Instructions
Preheat oven to 350°F. In a large bowl, whisk flour, sugar, salt, baking soda, cinnamon, nutmeg and baking powder. In another bowl, whisk pumpkin, oil, water and vanilla until blended. Add to flour mixture; stir just until moistened. You will have a stiff dough rather than a batter.
Transfer to a greased 9x5-inch loaf pan lined with parchment. Bake until a toothpick inserted in center comes out clean, 50 minutes. Cool in pan 10 minutes before removing to wire racks to cool completely.
Enjoy!

Multibean Flatbread

 

Ingredients
1/4 cup red lentils
1/4 cup yellow split peas
1/4 cup garbanzo beans, soaked for 24 hours
1/4 cup mung beans, soaked for 12 hours
1 ½ cups soymilk
1 clove garlic
1/2 teaspoon baking powder
¼ tsp salt

Instructions
Mix all the ingredients except the baking powder in a bowl or directly in your blender
Leave to soak for 1 hour
Blend the mixture (don't drain it) until you have a thick batter. The batter should be like very thick pancake batter and relatively smooth (a bit grainy is normal). If your blender isn't very powerful and the lentils are not well blended, then rest for another 15 minutes and blend again.
Blend in baking powder.
Heat up a non stick frying pan or seasoned cast iron skillet with a small amount of oil.
For each flatbread, spoon 2 or 3 tablespoons of batter into your pan. Cook on medium high heat for 1-2 minutes until the surface has some bubbles. Then flip with a spatula, and cook for 1-2 minutes more until lightly brown on the underside and cooked all the way through.
Continue until you've cooked all your flatbreads. You can keep the flatbreads warm by stacking them on a plate and covering with a tea towel.
Enjoy!

Corn Pone

 

Ingredients
1/2 to 3/4 cup canola oil or vegan bacon drippings
2 cups yellow or white cornmeal
1 teaspoon salt
1-1/4 cups water
Optional: Butter and vegan honey

Instructions
Preheat oven to 375°. Add oil to a 12-in. cast-iron or other ovenproof skillet; place in oven. In a large bowl, whisk together all cornmeal, salt and water. Mixture will be thick. Remove skillet from oven. Carefully spread mixture evenly in preheated skillet, spooning some of the oil on top of batter. Return skillet to oven and bake until edges start to brown, about 35 minutes. To serve, break into pieces and serve with butter and vegan honey if desired
Enjoy!

Red Lentil Flatbread

 

Ingredients
1 cup (180 g) red lentils
1 ½ cups (360 ml) water
1 tsp curry powder
¼ tsp salt

Instructions
Mix all the ingredients in a bowl or directly in your blender
Leave to soak for 1 hour
Blend the mixture (don't drain it) until you have a thick batter. The batter should be like very thick pancake batter and relatively smooth (a bit grainy is normal). If your blender isn't very powerful and the lentils are not well blended, then rest for another 15 minutes and blend again.
Heat up a non stick frying pan or seasoned cast iron skillet with a small amount of oil in
For each flatbread, spoon 2 or 3 tablespoons of batter into your pan. Cook on medium high heat for 1-2 minutes until the surface has some bubbles. Then flip with a spatula, and cook for 1-2 minutes more until lightly brown on the underside and cooked all the way through.
Continue until you've cooked all your flatbreads. You can keep the flatbreads warm by stacking them on a plate and covering with a tea towel.

Irish Soda Farls

 

Ingredients
1 cuo vegan buttermilk *
2 cups flour
½ teaspoon salt
1 teaspoon baking soda

Instructions
Preheat a skillet on medium to low heat.
In a mixing bowl, whisk together the flour and salt.
Sift in the baking soda.
Make a well in the center of the dry ingredients and and pour in the vegan buttermilk.
Working quickly, mix the wet and dry ingredients together and knead very lightly until a dough forms.
Pour the dough out onto a lightly floured surface and form it into a circle about ½ inch thick.
Cut the circle into quarters.
Sprinkle a little flour over the base of the hot pan and cook the farls for 6 to 8 minutes on each side or until golden brown.
Enjoy!

*If you don't have vegan buttermilk, add 1 tablespoon of apple cider vinegar to a 1 cup measuring cup and then fill the rest of the cup up with non-dairy milk. Stir carefully and then allow the milk to curdle for about 5 minutes while you prepare the dry ingredients.

Banana Bread

Ingredients

2 cups all purpose flour
3/4 cup sugar
1/2 cup dark brown sugar, packed
3/4 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
2 cups mashed banana  

1/2 cup soy milk
1/4 cup coconut oil
1 tablespoon liquid soy lecithin

1 teaspoon lemon juice

1 teaspoon vanilla extract
1/2 cup chopped walnuts

Preheat the oven to 375 degrees F. 

Grease and flour a 9 x 5 inch loaf pan.

 
Add lemon juice to soy milk, and allow to set for a few minutes. Mash bananas, place in blender with soymilk and lemon juice mixture, coconut oil, lecithin, and vanilla, and blend.

In a large mixing bowl sift together flour, sugars, baking powder, baking soda, and salt. Add wet ingredients. Mix only until incorporated. Fold in walnuts, and pour batter into prepared loaf pan.

Bake for approximately one hour at 375 degrees F, or until a toothpick inserted into the center of the loaf comes out clean. Cool bread on wire cooling rack for about twenty minutes before removing from pan. Serve warm, or at room temperature.

Nutrition Information

 

Serving Size: 65 g
Servings per Recipe: 16

Calories: 186 Calories from Fat: 55
Total Fat: 6.1g, 9% of Daily Value*
Saturated Fat: 3.1g, 16% of Daily Value
Sodium: 175mg, 7% of Daily Value
Total Carbohydrates: 31.0g, 10% of Daily Value
Dietary Fiber: 1.2g, 5% of Daily Value
Sugars 16.5g
Protein 3.0g

Vitamin A 0%	•	Vitamin C 3%
Calcium 2%	•	Iron 6%

* Based on a 2000 calorie diet