Desserts

Making Baking Powder You need baking soda and cream of tartar to make baking powder. Mix 2 parts cream of tartar with 1 part baking soda. For example, mix 2 tsp cream of tartar with 1 tsp baking soda. Use the amount of baking powder called for by the recipe. No matter how much homemade baking powder you made, if the recipe calls for 1-1/2 tsp, add exactly 1-1/2 tsp of your mixture. Cream of tartar is used to increase the acidity of a mixture. So, you can't always use baking soda in recipes that call for baking powder. You can switch baking powder for baking soda, however, just expect the flavor to change a little.

Substitute Almond milk for Soy milk Substitute Eggs

I use 2 tbsp of baby applesauce....it acts as a binder and keeps it moist. Applesauce-add a little more than 1 tbs for each egg. Ener-G egg replacer

Applesauce Muffins 1 cup whole wheat flour 1 cup unbleached white flour 1 tablespoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 2/3 cup sugar or 1/3 cup sugar and 1/2 tsp. stevia powder replacer for 1 large egg (1/2 tbsp. Ener-G mixed with 2 tbsp. water) 3/4 cup soymilk (use less if using stevia instead of sugar) 1 cup applesauce 1/2 cup raisins, optional Preheat the oven to 400 degrees. Mix the first 5 ingredients together, and then add all the wet ones, mixing just until moistened. Fold in the raisins if you are using them and then fill paper lined muffin tins full. Bake 20 minutes or so. Makes a dozen.

Vegan Chocolate Cake

INGREDIENTS

1 1/2 cups all-purpose flour 1 cup white sugar 1/4 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1/3 cup canola oil 1 teaspoon vanilla extract


1.

1 teaspoon distilled white vinegar 1 cup water Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.

DIRECTIONS
2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth. 3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.

Vegan Carrot Cake

INGREDIENTS

2 cups whole wheat flour 1/4 cup soy flour (optional) 1 1/2 tablespoons ground cinnamon 1 tablespoon ground cloves 4 teaspoons baking soda 2 teaspoons tapioca starch (optional) 1/2 teaspoon salt 1 1/2 cups hot water 1/4 cup flax seed meal 2 cups packed brown sugar 4 teaspoons vanilla extract 3/4 cup dried currants (optional) 6 carrots, grated 1/2 cup blanched slivered almonds (optional)

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking pan with cooking spray. Whisk together the whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt in a bowl until blended; set aside. 2. Pour the hot water into a mixing bowl, and sprinkle with the flax meal. Stir for a minute until the flax begins to absorb the water, and the mixture slightly thickens. Stir in the brown sugar and vanilla until the sugar has dissolved, then add the currants, carrots, and almonds. Stir in the dry mixture until just moistened, then pour into the prepared pan. 3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Vegan Brownies
INGREDIENTS)

2 cups unbleached all-purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon salt 1 cup water 1 cup canola oil 1 teaspoon vanilla extract

DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). 2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan. 3. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

Vegan Banana Blueberry Muffins

INGREDIENTS

2 very ripe bananas smashed 1/2 cup white sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup all-purpose flour 1/2 cup whole wheat pastry flour 1 1/2 teaspoons egg replacer (dry) 2 tablespoons water 1/2 cup blueberries

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners. 2. In a large bowl combine mashed bananas, sugar, baking powder, salt and flours; mix until smooth. In a small bowl or cup combine egg replacer and water; stir into banana mixture. Fold in blueberries. 3. Spoon batter evenly, about 1/4 cup each, into muffin cups.

Bake in preheated oven for 20 to 25 minutes, or until golden brown

Vegan Apple Carrot Muffins

NGREDIENTS

1 cup brown sugar 1/2 cup white sugar 2 1/2 cups all-purpose flour 4 teaspoons baking soda 1 teaspoon baking powder 4 teaspoons ground cinnamon 2 teaspoons salt 2 cups finely grated carrots 2 large apples - peeled, cored and shredded 6 teaspoons egg replacer (dry) 1 1/4 cups applesauce 1/4 cup vegetable oil

DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.

2. In a large bowl combine brown sugar, white sugar, flour, baking soda, baking powder, cinnamon and salt. Stir in carrot and apple; mix well. 3. 4. In a small bowl whisk together egg substitute, applesauce and oil. Stir into dry ingredients. Spoon batter into prepared pans.

5. Bake in preheated oven for 20 minutes. Let muffins cool in pan for 5 minutes before removing from pans to cool completely.

Tropical Fruit Smoothie

INGREDIENTS

1 mango, peeled and seeded

1 papaya, peeled and seeded 1/2 cup fresh strawberries 1/3 cup orange juice 5 cubes ice

DIRECTIONS
Place the mango, papaya, strawberries, orange juice, and ice cubes in an electric blender. Process until the ingredients are smooth

Kingman's Vegan Zucchini Bread

INGREDIENTS

3 cups all-purpose flour 3 tablespoons flax seeds (optional) 1 teaspoon salt 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon arrowroot powder (optional) 1 cup unsweetened applesauce 1 cup white sugar 1 cup packed brown sugar 3/4 cup canolae oil 2 teaspoons vanilla extract 2 1/2 cups shredded zucchini

DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, flax seeds, salt, baking soda, cinnamon, baking powder, and arrowroot in a bowl until evenly blended; set aside.

Easy Vegan Peanut Butter Fudge

INGREDIENTS

3/4 cup vegan margarine 1 cup peanut butter 3 2/3 cups confectioners' sugar

DIRECTIONS
1. Lightly grease a 9x9 inch baking dish. 2. In a saucepan over low heat, melt margarine. Remove from heat and stir in peanut butter until smooth. Stir in confectioners' sugar, a little at a time, until well blended. Pat into prepared pan and chill until firm. Cut into squares.

Chocolate Sauce
NGREDIENTS

2/3 cup unsweetened cocoa 1 2/3 cups white sugar 1 1/4 cups water 1 teaspoon vanilla extract

DIRECTIONS
1. In a medium saucepan over medium heat, combine cocoa, sugar and water. Bring to a boil and let boil 1 minute. Remove from heat and stir in vanilla.

Buttery Soft Pretzels

INGREDIENT)

4 teaspoons active dry yeast 1 teaspoon white sugar 1 1/4 cups warm water (110 degrees F/45 degrees C) 5 cups all-purpose flour 1/2 cup white sugar 1 1/2 teaspoons salt 1 tablespoon canola oil 1/2 cup baking soda 4 cups hot water 1/4 cup kosher salt, for topping

DIRECTIONS
1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes. 2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. 3. Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water. 4. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt. 5. Bake in preheated oven for 8 minutes, until browned.

Apple Dumplings
NGREDIENTS

2 cups self-rising flour 1/2 cup apple juice 1/2 teaspoon ground cinnamon 1 cup diced apples 2 (46 fluid ounce) cans apple juice 1 tablespoon cornstarch

DIRECTIONS
1. In a medium bowl, combine flour, 1/2 cup apple juice and cinnamon, stirring until smooth. Stir in diced apple. 2. Into a 4-quart pot with a tight fitting lid, pour 2 cans of apple juice. Bring to a boil over medium heat. Drop diced apple mixture by soup-spoonfuls into boiling juice. Cover and let boil 20 minutes. Do not remove lid during cooking. After 20 minutes, remove dumplings from pan; set aside. 3. Stir cornstarch into remaining apple juice in pot and cook until thickened. Serve over dumplings.

Zucchini Bread
INGREDIENTS

1.

2 cups grated zucchini 3/4 cup egg substitute 2 cups white sugar 1 cup vegetable oil 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon salt 2 tablespoons baking soda 1 tablespoon ground cinnamon 2 teaspoons ground nutmeg 1 teaspoon baking powder Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 8x4 inch loaf pans.

DIRECTIONS
2. In a large mixing bowl, combine zucchini, egg substitute, sugar, vegetable oil, and vanilla extract. 3. In a medium size mixing bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, and baking powder. Gradually mix dry ingredients into the zucchini mixture. Pour batter into the prepared loaf pans. 4. Bake for 40 to 60 minutes.

Applesauce PLUS Cookies 1 c br sugar 2/3 c margarine 2 T oil 2 T flax add mixed:

1 c flour 2 teaspoon baking powder 2 T cornstarch 1 t cinn t nutmeg add: 1/4 C soymilk 1 c applesauce 1 c quick oats 1 c chocolate chips or raisins 1 c nuts (opt) ice cream scoop flatten slightly 375 12-15 min

Vegan / cholesterol free Pumpkin Pie

Cholesterol Free Vegan Recipe

Perfect Pumpkin Pie Everytime (with or without crust) 1 c plain soymilk (only soybeans and water on label) 2-4 T oil large can plain pumpkin 29oz c cornstarch 1 c sugar t salt 1 t cinn t cloves t nutmeg t ginger

Mix all bring to a boil Boil 3 min. Pour into baked crust/regular or graham/pecan/gingersnap... Or use like a pudding. Cool Put in Fridge 3 hours to set or overnight Can be eaten right away but will not hold shape perfectly

Apple crisp 8 apples sliced Mix with: 1 T lemon juice 3 T sugar Place in 9 x 13 pan Top with mixed: 1 c b.sugar 1 c oats 1 c flour

2 t cinn, c vegan margarine Bake: 350 around 60 min

Basil-Lime Sorbet
NGREDIENTS

1 cup sugar 1 cup water 3/4 cup fresh lime juice 20 fresh basil leaves, minced

DIRECTIONS
1. Make a simple syrup by bringing the sugar and water to a boil in a small saucepan; allow to boil 1 minute; remove from heat. 2. Combine the syrup, lime juice, and basil in a blender; puree. Pour the mixture into a container and cover; store in freezer until completely frozen, about 2 hours.

3. Break the frozen mixture into pieces and place in the blender; blend until smooth. Return to the container and cover. Store in freezer until ready to serve

No Bake Chocolate Oatmeal Cookies

INGREDIENTS

2/3 cup maple syrup 1/4 cup canola oil 5 tablespoons unsweetened cocoa powder 1 teaspoon ground cinnamon 1/2 cup peanut butter 1 cup rolled oats 1 teaspoon vanilla extract

DIRECTIONS
1. In a saucepan over medium heat combine the maple syrup, oil, cocoa and cinnamon. Boil for three minutes, stirring constantly. Remove from heat and stir in the peanut butter, rolled oats and vanilla until well blended. Drop by heaping spoonfuls onto waxed paper and chill to set, about 30 minutes.

Oat Flour Pie Crust 1 cups oat flour tsp sea salt 2 TB vegetable oil 4 or 4 TB chilled water Before you start, make sure all ingredients are well chilled. Preheat oven to 350F. Oil a 9" pie plate, set aside.

In a medium-sized bowl, stir together all ingredients with a fork. Pat dough into prepared pie plate. Press pastry between fingers to make an edge. Add pie filling of choice, bake according to directions for pie filling. If baking pie crust alone, use fork to prick bottom in several places to prevent buckling. Bake 18-20 minutes or until crust is golden. Yield: one 9" pie crust

Allergy-Free Dessert Recipe: Mom's Pumpkin Pie An egg-free, milk-free pumpkin pie for the holidays. Recipe Information Category: Pies Recipe Created By: Littlebotsmom Ingredients 2 cups canned pumpkin 3/4 cup brown sugar, firmly packed 1 1/2 cup water 6 1/2 Tbsp cornstarch 1 tsp allspice 1/2 tsp salt 1/4 tsp ground cloves 1/2 tsp ginger 1 pie crust, safe for your allergy set Instructions Preheat oven to 375 degrees F. In a medium saucepan combine all ingredients. Cook over medium heat until mixture begins to thicken, stirring constantly. Pour into pie crust. Bake 30 minutes until firm 2 c. solid-pack canned pumpkin (one 14-15 oz. can) (NOTE: if you use home-cooked pumpkin, drain it for several hours hanging in a cloth bag, so its thick like canned pumpkin; measure after draining.) 1 c. non-dairy milk (preferably a rich soymilk or nut milk) 3/4 c. brown sugar or Sucanat 3-4 T. cornstarch (depending on how firm you like it) 1 T. molasses or blackstrap molasses 1 tsp. ground cinnamon

1 tsp. vanilla 1/2 tsp. EACH ground ginger, nutmeg and salt 1/4 tsp. ground allspice or cloves

Pour the filling into the pastry and bake 60 minutes, covering the edges with foil if they begin to brown too quickly. Cool on a rack, then refrigerate overnight before serving.