Breads & Sweets

Makes one lovely loaf of rustic white bread | A classic no-knead recipe. Best baked in a cast-iron dutch oven | Known by friends as "Henny Bread"

Ingredients

• 3 cups all purpose white flour (Variation: replace with up to 1/3 whole wheat or spelt flour)

• 1 ¼ tsp salt

• ¼ tsp dry active yeast

•  1 1/3 cups warm water*

*You may eventually want to use more or less water depending on your humidity. First try the recipe as is. Take note of whether the bread turns out too wet/doughy, or if it is excessively hard to get a uniform dough after the rises (it is normal to have some dry bits that aren’t incorporated after step 2, but these are ideally incorporated at step 4.

Equipment

• Large bowl with a cover (Or plastic/wax wrap. I use one with a tight fitting plastic lid)

• Cast-iron dutch oven http://www.amazon.com/Lodge-Pro-Logic-P10D3-Dutch-4-Quart/dp/B0001DJVGK

• Smooth untextured kitchen towel

Instructions

1. In a large bowl combine flour, salt, and yeast. Mix well.

2. Add water and stir to combine with a wooden spoon. It will look pretty dry, but keep working at it until almost all of the flour is moistened (up to 5 min).

3. Cover bowl (with tight fitting cover or plastic wrap) and allow to rise 12-24 hours. I usually do 24. The longer the rise, the better flavour. If doing a short rise, a somewhat warm rise is better, like in a sunny window, or on top of the fridge. If doing a long rise a somewhat cold room temp is actually better for flavour.

4. If you are doing a long rise (>16 hr), gently deflate the dough about halfway-3/4 of the way through the rise time. I do this by scooping the dough from the sides and bottom of the bowl and turning the entire dough mass over.

5. Scoop the dough from the sides of the bowl with your hands, loosely shape into a ball in the centre of the bowl and turn out onto a floured surface. Fold or shape gently into a round loaf shape that will fit your dutch oven. Cover the dough with a floured towel and allow to rise in a warm place (not super warm) for 1.5-2 hours.  

   1. • Video: https://photos.app.goo.gl/BMFRf15cKh6T7dU78

      • The dough will be sticky. Use a light touch and do not let it scare you.

6. After 1 hour - 1.25 hours, preheat oven to 450-500º F with dutch oven and lid on the bottom rack. If you have an enamel coated dutch oven, opt for a lower temp 425º F and bake the bread for a bit longer to prevent the enamel from cracking.

7. After the oven has preheated for at least 45 min, transfer the bread to dutch the oven. Bake covered 30 minutes.

Recommended: Add a salt water wash just before placing in oven for a salty crispy crust. You can then add sesame or other seeds and the water helps them stick. Simply prepare an almost saturated salt solution with cold water. I usually prepare approximately 1/4 cup but I don’t use the whole thing.

8. Bake uncovered 0-10 min more. Just until top is well browned.

9. Remove loaf from Dutch oven, cool on rack at least 15 min before cutting (ideally 1 hour).

Notes

For it's simplicity, this recipe must be about as old as bread itself. There are many delicious recipes out there. I've made a few modifications, but first baked something similar using Smitten Kitchen's No Knead Bread, by Deb Perlman.

Makes one lovely loaf of rustic white bread | A classic no-knead recipe. Best baked in a cast-iron dutch oven | Known by friends as "Henny Bread"

Ingredients

• 3 cups all purpose white flour (Variation: replace with up to 1/3 whole wheat or spelt flour)

• 1 1/2 tsp salt

• 1/2 tsp dry active yeast

•  1 cups warm water*

• 1 tsp maple syrup (or other sweetener)

• 1/3 cup of wet oat pulp (leftover from making oat milk, fermented at room temperature 1/2 day or in the fridge overnight.)

*You may eventually want to use more or less water depending on your humidity. First try the recipe as is. Take note of whether the bread turns out too wet/doughy, or if it is excessively hard to get a uniform dough after the rises (it is normal to have some dry bits that aren’t incorporated after step 2, but these are ideally incorporated at step 4.

Equipment

• Large bowl with a cover (Or plastic/wax wrap. I use one with a tight fitting plastic lid)

• Cast-iron dutch oven http://www.amazon.com/Lodge-Pro-Logic-P10D3-Dutch-4-Quart/dp/B0001DJVGK

• Smooth untextured kitchen towel

Instructions

1. In a large bowl combine oat pulp, salt, yeast, syrup, and water. Mix well with a whisk.

2. Add flour and stir to combine with a wooden spoon. It will look pretty dry, but keep working at it until almost all of the flour is moistened (up to 5 min).

3. Cover bowl (with tight fitting cover or plastic wrap) and allow to rise 12-18 hours at room temperature, or overnight in the fridge followed by 12 hr at room temperature. The longer the rise, the better flavour. If doing a short rise, a somewhat warm rise is better, like in a sunny window, or on top of the fridge. If doing a long rise a somewhat cold room temp is actually better for flavour.

4. If you are doing a long rise (>16 hr), gently deflate the dough about halfway-3/4 of the way through the rise time. I do this by scooping the dough from the sides and bottom of the bowl and turning the entire dough mass over.

5. Scoop the dough from the sides of the bowl with your hands, loosely shape into a ball in the centre of the bowl and turn out onto a floured surface. Fold or shape gently into a round loaf shape that will fit your dutch oven. Cover the dough with a floured towel and allow to rise in a warm place (not super warm) for 1.5-2 hours.  

   1. • Video: https://photos.app.goo.gl/BMFRf15cKh6T7dU78

      • The dough will be sticky. Use a light touch and do not let it scare you.

6. After 1 hour - 1.25 hours, preheat oven to 450-500º F with dutch oven and lid on the bottom rack. If you have an enamel coated dutch oven, opt for a lower temp 425º F and bake the bread for a bit longer to prevent the enamel from cracking.

7. After the oven has preheated for at least 45 min, transfer the bread to dutch the oven. Bake covered 30 minutes.

Recommended: Add a salt water wash just before placing in oven for a salty crispy crust. You can then add sesame or other seeds and the water helps them stick. Simply prepare an almost saturated salt solution with cold water. I usually prepare approximately 1/4 cup but I don’t use the whole thing.

8. Bake uncovered 0-10 min more. Just until top is well browned.

9. Remove loaf from Dutch oven, cool on rack at least 15 min before cutting (ideally 1 hour).

Recipe credit the ever reliable, Nora Cooks: https://www.noracooks.com/vegan-brownies-recipe/

Ingredients

• 1/2 Cup chopped walnuts

• 4 Tablespoons ground flax

• 1/2 Cup water

• 1/2 Cup vegan butter (I used Earth Balance Soy Free)

• 1 Cup granulated, white sugar

• 1 Cup brown sugar, lightly packed

• 1 vanilla bean (or 1 Tablespoon extract)

• 1/2 teaspoon sea salt

• 1 Cup all purpose flour

• 1 Cup unsweetened cocoa powder

• 1 teaspoon baking powder

• 1/2 Cup dark chocolate chips

Instructions

1. Preheat oven to 350º F. 

2. Spread the walnuts on a cookie sheet lined with parchement paper. Toast them in the oven ~10 minutes, until they begin to brown and are fragrant. Walnuts can be toasted while oven preheats. 

3. In a small mixing bowl, combine flax and water. Mix well, and set aside to thicken while preparing other components.

4. Melt the butter: Place the butter in a large metal or glass mixing bowl over a pan of water on the stove. Use medium heat to gently melt the butter. While the butter melts you can start measuring out the other ingredients into this bowl.

5. Add the white sugar, brown sugar, vanilla, and salt to the mixing bowl with the butter. If using a vanilla bean, you want to use the paste of small seeds. I slice the bean lengthwise then scrape the seeds out of the pod with the back of the knife. Once the butter has fully melted, remove the bowl from heat and mix these ingredients together until thoroughly combined. 

6. Stir the flax-water mixture into the sugar and butter.

7. Sift the cocoa powder, flour, and baking powder into the wet ingredients. Stir to combine. The batter should be really thick and sticky.

8. Stir in the walnuts and chocolate chips.

9.  Line a 7x11 inch baking dish with parcement paper, spread the batter into the lined dish.

10. Bake for 35 min. The brownies will still be gooey, especially at the center.

11. Cool in pan for 30 min. then remove and cool to room temperature. Cut into squares and store in freezer before serving (they will not freeze solid. You can eat them fresh as well, but I like the "frozen" fudgey texture best.

Ingredients

Cake:

• 1 small butternut squash (or pumpkin, or similarly sweet winter squash)

• 1/4 cup water

• 2 1/2 cups AP flour

• 1 1/2 tsp baking powder

• 2 dashes cinnamon

• 2 dashes nutmeg

• 1 dash allspice

• 1 cup coconut oil

• 1 cup sugar

• 2 tbs molasses

• 1/4 tsp salt

• 1 1/2 Tbs lemon juice (half of a small juicy lemon)

• 1 1/2 tsp vanilla

Candied Pecans (for topping):

• 2 Tbs maple syrup

• 1 tsp olive oil

• dash of salt

• 1/2 cup pecan halves 

Chocolate topping:

• 4 oz unsweetened chocolate, chopped finely

• 1/2 cup powdered sugar 

• 2 Tbs coconut oil

Instructions

1. Cook squash in a small sauce pan with 1/4 cup water in the bottom until it is soft enough to mash. Cool slightly. You should have ~3/4 cup mashed squash.

2. Preheat oven to 375º F and prepare a bundt pan with coconut oil and flour.

3. Sift flour, baking powder, and spices into a large mixing bowl

4. In a medium mixing bowl, cream together coconut oil, sugar and salt. Stir in molassas, lemon juice, squash, and vanilla. 

5. Fold wet ingredients into dry ingredients and stir until just combined. 

6. Transfer dough to prepared pan.

7. Bake at 375ºF for 30 min.

8. Cool in pan on rack for 15 min. 

9. Remove cake from pan and cool on rack while preparing frosting.

10. Prepare candied pecans by melting 2 Tbs maple syrup, 1 tsp olive oil, dash of salt in a small cast iron pan. Add 1/2 cup pecan halves to to the melted mixture while still warm and roll nuts gently to coat in candy. Transfer to parchment paper to cool.

11. Prepare the chocolate topping by melting unsweetened chocolate slowly in a double boiler. Beat in the powdered sugar and coconut oil. Drizzle over cooled cake and arrange the candied pecans on top.

Serves 8-10 | Ready in ~ 1 hr 30 min | Recreates a childhood favourite

Ingredients

• 1 tsp Coconut oil

• 2 Cups All purpose flour (plus extra for greasing the pan)

• 1/2 tsp Baking soda

• 1 tsp Baking powder

• 1/4 tsp Finely ground salt

• 1 Cup Granulated sugar

• 1/4 Cup Plain, unflavoured vegan yoghurt (I like Kite Hill's almond or Riviera's coconut)

• 1/2 Cup Olive oil

• Optional: 1 Tbs Grated fresh lemon or orange zest (I use a fine microplane for zesting. Zest is wonderful but not necessary)

• 1/2 cup cranberry or raspberry flavoured kombucha (other flavours are also fine)

• 1/2 Cup chopped toasted walnuts

• 1 1/2 Cup roughly chopped fresh cranberries

Instructions

1. Preheat the oven to 350ºF. Grease one 9 inch round cake pan with coconut oil. Then sprinkle evenly with flour. Tap sides to remove excess flour. A springform pan is best.

2. Toast and chop the walnuts. Wash the cranberries.

3. Sift the flour, baking soda, baking powder and salt into a medium-large mixing bowl.

4. In a separate medium-large mixing bowl combine the wet ingredients: stir the kombucha into the sugar. Then whisk in the olive oil, yoghurt, and zest if using.

5. Stir the wet ingredients into the dry ingredients with a mixing spoon. While combining add in the cranberries and walnuts. 

6. Pour the batter into the prepared pan and bake for 45-55 min. When the cake is done, the sides should be separating from the pan, the center should be set, the top should be golden, and a toothpick should come out clean. 

7. Cool the cake in the pan on a rack for 10 min. Remove the cake from the pan, and cool an additional 20 min before serving. 

8. Store the cake at room temperature in an air-tight container for up to 2 days.

Adapted from the lemon parsley cake recipe.

Serves 8-10 | Ready in ~ 1 hr 30 min | This was my wedding cake | It is also my everything cake

Ingredients

• 1 tsp Coconut oil

• 2 Cups All purpose flour (plus extra for greasing the pan)

• 1/2 tsp Baking soda

• 1 tsp Baking powder

• 1/4 tsp Finely ground salt

• 1 Cup Granulated sugar

• 1/4 Cup Plain, unflavoured vegan yoghurt (I like Kite Hill's almond or Riviera's coconut)

• 1/2 Cup Olive oil

• 1 Tbs Grated lemon zest (I use a fine microplane for zesting. Zest is wonderful but not necessary if only lemon juice is available)

• 1/4 Cup Lemon juice (1-2 fresh Meyer lemons is best)

• 1/4 Cup Cold water

• 2/3 Cup Finely chopped parsley (I usually use flat-leafed, but curly is fine. The amount can vary, I usually use a whole bunch)

• Recommended glaze: Additional lemon juice and sugar ~ 1/4 cup each.

• Optional topping: Raspberries, or other fresh fruit. The cake is also good served with yoghurt or ice cream.

Instructions

1. Preheat the oven to 350ºF. Grease one 9 inch round cake pan with coconut oil. Then sprinkle evenly with flour. Tap sides to remove excess flour. A springform pan is best.

2. Zest and juice the lemons if using fresh fruit. Separate parsley leaves from stems, and finely shop the leaves. 

3. Sift the flour, baking soda, baking powder and salt into a medium-large mixing bowl.

4. In a separate medium-large mixing bowl combine the wet ingredients: stir the juice and water into the sugar. Then whisk in the olive oil, yoghurt, and zest.

5. Stir the wet ingredients into the dry ingredients with a mixing spoon. While combining add in the parsley. 

6. Pour the batter into the prepared pan and bake for 45-55 min. When the cake is done, the sides should be separating from the pan, the center should be set, the top should be golden, and a toothpick should come out clean. 

7. Cool the cake in the pan on a rack for 10 min. Remove the cake from the pan, and cool an additional 20 min before serving. 

8. While the cake is cooling make the glaze by combining lemon juice and sugar in a saucepan over medium heat. Bring the mixture to a boil and boil until the bubbles are glassy and the mixture is thick and syrupy when removed from heat. The glaze is done just when the sugar starts to caramelize. Drizzle the glaze over the cake (the cake can still be cooling) make sure there is something under the cake to catch the drips. The glaze should be cool before serving. 

   • If topping the cake with berries, arrange the berries on top of the cake before glazing.

9. Store the cake at room temperature in an air-tight container for up to 2 days.

Recipe credit: "Greens 24/7" by Jessica Nadel, ISBN: 978-1-61519-227-4

Fudge

https://www.thespruceeats.com/dairy-free-and-vegan-fudge-recipe-3376766

1 bar of chocolate, vegan dark chocolate (~2.6 oz)

1/4 Cup full fat coconut milk (in Canada, choose Cha's organic premium coconut milk)

Use low heat. 

Stir constantly with an odor free wooden spoon or spatula.

Melt the chocolate and coconut milk in a saucepan over low heat. Stir until smooth. and remove heat when the bar has fully melted. 

The ganache will solidify pretty quickly, so spread or dip immediately.

This is my favourite recipe. The cookies are moist and chewy, loaded with chocolate, and the dough has a rich flavour. I use it as a basic dough for most other cookies I make (I will try to post the best variations eventually)

Makes 4 dozen cookies, it's a good idea to halve it.

Ingredients

• 1/2 cup coconut oil

• 1 1/4 cup light brown sugar

• 2 tsp vanilla extract

• 1/4 cup coconut milk

• 1/4 cup apple sauce (about 1 apple)

• 2 1/3 cup all purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 2 cups chocolate chips

• Optional: 1 cup chopped nuts such as pecans or walnuts. Toast slightly before chopping. Cool completely before adding to dough.

Instructions

1. Preheat oven to 350º F. 

2. In a large mixing bowl, cream sugar into coconut oil. If the coconut oil is very solid, just scrape the sugar against it until it is well combined. If the coconut oil is liquid refrigerate the mixture until mostly solid, then scrape with a spoon to make a creamy consistency.

3. Stir in the vanilla, applesauce, and coconut milk. 

4. Sift 2 cups of the flour, baking soda, and salt into the wet ingredients. Stir to combine. If the dough is still somewhat sticky/wet sift in the remaining 1/3 cup flour.

5. Stir in about half of the chocolate chips.

6.  Form the dough into balls 1-2 Tbs/ball. Arrange on parchment paper lined cookie sheet with approximately 2 inches of space between each cookie. Press more chocolate chips into each ball and flatten each ball slightly.

7. Bake for 15-18 min. Until slightly golden at the edges. 

8. Slide cookies from paper to a cooling rack and cool before eating.

Recipe credit, Ashley Manila: https://bakerbynature.com/the-most-wonderful-vegan-chocolate-chip-cookies-ever/

An excellent cookie with a delightful spiced flavour and crispy texture. Good for winter holidays, or whenever you want.

Makes 3 - 4 dozen cookies

Ingredients

• 1/4 cup coconut oil

• 1/2 cup light brown sugar

• 1 tsp vanilla extract

• 2 Tbs oat milk

• 3-4 Tbs creamy almond butter

• 3/4 cup all purpose flour

• 1/4 cup corn starch

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/4 tsp ground cinnamon

• 1/4 tsp ground ginger

• 1 dash ground nutmeg

• 1 dash ground all spice

• 1 dash ground cloves

• 1 pinch ground black pepper

• Optional: Jam of your choice. I like blackberry or mixed berry.

• Optional: Raw pecan halves.

• Optional: Glaze.

Instructions

1. Preheat oven to 350º F. 

2. In a large mixing bowl, cream sugar into coconut oil. If the coconut oil is very solid, just scrape the sugar against it until it is well combined. If the coconut oil is liquid refrigerate the mixture until mostly solid, then scrape with a spoon to make a creamy consistency.

3. Stir in the vanilla, oat milk, almond butter, and salt.

4. Sift the flour, corn starch, and baking soda into the wet ingredients. Add the spices. Stir to combine.

5.  Form the dough into small balls (2 tsp/ball). Arrange on parchment paper lined cookie sheet. Six cookies at a time. 

6. Optional: If using jam, make a deep hole in the top of each ball with your pinky finger. Spoon in 1/4 tsp jam into each ball.

7. Optional: If using pecans, lightly press pecan half onto the top of each ball. (The pecan halves will probably be longer than the ball, but the cookies spread while baking)

8. Bake for 11 min. The cookies will flatten while baking.

   1. While the first batch bakes, ball the remaining dough and chill in the fridge until ready to use.

9. Slide cookies from paper to a cooling rack and cool before eating.

10. Optional: Prepare glaze and spread warm glaze over cooled cookies.

Makes enough to glaze 12 cookies

Ingredients

• 1 Tsp coconut oil

• 1/2 Tsp corn starch

• 4 Tbs Rum, or other alcohol, with any desired flavouring**

• 1/2 Cup powdered cane sugar, sift to remove chunks

**Variations: 

• Lemon glaze: 2 Tbs lemon juice and 2 Tbs rum. Add 1/2 tsp fine zest if you have it. (same formula for orange or lime, orange liqueur can also be used)

• Vanilla glaze: 2 Tbs Vanilla extract and 2 Tbs rum. Add vanilla bean if you have it.

Instructions

1. Combine ingredients in a small saucepan. Heat over medium heat, stirring constantly until the glaze begins to boil. 

2. Boil for 1.5 minutes. Cool slightly before glazing the cookies. 

3. Glaze the cookies by dipping, spreading, or brushing cookie surface.

Or is it corn cake? Mom told me she chose her favourite corn bread recipe - from the Fanny Farmer cookbook - by finding the one with the most sugar. I followed her example and looked for a vegan version with the same amount of sugar. It's sweet but yummy with chilli or on its own. Makes one loaf.

Ingredients

• Coconut oil for greasing the pan

• 1 1/4 Cups all purpose flour

• 1 Cup yellow cornmeal

• 2/3 Cups granulated sugar

• 1 tsp salt

• 1 Tbs baking powder

• 1 1/4 cup unsweetened non-dairy milk. (I like oat or almond)

• 1/3 cup canola oil. A mildly flavoured olive oil is also fine.

Instructions

1. Preheat oven to 400º F

2. Grease an 8x8 square pan with coconut oil. 

3. Combine flour, corm meal, sugar, salt, and baking powder in a large mixing bowl.

4. Stir in milk and oil. 

5. Spread batter evenly in the pan. 

6. Bake for 25 min until browned on the top, and a toothpick inserted into the center comes out clean.

7. Cool on a wire rack before slicing in the pan or turning out onto a cutting board.

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

A basic custard with versatile flavour options. Could be used as a pastry filling, on it's own, or with fruit. Makes 4-6 servings.

Ingredients

• 400 mL coconut milk (the kind that separates into a thick solid layer, Cha's is available in Canada)

• 100 mL oat milk (or other plant based milk)

• 1/3 Cup corn starch

• 1/3 Cups granulated sugar (replace part or all of this with other sugars for more intense flavour: coconut sugar, maple sugar or syrup, brown sugar)

• 1/8 tsp salt

• a very small dash of nutritional yeast

• one vanilla bean (scrape the insides of the bean into the pan) and/or 1 teaspoon Vanilla extract (I usually use both)

• Optional: Additional flavourings

  • a whole star anise

  • a dash of saffron

  • Probably any spice you like! 

  • Lemon would be great - lemon rind could be added. I'm not sure if lemon juice would cause it to separate. Perhaps a lemon sugar syrup prepared before to substitute the sugar.

Instructions

1. Combine all of the ingredients into a medium sauce pan. Stir well with a whisk.

2. Heat over medium heat whisking frequently until it just starts to bubble. Take a taste, the cornstarch will make it taste metallic.

3. Reduce to low heat and whisk constantly until it thickens and no longer tastes metallic. 5-10 min.

4. Move to a medium mixing bowl and cool to room temp. Whisk every 10 min as it cools to keep lumps from forming. 

5. Store cooled custard in the fridge.

Adapted from https://theplantbasedschool.com/vegan-custard/

No-bake treat | Gluten free

I usually play a bit fast and loose with the ingredient proportions. Different assortments of seeds and other add ins can also be varied. As long as it tastes good you did it right.

Ingredients

• 1 Cup Chopped pitted dates (ideally soft and juicy in texture, chop them into pieces less than 1 cm thick)

• 1/4 Cup Almond butter (or other nut butter)

• 1/3 Cup cacao or cocoa powder

• 1 tsp Vanilla extract

• dash of salt

• 1/4 Cup Hemp seeds

• 1/8 Cup Chia seeds

• 1/8 cup Coconut flakes

• 1-2 Tbs oat milk or other plant based milk, more if the dates are on the dry side.

Equipment

• Chef's knife, cutting board

• Large mixing bowl

• Pastry Knife (Heavy duty one, like the Dough Blender with Blades by Oxo)

• Baking sheet

• Parchment paper

Instructions

1. Line a cookie sheet with parchment paper.

2. Combine the dates, almond butter and cacao powder in a large mixing bowl. Use a pastry knife to cut the dates into the butter and cacao powder until all the ingredients are thoroughly mixed. At this point you may already have a cohesive dough like mass, or something more crumbly.

3. Add the vanilla extract, salt, seeds and coconut to the bowl. Combine with the pastry knife. 

4. Then add the oat milk 1/2 Tbs at a time, continuing to mix the ingredients using the pastry knife. Stop adding the oat milk when the mixture forms a single dough mass. The dough should not stick to the side of the bowl, if this happens add more cacao powder.

5. Pinch off pieces of the dough (about 2 tsp in size) and roll into balls between the palms of your hands. Place on prepared parchement paper and place in the freezer. I think they are best frozen, and should be stored for at least 45 min before enjoying the first one.

https://www.noracooks.com/vegan-lemon-bars/

Ingredients

CRUST

• 1/2 Cup coconut oil

• 1/4 Cup granulated sugar

• 1 Cup AP flour

• 1/4 tsp salt

• Zest of 2 lemons

FILLLING

• 3/4 Cup fresh lemon juice (4 lemons)

• Zest of 2 lemons

• 1 1/4 Cup Granulated sugar

• 1 can full fat coconut milk

• 6 Tbs cornstarch

• Pinch of ground turmeric (for the colour)

Equipment

• 8x8 baking pan (or similar size)

• Parchement paper

Instructions

1. Preheat oven to 350 F

2. Line baking pan with parchment paper.

3. Combine coconut oil, sugar, salt, flour, and lemon zest together into a dough. Press it into the bottom of the pan with parchment paper. Bake for 15-20 minutes until slightly brown. Start preparing the filling while the crust bakes.

4. Prepare the filling by combining the lemon juice, coconut milk, sugar, cornstarch and turmeric in a medium saucepan. Whisk together. Try to break up cornstarch clumps by pressing against the side of the pot. Heat over medium low heat stirring constantly. If the mixture begins to bubble, reduce the heat. The mixture should thicken. The trick is to do this slowly so that the heat removes the weird metallic flavour that cornstarch sometimes has.

5. Spread the filling into the crust, and continue baking for 15 minutes. Cool at RT for 30 min on a wire rack. The set in the fridge for several hours (preferably overnight). 

6. Lift the bars out of the pan and slice to desired size. It's never worth it to dust with powdered sugar because that always dissolves. 

Bars can be kept in the fridge for up to a week. They can apparently be frozen as well.

Makes eight breads | Only takes about one hour!

Ingredients

• 1 Tsp active dry yeast

• 3/4 Cup warm water (should be warm but lower than body temperature or you'll risk killing the yeast)

• 2 Cups all purpose flour (plus extra for rolling dough)

• 1 Tsp sugar (or maple syrup)

• 3/4 Tsp finely ground salt

• 3/4 Tsp baking powder

• 3 Tbs vegan yoghurt (plain unflavoured, I like Kite Hill Almond, or Riviera Coconut)

• 1 Tbs olive oil (plus extra for frying)

Instructions

1. Combine water yeast, and on tablespoon (Tbs) of the flour in a large mixing bowl. Whisk contents together to begin to dissolve the yeast. Let rest for 10 min to proof the yeast (preferably in a warm place, like on top of the fridge or next to an active stove or oven). After resting for 10 min there should be some bubbles on the surface of the mixture. 

2. Add the rest of the flour (2 cups minus 1 Tbs), the sugar, salt, baking powder, yoghurt, and olive oil to the bowl containing the yeasty water. Stir contents with a strong wooden spoon until combined into a sticky dough. Continue to stir for 5-10 min more. This provides a good arm workout and effectively kneads the dough without getting it stuck on your hands and counter. 

3. Shape the dough into a single round mass. Cover the bowl with a plastic cover or a cloth towel. Rise for 30-60 min (again preferably in a warm place).

4. Prepare to roll out the dough: Flour a clean, flat surface for rolling out the dough, flour your hands, and divide the dough into eight sections.

5. Working one naan at a time, shape the section of dough into a ball then roll out into a thin sheet. 

   • Freeze point: at this point naan balls can be frozen for future use. Freeze on a baking sheet overnight then transfer to a ziploc bag. Remove from the freezer and thaw at room temperature for 8 hr before rolling out. 

   • When ready to cook: Heat a non-stick pan containing 1-2 Tbs olive oil on your stovetop using a medium heat setting. The pan should not get so hot that the oil smokes. The pan can heat up while you roll-out the first naan. 

   • Place the ball on the floured work surface, and flatten into a disc with the palm of your hand. Sprinkle a little flour on top of the disc and use a rolling pin to roll the disc out into a 6-9 inch (15-23 cm) diameter circular sheet. The sheet should be about 1/8 inch (3 mm) thick, but will likely be thicker on the edges. While rolling out the sheet it helps to flip the dough occasionally to make sure it is not sticking to the surface or the rolling pin. If you find the dough sticking, sprinkle it with a little more flour.

6. Transfer the rolled out naan to the heated pan and cook ~60 sec on each side or until the bubbles are golden to dark brown but not blackened. While one naan is cooking, you can roll out the next one. Add a little more oil to the skillet between each naan.

7. Serve the naan warm with whatever sauce, spread, filling, or side you like. 

   • Serving suggestion: Heat up some minced garlic in olive oil until the garlic is golden. Spread the mixture over the naan and add a little salt. You can also spread the naan with the garlic oil before adding to the hot pan.

Credit for this wonderful recipe: https://www.noracooks.com/vegan-naan/

Makes 1 large pancake | Ready in <30 min

Ingredients

• 1/4 C All purpose flour

• 1 tsp Sugar

• 1/4 tsp Baking powder

• 1 pinch Baking soda

• 1 pinch Salt

• 1 pinch Nutritional yeast (this adds a slightly buttery flavor)

• 1 tsp Ground flax seed

• 1/2 Cup Oat milk - or other dairy alternative milk beverage, if your milk is thick I recommend using 1/4 cup milk + 1/4 cup water. Homemade oatmilk can be used straight. My favorite is homemade oatmilk with date syrup.

• 1 - 1 1/2 tsp Olive oil - The amount does not have to be precise. Just drizzle it in.

• Optional: 1/4 tsp Lemon juice - or a few drops of apple cider vinegar. 

• Olive oil for cooking

• Maple syrup, peanut butter, jam, or other toppings for serving (my favorite: peanut butter, maple syrup, flakey salt)

Equipment

• Whisk

• Medium mixing bowl

• Wooden spoon

• Non-stick pan

• Silicone spatula

Instructions

1. Whisk together the dry ingredients (flour, sugar, baking powder, baking soda, salt, yeast, flax) in a medium mixing bowl. 

2. Heat a non-stick pan containing ~1 teaspoon olive oil using medium heat. 

3. Pour the oat milk into a measuring cup. Add the lemon juice to the oat milk. Then stir the mixture into the dry ingredients with a large spoon. The batter will be thin and pourable.

4. Spoon or pour batter onto the pre-heated non-stick pan. And cover while cooking. When the dough is bubbly and noticeably golden around the edges, flip the pancake to cook the other side. Depending on the pan's heat it will take ~ 1-2 min to cook each side of the pancake.

Ingredients

Pastry (This is for a single crust. Not super satisfied with this recipe. I'll work on it)

• 1 1/2 Cups All-purpose flour

• 1/4 tsp Salt

• 2 tsp white Sugar

• 1/2 Cup Coconut oil

• 1/4 Cup Oat milk (cold)

• 2 Tbs Vegan yoghurt

Blueberry filling

• 1 Qt of fresh blueberries

• Zest and Juice of one Lemon (I like to use a microplane for zesting, a Meyer Lemon is always the best choice for baking, otherwise choose a thin-skinned juicy lemon if you can)

• 1/4 Cup White sugar

• 1 Tbs Corn starch

• Dash of powdered cinnamon

• 1 peach, sliced thinly

Instructions

Prepare pastry dough

1. Chill ingredients: Measure coconut oil into a large bowl. Combine flour, sugar, salt in a small bowl. Refrigerate both bowls for 30 min. Now is a good time to prepare the lemons.

2. Use a pastry knife to cut dry ingredients into the coconut oil until the mixture has a sandy appearance with some larger crumbs (no larger than pea-sized). 

3. Add milk and yoghurt. Stir with a wooden spoon. Dough should start to come together into a ball. Add any remaining crumbs to the ball. Do not overwork the dough. It is important that the coconut oil does not melt and thoroughly blend into the dry ingredients. There should still be some chunks for coconut oil visible. 

4. Store the dough in the fridge until ready to roll out. 

Prepare filling and assemble pie

5. Preheat oven to 375º F.

6. Combine lemon juice, zest, blueberries and sugar in a medium saucepan. Cook over medium heat stirring occasionally. Some of the berries should start to burst while cooking. 

7. Sift in the cornstarch while stirring (do not let the corn starch clump). Stir and cook for 5 min. Mixture should start to thicken. Stir in cinnamon. Remove from heat and cool while preparing the crust.

8. Roll out the pie crust on a well floured surface. Transfer to a 10 inch glass pie dish. Use fingers to shape the edges of the pie crust. Use a fork to poke holes in the bottom of the crust so that it doesn't bubble during baking. Make ~12 pokes evenly distributed. 

9. Bake the pie crust for 20 min, until slightly golden. 

10. Remove pie crust from oven. Fill with blueberry filling and arrange peach slices on top. 

11. Bake for 30 min more. Edges of crust should be slightly browned and blueberry filling should have a thickened appearance at the edge. 

12. Cool on wire rack before serving.

Ingredients

Pastry (This is for a single crust. Not super satisfied with this recipe. I'll work on it)

• 1 1/2 Cups All-purpose flour

• 1/4 tsp Salt

• 2 tsp white Sugar

• 1/2 Cup Coconut oil

• 1/4 Cup Oat milk (cold)

• 2 Tbs Vegan yoghurt

Cherry filling

• 2 16 oz. cans tart cherries in water. (Oregon brand, red tart cherries in water. Do not use dark sweet or bing cherries.)

• 1 1/4 Cup White sugar

• 1/3 Cup Corn starch

• Dash of salt

• 3 drops almond extract

• 1 Tbs coconut oil

Instructions

Prepare pastry dough

1. Chill ingredients: Measure coconut oil into a large bowl. Combine flour, sugar, salt in a small bowl. Refrigerate both bowls for 30 min. Now is a good time to prepare the lemons.

2. Use a pastry knife to cut dry ingredients into the coconut oil until the mixture has a sandy appearance with some larger crumbs (no larger than pea-sized). 

3. Add milk and yoghurt. Stir with a wooden spoon. Dough should start to come together into a ball. Add any remaining crumbs to the ball. Do not overwork the dough. It is important that the coconut oil does not melt and thoroughly blend into the dry ingredients. There should still be some chunks for coconut oil visible. 

4. Store the dough in the fridge until ready to roll out. 

Prepare filling and assemble pie

5. Preheat oven to 375º F.

6. Drain the cherries and reserve 1 cup of the cherry juice. (this will be the liquid from >1 can)

7. Combine 3/4 cup sugar, cherry juice, corn starch, and salt in a medium saucepan. Cook over medium heat stirring constantly until the mixture is thick and bubbly and smooth.

8. Stir in cherries, remaining sugar, coconut oil and almond extract. Remove from heat and cool while preparing the crust.

9. Roll out the pie crust on a well floured surface. Transfer to a 10 inch glass pie dish. Use fingers to shape the edges of the pie crust. Use a fork to poke holes in the bottom of the crust so that it doesn't bubble during baking. Make ~12 pokes evenly distributed. 

10. Bake the pie crust for 10 min.

11. Remove pie crust from oven. Fill with cherry filling. Bake for another 25 min, uncovered.

12. Cover pie with aluminum foil, and bake for 20 min more.

13. Remove foil and bake 10 min until the crust is browned.

14. Cool on wire rack before serving.

Makes 8 personal pizzas | Overnight recipe | The secret to success is using lots of olive oil.

Ingredients (not including toppings)

• 4 Cups + 2 Tbs All purpose flour (+ more for dusting)

• 1/4 tsp Dry Active Yeast

• 1 tsp Sugar

• 2 1/2 tsp Salt

• 1 1/2 C + 2 Tbs Lukewarm water (should be warm but lower than body temperature or you'll risk killing the yeast)

• 2 Tbs olive oil (+ more for coating the bowl)

Equipment

• Large mixing bowl with lid

• Untextured towel

• Rolling pin

• Pizza Stone

• Pizza Peel

• Parchment paper

Instructions

Day 1 - Make the dough: 30 min, followed by 18-30 hr rise.

1. Proof the yeast by whisking yeast, sugar, and 1 Tbs flour with the water. Let stand for 10 min at room temp. Bubbles should form at the surface indicating that the yeast are alive active.

2. Add 2 cups of the remaining flour, salt, and olive oil. Stir with a heavy spoon. 

3. Stir in the remaining flour 1/2 cup at a time until well incorporated.

4. Coat the bowl in olive oil and let the dough rise overnight. Gently deflate it in the morning. If the rise is going to be over 18 hr, let it rise in the fridge until the next morning.

Day 2 - Shaping and baking (2-3 hr)

5. In the morning: Gently deflate the dough. If the overnight rise was in the fridge, move the dough to room temperature.

6. Divide the dough: Two hours before preparing the pizza, gently deflate the dough. divide it into 8 pieces. 

7. Shape the dough: Oil your hands. Shape each piece of dough by stretching into somewhat rectangular shape (< 1 cm thick), then letter folding (fold in thirds), fold this in half, then repeat the same stretching and folding pattern 2 more times. After the final fold, shape the dough into a ball by loosely molded the dough around a balled fist then tucking the edges up into the middle of the ball. 

8. Arrange the dough balls on a floured surface and cover with an untextured towel for ~1-2 hr.

9. 1 hr before baking the pizza, preheat the oven with the pizza stone on the bottom shelf to 450-500º F. 

10. Working one pizza at a time, place a piece of parchment paper on the pizza peel. Flour a surface, and roll out the dough into a roughly circular shape: start by flattening the ball into a thick disk with your hand, then roll the dough thin (3 mm or 1/8th inch) with a rolling pin. Flip the dough often as you roll, and add more flour to the surface if the dough is sticking. 

11. Transfer the rolled out dough to the parchment paper, add toppings (how to top a vegan pizza), and use the peel to slide the parchment paper and pizza on to the pizza stone in the oven. Bake for ~5 min. Remove the pizza when it is a deep brown on the edges. Use the peel to remove the pizza and paper from the oven. Cool slightly, slice and serve.

Notes

The folding process during the shaping  should make thin yet fluffy/flakey crust.

Recipe credit Julia Reed: https://www.kingarthurbaking.com/blog/2015/01/05/best-pizza-youll-ever-make

For the fluffiest results: Keep everything cool and use a light touch. 

Ingredients

• 1 1/2 Cup all purpose flour

• 1/2 Cup corn flour (corn starch)

• 1 Tbs baking powder

• 3 Tbs sugar

• 1/2 tsp salt

• 5 Tbs chilled coconut oil

• 1/3 cup coconut cream

• 2/3 cup cold oat milk (or other plant-based milk)

• 1/2 tsp lemon juice

Equipment

• Large mixing bowl

• Pastry knife

• Parchment paper

• Baking sheet (or use a pizza peel to slide the paper onto a pizza stone in the oven)

Instructions

1. Preheat oven to 425º F

2. Sift the flours, baking powder, sugar and salt into the mixing bowl. Whisk to combine. 

3. Use the pastry knife to cut the chilled coconut oil into the dry ingredients. Until the mixture looks like a mix of sand and pea-sized crumbs. You can massage larger chunks to break them apart, but be quick about it so as not to warm up the dough too much with your hands. If you are working in a warm space, you can put the mixture in the fridge a couple times to keep the oil solid.

4. Use a large wooden spoon to stir in the cream, milk, and lemon juice.  Stir just until the dough comes together in one mass. Do not over-combine the dough, preferably some dry bits will remain. You can press these into the dough with your hands.

5. Gather the dough into one lump and turn it out onto a lightly floured surface. Shape the dough into a circle or rectangle about 1.5 inches (4 cm) thick and cut into 8 somewhat triangular pieces. Transfer the scones to a piece of parchment paper (either lining a baking sheet or on a pizza peel) and transfer the scones to the oven. Bake for 12-15 min (until the scones are golden brown on the edges). Cool on a wire rack ~10 min. These are best served fresh.

Notes

Serving suggestions:  with coconut oil a dash of salt and jam, or á la strawberry shortcake with sugared berries and whipped cream. 

Adapted from Smitten Kitchen's Dreamy Cream Scones, Deb Perlman: https://smittenkitchen.com/2006/11/dream-a-little-dream-of-scone/

Based on this recipe: https://www.minamade.com/german-christmas-bread-marzipan-vegan-stollen/

Modifications:

We used 1 and 1/2 cup raisins plus chopped dried apricots and chopped fresh cranberries, probably 1/2 cup each though the ratio could be adjusted to taste. They were all cooked together with 1/4 cup water until the fruit was plump and most of the water had been absorbed or coked off. We added 1 Tbs brown sugar to sweeten the cranberries.

We also added 1/2 cup chopped walnuts and pecans

We used 2 cups of all purpose flour (in place of the spelt flour)

And 1/4 cup + 2/3 cup almond flour. (Made by grinding raw almonds in a food processor)

We didn’t have oranges and lemons so we added 2.5 Tbs morning juice (orange, pineapple, papaya)

We used coconut oil instead of butter

We used 1/2 tsp cinnamon, 1/4 tsp all spice, 1/8 tsp ground cloves, 1/8 tsp nutmeg.

In the dough we added 1 Tbs ginger liquor instead of rum.

We did not rise the dough with the chopped nuts and fruit added to the dough. Instead we folded those in before adding the marzipan.

We did a longer rise in the fridge overnight as opposed to the quick rise recommended in the recipe. We let the dough sit in a covered bowl at room temperature for about 2 hr. We then stored it in the fridge for 8 hr overnight, then brought it back up to room temperature (for 5 hr). 

Once the dough was ready to be formed we rolled it out on the floured counter into a rectangle about 1/2 inch thick. Spread 2/3 the fruit and nuts on the rectangle then rolled the dough up like a jelly roll. We then rolled out the dough into a rectangle again, then spread the remaining fruit and nuts. Again we rolled up the dough like a jelly roll, then rolled out the into a rectangle once more. (These steps have the effect of evenly incorporating the fruit and nuts and layering the dough). We then rolled out the marzipan to be 1/4-1/8 inch thick then placed this on top of the dough, and finally rolled the dough into a log, placed on a parchment lined baking sheet and baked according to the directions on the webpage recipe.

We iced the cake once it had cooled with rum sugar icing (1 1/4 cup confectioners sugar + 2-3 Tbs white rum. I recommend whisking 2 Tbs rum into the sugar and then add more if needed just to make sure there is no dry sugar left. If the icing is too thin it will run off the cake).

The recipe says to let the cake ripen for 2 days. We found that the stollen was fine to eat the same day, but definitely did improve after 24 hr.

We stored the stollen under a glass baking dish at room temperature for 3 days. Then stored the remaining bit in Saran Wrap at room temperature for the last 2 days (after which it had been completely consumed)

Makes 1 loaf | Spelt contains gluten

In the COVID times, white flour was sometimes scarce. This recipe using 100% spelt was a way we made do. Of course some people struggled to find yeast. I buy my yeast by the jar which tends to last a year or more, so this was not a problem. It's a very crumbly bread (not good for sandwiches), but rich and delicious. I particularly enjoy it with a bit of coconut oil, a sprinkle of salt, and homemade raspberry jam.

Ingredients

• 1/4 Cup of Warm water  (should be warm but lower than body temperature or you'll risk killing the yeast)

• 2 1/4 tsp of Active dry yeast

• 1 Tbs Maple syrup

• 1 Cup oat milk

• 3 Tbs olive oil

• 1 tsp salt

• 3 - 3 1/2 Cup Whole sprouted spelt flour

Equipment

• Large mixing bowl with lid

• Cast-Iron Dutch Oven

Instructions

1. Proof the yeast by combining water, yeast, maple syrup and 1 Tbs of the spelt in a large mixing bowl. Let sit for 10 min. The mixture should be bubbly indicating the yeast are alive and active.

2. Add the oat milk, olive oil, salt and 2 Cups of the spelt flour. Stir to combine.

3. Add 1/2 cup of spelt flour. Stir to combine. Add another 1/2 cup spelt flour and stir to combine. 

4. Knead the dough for 10 min. I knead the dough in the mixing bowl. While kneading, if the dough seems wet and sticks to the bowl, slowly add up to 1/2 cup of spelt flour. You may use none or all of this last 1/2 cup. 

5. Allow the dough to rise for 1 hr in the mixing bowl. 

6. Gently deflate the dough. Shape the dough into a round loaf. Then rise for another hour.

7. 45 min before the end of the last rise, place the Dutch oven in the oven and start preheating the oven to 350º  F. 

8. Transfer the dough to the Dutch oven and bake uncovered for 45 min until the top of the bread is browned.

9. Cool the bread on a wire rack before serving.

Recipe credit: https://www.occasionallyeggs.com/simple-spelt-bread-vegan/