Ingredients (use vegan versions):

• 2 cups whole wheat flour
• 1 teaspoon Ener-G Egg Replacer or vegan equivalent to 1 egg
• 1/2 cup melted vegan margarine
• 1/4 cup applesauce
• 2/4 cup vegan brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup soymilk
• 1/2 tablespoon baking powder

Directions:

Mix egg replacer, and stir in all
liquids. In separate bowl, mix all dry
ingredients. Combine, and freeze for 30
minutes. Dough will be slightly sticky.
Preheat oven to 350 degrees F. Begin by
rolling a portion of the dough into a
ball. If the dough is too sticky,
sprinkle flour onto the ball. Dough
mixture should make 9 balls. Place all
9 balls onto oiled pan, and lightly pat
down. Bake for 18 minutes. Finished
treats should look and taste like a
combination between cookies and bread.
Enjoy!

Serves: 9

Ingredients (use vegan versions):

• 2 cups organic Kamut® flour
• 2 teaspoon non-aluminum baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon organic rosemary
• 1 teaspoon organic thyme
• (or your substitute with your favorite seasonings)
• 1.5 cups of filtered water

Directions:

Add all the dry ingredients in a bowl, then mix. Add in water, then mix. Oil a steel
muffin pan with sesame or canola oil. Spoon batter into tins about 3/4 full. Bake at 350
deg. for about 23 min.

Always use organic ingredients and never use Teflon or aluminum (bad for you). Do it right!

Serving suggestion: Dip roll in hemp seed oil instead of using vegan margarine.

Serves: 9

Preparation time: 15 Min

Ingredients (use vegan versions):

• 2/3 cup brown + 1/3 cup white rice flour
• 1/2 cup potato starch
• 2 teaspoons baking powder + 1 teaspoon baking soda
• 1 teaspoon xanthenes gum
• 1/2 teaspoon salt
• 3/4 cup vegan sugar
• 1/3 cup almond meal
• 2 teaspoons egg replacer powder + 1/4 cup water
• 1/2 cup oil
• 1/4 cup silken tofu
• 1/2 cup soymilk
• 1 teaspoon vanilla
• grated peel of 1 lemon + 2 teaspoons lemon juice
• 1 cup blueberries (fresh or frozen)

Directions:

Sift flour, baking powder, baking
soda, xanthenes gum, and salt into a
bowl. Add vegan sugar and almond meal. Using
a wire whisk, mix well.
Beat egg replacer powder with 1/4 cup
water until fluffy. Beat in oil,
silken tofu, soy milk, lemon zest,
lemon juice and vanilla. Add to dry
ingredients and mix well. Stir in
blueberries. Spoon into greased muffin
pans. Bake at 180°C (350°F) for 30-35
minutes.

*Tip – If you dust the blueberries
with a little flour they won’t sink to
the bottom.

*Tip – If using paper pans, brush or
spray them with oil first so that you
don’t leave half your muffin behind on
the paper.

Makes 12

Serves: makes 12

Ingredients (use vegan versions):

• 1 cup brown rice flour
• 1/2 cup potato starch
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda (bicarbonate of soda)
• 1 teaspoon xanthen gum
• 2 teaspoons egg replacer powder
• 1 teaspoon cinnamon
• 1/2 cup vegan brown sugar
• 2 ripe bananas – mashed
• 1/2 cup canola oil
• 3/4 cup soymilk
• 1/4 cup silken tofu
• 1 teaspoon vanilla
• 1 cup vegan choc (or carob) chips

Directions:

Sift brown rice flour, potato starch,
baking powder, baking soda, xanthen
gum, egg replacer powder and cinnamon
into a bowl. Add vegan brown sugar. Using a
whisk, mix well.
In a separate bowl beat together
bananas, vegetable oil, soy milk,
silken tofu and vanilla until smooth.
Add to dry ingredients. Mix until
combined. Stir in choc chips.
Spoon into greased muffin pans*. Bake
for 30-35 minutes at 180°C (350°F).

*Tip – If using paper pans, brush or
spray them with oil first so that you
don’t leave half the muffin behind on
the paper.

Makes 12 muffins.

Serves: Makes 12

Ingredients (use vegan versions):

• 1-3/4 cups flour
• 1.5 cup vegan sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon clove
• 1/4 teaspoon ginger
• 1/8 teaspoon salt
• 1 cup pumpkin puree
• 1/2 cup vegan margarine, melted
• 1 cup vegan chocolate chips
• vegan egg replacer for 2 eggs (Ener-G Egg Replacer or whatever you want)
• 1/3 cup water

Directions:

Preheat oven to 350 degrees F. Grease
2 medium loaf pans. Combine dry
ingredients. Mix wet ingredients and
then stir in dry ingredients. Stir in
chocolate chips. Pour into pans. Bake
45-50 minutes.

Notes: You can:
– cut the vegan sugar to 1 cup if you
want. (I like it sweet.)
-replace some of the water with orange
juice or soy milk (I used Vitasoy
enriched vanilla)

The amounts are my preference, but you
don’t need all the spices, just a
couple of sweet spices, whatever
amounts you want. For ginger, I used
fresh ginger, just blended it with the
egg replacer and added it to the wet
ingredients.

You can add vanilla, too. You could
probably replace some of the regular
vegan sugar with vegan brown sugar or vegan maple syrup
or whatever you wanted. Also, you
might want to add a couple more tablespoon
water or pumpkin if your batter looks
too thick. It’s a REALLY flexible
recipe.

Also, it can be used for muffins or to
make just one big loaf (in a 9X5 loaf
pan).

You can eliminate the chips and
replace all or part with nuts, dried
cranberries or raisins.

Hope you like it!

Serves: 2 loaves

Preparation time: 10-15 min., 45-50 min. baking