Ingredients (use vegan versions):

• 3 1/2 cups flour (1/2 all-purpose, 1/2 whole wheat)
• 2 cups vegan sugar
• 2 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 1 cup applesauce (or oil)
• 2 cups canned pumpkin
• 1/2-2/3 cup water
• substitute equivalent of 4 eggs
• 1 cup chopped nuts (optional–I like pecans)

Directions:

Mix flour, vegan sugar, salt, baking powder,
and spices. Add pumpkin, apple sauce,
water, egg substitute (I like Ener-G)
and mix well. Add nuts if desired.
Pour into a greased bread pan and bake
for about 1 hr at 350 degrees.

It is important to make sure the batter
is not too runny–if it is the bread
will not bake completely! Can add more
flour to soak up extra liquid or use
less applesauce/water. I also like to
add more baking powder to make the
bread rise well. Enjoy!!

Preparation time: 1 1/2 hour

Serves:

Ingredients (use vegan versions):

• 1 1/2 cups unsweetened soymilk
• 1 1/2 tablespoon apple cider vinegar
• 2 tablespoon canola oil
• equivalent 1 egg – EnerG egg substitute
• 1 cup cornmeal
• 1 cup millet
• 3-4 tablespoon ground turbinado vegan sugar (a coffee grinder works great)
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon powdered ginger
• 1/2 teaspoon ground cloves

Directions:

Mix soymilk and vinegar and let sit.
In separate bowl mix EnerG egg
replacer. Set aside. Mix all dry
ingredients in separate bowl. Add the
2 tablespoon canola oil to the soymilk
mixture, and add the egg replacer as
well. Fold the wet ingredients
into the dry mixture. Stir well.

Pour batter into well oiled muffin
tins (will make 6 large or 12 regular
size muffins). Bake at 425 degree F
for 20-25 minutes.

Serves: 6-12

Preparation time: 25 to cook, 10

Ingredients (use vegan versions):

• 2 cups whole grain spelt flour or whole wheat pastry flour
• 1/2 cup sucanat
• 1 tablespoon non-aluminum baking powder
• 1 teaspoon salt
• 6 oz. fresh cranberries
• 1/2 to 1 cup walnuts, chopped
• 1 cup apple sauce, or fresh apples processed fine
• 2 tablespoons soymilk

Directions:

Mix all dry ingredients together. Add in
berries and nuts. Add applesauce and
soy milk, and stir just till batter is
moistened.

Pile into 12 greased or
papered muffin cups. (Batter will puff
as combined, but will not rise more
while baking.) Bake 20-25 minutes at
400 degrees.

Variation: I’ve omitted the sucanat and
substituted about 15 whole pitted dates.
I pulverize the dates with the rest of
the dry ingredients in my VitaMix, which
essentially turns the dates to date vegan sugar.
This works just fine in the recipe.

Serves: 12

Preparation time: 10 minutes

Ingredients (use vegan versions):

• 1 cup water
• 1/3 cup vanilla soymilk
• 1 1/2 tablespoons vegan margarine
• 1/3 cup (blackstrap) molasses
• 1 1/2 cups whole wheat flour
• 1 1/2 cups rolled oats (I use thick cut)
• 1/2 cup white flour
• 1 teaspoon salt
• 1 dash cinnamon
• 1/4 cup cup sunflower seeds (can do flaxseeds, as well)
• 1/2 teaspoon orange rind (tangerine is yummy too!)
• 1 1/2 teaspoons active dry yeast

Directions:

Place everything in the bread machine
in the order instructed by the
manufacturer. Select the basic
setting with a light crust (whole
wheat setting tends to burn the crust).

Serves: 1 loaf

Preparation time: about 3 hours

Ingredients (use vegan versions):

• 115 grams self raising flour
• 70 grams brown or caster vegan sugar
• 100 grams vegan margarine
• half a cup of soya milk
• 2 teaspoons of cinnamon powder
• 2 handfuls (largish) of sultanas
• 2 tablespoons of syrup
• 12 paper cake holders (to cook in)

Directions:

Add into a large mixing bowl the
flour, vegan sugar, and vegan marg. and begin
to mix together.

After a few minutes of mixing
slowly add the milk until the mixture
starts to look like a raw cake
mixture. You may find you need to add
a splash more milk to get the right
consistency.

Add the syrup, cinnamon powder and
the sultanas, and continue to mix
until the mixture is smooth.

Spoon a large spoonful into each
paper case and put in pre heated oven
of 150 degrees, or equivalent temp on
gas oven and cook on middle shelf for
around 25 minutes, checking every 10 minsutes.

When the cakes are ready they will
have risen and turned brownish on top.
Leave them to cool for 10 minutes or
serve warm with vegan custard. Yum!

Note: The cakes will be slightly gooey inside when they come out of the oven, but when
cooling, they continue to set. However, they are really nice slightly gooey!!

Serves: 12 small cakes

Preparation time: 10 minutes