Ingredients (use vegan versions):

• 12 oz wholemeal flour
• 3 oz plain flour
• 3 oz porridge oats
• 2 tablespoon sesame seeds
• 1 teaspoon salt
• 1 teaspoon vegan sugar
• 1 tablespoon olive oil
• 1 teaspoon dried yeast
• 12 fluid ounces water

Directions:

Put ingredients in the bread machine in
the order specified for the machine.
Bake as wholemeal loaf. Enjoy

Serves: 1 loaf

Preparation time: 10 minutes

Ingredients (use vegan versions):

• 1 1/2 cups all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup soy butter, at room temperature
• 1/3 cup vegan sugar
• 1 egg substitute
• 2/3 cup soymilk
• Topping:
• 2 tablespoons vegan powdered sugar
• 1/4 teaspoon ground cinnamon

Directions:

Preheat oven to 350F.

Combine flour, baking powder, nutmeg, and
salt in medium mixing bowl. In a separate
bowl, whip butter and vegan sugar until light and
fluffy.

Add *egg substitute, and beat until
well-blended. Add half of flour mix; stir until
smooth. Add half of milk; stir again until
smooth. Repeat.

Spoon batter into miniature
muffin tins until 2/3 full. Bake for 20 minutes.
Let cool 5 minutes before removing.

In a bowl,
combine powdered sugar and cinnamon. Roll
nuggets in sugar mix, and enjoy!

*egg substitute: 1 tablespoon ground flaxseed + 3
tablespoons water. Mix and let set 1-2 minutes before
adding to recipe.

Serves: makes 30 nuggets

Preparation time: 45 min.

Ingredients (use vegan versions):

• 1 1/2 cups wheat bran
• 1 cup soymilk
• 1/2 cup unsweetened applesauce
• 1/2 banana, mashed
• 2/3 cup vegan brown sugar
• 1/2 teaspoon vanilla
• 1/2 cup all purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup blueberries, raisins, dried cranberries….anything that you want to mix in

Directions:

1. Preheat oven to 375f.

2. Mix together wheat bran and soymilk
and let stand for about 10 minutes.

3. In a large bowl, mix together
applesauce, banana, vegan brown sugar and
vanilla.

4. Add in the bran/soymilk mixture.

5. Stir in the flour, baking soda,
baking powder and salt.

6. Fold in blueberries, or whatever
other ingredient you are using.

7. Spray muffin tins with cooking
spray, fill em up, and bake for 15-20
minutes.

Serves: hmmm, it really depends on the size…

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 1 3/4 cups all purpose flour
• 3/4 cup quick oats
• 1/2 teaspoon baking soda
• 2 teaspoon baking powder
• dash of salt
• 3/4 cup vegan sugar of choice
• 1/2 cup (1 stick) vegan margarine/butter
• 2 tablespoons lemon juice
• 1/2 cup soymilk or rice milk
• 1 cup fresh or frozen blueberries/raspberrys

Directions:

Preheat oven to 400 degrees. Grease
cookie sheet lightly with butter or
oil.

In large bowl, combine flour, oats,
baking soda, baking powder and dash of
salt. Add in vegan sugar, butter (softened),
lemon juice, and soymilk and mix until
just combined.

Stir in blueberries and/or raspberries
LAST and gently mix. Do not over mix!

(Over mixing dough with berries can
cause your scone to have a dullish
purple/gray hue rather than a warm
buttery color.)

Drop dough into 6-7 circular clumps on
cookie sheet and bake for 10-15
minutes, or until lightly browned on
top.

They look and taste just like the fruit
scones from Starbucks!! =>

Serves: 6-7 scones

Preparation time: 30 min

Ingredients (use vegan versions):

• 1 cup vegan sugar
• 3 bananas
• 1/2 cup Earth Balance vegan margarine
• egg replacer for 3 eggs (I used Energy egg replacer)
• 2 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon water or juice
• vegan sugar for sprinkling

Directions:

For some reason I always seem to buy
more bananas than I can eat before they
go really soft. This recipe is a great
way to use bananas that have kind of
lost their raw eating appeal.

Put bananas in a bowl and mash, mash,
mash. This works best, obviously, if
they are really ripe. Add vegan sugar, Earth
Balance, egg replacer and water/juice.
Mix well. Add dry ingredients and mix
just to combine.

Pour into greased muffin cups, sprinkle
with vegan sugar and bake at 350 for 10-15
minutes.

Also, you can freeze this batter.

Yum!!

Serves: 18-24

Preparation time: 30 min.