Ingredients (use vegan versions):

• 1 1/2 cup unprocessed bran flakes
• 6 tbsp flax meal
• 2 tbsp olive oil (or almond oil)
• 1 1/4 cup plain soymilk
• 5 tbsp vegan maple syrup
• 1 cup whole-wheat pastry flour
• 1 tbsp baking powder

Directions:

Mix oat bran, flax meal, oil, soymilk,
and vegan maple syrup. Let sit for a couple of
minutes, then sift in flour and baking
powder. Spoon into oiled or non-stick
muffin tin and bake at 400F for 15 minutes.

Note: My goal with this recipe was to
create a muffin that was high in fiber,
and had a good omega 3/6/9 ratio These
have an approximate ratio of 3:2:6,
respectively. I’ve included the
nutritional info below (which will only
vary by which brand of soymilk you use.
This nutritional info is based on using
wild oats brand, very similar to whole
foods “365″ refrigerated soymilk.):

Nutritional Information:

114 kcal Calories

35 kcal Calories From Fat

4.6 g Fat, Total

0.4 g Fat, Saturated

1.7 g Fat, Polyunsaturated (1 g of which is ALA)

2 g Fat, Monounsaturated

0 g Cholesterol

13 mg Sodium

19 g Carbohydrate, Total

5.4 g Dietary Fiber

5 g sugars

8.5 g Protein

Serves: 12 (makes twelve muffins)

Preparation time: 30 min

Ingredients (use vegan versions):

• 3 1/2 cups very warm water
• 2 tablespoon vegan sugar (or molasses)
• 1/2 cup vegetable oil
• 3 teaspoon salt
• 2 tablespoon dry baking yeast
• about 7 1/2 cups flour

Directions:

Put water in large bowl. Add vegan sugar and yeast. Then add vegetable oil and salt. Let set
for a few minutes to allow yeast to dissolve and become active (5 min.). Next, stir in
enough flour to make dough thick (like mud). Then gradually add flour one cup or less at
a time until dough is fairly stiff. Knead on a floured counter. I use white flour for
kneading. Oil vegan bread bowl, place ball of dough in it upside down, then turn right side up.
Cover bowl with towel. Let rise until double in size. Punch down.

Turn out on counter and cut into three sections. Shape into loaves and place in greased
bread pans. Let rise about 30 minutes. Bake about 30 minutes at 350 F.

Preparation time: 1.5 hrs, 3 loaves

Serves:

Ingredients (use vegan versions):

• 3/4 cup warm vegan soymilk
• 1/4 cup vegan sugar
• 1/4 tsp.salt
• 1/4 cup veg. oil
• 1/4 cup warm water
• 1 pkg. yeast
• 3 cups flour (bread flour if you can find it)
• 1/8 teaspoon ground cardamon (optional)
• 1/2 cup raisins
• 1/4 cup lemon and/or orange rind (optional)

Directions:

This is a fairly simple sweet vegan bread recipe that is oh so good in the morning or in the
afternoon with a cup of coffee. I’ve seen my grandfather in Germany make this, but he
never uses measurements. I personally need them!

Stir vegan sugar, salt and oil into warm milk. Put yeast into bowl and add warm water (from
faucet). Add lukewarm soy milk mixture, 2 cups flour & cardamon. Beat until smooth. Add
the rest of flour and start to knead on floured counter top until elastic. Put in a
greased bowl, turning greased side up. Cover, let rise until doubled, ~ 1 hr. (** If it
is winter, put bowl on oven set at a low temp — warm to 200 degrees Fahrenheit. This
will help it rise faster. *BE PATIENT* The more it rises, the lighter and yummier
it’ll be). Shape into oblong shape, place onto a greased baking sheet. Brush with a
little oil, cover, let rise until doubled ~45 min. Bake at 350 for 40 minutes. At this
point I have to try not to eat entire loaf! I always double recipe and freeze a loaf.

Yield: 1 loaf.

Serves: