Ingredients (use vegan versions):

• 1 cup okara (leftover from making vegan soymilk from scratch)
• 1 cup oatmeal
• 1 cup oatmeal muffin mix
• 3/4 cup water

Directions:

Use off the shelf muffin mix- but check
the ingredients to make sure it is vegan.

Instead of using eggs that the store mix
specifies. The leftover mush from making
soy milk is used (okara). The okara
adds texture and moisture to the mix.

Directions:
Add the muffin mix to a mixing bowl.

Stir in the okara it is best used when
it is still fresh.

Top up with regular oatmeal.

Mix well.

Put into a muffin tin and cook
about 20 minutes.

Serves: 6

Preparation time: 25

Ingredients (use vegan versions):

• 1/2c non-hydrogenated vegan margarine or Crisco
• 1-1/4c whole wheat pastry flour (sub. white if you wish)
• 1/3c brown vegan sugar (use 1/2c for sweeter scone)
• 1t baking powder
• 1/2t baking soda
• 1/2t salt
• 1t cinnamon
• 1c old-fashioned rolled oats
• 1/3c raisins (optional)
• 1/3c vanilla or plain vegan soymilk

Directions:

These tender, crumbly scones are satisfying
and not too sweet. A good choice for
children’s snacks or a Sunday brunch. They
are a wonderful way to get your children to eat
more wholesome whole wheat if they are
used to white flour.

Preheat oven to 375. Mix flour, sugar, baking
powder, baking soda, salt and cinnamon
together in a large bowl. Cut in margarine
until mixture becomes uniformly crumbly. Stir
in oats and raisins. Add soymilk and mix
gently until a soft dough begins to cling
together. Turn dough out onto a floured
surface and pat it into a 7-inch circle. Cut into
8 wedges and place them on an ungreased
baking sheet. Bake 15-18 minutes until
golden brown and firm when pressed lightly in
the center.

Substitute any other dried fruit you wish:
cranberries, chopped dates or apricots,
blueberries, cherries, dried apples or pears.

Add 1/2c chopped nuts of your choice if you
wish.

Just before baking, sprinkle scone wedges
with granulated sugar for a sweeter taste. You
may also increase the brown sugar to 1/2c if
you wish.

Serves: 8 scones

Preparation time: 30 min.

Ingredients (use vegan versions):

• 1/2 cup whole wheat flour
• 3/4 cup unbleached flour
• 1/3 cup canola oil
• 2/3 cup maple vegan sugar crystals (or any substitute for brown sugar)
• 1/4 cup water
• 1/3 cup applesauce
• 2 teaspoon baking soda
• 6 tablespoon vegan soymilk
• 2 teaspoon vanilla extract (for variety use 1 teaspoon vanilla and 1 teaspoon almond extract)
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon all spice or pumpkin pie spice
• 2 cups rolled oats
• 1 cup raisins

Directions:

Preheat oven at 350.
Sift together flours, spices, and baking soda in
medium bowl.

In a separate bowl beat together oil,
applesauce, sugar, soy milk, vanilla and almond
extracts.

For soy milk, I usually use Trader Joes Original.
For this recipe I usually use instant oatmeal.
I buy a box of variety flavors and I use 2
packets of cinnamon and spice and 2 packets of
raisins and spice. This adds about 30g sugar,
salt, and some spices.

If you are going to use regular or plain rolled
oats, you may need to sweeten your mixture.
I would add an extra tsp. of cinnamon, a half cup
of turbinado sugar, and a tsp. of salt.

Add liquid mixture to flour mixture. Then stir
in oats and raisins. Spoon into cookie sheets
and bake at 350 for about 15 min. Time may vary
depending on oven. I find bottom rack works
best. Let cool 5 min and enjoy.

Serves: About 20

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 1/2 cup unbleached flour
• 3/4 cup whole wheat flour
• 1 1/2 teaspoon cinnamon
• 1t baking powder
• 1/2t baking soda
• 1 cup vegan soymilk
• 1 packet of regular instant oatmeal (about 1/4 cup, any rolled oats can be used)
• 1/2 cup oat bran (any bran cereal will due, I use Grape Nuts)
• 1/4 cup maple vegan sugar crystals (or any substitute for brown sugar)
• 2T canola oil
• 1/4 cup unsweetened apple sauce
• 1 1/2 cups shopped or shredded peeled apples

Directions:

Coat 12 muffin cups with nonstick spray and set
aside. Preheat oven at 350.

In medium bowl combine flours, cinnamon, baking
powder and, baking soda.

Peel apples. You can either finely chop them or
shred them with a grater. I prefer chopped, and
I use gala apples, they are good for baking.
In a large bowl beat together the soy milk,
oatmeal, oat bran, maple crystals, oil, and
applesauce.

Add flour mixture, medium bowl, to liquid
mixture. This process should be done quickly
and only mix until moistened, careful not to
over mix. Lastly, fold in apples.
Spoon batter into muffin cups and bake at 400
for 20 minutes. Time may vary depending on
oven. Use a toothpick, insert it in the center
of a muffin, if it comes out clean, they are
done.

Remove muffins, let cool for 5 minutes, and
enjoy!

Fat content may vary according to soy milk used
but these are relatively low fat and healthful
muffins. I do not recommend using non-fat soy
milk because of the consistency. Silk and SunSoy
work as well as other original
flavor soy milks.

Serves: Makes 12 Muffins

Preparation time: About 30 min

Ingredients (use vegan versions):

• 1/3 part oatmeal
• 2/3 parts water

Directions:

When in a hurry, use very hot water and microwave on high for 1
minute. It tastes much better if you use cold water and microwave on
high for 3 minutes, stirring after each minute of cooking. Use a
container big enough to allow the porridge to rise during cooking so
that it won’t boil over and mess up the microwave oven. Makes one
serving.

Serves: