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Recipes
Vegan Carrot Cake Banana Bread
INGREDIENTS
- 2 cups of flour
- 1/2 teaspoon of baking soda
- 1 teaspoon of cinnamon
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1/8 teaspoon nutmeg (optional)
- 1 1/2 cup mashed, overripe banana
- 1/2 cup finely shredded carrot
- 1/2 cup pure maple syrup or honey
- 1/4 cup milk of choice
- 1/4 cup oil
- 2 teaspoon pure vanilla extract
INSTRUCTION
- Preheat oven to 350°.
- Combine dry ingredients in bowl.
- Whisk wet ingredients, including carrots and bananas in separate bowl. Pour wet into dry and stir to form a batter.
- Smooth into a greased 9x5 pan. Bake on the center rake for 37 minutes. Do not open oven door once the time is up, but turn off heat and allow to sit inside oven for additional 10 minutes.
Let cool and refrigerate overnight. Enjoy!
Zucchini Bread
INGREDIENTS
- 2 cups flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 tsp kosher salt
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 eggs
- 2 1/2 cups of grated zucchini (gently press out excessive moisture with hands)
INSTRUCTION
- Preheat oven to 350° and grease a 9x5 loaf pan with non-stick cooking spray or butter.
- Add all ingredients to a bowl besides zucchini . Stir to combine. (Batter should be thick!)
- Add shredded zucchini to the mixture and stir until well combined.
- Pour into pan and bake for about 65-75 minutes, or until toothpick comes out clean. Enjoy!
Cinnamon Apple Loaf
INGREDIENTS
- 1 1/2 cup all purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2/3 cup oil
- 1 1/4 cup granulated sugar
- 2 teaspoon vanilla
- 2 eggs
- 1 1/2 cup chopped apples (peeled and cored)
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 3/4 cup powdered sugar
- 1/4 teaspoon cinnamon
- 2 teaspoons water
INSTRUCTION
- Preheat oven to 325°. In a bowl whisk together flour, cinnamon, salt, baking soda and baking powder. Set aside.
- In a separate mixing bowl add oil, sugar, vanilla and eggs until well combined. Slowly add flour mixture and mix well until combined. Stir in apples.
- Pour batter into a greased 9x5x3* loaf pan. In a small bowl stir together brown sugar and cinnamon and sprinkle over batter. Bake about 60 minutes or until toothpick inserted into the middle of the loaf comes out clean. Allow to cool for about 20 minutes in the pan before removing to cool on a wire rack.
- Whisk together glaze ingredients and drizzle over bread. Enjoy!
Lemon Raspberry Muffins
INGREDIENTS
- 6 Tablespoons unsalted butter
- 1/3 cup whole milk
- 1 large egg
- 1 large egg yolk
- 2 teaspoon lemon juice
- 3/4 teaspoon vanilla extract
- 1 1/2 cups flour
- 3/4 cup granulated sugar
- zest of one lemon
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 pint fresh raspberries
- sanding sugar
INSTRUCTION
- Preheat oven to 325°.
- In one bowl, whisk together the dry ingredients. In another, whisk together the wet ingredients.
- Add the wet to the dry and mix until the batter just comes together. (It can be lumpy. The more you mix the batter, the less tender the muffin will be.)
- Fold in fresh raspberries.
- Scoop the batter into a lined muffin tin.
- Sprinkle the tops of the muffins with the sanding sugar. Bake for 18-20 minutes or until a toothpick comes out clean. Enjoy!
