Tuesday, September 28, 2010

Oatmeal Pancakes

My kids and I love pancakes, in fact we have them almost every weekend.  But, we enjoy them so much we sometimes have them for brinner (breakfast for dinner) along with pure Vermont maple syrup, bacon, and fruit.  Try it!

1 1/4 c flour
½ c quick oats
2 tbs brown sugar
2 tbs wheat germ
1 ½ tsp b powder
½ tsp salt
1 1/4 cups soymilk
3 tbs canola oil
1/2 tsp vanilla

 (Add 3/4 c of fresh fruit such as blueberries or raspberries for a change before cooking.)

Put dry ingredients in a mixing bowl and stir.  Add wet ingredients and stir until just moistened.  Cook in a frying pan over medium heat.  Serve immediately.  

Tuesday, September 14, 2010

Zucchini Bundt Cake

Last year our garden produced so much zucchini, I tried to develop a recipe for zucchini bread, but I thought that this was even better.  Plus, it's the one way that my kids will eat zucchini and actually like it.


½ c packed brown sugar
1/3 c dried cranberries
1 tbs cinnamon
½ tsp allspice

3 c flour
1 ¼ c granulated sugar
3 tsp b powder
1 tsp b soda
1 tsp cinnamon
½ tsp salt
1/2 c soy vanilla yogurt
1/2 c applesauce
1/2 c soymilk plus 1 tbs vinegar
1/3 c canola oil
1 tbs vanilla
2 c shredded zucchini

¾ c confectioner’s sugar
2 tsp vanilla soy milk
1 tsp vanilla extract

Shred zucchini in a food processor.  Place shredded zucchini on paper towels to absorb water and let stand for 5 – 10 minutes.

Combine brown sugar, dried fruit, cinnamon, and allspice in a bowl and set aside.

Combine flour, sugar, baking powder and soda, and salt in a large bowl.  Make a well in the center.  Mix together the wet ingredients in a medium bowl and pour into the well in the flour mixture.  Add zucchini and stir until just mixed. 

Coat a bundt pan with shortening and flour lightly.  Spoon 1/3 of batter into the pan.  Sprinkle in ½ of the brown sugar mixture.  Spoon ½ of the batter into the pan, add the remaining brown sugar mixture.  Spoon in a final layer of batter. 

Bake at 350 preheated oven for 1 hour and 5 minutes.  Cool 10 minutes on a rack and remove from pan.  Mix powdered sugar soy milk, vanilla and drizzle over the top.  Serve warm. 

Variation:  Zucchini Bread
Just make the cake part of the recipe and bake in 2 greased loaf pans for 40 - 45 minutes at 350 degrees.  

Thursday, September 9, 2010

Banana Chocolate Chip Muffins

I think that banana bread was the first recipe that I made that was dairy and egg free.  When I began I used egg replacer, but sometimes when I ran out, my local store didn't always have more in stock.  I wanted to use regular baking ingredients and still have tasty bread.  I did some experimenting and came up with this recipe.  I often double the batch and freeze the extras to use for breakfast when I haven't had time to bake.


1 ½  c flour
½ c sugar
3 tsp baking powder
1 tsp baking soda
2 tbs wheat germ
½ tsp salt
1 tsp vanilla
3 tbs water
3 tbs canola oil 
2 tbs orange juice
¼  c soy vanilla yogurt
1 c mashed ripe banana
1/2 c dairy and peanut free chocolate chips such as Divvies

Grease muffin cups with shortening, I like to use Spectrum Organic.  Preheat the oven to 350 degrees.  Combine the dry ingredients in a large bowl.  Stir together until blended.  Make a well in the center and add the wet ingredients.  Mix on low with an electric mixer for 1 minute.  Stir in the chocolate chips.  Spoon into muffin cups and bake for 20 to 22 minutes.  

You can also omit the chocolate chips and just make plain banana muffins or you make a loaf of bread by baking for 35 to 40 minutes.