Archive for the ‘Baking’ Category

This is a standard muffin recipe that I like to play around with a lot.  I had no sugar in the house but did have two large squeeze bottles of agave from Costco (which by the way is the best deal in town for the stuff-2 x 480 ml bottles for $9!). These muffins are filled with sweet lemon flavour with bursts of tangy berries in every bite while hearty spelt flour gives them weight and packs them full of fibre.  Enjoy!


1 cup whole wheat flour

1 1/2 cups spelt flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground ginger

1 cup unsweetened non-dairy milk

1/2 cup agave nectar

1 teaspoon vanilla

1/2 cup sunflower oil

1 cup of berries (i used a frozen blend of blueberries, raspberries and marionberries)

Juice and zest of 2 lemons


Preheat oven to 375 F

Mix together all dry ingredients plus the lemon zest in a large mixing bowl.  In a smaller bowl, mix together non-dairy milk, lemon juice, agave, oil and vanilla.  Add the wet ingredients to the dry ingredients and mix just to blend.  Add the berries and then spoon into a lightly greased muffin tin and bake for 22-25 minutes, depending on size of muffins.

Makes 6 extra large or 10 regular sized muffins.

~The Vegan Project

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I know it doesn't look like much here, but it is damn tasty!


For the apple filling you will need:

4 – 5 cups apples

1/4-1/2 tsp. cinnamon

3 Tblsps. sugar or less depending on how sweet your apples are

3 Tblsps. flour

And for the crispy part you will need:

1 cup flour

1 cup oats

1 cup brown sugar

1 cup cold Earth Balance

Take the apples and slice them into a pan (make the slices thin). Then mix 3 tablespoons of flour, 2-3 tablespoons of sugar and 1/2 teaspoon of cinnamon and pour this mix over the sliced apples. Mix the apples a bit so they are evenly covered.

For the crispy part, take a bigger bowl and mix in 1 cup of flour, oats and brown sugar. Take the Earth Balance and slice it into the bowl. Use your fork to mix it in. Then evenly spread this over the apples.

Now put the pan into a heated oven (you should turn on the oven before you start to make apple crisp) and bake for about 45 minutes at 350 degrees F (175C). When it turns golden brown its done. Let it cool for a while and then serve with your favourite non-dairy frozen treat.

~The Vegan Project

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I followed this peach muffin recipe almost exactly from the PPK (i’ve experienced a lot of baking blunders of late) and have grown tired of eating “at least they’re edible” un-treats.  They turned out great!  Pretty and moist and easy to make.  Jay marvelled at them being done in under an hour.  He was under the impression that muffins took all day to make. Oh Jay.

Here’s the recipe including my slight variations:

Preheat oven to 375F

1 cup whole wheat flour

1 1/2 cups spelt flour

3/4 cup brown sugar

1 tablespoon baking powder

1/2 salt

1/2 baking soda (i added this by mistake but it seemed to work itself out)

1/2 teaspoon cinnamon

1 1/2 teaspoons ground ginger

1 teaspoon vanilla

1 teaspoon apple cider vinegar

1/2 cup applesauce

1 cup non-dairy milk

1/3 cup canola oil

2 cups diced peaches (2 large)

Mix the dry ingredients in a large bowl.  Whisk together the wet ingredients in a smaller bowl, sans peaches, then add to the dry.  Mix to just combine, fold in the peaches gently and spoon into a lightly greased muffin tin.  I saved a few bits of peaches for the top of each muffin and sprinkled a little of extra brown sugar on top…mmmm.  Bake for 30 minutes, remove and let cool in the pan for a few minutes, then scarf one down and move the rest to a cooling rack.


~The Vegan Project

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Vanilla Cupcakes

Preheat oven to 350F and line a muffin tin with 10 muffin cups.

1 1/2 cups flour

3/4 cup sugar

1 tsp baking soda

1/2 tsp salt

1 cup warm water

1 tsp vanilla extract

1 vanilla bean split and scraped of its insides

1/3 cup vegetable oil

1 tsp apple cider vinegar

Combine the flour, sugar, baking soda and salt in a large mixing bowl.  In a smaller bowl combine the warm water, vanilla bean and extract, vegetable oil and vinegar.  Make a well in the centre of the dry ingredients and add the wet ingredients.  Mix really well until thoroughly combined.  Spoon into muffin cups and bake for 25-30 minutes until lightly golden on top.  Remove from muffin tin and place on cooling rack.  Wait until the cupcakes are completely cool before icing.  Makes 10 cupcakes.

Chocolate-Avocado Icing

1/3 cup non-dairy milk

2 cups icing sugar

1/2-1 cup cocoa powder

1 avocado

1 teaspoon vanilla

Place all ingredients in a food processor and blend till smooth.  The measurements are rough for this recipe.  You may need to add more icing sugar or cocoa if too runny or more milk if too stiff.  It should come out shiny, smooth and spreadable.  Place in the fridge until ready to use.  Makes more than you’ll need for 10 cupcakes so double up or make a cake, or just spoon it into your mouth standing in front of the fridge in the middle of the night 😉



~The Vegan Project

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Adapted from, ‘Are You Sure That’s Vegan?’ which was sent to us by Claire Gosse. It’s a fun cookbook that makes healthier versions of your favourite desserts.

1 cup unbleached white flour

3/4 cup spelt flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 ripe bananas, mashed

1/2 cup unsweetened applesauce

1/2 cup sugar

1/3 cup brown rice syrup

1/2 cup vegetable oil

1 teaspoon vanilla

the equivalent of 2 eggs using egg replacer/flax substitute

Mix the dry ingredients well.  In a separate bowl, add the wet ingredients to the mashed bananas.  Make a well in the dry ingredients and add the wet.  Mix to blend but do not over work.  Pour into a greased loaf pan and bake at 350F for 35-45 minutes.  Remove to a cooling rack.

This Vegan Banana Bread is best enjoyed with a cup of coffee, overlooking Chilliwack Lake 🙂

~The Vegan Project

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I found this recipe on Vegweb.com while in search of a vegan version of the classic chocolate chip cookie.  I followed it almost exactly:

2 cups unbleached flour
2 tsps baking powder
1/2 tsp.salt
1 cup vegan chocolate chips
1 cup raw sugar
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water


VERY IMPORTANT-make sure all ingredients are at room temperature. It will work if they’re not at room temp but it works MUCH better if they are. Also while your oven is pre-heating put the cookie sheets you are going to use on top of the oven so they get preheated as well.  Preheat oven to 350.

In a large bowl mix flour, baking powder and salt. Add chips. Make a well in the center and set aside.

In a medium size bowl mix vegan sugar and oil. Mix it well.  Add the vanilla and then add the water. Mix it well.  Add the wet to the well in the dry. Mix it well but be careful not to overwork it.  Spoon onto ungreased cookie sheets.  Put them in the oven.  Bake for 5 minutes and then flip and rotate the sheets (top to bottom,and 180 degree rotation). Bake another 4 minutes and check them.

The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool.

When they are done, move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.

Here’s what I changed:

I used only a 1/2 cup of raw sugar and substituted a 1/2 cup of brown rice syrup to make 1 cup.

I also used a 1/2 cup of melted earth balance instead of oil.

They turned out really well! Slightly golden tops, chewy centres and gooey chocolate chips in every bite.  Make sure to follow the detailed baking instructions as it seemed to make all the difference in the evenness and consistency of the cookies.

~The Vegan Project

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I made bread!  It’s a really great recipe i’ve been making for a while now out of Veganomicon, from the ladies at The Post Punk Kitchen.  This time I made a few adjustments to the original version.

Rosemary Focaccia Bread:

1 package of active dry yeast

1 1/4 cups warm water

3 tablespoons olive oil plus some for brushing and greasing

3 tablespoons chopped fresh rosemary, plus some extra for garnishing

1/2 teaspoon salt plus rocksalt for garnishing

2 cups white pastry flour

1 cup spelt flour

Combine the yeast and warm water in a large bowl.  Stir in olive oil, rosemary, flour and salt and knead to form a soft dough.  Turn the dough onto a floured surface and knead for a few minutes until smooth and shape into a ball.  In a clean bowl, add a bit of olive oil in the bottom, swirl the dough in it to coat, cover with a clean dish towel and let sit for 1 hour.

Preheat your oven to 350F

After the dough has risen, punch it down and place in a lightly greased loaf pan and gently press it outward to reach the edges. You can also shape it into a disc and bake it on a cookie sheet for a more traditional shape.  Poke lots of holes in the top and brush with olive oil, sprinkle with rock salt and more fresh rosemary and bake for 30-35 minute if on a cookie sheet.  More like 45-55 minutes in a loaf pan.  Then go ahead and make the best sandwich ever!

~The Vegan Project

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