Tag Archives: vegan baking

Fresh Cranberry Muffins

The recipe for fresh cranberry muffin is easy and versatile. The cranberries can be fresh or frozen. Just use whatever you have on hand. In either case chop the cranberries into small pieces or for a bigger burst of cranberry flavour leave them whole.

fresh cranberry muffins

This recipe uses a flax egg. For those of you who are new to vegan cooking flax eggs are a combination of flax meal and water. The mixture is allowed to set for 5 minutes until it gels. Once the mixture is thick the flax egg replaces a chicken egg one to one. Just mix 1 tbsp of flax meal and 2 1/2 tbsp of water thoroughly.

The recipe also calls for almond milk but it can be replaced with most nut milks, soy milk and even oat milk.

Cranberry muffins are great for lunch on a cold winter day or easy to grab for a quick breakfast. Serve with your favourite tea and jam or jelly.

Enjoy!

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Patchwork Peppermint Cookies

When Christmas rolls around I like to have a cookie tray filled with different cookies for my guests to enjoy. Although there will be few holiday visits this year I still wanted to have a few special cookies in the house for the family.

patchwork peppermint cookie

The recipe for patchwork peppermint cookies is a new cookie that I modified from the patterned cookie recipe. The cookies are sweet with a hint of peppermint and are colourful on any tray.

The recipe is a bit fussy and the assembly of the cookies takes a little longer than usual but it is worth the work. The cookies can be made in two and a half hours. This includes the time the batter rests in the refrigerator.

The recipe can be modified for different holidays. Change the colour of the food colour and add a different extract to make your holiday cookie special. For example, for a summer birthday use yellow food colouring in half the dough and add lemon extract. Yummy! Orange and red can be used for fall with maple extract.

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Walnut Ginger Cookies

Walnut ginger cookies are great for tea time. The cookies are sweet and crunchy with a subtle zip of crystallized ginger. They’re so easy to make you can whip them up in 1/2 hour, make a pot of herbal tea ,and be ready for entertaining.

walnut ginger cookies

My favourite spice is ginger and I like how the subtle heat of the spice comes through in baked goods. This recipe used dried ginger and crystallized ginger to flavour the dough. If you have fresh ginger you can grate it and substitute 1 tbsp for the dried spice.

I used walnuts in this recipe but if you don’t like them you could use chopped almonds. I’ve tried chopped cashews but find them too sweet combined with both types of sugar. If you have a sweet tooth though, you could add them, add some dried coconut and reduce the brown sugar by 1/4 cup.

If you want to serve these on a Christmas platter and need to jazz up the cookie appearance I’d use coloured sprinkles mixed into the batter. Icing on this cookie is too sweet for my taste.

Enjoy!

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Blueberry Mango Cobbler

The weather is turning chilly in Canada and it’s the time of year I like to make comfort food. Cobbler is a favourite dessert my mother made when I was a child. The cobblers she made were usually full of tart plums or fresh blueberry and on occasion we’d have sweet peach. Blueberry mango cobbler is a version of her best recipe. Local blueberries mingle with tropical mango for a unique and tasty combination. You can serve the cobbler on its own or add coconut ice cream if you like fruit mixed with a creamy filling.

Cobblers like crisps are quick and easy to prepare, taste delicious, and are adaptable. If you don’t like mango try adding peaches or shake up the flavours and use cherries, strawberries or blackberries. Use what you have in the freezer or what is in season.

Since the local blueberries are finished bearing for the year this recipe uses a mixture of wild and regular blueberries that I picked and froze. You can purchase frozen blueberries and mango from the grocery store if you don’t have any in the freezer. Frozen fruit is usually cheaper than fresh during the winter and the nutrients and taste are amazing.

If you use fresh fruit the recipe will be just as tasty but you will have to watch the baking time. It will take significantly less time to cook. Try looking at the recipe after 20 minutes to see if it is cooked. If not put the cobbler back in the oven for 5 or 10 minutes and watch it to make sure it doesn’t burn.

The topping and the fruit filling are tart in this recipe. If you like a sweeter filling

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Harvest Pumpkin Pie

Pumpkin pie has always been a staple in my home on the holidays. It’s rich creamy texture blended with fragrant pie spices is warm and comforting and brings back many happy memories of childhood. That’s why when I decided to try a vegan lifestyle I was a little hesitant to try a vegan pumpkin pie. I tried recipes made with tofu and I wasn’t happy with the taste. I tried other recipes made with coconut cream. They’re better but many recipes don’t have enough spices.

Harvest pumpkin pie is a vegan recipe using coconut cream with the tasty spices I remember. If you don’t like pie spice try cutting the spices in half and tasting before baking the pie. You can also use either pumpkin pie spice or cinnamon, nutmeg, cloves and ginger separately.

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Cherry Rounds

Cherry rounds are cherry hand pies. They’re quick and easy to make and great on a picnic or as a snack. For an extra special treat add coconut cream.

INGREDIENTS

4 cups cherries

1 tbsp lemon juice

1/4 cup of your favourite juice

2/3 cup sugar

1/4 cup cornstarch

1/4 cup water

1 1/2 cups flour

1 tsp salt

2 tbsp sugar

1/2 cup vegetable shortening

1/4 cup cold water

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Rhubarb Strawberry Pie

Rhubarb Strawberry pie is tangy and delicious. It’s amazing served with coconut cream or by itself on a hot summer’s day. Try the recipe with different kinds of juice to find your preferred taste.

Enjoy!

INGREDIENTS

1 vegan or vegetarian pie shell (baked and cooled). Here is one recipe

2 cups orange juice

2 cups strawberries

2 cups of rhubarb

2/3 up sugar

2 tbsp cornstarch

2 tbsp water

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Rhubarb Blueberry Crisp

Rhubarb Blueberry crisp is sweet and tangy. It’s the perfect spring dessert. Try serving with coconut cream.

Enjoy!

TOPPING
Rhubarb Crisp

1 cup flour

1/2 cup oats

2/3 cup brown sugar

1/2 cup melted coconut oil

BASE

2 cups chopped fresh rhubarb

rhubarb crisp

1 cup frozen blueberries

1/8 cup cornstarch

2/3 cup sugar

1/4 cup flour

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GINGER COOKIES

Ginger cookies are sweet and moist. The combination of molasses, banana and ginger melts in your mouth. Try serving the cookies with hot tea or a strong cup of coffee.

Enjoy!

INGREDIENTS
Ginger Cookies

1/2 cup sugar

1/2 cup melted coconut oil

1/3 cup molasses

1/4 cup mashed banana

2 flax eggs

3 tsp baking powder

1 1/4 cups flour

3 tsp ginger

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Vegan Replacements

One of the major hurdles to becoming vegan is replacing common food groups in baking. The vegan replacements below are for eggs, milk, cream and other common baking ingredients. I hope you find it helpful.

EGG SUBSTITUTE

1 tbsp ground flaxseed + 3 tbsp water

1/4 cup pureed tofu

1 tbsp chia seeds + 3 tbsp water

1/4 cup avocado

1/4 cup applesauce

1/4 cup pumpkin

1 mashed banana

3 tbsp aquafaba

1 tsp baking soda mixed with 1 tbsp white vinegar

MILK

Almond, soy, cashew or coconut Milk – Equal parts

BUTTERMILK

1 cup = 1 cup nut milk + 2 tbsp lemon juice

Vegetarian Symbol
HONEY

Agave Syrup, Maple Syrup or Rice syrup to taste

CREAM

Coconut cream

3/4 cup soy milk + 1/4 cup vegan margarine

YOGOURT
Vegetarian Symbol

soy, coconut, almond or cashew yogourt (equal parts)

BUTTER

vegan butter – equal parts

coconut oil – equal parts

olive oil – 1/4 cup + 2 tbsp per cup of butter

View this other article – Vegan egg and milk replacements