Torta Sbrisolona

Back in 2011, I made a Torta Sbrisolona, and we really liked it. It was supposedly a dessert, but we treated it more like a sweet bread - one that you might eat for breakfast or with tea or in a cafe. Again, it was another recipe that used animal products, so I no longer could eat it. Given that the remaining child at home had the same exact complaints (it has nuts and is crunchy), but the adults loved it, I'd say my vegan version is a success!

Ingredients:

3 Tbsp ground flax meal
1/2 cup water
1 tbsp vanilla extract
2 cups whole wheat flour
2/3 cup medium yellow cornmeal (I used Bob's Red Mill medium cornmeal)
2/3 cup fine yellow cornmeal (I used Alber's cornmeal)
1 cup chopped almonds
1 cup caster sugar or baker's sugar
finely grated zest of 1 lemon
1 cup vegan butter, cubed, plus extra for greasing
sifted icing or powdered sugar for dusting


Directions:

1. Whisk the 3 tablespoons flax meal with 1/2 cup water and 1 tablespoon vanilla. Place in refrigerator for 15 minutes.
2. Heat the oven to 350ºF and grease a 10 in round or square cake pan. 
3. In a very large mixing bowl (minimum 6 quarts, bigger is better), combine the plain wheat flour, the two cornmeals, plus the almonds, sugar and lemon zest.
4. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles breadcrumbs.
5. Make a well in the center of the flour mixture and pour in the flax and vanilla mixture. 
6. Give it a brief stir, then quickly finish working the dry ingredients into the wet using your hands to give a solid, pastry-like dough. Do not knead the dough; work it until it only just comes together.
7. Press the dough into the prepared pan to no more than 1" - 1 1/2" depth. Smooth the surface over a little but leave it dimpled as this will enhance the crumbly texture. 
8. Bake for 35-45 minutes until the top is just starting to brown. 
9. Leave the cake to cool in the pan. 
10. Dust with sifted icing sugar and break into chunks to serve.

Other details:

• Serves 8-12.
• This cake is traditionally smashed in the center to be devoured in crumbling chunks with sticky wines or grappa.
• Hazelnuts are sometimes used in place of, or in conjunction with, the almonds.

Double Chocolate Fudge Cookies (Vegan)

When I used to follow the Phil Plait, the Bad Astronomer, he posted a Double Chocolate Fudge Cookie recipe that I enjoyed quite a bit, and reproduced here. I liked them so much that I wanted to make a vegan version. I had to try a couple times to get the correct ingredients, but this is a good replication. Whenever something could be vegan, presume a vegan version, ie chocolate.

Ingredients:

18 ounces semisweet chocolate chips, (1.5 bags)
4 oz unsweetened applesauce
1 teaspoon vanilla extract
3/4 cup plus 2 tablespoons sugar
2/3 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt

Directions:

1. Line cookie sheets with parchment paper.
2. Preheat oven to 325 degrees farenheit. 
3. Place 12 ounces (1 bag) chocolate chips in a large microwavable bowl (glass is best). Microwave on high 30 seconds then stir, repeat until chips are melted and smooth. 
4. Beat sugar, vanilla, and applesauce in a large bowl until thick. 
5. Add melted chocolate and beat until blended, scraping down the sides of the bowl as needed. 
6. Combine flour, cocoa, baking powder and salt in medium bowl and slowly add to the wet chocolate mixture, beating until blended. 
7. Stir in the remaining 6 oz (half bag) of chocolate chips by hand (the dough will be very hard.)
8. Roll by hand into 1-2 tablespoon size balls and place 2 inches a part on the parchment lined sheet.
9. Bake 15 to 20 minutes or until cookies are just cooked enough to hold together. 
10. Cool by pulling parchment paper off the cookie sheets and placing on cool counter top until cookies are firm, then move to wire racks to finish cooling completely.

Notes:

• Makes about 2 dozen.

Lemon Cupcakes with Lemon Frosting

In search for a vegan lemon cupcake that could possibly replace the delicious Lemon Creme Lemon Cupcakes, I found a recipe at Vegan Cupcake Recipes. The problem is that the recipe is slightly poorly written and there's no creamy center like the cupcakes I've made. In addition, the images shown look like there's a lemon custard in the middle, but that's clearly added in for the photos and the recipe for it is not given. All those drawbacks aside, the cupcakes are delicious. I've fixed the recipe so they issues should be less of a problem. I'm still on the hunt for a vegan cupcake that has all the components of a lemon cream lemon cupcake.

Ingredients:
1 cup vegan margarine, softened
2 cups organic unbleached sugar
1/2 cup non-dairy yogurt
1/4 cup applesauce
2 teaspoons grated lemon rind
1 teaspoon vanilla
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cups vegan sour cream

Frosting
3 tablespoons vegan margarine, softened
2 1/4 cups organic unbleached sugar (what the recipe calls for, but I need to try it with powdered sugar)
2 tablespoons lemon juice
3/4 teaspoon vanilla
1/4 teaspoon grated lemon rind
1-2 tablespoons soy milk (or other non-dairy milk)


Directions:

1. In a mixing bowl, cream margarine and organic unbleached sugar.
2. Mix in yogurt and applesauce.
3. Add lemon peel and vanilla, and continue to mix well.
4. In a second bowl, combine dry ingredients. 
5. Add to creamed mixture alternately with sour cream (batter will be thick).
6. Fill greased or paper-lined muffin cups with 1/4 cup of batter.
7. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
8. Cool for 10 minutes; remove to wire racks to cool 
9. Frosting:
10. Cream margarine and organic unbleached sugar in large mixing bowl. 
11. Add lemon juice, vanilla, lemon peel, and soy milk; whip until smooth. This may take awhile as I never got it with granulated sugar to be smooth.
12. Frost cupcakes.

Notes:

• As I noted, either powdered sugar needs to be used in the frosting, which I haven't tried yet, OR you have to whip for a very long time to get nice smooth frosting.

Zucchini Bread

Years and years ago, probably close to two decades in fact, I needed a zucchini bread recipe because someone had grown zucchini and gifted me with more than any person should have. I found this recipe, probably via Allrecipes.com because many of our recipes from that stage of our life did. This one was called "Zucchini Bread IV." I probably found some other recipes, too. This one is fairly easy to make with usually baking items in a well-stocked kitchen. You will note there are walnuts. Below, I show two loaves - a taller one without walnuts (because my Longaberger bread pan makes that shape) and a shorter one with walnuts (because my Bolesławiec bread pan, care of the "Babe collection," makes that shape). My children do not like nuts in their bread, so I made them one loaf without nuts. Conveniently, this recipe makes two loaves, so I simply stirred walnuts into the batter after pouring both pans.

Ingredients:
3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1/2 cup chopped walnuts
1 teaspoon salt
1/4 teaspoon baking powder
3 cups all purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda

Directions:

1. Preheat oven to 325o. 
2. Grease and flour two 8x4” loaf pans. 
3. In a large bowl, beat eggs until light and frothy. 
4. Mix in oil and sugar. 
5. Stir in zucchini and vanilla. 
6. Combine flour, cinnamon, soda, baking powder, salt and nuts in a large bowl; then stir into the egg mixture. 
7. Divide batter into prepared pans. 
8. Bake for 60 to 70 min, or until done.

Notes:

• Serves 24.  
• 231  Calories per slice.

Whole Wheat Chocolate Chip Cookies

Another version of these same whole wheat chocolate chip cookies. Yum!

Ingredients: 
3/4 cup sugar 
3/4 cup packed brown sugar 
1 cup Earth Balance (2 sticks), softened 
1 teaspoon vanilla 
1/4 cup applesauce
2 cups whole wheat flour 
1 teaspoon baking soda 
1/2 teaspoon salt 
1 pkg (12 oz) semisweet chocolate chips

Directions: 

1. Heat oven to 375.  
2. Mix sugars, butter, vanilla, and egg in large bowl.  
3. Stir in flour, baking soda and salt.  
4. Stir in chocolate chip cookies.  
5. Form 1-2" balls of dough and drop about 2” apart onto ungreased cookie sheet.  
6. Bake approximately 10 min or until light brown. 
7. Cool slightly until you can remove from sheet without disturbing cookie shape; remove from cookie sheet.  
8. Cool on wire rack.            

Notes:

• Makes ~3 dozen. 
• Prep: 10 min           
• Total: 20 min 
• You may want to use less than the entire package of chocolate chips.

Cinnamon Buns

"Land of Nod" Cinnamon Buns. My daughter made these several times over her high school years to bring to classes as snacks and treats. They were always popular.

Ingredients:
20 Frozen Dough Rolls
1 cup brown sugar
1/4 cup vanilla instant pudding
1-2 Tbsp cinnamon
1/4 - 1/2 cup melted butter

Directions:

1. Spray a 10" Bundt pan withi cooking spray.
2. Add frozen rolls.
3. Sprinkle with brown sugar, pudding powder, and cinnamon.
4. Pour melted butter over everything.
5. Cover with a damp tea cloth, and leave out at room temperature overnight.
6. When ready in the morning, preheat oven to 350 degrees.
7. Remove cloth, put the Bundt pan with rolls in the oven.
8. Bake 25 minutes.
9. Let sit 5 minutes, and invert on a plate.

Maple Peanut Butter Pancakes

By now it is probably obvious our love of pancakes. When Veg News covered these, I had to make them. These pack a super flavorful punch. 

Ingredients:
3/4 cup oat flour
3/4 cup gluten-free 1:1 flour blend
1 Tbsp cornstarch
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups vanilla almond milk
1/3 cup maple syrup 
1/4 cup peanut butter, just smashed peanuts
1 Tbsp apple cider vinegar
1 tsp vanilla
cooking spray

Directions:

1. Whisk the flours, cornstarch, baking powder, and salt together in a large bowl.
2. In a medium bowl, whisk together he milk, syrup, peanut butter, vinegar, and vanilla.
3. Add the wet ingredients to the dry ingredients, stirring until combined.
4. Heat pan or griddle over medium heat.
5. Spray with cooking spray.
6. Scoop the batter in your preferred amounts (1/3 cup or less) onto the pan and cook until bottom is golden and stable.
7. Flip and cook until both sides are golden brown and center is cooked.
8. Repeat with the remaining batter, taking care to re-spray the pan between pancakes.

Notes:

• You can sub all-purpose flour for the gluten free flour blend at a 1:1 ratio.

Ebelskiver (Danish Filled Pancake)

We've been having Aebelskivers for a long, long time. On the theme of making things I loved prior to becoming vegan something I will eat now, I found a vegan Ebelskiver recipe. 

The top photo shows some of the fillings I used this time around: strawberry jam, peanut butter, blueberries, dark chocolate chips, and the pumpkin cream cheese filling from the recipe linked above. I topped with powdered sugar, maple syrup, and soy whip.

Ingredients:
1 Tbsp ground flax seed 
3 Tbsp water
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
2 cups vanilla almond milk 
1/4 cup lemon juice
2 Tbsp agave
4 Tbsp vegan butter, melted
1 Tbsp vanilla
cooking spray

Directions:
Making Batter

1. Prepare the flax egg by whisking the ground flax seed in the water and set aside in the refrigerator for 15 minutes.
2. Warm your Ebelskivar pan over medium or medium-low heat.
3. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
4. In another bowl, whisk together the milk and lemon juice. Let sit for a few minutes. Whisk again, add the agave, butter, and vanilla, and combine.
5. Whisk the wet ingredients into the dry ingredients. Add the flax egg, whisking to combine.

Making and Cooking the Ebelskivers

1. Spray the pan with cooking spray. If it turns brown, your pan is too hot. Lower the heat if need be.
2. Fill each well half-full with batter.
3. Add 1 teaspoon to 1 Tablespoon of filling to the batter, then fill remaining well with batter. Be quick!
4. Cook until the sides are golden brown and the top is bubbling (like regular pancakes.) It takes a couple minutes.
5. Turn the ebeskivers over using special turning tools, two spoons, two chopsticks, or another device. Cook through. 
6. Remove from pan, cover with toppings, and serve!

Notes:

• Makes about 27 (just shy of 3 servings in my house).
• You need an Ebelskiver pan to make these. 

Vegan Finnish Oven Pancakes

As adults, we often have to change our diets from the foods of our childhood. But those will always be precious to us. When I went vegan, I thought I would not be eating Finnish Oven Pancakes again. I was thrilled to find a vegan pannukakku recipe. It isn't quite the same consistency, but it is close. And the sweetness and flavor is pretty close. I've modified some of it to be more similar to the Finnish Oven Pancakes my mom made and I grew up eating. 

Ingredients:
3/4 cup silken tofu (soft)
1/2 cup sugar
1 tsp salt
2 cups vanilla almond milk
1 1/4 cups all purpose flour
2 Tbsp melted coconut oil
1 tsp vanilla 
cinnamon-sugar mix 

Directions:

1. Preheat oven to 450^o degrees.
2. Spray a 9 x 13 baking sheet with nonstick cooking spray.
3. Place tofu, sugar, and salt in a food processor. Process until smooth.
4. Slowly add milk while the processor is running.
5. Add the flour all at once then pulse a few times to combine.
6. Add melted coconut oil and vanilla. Pulse once more.
7. Pour batter on the baking sheet, being sure it is evenly spread.
8. Bake for 30 minutes until golden.
9. Sprinkle the cinnamon-sugar mix over the top.
10. Serve with maple syrup and your desired toppings.

Notes:

• Makes 4 slices (which is really 2 servings.)

Whole Wheat Chocolate Chip Cookies

Yum! These cookies are so easy to make. Throw in the wet stuff, mix, throw in the dry stuff, mix, put on cookie sheet, bake for 10 minutes, cookies! Also, I made two different types. I made the original recipe and these. The omnivore family went by and couldn't tell the difference between the two. 

Ingredients: 
3/4 cup sugar 
3/4 cup packed brown sugar 
1 cup Earth Balance (2 sticks), softened 
1 teaspoon vanilla 
1 Ener-G egg 
2 cups whole wheat flour 
1 teaspoon baking soda 
1/2 teaspoon salt 
1 pkg (12 oz) semisweet chocolate chips

Directions: 

1. Heat oven to 375.  
2. Mix sugars, butter, vanilla, and egg in large bowl.  
3. Stir in flour, baking soda and salt.  
4. Stir in chocolate chip cookies.  
5. Form 1-2" balls of dough and drop about 2” apart onto ungreased cookie sheet.  
6. Bake approximately 10 min or until light brown. 
7. Cool slightly until you can remove from sheet without disturbing cookie shape; remove from cookie sheet.  
8. Cool on wire rack.            

Notes:

• Makes ~3 dozen. 
• Prep: 10 min           
• Total: 20 min 
• You may want to use less than the entire package of chocolate chips.

Chocolate Chunk Buckwheat Cookies (Vegan)

I made a version of these before. These are a vegan adaptation of them. I think these turned out better. The top photo is of the dough on the pan, and the bottom is of finished cookies cooling on the rack. They are yummy warm or cooled. They are yummy two days later. 

Ingredients:

1/2 cup vegan stick butter, softened
1 cup brown sugar
1 tbsp ground flax seed
3 tbsp water
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 cup plus 2 tablespoons whole wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buckwheat groats
6 ounces semisweet chocolate, chopped into 1/2 inch chucks

Directions:

1. Preheat over to 375°F.
2. Make flax egg by mixing 1 tbsp ground flax seed with 3 tbsp water in a small bowl. Put into fridge for 15 minutes. It should then have an egg consistency.
3. In a stand mixer or bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg, vanilla, and almond extract until well mixed.
4. In a small bowl, mix the flour, baking soda, salt and buckwheat, and add to the butter mixture, beating to incorporate. When the flour is mixed in, add the chocolate and stir until combined.
5. Drop 2-tablespoon-size balls of dough onto ungreased sheet pans, leaving 3 inches of space between the balls. The cookies will spread while baking.
6. Bake for 6 minutes, reverse the position of the pans in the oven, then bake for 4 to 6 minutes more. A pale, soft center surrounded by golden brown cookie is the desired result.
7. Let the cookie cool on the pans for 5 minutes, then transfer to cooling racks with a spatula. Let cool completely before storing in an airtight container for up to a week.

Other Details:

• Makes a dozen cookies 
• Although I got a baker's dozen

Spiced Vanilla Baked Oatmeal

I am loving baked oatmeal dishes. I first learned about them from Happy Herbivore Meal Mentor. This one is a great breakfast any time of the year, but tasty in the fall.

Ingredients:
6 tbsp dry rolled oats 
2 tbsp flour 
¼ tsp baking powder 
1 tsp pumpkin pie spice 
dash of ground cardamom 
dash of ground allspice or cloves 
½ cup unsweetened almond milk 
1 tbsp maple syrup 
1 tsp vanilla extract

Directions:

1. Preheat oven to 375F 
2. In a bowl, combine oats, flour, baking powder, and spices. 
3. Stir in milk, maple syrup, and vanilla, mixing until well combined. 
4. Transfer batter to a ramekin or ovensafe dish. 
5. Bake 20-25 minutes, or until firm.

Notes:

• Serves 1
• Approximately 250 calories

Dessert: Día de Muertos Cake

A few years ago, I took this photo for a contest. It is one of my favorite cakes, and is perfect for the upcoming holiday.


Ingredients:
Cake
2-1/4 cups all-purpose flour
½ cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
½ teaspoon cayenne pepper
1 teaspoon cinnamon
½ teaspoon salt
¾ cup granulated sugar
1 cup unsweetened applesauce
¾ cup vegetable oil
1 tablespoon vanilla extract
1-1/2 cups unsweeetened milk
2 tablespoons vinegar (apple cider or white)

Frosting
1/2 cup vegan butter, somewhat softened
2 cups powdered sugar
1/3 cup unsweetened cocoa
1 teaspoon cinnamon
1⁄4 teaspoon cayenne pepper
1 teaspoon vanilla extract
3 to 4 tablespoons unsweetened milk


Directions:
Cake

1. Preheat the oven to 350 degrees F.
2. Oil two 8-inch cake pans, or prepare cupcake/muffin tins with paper liners or silicon cups.
3. In a large mixing bowl, combine the flour, cocoa powder, baking soda, cayenne pepper, cinnamon, salt, and sugar.
4. In a separate bowl, beat together the applesauce, oil, vanilla extract, milk, and vinegar. 
5. Add the wet mixture to the dry ingredients, and mix until everything is thoroughly combined. 
6. Pour the batter into the baking pans or cupcake/muffin tins, and bake for 20 to 30 minutes (cupcakes – 15 to 17 minutes), or until the cake comes away from the sides of the pans and a toothpick inserted into the center comes out clean.

Frosting

1. Cream together all the ingredients on low speed until smooth. Increase the speed slowly until the frosting is light and fluffy (about 3 minutes). Add an additional 1 or 2 tablespoons of milk, if necessary.

Notes:

Yield: Enough for one layer cake or 18 cupcakes.

Strawberry Shortcake Cupcakes

These cupcakes are too good to be true. Get yourself some fresh strawberries to top these. I got the original recipe from Happy Herbivore Meal Mentor. They were enjoyed by everybody in the house.

Ingredients:
2 cups whole-wheat pastry flour
1 tsp baking powder
½-tsp baking soda
½-tsp fine salt
¼-cup applesauce
1 cup raw sugar
1 cup almond milk
1 tsp lemon extract
sliced strawberries

Icing
1 cup powdered sugar
1 tbsp almond milk
1 tsp vanilla extract
red food coloring

Directions:

1. Preheat oven to 350F. 
2. In a medium bowl, whisk flour, baking powder, baking soda, and salt together. 
3. In a large bowl, whisk applesauce, raw sugar, almond milk, and lemon extract until well combined. 
4. Pour dry mixture into wet mixture in 3 to 4 batches, stirring until just combined. 
5. Bake in lined muffin cups for 15-25 minutes or until a toothpick inserted in the center comes out clean. 

Icing

1. Whisk powdered sugar, almond milk, vanilla extract, and a drop of red food coloring in a small bowl, adding more sugar to thicken or more milk to thin it out. 
2. Once the cupcakes have fully cooled, slather icing over top and garnish with fresh strawberry slices. 

Notes:

• Makes 12

Lava Cake Oatmeal

Another dessert for breakfast. In fact, I could post this just as easily as a dessert. I like oatmeal, I like chocolate, I like cake, I like lava cake. This will do. I got the original recipe from Happy Herbivore Meal Mentor, but I've modified it to be even more chocolatey! 

Ingredients:
⅓ cup dry rolled oats 
2 tbsp flour 
1 tbsp cocoa powder 
¼ tsp baking powder 
pinch salt
⅓ cup (2.5-oz) chocolate soy or almond milk 
1 tbsp pure maple syrup  
½ tsp vanilla extract 
1 tbsp chocolate chips or 1 square of chocolate

Directions:

1. Preheat oven to 350F and set aside a small ramekin. 
2. In a mixing bowl, combine oats, flour, cocoa, baking powder, and pinch of salt. 
3. Stir in milk, maple syrup, and vanilla. 
4. Mix well and transfer half to the ramekin. 
5. Place the chocolate chips or chocolate square on top, in the center, so that no part of it is touching the sides. 
6. Pour the rest of the oatmeal over chocolate, using your fingers to press down lightly and spread the mixture. 
7. Bake 15-20 minutes, or until the top is slightly firm and dry. 
8. Let cool a few minutes, but serve warm.

Notes:

• Make less chocolatey by using plain/vanilla soy or almond milk. Per serving with plain/vanilla milk:  269 calories, 7.1g fat, 46.4g carbs, 6.8g fiber, 12.5g sugars, 7.8g protein
• Top with yogurt for an icing. 
• Made again, and an additional photo!

Cinnamon Roll Oatmeal

It's no secret that I love Cinnamon Rolls. I'm not sure making it as oatmeal is particularly healthy, but probably a little better than actual rolls. I got the original recipe from Happy Herbivore Meal Mentor.

Ingredients:
1/2 cup dry rolled oats
1/2 tsp ground cinnamon
dash of ground nutmeg
1 tbsp brown sugar
pinch of salt
3/4 cup almond milk
1/4 tsp vanilla extract

Directions:

1. In a saucepan, combine oats, cinnamon, nutmeg, brown sugar, and salt. 
2. Add milk and vanilla extract.
3. Over medium, bring to a light boil. Turn heat to low, and cook to desired consistency, stirring often.

Notes:

Serves 1

Per serving: 219 calories, 4.7g fat, 38.5g carbs, 5.5g fiber, 9.4g sugars, 6.2g protein

Un-Birthday Cake Baked Oatmeal

This was amazing! It takes a little long for a regular weekday breakfast, but I think I'll be having it fairly regularly for a weekend breakfast. It came from the Happy Herbivore Meal Mentor Big Breakfast Book. I submitted this photo as a part of the March Madness Challenge on Instagram. This might be fun to make several of these during a brunch.

Ingredients:
6 tbsp dry rolled oats
1 tbsp oat flour
1/4 tsp baking powder
1/8 tsp baking soda
1 tbsp pure maple syrup
1/2 tsp vanilla extract
1 tbsp applesauce
3-4 tbsp almond milk
3 oz yogurt
sprinkles

Directions:

1. Preheat oven to 350F.
2. In a small bowl, combine oats, oat flour, baking powder, and baking soda.
3. Add in the maple syrup, vanilla, applesauce, and 2 tbsp milk.
4. Stir and add more milk until batter forms. The mixture should be wet, but not runny.
5. Transfer mixture to a ramekin.
6. Bake for 17-20 minutes, until the top is set and golden.
7. Top with yogurt and sprinkles.

Notes:

• Serves 1
• Per serving: 271 calories, 3.9g fat, 46.9g carbs, 4.1g fiber, 20g sugar, 9.8g protein
• Add a side of fruit.

French Toast

We love French toast at our house. When I went out to eat at a place that had French toast, I always ordered it. I went looking for a vegan version that was straight-forward and tasty. I found one from Minimalist Baker. 

Ingredients:
1 Tbsp ground chia seeds
1/2 Tbsp agave syrup
1 cup unsweetened vanilla almond milk
1/2 tsp ground cinnamon
dash nutmeg
1/2 tsp vanilla extract 
vegan butter for greasing pan
4-6 slices of French bread, sliced 1/2 - 1 inch thick

Directions:

1. Use a whisk to mix the ground chia seeds, agave syrup, milk, cinnamon, nutmeg, and vanilla together. Place in the refrigerator for 15 minutes.
2. Slice the bread (if you haven't already.)
3. Preheat a griddle over medium heat, and melt butter.
4. Place the slices of bread into the milk mixture for about 30 seconds per side.
5. Transfer to the warm and buttered griddle. Cook each side until golden brown (on griddle side), a couple minutes per side.
6. Top with desired topping, I have granola and maple syrup in this picture.

Notes:

Other toppings we enjoy are whipped topping, peanut butter, and fruit.

Pumpkin Muffins with Streusel Topping

These are fantastic pumpkin muffins! The streusel topping is very good, the muffins are dense and yummy. I ate 2 straight out of the oven and several more throughout the day. The kids really enjoyed them as well. I adapted the recipe from May I Have That Recipe.


Ingredients:

Muffins:
1/3 cup plus 1 tbsp unsweetened vanilla almond milk 
2 tbsp flax meal
1 cup canned pumpkin puree
3 tbsp maple syrup
1/3 cup coconut oil, melted
1 tsp vanilla
1 1/2 cups flour
2 teaspoon baking powder
2/3 cup sugar in the raw
1 1/2 tsp pumpkin pie spice
3/4 teaspoon salt
1/2 cup chopped walnuts (optional)

Streusel Topping:
1 tbsp coconut oil at room temperature
2 tbsp brown sugar
2 tbsp flour

Directions:

1. Preheat oven to 350°F. Line a 12 cup muffin pan with foil liners and spray them lightly with cooking spray.
2. In a small bowl, combine almond milk and flax meal. Set aside.
3. In a large bowl, whisk together pumpkin puree, maple syrup, coconut oil and vanilla extract. Add almond milk/flax mixture and mix well.
4. In a separate bowl, combine flour, baking powder, sugar, pumpkin pie spice, salt and walnuts. Slowly add to pumpkin mixture, whisking gently until just incorporated. Set aside.
5. In a small bowl, combine streusel ingredients, mixing gently with your fingers or a fork.
6. Spoon batter evenly in muffin cups. Sprinkle tops with streusel mixture. Bake at 350ºF until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.

Other Details:

• Prep time: 15 minutes
• Cook time: 20-25 minutes
• Yields 12 muffins
• Original Recipe

Promised Pumpkin Pancakes

Awhile ago, I made some Lazy Morning Pancakes from The Lotus and the Artichoke. I was pining for some pumpkin pancakes, and felt this recipe could easy be modified. I mentioned this multiple times and it took a couple months, but I finally did it. Here's my original recipe for these Promised Pumpkin Pancakes. 

Ingredients at the ready!

Wet ingredients into dry.

Batter

Ready to eat!

Ingredients:
1 1/2 cups flour
1 Tbsp chickpea flour
1 1/2 tsp baking powder
3 Tbsp sugar in the raw
1 tsp ground flax seeds
1/4 tsp salt
1/2 tsp cinnamon
3/4 cup pumpkin puree
1 2/3 cups soy milk (or a nut milk)
1 tsp vanilla
1 tsp canola oil

Directions:

1. Mix all dry ingredients (flours through cinnamon) in a large mixing bowl.
2. Add remaining wet ingredients into the dry. Whisk until batter is mostly smooth.
3. Heat a cast iron griddle, if you have it, or your favorite pancake pan over medium heat. (My gas stove was hot enough at medium-low, but some ovens may need medium-high.)
4. Oil the griddle with a few drops oil rubbed in with a paper towel or use cooking spray (my preference). Re-oil between pancakes. The pan is hot enough when a drop of water sizzles on the surface.
5. Pour about 1/3 cup of the batter onto the pan. 
6. When bubbles form consistently on the edges and in the center of the pancake, check underside to see if it is ready to flip. This should occur within about 2 minutes at the appropriate heat. Too hot and you'll have a black rather than golden brown surface without the interior of the pancake cooked through.
7. Flip the pancake over and cook for 1-2 more minutes.
8. Transfer finished pancake to a plate in a warm oven to keep warm until serving.
9. Serve with powdered sugar, nuts, and/or maple syrup for the Perfect Promised Pumpkin Pancake.

Other Details:

• Makes about 10 pancakes.
• Can be frozen and toasted & reheated in microwave later.
• These are the ingredients I used. I used King Arthur's Unbleached All Purpose Flour. You could substitute granulated sugar for sugar in the raw or a nut milk for the soy milk. I used canola oil, but a vegetable oil would also work fine.