These homemade peanut butter bagels are soft, flavorful, and packed with protein. Perfect for breakfast or a snack, they’re easy to make and even more rewarding to eat fresh from the oven!
1cupplus 1 tablespoon250 ml water, heated to 100°F (38°C)
3cups360 g white whole wheat or regular whole wheat flour
1teaspoonfine sea salt
2tablespoons24 g Sucanat
2teaspoonsbread machine yeast
½teaspooncanola oilfor coating the bowl
Instructies
In a medium bowl, combine the peanut butter and warm water.
In a large bowl, mix the flour, salt, Sucanat, and yeast.
Stir the wet ingredients into the dry ingredients.
Transfer to a lightly floured surface and knead for 8-10 minutes until smooth and pliable.
Add more flour if necessary.
Shape into a ball.
Lightly coat a large bowl with oil, place the dough inside, and turn to coat.
Cover with plastic wrap and let rise for 60-90 minutes, until doubled.
Punch down the dough and divide it into 4 equal portions.
Shape into balls and let rest for 10 minutes.
Cut each piece in half, roll into balls, and flatten with your palm.
Insert your thumb into the center and twirl until the hole is about 1½ inches (3.
8 cm) wide.
Let the bagels rest for 5 minutes.
Meanwhile, bring a large saucepan of water to a boil.
Preheat the oven to 400°F (200°C).
Line baking sheets with parchment paper or a silicone mat.
Boil 2 bagels at a time for 1 minute, flipping after 30 seconds.
Use a slotted spoon to remove them and place on the prepared baking sheets.
Bake for about 20 minutes, until golden brown and hollow-sounding when tapped.
Cool on a wire rack before serving.
Notes / Tips / Wine Advice:
Serving Tip:Enjoy warm with butter, jam, or additional peanut butter for extra flavor.Wine Advice:Pair with a light, slightly sweet white wine like Riesling for a unique contrast.
These garlicky, pesto-infused bagels add a delicious twist to your sandwiches. Soft, chewy, and full of flavor, they’ll make your lunch break unforgettable!
Large mixing bowls, measuring cups and spoons, plastic wrap, large saucepan, slotted spoon, baking sheet, parchment paper or silicone baking mat, wire rack
Ingrediënten
¼cup64 g prepared vegan pesto
¾cup180 ml water, heated to 100°F (38°C)
1cup120 g bread flour
1cup120 g white whole wheat or regular whole wheat flour
1tablespoon9 g vital wheat gluten flour
1tablespoon12 g Sucanat
1teaspoonfine sea salt
¾teaspoonbread machine yeast
½teaspooncanola oilto coat bowl
Instructies
In a medium bowl, combine the pesto and warm water.
In a large bowl, mix the flours, wheat gluten, Sucanat, salt, and yeast.
Stir the wet ingredients into the dry ingredients.
Transfer to a lightly floured surface and knead for 8–10 minutes, until smooth and pliable.
Add more flour if needed.
Shape into a ball and place in a lightly oiled large bowl.
Turn to coat, cover with plastic wrap, and let rise until doubled (60–90 minutes).
Punch down the dough, divide into 4 equal portions, and shape into balls.
Let rest for 10 minutes.
Flatten each ball, poke a hole in the center, and twirl to form a 1½-inch (3.
8 cm) hole.
Let rest for 5 minutes.
Meanwhile, bring a large saucepan of water to a boil.
Preheat the oven to 400°F (200°C, gas mark 6) and line a baking sheet.
Boil the bagels 2 at a time for 1 minute, flipping after 30 seconds.
Use a slotted spoon to remove and place on the baking sheet.
Bake for 22 minutes, or until golden brown and hollow-sounding when tapped.
Let cool on a wire rack before serving.
Notes / Tips / Wine Advice:
Serving Tip:Enjoy these bagels with your favorite sandwich fillings or toasted with a spread of dairy-free cream cheese.Wine Advice:A crisp Sauvignon Blanc or a light Pinot Grigio complements the herbaceous pesto flavor beautifully.
A buttery, tender cornbread baked in a cast-iron skillet, perfect as a side dish or the base of stuffing. With the option to add dried cranberries or blueberries for a tart twist!
Equivalent of 2 eggsEner-G egg replacer works great
1cup235 ml plain soy or other nondairy milk
Instructies
Preheat the oven to 400°F (200°C, or gas mark 6).
Add the butter to an oven-safe skillet.
Place in the oven for a few minutes to melt the butter.
Remove from the oven and swirl the butter around the bottom of the skillet.
In a mixing bowl, mix together the flour, cornmeal, sugar, baking powder, and salt.
In a separate bowl, mix together the egg replacer, milk, and oil.
Add the wet ingredients to the dry, being careful not to overmix.
Fold in the corn.
Add the batter to the skillet.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Notes / Tips / Wine Advice:
Serving Tip: For added flavor, serve with a dollop of non-dairy butter or a drizzle of maple syrup.Wine Advice: A chilled, lightly sweet white wine like a Riesling or a fruity rosé complements the richness of the cornbread.
1cup120 g white whole wheat or regular whole wheat flour
Nonstick cooking spray
Instructies
Preheat the oven to 375°F (190°C, or gas mark 5).
Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
In a large mixing bowl, whisk together the flours, oats, wheat gluten, sugar, baking powder, and salt.
Add the canola oil and stir with a fork.
Fold in the beer, being careful not to overmix.
The dough will be thick and sticky.
If it’s too thick, add a few tablespoons of water or extra beer to adjust.
Transfer the batter to the prepared pan.
Sprinkle the top with caraway seeds, if desired.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan on a wire rack for 15 minutes.
Transfer to the wire rack and let cool completely before slicing or storing.
Notes / Tips / Wine Advice:
Serving Tip:Delicious served warm with vegan butter or alongside a hearty stew.Wine Advice:Pair with a rich beer like stout or a hearty red wine such as Zinfandel.
2cups240 g white whole wheat or regular whole wheat flour
2teaspoonscaraway seeds
2teaspoonsdried minced onion
1cup120 g cornmeal
Nonstick cooking spray
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
In a medium mixing bowl, combine the vinegar and soymilk; let sit until it curdles, forming a buttermilk-like consistency.
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, dried onion, caraway seeds, and cornstarch.
Stir the canola oil into the curdled soymilk mixture.
Fold the wet ingredients into the dry, mixing until just combined.
Do not overmix.
Pour the batter into the prepared pan and spread evenly.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Place the loaf on a wire rack, still in the pan, for about 15 minutes.
Transfer directly to the rack and let cool completely before slicing or storing.
Notes / Tips / Wine Advice:
Serving Tip:Delicious when toasted and served with vegan butter or alongside a warm bowl of soup.Wine Advice:A dry Riesling or a German-style wheat beer pairs well with the caraway and onion flavors.
Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
In a medium mixing bowl, whisk together the yogurt, oil, milk, and vanilla.
In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
Fold the wet ingredients into the dry, being careful not to overmix.
Fold in the pecans and dried blueberries.
Pour the batter into the prepared pan and spread evenly.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Place the loaf on a wire rack, still in the pan, for about 15 minutes.
Transfer directly to the rack and let cool completely before slicing or storing.
Notes / Tips / Wine Advice:
Serving Tip:Enjoy warm with a spread of nondairy butter and blueberry jam.Wine Advice:A lightly sparkling Moscato or a fruity white Zinfandel complements the sweet and nutty flavors.
Loaf pan (8 × 4-inch / 20 × 10-cm), Large bowl, Medium bowl, Mixing spoon, Wire rack
Ingrediënten
Nonstick cooking spray
½cup116 g Soymilk Mayo (omit dry mustard, add 2 teaspoons agave nectar, ½ teaspoon lemon zest, let cool completely, and chill for a few hours before using)
½cup128 g creamy or crunchy natural peanut butter
1cup235 ml plain soy or other nondairy milk
½cup128 g raw sugar
2teaspoonspure vanilla extract
1½cups180 g whole wheat pastry flour
2tablespoons16 g cornstarch
2teaspoonsground cinnamon
1½teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonfine sea salt
¼cup34 g candied ginger, finely chopped, or ½ cup (80 g) raisins
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
In a medium bowl, whisk together the Soymilk Mayo, peanut butter, soy milk, sugar, and vanilla extract until emulsified.
In a large bowl, whisk together the whole wheat pastry flour, cornstarch, cinnamon, baking powder, baking soda, and sea salt.
Fold the wet ingredients into the dry, being careful not to overmix.
Gently fold in the candied ginger or raisins.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Loosely cover with foil if the loaf browns too quickly.
Place on a wire rack, still in the pan, for about 15 minutes before transferring directly to the rack.
Let cool completely before slicing or storing.
Notes / Tips / Wine Advice:
Serving Tip:Enjoy with a drizzle of warm peanut butter or a spread of jam for a comforting treat.Wine Advice:Pair with a semi-sweet Riesling or a light-bodied Pinot Noir to balance the nutty richness.
A naturally sweet and buttery quick bread with no added oil or butter—just the magic of zucchini, banana, and applesauce. Perfect for an afternoon treat!
Loaf pan (8 × 4-inch / 20 × 10-cm), Large bowl, Medium bowl, Mixing spoon, Wire rack
Ingrediënten
Nonstick cooking spray
1bananamashed
¾cup170 g soy or other nondairy yogurt
½cup112 g unsweetened applesauce
½cup168 g brown rice syrup
2teaspoonspure vanilla extract
2cups240 g whole wheat pastry flour
½teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
¼teaspoonground cinnamon
1cup98 g shredded zucchini
½cup60 g walnut pieces
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
In a mixing bowl, mix together the mashed banana, yogurt, applesauce, brown rice syrup, and vanilla extract.
In a separate bowl, mix together the whole wheat pastry flour, baking powder, baking soda, salt, and cinnamon.
Fold the wet ingredients into the dry, being careful not to overmix.
Gently fold in the shredded zucchini and walnut pieces.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Place on a wire rack, still in the pan, for about 15 minutes before transferring directly to the rack.
Let cool completely before slicing or storing.
Notes / Tips / Wine Advice:
Serving Tip:Serve warm with a spread of jam or nondairy butter for a delightful afternoon snack.Wine Advice:Pair with a lightly chilled Moscato or a crisp Sauvignon Blanc to complement the bread’s natural sweetness.
