recipes

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 bowl, whisk together the whole wheat pastry flour, cornmeal, baking powder, baking soda, and salt.

In a medium bowl, whisk together the nondairy milk, sour cream (or yogurt), canola oil, raw sugar, orange extract, and vanilla extract.

Fold the wet ingredients into the dry ingredients, being careful not to overmix.

Gently fold in the cranberries and pecans.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 45 to 50 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.

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, combine the vinegar and soymilk; let sit for a few minutes to curdle.

In a large bowl, sift together the spelt flour, whole wheat pastry flour, baking powder, salt, nutmeg, and sage.

Whisk in the sugar.

Add the olive oil and vanilla extract to the curdled soymilk mixture.

Fold the wet ingredients into the dry ingredients, being careful not to overmix.

Fold in the chopped dried apple slices.

Pour the batter into the prepared loaf pan and bake for 40 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.

Preheat the oven to 350°F (180°C, or gas mark 4).

Spray 6 mini loaf tins with nonstick spray.

In a large-size bowl, mix together the yogurt, oil, vanilla, chocolate extract, sugar, molasses, coffee liqueur, milk, and coffee crystals.

In a separate bowl, sift together the flours, cocoa powder, baking powder, baking soda, cornstarch, and salt.

Fold the dry ingredients into the wet, being careful not to overmix.

Fold in the chocolate chips.

Fill the mini loaf tins two-thirds full.

Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Allow to cool before serving.

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 large-size bowl, sift together the cocoa, flour, baking powder, baking soda, salt, coconut milk powder (if using), and cinnamon.

In a medium-size bowl, combine the tahini, agave, applesauce, vanilla, and milk.

Fold the wet ingredients into the dry, being careful not to overmix.

Pour the batter into the prepared pan.

Bake for 65 minutes, or until a toothpick inserted into the center comes out clean.

Loosely cover with foil if the loaf browns too quickly.

Let the bread cool in the pan for 15 minutes before transferring it to a wire rack.

Allow it to cool completely before slicing or storing.

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-size bowl, whisk together the yogurt, oil, lemon extract, lemon zest, lemon juice, and sugar until emulsified.

In a large-size bowl, sift together the flour and baking powder.

Crumble the thyme between your fingers and sprinkle it over the flour.

Fold the wet ingredients into the dry, being careful not to overmix.

Pour the batter into the prepared pan.

Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 30 minutes before transferring it to a wire rack.

Allow it to cool completely before slicing or storing.

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 large-size bowl, sift together the flours, baking powder, baking soda, and salt.

Whisk in the almond meal.

In a medium-size bowl, whisk together the Sucanat, yogurt, milk, rose water, vanilla, and oil.

Fold the wet ingredients into the dry ingredients, being careful not to overmix.

Fold in the chopped figs.

Pour the batter into the prepared pan.

Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.

If the loaf browns too much before it’s done, cover loosely with foil.

Turn off the oven and leave the loaf in for another 10 minutes.

Let the bread cool in the pan for 30 minutes before transferring it to a wire rack.

Allow it to cool completely before slicing or storing.

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 large-size bowl, sift together the flour, cocoa, baking powder, baking soda, and salt.

Whisk in the shredded coconut and sugar.

In a medium-size bowl, whisk together the oil, milk, yogurt, and vanilla.

Fold the wet ingredients into the dry ingredients, being careful not to overmix.

Pour the batter into the prepared pan.

Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 15 minutes before transferring it to a wire rack.

Allow it to cool completely before slicing or storing.

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-size bowl, combine the vinegar and milk.

It will curdle and form a buttermilk-like consistency.

Place the flour, sugar, baking powder, cinnamon, and cornstarch in a food processor.

Blend for 1-2 minutes until the sugar is finer.

Add the raisins and pulse until they are coarsely chopped.

Transfer the dry ingredients to a large bowl.

Whisk the melted butter and vanilla into the buttermilk mixture.

Fold the wet ingredients into the dry ingredients, being careful not to overmix.

Gently fold in the pecans.

Pour the batter into the prepared pan.

Bake for 45 minutes or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 15 minutes before transferring to a wire rack.

Allow it to cool completely before slicing or storing.

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-size bowl, combine the vinegar and soy milk.

It will curdle and become like buttermilk.

In a small-size bowl, combine 1 teaspoon of the cinnamon with 3 tablespoons (36 g) of the Sucanat.

Set aside.

In a large-size bowl, combine the oats, flour, remaining 1½ teaspoons cinnamon, remaining 5 tablespoons (60 g) Sucanat, baking powder, baking soda, cornstarch, and salt.

Add the oil, vanilla, and applesauce to the buttermilk mixture and stir to combine.

Fold the wet ingredients into the dry ingredients, being careful not to overmix.

Pour half of the batter into the prepared pan.

Sprinkle half of the cinnamon-sugar mixture evenly over the batter.

Pour the remaining batter on top and sprinkle the rest of the cinnamon-sugar mixture evenly over the batter.

Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in the pan on a wire rack for about 15 minutes before transferring to the rack to cool completely.

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-size bowl, whisk together the oil, whiskey, pumpkin purée, vanilla, Sucanat, and soy milk.

In a large-size bowl, sift together the flour, coconut powder (if using), salt, baking powder, baking soda, egg replacer powder, ginger, and cinnamon.

Fold the wet ingredients into the dry ingredients, being careful not to overmix.

Gently fold in the raisins and chopped candied ginger.

Pour the batter into the prepared loaf pan.

Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

If the loaf browns too quickly, loosely cover with foil.

Place the loaf on a wire rack, still in the pan, for about 15 minutes before transferring to the rack to cool completely.