recipes

• Combine the lemon juice and soymilk in a medium-sized bowl.
• Stir and let it curdle, creating a buttermilk-like texture.
• In a separate mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Add the oil and egg replacer to the buttermilk mixture and whisk until smooth.
• Create a well in the center of the dry ingredients and pour in the wet ingredients.
• Stir gently until there are only a few lumps.
• Heat a skillet or frying pan over high heat.
• If necessary, spray with nonstick cooking spray.
• Drop about 1/4 cup (50 g) of batter onto the hot skillet and cook until the edges start to lift and bubbles form on the uncooked side.
• Flip and cook for another minute.
• Serve warm with nondairy butter and a generous pour of maple syrup.

• In a mixing bowl, mash the bananas together with the cinnamon.
• Mix in the bread crumbs until well combined.
• Roll about 2 tablespoons of the mixture into a ball, then flatten.
• Repeat with the remaining mixture to make 12 fritters.
• Preheat the coconut oil in a frying pan over medium heat.
• Panfry the fritters for 3-5 minutes per side, or until golden brown and crispy.
• Remove from the pan and drain on paper towels.
• Serve warm, optionally sprinkled with powdered sugar and drizzled with maple syrup.

• Preheat the oven to 350°F (180°C or gas mark 4).
• Lightly coat an 8-inch square baking pan with nonstick cooking spray.
• In a small saucepan, combine the corn syrup, applesauce, and peanut butter.
• Warm over low heat until melted and well combined.
• In a large mixing bowl, combine the oats, wheat germ, raisins, and cinnamon.
• Pour the wet ingredients into the dry mixture and stir until well combined.
• Press the mixture into the prepared baking pan, spreading it evenly.
• Bake for 20 minutes or until golden.
• Allow the bars to cool on a wire rack.
• Chill in the fridge while still in the pan to make slicing easier.
• Slice into 8 bars and enjoy.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat an 8-inch square baking pan with nonstick cooking spray.
• In a microwave-safe bowl, combine the chopped chocolate and butter.
• Heat in the microwave in 30-second increments, stirring frequently to avoid burning, until melted and smooth.
• Stir the pumpkin purée and vanilla extract into the melted chocolate mixture.
• In a large bowl, combine the sugar, cereal, oats, baking powder, and sea salt.
• Gently stir the wet ingredients into the dry mixture, being careful not to overmix.
• If using, fold in the chopped pecans.
• Pour the batter into the prepared baking pan, smoothing it evenly.
• Bake for 25 minutes, or until the bars are set and slightly golden on top.
• Let cool on a wire rack.
• Once cooled, chill in the fridge while still in the pan for easier slicing.
• Slice into 6 bars and enjoy!

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat an 8-inch (20 cm) square baking pan with nonstick cooking spray.
• In a large saucepan, heat the pumpkin, molasses, Sucanat, and oil over medium heat until smooth and well combined, about 2 minutes.
• Stir in the vanilla.
• Fold in the oats, flour, cinnamon, ginger, salt, and dried cranberries.
• Press the mixture into the prepared pan.
• Bake for 25 minutes or until firm and lightly golden on top.
• Let cool on a wire rack.
• For easier slicing, chill the bars in the fridge while still in the pan.

Variation (optional):

• For a sweet finish, drizzle the bars with icing: sift 1/4 cup (40 g) powdered sugar into a bowl.
• Slowly add nondairy milk, about 1/2 teaspoon at a time, stirring to achieve a smooth, spreadable consistency.
• Drizzle over the cooled bars.

• Stir the nondairy milk into the powdered sugar until fully dissolved.
• Mix until a thick, smooth icing forms.
• Drizzle over hot cinnamon buns.

• Dissolve the yeast in warm water and 1 tablespoon of cane juice.
• Let sit until bubbly, about 5 minutes.
• Mix together the flour and cinnamon in a separate bowl.
• In another bowl, combine the remaining cane juice, melted butter, vanilla, and yeast mixture.
• Add the wet ingredients to the dry ingredients and knead until the dough is elastic.
• Add more flour or water as needed to achieve the right consistency.
• Knead for about 5 minutes on a floured surface.
• Form the dough into a ball, coat lightly with canola oil, and cover with plastic wrap.
• Let rise for 1 hour.
• For the filling, mash together the brown sugar, cinnamon, and softened butter until smooth.
• Punch down the dough and roll it out into a 9 × 12-inch rectangle.
• Spread the cinnamon filling evenly over the dough, leaving a ½-inch border.
• Roll up the dough starting from a short edge and seal the edges.
• Using a serrated knife, cut the dough into 12 equal pieces.
• Place the cut pieces, cut side up, in a greased 9 × 12-inch baking dish, spaced evenly.
• Let rise for an additional 45 minutes to 1 hour.
• Preheat the oven to 400°F (200°C).
• Bake for 15 to 20 minutes or until golden brown.
• Let rest for 5 minutes before serving.
• Serve upside down to allow the sticky juices to ooze down the sides.
• Top with icing if desired.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat an 8-inch (20-cm) square baking pan with nonstick cooking spray.
• In a large bowl, sift together the flour, baking powder, and salt.
• Purée the milk, oil, banana, Sucanat, cocoa powder, and vanilla with an immersion blender or in a countertop blender until smooth.
• Fold the wet ingredients into the dry ingredients, being careful not to overmix.
• Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan on a cooling rack for about 30 minutes.
• Remove from the pan and let cool completely before slicing.