recipes

• In a medium mixing bowl, combine the lemon juice and soymilk.
• Let sit for a few minutes to curdle into “buttermilk.
• “
• In a separate bowl, whisk together the flour, sugar, baking soda, and baking powder.
• Add the oil, soy creamer, and peanut butter to the “buttermilk” mixture.
• Whisk until smooth and well combined.
• Pour the wet ingredients into the dry ingredients and whisk until only a few lumps remain.
• Adjust the consistency with additional soymilk if needed.
• Heat a nonstick frying pan over medium-high heat.
• Lightly coat with nonstick spray if necessary.
• Spoon about 50 g (¼ cup) of batter onto the skillet.
• Cook until bubbles form and the edges begin to lift.
• Flip and cook for another minute or until golden brown.
• Repeat with the remaining batter.
• Serve warm with maple syrup, jelly, or your favorite pancake toppings.

• In a large mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
• In a separate bowl, whisk together 355 ml (1½ cups) of the milk, oil, and sugar.
• Add the wet ingredients to the dry ingredients and stir until smooth.
• Adjust consistency with additional milk if the batter is too thick.
• Fold in the nondairy chocolate chips.
• Heat a nonstick frying pan over medium-high heat.
• Lightly coat with nonstick spray if needed.
• Pour about 75 g (½ cup) of batter onto the skillet.
• Cook until bubbles form on the surface and the edges start to lift.
• Flip and cook for 1-2 minutes until both sides are golden.
• Repeat with the remaining batter.
• Serve warm with soy whipped topping, strawberry jam, or syrup.

• Combine the lemon juice and vanilla soymilk in a medium bowl and let it sit for a few minutes to curdle into “buttermilk.
• “
• In a separate 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.
• Make a well in the center of the dry ingredients and pour in the wet mixture.
• Stir gently until just combined; some lumps are okay.
• Heat a nonstick skillet or frying pan over medium-high heat.
• Lightly coat with nonstick spray if needed.
• Pour about 50 g (¼ cup) of batter onto the skillet and cook until the edges lift and bubbles form on the surface.
• Flip and cook the other side for 1-2 minutes until golden brown.
• Repeat with the remaining batter.
• Serve warm with nondairy butter and pure maple syrup.

• Mash the bananas in a mixing bowl with the cinnamon until smooth.
• Add the bread crumbs and mix until well combined.
• Scoop about 2 tablespoons of the mixture, roll into a ball, then flatten to form a fritter.
• Repeat to make 12 fritters.
• Heat the coconut oil in a frying pan over medium heat.
• Fry the fritters for 3 to 5 minutes per side, or until golden brown and crispy.
• Transfer to a paper towel to drain excess oil and serve warm.

• 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 small saucepan over low heat, combine the corn syrup (or alternative sweetener), applesauce, and peanut butter.
• Warm until the mixture is melted and well emulsified.
• In a large mixing bowl, combine the oats, wheat germ, raisins, and cinnamon.
• Pour the wet mixture into the dry ingredients and fold until evenly coated.
• Press the mixture firmly into the prepared pan, spreading it evenly.
• Bake for 20 minutes.
• Cool on a wire rack before chilling in the fridge to make slicing into bars easier.

Variation:

• Substitute the corn syrup with maple syrup, agave nectar, or brown rice syrup.
• Use almond butter, cashew butter, or sunflower seed butter if allergic to peanuts.
• Replace raisins with dried cranberries, chopped dates, or nuts for variety.

• Preheat the oven to 325°F (170°C, or gas mark 3).
• Lightly coat an 8-inch (20-cm) square baking pan with nonstick cooking spray.
• In a medium bowl, mash the banana and mix it with agave nectar, peanut butter, and vanilla until smooth.
• In a large bowl, combine the cereal, cinnamon, and salt.
• Add the wet ingredients to the dry ingredients and fold gently to combine.
• Stir in the carob or chocolate chips.
• Transfer the batter into the prepared pan and spread it evenly.
• Bake for 25 minutes.
• Let the bars cool completely on a wire rack.
• Refrigerate while still in the pan for easier slicing into bars.

• 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.
• Combine the chocolate and butter in a microwave-safe bowl.
• Heat in 30-second increments, stirring after each, until melted.
• Stir the pumpkin and vanilla into the melted chocolate mixture.
• In a large mixing bowl, combine the sugar, cereal, oats, baking powder, and salt.
• Add the wet ingredients to the dry ingredients and mix gently until combined.
• Avoid overmixing.
• Fold in the pecans, if using.
• Pour the batter into the prepared pan and spread evenly.
• Bake for 25 minutes.
• Allow the bars to cool on a wire rack.
• Chill in the fridge while still in the pan for easier slicing.

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

Optional Icing:

• Sift powdered sugar into a bowl.
• Add nondairy milk, ½ teaspoon at a time, stirring vigorously.
• Drizzle the icing on the cooled bars before slicing.

• Line an 8 × 4-inch loaf pan with parchment paper.
• Toast the oats, pecans, and salt in a large saucepan over medium heat, stirring constantly, until lightly browned and fragrant.
• Place in a large bowl.
• In the same saucepan, combine the oil, sugar, cinnamon, agave, and molasses.
• Cook over medium heat until it bubbles and the sugar is melted, about 2 minutes.
• Fold the wet ingredients into the dry ingredients until coated.
• Place the mixture in the prepared pan, pressing down firmly with an extra piece of parchment paper.
• Chill in the fridge while still in the pan for easier slicing into bars.

Make the Dough:

• Dissolve the yeast in the warm water with 1 tablespoon (13 g) of cane juice.
• Let sit until bubbly and foamy, about 5 minutes.
• In a bowl, mix together the flour and cinnamon.
• In another bowl, combine the remaining ½ cup (100 g) of cane juice, melted butter, vanilla, and yeast mixture.
• Add the wet ingredients to the dry and knead until an elastic dough forms.
• If the dough is too sticky, add more flour; if too dry, add a bit more water.
• Knead on a floured surface for about 5 minutes.
• Form the dough into a ball, lightly coat with a thin layer of oil, cover with plastic wrap, and let rise for 1 hour.

Make the Filling:

• Mash together the brown sugar and cinnamon with softened butter until smooth and uniform.

Shape the Buns:

• Punch down the dough and roll it out on a floured surface into a 9 × 12-inch (23 × 30.
• 5 cm) rectangle.
• Spread the cinnamon filling evenly over the dough, leaving a ½-inch (1.
• 3-cm) border on the short edges.
• Roll up the dough from the short edge and crimp the end to seal.
• Using a sharp knife, cut the rolled-up dough into 12 equal pieces.
• Arrange the pieces, cut side up, in a 9 × 12-inch (23 × 30.
• 5 cm) baking dish.
• Let rise for an additional 45 minutes to 1 hour.
• The rolls will be touching in the dish.

Bake:

• Preheat the oven to 400°F (200°C, or gas mark 6).
• Bake the buns for 15 to 20 minutes, or until golden brown.
• Let them rest for 5 minutes to soak up the juices before serving.

Prepare the Icing:

• Stir the nondairy milk into the powdered sugar until smooth.
• Drizzle over the hot buns.