Fruit Oatmeal Bars

Ingredients

• 1 1/2 sticks vegan Butter (cold cut into cubes)
• 1 1/2 cups unbleached all-purpose Flour
• 1 1/2 cups Oats
• 1 cup Cane sugar
• 1 tsp Baking Powder
• 1/2 tsp Sea salt
• 1/2 Fruit filling
• 1/2 cup Tofutti 

Directions

Preheat oven to 350 degrees

In a bowl mix flour, butter, oats, sugar, baking powder and salt. Mix until it resembles crumbs. 

Put half of the mixture into a 8-inch square pan. Spread the fruit filling over the top. Put dollops of tofutti all over the fruit mixture. Top with remaining crumbled mixture.

Bake for 30 minutes or until slightly brown.

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Not-so-Sweet Zucchini Bread

Very moist and the sugar is not over powering!

Ingredients

• 2 cups Zucchini (grated)
• 3 Egg replacers
• 1 cup unbleached all-purpose Flour
• 1 cup Wheat pastry flour
• 1/2 Vegan butter (melted)
• 1/2 Olive oil
• 1 cup Cane sugar
• 1/2 tsp Sea salt
• 2 tsp Baking powder
• 1/4  tsp Baking soda
• 2 tsp Cinnamon
• 1 tsp Nutmeg
• 2 tsp Vanilla extract
• 1/2 cup raisins (soak in hot water)

Directions

Preheat oven 325 degrees. Oil and flour a loaf pan, Soak raisins for 5 minutes.

In a bowl combine butter, oil, sugar, egg replacer, vanilla extract.

In a separate bowl mix together flour, salt, baking powder, baking soda, cinnamon, and nutmeg.  Add to wet ingredients along with zucchini and raisins (drain water). Mix until combined.

Pour into loaf pan. Bake for 50-60 minutes, or until toothpick comes out clean.

You may want to squeeze the excess water out of the zucchini. I prefer to keep all the nutrients and moisture I can get, so I'm an "unsqueezer." I wanted a dessert that wasn't too sweet, so I  reduced the sugar and added raisins. 

Wish I had some walnuts but my sweet tooth couldn't wait for me to go to the store so I did without.

If you have any suggestions for things I can add to zucchini bread to give it that sweet taste with less sugar, please share.

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Non-Dairy Butter Cookies w/ Fruit Filling

You will not miss the dairy in these cookies!

Ingredients

• 1 1/2  sticks Earth Balance Butter
• 2 Tbs Walnuts (after blended in a food processor)
• 1 Tbs Almond milk
• 2 Tsp Vanilla Extract
• 1 cup Cane sugar 
• 2 Cups Unbleached all-purpose flour
• 1/2 tsp Baking Soda
• 1/4 tsp Sea salt
• 1 Egg replacer
• Fruit spread (no cane sugar added) filling for cookies

Directions

Preheat oven at 350 degrees.

Cream butter, walnuts and sugar together.  Add vanilla extract, egg replacer and almond milk. Mix until well combined.

In a separate bowl, mix flour, baking soda and sea salt.  Add to butter mixture. Mix until combined and let chill for 15 minutes.  I could not wait 15 minutes because I had a good feeling these cookies were going to taste great so I popped them in the freezer for 5 minutes. 

Take a small piece and form into a ball and place on baking sheet.  You will need to make a hole in the middle of the cookie. I used the back of a small icecream scooper.  Dip the scooper into flour so that is does not stick to the dough.  

Add the fruit spread to the center of each cookie and bake for 10 to 15 minutes or until slightly brown.    

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Peanut Butter Oatmeal Bars

I love the ooey, gooey texture. Make sure you get the middle piece first!

Ingredients

• 1/2 cup Honey (or cane sugar)
• 2 tsp Vanilla
• 3 Tbs Vegan butter (melted)
• 1 cup Peanut butter (unsweetened)
• 1/2 cup All-purpose flour
• 1/2 cup Wheat pastry flour
• 1 cup Oats 
• 1 tsp Baking soda
• 1/4 tsp Sea Salt
• 1/2 Almond milk
• 1/2 tsp Apple cider vinegar
• 1 Bar of Dark chocolate 1.5 oz (chopped)
• 1/2 cup Walnuts (chopped)
• 1 Egg replacer

Directions

Preheat oven to 350 degrees. Oil and flour a 8 inch baking pan.

In a bowl, mix honey, butter, vanilla, peanut butter, walnuts and chocolate. Set aside. 

In a cup, mix milk and vinegar. Let sit for 10 minutes.

In a separate bowl, add flour, oats, salt, and baking soda. Then add to peanut butter mixture and stir. Add milk and egg. Mix until combined. Pour into pan. Cook for 17 to 20 minutes or until toothpick or knife comes out clean.

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Blueberry Muffins

The burst of blueberries takes the party to another level!

Ingredients

Serving size: 7 muffins

• 3/4 cup unbleached all-purpose Flour
• 3/4 cup Wheat pastry flour
• 3 Dates (pitted and chopped)
• 1/2 cup Honey
• 1/3 cup Water
• 1 tsp Vanilla extract
• 1 Tbs Vegan butter
• 1/2 tsp Sea salt
• 2 tsp Baking powder
• 1/3 cup Olive oil (or canola oil)
• 1/3 cup Almond milk
• 1/2 cup frozen Blueberries

  

Directions

In a saucepan, heat water, butter and dates until thick. Remove from heat. Add vanilla extract.  Set aside

In a bowl combine flour, baking soda and salt. Add oil and honey mixture. Stir. Add blueberries then with a ice cream scooper divide batter into cupcake holders evenly.Cook for 20 to 25 minutes, or until knife or toothpick comes out clean.

I love nuts, so I added a hand full of chopped pecans into the mix which worked well.

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Dairy-Free Caramel Upside Down Apple Cake

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So moist, so delicious, so good!

Ingredients

• 3 Tbs Vegan butter
• 1 Tbs Coconut oil
• 1/2 tsp Cinnamon (for caramel) and 1/2 tsp (for cake)
• 1 tsp Nutmeg
• 1 tsp ground Ginger
• 1 tsp Vanilla extract
• 1 Granny Smith Apple (peeled, cored and sliced)
• 1/4 cup Walnuts (chopped) 
• 2 Egg replacer mixes (1 mix = 1½ tsp Egg replacer plus 2 Tbs of warm water)
• 1/4 cup Soy milk(or Almond milk)
• 1 tsp Baking powder
• 2/3 cup Honey (for caramel) and ½ Honey (for cake)
• 1/2 cup Cane sugar (REPLACE WITH HONEY IF YOU'RE WATCHING YOUR BLOOD SUGAR LEVELS)
• 1/2 cup Olive oil
• 1 cup pastry Wheat flour
• 1/2 cup unbleached all-purpose Flour

Directions

Line a 8-inch pan with aluminum foil and set aside.

Caramel Sauce

In a saucepan on low heat, add vegan butter and coconut oil. Cook until melted and starts to bubble. Add 2/3 cup of honey, ½ tsp cinnamon, nutmeg, ginger and vanilla extract. Cook for 3 minutes or until thickens. Pour into pan.

Arrange apple slices on top of caramel sauce.

Top with walnuts and set aside.

Cake

Preheat oven to 325 degrees.

In a bowl mix flour, cinnamon and baking powder.

Set aside. In a separate bowl, combine olive oil, honey, cane sugar, egg replacer, and soy milk. Add flour mixture and stir until blended (do not over-mix). 

Pour over caramel. Bake for 45 minutes, or until toothpick inserted in the middle comes out clean.

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