Caramel Cinnamon Bars

Ingredients

Caramel Sauce

• ¼ cup Honey
• ½ cups Cane sugar
• ¼ cup Water
• ¼ tsp Baking soda
• 1 Tbs Vegan butter
• 1 Tbs Soy milk

Bars

• 1 cup unbleached all-purpose Flour
• 1 cup pastry wheat Flour
• 1 tsp Sea salt
• 1 tsp Vanilla extract
• 1 tsp Cinnamon
• 7 Tbs Vegan butter (softened)
• 1 Egg replacer
• 1 tsp Baking powder

Directions

Preheat oven to 350 degrees. Oil and flour an 8-inch pan.

In a bowl combine flour, sea salt, cinnamon and baking powder. Set aside.

In a pot heat water, honey, cane sugar. Cook at medium heat until you see big bubbles - and when you run your finger down the back of the spoon it should not come together. Reduce heat, then add 1 Tbs vegan butter and baking soda. Pour caramel sauce in a large bowl and mix for 1 minute, then add soy milk.

Into the caramel sauce mix vanilla, egg replacer, and 7 Tbs vegan butter. Add flour mixture and combine.

Pour into 8-inch pan. Bake for 30 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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