1/4 cup ground flax seeds (whole seeds need to be ground in a spice grinder (aka, coffee grinder used just for seeds & spices), using 1 TBS to serve as a “flax egg” (**see below)
1 cup oats, ¾ cup coarsely ground in the spice grinder leaving 1/4 cup of oats whole
1 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 cup soy milk (or any non-dairy milk)
2 TBS maple syrup
First, take **1 TBS of the ground flax and add it to a small bowl with 3 TBS very warm water.**Let sit for 5 min or so then add the maple syrup to the flax “egg”.
Now to a mixing bowl add flour, oats, dry flax, salt & baking powder. Mix then add in soy milk + flax egg-syrup. Stir until just combined being careful not to over-mix.
Pour into a parchment-lined loaf tin. Batter will be sticky. Into oven for 30 minutes. If a fork comes out clean when stuck through the bread, it is done.Options are endless…Toast bread slices and spread over vegan butter & jam, melted vegan cheese, nut butter, hummus, or try mashed avocado with a spoon of tahini, dash of salt & fresh lemon juice…or simply dip bread into a bowl of warm soup.
Cranberry-date-apple jam can be found here.
Doubling Recipe: When testing a fuller loaf, aside from 3 tsp baking powder, I doubled all the ingredients. I baked at 350F for 50-57 minutes, checking with a fork after 48 minutes. Turned out great, maybe only a little taller though…
Deliciously Ella’s new & improved sweet potato brownies Ingredients I used: Oats and raw almonds (processed separately in the food processor), coconut oil, maple syrup, raw cacao powder, baked and peeled sweet potatoes + pitted medjool dates. The glaze is a sweet chocolatey almond butter glaze (I used crunchy no salt almond butter). Note: I halved the brownie recipe ingredients but kept the glaze recipe as is baking at 350F for 35 minutes. Elaine Gordon’s soft-baked chocolate chip almond cookies from The Washington Post…gluten-free, low sugar, chewy. My Ingredients: oats, raw almonds, flax seeds (all ground separately in my spice grinder–aka, coffee grinder used for spices, nuts, seeds), doubled the choc chips, baking soda/powder, salt, crunchy salt-free almond butter, soy milk, & maple syrup. Photo taken by my husband.
Jenny Can Cook’s Easy Pan Pizza. A no-knead pizza crust recipe. Used Follow Your Heart shredded mozzarella and made a quick sauce blending 4 roasted garlic cloves, about 1/2 tsp oregano, a 14-oz can of tomatoes & a small 6-oz can tomato paste (which makes enough for 2-3 🍕🍕’s).
More Homemade Pizza Crust Recipes:
Richa Hingle of the Vegan Richa blog has an easy looking pizza dough crust recipe.
Whole wheat pizza crust recipe from Cookie & Kate (thin crunchy crust)…
More recently, I made a chickpea flour pizza crust (aka, socca)Equal parts chickpea flour (1 C) to water (1 C), adding 2-3 T olive oil + Italian herbs (I used a pinch of oregano, salt & pepper). Par-baked at 450F in an olive oil-lined cast iron skillet for 15 minutes then topped with sauce and shredded Daiya pepper jack cheese baking 5 more minutes.