Cornbread (Parve) (Vegan)

cornbread 2
Thanksgiving 2014: working on cornbread recipe to use in my stuffing and to eat!  It had to be dairy free and I didn’t want to use a dairy substitute..so..I found this recipe on Food.com and tweaked..here it is! It is a moist cornbread, but crumbly to eat.

Combine well, these dry ingredients in a  bowl:
1 cup flour
1 cup yellow cornmeal
5 teaspoons baking powder
1/4 cup natural turbino sugar (the large granule brown)
1/2 teaspoon salt

Add the following to the dry ingredients until just mixed:
1 cup plus 2 Tablespoons watercornbread1
1/3 cup oil (I use olive)

Preparation

Place mixture in 8 inch square pan. Bake 425 for 20-25 minutes until lightly brown. .

 

 

 

Banana Walnut Chocolate Chip Muffins (Parve)

photo 2-3The key to  great banana flavor is to wait until your bananas are over ripe. Peel and put in a zip lock bag and freeze. Before baking, remove frozen bananas from freezer and thaw. 3-4 bananas will make 2 cups liquid. Chocolate chips may be replaced with raisins if preferred. I reduced the sugar even more in these since the bananas are naturally sweet.    Makes 14 muffins.

Combine well, these dry ingredients in a large bowl:
3.5  cups white whole wheat flour
1 teaspoon salt
4 teaspoons baking powder
3 Tablespoons Stevia
1 cup crushed walnuts
1 cup chocolate chips (non dairy, if making muffins parve)

Combine the following in a large cover container and shake well:
2 eggs
2 teaspoons vanilla extract
1/4 cup grape seed or olive oil
1/4 unsweetened applesauce
1/3 cup brown sugar
8 ounces rice milk (or other milk as you prefer)
2 cups though mashed bananas (complete with liquid)

Preparation

Combine dry ingredients well in a large bowl

Combine wet ingredients by shaking together in a covered container.

Pour the wet ingredients into the dry ingredients and gently fold over until combined. (Don’t over mix.)

Spoon mixture into fourteen standard size muffin tins. (I use silicone muffin molds.) Fill to the top of each. Sprinkle turbino sugar and additional crushed walnuts on the top of each muffin.

Bake 425 for 5 minutes. Reduce heat to 375 and bake for another 22 minutes.

Cool before removing from molds. Eat or freeze and reheat in microwave.

photo 1

 

 

Zucchini Muffins: low fat; low sugar (Parve)

Based on the Blueberry Muffin recipe.  Low sugar and fat and healthier with white whole wheat flour. For milk, I use rice milk (the little 8 ounce containers) which is handy in my pantry at all times.  If you wish you can use any non dairy milk or make these dairy with regular milk or buttermilk. Makes 12 muffinszuke

Combine well, these dry ingredients in a large bowl:
3 cups white whole wheat flour
1/2 teaspoon salt
4 teaspoons baking powder
1 teaspoon cinnamon
3 Tablespoons Stevia
2 cups grated zucchini
1 cup golden raisins
1 cup chopped walnuts

Combine the following in a 2 cup cover container and shake well:
2 eggs
1 teaspoon vanilla extract
1/4 cup grape seed or olive oil
1/4 unsweetened applesauce
1/2 cup brown sugar
8 ounces rice milk (or other milk as you prefer)

Preparation

Combine dry ingredients well in a large bowl

Combine wet ingredients by shaking together in a covered container.

Pour the wet ingredients into the dry ingredients and gently fold over until combined. (Don’t over mix.)

Spoon mixture into twelve standard size muffin tins. (I use silicone muffin molds.) zuke 2Fill to the top of each. Sprinkle turbino sugar on the top of each muffin.

Bake 425 for 5 minutes. Reduce heat to 375 and bake for another 22 minutes.

Cool before removing from molds. Eat or freeze and reheat in microwave.

 

 

Blueberry Muffins: low fat; low sugar (Parve)

 These are moist and yummy. Low sugar and fat and healthier with white whole wheat flour. For milk, I use rice milk (the little 8 ounce containers) which is handy in my pantry at all times.  If you wish you can use any non dairy milk or make these dairy with regular milk or buttermilk.

 blueberry

Combine well, these dry ingredients in a large bowl:
3 cups white whole wheat flour
1/2 teaspoon salt
4 teaspoons baking powder
1 teaspoon cinnamon
3 Tablespoons Stevia
2 cups blueberries

Combine the following in a 2 cup cover container and shake well:
2 eggs
1 teaspoon vanilla extract
1/4 cup grape seed or olive oil
1/4 unsweetened applesauce
1/2 cup brown sugar
8 ounces rice milk (or other milk as you prefer)

Preparation

Combine dry ingredients well in a large bowl

Combine wet ingredients by shaking together in a covered container.

Pour the wet ingredients into the dry ingredients and gently fold over until combined. (Don’t over mix.)

Spoon mixture into twelve standard size muffin tins. (I use silicone muffin molds.) Fill to the top of each. Sprinkle turbino sugar on the top of each muffin.

Bake 425 for 5 minutes. Reduce heat to 375 and bake for another 22 minutes.

Cool before removing from molds. Eat or freeze and reheat in microwave.

 

 

Brownies (Parve)

 Without a box brownie to make for shabbos I went hunting on the internet for a recipe I could use to bring to my daughter’s for friday night dinner. I made a double recipe so there would be some left for Saturday lunch. I feared they wouldn’t be chewy and moist because I used so many eggs (double recipe was four eggs)  but we all agreed they were amazing. Perfect chewy, moist. The original recipe called for 1 cup sugar, but I cut it to 2/3 cup. It also called for vegetable oil, I only use olive oil and they were perfect!

Ingredients:
1/2 cup oil (I use olive, but any vegetable oil can be used)
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup unsweetened cocoa powder
2 eggs beaten well
1/2 cup all purpose flour
1/2 cup chopped walnuts (optional)

Preparation
Preheat oven to 350. Mix all ingredients except flour and walnuts well. Add flour and optional walnuts and mix  until all flour is incorporated. Spread batter in a 9 x 9 baking pan (sprayed with cooking spray.) Bake 20 – 25 minutes. Let cool before cutting.