first week in blogworld, first posted recipes

so much for my grand ideals about a vegan baking website. i only baked two items this week (except for the previously mentioned cupcake mishaps). i made wheat-free coconut ginger brownies and my as-local-as-possible banana bread, with delicious results for both. i gave the bread and most of the brownies to my thesis advisor, though i have not heard back whether or not she liked the goodies. finally i am feeling confident about baking again, now that i have my trusty oven thermometer; i thought the baked goodies turned out totally good

coconut-ginger brownies
(wheat-free, soy-free and vegan)

This is an adapted recipe from somewhere on the web. I love this recipe and have been working with it for a long time, and while it always tastes great, it often falls apart into little brownie crumbles.  I have found that this version with the extra flaxseeds creates a chewy and soft brownie that sticks together quite well, although it is still not as solid as I want. This one tastes great after cooling, and I really like it after it’s frozen too.

1 cup spelt flour
½ cup cocoa powder
½ cup baking soda/powder
½ cup sucanat
1 tsp baking powder
½ tsp salt (I always use Hawaiian sea salt)

¼ cup ricemilk (or other non-dairy milk)
5 tbsp ground flaxseeds

½ cup safflower oil (or canola)
½ cup maple syrup
1½ tsp vanilla extract
¾  cup shredded coconut (½ cup for inside, ¼ cup for topping)
2-3 tbsp ground or grated locally fresh ginger (dried powder would work too)
½ cup chocolate chips

  • Preheat oven to 350 and oil and/or line a 8 x 8 glass pan
  • Mix together the flour, cocoa, sugar, baking powder, and seasalt in a small bowl
  • Mix together the ricemilk and the flaxseeds and let them sit for a few minutes.  There is much more flax than ricemilk but that’s okay.  Add in the oil, maple syrup, and vanilla into the bowl, whisk well to combine
  • Add the dry ingredients to the wet ingredients gently (use a spatula or a wooden spoon). After the wet/dry are mostly combined, mix in ½ cup coconut, ginger, and chocolate chips until just combined.
  • Spread the batter in the pan and bake for 30-35 minutes. I usually bake for only 30 minutes to get a chewy brownie.  I usually stop the timer at about 20 minutes to sprinkle on the additional ¼ cup shredded coconut so that it gets nice and browned.
  • I recommend letting the brownies cool completely before eating so that it can firm up to a nice chewy texture.

as-local-as-possible banana bread (or muffins)
(vegan, made with locally grown fruit)

This is one of my favorite recipes, adapted continuously. This recipe calls for apple bananas, which are the most common type of banana grown here in Hawaii; they are about five or seven inches long. If you use larger sized bananas I would use only three. This bread is a great breakfast, and both versions freeze well.

1 cup spelt flour
1 cup whole wheat pastry flour
½ tsp baking soda
1 tsp organic cinnamon
¼ tsp organic allspice
½ tsp seasalt

½ cup oil (coconut, organic canola or safflower)
½ cup Maui sugar
4 very ripe apple bananas
¼ cup soymilk with 1 tsp apple-cider vinegar
¾ cup chopped macadamia nuts (½ cup inside batter, ¼ cup on top)

  • Preheat the oven to 350 for bread or 400 for muffins, and grease the pans with oil
  • Mix together the flour, baking soda, spices and seasalt
  • In a small bowl mash up the bananas. In another bowl whisk together the oil and sugar, then add in the mashed bananas, soymilk + vinegar and mix well.  Alternatively, all the wet ingredients can be blended in a food processer.  It saves time but makes more dishes to wash!
  • Pour the batter into the bread pan or measure evenly into the muffin pan. For bread bake for 60-70 minutes, but for muffins bake for 25-28 minutes.

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