Baking Recipes

Directions:

1. Combine 1c. mashed sweet potatoes and salt in medium bowl.
2. Add flour gradually until soft dough is formed. Dump onto table and knead in enough flour so that it does not stick.
3. Let rest, covered, 15 min. Shape into 2 balls. Cut into 8pcs. Roll thinly. Fry on hot griddle till done.

Bagel
(Makes approx. 12-15 bagels Bake 400 degrees 15-18min)

Ingredients:
4c. warm water
1T. + 1t. yeast 
1/2 c. malt powder 
1/4 c. gluten flour
2T +2t. salt
Approx 10c. unbleached flour (plus semolina for baking sheet)

Directions:

1. In bowl of mixer measure warm water, yeast and malt powder. Stir to dissolve and let sit 10 min. till bubbly
2. With mixer on low add gluten flour, 2 c. unbleached flour and the salt. Mix till smooth. Gradually add enough flour until "it's sticky but doesn't stick" to your hands. Always turn off mixer before testing!!!! 
3. Let dough rise 1 hr. at room temperature or you can put in the refrigerator, covered, to "retard" overnight
4. Dump dough ball onto floured table and knead a few minutes till soft and smooth...baby's bottom!
5. Cut into 12-15 pieces and shape each piece into a ball. Flatten out the ball and stick your finger into the center of it to make a hole. Pull and shape until it looks like a bagel. Dust with flour if needed.
6. Drop bagel into boiling water bath that has 1T malt powder or honey in it. When it floats to the top, carefully give it a flip. It should be in the water no longer than a minute. Remove with slotted spoon and place on semolina-dusted cookie sheet. Sprinkle with seeds, salt or leave plain and bake till golden all over. Remember: It has to be boiled to be a REAL bagel. So good!

Vegan Cheez
(Makes about 1 1/2c)

Ingredients:
1/2lb. Extra firm tofu
2T. tomato paste
2T. extra virgin olive oil
1T. soy sauce
1t. dried basil or 1T. fresh
1t. dried oregano
1t. minced garlic
1/8 t. cayenne
1T. nutritional yeast
1 -  1 1/2t. chili garlic paste
1t. sugar salt and pepper to taste

Directions:
Place all ingredients in food processor and blend till smooth. Delicious on pizza, as a spread or as a dip!

Rice Crispy Bars
(Not the typical one at all!)

9x9 inch pan

MIX together in large bowl:
2c. crispy cereal
1/3 c. raisins or currants
1/3 c. cranberries

LIGHTLY TOAST and set aside to cool 
1/4 c. finely chopped walnuts or almonds
1/4 c pumpkin seeds
1/4 c sunflower seeds...add to large bowl with cereal and dried fruit

COOK OVER LOW HEAT 1-2 min till warm and bubbly: 
1/2 c almond butter 
1/2 c brown rice syrup...remove from heat. STIR IN: 1/2 t. vanilla .

POUR this wet mixture OVER dry mixture till coated. Dampen hands* and press into oiled pans. Chill for at least 30 min. Cut into bars.

Note: One of the best parts about this recipe is that you can use ANY crispy cereal, ANY dried fruit, ANY nuts and seeds and ANY nut butter to switch it up and create a tasty treat with what's on hand in your kitchen! *Gooey madness!

Chocolate Chip Oaties
Makes 36/2oz. Cookies 350degrees, 10-12min.

Ingredients:
1 lb. butter, softened
3c. sugar (mixture of brown & white or natural)
3 lg. eggs
1 t. vanilla extract
4c. old fashioned rolled oats
2 1/2 c. flour
1 t. baking soda
1/2t salt
2c. chocolate chips

Directions:
In medium bowl (or bowl of electric mixer) beat butter till smooth.
Add sugar 1 cup at a time till incorporated.
Add eggs, one at a time; mixing between each addition
Add vanilla extract.
In separate larger bowl, "fluff" the dry ingredients with your fingers:
(Oats, flour, baking soda and salt)
Add butter/egg/sugar mixture to the big bowl of dry ingredients.
Mix well.
Add chocolate chips and mix it all up.
Shape into small balls. Flatten slightly and bake at 350 degrees till golden brown...about 10-12 minutes.

NOTE: Cookie balls freeze well. No need to thaw; just bake at same temperature allowing a few more minutes extra time.

Shortcakes
(Makes 6-8 shortcakes Bake at 375 degrees 12-15 min.)

Ingredients:
1 1/2 c flour
1 1/2 t. baking powder
1/4 c. sugar
1/2 t. salt
1/4 t. fresh lemon zest (optional)
1/2 stick (2oz) unsalted butter, very cold
Approximately 1/2 c. milk or cream

Directions:

1. Measure dry ingredients into medium mixing bowl-flour, baking powder, sugar, salt & zest Use your fingers to "fluff" it up
2. Using the large holes of a box grater, grate cold butter into flour mixture. Fluff into the flour so it doesn't clump up. Incorporate with fingers GENTLY till all mixed
3. Drizzle about half the milk over the top and mix GENTLY with a folk till it starts to clump all together. Add more milk as needed to wet up any dry mixture…just enough to make it hold together. Gentle, gentle!
4. Shape into a disc as thick as the thickness of your finger. Tidy up the edges. Flour lightly to keep from sticking. Cut into desired shapes.
5. Brush w/ cream or egg wash and sprinkle with sugar (optional)
6. Bake in a hot oven (375) till crisp and golden, about 12-15 minutes

NOTE: Raw shortcakes freeze well. Place on cookie sheet in the freezer. When they are rock solid, place them in a zip lock bag. Brush w/ eggwash just before baking. Same temperature, about 5 minutes extra time.

Coconut Heaven Cupcakes (Madelines)
Adapted from a recipe in Vegan with a Vengence (Makes equivalent of 12 cupcakes)

Ingredients:
1c. sifted whole wheat pastry flour
1/2 t. baking powder
1/2 t. baking soda
1/4 t. sea salt
1/4 c. canola oil
1 c. coconut milk
2/3 c. evaporated cane juice (sugar)
1 t. vanilla extract
1 c. unsweetened shredded coconut

Directions:
Preheat oven to 350. Sift together into a bowl the flour, baking powder, baking soda and salt. In a separate large bowl combine the coconut milk, oil, sugar and vanilla extract. Pour the dry ingredients into the wet and mix just until smooth. Fold in shredded coconut. Do not overmix. Bake for 20-25 min. or until lightly golden. (see frosting mix below)

Coconut Frosting

2T. Earth Balance vegan margarine
2T. coconut milk
1/2 t. vanilla extract
1c. confectioners sugar
1/2 c. shredded coconut

Beat margarine, vanilla extract and and coconut milk in mixer. Gradually add about 1 Cup confectioners sugar and beat till fluffy. Add 1/2c. shredded coconut. Refrigerate to firm up. Frost those cupcakes!