More vegan recipes in the on-going series "Healthy Baking Made Delicious".
Vegans and vegetarians have a tough time finding healthy baked goods they can eat in the supermarket. When they do, it's even harder to find something that tastes half-way decent. Vegan consumers are demanding better tasting products. Health food stores are finally catching on, realizing that vegan baked goods are a cash cow just waiting to be milked (pun intended). Problem is, most of the products on the shelves still taste like sawdust. Make your own, save some money and enjoy great tasting baked goods at home!
Don't Poo-Poo Tofu.
These dessert breads are made using a similar technique that was introduced in the Vegan Pumpkin and Banana Muffins. However, these nut breads are made with tofu, not flaxseed egg substitute. Now, before you poo-poo the idea of using tofu in your recipes, this is not the firm tofu you see swimming in big buckets of slimy water at the health food store. Mori-Nu makes a soft silken tofu that is used as an egg-replacer or thickener in puddings, smoothies, soups, sauces, dips and more. It has virtually no taste, so you won't even know it's there! It comes in an aseptic package that doesn't need to be refrigerated until opened, making it a great pantry staple.
A Word About Honey:
Some vegans maintain that honey is an animal product and will not use it. Others believe it is an animal by-product and therefore it is allowed. There are a few recipes in this series that use honey. These are two of them. Purists can substitute barley malt, maple syrup, corn syrup or molasses, in it's place. It will however, alter the flavor a bit.
Tips and Stuff:
- Wet stuff means just that, anything liquid.
- Dry stuff means the same, all dry ingredients.
- Goodies are all the delicious extras that are thrown in at the end and can be varied.
Nut Bread How-2's:
- Sift all dry stuff into large bowl and set aside.
- Whip all wet stuff 2 - 3 minutes in mixer at high speed.
- Blend wet into dry and fold in goodies. Do NOT over mix.
- Pour into 5 greased 9"x5" loaf pans.
- Bake at 350 degrees for 50-60 minutes or until pick comes out clean and tops are lightly browned.
The Recipe: Cranberry Nut Bread
Wet Stuff:
- 1 1/4 cup soy, rice or almond milk
- 1 1/2 cup honey, or substitute
- 1 cup canola oil
- 1/2 cup orange juice concentrate
- 1 10 ounce pkg. tofu, soft silken
- 2 Tbsp. vanilla
Dry Stuff:
- 7 cups whole wheat pastry flour
- 2 Tbsp. baking powder
- 1 tsp. baking soda
- 1 peel of a lemon, grated
Goodies:
- 1 cup walnuts, chopped
- 4 cups cranberries, fresh or frozen, chopped
Yields: 5 loaves
The Recipe: Apple Cinnamon Nut Bread
Wet Stuff:
- 1 1/4 cups soy, rice or almond milk
- 3/4 cups apple juice concentrate
- 3/4 cups canola oil
- 3/4 cups honey, or substitute
- 3/4 cups maple syrup
- 1 10 ounce pkg. tofu, soft silken
- 2 Tbsp. vanilla
Dry Stuff:
- 7 cups whole wheat pastry flour
- 2 Tbsp. baking powder
- 1 tsp. baking soda
- 1 tsp. sea salt
- 1 Tbsp. cinnamon
Goodies:
- 1 cup walnuts, chopped
- 4 cups apples, chopped
Yields: 5 loaves
More vegetarian and vegan recipes in the series "Healthy Baking Made Delicious":
- Refer to A Kitchen for the Vegan Baker for tips, ingredients and appliances.
- Vegan Raisin Bran Muffins
- Best Vegan Blueberry Muffins
- Vegan Fruit Muffins
- Vegan Carob Muffins
- Vegan Pumpkin and Banana Muffins
- Flaxseed Egg Substitute Recipe ~ aka "Mother"
- Honey Raisin & Nut Granola
Donna Diegel - Donna Diegel is an experienced baker and published author with more than 25 years of experience in the food industry.
