Wednesday, October 17, 2007

Vegan Wholegrain Baking Mix

4 cups whole wheat pastry flour
4 cups oatmeal flour
¼ cups Ener-G egg replacer
¼ cup plus 1 tablespoon baking powder
1 tablespoon salt

Sift all ingredients together well. Store in an airtight container. Fluff up mix with a fork before measuring for the recipes below.


2 cups baking mix
½ teaspoon cinnamon
1 ¾ cup vanilla soymilk
¼ cup maple syrup
2 tablespoons walnut oil

Serves 3-4

Lemon Poppy Seed Muffins

1 tablespoon poppy seeds
Grated rind from 1 lemon
Juice from ½ a lemon
¾ cup vanilla soy milk
3 tablespoons sugar
2 tablespoons canola oil
1 ¼ cup baking mix

Preheat oven to 425. Measure poppy seeds and set aside.

Stir together lemon rind, lemon juice, soy milk, sugar and oil in a medium bowl until thickened. Add baking mix and poppy seeds and stir until just moistened. Spoon into 6 oiled muffin cups and bake for 11-13 minutes, or until tops spring back when touched.


1-1/2 cups baking mix
¼ cup cocoa powder
½ cup sugar
¾ cup vanilla soy milk or apple juice
4 tablespoons melted margarine
½ cup semi-sweet chocolate chips

Preheat oven to 350.

Stir together the baking mix, cocoa powder, and sugar. Add soy milk or apple juice, and melted margarine. Stir until just mixed. Stir in chocolate chips.

Spoon into an oiled 8 x 8-inch baking pan and bake for 20-25 minutes or until set.

“Cheesy” Beer-Onion Bread

This is great with soup.

2 tablespoons olive oil
¾ cup finely diced onion
2 tablespoons almond butter
8 ounces beer (I used brown ale)
2 cups baking mix
¼ cup nutritional yeast
1 tablespoon melted margarine (such as Earth Balance)

Preheat oven to 350.

Heat olive oil in a skillet and sauté onion until soft and slightly golden, about 6 minutes. Set aside.

In a medium bowl, stir together almond butter and beer. Add baking mix and nutritional yeast and stir. Add onions.

Spray an 8 x 4-inch loaf pan with cooking oil spray and spoon in batter. Spread melted margarine on top and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Peach and Strawberry Cobbler

2 cups peaches, peeled and sliced
2 cups strawberries, stemmed and sliced
1 cup sugar, divided use
1 cup baking mix
1 cup vanilla soymilk
3 tablespoons margarine, such as Earth Balance

Preheat the oven to 350.

In a medium saucepan, stir together fruit and ½ cup sugar. Heat just to the boiling point and remove from heat. Set aside.

In a medium bowl, stir together baking mix, remaining ½ cup sugar and soy milk.

Put margarine into a 3-quart casserole dish or an 8 x 11-inch pan. Put into the oven until margarine melts, about 3 minutes. Remove from the oven and pour batter into the center of the margarine. Do not stir. Spoon fruit mixture with juice evenly over the top. Again, do not stir.

Bake for 30 minutes or until the top is set in the center. The fruit will sink to the bottom.

Serves 6.


To make just enough mix for one recipe of pancakes, use:
1 cup whole wheat pastry flour
1 cup oatmeal flour
1 tablespoon (3 teaspoons) Ener-G egg replacer
1 tablespoon (3 teaspoons) baking powder
¾ teaspoon salt.

Makes about 2 cups baking mix

About converting recipes:

This baking mix replaces all the flour, baking powder, salt and eggs. If a recipe contained eggs, you’ll need an extra ¼ cup liquid for each egg. This mix works just fine for recipes that didn’t have eggs in them to begin with.

If a recipe was originally made with white flour, you might also need an extra tablespoon of liquid for each cup of mix, since whole-grain flour absorbs more liquid. Also, when I first made muffins from this, they were coming out flat. I turned the oven up by 25 degrees, and my muffins rose.

If the other recipe was made from a baking mix, you’ll need to add some oil or melted Earth Balance margarine as baking mixes typically contain shortening. About 1 tablespoon oil or margarine per cup of baking mix is enough, unless the original recipe called for more.

I called for vanilla soymilk in most of these recipes because that’s what I have on hand, but I’m sure they would work fine with the milk of your choice. If plain, you might want to add a bit of vanilla.

Baking mix recipe first inspired by the pancakes in Vegan with a Vengence. Other recipes adapted from The Fanny Farmer Cookbook, Cooking Light, and Lone Star Legacy II.