rose♥pink (whordorable) wrote in vegancooking,
rose♥pink
whordorable
vegancooking

quick breads

Here are three different quick breads I've been making lately for breakfast. The first two are adapted from Vegan With a Vengeance by Isa Chandra Moskowitz and the last is adapted from the Better Homes & Gardens cookbook.

Baking Powder Biscuits

1 cup all-purpose unbleached flour
1 cup whole-wheat flour
5 teaspoons Rumford alumina-free baking powder
3/4 teaspoon sea salt
5 tablespoons Earth Balance nonhydrogenated margarine (or sub up to 3 tbsp shortening if you have it)
2/3 cup soy or rice milk

Preheat oven to 450 degrees F and lightly grease a cookie sheet.

Whisk together the flour, baking powder and salt. Cut the margarine into the bowl with a pastry cutter or large fork. Add the soy or rice milk to form a soft dough. Pat into an 1"+ thick rectangle on the baking sheet, smoothing the surface with your hands, and score it twice one way and three times the other way with a large knife.

Bake for 12 to 15 minutes or until very lightly browned. Break apart and eat with orange marmalade!


Scones

2 cups all-purpose unbleached flour
1 cup whole-wheat flour
2 tablespoons Rumford alumina-free baking powder
1/4 cup organic sugar, plus an extra teaspoon for the top
1/4 teaspoon sea salt
1/3 cup organic canola oil
1/2 cup rice milk (soy milk is fine)
3/4 cup soy milk plus 2 teaspoons apple cider vinegar

Preheat oven to 400 degrees F. Lightly grease a cookie sheet.

In a large mixing bowl, whisk together the flour, baking powder, sugar and salt. Add the other liquids and mix until combined. The dough will be clumpy, not sticky, and a bit floury. Pat into a large round about 2" thick, smooth with your hands and score in six or eight wedges with a large knife. Sprinkle with sugar.

Bake for 12 to fifteen minutes, or until firm on top and browned on bottom. Do not overbake. Break apart and eat with strawberry jam, honey, or agave nectar!


Zucchini Bread (makes one large loaf or two small ones)

1 cup all-purpose unbleached flour
2 cups whole-wheat flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon Rumford alumina-free baking powder
2 teaspoons ground cinnamon
1/2 teaspoon (freshly) ground nutmeg
1/2 cup soy milk plus 1 teaspoon apple cider vinegar
1 1/2 cups organic brown sugar
2+ cups finely shredded, unpeeled zucchini
1/2 cup organic canola oil
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees F. Grease the bottom and sides of one 9"x13" casserole or two 8"x4"x2" loaf pans. Chop the nuts, if using, and grate the zucchini.

Measure out the soy milk into a medium bowl and add the vinegar. In a large bowl, whisk together the flour and other dry ingredients - make a well in the center and set aside. Add the zucchini, sugar and oil to the soy milk. Mix it well and add it all at once to the flour mixture. Stir until just moistened and and fold in the nuts.

Pour into the greased pan/s and bake for 25 to 45 minutes or until a toothpick comes out clean. Delicious right away or after storage.
Tags: breads-biscuits(american-terminology), breads-scones, breads-zucchini-bread
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