baking

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Ty’s Perfect Cornbread (Vegan)

Published November 16, 2011 by Vegan Derby Cat Party

I was tweaking my previous cornbread recipe in preparation for Thanksgiving, and totally forgot the oil/shortening! Turned out to be a happy accident! The ground flax definitely gives it the perfect cakeyness without the added grease. There are generally two camps of cornbread out there… salty and sweet, but this gives you a little bit of both. Just how I like it! Enjoy! : )

**EDIT: I’ve discovered a way to make this recipe the best ever, perfect recipe. The secret? BROWN sugar! 12/17/12**

Ty’s Vegan Cornbread
16 pieces

1 1/2 c. cornmeal
1/2 c. unbleached all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 c. brown sugar** + 1-2 tbsp. (depending on how sweet you like it)
1 1/2 tsp. salt

1 1/2 c. non-dairy milk (I used unsweetened almond milk)
1.5 tbsp. vinegar/lemon juice (to make vegan buttermilk)
6 tbsp. very hot water (microwaved for 1 minute or boiled)
2 tbsp. ground flax seed

Directions:

1. Pre-heat oven to 450*F, and grease an 8×8″ pan, 10″ skillet or muffin tin.

2. Add vinegar or lemon juice to non-dairy milk to curdle to make vegan buttermilk. In a separate cup or bowl, whisk hot water with ground flax seed.

3. Combine all dry ingredients in a large bowl.  Add wet ingredients, and stir slowly to combine. Pour into prepared pan.

4. Bake for 25 minutes for 8×8″ pan or 20 minutes for muffins or skillet. Cake tester inserted in center should come out clean. Remove pan and allow to cool for at least a few minutes before slicing and digging in! ; )

Nutrition Facts per piece: 80 calories, 1.1g fat, 0mg cholesterol, sodium 227mg, carbs 16.5g, fiber 1.3g, sugars 4g, protein 1.6g

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Herb Biscuit Variation

Published September 10, 2011 by Vegan Derby Cat Party

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I recently picked up a bag of white whole wheat flour and decided to take it for a test spin for today’s 6:30 pm breakfast biscuits. Thomas and I are notorious for staying in bed all day on Saturday until hunger drives us out. Today was no exception, and all I could think of was oven fresh biscuits. I decided to use all www flour instead of my usual half all-purpose half ww pastry flour mix, and changed the flavor profile a bit by leaving out the sugar and grinding in some Italian spices instead. This was a really nice change and would be great variation for dinner biscuits. I was running out of almond milk so I used just over 3/4 c. and a couple of tablespoons of water, worked just fine! Here’s the link to my very versatile Drop Biscuit recipe!

Vegan Cheddar Drop Biscuits

Published August 20, 2010 by Vegan Derby Cat Party

Wednesday, out of nowhere, I had a craving for cheddar cheese. I hadn’t bought any Daiya for awhile, so I stopped by WF & picked up some cheddar style shreds on my way home. It goes without saying that I was also craving bread, because I’m always craving bread. (Always!) And so, I adapted this simple, classic recipe to give you vegan cheddar drop biscuits. I especially like that it doesn’t require any yeast, and ground flax seed does the ole switcharoo for the egg here. Enjoy!

Vegan Cheddar Drop Biscuits

3 c. unbleached all-purpose flour
1 c. whole wheat pastry flour
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 c. cold vegan butter, cut into pieces and chilled
2 c. of vegan cheddar flavor shreds

1 egg equivalent (1 tbsp. ground flax seeds + 3 tbsp. hot water, whisked)

1 3/4 c. vegan buttermilk (1 1/2 tbsp. vinegar or lemon juice + enough soymilk to make 1 3/4 c.)

Directions:

1. Preheat oven to 350*F. Prepare two 12 cup muffin pans. This recipe makes 20 biscuits. Make sure to fill the blank cups with water to prevent your pan from warping! If you only want to make 12 now, you can freeze the rest of the dough for later. (See note at bottom.)

2. In the bowl of a stand mixer, add flours, baking powder and soda, and salt, and stir on low speed with paddle attachment. Add butter, and stir until it resembles coarse crumbs. Add cheese to mixture and stir until combined. Add flax mixture and all but 2 tbsp. of buttermilk. A dough ball will form. Add the last of the buttermilk and scrape up any extra dry mix at bottom.

3. Turn dough out onto a floured surface. It will be very sticky. Gently fold about 8 times and cut dough in half. Divide each half into 10 pieces and place into muffin cups.

4. Bake for 25-30 minutes, or until golden and firm to the touch. Remove from pan and place on a cooling rack to cool slightly. Serve warm.

Note:

I baked 12 for the first batch, and then froze the other 8 for the weekend. They still came out fantastic with the same wonderful light texture as the first time. So feel free to freeze if you’re not going eat all 20 within a couple of days. They are so good, and the cheese is nice and melty straight out of the oven : )

To Freeze: Wrap the dough ball twice in plastic wrap and then pop it in a freezer bag for good measure.

Here is a link to show you how! freezer vegan cheddar biscuits

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