please show your support for vegan sweet tooth by purchasing our locally grown organic mixes or ingredients. Underlined ingredients are available for purchase in our online store

You may purchase all the ingredients separately for the recipes below or just purchase the pre-made mix and bake in a few easy steps. One lb is $5 and makes one dozen muffins or a loaf of sweet bread. Click here to order.

Vegan Oatmeal Chocolate Chip or Raisin Cookie Recipe
(makes approx. 2 doz. 4 oz. cookies)

Dry Ingredients
• 3 cup unbleached flour
• 2 cup rolled oats.
• 1 tea baking powder
• 1 tea soda
• 1 tea sea salt
• 2 table EnerG egg replacer
• 2 cup demerera sugar
• 1 cup organic dairy free dark chocolate chips
  (or unsulphured raisins)

Wet Ingredients
• 1 cup melted non-hydrogenated vegetable margarine (“Earth Balance” works best)
• 3/4 cups water

Preheat oven to 350o. Line 2, 11” x 17” baking sheets with unbleached parchment paper. Set rolled oats, demerera sugar and chocolate chips or raisins aside. Whisk together other dry ingredients in a bowl. Mix sugar with 1 cup of melted vegetable margarine, add dry mix and stir until batter is fully moist. Add rolled oats. and chocolate chips or raisins and stir. Distribute batter onto lined baking sheet into tablespoon sized scoops evenly spaced. (a baller / ice cream scoop helps to do this) Lightly flatten scoops with your hand until they are approx. 2" in diameter and 1/4 " thick. Dipping your hand in hot water helps the dough to not stick to you when flattening. Place pan on center rack in oven and bake for 20 minutes. Cool for one hour before serving. Keep cookies refrigerated or frozen for long term storage.

Vegan banana walnut bread recipe
(makes one 9” x 5” loaf)

Dry Ingredients
• 2 cups unbleached flour
• ¼ teaspoon baking soda
• ½ tablespoon baking powder
• 2 tablespoons EnerG egg replacer
• ½ teaspoon sea salt
• ½ tablespoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon clove
• 1 cup demerera sugar

Wet Ingredients
• ½ cup coconut oil (or other oil preference)
• 1 cup rice milk
• 2 cups mashed banana (or shredded carrots, or zuchinni)
• 1 teaspoon vanilla extract
• 1 cup walnuts

Preheat oven to 350 o and line a 9”x 5” bread pan with unbleached parchment paper.Whisk dry ingredients together in a bowl. In a separate bowl, mix wet ingredients. Add dry ingredients to the wet and mix. Batter should become fully moist but not runny or liquidy. If batter appears too dry, add ¼ cup rice milk or your choice of other milk. If it seems too wet, stir in ½ cup of rolled oats. Evenly distribute batter into the lined bread pan. Put pan on center rack in oven for 30 minutes. Stick a tooth pick in the center of the loaf. If tooth pick comes out clean, remove pan from oven and cool before serving. If toothpick has batter stuck to it, let bread bake longer, testing with a fresh tooth pick every 10 minutes (until it comes out clean). Keep bread refrigerated or frozen for long term storage.

*hint – as loaf rises in oven, it’s surface will crack exposing moist batter. Stick the tooth pick in these cracks for a more accurate tooth pick reading.

Vegan cranberry orange muffin recipe
makes 1 dozen

Dry Ingredients
• 3 cups unbleached flour
• ½ table spoon baking soda
• ½ table spoon baking powder
• 2 table spoons EnerG egg replacer
• ½ table spoon cinnamon
• 1/8 tea spoon nutmeg
• ½ tea spoon sea salt
• 1 cup demerera sugar

Wet Ingredients
• ½ cup coconut oil (or other oil preference)
• 1 cup rice milk
• peel of one orange
• 6 0z. (2 cups) unsulphured dried cranberries (or other fruit preference)

Preheat oven to 350 o and line a 9”x 13” dozen muffin pan with muffin baking cups. Whisk dry ingredients together in a bowl. In separate bowl, mix wet ingredients. Add dry ingredients to the wet and mix. Batter should be fully moist but not runny or liquidy. If batter appears too dry, add ¼ cup rice milk. If it seems too wet, stir in ½ cup of rolled oats. Evenly distribute batter into the twelve baking cups set in the pan. Put pan on center rack in oven for 20 minutes. Stick a tooth pick in one of the center muffins. If tooth pick comes out clean, remove pan from oven and cool before serving. If toothpick has batter stuck to it, let muffins bake longer, testing with a fresh tooth pick every 3 minutes (until it comes out clean). Keep muffins refrigerated or frozen for long term storage.