Oil-Free Vegan Sourdough Drop Biscuits:

Not as delicious as biscuits with a ton of (vegan) butter, but way healthier. And they'll do the trick in a pinch when you're craving that biscuit texture.

Preheat oven to 425 degrees. 

Makes 8 large biscuits.

Ingredients:

1  1/2 cups flour (einkorn whole wheat flour works, as will GF)

1 tsp baking powder

1/2 tsp sea salt

1/3 cup unsweetened apple sauce

1/3 cup sourdough starter discard

1/4 plant milk (oat/almond/soy)

Method:

Combine dry ingredients.

Add wet ingredients.

Mix until just combined (can’t see the flour). Will make a wet dough.

Drop by spoonful onto parchment paper baking sheets and bake at 425 for 12-13 minutes. Makes 8 big biscuits.

This is from this original recipe from Cultivator Kitchen.

Aunt Kim's Blueberry Baked Oatmeal (Vegan & GF)

1 ripe banana 
1/4 C. almond butter
1 C. almond milk
1/4 C. real maple syrup
1/4 C. applesauce (original calls for melted coconut oil)
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. sea salt
2 C. whole rolled oats
1 C. chopped pecans
1 C. blueberries, fresh or frozen
2 Tbsp. brown sugar, for topping
2 Tbsp. coconut flakes, for topping

1) Preheat oven to 350 and grease an 8x8 baking dish or similar. (I use parchment paper and no oil. If you crumple the parchment paper, it will mold better.)

2) In a large bowl, whisk together the mashed banana, almond milk, almond butter, maple syrup, and applesauce. Add the baking powder, cinnamon, sea salt, and whisk again.

3) Fold in the oats, 3/4 C. of the pecans, and 1/2 C. of the blueberries. Pour the mixture into the prepared baking dish and smooth into an even layer.

4) Top with remaining 1/2 C. blueberries, the remaining 1/4 C. pecans, the brown sugar, and the coconut flakes.

5) Bake for 40–50 minutes, or until topping is crisp and the middle part is set. Remove from the oven and let rest for 10 minutes before serving.

The original recipe (and photo credit!) can be found online at Love & Lemons.

COOK'S NOTES:

* This recipe is very forgiving and versatile with substitutions. I use applesauce instead of oil. In a pinch, I've used peanut butter instead of almond butter and oat milk instead of almond milk. I've substituted a frozen berry blend of blueberries, raspberries, and blackberries for the blueberries. I've used a blend of chopped walnuts, cashews, and almonds when I didn't have pecans.

* The "batter" always seems very runny to me, for what it is supposed to be. I get this impression from the original post's photos (where the mixture looks thicker than mine when I follow the recipe exactly) and from her words to "spread the mixture evenly." When made as written, the recipe is runny enough to pour, for sure. So I always add some more oats, probably about an extra 1/4 C. or more per recipe (1/2 C. when I'm doubling it). It works great, as far as I can tell. I should probably try it once as written, but I haven't yet!

* I've used sweetened and unsweetened coconut flakes, and brown sugar and coconut sugar, for the topping. They all work fine, with differing levels of final sweetness, of course.

* I've stirred all the main ingredients together (without putting some of the berries and nuts on top) and it's worked fine.

* When I double this, I put it in a large metal pan I have that's larger than a 9x13, or in my Pampered Chef bar pan. (This pan is discontinued, much to my dismay! We love it. I'm nor sure of its dimensions, but it's a little smaller than a standard jelly roll pan.) The main difference will be how thick your final product is, and therefore how crunchy/crispy or moist it will be in the end.

* We like to serve this with some sort of nut milk or oat milk available as a topping. Extra syrup or something sweet like that is not needed. Enjoy!

Olivia's Sourdough Cinnamon Rolls (Vegan)

This recipe originally appeared on Instagram from earths.feast. They are yummy!! I copied this directly from the recipe shared in the comments accompanying the instagram video. Thank you, earths.feast!

ingredients

dough:
550 g bread flour
50 g sugar
10 g salt
150 g water
150 g oat milk
115 g melted vegan butter (or coconut oil works, too)
75 g sourdough starter* (see NOTE below)

filling:
85 g softened vegan butter (coconut oil works)
100 g brown sugar
1 tbsp ground cinnamon
1/4 tsp ground nutmeg (I don’t)
1/8 tsp ground cloves (I don’t)
1 tsp vanilla
zest of one orange (I don’t)

simple syrup:
50 g sugar
25 g water

* NOTE: This recipe (as copied and pasted, below) begins with the assumption that you have a bubbly sourdough starter, which will need to have been fed several hours earlier. Feed the starter in the morning, then make the dough when the starter is active and bubbly, doubled in size.

method

combine flour, salt, and sugar in a large mixing bowl. in a separate bowl combine warm milk, warm water, melted butter, and starter. pour wet into dry and mix with spatula or hands until everything is incorporated and you have a shaggy ball. cover and let rest 45 min. perform 4 sets of s&f (see NOTE below) every 45 min. after your last fold let the dough sit for 3 hours.

roll to 18x12 on a lightly floured surface. spread filling over entire dough. roll long ways and cut into 2” pieces to get 9 rolls. place in greased 8x8 tin, cover and move to fridge overnight. (NOTE: We make 12, in a 9x13 pan, as pictured at right.)

in the morning take out of fridge and let the dough sit at room temp for 3-4 hours. in the last hour of proofing preheat oven to 400f. bake at 400f for the first 10 min then lower heat to 350f and bake for another 30 min. in the last 5 min of baking, combine your ingredients for the simple syrup in a small saucepan over medium heat. heat the syrup just until all of the sugar has dissolved. when the buns come out of the oven, brush or pour the syrup over all of them. let cool 5-10 min before eating, enjoy!

* NOTE on "four sets of s&f":

olivia_sdavis

Can you explain what sets of s&f means? Can’t wait to make these ☺️



• 
  earths.feast
  @olivia_sdavis hey sorry! it stands for stretch and folds! so basically you lift up one side of the dough, stretch it up and fold it into the center. if you look up how to do stretch and folds on youtube you should find tons of video that show how to do it!! i’m sure they’ll be more helpful than my explanation😅 but basically do that on four sides and that counts as one set!
  
  
  
  

Linka’s WFPB Waffles (Vegan)

Ingredients:

2 Cups Whole Wheat Flour, Or Oat Flour

2 Ripe Bananas

1¾ Cup Almond Milk

2 Tsp Baking Powder

1.5 Tsp Baking Soda

Combine ingredients and cook in your waffle maker as usual.

Evie's Blender Pancakes (Vegan)

2 cups nut milk

2 cups oats

2 ripe bananas

1 tsp baking powder

1 tsp cinnamon

1 tbsp chia seeds

Add all ingredients to blender except chia seeds. Blend until smooth. Add chia seeds and blend on low just to mix. Pour onto griddle, flip, serve, and enjoy!

Optional:

- make nut milk by using 2 cups of water and a handful of nuts and blending before adding the rest of the ingredients to the blender

- add maple syrup or other sweetener to the batter for a no-mess option

- add spinach to the blender

- serve with almond milk and fresh fruit

Cheri’s Brown Rice Porridge (Vegan)

Received this recipe as a text from my friend Cheri. Always appreciate vegan options that are tried and true. Enjoy!

1/2 c almond milk

1 date cut up, or more to taste

1 apple, peeled and cut.

1 tb nut butter

2 c cooked br rice.

1/2 ts cinnamon 

1 ts maple syrup (opt)

Simmer milk, nut butter, apple, date until apple is soft. Just a few minutes.  Add brown rice. 2 more minutes.  Add cinnamon,  a little water or nut almond milk as desired.

I LOVE IT