Silken Tofu Bagels (Vegan)

Recipe by https://mrsslimonplants.com/ 
Makes 4 bagels
Husband-Tested in Alice’s Kitchen

I first learned how to make bagels from Julia Child’s Baking with Julia cookbook and tv series.  They were absolutely fantastic!  However, they were a joy and a pain to make.  If you like baking, you understand the joy part.  The pain was that it took quite a while to make them and there was always a mess to clean up. I was scrolling and this recipe popped up.  I watched the video and saw how easy they were to make.  I had the ingredients and gave it a go.  It took me 45 minutes from start to finish.  They came out nicely.  While they don’t have the complex flavors of Julia’s bagels, they are good enough for me to make when I’m hankering for a quick homemade sandwich bread.

For the dough: (I would highly recommend using a kitchen scale for measuring the flour and tofu.)
300g all-purpose flour (~2 cups / 10.6 oz)
290g soft silken tofu (~1 ¼ cups / 10.2 oz)
2 teaspoons baking powder
½ teaspoon sea salt
½ teaspoon garlic powder
1 Tablespoon water (only if needed)

For boiling:
4 cups water
½ teaspoon baking soda
2 Tablespoons barley malt syrup or brown rice syrup (The original recipe calls for corn syrup.)

For topping:
2 Tablespoons soy milk
1 teaspoon maple syrup
Everything But the Bagel Seasoning (or topping of choice)

Directions
In a bowl, combine flour, baking powder, garlic powder, and salt. Mix well.
In a separate bowl, mash the silken tofu until smooth. Add it to the dry ingredients and gently knead with your hands until a dough forms. If the dough feels dry, add about 1 tablespoon of water to help bring it together.
Let the dough rest for at least 15 minutes. Meanwhile, preheat your oven to 400°F (200°C).
Lightly flour a clean surface and knead the dough briefly until smooth. Divide into 4
equal portions and shape each into a ball. Use your finger to create a hole in the center and gently stretch into a bagel shape.
Bring a pot of water to a boil. Add baking soda and syrup. Boil each bagel for about
30 seconds per side, then transfer to a parchment-lined baking tray.
Mix soy milk with maple syrup and brush over each bagel (this helps create a golden finish).
Sprinkle with everything bagel seasoning or other favorite topping. Bake at 400°F (200°C) for about 25 minutes, or until golden brown. Let the bagels cool completely before slicing.

Lemon Banana Bread (vegan)

Recipe from https://www.theconsciousplantkitchen.com/ 
Husband-Tested in Susan U.’s Kitchen and Alice’s Kitchen
Makes one 9” x 5” loaf (12 slices)

We went on a double date with our friends, Susan and Bill.  Susan helps me when I teach my Plant Powered Plates class at Gilda’s Club of Louisville.  I call her my "Sue Chef."  After enjoying a pizza and a mocktail at a local restaurant, they invited us to see their beautiful home and have dessert.  This is what she made, along with a tasty berry compote. She packed up a generous slice for me to enjoy at breakfast the next day, which I did with Homemade Instant Pot Cashew Yogurt. Here is a link to a tasty compote I've made many times. 

1½ cups mashed bananas, equivalent to 3 large bananas
1½ cups all-purpose flour 
½ cup almond flour 
¼ cup lemon juice, about 2 medium lemons
2 teaspoons lemon zest
⅓ cup soft brown sugar 
2 teaspoons baking powder
½ teaspoon baking soda
⅓ cup mild-flavor olive oil 
1 teaspoon almond extract 
½ teaspoon salt
(Optional, but lovely)
Pinch of cinnamon
Pinch of ground cardamom
Pinch of nutmeg
Topping
⅓ cup sliced almonds (I used pecans because that’s what I had.)

Instructions
Preheat the oven** to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper with cooking spray.
Mash the bananas, pack them in a measuring cup to measure exactly 1 cup + 1/2 cup, and place them in a mixing bowl.
Stir in the light olive oil, lemon juice, lemon zest, soft brown sugar, and almond extract, until well combined.
Fold in the flour, almond flour, salt, baking powder, and baking soda, and use a rubber spatula to combine. It should form a thick, smooth batter.

Transfer the batter to the prepared loaf pan.
Sprinkle sliced almonds on top of the bread.

Bake the bread on the center rack for 45-55 minutes at 350 °F (180 °C). If the top of the bread darkens too fast, foil the pan after 30 minutes. Bake until a toothpick inserted in the center comes out clean.

Let the bread cool down in the pan for 10 minutes, then release and cool completely on a wire rack for about 2 hours before serving.


Notes: Swap the brown sugar for a refined sugar-free option like coconut sugar or unrefined cane sugar if desired. Do not swap for a liquid sweetener like maple syrup, the bread will turn gummy. Any low-flavor oil works or, you can use melted plant-based butter if preferred. 

Storage: Store the bread in an airtight container in the fridge up to 3 days.

*Oven Mode: This recipe calls for using the fan-forced (convection) mode. If you use conventional mode, increase the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition Information: (1 of 12 slices) 253 calories; 32 g carbohydrates; 4.6 g protein; 12.9 g fat (5.6 g saturated fat; 0.7 g polyunsaturated fat; 1.6 g monounsaturated fat; 0.01 g trans-fat); 250.4 mg sodium; 163.3 mg potassium; 2.7 g fiber; 14.4 g sugars; vitamin A 18.5 IU; vitamin C 2.5 mg; 92.1 mg calcium; 1.4 mg iron; 23.1 mg magnesium; 68.7 mg phosphorus; 0.3 mg zinc

Savory, Southern-Style Vegan Cornbread

Recipe from My Quiet Kitchen  
Husband-Tested in Alice’s Kitchen
Makes 10 servings

This southern-style vegan cornbread is buttery and salty and celebrates the texture and flavor of stone ground cornmeal. Delicious served with beans and greens, soup, chili, or simply with a pat of vegan butter. 

Ingredients 
2½ cups stone-ground yellow cornmeal (medium grind)
1 cup gluten-free or regular all-purpose flour 
2 teaspoons baking powder
1 teaspoon baking soda
1¾-2 teaspoons Kosher salt
2 cups unsweetened, unflavored soy milk
2 Tablespoons apple cider vinegar
5 Tablespoons vegan butter, divided
3 Tablespoons maple syrup or agave
3 Tablespoons grapeseed oil or other neutral oil (I used canola.)
1 cup thawed frozen corn (roasted is especially nice) or fresh corn kernels (optional)

Instructions
Place a 12-inch cast iron pan in the oven and preheat to 425 degrees.
In a large bowl whisk together the cornmeal, flour, baking powder, baking soda, and salt. 
Make "vegan buttermilk" by combining the milk and vinegar in a medium-size bowl. Set aside. Place 4 tablespoons of the butter in a mug or small bowl. Microwave for about 15 seconds or until just melted.
Add the melted butter, maple syrup, and oil to the buttermilk, and whisk to combine. Pour wet ingredients into the dry ingredients, and whisk or stir just until there is no visible dry flour. The batter will look a bit lumpy. 
Carefully remove the hot skillet from the oven and add the extra tablespoon of butter. Again, carefully (remember to put on your oven mitt before grabbing the handle) tilt the pan to swirl the butter around so it coats the bottom. Immediately pour the batter into the pan. Bake for 20 to 23 minutes. Use a toothpick or knife inserted in the center to test for crumbs/doneness.
Let the cornbread to cool in the pan for 20 minutes before slicing.
Store cornbread in an airtight container in the refrigerator for up to 4 days, or freeze for up to 1 month.

Nutrition (1 of 10 servings) Calories: 250kcal; Carbohydrates: 33g; Protein: 4.5g; Fat: 11g; Saturated Fat: 2.5g; Cholesterol: 0mg; Sodium: 555mg; Fiber: 7g; Sugar: 3g

No-Knead Multigrain Whole Wheat Bread

Behold!  This is one scrumptious loaf of goodness.

Here's what a slice of this
yummy bread looks like.

Recipe from Artisan Bread with Steve 
Husband-Tested in Alice’s Kitchen
Makes 1 Loaf

I’m thinking this is my favorite no-knead bread.  Because it’s no-knead, it’s a cinch to make.  Though this bread is VERY easy to make, you must plan to begin the day before serving.

16 oz. cool water
1 ½ teaspoons salt
¼ teaspoon yeast (Instant Yeast or Active Dry Yeast)
1 Tablespoon sesame seeds (I use a mix of sesame seeds and black sesame seeds.)
1 Tablespoon flax meal (or flax seeds)
1 Tablespoon extra-virgin olive oil
2 cups bread flour
1 ½ cups whole wheat flour
½ cup old fashioned oats (I’ve also made this using quick-cooking oats.)
¼ cup old fashioned oats for the second rise
1 Tablespoon sesame seeds (optional for second rise)

Place the water, salt, yeast, sesame seeds, flax meal into a large bowl and give it a quick stir.  Add the 2 cups bread flour, the 1 ½ cups whole wheat flour and then the ½ cup oats on top of the flour.  Stir until the dough forms a shaggy ball scraping the sides of the bowl as you stir.  Stir until the flour is absorbed and scraping the sides of the bowl as you stir.
Cover with plastic wrap (I like to use a shower cap for this.) and allow to sit on the counter for 8-24 hours. (I think it’s best to allow the dough to sit for the full 24 hours.)
Remove the plastic wrap.  Spray an 8 ½” X 4 ½” loaf pan*** with cooking spray.  
Stir the dough to deflate.  Scrape the sides of the bowl clean.  Sprinkle the dough the ¼ cup old fashioned oats and the sesame seeds, if using. Stir so that the dough ball is covered with the extra oats and sesame seeds. Roll the dough into the loaf pan.  
Cover with another loaf pan turned upside down onto the loaf pan with the dough.  Use binder clips to clip the loaf pans together creating a “poor man’s Dutch oven.”  
Allow the dough to rise again for 30-60 minutes.  (If your home is cool, like it might be in the winter, it may take a full 60 minutes for it to rise.  If your home is warm, like it might be in summer, the dough may only take 30 minutes or so.)
As the dough is rising, move the oven rack to the lower third of the oven.  Preheat the oven to 400F.  
Bake for 40 minutes with the top on and 3-15 minutes with the top off to finish (browning) the crust.  
The bread is done when the internal temperature is 190F.  Remove the bread from the pan onto a cooling rack.  Cool completely before slicing.  (If you slice it too soon, the bread will be gummy and doughy inside.)

***Because I was baking more than one loaf of bread, I placed the dough into an 8” diameter springform pan.  Then, I covered it with an upside down 8” cake pan for the “poor man’s Dutch oven.”  I didn’t use any clips.  I just rested the upside down cake pan on top. The loaf turned out beautifully and it was round!

No-Knead Honey (or Maple) Oatmeal Bread

Recipe from Artisan Bread with Steve 
Husband-Tested in Alice’s Kitchen
Makes 1 Loaf

This bread is just fantastic.  It not only tastes great, but it has a nice chew, perfect for a sandwich or to serve along side a hot bowl of soup or stew.  It is the easiest bread in the world to make, so it's ideal for beginner bakers.  

16 oz. cool water

1 ½ teaspoons salt

¼ teaspoon yeast (Instant Yeast or Active Dry Yeast)

1 Tablespoon honey or maple syrup (Using maple syrup will make this loaf vegan.)

3 ½ cups bread flour

1 cup Old fashioned oats 

¼ cup old fashioned oats for the second rise

3 Tablespoons bread flour for the second rise

Place all ingredients in a large bowl except the additional ¼ cup oats.  Stir until the flour is absorbed and scraping the sides of the bowl as you stir.

Cover with plastic wrap (I like to use a shower cap for this.) and allow to sit on the counter for 8-24 hours. (I think it’s best for flavor to allow the dough to sit for the 24 hours.)

Remove the plastic wrap.  Spray an 8 ½” X 4 ½”loaf pan*** with cooking spray.  

Stir the dough to deflate.  Scrape the sides of the bowl clean.  Sprinkle the dough the ¼ cup old fashioned oats. Stir so that the dough ball is covered with the extra oats. Sprinkle the dough with the 3 Tablespoons of bread flour and stir until the sides of the bowl are clean.  Dump the dough into the loaf pan.  

Cover with another loaf pan turned upside down onto the loaf pan with the dough.  Use binder clips to clip the loaf pans together creating a “poor man’s Dutch oven.”  

Allow the dough to rise again for 30-60 minutes.  As the dough is rising, move the oven rack to the lower third of the oven.  Preheat the oven to 400F.  

Bake for 35-40 minutes with the top on and 3-15 minutes with the top off to finish (browning) the crust.  

The bread is done when the internal temperature is 190F.  Remove the bread from the pan onto a cooling rack.  Cool completely before slicing.  (If you slice it too soon, the bread will be doughy inside.)

***Because I was baking more than one loaf of bread, I placed the dough into an 8” diameter springform pan.  Then, I covered it with an upside down 8” cake pan for the “poor man’s Dutch oven.”  I didn’t use any clips.  I just rested the upside down cake pan on top. The loaf turned out beautifully and it was round!

Air Fried Extraordinary Grilled Cheese (Vegan)

From Monson Made This

Husband-Tested in Alice’s Kitchen

Makes 1 Sandwich 

I had some Roasted Tomato Soup from veggies I bought at the local farmers market that I needed to use up.  And what goes with tomato soup?  Grilled cheese, of course.  This is no ordinary grilled cheese, I can tell you that.  When I first saw the YouTube video showing how to make it, I thought to myself, this is either going to taste fantastic or horrid.  Well, we tested it and it definitely is fantastic!  Whoever thought of putting cheddar cheese, fig jam and nut butter together was a genius.  My husband said I could keep these sandwiches coming. ;-) I just purchased an air fryer and made this recipe using it.  But, I’m sure these would work perfectly fine on a griddle.

Thick Sliced Sourdough Bread

Vegan Mayonnaise 

Cashew Butter (I used Kirkland’s Mixed Nut Butter with Seeds because that’s what I had on hand.)

Fig Jam

Vegan Cheddar Cheese (I used Violife Cheddar Shreds.)

Spread a generous layer of nut butter onto one slice of bread. Flip the bread over and spread a thin layer of the mayo on the other side of that slice of bread.  (Mayo works well because it’s easier to spread than butter and it browns up nicely.) Place the mayo side down on the air fryer basket.  (I use a silicone mat on the bottom of the air fryer basket to help with clean-up.) Sprinkle a generous helping of the vegan cheese onto the nut buttered bread that’s in the air fryer.  Spread a layer of fig jam on the remaining slice of bread.  Flip it over and spread a thin layer of mayo on the opposite side.  Place the fig jam side down onto the cheese/nut buttered bread so that you have a complete sandwich.  There should be a mayo side down against the bottom of the air fryer and a mayo side facing up at you.  Air fry at 390F or 400F for about 4-5 minutes or until toasty brown on top.  Carefully flip the sandwich over and air fry for another 4-5 minutes or until toasty brown.  Remove the sandwich from the air fryer.  Be careful, because the jam inside gets really hot.  Allow to cool just a bit before slicing the sandwich in half for serving.  

Ode to Toast

From Alice's Kitchen

Here are just a few of my favorite toast meals/snacks.

This toast makes a very satisfying breakfast.  Toast up your favorite bread and smear it with nut or seed butter.  Add thinly sliced apple, nectarine, strawberries, peach, kiwi (you get the idea) Sprinkle with some hemp seeds, cacao nibs and sea salt.  

This toast makes a filling lunch.  Toast up your favorite whole-grain bread.  Mash an avocado on a plate using a fork.  Add some thawed frozen peas and mash them up a bit with the avocado.  Spread the avocado/pea mixture onto the toast.  Add some sliced tomatoes and sprinkle with Everything But the Bagel seasoning.  Serve along with some fresh seasonal fruit.

I'm thinking this one is my favorite.  Toast up your favorite whole-grain bread.  Mash up an avocado using a fork.  Smear it on the toast.  Drain some of the liquid from your favorite kimchi.  Spoon the kimchi over the top of the avocado.  Serve this open face sandwich with seasonal fruit.

Buckwheat Millet Fruit and Nut Bread (Vegan and Gluten-Free)

 

Recipe from Whole Food Cooking Everyday by Amy Chaplin

Husband-Tested in Alice's Kitchen

Makes One (9" X 5") Loaf

I have a buddy who I walk with once a week.  She calls me her Wednesday Girl.  She is gluten intolerant and so I've had fun testing gluten free recipes for her to try. This one I knew she'd love because it's full of nuts and seeds and other good things.  Instead of waiting after our walk to eat the sample slices, we nibbled while we walked.  I had spread a little sunflower butter on each slice and drizzled them with honey, and, oh, my, was it ever good! This recipe is very simple,(there's no kneading) but you will have to soak several of the ingredients in water overnight and you will need a food processor.  This bread will make a fabulous breakfast, toasted, spread with nut or seed butter and drizzled with honey or maple syrup and served along with a whole fruit, like a pear or an apple.

1 cup raw buckwheat groats, soaked overnight in 4 cups water
1/2 cup millet, soaked overnight with the buckwheat
1/2 cup raw pumpkin seeds, soaked overnight in 2 cups water
1/2 cup raw sunflower seeds, soaked overnight with the pumpkin seeds
1 cup whole raw almonds or hazelnuts, soaked overnight in 2 cups water
1/2 cup golden raisins
1 cup old-fashioned rolled oats (gluten free)
1 cup water
2 Tablespoons ground flax meal or psyllium husks
2 teaspoons ground cinnamon
1 Tablespoons baking powder
3 Tablespoons coconut oil or olive oil
1 1/4 teaspoons fine sea salt
Raw seeds for sprinkling

Preheat the oven to 350F.  Line an 9" X 5" loaf pan with parchment paper, leaving at least a 1-inch overhang on each long side.  Set aside.  

Pour the soaked buckwheat and millet into a large strainer and rinse until the buckwheat is no longer slimy.  Drain thoroughly.  Set aside.

Put the raisins in a heat proof bowl, cover with boiling water.  Allow them to soak for 5 minutes.  Drain. Set aside.

Drain and rinse the pumpkin and sunflower seeds.  Set aside.

Drain and rinse the almonds.  Roughly chop the almonds. Set aside.

Transfer the soaked buckwheat and millet to a food processor.  Add the oats, 1 cup water, flax meal, baking powder, oil, cinnamon and salt.

Process by pulsing until combined and the grains have broken down, but the mixture still has texture.  Scrape the sides and process again.  

Place the buckwheat/millet batter into a large bowl and add the raisins, the seeds and the chopped almonds. Stir until well blended.

Transfer the batter to the prepared pan, spreading it out well.  Sprinkle the top with the extra seeds.  

Bake for 1 hour and 20-25 minutes or until the loaf is golden and has pulled away from the sides of the pan.  

Use the parchment paper to lift the loaf out of the pan and onto a wire rack.  Be SURE to cool the bread completely before slicing or it will be sticky/gummy inside.  

Store the loaf in an airtight container at cool room temperature for up to 3 days or in the refrigerator for 1 week.  You can also freeze the sliced bread in an airtight container for up to 3 months.

Nutritional Information: (1 of 10 slices) 280 calories; 15 g fat (4.8 g sat. fat); 0 mg cholesterol; 240 mg sodium; 32.2 g carbohydrates; 5.5 g fiber; 5.2 g sugars; 8.4 g protein; 116 mg calcium; 3 mg iron; 478 mg potassium

Harvest Sweet Potato Bread

 

Recipe adapted from King Arthur Baking

Husband-Tested in Alice's Kitchen

Makes 1 (9" X 5" loaf)

This bread is just so dang delicious that it could be considered dangerous to have about.  That's all there is to it.  I've made it three times now within a month's time and it turns out perfectly.  I love the texture and the slight sweetness of it.  It's great on its own, but would make a stupendous sandwich bread or toasted, it would go very nicely with a cup of hot tea. The original recipe gave only directions for making this in a bread machine, but since I no longer have one, I had to make do.  So, below, you will find exactly how I made it.  If you wish to make it in a bread machine, I left a link to the original recipe above.  I have contacted King Arthur with questions about making this vegan and I'm awaiting their answer.  When I know, I'll update this post.

2 1/2 cups all purpose flour plus more for kneading

1 cup whole wheat flour

1 Tablespoon vital wheat gluten (Optional.  I didn't have any, and as you can see, the bread turned out great.)

1/2 cup mashed sweet potato (I can usually get enough for three recipes by boiling and mashing one large sweet potato.) 

1 1/2 teaspoons kosher salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

2 teaspoons instant yeast

1/2 cup chopped toasted walnuts or pecans (I've tried both with good results.  I'm thinking hazelnuts would be lovely in this bread.)

1/4 cup milk (I've used unsweetened almond milk and also tried oat milk with good results.)

3/4 cup water

3 Tablespoons honey (I'm thinking if you wish to make this vegan, you could probably use maple syrup instead.)

1/2 cup mashed sweet potato

1/2 cup raisins or dried currants (I've tried golden raisins and then another time, I used dried currants.)

4 Tablespoons unsalted butter (I don't know if you can substitute vegan butter, but I'm thinking it would work.)

In a large bowl, whisk together the all-purpose flour, the whole wheat flour, the salt, cinnamon, nutmeg, ginger, yeast, and nuts.  Set aside.

In a medium saucepan, combine the milk, water, honey, sweet potato, butter, and raisins.  Heat until lukewarm, about  90-110 degrees F.  Pour the lukewarm liquid mixture into the flour mixture.  Stir until all the flour is incorporated and you have a sticky dough.  Turn it out onto a well floured counter/board.  Knead for 5-7 minutes, adding a bit of flour as you go to keep it from sticking.  (You may need a bench scraper to begin.) Spray a bit of oil into a large bowl. (I used coconut oil, but canola or any unflavored oil would be fine.) Place the dough ball into the bowl and turn it so that it is lightly coated with the oil.  Cover with a piece of oiled plastic wrap and then a towel.  Let the dough rise for 60-90 minutes (It always takes 90 minutes for me.) It should look well-risen and puffy.  Punch down the dough a bit and then shape it into a loaf shape.  Place it in a greased 9-inch by 5-inch metal loaf pan.  Again, cover with the oiled plastic wrap.  Allow it to rise again for 60 minutes.  Meanwhile, preheat the oven to 350 degrees F.  When the hour is up and the oven is preheated, place the loaf pan in the oven and bake for 35-45 minutes or until the internal temperature of the bread is about 190 degrees F.  Remove the bread from the oven and turn it out of the pan onto a cooling rack.  Let it cool completely before slicing.  Store, well wrapped for 5 days on the counter or for up to 3 months in the freezer.

**NOTE:  I contacted King Arthur about veganizing this recipe.  It looks like it won't be a problem at all.  Here's the exchange:

Q: I was wondering if maple syrup could replace the honey and vegan butter could replace the butter. I have successfully made this with unsweetened almond milk and again with oat milk. I'd like to be able to "veganize" this bread.

---

A: Hi Alice! Yes, you can absolutely use those substitutions without changing the consistency of the bread. Good luck and happy baking! Geoff@KA

Gingerbread-Tahini Banana Bread

 

Recipe from http://dishingouthealth.com

Husband-Tested in Alice's Kitchen

Makes one (9"X5") loaf or 14 servings

Well, I'll be.  This whole-grain banana bread checks off all the boxes for me.  It's moist and tender, with the perfect amount of holiday spices.  The tahini, molasses, and bananas are a great combo.  Serve it up with a hot cup of tea or coffee.  It'll hit the spot for sure.

200 grams very ripe, mashed bananas (about 2 medium bananas)

2 large eggs

3/4 cup brown sugar

1/4 cup tahini (sesame seed paste/butter)

3 Tablespoons melted and cooled coconut oil

2 Tablespoons molasses

1 1/2 teaspoons vanilla extract

1 1/2 cups white whole-wheat flour or whole-wheat flour

3/4 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1 teaspoon white and/or black sesame seeds (optional)

Preheat oven to 350 F.  Coat a 9-inch X 5-inch loaf pan with cooking spray.

Combine banana and the next 6 ingredients (through vanilla) in a large bowl; whisk to combine.

Spoon flour into dry measuring cups; level with a knife.  Combine flour, baking soda, cinnamon, ginger, nutmeg, and salt in a bowl.  Whisk to combine.  

Add the flour mixture to the banana mixture; mix just until combined.  Pour the batter into the prepared pan; sprinkle with sesame seeds, if using.

Bake for 45-50 minutes or until a wooden pick inserted in the center comes out clean.  Cool in the pan for 10 minutes on a wire rack.  Remove the bread from the pan; cool completely before slicing.  Drizzle extra tahini over the top, if desired.

Sweet Potato Cornbread (Vegan)

Recipe from TwoShakesofHappy.com

Husband-Tested in Alice’s Kitchen

Makes 9 generous square servings

I’m sure this was intended to be eaten with a stew or soup, but it can easily be considered a treat to go with a cup of hot tea.  It’s on the sweet side due to the sweet potato and the brown sugar.  This bread is perfectly tender and moist.  I will definitely make it again. (Because it’s just we two, I cut the bread into square portions.  We ate a couple and then I put the rest in the freezer.  I actually thought the bread tasted even better after it was frozen and thawed.  So, this will be a great recipe to prepare for guests in advance.)

1 Tablespoon neutral oil (canola, vegetable, etc.)

1 lb. sweet potatoes, peeled and cut into 1-inch cubes

1 ½ cups cornmeal

1 cup whole-wheat flour

1 Tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

1¼ cups almond milk (or any milk of your choice)

½ cup brown sugar

2 Tablespoons ground flaxseed

1 Tablespoon fresh lemon juice

¼ melted coconut oil

Preheat oven to 425F.  Add the neutral oil to an 8-inch cash iron skillet (or brush an 8-inch square baking pan with the oil.)

Place the skillet (or baking pan) into the oven as it preheats.

Add the sweet potatoes to a saucepan and fill the saucepan with water to cover them.  Put on the stove on high heat and cover.  Boil for 10 minutes or until the sweet potatoes are soft.  Drain and set aside.

In a large bowl, whisk together the cornmeal, wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg.

To a blender, add 1½ cups of the boiled sweet potato (You will have some sweet potatoes left over.  Save it for another recipe.)

Add the almond milk, brown sugar, flax, lemon juice and coconut oil to the blender.  Blend until smooth.

Add the blended sweet potato mixture into the dry ingredients and mix until just combined.  Do not over mix!  Remove the hot skillet (or baking pan) from the oven and carefully add the batter to the pan.  (You may hear a little sizzle.) Use a spatula to distribute the batter evenly in the pan.  Pop the skillet (or baking pan) in the oven and bake for 20 minutes or until a toothpick inserted in the center comes out clean.  Remove from the oven and let it cool on a cooling rack for at least 15 minutes before serving.

Wake-Up Cocoa Quick Bread

Recipe from SmallKitchenCara via Food52

Husband-Tested in Alice’s Kitchen

Makes one 9”X5” loaf

The recipe author describes this quick bread as a loaf cake inspired by pain d’epice, but made with cocoa and espresso powder rather than spices and honey.  I prepared this for my family for the holidays as a breakfast treat.  I was delighted that both my grandchildren absolutely loved it.  Each morning, Sandrita and I had it toasted and spread with Chocolate Nut Butter Hummus and Luis had it un-toasted and unadorned.  (I also ate a sliced apple with it while the children ate bananas.) This bread, once completely cooled, freezes beautifully.  It’s definitely a keeper and will now become a holiday breakfast tradition.

Cooking oil spray

2 cups all-purpose flour

1 cup white whole-wheat flour or whole wheat flour

2 ½ teaspoons baking powder

½ teaspoon sea salt or kosher salt

4 Tablespoons good quality cocoa powder (I use dark cocoa powder.)

½ teaspoon cinnamon

¼ cup unsalted butter, melted

1 cup sugar

1 Tablespoon instant espresso powder

1 large egg

1 ½ cups milk

Preheat the oven to 350F.  Spray a 9”X5” loaf pan with cooking oil and set aside. (I used a parchment paper loaf liner and sprayed it with cooking spray.  You could probably butter the pan and sprinkle in some unsweetened cocoa powder, tapping out the excess to prepare the pan.)

Mix together the flours, baking powder, salt, cocoa, and cinnamon.

In a separate bowl, combine the butter with the sugar and espresso powder.

Add the egg, beating to distribute evenly, then pour in the milk.

Using as few strokes as possible, stir in the dry ingredients.

Transfer the batter to the prepared loaf.

Bake for 50-60 minutes, until the top is dry and is slightly cracked.  (I also checked using a toothpick in the center of the loaf.)

Cool in the pan for 10 minutes. 

Remove the loaf from the pan to a cooling rack and cool completely before slicing.