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Vegan Baked Goods

Vegan Baked Goods

Debunking the myth that a vegan lifestyle means giving up on moist, tender and flavorful baked goods.

(4 Recipes) Created by MARIVONNE

Recipes in this Collection

Vegan 'Nananut bread
(no ratings)

This is my modification of a recipe in the vegan book "The 100 Best Vegan Baking Recipes". I loved the texture and moisture of their version but felt it could use more flavor and crunch. So after the addition of vanilla, pumpkin spice, cinnamon and walnuts, this sweet bread now crowns many of my Saturday and Sunday mornings. However - check the calories and you'll see that it's best for this crown to remain princess-size - one slice will do.

Submitted by MARIVONNE

Carbs: 30.8g | Fat: 13.1g | Fiber: 1.8g | Protein: 3.6g | Calories: 233.2
(no ratings)

Giving credit where credit is due: this is a modified recipe from VegWeb.com. The first time I made them I just had to add vanilla and found it strange that the original recipe didn't call for it, as I think it's a flavor element that shouldn't have gone missing. While understanding the chemistry and need for salt in baked goods, I've had way too many baked goodies come out way too salty for my liking, so I also automatically cut in half the amount of salt from the original. These are wonderful, super easy to make and even easier to consume.

Submitted by MARIVONNE

Carbs: 43.8g | Fat: 10g | Fiber: 1.7g | Protein: 3.5g | Calories: 275
(no ratings)

These were given to me as a get-well gift from a coworker who went to great lengths to bake me something vegan. I think they're fantastic. Credit where credit is due: the recipe is from the vegetarian blog "Eat me, delicious". I'm entering it here "as is" to get the nutrient content breakdown and add it to my recipe box. One of the ingredients will make you go :-O but trust me, you don't taste it. These are moist, rich, super chocolatey and reminiscent of fudge cake. They stand on their own so well that I don't feel they need any kind of icing. They're that good.

Submitted by MARIVONNE

Carbs: 26.6g | Fat: 9.4g | Fiber: 3.8g | Protein: 3.1g | Calories: 194
(no ratings)

I first saw this recipe one Saturday morning on the show "America's Test Kitchen" on PBS. Making a loaf of whole wheat bread that doesn't double as masonry is part science, part art form, and they were certainly successful in producing a soft, tender, and really flavorful product with their recipe. Their secret? The prior preparation of a "biga" (a yeast starter) and a "soaker" (softening of the flour). In their recipe I have made three vegan substitutions: plain soy milk instead of whole milk, agave nectar instead of honey, and vegan butter instead of regular dairy butter. This recipe requires some preparation the night before but it's well worth it when the final product is a wonderfully tender loaf of fresh homemade whole wheat bread that does not double as a paving stone.

Submitted by MARIVONNE

Carbs: 23.5g | Fat: 4.8g | Fiber: 2.8g | Protein: 4.9g | Calories: 146
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