belgian waffles

 

 

 

 

2 cups unbleached flour
1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 3/4 cup non-dairy milk
3 teaspoons Ener G Egg Replacer
4 tablespoons warm water
4 tablespoons non-dairy butter, melted (Earth Balance or its equivalent)

Grease, then preheat waffle iron

Put Ener G Egg Replacer and warm water in a blender.
Blend until frothy. Add milk and melted non-dairy butter and blend.
Combine flour, sugar, baking powder and salt in a large bowl.
Add the wet mixture to the dry ingredients. Mix until just combined.
Spoon one half cup of batter (or the amount recommended by your waffle maker) onto hot iron.
Spread batter to within 1/4 inch of edge of grids, using the back of a spatula or wooden spoon.
Close lid and bake until waffle is golden brown.
Serve immediately or keep warm in a single layer on a rack in a 200° oven.

Serves 4

Note: Serve with your favorite syrup

1 1/2 cups flour
1 cup sugar
3/4 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
5 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla

Chocolate Chip Filling

8 ounce non-dairy cream cheese
1 1/2 teaspoons Ener G Egg Replacer
2 tablespoons warm water
1/3 cup sugar
6 ounces vegan chocolate chips
1/3 cup finely chopped walnuts or pecans

Preheat oven to 350° F.

In large bowl, sift flour through salt. In a food processor, blend water through vanilla. Add flour mixture and pulse until well blended.
In another bowl, using a hand mixer or electric stand mixer, blend until frothy, egg replacer and water. Add cream cheese and sugar and beat until well blended. Stir in chocolate chips.
Fill 18 paper-lined cupcake cups half full of batter.
Top each with 1 tablespoon of chocolate chip filling and 1/2 teaspoon nuts.
Bake for 25 minutes, or until top springs back when gently pressed.

Makes 18 cupcakes

1 1/4 cups firmly packed brown sugar
1/2 cup vegetable oil
1 1/2 teaspoons Ener-G-Replacer
2 tablespoons warm water
2 teaspoons vanilla
1 cup non-dairy milk
1 tablespoon fresh lemon juice or white vinegar
1 1/2 cups diced rhubarb
1/2 cup chopped pecans or walnuts
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Topping
1 tablespoon non-dairy butter, melted
1/3 cup sugar
1 teaspoon cinnamon

Preheat oven to 400°

Blend 1 1/2 teaspoons Ener-G-Replacer with the warm water in a blender until frothy.
Mix lemon juice with the non-dairy milk. Let mixture stand for 5 minutes.
In a food processor, mix well sugar through milk mixture. Add rhubarb and pecans or walnuts, then pulse for 5 seconds.
In a separate bowl combine flour through salt. Add to rhubarb mixture until just blended. Spoon batter into 18 paper lined muffin cups, filling them 2/3 full.

Topping
Combine all ingredients in a small bowl. Scatter mixture over filled cups and press lightly into batter.
Bake in oven for 25 minutes or until muffins are lightly browned.

3 teaspoons Ener G Egg Replacer
4 tablespoons water
1/2 cup nondairy milk
1 teaspoon vanilla, optional
1/4 teaspoon cinnamon powder, optional
4 slices bread, 1/4 – 1/2 inch thick (vegan challah works well)
4 tablespoons nondairy butter, divided
maple syrup
sliced fruit, optional

In a blender, blend until frothy Egg Replacer with water.
Add milk, vanilla, if using, cinnamon powder, if using, until well mixed.
Pour 1/2 of mixture in a 13″ x 9″ baking dish. Add bread slices and rest of liquid mixture. Allow the bread to absorb the liquid, about 10 minutes.
Preheat large frying pan on medium heat. Add 2 tablespoons of the butter. When melted, add 2 slices of the bread. Fry for 3-4 minutes, or when underside is golden. Then flip the bread over and fry for another 3-4 minutes. Repeat process with the 2 remaining slices of bread.
Top with sliced fruit, if using. Pour maple syrup over fruit.

Serves 2

3 teaspoons Ener-G Egg Replacer (equivalent to 2 eggs)
4 tablespoons water
1 cup non-hydrogenated, nondairy butter, room temperature, cut into pieces
1/2 cup granulated sugar
1 cup firmly packed light or dark brown sugar
1 tablespoon vanilla extract
2 1/2 cups unbleached all-purpose flour
1/2 cup quick oats (not instant)
1/2 teaspoon baking soda
Pinch of salt
2 cups nondairy semisweet chocolate chips
1 cup chopped nuts, optional

Preheat oven to 350°F.

Line cookie sheets with parchment paper or use a non-stick cookie/baking sheet

In a food processor or blender, whip the Egg Replacer and water together, until it’s thick and creamy – blending it this way results in a better consistency than blending by hand.
Using an electric mixer or food processor, cream the butter, sugars and vanilla until well blended.
Add the Egg Replacer mixture and thoroughly combine.
In a separate bowl, sift the flour, baking soda and salt. Add the oats.
Add the flour mixture to the wet mixture just until it begins to form a dough.
Add chocolate chips and nuts (if using) and stir to combine.
Place dough in a bowl.
Cover with plastic wrap.
Refrigerate one hour.
To create uniform cookies use a mini ice cream scoop.
Bake cookies for 12 minutes, or until edges are lightly golden.
Let stand for 2 minutes; remove to wire racks to cool completely.

Makes approximately 3 dozen cookies

1/2 cup (1 stick) nondairy butter
1 1/2 cups plus 1 tablespoon granulated sugar
8 ounces soy sour cream
1 1/2 teaspoon vanilla extract
2 teaspoons lemon juice
1/4 cup Ener G Egg Replacer powder whisked with 1/3 cup warm
water until gooey
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup full-fat coconut milk

Preheat oven to 350°F.

Lightly spray with cooking spray and dust lightly with flour two 8 inch round or spring-form cake pans. Set aside.

In a large mixing bowl, use an electric mixer to beat the butter until creamy. Add the sugar and beat for an additional 3-4 minutes or until the mixture is light and fluffy. Add the sour cream, vanilla, lemon juice, and Egg Replacer mixture. Beat until smooth and creamy. Set aside.
In another mixing bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the wet in several additions, alternating with the coconut milk, until all of the ingredients have been added.
Pour the batter into the prepared pans, dividing the batter evenly between the two pans. Bake for 22-25 minutes, or until a toothpick inserted into the center emerges clean. Cool the cakes in the pans for 10 minutes on a wire rack. Then run a lightly oiled knife around the edges to loosen the cakes from the pans. Allow the cakes to cool completely before removing from pans and frosting them with a frosting of your choice.

Makes one 8 inch layer cake

sliced-banana-cake

 

 

 

 

1/2 cup Earth Balance vegan buttery stick, or another non-dairy substitute
1 1/2 cups sugar
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons Ener G egg replacer
4 tablespoons water
1 cup mashed bananas
1/2 cup nondairy sour cream
2 teaspoons vanilla

Preheat oven to 350° F.

Grease a 9 X 13 inch pan or a Bundt pan with cooking spray and dust lightly with flour.
In an electric mixer or food processor, cream vegan buttery stick and sugar until thoroughly mixed.
Whisk until dissolved completely, the Ener G egg replacer and water.
Then add to the sugar mixture.
Beat until light and fluffy.
Add the bananas, vanilla and sour cream. Mix on medium speed.
Sift the flour, baking powder, baking soda and salt in a medium bowl.
Add to the banana mixture.
Pour into prepared pan. Smooth batter evenly.
Bake for 30 minutes or until top lightly golden. Do not over-bake.

Note: Can be frosted with a Vegan Cream Cheese Frosting, if desired.

Vegan Cream Cheese Frosting

If using all purpose flour, for every cup of flour, remove 2 tablespoons of flour.