Hot Cross Buns (Vegan, Plant-Based, and Oil Free)

Hot Cross Buns

Buns

• 2 1/4 teaspoons active dry yeast
• 1 cup lukewarm non-dairy milk
• 1 tablespoon date sugar
• 6 tablespoons water
• 2 tablespoons milled flax seed
• 3 cups whole wheat flour
• 1/2 cup date sugar
• 2 teaspoons fresh or dried orange zest
• 1 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1/2 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• 3/4 cup currants or raisins

Glaze

• 1/4 cup date syrup

Frosting

• 1/4 cup raw cashews
• 1/4 cup water

Buns

1. In a large bowl or stand mixer, whisk together yeast, 1 tablespoon date sugar, and non-dairy milk. Set aside.

2. In a small bowl, whisk together water and milled flax seed. Set aside.

3. In a medium bowl, whisk together remaining bun ingredients, except currants or raisins.

4. By now, the yeast mixture should be nice and bubbly. Add the flax seed mixture.

5. Start adding the flour mixture a spoonful at a time, until it is all incorporated.

6. If kneading by hand, knead for 10 minutes. If using a stand mixer, knead for 5 minutes.

7. Cover and let sit to rise in a warm place, until doubled in size (1-2 hours).

8. Punch down and let sit for 4 minutes.

9. Knead in the currants.

10. Divide into 16 balls and place on a baking sheet.

11. Cover and let rise again until doubled again (30-40 minutes).

12. Preheat oven to 400 degrees F.

13. Deeply score the top of each bun with a sharp knife or razor blade in the shape of a cross.

14. Bake for 10-12 minutes, or until the buns are lightly browned.

15. As soon as the buns are out of the oven, glaze with date syrup.

16. Let buns cool completely on a wire rack.

17. Meanwhile, combine raw cashews and water for the frosting in a high speed blender until smooth. Let the cashews soak in the water for about 1/2 hour if you have a regular blender.

18. Pipe the frosting into the crosses on the buns.

Breakfast, Dessert, Snack

hot cross buns, plant based, recipe, vegan

Whole Wheat Challah (Vegan, and Oil Free)

Challah

• 1 1/2 cups non-dairy milk
• 1 packet active dry yeast
• 1/4 cup date sugar
• 2 tbsp milled flax seed
• 1/2 cup water
• 2 tsp turmeric
• 4 cups whole wheat flour

1. Heat non-dairy milk until it is lukewarm. Whisk in date sugar and yeast and let sit 5-10, or until bubbly.
2. Add remaining ingredients, adding more flour, if necessary, if dough is too sticky. Knead 10 minutes by hand or 5 minutes by KitchenAid or other mixer with a dough hook.
3. Cover and place in a warm location until doubled in size.
4. Punch down and braid into desired shape.
5. Place on a parchment lined baked sheet and let rise again for 30-60 minutes.
6. Bake at 350 degrees F for 1 hour, or until golden brown.

Southern Cornbread (Vegan, Oil Free, Gluten Free)

• 2 cups white cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 1/3 cup non-dairy milk
• 2 teaspoons apple cider vinegar

1. Put a cast iron skillet or greased backing dish in the oven and preheat to 400 degrees F.
2. Meanwhile, combine non-dairy milk and vinegar. Set aside.
3. Combine all dry ingredients in a mixing bowl.
4. Whisk in milk mixture until it makes a smooth batter.
5. Pour batter into hot skillet or baking dish and bake for 30 minutes.

Making Sourdough Bread

Once we have our sourdough starter, we are ready to make a loaf of bread.

Whole Wheat Sourdough Bread

Step 1

• 1 cup sourdough starter
• 150 grams whole wheat flour
• 150 grams filtered water

Step 2

• 300 grams whole wheat flour
• 1 tablespoon vital wheat gluten
• 150 grams filtered water

Step 1

1. Combine all ingredients in a large mixing bowl.

2. Cover and let sit for 4 hours.

Step 2

1. Add all ingredients to sourdough mixture from Step 1.

2. Knead by hand on a floured surface for 20 minutes or with a stand mixer with dough hook for 10 minutes.

3. Coat the dough with a little olive oil, cover, and let sit until doubled in size (6 to 12 hours).

Step 3

1. Punch down dough and let sit 4 minutes.

2. Shape into a loaf and place on an oiled or lined baking stone or sheet.

3. Cover loosely and let sit for 8 hours.

Step 4

1. Preheat oven to 350 degrees F.

2. Bake until browned (about 1 hour).

3. Let cool on a wire rack for at least 10 minutes. The longer it sits, the more sour it gets.

After removing 1 cup of starter, use this opportunity to feed the remainder and put it in a clean container.

The Care and Feeding of Sourdough Starter

I started my own starter from scratch, but the easiest way to get some sourdough starter is to ask someone for some of theirs. 🙂

I can tell you how I started mine, if there is interest, but I would rather start with the care and feeding.

Feeding

You will want to keep twice as much sourdough starter than you need for each use so you can add to the remainder to replenish your supply.

I use 1 cup for each loaf I make, so I always keep 2 cups of starter on hand.

When I feed my starter, I use 150 grams each whole wheat flour (with a pinch of rye flour in it) and filtered water.

As you can see from the picture above, I keep my starter in a wide-mouth mason jar, covered with cheesecloth. When I need some starter, I just pour some out. When I add more flour and water, I add it to the jar and give it a good stir.

Once it is is thoroughly mixed (BTW, you can’t stir starter too much.), I pour it into a clean jar. (You don’t want dried starter clinging to the inside of your jar.) I then cover it with cheesecloth and set it in my pantry for a day before refrigerating.

Care

Depending on where you live and the type of climate, you may be able to keep your starter in your pantry. However, I have problems with mold forming on top if I do, so I keep mine in the refrigerator. It is perfectly happy there and will keep without much fuss.

If you find you don’t need to use your starter for awhile, just let it sit in your refrigerator. Simply give it a good stir at least every 2 weeks. If it sits longer than a month, I recommend feeding it.

This requires removing no more than 1/2 of the starter and following the Feeding instructions above. You have two choices: 1. You can throw out 1/2 of it out, or 2. Give 1/2 of it away and share the love. If you choose to give it away, divide it into two jars and feed both. Just give it a day to refresh before using it.

Sometimes, some of the water separates from the starter and turns a dark brown or taupe color. This is called the “hooch” and is perfectly fine. You can stir it back into the starter before you use it, which I normally do, or you can pour it off. Just realize, your starter may start getting too thick if you continually remove the hooch. Your starter should be the consistency of pancake batter.

If you find a thin layer of white on top of your starter, don’t worry. All is not lost. It is just Kahm yeast. You can scrape it off, feed the starter, and it should be good to go again. If it forms mold, other than a thin layer of white on the top, or starts to look or smell unhealthy (healthy starter has a sweet and sour smell), you will probably have to dump it and start over.

Properly cared for starter can be enjoyed for many, many years.

Barmbrack or Bara Brith – Vegan and Oil Free

Barmbrack or Bara Brith

• 2 cups dried fruit (I use 1/2 cup each: raisins, currants, cranberries, and chopped apricots)
• 2 cups freshly brewed black tea
• 2 1/2 cups whole wheat flour
• 1 mashed ripe banana
• 1 teaspoon orange zest
• 1 teaspoon lemon zest
• 1 teaspoon lime zest
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon mixed spice

1. Soak dried fruit in tea for at least 2 hours or overnight.
2. Preheat oven to 350 degrees F.
3. In a mixing bowl, combine remaining ingredients.
4. Pour in fruit and tea mixture and stir until combined.
5. Pour batter into a parchment lined bread pan and bake for 1 hour (or until toothpick comes out clean).

Barmbrack / Bara Brith – Vegan and Oil Free

Barmbrack or Bara Brith

• 2 cups dried fruit (I use 1/2 cup each: raisins, currants, cranberries, and chopped apricots)
• 2 cups freshly brewed black tea
• 2 1/2 cups whole wheat flour
• 1 mashed banana
• 1 teaspoon orange zest
• 1 teaspoon lemon zest
• 1 teaspoon lime zest
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon freshly grated nutmeg

1. Soak dried fruit in tea for at least 2 hours or overnight.
2. Preheat oven to 350 degrees F.
3. In a mixing bowl, combine remaining ingredients.
4. Pour in fruit and tea mixture and stir until combined.
5. Pour batter into a parchment lined bread pan and bake for 1 hour (or until toothpick comes out clean).

Pumpkin Cider Bread (Vegan and Oil Free)

Pumpkin Cider Bread

• 1 tablespoon dry yeast
• 2 tablespoons date sugar
• 1/2 cup warm water
• 1/4 cup molasses
• 1 cup pumpkin
• 1 cup apple cider
• 2 teaspoons cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 4 cups whole wheat flour (approximate)

1. Whisk together yeast, sugar, and water. Let sit for 10 minutes.
2. Meanwhile, combine all dry ingredients in a mixing bowl. Set aside.
3. Add remaining wet ingredients to yeast mixture and then add the dry mixture.
4. Knead for 10 minutes by hand or 5 minutes with a mixer with a dough hook.
5. Let sit in a warm spot until doubled in size.
6. Punch down, put in a parchment lined bread pan, and let rise again.
7. Preheat oven to 350 degrees F.
8. Bake for 1 hour.

Cinnamon Rolls (Vegan and Oil Free)

Cinnamon Rolls

For the Dough:

• 3/4 cups non-dairy milk
• 1/4 cup date sugar
• 1 packet or 2 1/4 tsp active dry yeast
• 1/2 cup pureed pumpkin (or unsweetened applesauce)
• 1 teaspoon vanilla extract
• 3 cups whole wheat pastry flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon

For the Filling:

• 1/4 cup date sugar
• 1 teaspoon cinnamon
• 1/4 cup finely chopped nuts (optional)

For the Icing:

• 1/2 cup raw cashews
• 1/2 cup water
• 1/2 cup date sugar

1. Place non-dairy milk and date sugar in a small saucepan and heat over low heat until lukewarm.
2. Remove from heat and whisk in yeast. Let sit.
3. Meanwhile, mix together dry ingredients and set aside.
4. Whisk pumpkin or applesauce and vanilla into the milk mixture and then pour entire liquid mixture into the dry ingredients.
5. Gently mix and knead just until it forms a smooth dough. It should be tacky, but not overly sticky. Add additional milk if too dry (not tacky) or flour if too sticky.
6. Roll dough out into a large rectangle on a floured surface.
7. In a small bowl, mix together the filling ingredients, then spread evenly on the dough, leaving an inch border on one of the short ends.
8. Starting at the other short end, roll the dough into a log shape and press down on the bare edge to seal.
9. With a sharp knife, cut into 8 equal slices.
10. Place slices on a parchment lined round cake pan, cover with a kitchen towel, and let rise for 1/2 hour in a warm spot.
11. Meanwhile, preheat oven to 350 degrees.
12. Bake the rolls for 20-25 minutes, or until slightly golden.
13. Let sit for 5 minutes.
14. Meanwhile, blend together icing ingredients in a blender, until completely smooth.
15. Spread the icing onto the warm rolls and serve.

Zucchini or Banana Bread (Vegan and Oil Free)

• 2 cups whole wheat pastry flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1 cup grated zucchini or mashed banana
• 1 cup non-dairy milk
• 1/2 cup date sugar
• 1/2 cup unsweetened applesauce (Omit if using banana.)
• 2 tablespoons milled flax seed
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts (optional)
• 1/2 cup raisins (optional)

1. Preheat oven to 375 degrees. Line 1 regular loaf pan or 4 mini loaf pans with unbleached parchment paper.
2. Combine dry ingredients in a large bowl.
3. Add wet ingredients and shredded zucchini to dry ingredients and fold until just mixed. Fold in any or all optional ingredients, if desired.
4. Spoon batter into lined pan(s).
5. Bake mini loaves for 30 minutes or 45-50 minutes for large loaf, or until a toothpick comes out clean.
6. Let sit 10-15 minutes in pan and then transfer to a wire rack to cool.