Banana Pumpkin Bread

Tastes best the second and third days...

2 ripe bananas, smashed
Equivalent of 2 egg replacer
1/6 cup Sunsweet Lighter Bake (buy at WinCo)
1 1/3 cups canned pumpkin puree
1/2 cup honey
1/4 cup turbinado sugar
2 1/2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 cup raisins or dates(optional)

Directions

1. Preheat oven to 350 degrees F. Grease an 9x5 inch loaf pan or two smaller loaf pans (I actually got three small loaves out of this).
2. In a large bowl, stir together the mashed banana, egg replacer, Sunsweet lighter bake, pumpkin, honey and turbinado sugar. Combine the whole wheat flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the dates or raisins if desired. Pour batter into the prepared pan.
3. Bake at 350 degrees F for about 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.

Whole Wheat Rolls

I never thought I'd find a home-made roll where I liked the taste and texture. I was wrong. These rolls are so soft. They are perfect - and don't have any oil or animal products OR high fructose corn syrup OR hydrogenated oils. Amazing! They are perfect veggie sandwich rolls too or they fit in just right with a savory Sunday meal comprised of mashed potatoes and gravy.

2 cups boiling water
1/2 cup Sunsweet Lighter Bake (you can find this at WinCo - it an oil/butter substitute - if using butter, use 1 cup)
2-3 egg replacer substitute - I like flax meal - use 3 heaping TBSP flax meal, 6 TBSP water and allow to sit for 5 minutes
2 Tablespoons yeast
1/3 cup water
1 teaspoon baking powder
1 teaspoon sea salt
6 cups whole wheat flour

In a bowl, pour boiling water over honey. Mix and allow to cool. Soften yeast in 1/3 cup water, then add to bowl along with Sunsweet Lighter Bake and the egg replacer mixture. Add baking powder, sea salt, and one cup of flour, and beat with a spoon. Stir in remaining flour and let rise for two hours.

Shape into rolls and put in greased pans. Allow to rise until light. Bake 15-20 minutes at 400*F. This makes 3-4 pans of rolls depending on the size. We like larger rolls for sandwiches, so it makes 2 pans for us.

Vegan Aebleskiver

I converted Maple Spice's metric recipe to American measurements...

Makes 2 pans of aebleskiver (14 balls):

2/3 cup flour
1 tsp baking powder
1/4 heaped tsp baking soda
1/8 heaped tsp sea salt
4 tsp turbinado
2/3 cup plain, unsweetened soy yogurt
1/2 cup soy or almond milk - use a little less than 1/2 cup (can be sweetened or unsweetened)
1/3 cup melted vegan margarine - Earth Balance
1/4 tsp vanilla extract

Mix the dry ingredients together. Whisk the yogurt, milk and vanilla together then slowly whisk in the melted margarine until fully incorporated. Pour this into the dry ingredients the fold in with a rubber spatula until no more flour shows. The batter will be very thick and lumpy, it may even look slightly curdled if using soy milk - that's ok. Heat your aebleskiver pan till hot then turn down to the lowest heat. Brush the holes with leftover melted Earth Balance then spoon in the batter till level with the top. Turn with a toothpick. Cook until golden all over and a toothpick comes out clean. Keep warm in the oven while you make the next pan.

Serve with Earth Balance and warmed maple syrup over top, and of course the applesauce and sugar!!

** May also use this recipe to make blueberry pancakes. Increase the milk to a full 1/2 cup, butter the frying pan, spoon on some batter, you'll have to spread it out a bit. Dot the top of the pancake with blueberries (don't add the blueberries to the batter), cook till golden underneath then flip over. Serve with Earth Balance and warmed maple syrup.**

CREDIT GOES TO: http://www.maplespice.com/2009/01/vegan-aebleskiver.html