The sweetness of apricots and the earthiness of 100% rye flour complement each other, especially when accompanied by molasses, cardamom and espresso powder in this Apricot Rye Muffin recipe. Rye flour contains a low amount of gluten compared to wheat based flour so in order to enhance binding, the batter is mixed for 1 minute to allow the starches in the flour to become activated. The pectin in the apricot preserves also acts wonderfully as a binder in these vegan muffins.

This Wild Yeasted Wheat Bread recipe, also known as sourdough bread uses a wild yeast sponge to leaven the dough, creating a multitude of complex flavor compounds in the process. Be sure to read and cultivate your wild yeast starter and sponge before starting this vegan bread. Sandwich breads baked in loaf pans are usually baked at lower temperatures around 350F (177C) to 375F (191C) and 'enriched' with things like sweeteners, oil and extra salt. Artisan breads formed and baked without loaf pans are baked at higher temperatures around 400F (204C) to 475F (246C) where the heat allows extra flavors to be developed. Taking this into account, your bread recipe and baking process will be slightly different depending on which method you choose. This recipe gives you options for both styles.

I vegan-ized this Oatmeal Whole Wheat Quick Bread from a recipe found here. All I can say is WOW! Moist, full of texture, earthy and oh so delicious.

Carrot cake is my all-time favorite dessert so I adapted it into a heartier sweetbread in the form of this vegan Carrot Cake Muffin recipe so I could justify having it for breakfast. It's pointless to resist carrot cake goodness in it's new sweetbread form so don't even try. A dollop of almond butter on top contrasts nicely with carrot cake flavor and adds extra nutritious oomph to power your day of world domination.

There's nothing quite like home made bread. This hearty Easy Wheat Bread recipe is easy to whip up if you have a few hours and it's really simple. In bread baking, longer rise cycles at lower temperatures usually result in more flavor compounds that are generated due to the yeast extracting and break down more starches in the flour and converting them into sugars which will then get caramelized during baking. Some doughs call for an overnight rise in the refrigerator so optimum flavor can be developed. In this vegan loaf you have the option of doing an overnight slow rise in the refrigerator or a regular rise. The two first rise cycle is for the main fermentation of the dough where the yeast eats the most sugars and rises the bread with CO2. The last rise is called 'proofing' in where the dough rises after it's been molded into it's desired shape or placed in it's specific mold.

The more I use yeast instead of baking powder for sweetbreads the more I notice that yeasted breads produce far better flavor results. How did we get into this bad habit of 'chemically' leavening our sweet breads with baking powder and baking soda? One word: convenience. Yeasted breads take about 3 times longer to make because we have to wait for the yeast to do it's thing. Yeast leavened breads are usually considerably more flavorful than chemically leavened breads because as the yeast ferments and spits out C02 that rises the bread, it also produces a multitude of complex flavor compounds. This is not the case with chemically leavened breads where few flavor byproducts are produced during the chemical reaction between acid and alkalne that produces the C02. This Yeasted Banana Bread is now my go-to vegan banana bread recipe.

These Zucchini Carrot Muffins are moist and delicious. They are a popular treat among my vegan and non-vegan friends. They seem to be more delectable with fresh zucchini and carrots from the garden. Enjoy! The recipe was adapted from here.

I know that one day I won't have access to my favorite bagel place on Bedford ave in Brooklyn on my way home from the bars to grab a late night snack. This Everything Bagel recipe will hopefully keep me content in those times. Enjoy these vegan bagels with Tofutti cream cheese, Creamy Cashew Cream Cheese, my more involved Vegan Cashew Cream Cheese or whatever else floats your fancy. I've designed these bagels in the authentic NY style which uses barley malt, also known as malted barley. Barley malt is highly recommended but if you don't have it just use an additional one-half Tablespoon sugar in it's place. Be sure to allow ample time for this recipe- it takes about two hours. If you live further than two hours away from New York City, this recipe will be easier than flying there for the flavor.

This Blueberry Beetnik Muffin recipe takes advantage of baked beets which harbor wonderful butter caramel flavors when their sugars caramelize. The vegan muffins are then complimented by the tartness of blueberries and just the right ratio of whole wheat flour and all-purpose flour. Lemon juice enhances flavor while allowing the beet purée to retain its vibrant reddish color during baking. This is because acids reduce the oxidation of plant-based compounds called anthocyanins, which are responsible for the red color in foods like beets and raspberries.

This vegan English Muffin recipe features just a touch of lemon juice and sugar to enhance its yeast-induced flavors. They're awesome fresh out of the toaster with a little margarine, jam or whatever your preferred muffin topping is. I've been known to use these as burger buns too. They're not loaded with preservatives and dough conditioners like their store-bought cousins but they'll still keep in the freezer stored in a plastic freezer bag for several months.

The subtle buttery flavor of zucchini and intensely sweet flavors of pineapple collide with delicious chaos in this Zucchini Pineapple Muffin recipe. Flavors are further enhanced by the addition of vanilla extract, cinnamon and nutmeg. Just the right ratio of whole wheat flour and all-purpose flour is used to give these vegan muffins the optimum level of fluffiness.

This Pumpkin Spice Muffin recipe has a wonderful warm, buttery flavor that is enhanced by barley malt syrup, lemon juice, cinnamon, ginger and a touch of cloves. Pecans add flavor complexity and a delightful crunch. These vegan muffins are equally good with baked sweet potato purée substituted for the pumpkin as well.

Orange chunks and dried cranberries make a perfect combination of sweet, tart flavors in this vegan Orange Cranberry Muffin recipe. Lemon zest further unifies the orange and cranberry and just the right amount of vanilla exract ties it all together.

Pear chunks, pear purée and ginger come together to compliment each other in this tasty vegan Ginger Pear Muffin recipe. Lemon juice, cinnamon and nutmeg further unify flavors and a touch of vanilla extract brings it all together.

This 100% fruit sweetened Date Spice Muffin recipe features the satisfying malty flavor of medjool dates puréed with cinnamon, ginger and a touch of vanilla extract. These vegan muffins also feature pecans and raisins for an irrisistably earthy flavor complexity and texture.