http://www.veganbaking.net/ 616-1602 http://www.veganbaking.net/brownies-and-bars/brownies/616-ultimate-brownies SO so so so good. YUM. I ate some hot, warm and cold and delicious all three stages :) Total winner in my book. Next time I will try with coconut oil as I prefer cooking with that,and it sounds like it works fine :) Thanks so much!!!! ]]> Fri, 24 May 2013 05:26:21 -0400 616-1601 http://www.veganbaking.net/brownies-and-bars/brownies/616-ultimate-brownies I LOVE brownies. Every year my mom sticks candles into a pan of brownies for me instead of a regular birthday cake. Ever since going vegan however, most brownies are good - but they're missing that chewy, dense texture that really makes a great brownie. THIS RECIPE IS AMAZING. It nails that wonderful texture that brownies are meant to have... and the flavor is perfection as well! My non-vegan friends adore them. The only problem is that you can easily eat the whole pan in a couple of days! : ) One Tip.... wetting your fingers really helps to press the thick dough down into the pan. Thanks once again Mattie!!!!!!!!! ps. lining the pan with parchment makes the bottom of the brownies really nice... good idea! ]]> Tue, 21 May 2013 02:31:54 -0400 410-1599 http://www.veganbaking.net/breads/enriched-breads/yeasted-enriched-breads/410-flourless-sprouted-wheat-bread Hey Mattie- am super pumped to try this I'm also curious to make a whole grain Rye loaf with rye berries. Aside from the fact that rye has a lower gluten content than flour, I can't think of any reason it wouldn't work. I'll likely try adding a smidge of vital wheat gluten to the rye to bind it together. Have you got any experience making a whole grain rye loaf? Would love any pearls of wisdom you may have go share. ]]> Mon, 20 May 2013 16:55:30 -0400 735-1598 http://www.veganbaking.net/fats/vegan-butters/735-vegan-butter Some really good ideas and worth experimenting with. I do have a problem with soya milk though, in fact any unfermented soy product.The only people that ingest these hormone laden poisons are Europeans where we have been fooled into thinking they are healthy when they are not, and our Asian friends know it. As a Chinese cook and they will tell you that in their country soy is primarilly used as a fertilizer, unless it's fermented into sauces or similar. There are non animal non GM curdling agents and rennet which if you can find them are good for making vegetarian, kosher, halal and some vegan cheeses and spreads. ]]> Mon, 20 May 2013 14:57:09 -0400 735-1597 http://www.veganbaking.net/fats/vegan-butters/735-vegan-butter Came back again to say I tried making it using plain soy yoghurt instead of curdled soymilk, and I love it, I think I'll be using that adaptation permanently. I think it tastes the most like dairy butter that way. Also, I'm dying to hear about your vegan Greek yoghurt experiments!? ]]> Sat, 18 May 2013 11:50:14 -0400 63-1596 http://www.veganbaking.net/brownies-and-bars/bars/63-pecan-blondies I'm sure I must have done something wrong, although I really did follow the recipe (for a change). A real shame, as I had pinned this a while ago and was looking forward to trying it, hoping it might resemble the almond blondies I am crazy about at Cookies & Scream. But this came out hard and dry - and with the amounts of coconut oil and rice syrup in here, not a cheap recipe to end up throwing in the bin! Still, my husband and I enjoyed a coffee while picking out all the pecans... Sorry Matti. ]]> Sat, 18 May 2013 09:54:11 -0400 774-1594 http://www.veganbaking.net/cakes/sponge-cakes/774-sugar-mamas-gluten-free-vanilla-cake I made this cake today and followed the recipe exactly (except for white rice flour instead of brown). It cooked beautifully but fell very flat as it cooled. The texture is gummy. Any ideas? I noticed the recipe has no eggs? ]]> Thu, 16 May 2013 18:07:37 -0400 806-1592 http://www.veganbaking.net/breads/enriched-breads/yeasted-enriched-breads/806-skinnyvegan-bread This was my first time making vegan bread and it came out amazing! I will be making this bread from now on instead of buying the vegan breads at the store. I had no problems with this recipe, and it tasted way better than the breads from the store. It sliced easily and is perfect for sandwiches! very happy =) ]]> Tue, 14 May 2013 05:14:38 -0400 204-1591 http://www.veganbaking.net/custards-and-puddings/mousses/204-flourless-chocolate-raspberry-mousse I just made this for my birthday and it was delicious! I didn't use any margarine and it didn't seem to make any difference. I used Ghiradelli 100% unsweetened chocolate for the baking bar and Hershey's for the cocoa powder. My friend who said she doesn't like chocolate flavored things found it delicious, and I can't stop reaching in the fridge for the leftovers. Highly recommend for a delicious gluten free and vegan treat, thanks Mattie! ]]> Tue, 14 May 2013 01:44:44 -0400 798-1590 http://www.veganbaking.net/cookies/798-pumpkin-molasses-cookies These sound wonderful! What type of molasses do you use for the recipe? ]]> Mon, 13 May 2013 19:12:05 -0400