Here's a Tip!
 When gliadin and glutenin proteins join together with the aid of moisture they form gluten. The more gluten in your flour, the more water required to hydrate these proteins into gluten. This is why bread flour requires more water than cake flour.
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Vegan Brownie and Bar Recipes
Want to see more recipes here? Help out the vegan baking community by Submitting your own!
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Vegan Brownie and Bar Recipes
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Written by aliciak
February 27, 2010 Comments
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0.0 (0) |
 I first became obsessed with crumb-topped bars when I discovered Whole Foods' "caramelita bar," a decadent mixture of chocolate, caramel, pecans, sugar and butter. Definitely not vegan, and not all that good for you either. If made with real fruit, the jelly crumb bars at least hit one of the healthier food groups. This vegan version takes advantage of the wonder that is Earth Balance and combines it with homemade cranberry jelly, dried cranberries and cashews.
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Vegan Brownie and Bar Recipes
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Written by Mattie
January 05, 2009 Comments
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 Peanut butter and maple syrup have this amazing relationship. I think they might be in love with each other. These are really easy to make and you have the option of adding chocolate chips if you want to crank up the flavor/passion levels even more.
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Vegan Brownie and Bar Recipes
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Written by Mattie
May 15, 2008 1 Comments
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5.0 (1) |
 These bars are quite possibly the only good thing I got from going to church as a youngster. Sundays were free-for-all sugarfests that kept the kids coming. This dessert in particular often made me secretly infiltrate the church kitchen while the service was still in session.
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Vegan Brownie and Bar Recipes
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Written by Mattie
February 29, 2008 Comments
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0.0 (0) |
 These bars are perfect for use as energy bars for sporting events, a nutritious snack for people on the go, or a healthy dessert. They have a satisfying chewy texture.
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Vegan Brownie and Bar Recipes
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Written by Mattie
February 29, 2008 Comments
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0.0 (0) |
These bars are perfect for use as energy bars for sporting events, a nutritious snack for people on the go, or a healthy dessert. They have a rich chocolate flavor.
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Vegan Brownie and Bar Recipes
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Written by Mattie
February 29, 2008 Comments
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 These blondies are dense, moist and chewy. Use refined coconut oil if you want an overall balanced flavor or unrefined coconut oil if you want a slight coconut flavor.
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Vegan Brownie and Bar Recipes
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Written by Mattie
February 29, 2008 Comments
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These bars are perfect for use as energy bars for sporting events, a nutritious snack for people on the go, or a healthy dessert. Peanut butter and chocolate is such a delectable flavor combination it may be banned in some countries.
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Vegan Brownie and Bar Recipes
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Written by Mattie
February 29, 2008 Comments
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0.0 (0) |
These bars are perfect for use as energy bars for sporting events, a nutritious snack for people on the go or a healthy dessert. They're extremely addictive! You have been warned.
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Vegan Brownie and Bar Recipes
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Written by Mattie
February 29, 2008 Comments
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0.0 (0) |
These bars are perfect for use as energy bars for sporting events, a nutritious snack for people on the go, or a healthy dessert. They offer a satisfying crunch as well as a nice chewy texture.
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Vegan Brownie and Bar Recipes
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Written by Mattie
February 29, 2008 1 Comments
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3.0 (1) |
 These brownies are fudgy, dense and chewy like my grandmother used to make. It took me over 8 years of trial and error to figure out how to emulate them with no animal products. Enjoy!
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Vegan Brownie and Bar Recipes
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Written by Mattie
February 29, 2008 Comments
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0.0 (0) |
These decadent brownies utilize coconut oil to make them dense and rich. Use unrefined instead of refined coconut oil if you're interested in imparting a coconut flavor.
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Vegan Brownie and Bar Recipes
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Written by Mattie
February 29, 2008 Comments
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0.0 (0) |
 This baklava is much easier to make than it looks. Ok, it's a mild pain, but still well worth it! Below are recipes for two different types of syrups to use depending on the availability of ingredients in your area.
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Spotlight On...
 All-purpose flour or plain flour is designed to be used for most baking purposes. It's a wheat based flour that consists of a blend of hard (high protein) and soft (low protein) flour. All-purpose flour usually has an medium protein content in the range of 9% to 12%.
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Try This
 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 is now my go-to banana bread recipe. |
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Here's an Article...
 I recently had a cookie at Whole Foods that knocked my socks off. I enjoyed the flavor, the packaging and since I used to own and operate a vegan organic cookie company myself, I was naturally intrigued. Enter Liz Lovely. I had the pleasure of asking Dan from Liz Lovely some questions to find out what makes them tick.
Veganbaking.net: Please describe your business.
Dan: Liz Lovely was founded by Liz and Dan Holtz (front left & right) to bring you cookies with a higher purpose. We call it Baking a Difference™.
We bake gourmet cookies with organic & fair trade ingredients from our 100% vegan cookie bakery in the Green Mountains of Vermont.
Unlike most natural food companies these days, we bake everything in our own bakery and ship it directly to people and stores all over the country.
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Product Reviews
 When it comes to things like pizzas, it's a good idea to increase the fun factor by topping it with some vegan cheese. Vegan cheeses have improved vastly over the last decade and it's often difficult to keep up with the latest offerings. We've always wondered how vegan cheeses would fair side by side in regards to flavor, meltiness and overall authenticity. In this review we'll show you how well these cheeses faired in those regards and let you know which topping came out on top.
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