Happy, healthy, red, white and blueberry day! Aka, the Fourth of July. I hope you are all enjoying some relaxing summertime fun this weekend.
Today I want to share with you a basic vegan baking batter that you can use for a wide variety of recipes: muffins, pancakes, waffles, tea bread and more. It has a zesty lemon-vanilla flavor perfect to pair with a wide variety of summer fruit or bolder flavors like spice and chocolate…
UPDATED! – 5/2013 – I updated the recipe to reflect my new love of coconut oil. Plus a I simplified and tweaked a few things. You can use this recipe for cupcakes, cakes, waffles, pancakes and more!
Happy Holiday. Give yourself a day off and recharge. I know we are all hard-wired to check our cell phones and email as often as we can – but I’ve found that if I just “turn off” for a few hours – or even an entire day (challenging, I know!) – when I “turn back on” I am all the more energized, vibrant and ready to attack the day.
..and a great way to “turn off” is to get in the kitchen and bake. This batter recipe is lovely paired with whatever fresh summer fruit you may have on hand.
Vanilla. Subtle Lemon. Batter. There is a nice dose of lemon juice in this batter – I call it my secret brightening ingredient. It gives such a light and summery flavor to the batter. Subtle lemon is perfect for pairing with berries, peaches, banana, apples – any fruit really. Yet the flavor is clean enough to pair with bolder ingredients like ginger, spice, cinnamon and even chocolate – as in chocolate chip mini muffins. Yum.
Use your imagination and enjoy this versatile baking recipe.
Perfect for strawberry short cake round too! Soy whip swirled on top..
Easy Vegan Baking Batter
makes enough for about 15 muffins
2 cups flour (basic white flour works best for fluffy traditional cakes, but any flour can be used)
⅔ cup organic sugar (wet or dry can be used)
½ cup coconut oil (or sub with veggie oil: safflower, or melted vegan butter. If using vegan butter omit the added salt)
¾ cup non-dairy milk, warmed (I used unsweetened almond)
2 teaspoon baking powder
3 tablespoon lemon juice (+ some optional zest for extra lemon-y flavor)
¼ teaspoon vanilla extract (optional for vanilla flavor)
½ teaspoon salt
2 tablespoon ground flax seeds + 3 tablespoon water or non-dairy milk (vegan “egg replacer”)*
*for added binding power, add in 2-3 teaspoon of ground chia seeds too!
1 mashed banana (totally optional, for added texture and flavor)
Spices like cinnamon, ginger and more..
For use: Muffins, Waffles, Pancakes, Coffee Cakes, Tea Bread – more!
1. Combine flour, baking powder, salt.
2. Grind seeds, stir with water. Set aside.
3. Warm the non-dairy milk and add to dry ingredients. (You do not want any cold ingredients or the coconut oil will harden up)
4. Soften coconut oil and blend with sugar. Add the oil, sugar mixture to the mixture. Blend well.
5. Fold in the flax mixture and optional vanilla. Last, fold in the lemon juice and blend well. The batter will start to puff up.
6. You can now use the batter to fill cupcake tins, for pancakes, waffles, cakes and more. Grease pans well!
Note: You can reduce the oil if you’d like, just be sure to use something to substitute for it. A mashed banana works very well or vegan yogurt or even some chopped nuts for added body. If it is fall and winter, pumpkin puree is also an excellent add-in or way to replace some oil. Good luck and happy baking!!
baking times (approx):
* mini muffins – about 13-15 minutes
* muffins – about 18 minutes
* pancakes and waffles – until browned on edges
* fruit loaf – about 25 minutes