Breads 
The history of bread has been documented more than 5,000 years and is one of the earliest recipes known to mankind. It has been the basic grain food for western cultures for hundreds, if not thousands, of years. Breads contain protein, fiber, vitamins and minerals. Be sure to use the finest ingredients available when baking bread, including organic, whole-wheat flour, purified water, and unrefined sea salt.
Quick Biscuits
a vegan recipe contributed by Steve and Toni Roberts
2 cups whole-wheat pastry flour
½ teaspoon sea salt
1 tablespoon aluminum-free baking powder
¾ cups rice milk or soy milk
⅓ cup walnut oil or corn oil
Preheat oven to 400. Thoroughly mix the dry ingredients, then stir in the oil and milk. Knead briefly until dough is soft, moist, and smooth, adding more flour if necessary. Add some additional flour and/or cornmeal to rolling surface and roll dough to 1/2 thick. Cut into 2" rounds and place on a lightly-oiled baking sheet. Bake about 10 minutes, or until biscuits start to brown on the bottom. For softer, lighter biscuits, substitute 1/2 of the whole-wheat flour with unbleached white flour.
Flat Bread
a vegan recipe contributed by Donna Blankenship
1 cup Flour of your choice**; plus extra for rolling
½ teas cream of tartar
¼ teas baking soda
¼ teas sea salt
Spices as desired, depending on use of flat bread***
Water, enough to form a dough that is not to sticky
Mix all until a dough forms. Break into 1 to 1½ inch balls of dough. Roll on a floured surface turning over frequently to add flour to both sides, to prevent sticking to rolling pin, until 1/8 inch thick. Place into a warm skillet with a spray of olive oil, heat and turn until both sides are dry. Place on plate to cool. Store between paper towels in zip loc bag. Makes 4 or 5 depending on size made.
**This type of bread is used all over the world and will keep a couple of days between paper towels in a zip loc bag out of the refrigerator. Making this bread out of non gluten flours has many advantages to those who have problems with glutens that cause inflammation to joints and other health problems.
***Spices can be used to make your bread a breakfast bread or perhaps a sandwich or tortilla type bread. I use either cinnamon or ginger and some agave for a breakfast bread. I use either Italian spices (basil, oregano, thyme, etc) or maybe dill for a fish spread. The field is open to create what ever suits you best.
Flax crackers
a vegan recipe contributed by Donna Blankenship
2 cups whole flax seeds, soaked in 2 cups water for about
4 hours
1-2 garlic cloves
½ lemon, juiced
2 tablespoons Braggs (or you could just salt to taste)
1-3 teaspoons fresh ginger
Grind everything in a food processor until very well combined. Spread on a Silicone sheet or parchment paper about 1/8 inch thick. Dehydrate for about 10 hours, flip crackers and peel off parchment after about 6-7 hours. Done when crisp as desired. If you prefer not to have your crackers raw, then bake in a low heat oven, which will also speed up the process. You can also make sweet crackers the same way, only combining them in the food processor with compliant sweet fruit. Also, veggie flax crackers work well too. Add salt, herbs, and favorite veggies and grind in the food processor and then dry.
Meal in a Rye Muffin
a vegetarian recipe contributed by Donna Blankenship
1½- cups rye flour
¾ cup flaxseed meal
¾ cup oat bran or rice bran
½ cup blackstrap molasses
½ cup agave nectar
2 ½ teaspoons aluminum-free baking powder
1 teaspoon cream of tartar
½ teaspoon sea salt
2 teaspoon cinnamon or ginger
1½ cups finely shredded carrots
2 peeled and shredded apples
½ cup raisins or dried cranberries, or dried cherries
1 cup chopped Walnuts
¾ cup almond or rice milk
2 beaten eggs or egg substitute
1 teaspoon vanilla or almond extract (optional)
Mix together flour, flaxseed meal, oat bran, baking soda, cream of tartar, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins, sweeteners, and nuts. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not over mix. Fill muffin cups ¾ full. Bake at 350º F for 15-20 minutes. Yields 15 muffins.
Baking tips for Flaxseed Meal:
Ground Flaxseed can be substituted for shortening or cooking oil at a ratio of 3 to 1 in baked goods. For example, 1½ cups of ground flaxseed can replace ½ cup butter, margarine or cooking oil in a recipe.
Baked goods substituting flaxseed meal for cooking oil tend to brown more rapidly.back to top