Mike loves these! I don’t put the nuts in because you never know who is allergic to them. Sift the flour and spices before starting.
Makes 12 muffins.
1/2 cup vegetable oil
1 cup sugar
1 cup unsweetened applesauce
1 teaspoon baking soda
1/4 cup raisins
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
optional – 1/2 cup chopped nuts
Cream oil and sugar until fluffy. Blend in applesauce, to which soda has been added. Stir in raisins; add sifted dry ingredients, and blend until smooth.
Turn into greased and floured cupcake pans. Bake in moderate oven (350 degrees) for 15 minutes.
Note: temperatures may vary, and you can make this into a bundt cake, but if you do, bake for at least 40 to 45 minutes.
Submitted by Jo Anne F.
Barry’s Famous Lenten Pancakes
Dry Ingredients (Sift together)
1 ¼ Cups Flour
1 T. Sugar
1 t. Baking Powder
½ t. Salt
2 T. Oil
½ C. Soy Milk
¾ C. Water
Sift / mix the dry ingredients into a bowl. Make a hole in the center of the dry ingredients. Pour the wet mixture into the dry and mix with a wooden spoon only until ingredients are blended. The batter should be somewhat lumpy, which makes the cakes light. If you beat the batter smooth, the pancakes will be tough.
Heat griddle over a medium high flame. It’s hot enough when water dropped on it turns to beads and bounces across the griddle.
Use about 1/4 – 1/2 C batter per pancake. Bubbles will form while the pancakes cook–flip them when the bubbles start to pop around the edges, and are forming in the center of the pancakes. You may need to lower the heat to keep the pancakes from burning, but the hotter the grill the fluffier the pancakes!
Don’t under cook; they will be pasty, better to be over done slightly–”the only thing worse than a burned pancake is an undercooked pancake”.
Fruit add tends to slow the cooking time. A ripe banana halved lengthwise and sliced into 1/4″ slices is a nice addition, as are peeled and diced apples. One medium / large banana or medium apple is about right for a batch of pancakes.
Breakfast in Bread (for bread machine)
1 1/4 cups soy milk, vanilla, organic
2 1/2 cups whole wheat flour
1 1/8 cups rolled oats – thick
1/4 cup millet flour
3 tablespoons gluten, wheat
3 tablespoons brown sugar
1/2 teaspoon salt
3/4 cup raisins
1/4 cup sunflower seeds
Place in a small bowl; to be put on the top of the wet and dry ingredients:
2 teaspoons yeast
If your bread machine has a raisin bread cycle, add the raisins and sunflower seeds at the first beep; otherwise add them at the end of the first knead. Or, add them at the beginning and let the bread machine lightly chop them. Whatever works for you.
Put all the dry ingredients, except for the yeast, into a bowl and mix carefully so the dry ingredients don’t fly around.
Put all the wet ingredients in the bread pan.
Carefully add the dry ingredients on top of the wet ingredients, do not mix. Make a slight dip in the dry ingredients and put the yeast in the depression. Put the pan into the machine, select Whole Wheat and press the start button.
Check carefully during the first kneading to be sure the dough is mixing well – depending on the temperature and humidity of the inside of your house, the humidity and temperature of the ingredients, water or flour may need to be added to achieve a good dough ball. Make sure the water has been warmed up to at least room temperature, as cold water would slow the activity of the yeast, resulting in a shorter loaf.
Adapted for vegan baking and submitted by Evpraxia W. From Bread machine Baking for Better Health.