Cinnamon Toaster Pasteries


Active Time: 30 Minutes  | Total Time: 50 minutes plus overnight

Serves:  16 pasteries


  • ½ cup Earth Balance margarine softened
  • 1 cup sugar
  • 1 tsp vanilla plus 1/4 tsp for icing
  • 4 cups all purpose flour plus 3 cups all-purpose flour for filling
  • 1 tsp soy flour
  • 2 tsp cream of tarter
  • ¾ tsp baking soda
  • ½ tsp salt plus a pinch more
  • ½ cup non-dairy milk plus 2 tbsp for icing
  • 6 tbsp Earth Balance margarine or other vegan margarine
  • ¾ cup brown sugar
  • 1 1/2 tsp cinnamon
  • 1 1/2 cups icing sugar


Cream together the margarine, sugar and vanilla in a large bowl. Add the 4 cups all-purpose flour and soy flour, cream of tarter, baking soda, and salt, alternating with small amounts of milk. Cover the dough with plastic wrap and refrigerate overnight.

Combine 3 cups all-purpose flour, earth balance, brown sugar and cinnamon in a bowl and mix well.

Preheat oven to 350°F. Divide dough in half on a floured counter. Roll out 1 section into a rectangle. Cut into 3×4 inch rectangles and place on a baking sheet. Do the same with the other half of the dough but keep it in the fridge.

Spread 1 tbsp of filling on each rectangle leaving a boarder with no filling so you can pinch the edges together.

place the refrigerated rectangles on top of the filled rectangles and seal the edges all of the way around each tart with a fork then prink air-holes across the top of each tart. Bake for 20 minutes. Once baked, place on a cooling rack.

Add 2 tbsp milk and the ¼ tsp vanilla to icing sugar in a bowl, Whisk until smooth. Add vegan coloring if desired and spread on top of the cooled tarts.



Sweet Apple Scones


Just had these for breakfast this morning; they were so good that I had to have them again for dinner. It’s a well balanced mix of spices that reminds you of apple crisp, but the texture is soft rather than crispy. And best of all, it’s presented in scone form. You can make them gluten-free by using a gluten-free flour such as rice flour as well as gluten-free oats.

Active Time: 15 Minutes | Total Time: 1 Hour

Serves:  1 Dozen Scones


  • 1 2/3 cups flour
  • 1 1/3 cups rolled oats, plus more for topping
  • 1/4 cup and 2 tbsp brown sugar or coconut sugar plus more for sprinkling
  • 1/2 tsp ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (1 1/2 sticks) Earthbalance butter or vegetable shortening
  • 2 apples
  • 2/3 cup unsweetened almond milk plus more for brushing
  • 1 tbsp vinegar plus more for brushing


Preheat oven to 400°F. In a large bowl, whisk flour oats, sugar, cinnamon, nutmeg, baking powder, baking soda and salt. Cut the Earthbalance into the bowl with a pastry cutter and flatten the pieces into disk shapes or mix in the vegetable shortening. Cut the apples into 1/4-inch cubes and add to the bowl along with the almond milk and vinegar. Stir until the dough comes together.

Turn the dough out onto a floured counter. Form the dough into a 8-by-6-inch rectangle, and use a floured knife to cut out 12 squares 2 inches in length.  Place the squares on a baking sheet about two inches apart. Combine a little more almond milk with vinegar and use it to brush the tops. Sprinkle with brown sugar or coconut sugar and oats.

Bake for 20 minutes or until golden brown, rotating the sheets halfway through. Let cool for 15 minutes. Can be stored in an airtight container for up to 1 day.

Golden Banana Pancakes


Active Time: 15 Minutes  | Total Time: 15 Minutes

Serves:  12 Pancakes


  • 1 cup flour
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp flax seed
  • 3 tbsp water
  • 1 cup soy milk (or other non-dairy milk)
  • 2 tbsp vegetable oil
  • 2 bananas, mashed


In a medium bowl Combine flour, sugar, baking powder and salt. In a different bowl, mix together the flax seed, water, soy milk, vegetable oil and bananas. Stir the flour mixture into the banana mixture.

Lightly oil a frying pan and place it over medium heat. Pour 1/4 cup of batter onto the pan for each pancake. Cook until they are brown on both sides.

Good Ol’ Banana Bread


Actually, “good” might be an understatement for this incredible, moist, banana flavored loaf.

Active Time: 15 Minutes  | Total Time: 1 hour, 15 minutes

Serves: 1 loaf


  • 1/2 cup vegan butter or lactose-free margarine
  • 1 cup sugar
  • 2 tbsp flax seed
  • 6 tbsp water
  • 4 ripe bananas
  • 1 1/2 cups flour plus more for pan
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp vanilla


Preheat oven to 350°F. Combine the flax seed with the water, stir well and refrigerate for 15 minutes.

In a large mixing bowl, cream together the butter/margarine and sugar. Crush the bananas and add them into the bowl with the flax seed mixture. Mix until well combined. Sift together the flour, baking soda and salt and add to to bowl along with the vanilla. Mix only until combined; do not over mix.

Grease a loaf pan and add a little flour to the pan. Pour the mixture into the pan and bake for 55 minutes. Wait until cooled.

Fruit Filled Doughnuts


Active Time: 1 Hour | Total Time: 4 hours

Serves:  16 Doughnuts


  • 2 1/4 tsp active dry yeast
  • 1 cup warm unsweetened almond milk (or other non-dairy milk)
  • 6 tbsp water
  • 2 tbsp ground flaxseed
  • 3 1/2 cups white flour plus more for kneading
  • 2 tbsp sugar plus more for coating
  • 1 tsp salt
  • 2 tbsp coconut oil, melted
  • 2 cups canola oil
  • 1 cup pie filling, jam or jelly


In a bowl, whisk together the yeast and milk. In a blender, blend the water and flaxseed for 1 minute.

In a large bowl, whisk together the flour, sugar, and salt. Add the yeast mixture, flax mixture and coconut oil and mix together. Add more flour and mix until the dough is not sticky. Place it on a floured counter and kneed until smooth.

Coat another large mixing bowl with nonstick spray and place the dough in it. Coat the dough in the spray  and cover the bowl with plastic wrap. Leave the dough somewhere warm for 1 to 2 hours or until it has doubled in size.

Flour the counter again as well as a baking pan. Kneed the dough on the counter and roll it until it is 1/2 inch thick. Use a 3-inch cookie cutter or a drinking glass to cut our circles. Place them on the pan and cover it with plastic wrap. Let sit in a warm place for 20 minutes so that they rise.

Pour Sugar into a dish for coating. Prepare a layer of paper towels to place the doughnuts on. Prepare to fry the doughnuts in the canola oil on 350°F.

Using a frying rack or metal slotted spoon, lower the doughnuts into the oil and fry until golden brown. Turn the doughnuts several times while frying to cook the evenly. Safely remove the doughnuts from the oil and place on the paper towels when finished. After they have cooled enough to handle, roll each doughnut in sugar.

Fill a piping bag with pie filling, jam or jelly and fit it with a large round tip. Poke the tip into a doughnut and fill it with the filling.