Meatless ribs

 ¾ cup Vital Wheat Gluten Flour

¼ cup Rice Flour
1 cup water
1 tsp garlic powder
1 tsp onion powder
1 Tbsp Beefless Bouillon
1 cup BBQ sauce
6 Cinnamon sticks

Mix the flours with garlic and onion powder. In a separate container, mix water with beefless bouillon. Combine the dough. If the dough is to dry, add some water. The dough should be a sticky constancy. Divide the dough in separate bowls Spray a 9 x 11 pan. To make the ribs, spread out the dough from one of the bowls on the pan, about ¼ inch thick and 2” by 3”. Then place the cinnamon sticks on top. Use the dough from the second bowl to layer the mixture on the top of the cinnamon stick and press, forming to create a rib shaped. Bake in a preheated 300 degree oven for 40 minutes. To finish cooking, splash with barbecue sauce and bake at 400 degrees for about 7 minutes on each side. My meatless ribs looks big because I double the recipe

Super Moist Lemon Muffins

Ingredients

2 cups organic flour
2/3 cups pure can sugar
1 tbsp baking powder
1 egg replacement (I used bob redmill)
1 cup coconut milk ( I used organic natural value)
1/2 cup vegetable oil
zest of 2 lemons
2 tbsp lemon fresh juice

Grease 12 cup muffin pans
In a large bowl, mix the flour, sugar, baking powder together
In another small bowl, mix 1 tbsp of bob redmill egg replacer with 3 tbsp of spring water, set aside
In another bowl mix the egg replacer, coconut milk, vegetable oil, lemon zest and lemon juice.

Add the wet ingredients to the flour mixture and mix until smooth with a wooden spoon. Pour the mixture into the muffin pans and bake at 400 for 20 minutes

Dairy Free Lemon Whipped Cram Recipe is here

Blueberry Corn Muffins

 

1 1/4 cups all-purpose flour
3/4 cup cornmeal
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup Soy Milk
1/4 cup vegetable oil
2 tbsp apple sauce 
1 1/2 cup  Blueberries


Directions
Heat oven to 400 F. Combine dry ingredients. Make a well and Stir in milk, oil and egg replacement, mixing just until dry ingredients are moistened. Pour batter into 12 greased or paper-lined muffin cups and stick in Blueberries. Bake 15 to 20 minutes or until golden brown.
Number of Servings: 12 I like to top my blueberry with a dairy free whipped cream..  YUMMERS!

Vegan Chocolate Zucchini Muffins

Ingredients

1/4 mashed banana

1 cup whole wheat flour

¾ cup coconut or brown sugar

⅓ cup cocoa powder

1 tsp cinnamon

1 tsp baking soda

½ tsp salt

½ cup dairy-free milk 

2 tsp apple cider vinegar

¼ cup vegetable

1 tsp vanilla

¾ cup grated zucchini

¾ cup chocolate chips

½ cup water

coconut flakes

INSTRUCTIONS

Preheat oven to 350F. Line a muffin tin with 12 liners.

In a medium bowl, whisk together flour, sugar, cocoa powder , cinnamon, baking soda, and salt.

In another bowl, whisk together non-dairy milk, apple cider vinegar, vegetable oil, vanilla and bananas, until combined.

Pour wet mixture over dry mixture and mix well, until all the flour is incorporated.

Stir in the zucchini, ½ cup chocolate chips and water.

Fill muffin liners (almost to the top), sprinkle with the remaining ¼ cup chocolate chips and bake for 15 minutes, or until a toothpick comes out clean.

note top with coconut flakes - optional