This is simply my basic whole wheat bread with some cinnamon and raisins thrown in for good measure. It’s good. Especially with homemade sunflower butter. Yumyumyum.
In bread machine pan combine:
2 cups tepid water
1 TBSP active dry yeast
1 tsp salt
4 TBSP vital wheat gluten
4 cups whole wheat flour
2 TBSP cinnamon
1 cup raisins
Set machine for 2 lb. loaf. Enjoy!
I do a lot of experimenting with waffles and pancakes. I change my recipe a little bit each week, but these came out so good I’m sticking with the recipe! This batter works as-is for pancakes OR waffles. I always make big batches to stock my freezer with, hence the large volume of ingredients.
Multigrain Vegan Waffles
4.5 cups whole wheat pastry flour
3/4 cup rolled oats
3/4 cup cornmeal
1/2 cup brown sugar
1 TBSP + 1 tsp baking powder
1 TBSP baking soda
1 tsp salt
3 TBSP Bob’s Red Mill Egg Replacer (or 3 eggs)
3 cups unsweetened plain soy or almond milk
2 TBSP apple cider vinegar
3 cups water
1/3 cup olive oil
In a medium bowl, whisk the egg replacer with 1/2 cup plus 1 TBSP water. When blended, whisk in milk and apple cider vinegar. Set aside to thicken.
In a large bowl, stir together the dry ingredients.
Stir water and oil into the milk mixture, then add wet ingredients to the dry ingredients and stir until blended. Pour roughly 1/2 cup of batter onto hot waffle iron that’s been treated with pan spray. Let cook 4-6 minutes until steaming stops. Makes 16-20 waffles.
Sometimes I’ll use 2 cups organic rice protein powder in place of 2 cups of whole wheat flour, it results in a similar end product with a better protein punch. I’ve also used stevia in place of the sugar with excellent results. I make the batter in the evening and let it soak overnight. Then I transfer it to a pitcher, make as many pancakes/waffles as we’ll eat that day and store the leftover batter in the fridge to use the next day. Alternately, you can use the entire batch of batter to make a LOT of pancakes and store them in the freezer to pull out and reheat as needed.