This Vegan Apple Pecan Granola recipe brings on the apple flavor with the help of both apple chunks and apple sauce. Cashew butter forms its base and packs extra protein so you'll have sustained energy throughout your morning. I go low on the sugar for this same reason and to give the other ingredients a chance to contribute flavor. Nutmeg, allspice and cinnamon work to highlight the apple. Chopped pecans toast during baking and add a welcome nutty crunch. Once you've chosen your preferred apples and baked this granola to perfection you can add it to ice cream, splash it on non-dairy milk or top it with a dollop of non-dairy yogurt.
I've designed this Vegan Banana Walnut Granola recipe to be considerably under-sweet so it can be relied upon for a nourishing breakfast that will deliver sustained energy. If you prefer your granola more on the sweet side, increase the sugar by 2 to 4 Tablespoons.
As the granola is toasted, the heat brings out the full potential of rich banana-enhancing notes from the cashew butter, banana chips and walnuts. As bananas ripen, their starches convert to fructose which makes them sweeter and more suitable for baking. In fact, whenever you plan on baking with banana I advise you to always use over-ripe bananas. I usually transfer these over-ripe bananas to a plastic freezer bag and store them in the freezer. When I have enough saved up I use them in things like Banana Bread, Banana Walnut Pancakes and this granola.
Making this Easy Vegan Granola recipe is only slightly harder and much more fun than scooping it out of the bulk bins at the local health food store. It features almond butter for its base, rolled oats, cinnamon and nutmeg and just the right amount of walnuts and pecans to round out the crunch. A touch of raisins add a welcoming sweetness.
I prefer to not overload with sugar in the morning so my granola recipes tend to err on the side of reduced sweetness which is a contrast from most store-bought granola. If you like your granola sweet then you may consider adding a few Tablespoons additional sugar. The reduced sweetness allows other flavor nuances to come through. The almond butter toasts during baking which brings on a rich flavor. A small amount of unrefined coconut oil increases flavor complexity further. Use this granola recipe as a base for future granola recipes. Enjoy it with non-dairy milk, top it with non-dairy yogurt or crumble it over ice cream.
Anzac cookies are probably one of my favorite cookies! The richness of coconut, the depth of Lyle’s golden syrup all held together with oats, flour and sugar…oh yeah, and your favorite non-dairy butter too! How incredibly delicious this mixture is. All I can say is THANKS AUSTRALIA for coming up with a perfect cookie. Australians call these cookies biscuits and they were developed during the first World War for the soldiers. They were perfect for travel because they do not contain milk or eggs, which means the soldiers had a yummy way to have sustenance while away. The one secret ingredient is Lyle’s Golden Syrup. I found mine at a local store that has an international section. Look where you might find ingredients from the UK, you will likely find this sweet gem. There’s only one way it could get better…add fruit! So which fruit goes well with coconut and oats? My pick is strawberry. I originally planned on making homemade strawberry jam but then got impatient (big surprise for those who know me) and bought a jar of organic strawberry preserves instead. I suppose that for this recipe you could use homemade jam and it would add another layer of deliciousness. These cookies are sweet, rich and the texture is a little chewy, a little soft…and A LOT delectable.
This Vegan Nine Grain Whole Wheat Bread recipe is unique in that it sports nine grains and contains 100% whole wheat flour for the rest of the ingredients which adds a superb flavor and texture not found in many other breads. Baking a bread with both of these features involves a little more effort but I think you'll agree that it's time well spent. This bread differs from a regular bread recipe in two ways: First, the grains are soaked so they soften and integrate into the loaf. Second, since we're using 100% whole wheat flour for the rest of the flour we need to soak it overnight so the bran softens. This softened bran will enable a more efficient rise because the bran won't cut gluten strands. It will also allow for a more supple crumb. These soaked flour and grains are technically referred to as, what else? A soaker. I suspect the bread baker who coined this term was having a creativity block the day he named this method.
My grandmother used to make the best cookies I've ever tasted. They were oatmeal raisin cookies that had a barely crisp exterior that gave way to a chewy, rich center, releasing the most amazing oatmeal flavor. I asked her for the recipe once and she said she just made them by heart. How did people ever do that? It's amazing to me when something as exact as baking can be done without a recipe and be consistently amazing every time.
These Vegan Cranberry Pecan Oatmeal Cookies are one of the standards of our Christmas baking celebrations. They are crispy on the outside and soft on the inside. The crunchy pecans and tart-sweetness of the cranberries really make a complex and well rounded flavor and texture. They are really, really delicious!
I first became obsessed with crumb-topped bars when I discovered Whole Foods' caramelita bar, a decadent mixture of chocolate, caramel, pecans, sugar and butter. Definitely not vegan, and not all that good for you either. If made with real fruit, the jelly crumb bars at least hit one of the healthier food groups. This vegan version of the recipe takes advantage of the wonder that is Earth Balance and combines it with homemade cranberry jelly, dried cranberries and cashews.
I used to own a vegan baking company called Enchanted Oven Baking Co. This Vegan Maple Walnut Wonder Cookie was one of the cookies I sold, individually packaged, to health food stores around the San Francisco Bay Area around 2003-2005. Here it is in all its glory. This recipe has been modified from a 200 cookie batch so please excuse the wonky measurements.
Maple syrup, rolled oats, cinnamon, vanilla and just the right amount of raisins and walnuts really bring out the best in these dense, chewy maple oatmeal cookies.
This Vegan Peanut Butter Chocolate Granola recipe brings possibly one of the best flavor combinations known to man to the granola world. This allows this vegan granola to be extremely versatile, being equally good for breakfast, sprinkled on top of ice cream or enjoyed all by itself for a mid day snack.
This Vegan Protein Power Granola recipe is great for a hearty first meal of the day because it's low in sugar, high in protein and high in flavor. It gets the bulk of its protein from hemp protein powder. It then utilizes natural sweeteners like maple syrup, chopped dates and raisins for a complex sweetness profile that won't send blood sugar levels through the roof, if you don't drown it in maple syrup anyway. Walnuts and pecans round out the crunch department in this vegan granola while providing a tasty contrast with the hemp powder.
This Munchable Vegan Multigrain Granola recipe has a complex, hearty flavor due to the high protein grains such as amaranth, quinoa and buckwheat that it features. Walnuts and pecans increase the protein level and add a welcome crunch, making this vegan granola perfect for breakfast before a day of world domination.
This Vegan Tropical Paradise Granola recipe features shredded coconut, coconut oil, dried pineapple and dried mango. Cashew butter makes a creamy base that ties it all together. Savoring this vegan granola is kind of like going on vacation. Except without palm trees. And it's cheaper. And it tastes better.
This Vegan Lemon Poppy Seed Granola recipe is a great way to start the day due to its bright lemony sweetness and crunchy almonds that go perfectly with the non-dairy milk of your choice.
This Vegan Peanut Butter Bar recipe makes perfect vegan energy bars for sporting events, a nutritious snack for people on the go or simply just dessert. Peanut butter and chocolate is such a delectable flavor combination it may be banned in some countries. Add maple syrup and brown rice syrup to enhance chewiness and provide a complex sweetness profile and you had just better be careful walking around with these bars.
This Vegan Banana Chocolate Chip Cookie recipe takes advantage of the binding and flavor enhancements of all those bananas you have in your freezer. These vegan cookies also feature cashew butter, almond butter, rolled oats, a touch of vanilla extract and a generous addition of chocolate chips.
This Vegan Apple Pecan Granola recipe brings on the apple flavor with the help of both apple chunks and apple sauce. Cashew butter forms its base and packs extra protein so you'll have sustained energy throughout your morning. I go low on the sugar for this same reason and to give the other ingredients a chance to contribute flavor. Nutmeg, allspice and cinnamon work to highlight the apple. Chopped pecans toast during baking and add a welcome nutty crunch. Once you've chosen your preferred apples and baked this granola to perfection you can add it to ice cream, splash it on non-dairy milk or top it with a dollop of non-dairy yogurt. 
