Vegan Blueberry Oatmeal Bread

We bought a bunch of fresh blueberries when they were on sale for .88 for 8 oz, so today we decided to make some Blueberry Oatmeal Bread. We found the recipe on Betty Crocker's website here and we veganized it.

The bread turned out really good. The recipe and instructions below are changed from the original to include the vegan replacements I added and a few changes.

Ingredients

2/3 cup of Brown Sugar
3/4 cup of Organic Soy Milk (or any vegan milk)
1/2 cup of Coconut Oil (make sure it's melted but not hot because you will be mixing it with the egg replacer)
2 egg replacers - I used Bob Red Mill's Egg Replacer- 2 tablespoons mixed with 6 tablespoons of water
2 1/4 cups of unbleached flour- add 1/2 cup at a time, may use a little less flour next time.
1 cup of Old Fashioned Oats or Quick Cooking
3 teaspoons of Baking Powder
1 Teaspoon Ground Cinnamon
1/4 teaspoon of salt
1 cup of fresh blueberries

Directions

1. Heat over to 350 degrees, Grease bottom of 8-9 inch loaf pan- I greased mine with Earth Balance butter
2. In large bowl, mix brown sugar, soy milk, coconut oil, and egg replacer with spoon. Stir in remaining ingredients except blueberries, beat for 30 seconds. We found it easier to mix with our hands after adding the remaining ingredients. Fold in Blueberries, put into pan, sprinkle top with oats and a little brown sugar.
3. Bake for 45 - 55 minutes until toothpick inserted in center comes out clean. I baked mine for 45 minutes. Cool in pan for 10 minutes then loosen sides of loaf from pan, remove from pan to wire rack or equivalent. Let cool for 2 hours before slicing. Wrap and store up to 4 days or refrigerate up to 10 days according to original website ( 10 days??? this won't last 10 minutes here )

Adding Soy Milk to Brown Sugar

Egg replacer before adding water

To replace 2 eggs, use 2 tablespoons of egg replacer and 6 tablespoons of water, mix well with spoon

Egg Replacer well mixed

Coconut oil melted down - don't put hot oil in mix, let cool a little if hot

Adding oil to mix with egg replacer

Mix well with spoon then a little whisk

in the middle of adding flour, cinnamon, salt, and baking powder- mix well

add 1/2 cup of oats at a time

we found it easier to mix it well with hands towards the end

before blueberries

1 cup of fresh blueberries

Gently add blueberries folding them in

in a well greased pan with Earth Balance Butter

Sprinkle top with Oats and Brown Sugar

Bake on 350 for 45 minutes

let cool for 10 minutes in pan then transfer for metal rack for 2 hours

Ready to cut, Have fun and Enjoy!

Raw Fig Newton Bars

 


As we eat more raw I am really loving the the desserts, they rock. Watching many YouTube videos I find that a lot of people are agreeing with me, well they have been doing this longer so I guess I agree with them. 

Jason Wrobel is one of those people no matter what he is making he keeps it entertaining. His show How to live to 100 on the cooking channel is awesome to watch, they need more shows on and about vegan/raw cooking and preparation. That's where I stole this recipe from his YouTube channel. 

Now I did not follow his recipe to the letter because of what I had on hand. 

His recipe called for 1 1/2 cups of hazel nuts I used 1 cup almonds 1/4 cup Brazil nuts 1/4 hazel nuts. I left out the Sun Warrior protein blend only because I forgot it. I only have been using maple syrup as my liquid sweetener in all my cooking/ preparation, he uses a bee free honey. 

The Bar Part 

1 cup almonds

1/4 brazil nut

1/4  hazel nuts

3/4 flax seeds ( ground up in a spice/coffe grinder)

3/4 cup oats

1 tsp vanilla 

1 tsp cinnamon 

1/2 tsp Himalayan salt

6 tbsp maple syrup

In a food processor place the nuts, ground flax meal, the oats, cinnamon, salt and pulse till the all rough chopped. Pour the vanilla and turn on the processor while it's running add the maple syrup slowly. When it's done it will ball up in you processor. Scoop out onto a piece of parchment paper and set you dirty processor aside you will need it again. 

Smush down the dough mixture till it's kinda flat, place another piece of parchment paper on top and roll out till flat. Then trim the edges to make it square. Cut in half and set aside. 

The Filling 

3 cups dried figs ( stems removed)

1/2 to 3/4 cup water as needed to make a spreadable texture. 

There is always a little stem part make sure you remove it. Now this recipe makes a lot of filling which the extra can be store in the fridge for a couple of weeks. Place the figs in your food processor add the water slowly to get the spreadable texture that you desire.

The Asslembling 

Spread your desired amount of filling on one half the crust, leaving a half inch around the edges. Place the other half on top press down gently. Cut into 2x2 squares, eat and enjoy. 

Have Fun and Enjoy.