Egg free, wheat free, dairy free banana bread. I just about died when I tried this. It is too good to be true!--read more >>

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1. Preheat oven to 350, grease muffin tin.
2. In medium bowl, wisk together soymilk and vinegar and set aside. (*I used red wine vinegar as I had to apple cider)
3. In large bowl, mix together dry ingredients.
4. Add oil and syrup to soymilk mixture. Wisk with a wire wisk or fork until foamy and bubbly, about two minutes.
5. Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared pan and bake 15-20 minutes, until a toothpick inserted into the center comes out clean.

post punk kitchen (theppk.com)

12 medium muffins (cupcake size)

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notes from original recipe say:
This is a delicious basic vegan cornbread. It is moist and crunchy and corntastic. It is not a sweet bread, but a bread to be savored with soup or smothered with guacamole. For best results, use old-fashioned cornmeal.

2 cups cornmeal

1 cup flour

2 t baking powder

1/3 cup oil

2 T maple syrup

2 c soy milk

2 t apple cider vinegar

1/2 t salt

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mix together the flour & salt than add the water & oil. Knead until a stiff smooth dough forms (if it's too stiff add a little water) let it rest in a covered bowl for 30 minutes.
Divide into four balls, roll each out on a lightly floured surface into 6 inch disks. Heat a dry frying pan on medium heat. Place a disk in the hot pan & fry until bubbles start to appear & the bread is browned & puffed, than cook on the other side. Once it is cooked, spread margarine on one side & keep it wrapped in a clean dishtowel so that it doesn't dry out.

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This is so tasty! Plus you can use it to scoop up your food.

1 cup flour

1/2 tsp salt

2 tsp oil

1/3 cup water

margarine (organic smart balence is 100% vegan & wicked tasty)

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1. Preheat oven to 350. Coat 12-cup muffin tins with nonstick spray

2. Blanch broccoli slaw. One method: Boil water in a medium saucepan. Submerge veggies into boiling water for one minute. Strain and submerge in an ice bath or run under cold running water. Set aside in a colander to dry out.

3. Whisk flour, baking powder, salt, cayenne and pepper together in a large bowl. Mix in cheese and veggies, breaking up any chunks, until cheese and veggies are coated with flour. Whisk milk, butter, egg, and sour cream together in medium bowl. Using a rubber spatula, gently fold wet ingredients into dry ingredients until just combined (batter will be heavy and thick). Divide batter among muffin cups. Sprinkle Parmesan over batter in each cup.

4. Bake until golden brown and toothpick inserted in center comes out with a few crumbs, 25 to 30 minutes. Cool before eating.

My noodle

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I ate a muffin at a health food co-op it Atlanta more than 10 years ago that I still remember because it was so tasty. I have no idea if this is exactly the same or not, but it is close enough that I no longer pine for that muffin.

And thus, the quest is ended.

3 cups all purpose flour

3 cups whole wheat flour

2 T baking powder

2 t salt

½ t cayenne pepper

¼ t black pepper

1 cup crumbled gorgonzola cheese

1 cup shredded cheddar

1 bag (12 oz) broccoli slaw (or 1 ½ cups shredded veggies of your choice)

2 ½ cups milk

6 T melted butter, melted

1 ½ cup sour cream

1 cup shredded Parmesan cheese--read more >>

Preheat oven to 425 degrees F.

Mix together flour, baking powder, sugar and salt. Add butter and mix with pastry cutter until well blended. Add cheese.

Stop at this point and put the 2 Tablespoons of butter into a 9 inch round cake pan (or similar baking pan). Put into oven to melt butter.

Slowly pour in beer and mix until the consistency is wet enough to form a ball, but not too wet.

Take pan out of oven before the butter browns and form dough into medium sized balls. Place these close together in pan and flatten tops until the sides meet.

Put into oven and bake until done. Should be browned on top but done in the middle. They will take longer to bake then rolled biscuits due to the higher liguid content and being close together.

Drink rest of beer.

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I dedicate this recipe to my Grandma Artie who will always be remembered for feeding us Rice Crispies with Sprite when the milk ran out.

We ran out of milk this morning.

We miss you Grandma!

2 Cups Flour

1 Tablespoon Baking Powder

1 Teaspoon Salt

2 Teaspoons Turbinado Sugar

1/3 Cup + 2 Tablespoons Cold Butter (Chunked)

1 Cup Cheese

1/2 Can Good Beer

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Directions:
In a bowl, blend flour, salt, baking powder and shortening until it resembles fine meal.

Add warm water, a little at a time, to flour mixture and toss until liquid is incorporated. Water amount will vary with different flour types.

Form dough into a ball and kneed on a floured surface until dough is smooth and elastic. Divide, and make 12 smaller balls. Cover and let stand at least 30 minutes.

Cooking Tortilla:
Roll each ball of dough on a floured surface to make 6 or 7 inch sized tortillas. Place on a pre- heated griddle or cast iron skillet and cook till medium golden on both sides.

Remove to a basket lined with a cloth towel or put between a towel until cool. After the tortillas have cooled completely, store them in a plastic bag. This recipe will make approximately 12 flour tortillas.

http://www.mex-recipes.com/tortilla-recipe.html

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Make sure to roll out your tortilla thin or you will end up with more of a flatbread.

2 cups all purpose flour

1/4 cup vegetable shortening, cut into pieces

1/2 tsp. salt

1/2 tsp. baking powder

3/4 cup warm water

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1. Preheat oven to 350 F.
2. Combine flour, baking soda, and salt. Beat sugar and butter, add banana, egg, yogurt. Mix well. Slowly add dry flour mixture.
3. Melt chips in microwave, allow to cool and add 1 1/2 c batter to the chocolate, mix.
4. Spoon alternate batters into greased 8 1/2" x 4 1/2" loaf pan and swirl together with knife.
5. Bake 1 hour and 15 minutes.

1 loaf

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Like I said in your post, I used to make this when DS was nursing constantly - it is really more like a piece of poundcake than bread, but it has some nutritional components to it. I would toast a piece, spread it with peanut butter & drink with whole milk, figuring that had to add up to a good number of calories for him to suck out of me & hopefully leave a few to spare. Plus, it was easier to eat with a kid on the boob than even a bowl of cereal. Also, I usually double the recipe, figuring if I'm making the mess...hope you try it & enjoy. Peace.

2 c flour

3/4 t baking soda

1/2 t salt

1 c sugar

1/4 c butter, softened

3 mashed, ripe bananas

2 eggs

1/3 c plain yogurt

1/2 c semi-sweet chocolate chips (I use 1 c)

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Then add Approx 1.5 cups buttermilk
Mix in quickly with a knife to form a stiff dough. It should only take 30 seconds or so.
Roll into a 1" thick by 12" wide disc, quarter, then cook on a floured griddle or heavy iron pan for over a medium heat for 5-8 minutes a side, and a few seconds on each edge.

Friend

Enough

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2 cups flour

1.5 tsp baking powder

1.5 tsp baking soda

.75 tsp salt

1 tablespoon sugar

Optional:

.5 cup of wheatgerm

.5 cup of wheatbran

Whisk in a big bowl

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