I had a bad night of sleep, but getting to start my Saturday morning with a slice of this gorgeous (and vegan) apple pie (made by my dad) REALLY turned my mood around. :)

#VeganBaking #pie

Oops! Used up the energy I was planning to use to cut out some pajamas to make a cake instead.

https://blog.fatfreevegan.com/2006/02/cant-be-beet-chocolate-cake.html
#wfpb #veganfood #veganbaking

Meal prep day! This week's treat is locally sourced vegan pumpkin apple blueberry banana walnut muffins. #veganbaking #muffins

Unfortunately the bananas aren't local. The vast acreages of central Ohio's banana farms were torn asunder under order of the United Fruit Company during the Banana Wars of the early 1900s.

The industry never recovered but some say you can still smell the sweet, sticky scent of fried bananas on the wind just east of Utica on particularly warm summer mornings.

Looks like fried chicken but it's not! 😆 It's shortcake (dense buttery mildly-sweet cake, for the non-Americans) I made for #StrawberryShortcake. I love this #dessert but baking during strawberry season is usually a recipe for heating your house too. Baking it outdoors in my #SolarCooker using only sunlight solves the problem!
The funny shape is because I tried to take it out of the pan too early, it stuck to the pan and broke so I put it back in to cook longer. Sometimes timing in the #SolarOven is a bit of guesswork, I didn't get it right, whoops.
It turned out really good though! The extra cooking time made it turn really brown with a deep caramel -y flavor. Very good with sliced #strawberries macerated in sugar, and a little scoop of #vegan vanilla ice cream.
#SolarCooking #VeganBaking #VeganFood #OutdoorCooking #Solar #Sustainable

Another home run for #SolarCooking and #VeganBaking! #vegan chocolate #cake (recipe from most recent Joy of Cooking) baked in my homemade #diy low cost #SolarOven. So cool to bake a cake on a hot summer day without heating up the kitchen! (And it's free energy!)
I was a dingdong and forgot to take a picture before digging into it, so in the photo it has a big wedge already taken out. #BadFoodPhotography Oh well, it's proof that the middle was cooked, right?
Eaten in the lid of my cooking vessel (a stainless steel dog bowl) with vegan vanilla ice cream and fresh raspberries from the garden.
#SustainableFood #SolarPunk #DirectSolarEnergy

@glittertofu It is good to question, but baking is a chemical process, so the processing steps in recipes are important.

#vegan #baking #veganbaking

Total joy: after YEARS of trying, I have finally, *finally* discovered a vegan chocolate-chocolate-chip cookie recipe that is genuinely easy, fast, and delicious. I'm so happy! https://lovingitvegan.com/vegan-chocolate-cookies/

(Cakes & muffins & pies are easy to veganize, but this is my first cookie win)

#baking #VeganBaking

I'm wondering which stance my followers (and my followers' follower, etc.) have on #cake 🤔 🍰 🍽️

(Multiple choices)

#vegan #food #veganBaking #poll

🇬🇧 Just fresh out of the oven: Pretzel buns. Recipe via #WorldwideVeganNomz. Very nomy, indeed.
🇩🇪 Gerade frisch aus'm Ofen: Bretzelsemmeln. Rezept via #WorldwideVeganNomz. Sehr lecker und komplett vegan.

#WhatVegansEat #VeganFood #VeganBaking #VegansOfMastodon

Today I followed the same long #fermentation recipe as last time. Unfortunately, my new bake isn't as asexy as the last loaf, which rose much higher. I did only a few things differently:

- I left out raisins; it's already tasty enough w/o them
- I forgot to prepare the scalded flour in the first evening. Thus I had to prepare it 30min before mixing the main dough. I don't think this made much of a difference, though
- I spent less time preparing the main dough. Last time I kneaded a bit during a Zoom meeting, before I put the dough into the fridge
- Last time, I probably incorporated more water while kneading. Today's dough felt a bit drier
- I accidentally used more sourdough starter AND more salt. It didn't really change much baking-wise, but today's bread has a stronger taste (which I liked!). Perhaps the additional salt compensated the additional sourdough starter in terms of the fermentation speed.

Overall, today's bread turned out quite delicious again! Regardless of that, maybe I will try out a different recipe next time. I still have my very own #FediBread #challenge (i.e. bake a tasty bread according to the results of the poll https://todon.eu/@maxi/109174058226947475)

#bread #veganBaking #sourdough #spelt #Dinkel #Vollkorn #wholeMeal @teamsauerteig

I am learning baking to introduce my colleagues to vegan recipes, and this is the recipe that so far had the biggest success.

Apple muffins:
200g flour
100g starch (Speisestärke)
100g sugar
15g baking powder
1 teaspoon cinnamon
250g soy milk
50g sunflower oil
2 apples diced
bake in oven at 180°C

#vegan #veganfood #veganrecipes #veganbaking

Dinner tonight- Sourdough Focaccia with eggplant, zucchini, mushrooms, roasted peppers, garlic, onion and a sprinkle of vegan cheese. #vegan #VeganBaking #Focaccia #sourdough #SourdoughBaking

Voi teitä rassukoita, kun kukaan ei teille leivo #hapanjuurisämpylä ä, kuten minä mulle.

#Sourdough rolls straight outta oven.

#GoVegan #VeganBaking #vegan #baking #leipominen #hapanjuuri #sämpylä #sämpylät #bread #rolls#FoodToot #ruoka

Voi teitä rassukoita, kun kukaan ei teille leivo #suklaakakku a, kuten minä mulle, pt. 2.

#ChocolateCake on it's way.

#GoVegan #VeganBaking #vegan #baking #leipominen #suklaa #chocolate #FoodToot #ruoka #jälkiruoka

Voi teitä rassukoita, kun kukaan ei teille leivo #suklaakakku a, kuten minä mulle.

#ChocolateCake on it's way.

#GoVegan #VeganBaking #baking #leipominen #suklaa #chocolate #FoodToot #ruoka #jälkiruoka

This coming Sunday is Easter on the Greek Orthodox calendar. These cookies (mahmool) are made and served to represent the crown of thorns. The cookie is a delicate semolina dough and they are filled with a date paste. I veganized the recipe. #Vegan #VeganBaking #Easter #EasterBaking #Cookies #Dates

So I wanted to make a very soft 100% spelt wholemeal sourdough bread. I achieved this by scalding 20% of the flour (which is quite a lot), and by also adding 20% (in baker's percentage) of spelt flakes. I also added some raisins, which made the bread a bit sweeter. The overall hydration of the bread was 82%, but the dough didn't feel that wet!

About 15% of the flour was in the sourdough (75% hydration) starter, which is quite a lot for long fermentation, but the dough developed nicely in the fridge. The bulk fermentation was from Monday noon until Monday night; then I shaped the dough and let it proof in the ceramic baking mould over night. Surprisingly, the bread had quite an oven spring; it even touched the lid of the baking mould.

I really loved the deep brown colour of the crust and the very soft, uniformly pored crumb with the spongy texture typical for high-hydration wholemeal bread. Much more than the raisins, however, I appreciated the added spelt flakes (which were of the kind Rotdinkel, I think, which has a distinctive nutty taste). Perhaps the bread would also have worked with olives or even with grated carrots.

#bread #raisins #veganBaking #sourdough #spelt #Dinkel @teamsauerteig

So I wanted to make a very soft 100% spelt wholemeal sourdough bread. I achieved this by scalding 20% of the flour (which is quite a lot), and by also adding 20% (in baker's percentage) of spelt flakes. I also added some raisins, which made the bread a bit sweeter. The overall hydration of the bread was 82%, but the dough didn't feel that wet!

About 15% of the flour was in the sourdough (75% hydration) starter, which is quite a lot for long fermentation, but the dough developed nicely in the fridge. The bulk fermentation was from Monday noon until Monday night; then I shaped the dough and let it proof in the ceramic baking mould over night. Surprisingly, the bread had quite an oven spring; it even touched the lid of the baking mould.

I really loved the deep brown colour of the crust and the very soft, uniformly pored crumb with the spongy texture typical for high-hydration wholemeal bread. Much more than the raisins, however, I appreciated the added spelt flakes (which were of the kind Rotdinkel, I think, which has a distinctive nutty taste). Perhaps the bread would also have worked with olives or even with grated carrots.

#bread #raisins #veganBaking #sourdough @teamsauerteig

My Saturday baking went well with these chocolate chip macadamia nut red velvet cookies. 🍪 #baking #bakingtime #cookies #redvelvet #chocolatechipcookies #vegan #veganrecipes #veganbaking

Today’s adventures in sourdough a slightly sweet raspberry preserve filled sourdough braid #vegan #VeganBaking #Sourdough #SourdoughBaking #Bread #BreadBaking #CoffeeCake