Vegan Fresh Ground Whole Wheat Cranberry Nut Bread (goes great with Pumpkin Tofu Pudding)

This is just one of the many bread recipes I developed when I owned ECE Academy. We had about 80 children and served about 9 loaves of fresh ground whole wheat bread every day, made in my 3 Zojirushi bread machines. This is a 2 pound machine so be sure to adjust if you have a smaller machine. One of the reasons I loved my Zo's so much was the little pin that made the bread dough flip. I never had a mistake or bread that rose too quickly or too slowly. And, all of these recipes are kid tested. Oh, by the way, we did not serve butter with our bread, just the tasty bread! Of course, if you or your family have gluten issues you can substitute a non gluten flour. Just experiment to see what works! 2 tsp SAF yeast 3 Cups fresh ground whole wheat flour (2 cups of kernels = 3 cups flour) 1 1/2 Tbs Tofu white drink mix 3 Tbs wheat gluten 2 Tbs extra virgin Olive oil 2 Tbs honey or agave syrup 1 Cup plus 5 Tbs water 1 Cup cranberries 1/2 cup chopped nuts (walnuts, pecans, almonds) Place the yeast into the Zozirushi bread pan. Grind the wheat kernels into flour and put 3 Cups of it into the bread pan. Add the sea salt, Tofu White Drink Mix, and gluten. Measure oil first, then then honey or agave into the bread pan. Add 1 cup plus 5 Tbs filtered or distilled water into the break maker. Put bread maker onto the "raisin" bread cycle, add cranberries and nuts when it beeps. Watch and listen to be sure there is enough water in the bread pan. Add more as needed. Bread dough should look smooth and soft. Dough should not clunk around in the bread pan or have hard ridges on it. Note: This is one of my favorite breads during the holidays. I paired it with the Tofu Pumpkin Pudding recipe that is on this site. Yummy!

Vegan Fresh Ground Whole Wheat Apricot Bread

This is just one of the many bread recipes I developed when I owned ECE Academy. We had about 80 children and served about 9 loaves of fresh ground whole wheat bread every day, made in my 3 Zojirushi bread machines. This is a 2 pound machine so be sure to adjust if you have a smaller machine. One of the reasons I loved my Zo's so much was the little pin that made the bread dough flip. I never had a mistake or bread that rose too quickly or too slowly. And, all of these recipes are kid tested. Oh, by the way, we did not serve butter with our bread, just the tasty bread! Of course, if you or your family have gluten issues you can substitute a non gluten flour. Just experiment to see what works! 2 tsp SAF yeast 2 Cups whole wheat kernels (makes approx 3 cups flour) 1 tsp sea salt 1 Tbs Tofu White Drink Mix 3 Tbs wheat gluten 2 Tbs extra virgin olive oil 1 Tbs honey or agave 1 Tbs apricot extract 1 cup plus 5 Tbs filtered water 1 Cup dried apricots, diced very small Place yeast into the Zozirushi bread pan. Grind the wheat kernels into flour and place 3 cups of the flour into the bread pan. Add the sea salt, tofu white drink mix, and gluten. Measure oil first, then honey and apricot extract into the bread pan. Add 1 cup plus 5 Tbs filtered or distilled water and put into bread maker. Put bread maker on the "raisin" cycle and add dried apricots when it beeps. Watch and listen to be sure there is enough water in the bread pan. Add more as needed. Bread dough should look smooth and soft. Dough should not clunk around in the bread pan or have hard ridges on it. Because the apricots are dried, they will take up moisture so more water than usual may be needed. Note: in addition to being just plain good to eat, apricots provide Vitamin Ad, potassium, Iron and Beta Carotene.

Vegan Fresh Ground Whole Wheat Apple Cinnamon Bread

This is just one of the many bread recipes I developed when I owned ECE Academy. We had about 80 children and served about 9 loaves of fresh ground whole wheat bread every day, made in my 3 Zojirushi bread machines. This is a 2 pound machine so be sure to adjust if you have a smaller machine. One of the reasons I loved my Zo's so much was the little pin that made the bread dough flip. I never had a mistake or bread that rose too quickly or too slowly. And, all of these recipes are kid tested. Oh, by the way, we did not serve butter with our bread, just the tasty bread! Of course, if you or your family have gluten issues, you can substitute a non gluten flour. Experiment to see what works! 2 tsp SAF yeast 2 C whole wheat kernels (makes approx 3 cups flour) 1 tsp sea salt 1 Tbs Tofu White Drink Mix 3 Tbs wheat gluten 1 heaping Tbs cinnamon 2 Tbs extra virgin olive oil 1 Tbs honey or agave 1 cup diced apples (small dice) 1 C plue 5 Tbs filtered or distilled water Place the yeast into the Zozirushi bread pan. Grind the wheat kernels into flour an dplace 3 Cups of it into the bread pan. Add the sea salt, Tofu White Drink Mix, cinnamon and gluten. Add diced apples. Measure oil first, then honey or agave into the bread pan (this helps the honey to slide right out). Add 1 Cup plus 5 Tbs filtered or distilled water and put it into the bread maker. Put onto full cycle (on the Zo, it's the white bread cycle). Watch and listen to be sure there is enough water int he bread pan. add more, a tablespoon at a time, as needed. Note: Apples and cinnamon are an early morning smell that makes our school very special! the apples also give us good fiber and lots of vitamins and minerals.

Vegan Fresh Ground Whole Wheat Basil Onion Bread

This is just one of the many bread recipes I developed when I owned ECE Academy. We had about 80 children and served about 9 loaves of fresh ground whole wheat bread every day, made in my 3 Zojirushi bread machines. This is a 2 pound machine so be sure to adjust if you have a smaller machine. One of the reasons I loved my Zo's so much was the little pin that made the bread dough flip. I never had a mistake or bread that rose too quickly or too slowly. And, all of these recipes are kid tested. Oh, by the way, we did not serve butter with our bread, just the tasty bread! This bread recipe is the best smelling as it cooks! Every single person who came in when we were making this bread, wanted to stay until it was finished so they could have some! 2 tsp SAF yeast 2C whole wheat kernels (makes approximately 3 cups flour) 1 tsp sea salt 1 T Tofu White Drink Mix 3 T wheat gluten 1 heaping Tbs basil 1 heaping Tbs Shirley J's all purpose seasoning (onion flavor) 2 TBS extra virgin olive oil 1 Tbs honey or agave Place the yeast into the Zo bread pan. Grind the wheat kernels into flour and place 3 cups flour into the bread pan. Add the sea salt, Tofu White drink Mix, gluten, basil and Shirley J's. Measure oil first and then honey into the bread pan (this helps the honey to slide out easily). Add 1 cup plus 5 Tbs filtered water and put into bread maker. Put onto full cycle (on the Zo, it's the white bread cycle). Watch and listen to be sure there is enough water in the mix. The mix should look soft and not jerk around in the the bread pan.

Vegan Fresh Ground Whole Wheat Almond Poppy Seed Bread

This is just one of the many bread recipes I developed when I owned ECE Academy. We had about 80 children and served about 9 loaves of fresh ground whole wheat bread every day, made in my 3 Zojirushi bread machines. This is a 2 pound machine so be sure to adjust if you have a smaller machine. One of the reasons I loved my Zo's so much was the little pin that made the bread dough flip. I never had a mistake or bread that rose too quickly or too slowly. And, all of these recipes are kid tested. Oh, by the way, we did not serve butter with our bread, just the tasty bread! 2 tsp SAF yeast 2 Cups whole wheat kernels (makes approx 3 cups flour) 1 tsp sea salt 1 T Tofu White Drink Mix 3 T wheat gluten 1 heaping T poppy seeds 2 T extra virgin olive oil 1 T honey or agave syrup 1 T almond extract 1 c pule 5 T filtered water Place the yeast into the Zo bread pan. Grind the wheat kernels into flour and place 3 cups into the bread pan. Add the sea salt, Tofu White Drink Mix,poppy seeds and gluten. Measure oil first, then honey into the bread pan (this helps the honey to slide right out). Add the almond extract. Add 1 cup plus 5 T filtered water and put into bread maker. Put onto the full cycle (on the Zo, it's the white bread cycle). Watch and listen to be sure there is enough water in the bread pan. Add more, a tablespoon at a time, as needed. For those of us who are "almond" people, this bread tickles the senses and makes us very hungry! Note: For those who are gluten intolerant, you can use a non gluten flour. Experiment to see what works for you!

Gluten Free Sugar Free Vegan Banana Bread

I found this recipe by Jolene Holmes, a Nutritional Therapist practitioner (NTP). I've adapted it for my sugar free, vegan diet. 3 bananas (about 1 1/2 cups) mashed Egg Replacer equivalent to 3 large eggs (I've found that I need to double the amount of egg replacer when baking, so that would be the equivalent of 6 eggs). 1 TBS pure vanilla extract 1 TBS Xylitol (Stevia keeps the bread from rising) 1/4 cup coconut oil 2 cups blanched almond flour 1/2 tsp Celtic sea salt 1 tsp baking soda Place banana, egg replacer, vanilla, Xylitol and coconut oil in a food processor. Pulse ingredients together. Pulse in almond flour, salt, and baking soda. Scoop batter into a 7.5 by 3.5 loaf pan that has been rubbed with coconut oil. Bake at 350 for 55-65 minutes. Remove from oven and allow to cool.