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Apple, Carrot, Or Zucchini Cake

Reviewed: Apr. 15, 2014
This is a good recipe. I did add about 1/2 c less sugar and egg replacer powder in stead of eggs. We used half apple, half zucchini. It is quite moist and definitely didn't need more water. The veg content releases more liquid as it cooks so the batter may seem thick but as long as it's combining I think it's fine. Thanks very much for posting this easily vegan-ized recipe!
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Zucchini-Chocolate Chip Muffins

Reviewed: Feb. 24, 2014
This is a great recipe. I did replace some of the flour with white whole wheat and used egg replacer and almond milk. Came out delicious.
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Fresh Fruit and Yogurt Ice Pops

Reviewed: Jan. 16, 2014
This worked well! Though, I can't imagine adding sugar or sicky-sweet and unhealthy artificial sweeteners to yogurt and sweet fruit. I used banana, mango and blueberries and didn't blend the berries or mango. My son ate one for breakfast despite the cold weather.
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Carrot Raisin Bread or Rolls

Reviewed: Jan. 15, 2014
The flavor of this bread is fantastic... And the recipe is quite forgiving! Ok maybe I'm getting quite good at bread disaster management. I ambitiously threw this together while cooking dinner and realized while it was "rising" that I had forgotten the yeast!! I read some blogs and I'm definitely not the only one who has done this. I added instant yeast to the dough and kneaded it in thoroughly. It did rise, though unevenly at first, so I decided to give it a long slow rise in the fridge for a few days. My silly yeast-less fiasco had prevented me from being able to finish that night anyway. I chopped the dough into about 15 rolls and let them rise an hour in my oven's proof cycle then baked. They are actually fantastic, lightly sweet and extremely flavorful with a dark crisp crust and moist crumb. When I was throwing the bread together I did plump the raisins in juice for a min in the microwave then dried them a bit. I also added slightly different spices based on what I had. Did I mention that I used almond milk and egg replacer? Thanks for the recipe!
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Heather's Healthy Oatmeal Surprises

Reviewed: Nov. 18, 2013
Thanks for fueling my search for a healthy recipe! Thanks also to reviewers! I followed some tips already given and tried some new things. First of all I reduced sugar by 1/2 c, reduced the butter per suggestion, added applesauce, and mixed a powdered egg replacer into the wet ingredients. I also used white whole wheat flour, dissolved the soda in hot water, and used a multi-grain cereal in stead of oatmeal. I'd give this rugged cereal a whirl in the food processor if you don't like a lot of texture. I also add a couple tbsp of ground toasted flax to most baked goods. I added a cup of walnuts too, for health and texture. After all that I added some "healthy" dark chocolate chunks.
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Vegan Basic Vanilla Cake

Reviewed: Aug. 24, 2013
This cake is very forgiving and delicious. Thanks very much for sharing.
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Tahini Almond Cherry Cookies

Reviewed: Feb. 4, 2013
I was looking for a recipe using almond paste and meal in drop cookie form and made these with a few changes based on what I had and what my family likes BUT they came out really well. I gave four stars because the cereal was confusing. First of all, I didn't have tahini so I used peanut butter. I don't use eggs so I used egg replacer. A bit extra almond paste (7 oz tube total) seemed to make up the extra stickiness. I don't generally have orange juice around the house so I used cider. I hadn't heard the bit about using a multigrain cereal so I did use a flake. Luckily it was a very robust whole grain flake so it was fine. Next time is try oats but otherwise I'm incredibly pleased. They came out slightly crisp on the edges and chewy in the middle. They didn't spread too much (though I did use cold butter, let stand mixer do the work, and I refrigerated dough afterwards. MOST IMPORTANTLY they have that almond paste texture which I LOVE. I will try again next time I have extra tahini.
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Cranberry Walnut Bread

Reviewed: Dec. 11, 2011
Great recipe. Thanks so much. I bake different breads almost every day, have for years, and this may be a new favorite. I plumped my cranberries in a tart lemonade then blotted them with a towel before adding. I used 1/4 c wheat flour and a powdered egg replacer to the equivalent of two eggs. It came out with that essential crisp crust and a dense, moist, and evenly cooked center. Mine rose impressively but nOt too much. The walnut flavor really comes out when this bread is toasted. I will make it again for a brunch this weekend.
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Dark Chocolate Brownies

Reviewed: Aug. 17, 2011
I'd give this a five star even though I changed a few things. We don't use eggs and I used an egg replacer. This recipe is so good that it can take it. They were still crinkly on top, as home made brownies should be, and really good. I used a very dark chocolate bar, copped. Sorry, our grocery store didn't have Nestle Dark Chocolate Morsels. I tried! We also did the one pan variety. Egg replacer isn't as sensitive as egg so we had no issue whatsoever. Thanks Nestle!
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Banana Crumb Muffins

Reviewed: Apr. 1, 2011
made these eggless as suggested by a previous reviewer. used egg replacer and a bit more banana. great. crumb was perfect - did just as recipe suggested.
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3 users found this review helpful

Zucchini Brownies

Reviewed: Feb. 22, 2011
Thank you for this fantastic recipe! I'm amazed by how wonderful these brownies are. Who would have thought zucchini could be decadent? Great for vegans but also for carnivores. I don't use eggs and didn't even have to convert. I also used almond milk in the frosting.
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4 users found this review helpful

Paula's Bread Sticks

Reviewed: Feb. 4, 2011
These did come together well; but I followed the recipe without editing and find these to be too sweet and not terribly interesting. Maybe best with the cinnamon/sugar others mention? I think the sugar could be lessened without altering the chemistry and I'm going to try that if I make them again.
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Chocolate Crackled Cookies

Reviewed: Dec. 11, 2010
Wow, these are fantastic! I don't use eggs and instead used a powdered substitute. I was also generous with the cocoa and had to add a bit of water but this recipe was fantastic. Very forgiving. Love it.
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Oatmeal Chip Cookies

Reviewed: Nov. 26, 2010
I've made these 4-5 times now and each time people swoon. They were actually requested for my neighbor's Thanksgiving party. The recipe seems so simple but it really hits the nail on the head. The only think I change is that I don't use egg - I use Energ Egg Replacer. I don't think it makes a big difference in the outcome. IF so, it's for the better. I also make them pretty big and cook a bit longer. People LOVE them. Best oatmeal cookies ever.
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Cinnamon Coffee Frosting

Reviewed: Nov. 4, 2010
Made it as recipe suggests. I'd give it a 10 if I could.
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Outrageous Chocolate Chip Cookies

Reviewed: Jul. 6, 2010
Used almond butter. Great.
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Cornbread Muffins I

Reviewed: Jul. 2, 2010
These are quite sweet but the texture and flavor are fantastic. I made a double batch. My family doesn't eat eggs right now so I used energy egg replacer. I also used almond milk and corn I'd cut from the Cobb. They were so good I brought some to neighbors.
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Chocolate Amaretto Frosting

Reviewed: Nov. 17, 2009
This was so easy and turned out quite well! Great recipe.
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Chocolate Chip Muffins

Reviewed: Jul. 14, 2009
These came out great. I did, however, implement some of the changes that others suggested - more milk, more chips.
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Grandma Skeet's Prune Kolaches

Reviewed: Apr. 10, 2009
wow, who would have thought i could make such pastries? this recipe made it simple. mine came out sweet and sticky! i made the filling ahead of time and let it set in the fridge. i'm thankful for the update - good to know when/how long to let them rise!
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