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Almond Flour Bread
Bread & Baking American

Almond Flour Bread

4.4

Prep
10 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x4-inch loaf pan, or line with parchment paper.
  3. 3 Mix almond flour, flaxseed meal, eggs, almond milk, olive oil, baking powder, and salt together in a bowl until a soft dough forms.
  4. 4 Transfer to the prepared loaf pan.
  5. 5 Bake in the preheated oven until golden brown on top, about 40 minutes. Cool in the loaf pan for 10 minutes before transferring to a wire rack to cool completely.

By Honestly Fitness

Vegan Jalapeno Cornbread in the Air Fryer
Bread & Baking American

Vegan Jalapeno Cornbread in the Air Fryer

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine water and flaxseed meal in a small bowl and set aside for 10 minutes.
  2. 2 Meanwhile, preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Spray a 6-inch heat-proof inner pot with cooking spray.
  3. 3 Combine cornmeal, flour, nutritional yeast, sugar, baking powder, salt, and pepper in a medium mixing bowl. Add the flaxseed and water mixture, almond milk, and oil; stir until it just comes together with no lumps. Stir in jalapeno and pour into the prepared pot; place into the air fryer.
  4. 4 Cook in the preheated air fryer for 15 minutes. Remove the inner pot carefully with tongs, flip the cornbread, and continue to air fry until a toothpick inserted into the center comes out clean, about 5 minutes more. Serve warm.

By Bibi

Vegan Pumpkin Bread
Bread & Baking American

Vegan Pumpkin Bread

5.0

Prep
15 min
Cook
65 min
Total
95 min

Instructions

  1. 1 Stir water and flaxseed meal together in a small bowl until well combined. Place in the refrigerator until flax "eggs" have thickened, about 15 minutes.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
  3. 3 Combine sugar and avocado oil in a large bowl; beat with an electric mixer until blended. Mix in flax "eggs," pumpkin puree, applesauce, molasses, and vanilla extract.
  4. 4 Sift all-purpose flour, whole wheat flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves together in a separate bowl. Add dry ingredients to the wet ingredients in 2 batches, stirring to combine after each addition. Divide batter between the prepared loaf pans.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 5 minutes.

By Susan Osborn Vitorovich

Kolokithokeftedes (Greek Zucchini Fritters)
Dinner Greek

Kolokithokeftedes (Greek Zucchini Fritters)

3.0

Prep
30 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Shred zucchini into a colander and sprinkle with about 2 teaspoons salt. Allow to drain over the sink for 20 minutes.
  2. 2 At the same time, mix water and flaxseed meal together until completely combined. Set aside and allow mixture to sit for about 10 minutes.
  3. 3 Squeeze out liquid from onions and potatoes by wringing them in a clean tea towel over the sink. Set aside.
  4. 4 Combine bread crumbs, mint, dill, parsley, lemon zest, pepper, and nutmeg in a large bowl. Add flaxseed meal mixture and mix to combine.
  5. 5 Rinse shredded zucchini very lightly and ring out any liquid in a tea towel. Add zucchini, shredded onion, potato, and carrot to the bread crumb mixture and combine. Add flour and baking powder and combine everything once more with your hands. Set aside to rest for at least 10 minutes on the counter, or up to 3 days, covered in the refrigerator.
  6. 6 Heat 3 tablespoons oil in a shallow frying pan over medium heat, making sure the oil doesn't burn.
  7. 7 Scoop zucchini mixture in 1/3-cup portions and roll into balls your hands. Working in batches, add balls to the hot oil and gently pat into a patty. Cook until browned, 2 to 3 minutes; flip and continue to fry until crispy and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining balls, adding 2 tablespoons more oil to the pan between each batch. Serve.

By gus

Potato Leek Latkes
Dinner

Potato Leek Latkes

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine potatoes and leek in a food processor; process until mashed. Add eggs, flaxseed meal, and salt; pulse until incorporated.
  3. 3 Spoon potato mixture onto the lined baking sheet. Flatten gently into 3-inch circles. Sprinkle Parmesan cheese on top.
  4. 4 Bake in the preheated oven until Parmesan cheese is melted and golden brown, about 20 minutes.

By Michael Zick Doherty

Steel-Cut Oats and Quinoa Breakfast
Breakfast

Steel-Cut Oats and Quinoa Breakfast

4.8

Prep
5 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Bring water to a boil in a saucepan; add quinoa and oats. Simmer, stirring frequently, until water is absorbed and quinoa is tender, 15 to 20 minutes.
  2. 2 Stir almond meal and flaxseed meal into oat-quinoa mixture; pour into a glass container and top with cinnamon. Let cool for about 15 minutes. Transfer to the refrigerator for storage.

By AnneP

Gluten-Free Buttermilk Biscuits
Dinner

Gluten-Free Buttermilk Biscuits

4.0

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a 12-cup muffin tin.
  2. 2 Whisk flour, flaxseed meal, sugar, baking powder, and salt together in a medium bowl. Add butter and cut in with 2 knives or a pastry blender until slightly crumbly.
  3. 3 Mix buttermilk and ricotta cheese together in a separate bowl. Mix in egg. Slowly pour into the flour mixture and mix to form a wet dough. Flour your hands and form dough into twelve 1 1/2-inch thick discs. Put each one into a muffin cup.
  4. 4 Bake in the preheated oven until golden brown on top, 15 to 20 minutes. Let them cool in the pan for at least 5 minutes. Until they cool, biscuits can be gummy; they get better as they cool.

By Gabby Morano

Light and Fluffy Vegan Waffles
Breakfast

Light and Fluffy Vegan Waffles

4.7

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Combine water and flaxseed meal in a medium-sized bowl. Set aside for 5 minutes.
  2. 2 Combine flour, baking powder, sugar, and salt in a large mixing bowl. Mix well.
  3. 3 Add almond milk, oil, applesauce, and vanilla extract to flaxseed mixture. Combine until smooth. Add to flour mixture and stir until just combined.
  4. 4 Preheat a waffle iron according to manufacturer's instructions.
  5. 5 Add 1/3 cup waffle batter to the preheated waffle iron and cook until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter.

By Breanna Ford

Instant Pot® Vegan Steel-Cut Oats with Apple and Cinnamon
Breakfast

Instant Pot® Vegan Steel-Cut Oats with Apple and Cinnamon

5.0

Prep
5 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine water, almond milk, oats, maple syrup, flax seed meal, apple, cinnamon, and almonds in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Unlock and remove the lid. Stir oatmeal thoroughly and serve immediately.

By Johanna Crowell Norry

Banana Coconut Flaxseed Muffins with Apple and Chia

Banana Coconut Flaxseed Muffins with Apple and Chia

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with butter.
  2. 2 Combine flaxseed meal, sugar, chia seeds, baking powder, and cinnamon in a bowl. Add bananas, eggs, and apple; mix batter thoroughly. Stir in 6 tablespoons coconut flakes. Fill tin 3/4 full with batter. Sprinkle remaining 2 tablespoons coconut flakes on top.
  3. 3 Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes.

By ann horton

Canadian Vegan Peanut Butter Granola Recipe
Breakfast

Canadian Vegan Peanut Butter Granola Recipe

5.0

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 1 large or 2 smaller baking sheets with parchment paper.
  2. 2 Mix peanut butter, maple syrup, flaxseed meal, vanilla extract, and cinnamon together in a large bowl. Add oats and coconut and mix until completely combined. Transfer mixture to the prepared baking sheets.
  3. 3 Bake in the preheated oven until toasted and fragrant, about 10 minutes. Add pumpkin seeds and stir the granola. Continue baking until evenly browned and dry to the touch, about 9 minutes more.
  4. 4 Let granola cool slightly. Add raisins. Store granola in an airtight container.

By Vlad Didenko

Orange Cake with Brown Sugar and Oats
Dessert

Orange Cake with Brown Sugar and Oats

4.2

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan and line with parchment paper.
  2. 2 Combine flour, sugar, oats, ground chia seeds, and flaxseed meal in a large bowl; mix well.
  3. 3 Whisk eggs lightly in a separate bowl. Mix in orange juice and orange zest. Beat in butter and milk. Add egg mixture gradually to the flour mixture and whisk until well incorporated. Pour batter in the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

By Josiejo01

Bread Machine Honey-Whole Wheat Bread

Bread Machine Honey-Whole Wheat Bread

5.0

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Place warm water, butter, honey, whole wheat flour, flaxseed meal, vital wheat gluten, salt, dry milk, and yeast in a bread machine in the order listed. Run a basic wheat bread cycle, but adjust the cook timer to cut baking time down by 25 to 30 minutes. I time the bread and take it out when I see that it is not yet brown. If you like a crusty bread you may let it cook the entire time.
  2. 2 Remove loaf from the machine after the cycle is done.

By Live Life Farm

Vegan Banana Cake
Dessert

Vegan Banana Cake

5.0

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Combine flaxseed meal and water in a cup and set aside.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) and dust with flour.
  3. 3 Combine flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl.
  4. 4 Combine bananas, oil, soy milk, and vanilla extract in a second bowl. Add flaxseed mixture and stir to combine. Fold in flour mixture in batches, but do not overmix. Fold in nuts and raisins. Fill batter into the prepared baking pan.
  5. 5 Bake in the preheated oven until a toothpick comes out clean, 40 to 50 minutes.

By Rita

Mom's Feel-Good Oatmeal
Breakfast

Mom's Feel-Good Oatmeal

4.0

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Bring water to a boil in a large pot. Add oats, flaxseed meal, and chia seeds, whisking well after each addition to prevent clumps. Add goji berries, raisins, cranberries, brown sugar, pumpkin seeds, and cinnamon. Reduce heat and simmer, stirring occasionally, until oatmeal reaches desired consistency, 40 to 45 minutes.

By Heidirs

Nat's Vegan Strawberry Muffins

Nat's Vegan Strawberry Muffins

Prep
15 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin pans with baking cups.
  2. 2 Combine flour, brown sugar, flaxseed meal, baking soda, cinnamon, and salt in a large bowl.
  3. 3 Combine strawberries, strawberry puree, applesauce, and oil in another bowl. Add to flour mixture, blending until all ingredients are moistened. Stir in walnuts.
  4. 4 Divide batter into the prepared muffin cups using an ice cream scoop.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pans for 10 minutes; turn out of pans and place on wire racks to continue cooling.

By Natalie

No-Bake Protein Bars
Appetizer American

No-Bake Protein Bars

4.8

Prep
10 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Line a 9x13-inch baking dish with parchment paper.
  2. 2 Combine oats, flaxseed meal, raisins, cranberries, and protein powder in a small bowl.
  3. 3 Place chocolate chips, honey, and peanut butter in a microwave-safe bowl. Microwave until chocolate chips are nearly melted, 2 to 3 minutes, stirring every 30 seconds.
  4. 4 Combine oats mixture and chocolate mixture until evenly mixed; spread into the prepared baking dish.
  5. 5 Refrigerate bars until hardened, 15 to 20 minutes. Remove bars from dish by lifting parchment; cut into squares using a pizza cutter.

By AFChik

Greek Yogurt Peanut Butter Bites
Appetizer American

Greek Yogurt Peanut Butter Bites

4.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine peanut butter, Greek yogurt, and honey in a medium bowl. Stir with a spoon until smooth. Add oats, almond flour, flaxseed meal, and cacao nibs. Stir until well incorporated.
  2. 2 Scoop up about 1 tablespoon of mixture with a small cookie scoop or spoon and roll lightly into a ball with your hands. Place in an airtight container and refrigerate for about 1 hour before serving.

By Tammy Lynn

Buckwheat Crepes with Whipped Coconut Cream
Snack

Buckwheat Crepes with Whipped Coconut Cream

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 In bowl, mix buckwheat flour, rice flour, golden flax meal, cocoa, and brown sugar.
  2. 2 Add vanilla coconut milk and oil. Whisk until smooth. Let rest 10 minutes.
  3. 3 Meanwhile, whisk culinary coconut milk with vanilla cultured coconut milk. Set aside.
  4. 4 Heat small cast-iron pan over medium heat. Grease lightly with oil.
  5. 5 Add 1/4 cup batter to hot pan, twirling to spread batter out in a thin layer.
  6. 6 Cook for about 2 minutes per side, using spatula to loosen edges. Transfer to plate and repeat with remaining batter.
  7. 7 Spoon a layer of coconut cream inside crepes and roll up.
  8. 8 Garnish and fill crepes with your choice of toppings and fillings. Some suggestions include fresh berries, toasted nuts, seeds, vegan chocolate, coconut chips, etc.

By So Delicious Dairy Free

Zesty Cranberry-Bran Cookies
Dessert

Zesty Cranberry-Bran Cookies

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix 1/2 cup plus 2 tablespoons flour, flaxseed meal, baking powder, and baking soda together in a medium bowl.
  3. 3 Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg white and milk; mix well. Gradually add flour mixture, beating until well blended after each addition. Stir in dried cranberries, cereal, and zest until well blended.
  4. 4 Drop heaping teaspoonfuls of dough 1 inch apart onto ungreased baking sheets.
  5. 5 Bake in the preheated oven until lightly browned, about 14 minutes. Cool on baking sheets for 3 to 4 minutes; remove to wire racks. Cool completely.

By Wendy H

Avocado Black Bean Brownies
Lunch

Avocado Black Bean Brownies

2.3

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 8-inch square baking dish with 1 tablespoon coconut oil.
  2. 2 Mix water and flaxseed meal together in a small bowl to make a "flax egg"; set aside to thicken, about 5 minutes.
  3. 3 Place flax egg, black beans, coconut sugar, avocado, and 2 teaspoons coconut oil in a food processor and puree until well-combined. Add cocoa powder, baking soda, and baking powder; blend until batter is smooth, 3 to 4 minutes.
  4. 4 Transfer batter to a large bowl and fold in chocolate chips. Pour into the baking dish and smooth the top.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cut into 16 bars and top with additional chocolate chips.

By Balanced Babe

Lactation Cookies with Chocolate and Cranberries
Dessert

Lactation Cookies with Chocolate and Cranberries

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix flaxseed meal and water together in a bowl; let sit for 3 to 5 minutes.
  3. 3 Beat butter, white sugar, brown sugar, and coconut oil into the flaxseed mixture using an electric mixer until a dough forms. Add eggs and mix well. Pour in vanilla extract and mix to combine. Beat in brewer's yeast, pink salt, and baking soda. Add in flour a little at a time on low speed. Stir in oats, chocolate chips, and cranberries.
  4. 4 Scoop cookies onto a baking sheet, flattening a little so they are not balls.
  5. 5 Bake in the preheated oven until edges are set and golden, about 12 minutes. Remove from the oven and let cool 10 minutes before transferring to wire racks to cool completely.

By Tausha Jones

Healthy After-School Granola Bars
Lunch

Healthy After-School Granola Bars

4.8

Prep
15 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread oats, quinoa, almonds, and chia seeds on a baking sheet.
  2. 2 Toast in the preheated oven, stirring halfway through, until golden brown, about 15 minutes.
  3. 3 Mix peanut butter, honey, and coconut oil together in a bowl until thoroughly combined. Mix in oat mixture, flaxseed meal, and salt until well combined. Press granola mixture into a 12x18-inch baking pan.
  4. 4 Bake in the preheated oven until bars set, about 5 minutes. Remove from oven; sprinkle with chocolate chips. Bake until chocolate is just melted, about 5 minutes. Spread melted chocolate evenly over bars with a rubber spatula.
  5. 5 Place in the freezer until chocolate is firm, about 20 minutes; cut into bars.

By Mindy Nettesheim-Flynn

Oatmeal Chocolate Chip Lactation Cookies
Dessert

Oatmeal Chocolate Chip Lactation Cookies

5.0

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Stir water and flaxseed meal together in a small bowl. Let stand until thickened, about 5 minutes.
  3. 3 Beat butter and both sugars with an electric mixer in a large bowl until creamy. Add eggs, one at a time, beating well after each addition. Add flax mixture and vanilla; mix until well combined.
  4. 4 Stir flour, yeast, baking soda, and salt together in a bowl. Mix dry ingredients into the wet ingredients until well combined. Stir in oats, chocolate chips, and honey. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
  5. 5 Bake in the preheated oven until edges are golden, 12 to 15 minutes.
  6. 6 Remove cookies from the oven and transfer to wire racks to cool.

By Corey Jordan