Join Date: Nov 2002
Location: Central Coast, California
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Here's a couple of my recipes - the zwieback is vegan as long as you use vegan bread. The teaching crackers have egg yolk in them though - you can omit it but the cracker wont't get as hard . . . .
This teething toast is simple to make.
Preheat oven to 250º. Cut 1/2-inch thick slices of bread into strips about 1 1/2 inches wide. Place on unoiled baking sheet. Bake one hour, or until strips are dried out and hard.
2 tablespoons blackstrap molasses
2 tablespoons oil
1 egg yolk
1 teaspoon pure vanilla extract
Pinch kelp or sea salt (optional)
1 cup brown rice, barley, or whole wheat flour
1 to 2 tablespoons water or milk (dairy or non-dairy)
Preheat oven to 350º. Blend molasses, oil, egg yolk, and vanilla. Stir in remaining ingredients to form a stiff dough. Add additional liquid if dough is too dry. Add extra flour if dough is too wet. On floured board, roll dough out to 1/4-inch thickness. Score dough into 1 x 2-inch strips. Place strips on unoiled baking sheet. Bake 12 to 15 minutes, or until lightly browned.
Yield: 2 dozen
Cathe Olson, author The Vegetarian Mother's Cookbook, Simply Natural Baby Food, and LIck It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love.