The Mail-Order Catalog for Healthy Eating

Vegan Quick Breads and Scones

There are lots more classic American baked goods in Great American Vegetarian

Classic Currant Scones
Dense and Fruity Banana Bread
Quick Three-Grain Brown Bread

CLASSIC CURRANT SCONES
Makes 8 large wedges

Currant scones are a standard accompaniment to afternoon tea, but they're a great change-of-pace breakfast treat, too. Fresh out of the oven, they’re quite good with no embellishment, but a bit of all-fruit preserves is nice, too.

2 cups whole wheat pastry flour (or replace 1/2 cup of flour with oat, spelt, or kamut flour)
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup nonhydrogenated margarine
1/2 cup natural granulated sugar
3/4 cup currants
1/3 cup rice milk or vanilla soymilk

Preheat the oven to 350 degrees.

Combine the first five ingredients in the bowl of a food processor and pulse on and off until the mixture resembles coarse crumbs. Transfer to a mixing bowl and stir in the currants. Make a well in the center of the flour mixture and pour in the rice milk. Mix in, then work together with well-floured hands to make a soft dough, then form into a ball. If the dough is too sticky, work in a little more flour.

On a well-floured board, roll the dough out into a 1/2-inch thick round. Place on a floured baking sheet and with a sharp knife, cut into 8 wedges halfway through the dough. Bake for 15 to 20 minutes, or until golden on top. Serve warm, split in half and spread with jam if desired.

DENSE AND FRUITY BANANA BREAD
Makes 1 loaf

Wholesome and seductive all at once, this dark bread is wonderful with tea or as a breakfast bread.

2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/3 cup natural granulated sugar
3 tablespoons dry unsweetened cocoa
Pinch of nutmeg
2 medium ripe bananas, well mashed
1/2 cup applesauce or apple butter
2 tablespoons safflower oil
1/3 cup rice milk or soymilk, or as needed
3/4 cup finely chopped dates or dried apricots
1/3 cup finely chopped walnuts, optional

Preheat the oven to 350 degrees.

Combine the first 6 (dry) ingredients in a mixing bowl and stir together.

Make a well in the center of the flour mixture and pour in the bananas, applesauce, oil, and enough milk to make a smooth, stiff batter. Stir until thoroughly mixed, then stir in the dried fruit and optional walnuts.

Pour the batter into a lightly oiled 9-by 5-by 3-inch loaf pan. Bake for 40 to 45 minutes, or until the top is firm and a knife inserted into the center tests clean. When cool enough to handle, carefully remove the bread from the pan, place it on a rack or platter, and allow it to cool until just warm before slicing.

QUICK THREE-GRAIN BROWN BREAD
Makes 1 loaf, about 10 slices

Pop this easy bread into the oven while your favorite soup is simmering on the stove.

1 cup whole wheat pastry flour
3/4 cup rye flour
1/2 cup cornmeal
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup plain soy yogurt
2/3 cup rice milk or soymilk, or as needed
1/3 cup maple syrup, molasses or barley malt syrup
2 tablespoons safflower oil

Preheat the oven to 350 degrees.

Combine the first 5 (dry) ingredients in a large mixing bowl and stir together.

Combine the remaining ingredients in another mixing bowl and whisk together until smoothly blended. Make a well in the center of the dry ingredients and pour in the wet mixture, using enough milk to make a smooth, stiff batter. Stir together until completely combined.

Pour the batter into a lightly oiled 9- by- 5- by 3-inch loaf pan. Bake for about 40 minutes, or until the top is golden brown and a knife inserted into the center of the loaf comes out clean. When cool enough to handle, carefully remove the bread from the pan, place it on a rack or platter, and allow it to cool until just warm before slicing.

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