Ginger Bread

2 Eggs
30g Brown Sugar

125g AP Flour
125g Whole Wheat Flour
2 tsp Baking Powder
2 Tbsp Ginger
1 tsp Cinnamon
0.5 tsp Cloves
0.5 tsp Salt

175g Soy Milk or Yogurt
30g Canola Oil

1.5 tsp Baking Soda
225g Water (Hot)

Combine baking soda and water and immediately add as final ingredient.

Bake at 375 for about 30 minutes.

Yield: Approx. 850g

Cornbread

2 Eggs
30g Sugar

150g Cornmeal
100g AP Flour
50g Whole Wheat Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
0.5 tsp Salt

250g Soy Milk
30g Canola Oil

300g Corn (or substitute various fruit as desired)

Bake at 375 for about 20 minutes.

Yield: Approx. 1025g

Carrot Ginger Muffins

2 Eggs
30g Sugar

125g AP Flour
125g Whole Wheat Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
1 Tbsp Ground Ginger
0.5 tsp Salt
0.25 tsp Cinnamon
0.25 tsp Allspice

125g Yogurt
75g Soy Milk
30g Canola Oil


2 tsp Fresh Ginger
250g Carrot

Bake at 375 for about 25 minutes.

Yield: Approx. 900g

Blueberry Cottage Cheese Muffins

1 Egg

100g AP Flour
1.25 tsp Baking Powder
0.25 tsp Salt

75g Soy Milk
50g Cottage Cheese

125g Blueberries

Bake at 375 for about 20 minutes.

Yield: Approx. 400g

Banana Bread

2 Eggs
30g Sugar

125g AP Flour
125g Whole Wheat Flour
1 Tsp Baking Powder
1 tsp Baking Soda
1 Tbsp Cinnamon
0.5 tsp Nutmeg
0.5 tsp Salt

30g Canola Oil
1 Tbsp Vanilla Extract
100g Applesauce
350g Banana

Bake at 375 for about 20 minutes.

Yield: Approx. 875g

10-Grain Muffins

1 Egg
30g Sugar

150g Bob's Red Mill 10-Grain Hot Cereal
300g Soy Milk

125g AP Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
0.5 tsp Salt

30g Canola Oil
275g Berries
1 tsp Cornstarch

Soak cereal in milk for 5-10 minutes.

Bake at 375 for about 20 minutes.

Yield: Approx. 1000g

Peanut Butter Banana Bread

2 Eggs
30g Sugar

200g AP Flour
100g Whole Wheat Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
2 tsp Cinnamon
0.5 tsp Nutmeg
0.5 tsp Salt

30g Canola Oil
100g Yogurt
1 tsp Vanilla Extract
350g Banana
150g Peanut Butter


Bake at 375 for about 20 minutes.

Yield: Approx. 1075g