Crispy Scallion Pancakes


2-1/4 cups all-purpose flour
1 tsp salt
1 cup room temperature water
Canola or other neutral oil, for preparing and cooking
1-1/2 cup chopped scallions
1-1/2 tsp
1-1/2 tsp salt

Dipping Sauce

1 tbsp soy sauce
1/2 tbsp white distilled vinegar or sesame oil
chili oil to taste
1 tbsp chopped scallions


  1. In a large bowl, mix the all-purpose flour and salt. Using chopsticks or spatula, slowly pour in the water into the four while mixing continuously. Then use your hands to mix the flour and water until there are no traces of the flour and a dough has formed.
  2. Flour your work surface. I have a marble surface but you can also opt to use a wooden surface or large board. Knead the dough together for 5-6 minutes until stretchy. Shape into a ball. Brush the mixing bowl with a little oil then place the ball of dough. Cover with a towel and leave to sit for at least 1 hour.
  3. Take out the dough from the bowl. Divide it into 8 pieces of around 65-70g each, and then roll each piece into a ball. Transfer the balls back into the bowl and cover the rest while you work on one piece at a time. Lightly brush your work surface with a little oil.
  4. Roll out 1 ball of dough into a thin rectangular shape. If your rolling pin tends to stick to the dough, you can sprinkle a little flour on to the dough and flour your rolling pin as well.
  5. You’ll be able to almost see your work surface through the dough. Don’t worry about creating a perfect rectangular shape, a long oblong/rectangle shape is fine. Also, don’t worry about ripped parts when rolling.
  6. Lightly sprinkle a pinch of salt and Chinese five spice powder on the rolled out dough. Then spread some of the chopped scallions. The amount of scallions is totally up to you. Also, don’t worry about ripped edges upon folding, this is okay.
  7. Fold the dough by carefully holding the top left and right edges of the dough. Fold it hallway towards you. Grab the bottom edges and fold it away from you. Do not fold them too tightly—air bubbles are totally fine. It’s also okay if part of the dough tears upon folding. Afterward, grab the end of the folded dough and carefully roll it towards the other end, until you have what looks like a cinnamon roll. Again, do not roll it too tightly and leave some air bubbles. Repeat this for the rest of the dough until you have 8 rolls.
  8. Grease your work surface, if needed. Grease your work surface. Take one of the rolls and then lightly press down. Roll out into a thin circle, around 6” thick. It’s okay if you don’t create a perfect circle shape.
  9. Heat a non-stick pan. Add around 1/2-1 tbsp canola or neutral oil. Once hot, place one rolled out pancake. Cook for 3-4 minutes until lightly browned. Flip over and then cook the other side. Place the pancakes on a cooling rack so they can stay crisp longer.
  10. Repeat the cooking step for the rest of the pancakes. Enjoy with the dipping sauce while hot!

Makes 8 pancakes.

Source: Plant Based News

Whole-Wheat Cranberry Muffins


Cooking spray (optional)
3/4 cup uncooked, quick-cooking oatmeal
1/2 cup whole-wheat flour
1/2 cup all-purpose all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup sweetened, dried cranberries
1/4 cup toasted wheat germ
2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup pineapple juice
1 large egg
1 tablespoon canola oil
2 tablespoon unsalted sunflower seeds


  1. Preheat the oven to 400°F. Lightly spray a 12-cup muffin pan with cooking spray or put paper muffin cups in the pan.
  2. In a medium bowl, stir together the oatmeal, flours, brown sugar, cranberries, wheat germ, baking powder, and baking soda. Make a well in the center. Pour the pineapple juice, egg, and oil into the well, stirring until just moistened. Do not overmix; the batter should be slightly lumpy. Spoon the batter evenly into the muffin cups. Sprinkle with the sunflower seeds.
  3. Bake for 11 to 12 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean. These muffins don’t need a cooling time before removing from the pan.

Makes 4 muffins.

Source: American Heart Association

Coconut Macaroons


1/2 cup egg whites (approx. 4 large eggs, separated)
1/4 tsp salt
1/2 tsp cream of tartar
1 tsp vanilla
1 cup sugar
2 cups shredded sweetened coconut


  1. Preheat oven to 325°F (160°C). Cover three large baking sheets with foil or heavy brown paper.
  2. In a medium bowl beat egg whites, salt, cream of tartar and vanilla until soft peaks form. Gradually beat in sugar, 2 tbsp at a time, beating well after each addition. Continue beating until stiff and glossy. Fold in coconut.
  3. Drop small spoonfuls 1-1/2 inches apart onto prepared baking sheets and bake for 20 minutes or until lightly browned.
  4. Remove from oven and allow to cool 5 minutes before transferring to cooling racks.
  5. Store in a tightly covered container.

Makes 6 dozen cookies.

Source: Manitoba Egg Farmers

Oat and Seed Bars


1-1/2 cups rolled oats
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
2 large ripe bananas
1/4 cup melted coconut oil
2 to 3 Tbsp maple syrup
1/2 cup pumpkin seeds or sunflower seeds
1/2 cup dried cranberries
1/4 cup chopped walnuts
1/2 cup mini chocolate chips


  1. Preheat oven to 350ºF (180ºC). Grease 8-inch square baking dish or line with parchment paper.
  2. In food processor, blitz oats until coarsely ground. (They don’t have to be finely ground. It’s okay if you see some bits.)
  3. In large bowl, combine ground oats, baking powder, baking soda, and cinnamon.
  4. In small bowl, mash bananas with a fork. Add melted coconut oil and maple syrup. Mix together.
  5. Add banana mixture to dry mixture and mix until combined. Fold in seeds, cranberries, walnuts, and chocolate chips. Place mixture in square baking dish and flatten with spatula.
  6. Bake for 18 to 20 minutes. Let cool for lo minutes before removing from the pan. Cut into bars. Keep in fridge for up to 1 week, or freeze for up to 3 months.

Makes 8 bars.

Source: Alive magazine

Light and Crisp Whole Grain Cracker


6 ounces sprouted wheat flour
3/4 teaspoon salt
1 teaspoon baking powder
2 ounces cold unsalted butter
4 ounces milk
olive oil and sea salt for topping crackers, optional


  1. Mix together the flour, salt, and baking powder.
  2. Work in the cold butter until the mixture resembles wet sand.
  3. Add the milk and stir until dough becomes cohesive.
  4. Turn the dough out of the bowl onto a clean surface, and knead until it becomes smooth, about 1 minute.
  5. Divide the dough in half, shape each half into a rectangle and wrap them in plastic. Set the pieces aside to rest for 30 minutes.
  6. Preheat the oven to 375°F.
  7. Roll one piece of dough out on a lightly floured work surface as thinly as possible, 1/16″ or thinner, or roughly 16″ x 8″ to 10″. Roll the dough on a piece of parchment paper is very helpful here.
  8. Cut the dough into 1″ to 2″ squares and place them on a parchment-lined baking sheet. If you’ve rolled the dough out on parchment, simply transfer the parchment to the baking sheet.
  9. Lightly brush the crackers with olive oil and sprinkle them with salt, if desired, then bake them for 12 to 15 minutes, until crisp and lightly golden.

Makes between 6 and 12 dozen crackers, depending on size and thickness.

Source: King Arthur Flour