With everyone spending more time indoors, there are more opportunities to pursue old hobbies or try out new ones. One hobby that’s been quite popular is baking. From bread, to cookies, to cinnamon rolls, baked goods have become a refuge for the quarantine baking club during this pandemic.

Whether you’re just starting or you simply want to add more recipes to your list, here are quick and easy recipes that you can bake in less than an hour. All the recipes below are vegan, meaning there are no eggs or dairy, and they’ve been modified to have healthier alternatives for an extra nutrition boost. Most of the ingredients are pantry staples so there’s no need for an extra trip to the supermarket. 

The best part is that you don’t need fancy baking equipment to recreate these recipes – you don’t even need a mixer!

 

VEGAN BANANA CARROT WALNUT LOAF

We will use both fruit and vegetable in this recipe. Since bananas and carrots already have their own natural sweetness, the added sugar is minimal.

What you’ll need: 

DRY:

  • 1 cup whole wheat flour (can be substituted with all-purpose flour)
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon

WET:

  • 1 large banana, mashed
  • 1/4 cup shredded carrots
  • 1/4 cup plant-based milk (almond, soy, oat, cashew, etc.)
  • 1/4 cup maple syrup
  • 1/3 cup chopped walnuts

Instructions:

  1. Preheat oven to 350°F. 
  2. Grease 4 mini loaf pans or 1 large loaf pan.
  3. Mix all the wet ingredients together except for the walnuts.
  4. Sift all dry ingredients together. Slowly add the dry mix to the wet mix.
  5. Fold in the chopped walnuts.
  6. Pour the batter into the loaf pan(s).
  7. Bake for 15 min. for the mini loaf pans and 20 min. for the large pan.
  8. Let it cool before removing from the pan.

 

DOUBLE CHOCO OATMEAL COOKIES

Whenever I'm in need of an easy pick-me-up, I always turn to this recipe because it's quick to make and it has chocolate! It's delicious and has all the good stuff.

What you’ll need: 

DRY:

  • 1 cup rolled oats
  • 1 cup flour (whole wheat or all-purpose)
  • 1/4 cup cocoa powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup dark chocolate chips

WET:

  • 3/4 cup coco or muscovado sugar
  • 1/4 cup vegetable oil
  • 1 flax or chia egg (1 tbsp. ground flaxseed or chia seeds + 3 tbsp. water)
  • 1/8 cup plant-based milk (almond, soy, oat, cashew, etc.)
  • 1/2 tsp vanilla

Instructions:

  1. Preheat oven to 350°F. 
  2. Line baking sheet with either non-stick baking/greaseproof paper or oil.
  3. Make flax/chia egg by soaking 1 tbsp. ground flaxseed/chia seeds in 3 tbsp. water for approximately 15 min. or until it thickens.
  4. Mix all wet ingredients together once egg has thickened.
  5. Sift all dry ingredients together except for the chocolate chips.
  6. Add the dry mix to the wet mix.
  7. Fold in the chocolate chips.
  8. Roll 1.5 tbsp. of the dough and place them on the sheet. Keep cookies 2 to 3 inches apart.
  9. Add additional chocolate chips on top of the cookie before baking. (optional)
  10. Bake for 11 to 13 minutes depending on how chewy or crispy you prefer it. 
  11. Cool the cookies before removing from pan.

Note: This recipe makes 28 to 30 small cookies.

 

VEGAN PEANUT BUTTER SEA SALT NIBBLERS

 

There is nothing easier than this cookie recipe. The additional sea salt on top perfectly contrasts the slight sweetness of the cookie and makes it more satisfying, while also creating a fancier look. 

What you’ll need: 

  • 1 cup peanut butter (smooth or crunchy)
  • 3/4 cup coco or muscovado sugar
  • 1 cup flour (whole wheat or all-purpose)
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • Sea salt for toppings

Instructions:

  1. Preheat oven to 350°F. 
  2. Line baking sheet with either non-stick baking/greaseproof paper or oil.
  3. Mix all ingredients together until everything is well incorporated.
  4. Roll 1.5 tbsp. of dough and place them on the sheet. Keep cookies 2 to 3 inches apart.
  5. Using a fork, make a crisscross pattern on the cookie.
  6. Sprinkle a bit of sea salt on top before baking.
  7. Bake for 7 to 8 minutes depending on how chewy or crispy you prefer it. 
  8. Cool before removing from baking sheet.

Note: This recipe makes 28 to 30 cookies