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This moist vegan cornbread with soy milk, canola oil, and frozen corn kernels is a snap to make in a cast iron skillet and great with soup.
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When you feel like you just don't have all the time to bake, treat these shortcut cookies as your magical elves.
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Hearty granola and cornmeal give these scones a more complex flavor.
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A whole orange is boiled and pureed into this unique almond cake that comes together easily in a food processor.
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These gluten-free banana, walnut, and chia seed muffins, sweetened with coconut sugar, are great on-the-go snacks or breakfast on busy mornings.
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Grandma's blueberry buckle recipe has been handed down through the generations and is perfect to make during blueberry season.
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Nutritional yeast, parsley, onion, garlic, celery, and dill make up the recipe for this vegan, gluten-free bouillon powder.
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I've had this recipe for over twenty years, and have made it nearly every Spring since. Hope you enjoy this quick and easy recipe as much as my family has.
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Steamed yams add moistness, beautiful color, and fabulous taste to these cute little cream cheese frosted cupcakes.
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Flavorful and tender Green Chile Cornbread! Packed with corn, cheese, and Anaheim or Hatch green chiles.
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Get Buckwheat Waffles Recipe from Food Network
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Vegan sugar cookies are easy to make when you replace the traditional butter with vegan margarine.