Minimalist Baker Oil Free Recipes

Cheesy Broccoli Hashbrown Bake (OilFree)

WEBDec 24, 2020 · Instructions. Preheat oven to 400 degrees F (204 C) and lightly grease a 9×13-inch (or similar) size baking dish (adjust …

1. Preheat oven to 400 degrees F (204 C) and lightly grease a 9x13-inch (or similar) size baking dish (adjust number/size of pan if altering batch size).
2. Soak cashews and carrots in very hot water for 20 minutes. Then drain the water and add them to a high-speed blender.
3. If using a box grater, grate potatoes using the side with medium-sized holes. If using a food processor, cut into small pieces and use the grater attachment to grate the potatoes. Place the grated potatoes in a thin dish towel (or nut milk bag) and squeeze out the extra liquid (this prevents a soggy hashbrown bake).
4. Add grated, drained potatoes and chopped broccoli to the prepared baking dish and top with sea salt, black pepper, garlic powder, and nutritional yeast. Toss to combine.

Preview

See Also:

Show details

1Bowl Vegan GlutenFree Crackers Minimalist Baker …

WEBMar 17, 2017 · Instructions. Preheat oven to 325 degrees F (165 C) and line 1 large or 2 small baking sheets with parchment paper (adjust number of …

1. Preheat oven to 325 degrees F (165 C) and line 1 large or 2 small baking sheets with parchment paper (adjust number of baking sheets if altering batch size).
2. Add dry ingredients to a food processor or a mixing bowl and process or whisk until thoroughly combine.
3. Then add oil and pulse/use a pastry cutter or fork until crumbly.
4. Add cold water 1 Tbsp at a time, pulsing/stirring until it forms a semi-sticky dough that’s moldable with your hands and not crumbly. It shouldn’t need more than 5 Tbsp (amount as original recipe is written // adjust if altering batch size).

Preview

See Also:

Show details

1Bowl Vegan GlutenFree Vanilla Cake Minimalist Baker Recipes

WEBJun 28, 2023 · Instructions. Preheat oven to 350 degrees F (176 C) and lightly grease two standard 8-inch round cake pans, one 9×13 …

1. Preheat oven to 350 degrees F (176 C) and lightly grease two standard 8-inch round cake pans, one 9x13-inch, or three 6-inch round pans* (with vegan butter or coconut oil) and dust with gluten-free flour. Shake out excess and set aside.
2. In a liquid measuring cup, measure out dairy-free milk and add vinegar. Let set a few minutes. Then add applesauce and vanilla. Whisk/stir to combine.
3. Add dry ingredients to a large mixing bowl and whisk to combine. Then add wet ingredients to the dry ingredients and mix until well incorporated and no large lumps remain. The batter should be thick but pourable (see video). Add more almond flour if too wet or dairy-free milk if too thick.
4. Divide batter evenly between prepared cake pans and bake on a center rack for 35-40 minutes or until a toothpick inserted into the center comes out clean and the edges and surface appear golden brown.

Preview

See Also:

Show details