Vegan Gingerbread

Ninja Ginga' Bread from The Urban Vegan 1/4 cup coconut oil (I used canola) 1/3 cup unsweetened applesauce 1/2 cup brown sugar, packed 1/4 cup dark corn syrup 1/2 cup blackstrap molasses 1/2 tsp balsamic vinegar 1 tsp vanilla extract 1 tsp rum extract (optional) - I used Captain Morgan spiced rum Few drops orange oil (I used some orange zest) 1 1/2 cups spelt flour (I used All-Purpose flour) 1/4 cup teff flour (I used AP flour) 2 heaping tablespoons soy flour (I used AP flour) 2 tablespoons Dutch cocoa powder (Hershey's brand not processed with nuts) 2 tsp espresso powder (did not add to Melissa's) 1 tablespoon baking powder 1 tablespoon powdered ginger 1 tsp cinnamon 1/4 tsp cloves 1/4 tsp salt Confectioners' sugar for dusting. 1 Preheat oven to 350 degrees F. Grease a 9 x 9-inch baking pan. 2. In a large bowl, with electric mixer, cream together oil, applesauce, brown sugar, corn syrup, molasses, vinegar, extracts, and orange oil until smooth. (Depending on the temperature, the coconut oil may not totally dissolve. This is normal.) 3. In another large bowl, sift together the dry ingredients. Slowly add the dry ingredients to the wet, about a cup at a time, mixing each time until smooth. Pour the batter into the pan and bake for 30 to 40 minutes, or until a knife inserted in the center comes out clean. 4. When cool, dust with confectioners' sugar.

Polenta

6 cups water 3 T. oil (I used olive oil) 1 1/5 tsp salt (can use less) 2 cups polenta (use Bob's red mill) 1/4 tsp ground black pepper Simmer together for about 30 minutes, stirring frequently, until thick. Pour into oiled 9x13 pan. Cut into squares after it cools. (If you serve immediately, you might not need to cook to thicken so long - just make sure the grains are soft.)