I'm not a vegan, but I am lactose AND gluten intolerant. :(
Found this recipe. Can't wait to try it (with Earth Balance butter or something):
Quick Cranberry Coconut Cookies (Gluten-Free)
Ingredients:
3 cups gluten-free baking mix (for these, I like Pamela’s brand)
2 cups sugar
1 cup melted butter
2 tablespoons orange zest
1 ½ teaspoon vanilla extract (check for gluten-free)
1 ½ cups dried cranberries
1 cup unsweetened coconut flakes
2 teaspoons cinnamon
1 egg
Pinch of salt
Directions:
In a medium bowl, combine sugar, butter, orange zest, vanilla and egg.
Slowly add sugar and butter mixture to a larger bowl with baking mix, cinnamon and salt. Gently stir until well-combined. Fold in cranberries and coconut flakes. Cover and refrigerate dough for 1 hour.
Preheat over to 350° F and grease or line 2 baking sheets. Roll firmed dough into about 30 1-2-inch balls and align on sheet. Bake for 10-12 minutes. Let cool before serving.
http://www.celiac.com/articles/22494/1/Quick-Cranberry-Coconut-Cookies-Gluten-Free/Page1.html
My favourite baked food ever, though, is Fannie Farmer's Banana Nut bread.
Ingredients
3 ripe bananas
2 eggs
2 cups flour
3/4 cup sugar (regular, or turbinado works fine, too)
1 teaspoon salt
1 teaspoon baking soda
1/2 cup nut meats, coarsely chopped (I prefer walnuts)
How to make it
Mix in a bowl 3 ripe bananas, well mashed, and 2 eggs, beaten until light.
Sift together 2 cups flour, 3/4 cup sugar, 1 teaspoon salt, and 1 teaspoon baking soda.
Add to the first mixture.
Add 1/2 cup nut meats, chopped.
Stir well.
Put in a buttered loaf pan 9 by 5 inches.
Bake 1 hour at 350 degrees Fahrenheit (176 Celsius).
The bread is delicious served warm, with a butter dish nearby. It makes a nice breakfast quick bread or snack. It keeps well for 2-3 days, and is very nice toasted.
Tips from the recipe page this was posted on:
Tip #1: I have substituted homemade applesauce for a portion of the banana puree when I was short on bananas with excellent results.
Tip #2: If you like especially nutty breads, use one cup instead of 1/2 cup nut meats. I also usually double the nuts (actually, I think I use even more than a cup) because I love walnuts.
Tip #3: I often have substituted 1 cup or even all but half a cup of the all-purpose flour with whole wheat flour with delicious results. I tried it with half buckwheat flour this last time, and that worked out nice, too. I tend to add a bit less sugar (about 1/2 a cup, usually) with fine results.
Tip #4: Some like to add 2 tablespoons melted butter to the batter. I make it without, according to Fanny Farmer's original recipe. It is delicious without the added fat.
My tips:
I make it without butter, WITH extra half walnuts decorating the top.
I also use whole wheat flour and pretend like it's healthy.
I use 1/2 cup total turbinado sugar.
I also add about a half cup of dark chocolate chip cookies, and decorate the top with them as well.
The resulting bread is very dense, delicious, and not the oily overly sweet mess that you usually buy in the store.
http://www.grouprecipes.com/14816/fanny-farmers-banana-nut-bread.html
-T.
