Chocolate Brownies – Dairy-free, Egg-free

Chocolate Brownie

A warm chocolatey brownie on a chilly Fall day sounds about right.  These are vegan and easy to make.  The original recipe calls for a 9×9 inch pan, which I don’t have, baked for 25 minutes.  If you use a larger pan then you get more brownies!  I think I should buy a bigger pan…


1 1/2 Cups flour
1/2 Cup cocoa
1 1/2 Cups brown sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 Cup strong coffee **
1 Cup soy milk
1/3 Cup vegetable oil
1 Cup chocolate chips (dairy free)
**if using espresso, make sure total liquid added (including soy milk) equals 1 1/2 Cups


Line an 8×8 pan with parchment.  If you grease the bottom of the pan first, the parchment will stay in place.
Sift together dry ingredients.

Bownie ingredients

Mix together wet ingredients.

Cup of nespresso

Add wet to dry and mix well.    Stir in chocolate chips.  Pour into pan and bake at 325F for 45 minutes. If using a larger pan, decrease bake time.

Chocolate BrownieEnjoy!

Pear Pudding

Pear Pudding with Pears

Thanks to a friend of mine for an ample supply of the most delicious pears I have ever tasted.  Her backyard tree has been laden this year and she has generously shared the bounty!


This recipe is for a pudding in the English sense; it is a dessert not a custard. In our home it was always made with apples and it became a fall tradition the year we lived in New England where delicious cooking apples were in abundance.  We called it “Apple Top Pudding” because we used to fight over the crispy/gooey top.  Sometimes when we were young it would be our main course after a bowl of soup, our favourite autumn meal.  Apples, pears, doesn’t matter.  It’s so easy to make.


6-8 pears (or apples)
1 Cup flour
1Cup sugar
1 teaspoon baking powder
1/2 Cup dairy free margarine (butter if you are able)
1 Cup water


Peel and core fruit and cut up into chunks.

pear cut up
Put cut up fruit into baking dish.

Pieces of Pear in baking dish
Combine dry ingredients in a bowl and cut in margarine.  I use my standup mixer for this because it’s easy, but using a pastry cutter or knife would work as well.

Pear Pudding batter
Cover top of cut up fruit with pastry mixture and pour one cup of water all over top.

Pear Pudding adding water

Bake at 325 F for 90 minutes

Pear Pudding cookedEnjoy!

Pancakes – dairy-free, egg-free

Pancakes - dairy-free. egg-free

This pancake recipe is the one that G was supposed to have followed when making me my Mother’s Day breakfast.  It is very simple (if you read the ingredients correctly – right G?) and they taste like regular pancakes (see caveat above).  We often have pancakes for breakfast with butter (dairy free stuff) and maple syrup.  While in Scotland we often have smaller sized ones, cold, for tea (or a snack) with “butter” and jam.


2 cups flour
1/2 teaspoon salt
3 heaping teaspoons baking powder
1/4 cup sugar
2 1/4 cup soy milk


Mix together dry ingredients.  Add soy milk all at once a beat well. If batter is very thick add a bit more soy milk.  You should be able to pour batter without it being runny.

Pancake Batter

You can use a frying pan on the stove or an electric pan to cook pancakes.  These pancakes stick easily so a bit of oil in the pan for the first batch is recommended even if using a nonstick pan. Set to medium heat.

Pour batter onto pan to form pancakes the size you would like and when bubbles forming on top begin to burst, they are ready for turning.

Pancakes cooking

Give about the same amount of time to cook the second side.

Pancakes cooking

** If you can tolerate eggs, cut the soy milk to 1 1/4 cups and add two beaten eggs.  Pancakes will be more tender.
Pancakes - dairy-free, egg-free