Category Archives: Breads

Vegan Soft Pretzels


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Long time ago my husband asked me to make soft pretzels… anddddddd I totally forgot about it until this morning, hahahaha!

I looked everywhere on the internet and decided to try a recipe from LOVE & LEMON. The result was awesome. Can’t wait to make another batch!!! Here we don’t eat them with mustard like most of the people do (I hate mustard… like REALLY hate it!), but hey, feel free to try it the way you want 😉


6 medium pretzels


1/2 tablespoon active dry yeast

1/4 cup warm water (for the yeast)

1 tablespoon pure maple syrup

2 tablespoons olive oil

1/2 cup water (for the dough)

1 teaspoon salt

2 cups all-purpose flour

6 cups water (to boil)

2 tablespoons baking soda

Coarse salt

salt flour


In a bowl, combine 1/4 cup warm water, the maple and the yeast. Let it rest for few minutes.

In a stand mixer bowl, combine the oil, 1/2 cup water, flour, salt and the yeast mixture. Use the dough hook (by the way, if you don’t have a stand mixer, you can do it by hand too). Run on medium speed for around 5 minutes (little longer by hand).

Brush the inside of a bowl with a little bit of oil. Form a ball with the dough into a ball and place it into the bowl. Cover and let it lest around 45 minutes. The dough will double in size.

Once the dough is done, punch it few time to release the air.

Preheat the oven at 450’F.

Prepare a baking sheet with parchment paper on it.

Cut the dough into 6 same size pieces.

Roll each pieces until the reach at least 12 inches long. Make a U form with each piece, then shape them into pretzels.

In a pot, combine 6 cups of water and 2 tablespoons of baking soda. Bring to a boil. One at a time, drop the pretzel in the water and cook for 30 seconds. Remove and place it on the baking sheet. While it’s wet and hot, sprinkle with the coarse salt.

With a sharp knife, make a line at the bottom of the pretzel, while cooking, it will ”open” by there. The dough will expand with the help of that ”Hole”.

Cook for 11-12 minutes.

Remove from the oven, let them cool few minutes then ENJOY! 🙂


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Spinach & Seeds Crackers


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Dalie and I baked those crackers this afternoon. We ate them during dinner with an homemade mix between guacamole and hummus (I put chickpeas in my guac) It was delicious! I guess we will have to bake way more crackers now, haha!

But hey, they are super healthy compared to the kinds you can buy at the grocery store!! They are guilt-free! Dalie is a very VERY intense picky eater and she liked them! I was almost shocked, hihi! 🙂

I found the idea the other day on the internet (pinterest, yayy! , talking of pinterest, you can find me HERE) The original recipe is from Elephantastic Vegan  . Like always, I changed many things. First of all, I added 2 other kinds of seeds (to add even more nutritionnal value). I added way more water (twice her amount), more spinach too. I also cooked them less time than the original recipe. I’m sure the original version is fantastic, but I like mine too, hehe.


2 large baking sheets

(1 big bowl of cooked crackers)


* 1 2/3 cups all-purpose flour

* 1 teaspoon salt

* 1 1/2 teaspoons baking powder

* 1 tablespoon chia seeds

* 1 tablespoon sesame seeds

* 1 1/2 tablespoons flax seeds

* 1/2 cup water

* 2 cups (packed) fresh baby spinach

(I used organic)

* 1 tablespoon olive oil

babyspinach sesame

flax chia


 * Preheat oven to 400’F.

* Put the spinach and the water in a food procesor and pulse until everything is kind of smooth.

* In a bowl combine all the dry ingredients. Add the spinach micture and mix (by hand is easier) until you have a dough.

* On a floured surface, roll the dough (thin, but not too thin) then cut the shapes you want. (Since I was making them with my 4 years old big girl, she wanted starts and teddy bears.)

* Transfer them on a large baking sheet (I needed 2) and cook for 17-18 minutes. the first batch needed 18 minutes, the second one 17.

* Remove from the oven, let them cool down and ENJOY!

* Eat or serve with your favorite dip.

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I’m a huge fan of bagels, but I was always a little scared to make my own, thinking they would never taste as good as the one from the jewish bagel shop, you know the good old Montreal style bagel. I was wrong! I finally did a batch (then more today, hahaha) and they were fantastic! Ok.. the one from the bagel shop are cooked in a wood oven so they are a bit different since these one are cooked in a regular oven, but hey.. they are awesome, way better than the one from the supermarket and they cost almost nothing to do! 😀 I cannot stop now, I have to make some each week, everyone loves them! i have to bake a batch for my mom too!

Today, I did a batch while carrying Axel in my Mexican wrap, she was funny. She was watching every move, every ingredients.. then she felt asleep 🙂

About the recipe, you could do it without a bread maker, but with it, it’s super easy, you put everything in it then once the dough is ready it’s bagel time!



9 bagels


* 1 1/8 cup warm water

* 2 tablespoons white sugar

* 1 1/2 teaspoons salt

* 3 cups all-purpose flour

(In Canada it’s the same as bread flour)

* 2 1/4 teaspoons dry active yeast

* 10 cups boiling water

* 3 tablespoons white sugar

* cornmeal

* organic soy milk

(or any other dairy-free milk)

* toppings (sesame, poppy seeds etc..)

 flour cornmeal



-As directed by your machine, pour the ingredients in the correct order-

 * In the machine’s container, pour the water, sugar (2 tablespoons), salt and flour.

* Dig a small shallow hole. Pour the yeast into the hole. Do not mix. The yeast should never be in contact with liquids or salt, it will not be working properly and the bread may not rise.

* Close the lid and start the machine on the ”dough” setting. After 40-45 minutes, stop the breadmaker. Then on a floured surface put the dough to rest few minutes.

* Boil the water in a large pot with the remaining sugar (3 tablespoons).

* Preheat the oven to 375’F

* Cut the dough in 9. Form small balls of dough. Flatten balls. Poke a hole in the middle of each balls. Twirl the dough on your finger to enlarge the hole. Cover bagels with a clean cloth. Rest for 5-10 minutes.

* Once the waiting time is over, transfer 2 bagels at a time in the boiling water. Cook the bagels 1 minute on each side. Remove from the water and drain on your cloth towel.

* On a baking sheet, sprinkle cornmeal everywhere. The cornmeal will stick to the bagel and will prevent it to stick.

* Place each bagel on the baking sheet. Brush the top of every bagel with non-dairy milk then sprinkle toppings. I used sesame seeds for my first batch. Today I half half sesame, half poppy seeds.

* Cook in the oven for 25 minutes or until they are golden brown. Remove and let cool few minutes


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Corn Tortillas


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For Christmas, my dad gave me some awesome Vegan mexican books, a tortilla press and a cast iron griddle… haha, it was a Mexican themed Christmas for me, hahaha! Finally I’m able to do my own tortillas. I’m so happy, it taste a thousand times better than the one from the stores. In fact in the regular grocery store it’s wheat tortillas and not corn tortillas that I can find in my town.. Even corn flour is not easy to find in my small town.

Homemade tortillas are so easy to make!!

To store them before eating them, I found in my kitchen an old glass corningware that my mom gave to me.. it was hers and it was from the times where cooking with a moicrowave was trendy. It’s just the perfect size and it’s keeping the tortillas warm for a long time. Who said you needed the special tortillas container? 😉


4 small tortillas

(You can double.. triple.. the recipe to make more)


* 1/2 cup corn flour

* 1/3 cup water

* Pinch of salt




* Combine the corn flour, the salt and the water.

* Let rest for 2-3 minutes.

* Mix thouroughly until you form a soft dough. If it’s too dry you can add water, but be carefull not to add to much.

* Divide the dough in 4 balls.

* With a tortilla press (or by hand with a rolling pin) with two sheets of wax paper, press the ball of dough. Be carefull when you remove it from the paper to male sure you don’t break it.

* Preheat your ungreased griddle on medium-high heat.

* Cook each tortilla for about 30-40 seconds on each side. Remove from heat and store the warm tortillas in a container or under a warm cloth to keep them soft.

If you make them in advanced you can reheat the tortillas to make them soft again.


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Whole Wheat Bread





I love homemade breads! They are the best!! Since I was making a soup yesterday, well I did a bread to go with. 🙂


1 loaf ( 1.5 lb)


*  1 1/4 cup water

* 2 tablespoons olive oil

* 1/4 cup agave syrup

(or maple if you don’t like agave)

* 3 1/2 cups whole wheat flour

* 1 tablespoon vital wheat gluten

(it will help a lot with the texture of the bread!)

* 1 1/2 teaspoons salt

* 1 1/2 teaspoons bread maker yeast (dry yeast)

* 1/3 cup seeds (optional)

(I used half sunflower seeds, half flax seeds)

agave vitalwheatgluten



-As directed by your machine, pour the ingredients in the correct order-

(This recipe was tested on my machine, it is effective for the Rosewill and Sunbeam bread makers.)

 * In the machine’s container, pour the liquids first. (Water, oil and agave)

* Add salt, wheat flour and vital wheat gluten. Do not mix!

* Dig a small shallow hole. Pour the yeast into the hole. Do not mix. The yeast should never be in contact with liquids or salt, it will not be working properly and the bread may not rise.

* Close the lid and start the machine for a 1.5 lb loaf. Use the BASIC (or setting for white bread… the setting for whole wheat bread is wayyyy too long) bread setting.

* when the machine is telling you it’s time to add nuts, seeds or things like that (mine makes a big noise), you can add your seeds if you decided to add some.

* Serve and Enjoy!

Maple Bread





This afternoon I baked a bread to go with the pumpkin soup I cooked. This bread is awesome, because even if it has a little sweet taste (thank you maple!) it goes really well with any other flavor.. so I dunked it in my pumpkin soup and it was delicious!


1 loaf ( 1.5 lb)


* 2 cups bread flour (in Canada you can use all-purpose flour)

* 1/2 cup whole wheat flour

* 3/4 cup old old fashioned oats

* 1 teaspoon salt

* 2 1/4 teaspoons bread maker yeast (dry yeast)

* 3/4 cup +2 tablespoons warm water

* 1 tablespoon  olive oil

* 1/3 cup pure maple syrup

maple oats


-As directed by your machine, pour the ingredients in the correct order-

(This recipe was tested on my machine, it is effective for the Rosewill and Sunbeam bread makers.)

 * In the machine’s container, pour the liquids first. (Water, oil and maple syrup)

* Add salt, all-purposed flour, wheat flour and old fashioned oats. Do not mix!

* Dig a small shallow hole. Pour the yeast into the hole. Do not mix. The yeast should never be in contact with liquids or salt, it will not be working properly and the bread may not rise.

* Close the lid and start the machine for a 1.5 lb loaf. Use the BASIC bread setting.

* Serve and Enjoy!

Vegan FlatBread



Today my beautiful Dalie and I did some flabreads together. She was a very good helper, hehe. Okkkk she wanted to eat flour just like that (hahaha!) but we had fun. And it’s the only thing that really matters. awww I love cooking with her. Can’t wait to be able to do the same with my boy Auguste. He love food SO MUCH and is soooooooo interrested at looking at me cooking food, it’s incredible, maybe one day he will be a chef, hehe.

The were delicious, SUPER easy to make and we used them as pizza dough.



8 small flatbreads


* 2 cups all-purpose flour

(a little bit more for your work surface)

* 1/2 teaspoon salt

* 1 tablespoon baking powder

* 2 tablespoons olive oil

* 1/2 cup water

* 1/4 cup sunflower milk

(well, you can use another non-dairy milk instead)



* Combine all the ingredients in the bowl of a stand mixer (or you can do everything by hand too). Mix until a dough is formed. It should be soft but not sticky, if your’s is too sticky, add a little bit more flour.

* Divide the ball in 2.. then in 4.. then in 8 (or stop at 4 if you want bigger flatbreads)

* On a floured surface, flatten the balls it into a circle with your hands. Use a rolling pin to roll the dough out into a  6-inch circle kind of shape. Repeat with every ball. Set aside.

* Heat a frying pan over medium-high heat. Don’t use oil!! Place one circle of dough in the pan. Let it cook for about 1-2 minutes on each side. you’ll see the bread will rise a little and make few bubbles. Once you see that, turn it over. Remove from heat and start over with the other circle.

* Use and Enjoy or store them for using them later.





Vegan Buns




Today I baked these buns because I was making vegan sloppy joes (Recipe HERE). I asked Krys, a very awesome vegan lady (from Cooking with two vegan kids)and she gave me a link with a great recipe (Original recipe HERE), so I gave it a try and it was successful. I used sunflower milk instead of soy and used half the all-purposed flour and the other half was changed by whole wheat flour.


12 buns


* 1/4 cup warm water

* 1/4 cup vegetable oil

* 2 cups sunflower milk

(or any other kind of non-dairy milk)

* 1/4 cup canola oil

* 2 teaspoons salt

* 3 cups all-purposed flour

* 3 cups whole wheat flour

* 3 tablespoons yeast

(I used active dry yeast)



* Since I have a bread maker I used it to combine all the ingredients. I put them in the correct order.. liquids, sugar, salt, than flour and the yeast. Start the machine and stop it when the dough is ready.

If you don’t have a bread maker you can do it by hand. Dissolve yeast in warm water. Let rest for around 10 minutes. Add sugar, oil, and sunflower milk to the mixture . Mix well.

* Add salt and add the two kinds of flour until the dough is thick enough to knead by hand.

* Knead for few minutes.

(Now either made by hand or by machine it’s the same steps)

* Let rise on the counter for at least 15 minutes. Separate dough into 12 balls. Form balls and place on baking sheets.

* Cover with a damp dish cloth and place in a warm oven (I heated mine at 275’F for 10 minutes, then stopped the heat.) I waited like 20 minutes before putting my buns in. Let rise 30 minutes.

* Preheat oven to 400 degrees F.

* Bake for 15-16 minutes, until brown on the top.

* Remove from the oven ans use (or let them cool to freeze them for later)

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Homemade Bread Crumbs


Why buy our bread crumbs at the store when it is so simple to do it ourselves…

You can use any kind of bread. Once made, it can be frozen for about 3 months.

So next time you’ll have leftover bread remnants of bread, whether loaf or slice, don’t throw them away, keep them in the freezer and when you’ll have enough, make homemade breadcrumbs. It’s so much better and so economical!


* bread, any kind


* Preheat oven at 300’F.

* Cut bread into slices or pieces (they will dry faster) and put them on a baking sheet.

* Bake for about 15 minutes. At halfway through, turn the pieces over so they will dry evenly.

* Remove from the oven and let cool.

* Place the pieces in a food processor and blend until desired coarseness.

* Use or store.