Non-Dairy No-Egg Muffins and Sourdough Bread

New versions of my oat muffins and Sourdough breads. 

Strawberry Banana Muffins 

Makes 12 muffins

Bowl of Wet ingredients:
1/2 c Strawberries mashed
1 small banana
2 oz of applesauce
1/4 c sugar
1/2 c Rice Milk
1 c oats
1/4 c Canola Oil

Bowl of Dry ingredients:
1 c Bisquick
1/4 tsp sea salt
2 tsp baking powder

Mix the rice milk and oats together (I used Old Fashioned because I prefer the texture, but any will do). 
Preheat the oven to 425 degrees Fahrenheit and put paper liners or spray (like "Pam") in the muffin pan.   
Mash the fruits and throw that in, along with the rest of the first 7 ingredients.  The oats need to set in liquid for about 10m.  They are usually ready by the time I've done the rest.  In another bowl mix the dry ingredients. 
Throw the dry into the wet and mix.  Don't over stir.  Spoon into muffin pan and cook for about 22 minutes.  They should be lightly browned and a tooth pick inserted in the middle of one should come away clean to show they are done.   These are so good for breakfast.  I also frost them when my son needs a non-dairy cupcake at some food event.   

I also have another bread variation.  A local health food store now has reasonably priced, white (finely ground) unbleached, unbromated flour which is perfect for bread.  And the price of Spelt has gone down as it's become more available.  It has at least 15% more protein than it's regular wheat cousins.  It also has greater iron, potassium and B vitamin content.  But I just like how this tastes!

Spelt Sourdough

makes 10 buns or a medium loaf

1/4 c room temp or warm soymilk
1/4 c warm water
2 Tbsp instant (mashed) potato flakes
1/2 c sour dough starter
1 1/4 c Spelt flour
1 c regular bread flour
1 tsp sugar
3/4 tsp sea salt
2 Tbsp Olive Oil

mix it together, knead for 10 m  and let it rise to twice it's size
(however many hours later, depending on your starter, mine needs at least 6 hours)
punch it down and roll it on a floured suface into a 10 inch roll, cut at 1 inch intervals
roll each into a ball and place on a floured pan
let rise again to double size (less time than before, mine takes about an hour)
bake at 375 degrees Faherenheit for about 20 minutes.

The same store now has hard red (whole) wheat flour, so I am using that in my recipes that call for whole wheat.  More on that once I have experimented a bit.