NOTICE: In preparation for the UnDiet Recipes book this site will no longer have new recipes added to it . But don't despair - if you place yourself on the UnDiet Update list you'll recipe new recipes each month, many of which will not even be in the recipe book!

The UnDiet Starch Breads

Blueberry Cornbread

revised from a recipe in Global Health and Fitness's monthly newsletter

Makes: 8 servings

Preheat oven to 425 degrees. Lightly butter an 8-inch baking pan. In a large bowl, combine and mix well

1 cup whole wheat or 3/4 cup soy flour
1 cup cornmeal
1/4 teaspoon sea salt
1 tablespoon baking powder

In a separate bowl, combine and blend until smooth

1 cup nondairy milk
1/4 cup pureed tofu
1/4 cup pureed apple

Add to flour mixture and stir just until dry ingredients are moistened. Fold in 1/4 cup frozen blueberries and sprinkle with 1 tablespoon unrefined sugar. Pour batter into prepared pan and bake in preheated oven 20 to 25 minutes. Cool 5-10 minutes before cutting into squares.

Note: For more healthy, delicious recipes and a suggested shopping list go to Global Health & Fitness Recipes.

No Knead Whole Wheat Bread


Preheat oven to 375 degrees.

No need to knead this bread, you'll still get the light texture of a yeast bread.

Combine 1 cup whole wheat flour and1 cup soy flour. Set half the flour mixture aside. Combine 2 tablespoons unrefined sugar, 1 ounce active dry yeast and1/4 teaspoon sea salt with flour mixture in larger bowl.

Combine 1 cup nondairy milk and1 tablespoon butter in saucepan; heat to 130 degrees F. Stir into yeast mixture. Beat with electric mixer on medium speed for 2 minutes or on low in food processor.

Add half of reserved flour mixture to dough and beat on high speed for 2 minutes. Stir in remaining flour. Cover and let rise in warm, draft free place until doubled in bulk. Stir down; pour into greased casserole or loaf pan. Cover; let rise until doubled in bulk. Bake at 375 degrees for 40 - 50 minutes or until done. The loaf pan will take longer than the casserole dish will.

Quick Honey Bread

Preheat oven to 350 degrees.

Because there is no yeast used to make this quick bread it's best served thickly sliced. I use it for open-face sandwiches.

Stir together in medium-sized bowl

2 cups whole wheat flour
1/2 cup soy flour
1/2 teaspoon sea salt
2 teaspoon baking powder

In a measuring cup pour 1/4 cup canola oil and1/2 cup honey. This technique keeps the honey from sticking to the measuring cup. Pour into another bowl and add 1/4 cup tofu. Using a whip briskly whip the mixture so that tofu is as well incorporated as possible. Add 3/4 cup nondairy milk.

Pour the liquid ingredients into the dry ingredients and mix well. The batter will be very stiff. Turn the batter into two oiled mini loaf pans. Bake for approximately 30 minutes until a toothpick comes out perfectly clean. If after slicing the loaf you find that the center slices aren't fully cooked simply place them on an oiled baking sheet and bake them, turning once until both sides are browned.

Cinnamon Orange Bread
Add 1/2 teaspoon cinnamon, 1 teaspoon grated orange rind, (and 1/2 - 1 cup chopped nuts)to dry ingredients.

Serve with butter, honey, or Soymage cream cheese. For a wonderful topping mash together Soymage cream cheese and honey.

Whole Wheat "Buttermilk" Bread

Preheat oven to 350 degrees.

Mix 2 cups nondairy milk with2 tablespoons fresh lemon juice. Let sit while mixing in a large bowl

2 cups whole wheat flour
1 cup soy flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt

Add the nondairy buttermilk to the dry ingredients. Stir and pour into a greased loaf pan. Let stand 20 minutes. Bake 1 hour or until toothpick inserted into center of loaf comes out clean.

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last revised March 2, 2004
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