Christmas Crack

adapted from https://www.tablespoon.com/recipes/saltine-cracker-toffee/70b17cb3-9dcf-4e3b-8299-cac930d28030

Equipment

Rimmed cookie sheet
Parchment paper
Cooking spray
Medium saucepan
Small saucepan
Spatula

Ingredients

96 salted saltine crackers (to fill a standard cookie sheet twice), approx 3 packs
650g (3 cups) vegan margarine
600g (3 cups packed) brown sugar
300g (2.5 cups) semisweet chocolate chips
200g (1 box) Oreo wafers
100g Oreo cookie crumbs

Steps

1. Heat oven to 375°F. 
2. Line a large rimmed cookie sheet with parchment paper. Coat lightlly with cooking spray.
3. Place saltine crackers in single layer.
4. In a medium saucepan, heat butter and brown sugar to boiling over medium heat. Continue boiling for 3 minutes. Immediately pour one-third of the caramel over saltines; spread to cover crackers completely, and sprinkle oreo crumbs.
5. Place another layer of crackers and the rest of the caramel.
6. Add a layer of Oreo wafers.
7. Bake 10 minutes or until crackers look all bubbly. Meanwhile, melt the chocolate chips.
8. Remove from oven; spread melted chocolate over crackers. Sprinkle with more Oreo crumbs.
9. Cool completely on cooling rack, about 1 hour. Refrigerate 15 to 20 minutes or until chocolate is firm. Break into pieces.

Can be stored in the refrigerator for 2 to 3 weeks.

Results

I hope you like toffee!
The mix of oreo and toffee isn't my favorite.  I'd try it again but single layer and without the oreo.

Banana Split macaroons

Servings: 15-18 macaroons
Prep time: 10 mins
cook time: 18-20 mins

Equipment

large bowl, food processor, parchment-lined cookie sheet, small saucepan

Ingredients

DRY INGREDIENTS
2 cups unsweetened finely shredded coconut
1 tsp cinnamon
1/2 tsp ground ginger
1 tbsp coconut flour
1/2 tsp salt
1/8 tsp baking soda

WET INGREDIENTS
2 small ripe bananas
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 tsp pure vanilla extract
2 dates, finely minced

TOPPING
1/4 cup allergen-free chocolate chips (by Enjoy Life or Made Good)
1/2 tbsp coconut oil
6-9 cherries, pitted and sliced in half (we use frozen cherries for this)

Instructions

1. preheat oven to 350F
2. in a large bowl, combine dry ingredients and set aside
3. in a food processor: puree bananas.  add remaining wet ingredients and dates and process on high for 30 seconds. 
4. scoop wet ingredients into dry and stir to combine.
5. pack two tablespoons of dough into your hand at a time; form into a small mound with flat bottom and place on a parchment-lined baking sheet. gently make a small thumb print indentation in each one (for the cherry later).
6. bake approx 18-20 mins
7. while baking, melt chocolate chips and coconut oil together in a small saucepan over very low heat.
8. remove macaroons from oven and allow to cool at least 5 mins before handling or they may fall apart.
9. once macaroons have fully cooled, place a half cherry in each thumb print and drizzle with chocolate sauce.

Credit

Recipe adapted from a magazine, which was based on a recipe by Jenni Hulet of T
he Urban Poser.

Yellow cake

Adapted from http://www.freedible.com/desserts/1663-yellow-wacky-cake.html

• 
  Ingredients:
  
  • 3 1/2 cups GF flour
  • 1.5 cups sugar & 1tsp stevia
  • 2 tsp baking soda
  • 1 tsp salt
  • 
    
  • 100 ml applesauce
  • 3/4 cup vegetable oil (I used sunflower oil)
  • 2 Tbsp white vinegar
  • 1 Tbsp vanilla
  • 1.7 cups cold water
  • 
    
• Instructions:
  
  1. Heat oven to 350 F.
  2. Line the bottom of the cake pan(s) with parchment paper.
  3. In a medium bowl, whisk together the flour, sugar, baking soda, and salt until combined.
  4. In a small bowl, whisk together the wet ingredients.
  5. Pour the wet mix over the dry mix and combine thoroughly.
  6. Pour the batter into the lined cake pan(s).
  7. Bake for 45 minutes for a 9x13, 35-40 minutes for rounds, or 25 minutes for cupcakes--or until a toothpick inserted in the middle comes out clean.
  8. Remove from the oven and allow to cool somewhat.
  9. Run a knife between the outer edge of the cake and the pan. Turn upside down to remove cake from pan. Remove the parchment paper and allow to cool completely before sculpting or frosting.

Key Lime Smoothie

Adapted from a recipe in a Farm Boy ad April 2015

2 cups coconut milk, unsweetened
1 cup spinach, packed
1 frozen banana, in chunks
1/2 avocado, peeled pitted and chunked
1/4 cup raw sunflower seeds, unsalted
1 lime, juice of & zest (or more, for more tartness)
1/4 cup & 2 Tbsp coconut, shredded, keep some aside garnish
4-5 ice cubes
2 tbsp hemp seeds, to garnish

Blend all until smooth.  Garnish with remaining coconut and hemp seeds, and enjoy.

Vanilla Rice Milk Custard

Props to Sarah at http://sarah.hudweb.net/2011/05/vanilla-rice-milk-custard-gluten-dairy.html


2 cups organic rice milk (or soy or oat milk)
3 tablespoons cornflour (or use rice, potato or tapoica flour)
2 tablespoons sugar
½ teaspoon vanilla extract or paste

Mix the cornflour with a little of the rice milk to make a paste. Mix the sugar, and paste into the rice milk. Heat the mix in a saucepan over a medium heat until it starts to boil and thickens, stirring well. Otherwise microwave on High for a minute at a time, stirring in between until hot and thickened. Stir in vanilla and set in fridge.  Note that it keeps thickening as it cools.

Peach ice cream

ok here's another milk-free egg-free soy-free recipe for ice cream we're trying for a birthday party tomorrow: (in our 2 qt cuisinart ice cream maker)
adapted liberally from http://allrecipes.com/recipe/georgia-peach-homemade-ice-cream/?scale=16&ismetric=0

makes approx 7 cups, serves 16 (so they say)

• 5 ripe peaches (700 gr approx), blanched iced, peeled (see http://southernbite.com/2013/07/30/no-egg-fresh-peach-ice-cream/ for peeling pics) and pitted.  
• 1 tbsp brown sugar
• 3-ish cups milk/cream-substitute.  tonight we used:
• 1/2 cup dairifree powder in 2 cups warm water, 
• 1 cup coconut-based coffee creamer, vanilla flavoured (e.g., So Delicious), and
• 1 cup rice milk (e.g., Rice Dream) 
• 2 tsp vanilla
• 1/2 tsp xanthan gum
• 1 tbsp grapeseed oil (canola might taste better, we're out at the moment)
• 1/2 cup sugar

prep, boil, ice until too cold to hold, and peel the peaches.

take 3 peaches, pitting them into the blender.

pit the other two peaches into a locking plastic container with the brown sugar.  mash/slice them with paring knife into chunky sauce and refrigerate.

mix dairifree powder into warm water.

pour everything else (dairifree concentrate, non-dairy creamer, rice dream, vanilla, xanthan gum, oil, sugar) into the blender and let 'er rip.

refrigerate until 1hr before serving.

1 hr before serving, run through blender again and pour into ice cream maker.

let run for about 25 minutes and add reserved peach mush.

let run for another 5 minutes for peach mush to be well incorporated and consistency is about right.

serve immediately, or, for firmer dessert, freeze for later and remove 10 minutes before serving (or pop it in microwave for a bit at 30% to soften slightly).

Gluten-Free Vegan/Allergy-Friendly Banana Bread

Adapted from http://ethicaldeal.com/blog/2013/01/gluten-free-vegan-banana-bread/ 

Ingredients:
2 cups of gluten-free flour (your preference)
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 cup of vegetable oil (olive, canola or a blend)
2/3 cup of maple syrup
2/3 cup of rice milk
1 tsp of vanilla extract
3 overripe bananas
½ cup of (raw) dairy-and-nut-free dark chocolate chips
Vegan (milk- and soy-free) margarine or shortening for greasing

Method:
1. Preheat the oven to 350°F.
2. Lightly grease and flour a standard loaf pan or a small square or round cake pan.
3. In a large mixing bowl, sift together all the dry ingredients.
4. In another mixing bowl, mash the bananas and other wet ingredients together. Slowly add the dry ingredients while stirring until well combined. Gently fold in chocolate chips.
5. Pour the batter into the pan (I like to sprinkle a few chips over the top, too – have fun with it).
6. Bake for 45 minutes or until it springs back when you lightly touch it, or when a skewer or a knife inserted into the middle comes out clean. If your cake is browning on the top too much but not cooked in the middle, lower the oven temperature a little and cover with a piece of baking paper or tinfoil.

Vegan Baked Sprinkle Donuts and Glaze

Adapted from Chef Chloe's recipe on youtube at http://www.youtube.com/watch?v=nbeUJUMxbFs These look great, looking forward to trying them. 
UPDATE:  these are good, but because they're baked, they really don't really taste much like donuts.  DS2 (3yo) had fun helping me glaze and sprinkle them :)


Baked Sprinkle Donuts
Makes 12 donuts

large bowl:
335g (2 2/3 cups) all-purpose flour
135g (2/3 cup) sugar
2 teaspoons baking soda
2 teaspoons ground nutmeg (altn: ground ginger, allspice, and/or cloves)
1 teaspoon salt

small bowl: 
245g (1 cup) rice milk
50g (¼ cup) canola oil
60g (¼ cup) white or apple cider vinegar
1 teaspoon pure vanilla extract

Vanilla or Chocolate Glaze (recipes below)
Optional toppings: Rainbow or chocolate sprinkles, shredded coconut, mini nut-and-dairy-free chocolate chips.

• Preheat the oven to 375 degrees.
• Lightly grease two donut pans.
• In a large bowl, whisk flour, sugar, baking soda, nutmeg, and salt.
• In a medium bowl, whisk nondairy milk, oil, vinegar, and vanilla.
• Add the wet ingredients to the dry and whisk together quickly until just combined. Do not over mix. Using a pastry bag or plastic bag with the tip cut, pipe batter into the prepared donut pans and bake for 10 to 12 minutes.
• Prepare glaze (recipes below).
• Remove the pan from the oven and let sit 5 minutes before unmolding.

Old-Fashioned Glaze 
110g (1 cup) powdered sugar
2 tablespoons rice milk
In a small bowl, whisk the powdered sugar and nondairy milk until smooth.

Chocolate Glaze
¼ cup semisweet chocolate chips (nut and dairy-free)
2 tablespoons plus 1 teaspoon rice milk
½ cup powdered sugar

In a double boiler or microwave, melt the chocolate chips and nondairy milk together. Whisk in the powdered sugar until smooth. Let sit for 5 to 10 minutes before glazing so that the glaze thickens and any powdered sugar clumps dissolve.


To assemble donuts: Dip each donut into the glaze, covering the top. Twist the donut as you remove it from the glaze to give it a nice finish and prevent dripping. Immediately sprinkle the topping onto the glaze and let set.

Becel Vegan Buttercream Icing

Many thanks to http://www.thekitchenmagpie.com/vegan-buttercream-icing-recipe

for providing a simpler alternative to the other buttercream icing recipe we have been using.  We haven't tried it yet, and look forward to any feedback.

 

Print

 

Vegan Buttercream Icing

Author: Karlynn Johnston

Prep time:  5 mins

 

Simply the best tasting vegan buttercream icing. You have to use the exact brand of vegan margarine I suggest. Be prepared to impress!

Ingredients

• 1 cup of Becel Vegan Margarine
• 3 teaspoons of vanilla
• 4 cups of icing sugar
• 1-3 tsp of rice milk

Instructions

1. Using a stand mixer or hand beaters, whip the margarine until fluffy.
2. Slowly add in the icing sugar until it’s combined well.
3. Add in your vanilla,
4. At this point, check your consistency. Margarine isn’t as dense as butter, so my amount of rice milk is very small. Is your icing nice and whippy at this point? Try maybe a slight teaspoon of rice milk. I chose rice milk because it’s virtually tasteless, allowing the vanilla to flavor the icing instead. I would not use soy because of the after taste you can get with it.
5. Once you are happy with the consistency, place in the refrigerator until you are going to decorate.

Chocolate Coffee Icing

This recipe makes 12 good size portions.
Adapted from supermarketguru

Chocolate Coffee Frosting ingredients

1 pound confectioner’s sugar (aka icing or powdered sugar)
4 tablespoons cocoa
6 tablespoons boiling coffee, strong
6 tablespoons butterFAT (BECEL VEGAN MARGARINE OR SHORTENING), softened
1 teaspoon pure vanilla extract

Directions

In a large bowl, sift together the cocoa and the sugar.
Add the boiling coffee and melted butterFAT, then add the vanilla extract.
Beat until smooth and thick enough to spread.

more dairy-free recipes

found some great recipes here based on So-Delicious coconut-based milk, yoghurt and/or ice cream.  We can't wait to try them out!
http://www.turtlemountain.com/recipes/desserts/old_fashioned-rice-pudding%E2%80%A8

Easy chocolate ganache/fondue recipe

Note that it will not harden (it is not a glaze).
Delicious in pancake rolls, as fondue, or ganache for desserts.  

Ingredients

1 bag (~280g) of vegan Dairy/nut-free chocolate chips (mini chips easiest to work with)
~2 Tbsp full-fat coconut milk

Based on other recipes, could also add:

1/4 cup crystal margarine and 2 Tbsp tapioca flour (ht: cjc)

1/2 tsp vanilla and (optional) 1/4 cup liqueur (ht: spruceeats)

Directions

1. Melt chocolate and margarine together in microwave in small bursts (30s at 50%), in a double-boiler, or in a small saucepan on induction at lowest heat.  Stir frequently and stop heating when chocolate reaches a uniform texture, be careful not to overheat!  Add coconut milk as needed to get the desired consistency (may not be needed if also adding any liqueur).
2. Remove from heat, add the vanilla (and corn syrup and liqueur, if using) and combine well while still warm.  
3. Pour into a fondue pot, serve and enjoy!

Snow Bars

1 Box of Saltine crackers (enough to fill a cookie sheet) -- or any safe salty cracker
1 cup dairy-free margarine (at time of update, Becel Vegan seems ok provided it hasn't been contaminated with previous use)
1 cup brown sugar
2 cups dairy&nut-free chocolate chips (e.g., Enjoy Life)

Oven: 350º F

1. Grease cookie sheet (one with a rim).
2. Lay crackers out on cookie sheet. Cover the entire sheet with one layer.
3. Melt butter/margarine and sugar on stove until smooth, then pour mixture evenly over crackers.
4. Bake at 350º for 10 minutes.
5. Remove pan and turn off oven.
6. Immediately pour chocolate chips on top. Return to oven for about 4 minutes.
7. Remove from oven, and spread chocolate chips over entire sheet with a knife or spatula.
8. Freeze for about 3-4 hours.
9. Remove from freezer and break into pieces.

spritz cookies

to try:
from http://pacificoutpost.wordpress.com/2008/12/01/spritz-cookies/

Adapted from a recipe for cookie press cookies from Martha Stewart: I subbed in Earth Balance for butter and canola oil for egg yolks (2 tablespoons of oil per each large egg yolk the recipe called for). To make the dough festive, I divided it in half and mixed in green food coloring to one half and red food coloring into the other half. I topped the cookies off with some sanding sugars before popping them into the oven.

I could not believe how easy these cookies were to make, or how easy the cookie press was to use. Literally, just point and shoot! I can’t believe that for all this time I have been missing out. Now I want to make spritz cookies every day … just because I can. One trick that I did develop was to use two cookie sheets, but only put one in the oven at a time, so as to chill the other. I had found with my second batch that the dough coming out of the press did not stick to a hot cookie sheet. As one batch baked, I let one sheet cool over my sink and stuck the dough and press into the fridge to let it chill. I found that this system worked quite efficiently for me.

My secret for perfectly done cookies is to pull them out of the oven before they look done. If you leave them in until they start browning they are, in my opinion, already too far gone. I know that some people enjoy the crispiest cookies the best. Admittedly, I am not one of them. For these types of cookies, in particular, I enjoy a nice crisp outside that yields easily to a soft inside. To achieve that effect, I timed these cookies at exactly 10 minutes. I sacrificed the first batch by letting them go for 12 minutes, which resulted in very crispy browned edges and bottoms. They did not end up the trash, though – I set those aside for the extra crispy lovers among us to enjoy. I did not, however, put them out for all to see!

Spritz Cookies
Adapted from this recipe by Martha Stewart
Makes 6- 8 dozen cookies
1 ½ cups (3 sticks) Earth Balance (325 g Vegan Becel or other suitable butter substitute)*
1 cup (220 gr) white granulated sugar
4 tbsp (60 mL) canola oil
3 ¾ cups (470 g) sifted all-purpose flour*
¼ tsp salt
1 tbsp pure vanilla extract
Colored sanding sugar
*Note: if using pastry flour: 480g and 335g becel)

1. Heat oven to 350 degrees. In a large bowl, cream the Earth Balance and sugar until light and fluffy. Add canola oil and mix, then add flour, salt, and vanilla. Mix thoroughly.
2. Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto a non-oiled baking sheet. Sprinkle cookies with colored sanding sugars.
3. Bake until the cookies are lightly browned, 7 to 10 minutes. To ensure even baking, rotate sheet halfway through the baking process. Transfer to a wire rack, and let cool.

Chocolate glaze

DAIRY, EGG AND NUT FREE CHOCOLATE GLAZE

Ingredients

2/3 c. dairy free chocolate chips (I use Enjoy Life or Divvies)
1/4 c. dairy free free margarine (at time of update, Becel Vegan seems ok if not contaminated with previous use)
1 1/2 tsp. light corn syrup

Directions

Fill a small saucepan with about 1/2 inch of water and bring to a simmer. Place a glass Pyrex bowl over the simmering water (being sure not to touch the water) and add chocolate chips, margarine and corn syrup. Heat until melted, stirring constantly. Cool slightly and use in Shortbread Cookie Recipe.

Cinnamon Buns

Adapted from OASG (Lori M. with tips from Karen):

This is really easy and I double the recipe since they go quickly.   It’s hard to stop at just one. If doubled, I find it easier to split the dough in half when rolling it onto the counter.

Ingredients

140 g margarine (milk-free, soy-free, gelatin free) (at time of update, Becel Vegan seems ok if not contaminated with previous use)
200 g brown sugar
½ tsp cinnamon
225 g flour
20 ml (4 tsp) baking powder
5 ml (1 tsp) salt
104 g (½ cup) shortening
1 cup rice mil

Instructions

In a small bowl, mix butter, brown sugar, and cinnamon. Set aside.
In a large bowl, mix flour, baking powder and salt.
Cut in shortening until the mixture resembles small crumbles.
Stir in 1 cup rice milk all at once.
Roll onto floured counter top and knead 10 times.
Roll out into a rectangle (ish) – about ¼ inch thick.
Spread with butter mixture all over.
Roll up like a jelly roll.
Cut into 1” slices.

Tip: make the first cut in the middle, then divide each half in half,
and divide those quarters into thirds.

Place into greased muffin tins.

I use individual silicone muffin cups.

Bake at 450 for 15-18 minutes.

shortbread cookies

DAIRY, EGG AND NUT FREE SHORTBREAD COOKIES

Ingredients

1 c. 225g Vegan margarine (dairy free, soy free, gelatin free)
3/4 c. 143g granulated sugar
2 1/2 c. 280g unbleached all purpose flour
1 tsp. salt
Optional: coloring paste (3-8 toothpicks worth)

Topping: Dairy Free Chocolate Glaze

Directions

Preheat oven to 300 degrees and line baking sheet with parchment paper. In a mixer fitted with the paddle attachment combine the dairy free margarine and sugar until light and fluffy. Add flour and salt and mix until the dough comes together and is fully incorporated. Roll out dough onto a lightly floured board to 1/4 inch thickness. Use a biscuit cutter or other shapes. Place on baking sheet and bake 20-22 minutes or just until very lightly golden on top and bottom of cookie. The cookies shouldn’t have any brown color to it.
Once cooled, drizzle with or dip into dairy free chocolate glaze.

Notes:
Tried variation in a double recipe: added vanilla, 2 tsp egg replacer, approx 1/4-1/2 cup flour, 2 tsp dairifree, and used 3 parts margarine and 1 part Coconut Earth Balance.

Rolled Buttercream Fondant

adapted from: http://allrecipes.com/recipe/rolled-buttercream-fondant/
Yield: 3 pounds. (1/3 of the recipe can cover a 9-inch round one-layer cake)

Ingredients

1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' (icing) sugar
Food coloring gel or paste from Cake Craft (important note - they have since been bought out by Chefmaster, unsure if their products are allergy-safe)

Directions

In a large bowl, stir together the shortening and corn syrup.
Mix in the salt and vanilla flavoring, then gradually sift (don't dump) in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth.
Optional: Add food coloring paste with a toothpick and knead thoroughly.
Store in an airtight container in the refrigerator.

Notes

• Prepare a few days in advance and refrigerate.
• Very messy - wear apron and nitrile gloves when kneading!
• The more you knead, the better and smoother the texture. 
• Don't be tempted to add too much powdered sugar because its more prone to cracking. It takes practice
• Be very accurate on measurments to get the right consistency.

How to get it on the cake

1. Leaving it to chill for at least 2 hours can help avoid the greasy texture.
2. If not already colored, add food coloring paste with a toothpick and knead thoroughly.
3. For the fondant to stick to the cake, you have to put a thin layer of frosting on the cake first.
4. Roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can.  Roll the fondant between sheets of wax paper and then reverse roll it onto the rolling pin with a layer of wax paper on the fondant.  You can rolled it off the roller and then peel the wax paper off. 
5. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.
6. If final effect is too greasy, brush with powdered sugar 

Buttercream icing

adapted from: http://www.wilton.com/recipe/Buttercream-Icing

Ingredients

1/2 cup palm oil (hard to find in Canada, can also use solid vegetable shortening)
1/2 cup vegan dairy free margarine (at time of update, Becel Vegan seems ok if not contaminated with previous use)
1 tsp clear vanilla extract
4 cups sifted confectioners' or icing sugar (approx 1 lb.)
2 tbsp liquid of choice (espresso, mango juice, rice milk, water, etc)
Makes: About 3 cups of icing.

Instructions

In large bowl, cream palm oil/shortening and margarine with electric mixer. Add vanilla.
Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
Add liquid of choice and beat at medium speed until light and fluffy.

Notes

• Keep bowl covered with a damp cloth until ready to use.
• For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
• For thin (spreading) consistency icing, add 2-4 tablespoons light corn syrup, water or liquid of choice.
• For stiff consistency, replace margarine with an additional 1/2 cup palm oil/shortening.

Chocolate Egg-Free Dairy-Free Nut-Free Cake

Adapted from: http://allrecipes.com/Recipe/egg-free-dairy-free-nut-free-cake/detail.aspx or use original source: http://www.food.com/recipe/vanilla-eggless-and-dairy-free-vegan-cake-216376 and add cacao + choco chips

Prep Time: 15 Minutes
Cook Time: 35 Minutes
Ready In: 50 Minutes
Yield: two-and-a-half 8" pans, or one 13x9x2 pan
Servings: 15-22

"This chocolate cake is so good, you'll never miss the dairy products! Check at your health food store for nondairy chocolate chips."

Ingredients
3-3/4 cups all-purpose flour
1-1/4 teaspoons salt
2-1/2 cups white sugar
1/2 cup and 2 tablespoons unsweetened cocoa powder (milk-free)
2-1/2 teaspoons baking soda (or 2tsp baking soda + 2 tsp egg substitute+ 4tbsp H2O+ 1 to 2 tbsp salba, 1/4 cup apple sauce)
3/4 cup and 1 teaspoon vegetable oil (or 1 & 1/4 cup oil)
2 tablespoons and 1-1/2 teaspoons white vinegar (or reg vin + cider vinegar)
2-1/2 teaspoons vanilla extract
2-1/2 cups cold water
1-1/4 cups semi-sweet chocolate chips (milk & nut free)

Directions
Note: Ingredients above were scaled up to serve 20. The directions below still refer to the original recipe yield (8).

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
2. In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in oil, vinegar, and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan.
3. Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.