Preheat and Prepare:

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Place a baking sheet in the oven to preheat as well, ensuring even baking.
• Grease 4 ramekins with nondairy butter and set aside.

Grind Almonds:

• In a food processor, grind the roasted almonds into a fine powder.

Blend Ingredients:

• Add the nondairy butter, brown rice flour, tofu, sugar, almond extract, vanilla extract, salt, baking powder, and cocoa powder to the food processor.
• Blend until smooth, scraping the sides as needed.

Fill Ramekins:

• Divide the batter equally among the greased ramekins.

Bake:

• Place the ramekins on the preheated baking sheet in the oven.
• Bake for 30 minutes, or until the puddings are set and have a slightly firm, soufflé-like texture.

Serve:

• Serve warm for the best texture.
• Dust with powdered sugar just before serving for an elegant touch.

Prepare the Dough:

• Thaw the phyllo dough according to the package instructions.
• Preheat the oven to 350°F (180°C, or gas mark 4).
• Rub a small amount of melted butter onto the bottom and sides of a 9 × 13-inch glass baking dish.

Prepare the Nut Mixture:

• Place the pecans, walnuts, and almonds in a resealable plastic bag.
• Use a rolling pin or kitchen mallet to crush the nuts into small pieces.
• Add cinnamon to the bag, then shake to combine.

Layer the Phyllo Dough:

• Cut the stack of phyllo dough in half to fit the dish.
• Place 2 sheets of phyllo at the bottom of the dish and brush with melted butter.
• Repeat this process until you have 8 layers on the bottom.
• Sprinkle a layer of the nut mixture evenly over the phyllo.
• Cover with 2 more sheets of phyllo and brush with butter.
• Continue layering phyllo and nuts until 6–8 sheets of phyllo remain.

Finish the Top Layer:

• Use the remaining phyllo sheets to create 6–8 final layers on top, brushing with butter after every 2 sheets.
• Ensure the top is fully covered and brushed with butter.

Cut the Baklava:

• Using a very sharp knife, cut the baklava into 12 equal squares, then cut each square into 2 triangles for the traditional shape.

Bake:

• Bake the baklava for 45–50 minutes, or until the top is golden brown and flaky.

Make the Syrup:

• While the baklava bakes, prepare the syrup by boiling the water and sugar in a saucepot until the sugar dissolves completely.
• Reduce to a simmer and add agave nectar and vanilla.
• Simmer for 20 minutes.

Combine:

• Once the baklava is out of the oven, immediately drizzle the syrup evenly over the top.
• Allow the dessert to absorb the syrup as it cools.

Cool and Serve:

• Let the baklava cool completely before serving.
• Avoid covering it, as this may make the phyllo soggy.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Have ready an 8-inch (20-cm) square baking dish.
• To make the cookie base: In a large mixing bowl, combine the oats, flour, baking soda, baking powder, cinnamon, and salt.
• In a medium mixing bowl, whisk together the milk, brown sugar, yogurt, and vanilla extract.
• Fold the wet ingredients into the dry ingredients, mixing gently to avoid overmixing.
• Spread the mixture evenly in the prepared baking dish.
• Set aside.
• To make the topping: In a medium mixing bowl, toss the apple chunks with the melted butter, brown sugar, and cinnamon until well coated.
• Spread the apple mixture evenly over the cookie base in the baking dish.
• Bake for 30 minutes, or until the apples are tender and the cookie base is set.
• Remove from the oven and let cool on a wire rack for 15 minutes, still in the pan.
• Transfer to the rack to cool completely before slicing into 16 squares.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat a 9 × 13-inch (23 × 33-cm) baking dish with nonstick cooking spray.
• In a large mixing bowl, combine the flour, baking soda, cinnamon, salt, and nutmeg.
• In a medium mixing bowl, mix together the brown sugar, maple syrup, nondairy butter, yogurt, milk, and vanilla extract until smooth.
• Gently fold the wet ingredients into the dry ingredients.
• Do not overmix.
• Fold in the chopped dates and pine nuts.
• Spread the batter evenly in the prepared baking dish.
• Bake for 25 to 30 minutes, or until the edges are golden brown and the center is set.
• Remove from the oven and place the baking dish on a wire rack.
• Let cool in the pan for 15 minutes.
• Transfer to the wire rack to cool completely before slicing into 24 bars.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat an 8-inch (20-cm) square baking dish with nonstick cooking spray.
• To make the Peanut Butter Cookie Base: In a large mixing bowl, stir together the all-purpose flour and ground cinnamon.
• In a medium mixing bowl, mix the peanut butter, mashed banana, granulated sugar, nondairy milk, and vanilla extract until smooth.
• Gently fold the wet ingredients into the dry ingredients.
• Do not overmix.
• Spread the mixture evenly in the prepared baking dish.
• To make the Caramel Banana Topping: Slice the bananas into thin slices (about ⅛ inch or 3 mm thick) and layer them evenly over the cookie dough.
• Drizzle the caramel sauce over the banana layer.
• Sprinkle the chocolate chips evenly across the top.
• Bake for 30 minutes, or until the caramel is bubbly and the chocolate is melted.
• Remove from the oven and place the baking dish on a wire rack.
• Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing into 16 squares.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat an 8-inch (20-cm) square baking pan with nonstick spray.
• Combine the vinegar and soymilk in a medium mixing bowl.
• Let it sit for a few minutes to curdle into a buttermilk-like texture.
• In a large mixing bowl, whisk together the whole wheat pastry flour, ground oats, cinnamon, ginger, baking powder, baking soda, and fine sea salt.
• Whisk the molasses and canola oil into the curdled buttermilk mixture.
• Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
• Fold in the raisins and nuts, if using.
• Pour the batter into the prepared pan and spread evenly.
• Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
• Place the pan on a wire rack to cool for 15 minutes.
• Then transfer the cake to the rack to cool completely before slicing or storing.