349 ale recipes

Low-fat cocoa spice cake made with applesauce instead of oil, egg whites only, and a hint of cinnamon. A lighter chocolate cake that still bakes up moist and satisfying.

Versatile pizza dough that doubles as Roman-style focaccia with garlic olive oil, rosemary, and kosher salt. Double-rise method for a chewy, airy crumb.

Homemade olive oil focaccia with coarse sea salt, kneaded by hand and baked at high heat until golden and crusty. A simple Italian flatbread with optional olives or onion toppings.

Pumpkin macaroons made with ground pecans, coconut, pumpkin puree, and maple syrup. Light and chewy egg white cookies sweetened naturally without refined sugar. Baked low and slow.

Olive-tahini sauce with chopped black olives, sesame paste, lemon, and thyme in a warm, flour-thickened base. A savory, vegan Mediterranean sauce for grains, vegetables, or flatbread.

Yellow split pea puree with carrots, turnip, and herbs, slow-simmered in stock then blended silky smooth with a buttery onion roux for rich, velvety flavor.

Chocolate peanut butter crunch cake with melted chocolate-PB swirls streaked through a peanut butter crumb cake, topped with a crunchy streusel.

A genuine pepper bread that is tasty on its own but also scrumptious when used as a sandwich.

Homemade oatmeal burger buns with whole wheat flour, molasses, and brown sugar. Hearty, slightly sweet, and sturdy enough to hold a loaded burger without falling apart.

Vegan pumpkin oat muffins with unique pumpkin topping instead of butter. Egg-free recipe uses soy milk and apple juice for moist, plant-based fall muffins. Dairy-free breakfast.

Ginger and spice cookies with brown sugar, molasses, ginger, cinnamon, and allspice. Chewy, golden-edged drop cookies with deep brown-sugar warmth and a crackled top.

Chocolate raisin snacking cake with cocoa, cinnamon, and chopped nuts, made in one saucepan. Raisins get simmered first to plump them up, and the warm cooking liquid goes right into the batter.

Whole wheat sweet potato biscuits with honey, apple juice, and walnuts. Dairy-free vegetarian biscuits with a tender crumb and nutty crunch.

Buttermilk bran muffins that we love for breakfast.

A lightly spiced breakfast cake made with applesauce and bran for natural moisture, studded with raisins and nuts for texture.

An Indian-style yogurt sauce with sautéed onions, hot chilies, cumin, coriander, and fresh tomato. Creamy, tangy, and gently spiced in just 30 minutes.