PASSION FRUIT CUPCAKES
PASSION FRUIT CUPCAKES
SERVES 12 CUCPCAKES
FOR THE CUPCAKES
2 1⁄2 cups (300 g) (11oz) flour
1 cup (220 g) (7.8oz) sugar
2 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
3⁄4 cup (200 g) (7.1oz) passion fruit juice
1 tsp vanilla extract
2⁄3 cup (130 g) (4.6oz) sunflower oil
1 lemon
FOR THE CREAM
10 cups (600 g) (21oz) white chocolate whipped cream
3 tbsp (45 g) (1.6oz) Seagram’s gin
FOR THE DECORATION
White chocolate cream and gin
3 pieces of passion fruit
NUTRITIONAL VALUES
Calories: 305kcal
Fat: 2.9g (0.5g S.Fat)
Carbs: 52.5g
Protein: 18.1g
Sugar: 4.8g
Sodium: 418mg
METHOD
Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder). Combine the passion fruit juice, vanilla extract, grated lemon peel, and oil in a mixing bowl. Whip the mixture with a wire whisk.
Fill each cupcake liner halfway with batter.
Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.
Whip the whipping cream, then add the gin and stir with a spatula in circular motions to prevent the cream from losing its bubbles.
Cupcakes should be decorated with cream and passion fruit pulp.
Fill each cupcake liner halfway with batter.
Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.
Whip the whipping cream, then add the gin and stir with a spatula in circular motions to prevent the cream from losing its bubbles.
Cupcakes should be decorated with cream and passion fruit pulp.
CHOCOLATE AND PEANUT CUPCAKES
CHOCOLATE AND PEANUT CUPCAKES
SERVES 12 CUPCAKES
FOR THE CUPCAKES
1 3⁄4 cups (230 g) (8.1oz) flour
3⁄4 cup (70 g) (2.5oz) cacao
1 cup (220 g) (7.8oz) sugar
1 tsp baking powder
1 tsp baking soda
1⁄2 tsp salt
2 tsp vanilla extract
6.5 ounces (200 g) soy milk
3⁄4 cup (160 g) (5.6oz) sunflower oil
1⁄3 cup (50 g) (1.8oz) salted peanuts
FOR THE CREAM
1 3⁄4 cups (420 g) (15oz) vegetable whipping cream
1⁄4 stick (30 g) (1.1oz) margarine
1⁄3 cup (100 g) (3.5oz) peanut butter
FOR THE DECORATION
Peanut butter
Sparkling chocolate icing
Vegan cacao cream
NUTRITIONAL VALUES
Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg
METHOD
Combine all dry ingredients in a mixing bowl (flour, cacao, sugar, baking soda, salt, and baking powder). Salted peanuts, chopped Combine the soy milk, oil, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk. Continue to beat in the chopped peanuts until you have a smooth batter.
Fill each cupcake liner halfway with batter. Bake at 355° F (180° C) for about 25 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.
To make the cream, melt the margarine and peanut butter in a microwave or double boiler and thoroughly mix them together. Whip the vegetable cream, then fold it into the mixture with a spatula.
Decorate each cupcake with the cream in a pastry bag fitted with a round tip. Place the decorated cupcake in the freezer to keep it cool. Melt the glaze and drizzle it over each cupcake. Melt the chocolate cream, then spoon it into a pastry bag fitted with a fine nozzle and use it to decorate each cupcake. Thaw the cupcakes in the refrigerator for 2 hours before serving.
Fill each cupcake liner halfway with batter. Bake at 355° F (180° C) for about 25 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.
To make the cream, melt the margarine and peanut butter in a microwave or double boiler and thoroughly mix them together. Whip the vegetable cream, then fold it into the mixture with a spatula.
Decorate each cupcake with the cream in a pastry bag fitted with a round tip. Place the decorated cupcake in the freezer to keep it cool. Melt the glaze and drizzle it over each cupcake. Melt the chocolate cream, then spoon it into a pastry bag fitted with a fine nozzle and use it to decorate each cupcake. Thaw the cupcakes in the refrigerator for 2 hours before serving.
DOUBLE-CRUST FUDGE BARS
DOUBLE-CRUST FUDGE BARS
SERVES 16 2-INCH BARS
FOR THE SHORTBREAD:
2 cups all-purpose flour
1 cup vegan margarine
1⁄2 cup sugar
1⁄2 tsp salt
FOR THE FILLING:
3⁄4 cup canned coconut milk, mixed well before measuring
2 cups semisweet chocolate chips (dairy-free)
1⁄4 cup sugar
1⁄2 cup chopped walnuts, optional
FOR THE FILLING:
NUTRITIONAL VALUES
Calories: 383kcal
Fat: 24.5g (9.4g S.Fat)
Carbs: 37.3g
Protein: 2.9g
Sugar: 20.7g
Sodium: 209mg
METHOD
To make the shortbread:
Preheat the oven to 180°C/350°F. Lightly grease an 8- inch square pan and line with parchment paper long enough to overhang the edges.
Pulse flour, margarine, sugar, and salt in a food processor until crumbly. 1 cup of the dough should be reserved for the topping, and the remaining dough should be pressed into the prepared pan.
To make the filling:
Combine the coconut milk, chocolate chips, and sugar in a medium saucepan. Stir constantly over low heat until the chocolate is melted. Take the pan off the heat and stir in the nuts.
To make the bars:
Pour the filling over the unbaked crust and crumble the reserved shortbread dough on top, leaving some in larger clumps.
Bake for 35 minutes in the oven Allow to cool before chilling in the refrigerator for 8 hours or overnight. Lift the parchment paper to release the bars from the pan and unmould once they have chilled and set. Cut into 2- inch squares with a sharp knife and serve.
Preheat the oven to 180°C/350°F. Lightly grease an 8- inch square pan and line with parchment paper long enough to overhang the edges.
Pulse flour, margarine, sugar, and salt in a food processor until crumbly. 1 cup of the dough should be reserved for the topping, and the remaining dough should be pressed into the prepared pan.
To make the filling:
Combine the coconut milk, chocolate chips, and sugar in a medium saucepan. Stir constantly over low heat until the chocolate is melted. Take the pan off the heat and stir in the nuts.
To make the bars:
Pour the filling over the unbaked crust and crumble the reserved shortbread dough on top, leaving some in larger clumps.
Bake for 35 minutes in the oven Allow to cool before chilling in the refrigerator for 8 hours or overnight. Lift the parchment paper to release the bars from the pan and unmould once they have chilled and set. Cut into 2- inch squares with a sharp knife and serve.
RECIPE NOTES
Before serving, the cookies should be chilled in the refrigerator for 8 hours or overnight.
BEACH COOKIES
BEACH COOKIES
SERVES 24 COOKIES
1⁄2 cup vegan margarine, melted
2 cups vegan cookie or graham cracker crumbs*
1 cup canned coconut milk, mixed well before measuring
1⁄4 cup agave or maple syrup
1 tsp pure vanilla extract
1⁄8 tsp salt
2 tbsp cornstarch or arrowroot
1 1⁄2 cups shredded coconut
2 cups semisweet chocolate chips (dairy-free)
1⁄2 cup chopped walnuts, toasted, optional
NUTRITIONAL VALUES
Calories: 249kcal
Fat: 7.4g (1.1g S.Fat)
Carbs: 40.7g
Protein: 4.7g
Sugar: 7.6g
Sodium: 104mg
METHOD
Preheat the oven to 180°C/350°F.
Fill a 9-x-13-inch baking pan with the melted margarine. Tilt the pan to swirl the margarine around until the entire bottom is coated. Crumble the crumbs evenly into the pan until the bottom is evenly coated. Gently pat down.
In a medium mixing bowl, combine the coconut milk, agave, vanilla, salt, and cornstarch. Drizzle this mixture over the crumb layer evenly. Layer the shredded coconut in the pan, followed by the chocolate chips and walnuts. Gently pat the chocolate chips into the cookie with the palm of your hand.
Bake for 25–30 minutes, or until the center appears thick and slightly bubbly, with lightly browned edges. Allow to cool before refrigerating for 8 hours or overnight. Cut into small squares with a sharp knife.
Fill a 9-x-13-inch baking pan with the melted margarine. Tilt the pan to swirl the margarine around until the entire bottom is coated. Crumble the crumbs evenly into the pan until the bottom is evenly coated. Gently pat down.
In a medium mixing bowl, combine the coconut milk, agave, vanilla, salt, and cornstarch. Drizzle this mixture over the crumb layer evenly. Layer the shredded coconut in the pan, followed by the chocolate chips and walnuts. Gently pat the chocolate chips into the cookie with the palm of your hand.
Bake for 25–30 minutes, or until the center appears thick and slightly bubbly, with lightly browned edges. Allow to cool before refrigerating for 8 hours or overnight. Cut into small squares with a sharp knife.
RECIPE NOTES
Before serving, the cookies should be chilled in the refrigerator for 8 hours or overnight.
CHOCOLATE PEANUT BUTTER FUDGE
CHOCOLATE PEANUT BUTTER FUDGE
SERVES 16 2-INCH SQUARES
FOR THE SHORTBREAD:
1⁄2 cup vegan margarine
1 1⁄2 cups all-purpose flour
1⁄3 cup sugar
1⁄4 tsp salt
FOR THE FILLING: 1⁄3 cup brown sugar
1⁄4 cup sugar
4 tbsp vegan margarine
1⁄4 cup agave
2 tbsp soy, almond, or rice milk
2 cup pecans, toasted and roughly chopped
1 tsp pure vanilla extract
FOR THE FILLING:
NUTRITIONAL VALUES
Calories: 249kcal
Fat: 7.4g (1.1g S.Fat)
Carbs: 40.7g
Protein: 4.7g
Sugar: 7.6g
Sodium: 104mg
METHOD
To make the shortbread:
Preheat the oven to 180°C/350°F. Line an 8-inch square baking pan with parchment paper that is long enough to overhang the edges.
In a food processor, combine margarine, flour, sugar, and salt until crumbly. Bake for 25 minutes after pressing firmly into the prepared pan. Remove from oven and set aside to cool.
To make the filling:
Bring brown sugar, sugar, margarine, agave, and non- dairy milk to a boil in a medium saucepan. Reduce the heat to low and allow to simmer for 5 minutes. Remove from the heat and stir in the pecans and vanilla extract. Spread the filling over the shortbread crust. Allow to cool completely before chilling in the refrigerator for 8 hours or overnight, until the filling has set.
When the bars have chilled and set, lift the parchment paper to release them from the pan and unmould them. Cut the dough into 2-inch squares with a sharp knife.
Preheat the oven to 180°C/350°F. Line an 8-inch square baking pan with parchment paper that is long enough to overhang the edges.
In a food processor, combine margarine, flour, sugar, and salt until crumbly. Bake for 25 minutes after pressing firmly into the prepared pan. Remove from oven and set aside to cool.
To make the filling:
Bring brown sugar, sugar, margarine, agave, and non- dairy milk to a boil in a medium saucepan. Reduce the heat to low and allow to simmer for 5 minutes. Remove from the heat and stir in the pecans and vanilla extract. Spread the filling over the shortbread crust. Allow to cool completely before chilling in the refrigerator for 8 hours or overnight, until the filling has set.
When the bars have chilled and set, lift the parchment paper to release them from the pan and unmould them. Cut the dough into 2-inch squares with a sharp knife.
RECIPE NOTES
Before serving, the bar cookies should be chilled in the refrigerator for 8 hours or overnight.
PECAN BARS
PECAN BARS
SERVES 16 2-INCH BARS
FOR THE SHORTBREAD:
1⁄2 cup vegan margarine
1 1⁄2 cups all-purpose flour
1⁄3 cup sugar
1⁄4 tsp salt
FOR THE FILLING:
1⁄3 cup brown sugar
1⁄4 cup sugar
4 tbsp vegan margarine
1⁄4 cup agave
2 tbsp soy, almond, or rice milk
2 cup pecans, toasted and roughly chopped
1 tsp pure vanilla extract
NUTRITIONAL VALUES
Calories: 294kcal
Fat: 7g (1.3g S.Fat)
Carbs: 60.5g
Protein: 4.4g
Sugar: 46.1g
Sodium: 20mg
METHOD
To make the shortbread:
Preheat the oven to 180°C/350°F. Line an 8-inch square baking pan with parchment paper that is long enough to hang over the edges.
Pulse margarine, flour, sugar, and salt in a food processor until crumbly. Bake for 25 minutes, pressing firmly into the prepared pan. Remove from the oven and set aside to cool.
To make the filling: Bring brown sugar, sugar, margarine, agave, and non- dairy milk to a boil in a medium saucepan. Reduce heat to low and allow to simmer for 5 minutes. Remove from the heat and add the pecans and vanilla extract. Cover the shortbread crust with the filling. Allow to cool completely before placing in the refrigerator for 8 hours or overnight, or until the filling has set.
Lift the parchment paper to release the bars from the pan and unmould once they have chilled and set. Cut into 2-inch squares with a sharp knife.
Pulse margarine, flour, sugar, and salt in a food processor until crumbly. Bake for 25 minutes, pressing firmly into the prepared pan. Remove from the oven and set aside to cool.
To make the filling: Bring brown sugar, sugar, margarine, agave, and non- dairy milk to a boil in a medium saucepan. Reduce heat to low and allow to simmer for 5 minutes. Remove from the heat and add the pecans and vanilla extract. Cover the shortbread crust with the filling. Allow to cool completely before placing in the refrigerator for 8 hours or overnight, or until the filling has set.
Lift the parchment paper to release the bars from the pan and unmould once they have chilled and set. Cut into 2-inch squares with a sharp knife.
APRICOT PISTACHIO CHOCOLATE BARK
APRICOT PISTACHIO CHOCOLATE BARK
SERVES 10 TO 12 PORTIONS
2 1/2 cups vegan dark chocolate chunks (or chips; soy-free if necessary)
2 tsp. coconut oil
1/3cup roughly chopped pistachios
Heaping 1/2 cup chopped dried apricots
Flaked sea salt
NUTRITIONAL VALUES
Calories: 64kcal
Fat: 1.9g (1.1g S.Fat)
Carbs: 11.9g
Protein: 1.9g
Sugar: 6.4g
Sodium: 69mg
METHOD
Use parchment paper or a silicone baking mat to line a baking sheet. If possible, use binder clips to secure the paper's edges to the sheet's rim. This will keep it in place while you spread the chocolate.
Melt the chocolate and coconut oil in a double boiler or a heatproof bowl on top of a pot of boiling water until smooth, stirring frequently.
Pour the chocolate onto the prepared baking sheet and spread it with a silicone spatula until it's about 1/4 inch (6 mm) thick. Sprinkle the pistachios and apricots on top, followed by the salt. Refrigerate for 1 hour, or until thoroughly chilled.
Break the bark into small pieces and store them in cellophane bags tied with string or in a cute box. Keep it in a cool, dry place.
Melt the chocolate and coconut oil in a double boiler or a heatproof bowl on top of a pot of boiling water until smooth, stirring frequently.
Pour the chocolate onto the prepared baking sheet and spread it with a silicone spatula until it's about 1/4 inch (6 mm) thick. Sprinkle the pistachios and apricots on top, followed by the salt. Refrigerate for 1 hour, or until thoroughly chilled.
Break the bark into small pieces and store them in cellophane bags tied with string or in a cute box. Keep it in a cool, dry place.
VARIATIONS
Of course, you can experiment with different dried
fruits and/or nuts in this bark. Simply use the same amounts as listed and you'll be fine.
Use shelled sunflower seeds or pepitas instead of nuts for a nut-free alternative (pumpkin seeds).
Use shelled sunflower seeds or pepitas instead of nuts for a nut-free alternative (pumpkin seeds).
RECIPE NOTES
To make this bark truly stand out, use high-quality,
cacao-rich chocolate.
MAKE-YOUR-OWN CORNBREAD IN A JAR
MAKE-YOUR-OWN CORNBREAD IN A JAR
SERVES TWO 1-QUART JARS
3 cups fine cornmeal (certified gluten-free if necessary)
3 cups unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary)
1/4 cup coconut sugar (or brown sugar)
1/4 cup flax meal
2 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
NUTRITIONAL VALUES
Calories: 1012kcal
Fat: 8.4g (0.3g S.Fat)
Carbs: 212.6g
Protein: 25.4g
Sugar: 24.5g
Sodium: 1824mg
METHOD
In a large mixing bowl, combine all of the ingredients. Divide the mixture evenly between the two jars. Each jar's lid should be tightly screwed on. Attach a card to the jar with the following instructions:
Preheat the oven to 350°F (180°C, or gas mark 4). Coat a 10-inch cake pan or skillet, or an 8-inch baking dish, lightly with cooking spray or olive oil.
Combine 11/4 cup non-dairy milk and 1 tablespoon apple cider vinegar in a large mixing bowl and set aside for 5 minutes. Incorporate 1/3 cup sunflower oil or melted coconut oil. Add 2 tbsp maple syrup if you want a sweeter, moister cornbread. Stir in the contents of the jar until smooth. Stir in 1 cup fresh corn kernels OR 1 cup fresh blueberries OR 1/4 cup canned diced green chiles OR 2 tbsp. diced jalapenos if desired.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow for a 10-minute rest before serving. Enjoy! (Serves 8–10)
Preheat the oven to 350°F (180°C, or gas mark 4). Coat a 10-inch cake pan or skillet, or an 8-inch baking dish, lightly with cooking spray or olive oil.
Combine 11/4 cup non-dairy milk and 1 tablespoon apple cider vinegar in a large mixing bowl and set aside for 5 minutes. Incorporate 1/3 cup sunflower oil or melted coconut oil. Add 2 tbsp maple syrup if you want a sweeter, moister cornbread. Stir in the contents of the jar until smooth. Stir in 1 cup fresh corn kernels OR 1 cup fresh blueberries OR 1/4 cup canned diced green chiles OR 2 tbsp. diced jalapenos if desired.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow for a 10-minute rest before serving. Enjoy! (Serves 8–10)
RECIPE NOTES
Before serving, the lemon bars should be chilled in the refrigerator for 8 hours or overnight.
RESCUE PUPPY CHOW
RESCUE PUPPY CHOW
SERVES 9 CUPS
8 cups vegan waffle square cereal (such as Chex, using a gluten-free variety if necessary)
1 cup vegan chocolate chips (or chunks)
1/2 cup unsalted, unsweetened, smooth natural peanut butter
2 tbsp. vegan butter (soy-free if necessary)
1 tsp. vanilla extract
1/4 tsp. salt
1 cup powdered sugar (or xylitol)
NUTRITIONAL VALUES
Calories: 258kcal
Fat: 6.3g (2.2g S.Fat)
Carbs: 46.2g
Protein: 5g
Sugar: 19.6g
Sodium: 524mg
METHOD
Pour the cereal into a large mixing bowl. Place aside.
Melt the chocolate in a double boiler or a heatproof bowl on top of a pot of boiling water, stirring frequently, until smooth. Combine the peanut butter, butter, vanilla, and salt in a mixing bowl. Stir until completely combined, melted, and smooth.
Pour the chocolate mixture over the cereal and mix well. Stir everything together until it's smooth. Toss in the powdered sugar until evenly coated.
Allow the mixture to cool completely on a baking sheet. Divide the mixture among gift bags or jars, or store in an airtight container. You can either refrigerate it or store it at room temperature for 5 to 7 days.
Melt the chocolate in a double boiler or a heatproof bowl on top of a pot of boiling water, stirring frequently, until smooth. Combine the peanut butter, butter, vanilla, and salt in a mixing bowl. Stir until completely combined, melted, and smooth.
Pour the chocolate mixture over the cereal and mix well. Stir everything together until it's smooth. Toss in the powdered sugar until evenly coated.
Allow the mixture to cool completely on a baking sheet. Divide the mixture among gift bags or jars, or store in an airtight container. You can either refrigerate it or store it at room temperature for 5 to 7 days.
VARIATION
For the peanut butter lovers in the family, try
substituting puffed peanut butter cereal (such as Barbara's Peanut Butter Puffins) for the waffle cereal.
MINI SALTED CHOCOLATE CARAMEL PRETZEL TARTS
MINI SALTED CHOCOLATE CARAMEL PRETZEL TARTS
SERVES 2 PORTIONS
Vegan cooking spray (soy-free if necessary)
PRETZEL CRUST
1 heaping cup broken pretzels (gluten-free if necessary)
2 tbsp. coconut sugar (or brown sugar)
1/3cup oat flour (certified gluten- free if necessary)
3 1/2 tbsp. vegan butter (soy-free if necessary)
NUTRITIONAL VALUES
Calories: 524kcal
Fat: 10.6g (3.1g S.Fat)
Carbs: 85g
Protein: 36g
Sugar: 34g
Sodium: 897mg
METHOD
Preheat the oven to 350°F (180°C, or gas mark 4). Lightly spray two 41/2-inch tart pans with cooking spray.
To make the crust: In a food processor, combine the pretzels, sugar, and oat flour to make a coarse flour. Transfer to a large mixing bowl and cut in the butter until the dough is crumbly and holds together when squeezed.
Divide the dough evenly between the two tart pans, pressing it into the bottom and up the sides. Bake for 12 minutes, or until the top is dark golden brown. Allow the pans to cool completely on a cooling rack.
To make the caramel: In a food processor, combine all of the ingredients. Blend until smooth. Refrigerate for 30 minutes after dividing the mixture between the two crusts.
To make the ganache: In a heatproof bowl, place the chocolate. Bring the coconut milk to a boil over medium heat, then remove from the heat and immediately pour over the chocolate. Allow it to rest for a few minutes before stirring gently until smooth. Add the coconut oil and mix well. Pour the ganache over the tarts and evenly distribute it. If desired, sprinkle the tops with flaked sea salt.
Refrigerate the tarts for at least 1 to 2 hours, or until the chocolate is firm. Refrigerate until ready to serve. Refrigerate leftovers in airtight containers for 2 to 3 days.
To make the crust: In a food processor, combine the pretzels, sugar, and oat flour to make a coarse flour. Transfer to a large mixing bowl and cut in the butter until the dough is crumbly and holds together when squeezed.
Divide the dough evenly between the two tart pans, pressing it into the bottom and up the sides. Bake for 12 minutes, or until the top is dark golden brown. Allow the pans to cool completely on a cooling rack.
To make the caramel: In a food processor, combine all of the ingredients. Blend until smooth. Refrigerate for 30 minutes after dividing the mixture between the two crusts.
To make the ganache: In a heatproof bowl, place the chocolate. Bring the coconut milk to a boil over medium heat, then remove from the heat and immediately pour over the chocolate. Allow it to rest for a few minutes before stirring gently until smooth. Add the coconut oil and mix well. Pour the ganache over the tarts and evenly distribute it. If desired, sprinkle the tops with flaked sea salt.
Refrigerate the tarts for at least 1 to 2 hours, or until the chocolate is firm. Refrigerate until ready to serve. Refrigerate leftovers in airtight containers for 2 to 3 days.
GINGERBREAD COOKIES
GINGERBREAD COOKIES
SERVES 24 COOKIES
2 tsp. flax meal
1 tbsp. warm water
3/4 cup oat flour (certified gluten-free)
1/2 cup brown rice flour
1/4 cup almond flour
1 tbsp. arrowroot powder
1 tsp. baking soda
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. xanthan gum
1/3 cup coconut oil, melted
1/4 cup blackstrap molasses (or regular molasses)
1/4 cup coconut sugar (or brown sugar)
1 tsp. grated fresh ginger
1/2 tsp. vanilla extract
NUTRITIONAL VALUES
Calories: 120kcal
Fat: 9.6g (1.3g S.Fat)
Carbs: 12.5g
Protein: 10g
Sugar: 5.2g
Sodium: 113mg
METHOD
In a medium mixing bowl, combine the flax meal and water. Set aside for about 5 minutes to rest.
In a large mixing bowl, whisk together the oat flour, rice flour, almond flour, arrowroot, baking soda, ground ginger, cinnamon, salt, nutmeg, and xanthan gum.
To the flax mixture, add the coconut oil, molasses, sugar, grated ginger, and vanilla extract. Mix until everything is well combined. Stir together the wet and dry ingredients until well combined. Refrigerate the dough for at least 30 minutes.
Preheat the oven to 350°F (180°C, or gas mark 4) when you're ready to bake. Two baking sheets should be lined with parchment paper or silicone baking mats. Take the dough out of the refrigerator.
To make the cinnamon sugar: In a shallow bowl, combine the sugar and cinnamon.
Scoop out a tablespoon of dough and shape it into a ball. Roll the ball in the cinnamon-sugar mixture, then place it on the baking sheet that has been prepared. Rep with the rest of the dough, spacing the balls about 2 inches apart. Flatten each cookie with a fork and make a crisscross pattern on top. Bake the cookies for 10 to 12 minutes, or until they are spread out and firm around the edges. Allow the cookies to cool for a few minutes on the pan before transferring them to a cooling rack. Allow to cool completely before serving. (As they cool, they will firm up even more.) Store at room temperature in an airtight container for up to 4 days.
In a large mixing bowl, whisk together the oat flour, rice flour, almond flour, arrowroot, baking soda, ground ginger, cinnamon, salt, nutmeg, and xanthan gum.
To the flax mixture, add the coconut oil, molasses, sugar, grated ginger, and vanilla extract. Mix until everything is well combined. Stir together the wet and dry ingredients until well combined. Refrigerate the dough for at least 30 minutes.
Preheat the oven to 350°F (180°C, or gas mark 4) when you're ready to bake. Two baking sheets should be lined with parchment paper or silicone baking mats. Take the dough out of the refrigerator.
To make the cinnamon sugar: In a shallow bowl, combine the sugar and cinnamon.
Scoop out a tablespoon of dough and shape it into a ball. Roll the ball in the cinnamon-sugar mixture, then place it on the baking sheet that has been prepared. Rep with the rest of the dough, spacing the balls about 2 inches apart. Flatten each cookie with a fork and make a crisscross pattern on top. Bake the cookies for 10 to 12 minutes, or until they are spread out and firm around the edges. Allow the cookies to cool for a few minutes on the pan before transferring them to a cooling rack. Allow to cool completely before serving. (As they cool, they will firm up even more.) Store at room temperature in an airtight container for up to 4 days.
VARIATION
To make gluten-free cookies, substitute 1 1/2 cups unbleached all-purpose flour for the oat, brown rice, and almond flours, and leave out the arrowroot powder and xanthan gum.
CHAMPAGNE CUPCAKES
CHAMPAGNE CUPCAKES
SERVES 12 CUPCAKES
FOR THE CUPCAKES
2 tbsp. non-dairy milk (nut-free and/or soy-free if necessary)
1 tbsp. apple cider vinegar
1 3/4 cups unbleached all-purpose flour (or gluten-free flour blend, soy- free if necessary)
2 tbsp. arrowroot powder
1 cup coconut sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)
8 tbsp. vegan butter (soy-free if necessary), at room temperature
2/3cup vegan Champagne(or sparkling wine)
1 tsp. vanilla extract
NUTRITIONAL VALUES
Calories: 256kcal
Fat: 4.9g (1.2g S.Fat)
Carbs: 21.6g
Protein: 9.5g
Sugar: 14.5g
Sodium: 49mg
METHOD
To make the cupcakes: Preheat the oven to 350°F (180°C, or gas mark 4). Line a 12-cup muffin tin with paper or silicone liners.
Combine the milk and vinegar in a cup or small bowl. Place aside.
Whisk together the flour, arrowroot powder, coconut sugar, baking powder, baking soda, salt, and xanthan gum in a large mixing bowl (if using).
In a medium mixing bowl, cream together the butter and Champagne with a hand mixer. Mix in the milk mixture and vanilla extract until well combined. Slowly combine the wet and dry ingredients with a hand mixer until well combined.
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool for 10 minutes in the muffin tin before transferring them to a cooling rack to cool completely.
Make the frosting while the cupcakes are cooling: Mix all of the frosting ingredients together with a hand mixer. Place in the refrigerator for at least 15 minutes, or until ready to use.
When the cupcakes are cool enough to handle, transfer the frosting to a pastry bag fitted with a decorating tip or a large resealable plastic bag with the corner cut out and pipe frosting onto each cupcake. Alternatively, spread frosting on each cupcake with a butter knife or silicone spatula. You can decorate if you want. Refrigerate until ready to serve or serve immediately. These cupcakes are best the day they are made, but they can be stored in an airtight container in the refrigerator for 1 to 2 days.
Combine the milk and vinegar in a cup or small bowl. Place aside.
Whisk together the flour, arrowroot powder, coconut sugar, baking powder, baking soda, salt, and xanthan gum in a large mixing bowl (if using).
In a medium mixing bowl, cream together the butter and Champagne with a hand mixer. Mix in the milk mixture and vanilla extract until well combined. Slowly combine the wet and dry ingredients with a hand mixer until well combined.
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool for 10 minutes in the muffin tin before transferring them to a cooling rack to cool completely.
Make the frosting while the cupcakes are cooling: Mix all of the frosting ingredients together with a hand mixer. Place in the refrigerator for at least 15 minutes, or until ready to use.
When the cupcakes are cool enough to handle, transfer the frosting to a pastry bag fitted with a decorating tip or a large resealable plastic bag with the corner cut out and pipe frosting onto each cupcake. Alternatively, spread frosting on each cupcake with a butter knife or silicone spatula. You can decorate if you want. Refrigerate until ready to serve or serve immediately. These cupcakes are best the day they are made, but they can be stored in an airtight container in the refrigerator for 1 to 2 days.
VARIATION
Replace the Champagne with vegan ginger ale or sparkling
apple cider to make these alcohol-free.
CHOCOLATE-PEANUT BUTTER TRUFFLES
CHOCOLATE-PEANUT BUTTER TRUFFLES
SERVES 10 TO 12 TRUFFLES
1/2 cup unsalted, unsweetened natural peanut butter
1/4 cup oat flour (certified gluten- free if necessary)
2 1/2 tbsp. powdered sugar (or xylitol)
Pinch of salt (exclude if using salted peanut butter)
1 cup vegan chocolate chips (or chopped vegan chocolate)
1 tsp. coconut oil
Chopped peanuts, optional
Flaked sea salt, optional
NUTRITIONAL VALUES
Calories: 128kcal
Fat: 8.7g (2.6g S.Fat)
Carbs: 10.1g
Protein: 3.9g
Sugar: 6.8g
Sodium: 79mg
METHOD
n a medium mixing bowl, combine the peanut butter, oat flour, sugar, and salt with a fork (if using). Place the bowl in the freezer for 20 minutes, or until firm.
Use parchment paper or a silicone baking mat to line a baking sheet. Take the frozen peanut butter mixture out of the freezer. Scoop up 1 tbsp. and roll it into a ball with your hands. Place the ball on the baking sheet that has been prepared. Rep with the rest of the peanut butter mixture. Place the sheet in the freezer for at least 15 minutes while you melt the chocolate. If you don't intend to coat them with chocolate right away, place the sheet in the refrigerator for at least 30 minutes.
Melt the chocolate and coconut oil together in a double boiler or heatproof bowl set over a pot of boiling water, stirring frequently, until completely smooth. Take the pan off the heat.
Take the peanut butter balls out of the freezer. Scoop up a ball with a fork and dunk it in the melted chocolate. Roll it around to completely cover it, then lift it out and drain off the excess chocolate with a spoon. Return the truffle to the baking sheet. Rep with the rest of the balls. Sprinkle with chopped peanuts and/or flaked sea salt on top (if using).
Return the baking sheet to the refrigerator and chill for 15 to 20 minutes, or until completely set, or until ready to serve. The truffles will keep in the fridge for 4 to 5 days if stored in an airtight container.
Use parchment paper or a silicone baking mat to line a baking sheet. Take the frozen peanut butter mixture out of the freezer. Scoop up 1 tbsp. and roll it into a ball with your hands. Place the ball on the baking sheet that has been prepared. Rep with the rest of the peanut butter mixture. Place the sheet in the freezer for at least 15 minutes while you melt the chocolate. If you don't intend to coat them with chocolate right away, place the sheet in the refrigerator for at least 30 minutes.
Melt the chocolate and coconut oil together in a double boiler or heatproof bowl set over a pot of boiling water, stirring frequently, until completely smooth. Take the pan off the heat.
Take the peanut butter balls out of the freezer. Scoop up a ball with a fork and dunk it in the melted chocolate. Roll it around to completely cover it, then lift it out and drain off the excess chocolate with a spoon. Return the truffle to the baking sheet. Rep with the rest of the balls. Sprinkle with chopped peanuts and/or flaked sea salt on top (if using).
Return the baking sheet to the refrigerator and chill for 15 to 20 minutes, or until completely set, or until ready to serve. The truffles will keep in the fridge for 4 to 5 days if stored in an airtight container.
RECIPE NOTES
f your peanut butter is too runny, thicken it with 1 tbsp
oat flour and 1 1/2 tsp powdered sugar or xylitol.
BROWNIE ICE CREAM SANDWICHES
BROWNIE ICE CREAM SANDWICHES
SERVES 8 SANDWICHES
1 cup unbleached all-purpose flour (or gluten-free flour blend, soy- free if necessary)
3 tbsp. Dutch-process cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)
1/2 tsp. salt
1 cup vegan dark chocolate chunks (or chips)
4 tbsp. vegan butter (soy-free if necessary)
1/2 cup coconut sugar (or brown sugar)
1/2 cup unsweetened applesauce
2 tbsp. aquafaba
1 tsp. vanilla extract
Vanilla Ice Cream; or 1 1/2 pints store-bought vegan vanilla ice cream)
NUTRITIONAL VALUES
Calories: 182kcal
Fat: 5.2g (2.3g S.Fat)
Carbs: 30.8g
Protein: 12g
Sugar: 8.3g
Sodium: 116mg
METHOD
Preheat the oven to 350°F (180°C, or gas mark 4). Line two 8 × 8-inch baking dishes with parchment paper. Use small binder clips to secure the parchment paper to the edges of the dishes if you have them. This prevents the paper from sliding as you spread the batter. Set aside the baking dishes. Whisk together the flour, cocoa, baking powder, baking soda, xanthan gum (if using), and salt in a medium mixing bowl.
Melt the chocolate and butter together in a double boiler or in a heatproof bowl set over a pot of boiling water, stirring occasionally, until smooth. Take the pan off the heat. Mix in the sugar, applesauce, aquafaba, and vanilla extract. Stir the dry ingredients into the wet ingredients gradually. Divide the batter evenly between the two baking dishes and smooth it out. If the batter is difficult to spread, you can place a sheet of plastic wrap over it and use your hand to push or spread it. Bake for 25 to 30 minutes, or until set and the edges are slightly pulling away from the pan. Remove from the oven and set aside for 1 to 2 hours to cool.
Remove the ice cream from the freezer about 15 minutes before using it to soften. In one pan, spread ice cream on top of the brownie layer. Make an even layer 1/2 to 1 inch thick. (To make it easier to spread, place a sheet of plastic wrap over the ice cream and pat it down with your fingers.)
Using the parchment paper, carefully remove the second brownie layer from the dish and place it on top of the ice cream. Gently press down on the sandwiches to compress them. Freeze the pan for 30 to 60 minutes, or until the ice cream is solid again. Take the pan out of the freezer. Lift the large sandwich from the pan and place it on a flat surface, such as a cutting board, using the parchment paper. Cut out your desired sandwich shapes with a knife, cookie cutter, or biscuit cutter. To get the sandwiches to pop up, use a cookie or biscuit cutter and gently push from the bottom, underneath the parchment paper. Place the sandwiches in an airtight container to keep them fresh. Freeze until ready to use, or up to 1 month.
Melt the chocolate and butter together in a double boiler or in a heatproof bowl set over a pot of boiling water, stirring occasionally, until smooth. Take the pan off the heat. Mix in the sugar, applesauce, aquafaba, and vanilla extract. Stir the dry ingredients into the wet ingredients gradually. Divide the batter evenly between the two baking dishes and smooth it out. If the batter is difficult to spread, you can place a sheet of plastic wrap over it and use your hand to push or spread it. Bake for 25 to 30 minutes, or until set and the edges are slightly pulling away from the pan. Remove from the oven and set aside for 1 to 2 hours to cool.
Remove the ice cream from the freezer about 15 minutes before using it to soften. In one pan, spread ice cream on top of the brownie layer. Make an even layer 1/2 to 1 inch thick. (To make it easier to spread, place a sheet of plastic wrap over the ice cream and pat it down with your fingers.)
Using the parchment paper, carefully remove the second brownie layer from the dish and place it on top of the ice cream. Gently press down on the sandwiches to compress them. Freeze the pan for 30 to 60 minutes, or until the ice cream is solid again. Take the pan out of the freezer. Lift the large sandwich from the pan and place it on a flat surface, such as a cutting board, using the parchment paper. Cut out your desired sandwich shapes with a knife, cookie cutter, or biscuit cutter. To get the sandwiches to pop up, use a cookie or biscuit cutter and gently push from the bottom, underneath the parchment paper. Place the sandwiches in an airtight container to keep them fresh. Freeze until ready to use, or up to 1 month.
STRAWBERRY-PEACH CRISP WITH VANILLA WHIPPED CREAM
STRAWBERRY-PEACH CRISP WITH VANILLA WHIPPED CREAM
SERVES 8 PORTIONS
FOR THE FILLING
Vegan cooking spray (soy-free if necessary)
1 lb. strawberries, hulled and quartered (fresh, frozen or dried)
3 medium peaches, pitted and thinly sliced
3 tbsp. coconut sugar (or brown sugar)
2 tbsp. lemon juice
1 tbsp. arrowroot powder
1 tsp. grated fresh ginger
NUTRITIONAL VALUES
Calories: 410kcal
Fat: 25.3g (14.2g S.Fat)
Carbs: 37.6g
Protein: 56.4g
Sugar: 58.7g
Sodium: 214mg
METHOD
Refrigerate the can of coconut cream the day before you intend to serve it. Preheat the oven to 400°F (200°C, or gas mark 6). Coat a 10-inch cake pan, pie pan, or cast-iron skillet lightly with cooking spray.
To make the filling: In a large mixing bowl, combine the strawberries, peaches, coconut sugar, lemon juice, arrowroot, and ginger. Pour into the baking dish that has been prepared.
To make the streusel: Combine the oat flour, corn flour, and rice flour in a mixing bowl. Cut in the butter until no pieces are larger than your pinkie fingernail and the mixture resembles wet sand. Just until evenly combined, stir in the oats, sugar, salt, cinnamon, and vanilla bean scrapings (if using). It should be clumpy but evenly distributed. Spread the streusel evenly over the fruit. 30 minutes in the oven, or until the topping is crispy and golden. Remove from the oven and set aside for 5 to 10 minutes to rest before serving.
While the crisp cools, prepare the whipped cream: Pour the solid coconut cream into a large mixing bowl, leaving the coconut water in the can (which you can totally keep to use for something else). Add the powdered sugar and vanilla extract to the cream and whisk on high speed with a hand mixer (fitted with a whisk attachment, if possible) until it has the texture of whipped cream. Place the bowl in the refrigerator until ready to use. Serve each crisp with a dollop of whipped cream on top. Both the crisp and the whipped cream will keep in the fridge for 2 to 3 days if stored in airtight containers.
To make the filling: In a large mixing bowl, combine the strawberries, peaches, coconut sugar, lemon juice, arrowroot, and ginger. Pour into the baking dish that has been prepared.
To make the streusel: Combine the oat flour, corn flour, and rice flour in a mixing bowl. Cut in the butter until no pieces are larger than your pinkie fingernail and the mixture resembles wet sand. Just until evenly combined, stir in the oats, sugar, salt, cinnamon, and vanilla bean scrapings (if using). It should be clumpy but evenly distributed. Spread the streusel evenly over the fruit. 30 minutes in the oven, or until the topping is crispy and golden. Remove from the oven and set aside for 5 to 10 minutes to rest before serving.
While the crisp cools, prepare the whipped cream: Pour the solid coconut cream into a large mixing bowl, leaving the coconut water in the can (which you can totally keep to use for something else). Add the powdered sugar and vanilla extract to the cream and whisk on high speed with a hand mixer (fitted with a whisk attachment, if possible) until it has the texture of whipped cream. Place the bowl in the refrigerator until ready to use. Serve each crisp with a dollop of whipped cream on top. Both the crisp and the whipped cream will keep in the fridge for 2 to 3 days if stored in airtight containers.
VARIATION
Experiment with different fruit combinations, such as cranberries and persimmons, apples and pears, or blueberries and mango. Simply try to replace with similar quantities as much as possible, though a little more or a little less won't hurt the final product. For the same results, try different dried fruit combinations in similar amounts.
PUMPKIN CHAI SCONES
PUMPKIN CHAI SCONES
SERVES 8 SCONES
FOR THE SCONES
1/2 cup unsweetened vanilla non-dairy milk (nut-free and/or soy-free if necessary)
1 tsp. apple cider vinegar
2 cups unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary)
1/3 cup coconut sugar (or brown sugar)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/4 tsp. xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)
8 tbsp. very cold vegan butter (soy- free if necessary)
1/2 cup pureed pumpkin (not pumpkin pie filling)
1 tsp. vanilla extract
Oat flour (certified gluten-free if necessary) for dusting and kneading
NUTRITIONAL VALUES
Calories: 317kcal
Fat: 21.1g (10.2g S.Fat)
Carbs: 32.2g
Protein: 16.3g
Sugar: 23.1g
Sodium: 110mg
METHOD
Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper or a silicone baking mat.
Set aside the milk and vinegar in a medium mixing bowl.
In a large mixing bowl, combine the flour, coconut sugar, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, nutmeg, salt, and xanthan gum (if using). Whisk everything together until it's completely combined. Cut in the butter until all of the pieces are the size of your pinkie fingernail and the mixture resembles wet sand.
Stir in the pumpkin and vanilla extract until well combined. Stir together the wet and dry ingredients until well combined. The dough will be sticky and wet.
Flour your work surface liberally with oat flour. Turn the dough out onto the surface and, using your hands, scoop flour onto the ball of dough until it is coated on all sides. Flatten the dough slightly, then fold it over on top of itself. It's fine if it tears; simply patch it up as best you can. Flatten the dough again, then sprinkle with more flour and spread it out to coat the top. Fold it over on itself once more. Repeat flouring and folding about five more times, or until the dough is still soft and pliable and does not fall apart when folded, but not so much that the dough becomes tough.
Make an 8-inch circle out of the dough. Cut the pie into eight equal-sized triangles. Place them on the baking sheet that has been prepared. Bake for 15 to 20 minutes, or until the top is lightly browned and firm. Allow the scones to cool for about 10 minutes on the pan before transferring them to a cooling rack to cool completely.
Make the icing while the scones are cooling: In a small mixing bowl, whisk together all of the ingredients with a fork until smooth. Drizzle the icing over the tops of the scones once they have cooled. The scones will keep for 2 to 3 days in an airtight container at room temperature.
Set aside the milk and vinegar in a medium mixing bowl.
In a large mixing bowl, combine the flour, coconut sugar, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, nutmeg, salt, and xanthan gum (if using). Whisk everything together until it's completely combined. Cut in the butter until all of the pieces are the size of your pinkie fingernail and the mixture resembles wet sand.
Stir in the pumpkin and vanilla extract until well combined. Stir together the wet and dry ingredients until well combined. The dough will be sticky and wet.
Flour your work surface liberally with oat flour. Turn the dough out onto the surface and, using your hands, scoop flour onto the ball of dough until it is coated on all sides. Flatten the dough slightly, then fold it over on top of itself. It's fine if it tears; simply patch it up as best you can. Flatten the dough again, then sprinkle with more flour and spread it out to coat the top. Fold it over on itself once more. Repeat flouring and folding about five more times, or until the dough is still soft and pliable and does not fall apart when folded, but not so much that the dough becomes tough.
Make an 8-inch circle out of the dough. Cut the pie into eight equal-sized triangles. Place them on the baking sheet that has been prepared. Bake for 15 to 20 minutes, or until the top is lightly browned and firm. Allow the scones to cool for about 10 minutes on the pan before transferring them to a cooling rack to cool completely.
Make the icing while the scones are cooling: In a small mixing bowl, whisk together all of the ingredients with a fork until smooth. Drizzle the icing over the tops of the scones once they have cooled. The scones will keep for 2 to 3 days in an airtight container at room temperature.
SALTED VANILLA MAPLE BLONDIES
SALTED VANILLA MAPLE BLONDIES
SERVES 12 BARS
1 1/2 cups oat flour (certified gluten-free if necessary)
1/4 cup sweet white rice flour
1/4 cup coconut sugar (or brown sugar)
2 tbsp. tapioca powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup cashew butter
1/2 cup maple syrup
1/2 cup unsweetened applesauce 1 tbsp. coconut oil, melted
1 tbsp. apple cider vinegar
Scrapings from inside 1 vanilla bean (or 1 tsp. vanilla powder)
1 tsp. vanilla extract
Flaked sea salt
NUTRITIONAL VALUES
Calories: 114kcal
Fat: 1.9g (1.2g S.Fat)
Carbs: 22.7g
Protein: 1.6g
Sugar: 12.9g
Sodium: 150mg
METHOD
Preheat the oven to 350°F (180°C, or gas mark 4). Line an 8 × 8-inch baking dish with parchment paper. Allow some to hang over the edges of the pan to make it easier to remove the blondies from the pan.
In a medium mixing bowl, combine the oat flour, rice flour, coconut sugar, tapioca powder, baking soda, and salt.
In a large mixing bowl, combine the cashew butter, maple syrup, applesauce, and coconut oil with a hand mixer. Combine the vinegar, vanilla bean scrapings, and vanilla extract in a mixing bowl. Stir the dry ingredients into the wet ingredients until well combined. Pour the batter into the prepared baking dish and sprinkle with sea salt flakes.
30–35 minutes, or until the top is golden brown and firm, and a toothpick inserted into the center comes out clean. Allow to cool completely in the pan after removing from the oven.
When the blondie is cool enough to handle, lift it out of the baking dish with the parchment paper. Cut into 12 pieces. The blondies can be stored at room temperature in an airtight container, but they will keep their moisture longer if refrigerated. They can be stored for 3 to 4 days.
In a medium mixing bowl, combine the oat flour, rice flour, coconut sugar, tapioca powder, baking soda, and salt.
In a large mixing bowl, combine the cashew butter, maple syrup, applesauce, and coconut oil with a hand mixer. Combine the vinegar, vanilla bean scrapings, and vanilla extract in a mixing bowl. Stir the dry ingredients into the wet ingredients until well combined. Pour the batter into the prepared baking dish and sprinkle with sea salt flakes.
30–35 minutes, or until the top is golden brown and firm, and a toothpick inserted into the center comes out clean. Allow to cool completely in the pan after removing from the oven.
When the blondie is cool enough to handle, lift it out of the baking dish with the parchment paper. Cut into 12 pieces. The blondies can be stored at room temperature in an airtight container, but they will keep their moisture longer if refrigerated. They can be stored for 3 to 4 days.
VARIATION
I'm sure I don't have to tell all you crazy chocoholics
out there that these blondies beg for chocolate chips. Before transferring the batter to the baking dish, fold in 1/2 cup vegan chocolate chips.
PEANUT BUTTER OATMEAL COOKIES
PEANUT BUTTER OATMEAL COOKIES
SERVES 30 COOKIES
1 cup unbleached all-purpose flour (or gluten-free flour blend, soy- free if necessary)
1 cup rolled oats (certified gluten- free if necessary)
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)
1/4 tsp. ground nutmeg
1 cup unsalted, unsweetened natural peanut butter
1/2 cup maple syrup
1/3 cup unsweetened applesauce (or mashed banana)
1/4 cup coconut oil, melted
1/4 cup coconut sugar, optional
1 tsp. vanilla extract
Optional add-ins: 1/2 cup raisins, chopped peanuts, and/or vegan chocolate chips
NUTRITIONAL VALUES
Calories: 107kcal
Fat: 6.3g (2g S.Fat)
Carbs: 10.5g
Protein: 2.7g
Sugar: 4g
Sodium: 99mg
METHOD
Preheat the oven to 350°F (180°C, or gas mark 4). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the flour, oats, baking soda, cinnamon, salt, xanthan gum (if using), and nutmeg until well combined.
Combine the peanut butter, maple syrup, applesauce, coconut oil, coconut sugar (if using), and vanilla in a medium mixing bowl. Stir everything together until it's smooth.
Stir together the wet and dry ingredients until well combined. If you're using add-ins, make sure to fold them in.
Scoop a heaping tablespoon of dough from the bowl, roll it into a perfect ball in your hands, and place it on the baking sheet. Repeat with the rest of the dough, spacing the balls 1 1/2 inches apart. Flatten each ball slightly with your fingers.
Bake for 10 to 12 minutes, or until the bottom is firm and slightly golden. Allow the cookies to cool for 5 minutes on the baking sheets before transferring them to a cooling rack. Allow to cool completely before serving. The cookies will keep for 3 to 4 days in an airtight container (in the fridge if the weather is warm).
In a large mixing bowl, combine the flour, oats, baking soda, cinnamon, salt, xanthan gum (if using), and nutmeg until well combined.
Combine the peanut butter, maple syrup, applesauce, coconut oil, coconut sugar (if using), and vanilla in a medium mixing bowl. Stir everything together until it's smooth.
Stir together the wet and dry ingredients until well combined. If you're using add-ins, make sure to fold them in.
Scoop a heaping tablespoon of dough from the bowl, roll it into a perfect ball in your hands, and place it on the baking sheet. Repeat with the rest of the dough, spacing the balls 1 1/2 inches apart. Flatten each ball slightly with your fingers.
Bake for 10 to 12 minutes, or until the bottom is firm and slightly golden. Allow the cookies to cool for 5 minutes on the baking sheets before transferring them to a cooling rack. Allow to cool completely before serving. The cookies will keep for 3 to 4 days in an airtight container (in the fridge if the weather is warm).
LEMON BARS
LEMON BARS
SERVES 16 2-INCH BARS
FOR THE CRUST:
1⁄2 cup vegan margarine
1 1⁄2 cups all-purpose flour
1⁄3 cup sugar
1⁄4 tsp salt
NUTRITIONAL VALUES
Calories: 247kcal
Fat: 6.3g (1.1 S.Fat)
Carbs: 42.2g
Protein: 4.6g
Sugar: 5g
Sodium: 110mg
METHOD
To make the crust:
Preheat the oven to 180°C/350°F. Line an 8-inch square pan with parchment paper that is long enough to overhang the edges. Grease the parchment paper lightly.
Pulse margarine, flour, sugar, and salt in a food processor until crumbly. In a pre-pared pan, press the dough. 18 minutes in the oven Remove from the oven and set aside to cool.
To make the filling: 1/2 cup non-dairy milk, cornstarch, and flour, whisked until completely smooth, in a small bowl Place aside.
Bring the remaining 1/2 cup non-dairy milk, sugar, and lemon juice to a boil in a medium saucepan. Reduce the heat to medium and gradually whisk in the cornstarch mixture. Continue to cook, whisking constantly, for about 5 minutes, or until the mixture is very thick, like pudding. Remove from the heat and stir in the lemon zest and, if using, the food colouring.
To make the lemon bars: Bake for 15 minutes after pouring the filling over the crust. Allow to cool before chilling in the refrigerator for 8 hours or overnight. Lift the parchment paper to release the bars from the pan and unmould once they have chilled and set. Cut into 2-inch squares with a sharp knife and dust with powdered sugar.
Pulse margarine, flour, sugar, and salt in a food processor until crumbly. In a pre-pared pan, press the dough. 18 minutes in the oven Remove from the oven and set aside to cool.
To make the filling: 1/2 cup non-dairy milk, cornstarch, and flour, whisked until completely smooth, in a small bowl Place aside.
Bring the remaining 1/2 cup non-dairy milk, sugar, and lemon juice to a boil in a medium saucepan. Reduce the heat to medium and gradually whisk in the cornstarch mixture. Continue to cook, whisking constantly, for about 5 minutes, or until the mixture is very thick, like pudding. Remove from the heat and stir in the lemon zest and, if using, the food colouring.
To make the lemon bars: Bake for 15 minutes after pouring the filling over the crust. Allow to cool before chilling in the refrigerator for 8 hours or overnight. Lift the parchment paper to release the bars from the pan and unmould once they have chilled and set. Cut into 2-inch squares with a sharp knife and dust with powdered sugar.
RECIPE NOTES
Before serving, the lemon bars should be chilled in the refrigerator for 8 hours or overnight.
HOMEMADE GRANOLA
HOMEMADE GRANOLA
SERVES 5 CUPS
3 cups rolled oats
3⁄4 cup sliced almonds
2 tsp ground cinnamon
1⁄4 tsp salt
1⁄2 cup maple syrup or agave
2 tbsp canola oil
1 tsp pure vanilla extract
1 cup raisins
NUTRITIONAL VALUES
Calories: 193kcal
Fat: 11.2g (2.1 S.Fat)
Carbs: 19g
Protein: 5.7g
Sugar: 8g
Sodium: 69mg
METHOD
Preheat the oven to 165°C/325°F. Line a large baking sheet with parchment paper or Silpat.
Mix oats, almonds, cinnamon, and salt in a large mixing bowl with a large spoon. Stir in the maple syrup, oil, and vanilla extract until the oats are evenly coated. Bake for 30 to 40 minutes, turning occasionally with a spatula, on a prepared baking sheet. Remove from the oven, allow to cool completely, and then stir in the raisins.
Mix oats, almonds, cinnamon, and salt in a large mixing bowl with a large spoon. Stir in the maple syrup, oil, and vanilla extract until the oats are evenly coated. Bake for 30 to 40 minutes, turning occasionally with a spatula, on a prepared baking sheet. Remove from the oven, allow to cool completely, and then stir in the raisins.
RECIPE NOTES
Can be made ahead of time and frozen for up to two months.
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