Cashew Butter Brownies

Ingredients

1/3 cup spectrum shortening

1/2 cup oats

1 can chickpeas or cannellini beans, drained and rinsed

1/2 cup maple syrup

1/3 cup cocoa

1 teas vanilla

1 teas baking powder

1/2 cup cashew butter mixed with 2 Tbs powdered sugar, set aside for topping

Directions

Mix it all up, except cashew butter mixture, in a food processor until smooth. Spread in lightly oiled 8×8 pan. Swirl onto top the cashew butter mixture. Bake for 20 to 30 minutes at 350.

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Chocolate Chip Oatmeal Cookies

Love this recipe bec/ there is not much oil or shortening needed, and they are a favorite with the kids.

1/3 cup cashew butter

2 Tbs canola oil

1 cup sugar

1/3 cup rice milk

1 cup whole wheat flour

1/2 teas baking soda

1/2 cup salt

1 cup rolled oats

1/2 cup enjoy life choc chips or chunks

Mix everything. Drop onto cookie sheets and bake at 425 for 8 mins; or bake as bars in 8×8 pan for around 15 to 20 mins.

Notes: I often triple the recipe and make both cookies and bars; Also good with min marshmallows added to the bars.

“Peanut Butter” Cookies

Ingredients

2 cups cashew butter

2 cups brown sugar

1 1/3 cup flour

2 teas baking soda

1/2 cup rice milk

1/4 teas salt

optional: chocolate chips or chunks (about half bag)

white sugar to sprinkle on top

Directions:  Mix all except last two ingredients. Then add choc chips if using. Roll into balls. Flatten with fork making criss crosses. Sprinkle white sugar on top. Bake 10 to 12 min at 350.

Or make as cookie bars in 9 x 13 pan. Bake 20 to 30 min at 350.

Chocolate Biscuits

I get the feeling that my daughter’s main course for school lunch is desert. I can’t blame her. I survived on swiss cake rolls and doritos for lunch growing up. No matter how hungry I was, I just couldn’t stomach a warm moist sandwich. The chickpea chocolate chip cashew butter oatmeal cookies made me feel better about desert for lunch, but her new school discourages nuts. This newly found recipe is the perfect solution and tastes delicious. No one will guess they contain chickpeas!

Ingredients

1/3 cup spectrum shortening

1/2 cup oats

1 can chickpeas, drained and rinsed

1/2 cup maple syrup

1/3 cup cocoa

1 teas vanilla

1 teas baking powder

Directions

Mix it all up in a food processor until smooth. Drop onto cookie sheet lined with parchment paper. Bake for 10 to 12 minutes at 350.

Smores Cookie Bars

Smores Cookie Bars

1 2/3 cup flour (I mix regular and wheat flour)

1 teas baking soda

1/2 teas salt

1/4 cup spectrum shortening*

1/8 cup canola oil*

1/8 cup rice or soy milk*

1 baby jar pears (pear sauce)*

1 cup brown sugar

1/2 cup sugar

1 teas vanilla

2 1/2 cups oats

8 oz chocolate (use enjoy life choc chunks)

6 oz mini marshmallows (used cut up big vegan marshmallows)

Mix all of the ingredients except chocolate and marshmallows. Add more rice or soy milk if needed to get a moist cookie dough. Line 8×8 pan with parchment paper. Press half the cookie dough into the bottom of the plan. Layer with marshmallows and most of the chocolate. Top with remaining cookie dough and chocolate, pressing down. Bake at 350 for 25 to 35 min (until knife comes out clean).

*note: for a non-vegan recipe, these 4 ingredients can be replaced with 1/2 cup melted unsalted butter and 2 eggs. Recipe is adapted from http://www.spoonforkbacon.com

Vegan Donuts!

Thanks to my daughters fabulous pre-school teachers, I have some new fun vegan recipes. Here is one for mini-donuts. These are delicious!
Ingredients
2/3 cup soy milk (or cashew milk; rice milk not recommended)
1/2 teas lime juice
1 cup flour
1/3 cup plus 1 tbsp sugar
1 1/2 teas baking powder
1/4 teas salt
3 tbsp canola oil
1/2 teas vanilla (or maple syrup)
Directions
Mix all ingredients with a spoon until the big lumps are gone. Carefully spoon (or pipe into using a plastic bag with a tip cutoff) into baby cakes mini donut maker or mini donut pans. If using the mini pans, bake at around 350 for 10 to 12 minutes.

options: roll in or sprinkle with powdered sugar, or frost by dipping into one of the cake frosting recipes.

Sugar Cookies

Ingredients
3 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 1/2 cups Earth Balance
1 cup sugar
1/4 cup pear sauce
2 tablespoons rice milk
1 teaspoon pure vanilla extract (or maple syrup if can’t use vanilla)
1 teas maple syrup
Directions
Preheat oven to 350 degrees F. In a large bowl, beat Earth Balance and sugar with an electric mixer until light and fluffy. Add prepared pear sauce, rice milk, maple syrup and vanilla. Add flour and baking powder; mix well. Split into two flat balls and wrap in plastic wrap. Refrigerate for 30 minutes or until ready to roll out. Roll out as you would regular sugar cookies and cut into shapes. Bake 10-12 minutes or until edges are golden brown. Cool 2 minutes cookie sheet, then remove to cooling rack to cool completely. Can be frosted with a frosting recipe from one of the cakes on the blog. (makes 6 to 8 dozen)

Chocolate Chip Cookies

Ingredients
1/2 cup spectrum shortening
1 cup light brown sugar
1/4 cup rice milk
1 Tbs vanilla or maple syrup
2 cups flour
1 teas baking soda
1 teas baking powder
1/2 teas salt
1 cup enjoy life chocolate chips
Instructions
Preheat oven to 350. Mix the first 4 ingredients. Add in the dry ingredients and mix. Scoop or roll into Tbs sized balls and then slightly flatten with palm or glass. Bake 7 to 10 minutes. Makes 12 to 15 cookies. Also work well as cookie bars.