Wednesday, September 14, 2011
1/3 cup peanut butter
4 tablespoons coconut oil
2 cups brown sugar
2/3 cup almond-soymilk
2 teaspoon pure vanilla extract
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oat
1 cup dark chocolate chips
Preheat oven to 425°F Oil a large baking sheet; set aside.2Whisk together first five ingredients until very smooth. Add remaining ingredients, and stir to combine (be sure to mix in thoroughly the baking soda and salt--you may want to stir these into the flour first).3Drop batter by large spoonfuls onto prepared baking sheet. Bake for about 8 minutes, or until tops just begin to crack. Remove sheet from oven, and wait 10 minutes before transferring cookies to a plate or wire rack.
(from food.com although i tweaked it a lot)
Saturday, September 10, 2011
From La Dolce Vegan!
1.5 cups flour
1.5 tsp baking powder
1/4 tsp salt
1 cup "milk" (i used soy)
3 tbsp oil
3 tbsp sugar
In medium bowl, stir together the flour, baking powder, and salt. In blender, combine banana, oil, "milk" and sugar, blend until smooth. Pour in flour mixture and stir together gently until "just mixed". Portion batter onto a hot non-stick pan, fry in to pancakes, you know the drill.
Serve with tofu sausage patties, as I did, and gorge happily until you cry/vomit :)
Friday, September 9, 2011
3/4 cup peanut butter
1/3 cup canola oil
1 cup brown sugar
1/4 unsweetened almond milk (or your preferred non-dairy milk)
2 teaspoons vanilla extract
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/3 cup peanuts
Preheat oven to 350º F. Lightly grease a metal 8 x 8-inch baking dish.
In a mixing bowl, use a fork to vigorously mix together peanut butter, oil and sugar. Stir in the milk and vanilla. Stir in flour, salt and baking powder. Once you get the flour somewhat mixed in, it‘s easier to just use your hands to knead the dough until soft. It will be very very thick and won‘t spread on its own. Transfer dough to the baking pan and press it into place. Sprinkle on the peanuts and lightly press them into the top.
Bake for 22 to 25 minutes, the Blondie edges should be just barely darkened. The top will appear soft, and that‘’s okay. Remove from oven and cool completely before slicing into 12 squares.
From the post-punk kitchen
2 tablespoons ground flaxseeds
1 cup almond milk (or your fave non-dairy milk)
1 teaspoon apple cider vinegar
1/4 cup water
1/4 cup pure maple syrup
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1 1/4 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 cup peeled grated carrot, about 6 ounces (see note)
In a small mixing bowl, using a fork, beat the flax seeds together with the milk for about a minute. Add the vinegar, water, maple syrup, oil and vanilla. Mix well.
In a large bowl, sift together flour, baking powder, salt, and spices. Make a well in the center and add the wet ingredients. Mix with a wooden spoon just until combined. Fold in grated carrot. Let batter rest for at least 5 minutes.
Preheat a large non-stick pan over medium heat. Lightly coat pan with cooking spray or oil. Add batter in scant 1/4 cup scoops. I use an ice cream scooper for this and it works magically. Cook three at a time for about 4 minutes (or until the tops look mostly cooked), then flip and cook until lightly browned, 2 more minutes.
Keep on a plate covered with tin foil until ready to eat. Serve with pure maple syrup
From the post-punk kitchen
Sunday, August 28, 2011
it may look dull- it may look like some cornbread B$ -but HARK! this is so lemony zesty good you best hold on to your TEETHs folks! vegan lemon cake (bar-like really) made with lemonnn- soymilk glaze..lotso luv...
1 large lemon (juice and rind)
1 ½ cups all purpose flour
1 cup sugar
1 tsp. baking soda
6 tbsp. vegetable oil
1 tsp. vinegar (Yep, vinegar, but I promise you, you won’t taste it.)
1 tsp. vanilla
Preheat oven to 350°.
Put flour, sugar and baking soda into a mixing bowl. Mix them together fairly well.
Then grate all your lemon rind into a measuring cup. (I find this is lots easier using a large liquid measure. I just lay the grater over the liquid measure and the rind falls in.)
Then, take your already sorely abused lemon, cut it in half and squeeze the juice from both halves into your measuring cup.
Next add water to your rind and lemon juice until you have filled one cup.
Pour your lemon juice mixture into your bowl of dry ingredients.
Mix well. I added extra lemon juice and also some yellow food coloring because then it was prettier.
Mixture will foam.
Pour into an ungreased 8 inch cake pan. Bake 25 minutes, or until cake bounces back a bit when you touch its center.
Ice with glaze with about 2 cups powdered sugar, 1/4 cup soymilk, and a dash of vanilla
from Bored but Busy