Recipe:
makes about 24
1 cup (packed) pitted medjool dates
1 cup chopped walnuts
1/2 cup old fashioned oats
2 small carrots, peeled and roughly chopped
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 cup dried unsweetened coconut (for rolling)
Combine all ingredients (except coconut) in a food processor and pulse until mixed but not smooth. Taste and add more spices according to your tastes.
From Cate's World Kitchen (http://catesworldkitchen.com/2010/12/carrot-cake-cookies-raw-and-vegan/)
Spread the coconut on a plate
Moisten your hands so the mixture doesn’t stick. Pick up about 2 tsp at a time and roll into a ball between your hands. Roll in coconut and flatten slightly, then place on a plate. Repeat with remaining dough, then chill for at least an hour.
Showing posts with label dessert/baked good. Show all posts
Showing posts with label dessert/baked good. Show all posts
Wednesday, December 8, 2010
Monday, December 6, 2010
Vegan Corn Muffins
•1 1/2 c. cornmeal
•3/4 c. whole wheat pastry flour
•1 t. baking powder
•1/2 t. baking soda
•2 T. oil (I used olive oil, but canola would also work)
•1/4 c. unsweetened applesauce
•2 T. maple syrup or agave
•1 c. soy milk
•1 t. apple cider vinegar
•1/2 t. salt
Preheat oven to 350.
Combine soy milk and vinegar in a small dish an set aside.
In a large bowl combine all dry ingredients and mix well.
Add oil, applesauce and maple syrup or agave to milk mixture.
Pour wet ingredients into dry and stir until just combined. Do NOT overmix.
Spray a muffin tin with non-stick cooking spray. Fill muffin wells with batter (should make about 10 muffins). Bake for 17-20 minutes or until a toothpick inserted into a muffin comes out clean.
From Peas and Thank You (http://peasandthankyou.com/2010/02/10/love-story/)
•3/4 c. whole wheat pastry flour
•1 t. baking powder
•1/2 t. baking soda
•2 T. oil (I used olive oil, but canola would also work)
•1/4 c. unsweetened applesauce
•2 T. maple syrup or agave
•1 c. soy milk
•1 t. apple cider vinegar
•1/2 t. salt
Preheat oven to 350.
Combine soy milk and vinegar in a small dish an set aside.
In a large bowl combine all dry ingredients and mix well.
Add oil, applesauce and maple syrup or agave to milk mixture.
Pour wet ingredients into dry and stir until just combined. Do NOT overmix.
Spray a muffin tin with non-stick cooking spray. Fill muffin wells with batter (should make about 10 muffins). Bake for 17-20 minutes or until a toothpick inserted into a muffin comes out clean.
From Peas and Thank You (http://peasandthankyou.com/2010/02/10/love-story/)
Friday, December 3, 2010
Peanut Butter Chocolate Chip Banana Bread
Ingredients:
•3 medium ripe bananas
•1/4 cup unsweetened apple sauce
•1/4 cup canola oil
•1/2 cup sucanat (or organic cane sugar)
•1 tablespoon molasses
•1 cup peanut flour
•1 cup all-purpose flour
•3/4 teaspoon baking soda
•1 teaspoon ground cinnamon
•1/4 teaspoon ground nutmeg
•1/2 teaspoon kosher salt
•3/4 cup chocolate chips
To Prepare: Start by peeling and mashing the ripe bananas in a medium mixing bowl. Once mashed, add the sucanat (or sugar), molasses, canola oil, and applesauce.
Whisk until well combined!
In a separate bowl, combine the peanut flour, all purpose flour, baking soda, cinnamon, nutmeg, and salt.
Combine the wet and dry ingredients until just combined, and then fold in the chocolate chips. If you’d prefer a different type of chip (white chocolate, butterscotch, mmm), or nuts or dried fruit – you can fold that in now too.
From The Front Burner (http://www.thefrontburnerblog.com/2010/12/peanut-butter-chocolate-chip-banana-bread.html)
•3 medium ripe bananas
•1/4 cup unsweetened apple sauce
•1/4 cup canola oil
•1/2 cup sucanat (or organic cane sugar)
•1 tablespoon molasses
•1 cup peanut flour
•1 cup all-purpose flour
•3/4 teaspoon baking soda
•1 teaspoon ground cinnamon
•1/4 teaspoon ground nutmeg
•1/2 teaspoon kosher salt
•3/4 cup chocolate chips
To Prepare: Start by peeling and mashing the ripe bananas in a medium mixing bowl. Once mashed, add the sucanat (or sugar), molasses, canola oil, and applesauce.
Whisk until well combined!
In a separate bowl, combine the peanut flour, all purpose flour, baking soda, cinnamon, nutmeg, and salt.
Combine the wet and dry ingredients until just combined, and then fold in the chocolate chips. If you’d prefer a different type of chip (white chocolate, butterscotch, mmm), or nuts or dried fruit – you can fold that in now too.
From The Front Burner (http://www.thefrontburnerblog.com/2010/12/peanut-butter-chocolate-chip-banana-bread.html)
Tuesday, July 27, 2010
Green Monster Muffins
Most spinach muffins are savory but these are sweet!
Makes 12 muffins
Dry Ingredients:
3/4 cup oat flour (note: you could probably sub flours of do 1 1/2 cups total of a single flour, instead of 2, if you’d like)
3/4 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp baking soda
Wet Ingredients:
1 egg
3/4 cup sugar
1 single serving applesauce (or 1/2 cup)
1 cup PACKED, triple washed baby spinach, chopped by food processor into small bits (see photos above)
3 tbsp canola oil
1 tsp vanilla extract
1/2 – 1 tsp lemon zest (depending on how lemon-y you want it)
Optional ingredient: 1/4 cup chopped walnuts, plus extra for topping
Directions:
1.Pre-heat oven to 350 degrees F and prepare a 12 cup muffin tin with non-stick spray.
2.Add dry ingredients into a medium bowl and whisk together.
3.Whisk to beat egg and sugar together till light (I did this by hand for just a couple minutes).
4.Whisk in the rest of the wet ingredients.
5.Pour dry ingredient mixture into the wet ingredient mixture, add 1/4 cup walnuts if desired, and stir gently just to combine – do not over-mix.
6.Pour muffin batter into muffin tin cups – about 3/4 full each. If using walnuts, sprinkle walnuts on top of each muffin.
7.Bake for 14-17 minutes until centers set or a toothpick inserted in the center of a muffin comes out clean.
8.Cool at least 10-15 minutes before serving.
From The Chic Life (http://thechiclife.com/)
Makes 12 muffins
Dry Ingredients:
3/4 cup oat flour (note: you could probably sub flours of do 1 1/2 cups total of a single flour, instead of 2, if you’d like)
3/4 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp baking soda
Wet Ingredients:
1 egg
3/4 cup sugar
1 single serving applesauce (or 1/2 cup)
1 cup PACKED, triple washed baby spinach, chopped by food processor into small bits (see photos above)
3 tbsp canola oil
1 tsp vanilla extract
1/2 – 1 tsp lemon zest (depending on how lemon-y you want it)
Optional ingredient: 1/4 cup chopped walnuts, plus extra for topping
Directions:
1.Pre-heat oven to 350 degrees F and prepare a 12 cup muffin tin with non-stick spray.
2.Add dry ingredients into a medium bowl and whisk together.
3.Whisk to beat egg and sugar together till light (I did this by hand for just a couple minutes).
4.Whisk in the rest of the wet ingredients.
5.Pour dry ingredient mixture into the wet ingredient mixture, add 1/4 cup walnuts if desired, and stir gently just to combine – do not over-mix.
6.Pour muffin batter into muffin tin cups – about 3/4 full each. If using walnuts, sprinkle walnuts on top of each muffin.
7.Bake for 14-17 minutes until centers set or a toothpick inserted in the center of a muffin comes out clean.
8.Cool at least 10-15 minutes before serving.
From The Chic Life (http://thechiclife.com/)
Thursday, July 15, 2010
Blueberry-Banana Bread
3 large over-ripe bananas
2 tablespoons lemon juice
1/3 cup (80 ml) vanilla soymilk (or apple sauce)
1/2 cup (120 ml) agave nectar
2 cups (240 g) white whole wheat flour (or regular whole wheat flour)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) blueberries
Preheat oven to 350F. Spray or wipe a 9×5-inch loaf pan with oil (I used a silicon loaf pan).
Mix the soymilk with 1 tablespoon of the lemon juice and let stand until it curdles. (If using apple sauce, skip this step and add the lemon juice to the bananas.)
In a large bowl, mash the bananas and add the remaining lemon juice, soymilk, and agave nectar. Stir well to combine. In a separate bowl, combine the flour, baking powder, soda, and salt. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined. Fold in the blueberries.
Spread the mixture evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50-60 minutes. Allow to cool before cutting and serving.
Servings: 12
From Fat Free Vegan (http://blog.fatfreevegan.com/)
2 tablespoons lemon juice
1/3 cup (80 ml) vanilla soymilk (or apple sauce)
1/2 cup (120 ml) agave nectar
2 cups (240 g) white whole wheat flour (or regular whole wheat flour)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) blueberries
Preheat oven to 350F. Spray or wipe a 9×5-inch loaf pan with oil (I used a silicon loaf pan).
Mix the soymilk with 1 tablespoon of the lemon juice and let stand until it curdles. (If using apple sauce, skip this step and add the lemon juice to the bananas.)
In a large bowl, mash the bananas and add the remaining lemon juice, soymilk, and agave nectar. Stir well to combine. In a separate bowl, combine the flour, baking powder, soda, and salt. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined. Fold in the blueberries.
Spread the mixture evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50-60 minutes. Allow to cool before cutting and serving.
Servings: 12
From Fat Free Vegan (http://blog.fatfreevegan.com/)
Wednesday, July 14, 2010
Sweet Potato Biscuits
Description:
Nothing says Down Home Cookin' like a sweet potato biscuit! These biscuits are just sweet enough on their own that they could pass for a muffin, but their cute button shape proves they're a biscuit. Serve with tofu scramble and pot of coffee or tea.
Ingredients:
•1 cup whole wheat pastry flour
•1 tsp baking powder
•¼ tsp baking soda
•1 tsp raw sugar
•a dash of cinnamon (optional)
•1 whole banana, cold
•1 whole sweet potato, mashed
Instructions:
Cook and skin your sweet potato, then mash it with a fork or potato masher and set aside. Grease a cookie sheet or line with parchment paper and set aside. Preheat oven to 425F. Combine flour, baking powder, baking soda, sugar and optional cinnamon together in your food processor and pulse a few times to ensure even distribution of ingredients. Add banana, about 6" worth, and allow the motor to run until a dough forms, about 45 seconds. Transfer dough to a bowl and using clean hands, mix with the cooked sweet potato, about 3/4 cup (start with 1/2 cup). The dough should be wet and dough-like -- wetter than most pizza dough but dryer than cake batter. It should be similar to the batter for Bisquick drop biscuits if you've ever made those. Drop large spoon fulls onto your cookie sheet and bake 5-10 minutes, until a toothpick inserted comes out clean and the edges and bottom are turning golden brown.
Per biscuit: 86 calories, 0.3g fat, 18.6g carbs, 2.5g fiber, 2.9g sugar, 2g protein
From Happy Herbivore (http://happyherbivore.com/)
Nothing says Down Home Cookin' like a sweet potato biscuit! These biscuits are just sweet enough on their own that they could pass for a muffin, but their cute button shape proves they're a biscuit. Serve with tofu scramble and pot of coffee or tea.
Ingredients:
•1 cup whole wheat pastry flour
•1 tsp baking powder
•¼ tsp baking soda
•1 tsp raw sugar
•a dash of cinnamon (optional)
•1 whole banana, cold
•1 whole sweet potato, mashed
Instructions:
Cook and skin your sweet potato, then mash it with a fork or potato masher and set aside. Grease a cookie sheet or line with parchment paper and set aside. Preheat oven to 425F. Combine flour, baking powder, baking soda, sugar and optional cinnamon together in your food processor and pulse a few times to ensure even distribution of ingredients. Add banana, about 6" worth, and allow the motor to run until a dough forms, about 45 seconds. Transfer dough to a bowl and using clean hands, mix with the cooked sweet potato, about 3/4 cup (start with 1/2 cup). The dough should be wet and dough-like -- wetter than most pizza dough but dryer than cake batter. It should be similar to the batter for Bisquick drop biscuits if you've ever made those. Drop large spoon fulls onto your cookie sheet and bake 5-10 minutes, until a toothpick inserted comes out clean and the edges and bottom are turning golden brown.
Per biscuit: 86 calories, 0.3g fat, 18.6g carbs, 2.5g fiber, 2.9g sugar, 2g protein
From Happy Herbivore (http://happyherbivore.com/)
Black Bean Brownies
Description:
Dense, fudgey and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans! Chef's Notes: Rolled oats run through the food processor may substituted for the instant oats. Use optional sugar if your bananas are still green and not very ripe.
Ingredients:
•15 ounces black beans, drained and rinsed
•2 whole bananas
•⅓ cup agave nectar
•¼ cup unsweetened cocoa
•1 tbsp cinnamon
•1 tsp vanilla extract
•¼ cup raw sugar (optional)
•¼ cup instant oats
Instructions:
Preheat oven to 350F. Grease anf 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approx 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing Chef's Note: if you find these brownies are too soft or too fudgey, add another 1/4 cup oats or flour.
From Happy Herbivore (http://happyherbivore.com/)
Dense, fudgey and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans! Chef's Notes: Rolled oats run through the food processor may substituted for the instant oats. Use optional sugar if your bananas are still green and not very ripe.
Ingredients:
•15 ounces black beans, drained and rinsed
•2 whole bananas
•⅓ cup agave nectar
•¼ cup unsweetened cocoa
•1 tbsp cinnamon
•1 tsp vanilla extract
•¼ cup raw sugar (optional)
•¼ cup instant oats
Instructions:
Preheat oven to 350F. Grease anf 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approx 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing Chef's Note: if you find these brownies are too soft or too fudgey, add another 1/4 cup oats or flour.
From Happy Herbivore (http://happyherbivore.com/)
Chocolate Zucchini Muffins
Description:
Moist and chocolatey, you won't believe that these muffins are healthy, almost completely fat-free and have a veggie slipped in! This is also a great way to use up all that leftover summer harvest zucchini!
Ingredients:
•1¼ cups whole wheat pastry flour
•¼ cup unsweetened cocoa
•1¼ tsp baking powder
•¾ tsp baking soda
•½ tsp salt
•1 tsp cinnamon
•1 whole banana, mashed
•1 cup raw sugar
•½ cup unsweetened applesauce
•¼ cup non-dairy milk
•1 tsp vanilla extract
•1 cup shredded zucchini
Instructions:
Preheat oven to 350F. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking. Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. In another bowl, cream mashed banana with applesauce and sugar. Add in soymilk, vanilla, zucchini and any other optional add-ins you might like such as vegan chocolate chips or chopped raw walnuts. Stir until evenly combined. Add flour mix to wet mix in 3-4 batches and stir until just combined. Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.
Chef's Note: These muffins store well both in the fridge and freezer & the raw sugar in this recipe may be reduced to 1/2 cup.
From Happy Herbivore (http://happyherbivore.com/recipe/chocolate-zucchini-muffins/)
Moist and chocolatey, you won't believe that these muffins are healthy, almost completely fat-free and have a veggie slipped in! This is also a great way to use up all that leftover summer harvest zucchini!
Ingredients:
•1¼ cups whole wheat pastry flour
•¼ cup unsweetened cocoa
•1¼ tsp baking powder
•¾ tsp baking soda
•½ tsp salt
•1 tsp cinnamon
•1 whole banana, mashed
•1 cup raw sugar
•½ cup unsweetened applesauce
•¼ cup non-dairy milk
•1 tsp vanilla extract
•1 cup shredded zucchini
Instructions:
Preheat oven to 350F. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking. Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. In another bowl, cream mashed banana with applesauce and sugar. Add in soymilk, vanilla, zucchini and any other optional add-ins you might like such as vegan chocolate chips or chopped raw walnuts. Stir until evenly combined. Add flour mix to wet mix in 3-4 batches and stir until just combined. Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.
Chef's Note: These muffins store well both in the fridge and freezer & the raw sugar in this recipe may be reduced to 1/2 cup.
From Happy Herbivore (http://happyherbivore.com/recipe/chocolate-zucchini-muffins/)
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