Shelter at home calls for baking – a lot of baking – many many carbs. So, today it was these easy muffins. The first batch I made, I grabbed the wrong canister and used cornstarch instead of baking powder. I cannot recommend that option!
1 cup soy milk 1 tsp apple cider vinegar 2 cups flour 3/4 cup sugar 2 1/2 tsp baking powder 1/4 tsp baking soda 1 1/2 tsp cinnamon 1/2 tsp salt 1 /3 cup canola oil 1 tsp vanilla extract 3 /4 cup vegan chocolate chips (I like mini ones) 2 /3 cup chopped walnuts
Add vinegar to the cup of soy milk, stir and set aside to curdle.
Mix dry ingredients.
Add wet ingredients and mix gently.
Distribute between 12 muffin cups.
Bake 20-25 minutes or until a cake tester inserted in the center of a muffin in the center of the pan comes out clean.
Simple cookie recipe for vegan chewy-on-the-inside cookies! With oats and no eggs or dairy, you can even pretend they are good for you.
½ cup vegan butter at room temperature
1 cup light brown sugar
1.5 tbsp soy or oat milk
3 tbsp maple syrup
1 tsp vanilla extract
1.5 cups oats
1 cup flour
1 cup dried coconut flakes
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
½ to ⅔ cups chocolate chips
½ cups walnuts chopped (optional)
Preheat the oven to 350°F
Cream the vegan butter, brown sugar, vanilla, and maple syrup with a blender.
In a separate bowl, combine the oats, flour, coconut, baking soda, salt, and cinnamon.
Mix the dry and wet ingredients, either by hand or softly with a dough hook until the mixture is crumbly then mix in the soy milk.
At that point, it should be wet enough that you can pick up a small handful and squish and pat it into a ball and then slightly flatten into a patty. If you can’t make it hold together at all, add a bit more soy milk.
Place the cookies onto a baking stone or parchment lined pan.
Bake for 15 minutes or until the edges are firm and the tops slightly browned. Don’t overcook – they will get firm as they cool!
Allow to cool for a 5-10 minutes and then transfer to a wire rack to finish cooling.
My son named these cookies, because they have a little bit of everything (for the Dawes fans).
I’ve been on a cookie tear, trying to come up with recipes that are delicious, but healthy enough that I can grab one for breakfast – when I don’t usually want to eat – and not feel bad about it. These fit that bill.
2 tsp vanilla flavoring
3 mashed overripe bananas
2 T tahini or peanut butter
3 T almond or soy milk
1 cup whole wheat pastry flour (can sub with gluten free all purpose)
1 ½ cups oats (either quick or regular, can use gluten free oats)
½ cup vanilla vegan protein powder (I used PlantFusion Protein Vanilla Bean)
⅔ cup raw sugar
1 tsp baking powder
1 tsp baking soda
⅔ cup shredded coconut
⅔ cup vegan chocolate chips
⅔ cup raisins
⅔ cup dried cranberries
⅔ cup pecans
Mix first 4 ingredients until smooth. In a separate container mix all dried ingredients thoroughly. Combine. If it seems too dry, add additional soy or almond milk very gradually. If it seems too wet, add additional oats or flour very gradually.
Spoon by large dollops onto a baking pan or stone and flatten slightly (they will not really rise or spread much).
Bake for 13 minutes and check. Bake additionally as needed until bottoms are lightly browned.
Allow to cool and enjoy. I like to store cookies like this in the refrigerator, so that I don’t need to worry about dampness from the condensation.