Tag Archives: gluten-free

Gluten Free Chocolate Chip Oatmeal Bars

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Cookies taste good. The end.

Ingredients

  • 2 1/4 cup rolled oats (check for gluten-free status)
  • 3/4 tsp baking soda
  • 3/8 tsp salt
  • 6 tbsp turbinado sugar
  • 3 tbsp agave or maple syrup
  • 1/3 cup chocolate chips or mini chips (check status)
  • 3 tbsp canola oil
  • 3 tbsp soy or almond milk

Process

Place the oats in blender (a grinder or food processor is also fine) and pulse until the consistency is more flour-like but not totally fine.

Add remaining ingredients and mix. Adjust for texture by adding more milk if needed.

Form into cookies or bars, and try to get them about 1/3 inch thick.

375* for 8-10 minutes, or until cookies start to slightly brown around edges and appear really dry.

Allow to cool before removing from pan. If you try to remove them too soon, they will fall apart.

Dawes Cookies – Vegan Recipe

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IMG_0137

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.

Ingredients

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

Process

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.

Makes 24 cookies.

Nutrition per cookie (approximate)
125 calories
1.5 grams fat
18 grams carbohydrates
10 grams sugar
4 grams protein
2 grams fiber

Photography by Ms. TheVeganAsana Jr. II.

Pressure Cooker Butternut Squash Risotto

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Butternut squash is one of my favorite parts of the autumn. It is so amazingly delicious.  My daughter can’t stop saying how buttery it is.  Since I got my new pressure cooker, I was excited to try a butternut squash risotto in it, so I worked with a recipe from Great Vegetarian Cooking Under Pressure by Lorna Sass.  It’s a relatively easy recipe.  After cooking onions or shallots, you coat the rice, then put the squash (about 3 cups of squash per 1 1/2 cups of rice and 3 1/2 cups of veg stock), seasoning, and stock in the cooker and fire it up.  About 7 minutes on high pressure and then natural release will do it, and then there is just a bit of stirring over a medium heat to add salt/pepper and break up the squash.  So good!