Lemon Snowdrop Tea Cookies, no eggs or dairy butter

One of my favorite cookie treats are little lemon cookies covered in powdered sugar that are available for sale at gourmet kitchen shops and gift shops.  I just love them. But I can't see buying enough in little bags for big prices to be able to share at Christmas time so I set out to figure out how to make these lemony delights.
After about 4 or 5 attempts and tweaking, this is a recipe that makes me very happy.
Preheat oven to 300 degrees Fahrenheit.

Ingredients:

1 3/4 sticks vegan butter, cut into 1/2" pieces
3/4 cup powdered sugar
1/4 cup almond flour
3/8 tsp lemon oil

Place first four ingredients into
mixing bowl and mix together until creamy.
While this is mixing stir dry ingredients together in separate bowl:

1 1/2 cup all purpose flour
1/3 cup cornstarch
1/8 tsp. salt

Add dry ingredients to butter/sugar mixture while mixer is operating at it's lowest speed.
Turn up and only mix until everything is combined.  Don't over-mix the dough.

Scoop with a 1 tablespoon size scooper or roll into balls about the size of a small walnut and place on cookies sheet lined with parchment paper. Flatten slightly and bake for 20 minutes. Remove from oven and cool on wire rack until just warm, then roll in the lemon powder/sugar mixture coating both top and bottom. Set back on wire rack to finish cooling.  These freeze well.

Powdered Sugar to Lemon Powder ratio: 1/4 cup powdered sugar to 1/8 cup lemon juice powder
Use this mixture to coat the cookies.

Plant-based Diet Christmas Cookie Recipe

Holiday Cookies for the plant-based foodie!  No added fat, no eggs, little sugar!

If you like the pinole pizzelle recipe, you will probably like these.  Think "toasted corn" with a hint of mint and chocolate.  If you want them more chocolate and less corn, replace the masa harina flour with oat flour and add more Hershey's Dark Cocoa Powder.

Ingredients:
1/2 cup pinole corn flour, 
2 tablespoons oat flour, 
3 tablespoons Hershey's Dark Cocoa Powder
1/2 cup almond milk, plus enough additional to make into a smooth batter 2 tablespoons date sugar
1 tablespoon agave nectar
1 tablespoon chia seeds
1/2 teaspoon chocolate extract (or vanilla extract)
1/4 teaspoon baking soda
pinch salt

Combine all ingredients and drop a tablespoon of the batter onto each hot pizzelle press iron, close and bake until steaming stops, about 45 seconds.  You may have to apply a very light spray oil to the press before each batch.  Remove from press, place on wire rack to cool and decorate with melted 72% dark chocolate and crushed candy canes.


Hint:  Melt chocolate in a ziplock sandwich bag placed in a bowl of hot water.  After chocolate has melted, dry off the outside of the bag and snip the corner to add chocolate piping to the cookies.

Chocolate Orange Truffle Cookies

Chocolate Orange Truffle Cookies

When I was a child one of the Christmas cookies my Mom would make each year was something she called, "Pomander Balls", a no-bake cookie made from crushed Nilla Wafers and melted chocolate chips together with sugar and orange extract.  The recipe has since been a favorite of most of our extended family and especially of my husband and daughter.

This is my version of Pomander Balls, which I respectfully re-name "Chocolate Orange Truffle Cookies" since they aren't exactly the same.

In a food processor combine all the ingredients:

1/2 cup cocoa powder

1/2 cup superfine sugar

1/4 cup agave syrup

2 tbsp orange juice

1/4 cup Grand Marnier

1/4 tsp orange extract

1 cup ground walnuts
2 tbsp ground flaxseed meal

1 box cookies such as Nilla Wafers
1 cup vegan dark chocolate chips, melted

Blend everything together and shape into balls about the size of a walnut or about 3/4" diameter.  Roll in crumbs such as cookie crumbs or nuts.

Store for up to 4 weeks in airtight container in refrigerator.  If they seem dry, occasionally sprinkle with more Grand Marnier as they mature.

Good luck having any at Christmas unless you hide them.

Note:  The goal is to have a crumb mixture that holds together when squeezed so you may have to bump up the moisture by adding more of any or all of the wet ingredients.  Today I had to add a lot more moisture because the air is so dry. Makes about 32 cookies.  (Hard to tell since someone kept snitching as I was making.)

Plant based cookie recipe Coconut Cocoa Cookies

I am looking for ways to use coconut flour in recipes and I thought it would work well in cookies. I wanted a recipe that would be easy to mix up and simple, without being too high in fat and sugar.
This recipe is inspired by Delicious Everyday's recipe for Coconut Sugar and Coconut Flour Anzac Biscuits.

Recipe:

2/3 cup rolled oats
1/3 cup unsweetenend coconut flakes
1/3 cup raw sugar
1/3 cup coconut flour
2 tablespoons cocoa powder
1 individual serving container of unsweetened applesauce, plain
1 VeganEgg replacer
1/2 teaspoon baking soda
dash of sea salt

Mix ingredients by hand, stirring gently.
Drop by spoonfuls onto lightly oiled parchment paper lined baking sheet.  Bake at 350 degrees for 14 minutes.  Cool on wire rack.
These cookies do not spread so you may want to flatten the dough slightly before baking.

Drop each scoop (about 2 tablespoons) and then press flat slightly

Bake at 350 degrees fahrenheit for 14 minutes.

Plant based PB2 Peanut Butter Cookie Recipe for the plant based sweet tooth

The trick to keeping the fat level low in these cookies is to use PB2 powder and make the cookies small. The icing on top is important to intensify the flavor.
This recipe will make 18 small cookies.

Plant based peanut butter cookies

Preheat oven to 350 degrees (f).

Ingredients:

4 ounces unsweetened applesauce
5 tablespoons date sugar
3/4 cup PB2 peanut butter powder
1/2 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tbsp egg replacement powder plus 2 tbsp water, beat until frothy
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Raw sugar for rolling, plus a dash of salt

Stir all ingredients together until just combined, don't over mix.
Roll each rounded spoonful of dough in a plate of sugar (add a dash of salt to the sugar before rolling). Bake 10 minutes, cool on wire rack. Drizzle with icing.

PB2 Icing Recipe
5 teaspoons powdered sugar
5 teaspoons PB2 powder
1 1/2 teaspoons soy creamer or non-dairy milk (or more if needed for smooth consistency)

This recipe make about 16 cookies this size, flattened with fork dipped in flour.

Soft Ginger Cookies, no eggs or added fat

Let's make it again! Sometimes I like to revive recipes by bringing them back up to the top in case you missed it the first time around.

This is a non-egg version of a Fat Free Ginger Snap recipe by David Lebovitz.   These make delicious soft ginger cookies.

Plant based soft ginger cookies

1 cup, packed brown sugar
1 individual size container unsweetened applesauce
1/3 cup mild molasses
2 3/4 cups whole wheat pastry flour
1 teaspoon baking soda
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground dried ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground white pepper
1/4 teaspoon salt
2 Tablespoons egg replacer powder mixed with 1/4 cup water
1/2 cup finely-chopped candied ginger

Additional sugar (about 1/4 cup date sugar) mixed with a big pinch of cinnamon and coriander for rolling the cookies or pressing with a coated flat bottom cup or glass.

1. In the bowl of a standing electric mixer, beat the brown sugar, applesauce, and molasses for five minutes at medium speed, with the paddle attachment.

2. Meanwhile sift together the flour, baking soda, spices, and salt.  Also, chill a large cookie scoop and flat bottomed glass or mug by placing in the freezer.

3. After five minutes, stop the mixer, scrape down the sides, and add the egg substitute. Beat another minute.

4. With the mixer at its lowest speed, add the dry ingredients until completely incorporated, and mix on medium for one minute more.

5. Stir in the chopped candied ginger. 

6. To bake the cookies, preheat the oven to 350F (180C).

7. Line two baking sheets with parchment paper or silicone baking mats.

8. Pour some spiced granulated sugar in a shallow baking dish. Scoop the cookies into balls (about the size of an unshelled walnut) and plunk them down into the sugar, and dip a flat bottomed glass/mug in the sugar and press or tap down the cookies.  Bake for 9 minutes.  Cool on wire rack.  Makes about 44 cookies.

Ginger cookies hot from the oven.

This makes such a sticky dough that I wash the cookie scoop and glass/mug in between each sheet of cookies and refreeze while each batch bakes.

Rebecca's Pumpkin Snickerdoodle Recipe

The other day my daughter wanted to make cookies just for fun and asked her husband what kind he wanted.  He described Snickerdoodles and she was so disappointed, yet came up with a wonderful vegan recipe on the spot!  Low fat, full of good pumpkin fiber…what more could you ask for in a delicious sweet at the end of the day?

Plant based, no added fat Pumpkin Snickerdoodle

Ingredients:
1 smaller can pumpkin (13 oz?)
1/2 cup sugar
1 tablespoon honey
1/2 tsp maple extract
1/4 tsp orange extract
1 cup almond flour
1/2 cup whole wheat flour
1/2 cup white flour
1 teaspoon baking powder
1 tsp baking soda
1/4 tsp cinnamon
1 tsp salt
Dusting mix: vanilla sugar, cinnamon and nutmeg to taste

Combine all ingredients in paddle mixer until well mixed, drop cookie dough onto parchment lined cookie sheet using a 3 tablespoon scoop. Flatten with a flat bottom glass sprayed with oil and dipped in sugar dusting mix. Bake at 350 fahrenheit for 10 minutes.

Chocolate Chip Cookies without eggs and butter

Although we have been eating a diet without animal protein or added fats for the past 3 years I never came up with a way to satisfy our occasional urge to have a chocolate chip cookie, until now. Just in time for the holidays.

Chocolate Chip Cookies without eggs. margarine or butter.

I have an arsenal of Vegan cookbooks but rarely use the recipes because they almost always contain fat. Sometimes I will borrow from a recipe and use it as the general outline of a new plant based recipe by substituting for the fat and other ingredients that conflict with me like onions, bell peppers and melon.

This recipe is derived from Chocolate Chip Cookies from "Vegan Cooking for Carnivores" by Roberto Martin. I replaced the vegan margarine with soft silken tofu and reduced the amount of flour and added a little baking powder. The result is a chocolate chip cookie with a puffed up profile and a slightly spongy texture—not going to win any baking contests but it does satisfy that need once in a while for a plain old chocolate chip cookie without having to eat animal protein or a lot of fat.

I did the math and found that since there are 2.5 grams of fat in 1 tablespoon of Earth Balance Organic Butter Spread, it follows that one cup would contain 40 grams of fat (the recipe makes 24 cookies so that is about 1.7 grams of fat per cookie just from the margarine). One box of Morinaga Soft Silken Tofu contains 12 ounces of tofu and has 10 grams of fat per box, so one cup of this tofu has about 6.7 grams of fat. This works out to about .42 grams of fat per cookie from the tofu.
That is a big difference. It's worth trying to make an edible cookie that isn't so hard on our arteries.
It still has a cup of sugar and there is fat in the chocolate chips but hey, what do you want for nothin?

Here is the recipe for Plant Based Chocolate Chip Cookies

Ingredients to be placed in large mixing bowl of electric mixer:

1 box Morinaga Soft Silken Tofu
1 cup brown sugar
1 tablespoon egg replacer powder (beat until frothy with 1/4 cup water)
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups Better for Bread flour
2 cups vegan chocolate chips such as "Enjoy Life" Mini Chips, Dairy, Nut and Soy Free

Blend together just until everything is thoroughly combined.  Drop by spoonfuls onto parchment lined cookie sheets.  This recipe makes 24 medium sized cookies.  Bake at 350 degrees fahrenheit for 13 minutes, cool on wire rack.  Store leftovers in the refrigerator.

Pumpkin Ginger Bar Cookies

We have cookie sheets from Costco that are big and heavy and were beautiful when new with a non-stick coating. My parents gave them to us about three years ago and at first I really liked them but now I just can't get them clean looking. It seems like I am putting them away dirty because they are so stained, yet I can't scrub them with steel wool because of the non-stick finish. Time for new ones so I went looking on the internet for replacements. 

There are only two of us at home now so they don't need to be the standard half size. I also wanted them to be sturdy so they wouldn't warp. I wanted them to be high quality and if possible, Made in America. The ones I found that seemed to please a lot of reviewers are these: USA PAN Commercial Bakeware Quarter Sheet Pan 13"x 9"x 1". Unfortunately the care instructions say, "Do not place in dishwasher" but since they are such a nice size I think clean up will be a breeze.

9"x13" jelly roll pan, a nice sized cookie sheet for empty nesters

Pumpkin Ginger Bar Cookies, no eggs or added fats

We walked the dog this morning after picking her up from the kennel where she had to stay for a week and it was beautiful and sunny, but as soon as we arrived back home the weather turned to a cloudy cold November afternoon. A good time to make up a new recipe for bar cookies with loads of ginger and a chance to test out the new cookie sheet!

Recipe for Pumpkin Ginger Bar Cookies

1 (15 oz) can Libby Pumpkin
4 oz applesauce
1/4 cup real Maple Syrup
1 teaspoon vanilla extract
2 oz. organic crystallized ginger, coarsely chopped
1/4 cup old fashioned oats
1/2 cup whole wheat flour
1/4 cup pastry flour
1/4 cup Bird's custard powder
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon egg replacer powder
1/4 teaspoon salt

Vanilla sugar for dusting over top prior to baking, or powdered sugar for dusting after baking.

Combine first five ingredients (wet ingredients) in a large mixing bowl, add remaining ingredients and stir or mix on low setting.
Spread in jelly roll pan 9"x13" and bake in 350 degree oven for 25 minutes.
Cool on wire rack and cut into 12 squares.

Coarsely chopped crystalized ginger

Dough spread out in 1/4 size jelly roll pan, ready for baking

Black Bean Tofu Brownies

Black Bean Tofu Brownies with Walnuts, Powdered Sugar and Chocolate Icing

Black Bean Tofu Brownies with optional vegan dark chocolate mini-chips sprinkled over just before baking!

Ingredients:

1 can black beans, drained and rinsed

1 box Mori-Nu Soft Tofu, drained

1 1/4 cup whole wheat pastry flour

3/4 cup Hershey's Dark Cocoa Powder

1 cup date sugar

2 tablespoons almond milk 2 tablespoons agave syrup

1 tablespoon egg replacer powder mixed with 2 tbsp water

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1 teaspoon chocolate extract Pinch of salt

1/2 cup boiling water

Instructions:

1. Blend black beans and tofu in blender with milk and agave syrup.

2. Combine tofu bean mixture with the rest of the ingredients. 3.  Spread batter in

9x13 pan, dust the top with mixture of date sugar and cocoa powder and bake at 350 degrees f, for 40 minutes or until dough appears dry and pulls away from sides of pan.

4. These taste more chocolatey the next day, but who can wait? Note:  I made these once and forgot to put in the flour!  When I went to cut them, it was really gooey, but I thought oh well and put a scoop into each serving bowl anyway.  It tasted a lot like a warm chocolate souffle, and after two hours cooling at room temperature, the rest of the brownie pan was set up enough that I could cut them into soft brownies.  These are not nearly as sweet as traditional brownies, but our tastes have changed since becoming plant-based and we don't seem to need treats to be as sweet as we used to.  You may want to add more sweetener for yourself. Optional Chocolate Icing:  2 Tablespoons each powdered sugar and cocoa powder with enough almond milk to make a smooth consistency, just a few drops.  Add a drop of chocolate flavoring and a tiny pinch of salt.  Drizzle over the top of the brownies to bump up the sweetness. Plant based brownies before baking, with vegan dark chocolate chips, coconut shreds and macadamia nuts. Note:  Coconut, dark chocolate and macadamia nuts are high in fat, use sparingly and not often.

Almond Bean Bar Cookies

Almond Bean Bar Cookie

Almond Bean Bar Cookies (without nuts).  The music of Jack Johnson was perfect for the occasion!
Preheat oven to 350 degrees f.  Spray a 9x9 baking pan lightly with oil.  LIGHTLY!  Use a slightly larger pan for thinner bars (like Cliff Bars).

Ingredients:

1 can black beans, drained and rinsed and processed to smooth consistency
1 box Mori-Nu soft or firm tofu, drain excess water off and process with the beans
1 cup date sugar
1 3/4 cups whole wheat pastry flour
1 tablespoon egg replacer powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon vanilla extract
1 tablespoon almond extract
1/4 teaspoon sea salt

Combine all ingredients, folding to incorporate dry into wet.  Over-mixing will make the cookies tough.
Spread batter into pan and smooth top as these will not become any smoother while baking.  Bake 30 minutes, remove from oven and cool in pan on wire rack.  Cut into 16 square cookies.
Stand back and admire those hands of yours that created such a delight.

Plant-based Date Sugar Cookies, without added fats or wheat!

Who doesn't love a great little sugar cookie?  Especially when it can be had guilt free by using ingredients that are good for you?  No white sugar, no white flour, no animal protein, no added fats or oils?
Imagine that.

Date Sugar Cookie

Date Sugar Cookie Recipe
Dry ingredients, place in bowl and set aside:
2 3/4 cup oat flour
1 tablespoon egg replacer powder
2 teaspoons cream of tarter
2 teaspoons cornstarch
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
Wet ingredients and date sugar, place in mixing bowl of standing mixer:
1 1/2 cups date sugar
3/4 cup low fat, unsweetened almond milk
2 tablespoons molasses
4 oz. applesauce
1 teaspoon vanilla

Raw dough prior to baking.  Sweet!

Combine wet ingredients first, then add dry ingredients and mix until just combined on low speed.
Spoon 1" mounds onto parchment, sprinkle with date sugar and press with flat-bottomed glass until 1/4" thick, bake at 350 degrees fahrenheit for 10 minutes.  Cool on wire rack.  Makes 18 cookies.

Fruit and Whole Grain Breakfast Bar, no eggs or added fats

Homemade breakfast bar!

9x13 pan, 16 servings,  Bake at 350 degrees F, for 30-40 minutes (just make sure it doesn't look wet in the center before removing from oven)

Ingredients:

• 3 cups rolled oats
• 1 cup whole wheat pastry flour
• 1 cup whole wheat flour
• 1/2 cup PB2 peanut butter powder (optional)
• 1/4 cup Bob's Whole Grain Hot Cereal Mix
• 2 tablespoons chia seeds
• 1 tablespoon unsalted sunflower seeds
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1 teaspoon nutmeg or mace
• 1 teaspoon coriander (optional)

Mix these dry ingredients together and set aside.
In a different bowl, combine the wet ingredients:

• 1/2 cup date sugar (use less as you see fit)
• 1 1/4 cup applesauce
• 1/2 cup low fat almond milk, or non-fat soy milk
• 1 tablespoon vanilla extract

In a different small bowl combine:

• 1/2 cup water
• 2 tablespoons egg replacer powder
• 2 tablespoons flaxseed meal

Whip together and pour over wet ingredients.
Fold dry and wet ingredients together carefully, (too much stirring will make the cookies tough) and add dehydrated fruit:

• 2 cups dehydrated fruit such as strawberries, blueberries, peaches, raspberries, etc.  (I like to purchase freeze-dried fruit by the case from Honeyvillegrain.com and keep it around for recipes, cereal, snacking.  It isn't nearly as sugary and sweet as dried fruit.  It is a little bit of a luxury, but a case--6 large cans--will last us several months, and you can mix it up so each can is a different fruit.  The cheap shipping is a steal.)

Spread evenly into a 9x13" pyrex baking dish that has been sprayed lightly with canola oil or use a non-stick pan.

• Sprinkle with a couple of tablespoons of chopped walnuts, optional.

Bake at 350 degrees for 30-40 minutes.  Cool on wire rack.  Cut into 16 or more bar cookies.

Brown Rice Crispy Treats without butter!

Vegan Junk Food

Since it is the holidays and I am no saint, I have been wanting to try to make rice crispy treats without butter to see if it will work.  I know this isn't the healthiest snack but sometimes my cravings get the best of me no matter how much kale, beans and oatmeal I eat the rest of the time.  At least this version won't set me completely back to eating food made with items that had a mother or a face.  Listening to new holiday music such as "Winter Moon" by Mindy Gledhill helps them go down easier.

Brown Rice Crispy Treats, plant-based no added fat

Ingredients:

1 10 oz jar of Suzanne's Ricemallow Cream (or vegan marshmallows, melted)

equal part brown rice crisps cereal 

1/2 cup dried fruit, such as cranberries

1 tablespoon extra dark chocolate chips

1/4 cup dried date pieces

1 tablespoon flaxseed meal for topping

Spray a 7x9 pan with oil, remove all but a thin sheen.

Pour the melted marshmallows into a large bowl along with the other ingredients.  Stir to combine and then press into prepared pan.  Top with flaxseed meal and tell yourself it's nuts.

Refrigerate for an hour before cutting into small squares.

Makes about 15 servings.  Happy Holidays!

Rebecca's Oatmeal Butterscotch Cookies, PBNAF

Ingredients:

• 1/2 cup white minute rice
• 1 cup water
• 1/4 cup almond milk
• 1 tsp vanilla
• 1 tsp salt
• 1/4 cup brown sugar
• 1 cup sugar "in the raw" (white sugar ok too)
• 1 3oz package Butterscotch JELL-O Cook and Serve pudding mix (NOT instant)*
• 1 cup oat flour
• 1 cup whole wheat flour
• 2 cups instant oatmeal
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp butterscotch flavor
• 1 tsp butter flavor
• 2 tsp cinnamon
• 1 tsp nutmeg

1. Preheat the oven to 350F. Place water, minute rice, vanilla, and salt in a small saucepan over medium-high heat. Keep it on heat for 10 minutes, covered, stirring occasionally to prevent sticking. 
2. Reduce heat to low, and add almond milk. Stir constantly until grains of rice can be easily squished against the side of the pan with the back of a spoon, or until mixture resembles tapioca pudding. 
3. Take mixture off heat and put in blender. Blend until smooth.
4. Scrape mixture into the bowl of a standing mixer and fill the blender with hot water. Set blender aside.
5. Beat the rice paste at the highest speed, adding sugar and pudding mix large spoonfuls at a time to ensure smooth blending. Reduce speed and add oat flour and whole wheat flour.
6. Add remaining ingredients at the slower speed.
7. Grease a baking sheet, and using a large ice cream scoop (1/4 cup worked well), plop servings of dough onto the baking sheet at 2" distances. Try not to work the dough to much, or the texture will not be appealing.
8. Bake at 350 for ten minutes, and let cool on the baking sheet.

Makes 1 dozen. (Maybe more if you don't eat as much dough)
*or vegan pudding mix
Guest post by Rebecca

Pinole Pizzelle Cookie Recipe by Jim, plant based with no added fat

Genius Cafe Pinole Pizzelles, PBNAF

This is a nice little vegan corn flour cookie.  Pinole is a corn flour mixture made from dehydrated or roasted corn, sugar and cinnamon.  You can make your own or order it on-line.  You can find a pinole recipe at the end of this page.
Pizzelles are an italian waffle type cookie usually made with white flour, eggs, oil and other ingredients.  Very pretty!  You need a pizzelle iron to make them, which is a lot like a miniature waffle iron.



Pinole Pizzelle Cookie Recipe without eggs or oil
makes 8 cookies, about 4" across


Ingredients:
1/2 cup pinole corn flour
1/2 cup almond milk
1 tablespoon maple syrup
1 tablespoon chia seeds
1/2 teaspoon vanilla
1/4 teaspoon baking soda
pinch salt

Combine all ingredients and drop a tablespoon of the batter onto each side of the hot pizzelle press, close and bake until steaming stops, about 45 seconds.  Remove from press, place on wire rack to cool and sprinkle with powdered sugar (optional, of course).
These can be cooled flat, or shaped into tubes or cones, or even little ice cream bowls!

 Note:  sometimes these need a little extra crisping up by placing them on a warm griddle for a few minutes before serving.

VillaWare Pizzelle Cookie Iron, usually available online or at nice kitchen shops.

Pinole Recipe:


2 cups masa harina flour (I use Quaker Masa Harina De Maiz)
4 teaspoons cinnamon
4 tablespoons powdered sugar

Place the largest non-stick skillet that you have on high heat and put pinole ingredients into it, stirring constantly until the flour has become a nice tan color (about 5 minutes).  Remove from heat and cool to room temperature before placing in storage vessel.

This is the flour talked about in the book, "Born to Run" by Christopher McDougall.  I found that it is available in small quantities from Amazon, but much more convenient to just make it myself.

Vegan no-added-fat oatmeal applesauce cookies

Preheat oven to 350 degrees f.
Ingredients:
1 1/2 cups old fashioned rolled oats
1 cup whole wheat pastry flour OR oat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon mace or nutmeg
1 teaspoon vanilla
1/2 cup brown sugar
1/4 cup white sugar
1/2 cup applesauce, or two individual serving containers
1 1/2 teaspoon egg replacer powder
2 tablespoon almond milk

Mix the dry ingredients together.
Mix the egg replacer with the almond milk, add it and all the other
Wet ingredients to the dry mixture. Drop onto a cookie sheet lined with parchment.
This makes 12 large cookies or 24 small cookies.
Cool on wire rack. Store in refrigerator.

Biscotti Recipe, fat-free

Biscotti Recipe
In standard mixer combine:
3 cups        oat flour
1/3 cup      whole wheat pastry flour
1 cup   raw sugar, ground dates or your favorite sweetener
1 1/2 tsp     baking powder
1 1/2 tsp     salt
1 tsp           cinnamon
1 tsp           cloves
1/4 tsp        ground white pepper
1/4 tsp        ground coriander
1/4 tsp        mace
1 Tbsp       vanilla
6 oz            chopped dates or other dried fruit (consider freeze-dried fruit which is less sweet)
8 oz            egg substitute  (7/8 cup water with 1/2 cup dry Ener-G powder)

Makes 2 loaves, bake on parchment lined jelly roll sheet.  Bake 45 min to 1 hour at 350.  Take out of oven, slice diagonally in 1/2 inch slices, put slices back into oven for 20 min. to dry. Cookies should be about 1 1/4" tall x 6" long x 1/2" wide.

Heart Healthy Fruit Bar Cookies

These bars are a sweet treat for breakfast, snack or dessert.  No added fat, no dairy, no eggs.
8x11 pyrex baking pan
350 degree oven for 25 minutes.

1 cup scottish or rolled oats
1/2 cup unbleached white flour
1/2 cup whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. coriander
Mix these dry ingredients together and set aside.  In a different bowl combine:
1/2 cup brown sugar
1/4 cup white sugar
1/2 cup apple sauce (individual serving size cup works well)
In a different small bowl:
1 Tablespoon egg replacer powder, 1/4 cup water, 1/2 tsp. golden flaxseed meal
Whip together egg replacer mixture and pour over wet ingredients.
Add 1/2 cup dehydrated strawberries
and 1/2 cup dried blueberries.
Gently stir all ingredients together and spread in pan coated lightly with spray oil.
Crush 1/2 ounce graham cracker into crumbs and add a little cinnamon sugar.
Use this as a crunchy topping and spread over before placing into oven to bake.

Elegant coffee break: one bar cookie, a few fresh raspberries, a cup of coffee and a daughter fresh home from college for a chat.