These treats came from a german bakery somewhere in Southern California. I found them at a Farmer’s Market in Laguna Beach. I have to say…I wasn’t all that impressed. But hey, we can’t all be perfect bakers, right?
mOMent: How often do you eat something or participate in an activity to ‘people please’? Do you think this is the most loving and appropriate way to act in most situations?
So this recipe is slightly adapted from Vegan Cookies Invade Your Cookie Jar. I added about 1 cup of coconut flakes instead of the peanuts and used Rice Dream Horchata for the milk. They turned out Dy-No-Mite!
Oats and flour
Yummy sugary peanut buttery sweetness
I love my mixer
Add coconut flakes
Still hot from the oven
Ready to devour…
Om,
Renata
mOMent: …and sometimes, everything is perfect.
Yep..another ‘om of the day’ that isn’t quite so breakfasty… But how can I resist?!
This recipe was adapted from Isa’s Vegan Cookies book…I highly recommend it.
This recipe originated from one of my favorite bakers ever! The original recipe can be found here: the ppk
I originally wanted to experiment with a peanut butter ginger combo. So I scoured the internet looking for a great recipe for basic pb & o cookies. This recipe is fantastic, and while the cookies came out a bit fluffier and chewier than I had hoped the flavor is spot on and delicious.
Ingredients
6 oz firm silken tofu (1/2 a package of the vacuum sealed kind)
1/2 cup unsweetened applesauce
1/2 cup canola oil
1/4 cup soymilk
1 1/2 cups peanut butter
2 cups sugar or sucanat
4 teaspoons molasses
2 teaspoon vanilla
3 cups quick cooking oats
2 cups whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon salt 1-1 1/2 cups crystallized or candied ginger, chopped into small pieces 1/2 teaspoon ground ginger 1/2 teaspoon cinnamon
Directions
Preheat oven to 350
In a medium bowl, sift together whole wheat pastry flour, oats, baking soda, salt ginger and cinnamon.
In a seperate large bowl, cream together peanut butter and sugar with a spatula until well combined, 3 – 5 minutes.
In a blender, crumble the tofu in, add applesauce, soymilk and oil. Whiz on high until completely smooth. Add this mixture to the sugar mixture and cream together until well combined. Beat in the molasses and vanilla. Fold in the oats/flour mixture. Lastly, add ginger pieces and mix well.
Drop by rounded spoonfulls onto an ungreased cookie sheet. Flatten the tops by lightly pressing with a fork in a criss cross pattern. Bake for 15 minutes.
I decided to re-create a cookie I once had in Sonoma from a cute little coffee shop. It was this fantastic oat-based cookie with honey and nuts and seeds. It was filling and tasty, but not vegan. So I thought I would try it at home with my modifications. I’m very, very pleased with how they came out. Please try this at home.
Servings: 24
Ingredients:
2 1/2 C old fashioned oats
1/2 C butter
1/2 C brown sugar
1/4 C brown rice syrup
1 t vanilla
1 T sesame seeds
1 T pumpkin seeds
1 T sunflower seeds
1 T shredded coconut (unsweetened)
1 T ground chia (or flax) plus 3 T water
1/4 C cranberries
Directions:
Pre-heat oven to 375 degrees.
In a large bowl cream butter and sugar together, add brown rice syrup and vanilla until mixed well.
Add oats and salt. Fold in pumpkin seeds, sunflower seeds, sesame seeds, cranberries and coconut. Mix well.
Finally add the “chia egg” by mixing 1 T ground chia (or flax) with 3 T water. Add to the mixture and stir completely.
Spoon mixture into well greased or non-stick mini-cupcake tins.
Bake for 25 minutes or until golden brown. Remove from oven and let cool completely or they may tear apart easily.
Ahhhh…delicious…
Om,
Renata
mOMent: Sometimes creating something out of a dream can be a simple as asking your intuition. “Hello, intuition? Yes…nice to meet you, what is the next step in this process?” You might be surprised by the answer!
Ingredients:
2 1/2 C old fashioned oats
1/2 C butter
1/2 C brown sugar
1/4 C brown rice syrup
1 t vanilla
1 T sesame seeds
1 T pumpkin seeds
1 T sunflower seeds
1 T shredded coconut (unsweetened)
1 T ground chia (or flax) plus 3 T water
1/4 C cranberries
Directions:
Preaheat oven to 375 degrees.
In a large bowl cream butter and sugar together, add brown rice syrup and
vanilla until mixed well.
Add oats and salt. Fold in pumpkin seeds, sunflower seeds, sesame seeds,
cranberries and coconut. Mix well
Finally add the “chia egg” by mixing 1 T ground chia (or flax) with 3 T
water. Add to the mixture and stir completely.
Spoon mixture into well greased or non-stick mini-cupcake tins. Bake for
25 minutes or until golden brown. Remove from oven and let cool
completely or they may tear apart easily.
Ahhhh…delicous…
Rate the recipe here
Om,
Renata
mOMent: Sometimes creating something out of a dream can be a simple as
asking your intuition. “Hello, intuition? Yes…nice to meet you, what
is the next step in this process?” You might be surprised by the answer!
This recipe was originally from a VegNews recipe. The only alteration I made was that I added more salt (because I like my cookies salty). They were a huge hit!
Makes 8 large or 16 small
What You Need:
* 1 cup whole wheat pastry flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 2/3 cup unbleached sugar
* 2/3 cup non-hydrogenated shortening
* 2 tablespoons molasses
* 1/2 teaspoon vanilla
* 1 tablespoon flax meal + 3 tablespoons water mixed together
* 1 cup rolled oats
* 2/3 cup dried cranberries
* 2/3 cup chopped pecans
* 1/2 cup chocolate chips
* 1/4 cup unsweetened shredded coconut
What You Do:
1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a thin layer of oil.
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, cream together sugar and shortening. Add molasses, vanilla, and flax mixture to creamed shortening and mix well. Combine the dry ingredients with the wet and mix together.
3. Fold in oats, fruit, nuts, chocolate chips, and coconut. If dough is too stiff to stir, add as much as 1 tablespoon of water.
4. Measure cookies out with a heaping tablespoon and flatten slightly. Bake for 12 to 14 minutes or until lightly brown at edges. Store in a covered container to keep chewy.
Om,
Renata
mOMent: If all possibilities were available to you today, what would you choose?
tahini oat cookies
These cookies came from a recipe I found here. I have to say I was not all that thrilled with them. The idea sounded great, but the end result was a little dry and more of a biscuit/shortbread texture then I had imagined. Next time I will likely add something to moisten these cookies up. Otherwise, the flavor was delicious.
Ingredients:
1 C rolled oats
1 C whole wheat pastry flour
1/4 t sea salt
1 t baking powder
1/4 C tahini
1/4 C sesame oil
1 t vanilla extract
2 t cornstarch
1/2 C maple syrup
2 T sesame seeds
Directions
Preheat oven to 350°F.
Grind oats in a blender until coarsely ground (some whole flakes should remain intact). Do not wash out blender.
In a large mixing bowl, combine oats, flour, salt and baking powder.
Place tahini, sesame oil, vanilla, cornstarch and maple syrup in blender and process until smooth. Stir this mixture into oat mixture.
Drop T of batter on a greased baking sheet. Sprinkle with sesame seeds. Bake for 10 to 12 minutes, until cookies are golden brown on bottom and puffed.
Om,
Renata
mOMent: Cultural difference make this world a rich and diverse place to be. Take a look around during your day and notice which cultural differences you respond positively to, and which you respond negatively to. What steps can you take to appreciate all cultures with respect and admiration?
anzac cookies
These cookies, or biscuits are sooooooo delicious. They are certain to be a hit in your home, they are in mine… This recipe is a combination of many recipes I found combined and then converted to a vegan version of my own. Feel free to play around, but don’t leave out the Lyle’s!
Ingredients:
1 C rolled oats
3/4 desiccated coconut (I use unsweetened)
1 C white flour
1 C sugar
125g (4oz) Earth Balance (1 stick)
2 T Lyle’s golden syrup
1/2 t baking soda
1-3 T water
Directions:
Preheat oven to 300F
1. In a big bowl, mix oats, flour, sugar & coconut together.
2. In a little bowl, melt syrup and butter together.
3. In a baby bowl, mix soda with 1 T boiling water. Add to melted butter and syrup. Then add that to the dry ingredients. Mix together, add a little extra water if it seems really dry.
4. Place 1 T of mixture on parchment paper lined cookie sheets (allow room for spreading).
5. Bake for 20 minutes.
Om,
Renata
mOMent: The story says that Anzac cookies were made for the soldiers in the Australian New Zealand Army Corps (ANZAC) during the first world war because of their long shelf life. What is long-lasting in your life that is sweet and substantial?
Chewy Oatmeal Bar Cookies
I found this recipe on the Vegetarian Times website and knew immediately that they belonged in my stomach. I adjusted some of the amounts to my liking so feel free to do the same. They are similar to cookies but a little more “bouncy” in their texture.
Ingredients:
3/4 C raisins
1/3 C walnut halves or pieces (optional)
1/4 C all-purpose flour
1/4 C whole wheat flour
1/2 t baking soda
1/4 t salt
1 t ground cinnamon
1 C old-fashioned rolled oats
1/2 C toasted wheat germ
1/2 C low-fat silken tofu
1 large egg or equivalent egg substitute
1/3 C vegetable oil
1/3 C packed light brown sugar
1/3 C sugar
1 t vanilla extract
Directions:
Directions
1. Preheat oven to 350°F. Lightly coat 13 x 9-inch glass baking dish with cooking spray.
2. Place raisins (or dried cranberries) in small bowl. Cover with boiling water and set aside to plump for 10 to 15 minutes.
3. If using walnuts, spread in small baking pan and toast in oven until fragrant, 5 to 10 minutes.
4. In medium bowl, combine both flours, baking soda, salt and cinnamon. Stir in oats and wheat germ. Drain raisins (or dried cranberries). Coarsely chop walnuts if using. Set aside.
5. In food processor, process tofu until smooth. Add egg, oil, both sugars and vanilla. Process until mixture is smooth, stopping once or twice to scrape down sides of bowl with rubber spatula. Add half of reserved flour mixture, raisins and walnuts; pulse on/off several times just until dry ingredients are moistened. Combine mixture with the rest of the flour/oat mixture until moistened. Using a spatula, scrape batter into prepared pan and spread into an even layer.
6. Bake until light golden and firm to the touch, 20 to 25 minutes. Let cool completely in pan on wire rack. Cut into bars.
Om,
Renata
mOMent: Raising the Bar is an interesting phrase that reminds me that there is always something a little more that I can do, there is always another added bonus that I can add to make my life better. What can you do to raise the bar today?
