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May, 2010

  1. Low-fat Peanut Butter Cookies (vegan!!)

    May 30, 2010 by Danielle

    This recipe is originally from the My Vegan Cookbook blog, with a few minor tweaks. I was a bit skeptical at first (only 1/2 cup of flour? Flax and applesauce?) but decided to give it a go for a family Memorial Day picnic, since it was a quick simple recipe with a fairly cheap ingredients list (and I knew I’d probably be the only one eating them anyways). Long story short: I was amazed by the outcome! Even better than a “traditional” PB cookie – sweeter, perfect crunchy-to-chewy ratio, and healthier to boot! Try these ASAP.

     1/2 c all-purpose flour
    1/4 c ground flax seed
    1/2 c quick oats
    1/2 c brown sugar
    1 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt
    1 tsp vanilla
    2 tbsp oil
    1 tbsp applesauce
    1/4 c maple syrup
    1/4 c crunchy peanut butter

    Preheat oven to 325 degrees. Mix all ingredients in a medium-sized bowl. Lightly grease a cookie sheet. Drop dough by the tablespoon about 1 1/2 inches apart. Bake 10 to 12 minutes or until bottoms are lightly golden. After they are baked let them cool for 15 minutes; they will be very soft out of the oven but crisp up as they cool.

    My two cents: Original recipe called for wheat flour and smooth peanut butter. Also, I smashed mine down with a fork since vegan cookies tend not to “spread” during the baking process, but these ended up spreading pretty well so my cookies came out a little thinner than I would have liked (but still somehow super chewy!). Next time I won’t flatten them at all. Also, raisins would be a great addition, or maybe chocolate chips. A chocolate drizzle is also tempting, since the maple syrup makes for a nice sugary crispy outside with wonderfully chewy insides, making them almost candy-like. All in all a perfect recipe that doesn’t need much tinkering at all.

  2. Low-fat Vegan Banana Carrot Muffins

    May 17, 2010 by Danielle

    Adapted from the Veganomicon Lower-fat Banana Bread recipe, because I love carrots, raisins and walnuts. Also, muffins are more mobile and allow for more self control :)

    2 very ripe medium bananas
    2 tbsp oil
    1/4 c + 2 tbsp applesauce
    1/2 c sugar
    2 tbsp molasses
    2 c whole wheat pastry flour
    3/4 tsp baking soda
    1 tsp cinnamon
    1/4 tsp nutmeg
    1/2 tsp Salt
    1 carrot, grated
    1/3 c raisins
    1/3 c walnuts, coarsely chopped

    Preheat oven to 350 and lightly grease muffin pan. In a large mixing bowl, mash bananas. Add sugar, applesauce, oil and molasses. Mix well. Sift in flour, baking soda, spices and salt. Mix until just combined. Fold in carrots, raisins and walnuts. Fill each muffin cup 2/3 full. Bake for 18 minutes or until toothpick inserted into center comes out clean.

    My two cents: original recipe called for 1/4 c oil and 1/4 c applesauce, but I cut back even more on the oil as you can see. Still came out sooo moist, even using whole wheat flour (which was not used in original). Grated carrot definitely contributed to the moistness. Raisins and walnuts added an interesting and healthy texture. The banana bread recipe is an awesome base for almost any kind of breakfast-y spicy muffin; I’d love to try it with chocolate chips, coconut, dates, zucchini, oatmeal, flaxseed etc. Went perfect with a little bit of margarine & a nice hot cup of coffee for breakfast!