I am a big fan of Chef Elizabeth Falkner. From my couch, I cheer on her creativity whenever she is in a cooking battle on TV. Coincidentally, I have tried many versions of Energy Balls. So when I saw a video of Chef Falkner demonstrating a recipe for an energy ball, I knew I had to make them, too. The thing that was most appealing is that many energy balls are overly sweet, but her version has a savory side that makes it a tasty snack and not just dessert.
To make it vegan I swapped out honey and used agave syrup instead, which I also think rounded out the savory flavors. Orange Flower Water is hard to come by, and a bit sweet itself, so I used orange juice in its place. I then mixed it up when rolling out the balls. I decided to roll some in sesame to add to the Moroccan theme, and also chose to roll others in cacao powder because, well, chocolate.
Savory Energy Bites adapted from Moroccan-Date Bonbons
1/2 cup + 2 TBS sliced almonds (2 1/2 oz)
1/2 cup shelled pistachios (2 oz)
3/4 cup chopped walnuts (3 oz)
1 pound moist dates, pitted and chopped
4 kalamata olives, pitted and chopped
1/2 TBS finely grated fresh ginger
1/2 TBS agave syrup
1/2 tsp finely grated orange zest
1/4 tsp ground cinnamon
1/8 tsp ground cardamom
1/4 tsp fresh orange juice
1/8 tsp salt
Preheat oven to 350F. Spread sliced almonds on a baking sheet and toast for 4 minutes, until golden. Let almonds cool completely. In a food processor, grind pistachios to a coarse powder. Transfer pistachio powder to a plate. Add toasted almonds to processor and grind to a coarse powder. Add walnuts, dates, olives, ginger, agave, orange zest, cinnamon, cardamom, orange juice and salt and process to a paste. Scoop up scant tablespoons of mixture and roll into balls. Roll balls in pistachio powder to coat them completely. Makes about 25 balls.
Quick breads are so nice to make on a lazy Sunday afternoon. Whether you are having brunch or just want the house to smell delicious, they are a comforting baked treat. The other great thing about them is that you mix one up and pour it into a pan with no fuss, no decorations or frosting to make, and they easily feed a crowd.
The recipe I found required a few changes. I used some all-purpose flour in place of whole wheat to lighten it up, and I swapped wheat bran for the wheat germ because that is what I had in the cupboard. Then, for high altitude adjustments, I added a bit more flour and used less baking powder. To veganize the recipe I used non-dairy yogurt and then switched out the eggs with aquafaba. That was easy. The hard part was waiting what seemed far too long for it to cool so I could eat it.
Blueberry Oat Bread adapted from Stonyfield
1 cup whole wheat flour
1/2 cup + 1 TBS all-purpose flour
1 cup oats (old fashioned or quick cooking)
3/4 cup organic sugar
1/2 cup wheat bran
1.5 tsp baking powder
1 tsp cinnamon
3/4 tsp baking soda
1/2 tsp salt
1.25 cups vanilla non-dairy yogurt
1/4 cup unsweetened applesauce
1/3 cup vegetable oil
3 TBS aquafaba (chickpea brine)
2 tsp vanilla
1 cup blueberries (fresh or frozen)
Preheat oven to 350F and grease a 9″ x 5″ loaf pan with shortening. In a bowl, whisk together dry ingredients: both flours, oats, sugar, wheat bran, baking powder, cinnamon, baking soda, and salt. Using a stand mixer, beat together yogurt, applesauce, oil, aquafaba, and vanilla, and beat at medium speed. Slowly add dry ingredients until just combined then let batter rest for 10 minutes to allow bran to hydrate. Carefully fold in blueberries then pour batter into bread pan. Bake for 50-55 minutes or until toothpick comes out clean. Let cool completely.
Every once in a while I don’t really feel like baking. I want a decadent dessert that has my personal touch without my actually taking the effort to bake. So, what do I do? Semi-homemade to the rescue!
I don’t normally endorse any particular brands, but Amy’s Kitchen makes a frozen Chocolate Cake that is vegan (and gluten free). With a few ingredients that I usually have on hand, I can transform the cake into a Decadent Vegan Baker original without any high altitude fuss. I have brought this creation to parties and fooled everyone into thinking that I slaved all day in the kitchen.
Raspberry Chocolate Amy’s Cake
1 Amy’s Organic Chocolate Cake, defrosted
2 TBS seedless raspberry jam
3 oz dark chocolate
8-10 fresh raspberries
Take the defrosted cake out of the packaging and slice in half horizontally. Spread jam over the bottom half of the cake and top with the top half, like a jelly sandwich. Melt chocolate in a bowl over a double boiler. Pour the melted chocolate over the cake sandwich. Top with fresh raspberries.
During any given day I collect a handful of recipes. They cover baking, main dishes, salads, beverages, and the like. Besides the 100 or so cookbooks I have, I must have thousands of recipes on my computer. I may have an addiction. But, when I am looking for ideas for a new creation I can always find something. Take today’s recipe – it’s an unusual cookie recipe as it contains no flour or leaveners. But for a quick breakfast cookie or snack, it works great.
I changed the original recipe to account for dryness at altitude by adding milk. Then I decided that it needed a little more depth of flavor. I included a bit of brown sugar, and also used peanut butter with the jam. So, with a few ingredients I usually have on hand, I created an easy homage to a thumbprint cookie that’s gluten-free, too. A winning combination.
PB & J Breakfast Cookies based on a Truth Bars recipe
2 ripe bananas
1 cup unsweetened applesauce
1 tsp vanilla extract
1.5 tsp non-dairy milk
1 tsp cinnamon
1 tsp brown sugar
2 cups rolled oats
Preheat oven to 350F. Mash bananas in a bowl. Mix in applesauce, vanilla, milk, cinnamon, and brown sugar. Stir in oats and let sit for 5 minutes so oats can soften.
Prepare a cookie sheet with parchment paper. Drop dough onto sheet and flatten cookies into rounds, making about 18 cookies. Use the back of a spoon to create an indent and fill with a small amount of peanut butter with jam on top. Bake 18-20 minutes or until golden. Remove from oven. Cool before storing in airtight container for 1 week.