Fruit and Oat Cookies

Fruit and Oat Cookies

Fruit and Oat Cookies

Have you ever wanted to make a quick cookie because guests were on their way? Or maybe you were craving something sweet now? These cookies fit both those requests, and they have very few ingredients so a swift run through the pantry and you are ready to bake. They come together so quickly that I had them ready before the oven came up to temp, and that never happens.

I didn’t have to make any changes for vegan or high altitude, so I let my creativity run with the ingredients. The original recipe contained dates but I used dried apricots, cherries and blueberries for more depth of flavor. You could try any dried fruit, such as cranberries or currants for a tart twist. To add even more layers of flavor, I added spices, but including spiced applesauce would make it simpler. So, not only are these treats easy but they are healthy and will satisfy my gluten free friends, too.

Fruit and Oat Cookies based on Banana-Oatmeal Snack Cookies
2 ripe bananas, mashed
1/2 cup unsweetened applesauce
1 1/2 cup quick cooking oats
1/2 cup finely ground walnuts
1/2 cup finely chopped dried fruit (such as apricots, cherries and blueberries)
1/8 tsp ground ginger
1/4 tsp ground cinnamon
Preheat oven to 350F. Line a baking sheet with parchment paper. Combine bananas, applesauce, oats, walnuts, dried fruit and spices in a bowl until evenly blended. Using a 1 TBS scoop, scoop out cookies and place on prepared baking sheet. Flatten slightly with a spatula. Bake 30 minutes or until lightly golden. Cool on a wire rack. Store cookies in an airtight container for up to one week. Makes 18-20 cookies.

Until next time, happy baking!

Raw Red, White and Blue Cheesecake

Raw Red, White and Blue Cheesecake

Raw Red, White and Blue Cheesecake

Lately it has been too hot to turn on the oven, but I had to make something patriotic for this week’s American Independence Day. My search came up with a no cook cheesecake with wonderful ripe summer fruit. It sounded like a perfect way to celebrate without heating up the kitchen or myself.

The recipe was already vegan, so that box was checked off. No bake meant no high altitude changes. So, to put my spin on the recipe, I made it a bit healthier by replacing white sugar with dates and agave syrup. I also made it multi-layer and added blueberries for the blue. I know they can look more purple than blue when blended, so I kept the blue holiday theme by arranging blueberries on top in the shape of a star.

Raw Red, White and Blue Cheesecake adapted from Raspberry Lemon Yogurt Cheesecake
2 cups plain, non-dairy yogurt
7 large dates
1.75 cups walnuts
1/4 cup agave syrup
1.5 TBS fresh lemon juice
1/2 tsp vanilla
1/2 cup + 10 fresh raspberries
1/2 cup fresh blueberries, with extras for garnish
Place yogurt in a cheesecloth-lined strainer set over a bowl. Let drain in fridge for 10 hours or overnight. Discard the strained liquid. Pour boiling water over dates and soak for 10 minutes. Drain and remove pits. Place dates in a food processor with walnuts. Mix until they come together in a sticky ball. Press this mixture into the bottom of an 8” springform pan. Place in refrigerator. In a bowl, stir together strained yogurt, agave, lemon juice and vanilla. Divide yogurt mixture into 3 equal portions and put each portion in its own bowl. Crush 1/2 cup of raspberries and stir into one of the bowls. Leave one bowl as is. Take the final bowl and put its contents in a blender. Blend with 1/2 cup of blueberries.
Slice the 10 raspberries. Remove crust from refrigerator and spoon in raspberry yogurt mixture. Scatter sliced raspberries over the top. Place cake in freezer for 10 minutes to help to keep the layers from blending together. Spoon in the plain layer. Place cake in freezer for 10 minutes. On the top, spoon in blueberry layer. Place remaining blueberries on top of cheesecake in a star pattern. Cover tightly with plastic wrap, and chill for at least 4 hours, or overnight.

Until next time, happy non-baking!

Berry Chocolate Bundles

Berry Chocolate Bundles

Berry Chocolate Bundles

When I get together to see friends I always bring a tasty treat. A gluten free pal and I were going to the movies but it was too hot to whip something up using the oven. We both love dark chocolate, so I found a recipe that was no bake and gluten free and loaded with chocolate. If you take this with you when going out I do have a recommendation – have wet naps nearby. Movie theaters hate when you leave sticky chocolate handprints on their seats.

This recipe was already vegan and didn’t require high altitude baking, so it was a snap to prepare. The only change I made was to add more berries and a variety of them. They are delicious superfoods so I figured it was a good idea. As a matter of fact, all of the ingredients below are superfoods. So, indulge away.

Berry Chocolate Bundles adapted from Cherry Chocolate Almond Clusters
8 oz dark chocolate, broken or chopped into small pieces
1 TBS creamy unsalted almond butter 
1 cup quick cooking rolled oats
1/3 cup raw unsalted almonds, chopped
1/2 cup dried cherries and blueberries, chopped
To a heat-proof bowl over a pot of gently simmering water, add chocolate and almond butter. Stir occasionally for 2-3 minutes, until chocolate has melted. Remove from heat and stir in oats, almonds and dried berries. Drop by rounded teaspoonful onto a parchment-lined baking sheet. Place in refrigerator until set, 20-25 minutes. Makes 2 dozen.

Until next time, happy non-baking!

Chocolate Chocolate Oatmeal Cookies

Chocolate Chocolate Oatmeal Cookies

Chocolate Chocolate Oatmeal Cookies

Once in a while I get lucky. I find a recipe that’s already vegan that doesn’t need much changing for altitude, and it works when I bake it! This recipe was one of those. My gluten free friends deserved a treat so I went searching and found this cookie recipe that didn’t need much finesse from me.

The adaptations I made were mostly due to the fact that it was a “pre-make the dry ingredients and dump” recipe. I altered the directions to make a smoother batter when the ingredients were added individually. The one nod I made to high altitude was to add more water to account for dryness, and the fact that I swapped the coconut for more oatmeal and it loves to soak up moisture.

Chocolate Chocolate Oatmeal Cookies based on Double Chocolate Coconut Oatmeal Cookies
1/2 cup unsweetened cocoa powder
3/4 cup gluten free flour blend
1/2 tsp baking soda
1/2 tsp salt
2 TBS unsweetened applesauce
1/2 cup vegan buttery spread
1 tsp vanilla extract
1/4 cup + 1 TBS water
1/2 cup light brown sugar
1/2 cup sugar
1.25 cups gluten free old fashioned oats
3/4 cup dairy free chocolate chips
Preheat oven to 350F. Line a cookie sheet with parchment paper. In a bowl, mix together cocoa powder, flour, baking soda, and salt. In the bowl of a stand mixer, cream applesauce, buttery spread, vanilla, and water. Add in both sugars and beat until creamy. Add in cocoa powder mixture and beat again. Stir in oats and chocolate chips by hand.
Let dough rest for 10 minutes so it will absorb the liquids. Drop spoonfuls of dough onto prepared cookie sheet. Bake for 17-19 minutes. Makes about 24 cookies.

Until next time, happy baking!

Lavender Granola

Lavender Granola

Lavender Granola

My usual breakfast of oatmeal with nut butter and fruit was getting old. It needed a facelift, and I remembered that I used to love granola when I was in college. The brand I ate had dried blueberries and oats and it got me through many a sleepy morning. I gathered up bits and pieces of many granola recipes I found, but especially liked one that included lavender. That would add something different to breakfast and make granola more decadent.

Granola is inherently vegan, unless it has honey, so no changes were made for that. It also doesn’t have high altitude issues. The only changes made to the ingredients are by you when you bake it. Pick any nuts and seeds, leave out the lavender, choose your favorite dried fruit. It all works. For baking the granola, I discovered a variety of cooking styles: higher temp, lower temp, stir, don’t stir. I went with the directions given by Alton Brown because he’s a food scientist so I imagine he’s worked his recipe to perfection. All I know is that it smelled heavenly while it baked and I couldn’t wait for morning.

Lavender Granola
2 cups rolled oats (gluten-free, if desired)
3/4 cup nuts (I used almonds, cashews and walnuts)
1/2 cup seeds (I used hemp and pumpkin)
2 TBS amaranth
2 TBS flax seeds, ground
3 TBS lavender flowers, food-grade
1/2 tsp ground cinnamon
1/4 tsp ground cardamon
1/3 cup maple syrup
1/3 cup vegan margarine or coconut oil, melted
3/4 tsp vanilla
pinch salt
1/2 cup dried fruit (I used blueberries)
Preheat oven to 250F. In a large bowl, combine oats, nuts, seeds, amaranth, flax seeds, lavender, cinnamon and cardamom. In a small bowl, combine maple syrup, margarine, vanilla and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Remove from oven and transfer into a large bowl. Add dried fruit and mix until evenly distributed. Cool and store in an airtight container.

Until next time, happy baking!

Spring Chocolates

Flower Truffles

Spring Chocolates

It’s spring and flowers have sprung up. The burst of floral beauty begged to be put into a sweet treat. Chocolate and flowers make a good combination when blended, so I thought I would make some tasty truffles. They would be lovely on a holiday table or in an Easter basket.

The recipe I used was already vegan, so I played around with it. It called for coconut milk, but I also made some with soy creamer. The texture of the soy creamer won me over. I chose to mix and match flowers and spices and decided that the original lavender flowers were fantastic but better when I toned down the spices. The mashup of hibiscus and ancho that I threw together was also a winning flavor. The addition of fruit powders in the coating added an interesting layer. So here’s to chocolate, spring flowers, and happy holidays.

Spring Chocolates adapted from Lavender-Infused Cocoa-Dusted Truffles
1/2 cup plain soy creamer
2 TBS culinary-grade dried lavender flowers or dried hibiscus flowers
1” piece of dried ancho pepper, if using hibiscus flowers
1 TBS agave nectar
1 tsp vanilla extract
1/2 – 1 tsp maca powder
1/8 tsp ground cinnamon
1/8 tsp ground cardamom
1 1/4 cups vegan chocolate chips
2 TBS Navitas cacao powder
2 TBS dried berry powder (blueberry if using lavender and Navitas goji berry if using hibiscus)
Place creamer in a small pan over very low heat. Add lavender flowers (or hibiscus flowers and dried ancho) and simmer for 15 minutes, stirring occasionally. Strain out flowers and discard. Put creamer in a bowl. Add agave nectar, vanilla, maca powder, cinnamon, and cardamom and stir well.
Melt chocolate chips over a double boiler on medium heat until consistency is smooth and creamy, stirring once or twice. When chocolate is melted, add bowl of infused creamer and stir well. Place in refrigerator until firm enough to scoop, about 5 minutes. Place cocoa powder and berry powder on a small plate and mix. Using a small scoop, form small balls. Roll around on plate with cocoa/berry powder to cover each ball with a light dusting. Place on a parchment paper–lined baking sheet. Refrigerate until cool. Makes 20 chocolates.

Until next time, happy non-baking!

Cookies for Breakfast

cookies for breakfast

cookies for breakfast

Do you ever have a few bananas on your counter that need to get eaten ASAP? That happens too often for me, and I don’t always want to turn them into bread. I was searching for a recipe to use up my browning produce when I came across these breakfast cookies. To polish off the bananas and have cookies for breakfast was a winning situation in my book.

For the dryness at altitude, I not only added milk to the recipe but also used less protein powder. To fend off the oiliness that can happen at altitude, I used less oil. I made a few other minor tweaks, the most notable being the use of einkorn flour instead of gluten-free flour. Einkorn is an ancient wheat that is often tolerated by those avoiding gluten and can sometimes be used instead of a gluten-free blend. And, if you don’t consume gluten, you’ll be happy to know that although buckwheat sounds as if it contains gluten, it is actually gluten-free.

Cookies for Breakfast adapted from Banana Buckwheat Breakfast Cookies in Protein Ninja
2/3 cup well-mashed ripe bananas
2 TBS ground flaxseeds
1/4 cup – 1/4 tsp canola oil
1/2 cup coconut sugar
2 TBS almond milk
1/2 tsp vanilla extract
3/4 cup buckwheat flour
1/4 cup einkorn flour
1/4 cup + 1 TBS hemp protein powder
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/2 tsp baking soda
1/4 tsp salt
1/2 cup mixed nuts and seeds, slightly crushed
1/4 cup small dried fruit, such as cranberries or raisins
Preheat oven to 350F. Line baking sheets with parchment paper. In a large bowl, combine mashed banana and flaxseeds and let sit a few minutes. Then add oil, sugar, almond milk and vanilla and mix well. In another bowl, whisk together the flours, protein powder, cinnamon, nutmeg, baking soda and salt. Stir dry ingredients into wet. Before dough is completely moistened, add nuts and dried fruit. Stir just enough to moisten everything.
Scoop up dough and drop onto cookie sheets. Bake 11-13 minutes. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Store in a loosely covered container.

Until next time, happy baking!