Blueberry Banana Breakfast Cookies

Blueberry Banana Breakfast Cookies

Blueberry Banana Breakfast Cookies

Sometimes I need breakfast (or a snack) on the run, but I don’t want it overly sweet. These breakfast cookies are a good way to satisfy your hunger without getting a huge sugar rush. Almond flour is the base so they don’t offer a blood sugar spike while also making the cookie gluten-free. Translating recipes to gluten-free is difficult at high altitudes so I prefer not to. But if I stumble upon a creation that is naturally without gluten, like this one, then it is a bonus.

To make the recipe vegan, I omitted the egg and incorporated baking soda. I also created a version of a flax egg with the flax in the recipe to help replace the egg and to add moisture needed in the dryness at high altitude. Enjoy this healthy snack.

Blueberry Banana Breakfast Cookies based on Blueberry Almond Breakfast Cookies

1 TBS ground flaxseed
3 TBS warm water
1 banana, mashed
1 tsp vanilla extract
1.5 cups almond flour
1/4 tsp baking soda
3/4 tsp ground cinnamon
1/4 tsp sea salt
1/2 cup fresh blueberries

Preheat oven to 350 F. In a small bowl, whisk flaxseed into the warm water and set aside for 10 minutes. In a medium bowl, whisk together banana, vanilla, and flaxseed mixture. Add almond flour, baking soda, cinnamon, and salt, and stir until combined. Gently fold in blueberries.
Spoon 12 rounded mounds onto a baking sheet lined with parchment paper. Bake for 20 to 22 minutes. Move pan to a wire rack to allow cookies to cool.

Until next time, happy baking!

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Chocolate Chip Cookies with Yogurt

chocolate chip cookies with yogurt

chocolate chip cookies with yogurt

Last week at the Vegan Dairy Fair, I was asked what egg substitutes I used in my baking. My reply was that I have tried them all, from packaged egg replacer to tofu. That question got me thinking about revisiting egg subs. I hadn’t used yogurt in awhile, and my hubby was craving chocolate chip cookies, so the following recipe was created.

The original recipe was a healthier rendition of a standard chocolate chip cookie. It used yogurt instead of eggs, but I veganized it by making the yogurt non-dairy. I also modified it with vegan versions of the other ingredients. No changes were needed for high altitude because cookies are forgiving that way. I just tweaked a few of the steps and the oven temperature, and came up with a very tasty cookie.

Chocolate Chip Cookies with Yogurt adapted from Cornell University Cooperative Extension, Eat Smart New York!

1/2 cup organic sugar
1/2 cup organic brown sugar, firmly packed
1/2 cup vegan margarine
1/2 cup non-dairy vanilla yogurt
3/4 tsp vanilla extract
1 cup all purpose flour
3/4 cups whole wheat flour
1/2 tsp baking soda
1/4 tsp sea salt
3/4 cup vegan chocolate chips

Preheat oven to 350F. In the bowl of a stand mixer combine sugar, brown sugar, and margarine. Beat until light and fluffy. Add yogurt and vanilla and blend well. Sift together the flours, baking soda, and salt. Beat the flour mixture into the margarine mixture a cupful at a time. Stir the chocolate chips in by hand. Drop by rounded spoonfuls 2” apart onto cookie sheets. Bake for 15 to 17 minutes or until golden brown. Cool 1 minute, then remove from cookie sheets.

Until next time, happy baking!

Carrot Cupcakes for Easter or Earth Day

Carrot Cupcakes for Easter or Earth Day

Carrot Cupcakes for Easter or Earth Day

Are you wondering if you stumbled on a gardening blog? Well, you haven’t, but I couldn’t resist tying my cupcakes in with Earth Day by potting them. I slipped them into little terra cotta pots and stuck carrot greens into the little cakes. It makes a wonderful presentation for both Easter and Earth Day, both of which are happening now. To serve them, just take them out of the pots, remove the greenery, and slather with frosting. Now, on to the recipe so we can get to eating these cute and tasty cakes.

Before I share the cupcake directions, I need to let you in on some of the changes that occurred before they could take shape. The original vegan recipe was for a cake, so I chose to go with regular whole wheat flour instead of whole wheat pastry flour. Pastry flour will give the delicate crumb you look for in a cake, but I wanted more hand-held sturdiness for cupcakes. I also scaled back on both the baking soda and baking powder because the smaller size didn’t need that much oomph, especially in high altitude baking.

Normally I add moisture at high altitude, but this cake had loads more moisture than the other carrot cake recipes that I found. I knew that it would be great at high altitude, which is what led me to base my cupcake creations on the original recipe. Also, many recipes used carrot juice, which can be a difficult to obtain, but this one used orange juice which is readily available. And, I’m not one who likes raisins in her carrot cake so instead I used raw walnuts and lightly toasted them to bring out their nutty flavor. The combination was a winner. My taster and I polished off three cupcakes before I even had a chance to make the frosting!

Carrot Cupcakes for Easter or Earth Day inspired by 24 Karrot Cake

1/2 cup raw walnuts, chopped
3/4 cup whole wheat flour
1.25 cups all purpose flour
1 tsp baking soda
1.5 tsp baking powder
1/4 tsp fine sea salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp ground ginger
1/4 cup canola oil
1 cup maple syrup
1/2 cup vanilla soymilk
2 tsp apple cider vinegar
2 TBS orange juice
1/2 tsp vanilla extract
2 cups peeled, shredded carrots, loosely packed (optional: save carrot greens for decoration)

Position a rack in the middle of the oven and preheat to 350 F. Lightly oil the top of a 12-muffin tin, then line with paper cups. Set aside. Spread the walnuts on a small baking sheet. When the oven is ready, lightly toast the walnuts until they become fragrant.

Meanwhile, sift together the flours, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger into a medium bowl. In a large bowl, whisk the oil, maple syrup, soymilk, apple cider vinegar, orange juice, and vanilla until well blended. Pour wet mixture into the dry and stir with a whisk until the batter is smooth. Stir grated carrots into the batter with a rubber spatula.

carrots with their decorative greenery

carrots with their decorative greenery

Divide the batter among the muffin cups. Bake for 23 to 25 minutes, until a toothpick inserted in the centers comes out clean. Cool the pan on a wire rack for 10 minutes. Gently run a thin knife between the cupcake tops and the pan. Remove cupcakes and cool completely. When cooled, drizzle with the frosting below.

Cream Cheese Frosting adapted from The Joy of Vegan Baking

8 oz vegan cream cheese, cold
2 tsp vanilla extract
1.25 cups powdered sugar

Combine all ingredients in a food processor until smooth and creamy. Keep chilled.

Until next time, happy baking!

Caramel Brownies

Caramel Brownies

Caramel Brownies

Since I moved to high altitude, I have had a love-hate relationship with brownies. I love to eat them, but I hate to bake them because vegan brownies up higher are difficult to get right. I decided to take a different approach to succeeding at this task. Generally, I had been looking at non-vegan, low altitude recipes and then making a few guesses at how to adjust them. This time I looked at a non-traditional vegan blondie recipe, and when I made my changes it worked. No soggy center and lack of any evidence that they had risen! Now I can go back to loving brownies.

First off, to get them from a blondie to a brownie I added cacao powder. I also added chocolate chips because you can never get too much chocolate. I deleted the almonds to help the chocolate and caramel tastes come to the forefront. Then, for altitude, I added liquids. I also added baking powder which is unusual at altitude, but it helped the wetter brownies to rise.

Caramel Brownies inspired by Caramel-Almond Blondies

3.5 TBS warm water
1/2 tsp Navitas Organics chia seeds
6 TBS almond butter
1/4 cup organic light brown sugar, lightly packed
1.5 TBS agave nectar
1.5 tsp almond milk
2.5 tsp vanilla extract
1/2 cup all purpose flour
1/4 cup Navitas Organics cacao powder
2 tsp Navitas Organics maca powder
1/8 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1-2 TBS vegan chocolate chips

Preheat oven to 350F. Line an 8 x 4 x 2” loaf pan with two pieces of parchment paper, overlapping the pieces to create a sling that hangs over the sides of the pan slightly. Put 1.5 TBS water in a small bowl with the chia seeds and stir to combine. Set aside for 15 minutes to thicken.

Add the remaining 2 TBS water to a large bowl along with the almond butter, brown sugar, agave nectar, milk, and vanilla extract. Add in the chia gel. Stir until the mixture is well combined. In a medium bowl, sift the flour, cacao powder, maca powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix well.

Navitas Organics maca, chia, cacao

Navitas Organics maca, chia, cacao

Transfer the batter to the loaf pan and push it out to the edges. Bake for 18-20 minutes, or until the top feels dry. Take the pan out of the oven and scatter the chocolate chips over the hot brownies. When slightly melted, run a fork through the chocolate to spread it over the top. Let them cool in the pan for 15 minutes, then use the paper sling to remove to a wire rack to cool. Cut into 6 pieces when fully cooled.

Until next time, happy baking!

Chocolate Chip Bread with Coffee Glaze

chocolate chip bread with coffee glaze

chocolate chip bread with coffee glaze

This week I was inspired by my hubby’s favorite Sunday breakfast — maple syrup dotted chocolate chip pancakes accompanied by an espresso drink. So for his tastebuds, and for yours, I sought out a chocolate chip quick bread to easily recreate the experience. The recipe I found was sweetened with maple syrup that echoes his syrupy pancakes. Then I decided that a coffee drizzle would really elevate the bread by combining chocolate and coffee. Hubby’s favorite flavor after chocolate is coffee, so the bread was a success.

To account for high altitude I made several changes. For better structure boosted by the extra protein in all purpose flour, I chose that type of flour instead of the pastry flour called for in the recipe. I also added a bit more flour for altitude. Next I reduced the baking powder and increased the baking soda for a bread that never fell, despite the high altitude. The original recipe was for a fruit bread so I easily exchanged chocolate chips for the fruit. I also added vanilla extract to enhance the chocolate chip taste and add moisture. This tea bread turned out beautiful and delicious.

Chocolate Chip Bread with Coffee Glaze inspired by Sweet and Natural by Meredith McCarty

for the bread
1.5 cups + 1 TBS all purpose flour
1.25 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup canola oil
1/2 cup maple syrup
1/2 cup non-dairy milk
1/2 tsp vanilla extract
1 cup chocolate chips (I used Enjoy Life dark chocolate morsels)
for the coffee glaze
1/2 cup organic powdered sugar
1 TBS non-dairy milk
1/4 tsp coffee extract

Preheat the oven to 350F. Grease the inside of two of the four sections of a mini loaf pan. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a small bowl, whisk together the oil, maple syrup, 1/2 cup milk, and vanilla. Add the wet ingredients to the dry and whisk together until combined. Fold in the chocolate chips.

Transfer the batter to the two mini loaf sections. Bake for 32-35 minutes, until an inserted toothpick comes out with just a few crumbs. Cool the loaves on a wire rack for 10 minutes, then allow them to fully cool. Once cool remove the bread by running a knife around the sides of the bread and inverting the pan onto a wire rack. Next flip the bread right-side up onto a plate.

For the glaze, whisk together the powdered sugar, 1 tablespoon milk, and coffee extract in a small bowl. Drizzle the glaze over the bread once the bread is completely cooled.

Enjoy Life morsels with chocolate chip bread

Enjoy Life morsels with chocolate chip bread

Until next time, happy baking!

Lucky St. Pat’s Cupcakes

Lucky St. Pat's Cupcakes

Lucky St. Pat’s Cupcakes

Today commemorates Saint Patrick, the patron saint of Ireland. In the U.S. that means we break out anything green. For a baker that means food coloring will play a role in what we create. I have shared very few vanilla cupcakes and wished to produce one, but I didn’t want a green cake. So, green frosting was a must.

The recipe I found in my cookbook collection was vegan. I added chocolate chips because hubby needs his chocolate fix. Another change was to remove the cornstarch due to allergies. The cornstarch was used in the recipe to help create a light texture, but I did fine with adding a bit more baking soda. For high altitude I added flour and water and reduced the baking powder. Now you can raise a cupcake and toast a Happy St. Patrick’s Day!

Lucky St. Pat’s Cupcakes adapted from Golden Vanilla Cupcakes in Vegan Cupcakes Take Over the World

For the cupcakes:
1 cup + 1 TBS vanilla non-dairy milk
1 tsp apple cider vinegar
1 1/4 + 1 TBS cups all purpose flour
1/2 tsp baking powder
generous 1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
3/4 cup organic sugar
2 tsp vanilla extract
2/3 cup mini chocolate chips
For the frosting:
1/2 cup non-hydrogenated shortening
1/2 cup vegan margarine
3 cups organic powdered sugar, sifted if clumpy
1/4 – 1/2 tsp peppermint extract
3 TBS non-dairy milk
vegan food coloring (see Note below)

Preheat oven to 350F and line a 12-cupcake pan with paper liners. Whisk the milk and vinegar in a cup and set aside a few minutes to curdle. Whisk together the milk mixture, oil, sugar, and vanilla in a large bowl. Sift the flour, baking powder, baking soda, and salt in a medium bowl.

Add dry ingredients to wet ingredients and mix until no large lumps remain. Blend in the chocolate chips. Fill cupcake liners two-thirds of the way and bake for 22 to 24 minutes until a toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool completely while you make the frosting.

Color Garden green food color

Color Garden green food color

For the frosting, beat shortening and margarine together until well combined and fluffy. Add the powdered sugar, a cup at a time, and beat for 3 more minutes. Add the peppermint extract, milk, and food coloring, and beat for another 5 minutes until fluffy. Frost the cooled cupcakes, adding chocolate coins for decoration and a bit o’ luck.

Note: I used Color Garden natural food coloring. Per their instructions, I used half a packet. Please check the instructions of the brand that you use.

Until next time, happy baking!

Coffee Shop Muffins

Coffee Shop Muffins

Coffee Shop Muffins

On some Sundays I just want to sit around and enjoy a cup of tea and a delicious muffin, or two, or three. (But, who’s counting.) For this Sunday, I decided to find a recipe for a muffin that went well with coffee. With a little espresso powder and cinnamon, these muffins would complement a cup of coffee, or even tea or non-dairy milk. And if you eat half a batch, it will just be our secret.

For high altitude, I reduced the baking powder but found I lost some lift. To fix this problem I included some baking soda with the baking powder. I also added a little more milk to counteract dryness. For a little health boost, and so I wouldn’t feel guilty about eating a few extra muffins, I used whole wheat flour along with the all purpose variety.

Coffee Shop Muffins adapted from “Vegan: 100 Everyday Recipes” edited by Love Food

1.25 cups all purpose flour
3/4 cups whole wheat flour
1.75 tsp baking powder
1 tsp baking soda
2 TBS espresso powder
1 tsp cinnamon
3/4 cup vegan sugar
1 cup + 1.5 tsp almond milk
1/3 cup canola oil
1 TBS vanilla extract
3/4 cup chopped walnuts

Preheat oven to 350F. Line a 12 cup muffin tin with liners. In a large bowl, sift together both flours, baking powder, baking soda, espresso powder, and cinnamon. Whisk in sugar.

In a small bowl, whisk together milk, oil, and vanilla. Stir in dry ingredients. Stir in walnuts. Mix until just combined.

Divide batter among the 12 muffin cups. Bake for 20-23 minutes, or until a toothpick inserted in a muffin comes out clean. Let cool for 5 minutes, then remove from pan.

Until next time, happy baking!

Spicy Gluten-free Pumpkin Cookies

Spicy Pumpkin Cookies

Spicy Gluten-free Pumpkin Cookies

You may be thinking that pumpkin season is long gone. And you would be right. This batch of cookies was made several months ago and then frozen. I wanted a back-up cookie that would do well from the freezer. They performed marvelously, or I probably wouldn’t have shared them with you. But now you know that you can make these and stash them away in the freezer for future decadent snacking.

The original vegan recipe had tips for using coconut sugar instead of light brown sugar. I opted for coconut sugar, because I was out of light brown sugar, so I heeded the advice and measured it out and then ground it up. Also, I would have used less vegan margarine for the dryness at altitude, but I used more due to the recommendation with the sugar swap. To further combat dryness, I added extra pumpkin puree. So enjoy these immediately, or freeze them for when you get an attack of the munchies any time of year.

Spicy Gluten-free Pumpkin Cookies based on Chewy Pumpkin Spice Molasses Cookies


2 cups gluten free flour blend
1 3/4 tsp cinnamon
1/2 tsp powdered ginger
1/4 tsp powdered nutmeg
pinch of powdered cloves
1 tsp baking soda
1/8 tsp salt
1/2 cup vegan margarine
1/2 cup vegan cane sugar
1/4 cup coconut sugar
1/8 cup molasses
1 tsp vanilla extract
1/3 cup + 1 tsp pumpkin puree
sugar for rolling

Preheat oven to 350 F. Line two cookie sheets with parchment paper. Measure out coconut sugar, then grind it in a coffee grinder that is not used for coffee. In a bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt.

In the bowl of a stand mixer, place vegan margarine and both sugars and cream on medium speed until light and fluffy. Add molasses, vanilla, and pumpkin puree and mix until smooth. Add dry ingredients to stand mixer a little at a time while mixing on low speed. Mix until just combined.

Pour a few tablespoons of sugar in a small bowl. Form 1” balls of dough and roll in sugar. Place balls on lined cookie sheets and flatten them slightly with the heel of your hand. Bake for 10-12 minutes. Let cool for a few minutes on the baking sheet before moving to a wire rack to cool completely. Makes 24 cookies.

frozen pumpkin cookies

frozen pumpkin cookies

To freeze, scoop sugared dough balls onto a cookie sheet and freeze for one hour. Place dough balls in a freezer bag and store in the freezer for up to 3 months.

Until next time, happy baking (and freezing)!

Granola Squares

Granola Squares

Granola Squares

So, yeah, that are lots of granola bar recipes out there on the internet. And, yes, most of them are probably vegan. But, I chose to make these granola squares because of the variety of textures and flavors they offered. I changed up the fruit and seeds recommended in the original recipe to use what I had in my cupboard, which is another bonus. Also, to satisfy my decadent tastebuds, I added mini chocolate chips. That was a no-brainer.

The recipe was already vegan, but you do have to be aware that many granola recipes contain honey which makes them non-vegan. I made a minor high altitude adjustment by adding almond butter to keep them moist. Most of my changes were purely a matter of taste, something I consider important nonetheless.

Granola Squares based on Chewy Granola Bars with Walnuts and Cranberries

1.5 cups walnuts
2.5 cups old-fashioned rolled oats
1 cup raw pumpkin seeds
1 cup dried mixed berries
1 cup packed organic brown sugar, light or dark
3/4 tsp salt
1/2 cup vegetable oil, plus extra to coat the foil sling
2 TBS almond butter
3 TBS water
1.5 cups puffed brown rice cereal
1 cup mini chocolate chips

Adjust oven rack to middle position and heat oven to 350F. Make a foil sling for a 13 x 9” pan by folding 2 long sheets of foil; the first sheet should be 13” wide and second sheet should be 9” wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over the edges of the pan. Push foil into corners and up the sides of the pan, smoothing the foil flush to pan. Lightly coat the foil with vegetable oil.

Pulse walnuts in a food processor until finely chopped, for 8 to 10 pulses. Spread walnuts, oats, and pumpkin seeds on a rimmed baking sheet and toast until lightly browned and fragrant, 12 to 15 minutes, stirring halfway through toasting. When done, set aside to cool and reduce oven temperature to 300F.

While oat mixture is toasting, process dried berries, brown sugar, and salt in a food processor for 10 seconds. Run processor again, adding oil, almond butter, and water. Continue to process until a homogeneous paste forms, about 1 minute longer.

Transfer paste to a large bowl. Add oat mixture to bowl and stir with a rubber spatula until well coated. Add cereal and chocolate chips and stir gently until ingredients are evenly mixed. Transfer mixture to prepared pan and spread into an even layer. Press and smooth with the bottom of a measuring cup, especially at the edges, until granola is level and compact.

foil sling with granola

foil sling with granola

Bake granola until just beginning to brown around edges, about 25 minutes. Transfer pan to a wire rack and let cool for 1 hour. Using foil sling, lift granola out of pan. Place on wire rack and let cool completely, about 1 hour. Discard foil and transfer granola to a cutting board to cut it into squares. Granola squares can be stored at room temperature for up to 3 weeks.

Until next time, happy baking!

Espresso Chocolate Cookies

Espresso Chocolate Cookies

Espresso Chocolate Cookies

Who doesn’t love the combination of chocolate and coffee flavors? And, who wouldn’t enjoy those tastes combined in an easy cookie recipe? Not to mention that the cookie is not too sweet to allow for the espresso to shine, but also has added chocolate chips for decadence. Yes, this cookie is a winner.

The recipe I found was vegan, but I added non-dairy milk to account for the dryness at altitude. I also added the mini chocolate chips to make them more luxurious. To create with less effort, I made the dense dough in a stand mixer but the original recipe called for a bowl. The choice is yours.

Espresso Chocolate Cookies adapted from “Vegan: 100 Everyday Recipes” edited by Love Food

1 TBS espresso powder
1 cup all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
3 TBS unsweetened dutch process cocoa powder
1/2 cup packed dark brown sugar
1/2 cup vegan margarine
1/2 cup rolled oats
1 TBS non-dairy milk
1/4 cup vegan mini chocolate chips

Preheat oven to 350F. Line a large baking sheet with parchment paper. Dissolve espresso powder in 1 TBS of boiling water and set aside to cool slightly.

espresso liquid - the secret ingredient

espresso liquid – the secret ingredient

In a large bowl, sift together flour, baking soda, baking powder, and cocoa powder. Add brown sugar and combine well.
In the bowl of a stand mixer, thoroughly mix margarine and oats. Mix in dry ingredients. Add non-dairy milk and espresso liquid and combine to form a soft but thick dough. Stir in chocolate chips.

Form the dough into 16-18 small balls, place on the baking sheet, and flatten slightly. Bake for 17-19 minutes, or until crisp. Transfer cookies to a wire rack to cool completely. These may be stored in an airtight container for up to 5 days.

Until next time, happy baking!