Tuesday, July 19, 2016
1 tablespoon ground flax mixed with 3 tablespoons water
1/4 cup virgin coconut oil (do not melt)
1/4 cup almond butter
1/3 cup unpacked brown sugar
1/3 cup natural cane sugar
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine grain sea salt
3 tablespoons cocoa powder
1-1/2 cups flour
1-4 tablespoons non-dairy milk (as needed to moisten batter)
100 grams dark chocolate chunks or chopped bar
In a large mixing bowl, mix together the flax and water and set aside for a few minutes so it can thicken up. Whisk the flax egg again once thickened.
Add the rest of the wet ingredients into the bowl with the flax egg. With a hand-held electric mixer, beat the ingredients until combined and smooth.
Now, beat in the dry ingredients, one by one, as you go down the ingredient list. If your dough is a bit dry, add a bit of non-dairy milk and beat the mixture again. The dough should be moist enough to form balls without cracking, but not super sticky. Beat the chocolate into the batter or simply stir by hand.
Refrigerate dough for at least 30 minutes.
Preheat oven to 350F. Line a large baking sheet with parchment paper.
Shape balls of dough (about the size of a golf ball or 2 heaping tablespoons) and place on the baking sheet 2-3 inches apart. Gently press down on each ball with your hand to form a disc (it should be 1/2-inch thick or so).
Bake for about 12-13 minutes until the cookies are spread out nicely. Cool cookies on the baking sheet for 7 minutes or so and then transfer to a cooling rack for another 10-15 minutes.
makes 12 cookies
at 3:19 PM
Sunday, June 12, 2016
1 flax egg (1 tablespoon ground flax + 2 tablespoons water)
1-1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Earth Balance butter
1/2 cup packed dark brown sugar
1/3 cup white granulated sugar
1 teaspoon vanilla extract
1 cup chopped dark chocolate (or other non-dairy chocolate chips)
Prepare flax egg, place in refrigerator for at least a few minutes.
Place the room temperature butter (if using cold butter, microwave for about 20 seconds) in a bowl. Add the sugars and whisk vigorously for about 2 minutes. It should become light and fluffy and be a light beige color.
Add flax egg and vanilla extract. Whisk until well combined. Add flour, baking soda, and salt. Stir together with a rubber spatula or wood spoon just until combined, do not over-mix. Add the chocolate chips and gently fold into the batter.
Refrigerate dough for 30 minutes. (This step is optional, but will help cookies to stay thicker while baking).
Preheat oven to 350 degrees. Cover baking sheet with silicon mat or parchment paper. Drop heaping tablespoons onto the baking sheet. Bake for 12-14 minutes, rotating once, until just barely beginning to brown on the bottom. They will look underdone on top. Remove from the oven and let cool on the baking sheet for about 5 minutes. Transfer to a wire cooling rack and let cool for a few minutes before enjoying.
makes 18 cookies
171 calories | 8g fat | 23g carbs | 1g protein
Friday, February 19, 2016
For soy yogurt:
16oz silken tofu
2 tablespoons almond milk
2 teaspoons cane sugar
2 teaspoons vanilla extract
1 teaspoon lemon juice
Optional: 1 banana
For overnight oats:
1-1/2 cup old fashioned oats
about 1 cup almond milk
Optional: granola or nuts
To make yogurt, combine all soy yogurt ingredients in a small blender. Blend until smooth. Add optional banana, or substitute with other fruit.
Divide mixture into 3 sealable containers.
Add 1/2 cup old fashioned oats and 6 tablespoons almond milk to each. Stir to combine. Allow to chill in refrigerator overnight, or for at least 4 hours.
Top with optional granola and/or nuts and serve.
makes 3 servings