These scrumptious vegan bars are full of fiber and nutrients.
2 cups pitted dates
1/2 cup dried cranberries
1 cup almonds or walnuts
3 cups rolled oats
1 cup whole wheat, barley, or brown rice flour
1/2 cup flavorless oil
3 tablespoons maple or brown rice syrup
1/4 cup water
Place dates and cranberries in heatproof bowl. Pour over just enough boiling water to cover. Let sit 30 minutes.
Preheat oven to 350ºF. Oil a 9 x 13-inch baking dish. Place nuts and oats in food processor and grind to a coarse meal. Add flour and pulse to mix. Drizzle oil, sweetener, and water over top. Mix until combined. Dough should be slightly crumbly but hold together when pressed in your hand. Add more water if too dry. Add flour if too sticky.
Press 2/3 to 3/4 of dough into bottom of prepared pan to form a crust about 1/4-inch thick. Remove remaining dough to a bowl and reserve for topping. Place date/cranberry mixture with water into food processor and puree. Spread date filling over bottom crust. Sprinkle remaining dough over top and press into date filling. Bake 30 to 35 minutes until edges are golden. Cool before cutting into squares.
Makes 24 bars
Coconut-Almond Short Bread
These amazing wheat-free treats are so luscious, you won’t believe they are good for you.
1/2 cup soft coconut oil or butter
2 tablespoons almond butter
1/4 cup honey or brown rice syrup
1/3 teaspoon almond or vanilla extract
1 cup brown rice flour
1 cup rolled oats
1 cup unsweetened shredded coconut
Preheat oven to 350ºF. Beat together coconut oil or butter with almond butter, sweetener, and almond or vanilla extract until smooth. Add remaining ingredients and mix until combined. You may need to use your hands to knead this dough a few times so it will hold together. Place dough on unoiled baking sheet. Press into an 8-inch disk. With sharp knife, cut dough into 12 wedges but don’t separate. Prick each wedge several times with a fork. Bake 25 minutes, or until edges are golden brown. Cool before separating wedges.
Makes 1 dozen
Note: Whole wheat pastry flour can be substituted for the brown rice flour. If nut allergies are a problem, tahini can be substituted for the almond butter.
Cranberry Pumpkin Cookies
These wheat-free cookies supply lots of vitamin A.
1/3 cup maple syrup, brown rice syrup, or honey
1/2 cup softened butter or coconut oil
1 teaspoon vanilla extract
1 egg or egg replacer
1 cup mashed cooked pumpkin
1 3/4 cups barley or brown rice flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
3/4 cup dried cranberries
1/2 cup chopped walnuts or pecans
Preheat oven to 375°F. Beat together sweetener and butter or coconut oil until smooth. Add vanilla, egg, and pumpkin and beat well. In separate bowl, sift together flour, baking powder, baking soda, and pumpkin pie spice. Mix flour mixture into wet ingredients. Fold in dried cranberries and nuts. Drop by tablespoonfuls onto unoiled cookie sheets. Bake about 10 minutes, or until bottoms are golden. Cool on wire rack.
Makes about 3 dozen
Note: If you don’t have pumpkin pie spice, use 3/4 teaspoon cinnamon, 1/2 teaspoon cardamom, and 1/4 teaspoon ground nutmeg.
1 cup earth balance margarine
1/2 cup brown sugar
1/2 cup sugar
1/4 cup Vanilla Silk Soy Milk
1 teaspoon vanilla
2 & a 1/4 cups unbleached flour
1/2 teaspoon salt
1 teaspoon baking soda
12 ounces vegan chocolate chips
1. Preheat the oven to 350°F.
2. Cream butter and sugars until light and fluffy. Slowly add Silk, cream well, then add vanilla. Combine the dry ingredients in a mixing bowl. Add the dry ingredients to the creamed mixture, then fold in the chocolate chips.
2. Place by tsp onto baking sheet and cook for 12-14 minutes.
just a thought, b/c it's freakin cheap and easy!
Mama of 3 amazingly sweet kids , living the dream on our urban farm
Mom to two perfect kids surrogate to two sweetpotatos born 4.21.11
I love someone with ataxia telangiectasia http://www.atcp.org
(You can't taste the tofu at all, they just make the cookies light and chewy.)
Tofu House Chocolate Chip Cookies
1 cup unsalted margarine
1 cup unrefined cane sugar
2 tablespoons light molasses
4 tablespoons lite tofu (firm) pureed
1 teaspoon vanilla
1-3/4 cup unbleached flour
1/4 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
12 ounces (2 cups) chocolate chips
Position two racks in center of oven and preheat to 350 degrees.
Cream margarine, sugar and molasses with electric beaters or in heavy-duty mixer until light and fluffy. Add tofu puree and vanilla, beat for one more minute.
Mix flours, soda and salt in small bowl. Add to creamed ixture and mix at low speed with the electric mixer or lightly with a rubber spatula, blending in all flour. Fold in chocolate chips.
Drop by rounded teaspoonfuls onto ungreased cookie sheet and bake for eight to ten minutes. Cool on wire rack.
Recipe makes six dozen cookies.
Nutrition information per cookie:
Homeschooling mom to four kids, ages 18, 18, 10, and 6.
Happiness despite misery is a great victory, I think...
Single coffee loving and making mom to ds, age 12, dd, age 10, dd, age 7, tigress, quinn, black cat, and beatrice the spider. Yeeehawww!!!
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