gothcupcake, granola bars, recipe, vegan

Another Recipe!!!


So, being broke lately has led me to doing what my mom always said “Work with what you’ve got.” I’ve decided that I’m becoming more of a hippie, because this morning I made my own granola bars. Except, this batch I made them without oats, so I call this recipe:

Cranberry Choco Sans Granola Bars

Ingredients:
1/2 c. brown rice syrup
1/4 c. peanut butter
1/4 c. vegan carob chips (or chocolate chips)
1/2 c. dried cranberries
1/4 c. pumpkin seeds (I used Pumpkorn cocoa pumpkin seeds)
1 1/4 c. puffed rice cereal
1 1/4 c. corn flakes-type cereal

Directions:
1. Lightly oil an 8×8 inch baking pan and set aside.

2. In a larger pot, stir together the rice syrup, peanut butter, and carob chips on medium-low heat until melted; stir continuously to prevent burning.

3. Once mixture is evenly melted and mixed, remove from heat and immediately add cranberries, seeds and cereals. Mix quickly until everything is well-coated.

4. With damp hands, press mixture firmly and evenly into your 8×8 inch pan. Refrigerate for a minimum of 30 minutes to set.

5. Once set, use a butter-knife to slice into bars.

Variations:
-Add a handful of shredded coconut when adding cereals
-Replace corn flakes-type cereal for rolled oats
-Try different seed or nut butters in place of peanut butter
-sprinkle in some sesame seeds, flax seeds, nuts or other goodies

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chocolate chip, cookies, recipe, vegan

Cookie Recipe (FINALLY!)


The recipe for the (long ago) aforementioned melt-in-your-mouth chocolate chip oatmeal cookies.

Vegan Melt-in-Your-Mouth Chocolate Chip Oatmeal Cookies

Ingredients:
1/3 cup nondairy milk (soy, hemp, almond, rice, whatever your poison)
2 TBS ground flax seeds (or flax meal)
2/3 cup brown sugar
1/3 cup oil
1 tsp vanilla extract
3/4 cup whole wheat flour
1/4 tsp baking soda
1/4 tsp salt
1 1/2 cups rolled oats
1/2 cup (or more) vegan chocolate chips

Directions:
1. Preheat oven to 350F. Line a baking sheet with parchment paper or aluminum foil.

2. In a large bowl, vigorously mix together the non-dairy milk and flax meal with a fork. Add in the brown sugar and oil and mix until it resembles caramel, about 2 minutes. Mix in the vanilla extract. Sift in the flour and salt. (If you don’t have a sifter–like me!–just be sure you don’t have a lot of clumps/lumps) Mix the dry ingredients in as they are being added. Fold in the oats and chocolate chips with a rubber spatula.

3. Drop dough in generous tablespoons (I like big cookies, so I made my lumps the size of golf balls), about 2 inches apart, onto the baking sheet. Flatten the tops of the dough a bit so they’ll look more like cookies when they bake. Bake for 10 to 12 minutes. (Extra gooey if you take them out after 10 minutes!)

4. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Store in a tightly covered container, or in your belly. ;P

Recipe yields a dozen big cookies or 2 dozen weenie cookies.

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