Got a new cookbook today from @changinghands today: The 100 Best Vegan Baking Recipes. It was pointing right at me as I walked through the store and I flipped through a few of the recipes and was impressed. the layout is easy to understand, the ingredients do not require exotic expensive trips to Whole Paycheck, and the intro had some great pointers about vegan baking that I was unclear about. At $12 it was a no brainer.
“But Roger”, you may ask (and if you don’t I just went and did for you anyway sucka) “if the book is so good then why are you making Yet Another Vegan Chocolate Chip Cookie? Don’t you have 3 recipes already?” Well you caught me but the answer is simple, my sister asked me to make her Chocolate Chip Cookies, and when it comes down to it I prefer to cook for someone else anytime, anyday.
This recipe diverges from my usual recipe from Vegan Planet, mainly because it uses Margarine instead of Oil. Other differences are that it does not use Agave or Flaxseeds. My overall impression is that the cookies are good, but a little too surgery, meaning that the sugar crystals are very predominate. They also drop a bit more than I like but maybe that was my fault by over mixing. In the end I give them 3 stars out of 5. I will be making a lot more stuff from this book so be ready!
Oh and the author Kris Holecheck has a great blog(nom! nom! nom! blog) and facebook page for the book.
Deciding to bake stuff at the last moment seems to be my knack lately. Today was no different when I remembered I had been letting 3 bananas get extra ripe for banana bread. So naturally in my ADD existence it meant that at that time I had to make the Bread. Too bad I only has 40 minutes to make something that requires 50 minutes of baking… D’oh!
Anyway I figured the details would just work themselves out, and as usual they did. This time i just turned the oven off with 20 minutes left and when I got home a few hours later they were all tasty and yummy.
I changed up the recipe from the book a bit too cause I didnt have corn oil, went with olive. I also has dried apricots that I been meaning to use so I chopped em up and tossed em in.
Oh yeah and its all Vegan and stuff, so you can put that in your pipe and smoke it, or better yet just eat it cause its better that way.
- 2.5 cups flour
- 2 teaspoons baking soda
- 0.5 teaspoon salt
- 3 ripe bananas
- 0.5 cups soy milk
- 0.25 cups oil
- 1 teaspoon vanilla
- 0.75 cups sugar
- 0.25 cups nuts
- 0.25 cups bittersweet choc chips
- 0.5 cups dried apricots
Mix well and bake at 375 for 50 minutes.
Did up another batch of gluten free cookies for the Teacher Training group today. Seemed to go over well enough.
2.5 cups Tom’s mill All Purpose Gluten Free flour
1tsp baking soda
0.5 cup grapeseed oil
0.5 cup agave
1tbls vanilla extract
0.5 cup dark chocolate
0.5 cup coconut shaving
Mix dry in bowl
Mix wet in another bowl
Add chocolate and coconut
Make into 1/2 inch balls and press onto parchment paper on baking sheet
Cook for 8 minutes at 350 degrees
For this batch I smashed up a chocolate bar giving a nice irregularity to each cookie. I also put a few large pieces of chocolate on top of some cookies for an over the top effect.