Love You Hearts

I was in yoga class this morning and the instructor kept reminding us to set our intention.
To focus.
To be present right here and right now in our practice of yoga.

I set my intention...and my focus.  I wanted to get home and turn on my oven.  I had been up late in the night putting together a mental recipe and I was itching to try it out.  So after class, I threw my heart and my intention into this new little creation.
They made me so happy I had to bake them into hearts!  I know, I know...I am getting a little over zealous about the little things in life.  But if you can't slow down enough to focus on the big things, let's just enjoy the little natural delicious ones.

This is a treat you can feel really good about.  They are vegan and gluten free. It has just a few ingredients and bakes up nice and fast.

Love You Hearts

Preheat oven to 350 degrees and line a cookie sheet with parchment paper.

Whisk together in a medium bowl:

1 cup Bob's Red Mill gluten-free Oats

1 cup quinoa flour

2 tsp. ground flax seed (I use spectrum organic)

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 teaspoon kosher salt

1 tsp. cinnamon

In a separate medium bowl combine:

1/2 cup of pure maple syrup

1/2 teaspoon best quality vanilla

1/2 cup organic unsweetened applesauce

1 tablespoon warm water

Add the dry ingredients to the wet and combine gently with a spatula. 

Fold in gently:

1/3 cup chopped dates

1/3 cup dried cranberries

2 tablespoons organic sunflower seeds

(use your imagination and substitute whatever you love...ideas...dried coconut, choc. chips, dried apricots)

You can use a cookie scooper and place 1 inch apart on your lined cookie sheet.  Press down gently with a fork.  They don't really spread.

I used a heart shaped cookie cutter and put that on the sheet and then put the batter inside.  With a wet finger, I smoothed it out and then gently took the cookie cutter off.

Bake 8-12 minutes.  They should brown a bit and be slightly firm.  Careful not to let the bottoms burn.

Cool immediatley on a wire rack.

Share a heart with a friend!

Cherry Chocolate Chip Cookies

I just caught my husband eating more than his fair share of cookies.
Cherry Chocolate Chip Cookies straight out of the freezer and leaning against the sink to catch any crumbs.

He turned and looked at me, kind of like when you were a kid and your mom caught you eating another hostess cupcake .  Mouth full, he says  " No way these are vegan".
I smiled, raised my eyebrows and turned out of the kitchen triumphant.

 After all, my husband is/was a carnivore of the most serious kind.  I will admit it, my family does not follow my vegan ways, yet.  But one cookie...one scone...one cupcake, one delicious vegan thing after the next and soon they will find they don't miss what was in their old drake's ring ding.
The proof is in the cookie...natural, grown from this earth, organic ingredients are delicious!

So tonight I am really just posting a re-do of the Cookie's Cookie but I added  1/2 cup dried cherries in with the chocolate chips at the end of the recipe.  There is something about that cherry chocolate combination...the sweet and the tart...that really work together perfectly!
Also, those little plump cherries do a beautiful thing to your cookie.  It turns one recipe from a thin, crispy, chewy cookie, into a thicker, chewier kind of cookie.
My sister and brother-in-law practically came to blows disputing the better of these two cookies.  Make both and you decide!
Follow the recipe under Cookie's Cookies and gently stir in:
1/2 cup of dried cherries with the vegan chocolate chips

Cookie's Cookies (vegan and gluten free)

I call these beautiful, crispy yet chewy cookies "Cookie's Cookies" after my Mother.
She is the very best baker I know.
But she is not vegan, nor does she bake that way.  So I had to find a way to replicate her famous chocolate chip cookies.  I adapted slightly, Erin McKenna's recipe from Babycakes, a vegan bakery here in downtown Manhattan.  Love that place!  Erin wrote a terrific cook book of all her delicious vegan and mostly gluten free treats from the bakery, and from the base of that recipe, I found my Cookie's Cookie vegan counterpart! 

In case any one was wondering...my mother's nickname Cookie was given to her by the nurse in the hospital when she was born. She has been called that name all of her life. And not because she bakes the most outstanding cookies.  Although in my heart,  I am sure that is why she can....

Cookie's Cookies

Pre-heat the oven to 325 degrees.  Line two baking sheets with parchment paper

In a medium bowl mix together:

1 cup of canola oil

6 tablespoons of unsweetened organic applesauce

1 teaspoon of salt

2 tablespoons best quality vanilla extract

1  cup evaporated cane juice

1/4 cup organic light brown sugar

In a separate bowl whisk together the dry ingredients:

2 cups Bob's Red Mill gluten-free all purpose flour

1/4 cup flax meal

1 teaspoon baking soda

1 1/2 teaspoons xantham gum

Then combine the dry ingredients to the wet ingredients and gently incorporate with a spatula.

Gently mix in:

1 cup vegan chocolate chips

Gluten free batters benefit from a few minutes of rest in the bowl while the xantham gum does its thing.  Wait 5-10 minutes and then using a cookie scooper, place the dough on the prepared pans 2 inches apart.  These cookies spread to be flat and crispy (and chewy!).

Bake 12-15 minutes or until the edges are crispy and the tops look golden.

Transfer to a wire rack to cool.  Delicious warm! 

These cookies will keep in an airtight container for a few days. I always freeze half the batch in an airtight container for my husband, who likes to help himself to one or two before bed.  

He loves them frozen...I stick them in the microwave for 20 seconds and the chocolate melts a little...Yum!



SunflowerButter Cookies

On Wednesday night I was out to dinner at one of my very favorite vegan restaurants.
 Caravan of Dreams is a warm and inviting restaurant on East 6th Street in the Village.
This place makes you feel a little like you are somewhere in Seattle, a little like you are home, and a lot, like you are in a place where people care about what goes into your body in the most delicious way.

So while I was there enjoying dinner with a friend, Mother Nature decided it was the exact right time to dump almost a foot of snow in what must have been an hour.  Even the ever ready island of Manhattan could barely handle that.  It took us an hour and a half to get from the East Village to home on the Upper East Side. We laughed our way through the blizzard, a cab ride, a twenty five block snow filled walk, a bus ride 6 blocks and eventually another walk the rest of the way home. When I walked in at midnight, I was feeling pretty good from my adventure, but craving something sweet and warm.
I
 went into the kitchen looking for whatever it was that I had baked that day, and there is was, like a good old friend, the "peanut butter" cookie.  Really though, a Sunflower Seed Nut Butter Quinoa cookie.  With chocolate chips to boot.  Delicious! I ate it in bed, this cookie didn't even crumble, and fell asleep happy!

SunflowerButter Cookie

Preheat oven to 325 degrees and line a baking sheet with parchment paper.

In a mixing bowl, whisk together these dry ingredients:

1 1/4 cups Bob's Red Mill all purpose flour

1 Cup Quinoa Flakes

1 tablespoon potato starch

1/2 teaspoon kosher salt

2 teaspoons baking powder

1/2 teaspoon xantham gum

Then add in:

2 teaspoons best quality vanilla extract

1 cup organic brown sugar

1/4 cup agave

1 cup all natural organic Sunflower seed nut butter

1/4 cup applesauce

2 tablespoons vanilla or regular rice milk

Optional:

3/4 cup vegan chocolate chips

Mix the ingredients together until they are fully incorporated.  You will get a sturdy, thick, dough.  It should not be too wet or sticky. If it is sticky, add another tablespoon of rice milk until you can handle the dough.  Then form the dough into balls about the size of a walnut and place them on the lined cookie sheet.  Press the centers down slightly to flatten the cookie a bit.  (I sometimes like to place chocolate chips in that little well.)

Bake in the center of a pre-heated oven for about 18-22 minutes.  They will get a golden color and feel slightly soft to the touch.

Cool on wire racks.  These are super delicious warm, but freeze beautifully too.  Make sure to wrap individually or by twos, and then place inside a freezer bag.

Don't wait for a snowy night....they are fabulous anytime!

Banana Mini Muffins with Chocolate Chips or Almonds

My family loves all things banana bread.  In any shape.  Sometimes muffins, sometimes a loaf, sometimes we even slice banana bread and put peanut butter on top of that!
 But my sister who has two small boys, with even smaller appetites asked if I could make banana mini muffins.  Mini, because her kids never finish a whole regular size muffin.
It got me thinking about my own kids eating muffins....true...they never finish a whole muffin!  Huh, I had actually never really noticed.  You know kids, they always want something "big" but really with a stomach so small, how could they finish it.
So, I complied this morning and made mini muffins.  And for the rest of us who like just a regular size muffin, go ahead and enjoy two or three!  I made a variety of minis today, some with chocolate chips, some with almonds and some just plain old banana.  How could that be bad?
These muffins are of course vegan, but also gluten free.

Vegan Banana Mini Muffins

Preheat oven to 350 degrees and spay two mini muffin tins with non stick spay

In a medium bowl whisk together:
2 cups Bobs Red Mill All purpose gluten free flour
1 1/2 tsp xantham gum
2/3 cup organic evaporated cane juice
1 1/2 tsp baking powder
1 teaspoon baking soda
1/4 teaspoon salt


In a separate bowl combine until well incorporated:
 2 medium very ripe bananas mashed
1/2 cup of canola oil
1/4 cup rice or soy milk with 1 tsp. apple cider vinegar (let stand for 5-10 minutes to make "buttermilk)
2 tablespoons warm water


Add the wet ingredients to the dry ingredients and gently combine. 
Stir in 
1/2 cup of vegan chocolate chips or almonds or walnuts or nothing!
Divide batter evenly among the prepared muffin cups.  
Bake for 15-20 minutes or until golden brown and inserted wooden toothpick comes out clean.


Enjoy fresh that day or wrap them individually and freeze for later.  
Makes 24 minis

Vegan Gluten- Free Chocolate Cupcakes

"It's not worth thinking about...."
That is what the girl was telling her friend, mother, sister, whomever she was speaking to on the other end of her cell phone.  I was standing next to her in line at the bank and couldn't help but over hear.  I gathered she was speaking about a boyfriend or love interest.  I wanted to tap her when she got off her cell phone and say that thoughts all have worth.  They are all valid.  You can't stop your mind from thinking anyway.  So think the thought, and if you don't like it, then let it go. 
But if all thoughts have worth, than my worthy thought for today was cupcakes!  In fact I started thinking about them yesterday, when I found that natural food decorating color I was looking for.  At first I thought Red Velvet, but I woke this morning dreaming of chocolate!
This recipe made a very nice, moist and flavorful cupcake.  I used a vegan gluten- free creamy vanilla frosting on top and with my new colors, magically made it pink!

Vegan Chocolate Cupcakes

This makes 24 cupcakes

Preheat the oven to 325 degrees and line a cupcake mold with paper liners.

Combine with a whisk:

1 1/2 cups evaporated cane juice

1 cup Bob's Red Mill all purpose gluten free flour

1/4 cup potato or tapioca starch

2/3 cup cacao powder

1 1/2 teaspoons of baking soda

1/2 teaspoon of salt

1 tsp. xantham gum

Then blend together in a separate bowl:

1/2 cup dairy-free shortening ( I use Jungle Shortening made with Palm fruit oil)

1 1/2 cups dairy-free milk butter milk

(make that by combining the 1 1/2 cups rice or soy milk with 1 1/2 tablespoons of apple cider vinegar. let that sit for 5-10 minutes)

1 teaspoon best quality vanilla extract

2 tablespoons hot water

Add the wet to the dry ingredients, blending unil fully incorporated but do not over mix. Gluten free flours do not like to be over handled!

Using a cookie scooper, fill cupcake molds evenly with batter.  Bake for 22-25 minutes. 

Cool on a wire rack.

When the cupcakes are cool, enjoy with a sprinkle of organic confectioners sugar or use your frosting of choice.

I used a dairy free vegan recipe below, which as I mentioned, I used India Tree decorating colors to make pink.  Use one drop at a time until you get the color that makes you happy!

Creamy Vanilla Frosting:

Makes 2 cups:

With a hand or stand mixer cream together:

1 cup dairy free margarine

2 Tablespoons Rice or Soy milk

1 1/2 teaspoons vanilla extract

1/8 teaspoon salt

Slowly add on low speed, 

2 cups confectioner's sugar

And then continue to mix on medium speed for 4-6 minutes or until light and fluffy.  Chill for about 30 minutes before using in an airtight container.  Can be stored that way for up to one week in the refrigerator.

After frosting cupcakes, they should be put in the refrigerator because this is a "buttercream" frosting and if not eaten right away, will melt.

Happy day!

Quinoa Chocolate Chip Cookies

Yesterday it was cold!  Today it is even colder!
But I didn't care.  I bundled up and headed down town to hit the Whole Foods Market in Union Square.  I thought the cold air was actually invigorating.  The sun was shining, the air felt clear and I was happy to be out of the apartment...also known as the cabin. 
Even better,  in the market I found what I have been looking for. All natural decorating food colors.  The brand is India Tree and they are made with wonderful things like red cabbage, beet juice and curcumin.  I can't wait to make my daughter the red velvet cupcakes she has been asking for!  I haven't been able to fulfill her request because I would not use anything that is just named a number.   i.e . red dye #5 
So check back soon for that great recipe, but first I wanted to share our latest favorites around here.  These cookies are a dense, full bodied kind of cookie.  Think the opposite of a thin lacey cookie.  This cookie is vegan and gluten free.  I did not use xantham gum in this recipe which is what gives it its nice dense and nutty flavor. (xantham gum is usually used with a gluten free flour to help give it back its "stretch")

Quinoa Chocolate Chip Cookies

Preheat oven to 375 degrees and line a baking sheet with parchment paper

With a mixer, hand held or stand, combine until smooth :

2/3 cup dairy-free shortening (I use Jungle Shortening, which is made with very healthy palm fruit oil)

1/2 cup organic brown sugar

1/2 cup evaporated cane juice

1/4 cup organic unsweetened applesauce

1 teaspoon best quality vanilla extract

Then in a separate medium bowl, combine with a whisk

1 3/4 quinoa flour

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

Stir gently until just combined and then fold in:

1 cup dairy free vegan chocolate chips

Use a cookie scooper (the best invention ever!) to place the batter onto the prepared baking sheet.  You may want to push the dough down a bit with the back of a spoon, depending on how high the dough looks.

Bake for 12- 15 minutes or until lightly brown.  Cool for 5-10 minutes on tray, then cool completely on a wire rack.

These are of course delicious warm out of the oven, but freeze them and they are equally delicious and last for quite a few weeks. 

Enjoy!



Vegan Pumpkin Scones

The New York Jets almost to the Super Bowl...
This is very exciting news for my family....me...not so much.   While they all sit on the couch, without the threat of anyone coming near the kitchen, I have decided to bake scones.  Yum!  Pumpkin scones.  Something warm and slightly sweet and with a nutritional boost from spelt flour and fiber from the pumpkin. 
Perfect time to drone out the shouting from the other room and perfect way to drone out the 12 degree wind whipping out side our windows.
These Pumpkin scones are simple to make and freeze perfectly.  So eat them warm out of the oven and  freeze the rest for a delicious breakfast or snack whenever!

VEGAN PUMPKIN SCONES

Preheat oven to 425 degrees

In a medium bowl whisk together these dry ingredients:

1/2 cup evaporated organic cane juice

3 1/2 cups spelt flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons cinnamon

1 1/2 teaspoons ginger powder

Then, gently cut in with a knife, or your hands:

1/2 cup vegan margarine  ( I use Earth Balance, made with olive oil)

The mixture should get kind of crumbly with bits of "margarine" the size of peas

Next, gently mix in:

1/2 cup pure maple syrup

1 Tablespoon vanilla (the best you can find)

2 cups of pureed pumpkin

On a lightly floured surface, knead the dough very gently a FEW times, if you over handle it, your scones will be way too dense.  Less is more.

Push and form it into a large circle a few inches thick.

Then like cutting a pizza, cut the circle into 12 triangular pieces.

Bake on a cookie sheet lined with parchment paper for 12-15 minutes or until done.  They will rise and look golden crackled.  Cool on a wire rack.

*  I like to glaze mine when they are warm but they are delicious alone too!

Here is the glaze recipe:

3/4 cup organic confectioners sugar

1/2 cup pure maple syrup

1 teaspoon pure vanilla

whisk together in a small bowl and then drizzle on top of warm scones 

Enjoy!



Quinoa Oatmeal Anytime Bar

The end of a long day...but then, it is just the beginning...
Tonight I am celebrating the launch of this blog.  I have been talking about it for weeks and thinking about it for even longer, and now off I go...
I am a mother of two small girls who love treats and I love to bake for them.  And I love to bake vegan!

On this blog I hope to share some of the delicious recipes I have made for my family and friends.  I have with every great intention to keep up with this blog and help anybody who wants to, find a new and healthier way to bake.
Today, my husband and I took our daughters, and met my two sisters and their families, for a day of skiing.  We had a great time!
I had baked and brought to the mountain all sorts of vegan goodies that everybody loved, and most importantly, nourished their exhausted skiing bodies! 
It is the perfect evening to begin this blog.
So here is my very favorite and first recipe that is both vegan and gluten free:

Quinoa Oatmeal Anytime Bar

Preheat oven to 350 degrees and line an 11x13 baking pan with parchment paper.  (or lightly grease)

In a medium bowl whisk together:

1 cup brown rice flour

1/2 cup quinoa flour

1/2 cup potato or tapioca starch

1 1/3 cup Gluten Free rolled oats  (I use Bob's Red Mill Certified Gluten-Free)

1 teaspoon xantham gum

3/4 teaspoon kosher salt

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon of nutmeg

1 2/3 cups organic light brown sugar

In a separate bowl, combine:

2/3 cup canola oil or light olive oil

2 tablespoons of pure maple syrup

2 teaspoons of vanilla extract (use the best you can find... expensive, but worth it!)

Combine the dry ingredients into the wet ingredients with a spatula until you get a sticky batter.

Fold in 1/2 cup applesauce as a replacement for egg

Then fold in:

1/2 cup organic dates chopped

1/2 cup vegan chocolate chips (optional, but delicious) or 1/2 cup nuts

Spread the batter in your prepared pan using a wet spatula or even just your wet hands, until the top is smooth. 

Place pan in the center of the pre-heated oven and bake for 22 minutes or until it is golden colored and set and firm to the touch.

Cool on a wire rack.  Cut into squares.  Enjoy warm or after cooling completely, wrap them individually in foil and freeze.  They are amazing frozen or pop them in your bag to defrost for later on the go.

Enjoy!

***The dry ingredients I use are all Bob's Red Mill that can be found at most health food stores