Monkey Love Minis

My nephew is wild about my banana breads and muffins.  I created this version especially for him.  He is four years old and what we gently refer to as "a discerning eater".  He is so "discerning", that he does not get enough fiber and protein from the cold cereal and macaroni diet he is on.  Eventually, he will join the rest of us fruit and vegetable lovers and eaters.  For now, we fool him with a little sprinkle of sugar on top and sometimes, a handful of chocolate chips in these delicious mini muffins.

These are great for the kids, but don't let that stop you from baking them up just for you.  They are a super healthy breakfast muffin or anytime snack.  You may just want to leave the sugar off the top.
Maybe not though...it is yummy!

Monkey Love Minis

Preheat the oven to 350 degrees.  Lightly spray a mini muffin pan with non-dairy cooking oil

Makes about 30 minis

Whisk together in a medium bowl:

1 1/2 cups organic pastry flour (soft whole wheat)

1/4 cup Bob's Red Mill organic high fiber hot cereal (10 grams of fiber per serving)

2 tablespoons flaxseed meal

2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

In a measuring cup whisk together and let stand 5 minutes:

1/2 cup organic soy milk

1/2 teaspoon organic apple cider vinegar

In a separate bowl whisk together:

2 teaspoons organic vanilla

1/4 cup organic canola oil

1/2 cup organic brown sugar

2 tablespoons warm water

Pour the milk mixture in with the oil mixture, stirring to combine.  Then add the dry ingredients into the wet, incorporating with a spatula.

Fold in:

2 medium size bananas mashed

Pour batter into prepared pan, filling each cavity 3/4 of the way full.  Bake at 350 degrees for 7-9 minutes.  These little guys bake up fast, so don't stray away from the oven.  They are done when they are puffed, browned and slightly firm to the touch.

Remove from the pan onto a wire rack.  While they are still warm, I like to just dip the top into a little cinnamon sugar.

My nephew is happiest if I throw a 1/2 cup of vegan chocolate mini chips into the batter right after the bananas, before it goes into the oven.

He loves the whole thing warm and melty.  Yum!

p.b.& j. gems

Peanut butter and jelly is such a comfortable, dependable combination.  I have said before, I am in love with food you can count on. Peanut butter and jelly is one of those things you can turn to when the going gets tough.

Nothing to serve the kids for dinner...serve it on sandwiches.    Sick....spread them on saltines.  Lonely...put em' together on a spoon.  Relationship worries...eat a sandwich.
Pregnant....eat three sandwiches a day until your doctor tells you to slow down, he thinks you may have put on a few too many pounds.
ummm....yeah doc...no one pregnant listens to that advice anyway.

Peanut butter has a lot of matches but I think jelly is her number one.  You just can't go wrong with these two flavors.  They comfortably cover our entire spectrum of emotions.

p.b. & j. gems

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or a silpat mat

Makes about 20 cookies

Whisk together in a medium bowl until smooth:

1/3 organic canola oil

1/2 cup organic brown sugar packed

1/2 cup peanut butter (I love to use Earth Balance no stir Creamy)

Then add in and stir to combine:

1/3 cup organic rice milk

2 teaspoons organic vanilla

Sift in:

1 1/2 cups organic whole wheat pastry flour

2 tablespoons organic cornstarch

1/2 teaspoon kosher salt

1/4 teaspoon baking powder

Mix everything with a strong spatula or wooden spoon to get a thick dough.  Using slightly damp hands, roll about a tablespoon of dough into a walnut sized ball.  Place them 1 to 2 inches apart on the prepared baking sheet.  Use your pinky finger to press a small indentation into the center of the ball.  Use your other hand to hold the cookie dough, so it does not crack or come apart.  Feel free to smooth any cracks that do happen.  

Fill each pinky hole with 1/4 teaspoon jam.  I happen to love raspberry with peanut butter, but use whatever makes you happy.

Bake cookies at 350 degrees for 10-12 minutes, until the edges are just starting to brown.  Remove from oven and let them rest on the cookie sheet for 5-10 minutes.  Remove to a wire rack to continue to cool.

Enjoy some with a glass of cold non-dairy milk and get comfy!

Lemon Blueberry Loaf

You all know that my husband loves his blueberry baked goods any which way.  I happen to love the combination of blueberry and lemon, it tastes so fresh and delicious together.  This is a perfect loaf to make for these spring time days.  It is not too sweet, perfect for breakfast, or just a really yummy snack any time. On a gorgeous spring day, a piece of this sunny loaf is sure to help make your day fantastic.
Enjoy~

Blueberry Lemon Loaf

Preheat the oven to 350 degrees.  Lightly spray a 9x5inch loaf pan with non-dairy cooking spray.

Whisk together in a medium bowl:

3 cups of whole wheat pastry flour

1 tablespoon baking powder

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

In a separate bowl whisk together:

1 cup of organic sugar

1/4 cup organic canola oil

Then when combined whisk in:

1/2 cup organic rice milk

1/3 cup fresh lemon juice (about 3 lemons)

1 teaspoon of fresh lemon zest

1 teaspoon organic lemon extract

Mix dry ingredients into wet until just incorporated.  Then add, stirring very gently:

1/4 cup of warm water

Fold in:

1 cup organic blueberries (fresh or frozen)

Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted comes out clean.

Remove from oven and allow to cool completely before slicing.

Enjoy these days!

Amazing Blueberry Oat Bar

I know, I know...I say this all the time...but truly, this is my new favorite.  I am really wild about this bar.  

Of course, my blueberry loving husband is on another planet when he has these.  He eats it and nods his head silently.  Which is funny to me...it is like he is affirming to himself how delicious it is.  He doesn't even speak while he is eating one. He loves it so much, it leaves him without words.

You are now probably wondering how and why we love this bar so much, right?

Well, it is filled with oats, spelt and flax, which give it a really rustic, comforting feeling with crunch. The center of the bar is moist and sweet with organic blueberries with a little lemon for balance. 

 It is kinda like a breakfast bar, kinda like a cookie, kinda like blueberry pie...need I say more?  Euphoria!

Amazing Blueberry Oat Bar

Preheat oven to 350 degrees.  Lightly spray a 9x5 inch loaf pan with non-dairy cooking spray.

Whisk together in a medium bowl:

2 cups organic spelt flour

3/4 cups rolled oats (I like to use Bob's Red Mill gluten-free rolled oats)

3/4 cups organic brown sugar

1 teaspoon baking powder

1/2 teaspoon kosher salt

1 tablespoon ground flaxseed meal

Using two knives or a pastry cutter "cut in":

3/4 cups of Earth Balance buttery spread 

Then add:

1-3 tablespoons rice milk. Start with 1 tablespoon of milk, adding more if you need, using your fingers to make the mixture crumbly and the "butter" pea sized.

Make your filling by combining in a bowl:

2 1/4 cups organic blueberries (fresh or frozen)

1/4 cup organic sugar

2 teaspoons organic cornstarch

1 tablespoon cold water

1/2 teaspoon best quality vanilla ( I use organic)

2 teaspoons lemon juice (fresh is best)

1 teaspoon lemon zest

To assemble bars press a little more than half of your flour mixture into the prepared loaf pan. Press  it evenly into the pan firmly with slightly damp hands.  Then spread the blueberry mixture on top of that, also spreading it out evenly.  Then place the rest of the flour mixture on top.  You can pat it slightly, but do not pack it down...just give it a pat and a sprinkle, and move on over to the oven.

Place in the oven at 350 degrees for 45-50 minutes. It will get a little bubbly and browned.

Remove from oven and let cool COMPLETELY before slicing.  Sorry for screaming that...but it will crumble apart if not cooled all the way through.  

Cut into bars and get euphoric!

These freeze amazingly well...

Peanut Butter Squares (sometimes with chocolate!)

My husband loves all things baked and sweet, but he is crazy in love with two kinds especially.
Those made with blueberries, and those made with peanut butter.
Here is another sweet made for my sweet.  This peanut butter bar is seriously good and peanuty.  It is sweet, moist and almost fudge like.  My husband describes it is as rich and light at the same time. He can not decide which he loves more, the straight up peanut butter bar, or the over the top addition of vegan chocolate chips.
I made these with natural peanut butter by Earth Balance, which has flaxseed and agave syrup.  It helps give it it's complex taste.  I used spelt flour, more flaxseed and quinoa to give it amazing texture and deep nutty flavor.  If you are a peanut butter lover...this one is for you.

Peanut Butter Squares

Preheat oven to 350 degrees. Lightly spray an 8x8inch pan (I also like to line it with parchment paper that hangs out on the long sides by 1 to 2 inches)

Makes 9 squares

In a medium bowl, use a sturdy wooden spoon or fork to mix together:

3/4 cup peanut butter 

1/4 cup organic olive oil

1 cup organic light brown sugar

Then mix in:

1/4 cup rice milk

2 teaspoons organic vanilla

Add, and continue to combine together:

3/4 cups organic spelt flour

2 tablespoon quinoa flakes

2 tablespoons flaxseed meal

1/2 teaspoon kosher salt

1/2 teaspoon baking powder

Once the dough is fully incorporated, it will be thick.  Use a spatula and a slightly wet hand to press the dough into the baking pan, pushing evenly flat.

Gently press and sprinkle on top:

1/3 cup raw peanuts

1/3 cup vegan chocolate chips (optional, but divine!)

Bake at 350 degrees for 20-24 minutes or until edges are turning a golden brown.  Do not over bake.  Remove from oven and allow to cool completely before cutting into squares. As it cools, the bars will settle and firm...I know it is so hard..but be patient!

Yuuuuuuuum!

Carmelized Chocolate Matzoh

I was thinking about sweet things to make and bring to my family's house for passover dinner next week.  Passover is next week and I have been stumped on what I wanted to make for holiday dessert.
Passover desserts are challenging to me, vegan or not.
When I was a kid, my mother would make beautiful sponge cakes, almond tortes and flourless chocolate cakes. Gorgeous... but I never liked them.  Boring desserts, I used to call them.
My sisters and I would beg my mother to buy us the packaged, boxed desserts. The kind you get in the super market from makers like Manischewitz or Streit's.  My sisters and I loved the lollycones, they are simply, chocolate on a stick.
Our other favorite was chocolate covered matzoh.  Matzoh is an unlevened bread that is made with just flour and water. It is tradition to replace bread with matzoh during passover, and matzoh is a just fine, plain crisp cracker....but if you cover it in chocolate....it turns into an awesome treat!

These days, I don't buy dessert in a box, but I was still wanting to bring chocolate covered matzoh to our family dinner.  I found an amazing recipe for chocolate covered  matzoh by Marcy Goldman from her cookbook A treasury of Jewish holiday baking.  Marcy calls it her Absolutely Magnificent Caramel  Matzoh Crunch.
She is so right on!
She goes one step beyond just chocolate and caramelizes the matzoh before covering it in chocolate.  It is a fabulous blend of sweet and crunchy, with a toffee flavor and a pinch of sea salt to even the whole thing out.
I simply adapted the recipe to vegan and it is so easy, so good, absolutely magnificent!

Caramelized Chocolate Matzoh

Preheat oven to 325 degrees

Line a baking sheet with tinfoil, allowing it to come up and over the edges of the pan.  Then lay parchment paper on top of that.

Place 4 sheets Matzoh (I used whole wheat but you can use whatever makes you happy!) on the baking sheet.  Use whole pieces but break it, to make it fit so that the whole pan is covered with Matzoh.

In a saucepan, heat over low heat, stirring constantly:

1 cup of Earth Balance vegan buttery spread

1 cup of organic brown sugar

Allow the sugar to dissolve and the mixture to come to a low boil.  Stir constantly for 3 minutes.  Remove from heat and stir in:

1/8 teaspoon sea salt

1 teaspoon organic vanilla

Pour the mixture over your prepared matzoh, use a spatula to spread it all over.

Place in the oven for 10-15 minutes being careful not to let it burn.  

Remove from oven and sprinkle on top:

1 cup of vegan chocolate chips.

Let them sit for 5 minutes and then use an offset spatula to spread the melted chocolate all across the  matzoh.  I like to sprinkle a little coarse sea salt on top.  Chopped nuts would be awesome too.

Allow it to cool completely and then "break" it into smaller pieces.   Magnificent!

Keeps in an airtight container in the fridge for up to one week.

Oatmeal Date Walnut Scone

I have barely baked in days.  That makes me so unhappy.  The thing is, my mother in law came to visit and stay with us for the week.

Yup...stay with us.

It is hard to have a family member come and stay for an extended visit in a small apartment in Manhattan. My mother in law and I knew we were going to be in tight quarters, and so intuitively, we were both on our best behavior because we both love the same guy.

I did though, feel a bit like Mr. Roarke on Fantasy Island....
Smiles, everyone, smiles. 

So because I knew I wasn't going to have time to bake all week,  I wanted to spin out something awesome and delicious, that would freeze great and get us through the week.

One of my very favorite things to eat, is the Oatmeal Date Walnut Scone from Whole Foods Market. I have walked blocks and blocks and across Central Park, just to have one with a cup of coffee.
Finally, I simply replicated, and adapted slightly their ingredients, and made my own terrific version.  If you know that scone, you will love this one... and if you don't know it, it will soon be a favorite of yours too.

They are awesome and freeze fabulously for an anytime yum~

Oatmeal Date Walnut Scone

Please read recipe all the way through before beginning.

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or a silpat mat.

Makes about 8 scones.

In a medium bowl, whisk together:

2 cups whole wheat organic pastry flour

3/4 cup rolled oats (I use Bob's Red Mill gluten free rolled oats)

1 teaspoon kosher salt

4 teaspoons baking powder

Into the flour bowl "cut in" with two knives or a pastry cutter (or your fingers!)

1/2 cup cold Earth Balance buttery spread

The flour mixture will become crumbly with pea sized pieces of "butter".

Mix in:

3/4 cup chopped pitted dates ( I use organic medjool)

1/2 cup chopped walnuts

Then mix in gently with a spatula:

1/2 cup organic sugar

3/4 cup organic rice milk

2 teaspoons organic vanilla

1 tablespoon of zest from a fresh orange

You should now have a soft dough. You can bake it right away and your scones will spread a bit, or you can refrigerate the dough for 20-30 minutes which will result in a "fuller scone". Use a 1/2 cup measuring cup to scoop portions onto the parchment lined baking sheet.

Bake 18-20 minutes at 350 degrees or until browned and toasty looking.  Allow to cool on a wire rack and enjoy.

These freeze really well, just wrap individually and they will keep until ready to eat.  Leave on the counter to defrost or heat in the toaster oven for 5-10 minutes.  It will taste like it just came out of the oven again!  Smiles!

Earned My Badge Brownies (gluten free)

I met my very best friend when I was eight years old and we were in the Brownies (girl scouts) together.  It is funny to me that a friendship that has now spanned 32 years, began in light brown pants, orange turtlenecks and little brown vests with badges.  We were pretty proud of those badges and worked as hard as a second grader could to get them.
That is how I feel about this brownie recipe.
I had been having a really tough time creating my ideal vegan brownie. Some recipes were dry, some oily, some crumbly...I just couldn't get it right.  I was also aiming for gluten free, and I think I need an extra badge for that.
This brownie though, really makes me happy.  It is fudgey and moist, with a slightly nutty flavor from the quinoa in it.  But mostly it is chocolaty.  I love all the y's of this brownie!

Back in Brownies with my B.F.F., there was a song that we sang at the close of every meeting. Remember it girls?

I have something in my pocket
That belongs across my face.
I keep it very close to me,
In a most convenient place.
I bet you'll never guess it
If you guess a long long while,
So I'll take it out and put it on.
It's a great big Brownie smile!


Make a batch of these, share them with a friend and you'll all be smiling.

Earned My Badge Brownies

Preheat oven to 350 degrees.  Line an 11x9 inch baking pan with a piece of parchment paper, letting an inch hang over the pan on each side.

Whisk together in a medium bowl:

1 1/2 cups Bob's Red Mill gluten free all purpose flour

1/2 cup organic cocoa

3/4 cup organic quinoa flakes 

1 teaspoon xantham gum

1 teaspoon baking soda

1 1/2 teaspoon baking powder

3/4 teaspoon kosher salt

1 2/3 cups organic brown sugar

Whisk together in a liquid measuring cup:

2/3 cup organic olive oil

3 tablespoon pure maple syrup

2 teaspoons best quality vanilla

In a small bowl, whisk together and let stand for 5 minutes to thicken:

2 tablespoons ground flaxseed meal

6 tablespoons warm water

Combine the olive oil mixture to the flour mixture.  Stir to combine.  Then add in the flaxseed mixture and continue to stir to form a sticky batter.

Add 1-2 tablespoons of water and continue to stir (I know, your arm gets so tired).

Fold in:

3/4 cup vegan chocolate chips (I used mini)

Scoop batter into prepared baking pan and using a spatula, spread mixture evenly in the pan. I like to sprinkle some extra chips on top too.

Bake at 350 degrees for 22-26 minutes.

Remove from oven and allow brownies to cool in the pan for at least 30 minutes.  Then lift out the entire pan by the parchment paper and place on a wire rack to continue to cool.  Please wait for these to cool all the way through before cutting them in to squares to enjoy.

Also, these freeze awesome!  Wrap them individually and freeze for up to a month.  They taste great cold or you can zap them for 20 seconds for a little melty chocolate goodness.

Brownie Smile!

Chocolate Chocolate Chip Cookies

These cookies are an adaptation from a vegan bakery in NYC called Babycakes.  Erin McKenna makes really awesome stuff and I love this version of her super rich cocoa flavored cookie.
This cookie is certainly vegan but really, the most serious carnivore would never know.  It is chewy and crispy and really delivers that deep chocolate flavor that comes from adding raw cacao to the recipe.
I have mentioned in earlier posts that my family is crazy for chocolate.  They love these chocolate cookies so much, that if I want to have any left over to give to friends or company coming over, I have to make an extra batch and hide them in the back of the freezer.
By the way...they are unbelievable frozen too!

Chocolate Chocolate Chip Cookies

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or a silpat mat.

Makes about 15 cookies

In a medium bowl, whisk together:

1 cup organic spelt flour

2 tablespoons ground flaxseed meal

1/2 teaspoon baking soda

In a separate medium bowl, whisk together:

1/4 cup organic canola oil

3/4 cup organic sugar

2 tablespoons plus 2 teaspoons unsweetened applesauce

1/4 cup raw cacao

1/2 teaspoon kosher salt

1 tablespoon best quality vanilla

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

Fold in:

1/2 cup vegan chocolate chips (I like to use mini by Enjoy Life)

Using a cookie scooper or a tablespoon, place cookie dough about 2 inches apart on the prepared cookie sheet.  Using damp fingers, gently press the cookie dough flat to help it spread into a nice circle. Bake at 350 degrees for 12-16 minutes until the edges look crisp and the tops are dry.

Remove from oven and allow cookies to sit on the sheet for 5-10 minutes and then transfer to a wire rack to cool completely.  Cover in an airtight container if there are any left to cover!  Remember...the freezer is a great place for these guys to hide from cookie monsters.  

Mandel Scotti

Jewish and Italian.  Such a good combination.

I happen to know this because my sister is married to a terrific Italian guy. Our cultures mesh very well together.  At one of our very first Jewish holiday meals, my then future brother-in-law commented on the delicious chocolate chip Biscotti being served for dessert.

My sisters and I looked at him quizzically.

It's called Mandelbrot, we told him.

He shrugged...you say Mandelbrot, I say Biscotti.  It is a twice baked cookie either way.  

Oy, do I love that guy.

Mandelbrot literally translates as almond bread, and traditionally with almonds is how it was made.  I believe Biscotti is as well.

This recipe though is a modern version, sweet with chocolate chips and cinnamon sugar.  The recipe is my very good friend's specialty, everyone always asks her to make them and bring them to a gathering. 

I have happily adapted it to a vegan version and it is every bit delicious.  Bubbe would never even guess what is missing.

Mandel Scotti

Makes about 16 cookies.  Double recipe for a crowd.

Whisk together in a medium bowl:

1 1/4 cup organic spelt flour

1 teaspoon baking powder

1/4 teaspoon kosher salt

In a separate medium bowl mix with a spatula:

1/2 cup organic sugar

1/4 cup organic olive oil

2 tablespoons unsweetened applesauce

1 tablespoon warm water

Add the dry ingredients to the wet and combine.  This dough will be thick.

Fold in:

1/2 cup of vegan chocolate chips

My friend who gave me the recipe calls the thick batter "the blob".  Take the blob and place it on the prepared cookie sheet.  Using slightly damp hands form the blob into an oval shaped loaf that is about 1 inch thick and about 3 inches across the width.

Sprinkle the top with a cinnamon sugar mixture of:

1 teaspoon cinnamon

3 tablespoons organic sugar

Bake for 20-25 minutes at 350 degrees or until the loaf looks browned and firm, but is still slightly soft when pressed.  Remove from the oven and let cool for a few minutes.  Move blob over to a cutting board and then, with a serrated knife, cut loaf into 3/4 inch strips (the short way).  When cutting, be careful not to "saw", it will crumble.  Carefully turn each piece on it's side back on the cookie sheet, and sprinkle the sides with the cinnamon sugar mixture again.  Put the whole thing back into the oven for another 10-15 minutes to finish.  The surface should be dry and the edges golden brown.

Remove from the oven and allow the cookies to cool completely on a wire rack.

If there are any left overs, freeze them...they are amazing frozen and keep quite a long time.

Corn Muffins

My daughter had her 6 year old boyfriend over today.  I quizzed him about what type of muffins he liked to eat.  I was thinking I would wow him with the delicious banana muffins, chocolate chip muffins or pumpkin muffins I had made that day.
"No thank you" he said.  "I only like corn muffins".
I stared at him for a moment...

Oh, you know how I love a vegan challenge.
I bent down and looked him in those cute eyes that my daughter finds so mesmerizing.
"No problem" I said as I tied on the new apron my kids had bought for me last weekend.
"Corn muffins, coming right up!"
No way I was going to let a 6 year old psych me out over muffins.

Corn Muffins

Preheat oven to 350 degrees and line a muffin tin with paper liners.

Makes 12 muffins

Whisk together in a medium bowl:

1 cup cornmeal sifted (I use Bob's Red Mill organic medium coarse cornmeal)

1 cup organic pastry flour (whole wheat)

1 1/2 teaspoon baking soda

1/2 teaspoon kosher salt

5 tablespoons organic sugar

In a separate bowl combine:

1 cup organic rice milk

1/2 teaspoon apple cider vinegar

let them sit for 5-10 minutes to make "buttermilk"

Then add in:

1/2 cup unsweetened applesauce

Make a well in the flour mixture and pour in buttermilk mixture.

Combine very gently, and then slowly add in and mix gently again to just combine:

2 tablespoons organic canola oil

2 tablespoons hot water

Pour batter into prepared muffin tin 3/4 of the way full.  Bake at 350 degrees for 18-22 minutes.  When done, the muffins should feel slightly firm and a toothpick inserted should come out clean.

Remove from oven and let them sit in the muffin tin for 5 minutes. Then turn out onto a wire rack to continue to cool. 

These are sure to make any corn muffin lover, at any age, happy!

NYC Black and White Cookie

This is the quintessential New York City cookie.  I love all things that help define NYC.
Especially a baked good!
Actually, I think New York City helps to define me, so there you are, a reciprocal love affair.
Living in Manhattan is so amazing to me.  What they say about New York is true.  It is a city filled with energy and life, at all hours of the day and night.
And I am no Polyanna,  I am not trying to say that living in NYC makes for a great day everyday. For sure it doesn't.  Everywhere has it's own pros and cons...
But every day that I walk outside onto the streets, I find something new, interesting and exciting in some way, and I think life is so much sweeter, when you and everything around you is ever evolving.

It made me so happy to make a perfectly delicious replica of something so representative of our city.  Native New Yorker or new to this town, no one would ever guess this cookie is vegan.
It is a moist, cake like cookie that has hints of both vanilla and lemon. Chocolaty glaze on one side, white vanilla on the other.  The perfect definition of reciprocity.  Amen for NYC and it's cookies.

NYC Black and White Cookie

Makes 12 mini cookies

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

Whisk together in a medium bowl:

1 1/4 cup organic all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 tablespoon cornstarch


In a measuring cup, let stand for 5-10 minutes:
1/3 cup rice milk (room temperature)
1 teaspoon fresh lemon juice
set aside


With an electric mixer, beat:
1/3 cup softened Earth Balance buttery spread
1/2 cup organic sugar (evaporated cane juice)
Beat for 2-3 minutes or until fluffy.
Add:
1/2 tsp vanilla extract
Mix in, alternating "buttermilk" and flour mixture at low speed until just combined.  End on a flour add in.
Gently mix in with a spatula:
1 tablespoon warm water


Using a 1/4 cup, drop batter onto prepared cookie sheet about 3 inches apart.  Use wet fingers to make sure the bottom of the cookie is a nice round shape.  This cookie will spread and puff a little bit.  Bake at 350 degrees for 15-17 minutes or until edges are just browning.  Remove cookies from cookie sheet and allow them to cool on a wire rack.
Now to make the Black and the White glaze!
Whisk together:
1 1/2 cups organic confectioners sugar
1 tablespoon plus one teaspoon light corn syrup
1/4 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1 to 2 tablespoons of water as needed to make the icing smooth and the consistency of a thick honey.


Transfer half of the white to another bowl and whisk in to that:
1 to 2 tablespoons organic cocoa  (not hot cocoa mix)
Add more water as needed to get that same smooth consistency as the white icing.


When your cookies are cool, frost half with a flat frosting knife, on the FLAT side of the cookie with the white and then the other side with the black.  Use your finger to wipe the edges of the cookie if it drips onto the side.  Place each frosted cookie onto the cooling rack to set for 30 minutes.
Enjoy!
These are best eaten on the day they are baked, but they can be stored in an airtight container in a cool place for another day or so.

Sweet Beta Carotene Cookie

Where it began, I can't begin to know when
But then I know it's growing strong
Oh, wasn't the spring, whooo
And spring became the summer
Who'd believe you'd come along
Oh, sweet Caroline
Good times never seem so good
Oh I've been inclined to believe it never would


Got to love Neil Diamond.  
This cookie with all it's goodness, reminds me of this song, Sweet Caroline.
Whoever thought a beta-carotene combination would be so sweet, so delicious and so good for you.  Kind of like a love affair.  


This cookie is especially yum for breakfast.  I know I keep baking and writing about cookies that I love for breakfast, but really... who out there doesn't want to eat a cookie first thing in the morning?  
This is a just right sweet cookie, filled with organic carrots, sweet potato, oats, spelt and flax.  All that yummy orange stuff provides vitamin A, which is a powerful antioxidant.  Eating that, even baked in a cookie, will help your body protect healthy cells, fight cancer and boost your immune system.
I am so happy this cookie came along....

Sweet Beta Carotene Cookie 

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or a silpat mat.

In a medium bowl, whisk together:

2 cups organic spelt flour

2 cups rolled oats (I use Bob's Red Mill organic gluten-free rolled oats)

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1 teaspoon baking soda

1/2 teaspoon kosher salt

In a separate bowl, mix together:

3/4 cup organic sweet potato puree

1/2 cup shredded organic carrots

2 tablespoons ground flaxseed meal

1/4 cup organic rice milk

1/2 cup organic olive oil

1/2 cup pure maple syrup

1/4 cup organic brown sugar

2 tablespoons organic vanilla extract

Add the flour mixture and stir with a spatula until just combined.

Fold in:

1 cup raisins (I like to use golden raisins)

Using a 1/4 cup measuring cup, scoop batter onto prepared cookie sheet 2 inches apart.  With wet fingers, press the batter into round disks 1 inch thick. They do not spread, so the shape you push them into is the shape they will be.

Bake at 350 degrees for 10-14 minutes or until edges are golden and cookie feels just slightly firm on top.

Remove from oven and let cookies sit on tray for 5 minutes.  With a spatula, move cookies to a wire rack to continue to cool.  Enjoy warm or when totally cool, store in an airtight container for 2 days. I always love to have extra on hand, so I freeze mine wrapped individually, and then we can all grab one for an on the go breakfast or snack.

Yum!

Perfectly Sweet and Salty Cookie

I love this cookie!
It is that perfect blend of crispy and chewy, and then another perfect blend of salty and sweet.

I have in an earlier blog "veganized" a well known cookie here in NYC by the Momofuku Milk Bar Bakery. That cookie is called the compost cookie, loaded with unique things like pretzels, potato chips, cereal, coffee grinds and more.
This cookie is slightly reminiscent of that, but with less "stuff".
A lot less stuff actually. The salty ingredient does come from pretzels but the rest is just a great chocolate chip cookie base.

Personally, I like this salty sweet cookie better than the vegan compost cookie.  It is not overly sweet like the compost can be, and while it is a cookie and certainly a treat, it is quite a bit more healthful than the compost cookie. This cookie is made with organic spelt and flax, and gets it's moisture from applesauce and organic canola oil.
Super easy to bake, make a bunch, they fly off the cooling rack!

Perfectly Sweet and Salty Cookie

Preheat oven to 350 degrees.  Line two cookie sheets with parchment paper or a silpat mat

In a medium bowl, whisk together:

2 cups organic spelt flour

2 tablespoons ground flaxseed meal

1 tablespoon organic cornstarch

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

In a separate medium bowl, whisk together:

1/4 cup organic rice milk

1/2 cup organic canola oil

1/4 cup unsweetened organic applesauce

3/4 cup organic brown sugar

1/4 organic sugar (evaporated cane juice)

2 teaspoons best quality vanilla

2 tablespoons warm water

Pour dry ingredients into the wet in two batches, stirring with a spatula until just combined.

Fold in:

2 cups crushed pretzels (I use organic)

3/4 cup vegan chocolate chips

Drop by cookie scooper or tablespoon, onto lined cookie sheet 2 inches apart.  This batter will spread.

Bake at 350 degrees for 12-15 minutes or until edges are browning and tops look "dry".

Remove from oven and place sheet on wire rack for 5 minutes to set cookies.  Remove cookies from tray and place on wire rack to continue to cool.  

These cookies are out of sight warm off the rack, but equally awesome cold out of the freezer later.

Perfect!