Chocolate Chip Squares

These are what I call lazy cookies.  

They are super easy to make and feed a crowd.  

Plus they are both, super delicious and a wholesome treat!

Preheat oven to 350 degrees.  Line a 10"x 15" jelly roll pan with parchment paper or spray lightly with non-dairy cooking spray.

In a large mixing bowl stir together:

2/3 cup canola oil

1 cup unsweetened applesauce

2 tsp vanilla

In a separate large bowl, whisk:

3 1/2 cups whole wheat pastry flour

1 cup organic sugar

1 cup brown sugar

3 teaspoons non-aluminum baking powder

3/4 teaspoon salt

Combine the dry ingredients into the wet ingredients mixing until completely incorporated.

Mix in:

1 heaping cup of dairy-free chocolate chips

Spread batter into the prepared jelly roll pan.  Bake at 350 degrees for 25-30 minutes.  The top will get golden brown and a toothpick inserted should come out clean.  Allow to cool completely in the pan on a wire cooling rack.  

Cut into bars or squares....Enjoy!

Sweet Cherry Oatmeal Bar (gluten-free)

Cherries always remind me of summer.  There are old pictures of me and my sisters wearing little bathing suits with cherries on them and seersucker sun dresses with embroidered cherries.  Yup.  Cherries equal summer time.
For sure, my mother thinks so.
On hot days in the summer, now my girls hop into their cherry bikinis and we head out of Manhattan and spend the day lounging around the pool at my in-law's house.  Always, my mother in-law brings out a big bowl of cold, crisp cherries and we all sit around eating them in our bathing suits and not caring about the juice staining our skin.  We just throw the pits over our shoulders and into the garden behind the pool.  I am surprised that by now there isn't a grove of trees there.

These bars are super delicious and easy to make.  If fresh cherries aren't in season, go ahead and use frozen.  I chose sweet cherries, but if sour is your thing....by all means.

Sweet Cherry Oatmeal Bar (gluten-free)

Preheat the oven to 350 degrees.  Lightly spray an 8x8 inch baking dish with non-dairy cooking spray.

Makes 9 squares

Whisk together in a medium bowl:

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

3/4 cup gluten-free rolled oats

1/2 teaspoon xantham gum

1 teaspoon baking powder

1/2 teaspoon kosher salt

2 tablespoons ground flaxseed meal

3/4 cup organic brown sugar

Next, prepare the cherry filling by mixing together in a medium bowl:

2 cups of pitted fresh or frozen cherries (I like to cut them in half)

1/4 cup organic sugar

2 teaspoons cornstarch

1/2 teaspoon organic vanilla extract

1 teaspoon fresh lemon juice

Allow this to stand while preparing the rest of the recipe.

Using two knives "cut in", or just use your fingers, into the flour mixture:

3/4 cup Earth Balance buttery spread at room temperature

The butter should start to become crumbly and you are aiming for pea sized pieces.

Add, still using the knives or those fingers:

1 tablespoon organic vanilla extract

1-3 tablespoons rice milk, added one at a time until the mixture becomes crumbly and slightly moist.  You do not need to add all the milk if you have achieved this consistency before the 3rd tablespoon.

Take 2/3 of the mixture and press it very firmly into the bottom of the pan using your hands. This becomes a  crunchy crust like bottom, so you'll want it nice and tightly packed down.

Next, spread the cherry mixture on top of that layer.

Sprinkle the remaining flour mixture on top of the cherries.

Pat it very lightly and place it in the oven.  Bake at 350 degrees for 40-45 minutes, until the cherries look bubbly and the top is golden brown.

Remove from oven and onto a wire rack. Allow to cool completely in the pan before cutting into squares.  

These can be kept in an airtight container for up to 3 days, but for the very best results, freeze leftover portions on day one. 

That way you can take out a square for whenever you are needing a little bit of summer love. Enjoy~ 

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!

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!

Oatmeal Breakfast Blondie

3 more days until Spring is officially here.

We are getting a real preview here in NYC of it, and I am one happy girl.
I made these delicious bars for breakfast yesterday morning and they started me off on the best day.  They are filled with oats, spelt, flax and dried fruit.  Sweet from brown sugar and medjool dates, they truly taste like a decadent blondie.
They fill you up and keep you moving.

I was meeting a friend downtown for lunch and I walked a good part of the way, but after a long walk, and still a long way to go, I decided to look for a bus.
Just as I had that thought, a bus pulled up right next to me and opened up its doors. Like I had wished it there.

Of course, it was simply that I was standing at a bus stop at exactly the right moment.  When I got on the bus the driver winked at me, reading my thoughts, and said, "Some lucky day, huh?"

Everyday should be so easy....

Make some of these and see how your day turns out!

Oatmeal Breakfast Blondie

Preheat oven to 350 degrees.  Line an 11x13 baking dish with parchment paper so that the paper hangs out an inch on either side.  Lightly spray the paper with non-dairy cooking spray.

Whisk together in a medium bowl:

2 cups of organic spelt flour

1 1/3 cups organic rolled oats

2 tablespoons flaxseed meal

3/4 teaspoon kosher salt

1 tsp baking soda

1 1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1 1/4 cups organic light brown sugar

Combine in a separate bowl:

2/3 cup organic olive oil

1/4 cup pure maple syrup

2 teaspoon best quality vanilla

Combine wet to dry and mix to a sticky batter.

Fold in:

1/2 cup unsweetened applesauce

Mix and then fold in:

1/2 cup chopped pitted dates (I like Medjool, but use what you like)

1/4 cup of cherries

1/4 cup vegan chocolate mini chips  (optional but delicious!)

If you leave out the chips you may want to up the cherries to 1/2 a cup

Spread mixture using wet hands to smooth it out and push it into the corners evenly.

Bake at 350 degrees for 20-24 minutes or until golden brown and the batter feels firm.

Remove from oven and allow to cool about 20 minutes in the pan.  Using the parchment paper, lift the cooled rectangle onto a wire rack.  Let it cool completely before cutting, otherwise it may crumble.

I like to wrap these individually and store them in the freezer. They will last more than a month and the texture frozen is as delicious as thawed.  Your choice!  Enjoy~

Strawberry Jam Bar (vegan, gluten free)

Jam is so yummy, right?
It is just perfect with this combination of oats and brown sugar.  These bars can be made really with any flavor jam, today, I just felt like strawberry.

Okay, Truth....it is what I had in the fridge.

Sometimes that's the way a baker should bake.  Open up the fridge, the pantry, the freezer.
What do you have in there?  What inspires you today?
Vegan baking doesn't always mean running off to the health food store to get that new, strange ingredient.

Although, last truth?
I absolutely love running to the health food store to find that ingredient I have never tried before!

Strawberry Jam Bar

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

For a crowd this recipe can easily be doubled, then use a 13x9 inch glass baking dish.

This recipe here yields 10 Bars

In a medium bowl mix together:

1/4 cup olive oil

1/2 cup organic brown sugar

In a separate bowl whisk together:

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

1 teaspoon xantham gum

1/4 teaspoon baking soda

pinch of salt

Add the flour mixture to the sugar mixture and combine together.

Then add and mix with a spatula:

3/4 cup Bob's Red Mill gluten free oats

3 tablespoons organic unsweetened applesauce

2 tablespoons warm water

In a small bowl mix together:

3/4 cup of organic strawberry jam ( or whatever fruit flavor you love)

1 teaspoon lemon juice

Spread half of the batter into the prepared loaf pan.  This batter is sticky, so you may find it helpful to wet your fingers and spread it on the bottom of the pan.

Spread the jam mixture on top of that.

Sprinkle the remaining batter over the top of the jam.

Bake for 28-32 minutes at 350 degrees or until browned and set.

Let cool on a wire rack completely before cutting into bars or squares.  

I love it with a cup of tea!  Enjoy-

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!

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