Chocolate Banana Bread with White Chocolate Chips

We love to make different quick breads and muffins on a Sunday morning.  I was feeling adventurous this morning because my friend Lisa, from Lisasprojectvegan.com, had given my vegan white chocolate chips a few weeks ago.  I am not a huge fan of white chocolate, and so they sat on my counter for those few days.  Just waiting.  Cookies seemed obvious, and I wanted to use then in something a little more out of the box.
Since we were having breakfast and my nephews had spent the night, I thought something seemingly decadent was in order.  They didn't need to know that I made the bread with spelt flour, flax meal and a high fiber blend of oat bran, wheat germ and more flax.  Oh and 3 bananas to boot.  We barely waited for it to cool...it was moist and sweet and chocolate-y. The entire loaf was finished in just one sitting!

Preheat the oven to 350 degrees.  Use a 9x5 inch loaf pan lined with parchment paper.  Leave an inch on each side of the pan to use as handles to lift the loaf out after it is finished cooking.

In a medium bowl whisk together:
2 1/4 cups spelt flour
1/3 cup pure cocoa
2 tablespoons flax meal
2 tablespoons Bob's Red Mill High Fiber cereal (or just more flax meal)
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla powder (you can use 1 teaspoon of pure vanilla instead, but in the liquids)

In another medium bowl whisk together:
1 cup non-dairy milk (I used oat)
1 tsp  apple cider vinegar
2/3 cup organic sugar
2 tablespoons canola oil
3 ripe bananas mashed very well

Fold the dry ingredients into the wet ingredients until just combined.
Add 2 tablespoons of warm water.
2/3 cup white chocolate chips (chocolate chips are fine too!)
Fold until just combined.
Pour the batter into your prepared loaf pan and bake at 350 degrees for 35-45 minutes or until a toothpick inserted comes out clean.
Let it cool in the pan for 10 minutes and then lift it out by the parchment paper handles onto a wire rack.  Eat it or cool it!  Yum either way!

Porridge Breakfast Cookies

My very close friend, Lisa, has a wonderful vegan blog called LisasProjectVegan.com.  She writes recipes with the intent to take simple, healthful ingredients and create delicious meals without spending hours in the kitchen.  She recently posted a recipe for breakfast porridge with oats and apples. The porridge was such a yummy, warm way to start the day...I thought, I need to make a breakfast cookie out of that!  Here you get the same satisfying feeling, but in a hand held, on the go, kind of way.  My kids love to eat one walking to the school bus!

Preheat the oven to 350 degrees.  Line a cookie sheet with parchment paper.
Makes 10-12 large cookies.
Begin by toasting the nuts you will be using at the end of this recipe.  I chose almonds and walnuts.  Use what you love!
To toast the nuts, chop them coarsely and sprinkle them on a parchment lined cooking sheet.  Place them in the 350 degree oven for about 5-8 minutes.  Watch them carefully!  When they are fragrant, they are perfectly done.

Whisk together in a bowl:
1 cup of whole wheat pastry flour
1 1/4 cups rolled oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon vanilla powder or 1 tsp. pure vanilla

In another medium bowl use a hand or stand mixer to combine:
1/4 cup Earth Balance non-dairy butter
1/4 cup unsweetened applesauce
1/2 cup brown sugar
2 tablespoons pure maple syrup
2 tablespoons oat milk (or non-dairy milk of your choice)

Add the dry ingredients to the wet, stirring to combine completely.
Fold in:
1/2 cup dried apple or fresh, cut into bite size pieces
1/2 cup your toasted nuts.

Use an ice cream scooper or just a tablespoon and roll the dough into a ball shape.  Place the dough on the cookie sheet, 2 inches apart, gently pressing it down into a large round shape. Bake for about 12 minutes until the cookies are a golden brown.  Cool on the baking sheet for 10 minutes and then transfer to a wire rack.
Grab one warm and get going to where you need to be, breakfast in hand!

Zucchini Raisin Muffin

A while back I had attempted to bake zucchini muffins. They were a disaster. Truly.  Into the garbage, batch after batch those went.  My big, fat, yucky muffins.  I hate when that happens!

Recently, I was sitting with a friend at a farmers market and we were enjoying a vegan zucchini muffin from a local baker.  It was so delicious, but it brought me back to those loathsome feelings I had from my own failed attempts.  Well, that was it for me.
I headed home with a fresh zucchini under my arm and knew this time it was going to be different.  Set your mind to the muffin and well...here it is, the delicious taste of success.

Whew.  To think....I almost got beat by a squash.

Zucchini Raisin Muffins

Preheat the oven to 350 degrees and lightly coat a muffin tin with non-dairy cooking spray.

Whisk together in a medium bowl:

2 cups of organic pastry flour

1/4 cup golden ground flax seed

1 teaspoon organic cinnamon

1/4 teaspoon organic nutmeg

1/2 teaspoon kosher salt

1 teaspoon baking powder

1/2 teaspoon baking soda

In a measuring cup, combine and allow to sit for 5 minutes:

1 cup organic almond milk (rice or soy is fine too)

1 teaspoon organic apple cider vinegar

Then combine milk mixture with:

1/4 cup organic canola oil

1/3 cup organic sugar

1/3 cup organic brown sugar

In the flour mixture toss in:

1/2 cup raisins

Then pour the dry mixture into the wet and stir gently to combine.

Fold in:

1 cup shredded zucchini

Pour the batter into the prepared muffin tin, filling each one 3/4 of the way full.  Bake at 350 degrees for 23-25 minutes or until a toothpick inserted comes out clean.

Remove from oven and turn the muffins out on a wire rack to cool.  

Enjoy~

Tropical Summer Muffin

We made these muffins this weekend for breakfast and they were perfect.  Moist and not too sweet.  They are filled with toasted coconut, bananas and mangoes. The hot weather of summer definitely helped to make us feel like we were on vacation with these guys!
The mangoes in this particular batch happened to be a little bit tart but it gave the muffin a very fresh taste that everybody loved.

My six year old and I just got back from the market with summer zucchini....we are on a muffin bend.
Check back soon for those!

Tropical Summer Muffin

Preheat the oven to 350 degrees and lightly coat a muffin tin with non-dairy spray.

Whisk together in a measuring cup and allow to sit for 5 minutes:

1 cup of almond milk (rice or soy is fine too)

1 teaspoon organic apple cider vinegar

In medium bowl whisk together, including the milk mixture:

1/4 cup organic canola oil

3 teaspoons organic vanilla extract

2/3 cup organic brown sugar

In a medium bowl whisk together:

2 cups of organic whole wheat pastry flour

1/4 cup golden flax seed meal

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

Toss into the flour mixture to coat:

1/2 cup toasted coconut (toast the coconut on a baking tray for 4 minutes in the preheated oven)

reserve a little coconut for sprinkling on top 

1 cup diced mango

Combine the dry mixture to the wet ingredients and mix gently.  Then gently fold in:

1 mashed banana

Pour the batter evenly into the muffin tin filling each one 3/4 full.

Sprinkle the top with a pinch of organic sugar (I use turbinado) and a little bit more toasted coconut.

Bake at 350 degrees for 22-25 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and allow the muffins to rest for 5 minutes in the pan before turning them out onto a wire rack to cool.

Enjoy them fresh but for an anytime vacation....wrap them individually and freeze for up to a month.  Just let them come to room temperature before serving.

Yum!

Raw Blackberry Pie

I love the heat.
I love summertime, I love the desert and my favorite thing to do, is a hot yoga class in a 105 degree room.

The other morning though, I was really melting during one of my beloved yoga classes and I started dreaming of these cold little guys.
They are raw blackberry sorbet pies.  Aren't they cute?
Here is an all natural, raw treat that really cools you down.  Perfect for summer, because you don't ever even have to turn on the oven They are made in a high powered blender, and then frozen to set.  Then they get defrosted in the refrigerator so they are still served very cool and a little bit soft.

My husband likes to eat them straight out of the freezer for dessert.  Me...I pop one in the fridge before my yoga class, and then run home to dig right in! They make a really terrific breakfast.

Raw Blackberry Pie

I make these in a cupcake tin.  You can also use an 8 inch round pie pan or a spring form pan and then cut them into pie slices.

For the crust:

Soak  2 cups raw cashews in a bowl of water that covers them for 1-3 hours.

Drain and blend in a high power mixer with:  (I love my vita-mix!)

1 cup of pitted medjool dates

1/8 teaspoon of sea salt

Blend together until the mixture is smooth.

Sprinkle 1/2 teaspoon of organic raw coconut into the bottom of the cupcake tin

Press 1-2 tablespoons of the crust mixture into the bottom of the cupcake tin pressing firmly and evenly.

Place the tin in the freezer while you prepare the filling.

For the filling:

Blend in a high powered mixer until smooth and creamy:

3 cups of organic blackberries

1/3 cup agave nectar

1/3 cup fresh lemon juice

1/3 cup pure coconut oil melted

Pinch of sea salt

Pour the Blackberry filling onto the prepared crust.  Tap the tin on the counter a few times to get out the air bubbles.  Garnish with some fresh berries and then place it back in the freezer to set completely and freeze.  

Move them to the fridge about an hour before planning to serve to defrost, otherwise, keep it covered in the freezer where it will stay fresh for up to a month.

Enjoy~

Maple Pecan Chip Breakfast Cookie

I made these cookies with my friend's twin sons in mind.  They love everything sweet and especially at breakfast time.
One of them recently wished aloud that he could eat cookies for breakfast.  To that, I say,
"Your wish is my baking dream."
Nothing makes me happier than having a couple of 8 year olds eat what they call a cookie, simply because it has some vegan chocolate chips in it, when in fact it is a perfectly healthful breakfast.
This cookie is very low fat with only ONE tablespoon of organic canola oil in the entire recipe of 20 plus cookies.  It is high in fiber and protein from the oats, spelt and quinoa in it.
Yeah, some brown sugar and chocolate chips are in there as well, but really...lets have health and some fun too!
Some people due to allergies or plain dislike, can absolutely leave out the nuts.
And raisins, cranberries or any dried fruit would be an equally delicious substitution for the chips, if chocolate is not your morning thing.  Bake it how you dream it!

Maple Pecan Chip Breakfast Cookie

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

Makes 20-24 cookies

In a medium bowl whisk together:

1 1/2 cups rolled oats

1 1/2 cup organic spelt flour

1/2 cup organic quinoa flakes

1/2 teaspoon kosher salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

In another medium bowl, whisk together:

1 cup organic brown sugar

1 tablespoon organic canola oil

1/4 cup unsweetened applesauce

1/4 cup pure maple syrup

1 teaspoon organic vanilla extract

1 teaspoon organic maple extract

2 tablespoons of hot water

Mix the dry ingredients into the wet and stir until fully incorporated.  You may need to add another tablespoon of hot water to get a thick cohesive type of batter.

Fold in:

1/2 cup chopped pecans

1/2 cup mini vegan chips 

or other options like raisins,dried cherries, apricots

Use a cookie scoop or a tablespoon and drop the cookies onto the tray about 2 inches apart.  These cookies do not really spread, so using damp fingers, gently press the dough into flatter disks.

Bake at 350 degrees for 12-15 minutes or until golden brown.  You can tell the cookies are done because the house gets filled with this outrageously great smell of maple.

Remove from the oven and allow the cookies to sit on the sheet for 5 minutes.  Remove to a wire rack to continue to cool.  Enjoy!

Blueberry Oat Scone

You know summer is here when those blueberries are everywhere in abundance.
Every place I turn, the open air market stands are overflowing with blueberries at great prices.
Now through the summer months is the very best time to bake with these delicious berries. The colors alone are spectacular.

I was feeling like scones for breakfast today, and they freeze so well, a batch will take you through the whole week. (if you don't share)
Some people feel a little bit nervous at attempting to bake fresh scones.  I think the British have instilled that fear in us.  As if we possibly couldn't get it right.
 
Well, no worries...this is without fail and so simple.  You will be serving summer time high tea in no time.
But really....don't wait for a formal occasion.
They are awesome with the morning paper, any day of the week.

Blueberry Oat Scones

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

Makes 8 scones

In a measuring cup, combine and let sit for 5 minutes:

3/4 cup organic rice milk

1 teaspoon fresh lemon juice

In a medium bowl whisk together:

2 cups of organic soft whole wheat pastry flour

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

1 teaspoon kosher salt

4 teaspoon baking powder

Using a pastry cutter, two knifes held together or your fingers..."cut in"

1/2 cup cold Earth Balance buttery spread

The mixture should become crumbly and the "butter" will get pea sized.

Slowly and gently, mix in to form a dough:

1/2 cup organic sugar

milk mixture

2 teaspoons pure vanilla extract

1 teaspoon lemon zest

Fold in:

1 cup of fresh blueberries. (frozen is just fine too) 

Be gentle so that the blueberries stay intact and your dough doesn't turn purple.

Refrigerate for 20-30 minutes.

Then using a 1/2 cup measuring cup, scoop the dough onto the baking sheet about 2 inches apart.  I like to brush the tops with a little bit of organic rice milk and sprinkle a pinch of sugar too.

Bake at 350 degrees for 20- 22 minutes or until they look toasty and golden brown.

Remove from oven and allow them to sit on baking sheet 5-10 minutes.  

These are beyond heavenly warm with a little jam....or allow to cool completely on a baking rack before storing in an airtight container.

Again, I think freezing them is amazing.  That way, whenever your scone mood strikes, you just pop it in the toaster at 300 degrees for 7 minutes.  They come out tasting like they were just made fresh out of the oven.  Yum! 

Cherry Chocolate Chip Biscotti (gluten free)

I was beginning to think I shouldn't be in the kitchen today.
Last night at 10:00pm, I dropped a huge, glass bottle of organic olive oil.  It slipped right out of my hands and smashed onto the kitchen floor.  One thousand shards of glass sat floating in a lake of cold pressed olive oil.
I liken this to the Exxon Valdez oil spill.  Tragic.

After cleaning that for over an hour last night and still, today cleaning off baby ducks...I dropped an entire canister of organic cocoa powder.  A giant cloud of cocoa floated down into the kitchen.
Yes, as you might imagine...the cocoa is now sticking to the residual oil spill.

Is anyone feeling a little bad for me?

So, my baking today was set back by a couple of hours.  My coffee had grown cold in it's mug, and I figured I might as well switch to afternoon tea.
Well...I needed Biscotti with that.  Biscotti is one of those cookies that is perfect for dipping in something hot, or just crunching on for a not too sweet snack.

Luckily....I hadn't dropped my gluten free flour too.

Cherry Chocolate Chip Biscotti (gluten-free)

This recipe makes 24 cookies.  

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

Whisk together in a medium bowl:

2 3/4 cups of Bob's Red Mill gluten-free all purpose flour

2 teaspoon baking powder

1/2 teaspoon kosher salt

1 teaspoon xantham gum

In another medium bowl, whisk together:

1 cup organic sugar

1/2 cup organic canola oil

1/4 cup unsweetened applesauce

2 tablespoons warm water

Pour dry ingredients into the wet and stir together to combine.  This will form a very thick dough.  

Mix in with a spatula:

1/2 cup of dried cherries

1/2 cup of vegan chocolate chips

Assemble the batter into two 8 inch by 4 inch "logs".  Use damp hands to smooth them into about a 1/4 inch thickness.

Bake at 350 degrees for 20-25 minutes.  The logs should look slightly puffed and golden brown.  Remove them from the oven and allow them to cool for about 30 minutes.

Using a very sharp knife, cut the log into 1 inch strips (biscotti style!).  Do not saw the log...just cut down with a sharp smooth movement.  Otherwise the cookie will crumble.  (and that's not the way it goes)

Then, carefully slide each piece onto its side and put them back in the oven.  Lower the temperature to 325 degrees and "toast" the cookies for another 15-20 minutes more.  They should turn nice and toasty looking, just be careful to not let them burn.  Remove from the oven and allow to sit on the baking sheet for 10 more minutes.  Transfer to a wire rack to finish cooling.

Brew some coffee or tea and get to dipping! 

Blueberry Muffins

Who doesn't love a basic blueberry muffin?  

Really, all that talk about being a super food is so true.  Blueberries are a deliciously sweet, little dark berry that is filled with antioxidants.  It helps ward off terrible things like cancer and inflammation, they help reverse memory loss and improve motor skills.  

How can that not be the perfect thing?  Throw them into a muffin that is filled with good for you organic, soft whole wheat flour and flaxseed.

A super muffin.  I may have to make little capes for these guys....  

Blueberry Muffins

Preheat oven to 350 degrees.  Line a muffin pan with paper liners.

Makes 12 muffins

In a medium bowl whisk together:

2 cups of organic pastry flour (soft whole wheat)

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

In a liquid measuring cup combine:

1 cup organic rice milk

1 teaspoon organic apple cider vinegar

Allow this to sit for 5-10 minutes to form "buttermilk"

In another bowl, combine with a whisk:

1/3 cup organic canola oil

1/4 cup unsweetened applesauce

3/4 cup organic brown sugar

1 tablespoon organic vanilla extract

Pour the milk mixture in with the oil mixture and combine.  Pour dry ingredients into the wet and combine gently with a spatula until just incorporated.

Fold in:

1 cup organic blueberries (fresh or frozen)

Pour batter into prepared muffin tins 3/4 of the way full.  Bake at 350 degrees for 18-22 minutes or until a toothpick inserted comes out clean.

Remove from the oven and allow muffins to sit in the pan for 5 minutes.  Remove to a wire rack to cool.

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~ 

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!

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!

Sweet Potato Snacking Cake

I don't really know much about astronomy.  On a starry night outside of New York City, I can pick out Orion's belt, I have spotted shooting stars, and on occasion, I can find the Seven Sisters.
A few nights ago there was a gorgeous moon.  Apparently, a super moon.  The moon was almost 20% closer to the earth than usual and that only happens about every 18 years.  Cool.
Maybe not though.
My baking started to go awry the minute that super moon showed its spectacular self.  I think that moon and the changing tides had an effect on me and my baking.
Brownies...bitter and oily
Cookies...burnt and dry
Cupcakes...well....muffiny
Everything into the trash without even a taste.  Blame it on the moon, I tell you.

The moon looked back to normal last night, and this morning, I woke up knowing something was going to turn out perfectly yummy.
If you have read my earlier recipes, then you know that sweet potato is one of my most favorite foods.  In every which way.  I chose it for baking today, knowing it wouldn't let me down.
I wanted to make a cake, but not really a dessert cake.  Something full of natural and sweet things for snacking or for breakfast. After a whole bunch of baking failures in the last few days, I was ready to sit down with hot cup of coffee and something really awesome.
The super moon is waning, and I turned out a moist, delicious, addictive little cake. Amazing.

Sweet Potato Snacking Cake

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

Whisk together in a medium bowl:

1 cup of organic spelt flour

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

2 tablespoons of flaxseed meal

1/2 kosher salt

1/2 teaspoon baking powder
1/2 teaspoon baking soda

1/4 teaspoon cinnamon

pinch of nutmeg

1/2 cup organic light brown sugar

1/4 cup organic sugar (evaporated cane juice)

In a separate bowl mix to combine:

1/3 cup + 1 tablespoon organic light olive oil

1/4 cup pure maple syrup

2 teaspoons organic vanilla extract

Add the oil mixture with the dry mixture, stirring with a spatula to create a sticky batter.  

Then fold in:

1/2 cup organic sweet potato puree (canned is fine too)

1/4 cup unsweetened applesauce

When combined, fold in:

1/4 cup pitted, chopped dates

1/4 cup dried cranberries

Pour mixture into prepared baking sheet and using wet fingers, smooth the top.  I like to sprinkle a few extra cranberries to make it look pretty.

Bake at 350 degrees for 28-32 minutes or until a toothpick inserted comes out clean and the top feels firm.
Allow to cool in the pan for at least 20 minutes before cutting into squares.  I like this cake best at room temperature, but any leftovers should be wrapped individually and put in to the freezer.
I happen to love it cold too!