Quinoa Snickerdoodle (gluten-free)

These cookies are a gift.  They are just what I was wanting.  I am so happy with the taste and texture of them that I had to wrap them up in a bow!

Recently, I was visiting a friend in Chicago and we found a terrific vegan restaurant called The Chicago Diner.  We loved everything about this vegan restaurant...the food, the staff and oh....the cookies.  They had a snickerdoodle cookie that was truly addictive.

It was so good, that the very next day we drove 45 minutes out of our way just to share that cookie again.

I haven't stopped thinking about and wishing for it since.  

Now, I have a very delicious snickerdoodle recipe on this blog that I really love, but it is a thin,crispy, chewy snickerdoodle.  And of course, there is absolutely nothing wrong with that.  But why stop at one kind of snickerdoodle when there are others to love?

So after tasting the snickerdoodle at The Chicago Diner, I was determined to recreate their version of this cookie.  Their snickerdoodle was what I call chubby.  It was soft and chewy with a really nice thickness to it.  They used a whole wheat flour in their recipe, but I was feeling like quinoa flour would give it that extra special fluffy chub I was going for

.

Yes, Success!  Delicious and addictive!

As an extra special bonus, this chubby guy is gluten free, high in fiber and protein.

The ingredients in these cookies are:

Organic quinoa flour, earth balance vegan buttery spread, organic evaporated cane juice, organic vanilla, unsweetened applesauce, baking soda, organic cinnamon, cream of tartar and kosher salt.

Contact me if you need a fix!  

VeganBakingMama delivers in NYC or ships anywhere in the continental U.S.

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~

Chocolate Crinkle Cookie

My husband thinks that I could create world peace with this cookie.
He thought is was so undeniably good, that there would be no way two people any where in the world could disagree over the sheer deliciousness of this cookie.
Wow.
He was very adamant that this could be true.  I started laughing because actually this cookie is traditionally a Christmas cookie.
In fact, when I originally made them, we loved them, but they tasted so much like Christmas, that I didn't feel right about blogging about them in the summer time.
But, everyone kept asking me to make them over and over again.  I decided why wait for December when something is so delicious today.
Peace. Joy. Love.    Yum!

Chocolate Crinkle Cookie

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

In a medium bowl whisk together:

1 cup organic pastry flour

1/4 cup ground flax seed

2 tablespoons organic pure cocoa (not the drink mix)

3/4 teaspoon baking powder

1/4 teaspoon kosher salt

In another medium bowl mix together:

3/4 cup organic sugar

2 tablespoons corn syrup

1/3 cup organic rice milk

2 teaspoon organic vanilla extract

1/2 cup melted vegan chocolate chips

Combine the dry ingredients into the wet ingredients until fully incorporated and a dough has formed.

Cover the dough tightly so it doesn't dry out, and place it in the fridge to chill for at least 20 minutes.  

While the dough is chilling, prepare your sugars.

For rolling the cookies, place each of these in a bowl or plate:

3/4 cup powdered sugar 

1/4 organic sugar

When dough is chilled, use a tablespoon sized amount of dough and roll into a ball.  Then gently roll the ball first through the granulated sugar and then again through the powdered sugar. 

More is more, so sugar away!

Place balls on the prepared cookie sheet 2 inch apart.  These cookies will spread.  Bake for 10-14 minutes or until they have cracked and puffed a bit.  Remove from the oven and let them rest on the baking sheet 5 minutes.  Move to a wire rack with a spatula to continue to cool.

These cookies taste awesome for days if kept in a covered container BUT due to the powdered sugar, they only look their very merry best on day 1.

Let's give peace a chance.....

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!

Double Chocolate Cherry Quinoa Cookies (Gluten- Free)

I really love to bake with quinoa flour.  It is such a delicious, high protein, fiber rich flour that gives baked goods a yummy nutty flavor.  Nuts and chocolate is always such a good combination, that I knew the rich cocoa flavors of this cookie would work perfectly with the quinoa. Throw in some tart dried cherries and we have a winner!  

Double Chocolate Cherry Quinoa Cookies 

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

Makes about 24 cookies

With an electric mixer beat together until fluffy:

2/3 cup Earth Balance buttery spread

1 cup organic brown sugar

1/4 cup organic sugar

Then add in and continue to beat for 1-2 minutes:

1/4 cup unsweetened applesauce

1 teaspoon organic vanilla

Then in another medium bowl, whisk together:

1 1/4 cup quinoa flour

1/2 cup organic cocoa (not cocoa mix)

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

Add the dry ingredients into the sugar mixture and mix until just incorporated completely.

Fold in:

1/2 cup dried cherries

3/4 cup vegan chocolate chips

Scoop batter with a cookie scooper, or drop by tablespoon onto the prepared baking sheet.  Gently press the cookie dough a little bit to help it spread.  Bake at 350 degrees for 12-15 minutes.  The chocolate makes it hard to tell by sight if they are done, so use your other senses instead!  They will smell nice and chocolatey and feel dry on top when they are done.  Remove them from the oven and allow them to sit on the baking sheet for 5-10 minutes.  Then move them to a wire rack to continue to cool.  They are yummy warm, but the texture changes as they cool to a delicious, chewy cookie.  Enjoy~

Raw "Cheese"cake

Alright...so it's not exactly baking.
And really, my passion is vegan baking... you know with heat... in an oven.
But this raw treat is so delicious, natural, beautiful and healthy....I had to put it on my baking blog.

This is an early foray for me into raw desserts.  My sister in law eats a raw diet and is always touting its health benefits.  She tells me how it makes her feel so great, and with my own eyes, I have seen how beautiful it makes her look.
The power of natural food.  Sign me up.

A very close friend of mine who is health conscious, but neither vegan or raw, is obsessed with a raw cheesecake that she buys at our local health food store.
She loves it so much, she has been known to eat a slice for dinner.

She has asked me several times to recreate it, and with her in mind, here is the first of many raw desserts to come. 
For those who are not familiar with raw eating, it is simply, as the name implies, food in their natural state, uncooked.  Cheesecake is a tongue in cheek name, because of course there is no cheese.  It is a rich, cool cream that is made "cheesy" by blending raw nuts with a few other ingredients. Please note though, that the nuts need to soak for 1 to 4 hours, so plan ahead for this.  Otherwise, the dessert assembles in no time, and then just needs some freezer time to set.
Make some and your friends will be wildly impressed.   I promise, it is amazing!
Raw is a wonderful thing.

Raw "Cheese"cake

I chose to make these in individual cupcake tins to form "mini" cakes.  It is also perfect to use a pie tin or a 9 inch spring form pan.  Your choice.

Sprinkle a little bit of unsweetened shredded coconut into the bottom of whichever pan you choose to use.  It adds another delicious flavor but also stops the crust from sticking to the bottom.

For the crust:

In a food processor or high speed blender combine:

2 cups raw almonds

3/4 cup pitted dates (I like medjool)

1 teaspoon agave 

Blend together until a thick paste like consistency forms and the nuts are ground.

Press this mixture firmly into the bottom of your pan and place in the freezer while you assemble the filling.

The filling:
In a food processor or high speed blender combine:
3 cups of raw cashews soaked for 1-4 hours and then drained
3/4 cup fresh lemon juice
1/2 cup of water
1/2 - 3/4 cup agave
3/4 cup melted coconut oil
1/4 teaspoon kosher salt
1 teaspoon organic vanilla

Process the ingredients until smooth, creamy and fluffy.
Pour the ingredients over the prepared crust and give the pan a few gentle taps to get the air bubbles out.  Place the cake in the freezer and allow to set.
When you are ready to serve it, plate it and then move it to the refrigerator and allow it to defrost. Garnish with some fresh berries of your choice.  
Serve... and let the praise wash over you.  Yum!



.

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! 

Snickerdoodle Cookie

What is this so called Snickerdoodle?  It was not a cookie I was familiar with.
It was not a cookie that my mother baked, and it was not a cookie that I have bought at the bakery.

But I have been seeing them around more and more, and I was curious to try them.
So here is what I know now.
The snickerdoodle is essentially a butter cookie rolled in cinnamon sugar.  Sweet, chewy, soft and a little crispy with a hint of that cinnamon spice.  Yum!
I made a batch last Saturday night.  My husband, who is such a good guy, was babysitting for my sister's children that night.  When my husband came home well after midnight, I jumped out of bed (even though I had been asleep,) and presented him with a plate of snickerdoodles.
He got in to bed with the plate, and I watched as he ate them and nodded his head yes.
Victory!

I thought it was pretty easy to set those little guys into a blissful vegan state.  I used an organic soft wheat pastry flour, a little bit of flaxseed and of course, my ever favorite Earth Balance "butter".
As an added awesome bonus, they bake up super fast.  So you can be armed with a freshly baked, delicious cookie day or midnight.

Snickerdoodle Cookie

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

Makes about 18 cookies.

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

1 tablespoon golden flaxmeal

3 tablespoons warm water

With an electric mixer, beat together until fluffy:

1/2 cup Earth Balance at room temperature

1 cup organic sugar

Then add and beat for another 30 seconds:

1 teaspoon organic vanilla

2 teaspoons organic rice milk

 flax meal mixture

In a medium bowl, whisk together:

1 1/2 cups organic soft wheat pastry flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

2 tablespoons organic corn starch

1/2 teaspoon kosher salt

Add the flour mixture by two batches to the "butter" and lightly blend with the mixer or gently by hand.  A thick dough will form.  Use a tablespoon scoop and roll the dough into a ball and then roll the ball in this cinnamon sugar mixture.

3 tablespoons organic sugar

1 teaspoon organic cinnamon

I also tried this variation and my chocolate loving kids, loved them!

Add one teaspoon of organic cocoa (not hot cocoa mix)to the cinnamon sugar mixture before rolling.

Place the dough 2 inches apart on the baking sheet and using the back of a measuring cup or glass, flatten the cookie to be a about 1 inch thick disk.  These cookies will puff in the oven, spread and then get thin and flat.

Bake at 350 degrees for 10-12 minutes.  Remove the sheet from the oven and allow cookies to sit on the pan for 5 minutes.  Remove to a wire rack to finish cooling.  

If there are any left, I always like to store our cookies in the freezer.  Great for those midnight cravings....

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! 

Mint Chocolate Chocolate Chip Cookies

I am almost having trouble writing this blog entry.  My family is buzzing so loudly in my ear. Yummmmm is all that I can hear.  I am thrilled that they love this cookie, but seriously....the hum of their yum is distracting me tonight.

I can't blame them though, the mint is so delicious in this crispy, chewy, double chocolate cookie.  The flavor of mint is not too overpowering, just enough to give the essence of something fresh and cool. In a funny way, you can't even tell where the mint is coming from.  Some people thought the chocolate chips were mint, others said they taste mint not quite in every bite.  (apparently, my distraction in writing has led to rhyming)
Chocolate bite, mint bite, chocolate bite, yummmmmm.

Mint Chocolate Chocolate Chip Cookies

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

Makes 20-22 cookies

In a medium bowl whisk together:

1 1/3 cup organic pastry flour (soft whole wheat)

2/3 cup organic cocoa 

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 cup ground flaxseed meal

In a separate bowl, whisk together:

2/3 cup organic olive oil

1/2 cup organic sugar

1 cup packed organic brown sugar

2 teaspoons organic vanilla extract

1 teaspoon organic mint extract

6 tablespoons unsweetened applesauce

Pour the sugar mixture into the flour mixture and stir until just combined.  

Fold in:

3/4 cup vegan chocolate chips

Using a cookie scooper or a tablespoon, drop cookie dough onto baking sheet.  Keep them about 2 inches apart, these cookies flatten and spread.

Bake at 350 degrees for 12-15 minutes or until they look slightly dry and crispy on the edges.

Remove from the oven and allow the cookies to sit on the sheet for 5-10 minutes. Then move them with a spatula to a wire rack to finish cooling.

Store in an airtight container.

I think the freezer is the best place for these guys...the mint frozen...yummmm

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~

Classic Vanilla Cupcakes

This guy turned One last week.  In his first year of life, he hasn't delved too far into the world of baked goods yet.  He is a little more of the breast milk, mashed banana set.

When his mother, my good friend, accepted my offer to bake for his big day, it was a real honor.  I am so pleased that I got to be a part of this baby's first birthday. What a big moment in his history.  There it is, always and forever after...his first birthday was celebrated with VEGAN cupcakes.  What could be better than that?  

This recipe is a slightly adapted version from fabulous vegan bakers Isa Chandra Moskowitz & Terry Hope Romero.  They make the most awesome stuff!  Thanks to them for all my vegan inspiration.

Classic Vanilla Cupcakes

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

Makes 12 cupcakes

In a medium bowl, sift together:

1 1/4 cup organic all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons organic cornstarch

Combine in a measuring cup and set aside for 5 minutes:

1 cup organic rice  or soy milk

1 teaspoon organic apple cider vinegar

In a separate bowl, whisk together:

1/4 cup organic canola oil

1 cup organic sugar

2 1/4 teaspoon organic vanilla extract

Pour the milk mixture into the oil mixture and whisk together to combine.

Then add the flour mixture to the wet ingredients, adding in flour by two batches with a spatula.

Fill cupcake liners 2/3 of the way full and bake at 350 degrees for 20-22 minutes.  The cupcakes will feel springy on top and toothpick inserted will come out clean when they are done.

Remove from oven and place on a wire rack.  After 5 minutes, remove the cupcakes to cool completley on the rack.

They must really, truly be cool to eat and or frost.

Otherwise you will end up with just a big, fat, crumbly mess.  

When cool, frost with your favorite vegan frosting.  We especially love vanilla cupcakes with a chocolate frosting.  Store cupcakes in the refrigerator until ready to eat.

 Chocolate vegan Buttercream Recipe:

Cream together with an electric mixer for about 1 minute:
1/2 cup room temperature Earth Balance natural buttery spread
1/2 cup raw cacao (or baking cocoa) sifted
2 1/2 cups organic confectioner sugar sifted
Then add and whip on high for 3 minutes:
1 tablespoon rice milk
1 tablespoon so delicious coconut creamer
+ 1 tablespoon of either if needed
Note:  Makes enough for 12 cupcakes.  Refrigerate any left overs in an airtight container.  It will keep for 2 weeks.  Blend again before using from fridge.