Archives for eggless

Chocolate Peanut Butter Cookies

August 19, 2012 by Zucchini Runner in Dessert, Food | Comments Off on Chocolate Peanut Butter Cookies

For some reason I started craving traditional chocolate chip cookies yesterday. I wanted to make a vegan version and didn’t want to follow any set recipe – so for the second time this week – I flew by the seat of my pants! :O I was pretty happy with the end result; they are a very fluffly and light cookie! Oh, and I decided to add peanut butter at the last minute. 🙂

Combine the below four ingredients in a bowl and set aside:
1 c. whole wheat flour
1 c. oat flour
1/2 tea. baking soda
1/2 tea. sea salt

In an electric mixture, cream the butters together. Add remaining ingredients while mixer is set to low. Scrape sides of bowl to ensure all ingredients are incorporated completely. 
1/2 c. vegan butter of choice (I used Earth Balance Buttery Sticks)
1/2 c. creamy peanut butter
1/2 c. powdered fructose
1/2 c. maple syrup
1 tea. vanilla extract
2 tbsp. flaxmeal + 1/4 c. water (combine and set aside for 5 minutes to create the “flaxegg”)

1 1/2 c. chocolate chips or ground chocolate bar (I was out of chips, so I used my blender to chop the chocolate!)

Slowly add dry ingredients to the butter mixture, keeping the mixer on low speed. Combine well after each addition of flour mixture. Once all the flour is incorporated, add the chocolate chips and stir.

Scoop onto very lightly greased baking sheet. This made about 21 cookies for me.

Bake at 340°F for 12 minutes. (When I baked them at 350, they cooked too fast on the bottom and started to burn.)

Chocolate Peanut Butter Cookies

Peach Muffins with Silken Filling

August 17, 2012 by Zucchini Runner in Dessert, Food | Comments Off on Peach Muffins with Silken Filling
What better excuse to make peach muffins, than peach season! I also wanted to use the almond meal I bought months ago. As I started to research online, I discovered you can’t really use almond meal in baking without eggs. Conundrum. So, I stared at my pantry, trying to figure out next steps. I wanted to keep the theme of using a non-traditional flour, so I was down to either quinoa flour or oat flour – in the end – oat flour won. (This was after a quick sniff test of the two, and which would give the best flavor and assist in the rising of the muffins!)I scribbled down what I felt the ingredients should be after looking at multiple recipes. This is the first time where I totally made up a recipe and took risks when BAKING. I do it all the time when cooking, but baking is way more exact so I’ve always been too afraid to try it. I have to say, I am so happy with the final results! I had a hard time stopping at two muffins! This (hopefully) has opened up a new door for me to continue taking baking risks.

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Ingredients
Combine in a large bowl and set aside.
1 1/4 c. oat flour
1 c. almond meal
2 tea. baking powder
1/4 c. powdered fructose
1 tea. cinnamon
1/2 tea. saltPreheat oven to 350°F
Combine in a small dish and set aside for at least 5 minutes.
2 tbsp. ground flaxmeal + 1/4 c. water = Flax “egg”
Combine in a small bowl.
1 c. sweetened vanilla flavored almond milk
1 tea. vanilla extract2 fresh peaches, skin removed and cut into small chunksAdd flax egg to the other liquid ingredients and stir to combine. Then pour into large bowl containing dry ingredients and stir well to incorporate the two mixtures. Line a muffin pan with muffin papers and fill each muffin cup 90% full.
Silken Filling Ingredients
Combine the following in a small food processor or blend with an immersion blender until smooth.
1/4 pkg silken tofu (about 3.5 oz)
1 tbsp. powdered fructose
2 tbsp. maple powdered sugar
1 tbsp. sweet vanilla almond milk
1/2 tea. vanilla extract
pinch of saltLook at the slideshow and captions above for instructions on how to fill the muffins.This recipe made 14 muffins for me. I baked them at 350°F for 15 minutes. 

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