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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

Zucchini Bread

June 24, 2012 by Zucchini Runner in Breakfast, Dessert, Food, Snacks | 2 Comments

A friend of mine (thanks Danielle!) introduced me to a new food blog called Oh She Glows. After reading her story and browsing the site I quickly added her to my list of favorite blogs. On a completely different note, I’ve had “Zucchini Bread” written on our dry erase board in the kitchen for the past 2 months. I’ve been WANTING to make a healthy zucchini bread but was waiting for the right recipe to come my way. I was ecstatic to see one titled “oil-free zucchini walnut raisin bread…” on Oh She Glows! I really liked all of the ingredients in this, so there was not much about it that I changed.

Zucchini Bread

2 c. spelt flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. sea salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. powdered fructose
1/3 c. raisins
1/3 c. chopped walnuts
1 flax egg (1 tbsp ground flax + 3 tbsp water, mixed and set aside for 5 minutes)
1 3/4 c. shredded zucchini with skin
1 tbsp lemon zest
2 tsp. fresh lemon juice
1 tbsp. maple syrup
1 1/4 c. rice milk


Preheat oven to 375°F

Cinnamon Streusel Topping
2 tsp non-dairy margarine/butter
1 tbsp sugar
1 tbsp whole wheat flour
1/2 tsp cinnamon

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1. Mix up the flax egg and set aside for later use. Spray a 9″x5″ loaf pan with oil spray and then line with parchment paper. (This will enable you to remove the loaf from the pan immediately after pulling it out of the oven.)

2. In a large bowl, mix the dry ingredients together (flour, powders, salt, cinnamon, nutmeg, sugar, raisins & walnuts).

3. In another bowl, combine the wet ingredients (flax egg, shredded zucchini, lemon zest & juice, maple syrup, rice milk).

4. Add wet ingredients to dry and stir until just mixed. Do not to overmix; spelt flour can be over mixed causing it to not rise as much.

5. Pour the batter into prepared loaf pan. Prepare the cinnamon streusel according to instructions in above photo captions. Bake for about 40 minutes or until a toothpick comes out clean.

Cooked Zucchini Bread

Look at those slices of zucchini!

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