The 30-Minute Vegan - Mark Reinfeld [92]
¼ cup almonds
¼ cup cashews
¼ cup carob chips
(preferably grain-sweetened)
¼ cup vegan dark chocolate chips
(preferably grain-sweetened)
2 cups sliced banana
¼ cup pure maple syrup
2 tablespoons safflower oil
1 teaspoon vanilla extract
½ teaspoon baking soda
Pinch of sea salt
¼ cup ground flaxseeds
1 teaspoon raw apple cider vinegar
1. Preheat the oven to 400°F. Process the pumpkin and sunflower seeds in your food processor for about 10 seconds, and transfer to a mixing bowl. Next, pulse-chop the almonds and cashews six or seven times, and add them to the bowl along with the carob and chocolate chips.
2. Process the banana, maple syrup, safflower oil, vanilla, baking soda, and flaxseeds for about 20 seconds while adding the apple cider vinegar through the top of the processor. The mixture should be thick and smooth with a small amount of banana chunks. Add the mixture into the bowl of goodies and stir until well combined.
3. If you aren’t using a nonstick cookie sheet or baking tray, you will have to lightly oil the tray or lay down aluminum foil or parchment paper. Use a spoon to scoop out your preferred size of cookie, leaving enough space between them to allow the hot air to circulate and the cookie to spread out (at least 2 inches). It will take at least two trays. Bake them for 15 minutes, or until the bottom edges are starting to brown. Allow them to cool for a few minutes and transfer to a wire rack.
Variations
• Replace any of the goodies you do not like for any of the following in equal measure: macadamia nuts, walnuts, dried fruits like blueberries, cranberries, cherries, pineapple, papaya, apricots, currants, or raisins.
PEANUT BUTTER BALLS
Although we also like old-fashioned peanut butter cookies with the fork marks, we can’t help but be a little different. This little treat gives you something more to sink your teeth into. When baked to perfection, the outsides are crisp while the middles are moist. Enjoy them with or without the chocolate chips. And be forewarned, the downside of these is that they disappear quickly!
MAKES 20 TO 24 BALLS
1½ cups peanut butter
¾ cup pure maple syrup
1½ teaspoons raw apple cider vinegar
1 teaspoon vanilla extract
½ cup whole spelt flour
½ teaspoon baking soda
½ cup rolled oats
½ cup vegan dark chocolate chips
(preferably grain-sweetened) (optional)
1. Preheat the oven to 350°F. Whisk together the peanut butter, maple syrup, apple cider vinegar, and vanilla in a bowl. In a separate bowl, sift the spelt flour and baking soda. Stir or whisk well. Add the oats and chocolate chips, if using, and stir well. Combine the wet and dry ingredients and stir again.
2. If you aren’t using a nonstick cookie sheet or baking tray, you will have to lightly oil the tray or lay down aluminum foil or parchment paper. Use an ice-cream scooper or spoon to scoop out your preferred amount of batter, forming a ball. Leave enough space in between them to allow the hot air to circulate (at least 2 inches). It will take two trays. Bake them for 8 to 10 minutes, or until they are starting to brown on the bottom.
Variation
• If you prefer a standard cookie shape, follow the same instructions but flatten the balls before baking. The batter will not melt down into a cookie; you must flatten them to the desired size.
ORANGE CREAMSICLE WAFFLES
Belgians created waffles as a dessert. Somewhere along the line, something was lost in the translation and waffles became a breakfast food here in the States. We have combined the nostalgic dreamy flavor of the orange Creamsicle with the fluffy old-world delight of the waffle. Enjoy any time of the day! These waffles cook up the best on nonstick waffle irons. Otherwise, be sure to oil your waffle maker well.
MAKES 6 BELGIAN WAFFLES
2 cups whole or white spelt flour
2 tablespoons baking powder
½ teaspoon sea salt
2 cups soy milk
2 tablespoons melted coconut oil or
safflower oil (see Tricks and Tips)
2 tablespoons vanilla extract
2 tablespoons orange zest
(zest of about 2 oranges)