recipes
mainly for Tim, but also for anyone else interested.
Oatmeal Raisin Cookies
makes 9-12 cookies [made a baker's dozen for me]
3/4 cup + 1 tbsp spelt flour [i used approx. 3/4 cup white wheat flour]
1 tsp baking powder
1/4 tsp baking soda (bicarb)
1/2 cup quick oats (porridge oats) [i used jumbo ("old-fashioned") oats]
1/4 cup unrefined sugar
1/4 cup raisins
1/2 tsp cinnamon
1 pinch allspice (or 1/4 tsp nutmeg)
1/4 tsp sea salt
1/4 cup pure maple syrup
1/4 - 1/2 tsp blackstrap molasses [i used black treacle]
1 1/2 tsp pure vanilla extract
1/4 cup canola oil
Preheat oven to 350F/180C.
In a bowl, sift together flour, baking powder, and bicarb. Add oats, sugar, raisins, cinnamon, allspice, and salt. Stir until well combined.
In another bowl, combine syrup, molasses, and vanilla, then stir in oil to incorporate. Add wet mixture to dry and stir until just well combined (do not overmix).
Line a baking sheet with parchment paper. [my paper stuck to the cookies. baking them directly on a greased baking sheet worked perfectly.] Spoon batter onto baking sheet, evenly space apart, and slightly flatten. Bake for 11 minutes (no longer, or they will dry out), until lightly golden. Remove from oven, and let cool on baking sheet for 1 minute (no longer), then transfer to a cooling rack.
[Ed. note: these came out great! dough didn't stick together quite like a drop cookie ideally should, but this was remedied by shaping them with your hands instead of spooning them onto the sheet. also good with walnuts mixed in. highly recommended.]
White Bean Spread
makes 3-4 servings
3/4 cup cooked cannellini (white kidney) or navy beans
1/4 cup raw cashews
2 tsp red wine vinegar
2 tsp freshly squeezed lemon juice
1/4 tsp sea salt
1/4 tsp prepared mustard
1 - 1 1/2 tbsp olive oil
1 1/2 tbsp nutritional yeast
In a blender or food processor, combine all ingredients and blend until smooth, scraping down sides of bowl as needed. Season with additional salt and pepper if desired.
both recipes from Eat, Drink & Be Vegan
Oatmeal Raisin Cookies
makes 9-12 cookies [made a baker's dozen for me]
3/4 cup + 1 tbsp spelt flour [i used approx. 3/4 cup white wheat flour]
1 tsp baking powder
1/4 tsp baking soda (bicarb)
1/2 cup quick oats (porridge oats) [i used jumbo ("old-fashioned") oats]
1/4 cup unrefined sugar
1/4 cup raisins
1/2 tsp cinnamon
1 pinch allspice (or 1/4 tsp nutmeg)
1/4 tsp sea salt
1/4 cup pure maple syrup
1/4 - 1/2 tsp blackstrap molasses [i used black treacle]
1 1/2 tsp pure vanilla extract
1/4 cup canola oil
Preheat oven to 350F/180C.
In a bowl, sift together flour, baking powder, and bicarb. Add oats, sugar, raisins, cinnamon, allspice, and salt. Stir until well combined.
In another bowl, combine syrup, molasses, and vanilla, then stir in oil to incorporate. Add wet mixture to dry and stir until just well combined (do not overmix).
Line a baking sheet with parchment paper. [my paper stuck to the cookies. baking them directly on a greased baking sheet worked perfectly.] Spoon batter onto baking sheet, evenly space apart, and slightly flatten. Bake for 11 minutes (no longer, or they will dry out), until lightly golden. Remove from oven, and let cool on baking sheet for 1 minute (no longer), then transfer to a cooling rack.
[Ed. note: these came out great! dough didn't stick together quite like a drop cookie ideally should, but this was remedied by shaping them with your hands instead of spooning them onto the sheet. also good with walnuts mixed in. highly recommended.]
White Bean Spread
makes 3-4 servings
3/4 cup cooked cannellini (white kidney) or navy beans
1/4 cup raw cashews
2 tsp red wine vinegar
2 tsp freshly squeezed lemon juice
1/4 tsp sea salt
1/4 tsp prepared mustard
1 - 1 1/2 tbsp olive oil
1 1/2 tbsp nutritional yeast
In a blender or food processor, combine all ingredients and blend until smooth, scraping down sides of bowl as needed. Season with additional salt and pepper if desired.
both recipes from Eat, Drink & Be Vegan