I remember seeing a recipe for Tahini Cookies once. The writer said that it was a great alternative to peanut butter cookies. It looked easy enough and the reviews were good, so I went out to buy tahini. Of course life got in the way and the tahini sat in my cupboard for awhile.
Today was a snow day so I decided to bake cookies with my eldest while the baby napped. I thought about those tahini cookies, but couldn't remember if I had saved that recipe so I looked for a new one. This one had a lot a great comments and very few ingredients - all great things when I didn't know how much time I'd have before the baby woke up. (Original recipe: http://sweetpotatosoul.com/2014/12/life-changing-tahini-cookies.html)
These cookies came together really easily - perfect for little hands! And the batter itself is delicious to eat - and safe since there's no raw egg. This recipe is nut-free, dairy-free and egg-free, and also vegan!
Ingredients:
1 cup tahini
1/4 cup maple syrup
1/4 cup honey
2 tsp cinnamon
1.5 cups rolled oats
1.5 tsp vanilla
1 tsp salt
Directions:
1. Mix the tahini, maple syrup, honey, cinnamon, vanilla and salt until well combined.
2. Add rolled oats and stir to combine.
3. Scoop out some dough into your hands and roll into a ball. Place onto a parchment lined baking sheet and flatten slightly. Repeat with remaining batter.
4. Bake in a preheated 350Ff oven for 10 minutes.
5. Allow to cool for 10 minutes before serving.
Makes approximately 16 cookies.
Try adding chopped walnuts or chocolate chips for added flavour!
Showing posts with label vegan. Show all posts
Showing posts with label vegan. Show all posts
Tuesday, February 7, 2017
Thursday, March 14, 2013
Vegan Chocolate Avocado Cupcakes
Technically I am not supposed to eat dairy; I don't digest it well. For awhile (before I got pregnant) I was pretty good about not eating dairy, but that didn't stop my love (or cravings) for it. Once I was pregnant I found that I could digest it a lot better, so I was back on the dairy bandwagon. And I love it too much to give it up again. With that said, I try to limit my dairy, and I always look for good recipes that don't have dairy. A lot of vegan recipes fall under that category, but I am not a big fan of the flavor. When I found this recipe I decided to try it out, and it turned out really good.
The recipe is originally from this site: http://www.cookingandme.com/2012/11/vegan-avocado-chocolate-cupcakes-eggless-cakes.html#
And the frosting isn't vegan (or dairy-free!) so you'll have to find another frosting recipe if you want a true vegan cupcake.
Ingredients:
3 cups all purpose flour
6 tbsp cocoa powder
1/2 tsp salt
2 tsp baking powder
2 tsp baking soda
2 cups sugar
4 tbsp vegetable oil
1/2 cup chopped avocado (approx. 2 small avocados)
2 cups water
2 tbsp white vinegar
2 tsp vanilla extract
Directions:
1. Preheat oven to 350F. Line or grease 2 cupcake trays and set aside.
2. Chop up the avocado and add to a blender or a food processor.
3. Top off with oil, water, vanilla, vinegar, and sugar.
4. Blend well until the avocados get puréed completely.
5. Sift flour, cocoa, baking soda and powder, and salt in a bowl. Slowly add the wet ingredients while whisking.
6. Gently whisk together until you see no traces of the dry mixture in the batter.
7. Fill cupcake trays about 3/4 full.
8. Bake in preheated oven for about 30 minutes or until toothpick inserted in centre comes out clean or with dry crumbs. Tops may crack., but that's okay.
9. Cool completely before icing.
BUTTERCREAM FROSTING
Ingredients:
1 cup icing sugar
1/4 cup softened butter
1/2 tsp vanilla
1 tsp lemon zest
Directions:
Beat together all the ingredients until stiff. If the frosting is too dry, add some milk (by the drops) or butter. If it's too runny, add more icing sugar.
The recipe is originally from this site: http://www.cookingandme.com/2012/11/vegan-avocado-chocolate-cupcakes-eggless-cakes.html#
And the frosting isn't vegan (or dairy-free!) so you'll have to find another frosting recipe if you want a true vegan cupcake.
Ingredients:
3 cups all purpose flour
6 tbsp cocoa powder
1/2 tsp salt
2 tsp baking powder
2 tsp baking soda
2 cups sugar
4 tbsp vegetable oil
1/2 cup chopped avocado (approx. 2 small avocados)
2 cups water
2 tbsp white vinegar
2 tsp vanilla extract
Directions:
1. Preheat oven to 350F. Line or grease 2 cupcake trays and set aside.
2. Chop up the avocado and add to a blender or a food processor.
3. Top off with oil, water, vanilla, vinegar, and sugar.
4. Blend well until the avocados get puréed completely.
5. Sift flour, cocoa, baking soda and powder, and salt in a bowl. Slowly add the wet ingredients while whisking.
6. Gently whisk together until you see no traces of the dry mixture in the batter.
7. Fill cupcake trays about 3/4 full.
8. Bake in preheated oven for about 30 minutes or until toothpick inserted in centre comes out clean or with dry crumbs. Tops may crack., but that's okay.
9. Cool completely before icing.
BUTTERCREAM FROSTING
Ingredients:
1 cup icing sugar
1/4 cup softened butter
1/2 tsp vanilla
1 tsp lemon zest
Directions:
Beat together all the ingredients until stiff. If the frosting is too dry, add some milk (by the drops) or butter. If it's too runny, add more icing sugar.
Subscribe to:
Posts (Atom)