Peanut Butter Chocolate Chip Cookies
Ingredients:
2 tablespoons ground flax seed
6 tablespoons water
½ cup vegan brown sugar
½ cup white vegan sugar
½ cup peanut butter (just blended nuts and salt)
½ cup vegan butter (softened to room temperature)
1 teaspoon pure vanilla extract
1 cup almond flour (from skinned and blanched whole almonds, no skins)
1 cup whole grain flour
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
½ cup vegan, semi-sweet chocolate chips
Directions:
1. Preheat oven to 375 degrees F.
2. Line 3 cookie sheets with parchment paper. Set aside.
3. Measure flax seed and water and place in small bowl, mix well. Let soak for 5-10 minutes.
4. In large bowl combine brown sugar, white sugar, peanut butter, vegan butter, vanilla extract and flax seed mixture. Use an electric mixer to mix well.
5. In small bowl measure out almond flour and wheat flour, salt, baking soda and baking powder, sift well.
6. Add dry ingredients to wet ingredients and mix well.
7. Add the chocolate chips and mix well with a wooden spoon, so they are evenly distributed.
8. Use a large spoon to measure out cookie dough into about 3 tablespoon sized balls.
9. Then place on cookie sheets, about 12 cookies to a sheet.
10. Bake for 9-10 minutes or until edges begin to turn golden brown.
Yield: 2 ½ dozen cookies.
My family absolutely loves these cookies. I often tell them for a cookie they are very healthy. This recipe includes lots of healthy ingredients, such as, flax seeds, almonds and peanut butter and is a delicious way to add more protein and fiber to your diet.
Chocolate Cake with Soy Whipped Cream and Sliced Strawberries
Ingredients:
2 tablespoons ground flax seed
6 tablespoons water
1 ½ cup whole wheat flour
1 cup dark brown sugar
¼ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 teaspoons baking soda
1 teaspoon salt
¼ cup unsweetened apple sauce (I like to mince my own apples. I use Honeycrisp - about 1 1/2 apples.)
¾ cup soy or almond milk
¼ cup organic canola or grapeseed oil
2 teaspoon vanilla extract
¾ cup boiling water
1 teaspoon vegan butter and 1 tablespoon flour to coat baking pan. This is just for making a cake. An alternative that I like to make are mini-cupcakes. When using the mini-liners there is no need for lining the papers with butter.
Garnish:
2 cups fresh strawberries
1 can soy whipped cream
Directions:
1. Preheat oven to 350 F. Prepare a 9-inch cake pan by buttering lightly and adding a light dusting of flour. (Or alternatively you can make 2 dozen mini-cupcakes.)
2. In a small bowl add the flax seed to 6 tablespoons water and set aside for 5-10 minutes.
3. In a medium sized bowl add flour, sugar, cocoa, baking powder, baking soda and salt. Mix well.
4. In a large bowl add milk, oil, apple sauce, and vanilla. Mix well. Then add the flax seed mixture. Mix well.
5. Add the dry mixture to the wet ingredients and mix well with a low-speed mixer. Add the boiling water slowly, mixing as you go.
6. Pour the cake batter into the cake pan.
7. Bake for approximately 35-40 minutes or until a toothpick or fork inserted in the middle comes out clean. (If making mini-cupcakes, then bake for about 15-20 minutes or until a toothpick or fork can be inserted and come out clean.)
8. Remove from oven and let cool for at least 40 minutes, or set aside until cake is room temperature. For cupcakes you can let home cool for about 20 minutes.
9. Frost and then refrigerate for at least 1 hour.
10. Slice when ready to eat.
11. Garnish with fresh cut strawberries, and soy whipped cream.
Frosting:
8 tablespoons vegan butter at room temperature
1 teaspoon vanilla extract
1 tablespoon cocoa powder
1 cup confectioner’s sugar
Pinch of salt