Thursday, September 24, 2009

Coconut Oatmeal Cookies


I just love coconut in cookies...except in macaroons for some reason. Go figure. I adapted this recipe from an oatmeal raisin cookie recipe in Eat, Drink & Be Vegan. The original recipe called for cinnamon, allspice, and molasses, but I left them out because they don't really go with coconut, now do they?

¾ cup + 1 tablespoon spelt flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup quick oats
½ cup unsweetened shredded coconut
¼ cup sugar
¼ cup pure maple syrup
1½ teaspoon pure vanilla extract
¼ cup canola oil

1. Preheat oven to 350ºF.
2. In a bowl, sift in flour, baking powder, baking soda, and salt.
3. Add oats and coconut and stir until well combined.
4. In a separate bowl, combine the sugar, maple syrup, vanilla, and oil.
5. Add wet mixture to dry and stir until just well combined (do not over-mix).
6. Line a baking sheet with parchment paper or a Silpat.
7. Spoon batter onto baking sheet, evenly space apart, and slightly flatten.
8. Bake for 11 minutes (no longer, or they will dry out), until lightly golden.
9. Remove from oven, and let cool on baking sheet for 1 minute (no longer), then transfer to a cooling rack. (Makes 12 cookies)

The final result was amazing...the most delicious, chewy, and moist cookies ever. These would probably be fantastic with chopped macadamia nuts too. Or maybe chocolate chips? Either way, I'll definitely double the recipe next time because I can easily eat 12 of these babies in one sitting. (Don't judge me) Enjoy!

Sunday, August 16, 2009

Coconut Lemon Bundt Cake


It's about time I blogged about a bundt cake! I don't know what it is about bundt pans, but I just adore them. It may have been because my mom had them hanging on the wall in the kitchen when I was little. And as long as your bundt doesn't break apart in the flipping process (which has happened to me a million times), you'll always end up with a beautiful cake, baked evenly throughout thanks to the hole in the bundt pan.

This is actually a recipe for vegan coconut muffins that I saw somewhere online (I don't remember the website, but when I find it again, I'll post it). I just increased the baking time from 20 minutes to 50 minutes (standard for bundts). I also added the zest and juice of one lemon for kicks.

2 cups white whole wheat flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Zest of 1 lemon
1 13.5 oz. can of light coconut milk
1/3 cup unsweetened applesauce
1 teaspoon vanilla
Juice of 1 lemon
1/2 cup shredded coconut

1. Preheat the oven to 350ºF. Lightly grease a 10-inch bundt pan.
2. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Add the lemon zest.
3. In a separate bowl, combine the coconut milk, applesauce, vanilla, and lemon juice.
4. Make a well in the center of the dry ingredients, add the wet ingredients, and stir just to combine.
5. Fold in the shredded coconut.
6. Pour the batter into the bundt pan and bake for 50 minutes.
7. Let the cake cool in the pan for 10 minutes before flipping it onto a cooling rack.

I haven't cut into the finished product yet, so I can't tell you how it tastes. I know, lame! I usually bring my bundt cakes to work in one piece, but I just may have to break into this one pronto. No one will ever know...

Sunday, July 19, 2009

Blueberry-Banana Muffins


I had 3 totally blackened bananas sitting on my kitchen counter and I knew I had to take action asap. I'm talking near fermentation here. I also had some fresh blueberries on hand. Instantly, I turned to the internet and a search for "vegan banana blueberry" led me to a muffin recipe on ChooseVeg.com. (Honestly, why do I buy so many cookbooks?)

3 ripe bananas
1/4 cup canola oil
1 cup sugar
2 cups white whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
3/4 cup fresh blueberries

1. Preheat the oven to 350°F.
2. In a medium bowl, mash the bananas with the oil and sugar and mix well.
3. In a small bowl, sift together the flour, salt, and baking soda.
4. Add the dry mixture to the banana mixture and stir by hand until the two are thoroughly combined.
5. Fold in the blueberries.
6. Pour the batter into a lined muffin pan.
7. Bake the muffins for 25 minutes or until a toothpick inserted in the middle comes out clean.

The bananas serve as the binder here, so no egg replacement is necessary. The original recipe included a crumb topping, which I left out because...well, I was too lazy to futz around with it. The muffins were still delicious without the topping (i.e., the extra sugar, fat, and hard labor). Score 1 for the banana-blueberry combo!

Sunday, May 17, 2009

Spelt Banana Chocolate Chip Walnut Bread


Today is a hot, lazy Sunday in San Francisco. So, what did I decide to do? Bake banana bread! There's nothing like a gas oven burning in your tiny studio apartment when it's 90 degrees out. I saw this recipe on RecipeZaar after doing a search for "banana spelt"...used walnuts instead of pecans and added chocolate chips. Um, jackpot!

3 ripe bananas
1/2 cup maple syrup
3 tablespoons canola oil
1 teaspoon pure vanilla extract
1 1/2 cups spelt flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup vegan chocolate chips

1. Pre-heat oven to 350 degrees F.
2. Grease a loaf pan or line with parchment paper.
3. In a bowl, mash bananas and then mix in the maple syrup, canola oil, and vanilla.
4. In a separate bowl, sift the dry ingredients together.
5. Blend the wet and dry mixtures together.
6. Fold in the walnuts and chocolate chips.
7. Pour into the loaf pan.
8. Bake for 40-50 minutes.

The finished product was delish! Moist, very banana-y, and with the right amount of sweetness. I've really been digging baking with whole grain spelt flour. Great for baking (low gluten level, so if you come close to over-mixing, you're not left with baked goods that are as hard as rocks) and many health benefts too. It has beat out white whole wheat as my flour of choice. Too bad a tiny 24 oz. bag of Bob's Red Mill spelt flour costs around $4. Bah. I need to start buying this shiznit in bulk.

Saturday, April 25, 2009

Holy Wholly Vegan Blog!


So, I'm entering the vegan cooking blogosphere (finally!). I've been so impressed by all the vegan culinary bloggers out there, I thought I'd also partake in the festivities. You know, for sh*ts and giggles. I swear I'll post something soon. Like asap. Or sooner. In the meantime, above please find a photo of one of my beautiful bundt cakes for your viewing pleasure.

Tschüssi! (for now)