Posts Tagged ‘vegan’

Caitlin Cookies (Gluten Free!)

This weekend I developed a recipe for my dear friend Caitlin who was in need of some cookies.

These came out much better then I had originally planned! These could very easily become vegan by using non-dairy butter.

Strawberry Shortbread Cookies:

  • 1 Stick unsalted butter (8 Tablespoons)
  • 1/4 cup brown sugar
  • 2 Tablespoons Honey
  • Zest of one Lemon
  • 1 teaspoon lemon extract
  • 1/2 cup¬†freeze-dired strawberries, crushed to form powder
  • 1/4 cup corn starch
  • 1 cup gluten-free flour
  • 1/2 teaspoon salt

Cream together the butter, honey, sugar, lemon zest and lemon extract.

Mix the berry powder, cornstarch, flour, and salt together then add gradually to wet ingredients to form a soft dough.

Refrigerate the dough for at least 30 minutes. Then roll out to a 1/4 inch thickness and cut into desired shapes.

Bake in a 350F oven for 10 minutes.

Enjoy! ūüôā



Good Morning Muffins

I have a crazy week ahead of me. Not as crazy as last week, but crazy none the less. In an attempt to make it less crazy, today I made banana corn muffins that I could have for an easy breakfast this week.

The original¬†recipe¬†called for apple¬†sauce, but I had some bananas that needed to be used to that was my first¬†substitution, also I used maple syrup instead of agave, again¬†because¬†I¬†didn’t¬†have agave and added some dried cherries and walnuts that I had around and used less oil then the¬†recipe called for.

I ended up cooking them for an extra 7 minutes, but¬†that’s¬†standard with the stove in my apartment.

Over all they came out quite nice, much less¬†dense¬†than other vegan baking I’ve experimented with, not overly sweet like a store bought muffin, though i think they might be bland if I had not added the cherries and nuts.

Ingredients for 12 muffins:

  • 1 cup cornmeal
  • 1 cup whole-wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup mashed ripe bananas
  • 1 cup soy milk
  • 1/2 cup maple syrup
  • 1/4 cup canola oil (actually used less)
  • 1 cup dried cherries
  • 1 cup walnuts

Pre-heat Oven to 325. gearse a muffin tin.
Combine all dry ingredients, then add wet. Stir until combined.

Transfer to muffin tin and bake for 25 minutes (original recipe said 15-20, but my oven tends to wary on the slow side)

Successful experiment!