Archive for the 'Sweet Treats' Category

Peanut Butter Cookies

Ok, so everyone knows that peanut butter is bad for you; well, not the butter per say but the peanut part – it’s one of the worse things you can eat according to most naturopaths.  I swapped it out for almond butter  years ago, but there is something about a peanut butter cookie that makes me drool, and so for the odd little indulgence, I’m going to turn a blind eye.

I’ve adapted this from “The Joy of Vegan Baking” by Colleeen Patrick-Goudreau.  I avoid refined sugars at all costs, and I’ve swapped out the sugar in this recipe for agave nectar (and reduced it quite a bit).  Her rule is never to swap a granulated sugar for a liquid, but I seem to do it without any problem (Jason just had three before breakfast).  I little bit of heaven without anything refined.

Yield:  2 dozen cookies
Prep Time:  20 minutes
Baking time:  10-12 minutes

1 3/4 cups unbleached all-purpose flour
1 tsp baking soda
1 tsp salt
2 tbsp egg replacer (+ 3 tbsp water)
1/2 cup agave nectar
3/4 cup peanut butter
1/2 cup vegan butter
1 tsp vanilla extract
3 tbsp non-dairy milk

Preheat the oven to 375 degrees fahrenheit.  Line 2 cookie sheets with parchment or use non-stick cookie sheets.

In a small bowl, sift all the dry ingredients together

In a mixing bowl (or you can do this by hand with a spatula), cream together all the wet ingredients.

Turn the mixing speed down to the lowest and start to add the flour mixture to the creamed mixture a few spoonfulls at a time.

When well combined, drop the cookies on to the cookie sheet about 2″ apart.

Flatten slightly in a criss-cross pattern with the tines of a fork.

Bake for 10-12 minutes or until set and just beginning to brown.  Do not overbake or your cookies will be crunchy!

Remove from the oven and cook on cooling racks.


Chocolate Banana Milkshake

Nobody can tell me that by eating vegan I am missing anything, because in most cases there an equally good substitute for most treats.  In the case of milkshakes…this is it!

I have to give credit to Brendan Brazier and his Thrive Diet recipe book on this, however I have made a number of recipes from his book that I have ended up altering quite a bit in measurements.  This is one of them (I find he likes a really runny smoothie – and I don’t).

serves:  1 milkshake (and I call it a milkshake because it’s super thick and creamy)
prep time:  5 minutes
blend time:  1 minute or less (depending on your blender)

4 ice cubes
1 banana *see note
2 tbsp almond butter
1 tbsp ground flax
1 tbsp ground hemp powder (100% pure hemp powder ** see note)
1 tbsp raw cocao nibs
2 medjool dates (pitted)
about 1-1/2 cups cold water

* if you know you are making this in advance, peel and cut your banana into ice cube sized chunks and freeze them in a Ziplock bag or freezer safe container for about 6 hours or overnight.  This will make the milkshake thicker and colder.

** by hemp powder I meant the kind that is 100% pure ground hemp.  I’m not talking about the products out there like Vega that have sweeteners and flavours added.  Those types of powders are meant to be mixed with milk or juice and consumed on their own.

Place the ingredients into the blender container.  If you have anything less than a Vitamix for a blender, make sure you place the hard items into the blender first (frozen banana and ice cubes) as they will be harder to process.  If you have a Vitamix, it really doesn’t matter what order you put them in as they will be blended smooth no matter what! (no, I don’t work for Vitamix).

Pour just enough cold water to cover the ingredients, but not quite (see picture).  This will give you an nice thick and creamy smoothie or milkshake.  If you wish it more runny, add more water.

Blend until smooth.  It takes about 10 – 20 seconds in a Vitamix.  A reguluar blender may take up to a minute.

Pour into a glass and enjoy!  I have a travel milkshake mug so I can take my milkshake with me on the go!

Pumpkin Pie

This is by far my most favourite dessert in the WORLD. Actually, I eat this stuff for breakfast – dessert, smezert! It was top priority to devise a no-soy, no-wheat version of this bad boy. The recipe this year is slightly different as my previous version contained refined sugar in the crust and brown sugar in the filling. I hope you enjoy this new and guiltless version! Happy Holidays!

Yields: 1 9″ pie
Preparation Time: 15 minutes
Bake Time: 40 minutes

1 9″ wheat free pie crust (see my recipe under desserts)
1 398ml organic pureed pumpkin
3/4 cup full fat coconut milk
2 tbsp coconut oil (or you can use Earth Balance)
2 tbsp spelt flour
1 tsp vanilla
1 tsp ginger
1 tsp cinnamon
1 tsp allspice
3 tbsp light organic molasses (not back strap – it is too strong)
3 tbsp agave or maple syrup
1/3 cup Egg Replacer

Preheat oven to 425 degrees

In a high speed blender, blend together the egg replacer, the spelt flour, and the coconut milk until thick and creamy. Make sure you use a spoon to check that there is no dry ingredients left in the corners of the bottom of the blender when the blender is not running.

In a saucepan, combine the remaining ingredients and gently heat until the coconut oil has melted. Remove the mixture from the heat source.

While whisking the pumpkin mixture, begin to add the egg replacer and continue to whisk until it’s completely blended.

Pour the pie filling into the unbaked pie crust.

Bake at 425 for 10 minutes and then reduce the heat to 350 and cook for 30 more minutes. This pie will rise slightly while cooking but will settle when removed it from the oven. You will notice the surface start to crack slightly and this is a good indication that the pie is ready. You will also notice that as you remove the pie from the oven is it quite “jiggly”. Don’t be alarmed, it is indeed done cooking and it will firm as it cools.

Let the pie cool completely before serving or chilling. This pie will stay soft until it cools completely and is best served chilled so that it’s easy to cut. You can keep it in the fridge for up to a week, but I guarantee it won’t last that long!

No Cow Chocolate Chip Cookies

Jason walked in the door this afternoon and took one look at the pile of cookies cooling on the kitchen counter. The conversation went something like this:

Jason: “Have you photographed these yet?”
Me: “No, not yet.”
Jason: “Can I have one?”
Me: “Yes of course.”
Jason: “Oh my God, photograph these and blog that shit.”

I have a great vegan baking book called “The Joy of Vegan Baking” by Colleen Patrick-Goudreau, however she does use conventional tofu, wheat flour and refined sugars in her book. I have adapted her chocolate chip cookie recipe to avoid these items. So here you go. The Shit Chocolate Chip Cookies…….

Servings:  2 dozen cookies
Prep Time:  30 minutes
Bake Time:  12-15 minutes

3 tbsp egg replacer – make sure you adjust the water requirement according to the directions on the package
6 tbsp water
1 cup non-dairy butter
3/4 cup agave nectar
1 tsp vanilla extract
2 1/4 cups spelt flour
1 tsp baking soda
1 tsp sea salt
1 1/2 cups dark chocolate chips
1/2 cup chopped walnuts

I have been lucky to move right behind The Spelt Bakery on Hastings Street where you can buy all sorts of great products.  I used their 100% organic white spelt flour for this recipe.

Preheat the oven to 325 degrees fahrenheit. If you don’t have a no-stick cookie sheet, you will have to line a sheet with parchment paper.

In a blender, whip the egg replacer and water together, until it’s thick and creamy. Blending in a blender will result in a better consitency than what you could get if you did it by hand.

In a large bowl (I used my Kitchen Aid mixer but you can also do this by hand), cream the butter and agave until smooth. Add the vanilla and egg replacer mixture and thoroughly combine.

In a separate bowl, combine the flour, baking soda, and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combined, stir in the chocolate chips and the nuts.

Drop the batter onto the cookie sheets about 2″ apart and bake for 12-15 minutes or until golden brown.

I watch my cookies in the oven as I like them to be on the softer side. I check the bottom for doneness (they should be golden brown on the bottom) around the 10 minute mark, making sure not to over-bake.