From: https://runningonrealfood.com/flourless-peanut-butter-banana-oatmeal-cookies/
Makes: 16
INGREDIENTS
2 cups (225 g) quick oats
2 (285 g, approx. 1.25 cups) ripe bananas, mashed
1/2 cup (125 g) almond butter
OPTIONAL FLAVOR ENHANCERS AND ADD-INS
1 tbsp maple syrup
1/2 tsp unrefined sea salt
1/2 tsp pure vanilla extract
1/4 cup (45 g) dairy-free chocolate chips or 1/4 up add-in of choice such as chopped nuts or raisins
INSTRUCTIONS
Pre-heat oven to 350 degrees.
Mash the bananas in in a bowl with a fork until they form a paste.
Add the rest of the ingredients and mix well.
Drop spoonfuls onto a cookie sheet, shaping each spoonful into a cookie shape.
Bake for 15 minutes. They should be firm and slightly browned when done.
Thursday, February 22, 2018
Strawberry Oatmeal Cookie Bars
From: http://www.crazyvegankitchen.com/vegan-oatmeal-cookie-bars-with-homemade-strawberry-chia-seed-jam/
Ingredients
Strawberry Chia Seed Jam:
3/4 cup Chopped Strawberries
3 tablespoons honey
1 t. vanilla extract
1 tablespoon Chia Seeds
Instructions
Strawberry Chia Seed Jam: In a small pot, combine strawberries, honey and vanilla over a low heat. Using a heat proof spatula, stir the mixture whilst pressing down slightly on the strawberries to break them down. Cook for 5-10 minutes, or until the strawberries have released their juice.
Add chia seeds into the pot and stir well. Continue cooking over low heat, whilst stirring, for another 2-3 minutes or until the jam has thickened. Transfer to a bowl to cool.
Oatmeal Cookie Dough:Preheat oven to 350 degrees. Line a 6 inch baking tin with silicone or baking paper.
In a bowl, combine Rolled Oats, Sorghom Flour, Sea Salt, Baking Soda and maple syrup. Whisk to combine. Add softened coconut oil and vanilla into the mixture and start rubbing with your fingertips until you end up with a moist crumble-like mixture. Make sure to work with just your finger tips!
Press 2/3 of your cookie dough into the prepared baking tin with a spoon so that it forms a nice, flat surface. Spread prepared Jam on the surface of your cookie base. Crumble the remaining third of the cookie dough over the surface of the jam and pop tin into the oven for 35-40 minutes or until the top is slightly golden.
Remove from oven and let cool thoroughly before cutting into pieces to enjoy 🙂
Ingredients
Strawberry Chia Seed Jam:
3/4 cup Chopped Strawberries
3 tablespoons honey
1 t. vanilla extract
1 tablespoon Chia Seeds
2 tablespoons lemon juice
Vegan Oatmeal Cookie Dough:
1 cup Rolled Oats
1 cup Sorghum Flour
1/4 teaspoons Baking Soda
1/4 cup maple syrup
1 t. vanilla extract
Scant 1/2 cup Coconut Oil, softened but not melted
Vegan Oatmeal Cookie Dough:
1 cup Rolled Oats
1 cup Sorghum Flour
1/4 teaspoons Baking Soda
1/4 cup maple syrup
1 t. vanilla extract
Scant 1/2 cup Coconut Oil, softened but not melted
zest of two lemons
1 batch Strawberry Chia Seed Jam
1 batch Strawberry Chia Seed Jam
Instructions
Strawberry Chia Seed Jam: In a small pot, combine strawberries, honey and vanilla over a low heat. Using a heat proof spatula, stir the mixture whilst pressing down slightly on the strawberries to break them down. Cook for 5-10 minutes, or until the strawberries have released their juice.
Add chia seeds into the pot and stir well. Continue cooking over low heat, whilst stirring, for another 2-3 minutes or until the jam has thickened. Transfer to a bowl to cool.
Oatmeal Cookie Dough:Preheat oven to 350 degrees. Line a 6 inch baking tin with silicone or baking paper.
In a bowl, combine Rolled Oats, Sorghom Flour, Sea Salt, Baking Soda and maple syrup. Whisk to combine. Add softened coconut oil and vanilla into the mixture and start rubbing with your fingertips until you end up with a moist crumble-like mixture. Make sure to work with just your finger tips!
Press 2/3 of your cookie dough into the prepared baking tin with a spoon so that it forms a nice, flat surface. Spread prepared Jam on the surface of your cookie base. Crumble the remaining third of the cookie dough over the surface of the jam and pop tin into the oven for 35-40 minutes or until the top is slightly golden.
Remove from oven and let cool thoroughly before cutting into pieces to enjoy 🙂
Spinach balls
From: https://www.sweetashoney.co/spinach-balls/
Makes: 30 appetizer size
Ingredients
6 cup fresh spinach leaves trimmed, washed (230 g) see note for frozen/cooked spinach
3 cup boiling water
3 eggs
1/2 cup grated cheese (60g) - I used 1/4 cup mozzarella and 1/4 feta.
1/4 cup fresh herbs of your choice, finely chopped I used cilantro
1 cup Gluten Free Panko Crumbs (75 g) - I took 3 pieces of Oroweat bread and put them in the oven at 250 degrees for 30 minutes (until they were hard to the touch), and that gave me about 1 cup of bread crumbs.
1/2 teaspoon garlic salt
Instructions
Preheat oven to 350 F (180 C).
Trim and wash the fresh spinach leaves.
Place the leaves in a large mixing bowl and over with boiling water. Cover and set aside for 3 minutes.
Rinse the spinach with cold tap water. Drain using your hands to squeeze all the remaining water. You should obtain about 2/3 cup (160 g) of packed cooked spinach leaves. If you are using frozen spinach, defrost and measure this quantity.
Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.
Add eggs, cheese, herbs and panko gluten free crumbs. You can also add salt and pepper if your cheese is not very salty. I did not add salt.
Combine with a spoon or your hands, until it forms a batter from which you are able to form balls with your hands or use a small cookie scoop maker to avoid the mess
If too moist add slightly more crumb until easy to roll as ball with your hands palms.
Place the balls on a non-stick cookie tray covered with baking paper.
Bake at 350F (180C) for 15-20 minutes or until golden on the top.
Recipe Notes
Spinach measurement : you need about 6 cups of fresh spinach. It makes about 2/3 cup (160 g) of cooked, squeezed and packed spinach. It is ok to use frozen spinach as soon as you have 2/3 cup cooked, squeezed, packed spinach.
Cheese options: you can replace grated cheddar but mozzarella, parmesan, colby, emmental or any hard grated cheese you love.
Herbs options: those spinach balls are very tasty with fresh parsley, dill or basil. Use your favorite herb or mix it!
Makes: 30 appetizer size
Ingredients
6 cup fresh spinach leaves trimmed, washed (230 g) see note for frozen/cooked spinach
3 cup boiling water
3 eggs
1/2 cup grated cheese (60g) - I used 1/4 cup mozzarella and 1/4 feta.
1/4 cup fresh herbs of your choice, finely chopped I used cilantro
1 cup Gluten Free Panko Crumbs (75 g) - I took 3 pieces of Oroweat bread and put them in the oven at 250 degrees for 30 minutes (until they were hard to the touch), and that gave me about 1 cup of bread crumbs.
1/2 teaspoon garlic salt
Instructions
Preheat oven to 350 F (180 C).
Trim and wash the fresh spinach leaves.
Place the leaves in a large mixing bowl and over with boiling water. Cover and set aside for 3 minutes.
Rinse the spinach with cold tap water. Drain using your hands to squeeze all the remaining water. You should obtain about 2/3 cup (160 g) of packed cooked spinach leaves. If you are using frozen spinach, defrost and measure this quantity.
Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.
Add eggs, cheese, herbs and panko gluten free crumbs. You can also add salt and pepper if your cheese is not very salty. I did not add salt.
Combine with a spoon or your hands, until it forms a batter from which you are able to form balls with your hands or use a small cookie scoop maker to avoid the mess
If too moist add slightly more crumb until easy to roll as ball with your hands palms.
Place the balls on a non-stick cookie tray covered with baking paper.
Bake at 350F (180C) for 15-20 minutes or until golden on the top.
Recipe Notes
Spinach measurement : you need about 6 cups of fresh spinach. It makes about 2/3 cup (160 g) of cooked, squeezed and packed spinach. It is ok to use frozen spinach as soon as you have 2/3 cup cooked, squeezed, packed spinach.
Cheese options: you can replace grated cheddar but mozzarella, parmesan, colby, emmental or any hard grated cheese you love.
Herbs options: those spinach balls are very tasty with fresh parsley, dill or basil. Use your favorite herb or mix it!
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