Monthly Archives: February 2014

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Chunky, Chewy Oatmeal Chocolate Chip Cookies with Walnuts, Pecans and Coconut aka Monster Cookies

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Looking for a vegan and gluten-free cookie recipe that’s hearty, easy to make, and won’t leave you feeling guilty for popping 3 or 4 cookies in your mouth? Well, you are in for a lucky treat!  My chunky, chewy oatmeal chocolate chip cookies with walnuts, pecans, and coconut (also known as Monster Cookies) will most definitely do the trick!

This marvelous cookie contains no oil, refined sugars, or flours.  Rather, it is packed with fiber, protein, and omega-3s!  You will love the texture of the oats, the crunch from the pecans and walnuts, the slight sweetness of the apple and coconut, and the punch of sweetness and creaminess from the chocolate chips.  These are truly heavenly. I hope you love them as much as I do!

 

Chunky, Chewy Oatmeal Chocolate Chip Cookies with Walnuts, Pecans and Coconut aka Monster Cookies

Time: 25 minutes

Makes 16 cookies

V, GF, DF

 

Ingredients

2/3 cup rolled oats (gluten-free)

2/3 cup oat flour (gluten-free)

1/3 cup plus 1 tbsp coconut sugar

1/3 cup shredded coconut

½ tsp baking powder

½ tsp baking soda

1/8 tsp fine sea salt

1/8 tsp xanthan gum

2 heaping tbsp pecans, roughly chopped

2 heaping tbsp walnuts, roughly chopped

1/3 cup semi-sweet vegan chocolate chips

¼ cup unsweetened apple sauce

1tbsp almond butter

½ tbsp flax meal

1 ½ tbsp filtered water

1 tsp vanilla extract (no alcohol)

 

Directions

1. Preheat oven to 350 degrees F

2. In a small bowl, mix together apple sauce, almond butter, flax meal, filtered water and vanilla extract. Mix well and set aside.

3. In a medium-large bowl, combine the remaining ingredients and mix.

4. Add the wet ingredients to the dry ingredients and mix thoroughly to combine.

5. Scoop out balls onto a cookie sheet, lined with parchment paper or a silpat mat, using a 1-ounce ice cream scoop or by measuring out 2 tbsp balls. Flatten the tops of the cookies with your hand or a spatula.

6. Bake for 10-12 minutes, or until golden. Allow them to sit on the baking sheet for at least 2 minutes before transferring them to a wire rack to cool.

Enjoy!

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Chickpea Fritters with Cucumber Dill Sauce

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There are times when I am in a big rush and need to make something quick, yummy, and high-in-protein to serve alongside a big dinner salad.  On one of these days, I came up with these delightful, little chickpea fritters.

On the days when I am totally averse to frying, I use a griddle to make both sides of my fritters golden and then finish them off in the oven.  On the days when I am short on time, I will fry these babies up in a shallow, hot oil bath.  The result is crispy and extra scrumptious.

You can enjoy them with a big salad, cucumbers, or in pita bread with cucumber dill sauce!

My chickpea fritters are easy-to-make, satisfying, and most definitely delicious!  If you are ever pressed for time or expecting visitors, make these!  Your friends and family will be glad you did!

 

Chickpea Fritters

Servings: 2-3

Makes 9 2-inch in diameter fritters

Prep Time: 20-30 minutes

V, GF, DF, NF

 

Ingredients

1 tbsp flax meal

3 tbsp filtered water

1 can chickpeas, rinsed and drained

1 garlic clove, finely chopped

½ cup green onion, sliced

½ cup cilantro, chopped

1 ½ tbsp poblano chile pepper (or substitute jalapeno pepper)

½ cup oat flour (gluten-free)

½ tsp sea salt

½ tsp ground cumin

sunflower or grapeseed oil for pan frying

 

Directions

1. In a medium-sized bowl, add chickpeas. Mash the chickpeas with a potato masher, keeping in mind that it’s okay to keep some chickpeas whole since it’ll add nice texture to the patties.

2. Add the remaining ingredients to the bowl, except for the oil.  Using your hands or a large fork, thoroughly mix and combine all of the ingredients together.

3. a) Heat a medium sauté pan over medium heat and add enough oil to create a shallow bath to fry the fritters in.  Once the oil reaches 350 degrees, pan fry 2-inch in diameter patties until golden on each side, about 4-5 minutes, flipping once. Drain oil from the patties by placing a paper towel on a plate and folding it once. After frying, place patties on the paper towel.

b) Alternatively, form 9 2-inch patties and cook them on a griddle, sprayed with coconut cooking spray until golden brown on both sides.  Place the patties on a lined baking sheet and finish them off in a pre-heated 350 degree F oven for about 15 -20 minutes.

4. Serve with Cucumber Dill Sauce (recipe follows), salad and sliced cucumbers.

 

Cucumber Dill Sauce

Ingredients

½ cup cashews, soaked overnight, rinsed and drained

¼ cup filtered water

1 tbsp lemon juice

¼ cup cucumber, chopped

1 tsp dill, chopped

1/2 tsp garlic, chopped

1/8 tsp cayenne pepper

¼ sea salt

Directions

Place all ingredients into blender, and blend on high until smooth. If the mixture is too thick to blend, add some filtered water, 1 tbsp at a time. Serve with fritters as a dipping sauce or to dress salad and cucumbers.

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Chocolate Candy With Dried Cherry, Walnut, Hemp Seeds and Vegan Caramel

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In the United States, there is a popular candy store called See’s Candies, which can pretty much be found in any busy shopping mall.  Growing up, my parents would receive many boxes of See’s Candies Assorted Nuts and Chews chocolates for the holidays, hide them, and every so often take a box out for all their six children to enjoy.

Looking back, I can see how being the youngest in my family could have shaped my taste in chocolate candy, specifically See’s Candies chocolates. My sisters, older and bigger than me, would move swiftly toward the chocolate box and strategically choose candies of their choice leaving me with the undesirable ones.  This explains my exuberant passion for the candies that my sisters considered revolting.  For example, just this past holiday season, I noticed that my two favorite candies from See’s Candies happened to be the ones that were left in the box and untouched–Scotchmallows and Mayfair chocolates.  The Scotchmallows are “a layer of caramel with a layer of honey marshmallow covered in rich, dark chocolate.”   The Mayfair chocolates are “creamy soft center with walnuts, cherries and vanilla covered in smooth milk chocolate.”  I don’t quite understand why my sisters find those two flavors undesirable.   To me, they are awfully delicious and fun to eat!  In my pre-vegan days, I would stop in at See’s Candies just to buy one piece of either the Scotchmallow or Mayfair chocolate.  So good!

Most recently, I went to the mall and when I walked past See’s Candies I was reminded of my beloved Mayfair candy.  Since See’s Candies does not offer a vegan variety, I decided to create my own version.  I’m calling it Yayfair because my name starts with a ‘Y’ and I like the word “yay!”   This recipe tastes like the real thing, only it’s not bad for you.  No cholesterol or refined sugar.  It’s simply chocolate candy with dried cherry, walnuts, hemp seeds and vegan date “caramel.”  It’s raw and such a nice, guilt-free treat!

Here’s the recipe. I hope you enjoy it!

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Yayfair Chocolate Candy

Makes 9 – 10 candies

V, GF, GFV, ND, R

Ingredients

Filling:

4 large and soft medjool dates (if not soft, soak in filtered water overnight in the refrigerator and drain the water), pitted

1  1/2 tablespoon almond milk

1/2 tsp almond extract (or vanilla extract, no alcohol)

pinch fine sea salt

1/2 cup dried cherries

1 cup walnuts

2 Tbsp hemp seeds

 

Coating:

7 Tbsp cacao powder

3 Tbsp coconut oil, melted

3 Tbsp cocoa butter, melted

1 Tbsp maple syrup

4 drops liquid Stevia and more, as needed

 

Decoration:

1/4 tsp hemp seeds

 

Directions

1. Place the dates, almond milk, sea salt, and almond extract (or vanilla extract) in the food processor. Process until smoothish, somewhat like caramel. Taste the mixture. Adjust the almond (or vanilla flavor), if you wish.

2. To the food processor, add the walnuts, dried cherries and hemp seeds and pulse a few times. You will still want texture from the nuts and cherries, so be careful not to over-process.

3. a) Scoop mixture into a silicone ice cube tray, adding just enough of the mixture to each mold to make a cube with equal sides. Flatten and level the top with your fingers.

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b) Alternatively, if you don’t have a silicone ice cube tray, line a loaf (bread) pan with parchment, using cooking spray to keep the parchment in place. Add the mixture to half of the pan and flatten, smooth out the top.

4. Place the candies in the freezer until frozen, about 3-4 hours or overnight.

If you are placing the candies in a loaf pan, remove from the freezer after 30 minutes and cut into 9 – 1  1/2 inch cubes, or however many cubes you wish.   Place back in the freezer to freeze completely.

5. When the candies are almost frozen, make the chocolate coating. In a small bowl, mix together all of the coating ingredients and adjust sweetness by either adding more stevia or maple syrup.

6. Prepare for coating the candies with chocolate:

a) Line a small sheet tray (1/4 sheet tray) with parchment paper.

b) Take out a fork and a large spoon to assist you with coating the candies with chocolate.

c) Remove the candies from the freezer and quickly punch out the candies from the silicone ice cube mold.  Alternatively, remove the cubes from the bread pan and parchment.

Note: When you start coating the candies, you will need to move quickly since the frozen candy will freeze the chocolate almost immediately.

7. If you’re right-handed, hold the fork in your left hand (opposite if you’re a lefty). Place the candy on the fork. Hold the spoon with your left hand. Quickly dunk the bottom of the candy in the chocolate. Wipe the bottom with the back of the spoon and very quickly, spoon chocolate all over to coat the candy. Remember, to work quickly or you will see layers of chocolate coating. Quickly, place the candy on the lined sheet pan and sprinkle hemp seeds lightly on top of the candy before the chocolate sets. Repeat until you are done coating the candies with chocolate. If the coating chocolate in the bowl starts to set, gently heat it so it’s easier to work with. If you run out of chocolate, make a little more.

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8. Store in refrigerator to set and until ready to serve.

Enjoy!

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