Vegan Banana Bread

One of my friends suggested I try this vegan banana bread recipe from the Veganomicon cookbook. I found it online here: http://thebakingbird.blogspot.com/2009/02/best-vegan-banana-bread.html and made a few minor changes to the recipe so I could use ingredients I already had at home. This recipe is really amazing! You would never be able to tell that this is vegan and low fat :) Give it a try! You won't regret it!



You will need:

• 2 large very ripe bananas
• 1/4 cup unsweetened applesauce
• 1/4 cup canola oil
• 1/2 cup organic cane sugar
• 2 tbsp maple syrup
• 2 cups whole wheat flour
• 3/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt 

Preparation:

1. Preheat oven to 350 degrees.


2. In a large bowl, mash the bananas. Add sugar, applesauce, oil, maple syrup, and whisk.


3. Sift flour, baking soda, salt, and spices into the bowl. Mix until all ingredients are combined.


4. Pour batter into pan and bake 45 minutes. Toothpick inserted into the center should come out clean.


:) Enjoy!

Low Fat Whole Wheat Chocolate Chip Cookies

Since I had leftover applesauce from my experiment with breakfast cookies, I decided to try making another batch of low fat cookies...this time, chocolate chip! I found this recipe on http://www.skinnytaste.com/2011/08/best-low-fat-chocolate-chip-cookies.html really delicious! If the dough looks a little too try, just add a little bit of water. The dough should be a little bit runny, but don't be alarmed, it will bake just fine! 

You will need:

• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 tbsp melted butter
• 1 egg white
• 2 tbsp apple sauce (unsweetened)
• 1 tsp vanilla extract
• 1 cup whole wheat flour
• 1/4 tsp baking soda
• 1/8 tsp salt
• 3/4 cup chocolate chips

Preparation:

1. Preheat oven to 350 degrees.

2. In a large bowl, combine flour, baking soda, and salt. 

3. In another bowl, whisk sugars, butter, egg white, applesauce, and vanilla together until fluffy.

4. Whisk the dry ingredients into the wet ingredients until well blended.

5. Add chocolate chips to batter. Drop spoonfuls of batter onto baking sheet.

6. Bake 8-10 minutes. Let cool and enjoy! 

Cinnamon Sugar Breakfast Cookie

I love cookies for breakfast, so I decided to make a low fat, whole wheat breakfast cookie! They are  a little more bread-like in consistency than a normal cookie, and not quite as sweet (think cookie meets muffin!). They go perfectly with coffee and are a great way to start the day!

You will need:

• 2 tbsp butter
• 1/2 cup applesauce
• 3/4 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups whole wheat flour

• 2 tbsp white sugar
• 1/2 teaspoon ground cinnamon 

Preparation:

1. Preheat oven to 375 degrees.

2. Mix butter and sugar. Add egg and vanilla. Beat well. 

3. Add all dry ingredients except white sugar and cinnamon. 

4. In a separate bowl, combine white sugar and cinnamon. Roll dough into balls, then roll in the cinnamon sugar mixture.

5. Place on cookie sheet and flatten with the bottom of a glass (otherwise they get really puffy!). Bake for 8-10 minutes.

Black Bean Brownies

So, here I go with more bean-y baked goods! I was really impressed with how the chickpea blondies came out, so when I came across a black bean brownie recipe on the food network's website I just had to try it! You can see the original recipe here http://www.foodnetwork.com/recipes/melissa-darabian/black-bean-brownies-recipe/index.html. I would recommend using instant coffee instead of instant espresso (I used instant espresso and the coffee flavor was a bit strong for my taste)! These turned out really fudge-y and delicious and you can't taste the bean at all! Enjoy :)

 You will need:

• 3/4 cup black beans
• 1/2 cup vegetable oil
• 2 eggs
• 1/4 cup unsweetened cocoa powder
• 2/3 cup sugar
• 1 teaspoon instant coffee
• 1 teaspoon vanilla extract
• 1 cup chocolate chips, divided
• 1/3 cup whole wheat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Preparation:

1. Preheat oven to 350 degrees.

2. In a blender, puree the beans and oil. Add eggs, cocoa, sugar, coffee and vanilla. 

3. Melt half the chocolate chips then add to blender. Mix until smooth. 

4. In a small bowl, mix the flour, baking powder, and salt. Add to blender. Stir in chocolate chips. 

5. Pour mix into a 9x9 pan. Bake 20 minutes. The brownies should still look a bit shiny in the middle. Let sit at least 15 minutes to cool. 

Vegan Cinnamon Chocolate Chip Cookies

A friend's mom found a recipe for vegan cinnamon espresso cookies on msnbc.com. To see the original recipe, go to http://today.msnbc.msn.com/id/46667305/ns/today-food/t/vegan-can-be-very-good-recipes-pesto-pasta-cookies/#.T2__--xWpdc. I altered the recipe a bit because I didn't feel like using espresso, so these cookies turned into just cinnamon chocolate chip cookies. You can make them small and round for a softer cookie, or flat and round for a crispier cookie. They are really good! Here's how to make them:



You will need:

• 2 cups whole wheat flour
• 1/2 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup vegan butter (you could also use vegan margarine)
• 1 cup powdered sugar
• 1/2 cup packed brown sugar
• 1.5 cups semi-sweet chocolate chips
• 1/4 teaspoon vanilla extract
• 1 teaspoon water

 Preparation:


1. Preheat oven to 350 degrees.

2. In a medium bowl, mix the flour, baking powder, salt and cinnamon.

3. In a separate bowl, beat the butter, powdered sugar, vanilla extract, and water until fully combined.

4. Mix in the flour mixture 1/2 cup at a time.

5. Stir in chocolate chips.


6. Roll the dough into balls and place on a greased cookie sheet. Bake for 12-15 minutes, until the edges of the cookie are golden brown.






* For chewy cookies, just roll the dough into balls and place on the cookie sheet. If you want a crunchier cookie, flatten out the balls with a fork or the bottom of a glass so they are flat and round.

Vegan Chocolate Chip Coconut Cookies

When I studied abroad for a semester in New Zealand, I was introduced to a kind of cookie, or as they would call it, a "biscuit" called an Anzac. These biscuits are traditionally baked with golden syrup and taste like coconut. These biscuits stem from WWI, when wives of soldiers fighting for the Australia New Zealand Army Corps sent biscuits abroad--they made Anzacs because they didn't spoil easily. The cookie recipe I am making isn't a traditional Anzac, but I remembered that Anzac biscuits don't have egg in them, so they inspired my take on a vegan chocolate chip coconut cookie. Instead of egg, you boil the agave or honey (in place of golden syrup), add it to baking powder, and add this fizzy liquid to the dry ingredients. These cookies are really yummy and it's super fun watching the mixture fizz! 

You will need: 

• 1 cup oats
• ¾ cup whole wheat flour
• pinch of salt
• ¼ cup canola oil (or any oil you have)
• 3 ½ tbsp agave nectar (or honey)
• 1 tbsp boiling water
• 1 tsp baking powder
• 1 cup shredded coconut
• ¾ cup chocolate chips (or however many you want!!!)

Preparation: 

1. Preheat the oven to 375 degrees. 

2. In one bowl, mix the wheat, oats, salt, and baking powder together.

3. In a small sauce pan over low heat, mix the oil and the agave (or honey) together.

4. In a separate small bowl, add the boiling water to the baking powder and stir.

5. Add the oil and agave mixture into the bowl with the boiling water and baking powder. Stir continually until while the mixture fizzes and the liquids combine. Continue mixing until fully combined.

6.  Roll the mixture into balls and flatten with a fork (or the bottom of a glass)

7. Bake for 10-15 minutes. The cookies should be golden brown.

Enjoy!

Gluten-Free Dairy-Free Chocolate Chip Blondies

So what is a "blondie" anyway? Typically, it is baked in a pan like a brownie but instead of chocolate, recipes usually call for butterscotch. This recipe is a modified blondie-- it isn't butterscotch flavored...think of it as more of a brownie and cookie hybrid. I am making a chocolate chip blondie, but you could substitute or add other ingredients too if you want (coconut, nuts, etc.). These blondies are not only gluten free and dairy free, but they are actually pretty healthy, simple to make, and of course, super tasty!






Before I list the ingredients, I am going to tell you what the "secret" ingredient is ....a can of CHICKPEAS! You might be thinking that this sounds gross, but I urge you to try it before you judge it! You cannot taste the bean at all in the final product, and instead all you taste is baked deliciousness that is actually good for you! The consistency is fudge-y (again, think brownie!) and moist.


 You will need: 

• 1 1/2 cups chickpeas 
• 3/4 tsp. baking powder
• 1/8 tsp. baking soda
• 1/8 tsp. salt
• 3/4 cup brown sugar
• 2 tsp. vanilla extract
• 1/4 cup flax (you can use seeds or ground flax)
• 1/4 cup almond butter (you can also use peanut butter) 
• 1/3 cup chocolate chip 

Preparation: 

1. Preheat oven to 350 degrees. 

2. Drain and rinse chickpeas and put in blender or food processor. 

3. Add all other ingredients except for chocolate chips and blend until smooth. 

4. Mix in chocolate chips and spread in an 8x8 pan. 

5. Bake for 30-40 minutes (you will want to take them out a little bit undercooked so they don't get hard--just remember, fudge-y inside...like a brownie! 

Enjoy!