So, I'm vegan, right? And that means I don't eat
dairy or eggs, so baking is already pretty interesting. Well, then, I
had to go and decide to bake vegan and gluten free. Yeah, let me tell
you, interesting would be welcome now. I've had to take
everything I know about baking and toss it out the window (along with 8
or 10 batches of cookies that were so horrible I wouldn't have fed them
to Cookie Monster...and he loves cookies...like, all cookies).
I'm proud to say I'm getting better, and these tasty
treats are my first real, "Oh god, these are edible, even tasty, nay
delicious!" attempt at vegan, gluten-free baking. Please enjoy!
Preheat oven to 350 degrees F.
You sort of have to half mix (with a wooden spoon) and half knead (with you little hands) the following, until it's like a really crumbly dough. Just trust me and go with it:
1 c self-rising gluten free baking mix (I got super smart here and used Bob's Red Mill pancake mix!)
1/2 c unsweetened flaked coconut
1/2 c coconut sugar (or any kind of unrefined sugar)
2 egg replacers (I use Ener-g)
1/4 cup Spectrum Organic Shortening (this seems strange, but really works, and it's palm-oil based, so don't be scared!)
1/4 c canola oil
1 t vanilla
1 t almond extract
Fold in (again sort of just mush it all together with your hands - but not too much!)
1/2 c chocolate chips (I used grain-sweetened vegan ones!)
1/2 c chopped macadamia nuts or almonds (or any old nut, whatever you fancy)
Press the cookie dough evenly into a lightly oiled 8x8-inch baking pan (and yes, I used my hands!).
Bake on a center rack until the bars are set and golden brown- about 20 minutes- depending upon your oven and altitude. Careful not to overbake these, you want the edges to be light, light brown,and the top will still be quite pale, but they're done!
Preheat oven to 350 degrees F.
You sort of have to half mix (with a wooden spoon) and half knead (with you little hands) the following, until it's like a really crumbly dough. Just trust me and go with it:
1 c self-rising gluten free baking mix (I got super smart here and used Bob's Red Mill pancake mix!)
1/2 c unsweetened flaked coconut
1/2 c coconut sugar (or any kind of unrefined sugar)
2 egg replacers (I use Ener-g)
1/4 cup Spectrum Organic Shortening (this seems strange, but really works, and it's palm-oil based, so don't be scared!)
1/4 c canola oil
1 t vanilla
1 t almond extract
Fold in (again sort of just mush it all together with your hands - but not too much!)
1/2 c chocolate chips (I used grain-sweetened vegan ones!)
1/2 c chopped macadamia nuts or almonds (or any old nut, whatever you fancy)
Press the cookie dough evenly into a lightly oiled 8x8-inch baking pan (and yes, I used my hands!).
Bake on a center rack until the bars are set and golden brown- about 20 minutes- depending upon your oven and altitude. Careful not to overbake these, you want the edges to be light, light brown,and the top will still be quite pale, but they're done!
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