Recipe of the Month: Chocolate Chip Cookies (V, GF)

Posted by Michele at 12:50 PM 0 comments

makes 48 cookies

Ingredients:

• 1/3 cup hazelnut flour
• 1/3 cup coconut flour
• 1 2/3 cup white rice flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup vegan butter (I like Earth Balance, Violife, and Miyoko)
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 1/4 cup Just Egg (egg substitute for 1 egg)
• 1 tbsp vanilla 
• 12 ounces (1 bag) vegan chocolate chips (Ghirardelli is my favorite!)

Directions:

• Preheat the oven to 350 degrees. Lightly spray a cookie sheet (if needed).
• In a bowl, combine the flours, baking soda, and salt.
• In a mixing bowl, cream the butter and sugars.
• Add in the egg substitute and vanilla.
• Slowly mix in the flour mixture.
• Mix in the chips.
• 
  Drop onto your pre-greased, if needed, cookie sheet, in 1 tablespoon increments, about 2" apart.
• Bake for 9-11 minutes, based on your preference for soft or hard cookies.  Cool on the pan for 2 minutes, then remove to a cooling rack to complete cooling.

Nutritional Information*:

• Calories: 128
• Fat: 7.5 grams
• Carbs: 15 grams
• Protein: 1 gram

*per cookie

Vegan Pumpkin Hazelnut Bread

Posted by Michele at 12:49 PM 0 comments

 I made pumpkin scones earlier in the week (that recipe will come later!), and had about 2 cups of pumpkin puree left.  What's a domestic goddess to do!  Make bread, of course!  My kids dig my vegan banana chocolate chip bread, so I thought why not make a vegan pumpkin nut bread...  But they don't love chunky nut pieces in their desserts and breads.  Enter hazelnut flour!  My go-to when I make chocolate hazelnut custard (I'll have to write up that recipe, too) and chocolate chip cookies will now be my newest addition to sweet bread as well!

Vegan Pumpkin-Hazelnut Bread

For the bread:

In a stand mixer bowl, squeeze in 1 ripe banana and mash until well blended.  Add in 2 cups pumpkin puree, 1 1/2 cup dark brown sugar, 1 tbsp pumpkin pie seasoning, and 3/4 cup grapeseed oil and blend. 

In another bowl, mix together 5 cups AP Flour, 1 cup hazelnut flour, 1 tbsp salt, 1 tbsp baking soda, and 1 tbsp baking powder.

Add in the dry to the wet and mix until batter.  It will be thick and sticky.

Pour into 3 prepared loaf pans and let rest.  Preheat the oven to 425 degrees.

In another bowl, make the topping by mixing together 1 cup softened vegan butter spread, 2/3 cup brown sugar, and 2/3 cup hazelnut flour.

Sprinkle half the topping over the loaves.

When preheated, drop the heat to 350 degrees, and put the pans in, cooking for 50 minutes to an hour or until done.  You can use the leftover topping to spread on pieces (or as a bagel topping!).