*That* Cookie Recipe by Carina
Carina's Vegan Lemon Bars
Cinnamon Sugar Coated Butter Cookies
Date Walnut Cookies
Elainie's Maple Cut Out Cookies
Gingerbread People
Icing Recipe for Sugar Cookies
Macaroons
2 cups + 2 tbsp. spelt or ww pastry flour
1/2 t. baking soda
1/2 t. sea salt
12 tbsp. butter (melted and cooled until warm)
1 cup rapadura sugar or sucanat
1/2 cup raw sugar (florida crystals or turbinado)
1 egg + 1 egg yolk
2 teasp. vanilla extract
1 cup carob chips
1 cup pecan pieces
1. preheat oven to 325º.
2. whisk flour, soda, and salt together in a bowl; set aside.
3. mix butter ann sugars together; beat in egg, yolk, and vanilla. add dry ingredients
and mix until just combined. stir in chips and nuts.
4. scoop onto parchment lined baking sheet in 2 tablespoon drops. press slightly
with palm. leace about two inches between cookies.
5. bake until cookies are golden brown... about 15 minutes.
these cookes are so awesome! they're on the sweet side so if you like things less sweet them cut out some of the sugar. One of the wonderful things about these cookies is the texture so if you mess with the recipe I can't guarantee they'll be as good -- they're really great with chocolate chips and walnuts instead of carob and pecans too.
I like my desserts decadent so thet I feel satisfied afterward, and don't have to eat a lot of it.
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Vegan Lemon Bars
Crust:
2 cups dessicated coconut (toasted)
2 1/2 cups white spelt flour
1/2 tsp. sea salt
2 tsp. baking powder
1/3 cup cocnut oil (melted)
1/2 cup maple syrup
1 tap. vanilla
Combine all dry ingredients ina bowl. Combine maple syrup, oil, and vanilla and whisk together. Combine wet with dry and mix evenly. Press into the bottom of an 11x15 jellyroll pan, prick with a fork, and bake at 350º until golden brown.
Filling:
Just a note about this filling. This is not my revised recipe. I cannot find
it right this minute so I'm posting this one that I used to use. It's good but
the recipe isn't very straight forward with ingredients and is kind of redundant
(i.e. using lemonade and lemon juice) The reason this recipe was developed this
way is because I formulated it when I was was working at a restaurant where
this is what I had available to me. So there
3 cups lemonade
1 cup fresh lemon juice
3/4 cup brown rice syrup
1/2 cup florida crystals (I used these as a sweetner because of the color. You
can use another dry sweetner but the color will not come out like "lemon
bars")
1/2 cup "raw" cashew pieces
2 tablespoons kuzu
3/4 tsp. agar powder (don't use flakes or bars)
1 tsp. lemon extract (or 1 tbsp. or zest)
pinch of sea salt
pinch of tumeric (for color - don't add too much, the color brightens as it
cooks, just a pinch will do)
Put cashews in blender with a few tablespoons of lemonade. Blend for a minute on high and then add another cup of lemonade. Blend on high for 2-3 minutes. Add sweetners, kuzu (dissolve it in a little lemonade first to make sure it gets mixed), agar, sea salt and tumeric. Blend for another minute. Pour through a mesh strainer into a heavy bottomed saucepan (this is to get out any pieces of cashews that didn't get blended). Add the rest of the lemonade and the lemon juice to the pan. Cook on med heat stirring constantly until the mixture comes to a boil and thickens to it's full potential. Por over the baked crust and chill until set (a few hours). Cut into squares and serve.
A great variation is to pipe lines of warmed rasperry jam (seeds removed) into the lemon custard when it's still hot and swirl it with the back of a knife or toothpick. It's so pretty and lemon and raspberry go so well together.
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These are so good. Everytime I make them, they don't last the night and everyone at DH's work keeps requesting them. They're very tender.
3 T. sugar
1 T. cinnamon
---
1/2 c. sugar
1 c. brown sugar
1 c. softened butter
2 eggs
2 t. vanilla
---
2 1/2 c. flour
3/4-1 t. baking soda
1/4 t. salt
Mix cinnamon and sugar on a plate.
Cream butter and sugars. Add eggs and vanilla and mix until light and fluffy.
Mix flour, baking soda and salt together well. Add to wet mixture mixing by hand just long enough to combine. Overmixing makes a tough cookie.
Roll dough into ball and into the cinnamon-sugar to coat. Bake at 300 degrees for about 18 mins.
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1 cup rolled oats (use the very thin cut ones)
1 2/3 cup walnuts
1 1/3 cup kamut flour (grind it fine if grinding in a mill or sub rice flour)
1 tsp sea salt
3/4 tsp cinnamon
6 tab. olive oil or melted coconut oil
1/3 cup rice syrup
1/4 - 1/3 cup maple syrup
1 tsp vanilla extract
1 cup pitted chopped dates
325 degree oven
spread the oats and nuts on two seperate cookie sheets and bake for 10 min in
the oven. Let cool.
Put half of the oat-nut mixture in a food processor and process to a meal. Add
the remaining nuts and process briefly just to chop them.
Place the mixture in a bowl and then add the sea salt and cinnamon. Add the
flour.
Whisk the syrups, oil and vanilla together and add to the dry mixture.
Mix well and then add the dates. Drop by rounded tab. onto a greased cookie
sheet about 2 inches apart and flattten with your palm.
Bake for 15-18 min until lightly golden around the edges
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2 sticks butter (I used 1 1/2 sticks)
1/2 cup maple sugar ( I used 2/3 cup maple sugar)
1/8 tsp sea salt
beat that until fluffy then add,
1 egg , beat again and then add 2 tsp vanilla extract
reduce speed to low and add 2 1/3 cups flour and 1/8, tsp baking powder (I used
white spelt flour). Mix until combined and then roll out dough (first divide
it on half ) using two sheets of wax paper for both until 1/4 inch thick. Chill
20- 30 min. Cut out shapes and bake at 350 on parchment lined sheets or greased
cookie sheets 6-9 min
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makes about 3 dozen
2 cups rye flour
1 cup oat flour
1/2 tsp sea salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 cup safflower oil
1 tsp vanilla extract
1/2 cup barley malt or rice syrup (barley malt's flavor is stronger)
1/4 cup water
Preheat oven to 325°F.
Mix the dry ingredients in a medium sized bowl. Mix liquid ingredients in a separate bowl and then add the dry ingredients. Mix well and form dough into 4 balls. Chill dough for at least 1 hour.
Roll dough on a floured surface to about 1/3" thickness. Cut dough with cookie cutter and place the cookies on a lightly oiled cookie sheet. Bake for about 15 minutes until firm but not browned. If desired, brush diluted sweetener on cookies after 8 minutes baking time and then return to oven. Cookies will crisp as they cool.
Store in an airtight container.
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2 1/2 cups or so of powdered sugar
2 tablespoons whatever milk you fancy
1/4 butter or margarine.
add cup of sugar and butter/marg. blend in food processor. add 1 TBSP. milk and remaining sugar, then remaining TBSP. of milk. then you can add vanilla (1 tsp. ) if you like or another flavoring.
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2 cups shredded unsweetened coconut meat
4 egg whites
1/2 cup maple syrup
2 Tsp arrowroot
1 Tsp vanila extract
a pinch of sea salt
Beat egg whites until white peaks form, add arrowroot, beat 2-3 more minutes, add vanila and maple syrup, beat 1 min longer. The mass should be dense. Fold in coconut meat gently. Drop by table spoon. Bake for 30 min at 300 or until ligtly brown. Reduce the heat to 200 and bake for 1 hour or untill crispy and fry.
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