Friday, May 18, 2018

Flourless Cookies


I wanted something that was a cross between a cookie and a candy bar. The results are amazing, especially given how easy these are to make.

Equipment needed: Bowl, Spoon, Cookie Scoop (optional), 1 cup Measuring Cup, 1 tbl Measuring Spoon, Cookie Sheet, Turner (optional), Oven

4 cups unsweetened, unsulfured Coconut shreds
3 cups Applesauce
8 tbl Chocolate powder or Cinnamon
1 pkg Mini-Chocolate Chips

Preheat oven to 300 degrees F

Use the measuring cup for the dry ingredient (coconut shreds) first so it can be easily reused for the applesauce.

Stir everything together in the bowl.

A cookie scoop is helpful as you can squish the “dough” inside it and snap it out onto the cookie sheet. If you don’t use a cookie scoop, the stirring spoon will work. I’ve done the cookies two different ways. One is to keep them as the sort of ball shape that comes out of the cookie scoop. The other is to carefully flatten that ball into a more traditional cookie shape. The first is much less time consuming and the cookie turns out crispy on the outside and soft in the center. The second yields a more uniformly crispy cookie.


Bake for 1 hour. For the ball shape, you can let it bake the full hour without disturbing it or you can get a turner under each one to unstick it from the sheet at about the 40 minute mark. For the more traditional cookie shape, I suggest flipping them at the 40-45 minute mark.

Saturday, May 5, 2018

Walnut Cream Sauce - Italian Style


Playing with a different pasta sauce and came up with this today:

3 carrots - peeled
1 zucchini - peeled optional
1 cup walnuts
1/8 cup ACV
1/2 cup coconut milk - the unsweetened pseudo-milk kind
1 tbl each: chopped garlic, oregano
1/2 tbl each: salt, pepper, basil, thyme

Blend everything together in food processor or Vita-Mix (requires tamper)

This was a bit of a pain to get it to blend as carrots are not as smooth as zucchini for blending purposes. The pepper really hangs on afterwards, so I might cut back on that next time. It’s heavy on salt too, but that’s how I like it.

The coconut milk was more about trying to get it to blend. This ingredient could probably be water without noticeably changing the flavor.

Reminds me of the carrot ravioli I used to get at The Newsroom. Still liking the taste so maybe I’ll go with it as is. Decisions, decisions.

Tuesday, April 10, 2018

Coconut Bacon


I recently had some very delicious vegan cajun food at a newer restaurant - Krimseys Cajun Kitchen in North Hollywood (http://krimseys.com/). They topped their soup with maple coconut strips, which gave me the idea for trying it at home.

This is very similar to the Bacon-ish Bits recipe posted here previously. I didn’t have maple syrup, so I used coconut sugar instead. The online recipes I’ve seen for vegan bacon include liquid smoke. That’s a bit too carcinogenic for my liking.


Equipment needed: Mason Jar with lid (holds at least 3 cups), 1 cup Measuring Cup, 1 tbl Measuring Spoon, Glass Baking Pan (could be metal or silicone or...), Oven

1 cup Apple Cider Vinegar
2 cups reduced sodium Tamari (contains soy)
2 tbls Coconut Sugar
Coconut Flakes

Or 3 cups of your marinade of choice. The resulting flavor depends on what’s in your marinade.

Fill the mason jar to near the top with coconut flakes. Add the rest of the ingredients. Put the lid on and shake over the sink in case it leaks. Refrigerate overnight or at least 6 hours. The timing on this is flexible. I like to do overnight to be sure the coconut absorbs a decent amount of the marinade. I also like to sit the jar on a paper towel to absorb any drips.

Pre-heat oven to 250 deg (F)

Drain the coconut. If you like the marinade and want to make more “bacon”, save it. I drained mine into a container of sunflower seeds. Those will get baked soon.

Spread the coconut into the baking pan. It can be layered - I recommend less than 1” deep. Bake for 1 hour, stirring occasionally. You may need to scrape the bottom of the pan to loosen any that are stuck. Turn off the oven and allow the coconut to crisp up as the oven cools.

Monday, April 9, 2018

Yuca Fries


I’m looking at doing this potato chip style but not sure how it will work out. So far, my research says yuca must be cooked properly or it can kill you. Nice one, yuca. So boil it first and then play around with recipes. Got it.

Here’s an existing recipe that looks really good: https://www.thehealthymaven.com/2015/03/crispy-baked-yuca-fries.html

Thursday, January 11, 2018

Smoothies and Cookies


I’ve recently gone back to making my own breakfast smoothies. This morning, I decided to use some of that to make cookies too.

And this is where I talk about how much I love my Vita-Mix. Yes, it’s expensive. I use it at least 3-4 times a week. I love that I can make milk, smoothies, cashew cream sauce, soup, yogurt, etc in one machine. If it runs long enough (about 3 minutes), it heats up whatever is in there. Of course, it also sounds like someone fired up a jet engine in the kitchen.

So back to the yummy bit:
The liquid container is 64 oz. I put the following in there and added enough water to cover the lot - which filled the container.

8 pitted Dates
9 oz raw, unsalted Cashews
1/2 pkg frozen Spinach (8 oz)
1 pkg frozen Raspberries (10 oz)

Ran that on high until it was well blended. That is the smoothie part. It can also be made with zucchini rather than spinach, but I used the last zucchini in the house making cashew cream sauce for our pasta dinner the other night. This smoothie is on the thick side. You can thin with more water as needed.

For the cookies:
2 cups Smoothie
2 cups Almond Flour
1 pkg mini Chocolate Chips.

Baking was along the lines of the generic cookie recipe, except I flipped these at 30 minutes and turned off the oven after another 25 minutes. After an unspecified amount of time, I pulled them from the oven. That last bit allows the stragglers to finish baking without burning the overachievers.


Lunch-to-go or The Savory Cookie


I’ve been thinking of ways to make an easy to take, healthier snack that’s on the savory rather than sweet side. My favorite go-to was potato chips, but nightshades do not nice things to my finger joints. Popcorn can be good except that I often eat a very large bag in one sitting - which is not so good.

I made a double batch of the Cashew Cream Sauce - about 3 cups worth - and added 1 cup of brown rice flour. 

Baking was along the lines of the generic cookie recipe. I made them bigger around (about 2 1/2 inches), and they stuck to the cookie sheet a bit if they were more done at flip time - probably a good candidate for using parchment paper on the cookie sheet.

This is sort of an everything bagel in cookie form. It takes a second to get past the cookie signal to the brain that says this must be sweet. Perhaps a different shape would help with that. Maybe more along the lines of bread stick?

Friday, January 5, 2018

MOGT Cookies


Make one, get two. Yeah - I don’t think it’ll catch on either. It’s the same batter base with two different flavor additions.

I started with a vanilla cashew milk:

2 cups raw, unsalted Cashews
4 cups Water
10 pitted Dates
1/2 tbl Vanilla Powder

Blend that on high in the Vita-Mix until it’s thoroughly mixed. If you’re using a blender, small chunks are fine for cookies. Some people may prefer chunks - I’m not one of them.

Stir together in a large bowl:

4 cups Vanilla Cashew Milk
4 cups Almond Flour

There was enough leftover milk, to make a smoothie for my breakfast tomorrow. For that, I added some frozen blueberries and blended it on high a bit more.

I scooped 3 cups of the dough into a second bowl. This turned out to be slightly more than half the batter, but it was fairly close. The 3 cups made 10 more cookies (56 to 46).

Stir in 1 pkg frozen Blueberries to half the dough
Stir in 1 pkg Dark Chocolate Chips to the other half

Turns out the “melon baller” I use is actually a 2 tsp cookie snap. Who knew? (Besides my wife) I love it no matter what I’m using it for. Just a bonus that it’s meant to be used for baking cookies.

The baking method is the same as the generic cookie recipe: 300 deg F, 40 minutes, flip, 20 minutes.