So I don't forget, this is what I baked today, adapted from Dreena Burton's Vegan Recipes. Though, honestly, the whole wheat-for-spelt substitution was simply because I couldn't fathom a trip to Whole Paycheck just for spelt flour. These cookies are an attempt to solve two challenges: (1) being vegan for 1 or 2 months and (2) not being super hungry on days that I run. Immediately out of the oven they taste pretty good!
Super-Charge Me! Cookies
Ingredients
1 cup oats / whole grain mix
2/3 cup whole wheat flour
1/4 tsp (rounded) sea salt
1/4 - 1/2 tsp cinnamon
1/8 cup unsweetened shredded coconut
1/4 - 1/3 cup dried berries
3-4 tbsp walnut pcs
1 tsp baking powder
1/3 cup flax meal
1/2 cup pure maple syrup
3 tbsp almond butter
1 1/2 tsp pure vanilla extract
2 tbsp canola oil
Directions
Preheat oven to 350°F (180°C). In a bowl, combine oats, flour, salt, cinnamon, coconut, dried fruit, and nuts, sift in baking powder, and stir until well combined. In a separate bowl, combine flax meal, syrup, almond butter, and vanilla and stir until well combined. Stir in oil. Add wet mixture to dry, and stir until just well combined (do not overmix). Line a baking sheet with parchment paper. Spoon batter onto baking sheet evenly space apart, and lightly flatten. Bake for 13 minutes (no longer, or they will dry out). Remove from oven and let cool on baking sheet for 1 minute (no longer), then transfer to a cooling rack.
Number of Servings: 12
In other news, I sowed seeds today (indoors, of course)! Cherry & Roma tomatoes, baby bell peppers, Ancho, Jalapeno, and New Mexican chiles, marigolds, and Echinacea. Get psyched for spring!
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