Monster Cookies-Tasty, Vegan and Gluten-free

These cookies make a wonderful protein-filled snack or a perfect way to end a meal.

These cookies make a wonderful protein-filled snack or a perfect way to end a meal.

Preheat oven to 380˚
Yields 24 monster-sized cookies

These monster cookies have a dash of cinnamon and they’re so good no one will know they’re vegan or mind that they’re gluten-free!

3/4 cup boiling water
1 cup flax meal (I find it’s less expensive to buy whole flax seeds and then put them in the blender to make my own flax meal)

In a small bowl, pour the boiling water over the flax meal and stir it. Set aside and measure out and beat together the following ingredients in a large bowl:

1 1/2 cups natural peanut butter (try to avoid peanut butters with added sugar or hydrogenated fats)
1/2 cup coconut butter
2 1/2 cups brown sugar
1 Tbs. baking soda
1 Tbs. cinnamon
1 tsp. salt
Add the flax/water mixture to the mixing bowl and beat for an additional minute, then add:
6 cups of rolled oats (either quick oats or whole oats)
1/2 cup applesauce
2 cups of your favorite chocolate chips

Mix well. If you’re using whole oats, you may want to let the cookie dough sit for twenty minutes or so to absorb the moisture. Use a half–cup ice-cream scoop or a half-cup measuring cup to measure out the monster cookies on a baking parchment (or Silpat) or lightly oiled cookie sheet. Bake at 380˚ for 12-15 minutes. Carefully remove the cookies from the baking sheet onto a cooling rack. As the cookies cool, they will stick together better.

If you’d like to know why I eat the way I do, read my Healthy (er) Choices Manifesto.

Vegan Banana Bread

It's simple, tasty,  and no one needs to know that it's vegan!

It’s simple, tasty, and no one needs to know that it’s vegan!

Preheat oven to 350˚
Grease and flour two 8X4X2 inch loaf pans

4-5 very ripe bananas, mashed (you’ll want two cups of mashed bananas)
1 cup chopped nuts (I used pecans)
1 cup chocolate chips (optional)

In a small bowl, pour the boiling water over the flax seeds and set aside while you measure out the rest of the ingredients.
½ cup boiling water
¼ cup whole flax seeds

In a large mixing bowl, place
2/3 cup coconut butter
1 1/3 cup brown sugar
2/3 cup unsweetened applesauce
Add the water/flax seed mixture (it should still be warm. And beat for 2-3 minutes (until the coconut butter is broken up).

In a separate bowl, mix
4 cups whole-wheat flour (I prefer Wheat Montana Prairie Gold)
1 Tbs. baking powder
2 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon

Fill the loaf pan about 3/4 full.

Fill the loaf pan about 3/4 full.

Add the flour mixture and the mashed bananas alternately to the wet ingredients, beating until smooth after each addition. Fold in the nuts and the chocolate chips. Divide batter between the two loaf pans and bake at 350˚ for 50-60 minutes. Remove when the top is golden brown. Let cool for 10 minutes on a wire rack before removing from the pans and cooling completely. OR, remove from the pans and eat immediately—it won’t slice as nicely, but who cares? You could wrap it once it’s cool and wait until the next day to achieve perfect slices, but I’d rather eat it while it’s hot.

If you’d like to know why I eat the way I do, read my Healthy (er) Choices Manifesto.

©2013 Anita Strawn de Ojeda

Chocolate Cinnamon Cake (Vegan)

It's easy to disguise whole-wheat flour in chocolate treats!

It’s easy to disguise whole-wheat flour in chocolate treats!

Chocolate Cinnamon Cake (vegan)
Preheat oven to 350˚
Grease and flour two 9-inch cake pans

Mix together in a medium-sized mixing bowl:

2 cups brown sugar
1 ¾ cups of whole wheat flour (I love Wheat Montana’s Prairie Gold)
¾ cups of dark cocoa powder
1 Tbs. baking soda
1 Tbs. baking powder
1 Tbs. cinnamon
1 tsp. salt
¼ cup milled or ground flaxseed

Add and beat on medium high for two minutes:
¼ cup vegetable oil or coconut oil
¾ cup unsweetened applesauce
¾ cup water
2 tsp. vanilla extract

Stir in:
1 cup of boiling water (the batter will be runny)

Pour into two 9” greased and floured cake pans and bake in the oven for 50-55 minutes (the edges should have pulled away from the pan and a toothpick should come out relatively clean). Cool on a wire rack for ten minutes before removing cakes from pans.

Allow cakes to cool completely before frosting with Chocolate Cinnamon Frosting.

Chocolate Cinnamon Frosting
(yields about two cups of frosting)

½ cup coconut butter, melted
2/3 cup (dark) cocoa powder
3 cups powdered sugar
2 tsp. cinnamon
1/3 cup water
1 tsp. vanilla extract

Stir the cocoa powder into the melted coconut butter, than add the remaining ingredients and beat on low speed until frosting is well mixed. Add more water if necessary.

Garnish with coconut flakes.

Here’s a link that explains some of the benefits of cinnamon.

If you’d like to know why I cook and bake the way I do, read my Healthy (er) Choices Manifesto.

©2013 Anita Strawn de Ojeda