Peanut Butter Cookies!!!

Cookies!!! YUMMY!!!

I don't make fattening sweet treats very often but every now and again will not hurt anyone. Before going plant based eating I used to LOVE making cookies and I have some REALLY great recipes. This recipe I was able to convert and they are just as good as the original recipe.  These are so easy and great to make with the kids!!! Every kid loves cookies and helping to make cookies is a memory that they will keep, so get your kids in the kitchen!!! :) And the best part? We all know it is the cookie dough!!! Bonus: No raw egg to worry about. YAY!!!

Enough talking more baking. Here is the recipe for these fantastic cookies.

PEANUT BUTTER COOKIES
I must say here that I always double up my batches of cookies this recipe is a single batch. If you want to double it up again great Math for the kids!!!

Preheat your oven to 375 degree Fahrenheit
Line your baking sheets if you want to with parchment paper.

In your standard mixer or in a bowl combine
1 Cup Crisco Butter Flavored
1/2 Cup Peanut Butter. I used Adams crunchy with half of the oil poured out and mixed well.
1/2 Cup Coconut Sugar
1/2 Cup Raw Unprocessed Sugar (Sucanat)
1 Tbsp Vanilla
3 Tbsp Almond Milk
1 tsp Baking Soda
1/2 tsp Salt
Mix well!!!
I am a lazy baker usually people sift their salt, soda, flour together. I am a dump kind of a cook and so mixing the soda and salt in at this point mixes it well. :) After you are to this point if you want Chocolate chips or Carab Chips now is the time to add them. mix before your flour.
1 3/4 Cup Wheat Flour
2 Tbsp Tapioca Flour
1 tsp Corn Starch
Mix Well and form into round balls with your hands. Place on your baking sheet and press down with a fork twice criss corssing like an x. Don't press down to hard your are just placing a pattern and pressing them down about half way.
Place in preheated oven (375) for 10-12 minutes. Don't over bake unless you want hard cookies. I love mine soft so I like to take them out at the 10 minute mark and let them cool (maybe) just a little to stiffen. A fork works if you just cant wait. :) Here are my cookies when they have cooled slightly. Don't forget your last batch!!! I always have a tendancy to burn my last batch. I didn't burn any of these ones. I think it helped that I now have a double oven AND I was taking them to my friend who said that they were soooo good. Even her little 2 year old loved them. :) Makes me so happy when I can share vegan treats that taste good. :)

Much love, Emily Bryar

Banana Bread!!! Mmmmmm

Banana Bread!!!

Tonight I thought I would post my banana bread. It is really very good. Ever time I make it we intend to share, but it never lasts long enough to hand out. LOL This is a great recipe to make into muffins also. Can you say breakfast?

Banana Bread
    Preheat your oven to 350 degrees Fahrenheit, And grease your pans or muffin liners.
4-5 Over Ripe Bananas Smash with a potato masher
1 tsp Baking Soda
1 tsp Baking Powder
3/4 tsp Salt
Mix well
1 Cup Apple Sauce (Unsweetened)
1 Cup Coconut Sugar, Stevia powder, or Honey (Don't use Honey if you are making this Vegan)
2 tsp Vanilla
3 Tbsp Corn Starch
4 Tbsp Tapioca Flour
or 3Tbsp Ground Flax in 5-6 Tbsp water let this sit on the side to thicken. Add before flour but let it sit for 5ish Minutes
Mix well
Add in your Flax if you went that direction
add in your optional add ins:
    Here are a few other flavors that I have added to this recipe. All are yummy and worth playing with. :)
*Fresh Cranberries (about 1 Cup) with Grated Orange Zest (off of 2 oranges)
*Chocolate Chips (Vegan,1 Cup) with Doterra Orange oil (4-5 Drops or you can Zest again)
*Chocolate Chips (Vegan) with Nuts About 1 Cup each
*Cinnamon, Nutmeg, Nuts (1tsp Cinnamon, 1/4 tsp Nutmeg, 1 Cup Walnuts, or Slivered Almonds, etc. Cashews don't really work however, they seem to be to soft for baking in this recipe.)
Mix

4 Cups Whole Wheat Flour Spoon in the flour into the measuring cup and add one cup at a time. It should be the consistency that is not quite as thick as cookie dough. Eye ball it add a little more flour if needed or don't add all of it if it seems to thick. Sorry for not having the exact measurement on this part. I always eyeball it. Tomorrow for breakfast I will make a batch and show the dough and make them into muffins instead of loafs so you can see the yumminess!!! :)

Place in your oven
For muffins 35-40 Minutes
For Loaf 60-75 Minutes
Stick a butter knife in if it comes out clean you are good to go!!!
  *Note: The top will crack on your loafs. At that point check them also they may seam a little to dark but it is ok they will still taste good. My family knows that they are just a little dark but NOT burnt. Check out the picture. See Dark Tops= Cooked inside.

Enjoy much love, Emily Bryar

Oatmeal Cake

 


   I made oatmeal and thought I'd use the leftovers to make a sweet treat. I also had heard that avocado is natures butter. I wanted to try and use the avocado instead of Crisco or butter. The outcome was great! My picky eaters even had seconds. I would like to think it was because it was something other then the sugar. LOL.
  I know that some people like to say a lot about their recipes. I however just want to share my recipes to help others like me who are starting on this path and need some ideas on this path.  So without further ado  here is the recipe!!!

Oatmeal Cake
Preheat oven to 375 Degrees Fahrenheit
3 Cups leftover oatmeal
It can have spices in it already.
3/4 Cup Unsweetened Applesauce
1 ripe Avocado
Blend till smooth
1 tsp each Baking Soda, Baking Powder, Cinnamon, Salt
1 Cup Natural Sugar
1 Cup Coconut Sugar
Mix together until it is all incorporated
1/3 Cup Tapioca Flour
1 1/3 cup Wheat Flour
Mix well
Spray and flour a 9x13 pan  and poor the batter into your pan and place it in the oven for 40-45 minutes.
It is done when you poke it with a kitchen knife or toothpick and it comes out clean.

Frosting.
In a pan on the stove place
1 Cup water
1/2 Cup Nut or Coconut Milk
1 tsp Arrowroot Powder or corn starch
2/3 Cup Coconut Sugar
2 Tinctures of Caramel flavored Liquid Stevia
1/2 Cup of your Favorite Nuts chopped well.
(Optional)

Blueberry Muffins!!! Fat free, vegan, gluten free

   I was gone yesterday and when I came home "Spice" had made vegan blueberry muffins. They were so good and so I am in the kitchen this morning baking away reinventing the recipe and making it my own. I hope that you enjoy this recipe!!!

Preheat your oven to 375 Fahrenheit
1 can 15oz White or Pinto Beans drained and rinsed
1 Cup Unsweetened Apple Sauce
Blend this in the blender till smooth

In your bowl add the beans mixture and
1 Cup Raw Vegan Sugar and 1 Cup powdered Stevia
4 TBSP Chia Seeds (Optional)
1/8 tsp Xanthan Gum (Only if you are making these gluten free)
1 TBSP Vanilla
1 tsp Almond Extract
4 tsp Baking Powder
1 1/2 tsp Sea Salt
Mix well!!!

and add
4 cups of Flour  (Spooned into your measuring cup or sifted)
      I like the combination of Corn Starch, Tapioca, and Brown Rice Flour. This makes it gluten free however, if you don't care just add White Flour.
1 Cup Water or your favorite nut milk
  Alternate the flour and liquid
2 1/2 Cups  Fresh or Unsweetened  Frozen Blueberries
 Fold in to your batter using a spoon or rubber spatula

Spray your nonstick muffin tins with a little spray oil and if you have cupcake liners  place them into the tin then place the batter into your prepared tin. Then sprinkle the top of each muffin with Raw Sugar.

Bake for 30 Minutes then check to see if they are done. I use a butter knife others may use a tooth pick, if it comes out clean then they are done.
This batter makes about 24 Regular sized muffins.

Care Bear thinks that they are good

So does Beeps

The real test!!! Does the neighbor? She wanted to smile in this picture. However, I asked and sure enough it was all gone!!! "She loved it!"