Mmmmm............
This is, IMO, even yummier than the cookie dough! Not super raw but it's still unprocessed and not so bad for ya!
1 Tin garbanzo beans/chickpeas
120 Ml/1/2 Cup Rolled Porridge Oats
120 Ml/1/2 C liquid Sweetener (maple syrup, agave, ect but I like Sweet Freedom's all-fruit syrup)
60 Ml/1/4 C Cocao or Cacao Powder
60 to 80 Ml/1/4 to 1/3 Cup Rice Milk
60 Ml/1/4 Cup GF flour
2 1/4 Tbsp Creamed Coconut
2 Tbsp Sunflour Spread (or virgin coconut oil)
1 Tbsp Corn Flour, or Gluten Substitute
1 Tbsp Ground Arrowroot
3/4 Tbsp Date Sugar
2 45g Packets of Free-from vegan chocolate buttons (or other dairy free chocolate)
1/8 tsp Baking Powder
1/8 tsp Sea Salt
1/2 a Vanilla Bean
5 Dates (dried & pitted)
Everything except the choccy buttons goes in the food processor @ high speed until well mixed. Add chocolate buttons and mix on low speed briefly-then take it all out, refridgerate a couple hours or freeze for 30 minutes. Enjoy the chocolatey goodness...
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Friday, 6 January 2012
Thursday, 22 December 2011
Ice Cream Fudge COOKIES
Yes. You read that correctly. Ice Cream Fudge Cookies. This is basically a spin off of my Double Chocolate Ice Cream With Fudge Sauce, but I think it tastes even better!
120 Ml (1/2 Cup) Corn Flour
120 Ml (1/2 Cup) Other flour---you can use ground oats if you like, but I used Dove's Gluten Free White Flour.
60 Ml (1/4 Cup) Cacao or cocoa Powder
1/2 Sun Dried Vanilla Bean pod (sub with a teaspoon or so vanilla extract if you like)
1 Tbsp Arrowroot Powder
2 Pinches of Date Sugar, optional
3-4 Dried, Pitted Dates
60 Ml (1/4 Cup) Rice milk (or oat milk, or breast milk, whatever)
3 Tbsp Maple Syrup
2 Tbsp Freedom Natural Sweetener (a syrup made from dates & grapes, you can sub maple syrup or agave if you like)
1/2 tsp Virgin Coconut Oil
OPTIONAL:
6 Pecans
A chunk or two of vegan chocolate
A swirl of peanut butter
Starting with the dry ingredients, blend together in a food processor. Now add the wet ingredients and blend. This will require a bit of stirring because the ice cream tends to clump together like a clay. When it is well mixed, heap it onto the counter and form a log. Roll it so that it has an ovular shape, and cut cookies from it. It should be firm enough to do this without freezing. Now, allow your cookies to freeze for about an hour. In the meantime, make a Raw Chocolate Fudge Sauce-this is optional but, I cannot recommend it enough. You can eat the cookies on their own with fudge spread over them, or you can sandwich them together, up to you. These are seriously chocolatey and yummy.
120 Ml (1/2 Cup) Corn Flour
120 Ml (1/2 Cup) Other flour---you can use ground oats if you like, but I used Dove's Gluten Free White Flour.
60 Ml (1/4 Cup) Cacao or cocoa Powder
1/2 Sun Dried Vanilla Bean pod (sub with a teaspoon or so vanilla extract if you like)
1 Tbsp Arrowroot Powder
2 Pinches of Date Sugar, optional
3-4 Dried, Pitted Dates
60 Ml (1/4 Cup) Rice milk (or oat milk, or breast milk, whatever)
3 Tbsp Maple Syrup
2 Tbsp Freedom Natural Sweetener (a syrup made from dates & grapes, you can sub maple syrup or agave if you like)
1/2 tsp Virgin Coconut Oil
OPTIONAL:
6 Pecans
A chunk or two of vegan chocolate
A swirl of peanut butter
Starting with the dry ingredients, blend together in a food processor. Now add the wet ingredients and blend. This will require a bit of stirring because the ice cream tends to clump together like a clay. When it is well mixed, heap it onto the counter and form a log. Roll it so that it has an ovular shape, and cut cookies from it. It should be firm enough to do this without freezing. Now, allow your cookies to freeze for about an hour. In the meantime, make a Raw Chocolate Fudge Sauce-this is optional but, I cannot recommend it enough. You can eat the cookies on their own with fudge spread over them, or you can sandwich them together, up to you. These are seriously chocolatey and yummy.
Thursday, 15 December 2011
Salmonella free COOKIE DOUGH!!! :)
I got the inspiration for this from the awesome vegan dessert blog, Chocolate-Covered Katie's most popular post. However, her recipe wasn't working out for me for some reason, so I completely reinvented it working around a couple of same base ingredients.1 Can of Chickpeas, Drained (Yes, you read that right. Chickpeas. Garbanzo beans.)
2 1/2 Tablespoons Nut Butter of your choosing
2 Tbsp Sunflower Oil
About 120 Ml (1/2 Cup) Sweetener-I used a combination of Agave & Maple Syrup
145 Ml (or a little over half a cup) Rolled Porridge Oats (Oatmeal)
1 Sun-Dried Vanilla Bean
1-2 Tbsp Rice Milk
1 Tbsp Gluten Substitute (I used Orgrans' G-F Gluten Substitute)
1 Tbsp Cornflour
1 Tbsp Arrowroot
1/2 Tbsp Date Sugar (Optional)
1/8 teaspoon Baking Powder
1/8 tsp Fleur De Sel/Sea Salt
Everything goes into the food processor at high speed. Leave it on for a few minutes, stir periodically. You may do what I did and add some vegan chocolate chunks, or you can stir in some cinnamon. Freeze for 20-30 minutes if you want it a bit thicker.
Makes a huge bowl of cookie dough-divide between 2-4 people. Yum!!
Friday, 21 October 2011
A Taste Of Autumn: Creamy Spiced Corn Chowder & (un)Cookies
Mm, mmm! Dinner turned out SO yummy...I LOVE my cheap blender.
Creamy Spiced Corn Chowder:
1 Tin of Green Giant Sweet Corn
Warm Water
About 3 big spoonfuls of Basic Cashew Cheeze
Fresh parsley
2 tbsp Olive Oil
1/4 tsp Allspice
Sea salt
Black Pepper
Empty the tin of corn, including the water in it, into your blender. Scoop in the cheeze and add the oil. Rip off a tiny handful of fresh parsley and toss it in. Add the allspice and put a few grinds each of black pepper and salt. Finally, fill the tin with warm water and add this to the mix. Blend on high speed until smooth and serve. Garnish each bowl with a sprig of parsley. Serves 2-3.
We ate this with carrots and hummous. Mm, mm! For dessert, we had...
Maple (un)Cookies
240 ml (1 cup) Pitted Dates
240 ml (1 cup) Cashews
1-1 1/2 tablespoons Maple Syrup
1/4 tsp Allspice
Place all ingredients in a blender or food processor and blend on high speed, pulse and then stir, pulse and then stir, ect...do this as many times as you can be bothered to do, basically. Then, form the dough into balls, mash flat in your palms and serve. These keep very well and taste great with a side of rice milk. Yum, yum!
Creamy Spiced Corn Chowder:
1 Tin of Green Giant Sweet Corn
Warm Water
About 3 big spoonfuls of Basic Cashew Cheeze
Fresh parsley
2 tbsp Olive Oil
1/4 tsp Allspice
Sea salt
Black Pepper
Empty the tin of corn, including the water in it, into your blender. Scoop in the cheeze and add the oil. Rip off a tiny handful of fresh parsley and toss it in. Add the allspice and put a few grinds each of black pepper and salt. Finally, fill the tin with warm water and add this to the mix. Blend on high speed until smooth and serve. Garnish each bowl with a sprig of parsley. Serves 2-3.
We ate this with carrots and hummous. Mm, mm! For dessert, we had...
Maple (un)Cookies
240 ml (1 cup) Pitted Dates
240 ml (1 cup) Cashews
1-1 1/2 tablespoons Maple Syrup
1/4 tsp Allspice
Place all ingredients in a blender or food processor and blend on high speed, pulse and then stir, pulse and then stir, ect...do this as many times as you can be bothered to do, basically. Then, form the dough into balls, mash flat in your palms and serve. These keep very well and taste great with a side of rice milk. Yum, yum!
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