I don’t bake too often but if I do, my favourite things to make are cookies. I’ve been experimenting with different flours, trying to decrease the amount of gluten we eat, and I’m really liking oat flour. Made these cookies nutty and a little crispy. Yum.
Chocolate Chip and Almond Cookies (makes a dozen cookies) Adapted from a Chipits recipe
- 1/2 cup vegan butter (e.g., Earth Balance), melted
- 3/4 cup lightly packed brown sugar
- 1 egg
- 1 cup oat flour
- 1/3 cup whole wheat flour
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 150g dark chocolate chips
- 1/2 cup raw almonds, chopped
Combine the butter, sugar, and egg and mix well. Add remaining ingredients and mix just until everything is combined well (how easy is that? Just one bowl gets dirty!). Line a baking sheet with parchment paper and drop a tbsp of the dough at a time on the baking sheet, giving each cookie some room to spread. Place in a 350F oven for 10 minutes, until brown on the edges. Cool and enjoy!
I also made another Fresh recipe from their book Fresh at Home. I had a load of greens in the fridge and decided to make the Samurai Soba which includes bok choy, Swiss chard, and kale. It was pretty good, but I wouldn’t consider it a keeper recipe. I would also put more greens because they wilt into nothing once cooked. On to the next one…