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Vegan Cookies and BarsIf you like to bake, you’ll love The Vegetarian Family CookbookI’ve always been more of a cook than a baker, but since the appreciation level for homemade baked goods in my family is high, I try to accommodate. Baking at home is a good opportunity to create treats that are lower in fat and sugar than those you would buy in a store or a bakery. It’s a great way to get some whole-grain goodness into kids’ growing bodies, if you use whole wheat pastry flour in place of white flour, as in the recipes that follow. JAM BARS Yield: 12 bars Richly sweetened with all-fruit preserves, these bars are a fun treat for kids and adults alike. Try them with almond tea, or as an after school snack or, if you bake them in the evening, they can serve as a quick breakfast with a fruit smoothie.
Combine the flour, oats, baking soda, cinnamon, and salt in a mixing bowl. Stir together. Make a well in the center of the dry ingredients and add the applesauce and oil. Stir together until the wet and dry ingredients are thoroughly combined. Spread the batter into a lightly oiled 9- by 9-inch baking pan with the help of a baking spatula. Carefully spread the preserves evenly over the batter, also using the spatula. In a small bowl, combine the ingredients for the streusel topping and stir together until evenly coated with the oil. Sprinkle evenly over the preserves, and pat down gently. Bake for 25 to 30 minutes or until the topping is golden. Allow to cool until just warm, then cut into four sections in one direction, and 3 sections in the other to make 12 pieces. Cool until just warm, then cut into four sections in one direction, and 3 sections in the other to make 12 pieces. CHOCOLATE CHIP-APRICOT BLONDIES Makes 12 squares Here’s a fruity variation on brownies that my family likes just as much as the all-chocolate version.
In a mixing bowl, combine the first four (dry) ingredients plus the optional flaxseeds and stir together. Make a well in the center and pour in the yogurt, syrup, oil, and enough rice milk to make a smooth and slightly stiff batter. Stir until completely mixed. Stir in the apricots, chocolate chips, and optional walnuts. Transfer the mixture to a lightly oiled 9- by 9-inch baking pan. Bake for 25 to 30 minutes, or until the top is golden brown and a knife inserted into the center tests clean (with the exception melted chocolate chips). Allow to cool in the pan until just warm, then cut into squares to serve. SESAME CRISPIES Makes about 30 If you like sesame seeds, this crunchy cookie is sure to please.
Combine the first 6 (dry) ingredients plus the optional flaxseeds in a mixing bowl and stir together. Make a well in the center of the dry ingredients and add the applesauce, tahini, and syrup. Stir together until the wet and dry ingredients are completely mixed, then stir in the optional currants. Drop by slightly rounded tablespoons onto a lightly oiled baking sheet. Press an almond into the center of each. Bake for 10 to 12 minutes, or until the bottoms are lightly browned. Let stand for a minute or two, then carefully remove with a spatula to plates to cool. DOUBLE CHOCOLATE OATMEAL COOKIES Makes about 3 dozen
Combine the first 6 (dry) ingredient in a mixing bowl plus the optional flaxseeds and stir together. Make a well in the center of the dry ingredients and add the applesauce and oil. Stir together until the wet and dry ingredients are completely mixed. Stir in the chocolate chips and optional walnuts. Drop the batter onto lightly oiled baking sheets in slightly rounded tablespoonfuls. Bake for 10 to 12 minutes, or until the bottoms are just lightly browned. Let stand for a minute or two, then carefully remove with a spatula to plates to cool. |
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