I try to eat things that are low glycemic index because I don't want to get diabetes. Sadly, I love baking and most of what I bake usually isn't too great for me. Luckily for me, however, there are a lot of great whole grain flours that you can bake yummy things with. Oat flour has been a favorite of mine forever, but it doesn't have gluten so you sometimes have to add something that does. Baking with oat flour often yields baked goods that are a bit on the crumbly side.
Do you know what else is a bit on the crumbly side? Scones! I love scones, and I especially love these scones. I adapted the recipe from Vegan With a Vengeance and added chocolate chips.
3 cups oat flour
2 tbsp baking powder
1/4 tsp salt
1/4 cup sugar (I used turbinado plus 2 dropperfulls of vanilla stevia)
Chickpea flour, as needed
1 1/4 cup soy or rice milk
1 tsp vanilla
1/3 cup vegetable oil (I used canola)
1/2 cup chocolate chips
Preheat oven to 400F and put some parchment paper on a cookie sheet. Spray with whatever you use for baking. I like Pam for baking (the kind with flour in it).
You know the drill. Sift together the dry ingredients (saving the chickpea flour for the end). Mix together the wet ingredients and the chocolate chips. Add wet and dry. At this point, check the consistency of your dough. VWAV says it should be "clumpy, not sticky." This is true. You don't want cookies. Too much moisture will kill the scone. Too little will dry it out. Start sifting in some chickpea flour until you get a thicker consistency.
Drop in giant spoonfuls on the cookie sheet and sprinkle the tops with some turbinado sugar. Bake for about 14 minutes. The scones should be fairly solid on top. The bottoms will be just browned. Cool on a wire rack.
I imagine that these would also be great with dried cranberries and almonds. I'll try that next time and add some almond extract instead of vanilla.
Enjoy!
Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
Saturday, June 9, 2007
Tuesday, June 5, 2007
Oatmeal Coconut Banana cookies
I adapted this recipe from the one at Vegan Vice using ingredients I had. We had a big bunch of very ripe bananas, and last night I made a great vegan banana bread with 3 of them. I'll post the recipe for that later. Today, I made these cookies with the last two bananas.
Dry ingredients:
1 c whole wheat flour
1 tsp baking powder
1/2 tsp sea salt
1/2 tsp cinnamon
1/8 tsp ginger
1 c brown sugar
1 c steel cut oats
1/2 c coconut flakes
Wet ingredients:
1 tsp vanilla
1 tsp almond extract
1/4 c canola or vegetable oil
2 tbsp vanilla soy milk
1/4 c mashed ripe banana
Preheat oven to 375F. Line two cookie sheets with parchment paper and spray with oil.
In one bowl, sift together flour, baking powder, salt, cinnamon, and ginger. Add brown sugar, rolled oats, and coconut flakes. The brown sugar will be clumpy, so stir up the ingredients well.
In another bowl, combine wet ingredients. Make sure the bananas are well-mashed or you'll get big gooey chunks. Gradually add dry ingredients to the wet ingredients.
Spoon cookies onto cookie sheet. Bake for about 10-12 minutes on the middle rack. Take them out and let them cool.
Enjoy!
Dry ingredients:
1 c whole wheat flour
1 tsp baking powder
1/2 tsp sea salt
1/2 tsp cinnamon
1/8 tsp ginger
1 c brown sugar
1 c steel cut oats
1/2 c coconut flakes
Wet ingredients:
1 tsp vanilla
1 tsp almond extract
1/4 c canola or vegetable oil
2 tbsp vanilla soy milk
1/4 c mashed ripe banana
Preheat oven to 375F. Line two cookie sheets with parchment paper and spray with oil.
In one bowl, sift together flour, baking powder, salt, cinnamon, and ginger. Add brown sugar, rolled oats, and coconut flakes. The brown sugar will be clumpy, so stir up the ingredients well.
In another bowl, combine wet ingredients. Make sure the bananas are well-mashed or you'll get big gooey chunks. Gradually add dry ingredients to the wet ingredients.
Spoon cookies onto cookie sheet. Bake for about 10-12 minutes on the middle rack. Take them out and let them cool.
Enjoy!
Wednesday, May 30, 2007
Cookies and Cream
There is a lot of mythology about indigenous Americans using all parts of the buffalo and whatnot. Well, today I made two recipes that used all parts of the egg. Except the shell.
Egg custard pudding
1 c. skim milk
4 egg yolks, separated from the whites
1 dropper liquid stevia (vanilla flavored)
Vanilla extract, to taste
Start by heating the milk in a double broiler (a glass bowl over a put of boiling water will work, too). Turn up the heat gradually so the bowl doesn't break. In a separate bowl, beat the egg yolks together. When the milk is scalding, turn down the heat to medium and add the egg yolks gradually, beating the milk mixture with a wire wisk. Continue stirring until the mixture thickens. Don't stop whisking, because it will burn or curdle. You know it is done when it coats a spoon without being too watery. Remove from heat. Remove the glass bowl and put it in a bowl of cool water. Now you can add the stevia and vanilla, to taste. After a few minutes gradually add ice to the water (not the custard) or place the bowls in the fridge to cool. This makes a custard "sauce" but if you want to thicken it you can add some arrowroot or cornstarch.
Meringue cookies
4 egg whites, separated from the yolks, at room temperature
1 liquid dropper of stevia
Vanilla extract
Almond extract
Beat the eggs to stiff peaks in a glass or metal bowl. Use a hand mixer. Trying to do this with a whisk will take too long and hurt your arm. You can add cream of tartar to help if you need it. When the eggs are at the right consistency, fold in the flavoring. Don't stir too much or you'll let the air out of the egg whites. You should have a foamy mixture.
Preheat the oven to 350 F. Spoon the mixture onto an oil-sprayed baking sheet in dallops. Bake for about 20 minutes. Watch the cookies closely to make sure they don't get too browned.
When they're cool, you can sprinkle them with some cinnamon. If you want a more candy-like topping, you can sprinkle the hot cookies with some powdered sugar, which should carmelize.
Serve with the custard on the side for dipping.
Egg custard pudding
1 c. skim milk
4 egg yolks, separated from the whites
1 dropper liquid stevia (vanilla flavored)
Vanilla extract, to taste
Start by heating the milk in a double broiler (a glass bowl over a put of boiling water will work, too). Turn up the heat gradually so the bowl doesn't break. In a separate bowl, beat the egg yolks together. When the milk is scalding, turn down the heat to medium and add the egg yolks gradually, beating the milk mixture with a wire wisk. Continue stirring until the mixture thickens. Don't stop whisking, because it will burn or curdle. You know it is done when it coats a spoon without being too watery. Remove from heat. Remove the glass bowl and put it in a bowl of cool water. Now you can add the stevia and vanilla, to taste. After a few minutes gradually add ice to the water (not the custard) or place the bowls in the fridge to cool. This makes a custard "sauce" but if you want to thicken it you can add some arrowroot or cornstarch.
Meringue cookies
4 egg whites, separated from the yolks, at room temperature
1 liquid dropper of stevia
Vanilla extract
Almond extract
Beat the eggs to stiff peaks in a glass or metal bowl. Use a hand mixer. Trying to do this with a whisk will take too long and hurt your arm. You can add cream of tartar to help if you need it. When the eggs are at the right consistency, fold in the flavoring. Don't stir too much or you'll let the air out of the egg whites. You should have a foamy mixture.
Preheat the oven to 350 F. Spoon the mixture onto an oil-sprayed baking sheet in dallops. Bake for about 20 minutes. Watch the cookies closely to make sure they don't get too browned.
When they're cool, you can sprinkle them with some cinnamon. If you want a more candy-like topping, you can sprinkle the hot cookies with some powdered sugar, which should carmelize.
Serve with the custard on the side for dipping.
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