| Chocolate Cookie Pies |
| September 24, 2010 |
These cookie pies were inspired by their close relative, the Whoopie Pie! But these cookie pies have strayed from the family - they are low in fat and low in sugar, too. (And still oh so delicious!) And they are loaded with nutrient-rich garbanzo bean flour and oat flour.
Cookie Ingredients:
- 1 1/2 cups oat flour
- 2/3 cup garbanzo bean flour
- 1/2 cup dehydrated cane juice (or other dry sugar)
- 1/3 cup cocoa powder
- 1/3 cup non-dairy chocolate chips
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup almonds (or other nuts)
- 2 apples (cored and chopped)
- 1 cup non-dairy milk or water
- 1 teaspoon vanilla
- Preheat the oven to 350 degrees F.
- Lightly oil two large cookie sheets.
- In a bowl, combine the first seven dry ingredients.
- In a blender, blend the almonds into a coarse flour. It's ok if it all sticks together.
- Add the last three wet ingredients to the blender and blend until smooth.
- Pour the blended ingredients into the dry ones and mix thoroughly.
- The batter should be thick, but easily spoonable. Add additional water or flour if needed.
- Make round (evenly-sized) cookies, and flatten them out to about 1/2 - 2/3 of an inch thick.
- Bake 20-25 minutes. Allow to cool for a few minutes before moving to a wire rack to finish cooling.
Vegan "Cream" recipes abound! Here's a recipe for a low-fat and modestly sweet "cream" that is quite easy to make.
Strawberry "Cream" Ingredients:
- 1 cup strawberries (fresh or defrosted)
- 1/3 cup non-dairy milk
- 1/3 cup evaporated cane juice (or other dry sugar)
- 3 Tablespoons kuzu (or arrowroot)
- 4 Tablespoons water
- Blend the strawberries and non-dairy milk in a blender until smooth.
- Pour the mixture into a small saucepan, add sugar, and place on medium/low heat.
- In a bowl, combine the kuzu and water and stir until the kuzu is dissolved.
- Pour the kuzu/water mixture into the saucepan and stir well.
- Simmer 5-10 minutes, stirring frequently, until the cream thickens.
- Spoon the cream into a glass dish and place it in the refrigerator.
- After the cream cools, whip it with a fork until smooth.
- Spread a generous helping on the cookie bottom, and make a "sandwich" with another cookie.
Yields: 8 cookie pies
For more recipes like this, check out www.vegfoodandfit.com
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