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The Most Genius Chocolate Chip Cookie Recipe Is Also Vegan. World, this is the genius chocolate chip cookie we've been waiting for. Oh, and one other thing: It's vegan. Notice that I didn't say it's genius for a vegan chocolate chip cookie or in spite of it. This cookie, which comes from Ovenly founders Agatha Kulaga and Erin Patinkin, can rest entirely on its own merits: its soft-bellied, chewy, caramelly-crisp-edged, rippled and ringed and puddled with melty chocolate, well-salted, incidentally vegan merits. I realize this is almost incomprehensible if you grew up, like I did, making chocolate chip cookies by beating soft butter with sugar, then dropping in eggs one by one, ignoring what everyone says about eating cookie dough. But I've come to understand some of the kitchen science at work.

We'll get to that, because you're going to want some talking points. Even if you're not vegan, sometimes you're out of eggs. Coconut oilarrowroot starch or cornstarchalmond milkvanilla soy milkunsalted nonhydrogenated margarineflax eggunsweetened applesauce. Vegan Lemon Vanilla Cupcakes with Lemon Buttercream Frosting Recipe on Food52. Cooking is more fun with friends.

Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♥ 21 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting.

Author Notes: These cupcakes are delightfully sweet, tender, and just a tiny bit tart, thanks to fresh lemon juice and zest. Serves 12 For the cupcakes 1 1/4 cups almond or soy milk 1 tablespoon lemon juice 1 1/2 cups all purpose flour (or a gluten free all purpose flour blend, such as King Arthur's gluten free multi-purpose flour) 1 1/2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup organic cane sugar 1/2 cup (8 tablespoons) vegan margarine or shortening 2 teaspoons vanilla extract 1 tablespoon lemon zest For the lemon buttercream frosting This recipe is a Community Pick! Coconut-Lemon Meltaways. Whew! It's good to be back and even better to be toting a recipe that I'm super excited and proud of! Originally I thought about making these cookies after purchasing something very similar at my local grocery store a couple weeks ago. Wonderfully Raw makes a great Macaroon, so I have to give them thanks and a shout out for inspiring me to make today's recipe.

The main difference between my cookie and WR's is the consistency. Before I knew it I had come up with less of a Macaroon, and more of a other personal favorite cookie. This recipe also comes just in time for the holidays - the best time of year to have Meltaway cookies in your home! While I don't dust mine with Powdered Sugar, if you're not concerned with rawfood rules then by all means - dust your cookies in the stuff! These are just too easy to make... Coconut-Lemon Meltaway Cookies Makes roughly 22 to 24 Cookies Step 1. Dry Ingredients 1/3 c Coconut Flour 2 big pinches of Salt Step 2. Wet Ingredients 4 Tbsp Lemon Juice. Raw raspberry lemon cheesecake {vegan, raw, gluten-free} The whole idea of a vegan cheesecake has been fascinating me for months. I saw pictures on Instagram, blogposts, and they all looked so good. But still, replacing the cheese with nuts? I was not convinced, to say the least. But trying new things has been my mantra the last few months, so why not try a raw vegan “cheese”cake.

Since making a whole cake for myself didn’t seem like the best idea, I made this one for an evening with 5 friends. If I say we ate it all, that probably says enough? And a big plus, besides the soaking of the cashew nuts, the whole recipe takes less than 10 minutes! The recipe comes from The Sweet Life, I only replaced the strawberries by raspberries, just because I like those better. 1 1/3 cup almond meal2 teaspoons lemon zest4 large dates, pitted and mincedpinch of salt1 cup cashews, soaked overnight1/2 cup water1 cup frozen raspberries, thawed and drained6 large dates, pitted2 teaspoons lemon zest1/4 cup fresh lemon juice1/4 cup coconut oil, melted How to:

Pistachio, Cranberry, and Rosewater Cookies | Lands & Flavors. Crisp and crumbly, these Pistachio, Cranberry, and Rosewater Cookies are lightly sweetened and have a dreamy, subtle floral note. Please excuse my lack of recipe updates this past week. I’m moving and, thus, am finding myself busy making phone calls, scheduling appointments, and packing up. The best aspect of all the work is that I’ve been finding things that I haven’t seen in years. Old papers I wrote for my college German classes, keychains and doodads from various trips abroad, and most fun of all, old (and often embarrassing) photos.

I hadn’t seen some of those pictures in over 10 years. I made these cookies so I could have a pick-me-up during all the packing. Pistachio, Cranberry, and Rosewater Cookies Ingredients Instructions Preheat oven to 325°. Notes -Use orange blossom water if you don't have or don't like rosewater. Recepten van rawfood en superfoods. Geheel suikervrij en zuivelvrij.Vegetarisch en plantaardig. Lucuma poeder is een natuurlijke zoetstof die u kunt gebruiken op verschillende manieren het is een bijzonder voedzame fruitsoort. De Lucuma vrucht is enorm rijk aan antioxidanten, waaronder betacaroteen.

Lucuma-poeder is zeer zoet van smaak en een ideale suiker-vervanger. Lucuma bevat koolhydraten, vezels, vitaminen (B1, B2, B3 en B5) en mineralen (ijzer kalium, calcium en fosfor). Het is eenvoudig door smoothies te mengen. Droogautomaat voor het drogen van fruit groenten ed. Meer info klik hier Goji bessen behoren tot de groep superfoods en worden in China ook wel happy berries genoemd. Goijibessen bestaan al eeuwen. Superfoods zijn al eeuwenoud. Coconut mint matcha cake and a matcha gift box giveaway. To all the matcha lovers out there! Boy oh boy, do I have a surprise for you! Make that two surprises. If you know your green teas and you’re already a matcha enthusiast, you probably already know it’s a super cool potent green tea (the most potent of them all!)

, full of crazy sexy health benefits. If you don’t know matcha yet, read on. I was writing in a previous post that green teas are full of vitamins, minerals and antioxidants. Out of all, Matcha is my personal favorite, both in flavor and benefits. Did you know that a single serving of matcha has the nutritional benefits of about 10 cups of brewed green tea! Now comes surprise number 1. It’s ok if your mouth is watering by now and all you see and want is this matcha cake. Coconut mint matcha cake Time: 10 mins / Serves: 2 Base: 2 TBSP sunflower seeds, ground2 TBSP linseed (flax seeds), ground2 Medjool dates Filling: To make the base, mix the ingredients until you have a sticky dough.

Before serving, dust the cake with matcha green tea. Vegan Chocolate Cake with Creamy Chocolate Filling Recipe on Food52. Vegan Mocha Chocolate Cheesecake - Dreamy Leaf. Vegan Chocolate & Blackberry Fudge Cake. © 2010 Green Kitchen Stories And so we have left San Francisco. What a great time we have had in this city. Everyone has been friendly to us and we have found ourselves having long conversations with complete strangers on the streets and in food stores numerous times (which never happens in Sweden). We have constantly been eating good food and we even met a couple of new friends. And when we thought that the city couldn’t be sunnier or happier, the San Francisco Giants won the World Series in Baseball.

Now we have rented a car and started driving down south. Before we left, we made this chocolate cake filled and topped with blackberries. In the end it feels like we nailed it. Chocolate & Blackberry Fudge Cake 1 1/2 cup raw walnuts 15 fresh soft medjool-like dates, pitted 5 tbsp cacao powder 1/2 tsp ground cinnamon 3 tbsp coconut oil (room temperature) or olive oil 4 tbsp apple sauce (unsweetened) 2 cups / 200 g blackberries (save half for decoration) Preheat the oven to 325° F / 175° C. Dessert Vegan Carotte Coco. (Pour 4 à 6 personnes)Temps de préparation 20’ – Temps de cuisson environ 40’Carottes 700 à 800g (3 tasses à thé une fois râpées)Farine (complète de préférence, 3 tasses à thé) Sucre (2/3 tasse à thé, intégral de préférence)2 cuil. à café de Levure chimique1 cuil. à café de Bicarbonate de Soude1/2 cuil. à café de Sel de mer2 cuil. à café de Cannelle en poudreHuile neutre (tournesol par ex., 1/2 tasse à thé)Noix de Coco râpée (1 tasse à thé environ)1 bonne poignée de Raisins secs blonds12 ou 15 Noisettes à casser grossièrementJus d’une Orange et d’un Citron (ou 2 oranges) Râper les carottes.

Presser l’orange et le citron (ou les 2 oranges). Dans un grand saladier, mettre la farine, le sucre, la levure, le bicarbonate, le sel, la cannelle et bien mélanger à la main. Ajouter alors les carottes râpées et verser l’huile puis mélanger à la cuillère. Verser le jus d’orange puis ajouter la noix de coco, les raisins secs et les noisettes préalablement concassées (ou coupées grossièrement).

A Double Bake « ForgottenBeast. A Double Bake I’ve been promising a recipe for protein bars, and since I love you ladies so much, you are rewarded for your wait with two versions! Sweet(ish) and savory! Sweet Protein Bars By sweet, I mean these are still ridiculously low in sugar (especially depending on your protein powder), which makes them excellent slathered in jam. Or peanut butter. Dry: 4T (generous T) of sweetened protein powder (I used MLO brown rice protein) 3/4c good flour (I used spelt) 1/2c oat bran 1/2c almond flour (or use other healthy flour option) 2t baking powder Sprinkle of salt Generous dash of cinnamon and nutmeg Choose ONE: 4T ground chia seed, 4t EnerG egg replacer, or 4T ground flax Wet: 1 15oz can pumpkin or an equivalent amount of applesauce or a combination of the two 1c almond milk 1t vanilla Can add a few T brown sugar if you want it a little sweeter Mix it all together.

Savory Protein Bars Good to the last bite! 140 calories17g carbs7g fiber7g protein Like this: Like Loading... Hazelnut layer cake w/ fig compote + (vegan) cream cheese frosting. Today i turn a year older, an occasion mostly met with celebratory cake, birthday cards, and random birthday wishes from high school acquaintances on facebook; but it's also a day i like to take in, see where i've come, and concoct some notion of where i'm going, or where i'd like to be. and i'm super-duper lucky because i get to share it all with my insanely awesome husband who's birthday was just a few days before mine. so, mid-september has become somewhat of a birthday blowout with multiple cakes, family, and birthday songs, candles, mini weekend trips and love...always tons and tons of love. last year was all about my husband's favorite combination of sweets, but this year i'm going fruity with it!

Wishing you all the loveliest of weeks! Xo. Baking in the Dairy-Free Revolution: Rustic German Sacher Torte. Via Angela Snyderon Jan 26, 2014 During my chubby childhood days, I would indulge in sweet treats made with sticks of butter, heavy cream and everything else from the local dairy farm. I fell in love with the decadent desserts my grandmother would prepare for my many siblings and me: rich and creamy vanilla pudding, lemon meringue pies, blueberry cobbler, spiced pumpkin cookies, peanut butter fudge. You get the idea. So now imagine my young heart breaking upon discovering the painful truth, that I am and will forever be lactose-intolerant. This made my sweet dream of becoming a pastry chef more of a challenge. I’m sharing with you a delicious recipe that I’ve constructed and tweaked for the vegan and lactose-intolerant bakers of the world.

Please enjoy a rustic version of the classic, German Sacher Torte. Ingredients 1 1/2 cups unbleached white flour 1/3 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 1 1/4 cups water 1/4 cup canola oil 1 teaspoon vanilla extract. SAPELE HONEY. Cookies and Cream Fudge | Lima Bean Lover. Okay, so I lied in my last post. I couldn’t resist posting before September because I needed to share this wonderful recipe with everyone! When I saw Stewartship’s recipe for cashew fudge I was inspired to make a version based on my favorite ice cream flavor, cookies and cream.

This stuff is creamy, rich, and beyond delicious. Cookies and Cream Cashew Fudge Based on Stewartship’s Cashew Fudge Makes 16 small pieces or 9 large pieces Ingredients: 2 cups raw unsalted cashews 1/2 cup water 1 teaspoon vanilla extract 1/2 cup coconut oil 1/2 teaspoon salt 3.5 cups powdered sugar 1/2 cup to 1 cup crushed chocolate creme cookies (Oreos, Newman-O’s, etc.) Directions: In a food processor blend the cashews, water, salt, and vanilla until smooth. Heat the coconut oil in large saucepan until melted, then whisk in the cashew mixture. Set the fudge in the refrigerator for several hours until set, cut into squares, then enjoy!

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