Note, this recipe isn't quite ready for prime time, but if you're not afraid of cooking "by feel" it's fun! Our wonderful nanny found this recipe. I thought it sounded delicious and knew it wouldn't be hard to make vegan style! The ingredients are great!
When I made the recipe, the batter for the cookies was REALLY soppy. (I don't know if that's a good word, but it's the one that comes to mind.) I made one tray of cookies and then decided I didn't want to make cookies because of how wet the batter was so I poured the soppy batter into a 9 x 11 pan, lined with a sil-pat, pan and baked it. After ~50 minutes at 350 (covered with foil for a good deal of time) I had a VERY moist cake-like creation. My 9x11 pan wouldn't have been big enough if I hadn't have made a tray of cookies. (Next time, I may use my 8x8 and 9x9 pan, each lined with a sil-pat for the double batch recipe.)
The cake-like creation was DELICIOUS and I knew it would make a great breakfast bar. (Store in the refrigerator and heat up--nibble on the cold pieces as you wait for the microwave to warm it; 20 - 30 seconds can be a really long time!)
Next time, I'm going to add more oat flour (maybe double) to see if I can't get decent cookies out of the deal. These were way too gooey as cookies. Very tasty, but way too gooey. I wonder if I'd started with a sweet potato and cooked it from scratch if it would have been better and less moist. Someday, I'll try that, but for now, this is easy and tasty!
4 cups sweet potato puree (2 cans)
1.5 cups oat flour
1/2 cup almond butter (one could add less if they wanted less fat)
1/2 cup flax (made into a really big flax egg with 1/3 warm water)
1/3 - 1/2 cup maple syrup
2 tablespoons Organic Raw Cacao Powder
1 teaspoon ginger
1/4 teaspoon clove
3 teaspoon cinnamon
1 teaspoon allspice
1 tsp baking soda
1 tsp baking powder
1 tsp salt
(The most important ingredient)
~2/3s a cup of chocolate chips
The girls liked the cookies and the "cake." They have a perfect fall flavor! Nick (husband) commented that there was a molasses taste--maybe a little--but there's no molasses, but that might be fun to try sometime. Kira commented that they tasted a little like gingerbread. Tia was convinced that these were my pumpkin muffins. I admit they were similar. (I like chocolate in desserts; if it doesn't have chocolate it's not worth eating in my opinion.)
Note: I used 1/2 cup of maple syrup and I don't think it was too sweet. (Remember, I don't like sweet stuff; 1/2 cup isn't a lot given how much batter you're making.) I forgot to add baking powder. Oops, the cookie and the cake stayed really flat, as you can tell in the pictures.
Here are the stats (estimated for 15 servings of the "full" not halved recipe):
Not bad on the Iron, Vitamin A, or Calcium (for a sweet treat).
Here's the recipe 1/2'd (in case you aren't feeding 2 adults plus 3 growing, active, and very hungry girls or the equivalent).
2 cups sweet potato puree (1 can)
3/4 cup oat flour
1/4 cup almond butter (one could add less if they wanted less fat)
1/4 cup flax (made into a really big flax egg with 1/3 warm water)
1/6 - 1/4 cup maple syrup
1 tablespoon Organic Raw Cacao Powder
1/2 teaspoon ginger
1/8-1/4 teaspoon clove
1.5 teaspoons cinnamon
1/2 teaspoon allspice
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
A gratuitous shot of the cans of sweet potatoes.
The "final" recipe for bars (9/28/2013) (I need to take a picture of bars from this recipe... the other pictures are of the first round.)
4 cups sweet potato puree (2 cans)
2 cups oat flour
1/2 cup almond butter (one could add less if they wanted less fat)
1/2 cup flax
1/3 - 1/2 cup maple syrup
2 tablespoons Organic Raw Cacao Powder
1 teaspoon ginger
1/4 teaspoon clove
3 teaspoon cinnamon
1 teaspoon allspice
1 tsp baking soda
1 tsp baking powder
1 tsp salt
(The most important ingredient)
~2/3s a cup of chocolate chips
Mix dry ingredients (oat flour, flax, cacao powder, ginger, clove, cinnamon, allspice, soda, powder, salt) then add sweet potatoes, almond butter an maple syrup. If the recipe seems too dry (mix well before you decide) add a splash of water or non-dairy milk.
Bake at 350 for ~40-50 minutes. I used my 9 x 11 pan lined with a sil-pat and had to put another sil-pat in with a little on it. I need to get something like this!
Halve the recipe if you want!
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