rants & recipes

Archive for the ‘walnut’ Category

The Oatmeal Raisin Cookies That Didn’t Completely Suck

Posted by trktos on 27-February-2011

I’m not quite sure why I have so much trouble with oatmeal raisin cookie recipes. I have a great chocolate chip cookie recipe, a delicious double chocolate cookie recipe … I even have a lemony sugar cookie recipe, that you can freeze the dough, and slice off and cook a few cookies at the time. I’ve made oatmeal cream sandwich cookies, too. But, for some reason, I’m cursed when it comes to oatmeal raisin cookies.

Anyway, tonight’s attempt was probably the best I’m had … my oatmeal raisin cookies – no matter what recipe I try – are usually oily, overly sweet – almost candy-like monstrosities. That’s why tonight’s attempt is such a drastic improvement for me. And I figured I’d better write down the recipe. Quick. I hope to be modifying and attempting again. (That’s the first time I’ve been able to say that, about a particular oatmeal cookie recipe!)

Based on this recipe.

Ingredients:

  • 1 cup “whole wheat” spelt flour
  • 1/2 tsp baking soda
  • scant 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 3/8 cup dark brown sugar
  • 3/8 cup sugar
  • 2 tbsp maple syrup
  • 1/4 cup applesauce (next time, I won’t drain like original recipe suggests)
  • 1/4 cup oil
  • 1/2 tsp vanilla
  • 1 1/2 cups oats (not instant)
  • 1/2 cup raisins
  • 1/4 cup chopped walnuts
  • 1/4 cup chocolate chips

Instructions:

  1. Mix oil, sugars, vanilla, applesauce and maple syrup together.
  2. Mix flour, cinnamon, baking soda and salt. Add wet ingredients and combine to form a dough, while folding in raisins, nuts and chocolate.
  3. Let dough sit for 10 minutes.
  4. Drop by rounded teaspoonful onto baking sheet.
  5. Bake in preheated-to-350 degree oven for 12-14 minutes. Let cool 10 minutes on baking sheet. Remove to racks to finish cooling.

Notes:

  • These cookies, as baked, were a little dry. They crumble easily. So, next time, I’m going to try a little more liquid. And perhaps, maybe some coconut oil in place of some of the vegetable oil. Maybe some pureed tofu to give it a little more binding?
  • Oh yeah, and I made a giant cookie, plus a little bit left over (which explains photo, below, of a giant cookie) … we were using our oven to make tempeh, so I used our microwave/convection oven (cookie sheets don’t fit).

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Granola

Posted by trktos on 6-November-2010

Lately, I’ve been making granola on the weekends, for breakfast during the week. A double batch of this recipe fits perfectly in two 10*15 sheet pans.

Ingredients:

  • 3 cups – 300 grams – rolled oats (don’t use instant)
  • 1/2 cup sunflower seeds (I use roasted, unsalted)
  • 1/2 cup pumpkin seeds (I use raw – they’ll toast)
  • 3/4 cup nuts (I use, in a double batch, half pecans and half walnuts)
  • 1 tbsp wheat germ
  • 1 cup dried fruit
  • 2 tbsp margarine
  • 1/2 cup maple syrup
  • about 1 1/2 tbsp orange juice concentrate
  • 1/2 tsp salt
  • 1 tbsp cinnamon

Instructions:

  1. Mix oats, seeds, nuts and wheat germ.
  2. In a separate bowl, mix syrup, orange juice, margarine. Heat in microwave until margarine melts. Stir in cinnamon and salt.
  3. Coat oat/seed mix with syrup mix. Spread onto sheet pan.
  4. Bake in preheated 325 degree oven, 30 – 40 minutes. Stir every 10 minutes.
  5. Remove from oven. Add fruit when cooled.

Adapted from this recipe.

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Banana Chocolate Chip Coffee Cake

Posted by trktos on 4-October-2010

Adapted from this recipe.

Ingredients:

  • 1/2 cup walnuts
  • 1 1/4 cups chocolate chips
  • 1 tbsp cinnamon
  • 2/3 cup brown sugar
  • 3 medium bananas, plus 6 figs (recipe called for large bananas and i had figs that needed to be eaten)
  • 1 1/2 cups all purpose flour
  • ener-g powder for one egg
  • 3 tbsp homemade yogurt (soy milk plus vinegar would probably be fine)
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 cup sugar
  • 1/2 cup margarine

Instructions:

  1. Preheat oven to 350 degrees.
  2. Combine walnuts, chocolate chips and cinnamon and brown sugar. Set aside.
  3. Mash bananas and figs. I pulsed in food processor. Add vanilla.
  4. Sift together dry ingredients
  5. Cream margarine and sugar.
  6. Mix ener-g powder and yogurt/buttermilk. Add to fruit.
  7. Combine fruit with creamed mix.
  8. Add flour to wet mix. Stir until just combined.
  9. Layer half of the batter in a greased, parchmented 8 x 8 baking dish. Top with half of the struesel. Top with batter and then remaining struesel.
  10. Bake for about 45 minutes.
  11. Allow to cool in pan. I’m cutting this directly from the pan. Seemed a little dangerous to try and de-pan, with all that struesel.

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Chocolate Chocolate Chip Cookies

Posted by trktos on 20-May-2009

Ingredients:

  • 1/2 cup Earth Balance
  • 1 cup sugar
  • 1 tbsp rice syrup or agave nectar
  • 1 tbsp molasses
  • 1 ener-g, prepared
  • 1 tsp vanilla
  • 1 3/4 cups unbleached flour
  • 1/4 cup cocoa powder or carob powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • pinch or two of instant coffee (optional)
  • 1 cup vegan chocolate chips or carob chips
  • 1/4 cup finely chopped walnuts (optional)

Instructions:

  1. Preheat oven to 350 F.
  2. In large mixing bowl, cream together Earth Balance, sugar, syrup, and molasses.
  3. Add ener-g and vanilla, and mix together until smooth.
  4. In another bowl, mix together flour, cocoa, salt, coffee and baking powder.
  5. Combine dry mix with wet, to form a dough.
  6. Work in chips and nuts.
  7. Form 1″ balls, place on cookie sheets, flatten slightly.
  8. Bake 8 – 12 minutes, cool on cookie sheets for 10 minutes, then move to racks to cool.

Notes:

  • Because they’re dark, these cookies can over-cook easily – you don’t get to see the normal “browning”. Watch them closely.
  • These were a little too sweet for me, especially with agave nectar. Next time, I will slightly decrease the sugar, and maybe increase the cocoa.
  • This forms a stiff dough – I usually break out a latex-free glove for forming the dough by hand without having to add more liquid.

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Avocado Quick Bread

Posted by trktos on 28-February-2009

Ingredients:

  • 250 g all-purpose flour (2 cups)
  • 270 g sugar (1 1/3 cups)
  • 1/2 tsp each cinnamon, nutmeg, allspice, salt
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp gypsum (optional, calcium supplement)
  • 1/2 cup toasted walnut pieces
  • 1/2 cup vegan chocolate chips
  • 112 g Earth Balance (1/2 cup), room temperature
  • buttermilk: 1/3 cup soymilk + 1 tsp lemon juice
  • 1 tsp vanilla
  • 55 g (1/2 4. oz tub) applesauce
  • 1 tbsp ener-g, prepare with 2 tbsp water
  • 295 g avocado (2 large avocados)

Instructions:

  1. Preheat oven to 350 degrees. Grease and parchment a 9*5 loaf pan.
  2. Mix dry ingredients together. Add chips and nuts.
  3. Cream ‘butter and sugar.
  4. Peel and dice avocados.
  5. Combine butter mixture and avocados in a food processor until smooth.
  6. Add buttermilk and vanilla and pulse to combine.
  7. Prepare ener-g.
  8. Make a well in dry ingredients. Add avocado mix and ener-g.
  9. Fold gently to combine wet and dry ingredients.
  10. Bake for 60-70 minutes. Cool in pan for 10 minutes.

Notes:

  • Combination of this recipe and my pumpkin quick bread recipe.
  • This may have been better with dried fruit, instead of the chocolate chips.
  • The top was also a little crunchier than I would’ve liked – would be nice with a cashew butter cream, though. Next time, I may decrease the baking powder (think I’ve read that too much can cause crunchy crust??)

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