Peanut Butter Oatmeal Chocolate Chip Cookies

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Vegan Mofo 2013 – Post #11

What could be better than combining all your favourite cookies into one? When they are also super easy to make and pretty darn healthy as far as treats go! And they taste amazing!

Sound good? Check out these Peanut Butter Oatmeal Chocolate Chip Cookies from Oatmeal With A Fork!

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I actually used the last bits of my almond butter and peanut butter up to make these, so it ended up about half and half. Also, I just realized that I never added the stevia, but I really didn’t feel like I was missing any sweetness, so I’ll probably just leave it out next time.

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Dark Chocolate S’mores Brownies

I just got home yesterday from a lovely week of camping with the family. It’s really amazing what a road trip, a change of scenery (forest!), and some campfire time can do! Even with the lack of sleep over the past week and a few too many treats, I’ve come back feeling really energized and eager to get some things done I’ve been putting off.

Anyway, all those nights sitting around the campfire watching my family enjoying s’mores (while I happily sipped my tea and munched on Oreos or dark chocolate), reminded me of this recipe for Dark Chocolate S’mores Brownies that I made a few months ago. I’ve never really liked marshmallows or s’mores but when I received a bag of Dandies in a package from the Canadian Vegan Food Swap, I was curious to try out some recipes with them, and this is one of the things I came up with.

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With a few tweaks, I used this Dark Chocolate Brownie recipe as the base for my brownies. I knew the addition of chocolate chips, marshmallows, and cookies would mean a lot of sugar, so I wanted to start with a brownie base that was on the healthier side. These ones are quite low in sugar for a brownie, use whole grain flour, and are oil free. Even if you don’t wish to make S’mores Brownies (though really, why wouldn’t you?) I’d still recommend trying this brownie recipe.

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Dark Chocolate S’mores Brownies
1 tbsp ground chia seeds (or ground flax)
1/4 cup warm water
1/2 cup Sucanat (or organic brown sugar)
1 cup unsweetened applesauce
1/3 cup unsweetened nondairy milk
1 1/2 tsp pure vanilla extract
1 1/2 tsp apple cider vinegar
1 1/2 cups whole wheat flour
3/4 cups cocoa powder
1 tsp baking soda
1/2 tsp sea salt
1/2 cup vegan semi-sweet chocolate chips or chopped chocolate
1 cup vegan marshmallows (I used Dandies)
1/2 cup crushed vegan graham crackers or ginger snaps

Preheat your oven to 375°F and lightly grease a 9’x13′ pan.
In a small dish combine the ground chia with the warm water and set aside.
In a large bowl whisk together the sugar, applesauce, milk, vanilla, and vinegar.
In a separate bowl stir together the flour, cocoa powder, baking soda and sea salt.
Whisk the chia mixture into the wet ingredients.
Gradually add the dry ingredients to the wet, then stir in the chocolate chips.
Pour about 3/4 of the batter into your prepared pan.
Spread the marshmallows out over the top of the batter, then sprinkle on the crushed cookies.
Drop the remaining batter on top of the cookies and marshmallows, one teaspoon at a time.
Place in oven and bake for 16-20 minutes. Cut the brownies into squares before they are fully cool, otherwise it will be difficult to cut through the marshmallow. I cut mine into 18 pieces.

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These brownies are best enjoyed warm, so that the chocolate chips and the marshmallows are a bit gooey. Enjoy!

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These Dark Chocolate S’mores Brownies were a huge hit. The brownies are super chocolatey, dense, and moist, without being too sweet and the toppings sent them over the top. I had a hard time not eating the whole tray in about 2 days, and when I shared with Jem (just so I wouldn’t eat them all) she loved them. Apparently she had “a brownie experience”!

I’ve shared this post with Slightly Indulgent Tuesdays (6/11/13).

You May Also Enjoy:
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Frosted Blueberry Cake, Wheat-Free Chocolate Chip Cookies, Chocolate Almond Chia Pudding

Peach Cornmeal Cake

This Peach Cornmeal Cake is simple, quick, and delicious. A great way to highlight fresh local peaches at the height of their season. Honestly, the hardest part is peeling and cutting up the peaches, but I’m sure you will do just fine. You definitely don’t need perfectly diced peaches for this.

This is a cake, but it isn’t too sweet. You might want to add more sugar if you like quite sweet desserts, but I enjoy the natural sweetness that comes from the peaches here. The cornmeal gives this a fantastic texture: a bit crisp on the outside, and perfectly moist on the inside. This is the best cornmeal cake I’ve tried, and it would make a great base for highlighting other fruit.

Peach Cornmeal Cake
Adapted from Vanilla & Spice.

1 1/2 cups non-dairy milk
1 tbsp white vinegar
3/4 cup cornmeal
3/4 cup whole wheat flour
1/2 cup brown rice flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup coconut sugar (or brown sugar)
1/4 cup organic cane sugar
1/2 cup canola oil
1 tsp vanilla extract
1 1/2 cups peeled and diced peaches (about 3 small/medium peaches)

Preheat oven to 350°F and lightly grease 9″ pan. In a small bowl, stir together the non-dairy milk and vinegar. Set aside to curdle while you prepare the other ingredients. It should look like the second photo, when you use it.

In a large bowl stir together the cornmeal, flours, baking powder, baking soda, and salt.

In a smaller bowl, whisk together the sugars, oil, vanilla, and milk-vinegar mixture. Pour this liquid mixture into the dry ingredients and stir until just mixed together.

Gently fold in diced peaches. Pour into prepared pan and place in warmed oven. Bake for 45-50 minutes, until the cake is coming away from the edges of the pan and a toothpick inserted in the centre comes out dry.

Let the cake cool in the pan for about 5 minutes before inverting onto a plate or wire rack. Let cool completely before slicing. I don’t suggest keeping this cake fully covered with a lid or plastic wrap, as it will get quite mushy in the centre.

Enjoy!

I hope you enjoy this Peach Cornmeal Cake as much as I did!

Sorry for the sporadic posting, but I think this will be my last post before October 1st. I’m participating in the Vegan Month Of Food for the first time this year, and am going to use my free time this week to try to prepare a bit.

This recipe has been submitted to October 1st’s Slightly Indulgent Tuesday hosted by Simply Sugar and Gluten Free.

You Might Also Enjoy:
Pineapple Coconut Bread, Chai Spiced Zucchini Bread, or Almond Joy Cookie Bars