This is an altered recipe from ‘The Complete Guide To Vegan Food Substitutions’. Delicious, kid-approved gluen-free, wheat-free, soy-free, dairy-free, egg-free peanut-butter cookies. If allergic to peanut-butter use almond-butter instead. Add chocolate chips or cacao/cocoa/carob powder, play with it. Cookie dough you dont’t feel guilty eating!
Servings: 75 (1.5′-2′) diameter cookies.
Prep time: About 30-45 min prep-time. 20 min for Baking per oven load.
Preheat oven to 300° F (150° C, or gas mark 2). In a large bowl add peanut butter, agave nectar & vanilla extract. Mix well.
With a clean coffee grinder ground flaxseeds 1/4 cup at a time or add slightly less than 3 cups flaxseed meal to peanut butter mixture. Grinding flaxseeds yourself insures the most nutrients.
With a melon spoon scrap enough dough (over-heeping) to form a small ball. Place on cookie sheet layered with parchment paper. These do not enlarge like regualr flour cookies so you can fit 4 rows across & 7 down = 28 cookies per sheet.
Once cookie sheet is filled take a fork and press dough in a rolling action leaving fork indent. Do again in the opppsite direction to form traditional peanut butter cookie marking.
Delicious homemade treat made from scratch, even the flour and applesauce. Vitamix Wet and Dry Containers are needed. If you do not have a Vitamix Blender then just have your favorite Gluten Free flour and applesauce on hand. Organic is always best! If you double the recipe still only use 4 drops of stevia & slowly add salt, double the amount might be too much.
12 Muffins or 1 Bread Loaf
30 to 45 min to prepare. 30-60 min Baking.
Place all beans, rice and salt in a Vitamix Dry Container.
Set to variable 1.
Quickly move to 10.
Switch to high and grind for 60 sec.
Sift 1 2/3 c freshly ground flour in a mixing bowl to remove any unground beans or rice.
Place apples and lemon juice in Vitamix Wet Container.
Set to Variable 1.
Quickly move to 5.
Mix until well blended. Set aside.
Preheat oven to 350°.
Line muffin pan with papers or grease and flour muffin pan or loaf pan.
In mixing bowl with flour add baking powder, cinnamon and xanthan gum. Blend well.
Place egg or egg substitute, honey + stevia drops, coconut oil, apple juice, lemon zest, bananas and applesauce into Vitamix Wet Container.
Select variable 1.
Turn machine on and quickly increase speed to variable 5.
Blend for 10-15 seconds or until mixed.
Pour batter into dry ingredients and mix gently by hand or with spatula to combine.
Let rest for 5 minutes.
Batter should be fluffy.
With a large spoon scoop batter into muffin papers or pour into loaf pan.
Muffins bake for 30 min and loaf for 1 hour or until toothpick inserted into the center comes out clean
With more than 200 recipes and substitutions that show the swaps in action, you’ll find step-by-step instructions for replacing everything from butter and bacon to gelatin and gouda. You’ll also find healthy substitutions for replacing things like gluten, sugar, and fat, so you can fine-tune any recipe to your dietary needs.
I just got this book yesterday. Today I took the time to read through it. OMG!! Where has this book been. I absolutely LOVE IT!!
That is what I heard this morning while my daughter was trying to wake me up.
Blueberry Banana Smoothie
• 2 – 3 ripe or frozen Bananas • 1 cup or more of fresh or frozen Blueberries • 1 cup of soymilk – we used apple juice! • Ice cubes – optional if you didn’t use frozen items • 1/4 cup yogurt – optional
She loved it. She had a smoothie mustache but decided she didn’t want her picture w/ it. It was so cute!!
This morning we had no fresh soymilk made, making it now, & I wanted my fruit cereal this morning. Looked in the fridge & spotted some apple juice. Poured it on my cereal and it tasted good!! Now I know what to order w/ cereal in the restaurant if no organic soymilk is available.