Archives

Cranberry Macadamia Buttons

Date: December 13, 2011
Author: BeyondNFinity™
Categories: Cookies and Bars
Comments: 2 Replies

When I first read about The Great Food Blogger Cookie Swap of 2011, I imagined not receiving any cookies simply because I am vegan. No animal products and by-products. The way I eat is not about diet, it is a lifestyle. It touches every area of your life.

So I gave The Great Food Blogger Cookie Swap another look. I decided that what was really important was to give and share than to be selfish and just want to receive.

Now in my excitement, I half read everything. I am not a baker; cooking is more my speed. The blending of herbs and spices, dreaming up dishes, even creating teas is an adventure of pure culinary delights. All of my cookbooks, magazines, recipe cards, and booklets came out to dream about anything and everything Christmas cookies and bars until I could not look at another treat. Then it hit me! I’ll create my own cookie with elements from cookies that I love. The result?

Cranberry Macadamia Buttons!

In creating these cookies, I wanted to do something just a bit different. Instead of using a non-dairy butter or oil, I chose to use a buttery nut – the macadamia nut. Instead of unbleached granulated sugar, I chose to use agave. To replace the egg, I used Ener-G egg replacer, yet you can use a flax seed or chia seed egg replacement. Just know that flax will add flavor, whereas the chia seeds will not.

Print
The Great Food Blogger Cookie Swap 2011 Cranberry Macadamia Buttons

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 30-36 cookies

Ingredients

  • 3/4 cup macadamia nuts
  • 1/2 cup agave
  • 1/4 teaspoon salt
  • 1 egg replacer ( 1 1/2 teaspoon Ener-G egg replacer & 2 tablespoons water)
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1 1/4 cup all-purpose flour
  • 1/2 cup dried cranberries, chopped
  • 1/4 cup pistachios, chopped (optional)

Instructions

  1. Preheat oven to 375°F.
    2. Cookies
  2. Place macadamia nuts into food processor.
  3. Process until smooth.
  4. Remove macadamia nut butter from processor.
  5. Place into mixing bowl.
  6. Add agave and salt.
  7. Whip.
  8. Add egg replacer and vanilla.
  9. Mix.
  10. In a separate bowl mix together baking soda, all-purpose flour, and dried cranberries.
  11. Add flour mixture to macadamia nut butter mixture.
  12. Mix until combined.
  13. With a teaspoon measuring spoon, scoop dough.
  14. Oil hands with non-dairy butter.
  15. Roll dough into balls and press slightly with hands, fingers, or oiled glass.
  16. Or roll dough balls into sugar.
  17. Press with a glass.
  18. Bake for 8-12 minutes, check after 10 minutes.
  19. Cool for 10 minutes.
  20. Enjoy!

Notes

The batter will be a stiff, there is not a need to refrigerate. You can bake them right away. Once cookies are in the oven, check them after 10 minutes of baking. They may bee ready. Bake cookies to your liking.

https://www.beyondnfinity.com/256/

Happy Holidays!

 

 

 

 

Vegan Mofo #16 Chia French Toast

Date: October 16, 2011
Author: BeyondNFinity™
Categories: Bread, Breakfast
Comments: Leave a reply

I have this craving for french toast. I love french toast. I love the smell of the house when I make french toast. Most of the time I make french toast for dessert with some kind of fruit and a little drizzle of agave. Yet, there are times when I want the wonderful taste that I remember when I was a child for breakfast.

It is really quite simple to make. I don’t do anything complicated. I love using a sourdough bread for that tang, just as I remember in Louisiana making it with day old french bread that basically started to have a little tang to it due to age. So, sourdough makes a great replacement. Other than that, you can use any kind of bread you choose, just make sure that it is vegan.

Not everyone uses a recipe for french toast, however I will try to remember what I do every time. Here it goes!

 

Print
Chia French Toast

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: Serves 2

Serving Size: 2 pieces

Ingredients

    Bread
  • 4 slices sourdough bread or any bread of your choosing
    • Custard
  • vegan spread, about 1 Tbsp or your choice of quantity
  • 1 1/2 - 2 cups almond milk
  • 2 tablespoons chia seeds, ground cinnamon
  • nutmeg, whole
  • microplane or grater
  • Maple Flavored Agave or maple syrup

Instructions

  1. Preheat oven to 350.
    2. Chia Seeds
  2. Place chia seeds into a coffee bean grinder, food processor, or food prep processor.
  3. Grind until ground.
  4. Set aside.
    5. Custard
  5. Place almond milk and ground chia seeds into a bowl.
  6. Mix.
  7. As the mixture sits, it will thicken. You may need to add more milk based on how thick or thin you want the custard.
    8. French Toast
  8. Dip each slice into the milk/chia seed mixture.
  9. Remove excess of mixture from the bread by sliding fingers down the sides of the bread.
  10. Place dipped slices into a baking pan coated with vegan spread. Or a silicone food safe baking pan.
  11. Sprinkle each slice of bread with cinnamon and freshly grated nutmeg (a little goes a long way).
  12. Place the baking pan on oven.
  13. Bake for 20-25 minutes or until lightly brown.
  14. Serve.
https://www.beyondnfinity.com/vegan-mofo-16-ch-ch-ch-chia/