341. Emergency Scones [Vegan, Flourless, NSA]

This is a variation of my Emergency Cookies because sometimes you just need a scone.  This might be a foreign statement for you.  But I was raised by Baker Smurf – so you’ll just have to take my word for it.

I made scones routinely in Oregon.  I used whole wheat flour and subbed buttermilk for the cream.  I always added cocoa and dried strawberries so mine were chocolate strawberry scones, and I thought they were fantastic until Mommy would come to visit me, make a batch of her classic tender triangles and I’d remember how good the originals were.

This recipe uses no flour or added sugar and I made them orange cranberry since that’s Mommy’s go-to combination.  They are lovely!  They make two small scones, so Mommy and I shared them and she said she liked them and would enjoy them again when I made them next. Poor Tanpo was not invited to the tea party, not that he would have partaken anyway :).

But I’m not sure when the “next time” is going to happen bc I’m going through one of those not-wanting-to-eat phases.  CMD gave me some high-octane herbs to combat the nausea and make me hungrier but I haven’t been up to swallowing them.  The only thing that has helped is more exercise – so I’m going with the work-out route for now as best as I can.  So I might be light on the recipes in the next few weeks.

Emergency Scones – Orange Cranberry (Vegan, Flourless, NSA)
Yields 2 small scones
Preheat toaster oven to 350

• 2 Tb almond butter
• 1 Tb unsweetened applesauce
• 1 Tb ground flax
• 2 Tb rolled (GF) oats
• splash of vanilla
• handful of craisins
• handful of slivered almonds (optional)
• orange zest to taste – I used about ¼ of an orange

Note:  I used a dinner spoon and not an actual measuring spoon. 

Mix everything together.  Form into desired shape on a parchment lined pan.
(I made a square I cut into 2 triangles.) Bake at 350 for 15 minutes.

More Scones:

266. Sun|Almond Butter Scones

339. Morning Glory Banana Bread [Vegan, NSA]

We had the languishing banana problem again at my house a couple of weeks ago. So I looked up vegan banana bread recipes and decided to use [gasp!] real flour. I could not, however, bring myself to add the sugars recommended – multiple recipes called for several types of sweetener simultaneously. Perhaps it adds a depth of flavor my undiscerning palate wouldn’t appreciate, but I decided to forego the added sweetener and just let the bananas do the talking. I then decided to make this a “Morning Glory” loaf and threw in some carrots, coconut, walnuts and raisins. The results were delicious (mine got a nice crust on the edges, and the insides were wonderfully moist), even if I do say so myself. I was also glad not to have to add any oil. I added some almond butter, but I can live with that. I stored this loaf in the fridge and toasted a slice when I wanted it in the toaster oven. It is wonderful at any time of day. Try it with (vegan) cream cheese or more almond butter on top!

189. Coconut Flour Banana Bread [Grain Free, NSA]

Morning Glory Banana Bread [Vegan, No Sugar Added]

Preheat oven to 350 – yields 2 (smaller) loaves

Grease 2 small loaf pans or line them with parchment paper

• 1 c oatmeal
• 1.5 c flour
• 1 tsp baking soda
• 2 large dashes of cinnamon – or to taste
• ½ c DF milk + 1 tsp Apple Cider Vinegar (let this sit for a fews minutes while you assemble the other ingredients)
• 5 very ripe bananas
• ¼ c unsweetened applesauce
• ¼ c almond butter
• splash of vanilla
• 2 huge carrots or 3-4 small ones, shredded (I let mine bounce around and get chopped in my Vitamix)
• ½ c unsweetened shredded coconut
• ½ c walnuts (optional)
• ½ c raisins

Mix everything together. Divide between your loaf pans. Bake at 350 for about 50 minutes.

291. Chocolate Emergency Cookies

In case you didn’t guess this already, these are my new favorite cookies. To review:  I call them “Emergency” Cookies bc they bake up so fast – seriously, it just takes the laziest of stirring with a dinner spoon or fork, and your’e done.   J and I are sharing a Winter CSA (Yay!) and she came over last week to drop off some produce so I took the opportunity to bake up an Emergency Cookie variation.  Chocolate, my friends!  Chocolate is one of the areas that I give myself (lots of) leeway when it comes to veganism.  These would be vegan except that I couldn’t resist putting in a handful of the white chocolate chips that live on an upper shelf in the pantry. (Side note:  Let’s assume my white cc’s are gluten free.  I’ll go check in a minute.)  But they are still flourless, eggless, made with no added sugar, and yummy for my tummy.  Don’t let the list of dietary attributes deter you from making these – these are delightful.  And I don’t joke about cookies.  If you require true vegan/dairy-free cookies, though, just use the chips you know are sanctioned.

Chocolate Emergency Cookies

Makes 6-7 cookies; these mix up in a flash and bake up in the toaster oven.  Time elapsed from when you start mixing to when you taste one warm from the oven:  15-20 minutes

Preheat toaster oven to 350, grease a small baking sheet or line it with parchment paper or a silpat.

▪   Approx. 2/3 c almond butter

▪   1/3 c unsweetened applesauce

▪   1 Tbsp ground flax

▪   ¼ tsp baking soda

▪   splash of vanilla

▪   2 Tb unsweetened cocoa powder

▪   2 Tb unsweetened shredded coconut (or sub rolled oats)

▪   handful of white chocolate chips

Mix the almond butter and applesauce.  When combined, add everything else in.  Drop by the spoonful or use an ice cream scoop to make cookie dough lumps on a greased or silpat/parchment-lined baking sheet.  Bake at 350 for 12 minutes.  Let cool a little before digging in.  Store in the freezer (if you don’t eat them all).  If not warm from the oven, I like mine straight from the freezer or barely defrosted.

Emergency Cookie Variations:

279. Timmy’s Monster Cookie [Single Serving, GF, Flourless, Egg-Free, No Sugar Added)

I love how easy this cookie recipe is.  My posts have been a little heavier this week, so I wanted to send you of to enjoy your weekend with something light and fun.  Boo Boo asked last week if the Emergency Cookies worked with peanut butter.  (Timmy likes PB.)  Based on the success of this recipe, I’m going with “YES.”

Last weekend Ruthie asked me if I called them “Emergency Cookies” bc I was having last-minute company and I wanted to make something for my guests.  No-no, I assured her.  The fact that I wanted a cookie and had nothing suitable on hand constituted an emergency for me.  All 3 times.  Glad we cleared that up.

But I wanted to try a peanut butter cookie recipe for Timmy (side note: no one else calls him “Timmy” apart from our family.  Ai Ai says I started it a long time ago, but I have no recollection of this – which isn’t to say that it’s not true), and this is also a good cookie option for MMN/Mrs. T – I can’t wait to tell her about it.  Peanut Butter lovers UNITE!

PS.  I tried this twice.  The first time I used more applesauce, and the cookie was a little soft – still delicious – but soft.  This might have been influenced by my inability to wait for the cookie to cool before consuming it, though.  Tip:  if you are like me, and can’t wait to eat the cookie, use a fork and be happy.  On the second round (the recipe I’m going with below) I used less applesauce, plus I let it cool and the texture was suitable for hand-eating.

Timmy’s Monster Cookie [GF, Flourless, Egg-Free, NSA]

Single Serving
Preheat toaster oven to 350 

• 2 Tbsp peanut butter
• 1 Tbsp GF rolled oats, or sub coconut
• ½ Tbsp ground flax
• ½ Tbsp unsweetened applesauce
• a few M&M’s (as many as you feel comfortable with)

Mix well.  Form a cookie on a piece of parchment paper on a small tray.  I also tried a silicon muffin thing – that’s why the cookie in my picture is small (it’s tall).  Depending on your method, the cookie could be plenty big.  If there are two of you, double the recipe.  Dot the top with M&M’s if you like.  Bake at 350 for 12 minutes.

274. Flourless Emergency Cookies [Gluten Free, Vegan, No Sugar Added]

I had an emergency on Monday.  A cookie emergency.

And then I had an emergency on Wednesday.

Twice.

These flourless cookies saved the day (all three times).  You can make them oatmeal raisin or chocolate chip, depending on your mood.  If you are truly allergic to gluten/dairy, use certified GF oats and DF chocolate chips.  If you’re just pretending like I am, you can play it loosey-goosey.

Emergency Cookies [GF, Vegan, NSA]

Makes 6-7 cookies; these mix up in a flash and bake up in the toaster oven.  Time elapsed from when you start mixing to when you taste one warm from the oven:  15-20 minutes

Preheat toaster oven to 350, grease a small baking sheet or line it with parchment paper or a silpat.

• Approx. 2/3 c almond butter
• 1/3 c applesauce
• 1 Tbsp ground flax
• ¼ tsp baking soda
• splash of vanilla

for oatmeal raisin:

• 2 Tbsp rolled oats
• handful of raisins
• dash of cinnamon
  

for chocolate chip:

• 2 Tbsp unsweetened shredded coconut (you could sub oats or do 1 Tbsp coconut and 1 Tbsp arrowroot)
• handful of chocolate chips

 

Mix the almond butter and applesauce.  When combined, add everything else in and stir well.  Mine fit in a 2-cup measuring cup with lots of room to spare.  Drop by the spoonful or a mini ice cream scoop onto your baking sheet.  Bake at 350 for 12 minutes.

 

Me want COOKIE

34. (Tough) Cookie Monster

 

 

266. Sun or Almond Butter Scones [Grain and Dairy Free, No Sugar Added]

I love scones.  It’s impossible to grow up in this house and NOT love them.  Baker Smurf is a prolific producer of fantastic scones.  And I’m not talking about those huge doughy wedges you buy at the coffee shop or local bakery – not that I’m utterly opposed to these (esp. the strawberries n cream one at Panera) – they’re just…different.  Mommy’s are flaky, tender triangles (or little mountains if they are blueberry drop scones) with a light dusting of sugar on their golden tops.

I baked scones often in Oregon.  I always used all whole-wheat flour, and I used to always be surprised by how good Mommy’s scones were (all white flour) when she’d come to visit and leave some scones in my freezer for me.  I used to add a tablespoon of cocoa powder and some dried strawberries so I had delicious chocolate-strawberry scones.  That’s the only flavor I made.  And I used to brush the tops with half-and-half and sprinkle a little turbinado sugar on top from a little jar I kept in my cabinet solely for that purpose.

These are the first scones I’ve made since getting sick and I’m very excited about them.  I can make these since they are so simple – they are basically two ingredients:  sun butter (or almond; I haven’t tried PB yet, but I want to), and dried fruit. There is no need for butter, cream, flour, or sugar.  This is a small batch since I’m home again and I need to be able to fit things in my toaster oven since our home configuration doesn’t allow me to use the oven safely.  So you’ll get 6 scones out of this.  You have two choices:  1)Drop:  use a spoon or two to drop 6 mounds of batter onto a parchment lined (or greased) baking sheet, or 2) Wheel:  Pat the dough into one wheel/mound.  Use a butter knife to cut it into 6 wedges.  Place the wedges on your baking sheet.

They bake up in 10 minutes, so you can make these in a flash.

Sun Butter Scones or Almond Butter Scones (Grain Free and Dairy Free, NSA)

Preheat oven to 350
Line a small baking sheet with parchment paper
Yield:  6 scones – this is a small batch

 

• ½ c sun butter or almond butter (I haven’t tried peanut butter, but that’s next.  Sun tastes like PB to me, which I love.  Almond butter has a milder taste, and smells SO good as it bakes, so that is a fabulous choice, too.  It just depends on what you have on hand.)
• 10 apple rings (dried), or scant 1 cup mixed (larger) dried fruit (by larger I mean that raisins probably aren’t a good choice.  I had a mix of prunes, apricots and apples I wanted to use up – you want things to be kind of chunky.)
• 1 egg
• ½ tsp baking soda
• splash of vanilla (if using almond butter, feel free to add any other extracts you like, e.g. maple or almond)
• 6 DF Chocolate pieces for garnish – optional – I did these on the sun butter version but dispensed with them the second time around

Combine everything except the fruit in a small food processor or the Ninja small cup (that’s what I used).  Blend well for about 30 seconds.  Add the fruit in.  Pulse about 10x.  You want things to still be chunky, not pulverized.  Remove the blade (careful!) and stir by hand.  Make drop scones or do a wedge wheel (see above).  Bake at 350 for 10-12 minutes.  Serve warm.  (I like baking mine for 10 and then toasting them as needed in the morning for breakfast.)

 

Click HERE for more Grain Free treats.

206. Peanut Butter (PB2) Moose Cups [Dairy Free, No Sugar Added]

 

Let me tell you something up front:  this dessert has banana in it.  Only half a banana, but in case you abhor bananas I give you permission to go read something else now.  Like this:  How to make simple Cashew Cream.  (Learn something.)

In my defense, bananas are a fantastic natural sweetener and my half a banana was a great companion to the peanut butter flavor and lent itself to the smooth, creamy texture I was going for.  This recipe makes 2 small cups – perfect for you and a friend.  And I’m calling it “Moose” in loose reference to the Moose Tracks ice cream (vanilla with PB cups and fudge).  It would probably be good in the freezer if you want it to harden, but it was so easy to just scoop out with a spoon since I put it in the fridge and they are individual cups.

 

Peanut Butter Moose Cups
dairy free, no  sugar added
makes 2 small servings

Inspired by CCK’s No-Bake Peanut Butter Pie

For the crust:  pulse (I used a Magic Bullet) and then divide between your two cups, pressing it into the bottom.

• handful of pretzels (I used gluten free)
• ½ tsp coconut oil

For the moose:  blend and divide between the two cups, pouring it over the crust.  Next time I’ll try regular peanut butter – crunchy would be great!  I just won’t add the coconut oil.

• ½ banana
• 1/3 c PB2
• 1/3 c non-dairy milk
• splash of vanilla
• ½ tsp coconut oil

For the chocolate swirl: mix this up and dot the surface of your peanut butter moose.  You won’t need a lot – you might have leftovers in which case I advise you to eat them with a spoon.  Drag a toothpick through the surface of the moose and chocolate so you get a swirly design.  Place in fridge until serving time.

• 1 tbl cocoa powder
• 1 tbl coconut oil
• splash of vanilla
• squirt of agave (optional)

Another judicious use of pretzel crust:

 

 

 

 

 

201. So Simple: Banana Date & Nut Bars [Grain Free, NSA, inspired by Elana’s Pantry]

Date and nut cake is S’s (OT6) favorite baked good.  When I left The Place I brought her a date and nut loaf Mommy had helped me to prepare.  Now, more than a year later, I am sufficiently recovered to do it all on my own since I just toss everything into my Vitamix.  I pureed everything and then just roughly blended in the dates and nuts at the end.  I don’t have grapeseed oil so I used your favorite, and mine, coconut.  Also, I omitted the agave and just tossed in a banana, so there is no sweetener except fruit in my version.  The banana scented bars are fantastic – I froze the bulk of mine and enjoy them straight from the freezer – the texture is soft enough to allow this.  If you like banana bread, you’ll LOVE these.  If you do not like bananas I will likely be trying some non-banana alternatives in the future, so stay tuned.

The Recipe:  Date Walnut Bars from Elana’s Pantry

My Changes:

• Sub coconut oil for grapeseed oil
• Sub a banana for agave
• Blend everything in your blender – wet ingredients first, blend.  Add dry, blend more.  At the end, add dates and walnuts – pulse lightly so they get chopped but are not pureed.

Oh yeah – so I realized that when I told you about the PB Zucchini Brownies from fastpaleo last week I failed to mention two important ingredients:  1) Peanut Butter and 2) Zucchini.  Oops, my bad.  I wrote about them in the body of the text but when it came time to detail my veganized recipe I forgot.  I don’t proofread much bc of my vision issues, so these things happen.  xoxo.  Welcome to my world.  So if you’re going to reference the recipe, make sure to look at my updated post (click on the picture below) and not the email you got if you’re a subscriber (thank you!)  PS.  If you ever notice any gaffes like this, please do let me know – you’re not going to hurt my feelings.  The new Floppy Me needs your help to be accurate.

196. So Simple: PB Zucchini Brownies [Grain Free, Vegan]

194. Peanut Butter Banana Cake [Grain Free, No Sugar Added, Vegan]

Do you remember that we had some languishing bananas in our house last week?  This is what became of them.  I only used the blender for the frosting.  And sorry, I forgot to measure that pan again.  So let’s call it 11×7.  Yeah.  Let’s go with that.  My cake was super thin, so I was able to triple stack it with frosting for the picture, but if you prefer thicker cake, use a smaller pan.  The only reason this cake is vegan is because when I opened the fridge the eggs were under a couple of things and I was uninterested in freeing them for my use.  Plus, eliminating them entirely took care of the issue of letting the eggs come to room temperature.  I’m too impatient for that, and lack the forethought to bring them out ahead of time, and since I used coconut oil I knew cold eggs would make it seize up and I didn’t want that.    Thankfully, the cake turned out anyway – so if you’re not into eggs, this would be a good cake for you.  Later in the week you will see my first forays into flax eggs!

Peanut Butter Banana Cake [Grain Free, No Sugar Added & Vegan]

Preheat oven to 350, Grease a small pan

• 3 mashed bananas
• 2 tbsp coconut oil
• ½ c chunky peanut butter
• dash cinnamon
• dash nutmeg
• splash vanilla
• ¼ c almond flour
• ¼ c coconut flour

Combine everything and bake at 350 for 30 minutes

For the (PB!!) Frosting:

• 1 cup thick cashew cream (The thickness will depend on your preference.  Mine was plenty thick, but it got thicker after I put it in the fridge for a while.)
• 4 dates
• splash of vanilla
• 2 tbsp PB2

Use your blender to combine everything.

Or if you want a quicker, individual sized fix:

171. PB2 Mug Cake

 

189. Coconut Flour Banana Bread [Grain/Dairy Free, No Sugar Added]

We have some more bananas languishing away in the fruit basket downstairs so this probably isn’t the only time you’ll see bananas this week. I love bananas – so much so that I try to monitor my banana consumption because they are sweet. Yes, it’s natural sugar, but it’s still something I try to watch out for. But when we have bananas to use up I either want to freeze or bake them rather than waste them. I suppose I love banana bread bc Mommy makes a WONDERFUL hummingbird loaf. She translated this banana/pineapple treat into Ed’s birthday cake in 2012. It was covered in cream cheese frosting and since it was Easter, crowned with Peeps. See?

Since I’m abstaining from the flour/sugar delights I enjoy so much I decided to try a coconut flour version of banana bread. I googled it and happened upon a Spark Recipe. I had to make some adjustments and it turned out well. I used a pastry cutter to mash the bananas and it worked well – it was easy to hold and did the job creditably. I liked the bread even better on day 2, both straight from the fridge as a snack and toasted for breakfast. (Of course, I didn’t actually eat anything while standing in front of the fridge because standing in front of the fridge is enough physical effort. Chewing and swallowing while doing this would likely end badly for me, but if this is your custom, go for it! It used to be mine.) Also, coconut flour has a lighter, spongier texture than the baked goods I’m accustomed to, but I quite like the results, and I hope you do, too.

Banana Bread
Grain Free, No Sugar Added, with Coconut Flour…oh yeah, this is Dairy Free, too!
Grease a loaf pan and preheat oven to 350
adapted from SparkRecipe’s “Primal” Banana Bread

3 ripe mashed bananas
1/3 c coconut oil, melted
4 eggs + 2 whites
splash of vanilla
1/2 c coconut flour
1 tsp baking powder
1 tsp baking soda
handful of nuts (optional)

Mix your wet ingredients, add your dry ingredients and mix very well. Sorry, I know it’s better baking method to mix wet/dry separately and then combine in some order I can’t remember, but I’m going for minimal bowl usage here, and the less I have to dump things from one bowl to another the better (there’s one less opportunity to spill). Pour into your loaf pan, bake at 350 for 45 minutes.

More banana-based yumminess!

171. PB2 Mug Cake

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