Writing has been put aside, except for blogging on Pudbudder of course! Christmas is just a week away. Shopping is getting done, slowly, but surely. Cards are on the list for this week. And those gift projects have got to get done in the next few days. This is the season of homemade and handmade and the perfect time to bake something special for someone on your list.
So today is a baking day for something totally new to me – a vegan cookie. With a big hint from one of my daughters, I explored the Healthful Pursuit website and blog, latching on to a variety of breakfast cookie recipes. Now I haven’t had the chance to explore the site in depth, but it appears that all the recipes are gluten-free with many falling into vegan category as well. If you’re reading, Leanne (founder of Healthful Pursuit), I apologize if I have stated this incorrectly.
What I did see so far were some interesting and taste-tempting and innovative ways of preparing healthy meals. Those committed to the vegan lifestyle as well as those with food allergies are sure to embrace this site. So be sure to take the time to browse all the great recipes. You’re sure to find something to try.
Today I’m experimenting with the Quinoa Sweet Potato POW! Breakfast Cookie that will become a gift for my daughter. I did tweak the recipe a bit, by substituting Light Agave syrup for the maple syrup, cutting it down to 3 tbsps. from the 1/4 cup of maple syrup called for in the recipe. I also substituted ginger for the cardamom in Leanne’s original recipe.
With my small Cuisinart food chopper out of commission, I used my coffee grinder to grind the flax seed, and it worked like a charm. You can, of course, purchase ground flax seed, but I’m a “back to basics” kind of cook and like to start with the raw product as much as possible.
I found that mixing the dough needed a little “hands on” action, and so I mixed the dough with my fingers after using a fork. I also pinched off tablespoon-sized balls of dough with my fingers, rolled into balls and flattened slightly.
After a morning trip to Richard’s Foodporium in Palm Coast, I was stocked with gluten-free flour, dairy-free/vegan chocolate chips, some golden flax seed and of course one of my favorites — quinoa. Here’s my version:
Quinoa Sweet Potato Cookie
(adapted from Healthfulpursuit.com)
In a rice cooker, cook ¾ cup raw quinoa with 1 ½ cups water. DO NOT SALT. Allow to stand for a while after cooked, then spread on a cookie sheet to completely cool. As Healthful Pursuit points out, this keeps the chips from melting when you mix everything together.
While the quinoa is cooling, whisk together in a bowl:
½ cup baked, mashed sweet potato
3 tbsp Light Agave Syrup
2 tsps. Vanilla (my regular readers will know that I make my own, using vanilla beans and Vodka – find my method in the post at this link
2 tbsp. grapeseed or olive oil (substitute any vegetable-based oil)
1 tsp. cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
In another bowl, whisk together
1 cup gluten-free flour
¼ cup ground flaxseed
When quinoa has cooled, measure 1 ½ cups of the quinoa with the dry ingredients and mix well, being sure to coat all of the quinoa with the flour/flax seed mixture. Then add the sweet potato/spice mixture to the dry, ingredients, mixing well, using your fingers if necessary.
Form into balls, using approximately a tablespoon of the dough, pressing down slightly to form a flat cookie. Bake on parchment-lined cookie sheet at 350 for 20-25 minutes. Let cool slightly, then move to a cooling rack.
Thanks to Healthful Pursuit for bringing this recipe to us and for giving us better food choices. Be sure to check out their blog for more tips and recipes!
See you next time for another chapter of A Pudbudder Holiday.
- 50 Holiday Food Recipes for Vegan, Paleo, and/or GF Guests (green-talk.com)
- Vegan Cookie Recipe Swap for Sugar Cookies (planetforward.ca)
- A Pudbudder Holiday (pudbudderpress.com)