Directions
Now that I’ve been doing some vegan baking, I am learning that one of the most important parts of baking this way is what you use to bind the cookies. I’ve previously posted my Super-Substituted Banana Bread and A List of Cooking & Baking Substitutes, and here is a fantastic recipe for oatmeal cookies made with several substitutes. (I am going to try to make peanut butter ones soon, too…)
Ingredients
Directions:
A Family Favorite: Peanut Butter, Jelly and Fluff
We bought Punky, our “Cooker”, a little baking set for Christmas.
We used it a couple of weeks ago to make mini blueberry muffins.
He was very proud!
On Sunday, Punky and I made Pink Piggy Cookies. I bought a cookbook around Thanksgiving that I plan on cooking/baking from and then blogging about over the course of this year. It is a cookbook full of recipes for foods that kids would like. It cost $10, which is more than I usually spend on any type of book, so I promised myself that I would try to make the majority of the recipes over the course of a year. We’ll see how that goes…
But here is the first!
We had some VERY ripe bananas just before we left for our trip to Gatlinburg, so I put the in the freezer (my mom’s idea) to save to make banana bread with. The bananas smelled so sweet, so I changed up my usual recipe a bit and even tried out some new substitutes as well.
Mix together in large bowl:
Combine in small bowl:
Then add to the small bowl:
Pour the contents of the small bowl into the larger one and mix thoroughly.
Pour into a greased 9×13 pan and sprinkle about 2 Tbsp of the flax seed over the top of the loaf.
Bake at 350 F for 60-65 minutes.
While cooling, sprinkle a little bit of cinnamon/sugar over the top of the loaf.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Egg Substitute (each equals 1 egg)
Oil Substitutes
I admit it: I am lazy when it comes to beans. I only use canned beans. But that doesn’t mean I don’t buy dried, because I do, I just don’t use them. They sadly sit in my pantry, gathering dust. I found this great post at $5 Dinners about the best way to cook dried beans. I think now that I know a good method, I’ll probably do it more often. My biggest worry is that my recipes won’t taste the same if I use dried beans. However, I will no longer be using high-sodium ingredients. That is a huge benefit.
Here is a quick and easy soup recipe made with canned beans. Next time I’ll try making it with dried beans and see how it goes.
Michelle’s Souper Easy Black Bean Soup
Ingredients
Directions:
This is souper easy and very tasty!
You should check out all the wonderful Pumpkin recipes
at The Finer Things in Life.
I can’t wait to try a bunch of them!
I saw this on $5 Dinners and knew the kids would love it.
And they did!
Our Recipe: Combine applesauce, some pumpkin puree, pinch or two of sugar, and few dashes of cinnamon.
="
12 visitors online now
12 guests, 0 members
Powered by Visitor Maps
