Chocolate-cranberry and almond, oatmeal cookies..basic recipe is in the book Gobsmacking Cookies and Other Treats, Recipes on Amazon Kindle

These are crisp and chewy, deep chocolate flavors and tangy dried unsweetened cranberries,and crunchy chopped almonds and cashews.

Fantastic recipe and almost always foolproof.

Perfect for any occasion and fresh hot cookies are ready to eat in less than an hour, from start to finish.

Apple-Cardamon Cake Vegan and so very different, a very moist cake

I love the flavors of cardamon and apple, so needless to say I love this cake.
There is also a secret and very healthy ingredient in this recipe, cooked white bean or chickpeas, and no one will be able to tell!


This makes 1 x9 inch round cake pan

1/2 cup chopped walnuts or pecans (optional)
1tbsp vegan margarine
2 cups peeled,cored & cut into 1/2 inch slices crisp apples ( 2-3 medium apples)
1 1/2 cups light brown sugar
2tbsp lemon juice ( juice of 1 lemon)
1/2 cup old fashioned oats ( heat in a dry skillet and lightly toast them then allow them to cool)
1 cup cooked and drained white beans or chickpeas
2 tbsp neutral oil ( grape seed, safflower & etc.)
1 tsp vanilla extract
1 cup all purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cardamon
1/2 tsp ground cloves



Preheat oven 350F middle shelf

Lightly grease the cake pan and sprinkle with 1/2 the chopped nuts.
In a skillet melt the margarine  and add 1/2 cup sugar and the apple slices, also add the lemon juice and cook over medium heat until the apples release their juices and the sugar dissolves ( 3-4 mins).

Remove from heat.
Remove the apple slices and set aside.
Reserve the liquid from the pan.

When the apple slices are cool enough to handle..arrange over the chopped nuts in the pan in a nice design/concentric circles or overlapping slices.

Then top with remaining chopped nuts, and set aside.

In a food processor grind the toasted oats to a fine flour, remove and set aside.

In the processor bowl combine the drained beans, vanilla and 1/2 cup reserved cooking liquor (adding apple juice as needed to make up the amount).
Blend until smooth.
Add the toasted oat flour, all purpose flour, baking powder, baking soda and spices and remaining 3/4 cup sugar and process until well blended and smooth.

Scrape the batter down and pour over the apple slices in cake pan.
Bake immediately for 35 mins or until top is golden brown.


Cool on wire rack in pan for 30 mins.

Run a knife carefully round the edges of the cake pan and invert onto serving plate.
Revealing the apple slices and juices which have caramelized.

Best served warm or at room temp.

SOFT & CHEWY, ARABIAN DELIGHT "COOKIES", refined sugar-free, gluten free, Vegan Recipe

These are  Popular in North Africa and Islamic Communities, here is a simple recipe that can be made with ANY dried fruit and ground raw nut.

The basic recipe makes 12-14 cookies depending on size and can easily be doubled.
These are very Moreish..so don't be skimpy with the ingredients and they will soon be eaten by even the most finicky eater



Preheat oven 350F

1 cup pitted dates/apricots/prunes/ raisins/cranberries & etc.
1 medium banana, very ripe (very ripe bananas have more sugar and juice and are easier to digest)
1/4 tsp vanilla extract
2 cups unsweetened flaked coconut or ground almonds (or other raw nut)

Soak the dried fruit in a little water to soften, for 20 mins. then drain. (throw the water away).

Process the banana, soaked fruit and vanilla, until smooth.
Stir in the coconut flakes or ground nuts, by hand, until very thick.

Drop by generous tablespoonfuls onto a lightly greased cookie sheet.
Bake 10 - 12 mins or until done(firm).
Remove from oven, and allow to cool on cookie sheet then transfer to serving platter
Cookies will be soft and chewy.

RECIPES: Vegan Apple Cupcakes with Vanilla & Chocolate Banana Cupcakes with Peanut Butter Frosting

I have some family members in Australia who  are Vegans so I am now trying out new recipes, and posting these for them and any other health conscious folks who love great tasting food.


Basic Vegan Cupcake Recipe makes 12-16 depending on size of cupcake pans

1/2 cup vegan margarine softened/room temp.
1 cup sugar (I prefer light brown sugar)
1/2 tsp vanilla extract
2/3 cup nut milk plus 2 tbsp
1 3/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup grated fresh apple (leave skin on)
1/2 tsp ground cinnamon or cloves (optional)

Preheat oven 350F and grease cupcake pans ( I avoid using paper cases as the cakes stick)

Cream the sugar and margarine until very light.
Beat in the milk, and vanilla.
In another bowl sift all the dry ingredients together.
Gently combine the flour mix to the wet mix and mix well.
Fold in the freshly grated apple and then fill the cake pans  2/3 full.
bake immediately middle shelf, for 16-18 mins or until they are done ( surfaces is springy to touch).
Remove and cool slightly on pans and remove to cooling rack and frost when cold.


Vegan Vanilla Frosting  makes 3-31/2 cups
In a blender or processor:
1/4 cup nut milk
1/3 cup vegan margarine softened
2tsp vanilla extract
Blend or process until smooth, then add  a mixing bowl ( or process in the machine) .
Blend in 3 - 31/2 cups powdered sugar until desired consistency is reached.
The frosting will firm up as it settles, so only frost cakes that are cold or it will melt the frosting.

 
 Variations:
Try this frosting drizzled with  Vegan caramel syrup.
or cracked Vegan nut brittle

In place of apples you may add roasted nuts, finely chopped.
or berries again finely chopped.

This is a very good basic Vegan  cupcake/frosting recipe, with lots of variations possible.
If adding any pre-ground spices or cocoa (allow 1/4 cup unsweetened cocoa for this recipe) to the frosting cook them for a little time in hot nut milk before adding to the sugar and margarine mix to avoid bacteria in the ground spices.

Vegan Peanut Butter Frosting (you may use any great roasted nut butter of choice)
Makes 3 1/2 cups

3 cups nut butter (creamy mixes better than chunky)
1 1/2 cups Vegan Margarine
1 tsp vanilla extract or almond
1 1/2 - 2 cups powdered sugar


This is made in a food processor, do not try this with a hand mixer as it is a stiff frosting to begin with.

Process the nut butter, margarine and flavoring, until smooth and incorporated, then beat in the powdered sugar.
This frosting should be smooth and creamy when completed.
Spread over cold cup cakes or even large cakes.
This is great with a chocolate-banana cupcake ( add 2/3 cup mashed very ripe banana, plus 1/4 cup unsweetened cocoa powder to the basic cupcake recipe)