Tag Archives: sunbutter

Vegan Baking Experiments

24 Oct

I made a lot of goodies today!

And guess what?  They’re all vegan!  I have a vegan friend and have kind of challenged myself to make some delicious baked goods for him.  And then I made more fauxrabars for myself.

Vegan baking is not nearly as hard as you might think.  It’s mostly about replacing:

1)      butter—with oil, or coconut oil (or shortening) if you need a solid fat

2)      milk—almond or soy milk works in almost any recipe

3)      eggs—I’ve seen vegan egg replacers, but it seems like applesauce, pumpkin puree, and bananas can generally be substituted…though I’m no expert on that.

I accidentally made vegan pumpkin cookies when I left the eggs out of my whoopie pies.  So I made another batch of those (knowing how great they were).

Then I made Sunbutter cookies!  The boyfriend doesn’t like peanut butter desserts, but he does like chocolate covered sunflower seeds, so I figured I’d tackle sunflower seed butter cookies, but vegan, just because.

They taste pretty good, and I like the texture too (soft and cakey)…one of the great things about vegan cookie dough is that there’s no raw eggs, so you can taste the batter as you go.

They need some tweaking though because…these cookies are not pretty.  I figured the ugly color was from the drab color of the sunbutter.  Then I cracked one open…

It’s green.  Like…really green.  Spinach green.  ‘Omg is this going to kill me if I eat it? Green’ (that’d be a great crayon name, right?).

A brief search on the interwebs told me that no, it won’t kill you.  The green is from chlorogenic acid…which all plants have in the stems and leaves, and is also in the seeds of sunflowers. They’re totally safe, and taste normal.  The color is still off-putting though.  Could be fun for St. Patrick’s Day…

Anyway, here’s the recipe I used (substituting pumpkin for applesauce, and obviously sunbutter for peanut butter)…I’m pretty sure it would be great (and less strangely colored) with peanut butter.

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Moving on…fauxrabars!  I’ve devoted two posts to my other fauxrabar flavors, so I’ll keep this quick (the method is the same as before).

Another use for your leftover sunbutter and sunflower seeds…one that does not require baking…Sunbutter Cookie Dough Fauxrabars! (Adapted from ChocolateCoveredKatie).  If you dig sunflower seeds and/or sunflower seed butter, this one is great!

1/4 cup sunflower seed butter
1/4 cup plus 3 tbsp raisins
1/8-1/4 tsp salt (to taste)
2 tbsp sunflower seeds (mine were raw, but roasted and salted would be good too)
1/4 tsp pure vanilla extract

Blend all ingredients well in a food processor until well combined and uniform in texture.  This dough should stick together very well.  Pour dough out onto saran wrap, and form into three bars.  Wrap tightly with saran wrap, and store in the fridge or at room temperature.  Will keep for at least a week (probably more).

I also made some Cashew Cookie Dough Fauxrabars…they kind of do taste like cookie dough.  I think everyone that makes ‘fauxrabars’ has a version of this recipe, but here’s mine:

½ cup cashews (mine were roasted and salted)
1/3 cup raisins
1/8 – ¼ tsp salt
¼ tsp vanilla extract
1 T chocolate chips (optional, I used white chocolate)

Blend all ingredients well in a food processor until well combined and uniform in texture.  If your mixture is dry and does not stick together well, add a few drops of water, pulse and repeat until sticky.  Pour dough out onto saran wrap, and form into three bars.  Wrap tightly with saran wrap, and store in the fridge or at room temperature.  Will keep for at least a week (probably more).

Whew.  After that marathon post you might think I was heading to the dark side…and turning to veganism.  You’d be mistaken.  I ate some bacon for breakfast.  And then I made apple pie.  With extra butter.

P.S. If you clicked on any of the links on this post, they take you to Chocolate Covered Katie’s healthy dessert blog.  Who doesn’t love healthy desserts?  But I really love her site because she makes special diet baking seem not so scary.  Overall, there’s no weird ingredients you’ve never heard of, and lots of suggestions for substitutions =]

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