Cran-orange Sweet Potaotes

My sister has an aversion to sweet potatoes.... but not these!

Bake 3 large sweet potatoes at 350 for 60-75 minutes.  (I usually cut them in chunks so they bake a bit faster and then wrap them in foil).

After they have cooled, peel the sweet potatoes.  Slice them into a casserole dish  and sprinkle liberally with dried cranberries. If you add the dried cranberries after each layer of sweet potatoes, you will have them spread nicely throughout the dish.

Orange Topping:

6 oz, orange juice concentrate
1/3 cup pure maple syrup
1/3 cup olive oil
1/4 cup water
6 pitted dates
1 tsp salt

Place all ingredients in a blender or bullet.  Blend until smooth.  Pour over sweet potatoes.  Cover dish with lid or foil.

Bake at 350 for 1 hour. 

Samoa Carob Brownie Bites

These little gems are .... very yummy!  One of my taste testers said "I can hardly believe that these are carob and vegan!"  Give them a try!


Brownie Part:

In a large bowl place:

1 3/4 cups whole wheat flour
1 3/4 cups all purpose flour

1/2 tsp. baking soda

1 tsp. salt

Mix together with a whisk.

Either in a microwaveable bowl or a kettle place:

1/2 cup carob powder

1/2 cup carob chips

2/3 cup coconut oil

1 cup hot water

1/2 cup postum, roma, etc.

Heat together until melted  and smooth.  (Either in microwave or on stove top.)

Then add to carob mixture:

1/4 cup ground flax

2 cup natural sweetener (succanat, coconut sugar, etc)

1 T. vanilla

Mix well.  Add wet mixture to dry mixture.    Mix well.

Spoon into muffin tins lined with paper liners.  For fudgey brownies, bake 8-9 minutes at 350 degrees.  Bake a little longer if you want them to be more cakey.  There should be enough batter for 24 brownie bites.


Caramel:

In a saucepan, place:

1  can coconut milk
1 cup natual sugar

Cook on medium heat for about 20 minutes.  Add 2 tsp. vanilla and 1/2 tsp. caramel flavoring (optional)

Toast 2 cups of unsweetened coconut until nicely browned.  (WATCH CAREFULLY)

Stir the coconut into caramel.


Assembly:

Spoon the caramel coconut mixture onto the brownie bites.  Drizzle with melted carob chips.  If your carob chips are too thick, thin with a teaspoon or so of coconut oil.

Pumpkin Oatmeal Cookies

Dry ingredients:

1 1/2 cup whole wheat flour
1/2 cup all purpose flour
1 1/3 cups quick oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp. cinnamon
1/2 teaspoon nutmeg
1/2 cup chopped walnuts

Wet ingredients:

1 cup coconut sugar
1/2 cup olive oil
2 T. molasses
1 1/4 cup cooked pumpkin
1 tsp. vanilla
1 rounded T ground flax seeds

Directions:

Mix dry ingredients together in a large bowl.

Combine wet ingredients - either in a blender or in a bowl with an immersion blender.

Add the smooth wet ingredients to the dry ingredients and stir until well combined.

Drop spoonful of batter into turbinado sugar and roll.  This is messy because the dough is soft.  You can skip this step, but the sugar on the outside, gives the cookie a very nice outside finish.
Place onto a parchment lined baking sheet and flatten with your fingers.
Bake at 350 for 16 minutes.

Carob Bundt Cake

1 c. whole wheat flour
2/3 c. all purpose flour
1 1/2 c. sucanat
1/2 c. carob powder
1 1/2 tsp baking soda
1/2 tsp. baking powder
1 tsp. salt
1/2 c. coconut oil
2 T flax seeds, ground
1 3/4 c. non-dairy milk (soy, nut, etc.)
1 tsp. vanilla extract
1/4 c. Roma or similar product

Sift the first seven ingredients together.  Combine the ground flax, milk, vanilla and Roma.  Pour this mixture into the dry ingredients.  Add the coconut oil, also.  Mix at low speed for 1 minute.  Beat on med/high speed for three minutes.  Pour into a prepared bundt pan and bake at 350 for 50-55 minutes, or until toothpick comes out clean.  After cake is cooled, frost with Carob Frosting and sprinkle with chopped nuts, if desired.

Carob Frosting

 2 T. carob powder
 2 T. Roma
 2 T. cornstarch
 1/2 c. sucanat
 1/4 tsp. salt

Mix together in a small saucepan. Then add 2 T. coconut oil; 1 tsp. vanilla; and 1 cup water in increments.  Cook until it boils and gets thick.  If it gets lumpy, beat it with a blender stick!

Carob Brownie Bites

In a large bowl place:

1 3/4 cups flour (either all whole wheat or half whole wheat & half all purpose flour)

1/4 tsp. baking soda

1/2 tsp. salt

Mix together with a whisk.

Either in a microwaveable bowl or a kettle place:

1/3 cup carob powder

1/4 cup carob chips

1/3 cup coconut oil

1/2 cup hot water

1/4 cup postum, roma, etc.

Heat together until melted & smooth.  (Either in microwave or on stove top.)

Then add to carob mixture:

2 T ground flax

1 cup succanat

2 tsp. vanilla

Mix well.  Add wet mixture to dry mixture.  Also add 1/2 cup chopped walnuts.  Mix well.

Spoon into greased muffin tins.  For fudgey brownies, bake 9-10 minutes at 350 degrees.  Bake a little longer if you want them to be more cakey.

Easy Peasy Lemon Bars

I'm rather pleased with this one -- I ate something like this, liked it, and adapted it and here it is!!!!


1 cup whole wheat flour

2 ½ cups quick oats

1 cup sucanat

½ tsp. Baking soda

1/4 tsp. Salt

1 cup coconut

1 cup of chopped nuts (pecans or walnuts)

Mix well.


Add:

2/3 c. oil

1 tsp. Vanilla


Mix again. Press 2/3 of this into a 9x13 pan that’s been prepared. (Don’t eat the rest – save it for the next step!) Bake for 10 min.

Meanwhile, in a small bowl place

1 can coconut milk

1/4 c. lemon juice

1/4 c. honey or maple syrup

1 T. Cornstarch

1 tsp. Lemon flavor

a few drops of yellow food coloring

Whisk together well –make sure cornstarch gets mixed in.

After crust is baked, pour this mixture over the top. Crumble on the rest of the oatmeal mixture on the top. Bake for 25 min.

Chocolate Donuts

1 cup non-dairy milk
1 tsp. lemon juice
2 tsp. vanilla extract
3 T. pure maple syrup
1/4. c. succanat
2 T. olive oil
1 cup whole wheat flour
1 cup all purpose flour
1/4 cup dark chocolate cocoa powder
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp. baking soda
1/4 cup vegan chocolate chips

Add the lemon juice to the milk and stir briefly, then let it sit for a bit.  In a medium size bowl, place the vanilla, syrup, succanat and oil.  Add the milk and whisk until smooth.  In a sifter or sieve, place the flours, cocoa, salt, baking powder and soda.  Sift into the liquid ingredients.  Add chips.  Mix until combined.

Spoon into 2 prepared donut pans -- this recipe will make 12 donuts.  Bake at 350 for 15 minutes.  For the infamous breakfast, I let them cool for a bit and then swished them in a turbinado sugar/cinnamon "powdered sugar" that I made by grinding the sugar in a coffee grinder until it was the desired texture.

A note about the pans -- I got mine at Walmart -- they are Wilton pans.  Each pan makes 6 donuts.  I have another mini-donut pan (non-Wilton)  that I don't like as well.  They tend to stick and it's harder to work with the small size.  My baking assistant is partial to this one, tho'.