DAY ELEVEN: Cookie bowl mousse

We're now eleven days in to Vegan MOFO...wohoo !

Following the inspired success of the berry oat cups, I came across a folder on my computer labelled ‘cookie bowl  mousse’ that simple contained a series of unedited photos from a quick foodie experiment over the summer.  I’m not sure why these photos had been forgotten about, sitting there forlorn and waiting to be picked for a post…well now their time has come.

The super simple oatmeal cookie base strikes again, this time in the form of an edible bowl accompanied by a creamy, fruity mousse filling. You can definitely tell it was summer at the time!

So, this is another crazy simple winner for breakfast or dessert. Totally versatile…strawberry, mango, banana anyone? (Mmmm, banana and PB instead of the cashew butter!) You could also make smaller versions more reminiscent of the berry oat cups.

I can’t wait for the weekend now…I’m itching to get in the kitchen and experiment. I haven’t been able to do so for well over a week now as I've not had a chance since I've been back from my holidays. Expect a few new oaty ideas to be coming your way next week.

Oooo, I meant to say, if anyone has an oat themed ideas then feel free to suggest them in the

comments and I’ll see what I can come up with.

Recipe: Berry oat cups

Serves 1

Ingredients- oatmeal cookie bowl

¼ cup oats

2 tbs buckwheat flour (other flours would probably be fine too)

1 tbs ground flax

Ground cinnamon and vanilla extract to taste (approx. ¼ tsp each)

1 tbs agave

2-3 tbs vegan yoghurt

Ingredients- mousse

¼ cup silken tofu

¼ cup fruit (mango/banana/strawberries)

1 tbs cashew butter (optional for extra creamyness) or just coconut oil to help thicken

1tbs agave

½ tsp vanilla extract

1tbs tapioca flour (or alternative thickener)

Method

Mix and mash all the cookie bowl ingredients together well to form a thick sticky ball of dough. Using your fingers press the dough evenly around the inside of a lightly greased smooth bowl or silicone egg poach as I used.

Cook the cookie bowl in the microwave on full power for 90 seconds.

Meanwhile mix all the mousse ingredients together in a blender (ideally with whisk attachment) until smooth. Pour into serving bowls and chill for min. 30 mins prior to serving if you prefer a thicker consistency and a nice contrast to a warm cookie bowl. Alternatively serve directly into the cookie bowl straight away.

Top with fruit, chocolate, nuts, coconut flakes as desired.

What Vegan MOFO means to me.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

DAY TWO: chocolate trail mix cookies

These cookies have it all…. Nuts and fruit for an energy boost, oats for sustenance and last but not least…chocolate for an indulgent twist.

The other great things about oatmeal cookies is that they are pretty forgiving and can accommodate plenty of substitutions and approximate measurements depending on what you have to hand. I happened to be at my dad’s house when I made these cookies last week. I was in the middle of writing up some notes and doing a little research when I just fancied something chocolately but also more substantial than the three squares of dark chocolate that were left in the packet.

So then these three little squares of dark chocolate teamed up with some dried berries, and then a handful of nuts came to join in the game. Then I spied the tub of oats and before I know it a whole cookie mix had evolved!

Two cookies for me, two for my dad…and four saved for later...maybe.

I used a dollop of runny peanut butter in this mix which actually give a really great depth of texture and taste, but if you prefer not to have such a dominant flavour feel free to sub coconut oil or another mild oil. I usually use a little flax or chia to avoid a crumbly mix, however I didn’t have any to hand…but this was no problem as these cookies held together just fine.

So there you have it, the first ‘oat based’ offering for Vegan MOFO. Sweet, simple, healthy and foolproof. Vegan or not you’ll love these cookies.

Recipe: Chocolate trail mix cookies

Makes approx. 8 cookies

Ingredients

½ cup oats

3 tbs wholemeal spelt flour or GF flour of choice

½ tsp cinnamon

½ tsp baking soda

2 tbs cocoa powder

3 tbs agave syrup

2 tbs peanut butter (or 1 tbs oil)

3 tbs crushed nuts

3 tsp chopped dried berries (I use mixed cranberries and cherries)

1 tbs dark chocolate chunks or cacoa nibs

3 tbs soy milk or as needed to create a thick spoonable batte

Method

Mix the dry ingredients in a medium bowl.

Melt the peanut butter in the microwave for a few seconds until runny and  then add the agave syrup. Mix the wet ingredient adding as much soy milk as necessary to achieve a thick batter. Add  the nuts/fruit/chocolate last.

Press spoonfuls of the dough onto a parchment lined baking sheet, pressing down firmly eith a wet palm or the back of a spoon, as these cookies does not spread.

Bake at 180C for 8-10 mins or until just beginning to brown.

What Vegan MOFO means to me.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Apple cookie pie

This may actually be the most delicious breakfast I have ever made…or maybe even ever tasted. The fact that is so simple and good for you too is a bonus! It would make a yummy dessert too!

You have to try it out…and I hardly ever say that about a recipe! (even though I usually think it!)

See, the exclamation marks are out in force again today so this really is something special!!!! Ha!

Ok, ok, I’ve calmed down a little now…breathe.  I woke up on Monday morning and with it being a bank holiday and a lovely change from the norm, I wanted to make myself a little something special, but I had no idea what. I did debate breakfast of the pancake or granola variety but it just wasn’t doing it for me.

Then a brainwave crept over me and I had to give it a shot. What if I made two oaty breakfast cookies to sandwich a hot, rich and fruit filling? It had to work...right?

Oh yes it did, it was so good and so quick. I don’t like to hang about when I’m hungry and this most certainly did the job. With endless variations on the theme for both the ‘crust’ and the filling you can play around with the ingredients to your heart’s content.  I kept the crust quite plain this time so that fruity filling coated in a sweet peanut buttery sauce could take centre stage, but by all means go ahead and jazz up your crust too! I used both an apple and a nectarine (as I had a nectarine that looked like it needed using up) but just the apple and maybe some raisins for an extra juicy texture would also be fabulous.

Recipe: Apple cookie-pie

Serves 1

Ingredients- cookies:

1/3 cup oats

3 tbs buckwheat flour (other flours would probably be fine too)

¼ tsp baking powder

1 tbs ground flax

Ground cinnamon and vanilla extract to taste (approx. ½ tsp each)

1 tbs agave

3-4 tbs soy yoghurt (or regular yoghurt for non vegan)

Walnut pieces to decorate- optional

Ingredients- filling:

1 small apple

1 small nectarine or two apricots (or omit and use 1 large apple)

1 tbs peanut butter

1 tsp ground flax

1 tsp agave (if necessary)

Method

Mix and mash all the cookie ingredients together well to form a thick sticky ball of dough. Divide into two and flatten the ball with wet palms and place both on a microwaveable plate.  Decorate one cookie with walnut pieces.

Cook on full powder in the microwave for 1 min 20s. Press with your finger and if there are no visibly sticky bits you’re done.

Whilst the cookies are cooking, chop the fruit into 1-2 cm sized chunks.  Place the apple in a microwaveable bowl and cook in the microwave for 1 min Add the remaining ingredients and cook for a further 1 minutes. Mix to coat evenly.

Set out one cookie  as a base and pile on the filing, adding the other cookie as a top crust. Dust with cinnamon if desired. Serve immediately.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Blueberry pie breakfast cookie

Remember my chocolate chunk breakfast cookie?

…How could you forget! It was very good.

Well, for those among us who simply cannot contemplate chocolate in any form for breakfast, I now have a little fruity offering. The perfect breakfast… or brunch.  I also have a little admission to make here, when I woke up this morning  I was so busy with bits and pieces on my laptop upon waking that I didn’t actually make it out of my bedroom until just before midday when my stomach started shouting at me for food…I had no idea how late it had got! So, I doubled the recipe and had one massive cookie. It was very filling indeed. Ok so that’s my little guilty admission!

So, the photos below is for one biiiiiig ‘double’ cookie however the ingredients below are for a regular sized cookie more like the original choc chunk version…. Double it if you dare!! (p.s if you do you’ll need to microwave it for longer- mine took approx. 2 ½ mins to cook through in the middle, no dramas if it is a little soft. Also it will be too big for your hands so you'll simple need to spoon and spread it onto the plate in a neat circle). I had another thought once I made this cookie, and I’ll give it a try on another occasion but I reckon you could substitute the yoghurt for a small mashed banana for a blueberry-banana combo, this will also help to sweeten and you can reduce the maple syrup. Let me know how it works out for you if you try this.

The photos look much less ‘oaty’ than the previous chocolate cookie, I think that’s simply because I whipped the ingredients together fairly ferociously, so it had more of a cakey texture. Either way tastes good to me.  I used blueberries but you could use any berry you fancy. I advise using frozen blueberries as they will hold their shape as you push them in and they will be perfectly cooked through after 1 minute in the microwave, no need to thaw first.

One last note- I suggest you taste the batter before cooking to test for sweetness. As its for breakfast I prefer a mildly sweet cookie but you may prefer to modify this, particularly if you make it for a dessert or snack.

Well, I think I’ve just about caught up with my life now that I’m back from my holiday. It’s been a day of bits and pieces, I was so glad for the Easter bank holiday!  I still have a few things to tick of the list for today, not least dinner that is currently in the oven.  If successful that will a post for later this week…Oh the excitement!

Recipe: blueberry pie breakfast cookie

Makes one fat cookie

Ingredients

¼ cup oats

2 tbs buckwheat flour (other flours  would probably be fine too)

¼ tsp baking powder

1 tbs ground flax/chia

Ground cinnamon and vanilla extract to taste (approx. ½ tsp each)

1 tbs flaked almonds (or other nuts of your choice)

1 tbs maple syrup

3 tbs soy yoghurt (or regular yoghurt for non-vegan)

Handful of frozen blueberries

Method

Mix and mash all ingredients (other than almonds and berries) together well to form a thick sticky ball of dough. Roughly flatten the ball with your palms and place on a small microwaveable plate. Push the frozen blueberries into the surface evenly across the cookie dough. Sprinkle the flaked almonds over the top and dust with a little extra cinnamon if desired.

Cook on full powder in the microwave for 1 minute. Press with your finger and if it springs back and there are no visibly sticky bits and the berries are fully cooked you’re done!

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Choc chunk breakfast cookie

I love the weekend mornings…all the more because I can spend a little longer in my PJ’s, spend a little longer pondering how to fill the day, spend a little longer contemplating breakfast…..

Mmmm….Saurday morning breakfast! Today we have another new twist on my oats (you know I love oats, right?!) This breakfast snack (or any time of day snack) was inspired by this recipe by Ashley at the Edible Perspective, such a perfectly simple concept and with a few tweaks of my own I was ready to roll.

Please let me introduce  the ‘Choc Chunk Breakfast Cookie’

A super speedy, healthy but ever so slightly indulgent breakfast cookie….made in minutes. Ticks all the boxes, right? You could of course double or triple this recipe and form into two or three patties but for me the one was enough to fill me up and give me a morning boost (until my next snack in a couple of hours!)

This cookie is soft and ‘cake’ like with a lovely chewy moistness and contrasts of the chunky nuts and melted chocolate adding to the cakeyness. Without the chocolate it might be  a little dryer so feel free to add a tsp of oil to the mixture if this is more your thing.

You could make this recipe with other fruit and nut combos and omit the chocolate chunks if you were wanting to be really virtuous, (I am planning on testing this out soon) but for me the melty chocolate really hits the spot… and it is the weekend after all. The recipe below contains no additional fats (other than the choc chunks and good fats in the nuts,  and with its whole grains it’s still healthy and filling…so go ahead and enjoy your chocolate moment and start your weekend with a (chocolatey) smile!

If you're already done with breakfast and fancy a super speedy mid morning snack....treat yoursef to another little indulgence of the microwave variety....may be my chocolate mug cake or rasberry cheesecake will give you a bit of inspriation.

Right, better get on (and out of my PJ’s) I have lots of plans to investigate today, too soon to give anything away but I will hopefully be able to fill you in on all the happenings in a few weeks time!

Recipe: Choc chunk breakfast cookie

Makes one fat cookie

Ingredients

¼ cup oats

2 tbs buckwheat flour (other flours would probably be fine too)

¼ tsp baking powder

1 tbs ground flax

Ground cinnamon and vanilla extract to taste (approx. ½ tsp each)

1 tbs choc chunks

1 tbs chopped nuts or your choice

1 tbs agave or maple syrup

3 tbs soy yoghurt (or regular yoghurt for non vegan)

Method

Mix and mash all ingredients together well to form a thick sticky ball of dough. Roughly flatten the ball with your palms and place on a small microwaveable plate.

Cook on full powder in the microwave for approx. 1 minute. Press with your finger and if it springs back and there are no visibly sticky bits you’re done! Eat immediately whilst chocolate is melty!

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Valentine's cookie sandwich

My last Valentine’s recipe is here! I can’t believe how organised I’ve been. I usually miss the holiday themed recipe opportunities…or only realise at the very last minute, so I’m pleased with my early preparations.

Let’s hope as you are reading this that I am cosied up in a little cottage in the middle of Herefordshire…and not stuck in a blizzard somewhere, since the weather conditions at the time of writing (just gone midnight into Friday morning) were somewhat suspect with snow and ‘freezing rain’ forecast…hmmm not the best start to a holiday!

For this final recipe I just couldn’t get this fudge out of my mind- it is simply so good and so easy to make! Here I’ve rolled it out so that shapes can be made with a cutter and it performs the job just beautifully. Sprinkle with a little coconut and stop here if you like.  But I didn’t want to stop there, I wanted to add a little bit of pink!

I played around with the ‘pink’ options for quite some time. I wanted to create a similar raw ‘smoosh’ recipe so that the whole process was very quick and simple. To take a pink dye the basic dough needed to be light in colour so the two options I trialled were marzipan and cookie dough.

The marzipan still needs a little more work in my opinion as I think the almond flour makes the marzipan stick the roof of your mouth a little as you eat it but the marzipan recipe original seen here was too oily for rolling. The overall taste is good and it forms the shapes well, but for me the texture is not 100%- but then again I am very picky when it comes to textures. I preferred the cookie dough option and this worked best with the chocolate layer on the outside as the cookie dough is very soft and quite sticky whilst the fudge is firmer to touch and so seemed to work best that way round. As you can see I have tried various options here- feel free to vary things and experiment with your own layering!

I also pressed a little desiccated coconut on the chocolate sandwiches to give a pretty delicate finish…this was my favourite option!

Recipe: Valentines cookie sandwich

Makes anywhere between 20-40 heart sandwiches (depending on size of hearts and method used)

Ingredients- chocolate layer (fudge)

½  can black beans- rinsed and drained

1 small mashed banana

½ cup cocoa powder (or raw cacoa powder for an even healthier boost)

1/3 cup dates

2 tsp vanilla extract

½  tsp cinnamon

¼  tsp stevia

½ cup ground oats

2 tbs ground flax

2 tbs chia seeds

Ingredients- pink layer

Option A- marzipan

½ cup ground almonds

¼ cup almond flour

2tbs tapioca or arrowroot

¼ cup coconut butter

2tbs agave (tiny pinch spelt)

1 tsp almond extract (more if needed to taste)

1tbs water (as necessary to form dough)

1-2 drops red food colouring

Option B- cookie dough

2/3 cup cashews
1/3 cup oats
4tbs agave
1 Tsp vanilla extract

3tbs dried cranberries

1-2 drops red food colouring (for a stronger pink colour)

Method (for all):

Blend all dry ingredients in a food processor. Add wet ingredients and then blend again. The dough should be fairly tacky but not too sticky and should still be easy to handle.

Roll out, chill if needed and use cookie cutter to cut out hearts for each sandwich. Assemble in desired fashion and store in an air tight container.

 marzipan hearts with chocolate fudge centres

cranberry cookie hearts with a chocolate fudge centre

coconut chocolate fudge hearts with a soft cookie centre

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.