Hello folks! It's a Friday evening and I'm vegging (hee!) at home with my boyf, watching the Late Late Show...I don't always watch it but my hand slipped and I accidentally pressed channel 101 on the remote control. Whoops.
Anywho, I have a nice weekend of eats lined up - I'm going to The Happy Pear tomorrow! I'm so excited! I've been wanting to go to this vegetarian café for so long because
The weekend is when I tend to do most of my baking, especially Sundays. I'm from Cork City originally, and every few weeks I go back to see my lovely family (including my veggie brother who's been veg for more than two years now - we call him an 'etarian' though as he doesn't eat many veggies...ahem...sorry Nick!) so when I get a Sunday up here in Dublin where I have nothing lined up I do a bit of baking. Then I eat lots of the cakes/cookies and have to force myself to put the rest in a box and bring them in to work the next day to fatten up my lovely colleagues.
I've only been baking properly for the last year or so, so I'm on a bit of a learning curve. That means that when I find a nice, easy recipe that tastes good and contains no animal ingredients I am a very happy bunny indeed. So here's the latest recipe I've tried and it's a keeper - or more importantly, it's a COOKIE recipe. Cookies are great, aren't they? And they're even better when they're almost fat-free (not that I advocate a fat-free life, I'm all for the good fats, but to my mind fat-free cookies = more cookies to eat), contain whole-wheat/spelt flour, are refined sugar-free and contain oats! Yum!
The recipe is from the fantastic Fat Free Vegan blog, which is run by Susan V (I like to pretend her surname stands for 'Veg', heh). Click here for Susan's recipe. Her recipe is for Banana-Maple Oatmeal cookies. When I made mine I made a few substitutions, but you just go ahead and do what you want, (non-refined) sugar!
- I used organic whole-grain spelt flour
- I used organic brown rice syrup instead of maple syrup
- I didn't add raisins
- Instead of lemon juice, I added a few teaspoons of organic blood-orange juice (adding more flour so the recipe wouldn't be too wet)
- I also added the zest of one organic blood-orange - zingy!
- Instead of cinnamon I used allspice, as I had left my cinnamon in work (for my morning porridge, yum)
These are simple, healthy and - most importantly - tasty cookies. They go a little soft overnight but are still yum. I crumbled some into peach soya yogurt the next day and it was heaven. Their consistency is almost cake-like, so don't expect a crunchy cookie. Instead, expect a soft oaty pillow of fruity yumness (TM).
If you make these, let me - and Susan - know how you get on!