Tag Archives: Vegan Cookies

Gluten-Free Vegan Almond Butter Chocolate Bikkies

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Through doubling some of the ingredients and changing the flour mixture, I made a fluffier version of the Crispy Almond Butter Chocolate Cookies. Yum! These are so soft and gooey straight out of the oven. Even after they have cooled, they are a nice texture, and it is hard not to keep eating them. We even found ourselves eating the cookie batter!

{Gluten-Free & Vegan} Almond Butter Chocolate Bikkies

2 TBSP chia seeds mixed with 6 TBSP water
1/2 cup Olivani (or vegan butter)
1/2 cup homemade almond butter
1 cup lightly packed brown sugar
1/4 cup raw sugar (You can easily get away with not adding all of the sugars)
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
Himalayan Crystal Salt
1 cup organic oats, blended into a flour (gluten-free)
1 cup almonds blended into flour
1 cup gluten-free flour
chopped vegan dark chocolate

-Mix chia seeds and water, set aside.

-With mixer, beat Olivani & almond butter, then add sugars and chia seed.

-Add dry ingredients, fold in chocolate chips.

-Roll into balls and bake around 11 minutes at 180 C. Enjoy.

Wishing everyone a Happy New Year!

Gluten-Free Vegan Christmas Treats

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{Gluten-Free & Vegan} Almond Toffee Crunch

In the beginning of December, I remember seeing simplydish post about Brown Sugar Almond Toffee. The photo obviously caught my attention as it looked so yummy, and then then words underneath so similar to Almond Roca had my complete attention. Even as a young child, Almond Roca seemed to be something that I really enjoyed. I always remember choosing it over other typical chocolate. I had never made toffee before, but the ingredients and recipe sounded quite simple so I thought that I would give it a go.

Remember how I just mentioned simple? Well, it should have been, but I managed to get a bit confused so make sure to read what I have to say. I didn’t have a candy thermometer either so I followed the instructions about timing for fifteen minutes and stirring occasionally. Well actually, I didn’t follow the stirring occasionally instructions as I seem to stir more often than I should. I was worried about burning this and didn’t actually cook it long enough the first time. I was clever enough and able to save it by continuing to cook it though.

So what do you need to remember? Even when it starts to boil, you need to wait until it thickens up and becomes more of a light brown colour. This might seem simple to others, but not having made anything like this before and without a thermometer to check the temperature, the unknowing made it a bit tricky. However, I can easily make this again very simply having made it already, and I am sure that I will as David seems to be enjoying it! Perfect for a holiday treat to share with others.

Vegan

{Gluten-Free & Vegan} Crispy Almond Butter Chocolate Chip Cookies

1 TBSP chia seeds mixed with 3 TBSP water
1/4 cup Olivani (or vegan butter)
1/4 cup homemade almond butter
1/2 cup lightly packed brown sugar
1/4 cup raw sugar
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
Himalayan Crystal Salt
1 cup organic oats, blended into a flour (gluten-free)
1 cup Linseed, Sunflower, & Almonds (LSA)
1/3 cup chopped dark chocolate (*I always add a bit more)

-Mix chia seeds and water, set aside.

-With mixer, beat Olivani & almond butter, then add sugars and chia seed.

-Add dry ingredients, fold in chocolate chips.

-Roll into balls and bake around 11 minutes at 180 C. Enjoy.

(Adapted recipe from Oh She Glows Crispy Peanut Butter Chocolate Chip Cookies)

Off to make lots more vegan goodies for the holidays. We found some special treats at the One-Stop Gluten-Free Shop. Seeing as Angel Food is all out of stock for Soymilke, we found plain and a couple caramel ones there. David is very excited about his vegan caramel slice.

Wishing everyone an awesome holiday. We plan on being out in the sunshine and enjoying time as a family so you may occasionally hear from me on Facebook or Pinterest, and I will post some of our holiday updates at some point. If you haven’t contributed to the Copono campaign, there are still 18 days left. They could really use your supports as they have raised $621 toward their $5000 goal. Check the campaign out at Copono Vegan for Kiwis, or if this is the first time you are hearing about it you can read my post about Copono: Valuable App for All Kiwis.

The Value of Baking for Children

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Baking

I am curious

Taking an Interest

Baking

Excitement of Mixing

Coconut

Being Involved – Pouring the Coconut

Baking

Stirring ~ Yum!

Senses

Exploring

Cookies

Observing

Vegan

Ready to try our vegan bikkies. Yum!

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Vegan Bikkies using Linseed, Sunflower, & Almond (LSA)

The smell of banana fills the air and my puku is feeling full thanks to Zaedyn’s curiosity and exploration with baking vegan bikkies. What a wonderful experience and enjoyment through the process of baking.

Baking is a foundation for learning through taking an interest, exploration, creativity, independence, curiosity, observation, playfulness, sensory experience, language development, mathematics, health, nutrition, science, fine motor skills, and so much more.

Horoi o ringaringa. The first thing we did was wash our hands and talk about the importance of washing our hands before baking. Back in the kitchen, I loved watching Zaedyn become curious and take an interest in the bowls, measuring cups, spoon, and ingredients in front of him. He was very happy and excited. I observed as he was beginning to understand this process and be involved in pouring and mixing. He must have figured out through his senses that this was going to be some yummy food as he observed and licked his lips.

I do not believe in putting anything past tamariki. They continue to amaze me in how clever and knowledgable they are, and I do not think that it is ever too early to introduce concepts. Learning is constant and their minds work in miraculous ways. Therefore, I still talk about mathematic concepts such as volume and measurement, health and nutrition through washing our hands and eating healthy food (minus the chocolate!), science concepts such as adding the wet to dry ingredients and cooking/temperature, using appropriate language to support literacy development, and supporting dispositions through providing opportunities.

Yum! Although I helped, I was very impressed with Zaedyn’s baking skills through his own learning as well as the yummy outcome of vegan bikkies to enjoy. I look forward to building upon these concepts and learning by providing more opportunities for Zaedyn to explore.

Do your children or children you look after enjoy baking? Any other valuable skills to share?

If you are interested in the recipe, see my post Vegan ABC Banana Cookies. We did not have any nut butter made up or nuts to make some so we adjusted the recipe using Linseed, Sunflower, and Almond (LSA) with a bit more oil.

Vegan ABC Banana Cookies

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1 cup Almonds, 1/2 cup Brazil Nuts, 1/2 cup Cashews

Process Nuts

Continue to process until nuts have released oils to make your ABC Spread.

Vegan ABC Banana Cookie Batter using 1/2 cup of ABC spread

Spoon onto tray.

Vegan ABC Banana Cookie

Yum

     A vegan cookie with coconut and chocolate. Must be good! Inspired by Mum’s Pinterest posting Gluten-free, Sugar-free, Egg-free Peanut Butter & Banana Chocolate Chunk Cookies. Rather than using peanut butter, I decided to process Almonds, Brazil Nuts, & Cashews to make Zaedyn’s favourite ABC Spread. Although it can take a bit of time, make sure to continue to process the nuts until the oil is released. Yum! Follow the link to the recipe above & replace peanut butter with ABC Spread. Sometimes oats can be questionable as to whether or not they are gluten-free so check the label. I bought organic oats. What a great way to use up some ripe bananas. Plus, I can’t say that I have experimented much with vegan cookies, but these are really yummy. Definitely worth making again.