Baked Oatmeal Raisin Bars

I always try to have a batch of these (somehow chewy & crunchy) oatmeal bars baked up, they are great for snacks, or on the go breakfasts if you're in a rush. They have no sugar either so they are so much healthier than store bought cereal or granola bars. Try them as an alternative to cookies with a glass of almond milk too!

Ingredients

• 3 cups gluten free oats
• 1//2 cup almond butter
• 1/4 cup chopped almonds
• 3/4 cup raisins
• 1/4 cup chopped dried apricots
• 1/3 cup honey or maple syrup (some vegans don't eat honey)
• 1/2 teaspoon gluten free vanilla extract

Directions

1. Preheat the oven to 350 degrees.
2. Line a shallow square baking pan with baking parchment paper.
3. Mix together all the ingredients in a bowl, and press firmly into the baking pan.
4. Bake for approximately 35 mins or until golden brown, turning the pan around halfway through.
5. Let cool for 5 mins, cut the bars to whatever size you fancy, and then let them completely cool before storing them in your cookie jar!

Why not try out your own flavor combinations? Pecan & maple syrup? Chocolate chip & cranberry? Peanut butter & banana? The chocolate chip one is so yummy served warm & gooey with vegan ice cream for a dessert. :)

Chocolate Chip Pretzel Bit Oatmeal Peanut Butter Cookies

I know what your thinking... these little yummies can't possibly be vegan and gluten free, they sound too delicious!? Because even I think that, and I've baked them, (and sampled them). But they are... they really really are! (They are just as delicious as they sound too).

 

 

Ingredients

• 2 1/2 cups gluten free oats
• 1/4 cup gluten free flour
• 3/4 cup (smooth) peanut butter
• 2 tablespoons peanuts
• 1 ripe banana
• 1 teaspoon gluten free vanilla extract
• 2 tablespoons maple syrup
• 2 tablspoons unsweetened vanilla soy milk
• 1/2 cup vegan dark chocolate chips
• 1/4 cup vegan gluten free mini pretzels

Directions

1. Pre heat the oven to 350 degrees.
2. Pulse the peanuts in a food processor until they are small pieces, or put them im a zip lock and bash, and set aside.
3. Place the pretzels in a ziplock, bash into small pieces, and set aside.
4. Puree or mash the banana and place in a large bowl.
5. Add the peanut butter, soy milk, vanilla, and maple syrup to the banana and mix well.
6. Add the oats, and flour and stir through, until fully combined.
7. Add the choc chips, pretzel bits and peanuts and stir through the cookie mix.
8. Drop spoonfuls of dough onto an ungreased cookie sheet (I used an ice cream scoop), and bake for 12-15 mins or until golden.
9. These taste best if you let them cool slightly and serve warm, maybe even with ice cream for an extra treat, but they will stay fresh for a few days in a cookie jar!

Ice Cream Sandwich Cookies

Happy 4th July weekend conscious foodies! My roommate's family have invited us to a sort of 'potluck' cookout (complete with fireworks...of course!) to celebrate, and as gluten free, vegan options are often quite limited, I'm making these little bites of yumminess to take with us for dessert. If you're looking for yummy gluten free, vegan recipe ideas for 4th July, these Ice Cream Sandwich Cookies are most definitely for you.

Ingredients
For the cookies:

• 1/2 cup unsweetened applesauce
• 1 1/2 teaspoons chia seed meal
• 1 tablespoon cocoa powder
• 1 teaspoon gluten free baking powder
• 1 1/2 cups teff flour (this is actually gluten free, I discovered it a few months ago at the market, I used brown as I thought it gave the cookies a nicer color)
• 2/3 cup gluten free brown rice syrup
• 1 teaspoon gluten free vanilla extract
• 1 cup almond butter (I think the smooth kind works best in this recipe)

For the ice-cream:

• 3 large bananas (peeled, sliced & frozen)
• 3 tablespoons soy milk (unsweetened vanilla would taste really good, but normal works)
• 2 teaspoons gluten free vanilla extract

To make the ice cream filling chocolate flavor, add 2 tablespoons cocoa powder. Or, if you have an ice cream maker, you could make my coconut milk ice-cream.

Directions

1. Preheat the oven to 350 degrees, and line a really large (or 2 small) cookie sheet with baking parchment paper.
2. Stir the chia seed meal into the applesauce & set aside.
3. Sift together the cocoa powder, four, & baking powder.
4. In a small sauce-pan over a very low heat, gently warm the almond butter, as it softens add the syrup & vanilla extract. Take the pan off the heat & stir through.
5. Add the almond butter mixture to the dry ingredients and mix together until fully combined.
6. Roll out your cookie dough to the desired thickness, (I like mine quite thin.. a bit less than 1cm thick. You may have to adjust the cooking time) and cut into rectangles.
7. Arrange the dough on the cookie sheets, leaving a couple of inches between each one.
8. Bake in the oven for 7-10mins. Do not overbake, they should still be quite soft.
9. Let them cool, and harden slightly. If you're not assembling the sandwiches straight away you can freeze them in an air tight container or ziplock baggie, until you're ready.
10. Take the bananas out of the freezer and place in a blender or vitamix. Pulse a few times adding in the soy milk and vanilla extract as you do.
11. You can then either, if you like you're ice cream a more 'soft-servey' texture, make the sandwich cookies straight away, or you could re-freeze the ice-cream for a little while to let it firm up, like I did. I did however, sneak one 'soft-serve' style, because they looked too darn delicious!
12. I then, used a cookie cutter to get the ice cream in the same rectangle shape as the cookies, assembled it between two of them, and then used a spoon, to the neaten up the sides. Repeat with all the cookies.
13. Serve, and enjoy! YUM-my! :)

No-bake Chocolate Chip Cookie Dough

Who doesn't love milk & cookies? And (if I may say so myself) my gluten free, vegan nuggets of loveliness are delicious ones! Both chewy and crunchy, these taste even better dipped in a glass of almond milk, and the fact they are super healthy only make you love them more.

These are already no-bake but if you are following a 'raw' diet, they can be easily adapted. I made them for one of my friends, substituting the vegan chocolate chips for raisins. This version of my cookies works really well for breakfast when your in a bit of a rush too. You could also add a couple of tablespoons cocoa powder if you're wanting a much needed chocolate fix without the choc chips!

Ingredients

• 1 cup gluten free oats
• 1/2 cup medjool dates
• 1/4 cup almonds roughly chopped (optional)
• 1 teaspoon ground cinnamon
• 1 tablespoon honey
• 1/2 cup vegan chocolate chips (more or less depending on how chocolatey you like it)
• Glass of almond milk to serve

Directions

1. Food proccess or blend the medjool dates, add the almonds & repeat until mixed evenly through.
2. Add the gluten free oats honey, and cinnamon to the mixture and pulse until just combined.
3. Pour the cookie dough mix into a bowl, add the chocolate chips and combine (with a spoon if you don't like to get messy).
4. Shape the dough into bite-size balls or alternatively you can flatten them into patties, placing them on a lined baking sheet.
5. Refridgerate for about an hour, then.... enjoy!