Thursday, 30 January 2014

Jumble cookies

I absolutely love to bake. Since I have been diagnosed lactose intolerant I have managed to keep baking pretty well, tweaks include using almond milk, lactose free spread, soya yoghurt etc.

When searching for dairy free recipes I more often than not come across vegan baking. Vegan baking is a whole new challenge that scares me though, why? The lack of eggs, eggs are normally a glue that binds everything together, how will my baking turn out? Still some of the pictures of the vegan recipes made me want to eat my computer screen, they loked so good. Mind you looking good is all very well but what about the taste.

I decided I wanted cookies and so looking round a few blogs I ended up making these jumble cookies. A mix match of a few recipes and what was in my head.

Oh my god. These are one of the best cookies I have eaten. I can't say for certain that it is solely down to the fact that they are vegan. The flavours together are simply divine. Oats, pecans, chocolate, raisins, vanilla. I am very surprised that the texture is so good without any dairy but I am so so pleased with them.

They are so insanely good that the two of us have managed to polish off 28 in 4 days.

Jumble cookies

makes ~28

100g pecans
180g oats
75g plain flour
tsp bicarbonate of soda
pinch of sea salt
100g light brown sugar
30g coconut oil
tsp vanilla paste/extract
100ml maple syrup
2 tablespoons almond milk
35g dark chocolate
50g raisins

Preheat the oven to 160C/140C FAN and line a baking sheet with baking parchment.

Toast the pecans in a frying pan until they are releasing their fragrance. Add the pecans and half the oats to a food processor and pulse until the texture is that of coarse sand.

Tip this into a mixing bowl along with the remaining oats, plain flour, bicarbonate of soda, salt and light brown sugar.

Gently warm the coconut oil in a pan until it melts. Remove from the heat and add in the vanilla, maple syrup and almond milk. 

Mix the wet ingredients briefly into the dry ingredients. Add in the raisins and chocolate and mix until evenly distributed. 

Roll tablespoons of the mixture onto the prepared baking sheets and then flatten with you hands. 

Bake in the oven for 10-12 minutes until golden. When done remove from the oven and transfer the cookies to a wire rack to cool.

I am really rather sad that these cookies are gone and will definitely be making them again. Perhaps with different nut and fruit combinations.

Now I am all out of cookies, its time to bake again and I might just get adventurous and try some more vegan baking very soon.


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