Vegan Coconut, Oat & Almond Cookies

 

 

Coconut, rolled oat, almond nuts, need me to say more? This is my turbo-charged healthy snack for the family, it is not only guilt-free, it is also healthy! This is my best way to get oats into the stomachs of my family members who do not like taking overnight oat as breakfast. This is a fabulous addition to my cookie recipes, it usually stay less than 2 days in the cookie jars. You may pack a few of these goodies for your kids or working adults as snack for tea break, these are anytime better than those sugar-laden store-bought granola bars.  

Dietary: Vegetarian, Vegan.

Make 2 dozens
Slightly adapted from this book.

Ingredients

(A)
 98g or 3/4 cup whole wheat pastry flour

 1/8 tsp baking soda
 1/2 tsp baking powder
 1/4 tsp cinnamon powder

(B)
 80ml coconut or canola oil

 80g molasses or brown sugar

(C)

 40g silken tofu, drained
 1/4 tsp vanilla extract
 1/8 tsp salt

(D)
 1/2 cup desiccated coconut 
 30g rolled oats
 110g roasted almond or macadamia, chopped

Method

1. Roast chopped almonds in frying pan, Airfryer or oven at 160℃ for about 6 minutes until brown. For more details on the steps, click here.
 
2. Sift or mix well all ingredients in (A), set aside.
 
3. Preheat the oven to 205℃. Line baking tray with parchment paper.

4. In a heavy saucepan, combine both ingredients in (B) on medium heat and cook on low heat, stirring until the sugar melts for about 5 minutes. Cook mixture until bubbling. Remove pan from heat, and pour sugar mixture into a stand mixer bowl or big mixing bowl. Be careful, it is hot.

5. Whisk in (C), then stir in the mixed flour in (A). And slowly fold in (D) until well-combined. Set aside mixture for 30 minutes or until it reaches room temperature and thicken. You may place it in the fridge to speed up this process.

6. Shape cookie dough into balls using hands or a small ice cream scope (I used 1-tablespoon scone-shaped measuring spoon here), drop dough onto prepared baking tray and ensure enough space in between cookies. 

7. Using a oven thermometer, ensure it is at the right temperature 205℃.  Pop the dough into the oven for about 10-12 minutes or until the edges are brown. I took 10 minutes. Keep an eye after 10 minutes, 1-2 minutes can change the result of your cookie greatly. Note that these cookies will brown a little more after been taken out from the oven and will harden slightly when cool.

8. Cool on wire rack, and store in air tight container.

 

Vegan Savoury Mushroom Muffins

 

 

 

We heard all sorts of muffin, but how often have you heard of mushroom muffin? This savoury snack can be served with vegetable soup for a light quick meal and breakfast. I love the earthy smell that filled the whole kitchen when I'm baking them, feels like heaven! This whole grain muffin is not only low in fat and calories, it is also healthy and rich in vitamins and minerals, perfect! My muffin top look kinda hard because I did not put enough oil, LOL, but the inside is still moist. Will update the photos when I bake another batch of these cuties!

Dietary: Vegetarian, Vegan.
Make 12 mini muffin
Slightly adapted from this book.

Ingredients
 2 Tbsp + 3/4 tsp or 37.5ml olive oil, divided
 125g fresh shiitake/button mushroom, chopped (or any mushroom with woodsy scent)
 Salt, divided
 Freshly ground black pepper, divided

 3/4 cup or 180ml non-dairy milk (I use soy milk)
 1/2 Tbsp white distilled vinegar

 1 cup whole wheat pastry flour
 1 1/4 tsp baking powder
 1/4 tsp baking soda
 1/2 tsp dried thyme
 1/4 cup or 30g walnuts, chopped
 
Method

1. Heat up 2 teaspoons (10ml) of oil in a non-stick large skillet. Sauté mushroom for about 10 minutes or until tender and liquid evaporates. Season with salt and pepper. Remove from heat and set side to cool.

 

2. Preheat the oven to 190℃ .

 

3. Combine the milk and vinegar (buttermilk's substitute) and let the mixture incorporate. Set aside for at least 5 minutes.

 

4. In a mixing bowl, mix together flour, baking powder, baking soda and thyme. Add pinch of salt and pepper.  

 

5. Whisk remaining oil into the milk mixture until smooth. Add liquid mixture to the flour mixture and stir until well combined. Gently fold in mushroom mixture and walnuts.

 

6. Pour the batter into a prepared mini muffin cups.

 

7. Using a oven thermometer, ensure it is at the right temperature 190℃. Pop it into the oven for about 20-25 minutes or till the top looks cooked. Begin testing doneness shortly after 20 minutes. Insert a toothpick, if it comes out clean, it's done!

 

8. Let cool in pan for 3 minutes, then transfer to the rack to cool slightly, serve warm! 

 

Shiitake mushroom

Mushroom, chopped.

Batter



Vegan Homemade Graham Crackers (Crumbles) Whole Wheat

The graham cracker was originally conceived as a health food which made from graham flour, a combination of unbleached-wheat flour and wheat bran and germ. But most graham crackers now are made mainly of refined bleached white flour. Graham crackers have remained popular in North America but is uncommon in Asia including Singapore, let alone getting the whole grain version, so the bakers in Asia usually use digestive biscuits as base for cheesecake and pie crust. I decided to make my own since it is so easy, and is much more wallet-friendly. Moreover, It is more satisfying to DIY and you know what goes into your cookies, how much sugar and fats etc.

 

These cookies are versatile, all-purpose, and downright delicious! In addition to using these crumbles for base and pie crust, they can be used as toppings for ice cream, cakes and even stirred into pudding. Endless possibilities! Store crumbs in freezer in an airtight containers for conveniences.

 

Dietary: Vegetarian, Vegan. 

Yield about 10 crackers or about 2.5 cup crumbs

 

Ingredients

DRY 

 1 cup whole wheat pastry flour
 1 cup regular whole wheat flour
 1/2 tsp baking soda
 1/2 tsp baking powder
 1/2 tsp sea salt
 1 tsp cinnamon (optional)
-----
 1/4 cup canola oil
 1/4 cup honey or agave nectar
 2 Tbsp dark molasses
 1/4 cup brown sugar
 1 tsp vanilla extract
 2 Tbsp non-diary milk (I used soy milk)
 

Method

1. Sift or mix well all dry ingredients. Set aside.

 

2. In another bowl, mix all wet ingredients until well combined.

 

3. Fold in the mixed flour until it becomes a dough, add one 1 Tbsp of milk if the dough is too dry.

 

4. Wrap the dough in plastic wrap and chill in freezer for 25 minutes or in fridge for about one hour.

 

5. Preheat the oven to 175℃

 

6. Using a floured rolling pin, roll out dough about 1/2cm thick on a floured surface, half of it at a time. if necessary. Using a knife or  pizza cutter, cut dough into rectangular or square,  or use cookie cutters for shapes.

 

7. Transfer dough to prepared baking pan and ensure enough space in between cookies. To get that classic graham Cracker look, using a fork, poke the cookies on both sides.

 

8. Using a oven thermometer, ensure it is at the right temperature 175℃.  Pop the dough into the oven for about 15-18 minutes or until edge are hard just golden and feel relatively firm to the touch. It will not be crunchy right after taken out from oven, but will firm up when cool.

 

9. Cool on wire rack, and store in air tight container. Eat this healthy cookies on its own or crush into crumbs as base crust for cheesecake and tart.

 

 

Vegan Baked Cinnamon Donuts (Whole Wheat)

  

Traditional donut is a type of dough confectionery food and are typically deep fried. But to stay healthy, deep fry is not my first option, thus these baked, glazed and less fat donuts are invented. Of course, this will not taste like those fried bread donuts you find at the bakery, these are more like cake donuts. You need to invest in a donuts pan to make these cuties, the good news are such pan is inexpensive, and can be also be used to bake bagels, cookies and works as mould for jelly, so it is worth every cent! Click here to find out where to get regular size and mini donut baking pan in Singapore and overseas.

 

Cinnamon-sugar donut is a true classic that you can find it at all donut shops. It is probably the easiest of all donuts to make, but that does not mean it is not one of the best tasting. This classic does not have to be fancy to be delicious!

 

Dietary: Vegetarian, Vegan. 

Make about 18 mini donuts

Ingredients

For Donuts
DRY
 1 cup or 130g whole wheat pastry flour

 3/4 tsp Vital Wheat Gluten

 1/2 tsp baking powder

 1/4 tsp baking soda

 1/2 tsp cinnamon powder 

 1/4 tsp teaspoon nutmeg powder 

 Powdered Egg Replacer for 1 egg (optional)
 1/4 tsp salt

----

 1/2 cup or 75g brown sugar

 1/2 tsp vanilla extract

 3 Tbsp canola oil or vegan butter (I used oil)

 1/2 cup or 120ml non-diary milk (I used soy milk)

For Topping
a) Powdered sugar

b) Chocolate Sauce
  1/2 cup unsweetened cocoa powder
  1/2 cup granulated sugar
  1/2 cup cold water
  1/4 tsp salt
  1/2 tbsp vanilla extract

 

Method

For Donuts
1. Sift or mix well all dry ingredients in a mixing bowl. Set aside.

2. If using donut pan, preheat oven to 175℃ and grease donut pan. If using electric donut maker, preheat accordingly to manufacturer's instructions.  

 

3. In another bowl, whisk all the wet ingredients together. Pour the wet into the dry ingredients bowl and mix until just combined with a spatula.

4. Carefully fill each donut indentation of the prepared pan, maximum 3/4 full.

 

5. If using baking oven, use a oven thermometer, ensure it is at the right temperature 175℃. Pop it into the oven for about 10-13 minutes. Begin testing doneness shortly after 10 minutes. Insert a toothpick, if it comes out clean, it's done! If using electric donut maker, bake accordingly to manufacturer's instructions or until a toothpick inserted into a donut comes out clean.

6. Remove donuts from pan and let rest on wire. While they are still warm, dust with powdered sugar, and dip or decorate with chocolate sauce! Serve!

 

For Topping

1. While baking, prepare chocolate sauce by whisking cocoa powder and sugar until blended in a medium saucepan. Add water and salt, whisk over medium heat until boiling, stirring constantly.

2. Continue boiling until mixture thickens or for about 3 minutes. The mixture will still be fairly thin (it thickens to a syrup-like consistency once cool). Add salt to taste.

3. Remove from heat and stir in the vanilla. Set aside to cool.

Tips
☼ The chocolate sauce to be stored in airtight glass container in fridge, and up to 1-2 months.

Vegan Choco Peanut-Butter Mini-Cake (Whole Wheat)

 

This is the first eggless cake I have ever baked that is successful! It is moist, soft and fluffy, simply amazing! The best part is..it is vegan and fat-free! Applesauce is used to replace butter and oil, thus this is so guilt-free to eat. I put my 12-cavity brownie pan to use again to bake this cake, this is so good and require no cutting of the cake after baking, perfect size, beautiful! Alternatively, you can use a 8-inch round or square cake pan if you double/triple the size of this recipe, or you might even wanna explore using a muffin pan instead?! Anything thing is possible in baking, don't be afraid to explore, you have nothing to lose! Update me if you do, LOL!



Perfect size & shape using 12-cavity brownie pan!



Dietary: Vegetarian, Vegan.Make About 8

Ingredients

DRY 
 1 cup or 130g whole wheat pastry flour
 1 tsp baking powder
--
WET
 1/3 cup granulated sugar
 1/2 tsp salt
 1/2 cup applesauce
 1/2 cup non-dairy milk (soy, rice, almond etc)
 1/2 cup peanut butter (smooth or chunky)
--
 160g or 1/2 cup vegan semi-sweet chocolate, chopped (or choco chips)
 1/3 cup almonds, chopped (optional)

Methods
1. Sift dry ingredients together in a large mixing bowl.

2. Preheat oven to 195℃.

3. In another bowl, whisk all the wet ingredients together until smooth. Pour the wet into the dry ingredients bowl and mix well with a spatula. Lastly, gently fold in the chocolate chips and almonds (if using) until well combined.

 

4. Pour the batter into a prepared individual brownie pan, maximum 3/4 filled (or round/square cake pan), sprinkle some chopped almonds on top, if desired.

 

5. Using a oven thermometer, ensure it is at the right temperature 195℃. Pop it into the oven for about 25-28 minutes or till the top looks cooked. Begin testing doneness shortly after 20 minutes. Insert a toothpick into the centre, if it comes out clean with chocolate but no batter, it's done!

 

6. Remove individual cake from pan and let rest on wire. Serve with hot coffee or tea, perfect tea break!



This is how the batter looks like.



In the brownie pan, before popping into the oven.

Tips

☼ If you are using the 8 inch pan, you will need to bake a longer time like 30-35 minutes.  When the top looks brown, insert a toothpick into the centre of the brownies, if it comes out clean, it is done!
 

Eggless Chewy Choco-Chip & Almond Cookies (Whole Wheat)

 

Look at the crunchy, chewy inner!

I did some researches on how to get the cookies chewy and crunchy,  wanted to try my hands on some chewy cookies, and here it goes! I adjusted a few ingredients and also the baking time to ensure the cookies turn out chewy. The best part is I am still using healthy whole wheat flour, and not unhealthy white refined flour, read more. So this is kinda guilt-free to eat! Try it out, and let me know your results.

 

Dietary: Vegetarian, Vegan.
Make about 1 dozen

Ingredients

DRY 
 1 cup or 130g whole wheat pastry flour

 1/4 tsp baking soda
 1/2 tsp baking powder

 Powdered Egg Replacer for 1 egg (follow instruction of product)

 ---

 2 Tbsp white sugar
 3 Tbsp brown sugar
 1/4 tsp salt
 1/4 cup or 60g unsalted butter or vegan butter, melted into liquid state & cool
 3 Tbsp or 60g almond, chopped (or any nuts)
 1/2 tsp vanilla extract/essence
 1 Tbsp non-diary milk (I used soy milk)
 1 Tbsp water
 1/4 cup chocolate chip, divided

Method

1. Sift or mix well all dry ingredients. Set aside.

 

2. Preheat the oven to 200℃. In a bowl, melt the butter in the oven.

 

3. In another bowl, mix sugar and salt well. Pour in the melted butter and whisk. Add in the rest of wet ingredients: nuts, vanilla essence, milk and water.

 

4. Fold in the mixed flour until it becomes cookie dough. Lastly, add chocolate chips so that it does not break up or melt, leaving some for sprinkle later. Mix until well-combined.

 

5. Shape cookie dough into balls using hands or a small ice cream scope, simply drop dough onto prepared baking tray. Flatten the dough and ensure enough space in between cookies. Sprinkle some chocolate chips on top.

 

6. Using a oven thermometer, ensure it is at the right temperature 200℃.  Pop the dough into the oven for about 10-13 minutes or until golden brown. Keep an eye after 8 minutes. 1-2 minutes can change the result of your cookie greatly.

 

7. Cool on wire rack, and store in air tight container. Best served with English tea!



The dough should feel soft yet firm.

Place the cookies in a glass jar, looks so cool!

 

Tips

☼ Guide to making chewy cookies:

  - higher baking temperature
  - shorter baking time
  - higher proportion of flour
  - higher proportion of baking soda and baking powder

  - higher proportion of egg (powdered egg replacer)

  - higher proportion of brown sugar

  - lower proportion of fats (i.e. butter)

  - use melted butter instead of room temperature ones

  - mix melted butter with sugar, instead of creaming

☼ This recipe has been adjusted for the result of chewy cookies. 

☼ Replace almonds with walnuts, cashew or pecan.
 

Eggless Peanut-Butter & Oatmeal Cookies (Whole Wheat)

I was seriously thinking how to utilise the bottle of peanut butter (other than spreading it on bread) that has been sitting at my pantry for some time, so I thought why not incorporate it into the cookies! These cookies have a delightful crunchy texture, and the oatmeal gives a full-bodies flavour, I even added some almond for additional bite. They are on the small side because when made large, they are extremely delicate.

Dietary: Vegetarian, Vegan.
Make About 2 Dozens

Ingredients

Dry
 3/4 cup or 100g whole wheat pastry flour

 1 tsp baking soda

 1/4 tsp cinnamon (optional)

 ------

 1/2 cup white sugar 
 1/2 cup brown sugar
 1/2 cup or 90g peanut butter
 1 cup or 110g unsalted butter, cut into small piece, room temperature
 1/2 tsp salt 
 1 tsp vanilla extract
 1 Tbsp non-diary milk
 3 Tbsp almond, chopped (or any nuts)
 1/2 cup quick-cooking oats
 

Method

1. In a food processor, pulse the oats until well ground but not powdered.

 

2. Sift or mix well all dry ingredients.
 

3. Preheat the oven to 175℃. 
 

4. In another mixing bowl, cream together sugar, peanut butter, butter and salt until smooth. Add in vanilla essence, milk and water, and continue to beat until well-combined. Add almond.

 

5. Fold in the mixed flour and beat until well-combined. Using a spatula, stir in the oats. Mix until it becomes cookie dough. The dough might be a bit wet, but no worries about it.

 

6. Shape cookie dough into balls using hands or a small ice cream scope, simply drop dough onto prepared baking tray. Flatten the dough and ensure enough space in between cookies.

 

7. Using a oven thermometer, ensure it is at the right temperature 175℃.  Pop the dough into the oven for about 10-13 minutes or until dark golden brown and feel relatively firm to the touch. 
 

8. Cool on wire rack, and store in air tight container. 
 

Vegan Choco Chip & Almond Cookies (Whole Wheat)

I just got myself a new set of cookie cutters, thus today i can't wait to try it out! These cookies made from whole wheat is not only healthy, it is also crispy and crunchy, simply love it! Gift idea: shape the dough smaller to make cute tiny little cookies, wrap it up with nice plastic gift bag and give it to your friends for Christmas!

Dietary: Vegetarian, Vegan.

Make 1 dozen

Ingredients

DRY 
 1 cup or 130g whole wheat pastry flour

 1/4 tsp baking soda
 1/2 tsp baking powder

 Powdered Egg Replacer for ½ egg (follow instruction of product)

-

 2 Tbsp white sugar
 3 Tbsp brown sugar
 1/4 tsp salt
 1/4 cup or 60g unsalted vegan butter, room temperature
 3 Tbsp almond, chopped (or any nuts)
 1/2 tsp vanilla extract
 1 Tbsp non-diary milk (I used soy milk)
 Water for Powered Egg replacer for ½ egg (follow instruction of product)
 1/4 cup chocolate chip, divided

Method

1. Sift or mix well all dry ingredients.

2. Preheat the oven to 175℃. In a bowl, melt the butter in the oven.

3. In another mixing bowl, cream together sugar, salt and butter until smooth. Add in vanilla essence, milk and water, and continue to beat until well-combined. Add almond.

 

4. Fold in the mixed flour until it becomes cookie dough. Lastly, add chocolate chips so that it does not break up or melt, leaving some for sprinkle later. Mix until well-combined.

5. Shape cookie dough into balls using hands or a small ice cream scope (I used cookie cutter), simply drop dough onto prepared baking tray with enough space in between cookies. Sprinkle some chocolate chips on top.

6. Using a oven thermometer, ensure it is at the right temperature 175℃.  Pop the dough into the oven for about 15 minutes or until golden brown. Keep an eye after 10 minutes. 1-2 minutes can change the result of your cookie greatly.

7. Cool on wire rack, and store in air tight container. Best served with tea, what a perfect afternoon tea break!