It is Day 4 of Vegan MoFo III, the third year running of the Vegan Month of Food.
These are Jae Steele’s Oatmeal Raisin Cookies. Rejoice friends, for Jae has kindly posted the recipe on her blog, here. These will also be in the upcoming Ripe From Around Here. You should make them. Trust me.
I think these are the best cookies I have ever had – they’re certainly the best oatmeal cookies I’ve ever had. No contest.
And, they’re filled with exceedingly good things. No refined sugar, for example – instead, these little tasties (or big tasties, depending on what you’re into) are sweetened with pure organic maple syrup. I had to stop myself from eating the batter raw, it was that good (that would be a no-no, since I am endeavoring to be a good recipe tester and must fight such carnal urges in favour of measuring yields accurately, etc). But it tasted like praline which makes it kind of irresistible.
Oh, and they’re exceedingly good baked, too. It’s troublesome really.
There is more out there for your to see – just search for Vegan MoFo and it shall all be laid out before you.
It is day 3 of Vegan MoFo, the Vegan Month of Food, Third edition.
Today I present you with Sunflower Nutmeg Bread. Yes, this is another test recipe from Jae Steele’s upcoming book, Ripe From Around Here. But guess what, recipe seekers? Jae has posted the recipe on her blog, here – so whip up a loaf or three for yourself and see!
This bread is seriously good – and it’s versatile. You can do it up sweet. You can do it up savoury. Either way, it’s damn good. We had it with hummus. We had it with jam. And we were equally gleeful.
This could easily become a breakfast, brunch and snack staple. It’s a crowd pleaser.
These cookies are very easy to make and you probably have everything you need all set to go – unless you’re like me and you think you have almond butter in the fridge but it turns out to be hazelnut butter.
No worries. I had a big bag of almonds on hand – so I threw a cup of those in the food processor and processed until they were paste. It kind of made a paste, after about 15 minutes of processing (it stuck together when pressed so I figured it was close enough). The most important thing is that the cookies worked and they worked brilliantly.
On top of tasting out of this world amazing, another reason I totally dig these cookies is that they’re not loaded up with margarine – there is some, but much less than a lot of other chocolate chip cookies out there. The almond butter emulsifies and moistens better than margarine any day. Hey, we need our healthy fats. Very important.
Do I really have to advise you to make them? I had to share because they really are delish. Really delish. Consider this fair warning however: you will need will-power of steel to not eat them all.