Bittersweet Chocolate Truffles Cherry, Chocolate Chip, and Almond Cookies Cherry Walnut Chews Cherry
and Walnut Bars Oatmeal and Dried Cherry Cookies Makes about 4 dozen FF Banana Oat Scones LOW-FAT
PAIL OF BRAN MUFFINS Cherry Vanilla Chip Muffins
Bittersweet Chocolate Truffles (Millennium Restaurant, San Francisco)
6 ounces bittersweet chocolate bars such as Rapunzel or Scharffen-Berger, chopped into pieces
1/4 cup soymilk
2/4 cup port or orange liqueur
3/4 teaspoon chili powder (optional)
4/4 cup dried cherries, finely chopped (optional) 2 tablespoons cocoa powder
Prepare a small saucepan with lightly simmering water. In a small bowl that will fit on top of the
simmering water without touching the water, place the chocolate, soy, liqueur, chili powder and
cherries. After a few minutes whisk well with a wire whip. It will take a full thirty seconds of
whisking to incorporate the chocolate and soy well. When it is uniformly melted, remove from heat
and place in refrigerator until firm. Place the cocoa powder in a small, clean bowl. Use a small
scooper or a tablespoon measure to scoop the truffle mix into balls. Roll in the cocoa powder using
a spoon or with your hands. Serve immediately or wrap and store in the refrigerator for up to two
weeks. VegNews (newspaper), September 2002
Cherry, Chocolate Chip, and Almond Cookies
5/2 cup soy milk, water, or apple juice
6/2 cup maple syrup
7/2 cup safflower oil 1 tsp vanilla
8/4 tsp almond extract 1 cup unbleached flour 1 cup whole wheat pastry flour 1 tsp baking powder
9/2 tsp baking soda
10/4 tsp salt
11/4 cup vegan chocolate chips
12/3 cup dried cherries
13/3 cup sliced almonds
In a medium bowl, whisk together the soy milk, maple syrup, oil, vanilla, and almond extract, and
set aside. In a large bowl, place both types of flour, baking powder, baking soda, and salt, and
stir well to combine. Add the wet ingredients to the dry ingredients and stir well to combine. Fold
the remaining ingredients into the cookie dough. Lightly oil (or spray with a light mist of oil)
two non-stick cookie sheets. Drop the dough by teaspoonfuls, spacing them 2 inches apart, onto the
prepared sheets. Bake at 350 degrees for 10-15 minutes, or until cookies are set and lightly
browned on the bottom and around the edges. Allow the cookies to cool on the cookie sheets for a
few minutes before transferring to a rack to cool completely. Repeat the baking procedure for the
remaining cookie dough. Store the cookies in an air-tight container. Yield: 24-30 cookies )2001
Beverly Lynn Bennett
Cherry Walnut Chews
6 oz. dates, pitted 1 cup raw walnuts 1 cup dried cherries Place the dates on a cutting board and
finely chop them. Transfer the chopped dates to a small bowl. Using your fingers, mash the chopped
dates to form a smooth paste. Finely chop, each separately, the walnuts and dried cherries, and add
them to the mashed dates. Using your fingers, mash the mixture together to combine, and then roll
the mixture into 1-inch balls. Store the balls in an airtight container in the refrigerator. Yield:
12-14 pieces )2001 Beverly Lynn Bennett
Cherry and Walnut Bars
Filling: 1 cup dried cherries
14/2 cup apple juice
15/2 cup walnuts, roughly chopped Crust: 3 Tbsp vegan margarine 2 Tbsp apple juice 2 Tbsp maple
sugar crystals or unbleached cane sugar (or white sugar from sugar beets)
16/2 tsp vanilla
17/4 tsp almond extract
18/2 cup whole wheat flour 2 Tbsp oat bran 2 Tbsp wheat germ or wheat bran
19/4 tsp cinnamon safflower oil, for oiling the pan Veganized Powdered Sugar Version 2, for
garnishing
In a small saucepan, place the dried cherries and apple juice, and set aside to soak for 20 minutes.
Place the saucepan over low heat and simmer the mixture for 10 minutes. Remove the saucepan from the
heat and set aside to cool for 5 minutes. Transfer the mixture to a blender or food processor, and
process for 1-2 minutes or until smooth. Add the walnuts, pulse a few times to combine, and set
mixture aside. To prepare the crust: in a medium bowl, place the margarine, apple juice, sugar,
vanilla, and almond extract, and stir until smooth. Add the remaining ingredients and stir well to
form a crumb-like dough. Using a little safflower oil, lightly oil (or mist with oil) a 9-inch
square baking pan. Place 3/4 cup of the crust mixture in the prepared pan, and using your hands,
press it firmly to cover the bottom of the pan. Bake at 325 degrees for 15 minutes. Remove the pan
from the oven and allow it to cool for 3 minutes. Carefully spread the cherry filling over the
prepared crust, and then sprinkle the remaining crust mixture over the top of the cherry filling.
Return the pan to the oven and bake an additional 10-15 minutes or until golden brown on top. Allow
the bars to cool completely before cutting into 16 pieces. Sprinkle a little Veganized Powdered
Sugar Version 2 over the tops of the bars before serving. *Note: To create other variations of the
bars, you can substitute other dried berries or fruits for the dried cherries in the filling. Yield:
One 9-inch pan )2001 Beverly Lynn Bennett
Oatmeal and Dried Cherry Cookies Makes about 4 dozen
1 1/2 cups flour 1 teaspoon ground cinnamon
20/2 teaspoon salt
21/2 teaspoon baking soda
22/2 teaspoon baking powder 1 cup soy margarine, room temperature 1 cup dark-brown sugar
23/2 cup sugar... I used turbinado Ener-G equivalent to 2 eggs 1 teaspoon pure vanilla extract 2
cups old-fashioned rolled oats 2 cups dried sour cherries
Preheat oven to 350. Line baking sheets with parchment paper;set aside. In a medium bowl, whisk the
flour, cinnamon, salt, baking soda and baking powder; set aside. In the bowl of an electric mixer
fitted with a paddle attachment, or using a hand mixer, beat the margarine and sugars until light
and fluffy, 1 to 2 minutes. Add the ener-G and vanilla, and beat to incorporate. Add flour mixture
to butter mixture, beating on low speed to combine. Stir in the oats and dried cherries. Using a 2-
ounce scoop, drop the dough onto prepared baking sheets, leaving 6 inches between cookies. Bake
until edges are just turning brown, about 20 minutes. Cool 2 minutes on baking sheet, then remove to
wire racks to cool completely.
Recipe by Martha Stewart yahoogroups.comChristian Vegan CookingOpen ↗
FF Banana Oat Scones
2 cups flour (I used white, sue me) 2 cups oatmeal
24/4 cup sugar 1 1/4 teaspoons baking powder
25/4 teaspoon salt 2 very ripe bananas 1 cup (about) non-fat soy milk Preheat oven to 375 degrees.
Process one cup of oatmeal in food processor until it resembles flour (maybe just substitute flour
or use oatbran if you don't have a processor). Add flour, salt, baking powder, and sugar and process
to mix. Process in bananas. (or just add the bananas mashed and mix in real good). Put in mixing
bowl and by hand, mix in rest of oatmeal (one cup) and milk (slowly) until a soft dough is formed
(may need more or less milk). Kneed lightly on a floured surface. (Note: the dough should be soft,
but not sticking to your hands like crazy. You've added too much milk, kneed in more flour until you
can handle the stuff reasonably.) Divide dough into three equal portions. Form each into a ball and
flatten to about 1/2 to
26/4 inch thick. Cut twice crosswise into four wedges and put on a cookie sheet. (You can make them
bigger, or cook without cutting into wedges, but you may have to adjust the cooking time. Also
use a coating of flour on the bottom of each scone in order to keep them from sticking to the
pan) Cook in preheated 375 degree oven for 28 minutes.
OPTIONS:
27) Add raisins, small pieces of dates, dried cherries or cranberries (probably about 1/4
to 1/2 cup).
28) Add 1 teaspoon cinnamon.
29) Omit banana, use apple sauce (about 2 bananas worth :-) ) and cinnamon instead (will probably
need less milk).
30) Omit banana, use 1/4 to 1/3 cup processed/canned pumpkin, 1/4 teaspoon ground nutmeg, 1/4
teaspoon ground cloves, 1 teaspoon cinnamon and an additional 1/4 cup sugar.
31) You can use buttermilk or yogurt instead of milk by decreasing the amount of baking powder to 1
teaspoon and adding 1 teaspoon of baking soda. May need to add some water, if using yogurt.
LOW-FAT PAIL OF BRAN MUFFINS
3 cup all-bran cereal 1 cup boiling water 1 cup sugar
32/4 cup applesauce
33/2 cup egg substitute 2 1/2 cups whole wheat pastry flour 2 1/2 tsps. baking soda
34/2 tsp. salt 2 cups buttermilk (mix soy milk w/2 Tbsp. lemon juice) 1 cup fruit, dried cherries or
cranberries, optional
Pour water over cereal and let stand. Mix together remaining ingredients then add softened cereal.
Bake as many as desired in muffin tins sprayed w/Pam. Bake at 400 15-20 minutes.
NOTE: This recipe makes 40 large muffins but you can cook what you want now and keep the batter in
the refrigerator for up to 3 weeks and have hot muffins anytime. Makes 40 muffins.
Cherry Vanilla Chip Muffins
" These are wheat free, dairy free, low sugar, low fat muffins and you'd never know it. Sucant is
dried can juice. It can be found in health food stores. If you don't eat them in the first two days,
freeze them. Thaw in microwave for 30 seconds apiece and they will taste freshly baked. "
1 banana, peeled and mashed
1/2 cup egg substitute
2/4 cup vanilla soy milk 2 tablespoons vegetable oil
3/2 cup applesauce 2 cups white rice flour 1 tablespoon sucanat
4/4 teaspoon baking powder
5/4 teaspoon salt
6/2 cup dried cherries
7/2 cup vanilla chips
Preheat oven to 400 degrees F (205 degrees C). Lightly grease or line a 12-cup muffin tin with paper
liners. In a large bowl blend the banana, egg substitute, soy milk, oil and applesauce together.
Stir in the rice flour, sucanat, baking powder and salt. Mix until just moistened then stir in the
dried cherries and vanilla chips. Pour batter into the prepared muffin tin, filling each cup 2/3
full. Bake at 400 degrees F (205 degrees C) for 30 minutes. Makes 1 dozen Bread Recipes.com
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