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Peanut butter/oat/cinnamon/almond cookies from the “Vegan Cookies Invade Your Cookie Jar” cookbook.
The raw mix and these straight out of the oven were amazing, but only a day later they were very dry and almost “healthy cookie tasting” (you know what I mean) which is a shame. You’re meant to use salted peanuts in place of the almonds so that might have made a difference? Eh, all I’d say is make 1/2 the batch and serve them straight away! ^_^

Peanut butter/oat/cinnamon/almond cookies from the “Vegan Cookies Invade Your Cookie Jar” cookbook.

The raw mix and these straight out of the oven were amazing, but only a day later they were very dry and almost “healthy cookie tasting” (you know what I mean) which is a shame. You’re meant to use salted peanuts in place of the almonds so that might have made a difference? Eh, all I’d say is make 1/2 the batch and serve them straight away! ^_^

Carrot cake pancakes with dried cranberries, pumpkin seeds, organic peanut butter and a drizzle of maple syrup.

I had some chickpeas I had to use up so I mashed those, added apple sauce, grated carrot, cinnamon, ginger, vanilla, buckwheat flour and a dash of maple syrup, mixed them all up and voila! It actually worked! I’ve never tried beans/pulses in anything sweet before but these pancakes were delicious, had a great texture and are packed with protein. :)

Carrot/maple/pecan/cinnamon cupcakes with a maple and cinnamon glaze. (vegan! :D)
This recipe comes from ‘Ms. Cupcake : The Naughtiest Vegan Cakes In Town’ and they’re dee-lish-us. Quite possibly one of my favourite things I’ve baked! I’ve made the strawberry and banana cupcakes in the book before with J and loved those too, but these are top notch. Anything with the words “maple”, “cinnamon” and “pecan” in automatically gets the salivary glands going.
The only alterations I made were halving the glaze and using 1/3 cup less oil, in place using apple sauce instead, and everything turned out just fine! If you do use less oil like I did, I’d recommend baking a few minutes longer than said as the apple sauce makes it ~super~ moist. :)

Carrot/maple/pecan/cinnamon cupcakes with a maple and cinnamon glaze. (vegan! :D)

This recipe comes from ‘Ms. Cupcake : The Naughtiest Vegan Cakes In Town’ and they’re dee-lish-us. Quite possibly one of my favourite things I’ve baked! I’ve made the strawberry and banana cupcakes in the book before with J and loved those too, but these are top notch. Anything with the words “maple”, “cinnamon” and “pecan” in automatically gets the salivary glands going.

The only alterations I made were halving the glaze and using 1/3 cup less oil, in place using apple sauce instead, and everything turned out just fine! If you do use less oil like I did, I’d recommend baking a few minutes longer than said as the apple sauce makes it ~super~ moist. :)