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I made asparagus/ricotta/cranberry puff pastry tarts with toasted pine nuts for vegetarian family night!
I scraped off the majority of my ricotta because my stomach really disagrees with dairy, but the rest of my family all agreed a butternut squash purée would be better in place of the ricotta/lemon/parmesan/paprika mix, so these could be made completely vegan and would taste better, too! :D
Each tart was served with a simple salad of iceberg, cucumber and baby plum tomatoes in an olive oil/balsamic/s&p dressing. It all went down a treat! :)

I made asparagus/ricotta/cranberry puff pastry tarts with toasted pine nuts for vegetarian family night!

I scraped off the majority of my ricotta because my stomach really disagrees with dairy, but the rest of my family all agreed a butternut squash purée would be better in place of the ricotta/lemon/parmesan/paprika mix, so these could be made completely vegan and would taste better, too! :D

Each tart was served with a simple salad of iceberg, cucumber and baby plum tomatoes in an olive oil/balsamic/s&p dressing. It all went down a treat! :)

Oatmeal cranberry cookies! (vegan and pretty healthy for cookies!)
I’ve made these before but last time I just toasted pecans and walnuts before blending them (there’s hardly any flour in this - it’s mainly nut meal and oats) but we didn’t have enough, so it’s a mix of toasted pecans, walnuts, almonds and hazelnuts and they were dee-lish. I forgot to take an after baking picture though, oops!
Anyway, recipe can be found here! :)

Oatmeal cranberry cookies! (vegan and pretty healthy for cookies!)

I’ve made these before but last time I just toasted pecans and walnuts before blending them (there’s hardly any flour in this - it’s mainly nut meal and oats) but we didn’t have enough, so it’s a mix of toasted pecans, walnuts, almonds and hazelnuts and they were dee-lish. I forgot to take an after baking picture though, oops!

Anyway, recipe can be found here! :)

Oatmeal Cranberry Cookies.

When I’m bored, I bake. When I’m not bored, I bake. When I’m procrastinating heavily and trying to avoid the art coursework that’s shouting at me, I bake.

Basically, I bake a lot. It’s one of the few things I actually ~love to do. Another thing I love doing is eating. I ate two of these straight out of the oven, and waited like a good girl for a few more minutes until eating a third. It’s great how baking and eating work together… anyway, I digress!

These come in at 118 calories a cookie, are pretty low in sugar (only 3.8g, many cookies are 10g+), and are vegan, obviously. :) Makes 27!

Adapted from whisksandwhimsey. (aka, I made them healthier.)

What you will need;

  • 1 cup pecans and 3/4 cup walnuts, or all walnuts;
  • 2 cups rolled oats, divided;
  • 1/2 cup all-purpose flour and 1/4 cup wholewheat;
  • 1/2 cup light brown sugar;
  • 1 tsp baking soda;
  • 1/2 tsp cinnamon;
  • 2 1/2 tbsp coconut oil and 2 tsp apple sauce; (Vegan butter might work?)
  • 1/4 cup maple syrup and 1/4 cup agave;
  • 4 tbsp almond milk;
  • 2 tsp vanilla extract;
  • 2/3 cup dried cranberries.

1. Heat the oven to 350F, and line a baking tray with parchment paper, placing the nuts on the tray and baking for 10 minutes. Whilst they are toasting, stir together 1 cup of the oats, the flours, brown sugar, baking soda and cinnamon in a bowl.

2. Allow the nuts to cool for a few minutes, then pulse in a food processor until finely ground. Don’t pulse too much, or a nut butter will start to form! Add the dry ingredients from before and process for 20-30 seconds until well mixed.

3. Add the coconut oil to a small glass bowl/jug and microwave for 20 seconds to soften, then add all the wet ingredients, give a stir to combine and add to the food processor, processing until the dough comes together and is well mixed. Stir in the remaining 1 cup of oats and and cranberries by hand.

4. Using the lined tray from before and another lined tray, portion out roughly a heaping tbsp per cookie, rolling in to a ball then flattening with a fork on the tray. These won’t spread out very much at all, so press quite hard as this will be the shape of the cookie when baked.

5. Bake for 10 minutes at 350F and allow to cool for 2 minutes on the tray before transferring to a cooling rack.

They’ll be firm on the outside but soft on the inside, just how a cookie should be. My omni Ma and brother both had 2 and loved them! They’re not good for a ‘vegan cookie’, they’re good, full stop.

My Ma didn’t believe these were vegan, but they really are 100% cruelty free and environmentally friendly. Use all organic ingredients and it’s even better! :D