Vegan Gingersnap Cookies

'Tis  the season

Without a doubt the best foods are the seasonal ones. They add variety to your diet and are a great way to live in the moment. And when it comes to Christmas cookies (which are indisputably the best cookies), all raise your nog to the Gingersnap.

A satisfying crunch, a warm burst of spice, and a sparkly, crinkled top perfect for the holidays. I am always drawn to the words "chai" and "spiced", and this is their time to shine. Because thinking about molasses, cinnamon, ginger, and cloves at the beach just makes me uncomfortable.

Normally when I have a recipe that I've made repeatedly, I have a bunch of hand-written notes along side to what I've changed each time and how it turns out. Well, with Isa's recipes, there are no notes. I have made this recipe several times since October (when cookie season starts) and have never felt even a slight desire to change a thing about it.* So unfortunately, I cannot pass them out claiming to be my own original recipe. Fortunately,  I have no problem giving her all of the credit.

* I have used whole wheat flour in place of white, and have used brown, turbinado, and demerrara sugars in place of white. Evidently, I do not like any white in my cookies.

In Vegan With a Vengeance, Isa Chandra Moskowitz calls them Sparkled Ginger Cookies, I call them Gingersnaps. Tomayto, tomahto, right?
Yields 2 dozen cookies

2 cups white whole wheat flour
1 teaspoon baking soda
1/4 teaspoon sea salt
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup baking oil (I used extra-light olive oil)
1/4 cup molasses
1/4 cup nondairy milk (I used vanilla unsweetened almondmilk)
1 cup brown sugar (Use demerrara sugar, finely ground in the food processor, if you want a crispy cookie)
1 teaspoon vanilla extract
Demerrara (or any coarse-crystal sugar) in a bowl for dipping dough

Heat oven to 350F. Line 2 baking sheets with parchment paper, or use a Silpat liner.

In a small bowl whisk together flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.

In a large bowl beat oil, molasses, nondairy milk, sugar, and vanilla extract. When well mixed, add dry ingredients in and mix with a large spoon. Scoop out a tablespoon of dough, roll into a ball with your palms, and flatten a bit as you dip it into the bowl of demerrara sugar for a nice crystal-y top coating. Separate an inch apart on baking sheet, as they will spread. Bake for 12-15 minutes, until bottoms are slightly browned. Let cool on tray for a few minutes before transferring off onto wire rack to cool completely.

Fruit Sweetened Blueberry Spiced Granola

Homemade granola not only is miles healthier than store-bought cereal, but it's also incredibly more delicious. Making your own granola is the best way to kick the cardboard box habit. Even if it boasts having fiber and whole grains, it's still full of sugar, processed soy, and preservatives. And the high sugar, high oil granola sitting next to it on the shelf is even worse!

This Blueberry Spiced Granola has anywhere from 25% to 50% of the amount of added fat of most recipes. Plus it is sweetened naturally, with applesauce, prunes, and blueberries. No sugar, no expensive agave or maple syrup. Best part, no yummy crunchy clusters were sacrificed.


Luckily it is easy to make your own. If your mornings are busy, then mix everything together, toss it on a sheet, and bake it the night before. Nothing like having a relaxing night that is filled with the aroma of baking granola. This batch can last you at least 3 mornings. And you'll save money too! As always, I encourage you to experiment with different fruits, nuts, and seeds. Granola should never be boring!


Blueberry Spiced Granola

3 cups rolled oats (I used 1 1/ 2 cups old fashioned and 1 1/2 cups steel cut)
3 tablespoons rice bran
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves

1/3 cup unsweetened applesauce
6 prunes, pureed in food processor
2 tablespoons vegetable oil (I used light olive)
1 tablespoon almond butter
1 tablespoon flaxseed
1/4 teaspoon salt

1/2 cup frozen blueberries

3 tablespoons pumpkin seeds
1/4 cup walnut pieces


Heat oven to 350F. Light a baking sheet with parchment paper.

In a large bowl, stir together oats, rice bran, and spices. In a small bowl, whisk applesauce, pureed prunes, oil, almond butter, flaxseed, and salt. Mix wet ingredients into dry, and fold in blueberries. Spread an even layer on baking sheet and bake until golden, about 15-20 minutes.

When cool enough to handle, transfer to bowl and fold in pumpkin seeds and walnut pieces. Enjoy as is or pour almond milk over. Store tightly sealed in  the fridge.

Hurricane Irene Cinnamon Buns - Vegan Cinnamon Rolls

The weather of Summer '11 was already monumental, so of course it had to end with a bang. I had missed the East Coast Heat Wave '11 when I was busying eating vegan donuts in the Bay Area. And I didn't feel the earthquake on the first floor of my house, while everyone upstairs got to see the walls shake. It's likely to be a good thing that I seem to repel extreme environmental conditions, but I just want to be part of the fun!

Well, I don't know about you, but I felt like being productive during Hurricane Irene last night. So as part of an Early Birthday Brunch / Thank You For Staying Up And Hurricane-Proofing The House, I baked these Cinnamon Rolls for my dad. He later told me that every time he saw Irene's white swirl travel up the coastline he could only see a sugary cinnamon bun (not too surprising, I am his daughter). To be completely honest, I didn't even put the whole hey-cinnamon-rolls-kinda-look-like-mini-hurricanes thing together until they were in their second rising. And yet I had looked up earlier that day to frustratedly find there were no traditional Hurricane-themed desserts. I'll let my subconscious take all the credit.

Unlike Hurricane Irene, these Cinnamon Rolls went above and beyond all of their hype (in my town, where we are very fortunate). Which is most ideal, because without power I would be stuck trying to steam these cuties on the stove. These are the perfect Sunday morning cinnamon bun because you start them Saturday night, let them rise while you sleep, and upon waking up the only effort required on your part is putting them in the oven. Plus there is no refined sugar, sweetened only with agave nectar and maple syrup.

Feel free to get really creative with the Cinnamon Rolls; I found an easy chocolate sauce and pecans to really deliver. For the true Hurricane effect, make a white sugar glaze with powdered sugar and a touch of almond milk.

Cinnamon Rolls
Yields 1 dozen

2 cups whole wheat flour
3 cups all purpose flour
1 package of active dry yeast
1 tablespoon flaxmeal mixed with 3 tablespoons warm water
2 cups warm warm (to activate the yeast, not too hot to kill it!)
1/3 cup canola oil
1/2 cup agave nectar
1 teaspoon salt

Cinnamon Filling:
1/2 cup agave nectar
3 tablespoons maple syrup
3 tablespoons canola oil
2 teaspoons ground cinnamon


For a chocolate pecan bun:
Chocolate Sauce:
1/2 cup water 
1/4 cup cocoa powder
1/4 cup agave nectar
1/4 teaspoon vanilla extract

1/4 cup pecan pieces to garnish

In a large bowl, sift flours and yeast together. Set aside. In a medium bowl, combine the flaxmeal mix, water, canola, agave, and salt. Pour wet ingredients into the flour mix and stir. When dough begins to form, knead on flour-dusted surface. If dough is too sticky, add more flour. If dough is too dry and doesn't form into a ball, add more water. Knead until dough is smooth and not sticky. transfer to a lightly-oiled bowl, cover and let rise for one hour in a dry place.

Meanwhile, combine agave, maple, canola, and cinnamon for the cinnamon filling and set aside.
Next, bring the water, cocoa powder, agave, and vanilla to a boil in a small sauce pan and let boil for 3-5 minutes, until chocolate sauce thickens. Let cool and store chocolate sauce in the fridge.

When dough has doubled in size, punch down with your fist, and quickly knead it for a minute. Using a rolling pin, roll dough out to a 16" by 20" rectangle. With a spoon or a brush, coat dough with the cinnamon filling. Roll dough working from one 20" side to the other. To cut into buns, slide dental floss under roll in 1.5" increments, tie in a single knot and pull both ends so the floss cuts completely through the dough. (You can also use a serrated bread knife, but the floss is much more fun.) Transfer buns to a parchment lined, deep sided baking pan. Try to leave as much space as possible between the buns, because they will  continue to grow in their second rising. Cover in plastic wrap and let rise in the fridge overnight.

In the morning, let rolls sit a room temperature while heating oven at 400F. Bake for about 15 minutes, until swirls are slightly golden and crispy. Let cool a bit before cutting. Glaze with more cinnamon filling, or pour on chocolate sauce and cover with pecan bits; enjoy immediately.

Fresh from the oven!

Apple Walnut Donuts

Apple cinnamon, a winning team any day of the week.

If I stand for one thing, it is that apples go with everything. Everything. Everything has the potential to be raised to the apple-th power to be spectacular.  Every fruit, every grain, every vegetable, every spice, every meal, every season. Spring summer fall winter, apples every day is the only way.

Traditionally, autumn gets the bragging rights to the apple, what with all the picking and hayrides and cider and so forth. But don't forget to let winter have its fun too. These baked vegan whole-wheat apple walnut cake donuts go marvelously with a fresh snowfall, a few poinsettias, and a hum to the tune of "Feliz Navidad".

See how great they look with the Christmas mugs?

(An interpretation of these Baked Apple Doughnuts. And did I mention there's no yeast!)

Apple Walnut Donuts

Yields 1 dozen donuts

3 c whole wheat flour
3 1/2 t baking powder
1 c sugar, scant
1 t salt
1 t nutmeg
1 c safflower oil, or any vegetable oil
2/3 c applesauce
1 c grated apples (I used 1 1/2 Romas in a food processor)
1/2 finely chopped walnuts
Cinnamon sugar for topping

Preheat oven to 350F.  Lightly grease 2 donut pans or 1 cupcake pan.

Combine everything up to and including the oil in a large bowl. Crumb ingredients with your hands until well mixed. Add remaining ingredients (besides the topping).

Spoon into pans, 3/4 full. Bake for about 15 minutes, or until inserted toothpick comes out clean and top is golden brown. Let cool completely before removing from pan. One at a time, gently toss donut in a bowl full of the cinnamon sugar to ensure a complete coating.

i can has dohnut plz?

Feel Good Donuts: Chocolate & Cinnamon

What we're gonna do right here is go back

My chocolate baked donuts are my pride and joy. Here they are from a mini-cupcake pan with a light glaze.

The first chocolate baked munchkins

When I was eight, I cut an ad out of the Sunday paper for a baked donut pan. I didn't know how to order things, but it stayed taped on the kitchen wall for a year or two. Twelve years later I finally got one from Amazon and felt complete.

I baked a bunch of chocolate and cinnamon donuts, and brought them to nearby bakeries to sell. Unfortunately, I probably couldn't have picked a worse time to go (5pm Friday?) and no managers were in all 3 or so that I visited. I dropped off a bag of donuts at Hot Breads, an Indian bakery chain that specializes in eggless cakes, but shamefully carries donuts that are egg-full. The manager called me up very impressed, and wanted to start off with a "small order" of 50 for Tuesday morning.

Only having 2 half-dozen trays and a small oven, it took me about three hours that morning, after preparing all the dough the night before. Thankfully I did not have to glaze or finish them, just come in with a whole lotta naked donuts. Unfortunately, I don't think the icing Hot Breads used was vegan, as they really were just into the whole eggless thing, so I didn't try their final result, but my family swore they were as good as they looked.

So beautiful, I might cry.

Normally I toss my "plain" (nutmeg) cake donut in cinnamon and it's wonderful. I think it's odd to ice it, but if they want to pay me I can't complain.

Christmas? In June? Fine by me.

Sadly, I could not mass produce these babies for the small cents like they wanted, and told me they would call again in the future, after really promoting their new product. I wouldn't have been able to keep up with them anyway, if they ever needed more than a small order of 50. But, thanks to this experience, I can refer to myself as a professional baker without having to cross my fingers behind my back, and that is worth a lot to me.