Tag Archives: coconut

Sal’s Cookies

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Last night we decided we wanted a little sweet snack. I had suggested maybe some ice cream, we had coconut milk in the fridge and I could throw it in the ice cream maker with some vanilla bean, but that would take a bit. I mentioned cookies, and Sal asked what I could put in them. Thinking about it, I realized we not only had chocolate chips, but we also had walnuts and vegan marshmallows. The decision was made that a batch of cookies had to happen. I didn’t want to spend a lot of time in the kitchen, so everything got tossed into one bowl, mixed, baked, and I was pretty pleased with the results. Here’s the recipe for what I will call Sal’s Cookies since they were made with him in mind:

1/2 cup brown sugar (I used Wholesome Sweeteners brand)
1/4 cup vegan sugar (I used Organic Sugar brand granulated)
1/4 cup coconut oil
1/2 cup almond milk
1 1/2 tbsp tapioca flour
2 tsp pure vanilla extract
2 cups unbleached all purpose flour
1 teaspoon aluminum-free baking soda
1/2 teaspoon pink Himalayan salt
1/4 cups chocolate chips
1/4 cups chopped, toasted walnuts (pop in the oven while it’s preheating for 10 minutes or so)
1/4 cup chopped vegan marshmallows

Preheat oven to 350. Prepare 2 pans with parchment paper. Once at at least 100, place walnuts on one of the prepared pans and let sit in the oven for about 10 minutes.
Combine sugars, oil, milk, and mix well. Add tapioca flour and vanilla and mix. Mix in flour, baking soda, and salt. Once everything is well combined, fold in the chocolate chips, walnuts, and marshmallows.
Place tablespoons or spoonfuls of the cookie dough about an inch apart and bake for 15 minutes until they are lightly golden brown around the edge.
Let cool at least 10 minutes before eating and enjoy!

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Coconut French Toast and Easy Chickpea Salad

After a long week, a lazy Sunday was just what I needed! After a little sleeping in, a lot of cuddling with my pup and cat, I decided to make myself some French Toast. It’s been so long!
I toasted a few slices of bread since I didn’t have any stale bread at home.
This is what I used, but it’s really easy to play with this recipe, different creamers, different extracts, easily modified! This could be fun during the holidays when So Delicious has flavors like Nog and Pumpkin Spice.

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1/4 cup So Delicious French Vanilla Coconut Creamer
1/4 cup So Delicious Vanilla Almond Milk
1/4 tsp vanilla extract
1 tbsp arrowroot powder
2 tbsp chickpea flour

Combine all ingredients in a wide bowl and mix well. Heat a non-stick skillet over medium heat and coat with coconut oil.
Soak bread slices in mixture and move to pan, cooking each side for a couple of minutes on each side, until nice golden brown. Sprinkle with powdered sugar, grab your maple syrup or pure cane syrup, and enjoy!

^This recipe comes from years of loving this recipe: The PPK Fronch Toast! and the modest alterations I have done throughout my adoration of it!

After that filling and delicious brunch, I just wanted something nice and simple for dinner yesterday. Scoping out what I had on hand I decided I could probably make an amazing chickpea salad in no time! I must say that I think it was accomplished, and I hope you feel the same.

I toasted some bread for a sandwich, chopped some lettuce to go with it, and threw the following in the food processor:

1 can chickpeas, drained and rinsed
1 tbsp relish
a few dashes turmeric
several dashes pepper and salt
1 sheet nori, shredded
1/4 c Vegenaise
1 tbsp chopped onion
1 tsp minced garlic
Blend, taste to adjust seasoning as you see fit, and enjoy!