I recall the first time making bruschetta. There were five of us bridesmaids at my friend’s apartment getting getting ready for her wedding.
A clove of garlic in hand, I rubbed the still warm faces of the toast. It was fascinating watching the garlic clove disappear and the bread surfaces taking on an aromatic, glittery sheen.
Since then, I think fondly of the satisfying sensory experience of making bruschetta. Little rivals the perfect combination of tomato, basil and mozzarella. However, my other half does not care for tomatoes and it hardly seems worth the effort to make a batch of bruschetta for one.
That is where this recipe comes to the rescue – no tomatoes. Yet, this combination maintains the tastiness of fresh toasty bread, olive oil, aromatic garlic, fresh herbs and the tenderness of…sweet peppers.
Cutest lil helper “painting” the breads with olive oil
Toasty bread getting all dressed up for the party
Serves 2-3 slices
Sweet Pepper Bruschetta
10 minPrep Time
15 minCook Time
25 minTotal Time
1 loaf French baguette, sliced into ¼-½ inch slices
⅓ cup olive oil
2-3 Tb, heaping, finely chopped parsley
4 large sweet peppers (mine were 4-5 inches, or 10 small/medium sweet peppers), finely chopped
Extra oil for roasting
¼ tsp salt
2 Tb finely chopped basil
1 Tb lemon juice
¼ tsp black pepper
Preheat oven to 425 degrees F.
In a small bowl, mix the ⅓ cup of olive oil and chopped parsley.
Place sliced bread in a baking sheet and brush each side generously with oil/parsley mix. Set aside.
Place finely chopped sweet pepper on another baking sheet, drizzle with olive oil, sprinkle with salt and toss to coat the peppers. Place the baking sheet of bread and peppers in the oven until bread is toasted and peppers are softened - approximately 10-15 minutes. Turn the toast over half way through the toasting process.
While items are in the oven, mix the remaining ingredients in a medium bowl (lemon juice, basil and black pepper). Once the sweet peppers come out of the oven softened, add them to the bowl of basil mix.
Carefully heap the pepper basil mix on each slice of toasted bread and serve immediately.
Do you remember the first time you gazed into a bakery case of sweet treats and made your selection? My oldest son had his first trip to a safe bakery at the age of five. Having a life threatening allergy to tree nuts, baked goods are not something we can just pick up anywhere. His eyes were wide staring with excitement and disbelief as he carefully considered which donut to pick. He still talks about the place in Minnesota where he could get donuts and ice cream right from the store. If you have the chance to stop in at Yoyo Donuts in Minnetonka, Minnesota, you certainly should. If this kind of a trip is not in the cards for you, just fire up your oven, you can make donuts right at home.
Who says you can’t have great donuts without leaving the house? These baked donuts prove the fact that you can enjoy fresh baked donuts right in your own home – so long as you’ve stock your cabinets with the ingredients.
This is a no fuss, quick and easy donut recipe. It has become one of our regular Saturday treats to make these together as a family.
Serves 1 donut
Tender baked donuts with a hint of cardamom and vanilla. Top these with your favorite donut toppings to dress them up or down for the occassion.
15 minPrep Time
9 minCook Time
24 minTotal Time
1 cup flour (or ⅓ wheat & ⅔ all purpose flour)
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 egg, room temperature
⅓ cup brown sugar, packed
¼ cup milk
¼ cup of yogurt
½ tsp cinnamon
⅛ tsp cardamom
⅛ tsp nutmeg
1 ½ tsp vanilla extract
2 Tb butter, melted
Preheat oven to 350 degrees F.
Spray a donut baking pan with nonstick spray and set aside.
Mix dry ingredients (flour through salt) in a medium mixing bowl. Set aside.
In a small bowl, beat the egg, mix in the brown sugar, milk, yogurt, spices and vanilla extract. Add and stir in the butter.
Place all the wet ingredients into the dry mix and mix just until it’s incorporated. Put the mix into a large ziploc bag and cut of a corner to pipe the batter into the prepared donut pan.
Bake in preheated oven for 9-11 minutes.
Allow baked donuts to sit in pan for 2-5 minutes before removing the from the pan to a serving platter.
Top the donuts with frosting or dip in butter and roll through a cinnamon sugar mix.
Best served warm. Save leftovers in airtight container for a couple of days.
While growing up, I remember enjoying fresh produce from the garden. We often exchanged excess produce with the neighbors, who also kept a garden. Outside the garden, in the western part of the yard, there was a patch of hearty rhubarb that popped up every year. I love rhubarb, but for the life of me, I cannot recall any recipes we used it in. Though, I do remember a plethora of uses for the garden zucchini, sweet and savory.
Last summer I started entertaining the thought that rhubarb could be savory. Around the same time, I was trying out lower lactose “alfredo” sauce recipes. This recipe really came together as a result of those interests.
The rhubarb is sautéed with fresh green onions giving it a zippy it’s-summer-and-the-produce-is-rockin’ vibe. The alfredo sauce, basil and mozzarella cheese create a level of comfort. Finally, a bit of tang with crumbled goat cheese to top it all off.
In the time since I posted my last pizza recipe, I have changed my favorite crust recipe. This crust is a bit more tender while still being flavorful, even when adding in some wheat.
Hope you get a chance to give this recipe a try. Be sure to tag MamaSparrow on social media with pictures of your recipe results. Have a great holiday weekend!
Serves 2 slices or 1/4 of a pizza round
Rhubarb Basil White Sauce Pizza
Sauteed rhubarb and fresh green onions over alfredo sauce and basil. Tangy goat cheese and mozzarella cheese top off this cozy, spring pizza.
42 minPrep Time
18 minCook Time
1 hrTotal Time
New Crust Recipe
1 cup water
1 pack active dry yeast (also ok to use instant, let sit 15-20 mins instead of the 30 - 1 hr)
1 cup flour
2 tsp sugar
1 tsp salt
2 cups flour, divided, I like a mix of wheat and all-purpose
Olive oil or melted butter (optional)
Garlic salt (optional)
Cornmeal dusted on baking pans
1 Tb olive oil
2 cup rhubarb, chopped
6 green onions, finely sliced
16 oz of alfredo sauce*
½ cup fresh basil, chopped
4 ounces goat cheese, sliced or crumbled
3 cups of shredded mozzarella cheese
In a large mixing bowl, combine the water, yeast, 1 cup flour and sugar. Let sit covered 30 minutes to 1 hour if using active dry yeast. For instant yeast, let sit 15 - 20 minutes.
Uncover the bowl and mix in the salt. Add 1 ½ cup cups of flour measuring in 2 Tbs. at a time. Mix. Sprinkle the last ½ cup of flour onto a lightly floured surface and shape the dough into 2 pizza rounds. Bunch the dough around the edges to form crust. Spread dough rounds with olive oil or melted butter and sprinkle with garlic salt, if desired.
Dust baking pans with cornmeal before placing dough on them.
Preheat the oven to 425 degree F.
While the oven warms, start cooking the toppings. Warm the olive oil in a saucepan over medium low heat. Toss in the green onions and warm a couple of minutes. Add the chopped rhubarb to the pan with the onions and warm for another couple of minutes. Pull the pan off the heat and set aside.
Top the crust with the sauce. Evenly spread the onion rhubarb mix over the sauce. Spread the chopped basil for the next layer. Finish the pizzas topping with cheese and garnish with fresh basil leaves.
If eating immediately, bake at 425 degrees F for 10 - 15 minutes until cheese is melted and crust is golden.
Freezing for Later
If freezing for later, set pizza on a cooling rack to allow crust to cool completely. Prepare the pizza for freezing by wrapping in plastic wrap and then a layer of aluminum foil. Mark the wrapped pizza before placing it in the freezer.
Preheat oven to 450 degrees F. Place frozen pizza on baking sheet or foil. Bake 15-25 minutes, until crust browns and cheese is bubbly.
*I used a homemade cauliflower alfredo sauce. http://leelalicious.com/healthier-cauliflower-alfredo-sauce/
It is healthier and has less lactose. The recipe easily converts to a dairy free/vegan sauce.
My childhood memories of cinnamon rolls and sweet breads are associated with holidays and special occasions. My mom would prepare the tasty treats in a pan the night before. The first riser was responsible for turning on the oven in the morning.
Making these kinds of treats from scratch may seem daunting, but I wanted to share a few secrets for making the process more breezy. This is the same base recipe I use for Honey Fig Jam Rolls. It’s a nice, quick sweet roll recipe that is about 1 hour to make from start to finish.
Perhaps you have many other things to coordinate, though. Cinnamon rolls are quite forgiving. Below are a few ways you could make these work for your situation.
Refrigerate for the last rise, bake in the morning. You can prepare them up to the point of the final rise – getting them cut and into a pan. Allow them to rise in the refrigerator overnight and bake the next morning.
Rise and freeze to bake later. Allow them to rise and then freeze for later.
Bake, freeze, then warm to serve. Follow the whole recipe and do a shortened bake ahead of time and freeze for later. Then all you need to do is to warm and add your topping.
With some manageable preparation options you can surprise guests and include from-scratch sweet rolls on your brunch menu. These cinnamon rolls go above and beyond with a satisfying inclusion of fresh orange and a healthy drizzling of maple icing. Hope you have a chance to make these real soon. We would love to see photos of your results – tag Mama Sparrow on your social media shares.
Serves 1 - 2 rolls
Orange Cinnamon Rolls
Sweet, orange kissed cinnamon rolls drizzled with a maple-orange icing.
40 minPrep Time
20 minCook Time
1 hrTotal Time
2 ¾ cup flour
2 Tbs sugar
1 tsp salt
1 package instant yeast
½ cup water
¼ cup milk, room temperature
2 Tb unsalted butter, room temperature
1 egg, room temperature
¾ cup brown sugar
Zest from 1 orange
2 Tb cinnamon
¾ cup butter, melted
1 - 1 ¼ cup confectioners sugar
1 - 2 Tbs. orange juice
2 tsp maple syrup
Mix all the dry dough ingredients together in a medium size bowl. In a microwave safe bowl, combine the water, milk and butter. Heat for 45 seconds, or until the butter is melted. Stir the wet ingredients into the dry mix. Stir the egg in. Knead the dough for 4 minutes. Dough should get smooth, have a bit of grip and bounce. Rest the dough in a lightly greased bowl for 5 minutes.
Preheat the oven to 200 degrees F. Mix the orange zest, brown sugar, and cinnamon together in a small bowl. Set aside.
After the dough has rested, roll it out on a lightly floured surface or silpat mat, shaping dough into a rectangle about 9x15 inches. Spread the melted butter over the dough.* Then spread the brown sugar cinnamon mix over top the butter on the dough. Leave 1 inch without filling on one of the long sides of the rectangle; this will be the seam. Starting at the long, not seam side, begin rolling the dough jelly roll style. End the log roll with the seam side down. Use a sharp, floured knife to cut the log into 9 sections to make rolls.
Place rolls into a 9x9 inch pan lightly greased and covered with greased parchment paper. Cover the pan with aluminum foil. Turn off the oven and place the covered pan of rolls in the oven to rise for 20 minutes.
After rising, remove the aluminum cover from the rolls and leave in oven while turning on to 375 degrees F. Bake 16-20 minutes until the rolls just start to get golden. Remove from oven and top rolls with drizzle.
To make topping, combine sugar and orange juice in a bowl. Whisk together and add in maple syrup. Adjust ingredients to desired consistency and taste.
*For cinnamon rolls, I usually reserve ⅓ or ¼ of the melted butter to pour over the rolls after they have risen, just before baking. The rolls tend to be a bit more tender and the sugar near the bottom of them caramelizes.
There are few satisfying smells than fresh baked bread with a meal. Homemade bread can be an entire day’s task that you don’t have time for or for which you did not plan. You can still have the satisfaction of fresh baked bread on the table in 20 minutes flat. These bread sticks only require about 5 minutes of hands-on time.
Also, included is my first posted recipe video. You can catch the video over on YouTube too. I can’t help be also share that the music in this video is by my talented husband. *cheesy smile*.
Hope you get a chance to whip these up with an upcoming meal. Please be sure to tag Mama Sparrow on social media with your pictures. We would love to see your results.
Tender breadsticks with a satisfying blend of garlic salt and parmesan cheese. Fresh bread with dinner does not need to be time consuming. Whip these up
12 minPrep Time
8 minCook Time
20 minTotal Time
3 Tbs butter, melted
1 ⅓ cup flour OR 1 cup wheat & ⅓ cup all purpose
2 Tbs granulated sugar OR 1 ½ Tb honey
1 ½ tsp baking powder
½ tsp salt
⅔ cup milk
Grated parmesan in shaker
Preheat oven to 450F. Melt 3 Tb of butter on the baking sheet in the oven while it preheat - about 2 minutes. Take out just before all butter is melted and tilt the pan several times till it finishes melting.
While butter is melting, combine the dry ingredients in medium size mixing bowl - flour, baking powder and salt (also add the granulated sugar at this point, if using instead of honey).
Warm the milk and honey (if using instead of granulated sugar) briefly (45 seconds in the microwave or on stovetop just until warm)
Slowly stir the milk into the dry ingredients.
Sprinkle additional flour over the dough so it is workable and gently knead a few times. The dough should still be fairly wet, but just enough flour to pull apart and shape into 12 breadsticks.
Place the breadsticks onto the baking sheet of melted butter and brush butter from the pan onto the exposed surfaces of the breadsticks.
Sprinkle a little garlic salt over the sticks and bake for 8 minutes or until golden brown. Sprinkle with grated parmesan after breadsticks finish baking and serve warm.
This is one of those recipes I’ve had for a while (like since early fall), but just never got to posting. No better day for posting a delayed pie posting than Pi Day (3.14).
The fruit called for in this recipe is a fall combination. However, this recipe has been tested and approved with other great combinations that span more seasonings. The best are apple cranberry and apple blackberry. Really, you can use your imagine to get your seasonally available mix.
All of this fresh snow is making me crave things flavored with mulling spices. This is a perfect solution – some late season blackberries I flash froze from last fall, Gala apples, and ginger molasses cookie topping.
I enjoy making all the components of the recipe from scratch (apple cider, pie crust, and cookies). Included in the recipe below are links to my favorite recipes for each of these items. The cider is particularly enjoyable to make from scratch as it simmer for 3 hours and makes the home smell amazing. These are all things that can be bought for a quick baking solution.
Happy Pi Day. I hope you have a chance to make pie real soon. Please tag us on social media to share photos of your pie results. We would love to see what you are making.
Persimmon Cranberry Pie
Apple cider infused persimmon and cranberries on an all butter crust - soft beneath and crispy, flaked on the edges. Top off the coziness with a ginger molasses cookie crumb.
1 9 inch unbaked pie crust (I used this recipe from Completely Delicious http://www.completelydelicious.com/how-to-make-perfectly-flaky-pie-crust/
4 cups peeled and chopped persimmons, about ¼ inch sections
2 cups fresh cranberries
1 ¾ cups apple cider juice, divided (I made homemade from http://www.amomstake.com/cranberry-apple-cider-drink-recipe/)
⅓ cup sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ cup cornstarch
1 ½ cups ginger molasses cookies crushed (I used this recipe from Eating Well http://www.eatingwell.com/recipe/249788/yummy-molasses-crackles you could also use store bought or your own favorite recipe)
1 cup all purpose flour
3/4 cup butter, melted and cooled
Preheat oven to 400 degrees F.
Place the persimmons, cranberries, 1 ½ cups apple cider, sugar, cinnamon, and nutmeg in a saucepan. Heat the mixture over medium-low heat until the cranberries pop/split.
In a small bowl, mix the cornstarch into the remaining ¼ cup of cider. Add the starch/cider combination to the pan of ingredients. Stir everything until it has thickened.
Remove the pan from heat and set aside to cool while preparing the topping and crust.
While filling is cooling, place ingredients for the crumb topping in a medium bowl. Mix until it forms a crumb like texture. Set aside.
Roll out the pie crust and place in pie dish. Once fruit mixture has mostly cooled, pour it into the pan lined with the pie crust. Trim and prepare the edges of the crust as desired. I just crimped the edges on mine.
Distribute the crumb topping evenly over the filling.
Bake the pie for 30-40 minutes at 400 degrees F. Place a baking sheet on the rack below the pie to catch any pie drippings. When done, the filling should be bubbly. Cover the edges of the crust with foil if they start to brown before the pie filling is baked through.
Dairy free option - use your preferred vegan pie crust or substitute vegan butter sticks for the butter in the pie crust and topping
I was in Missouri for the first time. It was by accident. We were returning from Iowa, driving back into Chicago. There must have been a patch of highway without network connection and the phone maps dropped. My husband and I were in deep conversation and did not notice until he saw the “Welcome to Missouri” road sign. We easily added two hours to that trip.
As we drove back the correct direction, I noticed a scenic area with a river running and rustic homes. I recall a sign for Lost River. I am hoping to look up more information about the place because it was beautiful.
This got me thinking more about perspective. Sometime our destination becomes so important to us that we ignore the meaning in the journey. Tomorrow night is my final presentation for my master’s degree. It is a fantastic destination, reaching this milestone. I would miss out on a lot if I did not recognize the journey that has gotten me here – especially the time spent staying at home with the boys while completing my studies. Time with the little boys is wild, lively, and demands a constant state of remaining in the present. Respecting all of this experience, I cannot find a way to separate the journey of studying, being present with my boys, and completing this degree. My time with the boys has been my lost river – my expected journey.
Back to the reason we were on the road to begin with, we had just visited my in-laws. My other mom is the one who gifted me the adorable bee themed honey pot from the pictures in this post.
The recipe I am sharing with you today is for fry bread. This is a treat that my great-grandmother would make for us, and later my mother. It is a quick bread recipe that finds it’s origins and broad use in Native American cooking. The dough is fried and then covered in sweet or savory toppings. As a child, I usually enjoyed these covered in melted butter and granulated sugar. Recently, I have made them for my family to cover with chili, tacos, or jam and honey. In these pictures, the bread is covered with vegan orange curd and drizzled with honey.
Below is the recipe. The base recipe for these is vegan and can be topped with a variety of vegan sweet and savory options, as well.
Serves 1 piece of bread
Galets – Fry Bread
Fry bread with a slight crisp to the outside and tender inside. This quick bread is fantastically versatile. Top with your choice of sweet or savory - taco, chili, honey, jam, curd...it's up to you.
Fill a skillet with enough oil for the bread to not touch the bottom of the pan. Turn oven to medium high heat.
Mix dry ingredient. Make a well in the center and slowly add the water. You many not use all the water, just add enough to get a shaggy dough. Mix until well combined with a wooden spoon. Let the dough rest for 2 minutes.
Separate the dough into 8 pieces onto a floured surface. Sprinkle flour over the dough and form to a thick circle. Don’t overwork the dough.
Place the dough, one at a time into the pan setting them away from yourself so as to splash the oil. Cook 2 minutes on each side. If you have space, you could cook 2-3 at a time.
Place cooked bread onto a rack to allow excess oil to drain.
One of the fantastic things about living in the city is accessibility to rich cultural experiences. Yesterday, we had a family trip to the Chicago Cultural Center to attend the Chinese New Year Celebration. It was a beautiful display of dance, martial arts, and music.
No surprise, the boys were very taken with the dragon dance and martial arts dancing. There was much reenactment throughout the rest of the afternoon. I can now claim the skill of reading textbooks while chanting a drum rhythm.
Today, as we enjoyed a snack of vegan blood orange curd spread on fresh baked biscuits, we recounted our favorite parts of the performances yesterday. The tales were movement filled. The snack was well accented with the subtly sweet orange curd. This curd spread was silkier in mouth feel than the creaminess of an egg and butter version. It a delightful, lighter alternative to traditional curd.
This last round I used blood oranges and the color of the cream is so lovely. The process is rather simple. Slice and juice your citrus. Reduce the juice to heighten the flavor. Zest in an orange peel to get a hint of sweet, floral aspect. Then sweeten with your choice of sweetener. In a measuring cup, dissolve cornstarch in cold milk before adding to the juice. Warning: be vigilant while stirring because the cream will thicken very quickly. Once it does, it ready to remove from heat, cool, and store or use immediately.
Curd is a multi functional spread that is delicious on biscuits, cookies, crepes, cakes, and more. Even by the spoonful, no judging here.
Hope you have a chance to try this recipe soon. I’d love to see the results. Be sure to tag MamaSparrow on social media.
Vegan Orange Curd
Yields 1 generous cup
Silky vegan orange curd. Flecked with the subtle floral sweetness of orange zest. Curd is a multi functional spread that is delicious on biscuits, cookies, crepes, cakes, and more.
10 minPrep Time
10 minCook Time
20 minTotal Time
1 cup freshly squeezed orange juice (3-4 oranges; blood oranges produce a lovely color)
¾ cup non-dairy milk
3 Tbs. cornstarch
½ cup sugar or ¼ cup honey for non-vegans
Zest of one orange
In a small saucepan, over medium-low heat, reduce the orange juice to about half the volume.
While the juice is reducing, measure the milk in a liquid measuring cup. Whisk the cornstarch in the milk till it dissolves. Set aside.
Once the juice is reduced, add in the sugar and zest. Stir just until the sugar dissolves. Add the milk mixture to the saucepan and use a spatula to mix. Keep on medium-low heat and mix constantly until the texture thickens quickly. If the mixture starts to bubble before thickening, reduce the heat slightly. Once it does thicken, it will be very sudden so stay with you pan. Once the mixture is thickened remove from heat and allow to cool enough to store in a jar or use immediately.
Curd will store in the refrigerator for 1 week or freezer for 3 months. Some settling will occur, give the curd a stir to re-incorporate separating liquids.
I’ve been a bit quiet on the internet front as I’ve been enjoying time with family over the holidays. It was nice to have a break from grad school classes and a chance to spend time with people who are dear to me.
One week during the holidays was particularly notable. I got a chance to meet both my new nephews born during that week. It was an incredible honor to be present at one of their births. There is nothing else in the world like the experience or witnessing of childbirth.
Overall the week we went to Minnesota was family filled as I got to visit with my parents, my sister and her family, and my brother visiting from out of the country military service. Since we’ve been back home, the boys have been making pretend road trips to see family. It’s been adorable, but also means all my reusable shopping bags are constantly filled with books and toys.
Speaking of family, this recipe is an adaptation of a family recipe I grew up with. These muffins are like a winter hope. Oranges get so tasty by Christmas. The tang of prime citrus is like rays of sun promising summer warmth. While nature bides her time in the quiet rest of winter, I’ll stay here wrapped up a blanket with fresh baked goodies and a hot cup of tea.
Consider the baking and enjoyment of these muffins part of your winter therapy. The aromatic of orange zest will melt your stress and help you feel energized. Additionally, the studs of chocolate chips throughout these tender wheat muffins will give you an extra mood boost.
Orange Chocolate Chip Muffins
Yields 12 muffins
Tender wheat muffins with zesty orange and tasty surprises of semi-sweet chocolate chips throughout. These muffins are reminiscent of winter-y days of childhood.
10 minPrep Time
20 minCook Time
30 minTotal Time
1 cup all purpose flour
½ cup wheat flour
2 tsp. baking powder
½ tsp. salt
½ cup milk
⅓ cup honey/maple syrup or ½ cup sugar
¼ cup cooking oil
¾ cup chocolate chips, semisweet
1 ½ - 2 tsp. orange zest (peel from one orange)
Preheat the oven to 400 degrees F. Prepare a muffin tin with liners or silicone muffin cups.
Mix everything together except the chocolate chips and orange zest. Fold in the chocolate and zest. Fill muffin cups to ⅔ full. Bake for 20-25 minutes or until golden brown.
Happy Winter Solstice! We are feeling the excitement in our home as Christmas is just a few days away. My preschooler checks the tree every morning to see if Santa has visited. The boys have been busy creating holiday gifts and being kitchen helpers. The youngest loves to taste everything from a mixing bowl; even the french bread dough is tasted with enthusiasm. He then declares, “Mmm, good Mama!” If only that same zest was for the finished meals on the table.
I enjoy making the cookies I had as a child every Christmas. Breaking from tradition, it was my goal to bring you all something that was vegan and more allergen friendly for your holiday cookie plates. This recipe is just that. Peanut butter blossom cookies were the inspiration for this recipe. Tender, crumbly shortbread cookies are the perfect vehicle for combining peanut butter and chocolate. Flecks of sea salt flakes add a little bit of sparkle and bring out the chocolate taste. They are easily nut free if you use sunflower seed butter and refined sugar free.
Here’s to hoping you have a chance to add this to your baking plans this season. Snap a picture of your recipe result and tag Mama Sparrow on social media so we can see it too.
Vegan Peanut Butter Thumbprint Cookies
Yields 12-15 Cookies
Tender, crumbly shortbread cookies filled with peanut butter and drizzled with chocolate. These tasty treats are vegan, easily nut free and refined sugar free.
10 minPrep Time
10 minCook Time
20 minTotal Time
1 ¼ cup flour
⅓ cup coconut oil, melted
3 Tbs. maple syrup
1 ½ tsp. applesauce, unsweetened
3 Tbs. peanut butter
2 Tbs. maple syrup
Pinch of salt
2 Tbs. non dairy milk
¼ tsp. vanilla
1 oz. chocolate chips or chocolate
Coarse sea salt
Preheat the oven to 375 degrees F. Mix all cookie ingredients together in a medium bowl until dough forms. Form form into ¾ in. - 1 inch balls - approximately 12-15 cookies. (Chill the dough briefly in plastic wrap if it is too sticky to work with.) Place on a parchment or silpat lined baking sheet. Flatten the dough balls into slight discs and press thumb in the center to create a little crater. Bake cookies for 10 minutes until lightly golden brown. Remove from oven and repress the centers with a spoon. Then allow the cookies to cool.
In a small saucepan, mix the peanut butter, maple syrup, and salt. Slowly add the milk, stirring all the while. The mix should get a nice smooth caramel consistency that has a bit of drizzle to it. Remove from heat and stir in the vanilla extract. Set aside
Melt the chocolate over a double boiler or in the microwave. Place the melted chocolate into a piping bag or simply use a ziploc with the corner snipped off. Set aside
To assemble to cookies, spoon about 1 teaspoon of the peanut butter confection into each cookie’s thumbprint. Drizzle chocolate over the filled cookies and lightly sprinkle with coarse salt.
Store in an airtight container in the refrigerator for a few days for up to 3 months in the freezer.
Nut free option: Use Sun Butter. Really you could use any preferred nut or seed butter. I did try pumpkin seed butter and it was not quite as tasty.