Description
Questions for Myra? joyofcolorfulcooking@gmail.com Applesauce Oat Cookies Satisfy your sweet tooth with these delightful Applesauce Oat Cookies! Packed with wholesome oats and apple pieces and sweetened with t bananas, raisins, and applesauce, these cookies are a guilt-free treat. INGREDIENTS: 1 cup gluten-free oat flour (grind your own, if preferred) 1 teaspoon baking powder 1⁄2 teaspoon cinnamon 1⁄4 teaspoon vanilla bean powder 1 cup overripe bananas, mashed until creamy (about 2 large) 1 tablespoon golden flaxseed, freshly ground 3 tablespoons water (for flax egg) 3/4 cup applesauce 1 small apple, peeled and julienned 2 cups rolled oats 1⁄2 cup golden raisins 1. Preheat the oven to 375°F and line a baking sheet with parchment paper or a Silpat. 2. In a small bowl, make a flax egg by mixing freshly ground flaxseed and water. Let sit for 5 minutes. 3. In a medium bowl, combine the oat flour, baking powder, cinnamon, and vanilla bean powder. Once completely mixed, set aside. 4. In another bowl, add the mashed bananas, applesauce, julienned apple, and flax egg and stir to combine well. 5. Stir the dry ingredients into the wet ingredients, then add the rolled oats and raisins. Mix well. 6. Using a melon baller, scoop out 30 cookies on the prepared cookie sheet. Use the flat bottom of a metal dry measuring cup or your fingers to flatten the balls into a cookie shape. These cookies will not change shape during the cooking process. 7. Bake for 12-15 minutes or until slightly golden. Cool the finished cookies on a baking rack, and enjoy! -------- Deviled Potatoes A delicious vegan alternative to deviled eggs, with a creamy filling - perfect for any party! Prep Time 20 mins Cook Time 20 mins Total Time 40 mins Servings 16 deviled potatoes Calories 79.4 Equipment large pot Potato masher or fork Cutting board Sharp knife Ingredients 1 1⁄2 lbs baby potatoes 1⁄2 cup Chosen Foods Avocado Oil Mayo vegan mayo 1 tbsp mustard 1 pickle finely diced 1/4 cup chives chopped 1 tsp salt 1 tsp black pepper 1⁄2 tsp paprika Instructions 1. In a stock pot, add the potatoes and cover with water. Add a teaspoon of salt to the water. Bring to boil, and cook until the potatoes are fork tender, around 18 minutes. Drain. 2. Once the potatoes are cool enough to handle, slice each length wise. Then using a small spoon or a melon baller, scoop out the insides, leaving a smaller layer of the potato around the edges. Transfer the inner potato flesh to a large bowl and set the potato "skins" to the side. 3. To the bowl, add the Chosen Foods Avocado Oil Mayo, mustard, finely diced pickle, chives, salt and pepper. Use a fork to mash all of the ingredients together until a smooth filling is achieved. You can spoon this right back into your potato skins, or follow the instructions below for a piping bag. 4. If you are using a piping bag, I suggest blitzing the filling in a food processor for 5 to 10 seconds until smooth. Then transfer the mash to a piping bag fitted with the largest piping tip available. Squeeze the filling into the potato skins. Sprinkle with paprika & chives, as desired. Store in the fridge for up to 3 days. http://www.actontv.org
