Sweet-Tooth Friday: Two Flax Desserts
Hi guys! Christine here, checking in for your weekly dessert fix! As you may know by now, I love a good baking challenge. So when Matt did a review of some flaxseed from Flaxmatters.com and left a subtle hint for me to come up with a new flax recipe, I was totally in! To be honest, he requested blueberrry flax energy bars, but since this week was my birthday I went ahead and made my favorite treat instead: oatmeal cookies! And I didn’t stop there—I was so excited with the huge bags of flax I whipped up some homemade granola too. With two recipes we have a lot to cover today, so let’s get started!
Vegan Oatmeal-Flax-Spelt Cookies
A cookie with some many healthy ingredients in its title may make you nervous, but these cookies are AMAZING! They are now my ultimate favorite STF recipe to date!
- 3/4 cup coconut oil
- 1/2 cup brown sugar
- 1/2 cup turbinado sugar
- 1 1/2 cups ground flax seed
- 1/4 cup applesauce
- 1 tsp vanilla extract
- 1 3/4 cups spelt flour
- 1 1/2 cups oats
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cup dried currants or other fruit
Preheat the oven to 350 degrees.
Mix together the spelt flour, oatmeal, baking soda, and salt; set aside.
Beat the coconut oil with a whisk until smooth. You may have to microwave it to soften the oil a bit. Whisk in the sugars, then stir in the flax seed. Add the applesauce and vanilla and mix until uniform.
Stir the dry ingredients into the wet. Fold in the currants.
Using an ice cream scoop, place large mounds of cookie dough on a greased cookie sheet. Flatten the cookies with your palm so they are about 3 inches across.
Bake for 16 minutes, turning the pan around about halfway through baking. Makes 15 large bakery-style cookies.
Part of the reason these cookies are so yummy is because I used coconut oil in place of the butter from the original recipe, so they still taste luxiously indulgent like a bakery cookie. I reduced the sugar down to my liking, but my brother said he would have preferred them a little sweeter, so you may want to add about 2 tablespoons more of each sugar if you’d like. Since these are vegan, there are no worries about tasting the dough as you go along! Applesauce works well here in place of the eggs by adding just enough moisture without competing flavors.
Vegan Blueberry-Flax Granola
Granola is one of those “kitchen sink” style recipes where just about anything goes. I based the ratios of my version from the ones in “Even Husband Likes it Granola.” I intentionally undercooked mine slightly because I don’t care for really hard granola that scratches my mouth. I also used rice syrup here since I invested in some last week and it lent a subtle sweetness without overpowering the rest of the flavors.
- 5 cups oats
- 1 1/2 cups oat bran
- 1 cup ground blueberry flax
- 1 cup almonds, chopped
- 1 cup shredded coconut
- 1 cup mixed dried fruit, chopped
- 1/2 cup canola oil
- 1 cup brown rice syrup
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
Preheat the oven to 325 degrees.
Stir together the oats, oat bran, flax, almonds, coconut, dried fruit, cinnamon, and salt.
Combine the canola oil and rice syrup together and microwave for about 30 seconds. Stir to combine, then microwave another 30 seconds. Pour the hot mixture over the dry and stir to combine.
Spread on a greased baking sheet and bake for 30 minutes, stirring up the mixture on the pan every 10 minutes. Allow to cool completely before storing in an airtight container.
This granola was excellent! Much fresher, softer, and made with fewer mystery ingredients than most store bought kinds. My only complaint that it was a little too crumbly- it worked fine as cereal but there weren’t enough large clumps for straight up snacking. I think next time I may try to increase the canola oil by half a cup to help unify it better. And I will definitely be making this again!
First Tastes of 2010: Pomelo
In sticking with my resolution, I am still trying one new food per week. This week at my regular supermarket I spotted pomelos, otherwise known as Citrus Maxima. And the name is no joke- this is a huge piece of fruit, almost as big as my head! My pomelo was delicious- it had all the flavor of grapefruit, just without the sourness. They are considered in China to bring about good fortune, but I felt happy just to have tried it.
One more thing before I sign off—when researching flax recipes, I came across an interesting one for Banana Flax Pancakes. I ran out of time to give it a whirl, but it is on my list for this weekend!
See you next week!
WOW- those cookies look incredible! What a great recipe and Happy Birthday!!!! I think flax makes a huge difference in granola- it really adds that extra something special. Hope you have a good weekend!
.-= Erica´s last blog ..Baked Sesame and Bread Crumb Crusted Tilapia Fingers =-.
never heard of pomelo . . . I like this resolution, so interesting!
Awesome recipes, those cookies look scrumptious! Good for you, trying new things. Pomelo is wonderful added to salads too. Happy birthday, and Matt, I forgot to wish you Happy Birthday in your last post, so I hope you read this!
Pomelo huh? I don’t know if I’ve ever seen one of those. Will need to try and track one down. It sounds tasty.
those cookies look AMAZING! i am definitely adding them to my recipe list 🙂
.-= Holly´s last blog ..Under Pressure =-.
Both of your recipes sound so good!! I especially love the granola recipe. Homemade granola iz de beste!
So a pomelo isn’t overly sour? I think I’d like to try one! And… the granola was excellent!
Well done Chrissy! Can’t waif to try some of the cookies you froze for me!!
The granola might be the best I’ve ever had. In fact, I just finished eating some! And I ate way too much of it after a workout the other day.
Yummm…I’d like to try those cookies! Do you think I could just use whole wheat flour instead of spelt flour?
.-= Aimee (I Tri To Be Me)´s last blog ..Light and Fast! =-.
Now I am going to have to bake today. Those cookies look amazing!
.-= Nicki´s last blog ..Parents and Parenting =-.
That granola looks delicious!!! I’m a nerd for good granola so I will have to give this a try.
Funny enough, I just made those flax-bananna pancakes this morning. The recipe was a little different but I got mine from How It All Vegan. They were very very yummy and my daughter and I devoured them.
Happy birthday Christine. Mine was on Wednesday and we lucked out with the weather warming up this week.
I’m sorry I’ll miss the pancakes but will console myself with cookies! Wish we had some with us now!
I think I will be trying a pomello next time I’m at the grocery store! Thanks.
.-= Ananas´s last blog ..30km WEEK!!! =-.
Again, what great looking recipes I need to add to the to-do list! I had no idea what a pomelo looked like, thanks for sharing!
.-= Heather @ Side of Sneakers´s last blog ..All About my Stinky Feets, Part 2 =-.
Thank you for all these great recipes! You are so talented 🙂 I’ll have to give some of these a whirl since I’m getting some flax too. For the cookies, could you use an all-purpose GF mix or would spelt be better?
I love all the recipes! I’ve been a vegan athlete for almost a year now (2.20.09) and am always looking for things to take on long rides and runs that are really satisfying.
It would be great if all recipes had the nutritional info. I made these this morning substituting garbanzo flour for the spelt and added raisins and carob chips. THEY ARE FANTASTIC…but,
360 cal, 39 g carbs, 20 g fat and only 6.7 g protein per cookie…PER COOKIE! Yikes. I’m thinking if I get rid of the carob chips and substitute a quarter of the flour with hemp protein powder, the nutritional info might look better.
Thanks for the recipe!
Hey MK! I’m glad you like the recipes. I was really surprised when I read your calorie and fat info- I guess I forgot that flax seeds do pack a large fat and calorie punch! The coconut oil is also at fault- you could try swapping in another quarter cup of applesauce to bring down the fat. Don’t forget that this whole recipe makes 15 HUGE bakery-sized cookies about 3 inches across, so they could be portioned to a more reasonable size. For the ingredients I used, I came up with 18 grams of fat and 310 calories per cookie.
these look delicious! definitely bookmarking this page. you should submit one to our flax recipe contest! http://dontwhitesugarcoatit.blogspot.com/2010/02/flax-attack.html
I made the Vegan Oatmeal-Flax-Spelt Cookies on the weekend,especially cause our 3yr old son is allergic to dairy-eggs-tree nuts, so this was a great find. Turns out that we ALL just LOVED them. They are fantastic. Thanks so much for posting it :))
Christine is hot
I keep trying the recipe for the Oatmeal Flax Spelt Cookies and it still isn’t turning out. The cookies do not hold together at all. My “batter” is very dry and crumbly and will not stick together. There’s got to be something I’m doing wrong. Any tips?
Okay, I’ve been messing with the recipe a bit. These two things seem to make the cookies work for me: 1) Reduce the amount of ground flaxseed from 1 1/2 cups to only 1 cup. And 2) Use a stand mixer for whipping the coconut oil and then use it to mix everything together until the dough seems to hold together really well. Took me four tries, but I finally have success!
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