Like yesterday’s post (seen here), I wanted to find some uses for the leftover vegetable and fruit pulp when I use my juicer. This is the second recipe that I created to put that fiber goodness to use! They taste about 1000 times better than they sound and look, I promise! Even my mom who hates vegetables loves these bars. 🙂 They have a slightly sweet (but not too sweet), nutty taste. You would never even realize that they are full of fiber!
3 cups of vegetable/fruit fiber pulp leftover from juicing (I use a mix of carrot, beet, apple, and ginger)
2 cups old fashioned oats
1/2 cup unsalted almonds
1/2 cup honey
1/4 unsalted, unsweetened almond butter
1 tablespoons sesame seeds
1. Preheat oven to 350 degrees F.
2. Pulse oats lightly in food processor 6 times. Add oats in with juicing leftovers in large mixing bowl.
3. Pulse almonds lightly in food processor, about 5 times, and add to mixing bowl.
4. Add honey, almond butter and sesame seeds to mixing bowl, and mix everything together with stand or hand mixer.
5. Once well combined, take dough out of mixing bowl and spread out on cookie sheet. I line my cookie sheet with a Silpat to prevent sticking and burning.
6. Once evenly spread across a half sheet size cookie sheet, I cut the dough into 12 bars and spread them apart slightly.
7. Bake in oven for 35-40 minutes, until cooked through.
8. Cool on wire rack, and store in airtight container.
I had never made snickerdoodles until I found a Martha Stewart recipe for them on the packaging for my Martha Stewart Silpats. I modified the recipe to accommodate my egg allergy, and it quickly became a regular favorite in our house. Now I have modified the recipe again to cut out dairy and soy as well (since our baby has been reacting to those ingredients via breastmilk).
2 3/4 cup flour
2 tsp baking powder
1/2 tsp coarse salt
1 cup Soy-Free Earth Balance Margarine, room temperature
1 1/2 cups sugar
2 Ener-G egg replacers (3 tsp powder plus 4 tbsp warm water)
2 tsp ground cinnamon
2 tbsp sugar
1. Put margarine and sugar in mixer bowl (use paddle attachment if you have a stand mixer). Mix at medium speed until light and fluffy.
2. Mix in Ener-G egg replacers.
3. Sift together flour, baking powder & salt in separate bowl.
4. Reduce mixer speed to low and slowly add in flour mixture.
5. Mix topping sugar and cinnamon together in a bowl.
6. Scoop dough with cookie dough scoop and roll in cinnamon/sugar mix. Roll into round balls and place onto cookie sheet with Silpat (or lightly greased cookie sheet).7. Bake cookies for approximately 12 minutes and cool on wire racks.
When I was in college, my Italian grandma taught me the basics of making biscotti. This recipe is a new variation of my own original recipe for orange/cranberry/almond biscotti. This new version of the recipe is now allergen friendly, and is free of any dairy, egg or soy. It has been a while, but I like this new version just as much as I liked the original recipe.
3 1/2 cups flour
1 1/2 tsp baking powder
1 tsp salt
1 1/2 cups sugar
8 oz applesauce (I use two snack sized applesauce containers)
1 Ener-G egg replacer (1 1/2 tsp power plus 2 tbsp warm water)
6 tbsp melted Soy-Free Earth Balance Margarine
2 tsp orange zest
2 tbsp orange juice
1/2 tsp almond extract
1/2 cup dried cranberries
1/2 cup cashews
1/2 cup almonds
1. Preheat oven to 325 degrees F.
2. Lightly grease 2-3 cookie sheets (or use SilPats, which is what I use) and set aside.
3. Mix together flour, baking powder, salt and sugar.
4. Make a well in the middle of the flour mix and add in the applesauce & Ener-G egg replacer. Mix together.
5. Add in margarine, orange zest, orange juice an almond extract. Mix together.
6. Put cashews and almonds in food processor and pulse lightly 2-3 times. Add nuts into dough and mix together.
7. Knead together dough until it is less crumbly.
8. Put dough on a lightly floured surface and roll into a log. Separate dough into three equally sized pieces.
9. Roll each piece into a log approximately 14 inches long.
10. Place dough logs on cookie sheets and bake for 25 minutes (until light golden brown).
11. Remove logs and cool on wire racks.
12. Once cool, use a serrated knife to cut each log into slices, cutting at a diagonal.
13. Place cut cookies onto cookie sheets, cut side down.
14. Bake for 10 minutes.
15. Remove cookie sheet from oven and flip cookies over and bake for another 10 minutes.
16. Remove and let cookies cool on wire racks.
Growing up, my mom’s oatmeal cookies were famous with everyone we knew. I missed being able to eat them once I started developing an egg allergy. After a while, I started experimenting with ways to make the recipe without using eggs. Yesterday I made a new modified version of the recipe to accommodate the new list of allergens that I am trying to avoid (I am allergic to egg and the baby seems to be reacting to dairy and soy in my diet coming through in the breastmilk). I was so happy with the end result…they came out soft and amazing, just as I was hoping!
3/4 cup Soy-free Earth Balance Margarine at room temperature
1 cup brown sugar
1/2 cup sugar
1 serving Ener-G Egg Replacer (1 1/2 tsp powder plus 2 tbsp warm water)
1/4 cup water
1 tsp vanilla extract, plus an extra splash
1 cup flour
1 tsp salt
1/2 tsp baking soda
3 cups old fashioned oatmeal
*handful of lightly crushed walnuts
*handful of white rasins
*These ingredients are optional. You can add more or less according to your taste, or can substitute other items. The ones listed are my personal preference after years of experimenting with variations of this recipe.
1. Preheat oven to 350 degrees F.
2. Mix together the margarine, sugar, brown sugar, Ener-G egg replacer, water & vanilla extract.
3. Sift together flour, salt & baking soda.
4. Add flour mixture slowly into wet ingredients, mixing while adding.
5. Add in oatmeal and selected optional ingredients and continue to mix together.
6. Scoop out balls and place on cookie sheets, two inches apart.
7. Bake in preheated oven for 10-12 minutes.
8. Cool on wire rack and enjoy!