Anna Mae’s Power Cookies

 

Anna Mae is my friend. She’s vegan and watching her on some camping and other adventures, I realized that being vegan doesn’t mean just salads if you're out and about. Last time I saw her we went to the Lotus Festival- I went searching to buy some vegan treats and she busted out these vegan and gluten free “cookies.” She made them very simple but let me know she jazzes them up for her boyfriend.

The idea of chickpeas, applesauce, and oatmeal instead of flour, butter, and sugar sounds weird- but trust me it’s great. If you don’t like the taste of chickpeas I highly suggest adding a tablespoon of peanut or almond butter. It doesn’t overwhelm the recipe, but it kind of cancels out the bean-y taste.

If you are allergic to gluten or are avoiding gluten completely, make sure you get gluten free oats! I bought a giant thing of Quaker Oats a few months ago at Costco, and although I’m avoiding white flour and a lot of gluten- I’m also try to be resourceful and I refuse to waste the food!

My favorite version of this recipe is the basic recipe + agave, vanilla, cinnamon, almond, butter, mashed banana, vegan chocolate chips, raisins, and chopped walnuts. I’ve been doing a lot of experimenting though, zucchini and carrots- I’ll let you know if I have a breakthrough in deliciousness!

These cookies are a perfect replacement for protein bars. I take these everywhere now! Work, the zoo, amusement parks, and the movies. Hope you enjoy them!

Anna Mae’s Power Cookies

Basic Recipe:

2 cans of chickpeas (drained and rinsed)

1 cup of applesauce

1 cup of oatmeal

2 tbsp of oil

2 tsp of baking powder

2 tsp of baking soda

Any amount of optional ingredients*

1.              Preheat oven to 350, line a cookie sheet with parchment paper.

2.              Blend chickpeas and applesauce in blender until smooth.

3.              Add the rest of the ingredients and stir until combined.

4.              Spoon onto cookie sheet in heaping tablespoons and bake for 30-35 minutes.

* Optional Ingredients:

1 tbsp of agave

2 tsp vanilla

Sprinkle of cinnamon

2 tbsp of almond or peanut butter

1 mashed banana

½ cup vegan chocolate chips

½ cup raisins

¼ cup sunflower seeds

¼ cup chopped nuts

2 tablespoons of cocoa powder

Gluten Free Corn Pancakes with Beans and Kale

This breakfast was another “what do I have in my kitchen” recipe. It was a Sunday and I thought I wanted something brunch-y and I still wanted to feel good after. This was the perfect strange combination for me.

For the Beans and Kale- you could use any kind of beans. I was planning on black beans and I apparently ran out. After a quick search I discovered a can of white beans I forgot about. Yum! Since the beans were salted- I soaked and rinsed them a few times, and found I didn’t need any added salt at all. After deciding to just add a little pepper, I was particularly please when Brian asked what I seasoned them with because they were so good. I occasionally need to remind myself that sometimes simple is better!

Gluten Free Corn Pancakes

1-½ cups of masa

½ cup corn meal

2 cups boil water

¼ coconut oil (My favorite but you can use any kind)

Egg replacer for 2 eggs

1 tablespoon baking powder

¼ agave nectar

1.     Boil the water

2.     Mix masa and corn meal

3.     Add water to masa mixture and stir just until combined

4.     Add other ingredients stir gently.

5.     Cook like pancakes, I melt a little more coconut oil in a pan and fry them up.

6.     Add more agave like syrup for eating!

White Beans and Kale

1 Can of White Beans

3 Leafs of Black Kale (torn up into bite size pieces)

Olive Oil

Pepper

1.              If the beans have salt added, rinse them really well. Heck- even soak them for a few minutes. Drain them and put them in a pot on medium heat.

2.              After a few minutes add a little oil and the kale.

3.              Sautee until kale has softened in texture.