Double Chocolate soft cookies -- whole foods, plant based, gluten free deliciousness

For when oatmeal chocolate chip is not going to ring that bell, these double chocolate pieces of fabulousness may be just what you need.

These big, soft, puffy cookies are halfway between cake and cookie -- and they are chocolatey enough for even the most thorough-going of chocolate lovers. The best part is how good they are for you. All the decadence and satisfaction you could want, all while fuelling you well.

Cacao is a dark flavour, and my rule of thumb tends to be you need an addition of sweetener on a 1:1 ratio with however much cacao you put into something. Hence, since there is 3/4 cup cacao in these, there's an additional 3/4 cup date sugar on top of the coconut sugar in them. However, you are welcome to reduce that to whatever suits your own palate.

Finally, when it comes to grain flours, they are not all equal. However, these 'cakies' are super forgiving, and you can certainly sub in your favourite gluten free flours instead of millet. I love sorghum (super high in protein! tastes nice! delicate texture!) and oat flour, some people like brown rice flour or whatever. You do you. You may have to play around a little with quantities to make it work out perfectly, but what's a 1/4 cup rolled oats more or less between friends?

equipment needed:

measuring cups
measuring spoons
mixing bowls
whisk
4 tablespoon scoop (optional) or soup spoon
fork and cup of water
baking sheets and silicone mats (or parchment)
oven
timer


ingredients:

a)
2 cups water
1/4 cup avocado oil (or 1/4 cup melted coconut oil)
1 tbsp molasses
1 tsp vanilla extract
1 tbsp apple cider vinegar

b)
1 cup coconut sugar
3/4 cup date sugar

c)
1 cup almond flour (or sunflower seed flower for a nut-free version)
1/2 cup tapioca powder
1/4 cup millet flour
3/4 cup cacao powder

d)
1/2 cup chickpea flour
1/4 cup soy milk powder

e)
1/2 tsp salt (earth salt, why not)
1 tsp xanthan gum
1/2 tsp tonka bean powder (optional!)
1 tsp baking soda
1 tsp cream of tartar

f)
1 cup oat flakes

g)
1 or 2 cups of chocolate chunks


directions:

preheat oven to 345

1. In a medium sized bowl, combine the ingredients from a) and b), and whisk well
2. In a large bowl, combine the ingredients from c), d), e) and f), and whisk or stir until fully mixed
3. add the wet ingredients to the dry ingredients, and stir very very well, until completely incorporated
4. add in g)
5. using a 4 tbsp scoop, deposit equal lumps of the cookie dough onto the lined cookie sheets, aiming for about 12 per cookie sheet, until all the cookie dough is used up (I squeeze them all onto 2 baking sheets -- they won't spread at all)
6. using a fork dipped in water, (slightly) flatten and shape the cookie dough
7. bake at 345 for 25-30 minutes
8. allow to cool on the baking sheets, and then remove with a metal spatula

LOVELY chocolate cake -- a gluten free, plant based confection

Despite the non-traditional ingredients, this cake is delicate and soft, with a lovely sponge texture that  upholds everything you want in a chocolate cake. We've been known to eat it plain as little baby-cakes. We've made layers, and turned it into a gorgeous frosted birthday delight. And we've thrown in chocolate chunks for double chocolate decadence.

Even picky kids have been won over by this lovely cake, and it's definitely a recipe I have a lot of confidence in.

I use a few different types of flours, but it's not entirely necessary. If you prefer to choose only sorghum, that's fine. I would caution against using exclusively oat flour, however, as it could be a little gluey if you do. The flours I select all contribute something special to the texture, so if you can access them, I would advise using all of them.

equipment needed:
2 mixing bowls
measuring cups
measuring spoons
mixing spoons
whisk
muffin trays and papers or silicone muffin cups and baking sheets
kettle 
oven


ingredients:

A)
2 cup warm water
1/2 cup coconut oil (melted) or avocado oil 

B)
1/4 cup coconut nectar (or honey or maple syrup)
1 tsp vanilla
1 tbsp apple cider vinegar

C)
1 1/2 cup coconut sugar 

D)
1/2 tsp mountain salt
1 tsp xanthan gum 
1 tsp baking soda
1 tsp cream of tartar
4 tbsp tapioca flour
4 tbsp chickpea flour 
2 tbsp soy milk powder

E) 
10 tbsp millet flour
10 tbsp sorghum flour
1/2 cup cacao
1/2 cup oat flour


F)
 1 heaping cup chocolate chip for double chocolate (OPTIONAL)


directions:

1. preheat the oven to 345
2. in the 1st mixing bowl, combine the ingredients from A, B, and C, ensuring that the coconut oil is melted and the sugar is dissolved
3. in 2nd mixing bowl, combine the ingredients from D and E Make sure this is completely mixed
4. combine the contents of both mixing bowls (adding dry to wet is best) and whisk well
5. stir in any ‘mix-ins’ if applicable. (F)
6.
a) for muffins or cupcakes: scoop into paper lined muffin trays or silicon muffin cups on baking sheets (for the later, don’t crowd  — spread them out on the tray) (I love using a 4tbsp scoop for this) (makes about 10 little cakes or muffins depending on how many mix ins)
b) for little round pans for layer cake: line each round with parchment and also brush with coconut oil — trust me (this will make about 2 little round layers — or double it to make 3 8 inch layers)
7. bake for 40 to 55 minutes at 345 depending on size of cake -- cupcakes and muffins will take less time than a bigger cake!!  Bake until the cake feels springy and firm, but still delicate to the touch. Trust your finger tips!! You can also poke it with a toothpick to see if it's done.
8. remove from the oven and cool

Seasoned, dry roasted cashews -- or other nuts

For a plant-based family like ours, nuts and seeds can play a big role. When it comes to eating them, we use many seeds in cooking, we use nut butters, and we also love roasted nuts. Among our favourite are dry roasted cashews with seasoning. Nuts are not inexpensive. Prepared nuts are expensive. Organic prepared nuts are very very pricey. We get around some of the expense by buy raw nuts, and roasting them ourselves.

I would recommend getting the freshest, best quality raw nuts you can, because stale nuts can definitely taste rancid. I am a huge fan of the Yupik raw cashews, which are a really good price and taste fantastic.

For 500 g of raw cashews, I put them in a big bowl, add a couple of tbsp of water, add in my seasaonings, mix them around, spread them on a lined baking sheet, and the dry roast them in the oven for 2 hours on a low temperature. Once they are fully cool, I store them in an airtight container. Fantastic, delicious, and really good for you. 250 is high enough for them to brown without getting too brown. Anyone who has roasted nuts on a high temperature has learned the sad downside of burnt nuts.

equipment needed:

mixing bowl
mixing spoon
measuring spoon
baking sheet
silicone mat or parchment paper


ingredients:

A)
500 g raw cashews (or other nuts)

B)
2-3 tbsp water

C)
1/2 - 3/4 tsp mountain salt
1 tsp vegetable seasoning or chili powder or mixed herbs and spices whatever you like -- why not a little lime juice and garlic?

directions
1. preheat the oven to 250
2. in a large bowl, toss together all the ingredients that you wish to use
3. give them a moment to absorb
4. spread the nuts on a lined baking sheet
5. bake at 250 for 2 hours
6. if the nuts are not as crisp as you would like them, you can turn your oven down to the lowest temperature (mine is 170) and dehydrate your nuts for a few more hours.
7. remove from oven and cool
8. once cool, store in an airtight container. I often use mason jars.

cooks notes:
1. if you like tamarind almonds, skip the water and just toss your almonds with 2 tbsp tamari before baking
2. i will sometimes soak my walnuts or almonds over night before draining, rinsing, and seasoning to bake them. They will then require extra dehydrating time on 170.
3. roasted nuts can make a nice host gift when going to someone's home.
4. err on the side of extra dehydrating for the nuts. Not-quite-crisp nuts just aren't as nice.