Vegan Cookies and Bars
Apples and honey are the traditional treat to celebrate the Rosh Hashana, in hopes that it will be a sweet New Year. Apples and agave or maple syrup have always provided this same sentiment just fine, but now I have something even better to kick off a new 365 days with. Rolling up a mixture of walnuts, apples, agave, and just a tiny touch of orange blossom water for that floral hint you’d find in honey, the standard buttery rugelach dough becomes a whole lot more special. more→
These no-bake bars are super-easy to make, and feature almonds, raisins and dark chocolate. Leslie Cerier recommends using as many organic and fair trade ingredients as possible for this yummy treat. Recipe contributed by Leslie Cerier. Photos by Tracey Eller. more→
These are kind of a chewy granola bar. Perfect for a lunch box treat, a picnic, or hey, since there’s cereal and oatmeal in there, why not breakfast? These are so easy and so much yummier than packaged granola bars that there is no reason not to give ‘em a go. If you love a salty–sweet combo, you can use roasted salted peanuts here, or increase the amount of salt by a big pinch. Recipe and photos from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week* by Isa Chandra Moskowitz. © 2013 All rights reserved. No part of this excerpt may be reproduced or printed without permission in writing from the publisher. Reprinted by arrangement with Little, Brown and Company.
For years, my mom has been making a dairy-based version of classic turtle cookies for the holidays. Several years ago we decided to create a vegan version, which is as good as—or maybe even better than—the original recipe.
These snacks are a lot like candy, but their sweetness comes from dates, which are high in iron and fiber, unlike refined sugar. The bars will need to be refrigerated to firm up the chocolate, but after that, they’re good to go. Take them with you hiking, camping, or on a road trip. Be sure to also keep some at home for a wholesome, handy snack. Recipe adapted from Extraordinary Vegan* © 2013 by Alan Roettinger, reprinted with permission of Book Publishing Company. more→
These vegan and gluten-free peanut butter chocolate chip cookies are made with nutrient-dense, iron-rich teff flour. With just a few ingredients, you get a whole lot of flavor! Recipe contributed by Leslie Cerier. Photos by Tracey Eller.
My healthier recreation of rice crispy treats brought back childhood memories, without the sugar rush. Chia seeds and sesame seeds were added for an extra boost of nutrients. The cacao drizzle is totally optional, but highly recommended! This might be a bold statement, but these are my favorite sweet creation thus far! Recipe and photos contributed by Cristina Cavanaugh, from Begin Within Nutrition. more→
These cookies are truly guilt free. They’re refined sugar-free, dairy free, and filled with nutritional ingredients. They are very light and the cacao nibs offer the perfect crunchy texture. If you are unfamiliar with cacao nibs, they are nature’s chocolate chips. Cacao nibs are literally cacao beans that have been roasted and separated from their husks, then peeled and crumbled. more→