baking Archives • Page 3 of 3 • Cook the Beans

wholemeal sugar-free scones filled with apple puree (scones integrais sem açucar com puré de maça)

250g wholemeal flour
30g coconut oil
1 cup dates
2 flax eggs
100 ml unsweetened nondairy milk (oat/soy/coconut/rice/…)
2 teaspoons baking powder
pinch of salt
1 tbs cinnamon
1/2 cup raisins
apple puree *

Preheat the oven to 200ºC.

Blend the dates with the milk until creamy, then add all the other ingredients (less the apple puree) in a bowl and mix well until combined.

Scoop a tablespoon of dough, gently add some apple puree and add more dough on the top; in a baking tray slightly floured. Place the tray in the oven and wait until they begin to turn golden, (+- 15 minutes). Carefully remove the tray from the oven and allow to cool for 5 minutes.

?apple puree:

Place the peeled and sliced apples in a large pan with enough water to cover them up. Gently simmer for 15-20 minutes or until soft. Drain and mash/blend the apples into a thick puree

PT:

250g farinha integral
30g óleo de coco
1 caneca de tâmaras
100g leite vegetal sem açúcar (aveia, soja, coco, arroz, etc.)
2 ovos de linhaça
2 c. chá de fermento p/ bolos
1 pitada de sal
1 c. sopa de canela
1/2 caneca de sultanas
puré de maça*

Pré-aquecer o forno a 200°C.

Liquidificar as tâmaras, com o leite até que fique cremoso. Adicionar todos os outros ingredientes numa taça, com excepção do puré de maçã e mexer até que a massa esteja consistente.

Colocar colheradas de massa num tabuleiro polvilhado de farinha rechear com o puré e colocar um pouco mais de massa por cima de cada um dos scones. Levar ao forno até estarem dourados por +- 15 minutos.

? puré de maçã:

Colocar as maças descascadas e cortas às fatias numa panela com água a ferver e deixar cozer em lume brando por 15-20 minutos ou até estarem macias. Escorrer a água, esmagar/triturar as maças até que se obtenha o puré.

Tropical granola cookie (bolachas tropicais de Granola)

25 Comments

1 cup oat flour
½ teaspoon baking soda
½ teaspoon baking powder
2 cups vegan granola
1 ripe banana
¼ tsp. cinnamon
1 cup Dates, packed
¼ cup coconut oil, melted
¼ cup dried papaya
¼ cup dried pineapple
¼ cup dried mango
¼ cup coconut flakes

Preheat oven to 180ºC and line a baking tray with parchment paper.

Add dates and the banana to a food processor and pulse until smooth. Then mix all ingredientes together in large bowl (including the banana date paste) until well combined.

Then use a spoon to place small amounts of dough on the baking sheet with some space in between. Bake for 10-15 minutes, or until golden brown. Take out of the oven and let them cool down completely.

PT:

1 caneca de farinha de aveia
½ c. de chá de fermento em pó
½ c. de chá de bicarbonato de sódio
2 canecas de granola
1 banana madura
¼ colher de chá. Canela
1 caneca bem cheia de tâmaras
¼ caneca de óleo de coco, derretido
¼ caneca de papaia seca
¼ caneca de abacaxi seco
¼ caneca de manga seca
¼ caneca de coco laminado

Pré-Aquecer o forno a 180°C e forrar um tabuleiro com papel vegetal.

Colocar as tâmaras e a banana num processador de alimentos e processar até ficar uma massa cremosa. De seguida, misturar todos os ingredientes numa tigela grande (incluindo a pasta de banana e tâmaras).

Usar uma colher para colocar pequenas quantidades de massa no tabuleiro, e achatar de forma a criar a forma das bolachas. Levar ao forno por 10-15 minutos, ou até estarem douradas. Retirar do forno e deixar arrefecer.

Easy healthy oat cookies with chocolate-coated peanuts (bolachas de aveia com amendoins cobertos de chocolate)

10 Comments

35g wholemeal flour
200g oat flour
30g coconut oil
200g dates
3 flax eggs
200 ml unsweetened non dairy milk (oat/soy/coconut/rice/…)
2 teaspoons baking powder
1 tbs cinnamon
1/2 tsp pure vanilla extract extract (optional)
chocolate-coated peanuts (to taste)

Preheat the oven to 200C.

Blend the dates with the milk until smooth, then add all the other ingredients, less the peanuts in a bowl and mix well until combined.

Scoop a tablespoon of dough in a baking tray slightly floured, and place some chocolate-coated peanuts into the dough. Put the tray in the oven and wait until they begin to turn golden, (+- 15 minutes). Carefully remove the tray from the oven and allow to cool for 5 minutes.

PT:

35g farinha integral
200g farinha de aveia
30g óleo de coco
200g tâmaras
200g leite vegetal sem açúcar (aveia, soja, coco, arroz, etc.)
3 ovos de linhaça
2 c. chá de fermento p/ bolos
1 c. sopa de canela
1/2 c. chá de extracto de baunilha puro (opcional)
amendoins com cobertura de chocolate (quantidade a gosto)

Pré-aquecer o forno a 200°C.

Liquidificar as tâmaras, com o leite até que fique cremoso. Adicionar todos os outros ingredientes numa taça, com excepção dos amendoins e mexer até que a massa esteja consistente.

Colocar uma colherada de massa num tabuleiro polvilhado de farinha e inserir alguns amendoins. Levar ao forno até estarem dourados por +- 15 minutos.

wholemeal sugar-free scones with raspberries & blueberries (scones sem açucar integrais com framboesas e mirtilos)

22 Comments

250g wholemeal flour
30g coconut oil
1 cup dates
2 flax eggs
100 ml unsweetened non dairy milk (oat/soy/coconut/rice/…)
2 teaspoons baking powder
pinch of salt
1 tbs cinnamon
1tsp fennel
3 tbs sunflower seeds
1/2 cup raisins

fresh ingredients:

1 cup of raspberries
1 cup of blueberries

Preheat the oven to 200C. Blend the dates with the milk and sunflower seeds until smooth, then add all the other ingredients (less the raspberries and the blueberries) in a bowl and mix well until combined.

Scoop a tablespoon of dough and place some raspberries and blueberries inside (wet your hands) and place them in a baking tray slightly floured. Place the tray in the oven and wait until they begin to turn golden, (+- 15 minutes). Carefully remove the tray from the oven and allow to cool for 5 minutes.

PT:

250g farinha integral
30g óleo de coco
1 caneca de tâmaras
100g leite vegetal sem açúcar (aveia, soja, coco, arroz, etc.)
2 ovos de linhaça
2 c. chá de fermento p/ bolos
1 pitada de sal
1 c. sopa de canela
1 c. sopa de sementes de girasol
1c. chá de erva doce
1/2 caneca de sultanas

ingredientes frescos

1 caneca de framboesas
1 caneca de mirtilos

Pré-aquecer o forno a 200°C.

Liquidificar as tâmaras, com o leite e as sementes de girassol até que fique cremoso. Adicionar todos os outros ingredientes numa taça, com excepção das framboesas e mirtilos e mexer até que a massa esteja consistente.

Em cada colherada de massa colocar algumas framboesas e mirtilos (é melhor ter as mãos molhadas para não colar) e colocar o scone num tabuleiro polvilhado de farinha. Levar ao forno até estarem dourados por +- 15 minutos.

Vegan Scones (scones veganos)

5 Comments

white flour with dates and seeds I farinha branca com tâmaras e sementes

This scones are easy and quick to make, perfect for breakfast or brunch.

There is nothing better than sitting down with a hot cup of tea and enjoying a freshly baked Scone.

250g flour (works well with wholemeal spelt flour, brown or white)
30g coconut oil
40g unrefined dark sugar (or coconut sugar)
1 flax egg
100 ml any non dairy milk (oat/soy/coconut/rice/…)
2 teaspoons baking powder
pinch of salt

optional ingredients:

50g raisins
50g mixed dried fruit
50g dates
1/3 tsp cinnamon
nuts
seeds

Preheat the oven to 200C. Put all the ingredients in a bowl and mix until combined.

Scoop a tablespoon of dough in a baking tray slightly floured. Place in the oven and wait until they begin to turn golden, (+- 15 minutes). Carefully remove the tray from the oven and allow to cool for 5 minutes.

TIPS: Serve with your favourite jam, a vegan butter and fresh fruit.