Category: SWEET THINGS

Chewy Vegan Oatmeal and Raisin Cookies

Published on by thesavvypantryLeave a comment

Hi Savvys,

I developed a hobby for cooking and baking at a very young age.  I have early memories of watching my mom bake cakes and muffins where she allowed me to participate, which helped me develop my own confidence and skills in the kitchen.  When I first started to bake on my own, the first thing I learned how to bake were oatmeal cookies.  I still feel nostalgic almost 20 years later making this recipe. 

To make these cookies healthier, I love adding raisins and whatever nuts you have on hand to make these feel appropriate for both breakfast and as a dessert.  I also prefer my cookies to be mini and bite sized and used a mini cookie scooper to shape these, but feel free to make them larger if that’s what you desire.

Hope you guys enjoy this recipe.

Now set forth and be savvy!

~makes 48 cookies

Ingredients

  • 2 flax egg (2 tbsp ground flax seed, 6 tbsp hot water) OR 6 tbsp of aquafaba
  • 1 cup vegan butter, softened
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 ½ cup white flour
  • 3 cups rolled oats
  • 4 tsp baking powder
  • 2 tsp ground cinnamon
  • 2 tsp vanilla extract
  • 1 tsp salt
  • ½ cup raisins
  • ½ cup chocolate chips
  • 1 cup chopped walnuts

Directions

  1. Preheat oven to 350 degrees
  2. If using a flax egg, make your flax egg by mixing the ground flax seed and water in a bowl, set aside.
  3. Cream the butter and sugars together in a stand mixer (or with an electric mixer or by hand).
  4. Add the flax egg and mix until well incorporated.
  5. Add the flour, oats, baking powder, cinnamon, vanilla extract and salt and mix until well combined
  6. Using a wooden spoon or spatula, mix in the raisins, chocolate chips and walnuts (or whatever nuts you have on hand)
  7. Using a cookie scooper, scoop out about 1 tbsp of the batter and place on a cookie sheet and flatten with the back of your spoon
  8. Bake for 12-15 minutes and enjoy!

Vegan French Toast with Little Northern Bakehouse

Published on by thesavvypantry1 Comment

Hi Savvys,

With the holidays right around the corner, I wanted to share an easy recipe you can include with any holiday breakfast or brunch!  I’ve partnered with Little Northern Bakehouse who is sponsoring this post to bring you a super easy, gluten free vegan French toast recipe.

I love using the Whole Grain Wide Slice Gluten Free Bread in this recipe as it is both sturdy enough for frying and soft enough to absorb all of the French toast goodness. 

Little Northern Bakehouse products are certified gluten-free, allergy-friendly (peanut and nut-free), non-GMO, and plant-based, making it suitable for any lifestyle.   They can easily be found in your freezer section of the grocery store and in most natural food retailers.  They are also certified as Glyphosate Residue Free and display the Bio-Checked Non-Glyphosate Certified seal, ensuring that consumers can feel confident that Little Northern Bakehouse products use third-party testing to confirm the absence of this chemical which The World Health Organization classifies as a “probable carcinogen,” or cancer-causing substance.

Now set forth and be savvy!

Preparation time: 5 minutes

Total Time: 15 minutes

Makes 3 servings

Ingredients

Directions

  1. To a blender, add all of the ingredients except for the bread.
  2. Blend until smooth
  3. Add the mixture to a wide bowl
  4. Set your frying pan to medium heat.  I used a griddle and set it to 350 degrees.  Melt butter on frying pan or griddle.
  5. Dip each slice of bread into the tofu mixture, ensuring both sides are coated
  6. Cook for 2 minutes on each side and serve with your favourite toppings.

Cookie Dough Energy Balls

Published on by thesavvypantry1 Comment

Hi Savvys,

This pregnancy has been so different when compared to my first – I have more aches and pains, less energy, felt more nausea in the first trimester, to name a few symptoms.  I am also craving more sweets than before, which is very new because I usually prefer savoury snacks.

Because I strive to have healthy treats in the house, I decided to make this Cookie Dough Energy Ball recipe to have readily available in the fridge and freezer for all of those mid-afternoon sweet cravings.  These are especially delicious alongside a matcha or raspberry leaf tea (to help prepare for birth).  Ezra even loves these, calling them “cookies”, so the name is well suited!

Usually energy balls require nut butters, but I wanted to make something more accessible with things I had already in my pantry, such as whole roasted cashews, oats and mini chocolate chips.

Try out this recipe and be sure to have a stash in the freezer for when you’re also craving something sweet, but healthy!

Now set forth and be savvy!

Makes about 20 energy balls

Ingredients

  • 1 cup unsalted cashews (roasted or unroasted, use whatever you have on hand)
  • 3 tbsp maple syrup
  • ½ cup almond flour
  • ¼ cup rolled oats
  • ¼ cup mini chocolate chips

Directions

  1. Start by creating the base, which is essentially a cashew butter.  In a food processor, add the cashews and maple syrup and process until a smooth butter forms, about 1 minute
  2. Add in the rest of the ingredients except for the mini chocolate chips and process until a dough forms
  3. Once a dough forms, you can either mix in the chocolate chips by hand or pulse them into the dough just until incorporated
  4. Using a mini cookie dough scoop, make the energy balls by rolling them out in your hand
  5. Store in the fridge for up to 1 week or in the freezer for even longer (we usually ate them up in a month!)

Vegan Coconut Energy Clusters with Aquafaba

Published on by thesavvypantry1 Comment

Hi Savvys,

Having healthy snacks around the house for me is key to ensuring we don’t buy junk food impulsively.  I created this recipe after seeing so many people rave about the Costco coconut clusters and knew I wanted to try making it for myself.  I’ve never tried the Costco version, but I’m sure mine stands up to it well!

This recipe uses aquafaba (a.k.a bean water) as a binder along with chia seeds.  I always have an abundance of aquafaba in the freezer from when I cook dried chickpeas, so I make a conscious effort to try to use it up.

These clusters are a perfect road trip snack and stays crunchy for days (if they last that long)!

I hope you enjoy this recipe as much as I do!

Now set forth and be savvy!

Ingredients

  • ¼ cup maple syrup
  • ¼ cup aquafaba
  • 1 ½ cups flaked coconut, unsweetened
  • ½ cup pumpkin seeds
  • ¼ cup chia seeds
  • ¼ cup hemp seeds

Directions

  1. In a large bowl, combine the maple syrup and aquafaba and whisk until well combined.
  2. Add the rest of the ingredients and mix until fully incorporated.
  3. Let the mixture sit while you pre-heat your oven to 350 degrees.
  4. Line a cookie sheet with parchment paper
  5. Using a spoon, scoop out about a tablespoon (or 2) of mixture onto the parchment paper, about an inch apart.
  6. Bake at for 10-12 minutes
  7. Let cool completely before eating and placing them into a container for storage.

Vegan Blueberry Scones with Lemon Glaze

Published on by thesavvypantry1 Comment

Hi Savvys,

I have been obsessed with scones ever since I tried the famous scones from Cobs many years ago.  I’ve missed the buttery yet subtle sweetness from these scones and knew I wanted to make my own vegan version.  These blueberry scones take literally minutes to put together and is very easy to freeze.  I always have a few in the freezer to satisfy any cravings.

You can easily change the fruit in these and make your own custom scones by using my recipe as a base.  I have a few other flavours I am testing out and can’t wait to share them when they’re done!

Hope you enjoy my easy Vegan Blueberry Scone recipe with a lemon glaze.

Now set forth and be savvy!

Ingredients for Scones

  • ½ cup soy milk + 1 tsp acv
  • 1 flax egg (1 tbsp ground flax seed and 3 tbsp hot water)
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted vegan butter
  • 2 tsp vanilla extract
  • 1 cup fresh or frozen blueberries
  • Zest of 1 lemon

Ingredients for Lemon Glaze

  • ¼ cup powdered sugar
  • 2 tsp lemon juice

Directions

  1. Make your flax egg by mixing the water and ground flax seed in a small bowl, set aside.
  2. Make your vegan buttermilk by mixing your non-dairy milk and ACV in a bowl, set aside.
  3. Mix the flour, sugar, baking powder and salt in a large bowl until well blended.
  4. Using a fork or a pastry blender, cut the vegan butter into the flour mixture until the mixture resembles large pea sized crumbles.
  5. In another bowl, mix the flax egg, vegan buttermilk and vanilla extract together.
  6. Add the wet ingredients, blueberries and lemon zest to the flour and butter mixture.  Mix until it comes together.
  7. Shape the dough into a large circle about 1 inch thick – I also like to shape them using a round takeout container that’s been coated in flour. 
  8. Place the dough into the fridge while you pre-heat the oven to 400 degrees.
  9. You can also pre-make this dough and store it in the fridge overnight so you can bake them first thing in the morning. 
  10. To bake, cut the round dough into 8 wedges and place on a cookie sheet lined with parchment paper.
  11. Bake for 30 – 35 minutes.
  12. While the scones are baking, make the glaze by mixing the powdered sugar and lemon juice together.
  13. When the scones come out of the oven, let them cool slightly before drizzling he glaze over top.

Vegan Raisin and Pistachio Shortbread

Published on by thesavvypantry1 Comment

Hi Savvys,

The holidays are quickly approaching and it’s time for baking season to commence!  I don’t really have much of a sweet tooth, but I do like things that are both sweet and savoury.  My vegan raisin and pistachio shortbread cookies are perfect for me because they are not too sweet but savoury because of the pistachios and vegan butter.

These cookies are so easy to make and you can easily make the dough and store it in the freezer until ready to bake!  I hope you make them and enjoy them with your family.

Now set forth and be savvy!

Ingredients

  • 1 cup vegan butter, softened
  • ¾ cup icing sugar
  • Zest from 1 orange
  • 2 cups all purpose flour
  • ¾ cup raisins
  • ¾ cup chopped unsalted pistachios
  • Pinch of salt

Directions

  1. Pre-heat oven to 350 degrees
  2. In a stand mixer fitted with the paddle attachment, cream together butter, icing sugar and zest from 1 orange until smooth
  3. Scrape down the mixture from the sides of the bowl, add flour and mix until just incorporated
  4. Add in the rest of the ingredients and continue to mix until well incorporated
  5. Grab 2 pieces of parchment paper approximately 12×16 inches
  6. Separate the dough in half, and place on top of each piece of parchment paper
  7. Starting with the first sheet, being to roll the parchment paper over the dough to form a log that is about 2.5-3 inches thick
  8. Fold the ends of the parchment paper around the ends of the log and continue to roll the dough over itself to form a seal (you want the parchment paper to completely encase around the dough)
  9. Repeat with the 2nd piece and dough
  10. Let chill in the fridge for about 30 minutes
  11. Once chilled, it will be easy to slice – using a serrated knife, you should be able to get about 15 cookies per log
  12. Arrange cookies on a cookie sheet lined with parchment paper (you can use the parchment paper you used to wrap the logs in the fridge) – the cookies will not really expand so they do not need to be space too far apart, but make sure they are not touching as they will stick as they bake.
  13. Bake for about 15 minutes or until golden brown
  14. Let cool before serving or packaging for the holidays!

White Chocolate and Macadamia Nut Cookies VEGAN

Published on by thesavvypantry1 Comment

Hi Savvys,

In a recent attempt to clean out my pantry, I noticed a small jar of macadamia nuts that I had purchased but never used.  Since my husband is currently laid off and watching the babe, I decided to bake some cookies.  Since my husband has lots of interviews this week, I decided that it would be best to get as much baking done while I can and to have them readily available in the freezer, since my time will be all consumed with watching the little one again.

This recipe uses my Best Vegan Chocolate Chip Cookies recipe as the base with the add in’s as the only modification.

See below for the full recipe – I will definitely have to pick up more macadamia nuts in the future so I can make another batch!

Now set forth and be savvy!

Makes ~72 cookies

Ingredients

  • 2 flax eggs (2 tbsp ground flax seed, 6 tbsp hot water)
  • 1 cup softened unsalted vegan butter (I like to use Melt or Becel sticks)
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 tbsp arrowroot starch (optional, I find it adds chewiness)
  • 1 tsp baking soda
  • 1/2 tsp salt 
  • 1 cup white chocolate chips
  • 1 cup chopped macadamia nuts

Directions

  1. Preheat your oven to 350 degrees
  2. Make your flax egg by mixing the ground flax seed and hot water in a bowl, set aside
  3. In a stand mixer (or by hand), cream together the unsalted vegan butter with the brown and granulated sugar.
  4. Add in the vanilla extract and the flax eggs and mix until well combined, scraping down the sides of the bowl
  5. Add in your flour, arrowroot starch, baking soda and salt and continue mixing until the flour is well incorporated
  6. Taking it off the stand mixer, mix in your white chocolate chips and macadamia nuts.
  7. With a mini cookie scooper, scoop out the dough onto a baking sheet lined with parchment paper.  Make sure to space the cookies about 2 inches apart since they will spread
  8. Bake for 12 minutes, rotating the trays halfway through
  9. Let the cookies cool on the baking sheet for about a minute before transferring onto a cooling rack
  10. Enjoy while they’re warm and gooey!

Vegan Blueberry Banana Bundt Cake

Published on by thesavvypantry2 Comments

TheSavvyPantry-BlueberyBananaBundtCake_Title

Hi Savvys,

Blueberry season just ended and they have been plentiful in my fridge this summer.  Whenever they go on sale at the grocery store, I always make sure to stock up and have plenty of them frozen, ready for any use!  One of my favourite ways to use blueberries is in this blueberry banana bundt cake.  I like to use ripped bananas as it adds a natural sweetness to the batter while keeping it moist. You can easily make this in a loaf pan but I love the way it looks in a bundt pan.  I hope you guys try out this recipe – it’s packed full of blueberry goodness.

Now set forth and be savvy!

IMG_20200711_114513

Ingredients

  • 1 flax egg (1 tbsp ground flax seed, 3 tbsp hot water)
  • 1/2 cup soy milk
  • 2 tsp apple cider vinegar
  • 1 1/2 cup white all purpose flour
  • 1/3 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 ripe bananas (aprox 1 cup mashed bananas)
  • Juice and zest from 1 lemon
  • 1 cup fresh or frozen blueberries

Directions

  1. Preheat oven to 350 degrees
  2. Prepare the bundt cake mould by generously greasing it with coconut oil
  3. In a small bowl, make your flax egg by mixing the ground flax seed and hot water, set aside
  4. In another small bowl, make the buttermilk by mixing the soy milk and apple cider vinegar together
  5. In a large bowl, add the flour, sugar, baking powder, baking soda and salt
  6. Mash the bananas in a medium bowl.  Add the flax egg. soy milk mixture, lemon juice and zest and mix to combine
  7. Add the wet mixture into the dry mixture and mix until just combined
  8. Add the blueberries and combine
  9. Pour the mixture into a bundt cake mould.
  10. Bake loaf for 45-55 minutes (depending on your oven)

Bon Appetit’s Pumpkin Loaf made vegan

Published on by thesavvypantryLeave a comment

TheSavvyPantry-VeganPumpkinLoaf_Title

Hi Savvys,

I have been obsessed with watching Bon Appetit on Youtube lately and when I saw Molly’s recipe for this Pumpkin Loaf, I knew I had to make my version of it!

Of course with being on mat leave now, I don’t have all of the time in the world to be baking like I had in the past, so the next time I make this I will definitely make 2 batches so that we always have a loaf in the freezer.  That is how good this loaf is!

I modified the original recipe slightly to make it vegan friendly, and also reduced the amount of oil and toppings to make it suitable for my needs.  This loaf is perfect for breakfast and as a dessert.  Hope you guys try this recipe – it tastes like fall with each bite!

Now set forth and be savvy!

IMG_20200711_123314

Ingredients

  • 2 flax eggs (2 tbsp ground flax seed, 6 tbsp hot water)
  • 2½ cups all-purpose flour
  • 2 tsp ground cinnamon
  • 2 tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • 2 tsp ground ginger
  • 1 15-oz. can pumpkin purée
  • 1 cup sugar
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup raw pumpkin seeds
  • 1 tsp sugar

Directions

  1. Preheat oven to 325°. Brush some olive oil in a loaf pan. Line the pan with parchment paper, leaving overhang on both sides, length wise so that the loaf can easily be taken out.
  2. Make the flax eggs by combining the ground flax seed and hot water in a large bowl, set aside.
  3. Combine the flour, cinnamon, salt, baking powder, baking soda, nutmeg, cloves and ginger in a medium bowl.
  4. Add the pumpkin purée and 1 cup of sugar into the bowl with the flax eggs. Add olive oil and mix with a whisk until well combined.
  5. Gently fold half of the dry ingredients into the pumpkin mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to over mix.
  6. Transfer batter to the prepared loaf pan; smooth out the top with a spatula. Scatter pumpkin seeds over batter, pressing lightly into the batter to adhere. Sprinkle the loaf with remaining 1 tsp sugar.
  7. Place the loaf pan on top of a baking tray – this loaf will rise when baking so ensure there is a baking tray under the loaf pan to avoid any spillage.
  8. Bake for 80 to 90 minutes, rotating the pan halfway through.  The loaf is ready when a toothpick poked into the center of the loaf comes out clean.
  9. Using overhang, remove the loaf from the pan and transfer bread to a wire rack and let cool before serving.  Delicious with butter or a dollop of coconut whip.

The Best Vegan Chocolate Chip Cookie Recipe

Published on by thesavvypantry1 Comment

TheSavvyPantry-ChocolateChipCookiesVegan_Title

Hi Savvys,

No one makes better chocolate chip cookies than my sister, who owns her own bakery Sweets2Go.  Even if we try to replicate her cookies, we don’t seem to have her touch which results in a cookie that doesn’t resemble anything like the ones she famously makes.

TheSavvyPantry-ChocolateChipCookiesVegan (7)

Since moving away from Montreal however, I no longer have easily accessible cookies made by her, and therefore have to make my own whenever I have a craving.  My version is vegan and made miniature, but I am so happy and relieved that the texture and flavour bear resemblance to hers and are so satisfying

See below for the full recipe – these are easy to make and make a large batch, perfect for freezing and snacking on when cravings arise.

Now set forth and be savvy!

TheSavvyPantry-ChocolateChipCookiesVegan (2)

Makes ~72 cookies

Ingredients

  • 2 flax eggs (2 tbsp ground flax seed, 6 tbsp hot water)
  • 1 cup softened unsalted vegan butter (I like to use Melt or Becel sticks)
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 tbsp arrowroot starch (optional, I find it adds chewiness)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups chocolate chips

Directions

  1. Preheat your oven to 350 degrees
  2. Make your flax egg by mixing the ground flax seed and hot water in a bowl, set aside
  3. In a stand mixer (or by hand), cream together the unsalted vegan butter with the brown and granulated sugar.
  4. Add in the vanilla extract and the flax egg and mix until well combined, scraping down the sides of the bowl
  5. Add in your flour, arrowroot starch, baking soda and salt and continue mixing until the flour is well incorporated
  6. Taking it off the stand mixer, mix in your chocolate chips.  I used a combination of dark chocolate and white chocolate
  7. With a mini cookie scooper, scoop out the dough onto a baking sheet lined with parchment paper.  Make sure to space the cookies about 2 inches apart since they will spread
  8. Bake for 12 minutes, rotating the trays halfway through
  9. Let the cookies cool on the baking sheet for about a minute before transferring onto a cooling rack
  10. Enjoy while they’re warm and gooey!