Check out my new favorite fall cookie that my dear friend Alison turned me onto. She is an amazing friend and an excellent chef. She gave me one of these cookies the other day and I was simply hooked after one bite. She found the recipe on this cool blog called on No Meat Athlete. They provided some really nutritious recipes that are design to fuel vegan athletes and really encourage whole foods. These cookies are wonderfully nutritious but they are still a dessert and should be eaten in moderation. A good way to control this is by freezing half the batch. They will taste just as good a month or two from now:).
Vegan Oatmeal Flax Spelt Cookies courtesy of No Meat Athlete
- 3/4 cup coconut oil
- 1/2 cup brown sugar
- 1/2 cup turbinado sugar
- 1 1/2 cups ground flax seed
- 1/4 cup applesauce
- 1 tsp vanilla extract
- 1 3/4 cups spelt flour (I modify this and use only 1 1/2 cups)
- 1 1/2 cups oats
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cup dried currants or other raisins
- Preheat the oven to 350 degrees.
- Mix together the spelt flour, oatmeal, baking soda, and salt; set aside.
- Beat the coconut oil with a whisk until smooth. You may have to microwave it to soften the oil a bit. Whisk in the sugars, then stir in the flax seed. Add the applesauce and vanilla and mix until uniform.
- Stir the dry ingredients into the wet. Fold in the currants.
- Using an ice cream scoop, place large mounds of cookie dough on a greased cookie sheet. Flatten the cookies with your palm so they are about 3 inches across.
- Bake for 16 minutes, turning the pan around about halfway through baking. Makes 15 large bakery-style cookies.
The Perfect Fall Dessert!
This cake is perfect for fall and one of my favorite cakes to serve. This recipe is adapted from Ina Garten, Barefoot Contessa Parties so you know it is amazing. It is perfect for breakfast, brunch or dessert. The rum maple glaze screams fall and the raisins and walnuts add the perfect balance of crunchy sweet. I hope you enjoy this cake as much as I do.
Pre-heat over to 350
Baking Time: 50 minutes
- 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
- 1 1/2 cups granulated sugar
- 3 extra-large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups sour cream
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Grease Baking Pan, then flour
Soak the golden raisins in 1/2 cup of rum.
Cream together the butter and sugar for 4-5 minutes
Add the eggs
Add in vanilla & sour cream
Sift together the dry ingredients: Flour, Baking Powder, Baking Soda and Salt. Add flour to batter.
For the Struesel:
Combine the Struesel Ingredients
- 1/4 cup light brown sugar, packed
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 3 tablespoons cold unsalted butter, cut into pieces
- 3/4 cup chopped walnuts, optional
- 1/2 cup rum
- 3/4 cup golden raisins
Add in the Rum soaked Raisins and Walnuts
Layer the struesel and the batter in your floured baking pan
Bake for 50 minutes at 350 degrees, cool for 30 minutes
For the Rum Maple Glaze:
Rum Maple Glaze
- 1/2 cup confectioners’ sugar
- 2 tablespoons real maple syrup
- 2-3 tablespoons of rum
Mix all ingredients together until glaze is runny (may need to add in a few drops of water)
Rum Raisin Sour Cream Coffee Cake- ENJOY!!
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