Again with the morning post? I don’t think this will become a habit, but I fell asleep on the couch last night! Whooops. I might be coming down with something though. I’m sick about 2x a year, so we’ll see if this is one of them. At least it’s happening before the Foodbuzz Festival! I’m so excited to be going to that in less than 2 weeks! Anyone else going? I’ve coordinated a photography tutorial session while there, and will be posting a recap when I return.

{peanut butter + pumpkin butter} a match made in heaven

Graham crackers are a delicious oat topping. They hold they crunch but are also slightly soft. This reminds me, I really need to whip up a batch of my graham crackers soon!

Are you sick of seeing these cookies yet? I’m not! They came out even better yesterday. You know sometimes when you cut a recipe in half or more, or quadruple a recipe, things start to get funny? I think that was part of the problem, at least in this altitude sensitive location! I made the whole recipe [~60 cookies] and they rose 100%!

A very simple tasting cookie, which is why I love it so much.

The vegan recipe is good to go now too! It doesn’t rise as much [without the eggs] but it still made a good showing and tastes great. The flax meal [for the egg] adds a little nutty flavor to them as well.

Ahhhhhhhh…now I can sleep at night. ;)

Veganized Mandel Bread [makes ~60 cookies] For step by step photos, check this post – Better Than Biscotti

3 flax eggs [3T ground flax meal + 9T hot water]
1c pure cane sugar
3/4c safflower oil [or canola]
3c unbleached, all-purpose flour [sifted]
1 heaping tsp. baking powder
3/4c walnuts, finely chopped
2t vanilla

Combine flax meal + water, then whisk. Let sit for 10min, while water absorbs.
With a wooden spoon [seriously, use a wooden spoon!], mix in sugar, until just combined.
Stir in oil, until combined. [it’s noticeable when the oil starts to incorporate with the other ingredients]
Stir in vanilla.
Stir baking soda into flour, and sift [if not pre-sifted flour].
Stir in flour in 3 increments, until fully combined. Batter will be very stiff. [similar to chocolate chip cookie dough] Add extra flour in 2T increments, if needed.
Stir in walnuts.
Pre-heat oven 350* + refrigerate dough for about 15mim.
Separate dough into 3 sections.
Spread around with the wooden spoon, into a oblong shape, until the dough is about 1/2” thick and about 6” at it’s widest point. Make sure to keep a 2” clear space around the dough, to allow room for spreading.
Bake at 350* for about 30min, until golden brown.
Cut down the center, and then width-wise into ~1” width pieces. ~20 pieces
Flip on sides + bake for 5 more minutes.
Transfer to a cooling rack and allow to fully cool.
Store in foil and leave on the counter, or in a plastic bag. If not going to eat within 1 week, store in the freezer.

A few notes:

*It is important to cool them completely before storage, so they maintain their crispiness.

*I found that the dough bakes better when slightly cooled in the refrigerator.

*The wooden spoon is important…I swear!

*They bake best using 3 separate baking sheets and bake 1-2 at a time.

*If re-using a baking sheet, make sure it has fully cooled before baking on again, or the cookies will spread too much.

*These freeze really well, and can be eaten straight out of the freezer for months!

*High altitude recipes are calculated for ~5,000’ elevation. Adjust as necessary.

High Altitude Mandel Bread [makes ~60 cookies]

3 extra large eggs
1c less 2T pure cane sugar
3/4c safflower oil [or canola]
3c unbleached, all-purpose flour [1-3T more might be needed]
1tsp baking powder [level]
3/4c walnuts, finely chopped
2t vanilla

In a large bowl, stir eggs with wooden spoon.
Stir in sugar.
Stir in canola oil until combined.
Stir in vanilla.
Stir in sifted flour + baking powder slowly, in 3 increments. The dough should be stiff.
Stir in nuts.
Preheat oven to 370* and set dough in fridge ~15min.
On a multiple baking sheets, lightly greased, portion out dough into 3 equal pieces.
Spread around with a spatula, into a oblong shape, until the dough is about 1/2” thick and about 6” at it’s widest point. Make sure to keep a 2” clear space around the dough, to allow room for spreading. If baking two pieces on one pan, leave 4” in between them.
Bake for about 22-25min, until golden brown all over.
Cut down the center, and then width-wise into ~1” width pieces. ~20 pieces
Flip on sides + bake for 5 more minutes.
Transfer to a cooling rack and allow to fully cool. *It’s important they cool all the way before storing, or they won’t stay crisp.
Store in foil and leave on the counter, or in a plastic bag. If not going to eat within 1 week, store in the freezer.

High Altitude {Vegan} Mandel Bread

3 flax eggs [3T ground flax meal + 9T warm water]
1c less 2T pure cane sugar
3/4c less 1T safflower oil [or canola]
3 - 3 1/2c unbleached, all-purpose flour [1-3T more might be needed]
1 heaping tsp. baking powder
3/4c walnuts, finely chopped
2t vanilla

Combine flax meal + water, then whisk. Let sit for 10min, while water absorbs.
With a wooden spoon [seriously, use a wooden spoon!], mix in sugar, until just combined.
Stir in oil, until combined. [it’s noticeable when the oil starts to incorporate with the other ingredients]
Stir in vanilla.
Stir baking soda into flour, and sift [if not pre-sifted flour].
Stir in flour in 3 increments, until fully combined. Batter will be very stiff. [similar to chocolate chip cookie dough] Add extra flour in 2T increments, if needed.
Stir in walnuts.
Pre-heat oven 370* + refrigerate dough for about 15mim.
Separate dough into 3 sections.
Spread around with the wooden spoon, into a oblong shape, until the dough is about 1/2” thick and about 6” at it’s widest point. Make sure to keep a 2” clear space around the dough, to allow room for spreading.
Bake for about 22-25min, until golden brown.
Cut down the center, and then width-wise into ~1” width pieces. ~20 pieces
Flip on sides + bake for 5 more minutes.
Transfer to a cooling rack and allow to fully cool.
Store in foil and leave on the counter, or in a plastic bag. If not going to eat within 1 week, store in the freezer.

…

It feels so good to have this all figured out! :)

Not sure if I mentioned my first post being up on the City Sports blog this week. If you missed it, I created a recipe for Pumpkin Spice “Larabar” Dough. It’s pretty delicious and great for pre or mid-workout fuel!

I also forgot to mention a guest post I did for Julie a few weeks ago, while she was cycling through Italy, on her honeymoon!! {{jealous}} Make sure to check it out and all of Julie’s fabulous recipes! For instance….Pear Feta Gnocchi Are you kidding me Julie????? :)

Be on the lookout tomorrow for a brand new + delicious breakfast recipe. It obviously involves pumpkin + is vegan friendly.

Have a great Saturday!

Ashley