>> Monday, December 5, 2011
We've been dealing with a cranky baby this past week -- which has meant little time for posting, unfortunately. But in order to stay sane, I snuck in some baking time. Thing is, I'm also trying to reduce the dairy and wheat in my diet to help with some breastfeeding issues that we're having.
Good news, though. As a result, I improved on my favorite cookie recipe.
EVEN BETTER PECAN CHOCOLATE CHIPPERS!
What you'll need . . .
- 1/2 cup Earth Balance (I used the soy-free kind)
- 1/2 cup brown sugar
- 1/3 cup natural sugar
- 1-1/2 teaspoons Ener-G egg replacer with 2 tablespoons water
- 1 teaspoon pure vanilla extract
- 2 cups rolled oats, processed into flour*
- 1/2 teaspoon baking soda
- 1 cup diced pecans (or walnuts)
- 1 cup vegan chocolate chips (I used Sunspire)
*To process rolled oats into flour -- put them in your food processor for 3 to 5 minutes -- until they are pulverized, flour-y. That's all you have to do.
To bake, just follow the method on the Pecan Chocolate Chippers recipe page.
They turn out even better than the original . . . and are wheat free, dairy free.
Now back to soothing our crying two week old. Tonight we're making some pretty amazing vegan pizza. So, keep an eye out for that recipe -- coming soon!
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