Oatmeal Rolls

Oatmeal Roll

Like the Homemade Bread I blogged about a few months ago, the topic of this post is also non-dessert baking.  I don’t really celebrate Thanksgiving, but if I were looking for a tasty dinner roll recipe to serve for a Thanksgiving feast, I would definitely consider making this recipe.  Savory applications aside, you could certainly also use these Oatmeal Rolls as a base for something sweet.  A few ideas that come to mind are topping the rolls with peanut butter and jelly, cinnamon and sugar, maple butter, vegan nutella, etc.
I’m not sure if I’ve mentioned before how much I love oatmeal, but these incredibly soft Oatmeal Rolls take my love to a whole new level (especially when they’re warm from the oven!)  The recipe for Luscious Oatmeal Dinner Rolls can be found on VegWeb, an absolutely fabulous resource for vegan cooking and baking.  The recipe requires only easy-to-find ingredients and is very easy to follow.  I adapted the recipe by halving the amounts, substituting oil instead of margarine, using whole white wheat flour, omitting the gluten flour, using my 8×8-inch square baking pan instead of a 9-inch round pan, and sprinkling some additional rolled oats on top for a fancier presentation.  Even with my liberal changes to the original recipe, the rolls turned out wonderfully, and this recipe is definitely one which I plan to continue to make on a regular basis!

Oatmeal Rolls

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November 25, 2009. Uncategorized. 4 comments.

Blueberry Cardamom Ice Cream

Blueberry Cardamom Ice Cream

While perusing the Adventures of Raw Goddess Heathy blog, I was very intrigued by a recipe for Blueberry Cardamom Ice Cream.  Instead of following the original recipe, I decided to make a variation of the ice cream using frozen bananas as a base instead macadamia nuts.  This raw ice cream is amazingly simple to make with bananas as the base (not to mention more cost-effective), and is absolutely delicious.  The ratio of ingredients I use is a few frozen bananas, a bag of frozen blueberries, and a dash of agave nectar and cardamom (to taste).  I definitely recommend using much less cardamom than the 1 1/3 tablespoons called for in the original recipe, since so much cardamom would be overpowering with only the bananas and blueberries to balance the spice.  The frozen bananas serve a very mild base for the ice cream, which really allows the blueberries and cardamom to shine.  Simply blend the frozen bananas in your food processor until creamy, then add the frozen blueberries, agave nectar, and cardamom, and process again until smooth.  You can serve the ice cream immediately, or chill in the freezer until a firmer consistency is achieved.  The finished ice cream has a beautiful color and a wonderful taste, so I highly recommend making a batch of this raw Blueberry Cardamom ice cream!

Blueberry Cardamom Ice Cream

November 15, 2009. Frozen Desserts, Raw. Leave a comment.

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies have always been my favorite kind of cookie.  Before becoming vegan, the recipe my family used for oatmeal cookies came from the underside of the lid of Quaker Old-Fashioned Oats canisters.  As such, it’s not too surprising that my current favorite recipe came from the back of a bag of Tropical Source non-dairy chocolate chips.  The recipe can also be found on RecipeZaar as Vegan Chocolate Chip Oatmeal Nut Cookies, and it’s definitely the best cookie recipe I’ve ever made.  Through the countless batches I’ve made of these cookies, I’ve made few variations to the recipe, and I have to say that these cookies are absolutely my hands-down favorite!
From my experiences, the main thing to consider when making these cookies is the kind of nut butter you use.  I like to use roasted almond butter when I can afford it, since I think that peanut butter lends a noticeable peanut flavor to the finished cookies (which is delicious, but not what I have in mind when I think of oatmeal chocolate chip cookies).  On the other hand, I sometimes make Peanut Butter Oatmeal Chocolate Chip cookies when I’m in the mood, and I absolutely love them!  Some other changes I make to the recipe are that I like to use either oat milk or almond milk in order to stay consistent with the theme of the cookies, but any kind of non-dairy milk (including the soy milk specified in the original recipe) would be fine.  Also, I’ve found that using whole wheat flour (even whole white wheat flour) in conjunction with the rolled oats makes the cookies taste a bit too healthy and whole-grain for my tastes, so I use all-purpose flour instead.  I prefer cakey cookies, so I usually increase the amount of rolled oats to 1 1/2 cups, but the original recipe only calls for 1 cup of oats, and I think the cookies turn out well either way.  I also substitute applesauce for the canola oil in the original recipe, leave out the chopped nuts, and add a bit of cinnamon.  Finally, I’ve had better results with baking the cookies at a lower temperature for a longer time, and I like to line the cookie sheets with parchment paper instead of oiling them.  I use my beloved size 40 cookie scoop, which holds 1 1/2 tablespoons of dough, to portion out the cookies, and usually only put six cookies on each baking sheet because they spread out while cooking.
I really can’t exaggerate how much I love these cookies, and I heartily suggest making a batch of them as soon as you can!

Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies
Adapted from “Vegan Chocolate Chip Oatmeal Nut Cookies”
Yield: 1 dozen

1/3 cup oat milk (or substitute your favorite non-dairy milk)
1/3 cup almond butter
2 tablespoons applesauce
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
1 1/2 cups rolled oats
1/2 cup  chocolate chips

Preheat oven to 350ºF.

Stir together the wet ingredients in a large bowl.  Add the dry ingredients and mix to combine, then fold in the chocolate chips.  Scoop tablespoons of the dough onto an ungreased cookie sheet.

Bake for about 13-15 minutes, or until tops look dry.  Enjoy!

Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies

November 5, 2009. Cookies. 1 comment.