Saturday, August 26, 2017

Raspberry Whipped Yogurt

When making raspberry, dark chocolate chip cookies recently - well yesterday - I pulled out about 3/4 cup of the liquid and put it in the fridge as it reminded me of whipped yogurt. That has been confirmed by my wife who isn't into whipped yogurt. So here's how to make vegan whipped yogurt (apparently).

Equipment needed: Vita-Mix with the Dry Container or Blender, Spatula, Cutting Board, Knife, Bowl with Lid

2 Bananas
1 Avocado
1 pkg Frozen Raspberries

Blend the bananas until liquified. Add the avocado while the blender is still blending - this avocado was on its last legs so it was on the squishier side of avocado life. If your blender doesn't have a convenient hole in the middle of the lid, you may have to do some start/stop action.

Slowly add the frozen raspberries. Slowly because it will freeze and become hard to blend if you go too fast. But that could mean you're making frozen yogurt instead of the fridge kind. If that's more your speed, have a tamper handy to keep the blender blending.

Raspberries tend to have a bitter edge and that helps give it the yogurt taste. Pretty sure other fruits would work well, but they may not have that same yogurt bitterness. Fresh fruits would work and also speed up the process.

Once it's well-blended, scrape the mixture into a bowl and pop it in the fridge - after an appropriate amount of tasting, of course.

Sunday, August 13, 2017

222 Variations

Here are a few ideas for changing things up:

1. Substitute avocado for the applesauce
2. Add fruit
3. Substitute gluten-free rolled oats for some of the almond flour
4. Substitute a different flour - like rice or hazelnut
5. Substitute dates for the bananas

Blueberry cookies:
I was out of applesauce but I had an avocado on the hairy edge of 'out the door.' So I put the 2 bananas and the avocado in the blender. After those were liquified, I slowly added about half a package of frozen blueberries.

In the bowl, I stirred together the 2 cups of almond flour and the remaining blueberries. Then I added the mixture from the blender and gently stirred that in. This was a wetter mixture and required slightly more baking time. Not a lot more - we're talking 5-10 minutes per side.

Raspberry - Dark Chocolate Chip cookies:
I went back to the 2 bananas and 2 applesauce containers (8 oz). After that was liquified, I slowly added a whole package of frozen raspberries. This made enough liquid that I felt it called for more dry ingredients.

I had 1 cup of almond flour left, and added 2 cups of gluten-free rolled oats and 1 package of dark chocolate chips to it. Stirred those together before adding the liquid and gently stirring that in. Time was a consideration, so I plopped this into the middle of the cookie sheet and spread it to become one large rectangle.

This required more baking time as well. I scored it after I flipped the whole thing onto another cookie sheet.

Chocolate - Dark Chocolate Chip cookies:
If you're not a fan of banana, you can use dates. This time, I bumped up the applesauce content to be sure there was enough liquid: 12 oz of applesauce and 6 pitted dates in the blender.

In a bowl went 1 cup of hazelnut flour, 1 cup gf rolled oats, 3 tablespoons dark chocolate powder, and 1/2 package of mini-chocolate chips. I stirred those together first and then scraped in the liquid from the blender.

About 25 minutes on each side at 350 degrees for these too.

All of these recipes make about 25 cookies, or as I like to think of them - decadent breakfast bars.

So play with your cookies. Have fun.

Sunday, August 6, 2017

222 Cookies

Equipment needed:
Vita-Mix with the Dry Container or Blender, Spatula, 1 cup Measuring Cup, Bowl, Spoon, Parchment Paper (optional), and a Cookie Sheet

2 Bananas
2 single-serve Applesauce (8 oz total)
2 cups Almond Meal (or nut-free flour of your choice)
1/2 pkg Chocolate Chips (dark chocolate mini-chips this time)

Preheat the oven to 350 degrees.

Blend the bananas and applesauce, working up to a higher speed to build a bit of air into the mixture.

In the bowl, stir together the flour and chocolate chips. Scrape the blender mixture into a bowl, and stir gently.

Spoon onto a cookie sheet and tamp down a bit to make into a cookie shape. These will not flatten though they may rise a little. The more air you can hold in the mixture, the more bread-like the result will be. Putting parchment paper under the cookies will help prevent sticking.

Bake 15 minutes. Flip each cookie, rearranging as needed if some are darker than others. I found the right and left edge cookies were baking faster even with the convection on. Bake another 15 minutes. Take out of the oven and allow to cool. The middles will continue baking as they are cooling.

I was inspired by the chocolate eclairs on The Great Comic Relief Bake Off and wanted something similar. Not up to a replacement for choux pastry - yet. 😋