I cannot believe it’s been almost a week since I last blogged – totally and utterly out of my hands my friends! Before I go any further though let me tell where I am right now. I’m currently sitting in Merlin (campervan belonging to my sister in law Michelle and her partner Matt) watching the sun set over an old tin mine in Pendeen, Cornwall. Hubbie is sitting opposite on his laptop and we’ve just had a lovely cup of tea with some vegan snacks bought in the local shop (a Cornish winner!) – local produce, organic vegan wine, get the picture? I think I may have officially landed in the land of corn and me likey mucho.
So whilst I have been stressing about the lack of battery power on my little purple Dellboy the glorious surroundings and general calmness has made the situation more than tolerable. Of course, I have been thinking about food and recipes the entire time but that is only natural – a foodie’s mind never stops working!
I’ve talked before about my baking lightbulb moment when everything fell into place and I suddenly was capable of tossing those predictable recipes aside to crack on with my own. Well, the success story continues and these cookies are the result of being able to bake with sheer abandon, not worrying about the doomed consequences. No longer do I watch cakes through the oven door waiting to save them when they erupt over the sides spilling onto the bottom of the oven, which then takes forever and a day plus plenty of elbow grease to clean. Gone are the times when I um and ah over why there has to be two instead of three eggs in this particular cake and debate with myself over those silly metric measurements, which made no sense to me then and make even less sense now.
Thank goodness for American cup measurements. Praise the stars for eggless cooking. Blessed be that turning vegan has transformed me from a mediocre, trepidacious baker to one that can whizz up sweet delights without giving it a second thought. Just another gift that living the kind life has afforded me. The not so great end to this story is that vegan treats, whilst being better for you than ‘normal’ ones, are still calorific – let it be known people, they are not called treats for nuthin’! Which is why I’m desperately trying to limit myself to baking once a week. That plan, in case you were wondering, is not working out very well so far;)
1 cup brown rice flour
1/2 cup sugar
1 tsp baking powder
1/2 cup dried fruit and nuts
1/4 cup roughly chopped almonds
juice 1 clementine
1 cup soy milk
1 tbsp oil
Pre-heat the oven to 150 degrees celsius/300 fahrenheit.
In a large bowl mix the dry ingredients, i.e. flour, sugar, baking powder, salt fruit and nuts, chopped almonds.
In a small bowl combine the clementine juice, soy milk and oil. Set it aside for a few minutes allowing it to curdle.
Gradually pour the liquid into the dry ingredients. When a dough is formed stop adding liquid – this is why it is crucial to add it a bit at a time.
Take a tablespoon of dough, roll it into a ball and place it on a baking sheet. Repeat until you have used all the dough. Bake in oven for 15mins. Do not allow the cookies to colour too much. Once they are golden and ever so slightly cracked on top they are ready. You want them soft on the inside so avoid leaving them in too long or they will be dry.
Carefully remove from baking sheet whilst still warm and allow to cool on a rack.
They will keep in an airtight container for up to a week.