Vegan Carob "Chocolate" Cookies

1 3/4 c. flour

1/3 c. carob powder

2 tsp. baking powder

1/2 tsp. salt

1/2 + 2 TBS c. sugar

1/2 c. canola oil

1 tsp. vanilla extract

1/2 c. vanilla soy, almond, or rice milk

1/2 c. carob chips (optional)

1. Preheat oven to 350'F. Line a baking tray with parchment paper.

2. In a bowl, mix flour, baking powder and salt. Mix in carob powder and set aside.

3. In a seperate bowl, mix sugar, oil, non-dairy milk, vanilla.

4. Create a well in the flour mixture and pour in liquid mixture. Mix with wooden spoon until ingredients are just incorporated. Add in carob chips if desired.

5. Place scoops of dough on baking sheet. 

6. Bake 10 mins. Remove from oven and cool a few mins before transferring to plate or cooling rack.

Makes 2 dozen.

Vegan Peach Cobbler with Crumble Topping

Peach base:
3-4 large peaches
honey
1 tsp nutmeg


Batter:
1/2 cup flour
1/2 cup brown sugar
1 tsp baking soda
1/4 cup + 2 tbsp non dairy milk (such as soy, almond, or rice milk)
2 tsp cinnamon
2 tsp vanilla extract


Crumble Topping:

1/2 cup vegan butter, melted
1 3/4 cup flour 
1/3 cup brown sugar
1 tsp cinnamon


1 pinch salt
1 tsp honey


1. Preheat over to 375'F.
2. Wash and slice peaches. Place them in an ungreased baking dish (I use glass). Toss in the nutmeg and honey, mix with your hands. Set aside.
3. Mix flour and brown sugar. Add baking soda and cinnamon. Mix in milk and vanilla extract until moist. Pour batter over peaches.
4. In a separate bowl, mix together brown sugar and sugar, add cinnamon and salt. Mix in butter and use your hands to until mixture is crumbly. Add 1 tsp honey and mix. Pour crumble topping over batter.
5. Bake for 35 mins. Let cool for 15 mins before enjoying :)

Yogurt Berry Muffins

2 cups unbleached flour
1/2 cup sugar
1 Tablespoon baking powder
1/2 tsp. salt

1/2 cup plain greek yogurt (substitute soy yogurt for vegan option)
1/2 cup canola oil
1/2 cup + 2 Tablespoons milk (sub. non dairy milk for vegan option)
2 teaspoons vanilla extract

1 1/2 cup mixed berries (blueberries-raspberries, or diced strawberries work well)


1. Preheat oven to 350F and grease 12 muffin cup liners.
2. In a small bowl, whisk together the wet ingredients and set aside. In a large bowl, whisk together the dry ingredients; make a well in the center of the dry mixture and pour in the wet mix. Stir together with a spatula until just combined. Fold in berries.
3. Pour mixture into muffin cups, filling to the top.4. Bake 25-30 minutes, until tops are golden brown and spring back when gently pressed.

Vegan Chocolate Banana Cake

2 ripe bananas

1 1/4 cups flour

3/4 cup sugar

1/4 cup unsweetened cocoa powder

1/3 cup veg oil

1/3 cup water

1 tsp. baking soda

1 tsp. white vinegar

1/4 tsp. salt

1/3 cup semisweet chocolate chips

1. Preheat oven to 350'F. Place peeled bananas in an ungreased 8 inch baking dish (I used glass) and mash with a fork. Set aside.

2. In a medium bowl, mix together flour, sugar, cocoa, and salt. Set aside.

3. In another bowl, mix together water and veg. oil. Mix baking soda and white vinegar separately and add to liquid mix.

4. Pour liquid mixture into the bowl with dry ingredients and mix until moist.

5. Pour into baking dish. You can leave the bananas as they are for a layer of gooey banana or mix through the batter for a banana swirl. Sprinkle with chocolate chips.

6. Bake for 35 to 37 minutes, or until toothpick inserted in center comes out clean. Cool completely before eating, about 30-45 mins.

Arthur Schwartz's Passover Pareve Apple Cinnamon Nut Cake

3 eggs
3/4 cup sugar
1/3 cup veg oil
3/4 cup matzo cake meal
3 large apples (preferably golden delicious or crispin) 


Topping
1/2 c- 3/4 c coarsely chopped walnuts
1/2 c sugar
1 Tablespoon cinnamon
pinch if nutmeg


Preheat oven to 350'F. Lightly oil an 8 inch square baking dish.
Peel, core, and slice apples (1'') and set aside.
Mix ingredients for topping and set aside.
In a seperate bowl, beat the eggs until well mixed. Beat in sugar until mixture is thick and foamy. Add oil in a steady stream. With a spatula, stir in the matzo meal and mix until well blended.
Pour half of the batter into the pan, arrange sliced apples on top, pour the remaining batter, more apples, and cover evenly with topping.
Bake for 60-75 minutes, or until the sides of the cake pull gently away from the corners of the pan. A cake tester will not work with this cake.
Let sit in the baking dish, for several hours, until cool, before cutting and serving. This cake can be made a day ahead and stored in an airtight container.
Drizzle with caramel syrup and serve with ice cream if desired.

Traditional Passover Coconut Almond Macaroons

3 egg whites 
1/2 cup granulated sugar 
2-1/2 cups sweetened flaked coconut
1 cup almonds, finely chopped (can substitute for half almond meal, half chopped almonds)

Preheat the oven to 350°F. Lightly grease a large baking sheet.  In a medium bowl beat egg whites into soft peaks. Gradually add sugar, beating after each addition until peaks are glossy. Fold in coconut and nuts.  Process in mixer for 10 seconds. Using your hands, roll tablespoonfuls of mixture into rounds and set on baking sheets. Bake 15 to 20 minutes, or until lightly golden. Cool on racks and store in an airtight container. Macaroons will keep 2 to 3 days.  Makes 1 1/2 - 2 dozen macaroons. Tips: For an extra special treat, melt chocolate chips and drizzle over cookies.

Coconut Almond Balls (Vegan, No Bake and Kosher for Passover!)

1 cup almond meal
1 cup unsweetened coconut flakes
2 tablespoons agave syrup or honey

Optional flavoring:
Add 1 teaspoon almond extract, or rum/brandy, or orange peel.

Coating:
unsweetened cocoa powder (I used raw cacao)
coconut flakes


Combine ingredients in mixer until it forms a thick paste. Roll into small balls, cover in desired coating, and place in mini cupcake liners.


Makes about 15 walnut sized balls.


Tips: If using sweetened coconut flakes, use a little bit less honey; unless you like your macaroons sweet.