Chocolate Chip Cookies (egg and dairy free/vegan)

Choc Chip cookies!  There is something about the crunch and chew factor of a choc chip cookie that comforts and makes me feel like I can face the world again when I'm feeling a bit down.  But they do have to be really good choc chip cookies to do that!

These ones fit into that category.

I use my favourite Dairy free chocolate for these - Moo Free chocolate drops which are a huge hit in our house.

These are based on a recipe from Kelly Rudnicki's Food Allergy Mama Baking Book.  I use a jar of baby food apple sauce as it is nice and smooth, often has nothing added, and is usually organic too.

I didn't have any the other day, so grated an apple into a pan (skin on) using my coarse microplane grater, added a little water and simmered it until it was nice and mushy.  One gala apple makes pretty much the amount you need for this recipe.


My big tip for making cookies all the same size, or cupcakes for that matter, is to use our large scoop to measure out the dough onto the baking stone, or the batter into the cupcake cases.  The means you get a uniform size of cookie or cake. Our small scoop is perfect for mini muffins or smaller cookies.



Vegan Choc Chip Cookies

Makes 12 cookies when using the large scoop

Ingredients
2/3 cup Pure Spread
1/2 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
1 small jar baby applesauce (unsweetened) or 1/4 cup applesauce, mashed to remove lumps
1 3/4 cups plain flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
3 packets Moo Free dairy free chocolate drops (or 105g vegan chocolate)

Method
1. Preheat the oven to 190°C

2. In a classic batter bowl, mix together the Pure Spread, brown sugar, granulated sugar, vanilla and applesauce with a mix 'n' scraper till smooth. I use a Measure all Cup to measure all of these ingredients out.

3. In a stainless mixing bowl combine the flour with the bicarbonate of soda and salt, measured using an adjustable measuring spoon, and whisk together with a stainless whisk.

4. Add mixtures together and combine until creamy. Stir in the chocolate chips.

5. Using a the large scoop drop the dough onto flat stoneware such as the medium round stone, medium bar pan or rectangular stone.  Flatten each cookie slightly.

6. Bake for 14-15 minutes or until lightly golden brown.

7. Leave to cool on the stone for a few minutes before removing with a large serving spatula to a stackable cooling rack.

Eat warm for best results!

Some little ones that I made this week for a childrens' birthday party, on our stackable cooling rack. I added the idea of lolly sticks which I cut in half with my fabulous professional shears and then inserted into the middle of the balls of dough before cooking.  These were made using the small scoop.

Cabbages!

The local college has a veggie bag scheme from one of the local organic farms which sees some of the students going out to the farm each week to fulfill the orders from other students and staff for a bag of organic vegetables. So once you have all these veggies its important to make sure you eat them all.

We have a bit of pot luck going on and I have had loads of cabbage over the last term.   And my cabbage recipes are few and far between!I generally don't like cooked cabbage and prefer it raw.

So off I went on a search of the internet to furnish myself with more and came across the wonderful world of Abel and Cole. http://www.abelandcole.co.uk/recipes

These guys do the most amazing looking recipes for all the vegetables they put into their organic boxes.  I had to have a go at a few!  Below are the results of this weeks cabbage adventures using my Pampered Chef kit and influenced by the Abel and Cole recipes.  If you want to know more about any of the equipment used simply click on it and you'll be taken to my personal website shop.

Looking at this from a veggie perspective? Veggie bangers, vegetable stock and agave nectar rather than honey and you've got it!

Braised Brassica with Bangers, Beer and Bay

Prep time: 5-10 mins
Cooking time: 45 mins
Serves 3-4

Ingredients 
A few splashes of olive oil
6-8 bangers
4-5 bay leaves
1 cabbage (I used about 3/4 of a lovely red one)
3 garlic cloves, whole but crushed flat and peeled
Sea salt and a good grinding of black pepper
A nugget of butter
1 bottle of beer or 300ml chicken stock with most of a stock cube
1 tsp honey

Method
1. Preheat the oven to 180°C/Gas 4.
2. Cut the cabbage into chunky wedges with a utility knife on a cutting board.
3. Heat some oil in a 30cm Skillet over medium-high heat. Add the sausages and let them sizzle and brown. Push to the sides of the pan.
4. Add the bay leaves, cabbage wedges and garlic. Season. Cook till each side of the cabbage is just golden.
5. Cosy up the browned cabbage, bangers, bay and garlic snugly in a square baker.
6. Place the skillet back on a medium heat. Add the butter and melt it until frothy. Pour in the beer or stock. Swirl in a bit of honey. Reduce for a moment. Add a touch more honey or seasoning, as needed.
7. Pour this over the cabbage and bangers. Cook for about 25 mins (or until the cabbage is tender and the bangers are done) in the oven.

We ate it with a big dollop of mash made with the wonderful mix n masher!

I used the stock this time, but hubby is very keen to try it with the beer - I'll let you know! 

Bangers and Cabbage