Vegan Ambrosia

I haven't posted anything in quite a long time, apart from finally pressing "Publish" on a 3-year-old draft just now. (I didn't even check for typos - sorry, folks - I'm clearly not a blogger.) But I threw together this recipe today, and it worked out quite well, so I thought I would share. I did not think to take photos while making them, so there's just the one of the end product. Here goes it. 1. Preheat oven to 350 F. 2. Cover with hot or boiling water and let sit: 2/3 cup raisins 3. Mix wet ingredients thoroughly (using electric mixer if possible): 1/2 cup peanut butter (I used "natural" chunky) 1/2 very ripe banana 1 Tablespoon molasses 1/3 - 1/2 cup sugar (I used 1/2 cup but could reduce that) 1/4 cup maple syrup 1 tsp vanilla 1 flax egg (1 T ground flax + 3 T water, let sit for a couple minutes) 4. Mix separately then add to wet mixture: 1 cup flour 1/4 tsp baking soda 1/4 tsp salt 5. Fold in until well distributed: 1-2/3 cup rolled oats 1/3 ...

These are a version of one of my favorite baked goods.  They are not as low in fat and sugar as many of my other recipes, but sometimes we just need to indulge.  The coconut helps keep the cookies together and adds another element of flavor. 1 cup whole wheat flour 1/4 cup whole wheat pastry flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup Earth Balance or other vegan margarine 1/2 cup sugar 1/2 cup brown sugar 1 ripe banana, mashed 1 teaspoon vanilla 2 teaspoons baking powder 1/2 cup vegan chocolate chips 1/2 cup dried shredded coconut Preheat oven to 350 degrees F and grease a cookie sheet. Mix together flours, baking soda, and salt and set aside. In large bowl cream together margarine and sugars. Mix in mashed banana, vanilla, and baking powder. Add coconut and flour mixture in three batches, and stir well. Fold in chocolate chips. Drop by rounded tablespoons onto cookie sheet. Bake 10-12 minutes, until just firm and with golden brown ...