I am grateful for all of the followers of this blog and would like to present you with guest bloggers from time to time. Today, I present you with Veronica from Veggie V’s Vegan Adventure, who makes delicious recipes and never fails to make me laugh. Here is Veronica’s story as well as a delicious recipe for breakfast cookies:
Hi, Gluten Free Pantry readers! I’m Veronica, a.k.a. Veggie V!, and I blog at Veggie V’s Vegan Adventure. I’m super excited to be today’s guest blogger at the GFP! When Laura posted on Facebook that she was looking for guest posters, I jumped at the chance – for a couple of reasons. First, Laura and her blog are awesome. And, if you’re reading this, you’re awesome too, and since I am a subscriber and avid reader of Laura’s blog, that makes me awesome. Ha ha ha!
Aside from the immense awesomeness, the second reason I wanted to guest blog at the GFP is because I’ve been mostly gluten free since around Christmas of last year. I had been suspicious of my body’s reaction to gluten for quite some time, and after eliminating it and then bringing it back in, I confirmed my suspicions. While I don’t have a disease or disorder that makes it impossible to digest gluten (Thank goodness! My heart-felt sincerity goes out to those of you who do.) , I am definitely gluten sensitive and try to avoid it. (Although, I seem to do OK with sprouted, glutinous grains.) Since I was already doing the vegan thing and cooking mostly oil and refined sugar free, adding gluten free to the mix was quite a challenge. But with the help of blogs like the Gluten Free Pantry and a lot of trial and error, I’ve whipped up some delicious gluten-free goodies, including my newest creation – Tropical Trail Mix Breakfast Cookies.
Why Tropical Trail Mix Breakfast Cookies? Begging! I teach classes at a local community college, and I’ve shared my passion for healthy living and eating with my students throughout the semester. Around mid-term, I also shared some of my Peanut Butter Banana Muffins (vegan, gluten free, refined sugar free, soy free, and gum free). They were a huge hit! As the semester drew to a close, the students asked for more treats, so I obliged. I wasn’t sure what I was going to make, but I knew I wanted to stay true to my cooking style and come up with something that was vegan (of course), oil free, refined sugar free (or completely sugar free), and gluten free. And I did!
Tropical Trail Mix Breakfast Cookies
(vegan, gluten free, oil free, refined-sugar free, nut free, soy free, gum free)
¾ c oat flour (certified GF)
¾ c oats (certified GF)
½ tsp baking soda
¾ c unsweetened, desiccated coconut
2 pkts Stevia (I used NuNaturals brand)
1/8 tsp (or less) salt
¼ c raisins
¼ c dried cranberries
¼ mini chocolate chips (I used vegan chips)
¾ c banana puree (made from 3 medium bananas)
Preheat the oven to 350F. Line two cookie sheets with parchment paper.
Combine the oat flour, oats, baking soda, salt, stevia, and coconut in a medium sized bowl. Stir with a whisk or fork to combine. Add the remaining dry ingredients (raisins, dried cranberries, chocolate chips) and stir to combine. Add the banana and mix just until everything is moistened and sticking together (don’t over mix).
Drop cookies by the scooper full (I used a medium scooper) onto the parchment lined baking sheets, slightly flatten each cookie with a fork, and cook for about 8 minutes. Remove from oven and promptly place cookies on a wire cooling rack (or their bottoms will get soggy).
Allow to thoroughly cool for best flavor and texture.
Makes approximately 30 cookies
I love the flavor of these cookies. No one ingredient stands out above the others. It’s the perfect melding of flavors. Mmmm….cookies!
The texture of the cookies is soft – almost cake-like, so I thought they were perfect for breakfast. If you’d prefer a little crispier cookie, flatten them a little more and/or try adding a liquid sweetener (2 TBSP) instead of the stevia. The sugars will provide a little crunch. Additionally, slipping in a little coconut oil (2 TBSP) would add a little crunch and a little more richness.
Thanks for letting me share a little gluten-free, vegan love with you. Check out my blog (www.veggiev.wordpress.com) for lots more gluten free, oil free, and refined sugar free vegan recipes.
If you are interested in sharing your story or guest-posting, feel free to email me at email@example.com.