Sunbutter Cookie Sandwiches with Raspberry Sorbet + French Ebook!

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Doesn’t that sound tasty to you? I stumbled upon this name when looking for sunflower seed butter recipes; it’s shorter and sweeter than ‘sunflower seed butter’, and it more aptly reflects the delicious flavour of this seed butter.

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By now you may now how fond of nut butters I am, and I thought it was time to try out seed butters. Pumpkin seed butter is tasty, but green doesn’t really work well in cookies, so I decided to try sunflower seed. The result: sweet buttery bliss.

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I couldn’t think of a better way to eat these than as cookie sandwiches with a raspberry sorbet from my ice cream ebook. It is now available in French on as The Vegan Cookie Fairy: Glaces Végétaliennes, Divines, Et Sans Sorbetière! I’m chuffed to say that I translated the whole book myself, a task that was both arduous and immensely rewarding.

The days are getting longer, the breeze is cool instead of chilling, it’s time to dust off the barbie and get the family over for weekend lunch parties. How about homemade vegan ice cream to complete the picture?
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Sunbutter Cookie Sandwiches with Raspberry Sorbet

Note: coconut sugar has a butterscotch flavour that pairs so well with nut and seed butters. I used the Coconom brand as I received one of their packs in my latest box from The Vegan Kind and I’m very satisfied with it, but there are other brands available online and in health food stores. You can even find some in Tesco in the spices and world foods aisle.

For the sunbutter:

300g (10.5 oz) sunflower seeds
60ml (1/4 cup) melted coconut oil
2-3 tbsp coconut sugar
a dash of cinnamon (optional)

Toast the sunflower seeds in a large frying pan until lightly browned.

Blend all the ingredients in a high-speed food processor until smooth. This should take about 10-15 minutes.

Store in a jar for up to a week. (It might last longer, but not in my house, if you know what I mean.)

For the cookies:

100g (3/4 cup) plain flour
40g (1/4 cup) coconut sugar
2 tbsp ground flaxseed
1/2 tsp baking powder
1/2 tsp bicarbonate soda
2 tbsp soya milk
50ml (scant 1/4 cup) melted coconut oil
2 heaped tbsp homemade sunbutter (see above)

Preheat the oven to 200ºC (400ºF). Line a baking tray with baking parchment (a cookie sheet).

Combine the dry ingredients in a large bowl then add all the wet ingredients. Mix with a wooden spoon, then use your hands (the dough will be tough so your hands are your best tools – and it’s fun).

Roll the dough into a dozen little balls. Press each one flat onto the baking parchment.

Bake for 12-13 minutes. The edges should be a little darker than the centre when done. Cool on a wire rack.

For the raspberry sorbet from my ice cream ebook:
Recipe courtesy of Luscious Books

2 ripe bananas, peeled and chopped into 2 cm slices
100g (3.5 oz) frozen raspberries
100 ml (just over 1/3 cup) agave nectar
125 ml (1/2 cup) almond milk
1⁄4 tsp xanthan gum

Chop the bananas before placing them in a freezer bag. Freeze overnight.

Blend all the ingredients in a high-speed blender until smooth. If the blender is struggling, try adding the ingredients one by one, or pour in just a little bit more almond milk (but only a little!)

Pour the sorbet into a container and freeze for 30 minutes. Take the sorbet out of the freezer, vigorously stir with a spoon, then place back in the freezer. Repeat this process every 30 minutes for a total of 3 hours.

What are your spring and summer plans?

Love and cookies,
TheVeganCookieFairySignature #2

Vegan Cookie Crisp Cereal

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I haven’t eaten cereal in three years. Sounds like rehab when you consider that I used to eat two huge bowls – one for breakfast and one around 5pm when I got home from school ravenous and desperate for some down time. I started out with sugary, processed cereal when I was little and moved on to crunchy, über-comforting granola in my teens.

But then I discovered porridge and, well, our love affair is a well-documented history.IMG_1348
And yet, every once in a while when I’m in the supermarket and I pass the cereal aisle – that mile-long corridor or brightly-coloured boxes – I get the urge to try cereal again. My sister introduced me to Cookie Crisp after she moved to London, and I could never forget the telly advert tune – ‘Coooookie Criiiiiiisp!‘ – and so lately I’ve been thinking… what if I made my own Cookie Crisp?

So I did. Ta-dah! A little breakfast nostalgia. Not to be consumed every day. Because even vegan cookies are not ideal breakfast food. IMG_1347

Vegan Cookie Crisp

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Dry ingredients:
150g (1 cup) spelt or plain flour, or a mix of both
2 tbsp ground flaxseed
35 – 70g (1/4 – 1/2 cup) soft brown sugar
1 tsp baking powder
1/2 tsp baking soda
100g (3/4 cup) dark chocolate chips
a pinch of ground cinnamon (optional)

Wet ingredients:
120ml (1/2 cup) melted coconut oil
1 tsp vanilla paste

Combine all the dry ingredients, except the chocolate chips, in a large mixing bowl. Combine the wet ingredients in another, stirring vigorously. You may need to use your hands (do, it’s fun.)

Fold the wet mixture into the dry ingredients until just combined. The dough should be smooth and pliable. Leave to cool slightly for a few minutes, otherwise the chocolate chips will melt when you add them (btw, add them now). Refrigerate for 20 minutes before baking.

Line two baking trays with baking parchment. Pre-heat the oven to 200ºC (400ºF).

Scoop up the cookie dough with a teaspoon, then roll into tiny balls in your hands. Press flat onto the baking parchment. Repeat to create 40-50 cookies in total.

Bake for 8-10 minutes. Keep an eye on the cookies; the edges of the cookies should be crisp and brown.

Place on a wire rack to cool completely.

Makes about 45 medium cookie cereals, or 80-90 tiny ones. Keep in an air-tight jar or container for up to 3 days.

What was/is your favourite breakfast cereal?

Love and cookies,
TheVeganCookieFairySignature #2

P.S.: Cara from Fork and Beans has created a gluten-free recipe for Cookie Crisp. Check it out. 

Frosted Apple Almond Butter Cookies

FrostedAlmondButterCookiestitle3An overcast, typically drizzly dray in Scotland. I walk out of the cold and into the warmth of my home. It smells like butter, warm hugs, autumn, sugar and spice. Cookies. IMG_1099IMG_1102The winter drags on, though it is interspersed with happy bursts of sunshine. Sometimes I think I live in a magical landscape, like a painting in Harry Potter: always the same hills are represented but their colours change constantly from purple to luscious green speckled with gold, and the clouds like balls of cotton seem to dance upon them from dawn till dusk. The other day I sat on my porch, while Mali gingerly tested the dewy grass, and I marvelled at it all. What a life. What a splendid, impossible life.IMG_1101IMG_1104These cookies. Warming, wonderful, delightful in their simplicity.  Like Scotland. Whatever the weather, whatever disappointments and setbacks the day may have brought along, at the end of the day, they will welcome you home and whisper to your heart: This too shall pass. Am I talking about the cookies now, or about Scotland? Who knows, who cares.

Take a bite. Welcome home.IMG_1122IMG_1109

Frosted Apple Walnut Cookies

  • Servings: makes 18-20 small cookies
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Dry ingredients:
150g (1 cup) spelt flour
2 tbsp ground flaxseed
1 tsp baking powder
1/2 tsp baking soda

Wet ingredients:
60ml (1/4 cup) melted coconut oil
3 tbsp maple syrup
75ml (1/3 cup) apple puree (or 1 grated apple)
2 tbsp runny almond butter (I used Meridian) + extra for frosting

18-20 almonds

Pre-heat the oven to 200º (400ºF). Line a large baking tray with baking parchment.

Combine the dry ingredients in a large mixing bowl. In a second, smaller bowl whisk together the wet ingredients, save the extra almond butter for frosting.

Fold the wet ingredients into the dry. Get in there with your hands if you have to; it should be quite tough and pliable, not sticky.

Take about 1/2 tbsp of the dough and roll it into a little ball. Press it flat onto the baking tray. Repeat this until you have about 20 small flat disks.

Bake in the oven for 12-13 minutes. The edges should be slightly darker than the centre and look crisp, but not burnt. Cool on a wire rack. Resist temptation to eat straight away or burn your tongue and repent.

When the cookies are still a little warm drop about 1/2 tsp of runny almond butter on top of each cookie. (Do the math, that’s about 10 tsp, or about 3-4 tbsp.) Press an almond down in the middle. It’s ok to eat them now; they’ll be soft in the middle, crackly around the edges, and it will feel deliciously naughty.

What makes you feel like you’re coming home?

Love and cookies,
Where To Shop For A Vegan Diet (UK)

Speculaas Cookies/Biscuits – Vegan Cookie Swap Party

Hello everyone! On this gloomy Friday I am here to cheer you up with some sumptuously scented Speculaas biscuits. I am so honoured and thrilled to have this recipe featured on Keepin’ It Kind — one of my all-time favourite blogs — for the Vegan Cookie Swap Party

I’d be so thankful if you could RT the post on Twitter (#vegancookieswapparty), repin it on Pinterest and share it on Facebook. 

Thank you all for reading, and please do leave a comment! 

Thank You Cookies: Soft & Chewy Cashew Butter Chocolate Chip Cookies {gluten and wheat-free}

This summer I had the opportunity to complete an 8-week internship at a lovely publishing company in London. I remember back in April and May when my friends and I were frantically scouring the Internet, applying to dozens of internships and placements every day, desperate to find something to do over the summer. We were all terrified of graduating and getting stuck in graduate limbo: no job, no experience, nowhere to go. 

But actually our efforts paid off: Ellie is off for a brilliant 4-month paid internship (you go, girl!), my friend Georgia also got an internship over the summer, and many of my friends were off on exotic adventures. One friend of mine declared he ‘was just going to write.’ I’m awaiting his sure-to-be brilliant novels. The thing is, we’re all capable of really great things, and I can’t wait for the ten-year reunion where we can look back on all we’ve accomplished and dream up what we’ll do next. 

Back to the internship. I had the best time and learnt so much, so I felt my colleagues deserved a treat on my last day. I baked these gluten-free, wheat-free and totally wonderful cookies for them. I placed them on a plate in the kitchen; an hour and a half later, they were gone. Should’ve made two dozen, really. 

Still on the professional experience topic, I have so much more to be thankful for. My wee e-book is now out and the response has been spectacular so far. Thank you all for the compliments and encouragements I have received – and THANK YOU if you’ve bought the book! These cookies are for you, too. I would be nowhere without my readers.

Makes a dozen cookies

200g (7 oz) self-raising gluten and wheat-free flour
1/2 tsp salt
100g (3.5 oz or 1/2 cup) brown sugar
1 tsp xanthan gum
1 tsp vanilla paste
200ml (6.75 fl oz or 3/4 cup + 2 tbsp) cashew milk
3 tsp cashew butter
4 tbsp raw coconut oil, melted at room temperature
100g (3.5 oz) mixed dark and white dairy-free chocolate chips
30g (1 oz) raw cashews, soaked overnight

Pre-heat the oven to 200ºC (392ºF). Spread a sheet of baking parchment over a large baking tray.

Place all dry ingredients in a bowl, lightly combine them by stirring with a fork, then fold in the wet ingredients, starting with the milk, then the oil, cashew butter and vanilla paste. Stir until just combined: over-mixing will result in a tough cookie batter. 

Scoop up some batter with a large spoon (an ice cream scooper will work nicely, too). 

Drop the spoonful onto the baking sheet in a little ball (about the size of a golf ball), then press down with the back of your spoon. You want to create a more or less even circle. Continue with the rest of the batter. Do not crowd the cookies too closely or they might melt and spread out into each other. 

Bake for 14-15 minutes, until the edges become golden and crisp. 

What’s your favourite cookie flavour?

Vegan Milk Chocolate Digestive Biscuits

If there is one thing I cannot deny, it’s that in Europe, we’re big on biscuits. Not cookies — biscuits. (Nuance, I insist.)

I grew up eating copious amounts of Lotus Peperkoek speculaas on St Nicholas Day (6 December), but  don’t be fooled, we had them in the house pretty much year-round. Just like the Petits Ecoliers (wow, that takes me back!), and various other brands of biscuits. They were the perfect little after-school nibble. I never thought of it before, but just like the British have tea time with biscuits and scones and whatnot, on the Continent, we have our own biscuit traditions, too. 

So it’s no surprise that I’m a big fan of chocolate digestives. Or at least, I was, until I went vegan. And so long as there’s not a Cookie Monster around to tempt me with the very much un-vegan kind of digestives, I can easily stay away from them. 

But every time I go to his house, they’re there. Good old McVitie’s. Teasing from their colourful little packets. And after having given in a few times, I decided enough was enough. If I couldn’t find vegan chocolate digestives in the shops, I’d make my own, dammit. 

And so these were born, out of pure outrage of not finding my afternoon biscuit of choice readily available in supermarkets. 

(I know that mainstream supermarkets and shops have made huge improvements in the last few years alone — for the first time last year, I found dairy-free Advent calendars in Budgens of Crouch Hill, London! — but there is obviously still a long, long way to go. It irks me sometimes. That is all. Rant over.)

Makes 16
Prep time: 20-30 minutes (lots of kneading going on here, folks!)
Baking time: 15 minutes
200g ground almonds
1 tsp baking powder
75g wholemeal, plain flour + extra
50g brown sugar
2 tbsp apple sauce
1 tsp vanilla extract
50g dark chocolate
100ml soy cream
1 tsp agave/maple/golden syrup
Either in a standing mixer or with your hands, combine all the ingredients to create a tough but pliable dough. This will take between 10 and 15 minutes, if using your hands, fewer if using a mixer. You want to make sure the dough is even and sticks together. 
Lightly dust a clean surface with some flour. Roll the dough out into 1/4 cm thick. With a glass or a cookie cutter, shape 16 biscuits out of the dough. You will need to keep reworking the dough from the leftover bits until there is no dough left. 
Bake in the oven for 15 minutes. Cool on a wire rack. 
On medium heat, warm the soy milk until it just starts to bubble, then immediately take off the heat. Gently, patiently stir in the broken chocolate (and syrup) with a wooden spoon until totally dissolved. Spread this chocolate ganache over the biscuits and let them cool on the wire rack at room temperature. 
* You can store the digestives in the fridge for several days, they will keep very well, but bear in mind the biscuits will lose their crisp and the chocolate covering will start to crack. Better to store these in a tin, somewhere not too cool, but not too hot.
* For me, this is “milky” enough, but if simply adding soy cream to the dark chocolate doesn’t quite cut it for you, feel free to use dairy-free milk chocolate. Moo Free Chocolate is quite good, and is starting to become available in health food stores and supermarkets in the UK.
* I ran out of ground almonds, so I had to use some wholemeal flour. I’m happy with the overall texture, but if you want to substitute more ground almonds for the flour to create gluten-free and wheat-free biscuits, be my guest.

Blogger Bakesale

Last Saturday Rose from The Londoner, one of my favourite blogs, decided to organise a charity blogger bakesale. If you follow me on Twitter, you will have seen me tweeting it about it on the day, and if you missed it, fear not for I shall give you a little recap of the day. 

It was such a brilliant opportunity to meet a lot of interesting women (the men were rather under-represented, I’m afraid, but a few brave ones showed up), not to mention Rosie. Picture below, from left to right: me, Rosie, Reena and Thalia

But of course, and let’s be honest, we were there for the cake. 

And more cake. 

And more cake. Pure tea time heaven! 

My cakes and cupcakes were the only 100% vegan ones, and I was very happy to hear a few people making appreciative comments as they snacked on them. Mum’s cake was a definite winner. I made some raspberry madeleines, inspired by Rachel Khoo’s recipe, and also a brand new recipe, mocha cupcakes. Recipes coming soon!

All profits go to Shelter and children in Syria.