Vegan Peanut Butter and Jelly Blondies

Ingredients

3 tablespoons water
2 tablespoons milled flax seed
1 cup creamy peanut butter

¾ cup sugar
2 teaspoons vanilla extract

¾ cup rice milk, room temperature

1 ¾ cups all-purpose flour
½ teaspoon baking soda

¼ cup strawberry preserves or jelly

Preparation

Preheat oven to 350 degrees Fahrenheit and line an 8”x8” cake pan with greased parchment paper.

In a large bowl, combine the milled flax seed and water and allow it to rest for 10 minutes.

  

To the flax seed mixture, add the peanut butter, sugar, and vanilla.  (Tip - If you heat the peanut butter in microwave for 30-45 seconds.  It makes it much easier to work with.)  I used a spoon to combine all of my ingredients.  The batter gets a little thick so it was easier to use a spoon than a mixer.

Add the rice milk and combine thoroughly.

Sift together baking soda and flour.  Add the dry ingredients to the wet ingredients.  The mixture will be quite thick.

Spoon half of the batter into the lined cake pan.  I find it easiest to spread the batter with my hands since it is so thick.

Spread the preserves over the batter in the pan (as if you were spreading preserves on toast).

Spoon the remainder of the batter on top of the preserves.  Again, I found it easier to work the batter with my hands.

Bake for 22-28 minutes at 350 degrees Fahrenheit.

Vegan Peanut Butter Chocolate Chip Cookies

It's a cookie party!

 

Ingredients:

 

1/2 cup brown sugar
1/2 cup peanut butter
1/2 cup vegan margarine
1/2 cup water
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 cup vegan chocolate chips

 

Preparation:

 

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, cream together the margarine, peanut butter, and brown sugar until light and fluffy.  Add the water and vanilla.  Mix in the flour and baking soda.

Stir in the chocolate chips.

Shape the dough into walnut-sized balls and place the cookies on an ungreased cookie sheet. 

Bake at 350 degrees Fahrenheit for 10-12 minutes.

Makes approximately 36 cookies.

Vegan Peanut Butter Frosting Recipe

I designed this frosting to go with my strawberry preserve filled banana cupcake recipe.  They go together well.

Ingredients

1/2 cup shortening (I used Crisco)
1 teaspoons vanilla

4 tablespoons rice milk
1 cup creamy peanut butter (at room temperature)

1 1/2 - 2 cups powdered sugar

Preparation
Using the whisk attachment on a blender.  Whisk the shortening until fluffy.  Add the rice milk and vanilla and whisk thoroughly.  Add in the peanut butter.  When all of the ingredients are nice and fluffy, slowly add in the powdered sugar.  If it gets a little thick, add a little more rice milk until the desired consistency is achieved.


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Vegan Applesauce Peanut Butter Bread Recipe

Today I wanted to make banana bread, but I didn't have bananas.  I did, however, have apples.  Is it possible to make banana bread with apples? 

The first difficulty is that chopped apples do not have the same consistency as mashed bananas.  I solved this problem by making a quick applesauce.  While making my applesauce, I realized something else: apples and peanut butter are absolutely delicious together.  Could I add peanut butter into the mix?  How about chocolate chips?  Could this actually work?  Am I losing my mind or am I a genius?  What is this sticky stuff on my foot?  Why am I asking so many questions?  Scroll down to find out...


Vegan Applesauce Peanut Butter Bread Recipe

You can either make your own applesauce or use store bought. 

Applesauce Recipe:
     2 peeled, cored, and diced large apples (I used Granny Smith)
     1/2 cup of water
     1/8 cup of honey (or 1/4 cup sugar)
     1/2 tsp ground cinnamon

In a saucepan, combine apples, water, honey, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.


Applesauce Peanut Butter Bread Batter:
     1 cup whole wheat flour
     3/4 cup dark brown sugar
     1 tsp baking powder
     3/4 tsp baking soda
     1/4 tsp salt
     1 cup applesauce (homemade or store bought)
     1/3 cup peanut butter
     1/2 cup rice (soy or almond) milk
     1 tsp apple cider vinegar (white vinegar will also work)
     1 tsp vanilla extract
     1/2 cup diced apples
     1/2 cup vegan chocolate chips (or chopped peanuts)


Preheat the oven to 350 degrees Fahrenheit. 

Combine the whole wheat flour, dark brown sugar, baking powder, baking soda, and salt in a bowl.  Stir in the peanut butter and applesauce (if you just made the applesauce, allow it to cool before adding or your chocolate chips will melt).


Add the rice (soy or almond) milk, apple cider vinegar, and vanilla extract to the mixture and stir thoroughly.  Stir in the diced apple and chocolate chips.

Pour the batter into a bread pan which has been lined with parchment paper.


Bake for 45-50 minutes or until a knife inserted into the center of the bread comes out clean.





(The sticky stuff on my foot was honey that I dripped onto my foot while making the applesauce.  As for the other questions, you'll just have to find out for yourself).

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