- 1/2 tablespoon ground flax mixed with 2 tablespoons water
- 1/4 cup vegan butter
- 1/4 cup natural cane sugar
- 2 tablespoons blackstrap molasses
- 2 tablespoons pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine grain sea salt
- 1/4 teaspoon ground cloves
- 1 & 1/4 cups light spelt flour
- 2-3 tablespoons sugar, for rolling (optional)
- Preheat oven to 350F. Line 1 large baking sheet with parchment paper.
- Mix flax and water in a mug and set aside for a few minutes. Stir to combine.
- In a large bowl, beat together the butter, sugar, molasses, syrup, vanilla, and flax mixture until smooth and combined.
- In the same bowl, beat in one-by one, the dry ingredients (ginger, cinnamon, soda, salt, cloves, and flour) until just combined. Be sure not to overmix.
- Shape dough into balls and roll in a bowl of sugar (optional). Place balls 2 inches apart on the cookie sheet. Carefully flatten ball slightly with hand.
- Bake cookies for 12 minutes for a crispier cookie, or 10 minutes for a softer cookie (I did 12). Cool on the pan for 5 minutes before transferring to a cooling rack for another 10-15 minutes. Enjoy!
Notes: 1) You can probably swap the light spelt flour for all-purpose flour if desired. 2) This recipe can be doubled if you desire 24 cookies instead of 12. 3) I used a combo of cane sugar and turbinado sugar for rolling (the turbinado makes it really crunchy), but you can use all cane sugar if you prefer.
Note- I substituted with almond butter and almond flour because that was what I had on hand and it tasted great
Source: Oh She Glows
- 4 cups boysenberries (I sometimes use frozen blackberries, rinsed.)
- 2 cups sugar
- 3/4 cup flour
- 1 teaspoon cinnamon
- Dash of Nutmeg
- 1 tablespoon of butter
- Combine berries, sugar, flour, cinnamon, and nutmeg. If berries are frozen, let sit in bowl for a bit to thaw.
- Place in unbaked 9-inch pie crust.
- Dot with butter and place crust on top.
- Cut slits in top and sprinkle with sugar.
- Bake 350 degrees for 45-55 minutes.
Source: Lori Davis
Note: For the crust I use the recipe for the Pate brisee pie crust
- 1 tablespoon butter
- 1/2 cup chopped onion
- 2 cloves garlic, finely minced
- 6 cups peeled, chopped potatoes (30-32 ounces), about 1/2-inch pieces
- 3 cups low-sodium chicken broth, divided (meaning you’ll use 1 cup at first and the other 2 cups later)
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 2 cups cooked, shredded or diced chicken, optional (see note)
- 1 cup frozen or fresh corn kernels
- Cooked, crumbled bacon for serving
- Using the Saute function on the Instant Pot (or similar function on another electric pressure cooker), heat the butter or oil.
- Add the onions and garlic, and cook for 1-2 minutes, until the onions begin to soften.
- Add the potatoes, 1 cup broth, parsley, salt and pepper. Give the mixture a good stir.
- Secure the lid and cook on high pressure for 4 minutes.
- Quick release the pressure (if liquid spurts from the release valve, wait 5-10 minutes and try again).
- In a blender, combine the cream cheese, flour, milk, and remaining 2 cups broth. Process until smooth.
- Turn the Instant Pot to Saute again. Stir in the cream cheese/flour mixture (it’s ok if the potatoes break apart a little as you combine the ingredients).
- Continue cooking, and stirring constantly, until the soup simmers and thickens.
- Add the cheese and stir until melted.
- Add the chicken (if using) and the corn and heat through.
- Serve immediately (or keep warm in the Instant Pot for up to an hour). Top individual servings with bacon.
Many times when I’ve made this, I’ve used the cute, small potatoes (i.e. Little Potato Company – I buy the large bags at Costco but I know there are other brands out there) and I don’t peel them, and it works great. I just halve or quarter the potatoes.
The chicken is optional but tasty. I most often use a deboned rotisserie chicken thawed from the freezer, but you could go so far as to add uncooked, diced chicken in the first step and it will cook with the potatoes and other ingredients.
- 6 to 7 ounces whole milk
- 1/4 cup water
- 1 egg
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 tablespoons butter
- 2 3/4 cup bread flour
- 2 teaspoon active dry yeast
- Measure all ingredients into bread pan.
- Select dough setting.
- Press “Start/Stop”.
- When unit signals and display reads 0:00, press “Start/Stop” and remove dough.
- Divide dough into 12 equal pieces, shape into balls and place in greased muffin cups.
- Cover, let rise for 30 minutes.
- Bake 350 degrees for 25-30 minutes or convection Bake 350 degrees for 12 minutes.
Source: Oster Bread Machine 2 pound loaf Recipe Book