Hello Friends, today we discussed the many WFPB options we have available to us to enjoy great healthy meals and how much fun you can have. In addition, we shared some amazing WFPB Italian cookie recipes!
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Terry and Angel
Cannoli Dip
2 Cups Unsweetened plant milk, such as oat or almond
1 Tbsp. Nutritional Yeast
Juice of 1 lemon
Zest of 1 lemon
1/4 cup organic Lucuma powder
2 Tbsp. pure maple syrup
1 1/2 Tbsp. Agar Agar Powder
In a medium-sized saucepan, mix together all ingredients.
Very slowly bring mixture to a light boil, stirring occasionally. Simmer for a 5 minutes, whisking most of the time.
Remove from heat to slightly cool for a few minutes. Transfer to a container with a lid (I use a glass one), let sit on the counter for around 10 minutes.
WFPB Pizzelles
2 bananas, mashed, then blended with immersion blender until light and fluffy
1/2 cup plus 1 Tbsp. water + 3 Tbsp. ground flax
3 tsp anise extract
1 tsp vanilla extract
1/2 cup organic Lucuma powder
1/4 cup maple syrup
1 tsp baking powder
3/4 cup oat flour
2 bananas, mashed, and then blended well with either an Emerson blender or high speed blender until light, smooth, and fluffy. Add in water and flax, incorporate well. Add extracts, lucuma powder and maple syrup, incorporate well. Sift the oat flour and baking powder into the mixture in 2 stages. Incorporate well after each addition.
Heat a Pizzelle iron. Use 1 Tbsp. of mixture for each Pizzelle, cook for 3 minutes for cake like Pizzelles, a minute or 2 longer for crisper Pizzelles.
Next, place in the fridge until set, about hour.
Transfer mixture to a food processor or blender, pulse until creamy.
Cannoli Chips
9 corn tortillas
1/4 cup balsamic glaze
1 tsp date paste
1 tsp pure maple syrup
Cinnamon for sprinkling on top.
Place balsamic glaze, date paste, and maple syrup in small saucepan, heat to a low boil, shut off immediately and remove from hot burner.
Brush glaze mixture on tortillas, one at a time, while stacking them on top of one another. When each tortilla had been brushes with glaze, cut into triangles (I cut mine into 6, you will yield 48 chips when you are done).
Place each triangle into a parchment lined cookie sheet and sprinkle with cinnamon to taste.
Bake at 350 degrees for 10 minutes. If not using a convection oven you should bake at 375 degrees.
Anisette Sponge Cookies
1/2 bananna, mashed
3 Tbs flax
1/2 plus 1 Tbs water
1/2 cup organic Lucuma powder
1/4 cup pure maple syrup
2 1/2 cups oat flour
2 tsp baking powder
1/2 tsp baking soda
4 tsp anise extract
Preheat oven to 350 degrees
Blend bannana, flax, and water in a mixer, until light and fluffy. Add the lucuma powder and maple syrup, blend well. Add the oat flour, baking powder, and baking soda, blend just until incorporated. Add in anise extract, blend.
Place dough on a parchment lined cookie sheet. Form into a log at least 12 inches long. Place in oven and bake at 350 degrees for 20 minutes. Remove from oven, let cool for 5 minutes. After cooling time, cut into cookies and place each cookie bake onto the parchment lined cookie sheet. Bake 10 minutes longer. Enjoy!