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Low sugar healthier snack cookies that are thankfully quick and easy to make because they quickly go missing. Based on the recipe from Yummy Toddler Food – this is a really forgiving recipe and very adaptable. Includes a chocolate variation. nom.
A great topping for our weekly or so vegan meals, also tasty right out of the jar. I may or may not sneak a spoonful while walking from the table back to the fridge.
A fancier take on the simple toddler cracker recipe, with just a couple bonus ingredients that you do. They do have a slightly nicer flavour, but are not quite as simple, just due to how many ingredients involved, so I don’t make them quite as often.
A hybrid of Isa Chandra Moskovitz’s Broccoli Mac & Cheese and America’s Test Kitchen’s Vegan Nacho Cheese Dip. What I’ve done here is basically double the amount of sauce by adding a medium potato blended past recognition, and some coconut oil.
My hommage to the Pressed Halloumi sandwhich from a little take away that I think is now long gone, in Tenleytown DC.
Based on Isa Chandra Moskovitz’s “Citrus Glitters” I’ve added candied ginger and narrowed it down to just lemon zest. This is basically a vegan take on old fashioned sugar cookies, and could easily be adapted to any flavour you like.
A craving and some detective work lead to this recipe. Sweet, salty, bright with citrus and ginger, but with depth from miso and sesame oil. A moreish snack that feels healthy enough.
Easy to work with dough that yields crisp, crunchy cookies. This is my mom’s adaptation of McCall’s cook book’s “Old Fashioned Sugar Cookies”. They’re the Christmas cookies I grew up with.
This is a fun cookie decoration technique and makes you look pretty pro you can select candy flavours to complement the cookie or do this with a neutral flavoured dough.
This has become my top cookie decoration technique, it’s fun, the results are beautiful, it doesn’t add sugar to the cookies, the cookies stay crispy, and it’s done once the cookies are out of the oven.