Friday, September 26, 2008

Snack for Birth Class :)

We have a supplemental class presented by our midwife for her "Fall Clients" this Saturday, and EVERYONE is supposed to bring a snack to share. (I'm excited, because I LOVE meeting people who are more or less as far along as we are, PLUS I can't wait to see what all the other mamas are cooking and baking!) We received a reminder flier in the mail last week, repeating the number of people who will be needing a shared snack, and adding, "Please don't everyone bring a veggie plate!" :) So I'm bringing these::


Teresa F.'s Grab-n-Go Breakfast Cookies.

1/2 c. softened butter or margarine
1/2 c. packed brown sugar
1/4 c. granulated sugar
2 eggs
1 tbsp. vanilla
1 14 oz. can crushed pineapple, drained well*
3 c. quick-cook rolled oats
1 c. whole-wheat flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 c. raisins, or dried blueberries, or cranberries**
1 c. walnuts, or pecans, or almonds, chopped***


Preheat oven to 350 F. Line a cookie sheet with parchment paper or aluminum foil.

Beat butter and sugars with mixer until light and fluffy. Add eggs, vanilla, and beat to combine. Add pineapple to mixture, and beat to combine.

In large bowl whisk together flour, oats, cinnamon, and baking soda. Add flour mixture to the egg mixture, and beat just enough to combine. Mix in dried fruit and nuts by hand.

Drop 1/3 c. of dough on cookie sheet, leaving 2 inches between each cookie. With a damp hand press cookies to 1/2" thickness. Bake until golden, about 15 minutes. These freeze well.





*I don't like pineapple, so I substituted some canned peaches that I ran through the blender real quick.

**I, for whatever reason, was out of raisins, so I chopped up some dried apricots, threw in a handful of dried cranberries, and topped it off with some dried coconut.

***Half cup of chopped pecans, half cup chocolate chips. I couldn't help it...but I think this time I might make half without nuts, just in case of allergies...maybe replace with seeds of some kind...

(Also going to add a few tsps of ground up flax seed...) If you want to make the cookies with less cholesterol, 3 tablespoons of water + 1 tbs ground flax seed = one egg. If you want to go completely vegan, replace the butter with "prune puree which will also obviously reduce the amount of fat. To use, puree 1/2 cup of pitted prunes with 1/4 cup of water. You will want to reduce the amount used, or the final product may be too moist. If the recipe calls for a half cup use 1/3 cup instead. You may also want to add a little oil, maybe a tablespoon per cup of fat needed, because a little fat goes a long way in taste and texture". I convert my baked goods to vegan when we'll be sharing with my In Laws, or with older people, just to make the goodies more cholesterol-friendly.

2 comments:

Kristine said...

erin you never cease to amaze me with the vegan stuff, dude tell me more! im' not vegan at all or vegetarian by any means but im alwyas looking for ways to make stuff more healthy! that flaxseed and water trick for substituting an egg is frekaing amazing.
where do you find all this stuff???
email me
kristinegarby@gmail.com

Erin said...

Actually, I just google what I need. In this case, I typed in "vegan egg substitute" and clicked around until I'd compiled enough info to post here.

Theppk.com is also a great resource for vegan substitutes.