Whole Grains: Healthy Vegan

Whole Grains: Healthy Vegan

Whole Grains: Healthy Vegan

Whole grains should be the most important part of our nutrition. Studies show that eating whole grains lowers the risk of many chronic diseases; that 3 servings a day will bring you all the benefits; and that you can benefit even from 1 serving per day. But the key to your ultimate enjoyment in grains is in the way they are prepared. Jadranka Boban Pejić, the pioneer of the Croatian macrobiotic and natural cuisine movement, and the bestselling author, will show you how to prepare this miracle food in a number of innovative, interesting and delicious ways, and at the same to preserve the precious vital life energy it contains, as well as a wide range of vitamins and minerals, and an excellent balance of proteins and carbohydrates, and plenty of dietary fibre. This book includes 28 easy-to-prepare and beautifully illustrated recipes with brown rice, oats, millet, buckwheat, quinoa, amaranth, corn, spelt and barley, and also a number of tips and tricks related to this staple food.

Jadranka Boban Pejic is a globally recognized macrobiotic teacher, and a prize-winning author. Her cookbook Summer received the prestigious international Gourmand World Cookbook Award as a second best vegetarian cookbook in 2007, and Gluten Free was also nominated among the four best vegetarian cookbooks in 2009.
If you are interested in more vegan cookbooks, check the Healthy Vegan series: Spring, Summer, Autumn, Winter, Sprouts, Pulses, Seaweeds, Gluten-Free, Salads, Healthy Vegan Lunch Hour, Breads and Rolls, The Power of Raw.

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Vegan Whole Grain Chocolate Chip Peanut Butter Oatmeal Cookies
Whole Grains Healthy Vegan
Image by cheningilles
Another experiment. They could be a little sweeter. I need to buy some date paste or date juice I think to sweeten them up a bit. I hate to rely on Splenda as a "healthy" way to sweeten things. Anyone else have ideas for ways to sweeten cookies up a bit without using maple syrup or sugar?

1/2 CUP WHOLE WHEAT FLOUR
1/4 CUP UNBLEACHED FLOUR
1/2 TSP SALT
1/2 TSP BAKING POWDER
1/2 TSP BAKING SODA
1/4 TSP CORNSTARCH
1 TBSP COCOA
3 TBSP PEANUT BUTTER
1 TBSP CINNAMON
3 TBSP OLIVE OIL
3 TBSP UNSWEETENED APPLESAUCE
3/4 CUP SPLENDA
2 TBSP HONEY
1/2 CUP VANILLA SOY YOGURT
1 TBSP VANILLA EXTRACT
2 1/2 CUPS ROLLED OATS
4 TBSP VEGAN CHOCOLATE CHIPS

Preheat oven to 375 degrees. Place rack in middle of oven. Line cookie sheets with parchment paper.

Sift flours, baking soda, baking powder, salt, cocoa and cornstarch into a bowl and set aside.

In a food processor, add oil, applesauce, sugar, honey, yogurt, cinnamon, peanut butter and vanilla. Pulse into a consistency much like a regular cookie dough would be before the flour is added.

Transfer mixture into a bowl and slowly stir in the dry flour mixture. When combined and smooth, add the rolled oats and chocolate chips.

Spoon one inch balls onto cookie sheets. Cook for 7-8 minutes, you want them somewhat softish.

Recipe should make 48 cookies.

NUTRIONAL INFO PER COOKIE:
45.6 calories / 2g fat / .7g mono fat / 6.7g carbohydrates / .8g fiber / 1.2g protein

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