Tag Archives: cookie

Individual Almond Tart Crust

Individual Honey Almond Tart Crust

I’ve been looking for a way to make fat free crusts for tarts and pies. One idea is to make a cookie that can be molded into individual tart crusts while it is still hot. I’ve adapted this vegan fortune cookie recipe from Vegan Treats & Eats blog. This recipe works perfectly well without any oil, so give it a try and fill it with some luscious mousse for a sweet and healthy end to your next dinner party.

Individual  Almond Tart Crust

3 tsp. EnerG Egg Replacer + 1/4 C warm water, whisked together
1/2 tsp. vanilla extract
1/2 tsp. almond extract
8 tsp. water
1/2 C all-purpose flour
1 1/2 tsp. cornstarch
1/4 tsp. salt
1/2 C granulated sugar

Instructions

1. Cut out 12 5-inch squares of baking parchment paper.  You will be able to do 24 crusts, since you will use each paper twice by flipping it over to the unused side for a second crust. Preheat oven to 300 degrees.

2. In a medium bowl, whisk the egg replacer, extracts, and water together well. In a separate bowl, stir together the dry ingredients until well mixed and then combine with the wet ingredients, stirring until you have a smooth, runny batter.

3. Set a parchment square on a large cookie sheet. Pour 2 to 3 TBSP of batter onto the square, making sure that the cookie is not larger than the paper.  You are aiming for about a 4-inch diameter cookie. Repeat until your cookie sheet is has six cookies.

4. Bake until the outer 1/2-inch of each cookie turns a bit brown, or 11 to 12 minutes.

5. Remove one cookie at a time from the oven and working very quickly, peel the paper from each cookie and mold the cookie into a cup over an inverted 2″ diameter form (the bottom of a jelly jar, or a metal measuring cup).

6. Hold the cookie around the form for 30 seconds or until it begins to harden in shape.

7. Repeat the process, doing 6 tart shells at a time.  Hold at room temperature on a cookie sheet until just before serving, then fill with any delicious vegan no-fat mousse. The unfilled shells will begin to soften after 8 hours, so just pop them back in a 300 degree oven for 10 minutes to re-crisp!

These tart shells are delicious, but so are these variations:

Chocolate tart shell:
Add 4 to 6 TBSP unsweetened cocoa to the batter (good with chocolate flavored mousse

Faux “Coconut” tart shell:
Add 1/2 tsp. coconut extract to batter, and sprinkle 1 tsp. whole oats in the center of each cookie before baking (good with chocolate mousse or honey-vanilla mousse with fresh berries).

Vegan No-fat “Aussie Bites”

No-fat Vegan “Aussie Bites”

My husband loves Aussie Bites.  You know, those crazy-delicious bite sized cookie-cakes that just ooze honey, butter, fruit and coconut.  We originally became hooked on the Costco bins of these things, to the point that we carry a container of them in our vehicle at all times, just in case we need a fix.  Finally, I pulled down a recipe from the internet so that we could have a never-ending supply at a more affordable price.

Needless to say, this buttery confection does not quite fit my new vegan no-fat lifestyle, so I have created my version with no fat or coconut.  This new “Aussie Bite” is only roughly similar to the original, but can honestly serve as a delicious stand-in, and might be fairly called an “awesome bite”, and my husband loves it!  The foundation of my “bite” is orange marmalade and graham flour.  I use St. Dalfour Orange Marmalade, but any favorite brand will work.  I have also made my own marmalade from scratch, which is very affordable.  These are very quick to put together and bake only 6-7 minutes (do not over bake)! You will need a mini muffin pan for these.

No-fat Vegan “Aussie Bites”

1/3 C seeds (combination of whole flax seeds and/or raw shelled sunflower seeds)
1/3 C dry rolled oats
1/3 C graham flour
1/3 C dried fruit (combination of golden raisins, chopped dates, chopped apricots)
1/4 tsp. each: baking soda, baking powder, salt
1 heaping TBSP. potato flour
1/3 C no-sugar orange marmalade
1/4 C agave or maple syrup or honey

Instructions

1. Stir together all the dry ingredients.

2. Fold in the marmalade and syrup or honey and mix thoroughly.

3. Using a non-stick mini-muffin pan, fill with each muffin with about 1 TBSP. of dough, pressing with the back of your spoon to ensure there are no air pockets.

4. Bake at 350 degrees for 6 to 7 minutes or just until the top edges begin to brown.

5. Remove from oven and immediately use a sharp knife to loosen the edges around each bite. Give the pan about 5 minutes to cool, then use your knife to remove each bite.

6. Cool completely and store in an airtight container. Makes 12 bites.