Peanut Butter Chocolate Chunk Teff Cookies

Teff is one of the smallest and oldest known grains on the planet, and it sure is one of the mightiest. Native to Ethiopia, teff is used in a wide variety of ways, enjoyable just cooked up as is into a porridge, shaped into savory cakes, incorporated into soups, or ground into a flour and made into spongy injera breads to be served up with a variety of legume and vegetable dishes — or, as in this case, as a feature of sweeter creations. Teff is also an excellent source of dietary fiber, iron, calcium and protein.

This is my first time baking with teff flour, and it surely won't be the last. Here teff flour is the star in these gluten-free vegan-friendly cookies that are now my new declared favorite peanut butter cookie. I know I've made this declaration before, but I've made a few batches of these teff and peanut butter cookies already, so until the next great idea comes along, I'm smitten. The rather mild but distinctly earthy and nutty flavor of teff combines perfectly with peanut butter in these delectably soft, moist, melt-in-your-mouth delights with chunks of divine dark chocolate. They also happen to be healthy enough to enjoy for breakfast with a fine cup of coffee. Peanut butter and chocolate are truly one of those desert-island-must combinations that would be hard to do without.

Note: Teff flour can be difficult to find at regular grocery stores but many natural food stores will carry it in the Bob's Red Mill brand which is also available online at Amazon.

Peanut Butter Chocolate Chunk Teff Cookies

Recipe by Lisa Turner Published on January 13, 2017 Soft and moist gluten-free peanut butter and chocolate chunk cookies made with dark, earthy and nutty teff flour Print this recipe Ingredients: 1 1/4 cup natural crunchy peanut butter 2/3 cup maple syrup 1/2 cup unsweetened apple sauce 1 tablespoon vanilla 1 1/2 cups teff flour pinch of sea salt 2/3 cup dark chocolate, cut into small chunks (or use chocolate chips) 1/4 cup dried cherries (optional) Instructions: Line a baking sheet with parchment paper and preheat an oven to 350°. In a large bowl, stir together the peanut butter, maple syrup, apple sauce and vanilla until well combined. Add the teff flour and salt and stir to combine. Fold in the chocolate and cherries if using. Shape the dough into tablespoon portions and transfer to the prepared baking sheet. Flatten slightly with a fork. Bake for 15 minutes until lightly browned. Remove from the oven and let cool on the baking sheet for a few minutes before then transfering to a wire rack to cool. If necessary, divide the dough into two batches to avoid over crowding the baking sheet. Makes 24 cookies

Other peanut butter cookie recipes to try from Lisa's Kitchen:
Cayenne Peanut Butter Cookies
Flourless and Egg-Free Peanut Butter Cookies
Raw Peanut Butter Cookies
Peanut Butter Cookie Dough Bites

Olive Oil Almond Cake {Vegan}

I've had years of experience experimenting with savory dishes in my kitchen, and my cooking confidence level has increased as a consequence. I rarely follow a recipe to the letter, instead choosing to adapt it to suit my preferences so that it becomes my own. It's not unlike me to spend a considerable length of time developing a dish on paper after consulting various recipe ideas and guidelines before heading into the kitchen and then following my instincts when it gets down to cooking.

However, when it comes to baking, I've always exercised a greater degree of caution as the chemistry in baked goods usually requires more precision. It is true that cooking up successful and extraordinary savory dishes does require a a sound knowledge of cooking fundamentals and foundations in order to get the perfect balance of seasonings and textures, but I've typically found most savory dishes more forgiving.

But I do enjoy baking and have fond memories of helping my mother in the kitchen baking cookies, biscuits, loaves, cakes and other delights. So I have learned the fundamentals, and my baked goods usually meet my expectations, but still, when it comes to drafting my own variations or coming up with something rather new, there has always been a certain timidity that characterizes my approach.

While I don't claim to be a master baker by any means, especially as I usually stick to relatively basic creations, my confidence level is rising and I'm more willing to experiment these days. This cake is a perfect example and I'm really quite proud of this vegan version of an olive oil almond tea cake that I have made before on more than a few occasions, and really quite enjoyed. Eggs are not a staple in my kitchen, nor dairy milk, and that has inspired me to come up with vegan versions of some classics favorites.

The addition of olive oil along with light spelt flour results in an ultra moist cake that nearly melts in your mouth, while the cornmeal adds just a bit of crunch to the outer layer of the cake. I've used a bit of orange zest, along with freshly squeezed orange juice for an underlying citrus-y flavor that goes remarkably well with the subtle aromatic elements of ground spices present. Not to be missed, of course, are the almonds! The best thing for the baker is that this cake is easy to make and a guaranteed hit with anyone you happen to share it with.

Olive Oil Almond Cake {Vegan}

Recipe by Lisa Turner Published on December 23, 2016 Easy, moist and delicious vegan olive oil and almond tea cake flavored with orange and ground spices Print this recipe Ingredients: 1/2 cup sliced or slivered almonds 1 1/4 cup light spelt flour (or use unbleached all-purpose white flour) 1/2 cup almond flour or meal 1/4 cup yellow cornmeal 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon sea salt 1/2 cup olive oil 1/3 cup fresh squeezed orange juice 1/2 to 1 teaspoon finely grated orange zest 1/3 cup unsweetened applesauce 2/3 cup almond milk 3/4 cup coconut or brown sugar 1 teaspoon almond extract 1/2 teaspoon vanilla extract Instructions: Grease and flour a 9-inch round cake pan. Line the bottom with parchment paper. Grease again and sprinkle with a bit more flour. Evenly spread the almonds over the bottom of the pan. Preheat an oven to 325°. In a medium bowl, whisk together the flour, almond meal, cornmeal, baking powder, baking soda, spices and salt. In a large bowl, whisk together the olive oil, orange juice, zest, applesauce, almond milk, sugar, almond and vanilla extracts until well combined and frothy. Stir in the flour mixture until just combined. Transfer the batter to the prepared pan and bake for 35 minutes or until a cake tester inserted into the middle of the cake comes out clean. Let the cake cool in the pan for 15 minutes, and then invert onto a wire rack to cool before slicing and serving. Makes 1 9-inch cake or 8 slices

Other cakes to enjoy from Lisa's vegetarian Kitchen:
Rich Chocolate Bundt Cake with Bittersweet Chocolate Glaze
Moist Chocolate Date Cake
Chocolate Chili Cake
Guinness Gingerbread Cake

Gluten-Free Vegan Gingerbread Muffins

There is nothing quite like the distinctive and comforting aroma of fresh gingerbread baking in the oven. Especially prized during the winter months and a favorite during Christmastime, it's really quite easy to make the magic happen in your own kitchen. Cookies, loaves, breads or muffins, or all of the above, are always a welcome treat to tuck into.

My latest attempt to please the resident gingerbread aficionado in my house — my husband, that is — are these all vegan gingerbread and dark molasses muffins made with brown rice, quinoa and chickpea flours. While retaining a certain density, these attractive and fragrant muffins are moist but with a light and fluffy interior at the same time — despite the absence of gluten — with a slightly crunchy exterior from cornmeal. I'm certain after enjoying these that there is no reason to reserve the enjoyment that the rich earthy depth of gingerbread creations brings to only a few months of the year.

Gluten-Free Vegan Gingerbread Muffins

Recipe by Lisa Turner Published on December 17, 2016 Moist, delicious and fragrant gingerbread and molasses muffins perfect for this or anytime of year … and all vegan and gluten-free too Print this recipe Dry ingredients: 1 cup yellow cornmeal 2/3 cup brown rice flour 1/3 cup quinoa flour 1/4 cup besan (chickpea) flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon sea salt Wet ingredients: 2 flax eggs (*see below) 2/3 cup almond milk 1/4 cup unsweetened applesauce 1/2 cup molasses 1/4 cup maple syrup or honey 2 teaspoon fresh ginger, grated 1/3 cup sesame oil 1/2 teaspoon vanilla 1/2 cup raisins (optional) Instructions: Grease or line 12 standard size muffins cups. Preheat an oven to 375°. Whisk together the dry ingredients in a large bowl. In a medium bowl, beat together the flax eggs, almond milk and applesauce. Stir in the molasses, maple syrup or honey, ginger, oil, vanilla, and raisins if using until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined. Spoon the batter evenly into the prepared muffins tin. Bake for 20 to 25 minutes or until lightly browned and a cake tester inserted into the middle of a muffin comes out clean. Remove from the oven and let sit in the pan for another 5 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature. *Note: To make two flax eggs, whisk together 2 tablespoons of ground flax seeds with 6 tablespoons water. Let sit for 10 to 15 minutes. Makes 12 muffins

Other gingerbread ideas from Lisa's Vegetarian Kitchen:
Gingerbread
Nigella's Fresh Gingerbread with Lemon Icing
Guinness Gingerbread Cake
Pumpkin Gingerbread Waffles

No-Bake Almond and Cocoa Cherry Energy Bites

When it comes to meal times, I usually enjoy smaller portions, preferring to have smaller meals interspersed with healthy bites of energy throughout the day. This way of eating is a good way to maintain a healthy weight, and it aids in digestion because the body is not taxed with processing a large portion of food all at once.

This preference means that not only do I require a good stash of nuts and dried fruits on hand, as well as raw vegetables, but also snacks such as muffins and also healthy little raw energy bites such as these almond and dried cherry balls. They satisfy a sweet craving without the guilt. Packed with protein, these are not only satisfying and delicious, but are also very easy to make and keep well in the refrigerator for at least a week. I sweetened these with raw honey, but maple syrup or any other natural liquid sweetener could be used instead if you happen to be a vegan who avoids honey.

No-Bake Almond and Cocoa Cherry Energy Bites

Recipe by Lisa Turner Published on December 10, 2012 Easy and satisfying no-bake almond, cocoa and cherry protein and energy balls Print this recipe Ingredients: 1 cup raw almonds 1/4 cup coconut sugar 3 tablespoons cocoa powder a few pinches of sea salt 1/4 cup dark raw honey or maple syrup 1/4 cup almond butter or peanut butter 1/3 cup dried cherries or cranberries Instructions: In a food processor, pulse the almonds until reduced to a fine meal. Transfer to a medium bowl and stir in the coconut sugar, cocoa and salt. Stir in the honey or maple syrup, nut butter and dried cherries or cranberries. Shape into small balls and store in an airtight covered container in the refrigerator. Can also be frozen. Makes about 14 1-inch balls

More raw nut or fruit treats:
Cocoa Fruit Energy Bites
Cherry Nut Bars
Essentially Raw Pumpkin Bites
Raw Peanut Butter Cocoa Maple Squares

12 Make-Ahead Vegan Christmas Sweets

Christmas is a busy time for many, especially for those providing the lion's share of the nourishment. Sweet indulgences of course occupy a central role at this time of year and must be taken into account. Thankfully many treats can be prepared ahead of time and offered up when needed. The recipes presented here are not only easy to make and enjoyable year-round, but also good for you while satisfying a seemingly insatiable craving for sweetness. Additionally, all of the recipes are vegan-friendly, and that's another bonus because you'll be able to cater to a wider variety of tastes and preferences.

Check out these and other Christmas treat ideas on

Santa's Panforte

Nut and dried fruit shine in a chunky, sweet and chewy candy that won't last long. Thankfully this recipe yields a good number of bites, and can be made well in advance. Each nibble of this heavenly bark offers a variety of textures and flavors, tantalizing the tastebuds as it pleases them. Though an ideal holiday treat, I think you ought to have some on hand all year around for a quick and really rather healthy bite.

Not-So-Guilty Chocolate Peanut Butter Balls

These divine peanut butter chocolate-coated balls with a bit of crunch from rice crisp cereal are a healthier take on a classic that I fondly remember from childhood. A snap to make up, made with real peanut butter and sweetened naturally with maple syrup, these keep well in the fridge for a good few weeks. Due to their addictive quality, it's best to double or triple the batch, otherwise they might not last until Christmas. In fact, they won't last long no matter when they are on hand.

Raw Peanut Butter Fudge

Christmas would be incomplete without fudge. No one will complain if you serve up some no-bake creamy freezer fudge made with peanut butter, cocoa and coconut oil and naturally sweetened with maple syrup. It's very rich and only one piece or maybe two is required to satisfy a craving for a sweet treat, so it's pretty much guilt-free if the urge to overindulge is resisted.

Cocoa Fruit Treats

All you need is a food processor to whiz up a fruity treat that includes not only dried fruits, but also pistachios, cocoa and a hint of heat from chili. An additional bonus is there is no added sugar — just the natural sweetness from the dates, prunes and cranberries. Roll the mixture up in a log, chill, slice and serve when the urge for dose of sweetness is too much to resist.

Raw Cocoa Gingerbread Brownies

Fancy in appearance, but short on preparation time, these rich and fudgy brownies can mostly be in advance, except for the topping, which comes together in little time at all. A unique approach to gingerbread, this dessert is truly unforgettable.

Cocoa Nut Butter No-Bake Fudge

Creamy, rich and simply heavenly, you can easily make up a batch of some nutty fudge with pistachios, almond butter and coconut oil and freeze. Each chunk is a bite of bliss. An additional bonus is that no food processor is required.

Raw Peanut Butter Cocoa Maple Squares

Chocolate is a craving many of us have year round and it's certainly desirable and usually present during the festive season. What better than chocolate and peanut butter? Simple and raw, and just as rich and decadent-tasting as a sugary peanut butter chocolate bar, these bars are a healthy alternative because they're loaded with nuts and coconut oil and sweetened only with dates and a little maple syrup.

Flourless and Egg-Free Peanut Butter Cookies

Holiday gatherings would be incomplete without cookies, and these very peanut-y cookies without dairy and flour are just as delicious as rich buttery versions. With only four ingredients and gently baked, this might easily become a staple recipe year-round.

Cocoa Almond Brownie Bites

Fun to make up, there are lots of pleasant textures and flavors mingling in these nutty chocolatey bites. Almonds are a fine feature of any raw treat, and here they meet up with hemp seeds and cocoa. Sweetened with a small quantity of coconut sugar, these have a fudge-like quality that makes them hard to resist.

Raw Peanut and Coconut Butter Fudge

This dairy-free maple fudge with a nutty twist is rich and creamy and sweetened with pure maple syrup. With only four ingredients, not only can the fudge be prepared ahead of schedule, but because it's so easy to make, it's a good solution when you want to whip up a treat on short notice.

Peanut Butter Truffles

Truffles are one of those blissful indulgences that are often reserved for special occasions. That doesn't need to be the case as there is no reason to feel guilty about having a enchanted moment or two with a few rich and creamy date-sweetened nutty balls of peanut butter goodness.

Chickpea Flour Fudge

For something a little different, you'll definitely want to offer up some simple buttery chickpea flour and sesame seed fudge. Slightly crumbly but creamy at the same time, shortbread meets halva for an unforgettable taste experience.

Not-So-Guilty Chocolate Peanut Butter Balls

I fondly remember making holiday treats with my mom. An addictive and fantastically easy favorite, usually made for Christmas, were classic peanut butter balls. No doubt many of us remember those chocolate-coated treats with rice crispy cereal included for added crunch and texture. I never could resist peanut butter, and it often features in my no-bake treats and energy bites.

The only trouble with the classic ones I enjoyed as a child is that they are much too sugary for my tastes now. In addition to icing sugar, mom used not-so-natural peanut butter — you know the kind that isn't simply ground peanuts but instead a sugary spread. I loved them anyway, but over the years I've searched for healthier alternatives to satisfy my sweet tooth.

I've stayed true to the simplicity of the original recipe but left out butter, and used natural peanut butter and sweetener. I even bought a box of "healthy" sprouted rice crisp cereal, although I don't think that's really necessary — I shouldn't have felt guilt if I had used Rice Krispies, to tell the truth. But I dare say that this not-so-guilty version is even tastier and just as addictive as the original, and it also happens to be vegan friendly. Happily, if the urge to over-indulge is resisted, they are good for you too.

Note: Coconut flour is more absorbent than grain flours and in this recipe it's only required if the peanut butter used is somewhat runny. When stirred in, the mixture will thicken, so let it sit after adding a bit before adding more. The mixture before shaping should be moist, but neither too dry nor sticky.

Not-So-Guilty Chocolate Peanut Butter Balls

Recipe by Lisa Turner Adapted from Oh She Glows Published on November 30, 2016 Sweet peanut butter and rice krispie balls coated with dark chocolate — addictive and guilt-free Print this recipe Ingredients: 1 cup natural crunchy peanut butter 4 tablespoons maple syrup 1/2 teaspoon vanilla 1 to 2 tablespoons coconut, brown rice or almond flour, as needed 1/2 teaspoon sea salt 1/3 cup + 1 tablespoon rice crisp cereal 3/4 cup dark chocolate, broken into pieces (or dark chocolate chips) 1/2 tablespoon coconut oil Instructions: In a large bowl, stir together the peanut butter, maple syrup and vanilla until well combined and thickened. Stir in about 1 tablespoon of coconut, brown rice or almond flour if the mixture seems wet and let sit for a minute or two. Add more to get a firm, but not too sticky or dry shapeable dough. Stir in the salt and cereal. Shape into small balls and transfer to a plate or small baking sheet lined with parchment paper. Place in the refrigerator while you prepare the chocolate. In a small saucepan, melt the chocolate and coconut oil over low heat, stirring frequently, until just melted. Remove from the heat and stir for another minute or two until smooth. Using a fork, dip the balls into the chocolate to coat and return to the lined plate. Reserve leftover chocolate. Place the balls in the freezer for 10 minutes. Remove the balls from the freezer. Using a small spoon, drizzle some of the leftover chocolate over the top of the balls. Freeze the balls for another 15 minutes or longer. Store any leftovers in the refrigerator in a well-sealed container. Makes 12 to 15 1 1/2-inch balls

Other peanut butter treats to enjoy from Lisa's Vegetarian Kitchen:
Raw Peanut Butter Fudge
Raw Peanut Butter Chocolate Nut Squares
Peanut Butter Cookie Dough Bites
Raw Peanut and Coconut Butter Fudge

Lemon Chia Seed Cornmeal Bread

This might be my next quick bread obsession. Not too sweet, the bold lemony flavor of this cornmeal loaf studded with chia seeds stands up on its own, and lovingly complements a nice cup of hot tea. Or consider serving alongside a spicy curry for a refreshing taste experience. I found it went particularly well with a version of tarka dal I made recently. The meal was a memorable one, and a fine example of the elegance of simplicity.

It's just as pleasing as my Classic Cornbread.

Note: All-purpose flour can be used in place of the pastry flour. For a somewhat lighter bread, the cornmeal can also be replaced with all-purpose flour. Personally, I really like the slight crunch the cornmeal imparts to the bread along with the chia seeds. The loaf turned out to be very moist with a distinctive lemony zing.

Lemon Chia Seed Cornmeal Bread

Recipe by Lisa Turner Published on November 23, 2016 Moist and delicious lemon and cornmeal loaf with chia seeds Print this recipe Ingredients: 1 cup all-purpose flour 1/2 cup pastry flour 1/2 cup yellow cornmeal 3 tablespoons chia seeds (or poppy seeds) 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon turmeric (optional) a few pinches of sea salt juice and zest from 2 lemons (1/2 tablespoon zest and 1/2 cup juice) 2/3 cup coconut or brown sugar 3/4 cup unsweetened apple sauce 1/4 cup olive oil Instructions: Line a standard 9 × 5 inch loaf pan with parchment paper or grease the pan well. Preheat an oven to 350°. In a large bowl, combine the flours, cornmeal, chia seeds or poppy seeds, baking powder and soda, turmeric if using, and sea salt. In a medium bowl, whisk together the lemon zest, lemon juice, sugar, apple sauce and olive oil. Make a well in the center of the flour mixture and pour in the moist ingredients. Stir until just combined. Transfer to the prepared pan, spreading evenly. Bake for 30 to 40 minutes or until lightly golden and a cake tester inserted into the middle of the bread comes out clean. Let cool in the pan before removing. Slice and serve. Makes 1 9-inch loaf or 8 to 10 slices

Other quick breads to enjoy from Lisa's Vegetarian Kitchen:
Kalamata Olive Bread with Sun-Dried Tomatoes
Cranberry Lemon Ricotta Muffins
Classic Cornbread
Cornmeal Biscuits

Black Bean Cocoa Fudge

Before you grimace over the thought of beans featuring in a fudge, I urge you to put your hesitations aside and consider this naturally sweet, protein-packed fudge. Honestly, you would never know there were legumes in the mix if the cook hadn't spilled the beans.

I served one to a friend who was over for dinner but didn't tell him what was in the fudge until he had eaten a few nibbles. His first reaction was the fudge tasted like a natural food store. This was actually a compliment as said friend likes his legumes and healthy raw treats that are sweetened naturally without an abundance of processed sugars. The additional benefit, at least for me, is that they come at a fraction of the cost compared to those offered up from natural food stores. No flour is needed either, as the ground up beans serve that purpose.

Rich and creamy, only the beans have to be cooked, but otherwise you have an essentially raw treat with no baking required. Sweetened only with dates, they surely do satisfy an after dinner chocolate craving. A few teaspoons of maple syrup could also be added if desired for a bit more depth, but that's entirely up to you and I didn't include any as it was only an after thought. It surely isn't necessary, and I was craving this fudge soon after the pan was consumed.

Black Bean Cocoa Fudge

Recipe by Lisa Turner Published on November 12, 2016 Creamy and chocolatey, no-bake and no added sugar black bean and peanut butter fudge Print this recipe Ingredients: 1 1/2 cups cooked black beans (1/2 cup dried) 1/2 cup cocoa powder 1/4 cup natural crunchy peanut butter 1/2 cup dried dates, pitted and roughly chopped 2 tablespoons coconut oil, melted 2 teaspoons vanilla 1 teaspoon chili powder (optional) a few pinches of sea salt Instructions: Line a 9 × 5 inch loaf pan with parchment paper. Combine all of the ingredients in a food processor and process until smooth and the mixture clumps together. Transfer the fudge to the prepared pan, spread evenly, and refrigerate for at least 30 to 60 minutes. Cut into 8 squares. Serve chilled and refrigerate any remaining fudge. Makes 8 squares

Looking for more healthy fudge recipes?
Chickpea Flour Fudge
Raw Peanut and Coconut Butter Fudge
Cocoa Nut Butter No-Bake Fudge