I Did Some Baking...

This weekend, we had a memorial service for my grandpa. We weren't the only ones who loved him so much, so we were anticipating a big turnout. In the end I think there were at least 175 people there: his family, his volunteering buddies, his hiking companions, his old college and childhood friends, his gym pals... We rented out the lobby of the local Art & History Museum, and it was actually a really lovely affair. We had photos and videos and artifacts of his on display, and we even had a rowing machine there for people to use, because he was an avid, devoted, life-long rower.

Anticipating these adoring masses, I did some baking:

All the goodies, finally baked! Use your eagle eyes to spot the two missing brownies!

Specifically, I made 200 brownies and 193 oatmeal raisin cookies. I used two of my grandpa's most favorite recipes: "Super-Charge Me Cookies" from Eat, Drink, and Be Vegan by Dreena Burton, and "Chocolate Brownies" from Joy of Vegan Baking by Colleen Patrick-Goudreau.

Yummmmmmmmmy Coooooooookies!

It took my grandpa a while to clue me in, but not too long after my grandma died I finally realized that oatmeal raisin cookies were his all-time favorite dessert. I tried out many different recipes before he fell in love with Dreena's recipe (naturally, since she is the queen of vegan cookies). Even when he was in the hospital, I think he ate about 8 of these babies!

Me all dressed up and organizing my goodies for the car-ride downtown.

Of course, everyone loved the treats, and I received countless requests for these recipes. Because my grandpa loved these goodies, and because these people loved my grandpa, I really wanted to share these recipes (and my slight variations in italics) with you. So, a big special Thank You to both Dreena and Colleen, who both granted me permission to share their recipes with you all! Obviously, these recipes are truly tested and approved!

Super-Charge Me Cookies
from Eat, Drink, & Be Vegan
by Dreena Burton
makes 11-12 (I make 'em a bit smaller, more like 15-16 cookies)

1 c quick oats
2/3 c spelt flour
1/4 tsp salt
1/4-1/2 tsp cinnamon
1/8 c unsweetened shredded coconut
1/4-1/3 c raisins or chopped fruit
3-4 Tbsp carob or chocolate chips
(I use walnuts instead)
1 tsp baking powder
1/3 c flax meal
1/2 c maple syrup
3 Tbsp almond butter
1 1/2 pure vanilla extract
2 Tbsp canola oil

Preheat oven to 350 F. In a bowl, combine oats, flour, salt, cinnamon, coconut, raisins, and chocolate chips (or walnuts), sift in the baking powder, and stir until well combined. In a separate bowl, combine flax meal, syrup, almond butter, vanilla, and whisk until well-combined. Whisk in the oil. Add the wet mixture to the dry, and stir until just well-combined (do not overmix). Line a baking sheet with parchment paper (or a silpat!). Spoon batter onto baking sheet evenly spaced apart, and lightly flatten. Bake for 13 minutes (no longer or they will dry out). Remove from oven and let cool on baking sheet for 1 minute (no longer), then transfer to a cooling rack.

Chocolate Brownies
from Joy of Vegan Baking
by Colleen Patrick-Goudreau
makes 6-8
(I make these way smaller, and get either 16 small brownies or 25 tinies)

ingredients:
1 1/2 c granulated sugar
3/4 c unsweetened applesauce
2 Tbsp water
2 tsp ground flaxseed
1/2 c water
2 tsp vanilla extract

1 1/3 c all-purpose flour
(or I use 1/2 c whole wheat pastry flour & 1/2 + 1/3 c all purp)
3/4 c cocoa powder
3/4 tsp baking powder
1/4 tsp salt
1 c semisweet chocolate chips
1 c coarsely chopped walnuts (or pecans) - optional

Preheat oven to 350F. With canola oil, grease an 8x8 inch baking pan.

In a medium-size bowl, stir together the sugar, applesauce, and 2 Tbsp water.

In a small bowl or food processor, combine the ground flaxseed with the 1/2 cup water. Add this to the applesauce mixture, along with the vanilla, and whisk to combine.

In a separate small bowl, combine the flour, cocoa, baking powder, salt, chocolate chips, and nuts, if using. Add to the applesauce mixture, and stir just to combine.

Pour into the prepared pan and bake for 40 minutes. The finished product should be moist. Bake longer if you like a cakier result. Remove from the oven and let cool before cutting. Store leftovers in the fridge for up to 5 days or in the freezer for up to 3 months.

Enjoy!!