One of the newest cookbooks to grace my book shelf is Fran Costigan's More Great Good Dairy-Free Desserts Naturally. I have spent the last month baking through several recipes, and this cookbook is rapidly becoming my favorite dessert cookbook. Fran uses natural, organic, minimally processed ingredients in her baking, and that is something I feel good about. Her recipes are healthier than the average dessert, but they certainly don't taste like health food. There is absolutely no sacrifice in taste in these delicious desserts.
|Banana Walnut Bread|
|Pumpkin Pecan Bread|
|Famous Jam Dots and Peanut Butter Cookies|
Next up, Famous Jam Dots. These cookies are Fran's adaptation of the recipe made famous by the Natural Gourmet Institute of Food and Health. Apparently people have been known to enroll for classes there after one taste of this cookie! How about that for an endorsement? I noticed right away that this recipe is yet another that is 100% maple sweetened. It is a bit heavier on oil than the rest of her cookie recipes, but even still they are not overly rich. The cookie is nutty and oatty with a nice firm bite, finished off with a sweet 100% fruit jam center. I chose apricot and raspberry for this batch, which were both excellent. Now for the best part, by permission of the publisher I am able to share this awesome recipe with you. I hope you try these soon!
|Famous Jam dots|
from More Great Good Dairy Free Desserts Naturally by Fran Costigan
(published by permission of BookPubCo.)
1 cup rolled oats
1 cup pecans
1-1/4 cups whole wheat pastry flour
1/4 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp salt
1/2 cup canola oil
1/2 cup maple syrup
1 tsp vanilla extract
1/2 tsp almond extract
1/3 cup all-fruit jam (any flavor)
Position a rack in the middle of the oven and another rack above it. Preheat to 325 degrees. Line two baking sheets with parchment paper.
Spread the oats on one of the prepared sheets and the pecans on the other. Toast each pan in the oven for 6 minutes. Cool completely, leaving the parchment on the baking sheets for baking the cookies. Raise the oven temperature to 350 degrees.
Put the oats in a blender or food processor, and process until fine. Add the pecans and process until the mixture resembles coarse meal. Pour into a medium bowl and add the pastry flour, baking powder, cinnamon, nutmeg, and salt.
Whisk the oil, maple syrup, and vanilla and almond extracts in a small bowl until well blended. Pour into the dry mixture and stir with a rubber spatula until the dough holds together when squeezed.
Shape the dough into 1-inch balls and place 1 inch apart on prepared sheets. Use your little finger to make an indentation in the center of each cookie. Spoon 1/2 teaspoon jam in each indentation.
Bake for 15 to 16 minutes, or until the cookies are light brown on the bottom. Set the baking sheets on racks and cool for 3 minutes, until the cookies are firm enough to move. Transfer the cookies to a rack to cool. Keep the cookies at room temperature in a covered container or a zipper-lock plastic bag for two days.
What are your favorite More Great Good Dairy Free Desserts Naturally recipes? I have loved everything I have made, and I'm having a hard time deciding what to make next!
BookPubCo is giving away vegan dessert cookbooks during the month of November, click the logo below to enter!