Coconut Macaroons


1/2 cup egg whites (approx. 4 large eggs, separated)
1/4 tsp salt
1/2 tsp cream of tartar
1 tsp vanilla
1 cup sugar
2 cups shredded sweetened coconut


  1. Preheat oven to 325°F (160°C). Cover three large baking sheets with foil or heavy brown paper.
  2. In a medium bowl beat egg whites, salt, cream of tartar and vanilla until soft peaks form. Gradually beat in sugar, 2 tbsp at a time, beating well after each addition. Continue beating until stiff and glossy. Fold in coconut.
  3. Drop small spoonfuls 1-1/2 inches apart onto prepared baking sheets and bake for 20 minutes or until lightly browned.
  4. Remove from oven and allow to cool 5 minutes before transferring to cooling racks.
  5. Store in a tightly covered container.

Makes 6 dozen cookies.

Source: Manitoba Egg Farmers

Oat and Seed Bars


1-1/2 cups rolled oats
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
2 large ripe bananas
1/4 cup melted coconut oil
2 to 3 Tbsp maple syrup
1/2 cup pumpkin seeds or sunflower seeds
1/2 cup dried cranberries
1/4 cup chopped walnuts
1/2 cup mini chocolate chips


  1. Preheat oven to 350ºF (180ºC). Grease 8-inch square baking dish or line with parchment paper.
  2. In food processor, blitz oats until coarsely ground. (They don’t have to be finely ground. It’s okay if you see some bits.)
  3. In large bowl, combine ground oats, baking powder, baking soda, and cinnamon.
  4. In small bowl, mash bananas with a fork. Add melted coconut oil and maple syrup. Mix together.
  5. Add banana mixture to dry mixture and mix until combined. Fold in seeds, cranberries, walnuts, and chocolate chips. Place mixture in square baking dish and flatten with spatula.
  6. Bake for 18 to 20 minutes. Let cool for lo minutes before removing from the pan. Cut into bars. Keep in fridge for up to 1 week, or freeze for up to 3 months.

Makes 8 bars.

Source: Alive magazine

Light and Crisp Whole Grain Cracker


6 ounces sprouted wheat flour
3/4 teaspoon salt
1 teaspoon baking powder
2 ounces cold unsalted butter
4 ounces milk
olive oil and sea salt for topping crackers, optional


  1. Mix together the flour, salt, and baking powder.
  2. Work in the cold butter until the mixture resembles wet sand.
  3. Add the milk and stir until dough becomes cohesive.
  4. Turn the dough out of the bowl onto a clean surface, and knead until it becomes smooth, about 1 minute.
  5. Divide the dough in half, shape each half into a rectangle and wrap them in plastic. Set the pieces aside to rest for 30 minutes.
  6. Preheat the oven to 375°F.
  7. Roll one piece of dough out on a lightly floured work surface as thinly as possible, 1/16″ or thinner, or roughly 16″ x 8″ to 10″. Roll the dough on a piece of parchment paper is very helpful here.
  8. Cut the dough into 1″ to 2″ squares and place them on a parchment-lined baking sheet. If you’ve rolled the dough out on parchment, simply transfer the parchment to the baking sheet.
  9. Lightly brush the crackers with olive oil and sprinkle them with salt, if desired, then bake them for 12 to 15 minutes, until crisp and lightly golden.

Makes between 6 and 12 dozen crackers, depending on size and thickness.

Source: King Arthur Flour

Cool Balls of Roasted Oats and Flaxseeds with Almond Butter


1/3 cup quick-cooking oats
1/3 cup unsweetened shredded coconut
1/3 cup mini semi-sweet chocolate chips
2 tbsp roasted ground flaxseed
1 cup natural almond butter
1/4 cup pure maple syrup
1 tsp vanilla


  1. Preheat oven to 350ºF.
  2. Spread the oats on an ungreased baking sheet. Make a thin layer to ensure that they roast evenly.
  3. Bake the oats for 8 to 10 minutes or until they turn tan and have a strong, nutty aroma. Use the spatula or spoon to stir the oats occasionally, to prevent scorching and ensure even toasting.
  4. In a small bowl, combine oats, coconut, chocolate and flaxseeds. Mix well and set aside.
  5. In a medium bowl, mix almond butter, maple syrup and vanilla with a wooden spoon until smooth. Add oat mixture and stir again until all ingredients are well blended. It’ll look like raw cookie dough.
  6. Using about 1 tbsp dough per piece, roll mixture into 20 balls using your hands. Wet hands occasionally to help prevent dough from sticking. Store in an air-tight container in the fridge.

Makes 20 balls.

Source: Yum and Yummer

Baked Vegan Samosas


1 large potato, about 9 oz, diced
1 tbsp peanut oil
2 shallots, finely chopped
1 garlic clove, finely chopped
4 tbsp coconut milk
1 tsp hot curry paste
3 oz peas
juice of 1/2 lime
25 samosa wrappers or 4 x 2-inch strips of filo pastry
oil, for brushing
salt and ground black pepper


  1. Preheat the oven to 425°F.
  2. Bring a small pan of water to the boil, add the diced potato, cover and cook for 10-15 minutes, until tender. Drain and set aside.
  3. Meanwhile, heat the groundnut oil in a wok or large frying pan. Add the shallots and cook over a medium heat, stirring occasionally, for 3 to 4 minutes.
  4. Add the chopped garlic to the wok and cook for a further 2 to 3 minutes until the shallots are soft and golden.
  5. Add the drained diced potato, the coconut milk, curry paste, peas and lime juice to the wok.
  6. Mash the mixture coarsely with a wooden spoon. Season to taste with salt and pepper and cook over a low heat for 2 to 3 minutes. Remove the pan from the heat and set aside until the mixture has cooled a little.
  7. Lay a samosa wrapper or filo strip flat on the work surface. Brush with a little oil, then place a generous teaspoonful of the mixture in the middle of one end. Turn one corner diagonally over the filling to meet the long edge.
  8. Continue folding over the filling, keeping the triangular shape as you work down the strip. Brush with a little more oil if necessary and place on a baking sheet. Prepare all the other samosas in the same way.
  9. Bake the samosas for 15 minutes, or until the pastry is golden and crisp. Leave them to cool for a few minutes before serving.

Makes 25 samosas.

Source: Vegan Cooking