Ben likes to make these cookies for potlucks and they are hit!
Ordinal recipe is from Kathy Sant (Sant’s Natural Foods) published in the Harvest Co-op Cookbook, March 1994, pg. 125. Ben’s notes are in italics.
1 ½ cup rolled oats
6 Tablespoon tahini
½ cup honey or Barley Malt, Rice Syrup or Agave. A mix of sweeteners is especially nice.
½ teaspoon cinnamon and ginger, or cardamom if you have it.
Optional: Raisins and nuts,coconut, and chocolate chips *
Mix all ingredients thoroughly in a medium size bowl. Drop by spoonfuls or roll into medium size ball on an ungreased cookie sheet and flatten. (We oil our cookie sheet). Cook at 350 degrees F, 8-10 mines.
Tester Note: They crumble a bit if you try to take them off the cookie sheet when they are hot, so let them cool before you take them off or line cookie sheet with foil and peel off when cooled.
This is from Ben’s favorite cookbook May All Beings Be Feed , John Robbins, 1992 pg. 380. It is out of print, but you can find it used. Ben follows the recipe without adjustments. Instead of orange glaze, sometimes we make the white icing recipe that is on the blog or "Gabe's whipped cream". It doesn't need it, but it sometimes I really just want the texture.
It takes awhile to make it, so I suggest prepping one day and making it the next. The reciepe can be doubled
Makes one 8 inch square cake or one 9 inch round cake, or cupcakes. ***
¾ cup unfiltered apple juice *
½ cup canola or safflower oil (or grapeseed oil) **
Orange Glaze (we don't use all the glaze, so we save it for a stirfry sauce)
3 tablespoons maple syrup
2 tablespoons freshly squeezed orange juice.
Preheat the oven to 350 degrees F. Lightly oil and 8 by 8 inch cake pan or a 9-inch round pan and dust with flour, shaking out the excess.
Put the apple juice, oil, ½ cup of raisins, the maple syrup, and the organic zest in a blender until smooth. Add the carrots and ginger and pulse just to mix.
In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt together. Add the apple juice mixture and combine, using a few strokes as possible so you do not over mix the batter. Fold in the remaining 1 cup raisins and the walnuts.
Pour the batter into the prepared pan. Use the spatula to spread the batter evenly. Bake until a toothpick inserted near the center of the cake comes out clean, 35 to 45 minutes.
Meanwhile, make the orange glaze: In a small bowl, combine the maple syrup and orange juke and stir together until thoroughly blended.
When the cake is done, remove from the oven and let cool for 10 minutes in the pan. Transfer to a wire rack, and while the cake is still warm, brush on the glaze with a pastry brush.
* we have used regular apple juice successfully
** (we only use safflower oil or grapeseed oil because canola is made from rapeseed, a GMO plant that wasn’t originally made for human consumption.)
*** Yummy cupcakes - 350 degrees, 10-15 mins.
