Inside The Mind Of A Vegan Alchemist. Carnivore Approved.

Posts tagged “vegan baking

No Bake Gluten Free Chocolate Cookies

(Makes about 10- 15 cookies)
Sometimes you are just too gosh darn, lazy too bake your cookies.  Or for those of you that forget about your cookies, despite you iPhone timer app, this cookies recipe is quick, easy and to die for delicious! It is even good for you! High in protein and good for…

Cranberry Tahini Cookies

1 ½ cups gluten free oats

½ cup raw almonds

¾ cup agave

½ cup dried cranberries

1/3 cup tahini

¼ tsp Garam marsala

pinch of sea salt

Add oats and almonds in a food processor and pulse until well combined. Add agave, tahini and sea. Pulse, until well mixed, but not so the oatmeal is fine. Add Cranberries at the last minute and pulse 5 times until combined. There should be chunks.

**For Raw cookies, place these guys in your dehydrator!

Vegan Baklava

A man in the kitchen is a rare and often feared occurrence. Like having a small child around that ends up eating half the ingredients before you are able to create anything at all. If you do decided to have a man help you, you will need a relatively simple but fun recipe… oh and a fly-swatter for those sticky fingers.

The boyfriend and I made this recipe together last night and not only is it delicious; but now he is telling me “I worked hard at that, I can eat as much as I want!” …Go figure.

The best way to do this is in layers; I was in charge of honey and he was in charge of sugar. The break you get between layers is the perfect amount of time to have a couple sips of wine or beer then get back at it, until it is his turn again.


3/4 cup granulated cane sugar

1 1/2 tbsp ground cinnamon

1/2 cup olive oil (as needed)

3/4 cup honey or agave (as needed)

1 16 ounce package of phyllo dough, thawed (No I do not make my own phyllo, that’s just crazy)

cooking spray

1 1/2 cup ground walnuts

Heat oven to 350 degrees F. Stir sugar and cinnamon together in a small bowl. Pour oil in a separate bowl. In a small sauce pan heat honey or agave until warm and runny.

Cut phyllo dough in half crosswise. Coat a 9’x13’ baking dish with cooking spray and place two sheet of phyllo on the bottom. Brush lightly with oil. Sprinkle with cinnamon sugar. Place two more sheets on top and drizzle with honey or agave. Repeat layers until the first half of the phyllo is used.

Brush the top layer with oil and place the walnuts on top, coating them generously with honey. Repeat layers until all the phyllo is used.

Brush the top with oil and drizzle with honey or agave one last time and bake for about 15 mins, or until golden brown and slightly crispy. (WATCH CAREFULLY TO AVOID OVER BROWNING)

Cut into squares and refrigerate until chilled. OPA!… They’ll last a day, if you’re lucky 😉