“The Wholesome Oven Successful Baking Without Dairy or Eggs: Muffins, Coffee Cakes, & Other Quick Breads,” by Patricia Leslie
Surprise, surprise! This book isn’t about meditation. But it is related, in that it helps us to live our lives in such a way that we cause less suffering. Another good reason for me recommending this book it that it’s written by one of my former meditation students, Patricia Leslie, who has a mission to help us reduce our dependence on animal products so that we can have a kinder, less exploitative world.
This isn’t a preachy book at all. It’s purely a book of around 50 dairy and egg (and sometimes wheat) free baking recipes, although it also offers useful advice on baking techniques and a list of suppliers. The recipes in this book are all for various forms of cookies, and other forms of baking will be dealt with in later volumes.
So without further ado, here’s a recipe for light, chocolaty, and tender chocolate drop-cookies!
Chocolate Whispers (wheat free)
Preheat oven to 350F
Prepare two baking sheets
3/4 cup brown rice flour
3/4 cup millet flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
8oz vegan sour cream
3/4 cup unrefined sugar
1/4 cup soymilk
2 teaspoons vanilla extract
Sift together the brown rice and millet flours, cocoa powder and baking soda.
In a food processor, combine the sour cream, soymilk, sugar, and vanilla. Process these together until they are well blended.
Add the flour mixture to the processor. Process the ingredients together one more time until they are completely blended. The dough will be quite soft.
Use a measuring cup to drop the dough onto the baking sheets.
Bake 15-17 minutes. The tops will spring back when lightly pressed. The bottom edges will be lightly browned. Cool them on racks.