Organic Granny

 I had grannies with Scottish backgrounds, so shortbread was always "a thing" in my growing up Christmases. It was also the first cookie recipe I remember experimenting with baking-- I read the recipe wrong and used a pound block of butter vs. the cup that was called for. My mother kindly referred to my gaff by saying, "These are delicious-- very rich!"  Evergreen whispers, Vegan shortbread gently bakes, Christmas joy unfolds. I still like to experiment with recipes. I hope that you maybe try one that you haven't tried before and let me know what you think in the comments below. Feel free to do your own innovations on these recipes and let me know what worked for you!  1. Classic Scottish Shortbread 2. No-bake Almond Shortbread 3. Carob Shortbread 4. Oatmeal Shortbread 5. Gluten-free Almond Flour Shortbread 6. Peppermint Shortbread 7. Ginger Shortbread 8. How to make Powdered Sugar 9. A Simple Vanilla Glaze 10. Quick Chocolate Dip Scroll for the s even plant-ba

 The three vegan chocolate truffle recipes that follow are easy to make, delicious, and healthier than many such recipes for trifles.  These recipes do no contain any dairy or processed sugar.  If you are carefully following a gluten-free diet, you can substitute gluten-free oat flour.  I think there is something yummy here for everyone! Cheers! Red Bean Truffles The picture above is from marta_kozlowska84 on Instagram.  Her recipe is in Polish but I am guessing it is very similar to Candace Feldman's in her lovely book " Lean Into Plants: 100+ Simple  & Delicious Primarily Plant-Based Recipes Designed for Weight Loss and Fueling Your Body. "  This is one of many very quick, delicious and healthy recipes designed to "nourish your whole self: body, mind and spirit". 1 15-ounce can of red kidney beans, drained, rinsed, and patted dry 1/2 cup melted chocolate chips 1/4 cup of smooth almond butter Form into about 10, 1" balls.  Roll in various toppings and

Molasses-Maple-Banana Muffins This most recent muffin is inspired by the molasses cookie, specifically the molasses cookie my grandma used to bake.  It was fragrant, lightly spicy, soft but chewy, and generally had dates and walnuts in it. The muffins smelled so great when they came out of the oven, but for a few minutes I thought back to the sort of sugar-gritty and oily features of those delicious molasses cookies.  I am pretty sure my grandma used white sugar (and quite a lot of it, I would imagine) and some kind of oil.  These particular muffins are free of any poured oils, and instead of a sweet white or brown sugar I used a mix of molasses and maple syrup and banana to sweeten it. Would this muffin be a flop? Then I tasted it it... and IT WAS / IS DELICIOUS.  It is uncannily like the molasses cookies of my grandma... or my memory of them... except puffier and muffin-y.   I also use the oat flour and almond flour base of my last batch of muffins on here (the lemon-fruity muffins)