Starbucks, veganized

Starbucks latest campaign to try to get people to buy pastries is “Real Food. Simply Delicious“. Their point is that they are using whole,natural ingredients now. Which begs the question, what were they using before?
Anyway, as part of the campaign they gave a way a couple of recipe cards (to prove the real ingredients?): Outrageous Oatmeal Cookie and Banana Walnut Bread. I’ve been on a kick of veganizing traditional recipes and both seemed easy to do. The results were amazing. The oatmeal cookie was chewy and very flavorful. This is now my go-to oatmeal cookie recipe. The banana bread was a big success. Very moist and a great banana flavor.

You can find the original recipes HERE.

Vegan Banana Pecan Bread

Adapted from Starbucks
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1 cup whole-wheat pastry flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/8 cups sugar
  • 1/2 cup vegetable oil
  • 2 tablespoons almond milk, unflavored
  • 1/2 teaspoon vanilla extract
  • 3 very ripe medium-large bananas, mashed
  • 1/2 cup + 1/3 cup chopped pecans
  1. Pre-heat oven to 325° F with rack in middle. Mix ground flaxseed with water and set aside. Grease a 9×5-inch loaf pan and dust with flour.
  2. Whisk together flours, baking soda, and salt. In separate large bowl, mix together flaxseed emulsion, sugar, and vegetable oil until combined. Add flour mixture and when combined add almond milk, vanilla, and bananas. Mix until combined. Fold in 1/2 cup of pecans and pour into prepared loaf pan. Top with remaining 1/3 cup pecans.
  3. Bake for 45 to 60 minutes, until a thin knife inserted in middle comes out clean. Cool for 10 minutes on wire rack before removing from pan.

Vegan Outrageous Oatmeal Cookie

Adapted from Starbucks
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1 1/2 cups old-fashioned rolled oats (not quick-cooking)
  • 1/2 cup all-purpose flour
  • 1/4 cup raisins
  • 1/4 cup diced dried pear
  • 1/4 cup dried cranberries
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons Earth Balance, room temperature
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tsp pure vanilla extract
  • 4 tablespoons raisins (topping)
  • 4 tablespoons diced dried pear (topping)
  1. Preheat oven to 350° F with racks placed in top and bottom thirds. Mix together ground flaxseed and water, set aside. Line 2 baking sheets with parchment paper.
  2. Whisk together oats, flour, raisins, pears, cranberries, baking powder, baking soda, and salt. Set aside. Beat Earth Balance and sugar until light and fluffy. Add flaxseed mixture, cinnamon, and vanilla; beat until combined. Gradually add oat mixture; beat until combined.
  3. Combine raisin and pears for topping in separate bowl and set aside. Drop dough by rounded tablespoonfuls, 2 inches apart, onto baking sheets. Place 1 teaspoon topping on each mound.
  4. Bake until cookies are golden brown but still soft,  12 to 16 minutes.  Half-way through bake time, rotate pans from top to bottom and back to front. Cool for 5 minutes on sheets; transfer cookies to wire rack to cool completely.

Please visit Michele at Veggie Num Nums to see what she made for Vegan Tuesday.

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