Baking and not doing homework.

Thanksgiving is tomorrow! I am just excited to eat real food! I need meat, and I realized I have not eaten meat at all today. Basically I've been devouring baked goods all day, just sampling here and there of what I am bringing tomorrow for the family. My eating schedule has been out of whack and hopefully that changes after Black Friday :o)

Today I attempted to bake Angela's Spelt Vegan Pumpkin Pie! http://ohsheglows.com/2009/11/17/vegan-pumpkin-pecan-pie-with-a-spelt-crust/ It turned out great, but not as pretty as hers on her website. I digress. But I made a mini pie for myself so that I wouldn't get tempted to eat the whole pie :o)

I had extra dough and pie filling, so I wanted to make my own mini-pie. I was searching for tools or little tins for me to bake my own mini-pie. With no luck, I just atempted to use my cupcake cups and wrap the surroundings with foil so that nothing burns. It was so darn good!

Results: The sweetness was just right! It was subltle and good. The great thing is, is that this mini-pie did not give me any sugar crash! I have the worst case of sugar crash, because one time I ate a carrot cake and had the worst headache that I fell asleep for one hour :o( I felt so groggy all day.

Instead of using maple syrup for the filling, I used maple butter. It was still amazing. The only reason why I opted for maple butter was because

1. I've always wanted to try it, now was the time to buy it
2. Since I don't make or eat pancakes often, this would be perfect to use as a spread
3. The good news is that it melts and does create the consistency of maple syrup!

Later on, I attempted to make cookies since I had all the right ingredients. WROOONG! my mom did not have eggs :o( and I remembered reading a post about egg replacers.

Instead of using one egg for the recipe, I substituted it for 1 TBSN cold milled Flaxed with 3 TBSN of hot water and whisked it all together til it formed an egg-y consistency.

Not only did I end up making a vegan pumpkin pie, but I also ended up making vegan cookies! What will my family think of me :o)

Chocolate Cranberry Spelt Cookies:

• 1/2 cup of Earth Balance butter (soften)
• 3/4 cup of Sucanat (or brown sugar)
• 1 Egg (or 1 TBSN flax w/ 3 TBSN water whisk and settled)
• 1 tsp Pure Vanilla
• 1/2 tsp Baking powder
• 1 3/4 cup of Spelt Flour (found in health markets)
• 1/2 tsp fine sea salt
• 1/2 cup of semi-chocolate chips
• 1/4 dried cranberries
• 2 Tbsn cornstarch

It isn't necessary to add cornstarch, I did so because I needed an egg replacer and the website simply said 1 egg=2 Tbsn cornstarch

When I realized the dough wasn't holding together, I opted for the flax egg replacer. It worked. When getting ready to form the cookies onto the sheet, make sure you shape the cookies by patting it down because it will not expand like traditional doughs!

It was sooooo easy to make. 350 F in the oven for 12-15 minutes!

Look at how chunky it is!

So moments later, after a slight but not so bad sugar crash. I attempted to make different cookies. This one I liked so much better.

Spelt cookies with cranberries/coconut shreds/chocolate chips/toasted pecans

• 1/2 cup of soften butter
• 3/4 cup of Sucanat
• 1 egg replacer (3 Tbsn water whicked with 1 Tbsn flax)
• 1 tsp Pure Vanilla
• 1/2 Baking powder
• 1 3/4 cup of Spelt flour
• 1/2 tsp fine sea salt
• 1/2 semi-sweet chocolate chips
• 1/4 sweetened coconut shreds
• 1/4 dried cranberries
• 1/4 toasted walnut (makes all the difference toasting it)
• 1/4 tsp of Pumpkin Spice ( I also added another pinch)

WOW! this one far exceeds the other cookie I made! so delicious and hearty. I think this one will run out fast (hopefully if their taste buds are like mines).

This batch made a dozen cookies.

Look at the chunks of cranberries mmm. You can also see shred of coconut sticking out from the other cookies. This one was tasty! I think the pumpkin spice I added made all the difference. It definately tasted like fall.

Hope you have a great Thanksgiving!