Fold in apples and walnuts. Pour batter into prepared pan and sprinkle with streusel topping. Bake for 50 to 55 minutes or until an inserted toothpick comes out clean. Cool before releasing from pan.


Vegan Trail-Mix Cookies


These crunchy-chewy cookies are perfect for snowshoe hikes or cross- country ski trips.


Yields 36 servings (135 calories per serving)


cup whole-wheat pastry flour 1 cup carrot, shredded 11


3/4 3/4


/2


11 11


/2


1/2 1/2


/2 /2


cups unsweetened coconut, shredded


cups natural cane sugar cups rolled oats


1 tsp baking powder 1


tsp salt cup water cup canola oil 1 Tbsp vanilla extract


1 cup grain-sweetened chocolate chips 1 cup chopped pecans, lightly toasted 1 cup cherries, dried


Preheat oven to 350° F. Mix together flours, carrot, coconut, sugar, oats, bak- ing powder and salt. In a separate bowl, mix together water, oil and vanilla. Add wet mixture to dry. Mix to combine. Fold in chocolate chips, pecans and cherries.


Scoop batter by 2 tablespoons each onto a baking


cup all-purpose flour


sheet, pushing in any stray pieces. Bake for 15 to 20 minutes or until lightly golden. Cool for 2 minutes and then remove to a rack to cool completely.


Vegan Pumpkin Spice Muffins


These lightly sweetened, butter-free muffins evoke the scents and tastes of the holidays. With fewer carbs and calories than regular sugar, the concen- trated fruit-juice reduction also adds moistness; look for all-natural options, such as Wax Orchards’ Fruit Sweet.


Yields 16 servings (145 calories per serving)


1 cup all-purpose flour 1 cup whole-wheat pastry flour


1 tsp baking soda 1


/2 1/2 /2 1/2 /3 tsp salt


1 tsp ground cinnamon 1


tsp ground nutmeg tsp ground ginger


tsp ground allspice


1 cup pumpkin purée 2


1/2 1/4 1/2


/4 cup coconut milk


1 cup walnuts, chopped and toasted 3


cup unsweetened coconut, shredded cup dried cranberries


Preheat oven to 350° F. Line a 12-cup muffin tin with baking cups.


Sift together flours, baking soda, salt, nutmeg, cinnamon, ginger and allspice in a bowl. In a separate bowl, mix together pumpkin purée, fruit-juice reduction or agave, oil and coconut milk. Stir wet mix- ture into dry until just incorporated (do not overmix). Fold in co- conut, walnuts and dried cranberries.


Divide batter even- ly among muffin tins. Bake for 20 to 25 minutes or until an inserted toothpick comes out clean.


cup fruit-juice reduction (or light agave nectar) cup canola oil


Start the Year Well


Discover new


paths to Health & Wellness—


from nutrition and exercise to


your daily lifestyle.


Good health is habit forming.


Coming in January


For more information about advertising and how you can participate, call


239-272-8155 natural awakenings December 2012 43


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