VEGAN CHOCOLATE CREAM OF WHEAT WITH GROUND FLAX SEEDS
Make and share this Vegan Chocolate Cream of Wheat With Ground Flax Seeds recipe from Food.com.
Provided by cindygliebe
Categories Breakfast
Time 10m
Yield 1 Cuup, 1 serving(s)
Number Of Ingredients 5
Steps:
- Bring non-dairy milk of your choice and one minute cream of wheat to a simmer. Stir constantly and simmer for about 1 minute. Mixture will be thin and watery.
- Add Vegan Chocolate Chips and Brown Sugar. Stir until the chips and sugar are melted.
- Add ground flax seed. Stir just to blend. Do not over stir or the mixture will become very thick. If it becomes too thick add more milk of your choice.
- Note: I usually use Almond Milk. Soy Milk is my second choice, but I put Soy Milk in the ingredients because Recipezaar has nutrition facts for Soy Milk and not for Almond Milk. Almond Milk is lower in calories and fat then Soy Milk.
Nutrition Facts : Calories 363.1, Fat 10.5, SaturatedFat 1.1, Sodium 135.4, Carbohydrate 55.8, Fiber 6.1, Sugar 30, Protein 12.8
VEGAN CHOCOLATE CHOCOLATE CHIP COOKIES
Nondairy butter and a flax "egg" bind these easy vegan chocolate chip cookies. Buy dairy-free chocolate and vegan sugar to ensure a totally plant-based treat.
Provided by Colleen Patrick-Goudreau
Time 30m
Yield 12 cookies, or 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C, or gas mark 4). Using an electric mixer, food processor, or blender, whip flaxseed and water together until mixture reaches a thick and creamy, almost gelatinous consistency. Set aside.
- In a large bowl, mix butter and sugar with an electric mixer until creamy. Add "flax egg" and vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients, and mix until everything is well blended. If you need a little extra moisture, add a small amount of water or nondairy milk (such as soy milk, almond milk, or oat milk).
- Stir in chips. Form balls and transfer to an ungreased cookie sheet, then flatten each ball slightly with the bottom of a measuring cup. Bake for 7 to 9 minutes, until the tops are no longer gooey. DO AHEAD: Baked cookies can be stored at room temperature in an airtight container for three days.
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