Connect with us

Vegetarian Recipes

Vegan Snickerdoodle Bars – Cinnamon Bars

http://feedproxy.google.com/~r/blogspot/yPHzu/~3/ZbqdBE8fo6I/vegan-snickerdoodle-bars.html

These Vegan Snickerdoodle Bars need 1 Bowl and 30 mins. Easy Snickerdoodle cookie bars short bread like, cinnamony and delicious. Vegan Cinnamon Bars Glutenfree option. Jump to Recipe  These Vegan Snickerdoodle Bars need 1 Bowl and 30 mins. Easy Snickerdoodle cookie bars short bread like, cinnamony and delicious. Glutenfree option.  #vegan #recipe #snickerdoodlebars #veganRicha

These Cinnamony bites are great for when you need a lightly sweet snack. Shortbread like cookie bars topped with cinnamon and sugar. The bars need just 1 Bowl and come together within minutes. I added some candied ginger to the dough which you can omit if you like. 

Bake, slice and done. You can bake the dough into cookies as well. Roll in cinnamon sugar, flatten and bake. Glutenfree and no oil options in the Recipe notes. Lets make these melt in your mouth burst of cinnamon bars. 

These Vegan Snickerdoodle Bars need 1 Bowl and 30 mins. Easy Snickerdoodle cookie bars short bread like, cinnamony and delicious. Glutenfree option.  #vegan #recipe #snickerdoodlebars #veganRicha

More Snack Bars and Cookies

These Vegan Snickerdoodle Bars need 1 Bowl and 30 mins. Easy Snickerdoodle cookie bars short bread like, cinnamony and delicious. Glutenfree option.  #vegan #recipe #snickerdoodlebars #veganRicha
These Vegan Snickerdoodle Bars need 1 Bowl and 30 mins. Easy Snickerdoodle cookie bars short bread like, cinnamony and delicious. Glutenfree option.  #vegan #recipe #snickerdoodlebars #veganRicha
These Vegan Snickerdoodle Bars need 1 Bowl and 30 mins. Easy Snickerdoodle cookie bars short bread like, cinnamony and delicious. Glutenfree option.  #vegan #recipe #snickerdoodlebars #veganRicha

The dough can feel slightly dry but when you mix with your hands, it softens and makes a more cohesive dough. Then transfer to the pan and press evenly. Use a sprinkle of water to help if needed. For thicker bars, use a loaf pan. 
These Vegan Snickerdoodle Bars need 1 Bowl and 30 mins. Easy Snickerdoodle cookie bars short bread like, cinnamony and delicious. Glutenfree option.  #vegan #recipe #snickerdoodlebars #veganRicha
These Vegan Snickerdoodle Bars need 1 Bowl and 30 mins. Easy Snickerdoodle cookie bars short bread like, cinnamony and delicious. Glutenfree option.  #vegan #recipe #snickerdoodlebars #veganRicha
These Vegan Snickerdoodle Bars need 1 Bowl and 30 mins. Easy Snickerdoodle cookie bars short bread like, cinnamony and delicious. Glutenfree option.  #vegan #recipe #snickerdoodlebars #veganRicha

These Vegan Snickerdoodle Bars need 1 Bowl and 30 mins. Easy Snickerdoodle cookie bars short bread like, cinnamony and delicious. Glutenfree option.  #vegan #recipe #snickerdoodlebars #veganRicha

Vegan Snickerdoodle Bars – Cinnamon Bars

These Vegan Snickerdoodle Bars need 1 Bowl and 30 mins. Snickerdoodle cookie bars short bread like, cinnamony and delicious. Vegan Cinnamon Bar Recipe.  Glutenfree Oilfree option. 

Makes One 8 by 8 inch brownie pan or a 9 by 5 loaf pan. 16 small bars. 

Course: Dessert

Cuisine: American, Vegan

Keyword: cinnamon bar, cinnamon cookie bars, snickerdoodle cookie bars, vegan snickerdoodle bars

Servings: 16

Calories: 105 kcal

Author: Vegan Richa

Ingredients

Wet:

  • 1/4 cup oil
  • 1/3 cup maple syrup
  • 2.5 tbsp applesauce
  • 1 tsp vanilla extract

Dry:

  • 1 1/4 cup flour , a few tbsp more depending on the flour used. GF option in notes
  • 1/3 cup almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 cup chopped candied ginger (optional)

Topping:

  • 2 tbsp coconut sugar
  • 1.5 tsp cinnamon

Instructions

  1. Line a brownie pan or a loaf pan. Preheat the oven to 350 deg F (180 C). In a bowl, combine the wet ingredients until well combined. Add a tbsp of sugar/coconut sugar if you like the bars to be sweeter

  2. Add 1 cup flour, almond flour, salt, baking powder, and cinnamon to the bowl. Lightly mix the dry ingredients and then mix them into the wet.

  3. Add candied ginger if using and 1 tbsp flour.and mix in. Add more flour a tbsp at a time until the dough is not sticky. You want just slightly stiff dough. 

  4. Press the dough in prepared brownie or loaf pan. Press it towards the edges and then press with your hand or spatula to even it out.

  5. Mix coconut sugar and cinnamon and sprinkle all over. Spray some water or oil on the cinnamon sugar mixture to help stick if needed.

  6. Bake for 18 to 20 mins. Cool for 10 mins then remove from pan. Slice and cool more.Cool for 5 mins then remove from pan. Slice and cool completely before storing. You can add a simple sugar icing for a dessert bar. 

  7. To make cookies: Make balls of the dough, roll into cinnamon sugar mixture, flatten and bake for 9-10 mins. You can also make cinnamon roll cookies with the dough. Roll it out. Spray oil, then cinnamon sugar mixture. Make a roll, seal with water, slice and bake. 

    Store the bars/cookies on the counter for upto 4 days, refrigerated for upto 2 weeks. 

Recipe Notes

Gluten-free: Use 1 cup certified glutenfree oat flour+ 2 tbsp potato starch,  or 1/2 cup almond flour and 1/2 cup glutenfree blend of choice. 

 

For oilfree: Use 1/3 cup drippy almond butter. 

 

Nutrition if for 1 piece out of 16 pieces. 

Nutrition Facts

Vegan Snickerdoodle Bars – Cinnamon Bars

Amount Per Serving

Calories 105 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Sodium 40mg 2%

Potassium 41mg 1%

Total Carbohydrates 14g 5%

Sugars 5g

Protein 1g 2%

Calcium 2.5%

Iron 3.3%

* Percent Daily Values are based on a 2000 calorie diet.

 

Continue Reading
Advertisement

Vegetarian Recipes

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

Continue Reading

Trending