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 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.

More Snack Bars and Cookies

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

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

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

Vegetarian Recipes

Easy Enchilada Sauce

Enchilada sauce is one of my very favorite things, ever. I love when it soaks into tortillas while baking and makes everything all tangy, spicy, and good. Mmmmm. 🤤 But when the selection at my local grocery store was less than impressive, I decided it was high time to try making some myself. This Easy Red Enchilada Sauce is a total game-changer, and now I can never go back to store-bought. It has ten times more flavor than anything I’ve ever had from a can and literally takes minutes to make. It’s a total winner.

red enchilada sauce dripping from a wooden spoon into a glass jar.

“INCREDIBLE! Super easy, made with common pantry staples, and way tastier than store bought.”

Sarah

Easy Enchilada Sauce Recipe

This EASY enchilada sauce is not an authentic recipe made with dried chile peppers that you’ll find in Texas or Mexico, but it’s a quick and easy version that anyone can whip up in their kitchen using basic pantry staples. But I promise, once you taste it, you won’t regret the shortcuts. It’s still bursting with flavor, and you’ll want to pour it over everything. However, if you want a made-from-scratch sauce with dried chiles in the mix, check out this Authentic Enchilada Sauce recipe from Isabel Eats.

close up of enchilada sauce dripping off a wooden spoon into a jar.

Print
Add to Collection Go to Collections

Easy Red Enchilada Sauce

It only takes 10 minutes to make this super easy red enchilada sauce that is bursting with flavor.

Course Sauce

Cuisine Mexican, Southwest

Total Cost $1.32 recipe

Cook Time 10

Total Time 10

Servings ¼ cup each

Calories 53kcal

Author Beth Moncel

Ingredients

2 Tbsp cooking oil $0.08
2 Tbsp all-purpose flour $0.02
2 Tbsp chili powder $0.60
2 cups water $0.00
3 oz. tomato paste $0.47
1/2 tsp ground cumin $0.05
1/2 tsp garlic powder $0.05
1/4 tsp cayenne pepper $0.02
3/4 tsp salt or pepper to taste, $0.03

Instructions

Add the cooking oil, flour, and chili powder to a sauce pot. Turn the heat on to medium and whisk the ingredients together. Continue to whisk as the mixture begins to bubble. Whisk and cook the mixture for one minute once it begins bubbling.
After one minute, whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmer it will begin to thicken slightly.
Starting with a 1/2 teaspoon, add salt to taste. I used about 3/4 teaspoon total. The sauce is now ready to use!

See how we calculate recipe costs here.

Video

Notes

*The water can be replaced with either vegetable broth or chicken broth for more depth, just be sure to reduce the salt added at the end to compensate.

A Note on the Spice Level

The “chili powder” listed in this recipe is a store-bought mix of spices used to season chili. It is not straight chile powder, or pure ground chile peppers, which can be extremely spicy. The brand of chili powder I use is completely mild, but other brands can sometimes carry some heat. If you are using a spicy chili powder, simply reduce or eliminate the cayenne powder from this recipe to compensate. The heat level of this recipe, using McCormick’s chili powder, is medium spicy, like a medium salsa.

Nutrition

How to Make Enchilada Sauce Step-By-Step Photos

Toast the flour: Start by adding 2 Tbsp flour, 2 Tbsp chili powder, and 2 Tbsp oil to a pot. I use McCormick’s chili powder, which is not spicy, just flavorful, so don’t be frightened by the large quantity in the recipe. All of the heat comes from the cayenne pepper.

Whisk these ingredients together and allow them to come up to a bubble over medium heat, whisking the whole time. Whisk and cook for one minute. This will toast the flour and chili powder, adding to the flavor depth and making sure that the flour doesn’t taste like paste.

Add the wet ingredients: After one minute, add 3oz. tomato paste, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp cayenne, and whisk in 2 cups water (or broth).

Simmered enchilada sauce in the sauce pot.

Simmer: Let the sauce come up to a simmer and it will begin to thicken. Taste the sauce and add salt to your liking. Start with about 1/2 teaspoon and add more if needed. The salt will really help bring out the flavors. If you’re using broth in place of water, you might not need to add any at all.

And now you’re good to go! Drizzle this thick and flavorful enchilada sauce over all of your favorite foods and enjoy!

side view of a jar of enchilada sauce with a spoon.

How to Use Enchilada Sauce

Of course, the main thing you can make with this sauce is enchiladas! (Chicken enchiladas are a favorite). But I’m here to tell you that’s not the only thing you can make. Here are some other great ways I like to use my red enchilada sauce:

as a simmer sauce for meat (in a slow cooker or skillet)
as a rich sauce to smother burritos
combined with eggs and fried tortillas for Migas
combined with sour cream to make a creamy and spicy dip
as a replacement for taco sauce
a soup base (chicken enchilada soup or 30 minute posole)
to sauce up casseroles like Mexican lasagna, enchilada casserole, or taco stuffed shells

How to Store

Keep any leftovers in an airtight container in the fridge for up to 3-4 days, or portion out and freeze for up to 3 months. Let the sauce thaw overnight in the fridge (or, if you forget to set it out, run the freezer bag/container under hot water until it thaws!) Use it as directed in your chosen recipe.