After searching "desperately" for high quality vegan treats, Ellen discovered that there just wasn't any! So she sat under a tree one day and dreamed of the perfect treat ~ what it would be made with and how it would taste. Then she began baking and baking and today her Simple Treats are award winning vegan goodies which she sells in her Simple Treats Vermont bakery. She's also sharing her recipes in her Simple Treats cookbook. Here's a sampler for you to try...bet you can't eat just one!

This is where it all began, with the quest for a vegan chocolate chip cookie. And here it is. No margarine, no tofu, no egg replacer-just vegan perfection. Experiment with this cookie.

by Ellen Abraham

1  cup rolled oats

¼ cup plus 2 tablespoons canola, safflower or        sunflower oil

½ cup plus 2 tablespoons maple syrup

½ teaspoon vanilla

1  cup chocolate or vegan carob chips

¼ cup chopped nuts (optional)

1  cup barley flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

Preheat the oven to 350 F. Process the oats in a food processor or blender until they are the consistency of coarse flour. In a small bowl, mix the oil, syrup, and vanilla.

In a separate, larger bowl, place the ground oats, chocolate chips, and nuts, if using. Sift the flour, baking soda, baking powder, and salt into the oat mixture. (Sifting isn't absolutely necessary, but it ensures there won't be clumps of flour or salt in the batter.) Pour the wet ingredients into the dry ingredients and mix with a spatula until everything is well incorporated.

With a 1-ounce ice cream scoop or 2 spoons, scoop out 1 heaping tablespoon of the batter onto well-oiled or parchment-lined cookie sheets. Flatten the cookies slighty with the bottom of a cup or glass. (Dip the bottom of the cup or glass in warm water before flattening each cookie to prevent the batter from sticking to glass.)

Bake for 11 minutes; rotate the cookie sheets a half turn to ensure even baking. Bake 5 to 6 minutes more or until the cookies are golden around the edges. Let cool on the cookie sheets for 5 to 6 minutes before removing to a cooling rack.

Variation: For a nuttier cookie

Add 1 cup roasted, skinned hazelnuts; process with rolled oats in the food processor or blender until they are the consistency of coarse flour.

Reprinted with permission from Simple Treats by Ellen Abraham

A wheat-free, dairy-free guide to scrumptious baked goods

by Ellen Abraham

Welcome to the wonderful of Simple Treats! This cookbook proves that there is sweet confection bliss ~ vegan style. Whether you are making the switch to vegetarianism, need wheat-free baked goods, or are simply looking for alternatives to sugar, fat, and dairy-laden desserts this book was designed for anyone who enjoys sweets. All the recipes have been diligently thought out, tried, and tested. Each has been created with love, and the knowledge and satisfaction that you can experience the joy of creating them in your own home.

1228 Simple Treats ...14.95 Special: 12.95

Special expires 3.30.2007