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Oat'n' Maple Cream Sandwich Cookies by Ania Catalano

Sample Recipe from
Baking with Agave Nectar
by Ania Catalano
Oat’n’Maple Cream
Sandwich Cookies

Yields 12 Cookies

My husband, Joe, asked me to come up with a healthy version of a delicious cookie we once tasted at a gourmet foods shop. I decided to go one better and make them vegan so everyone can love’em as much as we do.

Baking with Agave Nectar by Ania Catalano

Cookies
    1/2 cup non-hydrongenated butter substitute
    1 cup light agave nectar
    1 teaspoon vanilla extract
    1/2 cup firm silken tofu,
           pureed in processor until smooth
    1 cup sprouted spelt flour
    1/2 teaspoon baking soda
    1/2 teaspoon sea salt
    1 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    1/2 teaspoon ground nutmeg
    3 cups regular rolled oats (not quick cooking)
    Optional: 1 cup walnuts, chopped
    Optional: 1 cup raisins
   

Filling:
    1/2 cup nonhydrogenated butter substitute
    1/3 cup plus 1 tablespoon light agave nectar
    1/3 cup unsweetened soy milk powder
    1 teaspoon vanilla extract
    1 teaspoon maple extract

Don't miss Ania's Chocolate Peanut Butter Mousse Cupcakes

Don’t miss Ania’s Chocolate Peanut Butter Mousse Cupcakes on page 51
of her Baking with Agave Nectar
dessert cookbook

Procedure:
1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. To make cookies: In a large bowl using an electric mixer at medium-high speed beat together the butter substitute, agave nectar, and vanilla extract until fluffy, about 1 to 2 minutes. Add the pureed tofu and mix until blended well. Add the flour, baking soda, salt, cinnamon, cloves, nutmeg, and oats; stir well. Fold in walnuts and raisins if using. Drop the batter b heaping tablespoonfuls onto prepared baking sheets. Using the back of a spoon, flatten slightly and shape into circles. Bake 12 to 15 minutes or until lightly golden. Cool completely on cooling racks.

2. To make filling: In large bowl using an electric mixer at medium-high speed beat butter substitute until softened and fluffy, about 1 to 2 minutes. Add agave nectar and continue to beat well. Add soy milk powder, vanilla extract and maple extract; beat on high, scraping down the bowl to incorporate all ingredients. Continue to beat until light and fluffy.

3. To fill cookies: Spoon 1 or 2 tablespoonfuls of filling on flat side of one cookie. Top with a second cookie, bottom side on the filling. Wrap individually in plastic wrap and refrigerate for up to 5 days or freeze in plastic freezer bags for up to 3 months - providing you have superhuman willpower.

Nutrition information (per cookie):82 calories, 54 percent of calories from fat, 4.5 g fat, 1.3 g saturated fat, 11 mg cholesterol, 10 g carbohydrates, 0.6 g protein, 55mg sodium, 0.2g fiber

SAMPLE RECIPE REPRINTED from:

Baking with Agave Nectar
Over 100 Recipes Using Nature’s Ultimate Sweetener
by Ania Catalano

For those who have not discovered delectable Agave nectar, you are in for a wonderful surprise. This low-glycemic sweetener is a revelation for diabetics, parents of young children, and anyone who wants to cut down on refined sugar but still enjoy sweet treats. Enjoy over 100 agave sweetened desserts from cookies, cakes and muffins to pies, tarts and old fashion favorites! Many recipes are gluten-free, vegan and all are sure to please.

#1254 ............134 Pages.................................$15.95

 

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