sweet miscellany

seasonal plant-based recipes

Chocolate Cherry Hazelnut Haystacks

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My grandmother, or as we liked to call her, “Maw Maw”, used to make these no bake cookies called haystacks.  It was simply butterscotch chips melted and then poured over peanuts and crispy lo mein noodles.  You dropped them on wax paper to cool and they sort of resembled haystacks, hence the name.  I think the original recipe may have called for chocolate chiops, but my brother and I preferred butterscotch so she obliged.  Such simple ingredients and prep, yet so delicious.   

I was thinking of those little haystacks and Maw Maw the other day as the temperature broke 100 degrees here, and thought I might attempt a healthier version with a bit more flavor and texture.  I knew I wanted to use semisweet chocolate instead of butterscotch and some healthier mix-ins with contrasting textures.  After browsing my pantry, I ended up using a mixture of dried tart cherries, toasted hazelnuts, unsweetened coconut flakes, and puffed grains.  The resulting cookie didn’t disappoint.  The chocolate, cherries, and hazelnuts created a lovely flavor combination as well as a contrast of different textures.  To add to their awesomeness, I didn’t have to turn on my oven and they are gluten free (depending on the grains you use), vegan, and refined sugar free!  These are far from the original, but I think Maw Maw would have definitely approved of the updated version.  Actually, she would probably have loved them and eaten them for dinner instead of dessert.  She was awesome like that šŸ™‚

Chocolate Cherry Hazelnut Haystacks
I flattened these instead of leaving them like “haystacks”, but feel free to do what you want; makes 12-14 cookies

One 3 to 4 oz vegan semisweet chocolate bar
2 tbsp brown rice syrup
scant 1/4 cup nut butter of your choice (I used cashew butter)
1 cup puffed grains of your choice (I used kashi plain 7-grain puffs)
1/3 cup chopped dried cherries
1/3 cup chopped, toasted hazelnuts
1/4 cup unsweetened flaked coconut
pinch of salt

Melt the chocolate over a double boiler (or carefully in a microwave) until smooth.  Add the brown rice syrup, nut butter, and a pinch of salt and stir until smooth and melted together.  In a bowl, combine the puffed grains, cherries, hazelnuts, and coconut.  Pour the chocolate mixture over and stir to coat everything in the chocolate.  Once combined, form heaping tbsp-fulls of the mixture into cookies (or haystacks) and place on a lined sheet or tray.  Allow the cookies to cool completely and harden in the fridge before eating.  These keep best in the refrigerator and will last a couple of weeks in an airtight container.  Enjoy!

Lemon Ginger Zucchini Muffins

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As I sit here writing this at about 9:30 pm, it is still 93 degrees out.  Wow.  I have been craving raw foods and ice cream like crazy and trying to use my oven and stove as little as possible since it tends to heat up my apartment even more. 

You are probably wondering why I am posting these muffins, considering that:
(a) it’s damn hot out and the thought of turning on your oven makes you want to scream
(b) it’s swimsuit season and you can’t bear the thought of having to eat sweets if you want to buy that bikini (or speedo) you’ve been eyeing
(c) you have better things to do like swim, barbeque, and work on your healthy tan

…but I baked them last week right before the temperatures climbed up and the days were still relatively pleasant.  I think it’s safe to say that these muffins will be the last recipe for a while that involves an oven if only for my own sanity and unwillingness to sweat more than is absolutely necessary.   

If you get a chance (i.e. a cool enough moment in your day), you should definitely consider making these muffins.  They were born out of an excess of zucchini from the farmer’s market and the desire to want to improve upon the typical zucchini bread.  I added a good bit of lemon zest to brighten things up and some crystalized ginger to give it zing and a bit of spice.  If you think you don’t like zucchini, not to fear.  It only lends a hint of earthy vegetal flavor that is more than balanced out by the lemon zest and ginger.  I promise you won’t be disappointed if you make these.   

Lemon Ginger Zucchini Muffins
makes 12; adapted from here

3 cups almond flour (or hazelnut flour if you would prefer)
1 1/2 tsp baking soda
1/2 tsp fine grain sea salt
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 cup coconut oil, melted
1/4 cup plus 2 tbsp pure maple syrup (or honey)
1 tsp pure almond extract (opt.)
3 eggs
zest of 2 lemons
1/4 to 1/2 cup minced crystalized ginger (depending on how ginger-y you want it)
2 cups grated zucchini

Preheat your oven to 350 and line 12 muffin/cupcake cups with liners or parchment paper.  Whisk together the dry ingredients and lemon zest in a bowl and set aside.  Whisk together the wet ingredients in a bowl until smooth, then add to the dry ingredients and stir to combine.  Add the zucchini and ginger to the batter and fold it in until evenly distributed.  Fill your cups 2/3 full and bake 30 to 35 minutes until the tops are golden and a tester comes out clean.  Enjoy!