Vegan Chocolate by Fran Costigan

Author:Fran Costigan [Costigan, Fran]
Language: eng
Format: epub
ISBN: 9780762450671
Publisher: Running Press

KEEPING

Freeze the macaroons in an airtight container for up to one month. These little cookies defrost fast.

VARIATION

Chocolate-Covered Macaroon: Dip the entire macaroon in chocolate.

Chocolate Chip Coconut Macaroons: Add 6 tablespoons mini gluten-free vegan chocolate chips to the dough before coating.

Almond Coconut Macaroons: Add ¼ cup plus 2 tablespoons / 73 grams ground and roasted unpeeled almonds and 2 teaspoons / 10 ml almond extract to the dough.

Graham Crackers

Most people buy graham crackers from a box in the store, but making homemade grahams is tasty and fun, and requires relatively few ingredients. Plus, it’s hard to find healthy authentic vegan graham crackers in stores. Make your own and say hello to vegan Moon Pies (page 141), Magic Cookie Bars with a graham cracker crust (page 142), or S’mores (page 139) for all-around good snacking.

Toasting the whole wheat pastry flour gives these cookies the traditional graham taste without using the less widely available graham flour. The flour can be toasted and cooled ahead of time and stored in an airtight container or bag in the freezer until needed.

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