VEGAN BANANA PECAN SHORTBREAD
It took a few tries to get the perfect crispy, crunchy, flavorful vegan shortbread, but this recipe finally nailed it. Using a combination of olive oil and vegan butter mixed with mashed banana creates just the right texture and flavor.
Provided by Lasheeda Perry
Categories dessert
Time 2h20m
Yield 16 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Grease a 9-by-9-inch metal baking pan with nonstick cooking spray and line it with parchment paper, leaving a 2-inch overhang on 2 sides. Line a baking sheet with parchment paper.
- Whisk the flour, cinnamon, salt and baking soda in a medium bowl.
- Whisk together the olive oil, vegan butter, banana and vanilla extract in a large bowl until smooth. Whisk in 1 cup confectioners' sugar until smooth. Fold in the flour mixture, in two batches, making sure it is well combined before adding the next batch. Fold in the pecans until just combined.
- Press the dough firmly into the prepared baking pan and refrigerate until chilled, 35 to 40 minutes. Lift the shortbread out of the pan onto a cutting board, using the parchment handles. Cut the shortbread into 16 squares and arrange on the prepared baking sheet.
- Bake until the shortbread is set and turns light golden brown on top with deep golden brown edges, 45 to 50 minutes. Let cool on the baking sheet for 30 minutes. Transfer the shortbread to a wire rack to cool completely, about 30 minutes.
- Meanwhile, whisk the remaining 1/4 cup confectioners' sugar, maple syrup and 1 tablespoon water in a small bowl until smooth. Drizzle with a spoon over the shortbread.
VEGAN SHORTBREAD
Make our vegan shortbread with olive oil for a buttery flavour and cornflour to get the crumbliness of traditional versions. They taste great with nut butter
Provided by Anna Glover
Categories Afternoon tea, Treat
Time 40m
Yield Makes 12-14
Number Of Ingredients 5
Steps:
- Whizz the flour, sugar, a pinch of salt and the cornflour in a food processor to sieve and mix briefly, then add the vanilla and drizzle in the olive oil, pulsing the food processor blades until you get a soft, golden dough. Wrap and chill for 30 mins to rest.
- Heat the oven to 180C/160C fan/gas 4, and line a baking sheet with parchment or a baking mat. Roll the dough out on a lightly floured work surface to a 5mm thickness and use a round or fluted cutter, about 6cm diameter, to cut out shortbread rounds. Use a small palette knife to transfer to the baking sheet. Can be frozen on the baking tray, then transfered to a box when solid. Will keep for up to three months.
- Sprinkle the 1 tbsp sugar over the biscuits and bake for 15-20 mins until golden brown. Leave to cool for a few mins to firm up on the tray, then transfer to a cooling rack to cool completely. Add 2-4 mins to the cooking time if baking from frozen.
Nutrition Facts : Calories 176 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
PECAN SHORTBREAD
This pecan shortbread - crumbly, salty and buttery, with a touch of cardamom - is delicate in flavor but sturdy enough in structure for a dessert on the go, ready for picnics or potlucks. Make this easy shortbread a day or two before you need it. After slicing, store the pieces in a tightly closed cookie tin. They're lovely alone, just out of the tin, but you can augment them with a bowl of cherries, nectarines and peaches, or ice cream, if you wish.
Provided by David Tanis
Categories cookies and bars, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Put butter, sugar, vanilla and cardamom in the bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed until light and fluffy, about 5 minutes, scraping the bowl occasionally.
- Carefully add flour and pecans, and mix a few minutes more, at low speed at first, then medium, until dough comes together. Remove dough and knead for 1 minute. Press dough into a 9-inch square cake pan. (Alternatively, press into a 9-inch fluted French tart pan with a removable bottom.)
- Bake until golden brown, about 45 minutes. Let cool and cut into squares, bars or wedges with a serrated knife while still slightly warm. Store in a tin until needed. To serve, arrange on a plate and dust with confectioners' sugar.
VEGAN BANANA-PECAN PANCAKES
you can substitute any kind of nut- or even chocolate. the batter is quite thick, so i recommend making smaller pancakes, and 3 to a pan. from vegan with a vengeance.
Provided by x_Gaz
Categories Breakfast
Time 30m
Yield 9 1/4-cup batter pancakes
Number Of Ingredients 12
Steps:
- sift together the flour, baking powder, baking soda, salt and cinnamon.
- in a separate bowl, mix the mashed banana with the soymilk. oil, and vanilla until pretty smooth.
- pour the wet ingredients into the dry and mix but do not over-mix.
- fold in the pecans.
- brush a large non-stick skillet with canola oil or spray and heat over med/high heat until hot bot not smoking.
- working in batches of three, pour 1/4 cup batter per pancake into the hot skillet and cook until bubbles appear on the surface and the undersides are golden brown, 1 to 2 minute flip the pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more.
- transfer to a large plat and cover loosely until the rest are done.
- serve warm.
Nutrition Facts : Calories 183, Fat 6.9, SaturatedFat 0.6, Sodium 216.5, Carbohydrate 26.7, Fiber 2.2, Sugar 5.8, Protein 4.4
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