Joe (she added the ‘E’ because that’s how she rolled) was beautiful, sweet, wise, brave, funny, passionate, a letter writer, smart as a whip, suffered from a chronic illness but never complained. An absolutely devoted wife, her equally devoted husband is bereft without his soul mate. Beloved baby sister of the Yak, a loving daughter, a committed vegan, animal lover and mother to two very fine cats. An amazing Aunt, sender of wonderful Christmas packages to our boys, the best of sister-in-laws and a true friend to many.
We are lost, The Yak is undone. She died far too young. As I write this it’s raining, like some cliched Hallmark movie. Except that real grief is not like a Hallmark movie. It’s hard, cold and shit.
The Yak made it to her bedside in the UK hours before she died, he went thinking he would be keeping her company in hospital. He came home for a short time then flew back again for her funeral. The tryanny of distance. The lads and I are preparing to leave on our pre-planned trip to the UK to meet up with The Yak. The original purpose was to visit with our Joe.
I have not had the heart to bake, write or blog. But it had been in my mind for the longest time to do a vegan post just for her. So here it is. Vegan peanut butter chocolate biscuits, I hope Joe would have loved them. Just like we loved her.
VEGAN PEANUT BUTTER AND CHOCOLATE CHIP BISCUITS
WHAT YOU NEED
1/2 cup unsalted natural peanut butter
1/2 cup grapeseed oil
1/2 cup brown sugar
1/2 cup white caster sugar (see cooking note below)
1/4 cup almond milk
1 1/2 cups wholemeal flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp vanilla bean powder or 1 tsp vanilla essence
1 tsp ground flaxseed (this can be omitted if you don’t have it, it assists in binding the ingredients a little more)
1 cup vegan dark chocolate chips
HOW YOU DO IT
Preheat the oven to 180C and line two baking trays with baking paper.
Place the peanut butter, grapeseed oil, sugars and almond milk into a large bowl. (If you are using vanilla essence add it here.) Beat well until the ingredients are well combined. (I used an electric hand beater.)
Sift the flour, baking soda, baking powder, salt and vanilla bean powder into the bowl with the peanut butter mixture. Add the ground flaxseed and stir well.
Mix in the chocolate chips.
Roll heaped teaspoons full of the dough into round balls and place on the baking tray allowing room for spreading.
Bake at 180 for 12-15 minutes until light golden brown.
Let cool on the tray slightly then remove to a wire rack to complete cooling.
This made about 22 biscuits.
Cooking Note: it appears that in some parts of the world, some white sugar is processed using bone char. Ewww. That appears not to be the case in Australia but to be safe, I imagine vegans would check it out before they used a particular brand of sugar.
Recipe adapted from the Vegan Yoga Life blog. Link follows photos.
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