Marfigs' Munchies

Adventures in vegan eats and feats

sweet potato cookies and vegan ice-cream

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Sundays are always a lazy day in our lair, but today I felt the time was right for another batch of cookies. I’ve found myself snacking here and there on dried fruit and nuts and other stuff and not getting quite the same satisfaction as munching on a big cookie, so yes. I also had lots of leftover sweet potatoes, since I’m not big on potatoey business when I can have brown rice or quinoa instead. Anyhow, found a recipe I wanted to mod, sort of just mushed a lot of random stuff together, and voila! Not very sweet but very flavourful and reasonably healthy cookies.cooookkiiiieee

Preheat to 175 degrees Celsius and spray a baking sheet.

  • 2/4 cup sweet potato puree (I boiled 3 and whizzed them in the blender)
  • 2 TBSP ground flax seeds
  • 1/2 cup soy milk
  • 1/3 cup coconut oil, melted
  • 1/2 cup pitted dates, soaked and chopped and processed in yer blender (I usually leave mine in boiling water awhile- I also have started doing this to the goji berries and mixing the two to save time)
  • 1 tsp vanilla essence
  • 1 banana, smushed with a fork
  • 2 cups nutty wheat/whole wheat flour/whatever you wish
  • spices! (cinnamon, nutmeg, ginger, etc)
  • 2 TBSPs grated ginger (the last of my shiny!)
  • 1 tsp baking soda
  • 1/3 cup oats
  • 1/2 cup nuts, chopped or crushed (I used pumpkin seeds)
  • 1/2 cup cranberries, raisins, goji berries…whatever you have

first stage

  1. Firstly, mix the puree, flax seeds and milk in a large bowl.
  2. Mix in the processed dates (and in this case, also the cranberries), coconut oil, banana, ginger and vanilla essence. Already looking yummy and colourful!
  3. Mix in the flour,  baking soda, spices and stir. Crush your nuts and throw that, the oats and your berries (if not using dried goji as I did) and stir well till well mushed.
  4. Measure out TBSP-sized dollops and plop onto the baking sheet- this make pretty big cookies, which is the way it should be- one cookie satisfies and gets the job done.
  5. Bake for 20 or so minutes, till you are satisfied that it is nice and browned and bouncy but firm. Not a very elegant looking cookie, but it is filling and heart-warming to look upon.

Now for ice-cream! This is seriously the easiest thing to make ever, and I do it every few days just to have some frozen treat available.


Depending on the availability of different fruits, I usually end up making a strawberry/banana mix. The strawberries give the ice-cream more of a sorbet flavour, assuredly, but it is divine and the banana gives a side of creaminess to the dessert. This is something I make when I get home from my afternoon job, and a few hours later I can dig in- NOM!


Chop your fruit in slices and place it on a baking tray. I haven’t tried any other fruit yet, but I suspect mango may be successful as an addition to the above combo. Fruit is so shiny that any ‘duds’ will easily find a place of safety in my stomach. Anyhow, once the fruit is frozen (which may be quite quickly, but I give it 1-2 hours just to settle into their new state of being) give it a few whirls in the food processor till it looks right to you. Here you can probably add nuts, a tsp of cacao, peanut butter…whatever! I’m still enjoying it ‘as is’ so I won’t be going wild just yet.

IMG_1263 IMG_1265Bursting to get out of the tub!

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

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