Prompt: Recipe Swap

[runpunkrun]

Got a recipe that worked, and you just want to share it real quick? One that worked, but wasn't your thing? One that almost worked, but needs some tweaking before you'd fully recommend it? One that didn't work at all, and you're looking for a version that does?

Come on in: Leave a recipe. Take a recipe.

Comments

Vegan Slice and Bake Cookies

[runpunkrun]

These Slice & Bake Chocolate Chunk Cookies from Full of Plants were really easy to make, baked up real nice, and can be easily customized with different add-ins, but I had to use a bland oil and I think it made the cookies bland. Feels like if you use coconut oil as instructed or even ghee, these cookies would be a lot tastier.

And definitely used chopped chocolate; it'll spread throughout the cookie and cover more ground.

Here are my notes:

• used avocado oil & choc chips
• def need a pinch of salt in
• don't spread at all while baking
• turn out just like the picture
• though mine weren't as golden brown
• edges have sandy texture like shortbread
• middle kind of softly moist (cook longer?)
• easy to hand mix in one bowl

[rosefox]

I continue to search for a gluten-free, dairy-free pie crust recipe that would work for a pumpkin pie or a quiche. I don't have the time to make my own GF flour blends so something that uses a 1:1 premade flour blend would be great. (We usually use Trader Joe's and are also KAF fans.)

Rice Chex Pie Crust

[runpunkrun]

I watched Martha Stewart make a pie crust out of rice chex, and I haven't tried it because rice, but it looked like a pretty serviceable replacement for a graham cracker crust, which would definitely work with pumpkin pie. Though not, of course, quiche.

Crisp Rice-Almond Piecrust -- she uses melted butter, but no reason why you couldn't use your favorite oil.

Re: Rice Chex Pie Crust

[rosefox]

Hm! Though actually, oil is one of the things I'm looking for advice on. The times I've made pie crust with coconut oil, it hasn't gone well.

Re: Rice Chex Pie Crust

[runpunkrun]

Ahh, I think I remember reading about that, yes.

I use avocado oil whenever a recipe calls for melted butter or melted coconut oil, and I haven't had any problems yet, but I don't make pie crusts. I have an oil and almond flour crust I use for lemon bars that turns out great, and would probably work for a quiche...though it'd probably get soggy if you had leftovers...and the almond flour might burn while you're waiting for the custard to set. The crust can only tolerate about forty minutes in the oven, and you'd want to par-bake it before you added the custard, and that's about twenty minutes right there.

I might be wrong though! There are plenty of recipes for almond flour quiche crusts out there. A quick Google search suggests folks just let the edges go extra golden brown.

Pie crusts are really hard!

[jesse_the_k]

...the only reliable one we've found is Mi-Del cookie-style crusts. The ginger-snap-style is great for a pumpkin pie or cheesecake. Spendy at $3.75 but no need to wash the pie plate afterwards.