Yesterday I had a go at these cookies here Naturally Sassy cookies they were supposed to be made using pecans but as I didn't have any I used walnuts they came out ok, quite chewy, not a soft cookie once cooled but I am eating them so they work.
You don't roll them out you just shape them with your hands which was quite therapeutic.
This morning while I was up early with the dogs I made a carrot and walnut loaf. This recipe was adapted from the book Keep it Vegan, I had to adapt it because the recipe is not gluten free and also I didn't have a courgette!
Here is my recipe...
Carrot and Walnut loaf
200g gf plain flour
100g brown rice flour
1 tsp baking powder
3/4 tsp bicarb soda
1 tsp oregano
1 carrot grated
4 pieces of chopped sun dried tomato (optional)
175ml soya milk
50g walnuts crushed (rolling pin)
1tbsp chia seeds soaked in a little water
pinch of salt
Preheat oven to 200c, mix dry ingredients in a bowl, add carrot and tomato pieces, make a well in the centre and pour in soya milk, stir through nuts and seeds. This should all come together in a piece as you stir, flour your hands and turn it onto a baking sheet then shape into an oval loaf, score top. Cook in the oven for about 30 minutes until it sounds hollow when tapped.
You only need a slice as it is filling, unlike regular bread which is just generally full of air. It also has a lot of goodies in it again unlike regular bread which is often full of preservatives.