Peanut Butter ‘n Honey Raisin Bran Cookies

Posted by on December 1, 2011 | Comments Off on Peanut Butter ‘n Honey Raisin Bran Cookies

The Attune Recipe Contest theme this month ($200 in groceries prize people!) is Homemade Gifts from the Kitchen. The playing field is wide open for entrants, but for my guest post on Attune this month, they gave me a more specific guide, high fiber. So what gift from the kitchen does one make when wholesomeness is a primary concern? Why cookies of course!

I went the extra mile in the high fiber arena, using whole wheat pastry flour AND whole grain raisin bran cereal in these Peanut Butter ‘n Honey Raisin Bran Cookies. If you can’t find whole wheat pastry flour, or want a cookie that is a little more indulgent, all-purpose flour will yield tasty results. I also used coconut sugar and honey as the sweeteners. I have to admit, the two flavors were amazing together. But I know that coconut sugar can be pricey, so feel free to use regular white and brown sugars if desired. They will make the end result a bit sweeter. Coconut sugar tends to be mellower and have almost caramel-like notes.

Click on the photo below to see the whole post and recipe!!!

Peanut Butter 'n Honey Raisin Bran Cookies - Dairy-Free


Filed Under: Alisa's Recipes

Chili with a Chocolate Kick

Posted by on November 29, 2011 | 8 Comments

tasteandcreatelogoI decided to join in for one last hoorah on Taste & Create and was paired up with Kat of the blog Study Food. She’s a relatively new food blogger, which made narrowing down options easier! I ended up going with her Chilli Con Sausage recipe, which was inspired by a Nigella recipe.

I picked this recipe because I’ve always wondered about cocoa in chili. It is a “spice” that I’ve never used before and thought it might be great for making a more full-bodied flavor.

I used a hot sausage, so I skipped the jalapeno and used juste chili powder for a little more heat. We like our chili lightly spicy. A very bad inedible chili experience keeps me timid with the spices these days. I also used all tomato puree plus a little honey instead of tomato puree and ketchup.

For some reason (the weather perhaps?) I’ve been craving richer foods, and though the cocoa powder added to the flavor, I wanted a little more … so I added a chunk of dark chocolate too. Melted that in, and it worked great!

We served it with tortilla chips (no rice) and diced avocado. I forgoed the spoon, since it was nice and thick, and used the tortilla chips for scooping instead …

Chili con Sausage


Filed Under: Alisa's Recipes

Maple-Walnut Pear Crisp

Posted by on November 21, 2011 | 15 Comments

My friend Sea at Book of Yum invited me to be a part of her Thanksgiving Recipe Carnival, and since she is so darn sweet, I simply couldn’t say no. The idea behind this particular event is a bit unique … she wants to show people that it doesn’t need to be difficult to feed gluten-free vegetarians and vegans for Thanksgiving.

Book of Yum - A Vegetarian / Vegan Thanksgiving Event

I’m not a meat alternative guru, so I thought I would stick with one of my specialties, baking. At first, I dreamt up some elaborate ideas, but then I realized, why complicate things? Thanksgiving can be tireseome enough without having to accomodate special diets. Simplicity wins almost every time.

So I went with one of my top two favorite desserts (tied with cookies), crisp. I’ve never been a fan of pie crust anyway, I prefer just the filling and a nice crispy topping. And the great thing about crisp is that you don’t need gluten or eggs to bind, and you can even adjust it as you go, adding more sugar if you want it sweeter, more flour for drier, more liquid for more moisture. Very forgiving.

In terms of making a crisp gluten-free, there are actually many options. For extra simplicity, you can go paleo and just use nuts for all of the flour. Truth be told, I wasn’t a big fan of that option. I like a little flour in my crisp. However, I did find that coarsely grinding nuts added nice texture to the crisp and was actually a great replacement for oats (certified gluten-free oats can be hard to find, and some people who are gluten-free cross-react to oats regardless!) and some of the added fats. From there, the flour is very flexible.

People who aren’t gluten-free normally might want to just pick up gluten-free flour blend at the store. I recommend one that uses a brown rice, rice, or sorghum flour base for the most appeal. I tried one that was bean (garbanzo) heavy and um, yuck. That was our personal taste though! You can also get away with just one or two flours in a gluten-free crisp. In one batch (the Pecan-Apple crisp, see my link below – oh and I cheated, the picture below is the pecan-apple crisp – I didn’t get a picture of the pear one, sorry!), I used just brown rice flour and tapioca starch. It turned out great. You can use cornstarch for the starch in a pinch, which may help to simplify things further for non-gluten-free bakers.

Oh, and I have to talk about the fruit. I often read reviews of crisp recipes on recipe sites where people complain that the recipe didn’t work because the filling turned out mushy. This is NOT the fault of the recipe. Choose your fruit wisely people! Not all varieties are the same. Some are firmer than others, and hold their shape when baked, others turn to mush. For crisp, I recommend D’Anjou (or just Anjou) Pears. They are firm, smooth (easy to peel), and pretty easy to find, even organic varieties.

Alright, enough of my blabbering. Let’s get baking …

Recipe: Oat-Free Maple-Walnut Pear Crisp

Summary: Crisps are amazingly versatile for various diets, particularly since the topping is permitted to be crumbly. Ingredients that bind or help with rising are of little to no concern and there’s no need to fuss with trying to get the perfect flaky crust! This particular crisp recipe isn’t overly sweet (as far as crisps go – but it’s still dessert-like!). I made it this way on purpose, so that it would be an excellent canvas for your favorite dairy-free vanilla ice cream or as something that pairs nicely with afternoon tea or coffee. If you prefer a more “sugary” topping, you can increase the brown sugar to 2/3 cup or more … give the topping a taste test and adjust to your liking. If it’s too sweet, simply cut in a little extra flour and/or starch – up to 1/4 cup.


Crisp Topping:

  • 3/4 Cup Walnuts
  • 3/4 Cup Flour (see flour note below)
  • 1/2 Cup Packed Brown Sugar (and I mean packed!)
  • 1 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Ginger
  • 1/8 Teaspoon Salt
  • 3 Tablespoons Pure Maple Syrup
  • 3 Tablespoons Coconut Oil (can sub Palm Oil Shortening if desired), solid or softened, but preferably not melted

Fruit Filling:

  • 5 Cups Pears, peeled and cut into 1/2-inch chunks
  • 1 Teaspoon Lemon Juice
  • 1 Tablespoon Cornstarch
  • 1/4 Teaspoon Ground Cinnamon
  • 1 Tablespoon Maple Syrup or Packed Brown Sugar


  1. Preheat your oven to 350ºF and lightly grease the sides of an 8×8 baking dish (I use glass). No need to grease the bottom here; you are just keeping the topping from sticking to the sides of the pan.
  2. Place the walnuts in your spice / coffee grinder, and pulse them 4 or 5 times to coarsely grind with some chunks remaining. I do this in two batches.
  3. Place the walnuts, flour, brown sugar, cinnamon, spice (if using), and salt in a large bowl, and stir with a fork to combine.
  4. Add the coconut oil and maple syrup and stir with a fork to create a coarse meal. It will be a wetter, chunkier crumb than some crisps. That is okay. Just make sure you mash in any large chunks of coconut oil.
  5. As for the fruit, place the pears in your prepared baking pan and drizzle with the lemon juice.
  6. Add the remaining ingredients, and stir to combine (no cornstarch should remain visible).
  7. Shake the pan down a bit to even out the fruit (this will pack it down a little too), and then evenly sprinkle the crumble topping over all.
  8. Bake for 30 minutes, or until the topping begins to brown.
  9. Let the crisp cool for 10 to 15 minutes.
  10. Serve topped with vegan vanilla ice cream.

Quick notes

Flour: Crisps and crumbles are very forgiving when it comes to flours. If you don’t have dietary issues, feel free to use all-purpose or whole wheat pastry flour for the flour. I made ours gluten-free using a gluten-free all purpose flour (Namaste’s Perfect Blend works well, but there are many options in stores). Another option (if oats are okay) is to grind 3/4 cup oats in your spice grinder to make a flour (takes just 30 seconds), or make your own flour blend with 1/2 cup brown or white rice flour plus 1/4 cup starch (I prefer potato and/or tapioca starch for baking). Remember, if you are gluten-free and want to use oats, be sure to get certified gluten-free oats.


See my Maple-Pecan Apple Crisp Recipe for another version on Go Dairy Free.

Preparation time: 20 minute(s)

Cooking time: 30 minute(s)

Diet type: Vegan, Dairy free, Egg, free, Gluten free, Peanut free, Soy free, Wheat free

Number of servings (yield): 6

Copyright © Alisa Fleming.

Gluten-Free, Vegan, Soy-Free Maple Pecan Apple Crisp


Filed Under: Alisa's Recipes

Healthy Holiday Spice Mylkshake

Posted by on November 18, 2011 | 19 Comments

Elsewhere Note: I interviewed Alison St. Sure of Sure Foods Living on the topic of a Gluten-Free Thanksgiving. She offers great tips and a couple of family-tested recipes that are at their feast every year. You can see the post here: Making Gluten Free Holidays Merry.

After discovering that many of my online friends didn’t have a single acorn squash recipe posted, I went a little nuts with trialing out different recipe ideas to inspire them … and this one was too delicious not to share. Yes, it is November, freezing, and I’m talking about smoothies and milkshakes, but really, ice cream never goes out of season, so why should shakes?

I think what surprised me most about the flavor was how it tasted a bit nog-inspired. No, I’m not claiming that this tastes just like eggnog (see my article on Dairy-free Egg Nog for some options in that department), but it does have a similar rich and creamy texture, in addition to those “warm” holiday flavors. And more importantly, this holiday beverage is virtuous enough to enjoy for breakast or as an afternoon treat. The acorn squash provides loads of vitamin A, vitamin C, and a whole host of other nutrients, the pecans and flaxseeds balance the carbohydrates with a touch of protein and some healthy fats, and don’t even get me started on the banana. Bananas are a key “superfood” in my world. I’m also addicted to adding fresh ginger to my smoothies lately. It adds a clean, but spicy taste, along with some more healthy benefits to help ward off winter colds.

The recipe below makes one really big serving, but I still wanted more …

Recipe: Dairy-Free Holiday Spice “MilkShake”


  • 2 Tablespoons (.5 oz) Pecan Pieces
  • 1/2 Teaspoon Flaxseeds
  • 1 Medium to Large Ripe Frozen Banana, broken into chunks
  • 1/2 Cup Cooked Acorn Squash (roughly 1/4 of a medium-sized acorn squash – see below for other options)
  • 1/2 Cup Vanilla Milk Alternative (I used Pacific Foods 7-Grain Vanilla Non-Dairy Beverage)
  • 1-Inch Chunk Fresh Ginger, peeled
  • 1/4 Teaspoon Teaspoon Ground Cinnamon
  • Pinch Salt
  • 1-1/2 Teaspoons Maple Syrup
  • 1 25mg Scoop Pure Stevia Extract (or sweeten to taste with more maple syrup or your sweetener of choice)


  1. If you aren’t using a high power blender (that can pulverize little seeds and such), place the pecans and flaxseeds in your spice/coffee grinder and whiz them for about 30 seconds, or until finely ground (the pecans may start to clump, that is okay).
  2. Place all ingredients, including the pecan-flax mixture in your blender, and blend until smooth. I recommend making sure the squash is closest to the blades to allow the blender to work with ease before it hits those frozen bananas. This is particularly important if you aren’t using a high power blender.
  3. Feel free to adjust the liquid (by adding more milk alternative) and/or sweetener to taste.


  • I had some leftover roasted acorn squash, which worked so well in this, but you can substitute pumpkin puree, cooked sweet potatoes, or cooked butternut squash for the acorn squash.

Preparation time: 5 minute(s)

Diet type: Vegan, Dairy free, Egg free, Peanut free, Soy free, Refined Sugar free, optionally Gluten free

Number of servings (yield): 1

Copyright © Alisa Fleming.

Dairy-Free Holiday Spice Milkshake - Healthy, Vegan, Gluten-Free, Pumpkin, Pecan, Squash

 Blog Events:

I’ve submitted this recipe to Wellness Weekends ate Diet, Dessert & Dogs.


Filed Under: Alisa's Recipes

Crispy Curry Potato & Carrot Croquettes

Posted by on November 3, 2011 | 9 Comments

I’ve got a recipe featured on Attune Foods this week. Head over and check it out:

Crispy Curry Potato & Carrot Croquettes – You are going to love this combination. The carrots add a light sweetness, the curry gives it a warm and earthy flavor, and who doesn’t love the crisp coating you get from a light pan-fry? Plus, this is a “normal” recipe that just happens to be vegan/vegetarian, free of the top eight allergens, optionally gluten-free, and sugar-free! Suitable for almost everyone. Enjoy!

Crispy Curry Potato & Carrot Croquettes - Vegan, Dairy-Free, Egg-Free, optionally Gluten-Free

Blog Events:


Filed Under: Alisa's Recipes

Pear-Almond Power Smoothie

Posted by on October 19, 2011 | 30 Comments

I’m attempting to pack right now for a trip with some wonderful friends. Do you ever look at your closet and absolutely hate everything you own? I realize it will be a casual trip, one without expectations, without judgement, and certainly without having to look trendy. It’s already been clearly stated that hoodies are welcome (Amen!). Still, nothing looks comfortable, nothing matches, and the last thing I want to have to pack for a three-day trip is five pairs of shoes.

So I’m procrastinating.

Of course, when I’m avoiding something I become hungry. Famished even. Time to head to the kitchen and fuel up.

Fortunately, we stocked up on organic pears this week (89 cents a pound for the organic ones people – recession / depression take that!), because my latest obsession is ripe pear and bananas in smoothies. Have you tried it? Seriously amazing. I got the idea from the new Thrive Foods book/cookbook by Brendan Brazier. Though some of his recipes are a little extreme in the expensive superfood arena for me, he escalated himself to master chef, in my opinion, when he paired flavors like these two fruits.

Naturally, since we are smack dab in the middle of fall, I had to add some more earthy flavors to the mix. I’ve got a big carton of Almond Fresh almond milk in the review works (to note: love it, it has a very pure almond taste), so I chose almond and “spice” (yeah, that means lots of cinnamon!) for my flavors of the day. It turned out so, so good. The only downfall was that my pear was just barely ripe, not quite soft and a little under-sweet, so I used stevia to sweeten. Should you find yourself in this predicament, stevia works great, but I think a little maple syrup would also go beautifully in this smoothie.

Vegan Pear Almond Spice Smoothie - Dairy-Free, Gluten-Free, Soy-Free, and Sugar-Free

I hope you enjoy this nutritious smoothie as much as I do! Time for me to take a computer bread and stare at my dreadful clothes pack.


Recipe: Pear-Almond Power Smoothie

Summary: I call this type of smoothie a power smoothie, as it energizes me with natural sugars and fiber, but offers just enough balance in fats and protein to keep me from crashing. If you want even more fuel, feel free to add 1 to 2 tablespoons of your favorite plain or vanilla protein powder (egg or brown rice protein would be a great match). This recipe was inspired by Thrive Foods by Brendan Brazier.


  • 1 Very Ripe Frozen Banana (medium to large in size), broken into chunks
  • 1/2 Ripe Pear
  • 1/2 Cup Unsweetened Almond Milk
  • 1 Tablespoon Unsalted Almond Butter
  • 1/4 Teaspoon Ground Cinnamon
  • Pinch Salt (omit if using salted almond butter)
  • Pure Stevia Extract or Maple Syrup, to taste


  1. Combine the banana, pear, almond milk, almond butter, cinnamon, and salt in your blender and puree until smooth.
  2. Taste test, and blend in sweetener to taste, if desired.
  3. Pour in a glass and sprinkle with additional cinnamon if you want it to be pretty.

Quick notes

If your blender is wimpy like mine, make sure the fresh fruit (pears in this case) is closest to the blades, with the frozen fruit on top. This allows those blades to get moving before they hit the tough stuff.

Preparation time: 5 minute(s)

Diet type: Vegan, Dairy-Free, Egg-Free, Gluten-Free, Peanut-Free, Soy-Free, Wheat-Free, Sugar-Free

Number of servings (yield): 1

Copyright © Alisa Fleming.

Vegan Almond Pear Spice Smoothie - Dairy-Free, Soy-Free, Sugar-Free, and Gluten-Free


Filed Under: Alisa's Recipes

Cajun Potato Skillet (Easy Shortcut Meal)

Posted by on October 10, 2011 | 19 Comments

Lately, I’m in love with pan-fried potatoes, and keep experimenting with different seasonings. One of the top spice contenders has easily been cajun.

At a recent conference I received a free container of cajun seasoning by Butterball. I admit, the taste is quite good. Okay, really good in recipes. It is spicy, but not too hot, and rich with flavor. But, on the con side it contains what seem like “unnecessary ingredients” such as silicon dioxide (anti-caking), cornstarch, and natural flavors. I’m always left wondering, if they’re so natural, why can’t they tell me what they are? Also, the seasoning “may contain milk” (and wheat and soy). From an allergen standpoint, I’m okay with trace dairy, but even so.

I’ve attempted a homemade cajun seasoning in the hopes of further improving on this dish and moving away from the additives, but haven’t found a version that is quite right as of yet (still testing!). If you have a homemade cajun seasoning that you prefer, feel free to use it in this recipe (and even share it perhaps in the comments? Hmm?). If not, simply pick-up one of the many premade cajun seasonings available (Butterball or otherwise), and enjoy this as a quick and easy meal option with loads of flavor and just five ingredients!

This makes for a surprisingly meat-heavy dish. If you prefer more veggies to your meat, feel free to reduce the meat to 4 to 6 ounces (or see the vegan and vegetarian options below) and add in a tasty veggie like roasted cauliflower. I did that one night, and all I can say is Yum! About 1 lb of cauliflower shrivels up to just 2 servings when roasted and tastes amazing with these cajun seasonings. For some added greens,  I like this with just a side salad or some steamed broccoli. I’m posting the basic recipe as is, since Tony is happy to skip the greens and cauliflower altogether and enjoy this as a “manly” meal.

Recipe: Cajun Potato Skillet

Summary: See my notes below for vegan or vegetarian options. Everyone should enjoy cajun-seasoned potatoes!


  • 1 lb Diced Red Potatoes, ½-inch cubes
  • 8 Ounces Lean Ground Pork or Turkey (see below for vegan and vegetarian options)
  • 1-1/2 Teaspoons Cajun Seasoning, divided (As noted, I used Butterball, which does contain salt. If using a salt-free version, you may need to add salt to taste)
  • 1 Small Onion, chopped
  • 2 Tablespoons Oil (I used peanut, but olive or grapeseed would work great too)


  1. Bring a pot of water to boil.
  2. Add the diced potatoes, and boil them for 5 to 7 minutes.
  3. While the potatoes are cooking, combine the meat with 1/2 teaspoon of the cajun seasoning.
  4. Heat 1 tablespoon of the oil in a large skillet over medium heat, add the onion, and saute for 3 minutes.
  5. Add the meat, and cook, breaking it up until no longer pink, about 5 to 7 minutes.
  6. Remove the meat and onions to a bowl and set aside.
  7. Drain the potatoes. I usually put them back in the pot for a minute to quickly steam off any excess water.
  8. Add the remaining tablespoon of oil to the skillet, and heat it over medium heat.
  9. Add the potatoes to the skillet along with 1/2 teaspoon of the seasoning, stirring to combine.
  10. Fry the potatoes for 10 to 20 minutes, just stirring them once every few minutes. This gives them time to brown and offers some valuable time to quickly clean up the kitchen!
  11. Return the meat and onions to the skillet with the potatoes, add the remaining 1/2 teaspoon of cajun seasoning, and cook, stirring to coat everything, for a couple of minutes, or until everything is heated through.
  12. Serve in two big bowls.


Vegetarian: Omit the meat and the 1/2 teaspoon of seasoning you would use on the meat. Instead, follow the directions for making the potatoes and onions, and serve the potatoes topped with poached eggs. Sprinkle with a few shakes of the cajun seasoning to serve.

Vegan: I haven’t yet tried a completely vegan options, but did love this dish with roasted cauliflower added. You could go with just roasted cauliflower or I think white beans would be nice in this dish if you are looking for some extra protein. Obviously, vegan sausage crumbles are an option, but I’d choose the cannelini beans personally.

Preparation time: 10 minute(s)

Cooking time: 35 minute(s)

Diet tags: Dairy free, Egg free, Gluten free, Nut free, Peanut free, Soy free, Wheat free, optionally Vegan or Vegetarian

Number of servings (yield): 2

Copyright © Alisa Fleming.

Cajun Potato Skillet


Filed Under: Alisa's Recipes

Two Words: Chocolate Granola

Posted by on October 6, 2011 | Comments Off on Two Words: Chocolate Granola

Quick note: If you haven’t seen the Cooking Challenges Recipe Contest yet, go check it out! Three people will win $200 in groceries and more!

I received some sad news at Attune Foods last month. Their chocolate probiotic granola is being discontinued. Since it has a loyal following, they requested that I come up with a chocolate granola recipe to help ease the blow. You can imagine how that elaborate conversation went … something like:

Attune: “Next month, could you make a chocolate granola re …”

Me: “Hells yeah!”

Okay, I didn’t really respond like that, but that’s what was going through my head. And I really have no idea what else was mentioned beyond that first half sentence. The words chocolate and granola were uttered, and I was in the kitchen within about, um, 30 seconds.

The resultant recipe has already been tested by me, my husband, our neighbor, our neighbor’s entire office, and an Attune chocolate granola customer. The verdict? Awesome. And that is me being modest about it.

I kept the recipe simple, vegan, and nut-free, so that it is school-friendly, allergy-friendly, and you can customize to add in any nuts or seeds if desired. I also like that it has a crispier crunch than your average granola.

You want the recipe you say? Here it is: Chocolate Dairy-Free Granola

If you like it, have any questions, or suggestions, please leave a comment on that post. I will be checking them!

Chocolate Granola - Nut-Free, Vegan, optionally Soy-Free


Filed Under: Alisa's Recipes

Super Natural Birthday Cookies

Posted by on October 3, 2011 | 30 Comments

Quick Note: this giveaway is open until Oct 5th now since I messed up the date. Enter to win Cooking with Crispbread gift pack!

When it comes to online presence, I’m certainly not hard to find, but I rarely offer many personal tidbits. A little mystery is good, right? But since today is my birthday, I thought I would share just a little more about myself … and a recipe, of course ..

  • I’ve never had a cup of coffee in my entire life. Does that make me just weird or an outright freak of nature?
  • If given the choice between carob and chocolate, I’d always choose carob. I’m just not given that option very often.
  • My dream is to run a boutique hotel in the Caribbean with my husband one day … serving up yummy breakfast that is made and grown onsite of course. I’ve probably mentioned this before, but rationalized that it might be more likely to happen if I keep sharing it.
  • I’m 37 as of today, but tend to accidentally age myself often … like rounding up to the next year or even putting my birthdate as two years earlier in my StumbleUpon profile. Oops! It looks like my 40th is scheduled for 2012 in social networking years.
  • When it comes to birthday treats, I love frosting, but could live without cake. Oh the dilemma. However, I adore cookies. So I decided to make myself a batch of extra-special cookies for the occasion …

Mesquite Chocolate Chip Cookies - Vegan, Dairy-Free, Soy-Free


Recipe: Super Natural Mesquite Chocolate Chips Cookies

Summary: Yes, I gave in. I received some Mesquite Flour at a recent conference, and well, how could I not try this legendary recipe for Mesquite Chocolate Chip Cookies? It is adapted from David Lebowitz, who adapted it from Heidi Swanson, author of Super Natural Cooking and famed blogger at 101 Cookbooks. I made quite a few modifications so that it would be dairy-free and egg-free (a vegan version!), and just a touch sweeter. Everyone loved these!

Mesquite flour has the taste and texture of what I would describe as a malted cocoa powder. It’s mellower, yet deep and rich. I definitely recommend giving it a trial for something new and flavorful. David Lebowitz states that buckwheat flour might be an optional subtitute if you don’t have any mesquite flour on hand. I think you could also sub cocoa powder, carob powder, or a combination of the two, but the resultant flavor would definitely be different from the original.


  • 4 Teaspoons Flaxseeds
  • 6 Tablespoons Milk Alternative (I used unsweetened hemp milk, but any type will do)
  • 1-1/2 Cups Whole Wheat Pastry Flour
  • 1/2 Cup Mesquite Flour
  • 1 Cup Quick Oats (not instant, can sub rolled oats if desired, but I prefer the quick oats in these)
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Cup Packed Brown Sugar
  • 1/3 Cup Grapeseed Oil
  • 2 Tablespoons Honey, Agave Nectar, or Maple Syrup
  • 1 Teaspoon Vanilla Extract
  • 2/3 Cup Dairy-Free Semi-Sweet Chocolate Chips


  1. Preheat your oven to 350ºF and line a baking sheet with a silicone baking mat or parchment paper.
  2. Whiz the flaxseeds into a powder in your spice/cofee grinder (about 2 Tablespoons of ground flaxseed).
  3. Whisk together the ground flax and milk alternative in a mixing bowl, and set aside.
  4. In a separate bowl, whisk together the two flours, oats, baking powder, baking soda, and salt.
  5. Returning to the flax mixture (which should have thickened a bit), blend in the sugar, oil, liquid sweetener, and vanilla.
  6. Add the dry ingredients and stir until well incorporated.
  7. Stir in the chocolate chips. The dough will be quite thick, so you may need to press some of the chocolate chips into the dough.
  8. Roll the dough into balls roughly the size of ping pong balls, and flatten them to about 1/2-inch thick on the baking sheet. They will spread a bit while baking, but not much.
  9. Press any chocolate chips stragglers into the cookies.
  10. Bake for 10 to 12 minutes. You want to underbaked these if anything. They will just be beginning to set.
  11. Let the cookies cool for 10 minutes before removing them to a wire rack to cool completely.

Preparation time: 20 minute(s)

Cooking time: 10 minute(s)

Diet tags: Vegan, Dairy free, Egg free, Nut free, Peanut free, and optionally Soy free

Number of servings (yield): 24 cookies

Copyright © Alisa Fleming.

Mesquite Chocolate Chip Cookies - Vegan, Dairy-Free, Soy-Free


Sigh. The last cookie. That’s what I get for making the batch the day before my birthday. At least I have this one …

Mesquite Chocolate Chip Cookies - Dairy-Free, Egg-Free, and Vegan


I think this recipe definitely does justice to Heidi’s original recipe and David’s adaption, even without the eggs and butter! But you be the judge.

Mesquite Chocolate Chip Cookies - Dairy-Free, Egg-Free, and Vegan


Filed Under: Alisa's Recipes

Sweet & Spicy Crisp Mix Recipe + Giveaway

Posted by on September 28, 2011 | 46 Comments

After posting up this egg-free, dairy-free meatball recipe, the folks at WASA offered up a prize package for a giveaway, and who was I to say no? One of you will receive this fun loot:

Cooking with Crispbread Giveaway

  • The Cooking with Crispbread full-color, hardback cookbook
  • A cool WASA bag
  • Three boxes of WASA Crispbread, assorted flavors

To Enter: Simply comment on this post, and let me know if you have ever had crispbread and if so, your favorite way to eat it! I’ll pick a winner on Wednesday, Oct 5th, so enter now!

Personally, I’ve enjoyed their crispbread with almond butter, in meatballs, and in this party mix recipe …

Crispy Dairy-Free Party Mix

Party gnome approve. Hope you enjoy it too!


Recipe: Sweet, Salty, Spicy, Crispy Party Mix

Summary: This mix combines an array of textures and flavors for a little bit of everything. It isn’t overly sweet or overly spicy as is, but you can certainly amp it up if desired. The flavors meld nicely when the mix is allowed to rest, so I make it earlty in the day or  night before and store in an airtight container. This recipe is adapted from the Cooking with Crispbread cookbook.


  • 1-1/2 Cups Broken Crispbread Pieces (I used the Rosemary WASA)
  • 1 Tablespoon Oil or Dairy-Free Margarine (I used coconut oil for a rich and buttery flavor without margarine)
  • 3/4 Cup Seeds and Nuts (I preferred sunflower seeds in this; almonds, cashews, and pumpkin seeds go nicely also)
  • 2 Teaspoons Brown Sugar
  • 2 Teaspoons Honey, Maple Syrup, or Agave Nectar
  • 2 Teaspoons Finely Chopped Fresh Rosemary
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Cayenne (you can double it if you prefer the mix HOT, but this was enough heat for us)


  1. Preheat your oven to 400ºF.
  2. Place the crispbread pieces and seeds or nuts on a baking sheet and spread them out.
  3. Toast the crispbread and seeds or nuts in the oven for 5 to 7 minutes.
  4. While that is toasting, melt the margarine or coconut oil and combine with the remaining ingredients.
  5. Place the toasted crispbread mix in a large bowl, and while still hot, pour on the oil/spice mixture. Stir to coat.
  6. The flavors meld more as it rests, so feel free to make a batch of this at night to enjoy the next day.

Preparation time: 10 minute(s)

Cooking time: 5 minute(s)

Diet tags: Vegan, Dairy free, Egg free, Peanut free, Soy free, optionally Nut free, optionally Gluten free (with a GF crispbread or crackers!)

Number of servings (yield): 6 snacks

Copyright © Alisa Fleming.

Dairy Free Crispy Party Mix - Vegan


Filed Under: Alisa's Recipes, Giveaways

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