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Sep 23, 2018







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Vegan chocolate chunk cookies

Courtesy of Jenny Ouellet of HippieCakes Vegan Bakery in Raymond (makes about 12)
 
¾ cup coconut sugar
⅔ cup coconut oil, melted and cooled
¼ cup coconut milk beverage, room temperature
1 teaspoon vanilla extract
1¾ cups Bob’s Red Mill all-purpose gluten-free flour
½ teaspoon xanthan gum
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon salt
1 cup vegan chocolate chunks
Preheat oven to 350 degrees. In a medium-sized mixing bowl, combine coconut sugar, coconut oil, coconut milk beverage and vanilla extract. Using a whisk, mix until you have a smooth caramel-like substance. 
In a separate bowl, combine all dry ingredients except chocolate chunks. Slowly mix dry into wet until whisk can no longer work through the batter. Once you’ve worked through all of the clumps, work in chocolate chunks. 
Use a four-ounce ice cream scoop to portion the batter onto a parchment-lined baking sheet, about two inches apart. 
Bake for about 15 to 18 minutes. Allow cookies to rest on cookie sheets for a few minutes before being removed to cooling racks.




With Jenny Ouellet
In The Kitchen

04/04/18



Jenny Ouellet of Raymond is the owner of HippieCakes Vegan Bakery (126 Route 27, Raymond, hippiecakesbakery.com), a homestead business offering vegan pastries and baked goods like doughnuts, cupcakes, cookies, specialty cakes, peanut butter cups, whoopie pies, brownies and more. All of her products are made with coconut milk and a palm oil-based margarine as substitutes for dairy, and they can be shipped nationwide through online ordering. She also appears at several vegetarian and vegan festivals around New England (she’ll be at the NH Vegfest in Manchester on April 14), and takes orders for a Donut of the Month Club special, featuring different vegan doughnut flavors each month. Ouellet currently bakes everything in her home but said she is working toward opening a storefront in the future.

 
What is your must-have kitchen item?
A whisk, because I mix everything by hand and don’t use mixers. So I need plenty of whisks.
 
What would you choose to have for your last meal?
Shepherd’s pie, vegan of course. … Or a giant bowl of mashed potatoes.
 
What is your favorite local restaurant?
Susty’s [Cafe] in Northwood. I like to get the soy fritters.
 
What celebrity would you like to see ordering your product?
Rupert Grint, the actor that played 
Ron Weasley from Harry Potter. 
 
I love when people call me to make things Harry Potter-themed.
 
What is your favorite thing that you offer?
It’s probably a toss-up between the peanut butter cups and the fried doughnuts.
 
What is the biggest food trend in New Hampshire right now?
Vegan is definitely increasing, if you’re looking at it from a diet point of a view. For a specific foods, I would say macaroons seem to be popping up a lot.
 
What is your favorite thing to cook at home?
I love tofu scramble with lots of broccoli.
 
— Matt Ingersoll 





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