NEW Vegan Cinnamon Smores Cookies

Today's NEW Vegan Cookie - Cinnamon Smores

What can I say - except that the cookie base which has a nice graham cracker grit to it makes a great "home base" for this little treat. From there things only get better - dark chocolate and a broiler toasted marshmallow top! OMG it was like camping, but without the bugs, and noisy frogs :-)

BTW The vegan marshmallows are from Sweet and Sara, NYC. They are fabulous and taste amazing. Check their line out at http://sweetandsara.com/

Recipe to come when I am feeling more energetic...

Recipe...

Yoga Alfresco, Yoga Primavera & New Vegan Cookie

From My Yoga Mat Today - The First Crocuses of 2010!!!


I took my Yoga practice OUTSIDE today - it was amazing. I will be practicing outdoors as often as possible and weather permitting now that Spring is in the air!

From my mat flowing through my Ashtanga practice (tried & true, baby), I was able to breathe in clean, fresh New England air, and experience a bright blue sky in each upward dog. It was truly a beautiful day and I am grateful for both the simplicity and efficiency of this practice as well as the weather.

In other news, check out these new Vegan cookies I came up with today - made with almond paste. I said that I was not going to bake anything today but these just happened. I couldn't stop myself.

Try them out, they are incredibly easy and tasty as well. Anyone can bake these cookies!

Always New FREE Vegan Recipes www.AnnaVedaKitchen.com

Anna Maria's Vegan Almond Paste Cookies

1/2 Cup Dairy Free Butter Alternative

1/2 Cup Turbinado Sugar

3/4 Cup Almond Paste

1/2 Cup Agave Nectar

1 Tbsp Ground Flax

3 Tbsp Filtered Water

1 Cup Organic Whole Wheat Flour

1/2 Cup Organic Spelt Flour

1 tsp Vanilla

1/2 tsp Baking Soda

1/2 tsp Baking Powder

Preheat oven to 350 degrees.

Line 2 cookie trays with parchment paper.

Beat the sugar, agave, almond paste, butter alternative, flax, water and vanilla in the bowl of a stand mixer.

Add dry ingredients, scrape down sides of the bowl with a rubber spatula.

Drop by rounded tablespoonfuls onto parchment paper - spacing 3 inches apart.

Bake for 10 minutes, and cool in trays on parchment over wire racks. Enjoy!