Todays topic at the Vegan MoFo is all about lunchboxes and let me tell you – I’m a pro at packing them. I’ve made some very nice ones for myself to take to school or to work, as well as my boyfriend to take with him to work. The boys at his office are either vegans or very vegan friendly so they stick to ordering vegan food in or getting some vegan burgers or hot dogs. But it’s far away from healthy and I don’t feel to great about him eating all this stuff every day. There’s some kind of mommy mode activating I guess. It’s even worse though when he’s on tour with his band Marathonmann. Well it’s only worse for me and my mommy mode, because then I have zero control about the food he’s eating. By the way, I like to think that I’m no control freak (some might think differently though). It’s just that I’ve seen him taking care of himself and it’s really not great food-wise…
Tomorrow I will have to say goodbye to him once again since they’re going on tour, but gladly it will only be for a week. They just recently released a special edition vinyl with a remake of their song ‘Abschied’ and now they’re hitting the road again with 6 acoustic shows (plus one special show in our hometown as a finale). Together with the song they also released this new video:
Well lets focus on todays recipe for a moment. I decided to pack him some cookies, since they stay fresh for a few days, are easy to eat in the tourbus and cause a nice sugar rush when needed. Loaded with cranberries and nuts they are also great to enjoy for breakfast. They are wrapped up in no time (less than 30 minutes), are super crunchy and have a caramel-y flavour. Those Almond-Cranberry-Cookies are perfect for your afternoon tea or as a special sugary treat for your kids.
250 g spelt flour
180 g raw sugar
125 g vegan butter
2 tablespoon soy flour
1 orange, zested and juiced
50 ml soy milk
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon vanilla
1 pinch of salt
100 g flaked almonds
100 g dried cranberries
1. Combine all ingredients except the almonds and cranberries. Gently fold in the remaining ingredients at the end.
2. With wet hands form 16 balls and set them with enough space on a lined baking sheet, then squeeze them flat.
3. Bake them at 220°C for 17-20 minutes.