Hadley Cove Recipes
HADLEY COVE RECIPES
***All recipes are vegan-friendly***
Phil's Pumpkin Pancakes
To awaken the soul
Ingredients:
1⒈／⒉ cups all-purpose flour
2 tsp baking powder
⒈／⒉ tsp baking soda
1 tsp ground cinnamon
⒈／⒉ tsp ground nutmeg
⒈／⒋ tsp ground ginger
⒈／⒋ tsp ground cloves
⒈／⒉ tsp salt
1 cup pumpkin puree
1⒈／⒉ cups unsweetened almond milk
⒈／⒋ cup maple syrup
⒈／⒋ cup neutral vegetable oil
1 tsp vanilla extract
2 tbsp ground flaxseed (mixed with 6 tbsp water, as egg replacement)
Maple Pecan Syrup Ingredients:
1 cup pure maple syrup
⒈／⒉ cup chopped pecans
2 tbsp vegan butter
⒈／⒋ tsp cinnamon
Pinch of sea salt
Directions:
Mix ground flaxseed with water in a small bowl and let sit for 5 minutes to create a gel-like egg replacement.
In a large mixing bowl, whisk together flour, baking powder, baking soda, all spices, and salt.
In a separate bowl, combine pumpkin puree, almond milk, maple syrup, vegetable oil, vanilla extract, and prepared flax egg. Whisk until smooth.
Pour wet ingredients into dry ingredients, gently folding together until just combined. Do not overmix. Let batter rest for 5 minutes.
For the syrup, combine maple syrup, vegan butter, and cinnamon in a small saucepan over medium-low heat.
Stir syrup constantly until butter melts, then add chopped pecans. Remove from heat and let sit to infuse flavors.
Heat a non-stick skillet or griddle over medium heat, lightly oiling the surface.
Pour ⒈／⒋ cup of batter for each pancake, cooking until bubbles form on the surface (2-3 minutes).
Flip pancakes and cook the other side until golden brown (1-2 minutes).
Stack pancakes on a plate and drizzle with warm Maple Pecan Syrup.
Optional: Garnish with additional chopped pecans, a dash of cinnamon, or vegan whipped cream.
Additional Tips:
For extra moisture, add ⒈／⒋ cup of applesauce to wet ingredients.
Adjust batter consistency with a little more almond milk if needed.
Phil’s Sweet Potato Fries
To connect with others
Ingredients:
3 large sweet potatoes
3 tbsp olive oil
2 tbsp cornstarch
1 tsp sea salt
1 tsp smoked paprika
⒈／⒉ tsp garlic powder
⒈／⒉ tsp ground cumin
⒈／⒋ tsp black pepper
Optional: Fresh chopped parsley for garnish
Dipping Sauce:
⒈／⒉ cup vegan mayonnaise
2 tbsp sriracha sauce
1 tbsp maple syrup
1 tsp lime juice
Pinch of salt
Directions:
Preheat oven to 425°F and line two large baking sheets with parchment paper.
Wash sweet potatoes thoroughly and pat dry with paper towels.
Cut sweet potatoes into uniform, thin fries about ⒈／⒋ inch thick, keeping them as consistent in size as possible.
Place cut fries in a large bowl and drizzle with olive oil, tossing to coat evenly.
Sprinkle cornstarch, salt, paprika, garlic powder, cumin, and black pepper over the fries.
Toss fries thoroughly to ensure even coating of oil and seasonings.
Spread fries in a single layer on prepared baking sheets, ensuring they are not touching or overcrowded.
Bake for 15 minutes, then remove and flip fries using tongs.
Return to oven and bake an additional 10-15 minutes until edges are crispy and golden brown.
While fries are baking, mix all dipping sauce ingredients in a small bowl until smooth.
Remove fries from oven and let cool for 5 minutes.
Sprinkle with fresh chopped parsley if desired.
Serve immediately with prepared dipping sauce.
Additional Tips:
Soak cut fries in cold water for 30 minutes before cooking to remove excess starch for crispier results.
Make sure fries are completely dry before seasoning and baking.
Adjust baking time based on your oven and the thickness of the fries.
Ada’s Snickerdoodle Cookies
To reminisce on fond memories
Ingredients:
Cookies:
2⒈／⒉ cups all-purpose flour
1 tsp cream of tartar
⒈／⒉ tsp baking soda
⒈／⒋ tsp salt
1 cup vegan butter, softened
1⒈／⒋ cups granulated sugar
⒈／⒋ cup unsweetened applesauce
1 tsp vanilla extract
2 tbsp ground flaxseed mixed with 6 tbsp water
Coating:
⒈／⒋ cup granulated sugar
2 tsp ground cinnamon
Directions:
Prepare flax egg by mixing ground flaxseed with water and let sit for 5 minutes to thicken.
In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
In a large mixing bowl, cream together vegan butter and sugar until light and fluffy (about 2-3 minutes).
Add flax egg, applesauce, and vanilla extract to butter mixture, mixing until well combined.
Gradually add dry ingredients to wet ingredients, mixing until a soft dough forms.
Cover dough and refrigerate for 30 minutes to 1 hour.
Preheat oven to 350°F and line two baking sheets with parchment paper.
In a small bowl, mix coating sugar and cinnamon.
Remove dough from refrigerator and roll into 1-inch balls.
Roll each ball in the cinnamon-sugar mixture, completely coating the surface.
Place cookies 2 inches apart on prepared baking sheets.
Bake for 10-12 minutes, until edges are lightly golden but centers still look soft.
Remove from oven and let cookies cool on baking sheet for 5 minutes.
Transfer cookies to a wire rack to cool completely.
Additional Tips:
For extra soft cookies, slightly underbake.
Ensure vegan butter is softened but not melted.
Chill dough to prevent spreading during baking.
Storage:
Store in airtight container at room temperature for up to 5 days.
Freeze unbaked cookie dough balls for up to 3 months.
Riley’s Recipe Sweet Potato if too dry, add water a teaspoon at a time.
Roll out dough on a lightly floured surface to ⒈／⒋-inch thickness.
Cut into desired shapes using cookie cutters or a knife.
Place treats on prepared baking sheet, spacing them slightly apart.
Bake for 20-25 minutes until edges are golden and treats are firm.
Remove from oven and let cool completely on a wire rack.
Store in an airtight container in the refrigerator for up to 2 weeks.
Safety Notes:
Use natural peanut butter with NO xylitol . (toxic to dogs)
Avoid added sugars or salt.
Choose organic sweet potatoes when possible.