This is one for the green-loving detectives out there. Though I vividly recall my days of organic and nutritional/food-based chemistries of college days, I must admit I was stumped. Could it really be a chemical reaction? My vegan cookies turned green a few hours after baking (and feeding them to my two year old as well as my two nieces.

Due to emerging food allergies, I have been searching for allergen-free food items that my toddler will actually eat—rather than turning up her nose. I found SunButter, a nut butter style spread made with sunflower seeds. Thankfully, it tastes great and is very similar to peanut butter. While at my parent’s house recently, I decided to whip up my own version of a vegan SunButter and jam thumbprint cookie. I was excited—albeit a little nervous—to concoct my own vegan recipe.

I was delighted with the results. And, the kids ate them up, too. They’re moist and chewy without being cake-like. They’re also not heavy, crispy or flat—qualities in vegan baked goods that really turn me off.

And, then, they turned green, Bright green. Yes, after cooling for an hour or two, they seemed to evolve from-the-inside-out into an alarming kelly green. I quickly became mortified. Oh, my! I fed them to the kids! Great, I’ve just poisoned my only taste-testers!

Then, after I had gone home to put the kiddos to bed, my mom and dad called the SunButter Co. on my behalf. As the story was told, the conversation went something like this:

SB: Hello, the SunButter Co., may I help you?

Dad: Yes, I have a question for you…

SB: Your cookies turned green, right?

Dad: Ha, ha! How did you know?

SB: I get that alot.

My dad, being quite a skilled conversationalist went on to discuss the cookies, my daughter’s food allergies and even plugged this site for me. The woman graciously explained the chemical reaction of baking soda and baking powder to sunflower seeds and advised my dad to have me cut the quantity of both baking aids in half. She was cool, patient and helpful. And, reassured him that no one would get a tummy ache. You just don’t get that kind of service now-a-days.

Later, when I visited the SunButter site, I read their disclaimer discussing a slight discoloration after cooking. Slight! The cookies were bright green! Well, I guess I won’t have to bother with food dye this Christmas. My SunButter with strawberry jam thumbprint cookies will be right at home on the holiday platter.

Want to watch your cookies turn green? Here’s the recipe.

Vegan SunButter and Strawberry All-Fruit Jam Cookies

Preheat oven to 375 degrees. Line a cookie sheet with parchment or Silpat.

The Wet Stuff

1/2 C margarine

1 C SunButter

1 tsp molasses

1 T vanilla

The Dry Stuff

1/4 C Turbanado Sugar

3/4 C Brown Sugar

1 T milled flax seed

1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1 C all-purpose flour

3/4 C whole wheat flour

Strawberry All-Fruit Jam

(cut B powder and B soda in half to prevent greening)

Whisk dry ingredients together in a small bowl. Blend wet ingredients on medium speed until well combined. Fold wet into dry until combined but don’t overmix.

Measure 1 Tbsp of batter, roll into ball and press flat onto cookie sheet. Make indentation with thumb and place 1/2 tsp jam inside. Bake for 9 minutes. Remove cookies from sheet and cool on racks. Yum! A chlorogenic delight!

Special thanks to SunButter for producing such a fabulous product. We’ll be enjoying it for years to come!

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Eggs. They’re useful if your making an omelet or a soufflé. But, often, they’re not necessary to the batter or baked goods in which they’ve become a staple ingredient. Really, eggs are just a binder and there are plenty of items that can be effectively used to do the job—some of which can deliver a welcome additional depth of flavor.

Recently, there had begun a debate between my husband and I regarding whether or not eggs were required for a batch of fluffy pancakes. I had been trying to develop a formula for light and fluffy vegan pancakes without much success. The taste was always there in recipes for classic blueberry, rich chocolate, chocolate chip or the more extravagant orange pineapple ginger. But, admittedly, they all fell a bit flat or worse they would lie like an anvil at the bottom of our stomachs…for hours. Because of this experience, he concluded that while eggs may not be needed to combine dry ingredients they certainly did assist in digestion. He insisted on adding an egg whenever it was his turn to make Saturday morning breakfast. Defiantly, I was determined to prove him wrong.

I searched high and low for a beacon of light that would lead me into the promised land of an airy pancake. (As a rule, I’m not a fan of egg replacer powders that are mixed with water because of the metallic after taste that seems to follow me around for hours afterward.) And so, my inquiry continued until I unexpectedly hit an epiphany through a few sources who offered an odd element to the formula: carbonated water. Eureka. It made perfect sense. The carbonation would add the lift I had been seeking. Or, at least in theory. I crossed my fingers and—with the help of one of the recipes I found—added it to my existing recipe. I smugly served the newly improved vegan pancakes to my family. I suspected they would be well received though I couldn’t imagine just how much that little bit of sparkle would shine on my breakfast table. The seltzer had made them every bit as good—better, even—than those cherished pancakes of my youth. And, according to my husband, there are the best pancakes I have ever made, bar none.

With thanks to Katherine at the ppk, I post my own version of eggless pancake batter to which I have happily replaced some of my original measurement of “still” water with seltzer.

Vegan Pancakes
The Dry goods
scant 2 Cup all-purpose unbleached flour*
2 tsp ground flax seeds**
1 tsp wheat germ
2 tsp baking powder
1 or 2 dashes of salt
2 tsp raw sugar

The Wet stuff
1 ¼ Cup soy milk
½ C seltzer water
1Tsp fresh lemon juice
1 tbsp flax oil
1 or 2 tsp water to thin out batter as needed (I like it on the thin side. Makes ‘em lighter.)

Coat cast iron skillet or griddle with a tsp of margarine and heat at Medium temperature. Dissolve sugar in lemon juice. Add remaining wet ingredients. Combine dry ingredients in separate bowl. Pour in wet ingredients and stir to blend without over mixing. Let rest 5 minutes. Stir again once or twice. Measure out batter in ¼ C each onto heated griddle. When taking off of griddle spread a little bit of margarine on top. Serve with maple syrup, all-fruit jam, peanut butter, honey or sprinkle with cinnamon sugar.

*Since the first try, sometimes I have measured out 1 1/2 C flour; ½ C whole wheat pastry flour
**Flax seeds are often used to sub out eggs and so I originally added these during my quest for a vegan pancake. They add omega 3’s, a little protein, fiber and antioxidants. Be sure not to add any more than 1Tbsp, however, as it will elicit an odd aftertaste.

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