The bake sale went far better than any of us could have hoped for. People were lined up waiting before we were even finished setting up! And we sold out early - every last thing! A nice reminder that there is a big vegan community here, it's just not very centralized (however this could change in the future).
The best part: we raised $3192.45, donated to the Humanitarian Coalition for their efforts in Haiti!
I didn't bring my camera, but here are some photos that other people took:
(that's me in the polka dot dress, probably feeling flustered because it was so busy!)
Some of the stuff I baked :)
(baklava recipe coming soon!)
And a recipe to leave you with:
Apricot Almond Cookies
These are a cross between these vegan cookies that I get at the cafe I always go to for studying in, and the east coast oatcakes that seem to be available at every cafe in Nova Scotia but none here. The cookies themselves are big, thick, and chewy. Nom nom nom. And they don't skimp on the apricots, either.
1 cup quick oats
1 cup whole what flour
1/3 cup oat brain
1/3 cup flax meal
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup vegetable shortening (I use earth balance)
1/2 cup agave nectar
1/2 cup almond milk
1 teaspoon vanilla
1/2 cup slivered almonds
1 cup chopped dried apricots
Preheat the oven to 350 degrees. Spray or grease a cookie sheet and set aside. Mix together the dry ingredients (oats - baking soda). Then chop up the shortening and mix it in, smushing it with your fingers to blend as well as possible. Add the agave, milk and vanilla, mixing with a wooden spoon. Then fold in the almonds and apricots. Shape into small patties, place on cookie sheet, and bake for 12-15 minutes. Makes ~12 cookies.