Macrobiotic and Vegan Recipes

The recipes you'll find here are 100% vegan and macrobiotic.

I use only natural unrefined sweeteners like maple syrup, brown rice syrup, agave nectar, and organic fruit juices. You'll also find that I am using whole grains other than wheat. Spelt flour, quinoa, amaranth are all delicious and add exciting variety to your pantries.  

Since vegan cooking and baking does not use any dairy you'll probably find some ingredients listed that you are not familiar with. Don't  worry! Have fun and explore using these vegan ingredients that are easier on your body and on the planet. 

Vegan Crunchy Pecan Cookies

This pecan cookie is made with whole spelt flour, rolled oats, and pecans. Brown rice and maple syrup give these pecan cookies a natural and rounded sweetness. Perfect to enjoy with a hot cup of English tea.

Makes 20 cookies.


Whole spelt flour 1 cup
Rolled oats 1 1/2 cup
Pecan nuts (roasted)1 cup
Cinnamon 1 tsp
Baking powder 1 tsp
Sea salt 1/4 tsp

Safflower oil 1/4 cup
Maple syrup 1/4 cup
Brown rice syrup 1/4 cup
Vanilla extract 1 tsp


1. Preheat oven to 325F-350F
2. Lightly roast the pecan nuts in an oven (keep a close eye on them so they don’t burn!)
3. Whisk together all the wet ingredients
4. In a separate bowl whisk together all the dry ingredients
5. Slow mix dry mixture into wet mixture using a rubber spatula (do not over mix)
6. Using an ice cream scoop, divide the dough on the cookie sheets (leave some room between cookies)
7. Press each piece of dough with your hand to make it flat and circular
8. Bake the cookie for 20 to 30 minutes, or until the edge of the cookies are golden brown.