Sugar

« Older Entries

Chocolate Brownies

Monday, September 6th, 2010

IMG_2837

 

 

Rosh Hashanah, the Jewish New Year, is just around the corner and what better way to welcome the New Year but with sweetness? In the Jewish religion, we tend to celebrate holidays and life cycles surrounded by food. For Rosh Hashanah, typically we eat apples with honey to symbolize our hopes and wishes for a sweet and healthy new year for loved ones and ourselves.  So when life calls for celebration and indulgence, it’s important to do so with real ingredients.

 

Holidays shouldn’t be an excuse to binge on the “bad stuff”. What’s the fun in that if you are going to spend the next week (or more) fighting your sugar cravings back under the rug?

 

Ingredients:

2 cups almond flour

½ cup rolled oats, blended to flour consistency

¾ cup unsweetened applesauce

2 teaspoons ground flax seeds

1 teaspoon vanilla extract

¾ cup cocoa powder

½ cup water

½ teaspoon baking powder

¼ teaspoon sea salt

½ teaspoon cinnamon

½ cup agave nectar

½ cup brown rice syrup

½ of a 3.5 oz dark chocolate bar (I like Green & Black 70% dark chocolate), chopped

 

Directions:

Preheat oven to 350 degrees

Grease 8’’ x 8’’ pan

Combine dry ingredients in mixing bowl, except for chopped dark chocolate

Combine wet ingredients in separate mixing bowl

Combine bowls and use electric hand mixer to blend thoroughly

Hand stir in chocolate chunks

Pour into greased pan and bake until cooked – approximately 45 minutes

Allow to cool completely and place in refrigerator to solidify

Enjoy your creamy, fudgy dessert!

Posted in Baking, Desserts, Entertaining, Holidays, Recipes, Sugar, Vegetarian / Vegan, Wheat Free | No Comments »

Blueberry Pie – No Baking Needed!

Wednesday, June 2nd, 2010

IMG_2398

 

I recently did the ol’ “switch-a-roo” of my closets. Any girl reading this post knows what I’m talking about – putting the sweaters and other fall / winter garments into storage and filling your closet with sundresses, tank tops and other spring and summer clothes. I always love the day I switch my closet because it’s like going shopping and discovering all these new clothes without having to spend a pretty penny! More importantly, it’s a sign that the seasons have officially turned and that means new foods are coming into season.


Ever notice how a salad seems more appealing to you in the summer than in the winter? This is because our bodies crave cooling foods when it’s hotter outside. Mother nature is telling us to eat foods raw or cold during spring and summer, as they will be more cooling than heavier foods. Foods that are cooked or steamed lightly and quickly can also having a cooling effect. The longer a food is cooked, the more warming it becomes. Make sense?


This blueberry pie is light but savory, and definitely cooling. It’s the first pie I ever made, and I have to say it was pretty easy, especially the clean up part because I only had the blender to clean. Make sure you are using a high-power blender like a Vita-Mix, because it takes a lot of power to turn these ingredients into piecrust and filling.


According to the Environmental Working Group, blueberries are one of the top twelve fruits and vegetables most likely to be contaminated with pesticide residues so it is important to buy organic blueberries. These pesticides are absorbed into the fruits and vegetables, so washing them does not eliminate the pesticide residues completely. A growing number of experts agree that small doses of pesticides can cause permanent damage to human health.


Blueberries provide some of the strongest antioxidant activity among fruits and vegetables. They get their dark blue color from anthocyanidins, which provide blueberries with vitamin C in addition to their antioxidant protection.


Ingredients:

Crust:

1 cup unsweetened muesli

9 – 10 Medjool dates, sliced in half and pits removed

1 cup walnuts

¾ cup shredded unsweetened coconut flakes


Filling:

10 oz frozen blueberries

10 Medjool dates, sliced in half and pits removed

2 bananas

1 avocado

1 tablespoon shredded coconut


Directions:

To make the crust combine the crust ingredients in a high-powered blender and blend thoroughly. Use hands to scoop the batter and press it evenly onto the bottom of a 9 inch pie pan.

Use your thumb to press some of the batter up onto the side of the pan, about ¼ – ½ inch


IMG_2392

 

To make the filling combine all of the ingredients in a high-powered blender and blend completely.

Pour filling into center of pie and use back of spoon to spread it evenly across the crust.


IMG_2393

Cover and freeze for at least three hours before serving.

Any extra batter should be frozen separately in a glass container for all-natural ice cream.

 

IMG_2394

Posted in Baking, Desserts, Organic, Quick & Easy, Recipes, Sugar, Vegetarian / Vegan, Wheat Free | 2 Comments »

Peanut Butter Blondies

Friday, May 7th, 2010

IMG_2233

 

My sister loves peanut butter so it only seemed appropriate to honor her birthday with peanut butter blondies. Inspired by the cookbook Vegan Cookies Invade Your Cookie Jar, I swapped a few ingredients for healthier alternatives.


Let me be clear – this dessert is not a “health food”, but to avoid dessert for eternity is unrealistic for most of us.  When indulging, it’s important to do so with real foods, not chemicals or artificial ingredients and flavoring.


Instead of sugar I used brown rice syrup, which is a great alternative to sugar. It is made by fermenting brown rice with enzymes to disintegrate the natural starch of this whole grain. After straining off the fermented liquid, the substance is cooked to a syrup consistency. It has a mild sweet buttery flavor so it is excellent for a bit of sweetness in your tea, salad dressings, sauces, and of course in desserts. Brown rice syrup takes longer for the body to breakdown and digest then sugar because of the complex carbohydrates components, so your energy levels will remain constant instead of crashing shortly after indulging.


Rolled oats are a great substitute for white flour. Just like white sugar, white flour enters the bloodstream quickly, causing mood and energy spikes and crashes. Refined carbohydrates, like white flour, not only lack any nutritional benefits, but have been linked to a range of health issues including weight gain and heart disease. Whole grains, like rolled oats, remain rich in micronutritents and fiber.


Ingredients:

2 cups Rolled Oats

½ cup organic Peanut Butter

¼ Extra Virgin Olive Oil

2 teaspoons vanilla extract

¼ cup Almond milk (or milk of your choice)

½ teaspoon baking powder

1 cup Brown Rice Syrup

Optional: 1/3 cup peanuts


Directions:

Preheat oven to 350 degrees

Grease 8 x 8 inch baking dish

Use blender or food processor to blend rolled oats to create flour consistency

In medium mixing bowl combine, use spoon to mix peanut butter, oil and brown rice syrup.

Stir in nondairy milk and vanilla.

Stir in flour and baking powder. Blend well.

Transfer dough into baking pan and press into place.

Sprinkle on the peanuts and lightly press them into the top.

Bake for 35 to 40 minutes or until the blondie edges are slightly darkened.

The top will appear soft and that is ok.

Allow pan to cool completely. You may even want to put the pan into the refrigerator for an hour or two before slicing to make them extra firm, but still moist and delicious.

Posted in Baking, Desserts, Quick & Easy, Recipes, Rice, Sugar, Vegetarian / Vegan, Wheat Free | 2 Comments »

The Pleasure Trap

Friday, April 23rd, 2010

IMG_2197


Did you know that if you place a frog in a pan of water, he just sits there? If the pan is heated very slowly and gradually the frog won’t even notice that the temperature of the water he is sitting in is getting warmer. The frog “gets used to” the increasing heat and will likely boil to death if the heat is not turned down because his sensory capabilities fail to warn him that he needs to hop out of the pan in order to survive.


So why am I sharing this gruesome tale with you? We, the American public, have become the frog and the food companies and Standard American Diet (SAD) are like the water. Overtime, we have become more and more dependent on artificial ingredients and processed foods, but because this has been a gradual increase, we hardly noticed. Today, we (as a country) are sick, diseased, exhausted and overweight. The water is near boiling and we have to “hop out” to save our lives. For many, “hopping” is easier said then done.


Convenience, culture, tradition, perception of finances and taste preference “trap” us, even though our current diet is not in our best interests.


I spend most of my day, every day, advising people on how to live a healthier life. I help them understand that eating healthy doesn’t have to leave them with an empty wallet and that healthy foods and tasty foods are not mutually exclusive. The thing is, I am a human too. No human is perfect. We are biologically programmed to seek out the most calorically-dense foods and eat as much of them as possible. A long, long, very long time we had to rely on our opportunities of feast in order to survive during famine. This innate instinct is now confused in our modern environment of super-sizing and drive-throughs. We have an unlimited amount of food available anytime and anywhere.

 

IMG_1746


I know better than to eat sugar and drink caffeine. I know the effects they have on my body, but like I said, I am human too, and no human is perfect. So this week when life got busy, schoolwork piled up and clients were scheduled back to back, I resorted to one of my old habits – caffeine – for that extra boost to get me through. Although I haven’t had a sip of coffee in years, tea has a similar effect on me. The caffeine, felt good initially and I felt energized and empowered to get through my grueling tasks. It didn’t take long before I felt tired, starving and craving sweets. Everything felt out of whack and off balance by the end of the day.

 

The next day, I woke up feeling hungover and sluggish, so what did I do? I put some water on to boil and had a nice hot cup of caffeinated tea – actually, make that plural – cups of tea. I was feeding myself poorly to make myself feel better. Does that sound familiar or may be it’s just me? After another day of this routine, I decided enough was enough and the next morning I woke up and had some hot water with lemon. While not nearly as satisfying at the time, I felt a heck of a lot better by the end of the day, and feeling more like myself. I “hopped” out of the boiling water.


Sometimes it’s easy to get stuck in the pleasure trap because it can feel so good and getting out of it doesn’t initially. The following books provide more information about “hopping” out of the boiling water. The Pleasure Trap by J. Lisle Douglas and Alan Goldhamer and The Yoga of Eating by Charles Eisenstein provide wonderful and insightful information about the motivational factors that cause us to give in to an excessive diet and lifestyle and how to communicate with our body to get on and stay on a healthy, energizing and mindful track.

Posted in Books, Health Coaching, Sugar, Uncategorized | 1 Comment »

bananas for bananas

Monday, March 29th, 2010

IMG_2045

 

We live in a culture where it is socially acceptable to eat anytime, practically anywhere. Breakfast, lunch and dinner don’t cut it anymore. Now we need something to munch on when we watch a movie, go on a long car ride, feel bored, are sitting in our cubicle hunched over the computer, feel stressed, the list goes on and on. Snacking isn’t inherently bad. What matters is why we are snacking and what we are snacking on.

 

Snack foods are what I like to call “convenience foods”. They are easily transportable and don’t require utensils. Unfortunately, this usually translates into processed foods like pretzels, chips, candy and cookies that can be picked up at the shop around the corner, gas station or movie theater. Convenient? Yes. Healthy? Most likely not. Empty calories? Absolutely.

 

Dehydrated fruits (or vegetables) are a great option next time you’re in the mood for munching.


The store bought kinds often add sugar and preservatives, but dehydrating fruit yourself is great for a healthier snack option, plus it’s so easy! The bananas that we dehydrated were a lot sweeter than a regular banana. My parents recently invested in a food dehydrator and now that I am in NY for Passover, I had to see for myself how the delicious banana chips that my mom has been raving about since her first batch are made… and taste.


Step 1: slice banana (or fruit or vegetable) of choice into even skinny slices – approximately 0.2 – 0.4 cm per slice.

IMG_2037


Step 2: spread slices across dehydrator tray in a single layer

IMG_2038

Step 3: load tray into dehydrator

IMG_2039

Step 4: set dehydrator to necessary time and temperature


Step 5: remove from dehydrator, cool, place into airtight container and enjoy!

IMG_2042

 

Combine dehydrated fruit with your favorite raw nuts to make your own personalized trail mix or keep them separated for a sweet, nutritious and satisfying snack.

 

Each dehydrator has its own cooking time and temperature requirement for each fruit and vegetable so consult your instruction manual before you get started.

Posted in Quick & Easy, Snacking, Sugar, Vegetarian / Vegan, Wheat Free | No Comments »

time for a breakfast makeover?

Wednesday, December 30th, 2009

IMG_1750

 

Everyone that doesn’t live under a rock knows that it’s important to eat more fruits and vegetables and less sugar and processed foods. However, many of us seem to conveniently forget these guidelines when it comes to breakfast. Instead we settle for foods that are quick, easy and give us an artificial boost of energy to start our day. In other words, most of us rely on foods that are easily transportable (read: processed) and loaded with sugar, so we perk up in the morning only to crash a few short hours later.

 

Cereal (even if you think it’s the healthiest option on your grocery store shelf) and milk for breakfast, or any other time of day, is not as harmless or healthy as you may think.

 

Here is what Sally Fallon, founding president of the Weston A. Price Foundation has to say about dry cereals.

 

“Dry breakfast cereals are produced by a process called extrusion. Cereal makers first create a slurry of the grains and then put them in a machine called an extruder. The grains are forced out of a little hole at high temperature and pressure. Depending on the shape of the hole, the grains are made into little o’s, flakes, animal shapes, or shreds (as in Shredded Wheat or Triscuits), or they are puffed (as in puffed rice). A blade slices off each little flake or shape, which is then carried past a nozzle and sprayed with a coating of oil and sugar to seal off the cereal from the ravages of milk and to give it crunch.”

 

According to Paul Stitt, author of Fighting the Food Giants, “the extrusion process used for these cereals destroys most of the nutrients in the grains. It destroys the fatty acids; it even destroys the chemical vitamins that are added at the end. The amino acids are rendered very toxic by this process. The amino acid lysine, a crucial nutrient, is especially denatured by extrusion. This is how all the boxed cereals are made, even the ones sold in the health food stores. They are all made in the same way and mostly in the same factories. All dry cereals that come in boxes are extruded cereals.”

 

Still not convinced that you should rethink your breakfast routine?

 

In the 1960’s a study was conducted at the University of Michigan in which researchers divided 18 laboratory rats into three groups: one group received corn flakes and water; a second group was given the cardboard box that the corn flakes came in and water; the control group received rat chow and water.

 

The rats in the control group (received rat chow and water) remained in good health throughout the experiment. The rats who ate the cereal box became lethargic and eventually died of malnutrition. The most surprising result of all (at least for me) was that the rats eating the cornflakes and water actually died before the rats eating the cereal box. Before the rats eating the cornflakes and water died they developed schizophrenic behavior, threw fits, bit each other and finally went into convulsions.

 

The conclusion of this experiment is that the cereal box provided more nourishment than the corn flakes. This study was never published.

 

So right about now I bet you’re feeling limited and wondering what you CAN eat for breakfast.

 

My favorite way to start my morning is with a bowl of oatmeal. It’s filling and I love the warmth the oatmeal provides in the colder months. The rolled oats are an excellent source of nutrition, as they contain essential enzymes, iron, dietary fiber, vitamin E and B-complex vitamins. Because the body absorbs grain slowly, they provide sustained and high-quality energy.

 

You can substitute rolled oats with any other whole grain like millet, amaranth and quinoa. I like to add raisins and walnuts to the oats while they cook. The sweetness of the raisins spreads throughout the oats so adding cinnamon or any other sweetener is practically unnecessary.

 

Ingredients:

1/3 cup rolled oats or other whole grains (Heck, go crazy and mix different grains together!)

1 cup water

Optional mix-ins: raisins, apples, walnuts, almonds, seeds – you get the idea…

 

Directions: 

Soak grains overnight to aid digestion. Soaking grains also removes phytic acid, which is a natural part of the grain’s bran. This makes absorption of all the grain’s nutrients easier on the GI tract.

Drain and rinse grains

Combine grains and water in pot

Bring to a boil

Simmer for 20 minutes – add your mix-ins half way through

 

Feeling too rushed to eat at home and be able to make it to work or school on time in the morning? Pour it into a glass container to take with you on the go. Don’t forget your spoon!

 

Also check out my pumpkin muffins for another healthy option.

 

For more information about the extrusion process check out these sites.

http://www.westonaprice.org/Dirty-Secrets-of-the-Food-Processing-Industry.html

http://hilltownfamilies.wordpress.com/2009/12/05/doyle-2/

 

Posted in Books, Breakfast, Quick & Easy, Recipes, Rice, Sugar, Vegetarian / Vegan, Wheat Free | 10 Comments »

tahini oat cookies

Sunday, December 20th, 2009


IMG_1749

 

Meet my friend, tahini. Made from ground sesame seeds, this Middle Eastern staple can be used in spreads, dressings, sauces and cookies! It’s a common ingredient in foods like hummus and baba ghanoush and has a consistency like peanut butter with a very nutty taste. Tahini is a great source of calcium, protein, B vitamins, vitamin E, and essential fatty acids.

Hummus and tahini have been staples in my refrigerator since I was a child. Like most people with Middle Eastern roots, I crave hummus and tahini the way Italians love cheese and pasta.

There are 2 different types of tahini; hulled and unhulled. Unhulled is the better option. Look for unhulled tahini in your grocery store because it is made from the whole sesame seed, thus providing more protein, calcium and vitamins than hulled tahini. Hulled tahini removes the bran portion of the sesame seed.

Although tahini is not a typical ingredient in cookies, I think you will be pleasantly surprised. These cookies have a sweet nutty taste. You won’t find any sugar or processed ingredients in these cookies, so you should feel satisfied after 1 or 2. Made with whole foods, these cookies are about as real as cookies get.

Ingredients: (makes about 3 dozen cookies)

2 cups rolled oats

½ cup sunflower seeds

8 tablespoons tahini

½ cup agave nectar

2 teaspoons cinnamon

Directions

Preheat oven to 350 degrees

Grease cookie sheet

Pour rolled oats into blender and blend to create flour consistency

Combine all ingredients in large mixing bowl with electric hand mixer

Use spoons to drop teaspoon size batter onto baking sheet

Space cookies 2 inches apart

Bake until edges are slightly golden brown – approximately 10-12 minutes – be sure not to overcook

Allow to cool for 10 minutes before moving to baking rack

Resources:
World’s Healthiest Foods

Posted in Baking, Desserts, Quick & Easy, Recipes, Sugar, Vegetarian / Vegan, Wheat Free | 5 Comments »

Hanukkah Treats: Latkes & Applesauce

Saturday, December 12th, 2009

IMG_1741

 

Hanukkah is one of the best-known Jewish holidays, but not because of its religious significance, but because of its seasonal relationship with Christmas. Gift giving is an American custom than does not exist among Jews worldwide.


Growing up, I loved Hanukkah. As a family, we lit the menorah together each night. I had my own menorah, as did each of my siblings. I made my menorah out of clay one summer at camp (when I was 8 or 9) and used far into my young adult years. As a child, I got gifts, not nearly as many as my non-Jewish friends, but I never seemed to mind. My siblings and I would get 1 small gift each night with one “big” gift on the 8th and last night.

 

After we lit the menorah we would play the dreidel game and eat latkes with applesauce. The dreidel is a four-sided spinning top and each side is imprinted with a Hebrew letter. The letters serve as an acronym for Nes Gadol Haya Sham, which translates to “A great miracle happened there”, referring to the miracle of the oil. In Israel they say Nes Gadol Haya Po, “A great miracle happened here”.

 

To also remember the miracle of the oil, it is customary to eat foods that are fried with oil. Potato latkes are the traditional food of choice, eaten once a year (or really 8 if you eat them each night of Hanukkah), and served with applesauce. The idea of fried foods gives me a stomachache so this year I am trying something different – baking my latkes instead of frying and making sugar free applesauce.

 

We all have family recipes, traditions and favorite dishes that are not healthy enough to eat year-round, which is why we indulge only on special occasions, but why un-do your hard work of good decision making to suffer weight gain, a stomachache or worse? Getting back to where we were before we made a poor diet or lifestyle decision can takes days, weeks or more before we feel as good as we did before that decision. May be it’s worth it for you, but it sure isn’t for me.

 

I love revamping recipes to make them healthier. This way I don’t feel like I’m really making a sacrifice to maintain my health.

 

Have a recipe you want to make healthier? Shoot it my way and I’ll send it back to you healthier, but still tasty.


Applesauce: (serves 2-4 people)

Ingredients:

6 -8 sweet apples (I used Fuji apples)

1 teaspoon cinnamon

1/2 teaspoon vanilla


Directions:

Remove skin from apples and chop into 10-12 pieces each

Put apples and cinnamon into pot with lid

Stir often until apples are soft – approximately 30-45 minutes

Put apples in blender and blend completely

Put apples back into pot and add vanilla

Stir

Cool and serve


Potato Latkes (makes 12-15)

Ingredients:

1 large sweet potato, grated

1/2 medium onion, chopped

1 teaspoon cinnamon

2 eggs, blended

1/2 cup of flour (I used Pecan flour, but any will do)

1/2 teaspoon pepper


Directions:

Preheat oven to 400 degrees

Grease baking sheet

Combine all ingredients into bowl and stir well

Use your hands to scoop mixture

Squeeze all liquid out and place scoop on cookie sheet and flatten

Repeat

Bake until latkes are crisp and golden brown

 


Posted in Entertaining, Holidays, Recipes, Sugar, Vegetarian / Vegan, Wheat Free | 4 Comments »

pumpkin muffins

Saturday, November 14th, 2009

IMG_1645


I’ve never really had a soft spot for the typical comfort “on-the-go” breakfast foods like muffins, donuts, bagels and scones. With the colder months and holidays ahead, I thought it was a good idea to come up with a muffin recipe for those who do have that soft spot.


Often times people tribute any extra weight they might be carrying around to their morning breakfast routine of bagels, pancakes, or [fill in the blank with your favorite pastry or starchy breakfast food]. My response when I hear comments like is to figure out how to make a not-so-good-for-you food a better-for-you food, which usually means making it at home. Depriving yourself of foods that you crave is not going to do anyone any good. This is why fad and crash dieting never works in the long run.


When you cook for yourself instead of eating from a restaurant you know exactly what is in your food. Keep in mind that restaurants are a business so their main objective is profit. They want the food to taste good so that you keep coming back and with friends. They might choose to use less healthy or cheaper ingredients in order to keep their profit up.


These muffins are great because they are mini but satisfying. I added flaxseeds for extra fiber to help you feel fuller longer. Flaxseeds are one of the most concentrated plant sources of omega-3 fatty acids. Omega-3 is an essential fatty acid, which means we can only get it from the foods we eat. We need essential fatty acids for tissue strength, muscle tone, cholesterol metabolism, blood clotting and a healthy heart… pretty important stuff.


When you use flaxseeds, always make sure you grind them up before serving. Grinding them up breaks their hard shells and allows for digestion and absorption of their nutrients. You can grind them in a coffee grinder – it’s that easy. Store them in an airtight container in a cool and dark place like your refrigerator.


So go ahead… give ‘em a try.


Ingredients:

1.5 cups almond flour

3/4 cups oat flour (pour rolled oats into your blender and hit the switch). If you are gluten free (GF) make you sure you buy GF rolled oats. They aren’t all GF.

15 oz pumpkin (canned is fine)

2 tablespoons flax seed, grounded

1/2 cup agave nectar

1/2 cup cranberries (optional)

4 tablespoons butter, melted

1 teaspoon baking powder

1 teaspoon baking soda


Directions:

Preheat oven to 325 degrees

Combine all ingredients except cranberries in a large mixing bowl and blend

Fold in cranberries with spoon

Pour batter into muffin baking sheet. The batter will not rise very much so you can fill it 3/4 or more of the way full.

Bake until golden brown on top – approximately 40 minutes

Tags: , , ,
Posted in Baking, Quick & Easy, Recipes, Sugar, Vegetarian / Vegan, Wheat Free | 3 Comments »

Dark Chocolate Chip Cookies

Sunday, November 8th, 2009

IMG_1641

 

The Bareket’s will be hosting Thanksgiving 2009 for about 30 people – both family and close friends. Your first response might be “Holy crap! 30 people!” or “Are they crazy?”, but to be honest I really love and enjoy the company of my “family” (those that I am related to by blood and those that I sometimes forget that I am not really related to.). Besides, isn’t that what Thanksgiving is all about? Lots of food, lots of people and lots to be thankful for? It sure is in my house!

 

Growing up in a family of 6, it was always pretty easy to have a large crowd at any meal – holiday or not, so the idea of 30 doesn’t sound too overwhelming to me, but it’s still a lot of people… and a lot of different taste buds! That’s why I’m starting to experiment with some new recipes NOW! The guests shouldn’t be the guinea pigs (even if they are family)! Some of us are more health conscious than others, so I want to make sure that everything on the menu satisfies everyone!


I wanted a basic chocolate chip cookie that I could use for Thanksgiving, but also for any occasion and these really hit the spot! They are super easy to make and they sure do taste good! These cookies don’t have any wheat or gluten and I substituted honey for sugar.


I spent quite a bit of time in the baking aisle at my local grocery store trying to decide on the “right” chocolate chip, and none of them really got my taste buds groovin’. I finally decided to throw all of the pre-made chocolate chip options out the window and come up with my own “chip”. I added 1 bar of Green & Black dark chocolate to my shopping basket and headed to the check-out counter. Details on that later.


So here is my recipe. It makes about 2.5 dozen cookies.

Ingredients:

1/2 cup rolled oats

1 1/2 cups almond flour

1/2 banana

4 tablespoons Ghee (or organic butter)

1/3 cup honey (or agave nectar)

1 teaspoon baking soda

1 teaspoon baking powder

1 bar ( 3.5 oz) dark chocolate, chopped (I used Green & Black 70% dark chocolate)

1 teaspoon vanilla extract


Directions:

Preheat oven to 325 degrees.

Pour rolled oats into blender and blend until they become a fine flour texture.

Combine all ingredients except the dark chocolate in a large mixing bowl and blend well.

Add chopped dark chocolate and stir into batter with spoon. Do not use an electric blender.

Grease baking sheet. Scoop dough and place on baking sheet. Each scoop should be about 1 inch in diameter. The cookies will grow in all directions in the oven so don’t place the balls too close together.

Grease back of fork and use to flatten cookies.

Bake for about 30 minutes or until edges become golden brown.

Let cool for about 2 minutes and use spatula to move cookies to a cooling rack. Let cookies sit until they are cooled completely.

Enjoy!

Tags: , , , ,
Posted in Desserts, Entertaining, Quick & Easy, Recipes, Sugar, Vegetarian / Vegan, Wheat Free | 9 Comments »

« Older Entries