Carrot Oatmeal Cookies

Cookies, cookies, cookies. They're just about everywhere this time of year. 

Unfortunately all those cookies can mean refined sugar and refined flour over-load. These cookies are a nice break from all of that because they actually provide a hefty dose of nutrients. They're made with only wholesome ingredients and don't leave you feeling that yucky inevitable sugar crash associated with refined foods.

So let's take a look... We've got whole grain flour and oats; fresh carrots; healthy fats from the coconut oil, flaked coconut, and pecans; good-for-you-tasty spices, and some natural sweetness from maple syrup. Yum. I just love healthy snacks.

I've been making these cookies for a couple of years now and they've remained a family favorite to this day. We usually have the ingredients on hand and they're quick to throw together. No waiting for ingredients to come to room temperature or creaming involved - just two bowls, a whisk and a spoon. 

Convinced yet? You should be.

Notes: These cookies are easily adaptable. For example, you might experiment with different nuts, oils, flours, or even adding a little lemon zest. In the cookies pictured, I didn't add the optional raisins. Sometimes I throw them in, sometimes not. They're a great addition if you like baked goods with raisins. Enjoy!

Adapted from 101 Cookbooks

Carrot Oatmeal Cookies

1 1/3 cups whole-wheat pastry flour (or spelt flour)
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg

1 cup rolled oats
2/3 cups chopped pecans
1/3 cup unsweetened coconut
1 cup finely grated carrot
1/3 cup raisins or currants (optional)

1/2 cup pure maple syrup
1/2 cup virgin coconut oil, melted
1 tablespoon freshly grated ginger

Preheat oven to 350°F.

Line two baking sheets with parchment and set aside.

In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Add the oats, pecans, coconut, and carrot. Stir to combine.

In a separate smaller bowl, whisk together the maple syrup, melted coconut oil, and ginger. Add the maple mixture to the dry ingredients and gently stir just until combined.

Drop cookies onto prepared baking sheets, one tablespoonful at a time. Bake for 10-12 minutes, until cookies are set and slightly golden.

Yield: about 32 small cookies

Chicken & Shrimp Curry with Peanut Drizzle

Sunday afternoons are pretty relaxing around our house. You can usually find someone lying on the couch with the day's newspaper and another curled up close by with a nice thick book. The little ones will usually occupy themselves with their favorite toys in some remote corner of the house or by running around out back with the puppy. As for me, I'm usually taking advantage of the workless day to create something delicious in the kitchen. Something delicious - like this.

This is one of our favorite dishes for a Sunday afternoon dinner.

At first glance, it seems a bit intimidating by the long list of ingredients, but don't be fooled - it all comes together within an hour or so. And it is worth every minute of that hour, I promise. The peanut sauce takes this curry dish over the top. (As we've determined previously, peanut butter is excellent in just about any form.) With a few fresh vegetables, a bit of rich coconut milk, and some plump shrimp, you've got yourself a comforting meal for a relaxing Sunday afternoon. Or any afternoon, for that matter.

Notes: Be sure to read through the entire recipe before beginning so you know what to expect. (i.e. There are a few garnish items that need toasting, which can be done in a few minutes in a pan set over medium heat.) Also, this method of cooking rice is my favorite. It is fool-proof and produces fluffy, perfect rice every time. And finally, this dish can easily be made vegetarian by simply omitting the chicken and shrimp. It'll still be fabulous, I'm sure.

Loosely adapted from here, where it is known as "Bang Bang Chicken & Shrimp"


This post linked to Real Food Wednesdays